Classic squash caviar for the winter - the best recipes. Recipe for squash caviar without frying. Recipe for squash caviar through a meat grinder

Good afternoon, dear readers of our blog!

The zucchini harvest season is coming very soon. Therefore, it is worth preparing such a tasty and affordable vegetable for future use. Then in winter you can enjoy fragrant squash caviar. It turns out no worse than store-bought, and even better. After all, it does not contain various preservatives or harmful additives.

The main thing is to choose the right zucchini. Then the dish will be delicious. Vegetables should have a thin skin, without stains or damage. No more than 20 cm long. Then they will not have to be peeled from skins and seeds.

But if you grow larger and more mature zucchini, don't worry. They can also be used in the preparation, but already peeled.

A real recipe for store-bought squash caviar according to USSR GOST

Very tasty caviar comes from the past. It is not inferior to current analogues. And you can only find such a recipe in old cookbooks. Therefore, if you don’t have any of these, feel free to use our cooking method according to GOST USSR.

Required Products:

3 kg of zucchini;
1 kg carrots;
1 kg of onion;
30 ml plant. oils;
4 tbsp. tomato. pastes;
9 garlic cloves;
1 tbsp. Sahara;
2 g ground black pepper;
1 tbsp. chopped parsley root;
1.5 tbsp. salt;
2 tbsp. 9% vinegar

Step-by-step preparation:

1. Wash the zucchini and clean it if necessary. Cut into small pieces. Place in a frying pan heated with a small amount of oil. Simmer over medium heat without covering with a lid. Then the excess moisture will evaporate. Once the pieces are soft, you can remove the pan from the heat.

Do not fry them under any circumstances.

2. Peel the remaining vegetables and rinse well. Cut the onion into cubes. Three carrots on a large grater. Mix the vegetables, add chopped parsley root. Sauté in vegetable oil for about 5-10 minutes. They also don't need to be fried. Transfer the mixture to a clean bowl. Pour the remaining oil into it.

3. Peel the garlic and put it through a press. We should have a homogeneous paste. We put it aside.

4. Mix all the vegetables and pass through a meat grinder or blender. The result will be a mass of homogeneous consistency. Pour it into a cauldron or saucepan.

5. Place the cauldron on low heat. Close the lid. Stir occasionally to prevent the mixture from burning. After an hour, add: sugar, tomato paste, pepper and salt. Mix well and continue cooking for another 30-40 minutes. Finally, add the garlic and vinegar. Cook for another 5 minutes. Remove from the stove.

6. Place the not yet cooled caviar into pasteurized jars and close the lids tightly. Turn it upside down and wrap it in a terry towel. After cooling, store in the refrigerator or basement.

This is such a delicious dish in just 2-3 hours. Turn the jars upside down and leave until completely cool, covered with a blanket or blanket.

Winter vegetable appetizer is ready!

Classic recipe with mayonnaise and tomato paste for the winter, just like in the store

Amazingly tasty and aromatic caviar, just like in childhood. If the dish is eaten quickly and you are not going to leave it until winter, you don’t need to add vinegar. Pepper is also an optional ingredient, but it does add some heat.

Required Products:

3 kg of zucchini;
500 g onions;
150 g tomato. pastes;
200 g mayonnaise;
0.5 tsp ground black pepper;
8 tbsp. rast. oils;
2 tbsp each salt and sugar;
2 tbsp. 9% vinegar.

Step-by-step preparation:

1. Peel the zucchini and onions. Three zucchini on a grater. Pass the onion through a meat grinder. Mix them in a large saucepan. Place on low heat. Cook for about 1 hour until all the moisture has evaporated. Don't forget to stir the mixture, otherwise it may burn.

2. Add: oil, tomato paste, mayonnaise, pepper, salt and sugar. Mix everything well.

3. Continue cooking over low heat for up to 30 minutes, stirring constantly. A couple of minutes before the end of cooking, add vinegar. Mix. We wait 2 minutes and remove from the stove.

4. Pour the hot dish into pre-prepared jars and roll up the lids.

Cool the jars upside down and wrap them in a blanket.

The most delicious fried zucchini caviar, just like in childhood

Another interesting recipe that will not leave anyone indifferent. The taste is just like in the store. Despite this, it is quite simple and consists of a minimum of ingredients.

Required Products:

3 kg of peeled and prepared zucchini pulp;
1 kg carrots;
1 kg of onion;
3 tbsp. tomato paste;
1 tbsp. 9% vinegar;
2 tbsp. salt;
rast. oil for frying.

Step-by-step preparation:

1. Chop the vegetables into cubes. Then fry them separately in vegetable oil. Pass through a blender. Add salt and mix well.

2. Transfer the vegetable mixture to a thick-walled saucepan or cauldron. Simmer over low heat for 20 minutes, stirring constantly. After the time has passed, add tomato paste and vinegar.

3. Continue cooking for another 20 minutes. As a result, the caviar will become thick. Next, pack into pasteurized jars and close the lids tightly. Cool by wrapping it in a blanket or towel.

A simple recipe for squash caviar with tomatoes in a slow cooker. Real jam!

This is a way to prepare delicious vegetable preparations at home. Suitable for happy owners of multicookers. The ingredients in it are varied. And their combination is simply amazing! Be sure to try this recipe.

Required Products:

1.2 kg of zucchini pulp;
250 g white cabbage;
2 onions;
2 carrots;
4 sweet bell peppers;
2 large tomatoes;
1 dessert spoon of salt;
2 dessert spoons of sugar;
a pinch of ground black pepper;
rast. oil for frying.

Step-by-step preparation:

Fry all vegetables under a closed lid.

1. Cut the onion into cubes. Turn on the “Frying” mode on the multicooker. Add oil to cover the bottom. Throw the cooked onion into the multicooker bowl. Fry for 5 minutes, stirring occasionally.

2. Cut the carrots into cubes. Pepper - into strips. Add carrots to onions. Mix. Cook for another 5 minutes.

3. Cut the zucchini into cubes. At this time, the vegetables were fried in the slow cooker. Add pepper to them. Mix. Fry for another 5 minutes.

4. Then add the zucchini. Mix. Cook for another 10-15 minutes.

5. At this time, chop the cabbage. Cut the tomatoes into cubes. Add cabbage to the mixture. Mix.

6. And finally, all that remains is to add the chopped tomatoes. Mix.

7. Close the lid of the multicooker. Select the “Baking” mode for 1 hour and press “Start”.

8. Carefully open the multicooker. Mix. Add salt and sugar. Mix again.

9. Grind the vegetables with a blender until pureed.

10. If desired, add ground pepper. Mix. And we arrange the caviar in sterilized jars. Let's roll up.

Turn the workpiece upside down and wrap it in a warm towel or blanket. And we wait until our winter vegetable puree cools down.

Preservation is ready!

Cooking squash caviar with mayonnaise and flour in a blender

Very tasty caviar. Fried flour gives it a store-bought taste. The blender here is used only for pureeing the finished product.

Required Products:

3 kg of peeled zucchini pulp;
water;
500 g onions;
1 kg carrots;
rast. oil;
2 tbsp. salt;
3 tbsp. flour;
3 pinches of ground black pepper.

Step-by-step preparation:

1. Cut the peeled zucchini into cubes. Place in a saucepan. Don't worry if the pan is completely filled. Gradually the zucchini will settle. Pour 200 g of water into them. Close and place on low heat. Cook for 40-50 minutes, stirring constantly. The vegetables should become soft.

2. At this time, cut the onion into cubes. Grate the carrots. Fry the vegetables in 100 g of vegetable oil. All this can take up to 50 minutes.

3. When all the vegetables are cooked, you need to puree them in a blender. If you do this in portions, the caviar will be more uniform and tasty. Then add tomato paste, salt and 4 tbsp. vegetable oil.

4. Mix. Close and turn on low heat. Stir the mixture every 5 minutes to prevent it from burning. In this way we cook the dish for 50 minutes. It will thicken and cook down.

5. At this time, fry the flour. This is done in a dry frying pan without oil. Stirring continuously. Fry until the flour darkens slightly and the aroma appears.

6. Add flour to the caviar. We also add pepper there. Mix thoroughly and simmer for another 5-7 minutes.

7. Pack the finished dish into jars and sterilize in a water bath for 15 minutes. Then we roll up the lids.

We store the workpiece in the refrigerator or cellar.

Delicious video recipe for making tomatoes and vinegar at home

I found a very simple recipe for making squash caviar for the winter on YouTube. It looks very appetizing, and not at all complicated. I think it’s worth trying this homemade version. If you want, you can take a look and see if you like this version of the preparation...

Recipe for zucchini caviar with citric acid without vinegar, even better than in the store

And finally, we offer a flavorful dish. Vinegar here is replaced by citric acid. The blank, like all previous options, is above all praise.

Required Products:

1 kg of zucchini;
250-300 g tomatoes;
300 g sweet bell pepper;
200 g carrots;
150 g onion;
3 garlic cloves;
1-1.5 tbsp. Sahara;
2 tsp salt;
1/3 tsp. citric acid (dilute in 1 tbsp water);
rast. frying oil;
ground black pepper.

Step-by-step preparation:

1. We take young zucchini. Therefore, we wash them well and cut them into cubes.

2. Peel the tomatoes. This is easy to do if you cut them crosswise at the top. Then immerse in boiling water for 1 minute. Then transfer to cold water.

3. All that remains is to carefully remove the skin and cut out the core. And then cut the tomatoes into cubes.

4. Now let's take care of the pepper. Peel the peel using a vegetable peeler. Cut out the core. And also cut into cubes.

5. Peel the carrots and onions, wash them and cut them into cubes. Grind the garlic in a garlic press.

6. Fry each vegetable in a small amount of oil. This must be done separately. This way each ingredient will reveal its taste and aroma. Combine everything in one large saucepan. Add sugar, salt, pepper and citric acid.

8. Mix thoroughly and simmer under a closed lid for about 40 minutes. Don't forget to stir periodically.

9. All that remains is to puree the vegetables. This is done with a blender. Do not use a meat grinder under any circumstances, otherwise the caviar will simply lose its desired taste. If necessary, simmer further to the desired consistency. And roll into pre-prepared jars.

Then we turn the jars upside down and wrap them up. So they remain with us until they cool completely. I keep it for at least a day. Then I put it away in the pantry.

The preparation is ready!

This concludes our selection of recipes. We wish you bon appetit! And see you again in the next articles! Don't forget to write in the comments which recipe you liked the most!

I wish you successful preparations!

[Updated edition - August 2018. Denis Povaga]

And now, in the midst of preparations for 2018, we decided to update the article with new recipes. And today you will learn not only the best recipes for squash caviar for the winter, but overall delicious recipes that will make you lick your fingers!

The older generation remembers the taste of squash caviar from childhood. In the 90s of the last century, besides it, there was practically nothing on the shelves. Zucchini ripens in early autumn, so it's time to make canned vegetables for the winter.

The preparation contains a minimum amount of calories and does not burden the digestive system. Therefore, the dish can be consumed for various diseases and during weight loss.

In this article we will look at the most successful options for preparing vegetable preparations.

If you have never prepared squash caviar at home, you can use a simple recipe. Despite the simplified cooking process, the preparation turns out very tasty. Therefore, be sure to roll up several cans for the winter.

Ingredients:

3 kg of zucchini.
1 kg of fleshy tomatoes.
1 kg of onion.
1 kg carrots.
150 ml vegetable oil.
1 tbsp 9% vinegar.
Granulated sugar, black pepper and table salt according to preference.

Cooking procedure

Zucchini needs to be washed well. To prevent caviar from having a greenish tint, it is recommended to peel the peel. An overripe fruit may have large seeds; they must be removed. Cut the vegetable into small pieces. Heat the sunflower oil in a frying pan and fry the zucchini in several portions.

When the vegetables are slightly fried, cover the pan with a lid and simmer for 10-15 minutes until they become soft. Then transfer them to a large enamel pan so that all the necessary products can fit in it.

Finely chop the onion. To prevent splashes and steam from the vegetable from getting into your eyes, it is recommended to grease the cutting board with a small amount of salt and use a sharp knife. Then fry the onion in sunflower oil.

At the next stage, wash the carrots, remove the top layer if necessary and grate the vegetable. Sauté in oil in a deep frying pan until the vegetable becomes soft. Add all prepared ingredients to the container with zucchini.

Wash the tomatoes and place in boiling water for a few seconds. After this, you can easily remove the skin.

Grind the tomatoes in a blender. Add the resulting juice to the rest of the products and mix with a mixer.

Place the zucchini mixture on the stove and cook over low heat for 2-3 hours. The time depends on the volume of the mass. If necessary, pepper, salt and add a small amount of sugar.

A few minutes before cooking, add vinegar. After which the caviar can be poured into jars, which must first be sterilized.

Wrap the inverted jars in a blanket or towel and leave for 12 hours in a cool place. If you do not violate the cooking technology, the caviar will not spoil at room temperature.

Caviar with tomato paste for the winter at home

To prepare caviar, you can use tomato paste instead of fresh tomatoes. The difference between homemade preparation is that you can control the consistency and quantity of ingredients, so the snack can be prepared according to your preferences.

Ingredients:

2 kg of ripe zucchini.
150 g canned tomato paste.
1 kg of onions.
1 kg carrots.
200 ml sunflower oil.
1 tsp 70% acetic acid.
A small amount of water.
2 tbsp table salt.
4 tbsp granulated sugar.

Step-by-step preparation of caviar

All vegetables must first be washed and peeled, and the jars must be treated with boiling water. Cut the carrots into medium-sized cubes. To prepare caviar, you can use a thick-walled saucepan, deep frying pan or cauldron. Heat vegetable oil in a container and add chopped carrots to it. Pour water over the vegetables, sprinkle with sugar and salt, then mix thoroughly. Cover with a lid and bring to a boil, simmer the carrots for 10 minutes.

Meanwhile, cut the zucchini into small cubes. Then chop the onion. If desired, you can use hot green pepper for cooking, from which you need to remove the seeds and finely chop. Add the prepared ingredients to the container with carrots and mix. Cover the pan with a lid, bring to a boil, then simmer until the vegetables are soft (about 20 minutes).

Add tomato paste to the vegetables, stir and simmer for 10 minutes. Leave the roof slightly open to allow all the liquid to evaporate.

Add acetic acid to the container and cook for another 2-3 minutes. Then transfer the products into a blender bowl and grind them thoroughly.

Place the zucchini mass back on the stove and bring to a boil. After this, the snack can be placed in jars. The lids must be boiled. From the products used, 4 jars with a volume of 750 ml are obtained.

Your loved ones will definitely love caviar prepared this way. Perhaps it will become your favorite dish.

The best recipe for squash caviar with mayonnaise

Vegetable caviar can serve as a separate dish or in addition to fish or meat. Each person has their own preferences, so you can use different ingredients to prepare the snack. If you don’t like squash caviar with a sour taste, then it is recommended to add mayonnaise to it.

Ingredients:

6 kg of zucchini.
500 grams of mayonnaise.
500 grams of tomato paste.
6 onions.
200 ml sunflower oil.
4 tbsp vinegar.
4 tbsp granulated sugar.
2 tbsp table salt.

Cooking method

At the initial stage, you need to prepare the zucchini. If they are young, then it is enough to peel them. If there are large seeds, they must be removed. Then cut them into small cubes.

Place the chopped zucchini in a large enamel pan. Vegetables must be stirred periodically so that they do not burn, otherwise the preparation will be spoiled. After boiling, simmer the zucchini with the lid closed for 2 hours. When they give juice, the heat needs to be reduced.

Grind the onion in a blender to obtain a mushy mass, as shown in the image below.

When the zucchini is ready, grind it using a mixer or blender.

Add chopped onion, tomato paste, mayonnaise, vinegar, malo, salt and sugar to the pan with the zucchini. Then mix all the ingredients thoroughly with a wooden spatula.

Place the zucchini mass on the stove and cook for 45 minutes over low heat. After this time, pour the snack into sterilized jars and roll up the lids.

Squash caviar for the winter. The best recipe through a meat grinder

To simplify the process of preparing caviar, it is recommended to mince all the vegetables. In this case, the products do not lose their beneficial properties, and the snack turns out nutritious and tasty.

Ingredients:

2 kg of young zucchini.
800 g tomato.
600 grams of onion.
500 grams of carrots.
1 kg sweet pepper.
2 heads of garlic.
500 ml vegetable oil.
1 tsp 70% vinegar essence.
Salt and sugar to taste.

Cooking process

Rinse vegetables with cold water. If the zucchini is overripe, you need to remove the peel and remove the large seeds, then cut into large pieces. Remove the skin from the tomatoes; to do this, place them in boiling water for a few seconds.
Grind all vegetables separately using a meat grinder. The products do not need to be mixed, so you need to prepare several deep plates. Pass the garlic through a special press.
Place a thick-walled saucepan or deep frying pan on the stove and heat the sunflower oil.
First of all, you need to fry the onions and carrots for a few minutes so that the vegetables acquire a golden color.
After this, add the remaining pureed ingredients.
When the vegetable mixture boils, add vinegar, table salt, sugar and garlic to the container. Cook for 30 minutes over low heat.
While the vegetables are cooking, you need to pour boiling water over the jars or put them in the microwave for 1-2 minutes.
When the caviar is ready, it should be immediately packaged in glass jars. Roll up the lids and cover with a blanket so that the snack gradually cools.

After 12-15 minutes, squash caviar can be consumed. A snack prepared in this way can be stored for about 6 months.

Squash caviar without tomato paste. Simple recipe

Zucchini caviar is most often prepared with tomato paste. However, not all people like this taste or it is contraindicated for certain diseases. In this case, you can do without tomatoes.

Ingredients:

3 kg of zucchini.
4 medium sized sweet peppers.
1 kg carrots.
10 cloves of garlic.
600 grams of onion.
200 ml sunflower oil.
Black pepper and table salt to taste.

Step-by-step preparation

Vegetables must be washed, peeled, and cut into small cubes. Cook the products over medium heat until soft. To preserve beneficial properties and vitamins, it is recommended to add the ingredients to boiling water.

While the vegetables are cooking, you need to chop the onion and fry it in a small amount of vegetable oil. After this, mix the products and grind them using a blender. You can also use a meat grinder.

Add salt and pepper to the vegetable puree. Place the container on the stove and cook the caviar for 40 minutes over low heat. To ensure that all the liquid evaporates, it is not recommended to cover the pan with a lid. The appetizer must be stirred periodically, otherwise it may burn.

You must first sterilize the jars and dry them. You need to pour the caviar while it’s hot, then roll up the lids. If it is not possible to store the snack in a cool place, then it is recommended to add 1 teaspoon of 9% vinegar to the jar.

Squash caviar for the winter - a recipe just like in the store

If you like store-bought zucchini caviar, you can make it yourself at home. To do this you will need simple and affordable products. You can prepare the snack in a slow cooker.

Ingredients:

1 kg of zucchini.
0.5 kg of onions.
0.5 kg of fresh carrots.
100 ml vegetable oil.
80 grams of canned tomato paste.
Table salt and sugar according to preference.

Cooking method

Wash the onions and carrots, peel and cut into small cubes. Add to the multicooker bowl, turn on the “Frying” mode. Add salt with sugar, sunflower oil and a small amount of black pepper to the container. Mix all ingredients and fry for 15 minutes.

Peel the zucchini and grate on a medium grater.

To prepare squash caviar, you can use canned tomato paste or make it yourself. Grate the tomatoes and put them on the stove so that all the liquid evaporates. Add a small amount of salt and sugar.

Add zucchini to the fried vegetables and turn on the “Stew” mode. Do not rush to add water to the multicooker bowl, as the zucchini may produce a sufficient amount of juice. Cook for 40-60 minutes. The caviar must be constantly stirred and ensure that it does not burn.

About 10 minutes before the snack is ready, you need to add homemade tomato paste to the container.

At the next stage, grind all the products using a blender until they form a mushy mass.

Cook the vegetable puree for a few more minutes.

After this, the caviar can be consumed immediately or rolled into sterilized jars. The caviar really turns out just like in the store.

Everything will be delicious! Another recipe for squash caviar

It is impossible to review all recipes for making squash caviar in one article. But let's consider another option.

Ingredients:

1 kg zucchini.
300 grams of sweet pepper.
300 grams of tomatoes.
150 grams of onions.
200 grams of carrots.
3 cloves of garlic.
Lemon acid.
Olive oil.
Salt, sugar and black pepper according to preference.

Cooking process

You need to prepare all the ingredients. By the way, the taste of future caviar depends on the freshness of each product. Therefore, you need to carefully select all ingredients.

Peel the young zucchini and chop finely. If you use overripe fruits, you must remove the core and seeds from them.

Tomatoes are very important; they must be ripe, tasty and juicy. To remove the skin from them, you need to make a small cut, place them in boiling water, and then in ice water. Then cut into small cubes.

You also need to remove the skin from bell peppers, but this is not so easy. To do this, the vegetable must be baked or fried over an open fire, placed in a plastic bag for 10 minutes, then remove the film. If you don’t want to complicate the process, you can simply remove the top layer using a vegetable cutter. The pepper also needs to be chopped.

It is better to take sweet and young carrots. Grind the root vegetable into small pieces.

Finely chop the onion and garlic. Then all the ingredients need to be sautéed separately for a few minutes until half cooked. To prevent anything from burning, you need to systematically stir the food. After this, mix all the ingredients in a deep bowl, add salt, pepper, sugar, citric acid and mix. It is recommended to add the last ingredients to taste, depending on what you like best in caviar.

Place the enamel pan on the stove, cover with a lid and simmer the vegetables over low heat for at least 40 minutes. If you want to roll caviar for the winter, then you need to simmer for at least 1 hour. Then grind the ingredients using a blender and cook for a few more minutes. The finished snack can be transferred to a container or rolled into glass jars.

Do you like zucchini snack? Maybe you have your own cooking secrets? Share them with blog readers.

Yes, yes, it's possible. Moreover, zucchini caviar prepared according to this recipe will please you and your family or guests no less than the usual one, which is usually fried. Our method is gentle - we will evaporate. And therefore, such caviar can be prepared and cooked, even every day. Fortunately, zucchini, zucchini and others like them are always on sale.

I really like this caviar recipe because everything is simple and easy. After all, my favorite and faithful kitchen assistant, the multicooker, can handle the whole process. I can vary the ingredients to my liking each time. Moreover, it will be the freshest dish every time.

If you don't have this gadget, don't be sad. Trust a frying pan or saucepan with a thick bottom, because by covering them with a tight lid, you can just as tasty and healthy prepare such a hearty snack, such a necessary appetizer, a tasty addition to any dishes and meals. I specially prepared it today in a saucepan to prove how quickly and easily you can prepare squash caviar.

By preparing it according to this recipe, you can safely put the appetizer on the holiday table. Your guests will not realize that they are eating a dietary dish, and they will shower you with compliments. You can also season any dishes with this deliciousness.

Cooking time: depends on what you cook in, it took me 20 minutes

Complexity: everything is very simple

Ingredients:

salt - optional

spices - to taste

Preparation

Let's wash all the vegetables and start cutting them sequentially, i.e. according to the degree of bookmarking in the gadget. This time I had a saucepan into which I poured water (calculating so that it lightly covered the contents).

So, carrots. Peel and, after washing, chop into thin pieces so that it cooks faster.

After putting the carrots in the saucepan, I brought everything to a boil, reduced the heat and covered the saucepan with a lid. Let it stew. Remove seeds and stems from the pepper. Then, after washing, we also cut into small strips.

After 10 minutes of cooking the carrots, we’ll add the pepper to it, but in the meantime, chop the zucchini in any format.

And we’ll also put it in a saucepan. Let's cook it all. If you poured more water, don’t worry - you can pour it off during the process, or cook the caviar with the lid open and the liquid will evaporate.

In the meantime, let's chop the onion randomly.

Cut the tomatoes into thin slices and add them to the rest of the vegetables to stew.

Then, in parallel, you can simmer the onion in a small amount of olive oil for five minutes. Although you can simply simmer it along with all the vegetables, as I did.

And then, adding crushed garlic to the rest of the vegetables, grind everything in a blender.

After adding salt as desired, seasoning this beauty with your favorite spices, return the caviar to the stove, add some oil (if you did not stew the onions in oil) and evaporate over very low heat. Please note that caviar may burn, so do not forget to stir it.

To receive the best articles, subscribe to Alimero's pages.

Both options do not require sterilization of the workpieces. Place hot caviar into sterilized jars and roll up. Store in a dark place at room temperature.

The main composition of the snack pleases with budget vegetables - zucchini, carrots, onions. Easy to buy, low price and absolutely clear taste. An ideal choice for processing a rich harvest, with a nostalgic note of a happy childhood. We also remember sandwiches and potatoes accompanied by zucchini caviar.

For both blanks. Use any sterilization method: oven, steam, microwave. Just fill the lids with boiling water.

Quick navigation through the article:

Squash caviar with tomato paste

A simple and quick recipe for the winter. This is the case when at home, without sterilization, you get a snack that easily competes with the sample in the store. At the same time, you are completely confident in the composition. No dubious stabilizers or mysterious E-sheks.

Cooking time - up to 1 hour

We need:

We weigh all vegetables in their peeled form.

Zucchini - 2-2.5 kg
Carrots - 4-5 pcs. (0.9-1 kg)
Onions - 2-3 pcs. (0.9-1 kg)
Tomato paste - 100-120 g (4-5 tablespoons)
Sunflower oil (odorless) - 140 ml (9-10 tbsp. spoons)
Black pepper (ground) - 2 pinch
Salt (coarsely ground, pure) - up to 1.5-2 teaspoons (to taste)
Sugar - 1-2 tbsp. spoons (optional)
Vinegar (table, 9%) - 1 tbsp. spoon (optional)

Important details:

This amount will make 4 500 ml jars. We recommend rolling up a maximum of 700 ml containers.
To be sure of the yield, take more ingredients from the list. As a last resort, you will have a little caviar left for lunch. It is delicious even when warm.
If you need a shock batch of jars (6, 8...), multiply the components accordingly - by 3, 4, etc.
We choose domestic, high-quality, thick tomato paste.

How to cook.

We use any zucchini: wash and peel the skin. We leave the young ones with the seeds, and remove the core with the seeds from the old, slightly overripe ones.

Three large vegetables. Your choice: a large regular grater, a vegetable attachment on a meat grinder or a food processor.

Wash the carrots, peel them and grate them too - similar to zucchini. Peel the onion and cut into small cubes.

We put all the prepared vegetables in the bowl where we will simmer the caviar, and add all the oil. Use a method convenient for you - a saucepan on the stove or a slow cooker. Zucchini caviar according to this recipe always turns out “finger-licking good!”

Usually the only difference is the cooking time so that all the vegetables become soft.

With moderate heating on the stove - 40-60 minutes, periodically stirring with movements from bottom to top.
In a multicooker, “Stewing” or “Baking” mode - from 35 to 45 minutes.

After removing from heat, chop the vegetables to the desired consistency. We like to use a blender; a regular immersion blender will do. Uniform texture or small pieces - your choice.

Add tomato paste to the mixture and mix well. You can add salt - 1 pinch, be sure to take a sample after each one. If the tomato paste is sour, you may need sugar. We also add black pepper, preferably freshly ground, but be careful: it is the most spicy.

At this stage, be guided by your taste. It is the privilege of artists to try and bring it to a subjective ideal!

Having finished with the additives, return the almost finished squash caviar to the heating dish and simmer over low heat for another 10-15 minutes. Attention! Count from the start of gurgling.

Note: beneficial accents.

Towards the end of cooking, you can add 2-3 cloves of garlic (pass through a press). Or a couple of tablespoons of chopped greens (dill, parsley).
It would also be logical to add vinegar 5-10 minutes before removing from heat - up to 1 tbsp. spoon for the indicated ingredients. This will increase the shelf life of the finished caviar and, most likely, will require mandatory adjustment of sweetness. Throw in a pinch of sugar, stir, taste. So we bring it to taste.

Place the finished hot caviar on dry sterilized jars(2 pcs. 500 ml each) - to the very top. We close with the usual lids (self-screwing or simple with a sealing key). Turn the jars over and wrap them to cool slowly. After 24 hours we put it away for storage in a dark closet.

Fried zucchini caviar with tomatoes and bell peppers

Another sample from the “must have” collection among elementary preparations, wonderful in taste and price. A little patience will be needed. We will pre-order vegetables fry separately. In addition to the main ones, we will need tomatoes and bell peppers.

All the efforts are not in vain! This squash caviar turns out to be exactly the kind that will not do without licking your fingers and life-affirmingly smacking your lips when tasting it with your family. Uninhibited delight is the best praise for the hostess.
Let's cook!

Time - 1 hour 20 minutes

For 1 liter of caviar we need:

Weigh vegetables in their peeled form
Zucchini - 1 kg
Tomatoes - 300 g
Bell pepper - 300 g
Carrots - 200 g
Onions - 100-150 g
Garlic - 3-4 cloves
Sugar - 1 tbsp. spoon
Salt - 2 teaspoons
Citric acid - ¼ teaspoon (diluted in 1 tablespoon of water)
Vegetable oil for frying
Black pepper (ground) - to taste

Important details:

It's better to roll up in 2 jars of 500 ml. Need more? increase the components proportionally.
Choose tomatoes and bell peppers that are juicy and not the cheapest. The latter must be red, orange or yellow, of course with thick walls to make it easier to clean.

Preparing vegetables.

With zucchini, everything is as usual: we simply clean the young ones, and cut out the seeds from the old ones. We cut the main character into small cubes, so it’s faster to fry.

The tomatoes need to be peeled. Make a couple of cuts crosswise with a knife and pour boiling water over the tomatoes, leaving them in hot water for 1-2 minutes. Then put it in cold water and easily remove the skin by prying it off with a knife. And cut into cubes again.

Peppers (sweet and thick-walled!) are more difficult to peel, but it is advisable to do so. Afterwards we will remove the seeds and white membranes and cut the pepper into small cubes.

Without fanaticism!

If you're too lazy to bother, bell pepper you don't have to clean it. But then, at the penultimate stage, puree the caviar until completely homogeneous texture without the slightest bits. You will need a blender with at least 600 rpm.

For those who are patient, there are three ways to peel bell peppers.

First, we clean the peppers with a very sharp vegetable peeler, with minimal capture of the pulp.
Second - load the peppers into an oven preheated to 180 degrees, keep there for 20-30 minutes. Then take it out and put it in a tightly sealed pan or plastic bag. The pepper will cool and at the same time the thin skin will come off. It's easy to pry on and take off.
The third method is for owners of gas stoves: put the pepper on the burner and burn it on all sides over an open fire. Don't be afraid, the scorch marks will form until black. We hide the pepper in a bag for 10 minutes (tie it up!) and take out the vegetable with “wrinkles” and black bubbly scales where the marks were. This is the skin that can be easily scraped off with a knife.

Finely chop the garlic. What remains are the onions and carrots, the preparation of which is obvious: we clean and chop into cubes. The Berner grater always helps us out.

For frying, it is best to cut all vegetables into approximately the same size. But you can save time and grate the carrots and press the garlic through a press.

Roasting vegetables for caviar.

The beauty of this zucchini story is that we roast the vegetables separately. There, their flavor accents are better revealed, and the finished snack turns out more rich.

Pour a little oil into a deep, comfortable frying pan and fry 3-5 minutes each ingredient. Onions and garlic can be combined.

You can work in several pans at once. Or place vegetables in one frying pan one after another, adding oil in small portions. We need moderate heat and constant stirring. Alas, the taste of burnt vegetables will be felt in the finished dish.

Simmer, puree, boil and seal in jars.

We collect the sauteed vegetables together in one saucepan and season all seasonings- salt, pepper, sugar and citric acid dissolved in water. The quantities in the recipe are arbitrary. In the next step you will taste the puree and you can add any of the seasonings.

To wrap, simmer seasoned vegetables over low heat with a lid- 1 hour . Stir regularly to prevent burning. For caviar that we prepare for the table, 40 minutes of simmering is enough.

Ready vegetables are needed puree. Blender is a great helper! Transfer to a bowl, puree at low and then high speed and taste. Here he is! Another moment bringing to taste- according to personal preferences. You can use whatever you like, including greens.

To remove excess moisture, puree from a blender return to the saucepan and keep it at a low boil for another 5 minutes. Be sure to taste it and, if necessary, add a whisper of sugar/salt/acid again.

Caviar is ready! Sterilized jars are waiting for her. We'll get by again without sterilization. We loaded the hot caviar into the jars, screwed on the lid (tfist-off or with a machine) and placed it upside down under insulation for 1 day.

Leave a little snack for testing. An important nuance: the taste is revealed to its maximum after infusion in the refrigerator - 1 day, in a tightly closed jar. So you will see for yourself that the recipe for zucchini caviar for the winter with frying of the components will beat store-bought caviar. It's hard to resist licking your fingers while tasting your favorite snack!