Is it possible to make squash caviar from zucchini. Recipes for caviar from zucchini for the winter. Cooking features. How to cook zucchini caviar for the winter

I propose to cook a very tasty zucchini caviar. Its peculiarity, like any vegetable caviar, is that you can add various vegetables to the main ingredient (in this case, zucchini), based on your own preferences. So feel free to experiment, each time getting a new interesting taste. I love grated squash caviar, as it can be spread on bread, but my dad will not eat this. Therefore, during cooking at the final stage, I put the already prepared caviar into a separate salad bowl, and pierce the rest with a blender until smooth.

Ingredients

To prepare zucchini caviar you will need:

carrots - 2 pcs.;

tomatoes - 4-5 pcs.;

onions - 2 pcs.;

zucchini - 2 pcs. (370 g);

parsley - 2-3 branches;

salt, allspice ground pepper, hot pepper - to taste.

Cooking steps

Prepare all the necessary ingredients for making zucchini caviar.

Wash zucchini (or regular zucchini), peel, cut into medium-sized cubes. Rub the peeled carrots on a medium grater. Peel the onion and chop finely. We mix zucchini, carrots and onions, put them in a cauldron or thick-walled pan.
Remove the skin from the tomatoes and grind with a meat grinder or blender. Pour tomato juice to the rest of the vegetables in a cauldron (or thick-walled pan).

Cover with a lid and put on low heat. The zucchini will release juice and there will be a lot of liquid. Stew zucchini caviar for 40-50 minutes - almost all the liquid should go away. Stir gently from time to time. At the end of cooking, add salt, chopped parsley, allspice and, if desired, hot pepper.

Zucchini caviar is ready at this stage, but if you like and have a desire, you can rub it with a blender.

During the ripening period of zucchini, every culinary specialist considers it his duty to preserve this amazing vegetable. Despite the fact that fruit freezing is more popular today than the old method of preservation, however, opening jars of prepared products in winter can brighten up any evening.

What is now considered a relic of the past contains the wisdom and care of many generations of domestic housewives. Thus, recipes for zucchini preparations can be found not only in your grandmother's or mother's cookbook, but also in our article, which contains selected recipes for zucchini caviar for the winter.

It's almost the end of September outside the window, which means it's time to prepare caviar from zucchini for the winter. Nowadays, when there are enough modern appliances in the kitchen, making this product is not difficult at all. Once upon a time, jars of squash caviar could often be seen in grocery stores.

Caviar contains just a "sea" of vitamins and beneficial microorganisms, which will be described in this article. In addition, this product is also dietary. There are only 91 calories in 100 grams.

There are a great many options for preparing zucchini caviar, the taste of which can be diluted with a variety of products: tomato, red pepper, garlic.

How to use zucchini caviar?

Zucchini caviar has a great taste and decorates the tables of domestic citizens in the form of an addition to meat, or simply spread on a baguette or ordinary bread. In both cases, the dish will please with a pleasant taste.

Some lovers prefer to buy zucchini caviar in a store, but people who have their own land, of course, do not do this. Moreover, during cooking, you can dream up and add various vegetables to your taste.

Zucchini caviar for the winter with mayonnaise

The recipe for caviar from zucchini with mayonnaise is very loved by many chefs for its peculiar delicate taste. Moreover, it is allowed to use even homemade mayonnaise, made by hand. In addition, if we use mayonnaise, then vinegar does not need to be added. Vinegar is part of mayonnaise, so its addition is inappropriate.

We will need along with mayonnaise:

three kilos of zucchini
half a kilo of onion
one glass of vegetable oil
three tablespoons of tomato paste
half cup of granulated sugar
a tablespoon of salt

Let's start cooking:

First, wash the vegetables thoroughly. Remove skins and seeds from zucchini. Cut the zucchini into cubes and pass through a meat grinder. Next, pour the twisted squash mixture into a deep bowl, in which half a glass of oil has already been poured. We turn on the gas and cook for an hour and a half, stirring occasionally every 5 minutes.

Chop the onion and fry it in an oiled pan. The main thing is that it does not burn. Now it's time to make the caviar dressing. To do this, in one cup you need to mix granulated sugar, pasta, pepper and mayonnaise. Refueling is ready.

The next step is to add the fried onion to the zucchini mixture and continue to simmer for about an hour. In order for the caviar to turn out exquisite and tender, you need to turn it into a puree using a blender.

After that, we again simmer the workpiece for another fifteen minutes and you can already fill the pre-sterilized jars. After the jars are filled and wrapped in a blanket, it takes a day until they cool completely.

A simple recipe for zucchini caviar for the winter (without frying)

In this recipe, everything is much simpler than in the previous one. In particular, vegetables should not be tugged at roasting, but you can immediately start stewing. But there is one caveat: filled containers with squash caviar should be well pasteurized before closing.

Preparation Ingredients:

zucchini - two kilos
three hundred gr. carrots
two hundred gr. Luke
100 gram glass of vegetable oil
one st. a spoonful of vinegar
garlic
salt of your choice

As usual, we start by washing the vegetables, dry them and prepare them for the meat grinder. Now cut the zucchini into pieces and let it into the meat grinder.

After receiving the scrolled squash mass, we proceed to cutting carrots and onions, which should also be passed through a meat grinder.

Mix both vegetable mixtures thoroughly and add the remaining ingredients: garlic squeezed under pressure, salt and black pepper. Now we proceed directly to stewing caviar.

We put the mixed vegetable mass on the stove, turn on the medium heat. The extinguishing process should take an hour and a half. Remember to stir every five minutes.

Approximately seven to eight minutes before full readiness, you need to add vinegar. Next, we immediately begin to fill sterilized jars with caviar. That's it. We closed zucchini caviar for the winter according to a simple recipe.

Caviar from zucchini and eggplant for the winter (classic recipe)

In general, various vegetables can be added to zucchini blanks. Now we will describe an interesting recipe for zucchini caviar with the addition of eggplant. I want to warn you right away: here we will not use a meat grinder.

For this dish we need:

two kilograms of eggplant
one kilogram of zucchini
onion - one kilogram
half a kilo of carrots
hot pepper - about a third of the pod
two tablespoons of sugar
one tablespoon of salt
one teaspoon of vinegar
tomato paste - three tablespoons
two hundred gr. parsley
two hundred gr. vegetable oil

An important point: Add hot pepper only based on your taste.

Let's start cooking:

Finely chop the onion. Grate the carrots with a medium grater. Sweet pepper cut into pieces of one centimeter. It is advisable to remove the skin from the eggplant and also cut into cubes.

Zucchini should not be peeled, and after washing, immediately cut like eggplant. We prepare a frying pan with a deep bottom and fry the onion in it until slightly golden brown. In the same pan, simmer the grated carrots until they soften.

We take out another deep dish and put prepared zucchini and eggplants in it, after heating the oil on it. Now close the lid and simmer for about half an hour.

Zucchini and eggplant should become soft after stewing, but not falling apart.

Now add the carrot-onion mixture to the stewed vegetables. It remains to pour chopped parsley, hot pepper, pour tomato paste and do not forget to salt. We expect boiling, after that, after ten minutes, you need to drop a spoonful of vinegar. Caviar from zucchini and eggplant is cooked for the winter, it remains to pour it into jars.

Zucchini caviar with apples

To create this original caviar with a multifaceted taste, purchase:

Carrots - 5 pieces;
Big apple - 1 piece;
Tomatoes - 1 kilo;
One bell pepper;
Salt, sugar.

Algorithm for making unusual caviar:

Engage in cutting the above components. Fry the vegetable cubes in oil one by one. Mince the head of garlic. Pass the mixture through a meat grinder. Stir the resulting dish with garlic and stew for 30 minutes. Store the canning jar on a pantry shelf or in the cellar.

Zucchini caviar with tomatoes

Now let's try to add tomatoes to the zucchini caviar. This recipe for zucchini caviar for the winter is different in that it goes with almost any dish. Also, the advantage of this caviar is that it is much easier to cook than the previous recipe.

The composition is this:

zucchini - one and a half kilograms
carrots - one kilogram
onion - one kilogram
sweet pepper - one kilogram
tomatoes - one kilogram
one clove of garlic
salt - one tbsp. spoon
sugar - three tablespoons

Let's start cooking:

Wash all vegetables thoroughly. Remove the skin from the zucchini and scoop out the seeds. Next, cut all the vegetables into cubes of the same size. We move further: put the zucchini in a frying pan with a massive bottom and fry them for fifteen minutes until a characteristic ruddy hue appears.

Now it's the turn of the onion, fry it for four minutes. Next, according to the plan, there is a sweet pepper, which we also put into the pan and wait until it softens. We pass the tomatoes through a meat grinder and add to the total mass.

We set the average level of fire and simmer for twenty minutes. Zucchini caviar is cooked, then it can be poured into sterile jars.

Recipe for zucchini caviar like in a store

Many people believe that the products in the store always taste better. Especially for these people, we offer a special recipe for zucchini caviar with a characteristic “store-bought” taste.

Here the main secret is that the taste becomes softer and more tender thanks to wheat flour.

Ingredients of the dish:

four kilos of zucchini
one and a half kilos of carrots
half a kilo of onion
three hundred grams of vegetable oil
five hundred grams of tomato paste
three hundred grams of mayonnaise
one hundred and fifty grams of sugar
three tablespoons of vinegar
one tablespoon of salt
ten grams of ground black pepper
four tablespoons of wheat flour

Wash all vegetables and cut into small pieces. After that, we pass everything through a meat grinder. Don't forget to add vinegar. Stirring for an hour, simmer the scrolled vegetables. While stewing vegetables, you can simultaneously work on flour and fry it to a characteristic creamy shade. Next, carefully pour the flour into the main dish, stirring continuously.

An important point: In order for the flour not to stray into lumps, add it in small portions.

The turn of spices has come: add tomato paste and mayonnaise. Now we wait one hour until everything is ready. After that, we fill the jars with caviar and carefully roll them up.

Many probably remember the taste of Soviet squash caviar from carefree childhood memories. Now below we will describe the secret of preparing this caviar.

For this we will need:

three kilos of zucchini
eight hundred grams of carrots
one kilogram of beam
two tablespoons of tomato paste
two tablespoons of vinegar
one tablespoon of salt
ground pepper - a third of a teaspoon
vegetable oil

We start as usual with washing and peeling vegetables. Cut zucchini and onion into small slices of two centimeters. Grate the carrots through a medium grater. Now our task is to fry all this separately in vegetable oil. We fry the onion until a golden hue appears. Fry the carrot for fifteen minutes until it becomes soft.

After thirty minutes, we begin to gradually add everything else: salt, pepper and tomato paste. In a boiling state, we wait another fifteen minutes. Add vinegar a minute before the end of cooking. Zucchini caviar is prepared in the Soviet way, it remains to clog it in jars for the winter.

This article presents the most basic recipes for cooking zucchini caviar. Which one to cook? The choice is yours, but in any case, if you follow the rules and do not violate the cooking sequence, then any method will be to your liking.

I can’t imagine that in my winter bins there will not be a single jar of squash caviar “You will lick your fingers”. Since Soviet times, purchased caviar has been considered the benchmark for the taste of winter harvesting. Over time, we learned how to cook a snack, like in a store. Here are some of the most successful recipes united by a common brand - with tomatoes, tomato paste, peppers, carrots and onions. Personally, I prefer caviar from fried zucchini pieces, it seems to me the most delicious.

What is good, harvesting can be carried out almost all summer, until autumn, when late varieties of zucchini ripen, slowly filling the cellar with caviar according to various recipes. For example, with mayonnaise, which is also incredibly popular among housewives. Go get the recipes, I invite you.

Tip: some recipes for cooking technology do not suggest pre-frying vegetables. I advise you not to pay attention, and by all means do it. Even light passivation greatly improves the taste of the workpiece, it is about them that they say that you will not only lick your fingers, but also swallow your tongue.

Zucchini caviar for the winter You will lick your fingers - a delicious recipe through a meat grinder

The mass, turned through a meat grinder, turns out just like in a store, which many of us achieve. I like that it is cooked without tomato.

You will need:

Zucchini - kilogram.
Large onions - a couple of pieces.
Tomatoes - kilogram.
Pepper - 3 pcs.
Garlic cloves - 3-4 pcs.
Table vinegar - 30 ml.
Sunflower oil - 50 ml.
Ground pepper, salt.

Step by step cooking recipe:

Remove the peel from overripe zucchini, select the seeds. Young, milky ripeness, you can not clean or touch the seed part. Cut into arbitrary cubes.

Coarsely grate the carrot, chop the onion into large cubes. Remove the seeds from the pepper, cut into strips.

In tomatoes, it is desirable to remove the skin. Scald, then it can be easily removed. Cut the pulp into cubes.

Fry the onion in oil in a pan, then add the carrot chips, then put the pepper. Tomatoes are laid last. Fry the mass, salt, add pepper.

Let it boil and transfer to a saucepan. Fold the zucchini there and continue cooking.

After boiling, simmer for 20 minutes. Remove from stove, cool slightly. Then decide for yourself whether to pass the mass through a meat grinder, or grind it with a blender, it doesn’t matter.

Return caviar to the pan, add vinegar, cook for 15 minutes.

Caviar from fried zucchini for the winter "Lick your fingers"

Not everyone likes homogeneous caviar, many people like to make preparations from vegetables fried in pieces.

Take:

Zucchini - 1.5 kg.
Onions - 2 heads.
Carrots - 3 large pieces.
Tomatoes - 700 gr.
Vinegar 9% - 1.5 tbsp. spoons.
Sunflower oil - 150 ml.
Salt is a small spoon.
Sugar is the same.
Black pepper - a pinch.

How to cook fried caviar in pieces:

Prepare vegetables for work - wash, peel.
Cut the zucchini into cubes. Place in a frying pan and fry with oil. I advise you not to lay out all at once, fry in small portions. Stir to cook cubes evenly. Put in a saucepan (do not turn on the fire).
At the same time, in a separate pan, start frying coarsely grated carrots. Fried - send to zucchini.
Next, fry the diced onion, send it to the pan.
Remove the skin from the tomatoes, chop into cubes, also fry separately. Move to vegetables.
Now work with a blender, or chop the mass with a meat grinder.
Turn on the gas, let it boil, cook for 30 minutes.
Add spices, stir, taste. Add salt if not enough. Decide to add sugar - put it in.
Extinguish the mass for another 5-7 minutes.
Pack in sterilized jars, roll up. It remains to cool the workpiece upside down and place it in the pantry, cellar. I advise you to take a sample, make sure that the taste is licking your fingers.

Spicy caviar from zucchini “You will lick your fingers” - a recipe like in a store

Adding a tomato will give the winter preparation a sharpness. Very good recipe - highly recommended. It will turn out very tasty spicy caviar, this is sold in the store. But if you want to achieve this particular taste, do not put red pepper.

Young zucchini - kilogram.
Tomato - 80 ml.
Onion - 150 gr.
Carrot - 150 gr.
Mayonnaise - 75 ml.
Garlic cloves - 6-8 pcs.
Vegetable oil - 70 ml.
Sugar - one and a half tablespoons.
Salt is a spoon.
Vinegar 9% - 35 ml.
Red hot pepper - a pinch.

Preparing for the winter:

As in the previous recipe, chop and fry vegetables for caviar, each separately.
Then combine in a saucepan, simmer together for about 15 minutes.
Then you can decide whether to chop the contents with a blender, or leave in pieces.
The next step is to continue cooking. Add tomato, salt, sugar. Simmer for 10 minutes.
Send in the workpiece, chopped garlic, vinegar, mayonnaise. Let the contents boil strongly, turn off the gas.
Divide into containers and twist. Leave to cool under a warm blanket.

Recipe for caviar cubes without tomato paste

A slight change in the recipe, and the taste of caviar will change.

Would need:

Zucchini - 1 kg.
Tomatoes - 10 pcs.
Onions, carrots - 6 pieces each.
Garlic cloves - 4 pcs.
Salt - 1.5 tbsp. spoons.
Sweet pepper - a couple.
Apple cider vinegar - 2 tablespoons.
Vegetable oil - 120 ml.
Sugar - 2 tbsp. spoons.

How to make delicious zucchini caviar:

Cut vegetables. If you don’t want to peel the tomatoes, leave it, I’m sometimes lazy.
In a deep frying pan, fry the zucchini cubes, throw onions, pieces of pepper to them. Fry for 20 minutes.
Add grated carrots, after 5 minutes garlic with tomatoes. Continue simmering for 10 minutes.
Decide to transfer the mass to the pan - please. But if the height of the pan allows, chop the workpiece right in it.
Add spices, mix well. Continue simmering on low heat for 20 minutes. Turn off, unfold, roll up.

Video recipe for delicious homemade squash caviar

Video recipe for homemade zucchini caviar. I know from my own experience that it is impossible to stop until it is over, because they say about this blank that you will lick your fingers.

Zucchini caviar is very tasty and fragrant. To diversify snacks and snacks for the summer menu, this caviar is perfect. Mushrooms give it a special piquancy.

Zucchini caviar with mushrooms - recipe with photo

Preparation time: 10 minutes.
Cooking time: 1 hour.

Ingredients:
- zucchini (zucchini) 400 g,
- sweet bell pepper 200 g,
- apple 1 pc.,
- fresh champignons 180 g,
- onion 120 g,
- chilli pepper, optional
- garlic 2-3 cloves,
- bunch of parsley or cilantro
- a pinch of salt
- vegetable oil 100 ml.

Rinse the zucchini and cut into small cubes with a knife. Ripe zucchini is recommended to peel and remove the seeds.

Cut the peeled onion into small cubes.

Rinse the champignons and, without peeling

y, chop finely. If you have dry porcini mushrooms, you can use them. First, soak them in water and boil for 10 minutes. Then also cut the mushrooms, like the mushrooms.

Heat vegetable oil in a saucepan and place the chopped zucchini first. Fry the zucchini until golden, then add the onion and mushrooms. Saute vegetables over medium heat for up to 10 minutes.

In the meantime, chop the sweet bell pepper into cubes and add to the saucepan as well.

Cut a large apple into several pieces and remove the seeds, chop on a coarse grater.

Add grated apple to caviar and mix. Stew zucchini caviar over low heat, add salt and spices to taste.

If the vegetables in the saucepan have already become soft, the caviar has acquired a homogeneous mass, you can add garlic and hot chilli peppers. Zucchini caviar turns out to be very tasty, now you can remove it from the stove.

Ready caviar must be allowed to brew for 30 minutes so that the taste becomes saturated and it is saturated with garlic aroma. This original caviar can be consumed both warm and cold.

Zucchini caviar with mushrooms turns out to be very satisfying, which is enough to put a few pieces of fragrant and crispy bread next to it.

Sincerely, Elbi.
I also recommend cooking

Zucchini caviar, recipe for the winter: “You will lick your fingers”

Such caviar can be prepared not only from zucchini, but also from ordinary zucchini, although it is from zucchini that the taste of canned food is more delicate. Garlic gives a special piquancy to caviar. you can not only in a slow cooker, but also on the stove or in the oven, but the slow cooker greatly simplifies the entire cooking process. Of course, cooking caviar takes a lot of time, but the result is worth it.

Zucchini caviar, recipe with garlic in a slow cooker

Zucchini (or zucchini) of medium size - 3 pcs.

Onion - 3 pcs.

Carrots - 4 pcs.

Fresh sweet pepper - 2 pcs.

Garlic - 1 head

Fresh dill (greens) - 1 bunch

Refined sunflower oil - 150 ml

Tomato paste - 2 tbsp. spoons

Granulated sugar - 2 tbsp. spoons

Salt - 2 teaspoons

Ground black pepper - 1 pinch

Preparation time - 15 minutes

Cooking time ≈ 1 hour 20 minutes

Output ≈ 1 l

Multicooker PHILIPS HD3036

Prepare all the necessary ingredients.

How to cook zucchini caviar in a slow cooker, recipe with photo:

Wash zucchini or zucchini, peel and cut in half. If the seeds have not yet formed inside, then the pulp can be used completely. If there are already seeds, then use a spoon to remove the inner loose mass along with the seeds. Cut the peeled pulp into small cubes.

Wash the carrots, peel, rinse and grate on a coarse grater.

Wash the fruit of sweet pepper, remove the stalk and placenta with seeds, cut lengthwise into 4 parts, and then cut each quarter thinly across. Peel, wash and chop the bulbs.

Wash dill greens in running water, dry in a napkin and finely chop. Peel the garlic cloves from the dry shell and pass through a press or chop in a garlic mill.

Pour 50 ml of oil into the multicooker bowl and add the onion.

Insert the bowl into the body of the multicooker, use the "Menu" button to select the "Frying" mode, press the "Start" button. Saute the onion, stirring occasionally, until lightly browned (about 10 minutes).

Add carrots to onions.

Fry everything together in the same mode for 5-7 minutes. Turn off the "Frying" mode.

Add zucchini, tomato paste, remaining oil, herbs, bell pepper, ground black pepper and salt to the bowl. Salt is best to taste.

Mix everything, use the "Menu" button to set the "Extinguishing" mode, press the "Start" button and cook with occasional stirring for about 40 minutes.

Add garlic and sugar to the hot vegetable mass.

Stir the mixture and simmer in the same mode for another 15-20 minutes. Turn off the multicooker.

Cool the vegetable mass slightly, mash it with a blender to a puree state or pass it through a fine meat grinder grate and put it back into the multicooker bowl. Turn on the multicooker again and boil for another 5 minutes in the “Extinguishing” mode.

Prepared hot caviar is packaged in sterilized jars with a capacity of 0.5 liters.

Seal jars with