Simple recipes for squash caviar. Squash caviar (classic recipe). Cooking delicious food wisely

Last year, we already reviewed. And now, it’s time to harvest the fresh harvest of zucchini for 2018, which means that we will be preparing amazingly delicious caviar using a new recipe. And this time, we will prioritize simplicity so that you save time, and the result is - real jam!

By the way! Be sure to scroll through last year's article, which began like this...

Remember the taste of real Soviet squash caviar, cooked according to GOST? Or maybe you prepared it yourself and continue to prepare it? Personally, I liked the caviar in the factory canteen. Loved the squash caviar spread on bread.

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.

Pimply cucumbers, sugary tomatoes, juicy peppers and fragrant zucchini - everything will go into use.

The vegetable is truly prolific, and by planting a few bushes, you get a mountain of harvested zucchini. And that's great! After all, you can prepare a variety of dishes from them, ranging from vegetable stew, and zucchini with minced meat, and of course... making everyone’s favorite zucchini caviar.

There are a lot of recipes for this dish, each of them is good in its own way. Today we will look at the most delicious and simple ones. So, stock up on ripe zucchini, we are starting...

This caviar recipe is one of the simplest and easiest. The consistency is delicate and creamy. This preparation differs in taste from the classic recipe through a meat grinder. The secret is that we will stew all the vegetables in chopped form, and only then beat the mass with a blender. This is delicious! Try it and see!

Ingredients:

• one and a half kilograms of zucchini, peeled;
• 3 carrots (total weight approximately 1.5 kilograms);
• 4 onions (total weight approximately 1.3 kilograms);
• 50 grams of granulated sugar;
• head of garlic;
• salt to your taste;
• half a glass of vegetable oil;
• half a teaspoon of ground pepper;
• 150 grams of good quality tomato paste;
• 30 grams of 9% vinegar.

1. Finely chop the onion. First crush the garlic with the wide side of the knife and then chop thoroughly. Pass the carrots through a grater. In a heavy-bottomed roasting pan, fry these vegetables in vegetable oil.

2. After 7-10 minutes, add the diced zucchini.

Before cooking, zucchini must be peeled, seeds and soft core. If you are using young zucchini, you can simply remove the skin.

Simmer the vegetables for another 30 minutes.

3. Add granulated sugar, salt and pepper. Stir in tomato paste until the color is uniform.

4. After adding the paste, simmer for another 10 minutes, then pour in the vinegar. Simmer on the stove for another 3 minutes and turn off the heat.

If you plan to eat the caviar right away and not store it for the winter, you don’t have to use vinegar.

5. Beat the hot mass using a submersible blender until it becomes a soft cream.

6. Now the dish with caviar needs to be placed back on the stove. Be sure to cover with a lid, because such a mass “shoots” very violently when boiling. After the first “shots”, keep it on low heat for no more than 3 minutes.

7. Now the caviar is ready. All that remains is to place it in jars. Banks, in turn, must be clean and sterile. The lids also need to be boiled. So, place the entire resulting volume of hot mass into the prepared glass container and roll it up. Turn over onto lids and cover with warm cloth. In this form they should stand for about 12 hours.

Jars of tender squash caviar should be stored in a cool room.

Squash caviar, just like in the store (very tasty)

For connoisseurs of modern technology, I suggest preparing caviar from zucchini in a slow cooker. This wonderful electrical appliance makes cooking much easier, protecting you from washing unnecessary dishes. In addition, the correct selection of modes and the necessary temperature matching makes the dish even more delicious. Let's try to cook caviar together.

Ingredients:

• 120 grams of peeled carrots;
• 100 grams of onions;
• 2 kilograms of zucchini, weighed without seeds and peel;
• 200 grams of tomato paste;
• a little less than half a glass of sunflower oil;
• 20 grams of granulated sugar;
• 30 grams of salt;
• half a teaspoon of black pepper;
• 90 grams of vinegar 9%.

1.Cut the zucchini into cubes. To do this, you can use a vegetable cutter or just a knife.

2. Finely chop the onion and grate the carrots. Set the multicooker to “Frying” mode for 5 minutes. Pour some oil. As soon as it sizzles, add onions and carrots. Fry until the end of the mode.

3. After this, remove the roasted vegetables from the multicooker bowl into a spacious bowl. Pour a little more oil and fry the zucchini right there in the “Fry” mode for 20 minutes.

4. Transfer the zucchini to the carrot and onion mixture and beat with a blender until smooth.

5. Transfer the resulting mass back into the multicooker and set the “Stew” mode for 40 minutes. In this case, you need to install a steamer net on top, since the squash puree boils and shoots very strongly.

6. After 40 minutes, add all other ingredients except vinegar. Mix well so that the tomato paste evenly colors the mixture. Continue simmering for another 20 minutes. About 17 minutes into cooking, add vinegar and stir.

7. While the mass is still hot, it should be immediately placed in sterile jars. After cooling, they should be stored in a cellar, basement or other cool and dry place.

Delicious squash caviar for the winter (recipe from grandma)

We all remember that same grandmother’s caviar that she treated us to as children. Then it seemed that only she could cook like that. Now we will try to repeat that same zucchini caviar, according to my grandmother’s recipe.

Ingredients:

• 1 kilogram of carrots;
• 2 kilograms of peeled zucchini;
• 1 kilogram of onion;
• 4 tablespoons sugar;
• 150 grams of thick tomato paste;
• 2 full tablespoons of salt;
• a slightly incomplete glass of vegetable oil;
• a teaspoon of acetic acid (70%);
• glass of water.

1. Cut the carrots into cubes. Place in a roasting pan, add water, sugar and salt.

2. Simmer the carrots for 10 minutes on low. Meanwhile, you need to cut the zucchini and onion into cubes. Then they also need to be added to the stew.

3. Simmer for half an hour like this, stirring frequently. Then you need to add tomato paste, oil and stir thoroughly. Simmer for another 15-20 minutes.

4. Taste the vegetable mixture for salt. If you think there is not enough salt, pepper or anything else, add it. After the taste is perfected, you need to pour in vinegar and simmer for another 3-5 minutes.

5. Mash the vegetables directly in the pan with a mallet. This is what our grandmothers did. If you prefer modern technologies, you can use a blender. Boil this mixture under the lid at minimum power for 5-7 minutes.

6. Now the caviar is ready to be transferred to sterilized jars and stored until winter.

Recipe for delicious zucchini caviar in a slow cooker

We will prepare this caviar in a slow cooker using sweet peppers. Its combination with the main ingredients gives an unsurpassed taste and aroma. And such a preparation is prepared very quickly.

Ingredients:

• 5 medium zucchini;
• 1 onion;
• 5 small carrots;
• 4 sweet peppers without seeds and tail;
• 2 bay leaves;
• 5 tomatoes;
• 4 tablespoons of vegetable oil;
• 3 tablespoons vinegar;
• 4 peppercorns;
• a little dill (at your discretion);
• 2 tablespoons salt.

1.Cut the onion into half rings or small pieces. Chop the carrots into medium pieces. Place these two ingredients in a multicooker bowl with oil. Set the “Frying” mode for 15 minutes.

2. Without wasting time while the vegetables are preparing, you need to cut the zucchini into cubes. As soon as the equipment signals that the work is complete, add zucchini to the bowl and stir. Add about 1 glass of water and cover with a lid. Set “Quenching” again for 1 hour.

3. Cooking zucchini takes about half an hour. Just after 30 minutes, add the peppers, cut into strips, and add salt.

4. Make tomato puree from the tomatoes using a blender or meat grinder. As soon as the multicooker signals to you that the dish is ready, the vegetable caviar should also be chopped in a blender. Now you need to combine these two masses - tomato and vegetable.

5. Place the resulting puree on the stove and cook for 15-20 minutes after boiling. Be careful, this mixture boils very actively and you can get burned by it! You can boil it in a slow cooker in the “Cooking” mode for the same amount of time. A couple of minutes before it’s ready, add vinegar, chopped dill, bay leaf and peppercorns.

6. Place the mixture into jars and roll them up. Immediately turn over onto a warm cloth and cover overnight.

Store the snack in a cool place. After opening, keep in the refrigerator.

Simple and tasty zucchini caviar with mayonnaise

Mayonnaise is very often added to zucchini caviar. It gives the dish a special tenderness and taste. To do this, you must choose a high quality product. You can even cook it yourself. But store-bought options are also suitable.

Ingredients:

• 3 kilograms of peeled zucchini (remove soft core and peel);
• 250 grams of mayonnaise;
• 100 grams of granulated sugar;
• 100 grams of vegetable oil;
• 250 grams of tomato paste or sauce;
• 1 tablespoon salt;
• 5 cloves of garlic;
• 2 tablespoons vinegar.

1.Cut the peeled zucchini into small pieces. If you are using young zucchini that does not yet have hard seeds or tough skin, you can process them unpeeled.

2. Pass the zucchini through a fine meat grinder. Add all other ingredients except vinegar to this mixture. The garlic must be crushed with a press until it becomes mushy.

3. Mix everything thoroughly to obtain a homogeneous mixture of pale pink color. Place on the stove and simmer at minimum power for 1 hour after boiling. Shortly before cooking, about 3-4 minutes, you need to stir vinegar into the contents of the pan.

4. Immediately pour hot caviar into prepared jars. Roll up the lids and leave in a warm place overnight.

The next morning the caviar will be ready to be transferred to a permanent storage location.

Zucchini caviar is not for the winter - you'll lick your fingers

Not only in winter we love to eat vegetable caviar. In the summer I also prepare it very often. It’s very simple to do - chop the vegetables, bake, beat into a homogeneous mass and you’re done! This version of the dish is suitable even for those who adhere to a diet in the name of a beautiful figure. Easy, satisfying, appetizing and very tasty!

Ingredients:

• a couple of young zucchini;
• 2 small carrots;
• 2 sweet tomatoes;
• 1 fleshy bell pepper;
• 2 onions;
• pepper and salt to your taste;
• 2-3 tablespoons of vegetable oil.

1.Cut the vegetables into medium pieces. The exact size and shape don't matter. Add all the other ingredients to them and mix evenly.

2. Place the seasoned vegetables in a baking sleeve and place in the oven for 50-60 minutes, at a temperature of approximately 170 degrees.

3. Carefully transfer the contents of the bag into a bowl and beat with an immersion blender until smooth.

5. Transfer the caviar into jars and store in the refrigerator. After cooling, you can start tasting. It turns out very tasty - you'll lick your fingers!

The usual recipe for delicious squash caviar

This caviar cooks quickly and is eaten even faster. Everything is very simple - we will mince all the vegetables and boil them with the addition of tomato sauce. Thus, with minimal investment of time and money, we will get very tasty and beautiful caviar.

Ingredients:

• 7-8 kilograms of young zucchini (if you use older vegetables, they need to be cleaned of entrails and peel);
• 1 kilogram of carrots;
• 1 kilogram of onions;
• 1 kilogram of sweet tomatoes;
• a glass of vegetable oil;
• 4 tablespoons salt;
• a glass of tomato sauce;
• half a glass of vinegar 9%.

1. Wash all vegetables and, if necessary, peel. Cut into pieces of such a size that it is more convenient to place them in a meat grinder. Thus, turn all the vegetables into a single mass using a meat grinder.

2. Add all other ingredients (except vinegar) to the twisted mass. Cook in this form over low heat after boiling for 1 hour. Without waiting five minutes until it’s ready, pour in the vinegar and finish cooking.

3. Pour the caviar into jars and close the lids. This snack can be stored all winter at a cool temperature and normal humidity.

Homemade squash caviar with tomato paste

We often use this caviar in winter as an addition to pasta or rice. And in other combinations it is also very tasty. Even just eating it with bread will make you lick your fingers!

Ingredients:

• 2 large zucchini;
• 1 carrot;
• 3 onions;
• 200 grams of tomato paste;
• a little less than half a glass of vegetable oil;
• salt to taste;
• 4 tablespoons vinegar 9%;
• black pepper.

1. Peel the zucchini and remove the soft core. Grate it, along with the carrots.

2. Fry finely chopped onion in oil. Then add zucchini and carrots to it. Simmer for 40 minutes.

3. Then you need to stir the tomato paste into the vegetables, distributing it evenly. Salt and sprinkle with pepper.

4. Simmer the contents of the frying pan in this form for about 20 minutes. Shortly before removing from the stove, add vinegar and stir.

5. Place the caviar in jars and store. It turns out just superbly beautiful and tasty.

Zucchini is a very easy vegetable to prepare! It's a pleasure to cook. And what delicious preparations for the winter can be made from it...

The most delicious and simple homemade squash caviar, a recipe for the winter

Delicious squash caviar is considered one of the most famous dishes in the post-Soviet countries. Many Russian emigrants living today in America, Germany and many other countries are trying to find it on sale, and isn’t this the best proof of the incredible popularity of this simple treat?
Although it's not just a matter of taste preferences. Zucchini caviar is incredibly healthy. It has long been known that it is recommended for use in the diet of young children and the elderly, as well as for those who have problems with the gastrointestinal tract. And for patients with hepatitis, this is generally a real salvation. Much of the benefit to the body lies in the main ingredient - the power of zucchini, known as an excellent cleanser, as a low-calorie product, as a vegetable that provides the body with most important vitamins and minerals. And the “bouquet” of beneficial properties of caviar is complemented by carrots and onions. As a result, a simple recipe that even a beginner can handle becomes not only a favorite delicacy, but also a real potion.

However, there is also a problem. Today you can find a lot of recipes for zucchini caviar. But in most cases, no one really wants to eat the food prepared according to these recipes. How to achieve that very real taste that many of us remember from childhood? Having tried many recipes, I found exactly the most delicious one, and now it is my favorite (of course, along with squash caviar like in the store). The recipe is quite simple, suitable for PP adherents and weight watchers. This caviar can be given to children (from 2 years old). The only product of unknown origin in the recipe is tomato paste, but this can also be prepared at home if desired. But how delicious this caviar turns out! Also, many store-bought options cannot compare with it! Very tender, aromatic, with slight sourness, sweet notes and a slight smell of garlic. This vegetable delicacy is a must try! In addition, all the products used are very affordable; cooking the dish does not require any special skills. It is better to start preparing zucchini caviar for the winter in August-September, when the zucchini on the market is ground-based, natural, the most delicious and healthy. And at this time you can prepare the most delicious eggplant caviar, I recommend watching the recipe.

Ingredients:

• 1 kg of zucchini;
• 300 g carrots;
• 500 g onions;
• 30 g garlic;
• 3 tbsp. without a slide of tomato paste;
• 1-1.5 tsp. salt;
• 0.5 tsp ground black pepper;
• 0.5 tbsp. Sahara;
• 150 ml odorless vegetable oil;
• 20 g of young dill.

What is good about this particular recipe and is it as tasty as in the photo? Yes, it turns out very tasty and quite simple. All vegetables are individually fried until half cooked in vegetable oil. Everyone has their own cooking time, and thanks to this method of cooking, we feel each vegetable and our task is to slightly undercook it. The onion should be crispy, and the carrots and zucchini should be soft, but not fall apart. Salt and pepper are added at the end of cooking and can be adjusted to your taste. This also applies to tomato paste, because manufacturers are different and each has its own concentration of tomatoes. And one more thing - the recipe does not use vinegar to preserve the product, which gives the caviar a pleasant sour taste.

How to prepare the most delicious squash caviar for the winter, step-by-step recipe

If you want to roll caviar from zucchini in jars for the winter, then the first step is to thoroughly wash the containers. It is advisable to use baking soda for this, rather than the usual dishwashing detergents. Soda is safer and kills germs better. While various gels, although they provide squeaky cleanliness, do not guarantee complete disinfection. In addition, you need to rinse dishes after using chemicals for at least 20-30 minutes. Does each of us do this?
Then we sterilize the jars, it is written in more detail. The sterilized jars should be hot when you fill them with caviar (step by step photo 17).

1. For convenience, first prepare all the vegetables. Peel the carrots, rinse them and grate them on a coarse grater.

2. Cut the zucchini. In principle, the size of the cubes does not really matter; in the future, we will grind everything anyway. Zucchini should be chosen young, with fresh green skin. If the fruits are overripe, they must be peeled and the hard seeds removed.

3. We also chop the onion coarsely. Pour a third of the total amount of oil into the frying pan, heat it and add the onion.

4. Fry over medium-high heat until half cooked; we won’t fry it too much. The onion should become rosy and golden, but remain crispy.

5. Transfer the onion to a deep pan, in which we will cook the squash caviar.

It is advisable to take a pan with a thick bottom, made of stainless steel or with a non-stick coating. An enamel pan is not suitable for cooking caviar, as the vegetables may burn in it.

6. Add oil to the same frying pan (another 1/3) and add grated carrots. We won’t overcook it either, we’ll just bring it to softness.

7. We also move the carrots into the pan.

8. Now add the zucchini to the frying pan along with the remaining vegetable oil. Also fry until soft.

9. Add it to the rest of the vegetables.

10. Puree the resulting mixture. Due to the fact that all the vegetables are fried until half cooked, the mass is not puree-like, but with small pieces.

11. Add tomato paste.

12. Salt and pepper.

13. Homemade caviar turned out to be thick and can easily burn, so add 1-1.5 cups of boiled water to it.

14. Now you have exactly the consistency you need.

15. Add greens and finely chopped garlic to the mixture.

16. Turn on very low heat and boil the caviar for about 10-15 minutes, covering the pan with a lid.

17. A delicious snack is ready. It can be eaten hot right away, but it tastes better cold. Or you can roll up squash caviar in jars for the winter. To do this, put hot caviar with a ladle into a hot sterilized jar (so that the glass does not crack).

18. For the winter, squash caviar must be sterilized in jars. For some reason, many housewives are afraid of this point. In fact, there is nothing complicated about this.
You will need a large saucepan. We’ll put a towel on the bottom, put the jars with the preparations on top, cover them with lids (it wouldn’t hurt to process them, at least just immerse them in boiling water for a couple of minutes), pour water up to the shoulders.

19. Lightly cover the jars with lids (without twisting) and turn on low heat. Half-liter jars should be sterilized at low boil for 40-50 minutes, those with a volume of 750 ml - 60-70 minutes, and liter jars - 90 minutes. Time is counted from boiling. As the water evaporates, you can add boiling water.

20. All that remains is to roll up the cans, turn them upside down, wrap them well in a blanket and leave them for a day.

21. Zucchini caviar is ready at home. We put it away for storage in a closet or cellar. When it sits, the taste will become richer, but at the same time more delicate. You can simply eat it with some bread or add it to any side dish. And if you make a sandwich with butter, you will get a real delicacy.
Bon appetit, successful preparations and a gentle winter!

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.

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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 effortlessly 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 only the cooking time differs so that all 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 bowl 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.

1. First, we clean the peppers with a very sharp vegetable peeler, with minimal capture of the pulp.
2. 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.
3. 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, covered- 1 hour . Stir regularly to prevent burning. For caviar that we prepare for the table, 40 minutes of simmering is enough.

Ready-made 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!

We'd love to hear the best secrets you use.

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I have known him well since childhood. During the abundant summer season, our grandmothers and mothers always prepared several jars of this delicious snack. Those same jars that are so pleasant to open on a cold winter evening and remember warm sunny days, feeling the bright and appetizing aroma of delicate summer vegetables. Today we will try to figure out how to prepare squash caviar.

Like most truly folk dishes, it surprises with the variety of cooking recipes. Probably, every home and every family has its own recipe for this dish, proven over the years. Ingredients and spices, the method of preparing and cutting vegetables, and even the very taste of squash caviar change from region to region. The only thing that remains unchanged is our love for this tender and aromatic snack.

At first glance, there is nothing complicated in preparing squash caviar. And yet, in order to prepare a truly tasty and aromatic zucchini appetizer, you need to know some of the subtleties and secrets of cooking. After all, the taste of your finished dish depends on many factors. The correct choice of zucchini, the preparation of vegetables, and the method of slicing them play an important role here. A set of additional ingredients will help you prepare squash caviar that will fully meet your taste preferences. Carrots will add additional sweetness and aroma, onions and garlic will share their spiciness and richness of taste, sweet peppers will add their warm notes, and a pod of hot pepper will add fire. Herbs and favorite spices will add color and excitement to your appetizer. And your imagination and experience will always allow you to change to your own taste and improve any, even the most established recipes.

For those who are going to cook this delicious vegetable appetizer for the first time this summer, “Culinary Eden” has collected and recorded the most important tips and secrets, coupled with proven recipes that will always tell you how to cook squash caviar.

1. To prepare squash caviar you will need a deep saucepan. Cast iron or stainless steel cookware is best. It is very important that your pan has a thick enough bottom. The thing is that cooking squash caviar most often involves a long process of stewing vegetables, and a good pan with a thick bottom will allow the vegetable mass to heat up evenly and protect your dish from burning. But it’s better to avoid thin-walled enamel dishes altogether, because even with continuous stirring, vegetables in such a pan can quickly burn and completely ruin the taste of your snack.

2. Most recipes for preparing squash caviar suggest chopping vegetables to a puree. A meat grinder is best for this. In order to get especially smooth, tender caviar, pass raw zucchini through a meat grinder with a coarse mesh, and after frying and stewing, pass the entire vegetable mass again through a meat grinder with the finest mesh. A hand blender also does a good job of chopping vegetables. Those who prefer the heterogeneous consistency of squash caviar can be advised to use a food processor, the standard blades of which will allow you to chop your vegetables well without bringing them to a completely homogeneous puree.

3. To prepare caviar, try to choose fresh young zucchini no more than 15 - 20 cm long. The thin delicate skin and soft unripe seeds of such zucchini will allow you to use the whole fruit, which will help preserve more vitamins and valuable nutrients. In addition, the younger the fruits, the less coarse fiber their pulp contains, which means that much less effort and time will need to be spent on processing and softening such zucchini. If for some reason you need to use large, ripe fruits, then be especially careful when cleaning such zucchini. Using a paring knife, remove any rough skin from your zucchini and remove any tough seeds using a tablespoon.

4. One of the most important and time-consuming steps in preparing zucchini caviar is boiling the juicy zucchini and ridding them of excess moisture. In order to reduce the time of stewing and boiling, try to remove excess juice from the still raw fruits. It's not at all difficult to do this. Chop your zucchini, sprinkle with salt and leave in a cool place for 15 - 20 minutes. During this time, your vegetables will release juice, which can only be drained. Simply squeeze out the remaining juice with your hands. Zucchini prepared in this way will significantly reduce the time of heat treatment, which requires your increased attention.

5. To prepare the simplest zucchini caviar, you only need a couple of zucchini, a little flour and spicy herbs. Peel and chop two small zucchini. Squeeze out excess juice. In a deep frying pan, heat 5 tbsp. spoons of vegetable oil. Add 1 finely chopped onion and fry until golden brown. Then add your zucchini, reduce the heat to medium, cover the pan with a lid and simmer everything together for 10 minutes. Add 1 tbsp to the prepared zucchini. a spoonful of flour, 3 chopped cloves of garlic, salt and pepper to taste, mix thoroughly and simmer for another 3 minutes. At the end of cooking, add 3 tbsp. spoons of finely chopped dill, stir, heat for a couple of seconds and remove from heat. Cool the caviar and serve with wheat bread croutons.

6. But traditional homemade squash caviar is a little more complicated to prepare. Peel nine small zucchini, pass through a meat grinder and squeeze out excess juice. Heat 3 tbsp in a saucepan. spoons of vegetable oil, add your zucchini and simmer over low heat for 1 hour. Peel one kilogram of tomatoes by dipping them in boiling water for 1 minute, chop them finely, transfer them to a second pan and simmer over low heat for 1 - 1 ½ hours, depending on juiciness. Heat 3 tbsp in a frying pan. spoons of vegetable oil and fry in 1 kg portions. finely chopped onion until golden brown. When the onion is ready, add 1 kg to it. carrots, grated on a coarse grater. Simmer the onions and carrots together for another 5 minutes until soft. Combine all the vegetables, mix and pass through a meat grinder with a fine grid again. Transfer the vegetable puree to a saucepan, add 1 cup vegetable oil, 10 chopped garlic cloves, salt and pepper to taste. Simmer everything together, stirring frequently for 20 minutes. Place into jars and close the lids tightly. Store in a cool place.

7. For those who watch their figure and count every calorie, we offer a recipe for squash caviar, which can be prepared with a minimum amount of oil. In a deep saucepan, heat 2 tbsp. spoons of vegetable oil or water, add one finely chopped onion and simmer until soft. When the onion becomes translucent, add 1 bell pepper, cut into small cubes, and 3 large tomatoes. Simmer everything together for 10 minutes, stirring. Then add three finely chopped zucchini, stir, cover the pan with a lid and simmer the vegetables for 45 minutes until soft. Grind the prepared vegetables thoroughly using a blender, add three chopped cloves of garlic, salt and hot pepper to taste. Simmer the caviar for a few more minutes over low heat until thickened, remove from heat, place in jars and cool. Serve sprinkled with fresh herbs and a little olive oil.

8. It is not at all necessary to grind the vegetables in the caviar to a homogeneous puree! Peel five tomatoes, cut into small cubes, pour in ½ cup of tomato juice, add 1 teaspoon of lemon juice, stir and leave to marinate for 10 minutes. Peel five small zucchini and two sweet peppers and cut into small cubes. Heat 1 tbsp in a saucepan. a spoonful of olive oil, add one finely chopped onion, 4 chopped garlic cloves, 4 tbsp. spoons of water and simmer everything together for 5 minutes until soft. Then add peppers, tomatoes along with juice and simmer for another 10 minutes. At the next stage, add the zucchini, mix everything thoroughly and heat for 5 minutes. Add salt, pepper and vinegar to taste, stir, cover the pan with a lid and simmer the vegetables for 30 minutes, stirring occasionally. Bring the finished caviar to the desired consistency over low heat with the lid open, and then cool. Serve with rye bread, sprinkled with finely chopped basil.

9. Zucchini caviar made from separately fried vegetables is incredibly tasty. In a deep frying pan, heat 2 tbsp. spoons of olive oil, add two finely chopped sweet peppers, one small hot pepper, fry until tender and transfer to a saucepan. Add a little oil to the vacated frying pan and fry three finely chopped onions in it until golden brown. Transfer the onions to the pan with the peppers. Then fry 1 ½ kg. zucchini, cut into small cubes, and add them to the peppers and onions. Fry eight peeled tomatoes in 1 tbsp. spoon of olive oil, add 100 gr. tomato paste, simmer for another 10 minutes and add to the rest of the vegetables. Mix all vegetables thoroughly, add 1 teaspoon of dill seeds, 1 tbsp. a spoonful of basil greens, salt and black pepper to taste. Simmer everything together over low heat for another 30 - 40 minutes, stirring frequently. Make sure the vegetables don't burn! At the end of cooking, there should be no juice left at the bottom of the pan under the layer of vegetables, just a little oil. Place the finished caviar into jars and cool.

10. Fans of spicy snacks can try making caviar from fried zucchini with chili pepper. Peel two small zucchini, cut into cubes, squeeze out excess juice and fry in vegetable oil until slightly golden brown. Heat 6 tbsp in a saucepan. spoons of vegetable oil, add two finely chopped onions and simmer until transparent. Cut two carrots, two tomatoes, three sweet peppers into small cubes and add to the pan with the onions. Then add your zucchini and two hot chili peppers, seeded and cut into thin rings. Mix everything, cover the pan with a lid and simmer over low heat for 20 minutes, stirring occasionally. When the vegetables are ready, add ½ teaspoon of cumin, ½ teaspoon of ground coriander, 3 tbsp. spoons of green cilantro, salt to taste. Mix thoroughly and heat for a couple more minutes over low heat. Add four crushed cloves of garlic to the finished caviar, stir and cool.

And on the pages of “Culinary Eden” you can always find even more tips and recipes that will definitely tell you how to cook squash caviar.

Recipes for winter squash caviar with photos

5/5 (1)

There are a huge number of recipes and ways to cook zucchini on the Internet. But I’ve tested it from my own experience, some of them, I’m just now sure, no one has ever cooked. In that case I can give only advice: Never rely on information found on the Internet; it is better to ask your friends, grandmothers, mothers who have experience in cooking zucchini, or, alternatively, refer to literature.

To prepare squash caviar we will need:

How to cook squash caviar at home

Zucchini must be ripe; unripe and overripe zucchini should not be used for cooking. Zucchini and carrots must be washed and peeled. Remove the seeds from the zucchini and cut them into small cubes. Grate the carrots on a fine grater.

1. The bell pepper needs to be washed and cut into strips. Chop the onion and pepper as finely as possible.
2. Take a frying pan with a deep bottom, put it on fire, pour a tablespoon of vegetable oil.
3. Place the onion in a heated frying pan. Fry the onion until it reaches its characteristic golden color. It is important to ensure that it does not burn and spoil the taste of the caviar in the future.
4. Add zucchini, carrots and half a glass of water, cover and simmer over low heat for 10-15 minutes until a mush appears, stirring constantly. We do not close the lid, since the vegetables will give a lot of juice, and we do not need excess water in the caviar.
5. Add tomato paste, salt and sugar, simmer for another 5 minutes.
6. Remove the frying pan from the stove, the caviar is ready.

How to store squash caviar

A well-known fact: zucchini caviar prepared at home lasts longer than the store-bought version. I put freshly prepared caviar into jars and send some of them to the cellar, and leave some in the refrigerator.

During storage I do not use the sterilization method, in my opinion, this method requires a lot of time, and the storage time for caviar is the same - 1 year. Taste qualities are not lost at all during storage. Opened caviar must be eaten within 2-3 days, although in our house there are no problems with the sale of this product.

Zucchini caviar is perfect as a cold or hot snack for a festive and regular everyday table. It is excellent served in combination with meat, potatoes, and can also be spread on bread and eaten as a sandwich.