If there is a refrigerator in the house
Red caviar is not stuffed with caviar,
Stock up on vegetables
-Fortunately, we have them with interest!

l Caviar for the winter is a wonderful preparation, which is not a shame to put on a festive table and serve for a family dinner. Cooking caviar is easy and simple, it is a pleasure. Today I opened a jar of squash caviar, tomorrow - from eggplant, the day after tomorrow - pampered the household with mushroom and so - even every day!

Caviar for the winter is prepared in three stages: preparation of the necessary ingredients, the preparation process itself and packing in clean, sterilized jars, followed by rolling with the same clean sterilized lids. That's all! Can't choose a recipe? Come visit us at Culinary Eden! And we will prompt, and help, and teach.

Zucchini and eggplant caviar can deservedly be called the hits of the fall. Both the one and the other occupy the first places in the ranking of blanks for the winter.

Zucchini caviar "Golden" (without mayonnaise)

Ingredients:
2 kg of zucchini,
1 kg of bell pepper,
1 kg of tomatoes,
1 kg of carrots,
500 g onions
300 g of garlic
2-3 bunches of parsley,
500 g of vegetable oil
150 g sugar
70 g salt
50 g 6% vinegar,
1 tsp allspice or 1 tbsp. l. hops-suneli - optional.

Preparation:
Wash the zucchini thoroughly, peel the peel if it is hard. If the zucchini is young, then you can cook it with the peel. Grate the zucchini on a medium grater and squeeze out excess juice. Grate the carrots with a medium grater, chop the onion, chop the bell peppers, peeled from seeds, into thin strips. Cut the peeled tomatoes into several pieces, peel the garlic, rinse the parsley, shake it lightly several times to remove excess moisture, and pass it through a meat grinder along with the tomatoes and garlic. Pour vegetable oil into an enamel saucepan or stewpan, heat it, dip the onion into it and fry, stirring occasionally, for 10 minutes over medium heat. Then add the tomatoes, carrots, stir and continue to fry for another 10 minutes, not forgetting to stir. Pour salt, sugar into tomatoes with garlic and herbs, add vinegar and stir. Then pour the tomato sauce into the onions fried with carrots, stir well and let the mixture boil. Next, add the zucchini with bell pepper to the total mass and bring the vegetables to a boil. Boil the caviar over medium heat, stirring so that it does not burn, for 50-60 minutes. At the end of cooking, add suneli hops or allspice to the caviar, if desired. Pack up the prepared caviar in sterilized jars, roll up, turn over, wrap up.

Zucchini caviar "Soviet" with mayonnaise

Ingredients:
3 kg of zucchini peeled and seeds,
1.5 kg of carrots,
500 g onions
200 g tomatoes
250 ml mayonnaise,
1 tbsp. l. salt,
⅓ Art. Sahara,
2 tbsp. l. 9% vinegar
6 peas of black pepper,
favorite spices - to taste and desire.

Preparation:
Pass all washed and peeled vegetables, except tomatoes, through a meat grinder and, putting the vegetable mass in a saucepan with a thick bottom, simmer for 2 hours, stirring occasionally, over low heat. Make sure that the mass does not burn, otherwise all the work will go to waste. Then add very finely chopped tomatoes to the stewed vegetables, after removing the peel from them, and mayonnaise, mix everything thoroughly, add spices and cook over low heat for another 30 minutes. Arrange the prepared hot caviar in pre-sterilized jars and roll up.

Ingredients:
3 kg eggplant,
3 kg of tomatoes,
1 kg of bell pepper,
1 kg of onion
1 kg of carrots,
250 g garlic
1 pod of red hot pepper,
½ tbsp. vegetable oil,
salt to taste.

Preparation:
Chop the onion into half rings and fry in a deep thick-walled saucepan or saucepan with heated vegetable oil. Then, after a few minutes, add bell peppers and finely chopped tomatoes, peeled and chopped into strips, to it. When the tomatoes are juiced, add the eggplants cut into small cubes to the vegetables. Cover the crockery where vegetables are cooked with a lid and simmer for 5-7 minutes. Then add chopped garlic, salt the dish to taste and cook for 30-40 minutes, stirring constantly, until the liquid has completely evaporated. Remember that the bottom of the caviar should not burn in any way. Pack up in hot sterilized jars, roll up.

Beetroot caviar also has every right to take its place in our storerooms. And if you reduce the amount of vinegar, then such caviar is also suitable for baby food. In this case, pay special attention to sterilizing the cans and lids and wrap the rolled up cans for a couple of days until they cool completely.

Caviar "Red" from tomatoes with beets for the winter

Ingredients:
3 kg of tomatoes,
2 kg of carrots,
1 kg of onion
1 kg of beets
3 sweet bell peppers,
1 pod of hot pepper,
800 ml of vegetable oil,
1 tbsp. Sahara,
3 tbsp. l. salt,
1 tbsp. l. vinegar essence.

Preparation:
Prepare the vegetables: wash the vegetables, peel, cut everything into pieces and mince it. Add vegetable oil, sugar, salt. Put on fire and after boiling, cook for 2 hours. Add the vinegar before the end of cooking. Stir and, turning off the heat, spread the prepared caviar in prepared sterilized jars, roll up the lids and wrap until it cools completely.

It happens that there are very few red tomatoes left, but there is nowhere to put green ones. A great reason to make caviar out of them.

Green tomato caviar for the winter

Ingredients:
1.2 kg of green tomatoes,
300 g red tomatoes,
350 g carrots,
150 g onions
100 ml of vegetable oil
25 g sugar
20 g salt
celery and parsley roots, parsley, dill, celery, bay leaf and other spices to taste.

Preparation:
Pass the tomatoes of both colors through a meat grinder and cook for 20 minutes. Chop the carrots and onions and fry in vegetable oil. Combine all ingredients and cook for 15-20 minutes. Then spread the caviar into clean sterilized jars and roll them up with prepared boiled lids. When the jars are cool, store them in a cool dry place.

Mushroom caviar with vegetables for the winter

Ingredients:
1 kg of mushrooms,
300 g tomatoes
200 g onions,
vegetable oil,
salt, pepper - to taste.

Preparation:
Boil the mushrooms in salted water for 20 minutes, then drain in a colander, rinse and drain off excess water. Then pass the mushrooms through a meat grinder and fry for 30 minutes in a deep frying pan or in a saucepan in vegetable oil, stirring occasionally. Cut the onion into thin half rings, the tomatoes into thin slices. Lightly fry them together with onions in vegetable oil. Then add this mass to the mushrooms, salt and pepper to taste and simmer everything together for another 15-20 minutes. Spread the prepared hot caviar in sterilized jars and roll up the lids.

Almost any recipe for caviar for the winter can be realized in a multicooker. Just reduce the amount of ingredients, focusing on the volume of your multicooker bowl.

Vegetable caviar in a slow cooker

Ingredients:
500 g zucchini,
200 g tomatoes
200 g white cabbage
150 g carrots
150 g onions
2 tbsp. l. vegetable oil,
2 tsp Sahara,
1 tsp salt,
9% vinegar.

Preparation:
Cut the zucchini and onion into cubes, finely chop the cabbage, grate the carrots on a coarse grater, cut the peeled tomatoes into small cubes. Stir the vegetables and put in the multicooker bowl, pouring in the vegetable oil beforehand. Add sugar, salt and, setting the "Stew" mode for 1.5 hours, cook vegetables in their own juice. After cooking, grind the vegetables with a blender, arrange in sterilized jars, add a little vinegar to each and roll up the lids.

Here are such different caviar for the winter. On our site there are many more recipes for this simple blank. Come to our pages!

Successful blanks!

Larisa Shuftaykina

Good afternoon, dear readers of our blog!

The season for harvesting zucchini will begin very soon. Therefore, it is worth preparing such a delicious and affordable vegetable for future use. Then in winter it will be possible to enjoy aromatic squash caviar. It turns out no worse than the store, and even better. After all, it does not contain various preservatives of harmful additives.

The main thing is to choose the right zucchini. Then the dish will be delicious. Vegetables should be thin-skinned, free from stains and damage. The length is no more than 20 cm. Then they do not have to be peeled from skin and seeds.

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

The real recipe for shop squash caviar according to GOST USSR

Delicious caviar from the past. She is not inferior to the current counterparts. And you can find such a recipe only in old cookbooks. Therefore, if you do not have any of these, feel free to use our cooking method according to GOST USSR.

Required products:

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

Step by step cooking:

1. Wash the zucchini, if necessary, clean. Cut into small pieces. We send it to a frying pan preheated with a little oil. Simmer over medium heat, without covering. Then the excess moisture will evaporate. After the pieces are tender, you can remove the pan from the heat.

Do not fry them under any circumstances.

2. Peel the remaining vegetables and rinse well. Dice the onion. Three carrots on a large grater. Mix vegetables, add chopped parsley root. Saute in vegetable oil for about 5-10 minutes. They also don't need to be fried. We transfer the mass to a clean container. Pour the remaining oil into it.

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

4. Mix all vegetables and pass through a meat grinder or blender. The resulting mass is homogeneous in consistency. Pour it into a cauldron or pan.

5. We put the cauldron on a small fire. Close with a lid. Stir periodically so that the mass does not burn. After an hour, we introduce: sugar, tomato paste, pepper and salt. Mix well and continue cooking for another 30-40 minutes. Finally, add garlic and vinegar. Cook for another 5 minutes. We remove from the stove.

6. In pasteurized jars, lay out the still uncooled caviar and close tightly with lids. Turn it upside down and wrap it with a terry towel. After cooling down, store in the refrigerator or basement.

Here is such a delicious dish in just 2-3 hours. We turn the jars over with the lid down, and leave until they cool completely, wrapped in a blanket or blanket.

The winter vegetable snack is ready!

A 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 food eats quickly and you are not going to leave it until winter, you do not need to add vinegar. Pepper is also an optional ingredient, but it adds spice.

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. salt and sugar;
• 2 tbsp 9% vinegar.

Step by step cooking:

1. Peel the courgettes and onions. Three zucchini on a grater. We pass the onion through a meat grinder. Mix them in a large saucepan. We put on a slow fire. Cook for about 1 hour until all moisture has evaporated. Do not forget to stir the mass, otherwise it may burn.

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

3. Continue to cook on low heat for up to 30 minutes, stirring constantly. Pour in vinegar a couple of minutes before the end of cooking. We 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. It tastes like a 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 of carrots;
• 1 kg of onions;
• 3 tbsp tomato paste;
• 1 tbsp 9% vinegar;
• 2 tbsp salt;
• rast. oil for frying.

Step by step cooking:

1. Grind vegetables into cubes. Then we fry them separately in vegetable oil. We pass through a blender. Pour in 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 a lapse of time, add tomato paste and vinegar.

3. Continue cooking for another 20 minutes. As a result, the caviar will become thick. Next, we pack it in pasteurized jars and close tightly with lids. Cool by wrapping 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 a delicious vegetable preparation at home. Suitable for happy owners of multicooker. The ingredients 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 cooking:

We fry all the vegetables under a closed lid.

1. Cut the onion into cubes. We turn on the "Fry" mode on the multicooker. Pour in 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 - straws. Add carrots to onions. We mix. Cook for another 5 minutes.

3. Cut the courgette into cubes. At this time, vegetables are fried in a slow cooker. Pour pepper into them. We mix. Fry for another 5 minutes.

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

5. At this time, shred cabbage. Cut the tomatoes into cubes. Add cabbage to the mixture. We mix.

6. And in the end it remains to put the chopped tomatoes. We mix.

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

8. Carefully open the multicooker. We mix. Pour in salt and sugar. Mix again.

9. Grind vegetables with a blender until puree.

10. Add ground pepper if desired. We mix. And we settle the caviar in sterilized jars. We roll up.

We turn the workpiece upside down and wrap it with a warm towel or blanket. And we are waiting for our winter vegetable puree to cool down.

The conservation is ready!

Cooking squash caviar with mayonnaise and flour in a blender

Delicious caviar. Fried flour gives it a store-bought taste. The blender is used here only to puree the finished product.

Required products:

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

Step by step cooking:

1. Cut the peeled marrow into cubes. We put it in a saucepan. Don't worry if the pot is full. Gradually the zucchini will settle. Pour 200 g of water to them. We close and put on a small fire. Cook for 40-50 minutes, stirring constantly. The vegetables should be soft.

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

3. When all the vegetables are cooked, you need to ferment them in a blender. If you do this in portions, then the caviar will be more homogeneous and tasty. Then we introduce tomato paste, salt and 4 tablespoons. vegetable oil.

4. Stir. We close and turn on the minimum fire. Stir the mixture every 5 minutes so that it does not burn. Thus, we cook the dish for 50 minutes. It will thicken and boil down.

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

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

7. We pack the finished dish in 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.

A delicious video recipe for cooking with tomatoes and vinegar at home

I found a very simple recipe for making squash caviar for the winter on the vastness of YouTube. It looks very appetizing, and not complicated at all. I think it's worth trying this homemade version of the preparation. If you wish, you can also see it, suddenly you will like this version of the preparation ...

Zucchini caviar recipe with citric acid without vinegar, even better than in the store

And finally, we offer a fragrant dish. The vinegar has been replaced by citric acid. The blank, like all the previous options, is above all praise.

Required products:

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

Step by step cooking:

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 from above. Then immerse in boiling water for 1 minute. Then transfer to cold water.

3. It remains only to carefully remove the skin and cut the core. Then cut the tomatoes into cubes.

4. Now let's turn to the pepper. Peel the peel with a vegetable peeler. Cut out the core. And also cut into cubes.

5. Peel, wash and dice the carrots and onions. Grind the garlic in a garlic press.

6. Fry each vegetable in a little oil. This must be done separately. So each ingredient will reveal its own taste and aroma. Putting everything together in one large pot. Pour in sugar, salt, pepper and citric acid.

8. Stir well and simmer under a closed lid for about 40 minutes. Do not forget to stir periodically.

9. It remains to bring the vegetables to the state of puree. This is done with a blender. In no case use a meat grinder, otherwise the caviar will simply lose the desired taste. If necessary, simmer to the desired consistency. And roll up in pre-prepared banks.

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

The workpiece is ready!

This concludes our selection of recipes. We wish you bon appetite! And see you soon in the following articles! Do not forget to write in the comments which recipe you liked the most!

I wish you successful blanks!

Vegetable caviar is usually prepared for future use and stored in jars throughout the winter. But if desired, caviar can be eaten immediately after cooking. A variety of vegetables are suitable for caviar - alone or in combination with each other: eggplants, beets, carrots, peppers, tomatoes, zucchini and even cucumbers.

Vegetable caviar

Ingredients:

• carrots - 1 pc.
• beets - 1 pc.
• apple - 1 pc.
• white cabbage (chopped) - 1/2 cup
• onion - 1 pc.
• vegetable oil - 4 tablespoons
• water - 1/3 cup
• salt to taste
• green onions (chopped) - 2 tablespoons

Cooking method:

1. Peeled carrots, beets, apples without a seed chamber, peeled and washed white cabbage are cut into strips.
2. The prepared products are mixed, water, salt, chopped onions, vegetable oil are added and everything is mixed, and then brought to a boil.
3. The prepared caviar is cooled to room temperature, placed in a salad bowl and sprinkled with chopped green onions.

Eggplant caviar

Ingredients:

• eggplant - 1kg
• sour cream - 1 glass
• egg - 4 pcs.
• garlic - 3-4 cloves
• parsley - 3-4 sprigs
• salt to taste

Cooking method:

1. Bake the eggplants in the oven, peel and cut into cubes. In a mixer, mix sour cream, eggplant and chopped garlic. Salt. If desired, finely chopped eggs can be added to the caviar.
2. Put the prepared eggplant caviar in a plate, decorate with egg slices and parsley sprigs.

Zucchini caviar with mayonnaise

Ingredients:

• zucchini (young) - 3kg
• onion - 1kg
• mayonnaise - 300g
• tomato paste - 300g
• sunflower oil - 150g
• salt - 1.5 tbsp
• sand - 1/2 cup
• black pepper (ground) - 1/2 tsp
• garlic - optional.

Cooking method:

1. We take young zucchini, since the skin is tender, then we do not clean it.
2. Together with onions, pass through a meat grinder.
3. We place them in a saucepan and cook for 1 hour.
4. After that, add the rest of the ingredients. T
5. mix thoroughly. Cook for another 1 hour.
6. When finished, pour into jars and close with lids.

Caviar for the winter from baked vegetables

Ingredients:

• eggplant - 3kg
• tomato - 1kg
• sweet pepper - 1kg
• garlic - 5 cloves
• cilantro and parsley - 1 bunch
• vegetable oil - 100 ml
• salt - 2 tablespoons
• granulated sugar - 2 tablespoons
• vinegar (9%) - 3 tablespoons
• black pepper (ground) and red - to taste.

Cooking method:

1. Wash and dry all vegetables. Cut the pepper into halves, remove seeds and partitions. Cut the eggplants in half lengthwise.
2. Put the eggplants, cut down in one row, on a greased baking sheet, grease them with vegetable oil and place in a preheated oven.
3. Bake at 220C until the eggplants are tender. Also bake the peppers until they are lightly browned. Peel the eggplants and peppers and chop well with a knife.
4. Cut the tomatoes slightly, pour over with boiling water and peel them.
5. Cut the pulp into cubes, put in a saucepan and cook until soft. Then mash with a wooden pestle, add finely chopped herbs, crushed garlic, oil, salt, sugar and ground pepper. After stirring, cook over medium heat for 15 minutes.
6. Then add chopped eggplants and peppers, mix well and cook for another 15 minutes, stirring occasionally.
7. After removing from heat, pour in vinegar, mix well and spread the caviar in sterilized jars. Close with sterile lids, turn upside down and, after wrapping, leave to cool completely.

Eggplant caviar with beans

Ingredients:

• tomatoes - 3.5kg
• eggplant - 3kg
• sweet pepper - 2.5kg
• onion - 1kg
• paprika (bitter) - 6 pcs.
• beans - 1/2 kg
• vegetable oil - 250g
• cilantro (greens) - 1 bunch
• parsley (greens) - 1 bunch
• dill (greens) - 1 bunch
• chives - 1 bunch
• salt to taste
• sugar - to taste

Cooking method:

1. Peel eggplants and peppers, cut into small cubes. Finely chop the onion. Fry all prepared ingredients in a frying pan in vegetable oil.
2. Make tomato puree from the tomatoes, transfer to a saucepan and bring to a boil. Add fried vegetables, hot peppers and cook for 15-20 minutes over low heat, stirring occasionally.
3. Boil the beans in salted water until tender. Add chopped greens, cooked beans, salt and sugar to the vegetable pan and cook for another 15 minutes.
4. Arrange hot eggplant caviar with beans in sterilized jars. Cover with prepared lids and sterilize in a water bath for 30 minutes. Then close the cans hermetically and wrap them until they cool completely.

Black Sea Eggplant Vegetable Caviar

Ingredients:

• eggplant - 6 pcs.
• tomatoes - 2 pcs.
• onions (red) - 2 pcs.
• garlic - 6 cloves
• sunflower oil - 50 ml
• olive oil - 100 ml
• lemon - 1 pc.
• sugar - 1 tablespoon
• parsley - 50g
• salt to taste
• black pepper (ground) - to taste.

Cooking method:

1. Cut the eggplants into halves and place them cut down on a greased baking sheet. Place in a preheated oven and bake at 200C and 30-40 minutes. Cool the finished eggplants a little, scoop out the pulp with a spoon and cut into small pieces.
2. Finely chop the onion, garlic and parsley, chop the tomatoes into wedges. Combine all prepared ingredients with eggplant and season with lemon juice, olive and sunflower oil. Add sugar, salt and pepper, mix the caviar and let it brew a little.
3. Serve ready-made caviar as an appetizer or as a side dish for grilled meat.

Zucchini caviar as in the store

Ingredients:

• Zucchini - 2 Pieces
• Onion - 1 Piece
• Carrots - 1 Piece (large)
• Tomato paste - 2 Tbsp. spoons
• Salt - 2/3 Art. spoons
• Sunflower oil - 2 tbsp. spoons

Cooking method:

1. Prepare all the ingredients you need. Peel and rinse the courgettes, onions and carrots.
2. Cut the zucchini into small cubes for a quick roast.
3. Chop the onion as small as possible.
4. Grate the carrots.
5. Heat sunflower oil in a deep frying pan, send onions and carrots to it, fry the carrots until soft. Then add the zucchini, fry for a few minutes so that they warm up and let the juice out, then cover and simmer for 15 minutes, stirring occasionally.
6. Then add tomato paste and salt, stir and simmer covered for another 5-7 minutes.
7. Transfer the resulting caviar into a blender bowl, grind it to a state of gruel.
8. Zucchini caviar, as in the store, is ready! It will serve as an excellent appetizer and addition to any dish.

Preservation of vegetable caviar for the winter

Ingredients:

• Zucchini - 1 Kilogram
• Carrots - 250 Grams
• Onion - 200 Grams
• Garlic - 2 Cloves
• Salt - 1 Teaspoon
• Tomato paste - 1 tbsp. the spoon
• Sugar - 0.5 Art. spoons

Cooking method:

1. Prepare food, wash vegetables, peel. Cut the tails of the zucchini.
2. Cut the onion into small cubes as possible, add vegetable oil and fry until soft over medium heat.
3. Chop carrots and zucchini in a convenient way. Can be passed through a meat grinder or stationary grinder.
4. Place vegetable gruel in a saucepan with fried onions, stir and simmer over low heat for 40 minutes.
5. After 40 minutes, add finely chopped garlic, salt, sugar, ground black pepper, tomato paste. Stir and simmer for another 15 minutes.
6. Pour vinegar into the finished squash caviar, stir and remove from heat.
7. Divide caviar into sterile jars and roll up with sterile lids. Turn upside down and leave to cool. Then put it away in a cool storage area. For more uniform caviar, you can pass it through a blender again before canning and let it boil.

Vegetable caviar from cauliflower

Ingredients:

• Cauliflower - 300 Grams
• Carrots - 1 Piece
• Onion - 1 Piece
• Tomato - 1-2 Pieces
• Garlic - 1-2 Cloves
• Vegetable oil - 3-4 Art. spoons
• Soy sauce - 2 Tbsp. spoons
• Provencal Herbs - 0.5 Teaspoons
• Ground black pepper - To taste
• Salt - To taste

Cooking method:

1. So, prepare your groceries. Disassemble the cabbage into inflorescences, the stump is not needed. Wash the vegetables. Let's get started!
2. Peel the onions and carrots, cut them into small cubes and fry in vegetable oil until tender.
3. Bring a couple glasses of water to a boil, add a little salt and boil the cabbage in boiling water for about 10 minutes. Throw in a colander. When the water drains, chop the cabbage finely with a knife.
4. Peel the tomatoes off. Pour boiling water over them, then immediately place them in cold water - and the peel will easily come off. Cut them into cubes.
5. Chop finely peeled garlic. Add cabbage, tomatoes, garlic, ground black pepper, Provencal herbs, soy sauce to fried vegetables. Simmer the caviar for 10 minutes.
6. Finely chopped greens can be added to the finished caviar. Serve hot.

Classic vegetable caviar

Ingredients:

• tomatoes - 2.5 Kilograms
• onions - 0.5 Kilogram
• carrots - 0.5 Kilogram
• bell pepper - 0.5 Kilogram
• apples - 0.5 Kilogram
• garlic - 300 Grams
• bitter pepper - 1 Piece
• a bunch of parsley - 1 Piece
• celery - 1 Piece
• vegetable oil - 1 Glass
• salt and pepper - - To taste

Cooking method:

1. Peel carrots and onions. Rinse tomatoes, apples and peppers thoroughly. Cored apples and peppers. Cut vegetables into small pieces, mince. You can also use a blender for chopping.
2. Transfer the vegetable puree to a saucepan. Add salt and pepper, pour over with vegetable oil. Cook over low heat for 3 hours, stirring occasionally.
   Rinse thoroughly and chop all greens. Peel and chop the garlic. Add chopped garlic and herbs to the vegetable puree.
3. Continue cooking for another 15 minutes. Place vegetable caviar in sterile jars. Seal with lids and wait until it cools completely. Remove cans in a cool, dark place.

Vegetable caviar from tomatoes

Vegetable caviar can be prepared from a wide variety of vegetables, including tomatoes. In this article, we will tell you about simple recipes for vegetable caviar from tomatoes.

Ingredients:

• 1 kg green tomatoes
• 500 g ripe tomatoes
• 1 large onion
• 2 tbsp Sahara
• vegetable oil
• bay leaf
• black pepper
• dill, parsley

Cooking method:

1. Rinse tomatoes, chop ripe in any way, then boil until thickened for about an hour in an enamel saucepan over moderate heat.
2. Put the green tomatoes on a baking sheet covered with foil, bake at 180 degrees for half an hour, remove from the oven, leave to cool for 30 minutes.
3. Fry the chopped onion in oil, put in the tomato mass, add chopped green tomatoes, mix, season the mixture with sugar, pepper, salt to taste, add laurel, if desired - dill and parsley, bring to a boil.
4. Spread hot tomato caviar in sterilized jars and seal with sterile lids, turn upside down and leave to cool.

Quick vegetable caviar for the winter

Ingredients:

• 3 kg of tomatoes
• 2 kg of carrots
• 1 kg of onion
• 600 ml vegetable oil
• 5 bay leaves
• 3 tbsp each sugar and salt
• 2 tsp table vinegar
• 1 tsp ground black pepper

Cooking method:

1. Twist the tomatoes in a meat grinder, grate the carrots on a fine grater, chop the onion finely, put these vegetables in a saucepan, mix well, pour in oil, add laurel, pepper, sugar, salt, stir, bring to a boil and boil for 2 hours over low heat.
2. At the end of cooking, fill the caviar with vinegar, mix, darken for another 5 minutes, spread the caviar hot in sterilized jars, seal with sterile lids, turn it upside down and leave it until it cools down, wrapped in a blanket.

Vegetable caviar with apples

Ingredients:

• 2.5 kg tomatoes
• 500 g apples
• 200 ml vegetable oil
• 1 head of garlic
• bell peppers, carrots, onions

Cooking method:

1. Wash tomatoes and apples, onions, carrots, peppers, peel everything (from stalks and seed boxes) and twist in a meat grinder.
2. Salt the mixture, put on fire and boil for 15 minutes, add oil, darken the mixture over low heat for another 20-30 minutes, then put chopped garlic, boil for another 15 minutes.
3. Next, hot caviar is laid out in sterilized hot jars, rolled up, turned upside down and wrapped in a blanket, so it is left for a day.
4. Vegetable caviar from tomatoes is a very tasty preparation for the winter, which will certainly serve you excellently, do it and you will be able to make sure of this more than once.

Caviar for the winter "Lick your fingers"

Ingredients:

• zucchini, 3 kg
• carrots, 1.5 kg
• onion, 750 g
• vegetable oil, 1.5 cups
• tomato paste, 1.5 cups
• sugar, 7.5 tbsp.
• salt, 3 tablespoons
• water, 3/4 cup

Cooking method:

1. Prepare all vegetables: rinse, peel off all unnecessary, zucchini with a thin skin can not be peeled from it.
2. Finely chop all vegetables into cubes or cubes, except for carrots - they should be grated on a coarse grater.
3. Place vegetables in a large saucepan, add water, place on the stove over medium heat and simmer until tender.
4. After 30-40 minutes of cooking, remove the vegetables from the stove, put them in a colander, let the juice drain, then puree the vegetables with an immersion blender until smooth.
5. Put the resulting vegetable mass back into the pan, add all other products (tomato paste, sugar, salt, etc.) to it, mix, bring everything over medium heat to a boil and boil for 10-15 minutes.
6. Put the prepared hot caviar in sterilized jars, seal with sterile lids, turn the jars upside down, cool the caviar in this position and then store in a cool place.

Vegetable caviar with eggplant

Ingredients:

• 2 kg eggplant
• 1.5 kg of tomatoes,
• 1 kg of onions
• carrots and bell peppers,
• 350-400 ml of vegetable oil,
• 2 pods of hot pepper,
• 3 tbsp salt, 1 tbsp. Sahara.

Cooking method:

1. Cut the washed eggplants into cubes without peeling, put in a bowl and add 5 tbsp. salt, pour in 3 liters of water - it should completely cover them, leave for 40 minutes.
2. Chop the onions into small cubes, peel and rinse hot and sweet peppers, cut into sweet cubes, chop hot peppers.
3. Grate the peeled carrots on a fine grater, dice the tomatoes. drain the eggplants, rinse them, squeeze, put in a large frying pan, fry in oil, transfer to a saucepan.
4. In the same pan, fry the onions, adding oil if necessary, put in the eggplant in the pan, do the same with carrots and bell peppers, then stew the tomatoes and add to other vegetables in the pan.
5. Stir vegetables, add hot pepper, sugar and salt, turn on low heat and simmer for 40 minutes, stirring occasionally.
6. Spread the prepared caviar in sterilized jars, cover with lids, sterilize for 15 minutes, seal, turn upside down, wrap with a blanket and thus allow to cool. You can store such caviar at room temperature.

Pickled vegetable caviar

Ingredients:

• 2 kg eggplant
• 500 g sweet pepper
• 200 ml of sunflower oil,
• 150 ml vinegar 9%, 6-8 cloves of garlic, 3 large carrots and onions,
• 1 bunch of parsley, 4 tablespoons sugar, 1 tsp. ground black pepper and salt.

Cooking method:

1. Peel and dice the eggplant and pepper, chop the onion in half rings, grate the carrots.
2. Boil the eggplant in salted water for 10 minutes, drain and cool the eggplant.
3. Stir oil, sugar, vinegar, pepper, salt, season with chopped garlic and herbs, put all vegetables in the marinade, mix.
4. Spread the caviar in sterilized jars, sterilize in a container with water (it should reach the middle of the jars) for 10-15 minutes while boiling, seal, wrap a blanket and leave the jars to cool.
5. Delicious eggplant caviar, prepared with love and care for the winter, is a great snack for any occasion, which is also perfect for a festive table.

Vegetable caviar: easy preservation recipe

Ingredients:

• 2 kg of zucchini;
• 0.5 kg of carrots;
• 0.5 kg bell pepper
• 3-4 onions;
• 2 cloves of garlic;
• 2 tbsp. tablespoons of tomato paste;
• 1 tbsp. a spoonful of sugar
• 1 glass of oil;
• 2 tbsp. spoons of 9% vinegar;
• 1 teaspoon ground black pepper
• 1-2 tbsp. tablespoons of salt.

Cooking method:

1. Rinse all vegetables thoroughly, peel and cut into small pieces. Young zucchini need not be peeled and seedless. Chop the onion finely too.
2. Pass carrots, zucchini and peppers through a meat grinder.
3. Save chopped onions in a wide, thick saucepan.
4. Transfer the vegetable mixture to it and bring to a boil over high heat, stirring constantly so that it does not burn. Then cover with oil and cook over low heat, stirring occasionally, for about 1 hour.
5. Season with salt, pepper, add sugar, tomato, chopped garlic, mix well and continue to cook for another 15-20 minutes.
6. After that, be sure to pour vinegar, mix, fill sterilized jars with caviar and roll up.
7. Turn the jars upside down, cover with a towel or blanket, and leave to cool completely.
8. Homemade squash caviar for the winter will come in handy both as an independent dish with bread, and as an addition to various side dishes.

Delicious vegetable caviar for the winter

Today I propose to roll up delicious and aromatic vegetable caviar for the winter. This dish has such a symphony of tastes, just awesome! Caviar can be eaten with a spoon, spread on bread or served with main dishes. Such a set of products, namely their quantity, results in just over 2 liters (4.5 cans of 0.5 liters each) of ready-made vegetable caviar. By the way, the longer the caviar is stored, the more intense its taste.

Ingredients:

• Zucchini - 1 Kilogram
• Carrots - 250 Grams
• Onion - 200 Grams
• Ground black pepper - 0.5 Teaspoons
• Garlic - 2 Cloves
• Salt - 1 Teaspoon
• Tomato paste - 1 tbsp. the spoon
• Table vinegar 9% - 2 tbsp. spoons
• Sugar - 0.5 Art. spoons
• Vegetable oil - 50 Milliliters

Cooking method:

1. To prepare vegetable caviar for the winter, we will prepare the following products: zucchini, eggplant, carrots, onions, garlic, sweet peppers, tomatoes, tomato paste, table vinegar (9%), salt, bay leaf, odorless vegetable oil. I give the amount of zucchini, carrots and onions peeled and without seeds (applies to zucchini).
2. Wash and dry all vegetables thoroughly. Cut the eggplants in half lengthwise and make cruciform notches with a knife to soften the flesh faster. Cover the baking sheet with food foil and put the pepper and eggplant on it, cut up.
3. We put to bake in the oven at 180 ° C for about 0.5 hours. In general, so that the skin of the pepper turns black in the places of contact with the foil, and the pulp becomes soft.
4. While the eggplants and pepper are baked, let's take care of the rest of the vegetables. Peel the zucchini, carrots and onions. We only need pulp from zucchini, if your vegetables are not particularly young. If the seeds are only in embryo, you do not need to remove anything.
5. We need a meat grinder. Have you ever tried hand-twisting 1 kg of carrots? Not? And don't even try - I experienced it myself when I was making carrot jam.
6. As a bonus: a mega-corn (I won't describe which one) and a crippled finger for a whole month. Now I have an electric meat grinder - my mother-in-law remembered that she had been in the closet since the 90s.
7. In general, if there is no meat grinder, use a grater at worst or a combine (the nozzle is the smallest). Chop the carrots. Next, we twist the onion - the smell is indescribable.
8. We shift all the vegetables into a thick-walled pan or cauldron, put them on the stove and be sure to dig a lid. What for? Everything is elementary simple: if you come across the same poisonous onion, you will simply go crazy with the aroma that it exudes during the heat treatment. But, very soon, this unpleasant smell will disappear.
9. If your zucchini is not very juicy, you can add some water. In general, simmer vegetables over medium heat, stirring occasionally, for about 40 minutes - just the eggplant and pepper will cook.
10. And here are the above. Ruddy (I turned the pepper over after 20 minutes) and very fragrant - we bake them specially for this. Immediately, while still hot, we put the pepper in a bag, which we tie and wrap in a towel - so the skin is easily removed. Scrape the flesh off the eggplant with a spoon - it comes off easily. Read more:
11. Scroll pepper pulp and eggplant through a meat grinder. Tomatoes will also go there - we make cross-shaped cuts on them, scald with boiling water for 1 minute, pour over with cold water. Remove the skin and grind it in the same way (I forgot to photograph this step).
12. Well, the onion spirit came out of the pan, the vegetables are soft. Add pepper, eggplant and tomatoes. Stir and simmer for another 15 minutes - no more, since the baked vegetables are ready. Add salt, tomato paste, lavrushka (wash the leaves well). Stir, taste for salt. Peel the garlic and rub it on a fine grater. We measure out the vinegar.
13. Add garlic and vinegar, mix again and let it bubble for 10 minutes to soften the garlic. Vegetable caviar is ready! We are also ready: we have sterilized 0.5 liter cans and lids. Put caviar in jars and roll up.
14. Vegetable caviar for the winter is ready - turn the jars over with the lids down, wrap everything with a blanket and let it cool completely. Then we store it in the basement. Tasty and healthy winter for you

"Caviar black, red, squash ... yes! ... and overseas caviar ... eggplant!" Are you sure you know all types of delicious caviar that our hostesses prepare at home for the winter? I think that many recipes for blanks from this section will be a clear revelation for you. For example, caviar is prepared not only from zucchini, eggplant and various types of mushrooms, but also from tomatoes, beets and pumpkin. And this is not an exhaustive list of products suitable for a given workpiece. Do you want to be convinced of this? Visit us! Step-by-step recipes with photos will help you prepare caviar for the winter that you will simply "lick your fingers."

The best recipes with photos

The last notes

Usually, after preserving mushrooms, many housewives have various scraps and fragments of mushrooms, as well as overgrown mushrooms that have not been selected for preservation. Don't rush to throw away mushroom "substandard" try to cook mushroom caviar according to this simple homemade recipe. It is also often called mushroom extract or concentrate.

There are a lot of recipes for harvesting squash caviar for the winter. There are very simple ones that include only zucchini, onions, carrots and oil. These ingredients are found in almost all recipes. And then other ingredients are added to this base, tomatoes or tomato paste, garlic - for lovers of sharper dishes, herbs, roots. Salt and pepper, of course.

Differences are found only in the number of certain components. Somewhere put more onions, somewhere carrots, or vice versa reduce them. Different amounts of vegetable oil are added, or even prepared with mayonnaise. Add vinegar, or cook without it, sterilize it, or do without it.

The ingredients are fried, stewed, steamed. For this, dishes with a thick bottom are used, for example, a cauldron. Or cook in a slow cooker. Then grind in mashed potatoes, or leave in pieces. Caviar is eaten freshly prepared or harvested for the winter.

Preparing it at home is not difficult at all. And it doesn't take too much time. Therefore, many people love to cook it! Moreover, those who have their own summer cottages always grow a lot of these vegetables. Sometimes they don't even know what to do with them. They have already eaten and prepared, but they all grow and grow.

Did everyone make caviar from zucchini? Not all? Let's do it together. I want to offer you several recipes, and you can already choose which one you like best. Or do as I did. Prepare it according to different recipes, one or two jars each. You will taste it in winter.

According to these recipes, you can eat it immediately, or you can prepare it for the winter. And in fact, and in another case, when you eat you will get a lot of gustatory pleasure! It is no coincidence that I use the phrase "lick your fingers!" In the title. So it is, all today's recipes fall under this definition.

For two days I cooked it in different ways. My whole family was tasters. Four recipes reached the final. I share them with you today!

First, I want to offer you a recipe, the tasting of which sounded most of the words of praise. We all liked her the most. And when we spread it on a piece of brown bread and ate, smacking our lips with pleasure, we actually licked our fingers. It was so delicious!

This recipe is very easy to prepare. And at the same time it turns out very tasty. It is not for nothing that the people call it “You will lick your fingers”! It turns out to be airy, tender, sunny, beautiful and incredibly tasty!

We need:

There are two meanings given in the ingredient set. According to the first value, you get 5-6 half liter cans. For the second value (I used it), I got two 650-gram cans.

• zucchini - 3 kg (1.5 kg)
• carrots - 1.5 kg (750 gr)
• onions - 750 gr (400 gr)
• tomato paste - 3 tablespoons (1.5 tablespoons)
• vegetable oil - 300 ml (150 ml)
• sugar - 7 tbsp. spoons (3.5 tablespoons)
• salt - 3 tbsp. tablespoons without a slide (1.5 tbsp.spoons)
• pepper - 1 tsp (incomplete) 0.5 tsp)
• water - 3/4 cup (0.5 cup)
• vinegar 9% - 70 ml (35 ml)

In the recipe that reached me, there was no vinegar initially. But I add it. Firstly, it tastes better with it, and secondly, it contributes to better preservation of the finished canning.

You add it to your taste and desire.

Preparation:

1. Peel all vegetables. We clean the zucchini from seeds, if they are large. Note that their weight is given in the recipe without seeds or peels.

2. Cut the courgettes and onions into cubes.

3. Grate the carrots.

4. We will cook in a cauldron, so we put all prepared vegetables in it. We pour water. And put on the fire to extinguish.

You can also use a large heavy-bottomed saucepan and a cooking bowl.

After it boils, we mark for 40 minutes, cover with a lid and reduce the heat to minimum. During this time, stir periodically.

5. After the allotted time, put the vegetables in a colander and allow the excess liquid to drain.

The vegetables have let in enough juice. To prevent the workpiece from turning out to be liquid, it must be drained, but do not pour it out. It may still come in handy.

6. Then put the vegetables in a bowl and use a blender to puree them until smooth.

7. Then put it back in a cauldron, or a saucepan, add vegetable oil, tomato paste. I use tomato paste "Tomato", it has a bright rich taste and beautiful color.

Add salt, sugar and pepper. We mix everything thoroughly and send it to the gas stove.

Be sure to add all the flavors to taste. For me, it suits exactly in such proportions, for someone else, the proportions may be different. This will not affect storage in any way!

8. After boiling, we timed 30 - 35 minutes. It is rather difficult to determine the moment of boiling, since the mass turned out to be dense. I recognize this by the characteristic "chug" while stirring. By the way, be careful at this moment, caviar can "shoot".

Simmer over very low heat under the lid. Do not forget to stir periodically.

It is necessary that the caviar is well boiled and boiled. We get it thick and heavy, and therefore it should be steamed very carefully so that the fermentation process does not start in the jar after twisting.

9. Stir often so that it does not burn. If only a hint of this begins to appear, then you can add a couple of tablespoons of the drained juice.

10. After 30 minutes, pour in the vinegar and mix. Cover again and cook for another 5 minutes, during this time stir a couple of times so that the acid can be evenly distributed.

Add the amount of vinegar to your liking. If you sterilize the banks, then you can do without it altogether. I add exactly in the proportion indicated in the recipe. For whom this is a lot, add it less. To do this, pour in half at first, try. If necessary, you can add.

There is also such a feature that immediately after cooking, when the caviar is still hot, it may seem sour. But when it cools down, the taste will not be sour. It will be perfectly balanced.

24. After filling the jar to the brim, cover with a sterilized lid and tighten it with a seaming machine. Then turn over, placing it on the lid, and cover with a blanket. Leave to cool completely. Then turn over and store in a cool place away from the battery.

As you can see, this recipe does not require sterilization.

Sometimes fresh herbs are also added to this recipe, mainly parsley. It can be added if no white roots were found. If you do not have your own site and you do not grow roots yourself, then you can find them only in a large supermarket, and even then not in full.

Therefore, greens can be added instead of roots. This will not greatly affect the taste. It can also be prepared in banks. The only thing that must be done is to extinguish it thoroughly. Parsley is capricious and can cause fermentation.

The caviar according to this recipe turns out to be very tasty. It was not for nothing that in Soviet times they loved products with the GOST abbreviation. And everyone knows what that means. This is a kind of quality mark, a state standard. It was by this standard that we laid down the amount of ingredients. Therefore, it should be ours just "store", and not some other.

The following delicious recipe is very tasty and easy to prepare. I recommend taking it for yourself. With the addition of garlic, a new spicy note appears in it.

A simple recipe for zucchini caviar

We need:

• zucchini - 3 kg
• onions - 1 kg
• carrots - 1 kg
• tomato paste - 4 tbsp. spoons
• garlic - 7 cloves
• greens - parsley, dill - a bunch
• salt - 2 tbsp. spoons (better to taste)
• sugar - 1 tablespoon
• pepper - 0.5 tsp
• oil - 200-250 ml
• vinegar 9% - 1/4 cup (less or better to taste)

Preparation:

Basically, all squash caviar is prepared according to the same scheme. First, all the ingredients are stewed or fried, and then they are mashed, and then they are stewed again, already mashed potatoes. But for a change, let's make some adjustments to the recipe, and prepare it differently. In a simpler way.

1. We clean all vegetables. If the fruits are large, remove the seeds from them. Their weight is given in pure form, without seeds and peels.

2. Cut all vegetables into cubes in random order. You can also grate them. There can be any method.

3. Grind all fresh vegetables and herbs in a food processor until puree.

4. We will cook in a cauldron or other thick-walled dish. We warm the cauldron.

5. Pour in oil and heat it slightly. Put the mashed potatoes in hot oil.

6. Fry and simmer for 45 minutes. It is best to simmer with the lid closed over very low heat. Do not forget to stir periodically so as not to burn.

7. Add tomato paste and garlic, finely chopped or chopped through a garlic press, mix and fry for 5 minutes.

8. Add salt, sugar, pepper. You can use ground pepper, or you can take 15 peppercorns and 5 allspice, crush it in a mortar or grind it in a coffee grinder. The smell from such a pepper will be very strong. Pour in vinegar. Stir and simmer for another 5 - 7 minutes after boiling.

9. Then we put it hot in sterilized jars to the very top. Seal with a spoon so that no air bubbles remain. We cover with sterilized lids and tighten. No need to sterilize.

10. Turn over the curled cans and place them under the blanket until they cool completely. Or we just spread it on bread.

This caviar has a very delicate, slightly piquant taste. The texture is airy and just melting in your mouth! You want to eat it and eat it, even if you have already eaten!

Now let's look at another recipe. According to this recipe, we will not grind vegetables. I love this recipe, here all the pieces are tangible and very tasty. Therefore, along with pureed caviar, I always try to make at least a little according to this recipe.

Squash caviar in pieces

We need:

• zucchini - 1, 4 kg
• carrots - 300 gr
• onion - 300 gr
• tomatoes - 5 pieces) small)
• garlic - 2 tooth
• oil - 100 ml
• salt - 1 tbsp. the spoon
• sugar - 2 tbsp. spoons
• pepper - 0.5 tsp

It is good to cook such caviar in a slow cooker. Simple, fast, easy and delicious. But today we will consider how to do this in a cauldron.

Preparation:

1. Peel the zucchini. If he is young and his skin is very thin, then peeling it is not necessary. In this case, we will not achieve a uniform color, as in the first recipe, so you can leave it in the peel.

2. If the fruits are large, then it is necessary to clear them of seeds. This is easy enough to do with a spoon. Weight is given without seeds and peels.

3. Cut them into 1 cm cubes.

4. Peel the carrots and cut into smaller cubes.

5. Peel the onion and also cut into cubes.

6. Make cross-shaped cuts on the tomatoes on both sides. Pour boiling water over them for 3-4 minutes. Then drain the water. Remove the skin from the tomatoes and cut into small cubes.

7. We will cook in a cauldron. Or you can cook in other thick-walled pans. In such a dish, the contents will be stewed evenly and will not burn. We warm the cauldron. Then pour oil into it and heat it up.

8. Put onion, fry until golden brown.

9. Then lay out the carrots, fry for 5-7 minutes.

10. Now it's the turn of the zucchini. Add them and fry everything together for 10-15 minutes.

11. Add the tomatoes.

12. Salt and pepper to taste. Simmer with the lid closed for at least an hour. During this time, vegetables will let in a sufficient amount of juice. This is good, the caviar will be even tastier with it. Do not forget to stir occasionally.

13. Add the garlic 5 minutes before cooking.

14. Cool or eat hot. She is good in any way. But it's still better to let her brew a little.

15. Or put it in sterilized jars, cover with sterilized lids and roll it up with a seaming machine. No need to sterilize.

In this case, it turns out with juice, so we put it in jars.

16. Turn the jar over, put it under the blanket until it cools completely.

Or we eat with bread, washed down with sweet tea. Delight!

All recipes presented today are made without sterilization. They are well stored if, after cooling, they are placed in a cool place, in the underground, in the pantry, away from heating appliances.

If this is not possible, then I would advise you to sterilize the cans before tightening them. This is very easy to do.

Video on how to cook delicious squash caviar with mayonnaise

Recently, caviar with mayonnaise has been often cooked. They say that this is just incredible yummy. And, of course, we will not stand aside. And here's the recipe.

Yes, in such an unusual way, you can cook your favorite workpiece. Try it and share your impressions. And if you have your own interesting recipe, share it with us, please!

How to sterilize cans of blanks

I will write about this very briefly here. And who is interested, go to this topic.

• prepare a large saucepan, spread cheesecloth or a piece of cloth on the bottom. Pour hot water into it, but not boiling water, so that the jar does not burst when we put it in the water.
• put the jars in the pot. The lids on them should not be tightened, the banks are only covered with them.
• add water, it should reach the shoulders of the can.
• place the pot on a gas stove over high heat. After boiling, reduce heat to keep the water from boiling. and boiled moderately.
• sterilize half liter jars for 15 minutes, 650 gram cans for 20 minutes, and liter jars for 25 minutes.
• then gently remove the jar using special tongs and screw.
• turn it upside down, cover with a blanket and leave to cool completely.

Today we looked at some delicious recipes for squash caviar. I tried to make a selection of the most popular of them for you. All these recipes have been tested, and I can tell you with confidence that one recipe is better than the other. All are easy to prepare and all are delicious. In one word - "you will lick your fingers!"

They have only one drawback, as soon as you open the can, caviar disappears from there very quickly. Moreover, it disappears in an unknown direction. Well, yes, okay! For this we prepared it!

Enjoy your meal!