Very tasty and unusual squash caviar is one of the best snacks on the table of every housewife, today we will cook it for the winter, and we will try to show you the best recipes. There are a lot of recipes for harvesting caviar for the winter. There are very simple ones that include only zucchini, onions, carrots and oil. You can cook caviar for the winter according to all the recipes, or choose 2-3 of the best ones that you like the most, one way or another, this is the best way to save zucchini for the winter.

Zucchini caviar for the winter is harvested by many housewives, despite the certain laboriousness of the process. After all, almost everyone likes this appetizer, and they eat it faster than any other canned food. The classic recipe for caviar, the taste of which is familiar to many from childhood, has been modified by many housewives.

Zucchini caviar for the winter best recipes

As a result, such culinary masterpieces as “Lick your fingers” caviar, caviar with mayonnaise appeared, housewives learned how to make a snack similar to a shop snack, and figured out how to make it easier in a multicooker. But no matter what recipe with the photo is chosen, the technology for preparing caviar from zucchini at home will be identical.

Zucchini caviar the best recipes for the winter

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 spicy 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 caviar with mayonnaise is prepared. The ingredients are fried, stewed, steamed.

For this, they use dishes with a thick bottom, 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.

Zucchini caviar for the winter a simple and delicious recipe

Ingredients:

• Onions - 1 kg.;
• Zucchini - 3 kg.;
• Sugar - 20 g;
• Tomato paste - 50 ml.;
• Citric acid - 10 g;
• Carrots - 1 kg.;
• Vegetable oil - 200 ml.;
• Salt - 30 g.

Cooking method:

1. So, let's prepare. Wash fresh zucchini, cut into washers about 1 cm wide, add salt (no more than a teaspoon of salt for all zucchini), leave for 20 minutes, squeeze out excess juice;
2. Fry in oil on both sides. Do not save oil: firstly, burnt zucchini will spoil the taste of the snack, and secondly, oil contributes to better preservation of canned food harvested for the winter;
3. Peel the onion, cut into thin half rings or small pieces;
4. Grind the carrots on a coarse grater;
5. Fry the onions and carrots;
6. Pass all the fried vegetables through a meat grinder. Place the vegetable mass in a saucepan, preferably with a thick bottom;
7. Put tomato paste in the same saucepan, add sugar and salt, citric acid;
8. Put on low heat, bring to a boil and, stirring occasionally, simmer for 15 minutes;
9. Arrange in pre-prepared jars (washed, sterilized, dried). Roll them up with lids, turn them over. Wrap with a woolen blanket and wait until it cools completely. Then you can remove them for the winter.

The classic recipe is simple. The snack prepared on it will not be too spicy or sour. It will turn out to be gentle and will appeal to both adults and children.

Zucchini caviar is known to every inhabitant; this appetizer has a lot of admirers, who from year to year prepare this food for the winter. In this article we will talk about how to make squash caviar, about its properties and various cooking recipes.

Zucchini caviar refers to this type of snack as vegetable caviar. In fact, it is pre-processed (stewed, baked or fried) minced zucchini combined with various vegetables - onions, carrots, and so on.

However, it hardly makes sense to describe this wonderful appetizer in detail - every person has tried it at least once, because it is a very popular dish. And its popularity, it is worth noting, is explained not only by its wonderful taste properties - squash caviar with tomatoes is also very useful.

Zucchini caviar for the winter Lick your fingers

Ingredients:

• Onions - 750 g;
• Vegetable oil - 300 ml.;
• Pepper - 1 tsp;
• Zucchini - 3 kg.;
• Tomato paste - 3 tablespoons;
• Carrots - 1.5 kg.;
• Water - 3/4 cup;
• Sugar - 7 tablespoons;
• Salt - 3 tablespoons

Cooking method:

1. So, let's prepare. Peel all vegetables. We clean the zucchini from seeds, if they are large. Zucchini weights are 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 the prepared vegetables in it. We pour water. And put on the fire to extinguish. 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 let the excess liquid drain. The vegetables have let in enough juice. To prevent the caviar from becoming liquid, the juice must be drained;
6. Then put the vegetables in a bowl and pass them through a blender until smooth;
7. Then put it back in the cauldron, add vegetable oil, tomato paste. We recommend using 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;
8. After boiling, we timed 15 minutes. And simmer over low heat under the lid. Do not forget to stir periodically;
9. We spread the ready-made caviar in sterilized jars and cover with sterilized lids. We twist, turn over and cover with a blanket. Leave it to cool completely.

Zucchini caviar is in no way inferior to eggplant caviar in popularity, and besides, this vegetable is found much more often in the beds. Even with its simple taste, it can still make a very appetizing snack if you add other ingredients to the zucchini.

Caviar is only one of the options for blanks, but there are many recipes here too. There are many recipes for squash caviar, but according to this simple recipe, it turns out to be tender and piquant, despite the fact that there is no mayonnaise or tomato paste in it.

Zucchini caviar with mayonnaise

This recipe uses mayonnaise as an unusual ingredient. Thanks to this product, you can make squash caviar with mayonnaise a little more tender. Mayonnaise is a combination of yolks and vegetable oil that will definitely not spoil the caviar, the main thing is that you need to take this ingredient of the best quality or cook it at home.

Ingredients:

• Mayonnaise - 1 pack;
• Onions - 500 g;
• Sunflower oil for frying carrots and onions;
• Zucchini - 3 kg.;
• Carrots - 500 g;
• Vinegar - 2 tablespoons;
• Spices: ground black pepper, paprika, curry, dried basil, turmeric;
• Sugar - 3 tablespoons;
• Salt - 1 tablespoon

Cooking method:

1. So, let's prepare. Peel the zucchini, onions and carrots. If the zucchini contains large seeds, they should be removed. Medium and not too large seeds can be left, they will not be visible in the finished squash caviar. Cut the peeled zucchini and carrots into several pieces for easier chopping. Pass zucchini and carrots through a meat grinder;
2. Cut the onion into small cubes;
3. Put the onions and carrots in a hot frying pan with sunflower oil poured into it. Without covering, simmer the vegetables over medium heat for 5-8 minutes until soft;
4. Put the zucchini, passed through a meat grinder, into a saucepan. Add vegetables fried in oil to them. Stir. Then add spices and salt immediately. The set and amount of spices can be absolutely anything. But they must necessarily contain paprika, curry and turmeric. Turmeric can be added at the end of cooking so that it does not change color, but remains the same bright. With the help of these spices, squash caviar with mayonnaise will acquire a beautiful orange color;
5. Stir in the still raw squash roe with a spoon to distribute the spices evenly over it. Put the saucepan with caviar over low heat. Cook it, stirring occasionally, for 1 hour. Zucchini caviar according to GOST is almost ready. After an hour of cooking, add mayonnaise to the pan with caviar;
6. Please note that additional sunflower oil is not added to the caviar. Pour in turmeric, pour in vinegar and add sugar;
7. Stir the caviar with all the added components. Taste it and make sure it has enough salt, vinegar and sugar. Boil it for another 10 minutes. Remove the pot with squash caviar from the stove. Beat the caviar with a hand blender until puree within 10 minutes. After beating, such squash caviar with mayonnaise looks like in a store;
8. Put a saucepan with zucchini caviar with mayonnaise, completely ready for canning, on the stove. Sterilize the jars together with the lids using the usual technology that you always use. Since caviar from zucchini will be canned without sterilization so that the lids do not fly up in winter, bring it to a boil again before placing it in the jars;
9. Spread hot caviar in prepared jars. Close the jars, turn them upside down and cover. Ready-made caviar can be eaten with spoons or spread on bread, like a sandwich paste, as you like best. When such caviar cools down, then it becomes not thicker and more similar in taste to the store one. Bon Appetit!

Zucchini caviar is a wonderful summer dish, today we will cook it for the winter, and you will learn the best cooking recipes. When the zucchini is ripe, this means that it is time to cook the zucchini caviar for the winter. Cooking squash caviar at home is not difficult at all, and it does not take too much time.

Therefore, many people like to cook it and it turns out to be the most delicious. Moreover, those who have their own summer cottages always grow a lot of zucchini. Sometimes they don't even know what to do with them.

Since the multicooker replaces several kitchen appliances at once, you can easily cook any appetizer in it, including caviar from zucchini. All you need to do is grind all the ingredients, and then put them into the bowl in the correct sequence. Zucchini caviar in a multicooker can be cooked in several modes - "Baking", "Stewing", "Frying", "Multipovar".

Ingredients:

• Onions - 250 g;
• Bulgarian pepper - 2 pcs.;
• Zucchini - 500 g.;
• Vegetable oil - 50 ml.;
• Carrots - 300 g;
• Tomato paste - 2 tablespoons;
• Sugar - 0.5 tsp

Cooking method:

1. So, let's prepare. The first step is to thoroughly wash all vegetables. Pepper to remove seeds and stalks, zucchini - from scratched parts, carrots - from the skin;
2. Cut vegetables into cubes of approximately the same size, preferably not very large;
3. Turn on the multicooker program "Baking", pour oil into the bowl, brown the onion for 5 minutes;
4. Then add the carrots, and after a couple of minutes the rest of the vegetables;
5. After 20 minutes, season the dish with tomato paste, salt and sugar, stir until they are completely dissolved;
6. Switch the multicooker mode to the "Stew" program, simmer the vegetable mixture for about 1 hour;
7. When ready, let the zucchini caviar cool, and then process in a puree using a blender. Bon Appetit!

Did everyone make caviar from zucchini? According to these recipes, ready-made caviar can be eaten immediately, or you can prepare it for the winter. And in fact, and in another case, when you eat, you will certainly get a lot of gustatory pleasure. After all, it is no coincidence that such a magnificent name for caviar from zucchini, like "You will lick your fingers", appeared.

Indeed, all today's recipes fall under this definition. 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 “Lick your fingers”. The caviar turns out to be airy, tender, sunny, beautiful and incredibly tasty.

The most delicious zucchini caviar for the winter

Ingredients:

• Onions - 300 g;
• Ground black pepper - to taste;
• Zucchini - 1 kg.;
• Tomatoes - 300 g;
• Carrots - 300 g;
• Garlic - 1 head;
• Sunflower oil - 1/2 cup;
• Vinegar - 1/4 cup;
• Sugar to taste;
• Salt to taste.

Cooking method:

1. So, let's prepare. For this recipe, take a 5-liter heavy-bottomed saucepan to hold the entire mixture of chopped vegetables;
2. We adhere to the basic principle of cooking: we lay the harder and denser vegetables first, and those that are soft and quickly cooked last;
3. We put the pan on medium heat, pour in the oil. We wash all vegetables, peel and cut into cubes;
4. Cut the carrots lengthwise into 4 parts, then cut into small cubes. We send it to a saucepan, in slightly hot oil;
5. Cut the onion and garlic into small cubes and send to the pan;
6. Cut the young zucchini into cubes along with the juicy rind. If you come across an "old" zucchini, remove the seeds with a spoon;
7. Simmer vegetables over low heat. The carrots become soft and let juice, the onions should become transparent;
8. Put the sliced ​​zucchini on top;
9. They are followed by peeled and chopped tomatoes. As you noticed, we did not put the salt on purpose. It gives a large amount of liquid, which we do not need at all;
10. We simmer vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, hot, transfer the mixture to a food processor;
11. Grind vegetables with a blender until puree. We got it of a beautiful light brown color, delicate consistency, airy. We put everything back into the pan, and now we will bring it to the desired taste and density;
12. Add tomato paste for color and flavor. Vinegar for acidity and preservation. Ground black pepper for light bitterness. As well as salt and sugar. Mix everything thoroughly, boil for 5 minutes. If the caviar turned out to be liquid, boil it to the desired density;
13. We lay out hot, in prepared sterilized jars. Close with boiled lids, cover with a blanket to cool slowly. Store in a cool place;
14. After filling the jars, there is always a part of the product left. Let it brew for 15-20 minutes and cool, you can eat. Bon Appetit!

Nutritionists and doctors recommend eating squash caviar as a low-calorie, well-digestible product containing a large amount of nutrients: iron, sodium, phosphorus, copper, vitamins C and B. Eating this snack is very good for everyone who suffers from edema and has a tendency to edema. has dysfunction of the gallbladder and intestines.

Regular use of zucchini caviar helps to normalize the stomach and gallbladder, as well as the duodenum, improve the digestive tract as a whole, improve the condition of the body with excess weight, anemia, hypertension, and diseases of the cardiovascular system.

This low-calorie product (98 kcal per 100 g) is quickly absorbed by the body, therefore it is included in health-improving diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls of blood vessels, reduces hemoglobin levels, and stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and you will be healthy.

The difference in the ratio of ingredients and cooking technology gives a lot of different cooking recipes, as well as vegetable stew. The ingredients are baked in the oven, fried or stewed in a cauldron. You can cook in a slow cooker and in a heavy-bottomed saucepan. Vegetables can be cooked in different ways: mince, blender, or chunks.

Do you need to describe the excellent taste of well-cooked squash caviar? Delicate, aromatic and very appetizing, this appetizer works well both in the everyday menu and on the festive table. If you offer your guests delicious squash caviar, they are unlikely to refuse the addition.

In general, there are many reasons to make caviar from zucchini for the winter, including the fact that it is easy to cook it, and even the one who makes such a harvest for the first time in his life can cope with this task. Well, one cannot help but notice that, unfortunately, what is sold today in stores with the label "Zucchini caviar" has little resemblance to a real tasty zucchini appetizer, so the only thing left is to do it yourself and with pleasure.

Video "Zucchini caviar recipe is simple and tasty"

Zucchini caviar for the winter is a popular and best snack of the Soviet era. Zucchini caviar recipes are so different that you can get lost. On our site of useful tips, the best selection of recipes for squash caviar with tomato paste. Choose and cook with pleasure!

• Fried squash caviar for the winter
• Delicious squash caviar for the winter
• Homemade squash caviar with tomato paste
• Squash caviar with carrots recipe
• Zucchini caviar with bell pepper for the winter
• Zucchini caviar for the winter without onions
• Zucchini caviar with chili ketchup
• Diet squash caviar
• Video: Zucchini caviar for the winter "You will lick your fingers"

Fried squash caviar tastes the same as in stores. It is quite possible to take this recipe for squash caviar to prepare canned food as preparations for the winter.

Ingredients:

• about three kilograms of already peeled and prepared zucchini without seeds and peel;
• 1 kilogram of fresh carrots;
• 1 kilogram of onions;
• tomato paste (tomato paste Tomato is very good for these purposes);
• 9% vinegar and salt;
• vegetable oil for frying salad components.

The recipe for cooking squash caviar:

All vegetables must be peeled, finely chopped and fry separately in a skillet.

Then all the fried vegetables are put into an electric harvester, chopped again and mixed with the addition of salt. Then you need to put the whole mass, similar to mashed potatoes, into a cauldron or pan with a double bottom. Simmer on the lowest heat for about forty minutes.

After twenty minutes of simmering in mashed potatoes, add three tablespoons of tomato paste and one spoonful of vinegar. Don't forget to stir the caviar. While it is stewing, the mass turns out to be quite thick and can burn a little without stirring. After the caviar is stewed, place it hot in pre-sterilized jars. Twist the lids, wrap them in a cotton blanket.

Let the canned zucchini cool slowly. Try this recipe - it's delicious!

Delicious squash caviar for the winter

You will need:

• white onion - 1 kg;
• zucchini - 3 kg;
• carrots - 1 kg;
• tomato paste - 4 tbsp. l .;
• salt - 2 tbsp. l .;
• sugar - 1 tbsp. l .;
• garlic - 7 cloves (if it is a very large southern garlic, if it is small, then twice as much);
• greens - parsley and fresh dill;
• ground pepper.

How to prepare delicious zucchini caviar for the winter:

Wash and peel all vegetables. Then cut fresh zucchini into cubes, grate the carrots (you can use a coarse grater), cut white onions into thin rings.

Heat a skillet with oil, put the zucchini in it. Fry over medium heat, stirring constantly. Then fry fresh onions in the same oil. The next carrot will get into the pan. When each ingredient is golden brown, chop the vegetables in a blender, or pass them all together through a meat grinder or electric food processor. You will get a homogeneous puree. Put this puree in a saucepan with the thickest walls, you can use a cauldron or stewpan.

After bringing the semi-prepared mass to a boil, reduce the heat slightly and simmer for 40-45 minutes. For about ten minutes until cooked, add sugar and salt, pepper and herbs to the mass. Remember to stir occasionally what you are cooking.

Roll the caviar from zucchini hot in jars that have been sterilized in advance. Put the wrapped jars in the coolest place in the apartment to cool down.

Homemade squash caviar with tomato paste

Ingredients for the dish:

• 3 small zucchini
• 4 onions
• 2 carrots
• 4 tbsp. tablespoons of tomato paste
• 3 cloves of garlic
• vegetable oil
• black pepper and salt

Recipe for making simple homemade squash caviar

Peel the courgettes and cut into small cubes. Simmer in a saucepan with a little vegetable oil. Chop the onion as small as possible and fry. Do the same with carrots. Put everything in a double-bottomed saucepan or cauldron.

Add the desired spices, salt. Tire over low heat, stirring constantly for an hour. Then add tomato paste and garlic, pre-chopped, in mashed potatoes, and leave on fire for another ten minutes. After boiling, grind the caviar with a blender and place in sterilized jars.

Zucchini caviar with carrots recipe

So, to cook squash caviar you need:

• kilogram of onion
• 5 medium zucchini
• tomato paste - 5 tablespoons
• kilogram of carrots
• 150 grams of vegetable oil
• salt and spices

How to cook:

Carrots need to be washed and grated on a coarse grater, onions also need to be washed, cut into not very small cubes. Next, you need to fry the onion or stew in oil over low heat. After that, it is necessary to fry the carrots and put them in one bowl with the onions.

Wash the zucchini thoroughly, cut it into four parts, and remove the seeds - if there are large ones - be sure to remove them.

If the seeds are very young and soft, then nothing needs to be removed. The same applies to the peel - if it is hard, then it must be removed.

After that, cut the zucchini into cubes about a centimeter by centimeter. Fry them in oil over very high heat for at least 10 minutes.

Take a large enamel pot and put everything there, pour the sauce and tomato paste. Your caviar should be stewed for at least half an hour over medium heat. Remember to stir the contents of the pot from time to time. Remove the mass from the heat, let it cool, and mince it. It is best to twist the caviar on a mesh with large holes.

After the caviar has acquired the desired consistency, simmer it for about 20 minutes.

Zucchini caviar with bell pepper for the winter

You will need:

• a kilogram of onions;
• 5 kilograms of zucchini;
• 5 sweet peppers;
• 5 cloves of garlic;
• 2 tablespoons vinegar 70%;
• a kilogram of carrots;
• 2 tablespoons of salt;
• 500 g of vegetable oil;
• 10 peppercorns;
• half a glass of tomato sauce;
• 3 tablespoons of sugar.

How to cook:

You need to mince onion and zucchini, bell pepper and garlic. Then take the carrots, grate and stew in vegetable oil.

All products need to be mixed well, add spices and garlic, tomato sauce and vegetable oil, simmer for 2 hours over very low heat, stirring constantly. Then you need to add peppercorns.
Transfer everything to sterilized jars, roll up and send to the cellar until winter.

Zucchini caviar for the winter without onions

To cook squash caviar for the winter without onions, you will need:

• zucchini - 5.5 kg
• garlic - 3 heads
• hot pepper - 2 pods
• tomato paste - 250 g
• sunflower oil - 300 ml
• acetic acid (70%) - 1.5 tbsp. l.
• water - 500 ml
• sugar - 1.5 tbsp.
• salt - 3 tbsp. l.

How to cook squash caviar for the winter without onions:

Wash the courgettes, dry, cut into small pieces. If young, so-called "milk" vegetables are used for the preparation of caviar, then for this recipe you should take 5 kg of the product. If the zucchini is well ripened, we take 5 and a half kilograms, since some of the weight will go away along with the tough peel and seeds, which, of course, should be removed.

Wash the pods of hot pepper, peel the stalks and seeds. Zucchini and hot pepper mince. Pour the resulting puree into a large saucepan.

Place the tomato paste in a medium bowl, add water, stir well. Pour the resulting mixture into the squash puree. Add sunflower oil, sugar and salt to the pan with the future caviar, mix all the ingredients thoroughly. Place a saucepan with the preparation on the stove and simmer the caviar for 1.5 hours over medium heat. To avoid burning, remember to stir the vegetable puree periodically.

Peel the garlic and pass through a press (as an option, you can grate it on a fine grater). 10 minutes before the end of cooking, add chopped garlic and acetic acid to the caviar. Stir the workpiece again, let the food simmer for 10 minutes, then remove the pan from the heat.

Put the prepared squash caviar in pre-prepared (sterilized) jars, cover with metal lids (also pre-sterilized) and roll up. Turn the cans with the workpiece upside down, wrap well and leave to cool completely. For subsequent storage, place jars with cooled caviar in a refrigerator or cellar.

In the process of cooking zucchini caviar according to this recipe, you can change the amount of garlic and hot pepper at your discretion. Even if you absolutely do not accept spicy food, you can simply refuse to add hot pepper to this preparation, and minimize the amount of garlic - for flavor.

Zucchini caviar with chili ketchup

To cook squash caviar with chili ketchup, you will need:

• zucchini - 1 kg;
• onions - 170 g;
• sunflower oil - 40 ml;
• tomato paste - 85 g;
• mayonnaise - 85 g;
• chili ketchup - 50 g;
• vinegar - ½ - 1 tbsp. l .;
• sugar;
• salt.

How to cook squash caviar with chili ketchup:

Wash young zucchini, dry, cut into slices. If large, well-ripened vegetables are used to prepare caviar, the skins and seeds should be removed. Peel the onions and cut them into quarters.

Pass the prepared zucchini and onions through a meat grinder or chop with a blender. Transfer the resulting vegetable mass to a cast-iron cauldron, add sunflower oil, sugar and salt to taste, mix well. Place the cauldron on the stove and cook the caviar over low heat for 1 hour.

After 2 hours, add tomato paste, mayonnaise and chili ketchup to the vegetable mass. Stir the caviar again and cook for another 1.5-2 hours. Pour vinegar into a cauldron with caviar, mix and cook for another 15 minutes.

While the squash caviar is boiling, prepare (sterilize) the jars and lids. To sterilize cans, you can use a hot pot, oven, microwave, airfryer, multicooker, double boiler, or dishwasher.

Arrange hot squash caviar in previously prepared jars, cover with lids, roll up. Turn the jars of squash caviar upside down and leave to cool completely.

To make squash caviar, you can use a cast iron cauldron, a large saucepan, or a saucepan with a thick bottom and sides. It is in such a dish that the vegetable mass will warm up evenly and will not burn. Remember to stir the caviar periodically while cooking.

In order to make the caviar from zucchini more tasty and aromatic, during cooking you can add a small amount of chopped garlic, finely chopped dill, parsley, celery, cilantro, black pepper or any spices to your taste. By the way, focusing on the taste preferences of your family, you can also change the amount of chili ketchup added to your meal (for lovers of spicy dishes, the amount of chili ketchup can be increased 2-3 times).

Diet squash caviar

To cook dietary squash caviar, you will need:

• zucchini - 1 kg;
• large carrots - 1 pc .;
• large onion - 1 pc.;
• tomato juice - 500 ml;
• salt to taste;
• ground black pepper - to taste.

How to cook dietary squash caviar:

1. We wash and peel the zucchini, then rub on a fine grater.
2. We heat up a saucepan (a saucepan, a cauldron, I use a cast-iron pan with high sides - very convenient).
3. We spread the zucchini in a pan, cover with a lid and simmer until the volume of vegetables is halved.
4. We clean the onion, chop it very finely. We also wash and peel the carrots, three on a very fine grater.
5. Add onions and carrots to the zucchini, stir, cover and leave to simmer for 15-20 minutes.
6. After the time has elapsed, pour tomato juice into the squash caviar, bring the mass to a boil, salt and pepper. If the caviar is ready, then put it in the jars, if not, then simmer until tender.

It is better to use homemade tomato juice, not packaged. If it is not at hand, then I take 2-3 large tomatoes, peel them off and pass them through a meat grinder. Tomatoes need to be added a little earlier than tomato juice.

Zucchini caviar, which is well stored in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a lot of recipes for squash caviar: probably as many as there are women in this world. After all, everyone adds something of their own to the recipe and gets a completely new product to taste.

Zucchini can be used to prepare other dishes that are no less attractive in terms of taste. For example, simple.

Zucchini caviar: the easiest recipe for the winter

Zucchini caviar can be prepared very quickly and from a set of products that every caring housewife has in storehouses.

Ingredients:

• zucchini - two kilograms;
• carrots - a kilogram;
• onions - a kilogram;
• tomato paste - 150 grams;
• sugar - four large spoons
• salt - two large spoons;
• vegetable oil - 200 grams;
• acetic food acid 70% - 1 tsp;
• water - 200 ... 250 ml.

Preparation:

We will cut the carrots first. Let's cut it into cubes.

The best way to cook caviar is to use a cauldron. If not, then take a pan with a thick bottom. Pour the whole norm of oil into it (cauldron) and lay the carrot cubes.

Then we pour in water, put granulated sugar. Salt.

Stir the carrots and bring to a boil, closing the cauldron with a lid. We simmer it for the next 10 minutes.

While the carrots are stewing, prepare the zucchini. We will cut them into medium-sized cubes.

We also cut the onion into cubes of any size.

Green chili peppers need to be free of seeds - otherwise the caviar will be very hot - and cut into small pieces.

Add zucchini, onion, chili to the carrots. Mix everything, close the cauldron with a lid and let the mixture boil again.

After the vegetable mix has boiled, close the cauldron again with a lid and blend the vegetables until they are completely softened.

As soon as the vegetables have become soft - this will take about 20 - 25 minutes - add tomato paste to them. And simmer the mixture for another 10 minutes, but do not completely close the cauldron with the lid.

This is necessary so that all excess liquid evaporates from the future caviar.

Now you need to add a bite to the vegetable mixture and mix.

If you are using 9% vinegar, then you need to add 50 ml.

Then grind the vegetables with a blender until smooth. This is the kind of beauty you get.

If you need thicker caviar, then reduce the amount of water. When boiling, add only 200 milliliters of liquid

Now return the caviar to the fire, boil it again and put it in hot sterilized jars. Seal. The caviar is ready. And after cooling it can be taken to the cellar for storage.

Zucchini caviar for the winter - recipe "Lick your fingers"

Delicious caviar from zucchini for the winter, cooked according to this recipe, will turn out to be incredibly tasty. It is also amazingly beautiful and will look amazing on the table.

Ingredients (for 1 liter of prepared caviar):

• zucchini - kilogram
• tomato - 300 grams;
• sweet pepper - 300 grams;
• carrots - 200 grams;
• onions - 150 grams;
• granulated sugar - a tablespoon
• salt - two teaspoons;
• citric acid - dilute ¼ part of a small spoonful of lemon in a tablespoon of water;
• vegetable oil;
• ground pepper - to your liking.

Weigh zucchini must be previously peeled and seeds.

Preparation:

Cut the courgettes into cubes. You do not need to grind - the puts will be medium in size.

Peel the tomatoes and cut into cubes or rectangles or triangles. How do you like.

To make it convenient to remove the skin, make a crosswise incision on the tomato and dip it in boiling water. Hold for two to three minutes and remove. The peel is now easy to peel off.

Remove seeds and bitter white septa from the pepper. Also cut them into small pieces.

Garlic, onions and carrots are also finely modeled.

Now we put a deep frying pan with a thick bottom on the stove and pour oil into it. It's time to fry vegetables. But we will do this separately, which will help them to reveal their taste as brightly as possible.

You can fry vegetables one after another, each time emptying the pan completely.

When frying vegetables, stir constantly so that they do not burn. Otherwise, the taste of caviar will be hopelessly spoiled.

We collect the prepared products in one container - you can take a cooking bowl or a stewpan with high walls - and put all the seasonings.

Now simmer the mixture for about 60 minutes with a minimum boil. Remember to stir it constantly.

Grind almost finished caviar with a blender - it should become like mashed potatoes.

At this stage, the workpiece is allowed to add salt and add sugar. Focus on your taste.

To prevent the caviar from spoiling, it must be brought to a boil again and cook for another 5 minutes. Now we lay it out in sterilized jars and wrap it in a blanket for a day.

Zucchini caviar for the winter: a recipe with mayonnaise and tomato paste

If you are a fan of store-bought squash caviar, then this recipe is exactly what you need. It almost exactly reproduces the taste of the very famous GOST squash caviar from the times of such a distant Soviet Union.

Ingredients:

• peeled zucchini - three kilograms;
• turnip onions - 400 grams;
• vegetable oil - 150 ml;
• tomato paste - four tablespoons (I really like "Tomato", it really tastes like real tomatoes);
• mayonnaise - 200 grams;
• granulated sugar - 100 grams;
• salt - a tablespoon without a slide.

Preparation:

1. To make the caviar tasty, it is better to take young zucchini of milk ripeness. They need to be peeled and cut into pieces.
2. Remove the husks from the onion and cut into quarters.

To "cry" less during cleaning, constantly wet the knife in cold water - it helps.

1. Pass the onion and zucchini through a meat grinder, but you can also chop them in a blender.
2. We shift the resulting mixture into a deep basin and simmer at a minimum boil for an hour.
3. Then pour in vegetable oil, mix well and simmer for another hour.
4. Then add all the remaining ingredients - granulated sugar, salt, mayonnaise and tomato paste.
5. After that, simmer for another hour and immediately lay out on sterile jars for seaming. Turn over and let cool in this form.

Of course, zucchini caviar is cooked according to this recipe for a long time, but it turns out delicious and really resembles a "store" one.

Zucchini caviar for the winter in a slow cooker

Zucchini caviar for the winter can be cooked in a slow cooker. This miracle of technology makes our job much easier.

Ingredients:

• peeled zucchini - 2 kg;
• good tomato paste - 190 grams;
• carrots - 120 grams;
• vegetable oil - 90 ml;
• onions - 1 piece (medium);
• granulated sugar - 20 grams;
• salt - 10 grams;
• a pinch of allspice and black pepper.

Preparation:

1. It is necessary to prepare vegetables - cut the courgettes and onions into cubes, grate the carrots.
2. Pour oil into a multicooker bowl and add zucchini. Fry them until transparent. Then transfer to a separate bowl.
3. Fry the onions and carrots a little. And transfer them to the zucchini.
4. Now take a hand blender and puree the vegetables.
5. We shift the vegetable mixture into the multicooker bowl and turn on the "stewing" mode for 40 minutes.

You need to prepare the mixture with the lid open.

1. Then add the remaining ingredients to the boiled mass - tomato paste, salt and granulated sugar. Simmer the caviar for another 20 minutes.

We shift the caviar in sterilized jars and wrap it with a warm blanket until it cools completely. After that, it can be taken out to the cellar for storage.

I offer you a video recipe for the most delicious squash caviar

Bon appetit and see you new recipes!

Zucchini caviar for the winter, among other preserves, has been occupying a leading position in sales for many years. However, our hostesses have long learned how to do it at home.

Moreover, cooking a vegetable snack is as easy as shelling pears. By the way, there are two ways to make caviar from zucchini.

Today we will look at one of them. So, for a start, we suggest boiling all the vegetables, then chopping them and boiling them with spices and tomato paste.

The end result is an incredibly tender mashed squash caviar that perfectly complements mashed potatoes or crumbly rice.

Write down the most delicious zucchini caviar recipe for the winter with boiled zucchini tomato paste!

Ingredients for squash caviar

• fresh zucchini - 6 kg;
• carrots - 950 g;
• onions - 950 g;
• water - 810 ml;
• young garlic - 2 heads;
• tomato paste (without salt) - 290 ml;
• coarse salt - 40 g;
• ground red pepper - 9 g;
• sugar - 75 g;
• vinegar - 49 ml;
• sunflower oil (odorless) - 50 ml.

Yield: 12 cans (500 ml)

Zucchini caviar for the winter with tomato paste - a step by step recipe with a photo

Since it is necessary to pre-boil the vegetables, and the carrots are tougher than the rest, we will start with them. So, peel fresh carrots and rinse thoroughly in cool water.

Next, cut the root vegetable into small pieces.

Transfer the carrots to a large, wide saucepan and pour in a sufficient amount of filtered water (about 400 ml).

We cook the first ingredient in the recipe for squash caviar over medium heat for 25 minutes, and in parallel we cut off both "butts" from the onion. Then we remove the dry husk and immediately wash the onion.
At the next stage, we cut the roots into 6 slices.
In addition, we clean fresh zucchini and rinse them in cold water.
Now we cut the fruits into small cubes.
Place the onion and zucchini in a saucepan with soft carrots.
Stir the contents of the dishes, pour in a couple more glasses of water and cook the mass for 15 minutes. By the way, adjust the amount of liquid depending on the juiciness of the vegetables, because if there is too much of it, the squash caviar will turn out to be watery.

Remove the pan from heat and grind the zucchini caviar with an immersion blender until smooth.
Pour white sugar, red ground pepper and coarse salt inside.
We also add tomato paste and refined oil, mix the caviar well and return it to low heat.


We cover the pan with a lid and cook its contents for about 40 minutes, during which it is important to stir the mixture several times, being careful not to burn your hands. After turning off the burner, add table vinegar and crushed garlic cloves.
Mix the squash caviar for the last time and immediately pour it into clean glass jars.
We sterilize the preservation for 30 minutes in boiling water, and then tightly roll up the jars with zucchini caviar with lids and send them to the shelf in the basement or cellar before the onset of winter.

Everything! Delicious squash caviar for the winter is ready, it remains to wait for the winter cold. Open a jar of delicious snacks and enjoy the summer flavor of sunny vegetables.
Bon Appetit!

This recipe for squash caviar has become very popular due to the fact that caviar tastes indistinguishable from good purchased caviar. Plus the recipe is very simple.

This year we have turned out to be hefty fruitful for zucchini. We already fried them, stewed them, baked them, it's time to stock up for the winter. I decided to start with the most, perhaps, delicious squash preparation - caviar. There are a lot of options, but the first will be the simplest - squash caviar with mayonnaise and tomato paste for the winter. A recipe with a photo for beginners is just perfect. A minimum of ingredients, a minimum of financial and time costs. The main thing is to choose high-quality mayonnaise and tomato paste, because the taste of the finished caviar will largely depend on them. In addition, the composition will include only, in fact, zucchini and onions (salt, sugar, oil - of course). The bite is not added to the blank, the sterilization of the filled cans is also not carried out - the caviar is already perfectly stored. Otherwise, everything is quite simple: twist the vegetables in a meat grinder, stew them until tender and you're done! The caviar turns out to be bright, tender and incredibly tasty!

For the convenience of calculations, I give the ingredients for 1 kg of zucchini - if you make zucchini caviar with mayonnaise and tomato paste for the first time, for a sample such proportions are just right.

Ingredients:

• zucchini (peeled from all excess) - 1 kg,
• onions - 170 g,
• mayonnaise (67%) - 70-100 g,
• tomato paste - 100 g,
• vegetable oil - 50 ml,
• salt - 0.5-1 tbsp. l.,
• sugar - 2 tbsp. l.,
• ground pepper - 0.5 tsp,
• bay leaf - 1 pc.

Yield: 1-1.2 liters of ready-made caviar.

How to cook squash caviar with mayonnaise and tomato paste for the winter

We start by preparing vegetables: rinse them, dry them and clean them. Onions - from the husk, zucchini - from the skins and seeds, if the zucchini is large. Next, we have to twist the vegetables in a meat grinder, therefore, for convenience, it is better to immediately cut them into small pieces.

Now we twist the prepared vegetables in a meat grinder. The order is not at all important here, as it will be convenient for you.

We send the twisted vegetables into a suitable saucepan, preferably thick-walled, so that nothing burns during cooking. Add mayonnaise and tomato paste.

I will tell you separately by their number. I take "Maheevsky" mayonnaise, and it has its own rather bright taste. And if you overdo it with this mayonnaise, it will be very noticeable in the caviar, violate the taste harmony. Therefore, I put at least 70 g of mayonnaise per 1 kg of zucchini.

Over tomato paste. Thick tomato paste can be used with a recipe. But if it is liquid, then it is better to increase its quantity - it is tastier, and the color of the caviar will be more saturated.

Add vegetable oil to the pan. We mix. At this stage, the caviar may seem pale to you - that's okay. During the cooking process, its color will change.

We put the pan with caviar on the stove first at maximum heating, and when it boils, switch to medium. From the moment of boiling, we detect 90 minutes. and prepare the caviar by covering the pan with a lid and stirring occasionally.

After the marked time, add salt and sugar, ground pepper, allspice and bay leaf to the caviar. Mix again and simmer the caviar on the same heat for another 1 hour - and the caviar is ready! Don't forget to try the ready-made caviar and possibly adjust the amount of salt / sugar to your liking.

While the contents of the saucepan are bubbling for the last 30-40 minutes, prepare the jars and lids. We sterilize them: boil the lids for 5-7 minutes, heat the jars over steam, in the oven or in the microwave. We lay out the finished caviar in sterile jars.

Please note: you do not need to put bay leaves in jars, otherwise the caviar will taste bitter, we throw it away.

We tighten the jars with lids, turn them over, wrap them until they cool and put them in storage. Banks are great all winter long.