Good day, dear readers.

What is the first association that comes to your mind when you hear the word "zucchini"? I think 99 percent of people come up with the combination " squash caviar". And if you come from the 80s and earlier, then you are well aware of this taste from childhood. Now the store shelves are littered with various spins with hundreds of filling options. And then caviar was one of the few delicacies available.

Lately, I've collected here, probably already a hundred various recipes cooking zucchini. We already and and even did them. But caviar stands apart from all this. She has a special status: nostalgic.

In this selection, I tried to show the most interesting and most delicious, in my opinion, recipes from GOST with consistent proportions, to folk, who managed to win the love and honor of being in housewives' notebooks.

Zucchini caviar for the winter: the best recipe through a meat grinder

Vegetables for caviar must first be prepared. This is usually done in three ways: they are scrolled through a meat grinder, crushed in a blender to a puree state, or simply cut into pieces.

This recipe uses traditional twisting through a meat grinder. This granular texture most of all resembles the look and taste of the same zucchini caviar from childhood.

Ingredients for 5 liter jars:

• Zucchini - 3 kg
• Carrots - 1 kg
• Onion - 1 kg
• Sugar - 0.5 cups (glass 200 ml)
• Tomato paste - 200 g
• Salt - 1.5 tbsp.
• Sunflower oil - 1 cup (200 ml)
• Ground black pepper, bay leaf

Cooking:

1. My zucchini and carrots, clean and pass through a meat grinder. If the zucchini is young, then you do not need to cut the peel from them, just cut off the tails.

Vegetables do not have to be scrolled separately, you can immediately mix them up.

2. We do not cut the onion large pieces and combine all the vegetables in a thick-walled deep saucepan.

3. Put the pan on the fire, bring the vegetables to a boil, then cover the lid and simmer the mixture for 1.5 hours, stirring occasionally.

4. Then we send the remaining ingredients to the pan: salt, sugar, a couple of pinches of pepper, a couple of parsley leaves, tomato paste and sunflower oil.

We reduce the fire to a minimum, and simmer the vegetables for another 1.5 hours under the lid and stirring occasionally.

5. Remove the pan from the heat and pour the still hot caviar into jars in advance, filling them up to the neck.

The jars must be hot to prevent cracking. Or, alternatively, you can put metal teaspoons in the jars and pull them out before rolling.

6. Then we close the jars or roll them up with sterilized lids, turn them over, wrap them in a blanket and leave them to cool completely. Then store in a cool dark place.

Sunflower oil creates a protective film and prevents vegetables from fermenting. But if you doubt that you have sterilized the jars correctly, then before pouring the caviar, add a couple of tablespoons of 6% vinegar to the pan and mix.

A simple and tasty recipe for zucchini caviar like in a store (according to GOST)

And this recipe can be called traditional, because. it uses exactly the amount of ingredients that was recommended by the Soviet GOST. That is why the amount is indicated in grams and for cooking you will need a kitchen scale.

Ingredients for 1 liter jar:

• Zucchini (peeled) - 1 kg
• Carrots (peeled) - 60 g
• Onion (peeled) - 40 g
• Salt - 20 g
• Sugar - 10 g
• Black pepper - a pinch
• Tomato paste (30%) - 100 g
• Vinegar - 2 tbsp.

Cooking:

1. Peeled and peeled zucchini, cut into pieces and fry over medium heat with a small amount vegetable oil until softened.

You don't have to wait to show up golden brown, this can spoil the final look of the dish, we only need to get the aroma of fried vegetables.

2. Rub the carrots on fine grater, chop the onion and fry them together also until soft.

3. Put the zucchini together with carrots and onions in food processor or a bowl of a blender and interrupt them to a state of puree.

4. Put the resulting puree in thick-walled pan, add salt, sugar and tomato paste. Stir and bring the mixture to a boil over medium heat. Then reduce the heat to a minimum, close the pan with a lid and cook for 30 minutes, stirring occasionally.

5. We lower the pre-washed jar into boiling water (so that the jar is half immersed in it) and boil (sterilize) it together with a metal lid for about 15 minutes.

6. After 30 minutes, remove the caviar from the fire, add vinegar to it, stir and put it in a sterilized hot jar.

The jar needs to be filled to the very neck, trying to make sure that there is no air left in it.

7. Close the jar with a sterilized lid, turn over and leave to cool under the covers.

Ready. We store the jar in a dark cool place.

Caviar from zucchini with mayonnaise and tomato paste "you will lick your fingers"

One of the most favorite folk recipes is with mayonnaise and tomato paste. One of the best flavor combinations. Be sure to try cooking at least 1 jar to appreciate this great taste.

Ingredients for 12 half liter jars:

• Zucchini - 6 kg
• Onion - 6 pcs
• Sunflower oil - 200 ml
• Mayonnaise - 500 g
• Tomato paste - 500 g
• Sugar - 4 tablespoons
• Vinegar 9% - 4 tablespoons
• Salt - 2 tbsp.

Cooking:

1. Cut off the peel and tails from the zucchini, cut them into small cubes and put them in a large aluminum (or just thick-walled) pan. We put the pot on medium fire, wait for the zucchini to begin to boil, and then reduce the heat to a minimum, close the lid and simmer for 2 hours, stirring occasionally.

2. After 2 hours, when the zucchini is well boiled, we interrupt them with an immersion blender to a puree state.

At the same time, you do not need to remove the pan from the fire, the main thing is to do everything carefully so as not to splatter vegetables around the kitchen.

3. Onions also need to be killed with a blender to a puree state.

4. Now we send the onion to the pan, and add all the remaining ingredients there: salt, sugar, tomato paste, mayonnaise, sunflower oil and vinegar. We mix everything well and continue to cook the caviar over low heat under the lid for another 45 minutes, stirring occasionally.

5. We transfer the finished hot caviar to pre-sterilized jars, filling them up to the shoulders.

We close the jars with metal lids, turn them over and leave to cool under the covers.

Video on how to cook caviar for the winter in a slow cooker

If you are a happy owner of a multicooker, then be sure to pay attention to this tasty and not complicated recipe.

The most delicious recipe with tomatoes and bell peppers

If zucchini alone in caviar seems insufficient to you, then it can be diversified by the presence of other vegetables (I mean, in addition to traditional bow and carrots) - tomatoes and bell peppers. Get a real summer in a jar.

Ingredients for 2 liter jars:

• 1.2 kg zucchini
• 2 carrots
• 2 heads of onion
• 1 bell pepper
• 400 g tomatoes
• 1 tbsp sugar
• 1-2 tbsp lemon juice
• 2-3 garlic cloves
• 1 tbsp tomato paste
• Salt - 1 tbsp.
• black pepper, coriander - to taste
• 60 ml vegetable oil

Cooking:

1. We twist all the vegetables through a meat grinder using a nozzle with 7 mm holes.

Together you can twist only zucchini with pepper, all other vegetables separately.

2. We send the prepared vegetables one by one to a heated pan with vegetable oil.

First of all, lay out the carrots, because they are the hardest. When it softens a little, add the onion to it and continue to pass the vegetables over medium heat for 3-4 minutes.

3. Then add zucchini and pepper (after draining excess liquid). We continue to fry, stirring occasionally, focusing this time on the softness of the zucchini.

4. Next Ingredients go twisted tomatoes, salt, pepper, seasonings to taste, sugar and lemon juice. Stir and continue to fry, stirring occasionally until cooked through.

5. It is very easy to check the readiness of caviar: you need to push the vegetables in the center of the pan with a spatula and if no liquid flows into the vacant space, then the caviar is ready.

6. It remains only to add the garlic squeezed out by the press to it, stir and spread the still hot mass into sterilized jars and roll up with sterilized lids.

And leave to cool under the covers upside down.

Zucchini caviar for the winter with garlic without vinegar and without sterilization

There is no vinegar in this recipe citric acid, which usually act as antiseptics. This is where garlic takes over. Fans of "vigorous" will definitely like it.

Ingredients for 5 cans of 0.5 l:

• Zucchini - 3 kg
• Onion (white bitter) - 1 kg
• Tomato paste - 120 g
• Carrots - 1 kg
• Large rock salt- 1.5 tablespoons
• Sunflower oil - 150 ml
• Sugar - 50 gr
• 8-10 large garlic cloves
• bunch of dill
• 1/3 teaspoon ground pepper

The number of ingredients is given for already prepared (peeled and chopped) vegetables.

Cooking:

1. Fry zucchini cut into small cubes on open frying pan until golden brown appears.

At the same time, we cook zucchini in small portions, and do not pour it into a pan in a slide. They should be fried, not stewed.

2. But fry the chopped onion all at once in one pan. We fry it until transparent.

3. We also fry the grated carrots until soft, and then combine all the vegetables in one large bowl and mix.

4. Then we pass the resulting vegetable mass through a meat grinder with small holes.

5. Then put it in a thick-walled deep saucepan, bring to a boil, reduce the heat to a minimum, cover and simmer for 30 minutes, stirring occasionally so that the mixture does not burn.

After 30 minutes, add salt, sugar, tomato paste, chopped herbs and pressed garlic to the caviar. Mix thoroughly and simmer closed lid another 10 minutes.

6. After the specified time, turn off the stove and lay out the still hot caviar in pre-sterilized jars and close with sterilized lids.

7. And leave them to cool upside down under the covers. Then store in a cool dark place.

Photo recipe for zucchini caviar cooked in pieces

Well, the last one for today. recipe - zucchini caviar with vegetables pieces. Someone may say that this is already more like lecho, because it has a lot of vegetables and they are not crushed enough for caviar, I will not argue. But I think that this option should still be in this collection.

Ingredients for 5 half liter jars:

• Carrots - 700 g
• Tomatoes - 1 kg
• Sweet pepper - 500 g
• Zucchini - 500 g
• Onion - 500 g
• Eggplant - 500 g
• Vegetable oil - 250 ml
• Vinegar 9% - 2 tbsp.
• Garlic - 1 head
• Salt - 0.5 tbsp.

Cooking:

1. All vegetables are washed, cleaned and cut into small, approximately identical cubes.

2. Pour sunflower oil into a deep thick-walled dish (for example, a cauldron) and fry the onion in it until golden brown.

3. Next, send the rest of the vegetables, mix well and bring to a boil over medium heat under a closed lid.

4. Then remove the lid, reduce the heat to a minimum and cook for 1 hour 15 minutes, stirring occasionally.

5. After this time, add the garlic squeezed out by the press, salt and vinegar, mix and cook for another 15 minutes.

Now the caviar is ready and it needs to be laid out in pre-sterilized jars (to the very top) and rolled up with lids.

Then, without turning over, wrap them with a blanket and leave to cool. Then store in a cool dark place.

Here is such an interesting selection turned out. And starting from it, we will slowly begin to move from everyday meals to winter preparations. Fall is coming soon and it's time to take care of the preparation of supplies.

And that's all for today, thank you for your attention.

The secret of its popularity lies in the ease of preparation and the availability of all ingredients. It is done using several different technologies, some of which require preliminary heat treatment products. Today's article will present the most interesting recipes for zucchini caviar for the winter without frying the components.

Basic option

A snack prepared according to the method described below contains nothing but vegetables, sugar and vegetable oil. That is why it is quite suitable for those who, due to certain health problems, are forced to adhere to a diet that excludes acute and fried foods. To create it, you must have:

• 3 kilos of thin-skinned zucchini.
• 3 full large spoons of sugar.
• A kilo of carrots.
• 500 grams of onion.
• 500 milliliters of high-quality vegetable oil.
• Finely crystalline salt (to taste).

Washed and peeled vegetables are cut into arbitrary pieces, and then ground in a meat grinder. The resulting mass is transferred to a thick-bottomed pan and mixed with sugar, salt and vegetable oil. The ground vegetables are brought to a boil and stewed on the slowest fire for eighty minutes. To keep zucchini caviar without roasting for the winter, it is poured into sterilized jars and rolled up. After that, the glass containers are wrapped in a blanket, cooled and sent to the cellar.

Variant with tomato sauce

This recipe allows you to process a large crop of vegetables very quickly. Therefore, they will certainly be interested in the owners of personal plots. To stock up on zucchini caviar without roasting for the winter, you will need:

• A kilo of carrots.
• 500 grams of onion.
• 3 kilos of thin-skinned zucchini.
• 500 milliliters of good vegetable oil.
• 3 art. l. Sahara.
• ½ liter tomato sauce.
• Pair of large spoons table salt.

To prepare zucchini caviar without roasting for the winter, pre-peeled and chopped vegetables are passed through a meat grinder. The resulting homogeneous mass is sent to the stove, combined with sugar, vegetable oil and salt, and then boiled over low heat for at least an hour. Then in common pan add the required amount of tomato sauce and continue cooking for about twenty minutes. The still hot vegetable mass is packed in sterile glass containers, covered with metal lids and well wrapped with a blanket. After the cans are completely cooled, they are removed to the pantry.

With hot pepper

This appetizer is different. piquant taste and pleasant garlic aroma. Therefore, lovers of spicy food will certainly appreciate it. Insofar as this recipe zucchini caviar for the winter (without roasting) provides for a certain grocery set, check in advance if you have on hand:

• A couple of carrots.
• 500 grams of zucchini.
• A pod of hot pepper.
• A couple of cloves of garlic.
• Large bulb.
• 4 tbsp. l. vegetable oil.
• Salt (to taste).

Washed vegetables are cut into thin rings and sent to a saucepan. The required amount of vegetable oil is also poured there and a little drinking water. All this is placed on the stove, brought to a boil, salted and stewed until all the ingredients are ready. In order to preserve zucchini caviar - without roasting and without vinegar - for the winter, it is ground through a sieve and sent back to the stove. The resulting puree mass is boiled for five minutes and poured into sterile jars. Rolled glass containers are cooled at room temperature and only then they clean it in the pantry or cellar.

Variant with ginger

This appetizer will great alternative sandwich spreads. She has pleasant aroma And unusual taste. To preserve squash caviar without frying vegetables for the winter, you need to take:

• Half a kilo of onions.
• 600 grams of green sweet and sour apples.
• A kilogram of zucchini.
• A dozen cloves.
• A kilo of tomatoes.
• 500 grams of sugar.
• 600 ml white wine vinegar
• A teaspoon of coriander and allspice peas.
• 25 grams of ginger root.
• Salt (to taste).

Practical part

Washed tomatoes are scalded with boiling water, immersed in cold water, carefully freed from the skin, chopped and put in a saucepan. Cleaned ones are sent there apple slices, cubes of zucchini and onion half rings. All this is poured wine vinegar, salted, sweetened and sent to the stove. A clean rag bag with spices is immersed in a boiling mass and simmered all together over a minimum heat for at least two and a half hours. To keep zucchini caviar without roasting for the winter, it is laid out in sterilized jars, corked with plastic lids, cooled at room temperature and only then put in the refrigerator.

Recipe with tomato paste

This delicious vegetable snack Surely it will appeal to connoisseurs of vegetarian food. It consists almost entirely of vegetables with the addition of a small amount of spices. It can be served with any meat dishes, or you can just spread it on fresh bread. This simple recipe for squash caviar for the winter (without roasting) involves the use of ingredients such as:

• 700 grams of carrots.
• 1.5 kilos of zucchini.
• 400 grams of onion.
• 1.5 large spoons of salt and tomato paste.
• 150 milliliters of any vegetable oil.
• 3.5 large spoons of sugar.
• ½ cup filtered water.
• ½ tsp ground pepper.

In a deep thick-bottomed bowl, grated carrots, diced onions and slices of zucchini are combined. All this is poured necessary quantity water, bring to a boil and simmer over low heat for forty minutes.

The resulting mass is whipped with a blender and mixed with tomato paste, oil, salt and spices. All this is returned to the stove and boiled for a quarter of an hour. To preserve ready-made squash caviar with tomato paste without roasting for the winter, it is packed in sterilized glass containers, rolled up, covered with a blanket and cooled. Completely cooled banks are sent to the cellar or pantry.

Variant with sweet bell pepper

This technique is interesting in that it involves pre-cooking vegetables in the oven. To play it, you need the following products:

• A kilo of zucchini.
• A couple of tomatoes bell peppers.
• 3 carrots and onions.
• 3 art. l. vegetable oil.
• A couple of cloves of garlic.
• 2 tbsp. l. tomato paste.
• Salt and seasonings.

Cooking process

Washed vegetables are cut into not too large pieces, put in an oiled baking sleeve, tied and pierced. All this is sent to hot oven and cooked at one hundred and sixty degrees. An hour later, the sleeve is removed from the oven, and its contents are put in a deep bowl and cooled. To prepare zucchini caviar without frying for the winter, beat the baked vegetables with a blender so as to obtain a homogeneous mass. The resulting puree is mixed with tomato paste, crushed garlic, salt and seasonings. Still mix again, packaged in glass jars and put in the refrigerator.

With sesame

This appetizer has an unusual taste and pleasant aroma. It can be spread on a piece of soft, fresh bread Or just eat with a spoon. Since this recipe for zucchini caviar for the winter without frying, without carrots and without pepper involves the use of a non-standard food set, check in advance if you have on hand:

• 300 milliliters of tomato puree.
• A kilo of zucchini.
• 120 grams of sesame.
• 60 milliliters olive oil.
• Salt and seasonings.

Washed zucchini is cut into longitudinal slices no more than one and a half centimeters thick and laid out on a baking sheet. Then the vegetables are salted, sprinkled with spices, sprinkled with olive oil and baked at two hundred degrees for twenty minutes. Immediately after that, they are carefully turned over and cooked for another 10 minutes. baked zucchini combined with pasta made from oven-roasted sesame seeds mixed with olive oil, and beat with a blender. The resulting mass is poured with tomato puree and boiled over low heat for half an hour. Hot caviar is packaged in sterilized glass containers, rolled up and sent for storage.

Variant with apples and herbs

Caviar made using the technology below has a spicy, moderately spicy taste and subtle fruity aroma. To prepare it, you will need ingredients such as:

• 3 kilos of thin-skinned zucchini.
• 90 milliliters of any vegetable oil.
• 600 grams of carrots and apples.
• A couple of hot pepper pods.
• A kilo of bell pepper.
• 120 grams of tomato.
• A kilo of fleshy tomatoes.
• 1.5 st. l. 9% vinegar.
• 7 cloves of garlic.
• salt and granulated sugar(taste).
• Fresh herbs (basil, oregano, dill, cilantro, thyme, savory and parsley).

Washed and peeled vegetables are ground through a meat grinder and mixed with vegetable oil. All this is transferred to a thick-bottomed saucepan and boiled over the slowest fire for at least two hours. Then vinegar, sugar, salt and chopped garlic are added to the resulting mass. All this is stewed for another ten minutes and removed from the stove. To preserve squash caviar with vinegar without roasting for the winter, it is packed in sterile glass containers, rolled up, completely cooled and sent for further storage.

With acetic acid

Caviar made according to the recipe below can be perfectly stored for a long period. It turns out moderately spicy and very fragrant. To prepare it you will need:

• 3 kilos of thin-skinned zucchini.
• Dozens of bell peppers.
• ½ cup sugar.
• 2 tbsp. l. coarse salt.
• 400 grams of tomato paste and any vegetable oil.
• Tablespoon 70% acetic acid.
• 100 grams of garlic.
• Ground hot pepper.

Washed and peeled vegetables are not cut too much large pieces and grind in a meat grinder. The resulting mass is poured with tomato paste and vegetable oil. Salt, sugar and crushed garlic are also added there. All this is placed on the stove, brought to a boil and boiled for an hour. Five minutes before the end of the process, pour into a common pan right amount vinegar. To prepare zucchini caviar without roasting for the winter, it is packaged in sterile glass jars, rolled up and sent to the pantry.

Option with mayonnaise

This gentle and savory snack prepared according to a very simple method, which any young housewife who has never dealt with conservation can easily cope with. To receive it you will need:

• 3 kilos of thin-skinned zucchini.
• 250 grams of mayonnaise and tomato paste.
• Half a kilo of onions.
• 150 grams of vegetable oil.
• A couple of large spoons of fine salt.
• ½ cup sugar.
• ½ teaspoon black pepper.

Washed and peeled vegetables are ground in a meat grinder, and then mixed with mayonnaise, tomato paste and vegetable oil. The resulting mass is boiled for an hour. Immediately after that, sugar, salt and spices are added to the common pan and boiled for another forty-five minutes. Hot zucchini caviar is laid out in sterilized glass jars, rolled up and left to cool completely.

With garlic and mayonnaise

This spicy, in moderation spicy snack will become great addition to family dinner. It can be served with baked meat, boiled rice or mashed potatoes. And some connoisseurs use such caviar as a spread for sandwiches. To preserve this vegetable snack, you need to take:

• 6 young zucchini.
• 200 grams of sugar.
• Kilo onion.
• 250 grams of mayonnaise.
• 200 milliliters of 9% vinegar.
• 3 art. l. salt.
• 350 grams of tomato paste.
• A couple of cloves of garlic.
• A teaspoon of ground pepper.

Process description

Washed and peeled vegetables are ground in a meat grinder and transferred to a deep bowl. Tomato paste, salt, vinegar and sugar are also sent there. All this is mixed, brought to a boil and boiled for about two and a half hours.

Then crushed garlic is sent to the bubbling vegetable mass, ground pepper and mayonnaise. The future caviar is simmered over low heat for another thirty minutes, and then laid out in pre-sterilized jars, rolled up with metal lids and covered with a blanket. Not earlier than twenty-four hours later, glass containers with a completely cooled vegetable snack are removed for storage in a cellar or pantry.

Squash caviar - favorite treat Soviet time. Not a single feast was complete without zucchini caviar. The housewives of that time knew how to cook the most delicious home-made squash caviar.

IN classic version squash caviar according to GOST includes zucchini, onions, carrots, tomato paste, a lot of spices and garlic. Everything is pre-fried in vegetable oil, and then whipped with a blender into a puree. Finally, vinegar is added. I propose to cook less high-calorie healthy zucchini caviar without frying.

Let's take the ingredients from the list.

zucchini, onion and carrots must be freed from the peel. Remove large seeds from zucchini. Cut vegetables into small pieces and pass through a meat grinder.

For cooking zucchini caviar, a tall stainless steel saucepan, cast iron or a saucepan with a thick bottom is suitable. Posting vegetable puree into a saucepan. We mix. Add vegetable oil.

Cook over low heat for about 3 hours with regular stirring.

Separately twist the tomatoes in a meat grinder. I use home grown thin skinned tomatoes. Adding tomato puree into vegetables. Salt.

Continue to cook while stirring for another 45 minutes. Moisture should leave the caviar. 15 minutes before readiness, add grated garlic and chopped parsley.

At the very end, in a saucepan with caviar vinegar will go. We mix again.

Jars for storing squash caviar need to be well calcined in the oven. Boil the lids. Perfect option caviar twist - using metal caps locked with a key.

We fill the cooled jars with hot caviar. We close with a key. Turn over to the hat. Wrap until completely cool.

Zucchini caviar without roasting for the winter is ready! No special hassle, but how useful and tasty.

I always leave caviar for testing. Let's wait a bit until it cools down, and you can conduct a tasting.

Zucchini caviar is a favorite snack, the recipe of which is passed down from generation to generation in every family.

This nutritious dish high in minerals and vitamins. Due to the low calorie content, caviar is often introduced into the diet when diet food.

Today, there are many recipes for squash caviar for the winter through a meat grinder. In the article you will find best options cooking this appetizer.

Zucchini caviar for the winter through a meat grinder - the basic principles of cooking

For caviar from zucchini, it is recommended to use young vegetables of small size with a thin peel and undeveloped seeds. These zucchini are easy to wash. It is not necessary to cut the skin and remove the seeds, but if you have "old" vegetables, you need to peel them and select fibers with seeds.

Zucchini caviar cooks quickly enough. It is enough to twist all the vegetables through a meat grinder, place in a deep cauldron and simmer until tender. Pass through a meat grinder raw vegetables, and pre-fried or baked in the oven.

Zucchini is combined with almost all spices and vegetables, which allows you to cook different variants this appetizer. You can cook caviar not only in a cauldron, but also in an oven, slow cooker or pressure cooker.

Recipe 1. Squash caviar for the winter through a meat grinder according to GOST

Ingredients

zucchini - one and a half kilograms;

two small onions;

black and allspice- per gram;

small carrot;

table salt - 10 g;

refined vegetable oil - 125 ml;

sugar - 5 g;

vinegar 9% - 30 ml;

tomato paste - 75 ml.

Cooking method

1. Wash young zucchini under the tap, soak with napkins and, without cutting the peel, cut the vegetable into cubes.

2. Peel the rest of the vegetables. Grind carrots on a medium grater. Chop the bulbs into small cubes.

3. Put the zucchini in a deep frying pan with hot oil and fry them until golden brown, then add the onion and carrot. Continue to fry, stirring constantly, for ten minutes.

4. Rinse the greens and dry on a towel. Twist the cooled vegetables together with herbs through a meat grinder.

5. Fold the resulting mass into a thick-walled saucepan, season with salt, spices and sugar. Add tomato paste. Stir and put the pan on the fire. Stew caviar for 20 minutes, stirring constantly so that the dish does not burn. Then pour in the vinegar and simmer for another five minutes.

6. Pack hot caviar in sterile dry glass jars. Spin right away tin lids. Turn over and cover with a blanket. Leave the preservation in this position for a day.

Recipe 2. Zucchini caviar for the winter through a meat grinder at home

Ingredients

kg ripe tomatoes;

30 ml of acetic acid;

kg of zucchini;

5 g ground black pepper;

700 g carrots;

half a liter of vegetable oil;

500 g sweet red pepper;

60 g of table salt;

ten heads of turnips;

40 g of sugar;

100 g of tomato paste.

Cooking method

1. My ripe tomatoes and dip them in boiling water for a few seconds. Then we take it out and immediately put it under the stream cold water. Carefully remove the thin skin.

2. My zucchini and cut off the peel. We free the washed peppers from seeds and stalks.

3. Peel onions and carrots. Cut all vegetables into small pieces. We twist everything through a meat grinder.

4. The resulting mass is placed in a wide aluminum pan. We put it on the fire and bring it to a boil. Pour in the oil, twist the fire and cook for about an hour, stirring from time to time so that the mass does not burn.

5. Season everything with salt, pepper and sugar. Put chopped tomatoes into the mass and mix. Cook for another 20 minutes. Then pour in the vinegar, stir and immediately lay out in the prepared dry glass container, having previously sterilized it. We roll it up with boiled tin lids, turn it over, wrap it with a blanket and leave it for a day until completely cooled.

Recipe 3. Zucchini caviar for the winter through a meat grinder in the sleeve

Ingredients

a pod of red sweet pepper;

zucchini - 800 g;

table salt;

onion - three heads;

freshly ground black pepper;

olive oil - 75 ml;

two small carrots;

vinegar 9% - 30 ml;

three major fleshy tomatoes.

Cooking method

1. Wash tomatoes and zucchini. Free the pepper from the stalk and clean out the seeds. Peel carrots and onions. Cut all vegetables into circles.

2. Tie off the baking sleeve on one side. Pour a spoonful of olive oil into it and rub it so that it is evenly distributed along the walls of the sleeve.

3. Put chopped vegetables in the sleeve, pour in a couple more tablespoons of olive oil. Season the vegetables with pepper and salt. Tie the other side of the sleeve and shake it around to distribute the seasonings and oil over the vegetables.

4. Lay out the sleeve in a deep shape. Poke a few holes in the top to let steam escape. Put the vegetables in the sleeve in the oven for an hour. Bake at 180 C. After the allotted time, remove the baking sheet from the oven, carefully tear the sleeve. Cool the vegetables and chop them through a meat grinder.

5. Place the vegetable mass in a deep cauldron. Put it on medium heat and cook for half an hour. At the end, pour in a spoonful of vinegar, mix. Pack hot caviar in sterile jars and immediately seal with tin lids. Turn over the can. Leave for a day, wrapped in a blanket, so that it cools completely.

Recipe 4. Zucchini caviar for the winter through a meat grinder with mayonnaise

Ingredients

young zucchini - 2.5 kg;

garlic - four cloves;

kilogram of onion;

black and red ground peppers - 5 g;

sunflower oil - half a glass;

fine salt- 60 g;

sugar - 200 g;

Krasnodar sauce - 250 ml;

mayonnaise 72% - 150 g.

Cooking method

1. Wash young zucchini, wipe paper towel and cut into medium pieces. Clean the onion. Cut each onion into four pieces. Pass the zucchini with onions through a meat grinder separately.

2. Pour into a deep cast iron pan oil and heat it up. Put the onion in it. After five minutes, add the zucchini twisted in a meat grinder. Cook from the moment of boiling for about an hour, stirring from time to time.

3. Add sugar, Krasnodar sauce and mayonnaise to the vegetable mass. Season everything with black and red pepper, salt. Reduce the heat to a minimum and cook the caviar for another hour.

4. Peel the garlic, finely chop and add to vegetable mix. Simmer for another five minutes. Pack boiling caviar in hot sterile jars, roll up hermetically, turn over and cover with a blanket. Leave the preservation for a day until completely cooled. Store caviar in a pantry or cellar.

Recipe 5. Zucchini caviar for the winter through a meat grinder with apples in a slow cooker

Ingredients

three large apples of autumn varieties;

sunflower oil;

zucchini - kilogram;

three carrots;

fine salt;

garlic - four teeth;

two bulbs;

a bunch of greens;

five tomatoes.

Cooking method

1. Wash and dry the zucchini with a paper towel. Cut the vegetable into small pieces.

2. Heat sunflower oil in a frying pan. Put the zucchini in it and fry. Then cool and twist in a meat grinder.

3. Peel the carrots. Wash the apples, cut into quarters and remove the core. Pass the carrots with apples through a meat grinder. Add the resulting mixture to the squash mass.

4. Chop the peeled onion into half rings and fry until golden brown. Cool and twist in a meat grinder. Add to vegetable stock.

5. Rinse the greens, dry on a napkin. Peel the garlic cloves. Chop greens and garlic finely. Pour over the rest of the vegetables.

6. Transfer the resulting mass to a thick-walled pan. Pour in sunflower oil. Pepper, add sugar and salt. Stir the vegetable mass and put the container on the fire.

7. Wash the tomatoes, dip them in boiling water for a few seconds. Remove and immediately place under cold running water. Remove the rind. Twist the pulp through a meat grinder. Five minutes after the caviar boils, add the tomato mass and mix.

8. Spread hot caviar in dry jars. Cover them with lids and place them in a wide saucepan, laying a towel on the bottom. Pour into her hot water shoulder-length glass containers. Sterilize over low heat for half an hour. Then carefully remove them and immediately tighten tightly. Turn over, cover with a blanket and leave for a day.

Recipe 6. Zucchini caviar for the winter through a meat grinder in the oven

Ingredients

three young zucchini;

75 ml of vinegar;

three bulbs;

30 g of table salt;

three carrots;

50 g of sugar;

bell pepper - three pods;

120 ml of vegetable oil;

five fleshy tomatoes.

Cooking method

1. Wash and peel the zucchini. Cut into pieces and remove seeds. Place the vegetable in a deep baking dish.

2. Peel the carrots, cut lengthwise into strips and spread over the zucchini.

3. Cut the tails with seeds from the bell peppers. Cut the vegetable into slices and place on a baking sheet.

4. Peel the onion. Wash the tomatoes. Chop the vegetables into slices and arrange on top of the vegetables. Water the vegetables sunflower oil. Put the baking sheet in the oven preheated to 200 for an hour. Ready vegetables remove from oven and cool.

5. Twist the vegetables through a meat grinder. Transfer the vegetable mass to a deep cauldron. Add sugar and salt to it. Mix well. Put on moderate fire. When the vegetable mass boils, remove the cauldron from the stove, pour in the vinegar, stir and pack the caviar in sterile jars. Seal tightly with tin lids, turn over and leave to cool, wrapped in a blanket.

Cook the caviar in a deep stainless steel or cast iron dish.

Do not use for cooking enamelware. In it, the caviar will constantly burn.

If the zucchini is ripe, it is imperative to remove the peel and seeds with fibers from them.

Be sure to sterilize jars for squash caviar.

If you do not have tomatoes, you can replace them with tomato paste or Krasnodar sauce.

Good afternoon, dear readers of our blog!

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

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

But if you grow larger and fairly mature zucchini, do not worry. They can also be used in the workpiece, but already cleaned.

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

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

Required products:

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

Step by step preparation:

1. We wash the zucchini, if necessary, clean it. We cut into small pieces. We send it to a frying pan heated with a little oil. Simmer over medium heat without closing the lid. Then excess moisture will evaporate. After the pieces become soft, you can remove the pan from the heat.

Never fry them.

2. Peel the remaining vegetables and rinse well. We cut the onion into cubes. 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 shift the mass into a clean bowl. Pour the rest of the oil into it.

3. We clean the garlic and put it through the press. We should get a homogeneous gruel. We take it aside.

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

5. We put the cauldron on a small fire. We close the lid. Stir occasionally 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 5 more minutes. We remove from the stove.

6. In pasteurized jars, lay out the caviar that has not yet cooled down and tightly close the lids. Turn upside down and wrap with a towel. After cooling, store in the refrigerator or cellar.

That's it tasty dish in just 2-3 hours. We turn the jars upside down, and leave to cool completely, wrapped in a blanket or blanket.

Winter vegetable appetizer is ready!

A classic recipe with mayonnaise and tomato paste for the winter, like in a store

Amazingly delicious and fragrant caviar, as in childhood. If the dish is eaten quickly and you are not going to leave it until winter, vinegar can be omitted. Pepper is also an optional ingredient, but it adds spiciness.

Required products:

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

Step by step preparation:

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

2. Enter: oil, tomato paste, mayonnaise, pepper, salt and sugar. We mix everything well.

3. We continue to cook over low heat for up to 30 minutes, stirring constantly. Pour 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.

We cool the jars upside down and wrapped in a blanket.

The most delicious fried zucchini caviar, just like in childhood

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

Required products:

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

Step by step preparation:

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

2. We shift the vegetable mixture into a thick-walled pan or cauldron. Simmer over low heat for 20 minutes, stirring constantly. After the time has passed, we introduce tomato paste and vinegar.

3. We continue to cook for another 20 minutes. As a result, the caviar will become thick. Next, we pack in pasteurized jars and tightly close the lids. Cool wrapped in a blanket or towel.

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

This is a delicious way to make vegetable harvesting at home. Suitable for happy owners of multicookers. Its ingredients are varied. And their combination is just amazing! Be sure to try this recipe.

Required products:

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

Step by step preparation:

We fry all vegetables under a closed lid.

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

2. Cut the carrots into cubes. Pepper - straw. Add carrots to onions. We mix. Cooking for another 5 minutes.

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

4. Then lay the zucchini. We mix. We cook another 10-15 minutes.

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

6. And in the end, it remains to lay 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. Add salt and sugar. Mix again.

9. Grind the vegetables with a blender until puree.

10. Optionally, add ground pepper. We mix. And we settle the caviar in sterilized jars. Roll up.

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

Conservation is ready!

Cooking zucchini caviar with mayonnaise and flour in a blender

Very tasty caviar. Roasted flour gives it a store-like taste. The blender is used here only for mashing the finished product.

Required products:

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

Step by step preparation:

1. Peeled zucchini cut into cubes. Put in a saucepan. Don't worry if the pot is full. Gradually, the zucchini will settle. Pour 200 g of water into them. Close and put on a small fire. Cook for 40-50 minutes, stirring constantly. Vegetables should become soft.

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

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

4. Mix. 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 frying pan without oil. Stir continuously. Fry until lightly browned and fragrant.

6. We introduce flour into caviar. Also add pepper to it. Mix thoroughly and simmer for another 5-7 minutes.

7. Ready meal pack in jars and sterilize in a water bath for 15 minutes. Then roll up the lids.

We store the workpiece in the refrigerator or cellar.

Delicious video recipe for harvesting with tomatoes and vinegar at home

I found a very simple recipe for cooking zucchini caviar for the winter on YouTube. It looks very appetizing, and not at all complicated. I think it's worth a try home version blanks. If there is a desire, you can also look, suddenly such a variant of the workpiece and you will like it ...

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

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

Required products:

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

Step by step preparation:

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

2. Tomatoes are peeled. This is easy to do if you cut them crosswise from above. Then plunge into boiling water for 1 minute. Then transfer to cold water.

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

4. Now let's deal with pepper. Peel the skin with a vegetable peeler. Cut out the core. Also cut into cubes.

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

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

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

9. It remains to bring the vegetables to a state of puree. This is done with a blender. In no case do not use a meat grinder, otherwise the caviar will simply lose the desired taste. If necessary, simmer until desired consistency. And roll up in pre-prepared jars.

Then we turn the jars upside down and wrap them up. So they stay 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 collection of recipes. We wish you Bon Appetit! And see you in the next articles! Do not forget to write in the comments which recipe you liked the most!

I wish you successful preparations!