Vegetables

Description

Ingredients

Steps

We will start preparing delicious squash caviar by preparing all the components specified in the recipe ingredients list. It should be noted that for the preparation of caviar, it is advisable to choose young zucchini with a white color, but if you remove the seeds and remove the coarse skin from the fruits that have already reached maturity, then they are perfect for preparing this blank for the winter. Rinse all the necessary vegetables thoroughly in plenty of water, and then wipe off with paper towels or natural fiber towels. After that, separate all the stalks from the vegetables, and in the zucchini also cut off the seals formed in the place of the flower.



Peel the onions and chop them as shown in the photo. In order for its esters to irritate the mucous membranes as little as possible during grinding, after cleaning, immerse the bulbs in a bowl of cold water and leave to lie in it for about five minutes.



Cut the zucchini into pieces that are convenient in size, but preferably not very large, because the better they are fried, the tastier the finished caviar will be.



Pour a few tablespoons of vegetable oil suitable for frying into a deep, preferably cast-iron frying pan. In order to prevent the smell of oil from overpowering the aroma of ready-made caviar, it is preferable to cook the blank using deodorized oil. If you want to feel the aroma of freshly squeezed oil in canned food, then do not deny yourself the pleasure and add fragrant oil. Heat it well and pour in the prepared onion. With constant stirring, bring the onion until tender. It is best if the half rings not only become transparent, but also brown a little.



Put the zucchini in the finished onion and fry them until golden brown. Do not add oil to the pan until the zucchini has drained all the water. This may take about twenty minutes. Do not cover the pan with a lid when cooking zucchini, as this will significantly slow down the evaporation process.



While the zucchini is stewing, prepare the tomatoes. Be sure to pour boiling water over the fruits and peel them off. Grind the tomatoes well enough so that they can cook as best as possible and give the maximum amount of their flavor to the caviar. You can replace tomatoes with the paste of the same name. Then you need to stew the dish a little less time. Add the paste without dissolving it in water, because zucchini contains a lot of it. Adjust the amount of pasta according to your taste.



Chop the garlic after preparing the tomatoes. Adjust the amount of this product with your feelings, and, of course, the more it is in the bookmark, the sharper the finished caviar will turn out. To cleanse a large number of without torment, place the whole heads in a bowl of cold water and leave in it for ten minutes. The husk will get a little wet, therefore it is very easy to remove and will not stick at all either to the knife or to the hands.



Add the tomatoes and garlic to the slightly reduced and softened courgettes. At this stage in the preparation of a spicy zucchini snack for the winter, add the specified rate of black ground pepper and salt. Stir the mixture well, and then cover the pan with a lid and simmer the workpiece for fifteen minutes over low heat.



Cool the prepared caviar to room temperature, and in the meantime, prepare the jars. Rinse them thoroughly in warm water with the addition of baking soda, and then rinse well in running water until shiny. Be sure to rinse and rinse the lids with which you will roll up ready-made spicy zucchini caviar. Be sure to sterilize clean cans over steam for five minutes each, and also boil the washed lids in boiling water for two minutes. Keep an eye on the important point: before immersion in water, be sure to remove the rubber O-rings (if any) from the covers, and then return them to their place after the covers have cooled.



Pass the cooled mass through a meat grinder with a fine grid twice, and then send the chopped mass back to the pan. Cover the mixture with a lid and simmer over low heat for ten minutes. The finished caviar will definitely look as appetizing as the caviar in our photo. If you decide to add tomato paste instead of tomatoes, then the color of the workpiece will turn out to be more saturated and bright.



Transfer the hot caviar with a clean spoon to sterile jars and, without waiting for cooling, roll up the lids. Without turning the jars onto the lids, allow them to cool in the air. Place the cold zucchini blank for the winter in a well-ventilated and cool room, protected from direct sunlight, and store for nine months. But, as practice shows, this delicious spicy zucchini caviar is eaten even before the New Year holidays..



Bon Appetit!

Good afternoon friends!

Zucchini caviar is a wonderful summer dish, today we will cook it for the winter, and I will try to show you the best recipes.

When the "piglets in the beds" ripen (this is what one friend of mine calls the zucchini), the husband says that it is time to make the soldiers' jam. When he served in the army, and he wanted something tasty, they spread a thick layer of caviar on bread and tucked them in on both cheeks. He does not like zucchini for the lack of a pronounced taste, but he loves caviar, so I try to prepare more of it, because this is the best way to save a vegetable for the winter.

This low-calorie product (100 g - 98 kcal) 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, lowers cholesterol 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. 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, puree with a blender, or cook in slices.

The best recipe for squash caviar for the winter

Ingredients:

• zucchini - 1 kg
• carrots - 300 gr.
• onions - 300 gr.
• garlic - 1 medium head
• tomatoes - 300 gr.
• sunflower oil - 1/2 tbsp.
• tomato paste - 1/2 tbsp l.
• vinegar - 1/4 tbsp.
• salt - 1 tbsp. l. without slide
• sugar - 1-2 tbsp. l.

Preparation:

For this recipe, use a 5-liter heavy-bottomed saucepan to hold the entire mixture of chopped vegetables.

We follow the basic principle of cooking: we lay the harder and denser vegetables first, and those that are soft and quick to cook last.

We put the pan on medium heat, pour in the oil. We wash all vegetables, peel and cut into cubes.

Cut the carrots lengthwise into four parts, then cut into small cubes. We send it to a saucepan, in slightly hot oil.

Cut the onion and garlic into small cubes and send to the saucepan.

Cut the young zucchini into cubes along with the juicy peel. If you come across an "old" one, remove the seeds with a spoon.

Simmer vegetables over low heat. The carrots become soft and juiced, the onions should become transparent.

Put the sliced ​​zucchini on top.

Peeled and chopped tomatoes follow. As you noticed, we did not put salt on purpose. It gives a large amount of liquid, which we do not need at all.

We simmer vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture to a food processor.

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.

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.

We lay out hot, in prepared sterilized jars. Close with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After filling the jars, there is always a part of the product left. Let it brew for 15-20 minutes and cool. And now we spread it on a slice of brown bread and eat with pleasure. Bon Appetit!

A simple recipe for squash caviar through a meat grinder

A young hostess can handle this quick recipe. It remains only to observe the ratio of products. Everything is very simple and fast.

Ingredients:

• zucchini - 3 kg
• sweet bell pepper - 8-10 pcs.
• garlic - 100 gr.
• tomato paste - 400 gr.
• vegetable oil - 400 gr.
• vinegar 70% - 1 tbsp. l.
• salt - 2 tbsp. l.
• sugar - 150 gr.
• red hot pepper - 1 pc.

Squash caviar in pieces for the winter - you will lick your fingers recipe

You cannot buy such caviar in a store, it can only be prepared with your own hands at home.

Ingredients:

We choose the ripe, juicy and freshest vegetables.

• zucchini - 1 pc.
• carrots - 1 pc.
• onion - 1 pc.
• garlic - 2 cloves
• tomatoes - 1 pc.
• a set of favorite greens - a bunch
• bay leaf - 2 pcs.
• salt to taste
• ground black pepper - to taste

Preparation:

We will get the final product with the same even pieces, so we cut the main ingredients into beautiful cubes.

1. We clean the juicy zucchini from seeds and chop.
2. Then we chop the carrots, onions and garlic.
3. We make notches on the tomatoes, dip them in boiling water for 10 seconds, and then immediately into cold water, easily peel them off. We cut.
4. Fry the carrots in a pan, add the onion and garlic and fry for another 2 minutes.
5. We spread the tomatoes, salt and simmer for 10 minutes.
6. Put the zucchini on top, add chopped herbs, bay leaves, salt, pepper. Simmer until fully cooked.
7. We put it hot in jars and roll it up.

We stewed a mixture of several vegetables, and got one very tasty dish, in which each piece retained its taste, aroma and biological value.

Roll up hot in sterilized jars, store in a dark and cool room.

We cool part of the caviar and take a sample. We took the usual ingredients, combined their flavors, and we got a great, very, very tasty dish, you will lick your fingers.

Zucchini caviar according to GOST, as in the store

In Soviet times, squash caviar prepared in accordance with GOST was sold. When it comes to talking about it, it is exactly that famous, store-bought, tasty and fragrant, rich orange color that comes to mind.

It was worth a penny, but at the same time it was very tasty. It was made according to a single standard with strict adherence to technology. The recipe for such caviar is the best suited for harvesting it for the winter.

Ingredients:

• zucchini - 3 kg
• carrots - 180 gr.
• tomato paste - 240 gr.
• vegetable oil - 150 ml
• onions - 120 gr.
• parsley root - 60 gr.
• tomatoes - 1 pc.
• sugar - 2 tsp
• black peppercorns - 3 peas
• allspice black pepper - 3 peas
• salt - 1 tbsp. l.

Preparation:

1. We thoroughly rinse the zucchini and peel them, cut them into small cubes 1x1 cm.
2. Fry them in a pan until lightly golden brown.
3. We also chop the onions.
4. Rub the carrots and parsley root on a coarse grater.
5. Transfer the fried zucchini to a plate.
6. Fry the rest of the vegetables so that they become soft.
7. Then we put everything together and grind with a blender until completely homogeneous.
8. After that, simmer the mass for 20 minutes and bring to the desired density.
9. Grind the peppercorns in a mortar and add to the caviar, add salt and sugar.
10. Add tomato paste, use a blender to mix well again and simmer for 5 minutes. The tomato will give a beautiful color and enhance the taste of the product.
11. We put it in sterilized jars and roll it up for the winter. We store it in the cellar.

Delicious recipe for squash caviar with mayonnaise and tomato paste

The only thing that confuses me about this recipe is the use of mayonnaise. But there is a way out. What can make regular caviar tasty? Well, of course, wonderful homemade mayonnaise, with a creamy thick consistency.

Ingredients:

• zucchini - 6 kg
• tomato paste - 500 gr.
• mayonnaise - 500 gr.
• vegetable oil - 200 ml
• onions - 1 kg
• sugar - 4 tbsp. l.
• salt - 2 tbsp. l.
• vinegar 9% - 1/4 tbsp.

Preparation:

We take the most ripe and freshest vegetables, rinse, peel and chop. You can cut it as you like, since later we will turn them into mashed potatoes.

Place the chopped juicy zucchini in a large saucepan and simmer in vegetable oil until fully cooked for 1.5-2 hours.

Grind young, juicy, onions in a blender until smooth.

We combine all the ingredients. Add onion mass, mayonnaise, tomato paste, salt, sugar and vinegar to the zucchini.

Mix everything with a blender, put on a small fire and simmer for 15-20 minutes.

We bring to a certain consistency and the desired density.

We put it hot in prepared jars. It is better to take them in a small volume, at a time. I opened the jar and ate it right away without leaving it for later.

Zucchini caviar for the winter in a slow cooker

Have you boiled zucchini caviar for the winter? I think you should try this, choose any recipe. And see you soon!

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. Vinegar is added, or prepared without it, sterilized, or dispensed with.

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. Already they have 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. Indeed, 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 “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 can tell by the characteristic "chug" while stirring. By the way, be careful at this moment, caviar can "shoot".

Simmer over very low heat, covered. 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 a hint of this is just beginning 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 completely balanced.

24. After filling the jar to the brim, cover with a sterilized lid and tighten it with a sealer. Then turn it 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 plot and you do not grow roots yourself, then you can find them only in a large supermarket, and even then not in full.

Therefore, instead of roots, you can add greens. 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 caviar from zucchini

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, stir 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 melts 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. 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 look at 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 as well.

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 warm 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, caviar will be even tastier with it. Do not forget to stir periodically.

13. 5 minutes before cooking add the garlic.

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

15. Or put it in sterilized jars, cover it 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, please share it with us!

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 jars 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 jar, caviar disappears from there very quickly. Moreover, it disappears in an unknown direction. Well, yeah, okay! That's why we prepared it!

Bon Appetit!