Carrot caviar for the winter is a tender vegetable snack. Zucchini caviar with tomato paste

08.08.2019 Macaroni, pasta, dumplings

Our culinary habits are very closely intertwined with squash caviar. During the harvesting period, the best place to process zucchini is to prepare caviar for the winter. Sometimes you want this delicious caviar so much that, it would seem, you are ready to give any money for it. Currently, store shelves are overflowing with jars of marrow caviar from various manufacturers, but not every one of them justifies the hopes placed on it.

That is why the best solution is to learn how to cook this yummy at home. Here we will reveal to you some of the best recipes for this caviar. To begin, consider wonderful recipe with tomato paste and mayonnaise. The seasonings and products used transform its taste and add a slight zest.

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

Cooking step by step:

Caviar with mayonnaise and pasta is ready, bon appetit!

You have never tasted tastier than this caviar, especially if you cook it yourself! Buen apetito! We also advise you to cook yourself no less tasty zucchini caviar simply with mayonnaise, read its recipe below:

Zucchini caviar with mayonnaise - the best recipe

Based on the rules traditional recipe, adding just a little mayonnaise, you can get even more tender and delicious caviar. Adding these sauces makes caviar nice light color. Many people like this recipe because of the piquancy of the result.

We take the following ingredients:

Note to housewives: To keep caviar fresh on your table, pack it in small jars, so that you can eat the whole jar at a time.

Cooking method:

Peel the zucchini and remove the core from the seeds.
Cut into small pieces, the size of the neck of the meat grinder.
We pass the zucchini through a meat grinder, alternating with cloves, harvested garlic.
We flavor the twisted mass with vegetable oil.
Sugar, salt.
We add spices and, of course, do not forget the required amount - 70 ml. mayonnaise.
To caviar became a homogeneous consistency, simmer for 2 hours. 30 min. We add vinegar and sauce. We simmer for another half an hour.
We pack the caviar in jars and roll it up. Preservation is ready.

Let's move on to the next series of recipes for squash caviar through a meat grinder:

Zucchini caviar is an appetizer revered by many peoples of our vast country. Her recipe is passed down from mother to daughter. In addition to being highly nutritious this dish It is also rich in many vitamins and various minerals. Caviar is valued as common table, and on a diet because of its low calorie content.

A huge variety of recipes for squash caviar for harvesting for the winter is widespread. Some of them are prepared with a meat grinder. We bring to your attention the most delicious recipes here.

The main points in the preparation of caviar through a meat grinder

You should follow the rule to use in these recipes the young fruits of zucchini are not large in size with seeds that have not yet matured and a young thin skin.

The popularity of cooking squash caviar is due to its ease and does not take much time. All vegetables used in recipes are scrolled through a meat grinder. Stew until tender in a deep cauldron or pan. We send vegetables both fried and raw to the meat grinder.

In the preparation of zucchini caviar, the chef's hands are completely untied, as zucchini harmonize with almost any vegetables, seasonings and spices. It is this circumstance that allows the chef to show freedom in the recipe and at the same time there is practically no chance of spoiling the taste of this original snack. Cooking caviar is possible in a pan, in an oven, in a saucepan or cauldron, and even in a slow cooker, pressure cooker or bread machine.

Zucchini caviar for the winter through a meat grinder "Lick your fingers!"

You will definitely love this recipe! Thanks to the technology of passing all used vegetables through a meat grinder, unique taste. In addition, this method incomparably speeds up the process of cooking and stewing the caviar itself. You will spend a maximum of 1 hour on cooking. This recipe is very similar to the classic, but much simpler. Apart from great taste, in this recipe, the benefits of products are preserved and even your growing household will like this caviar! Try and enjoy!

Cooking caviar "Lick your fingers":

Required Ingredients:

1.5 kg of medium-sized zucchini;
250 gr carrots;
250 gr onion;
150 gr tomato paste;
3 large cloves of garlic;
100 ml of vegetable aromatic oil;
1 tablespoon of salt;
50 ml of 9% vinegar;
4 tbsp. l. Sahara;
ground pepper (black or red) - to taste.

Advice to housewives on a note: In order to avoid wasting your time and spoiling a wonderful snack - squash caviar, use only sterilized jars for rolling it up.

Cooking caviar step by step:

We peel our zucchini, carrots and onions and cut them into pieces so that they pass into the meat grinder.
Having passed through a meat grinder with a fine grate put on, we add aromatic oil to the mass.
Bring to a boil in a saucepan, cover and simmer for 40 minutes.
We remove from the fire. If desired, to achieve a fine consistency, you can additionally puree with a blender or mixer.
Season with pasta, put sugar and salt.
We continue to simmer for 20 minutes with the lid ajar on the pan. Stir frequently so that it doesn't burn.
We put garlic, skipped in a crush or meat grinder. Add vinegar and continue to simmer with the lid ajar for another 5 minutes.
The dish is ready. We sterilize the jars, put the caviar in them. After wrapping the jars, let them cool. On jars, it is better to make a label “You will lick your fingers”, so that later you would not confuse it with caviar of other recipes. Store in a dark and cool place.

Below we will introduce you to another nostalgic recipe from the times of our grandmothers or the times of the USSR.

Caviar from zucchini for the winter through a meat grinder according to GOST

This recipe is for lovers of the good old "sovdepovskaya" shop caviar prepared according to GOST. Just try it and see for yourself that GOST cannot be compared with anything!

Note to housewives: When preparing zucchini caviar and other preparations for the winter, use a fire divider or dishes with a fairly thick bottom to avoid burning.

Recipe step by step:

We take young zucchini, wash and blot dry with a towel. Cut into cubes without peeling.
We clean the remaining vegetables. Finely chop the onions. Three carrots on a grater with medium honeycombs.
Heat the oil in a frying pan, preferably a deep one. Saute the zucchini until lightly browned. We connect the onion, carrot and zucchini. Stirring constantly, fry for 10 minutes. We turn off the fire.
We wash the greens and dry. We skip the vegetables from the pan into the meat grinder, after allowing them to cool. At the same time, we twist the greens.
Season the resulting mass with spices, put sugar and salt. Tomato paste is added. Mix the rolled caviar thoroughly, transfer to thick-walled pan. Place the pot on the burner. Simmer 20 min. No matter what burns, stir constantly. We add vinegar and leave to languish for another 5-7 minutes.
We prepare sterile jars in advance. They must be dry. We pack hot caviar in jars. We cover immediately tin lids and close with the key. Turn over, put the lids down and cover with a thick blanket. We stand banks like this for at least a day.

This recipe for harvesting squash caviar is for those who want to surprise their family or guests with a dish in winter. own cooking, which also has incomparable notes of home cooking.

For this recipe we take following products and ingredients:

ripe juicy tomatoes- 1 kg;
acetic acid 30 ml;
zucchini - 1 kg (not necessarily young);
ground black pepper 5 g;
carrots - 700 gr;
vegetable oil- 0.5 liters;
sweet red pepper - 500 g;
table salt - 60 gr;
onion turnip - 10 heads;
tomato paste 100 gr.;
granulated sugar - 40 gr.

Step by step preparation:

It is better to cook caviar on fire in aluminum or cast iron cookware, enameled is not suitable for this - it will definitely burn out.

Congratulations, caviar for the winter is ready at home!

Another nice recipe:

Zucchini caviar for the winter through a meat grinder in the sleeve

We will need the following ingredients:

one sweet red pepper;
800 gr. zucchini;
3 fleshy large tomatoes;
three pieces of turnip;
ground black pepper (preferably freshly ground);
75 ml olive oil;
2 pieces of medium-sized carrots;
table salt;
30 ml of 9% vinegar.

Five simple steps cooking:

And finally, we give you the simplest recipe for Classic caviar:

Zucchini caviar "Classic"

We will need the following ingredients:

zucchini - 500 gr;
tomatoes - 300 gr;
onion - 200 gr;
salt, pepper to taste.

Cooking in three steps:

Zucchini, cut into circles, fry in a pan with oil. We chop a little. We chop the tomatoes. Finely chop the onion. After that, fry the onions and tomatoes separately.
After frying, mix all the vegetables thoroughly, salt and add bitter ground pepper to taste. Bring this mixture to a boil in a saucepan.
We pack hot caviar in jars and sterilize them: liter - 1 hour 40 minutes, half liter - 1 hour 15 minutes.

At the end of the article, a video recipe:

Video recipe for delicious zucchini caviar for the winter with tomato paste

Which recipe did you like the most?!? Write in the comments, your opinion is always welcome!

Many housewives spend a significant amount of time in the kitchen, trying to pamper their loved ones with something tasty. And in the summer and autumn, they have a particularly difficult time - after all, at this time ripens great amount fruits, berries and vegetables, and all of them can be used to prepare blanks for the winter. Most housewives prepare such dishes according to proven recipes that have long been used in their family. But sometimes you can try something new. Let's clarify how zucchini caviar is prepared for the winter, consider a simple recipe through a meat grinder.

Zucchini game "it doesn't get easier"

To prepare such a blank for the winter, you need to prepare a zucchini, onion and carrot. Also use tomato puree(a couple of tablespoons), some salt, sugar and ground pepper. In addition, you will need some wine vinegar.

If you stocked up on a young zucchini, do not peel it from the seeds and skins. Cut it into circles, one and a half centimeters thick. Place the zucchini on a greased baking sheet. big amount vegetable oil. Send the vegetable to the oven, preheated to one hundred and eighty degrees, and cook for twenty minutes. After ten minutes, do not forget to turn the mugs over.

While the zucchini is cooking, sauté the onions and carrots in olive oil. Vegetables should become soft. Add some salt, sugar and pepper to the container, as well as tomato puree with vinegar. Cool the prepared semi-finished products. Send them to a blender and beat well. Taste the vegetable mass for salt, put in a jar and cool.

Squash caviar- recipe with apples

To prepare such a preparation, you need to stock up on three kilograms of zucchini, three kilograms of tomatoes, two kilograms of carrots and one kilogram of onions. Also use one hundred grams of garlic, five fleshy sweet peppers, a couple of apples, one hot pepper. You will also need unrefined vegetable oil (a tablespoon), some sugar and salt.

First of all, prepare all the products: rinse them, peel them, remove the seeds, as well as seed boxes from apples. Randomly slice these components. Scald the tomatoes with boiling water and remove the skin from them. Mix all the prepared ingredients and send them to the pan. Boil with oil for two to three hours on a fire of minimum power so that the caviar is boiled down and becomes thick enough. Season the mixture with sugar and salt. Mix well. Divide the resulting mixture into sterile jars and seal. Store such caviar in a fairly dark and cool place.

To make delicious simple zucchini caviar with apples, be sure to taste it for salt. You should end up with a slightly salty dish.

To keep caviar always fresh, close it in small jars - for one meal. Also, use only sterile containers - otherwise the snack may go bad.

Zucchini caviar through a meat grinder

Classic caviar from zucchini for the winter

To prepare such a preparation, you need to stock up on three kilograms of zucchini, one kilogram of carrots and the same amount of onions. Also use a couple of tablespoons of tomato paste, one and a half tablespoons of salt, a tablespoon of sugar and a teaspoon citric acid. You will also need some vegetable oil.

First of all, clean the zucchini from the peel, as well as from the core. Cut such vegetables into circles, fry in vegetable oil until they become rosy. Send the zucchini to a separate container.

In the same pan, fry the carrot a little, grating it, and the onion, cut into half rings. Such vegetables should become soft and slightly ruddy.

Turn all prepared foods through a meat grinder, put in a saucepan. Add there right amount salt and sugar, some tomato paste and acid. Bring the mixture to a boil and boil for fifteen minutes. Spread hot caviar in sterile jars, cork and wrap well upside down in a blanket. Leave until completely cool.

If you wish, add greens to the caviar, for example, dill, parsley, celery, cilantro or garlic. Also, as additives, you can use spices and spices, represented by cumin, ginger and pepper.

Zucchini caviar with ordinary table vinegar

To prepare such a blank, you need to prepare a couple of kilograms of zucchini, one hundred and fifty grams of onions, a tablespoon of sugar and salt, as well as ten milliliters table vinegar(nine percent). In addition, use five or six cloves of garlic, three grams of black pepper, the same amount of allspice, some dill and parsley, a little vegetable oil.

First of all, cut the zucchini into circles one centimeter thick, if necessary, pre-peel them. Fry such a vegetable in vegetable oil.
Cut the onion into random pieces, fry until golden brown.
Mince garlic and rub with salt.
Chop greens and fry.

Connect all the components, turn them through a meat grinder. Season the resulting mixture with vinegar, salt, sprinkle with sugar and add pepper. Stir well. Spread the finished caviar on the banks. Sterilize for seventy-five minutes (half-liter jars) and roll up.

Zucchini caviar is considered one of the most popular snacks since the Soviet times. After all, this dish is one of the few that combines benefits, accessibility, and excellent taste. Of course, in contrast to Soviet times, in modern stores such caviar is presented in a huge assortment, so many people believe that it is not worth messing around with cooking it at home, because you can buy it. This is true, however, if you spend a little time carefully studying the labels for this product, you can see that it contains a lot of unnecessary, and sometimes even harmful components. There is only one way to protect yourself - to cook this dish yourself. Don't let the cooking time scare you. There are recipes in which you do not need to fry everything, put it together, and then stew for a long time. You can cook this dish in a simplified way, while its taste will not suffer at all. This time we will cook zucchini caviar through a meat grinder for the winter, caviar is prepared without vinegar, if you wish, you can use this recipe to cook caviar and eat it right away, for this, prepare a third of the serving.

Taste Info Zucchini for the winter

Ingredients for 5-6 half liter jars:

3 kg peeled zucchini
0.5 kg of onion,
300 ml vegetable oil,
2 tablespoons lemon juice,
1 tablespoon mustard
250 g tomato paste,
100 g sugar
3 tablespoons of salt
1 teaspoon ground pepper (optional)
1-2 bay leaves.

How to cook zucchini caviar through a meat grinder with tomato paste

Wash the zucchini. If they are not young, then cut off the skin, and remove large seeds. Clean the onion. Cut vegetables into small pieces.

Twist everything in a meat grinder. If you want to get a more homogeneous mass, you can also beat everything with a blender after that. But this step is optional. It is needed for those who want to get caviar in consistency, like a store-bought one.

Transfer everything to a saucepan. Add salt, tomato paste, oil, mustard, lemon juice and optionally ground pepper. Simmer for an hour on low heat, remembering to stir.

Then add sugar and Bay leaf and simmer for another hour. After the mass becomes sweet, it is more likely to burn. Therefore, you will have to interfere more often. Do not forget to walk with a spoon along the bottom, it usually starts to burn from the bottom of the pan. You may need to lower the fire a little more.

Wash the jars, if you are spawning for the winter, put them to be sterilized. Banks with a volume of half a liter must be sterilized for 3 minutes. Liter - 5 minutes. Turn the prepared jars over and place on a clean towel.

Transfer the caviar to these jars and roll up. Also do not forget to pour boiling water over the lids. Turn over, wrap and leave for 2-3 days.

Take out as needed and eat.

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Recipe number 2. Zucchini caviar with tomatoes through a meat grinder

I offer you another one of the successful and delicious recipes caviar from zucchini through a meat grinder with tomatoes and carrots. Preparing caviar is quite simple, caviar does not require frying vegetables, prepare your meat grinder for its preparation. Caviar turns out to be a saturated bright shade with pleasant taste. She will get delicious sandwiches, it can be served with side dishes, used instead of tomato sauce. I like to make pita rolls with such caviar, adding boiled chicken fillet, vegetables turn out lovely and quick snack. In general, the advantages of this simple recipe weight.

Ingredients:

zucchini 2 kg;
carrot 500 g;
onion 200 g;
Bell pepper 3-4 pieces;
tomatoes 700 g;
garlic 2 cloves;
salt 1 tbsp;
sugar 70 g;
vinegar 9% - 3 tablespoons;
vegetable oil 200 ml.

Cooking:

For the preparation of caviar, you can use any size and maturation of zucchini. First, rinse the zucchini.

Young zucchini with soft and tender skin will only need to be cut into bars. Mature zucchini already have a dense peel and large seeds inside. Peel these zucchini and cut out the inner seed part. Cut the pulp of zucchini into strips or bars. In general, cutting vegetables in this recipe can be any, as long as the pieces fit easily into the hole in your meat grinder.

Pass the zucchini in a meat grinder into a bowl. Also peel and chop the onion.

Peel carrots and bell peppers with garlic. Can be cut further if desired hot chili pepper for such caviar. Grind them with a meat grinder.

To the twisted zucchini, also add the remaining vegetables with tomatoes that were skipped. I recommend taking fleshy and bright red tomatoes for caviar. Pour the vegetable mass into a thick-walled saucepan or cauldron, add vegetable oil and send to the fire.

Simmer zucchini caviar over moderate heat for 30 minutes. Now that the liquid has evaporated, add sugar and salt to taste, cook the caviar for another 10-20 minutes. If you notice that the caviar is liquid, simmer for another 10 minutes.

For a more uniform consistency, caviar can be ground with an immersion blender. caviar from zucchini must be brought to a boil again, adding three tablespoons of vinegar 9% to it.

Thoroughly wash glass jars with soda, sterilize with steam or in another way convenient for you. Pour boiling water over the lids in a bowl and leave for 10 minutes. Arrange the boiling caviar from zucchini with tomatoes in jars and immediately roll up the lids.

Leave jars of caviar upside down under a towel until cool. Store zucchini caviar in a cool pantry.

Zucchini caviar through a meat grinder turns out to be saturated in color, cooked without frying, contains a minimum of vinegar, so we recommend that you take note of this recipe and cook yourself one delicious snack for the winter.

Zucchini caviar is a favorite dish of millions of people. High nutritional properties, the presence of a large number useful components(vitamins and minerals) and low calorie make it indispensable in dietary nutrition. For this reason, lovers healthy food through experimentation, created many various recipes of this dish. Consider the most popular options.

How to choose the right zucchini for harvesting for the winter

Zucchini are members of the gourd family. However, they differ from pumpkins in their thin skin and tender flesh. Harvest them in the last month of summer or autumn. For canning, it is recommended to take young homemade vegetables of small sizes. But any, even “old” zucchini, will go for zucchini caviar. The main difference between the "age" fruits are large seeds, thick skin, rough structure of the pulp. Therefore, before use, they are recommended to be peeled, remove the seeds. Young zucchini do not need a similar procedure.

Recipes for cooking caviar from zucchini through a meat grinder with a photo

Zucchini caviar cooks quickly and always turns out. Her amazing taste qualities, combined with a large number of spices and vegetables, made it possible to create all kinds of tomatoes, apples, mushrooms, celery, white roots, hot and bell peppers and other ingredients. Zucchini caviar is fried, stewed, cooked in a pressure cooker, slow cooker, oven. The zucchini themselves for cooking are grated, ground with a meat grinder, blender or chopped by hand.

The presence of a large set of vegetables and zucchini themselves makes this dish indispensable in the diet of diabetics and hypertensive patients. Zucchini caviar successfully copes with congestion, helps eliminate swelling, and is useful for people with kidney, heart, and liver diseases. It is also included in the system diet food patients with arthritis and gout.

Classic recipe according to GOST, as in a store

Best Recipes zucchini caviar contain onions, squash, carrots, zucchini. home method cooking involves the addition of any fragrant herbs taste. However classic recipe store-bought squash caviar includes standard set products:

1.5 kg of zucchini;
2 medium onions;
80 g carrots;
half a glass of refined rast. oils;
3 art. l. tomato paste;
25 g of white roots (parsnip roots, celery, parsley);
1 tsp granulated sugar;
2 tsp regular, non-iodized salt;
half a gram of ground allspice and black pepper;
greenery.

Cooking step by step:

Young zucchini are washed without removing the skin, cut into cubes.
Peel the rest of the vegetables. Carrots are rubbed with a grater. Onions are cut into cubes.
Cooking begins with frying zucchini. Then carrots and onions are added to them.
The cooled vegetables are ground with a blender along with herbs.
An important condition cooking according to this recipe is the use of white roots. Without them, the taste of caviar will be different. According to this recipe, you need to take 25% celery roots, parsnips and 50% parsley roots. They are washed and cleaned. Before grinding, it is desirable to fry them.
The crushed roots are sent to the rest of the vegetables.
The resulting mass is folded into a thick-walled pan, seasoned with spices, sugar, salt and tomato are added. If caviar is intended for the winter, then one tablespoon of 9% vinegar essence will be required.
The mixed mass is put on gas and extinguished for 20-25 minutes. During this period, the caviar must be stirred, otherwise it may burn, and traditional taste dishes will be spoiled.
The hot brew is laid out in pre-sterilized jars, which, after twisting, are wrapped until they cool completely.

Fried with mayonnaise and onions without sterilization

Product List:

2.5 kg of not overripe zucchini;
1 kg of onion;
half a glass of vegetable oil;
8 art. l. Sahara;
150 g 72% mayonnaise;
250 g Krasnodar sauce;
2 tbsp. l. fine salt;
one tsp. red and black ground peppers;
4 garlic cloves.

Step-by-step instruction cooking:

Prepared zucchini is ground with a meat grinder or using a blender. Previously, the fruits must be cut into pieces.
Onions are chopped in the same way as zucchini.
All the vegetable oil is poured into a deep frying pan, heated, the onion is added first, and after 5 minutes, the squash mass.
After boiling, the mixture is kept for 1 hour. All this time it should be stirred.
Pasta, mayonnaise, sugar are added to the fried vegetables. Then salt, pepper and stew for another hour on low heat. In some cases, tomato paste is replaced with Krasnodar tomato sauce or ketchup.
Then finely chopped garlic is added and stewed for another 5 minutes.
The finished boiling mass is laid out in jars that are still hot after sterilization. Cork, wrap with a blanket until completely cooled.

Boiled dietary caviar from zucchini zucchini without tomatoes

All squash caviar recipes are low in calories, except for the mayonnaise version. This dish is classified as dietary. But this caviar recipe is even more easy. It may be of interest to those who adhere to the norms healthy eating and monitors the state of his figure. Prepare for caviar:

1.5 kg of zucchini;
0.5 kg of carrots;
2 salad peppers;
300 g of onion;
3 garlic cloves;
pepper, salt to taste;
sunflower oil;
water.

Cooking:

The peculiarity of this caviar is that all vegetable ingredients, except for onions, boiled.
Peeled carrots cut large pieces.
A pot half-filled with water is put on gas.
Throw carrots into boiling water, boil for 15 minutes.
At this time, zucchini and peppers are cut, which are then lowered into a saucepan with carrots.
Vegetables are cooked for another 15 minutes.
After cleaning, the onion is cut into half rings, fried in a small amount of oil. It should be enough so that the onion does not burn. Such processing will give the caviar a traditional taste.
Boiled vegetables and mince the onion to a puree.
The resulting mass is placed in a saucepan, garlic is squeezed into it using a special press, salt and pepper are added, according to personal preferences.
The mass is boiled for another 40 minutes. The pan is not covered with a lid to boil the puree from excess liquid.
Ready-made caviar from zucchini is laid out in jars that have undergone sterilization, rolled up.

How to close with carrots and bell peppers without roasting

One of the most useful options cooking squash caviar is a method without roasting. Heat treatment vegetables is reduced to stewing vegetables. This helps to keep maximum amount vitamins. Product List:

2.5 kg of small, dairy zucchini;
half a kilo of onions and carrots;
3 peppers (salad);
Art. Krasnodar tomato sauce;
1 st. l. 70% vinegar essence;
half a liter of vegetable oil;
1 st. l. salt;
1 1/2 tbsp. l. granulated sugar;
5-6 peas of allspice.

The procedure for preparing caviar without roasting:

Grind pepper, onion, zucchini, garlic through a meat grinder or grind through a sieve.
Grate carrots with a grater, stew in vegetable oil.
Mix all vegetables.
Add to them tomato sauce, spices, oil. Salt, pepper and simmer, stirring constantly, over low heat for two hours.
Add peppercorns, vinegar, which will help preserve the caviar for long time.
Arrange on pre-treated banks, roll up.

Spicy fried zucchini and eggplant in tomato sauce

This recipe is reminiscent of Korean version warm and blue. Its difference from habitual cooking vegetables is use hot pepper. For 1.5 liters of caviar in a tomato from fried zucchini and eggplant, you will need:

2 small eggplants;
2 medium zucchini;
2 large onions;
2 carrots;
2 tbsp. l. tomato paste;
spices, garlic to taste;
vegetable oil for frying.

Cooking method:

Cut blue and zucchini into slices, carrots into small cubes, onions into half rings.
Fry each of the ingredients separately in a pan.
Put the vegetables in a saucepan and simmer them until the carrots are soft.
Add tomato paste, garlic, spices to the mixture, hold on fire for another half hour. For this recipe garlic is optional. The spicy eggplant taste successfully replaces it.
Chop any vegetables accessible way to a paste.
Caviar is ready. If you expect to use it as supplies, then the conservation of caviar involves the addition of one teaspoon of 70% vinegar.

Delicious caviar from zucchini and squash with garlic in the oven

To cook zucchini-squash caviar in the oven, you will need the following set of products:

2 zucchini;
1 patisson;
3 tomatoes;
1 salad pepper;
1 hot pepper;
1 carrot;
2 medium onions;
2 garlic cloves;
salt, pepper to taste;
dried basil;
1 glass of sunflower oil.

Cooking order:

Wash and clean vegetables. If the zucchini and squash are “old”, then the skin is cut off from them.
Vegetables are cut into cubes, poured into a heat-resistant container.
IN vegetable mix add spices and herbs. The recipe does not indicate, but for piquancy, dill, parsley, celery are added to the caviar.
Pour vegetable mixture sunflower oil, mixed.
Preheat the oven to 180 ° C, put vegetables in it. To bake them, enough 60-70 minutes. While the vegetables are languishing in the oven, make sure that they do not burn, stirring occasionally.
Became soft vegetables grind to a puree state using a blender, or grind through a sieve.
This caviar is recommended both for immediate consumption and for storage. In the latter case, one more ingredient should be introduced - vinegar. For the entire amount of products you will need a teaspoon of 70% vinegar. Before seaming, caviar is heated again, but already on the stove, add vinegar essence and laid out in processed jars.

Stewed with apples and tomatoes without vinegar in a slow cooker

For easy cooking caviar with tomatoes and apples you will need:

1 kg of zucchini;
3 large apples of autumn varieties;
3 carrots;
2 onions;
5 tomato;
4 cloves of garlic;
a bunch of greens to taste;
sugar, salt, spices;
vegetable oil.

Cooking technology:

Wash zucchini. If they are overripe, peel them and remove the seeds.
Cut.
Heat oil, fry zucchini in it.
Grind them in any way to a state of puree.
Wash and peel carrots and apples (do not remove the peel from them).
Grind using a blender, add the mixture to the zucchini.
Cut the peeled onion into cubes and fry.
Grind in a blender, send to the rest of the vegetables.
Finely chop the herbs and garlic, add to the vegetable mixture.
Put the whole mass into a saucepan.
Pour 200 g of vegetable oil into vegetables.
Salt, pepper, add sugar, mix vegetables and put on fire.
Grind the tomatoes to a puree state and 5 minutes after boiling the caviar, add them to the mixture. Instead of tomatoes, tomato paste is allowed.
Simmer for 15 minutes.
Distribute hot caviar immediately into jars. To prevent the container from exploding, the caviar is sterilized in a water bath before twisting. The sterilization process lasts from half an hour to an hour and a half, depending on the volume of the jar.

Video: the easiest recipe for harvesting caviar through a meat grinder

Cooking is easy, especially when helpers such as a blender or a good powerful meat grinder are at hand. With the help of the latter, you can cook a large number of zucchini caviar recipes. Thanks to its capabilities, it is not difficult to grind carrots, beets, and even more so zucchini. Try it with a meat grinder. This recipe will require squash, onions, carrots, zucchini. Cooking technology, see the video master class:

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 during dietary nutrition.

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. Close with tin lids immediately. 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 of 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;

onions - three heads;

freshly ground black pepper;

olive oil - 75 ml;

two small carrots;

vinegar 9% - 30 ml;

three large 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 fire 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 the vegetable mixture. 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 running cold 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 out bell peppers tails with seeds. 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. Drizzle vegetables with 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.

Zucchini caviar for the winter through a meat grinder - tips and tricks

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 don't have tomatoes, you can substitute them. tomato paste or Krasnodar sauce.

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