During the spring season, zucchini is one of the most accessible and inexpensive vegetables in greengrocers. In dachas and garden plots, they ripen in July-August, and housewives begin to prepare healthy vitamin preparations for future use. Delicious store-bought squash caviar is made from the most common vegetables. It is only important to know a few secrets of its preparation!

To cook caviar at home, you need to choose zucchini with thin, delicate skin up to 20 cm in size. There should be no stains or visible damage on the surface. Such zucchini do not need to be peeled; the thin skin is just as beneficial for the body as the tender, juicy pulp. Medium-sized vegetables have small seeds, they are not felt in the preparations. If larger and more mature zucchini are stored for caviar, they need to be cleared of their “clothing” and the ripe seeds removed.

Advice! For spinning for the winter, it is best to use crops that ripen in August and September.

Classic recipe: squash caviar as in the store, according to USSR GOST

Squash caviar from the last 20th century, which tastes like store-bought caviar, is made from fresh summer and autumn vegetables. The recipe according to USSR GOST is kept in the culinary notebooks of our grandmothers, and all novice housewives will learn how to prepare such caviar for the winter.

Let's prepare the products:

• Young zucchini – 3 kg;
• Carrots and onions – 1 kg each;
• Good quality tomato – 3 tbsp. l. with a slide;
• Acetic acid 9% - 3 tbsp. l;
• Salt – 3 tsp;
• Ground peppers of different colors - 1/3 tsp each;
• Sunflower oil.

We do not peel the zucchini, cut it together with the onion into medium cubes, and chop the carrots on a grater.

The note! Young vegetables have milky seeds and they are not felt in the preparations, but mature vegetables have seeds that crunch on your teeth even after being put through a meat grinder!

We will fry each of the prepared ingredients separately. Pour sunflower oil into a saucepan or large frying pan and immerse the zucchini in it, no need to add salt. The juice that will be released during cooking will be useful for further preservation.

Separately fry the onion and carrots, leave the vegetables until completely cool. On average, it takes 25-30 minutes to fry each ingredient!

We install a mesh with the smallest holes in the meat grinder. We will grind soft vegetables to a puree consistency. After scrolling, it is advisable to beat it with a blender to give the vegetable mass fluffiness and homogeneity.

Attention housewives! You can beat with a hand blender for no more than 2-3 minutes, then the household appliance will overheat and may fail!

Place the mixed caviar on medium heat and let it simmer for 20 minutes. It is important that the pan has a thick bottom or stands on an iron stand. Don't let the caviar burn!

During the cooking process, add all the prepared spices and let simmer for another 15 minutes. During this time, it is necessary to prepare sterilized jars. For such a mass of squash caviar you will need 7 half-liter containers (3.5 liters in total).

Towards the end of cooking, add another 1 tbsp of 9% vinegar and after 5 minutes you can turn it off. Pour the hot, aromatic caviar into jars and roll up the prepared lids.

The finished squash caviar turns out appetizing and bright orange, just like store-bought caviar. This winter recipe has been tested for years, it is a low-calorie product, healthy for both children and adults of any age.

Recipe for squash caviar with tomato paste

Homemade zucchini caviar with tomato is a favorite dish of many housewives. The recipe is simple and quick and does not require any special financial costs. During the cold season, it perfectly complements the daily diet with delicious summer aromatic caviar.

For cooking we will prepare:

• Zucchini – 2 kg;
• Carrots and onions - 1 kg each;
• Tomato – 1 glass;
• Sunflower oil – 1 cup;
• Sugar – 4 tbsp. l;
• Salt – 2 tbsp. l.

Note to housewives! If 70% acetic acid is used in the preparation, then only 1 teaspoon can be added to the preparation!

Pour a glass of oil into a saucepan or frying pan with a thick bottom and add diced carrots there. Add water, salt, sugar and simmer under the lid for 5-7 minutes.

During this time, we will prepare the remaining vegetables and a pod of hot pepper for those who like it spicy! Cut everything into medium cubes and send it to simmer with the carrots under the lid.

After boiling, stir the mixture and simmer for another 20 minutes. Add tomato to soft tender vegetables and simmer for 15 minutes without a lid to evaporate excess liquid.

Scroll the aromatic squash caviar in the blender bowl and transfer it back into the frying pan. After boiling, roll it into sterile jars, you will get about 3 liters of healthy and tasty preparation for the winter.

The calorie content of zucchini game is 97 kcal per 100 grams of product. The dish is perfect for those who watch their figure and eat properly for health benefits!

Recipe for caviar with zucchini and tomatoes

Squash caviar with tomatoes is prepared quickly and without much effort. During this time, housewives manage to redo a lot of other things around the house, occasionally being distracted by stirring a fragrant dish.

Let's prepare the products:

• Zucchini – 2.5 kg;
• Ripe tomatoes, carrots and onions – 1 kg each;
• Sunflower oil – 250 g;
• Sugar – 5 tbsp. l;
• Salt – 3 tbsp. l;
• Acetic acid 9% - 2 tbsp. l;
• A pod of bitter pepper for everyone!

Pour oil into a large container and add carrots, cut into large cubes. You don’t have to remove the skin from the tomatoes, but then before cooking it is advisable to grind them in a chopper until they reach a puree consistency.

Add coarsely chopped vegetables and a pod of hot pepper to the pan with carrots. Pour in the rolled tomatoes and leave to simmer under the lid for 30-40 minutes.

Advice! If the cooking process is on high heat, then you need to stir constantly!

Remove soft vegetables from the stove, punch them with a blender or pass them through a meat grinder. Add all the prepared spices to a homogeneous fluffy mass and pour the finished caviar into sterile jars. We leave the delicious preparations under a warm “fur coat” until they cool completely!

Squash caviar with mayonnaise: recipe for a slow cooker

It’s easier to cook zucchini caviar with your favorite sauce in a slow cooker. We load all the useful ingredients there and press a few buttons. A smart saucepan can easily cope with the stewing process, preserving all the important natural ingredients in the dish.

We stock up on products:

• Zucchini - 3 medium-sized;
• Carrot – 1 large;
• Onions - 2 medium;
• Tomato paste – 3 tbsp. l;
• Mayonnaise – 3 tbsp. l;
• Salt – 1 tbsp. l;
• Pepper and bay leaves to taste!

We cut the vegetables into cubes, and the carrots can be grated. Pour a little vegetable oil into the bowl of a smart saucepan and add the ingredients there. Salt, add your favorite spices and turn on the “Stew” mode for 120 minutes.

When the vegetables become soft, season them with tomato and mayonnaise. Combine all the ingredients of the dish with a spatula and wait for complete readiness. If necessary, you can add water.

Cool the finished caviar, put it in a salad bowl and garnish with fresh herbs.

Squash caviar with pumpkin in a slow cooker

Delicious caviar from zucchini and pumpkin can be prepared in a slow cooker or in a saucepan using the same recipe. The dish turns out to be appetizing in appearance, tasty and very healthy for children and adults!

Let's prepare the components:

• Ripe pumpkin – 2 kg;
• Ripe zucchini – 1 kg;
• Onion – ½ kg;
• Good quality tomato – 300 g;
• “Mayonnaise” sauce – 250 gr;
• Sunflower oil – 200 g;
• Granulated sugar – 4 tbsp. l;
• Salt – 2 tbsp. l;
• Pepper – 1/2 tsp;
• Lavrushka.

We clean fresh vegetables of all excess. Together with the onions, we pass them through a fine mesh meat grinder. Add tomato, favorite sauce and sunflower oil to the airy vegetable mass. Turn on the electric saucepan to the “Stew” mode and cook the dish for 60 minutes. During the process, it is important to stir several times and add all the prepared spices.

If caviar is being prepared for winter twists, then it is important to add 2 tbsp at the end of cooking. spoons of 9% vinegar!

Baked vegetable squash caviar

Not all housewives know that a smart multicooker can be used to prepare non-standard dishes. For example, in the “Baking” mode, zucchini and eggplants are baked, resulting in an excellent cold appetizer with aromatic smoke!

Let's prepare the products:

• Zucchini or eggplant – 3 large;
• Ripe juicy tomatoes - 3 large;
• Bell pepper – 2 pcs;
• Onion and carrot – 1 piece each;
• Garlic – 2-3 cloves;
• A bunch of greenery;
• Salt and sugar to the hostess's taste.

Pour oil into the bowl of an electric saucepan and place all the vegetables in layers. First zucchini and carrots, then bell peppers and onions. It is better to chop the tomatoes so that they provide the necessary juiciness for the baked dish. Add all the necessary spices, except garlic, and cook in the “Baking” mode for about 1 hour.

At the end, if the hostess wishes, you can add chopped garlic and fresh herbs. The dish is best served as a cold appetizer in pieces or pureed in a blender. The appearance of the dish is magnificent, and the taste of this caviar is much better than in the store!

For the winter, housewives prepare squash caviar with fragrant garlic and their favorite sauce - mayonnaise. Surprisingly, it is not only very tasty and healthy, but also stored in twisted jars for a long time.

To prepare, prepare the ingredients:

• Zucchini – 3 kg;
• Garlic – 2 heads (10-12 cloves);
• Tomato and Mayonnaise sauce – 250 g each;
• Sunflower oil – 100 g;
• Granulated sugar – 100 g;
• Salt – 1 tbsp;
• Acetic acid 9% - 2 tbsp;
• Ground colored peppers – a pinch.

We clean the potbellied zucchini and garlic of all excess and pass it together through a fine mesh meat grinder. Place the aromatic mixture in a large frying pan or saucepan with a thick bottom. Add white sauce, tomato, sunflower oil, salt and sugar. The result is a beautiful pink vegetable mass, which must be simmered over low heat for about 3 hours.

During the cooking process, it is important to monitor the dish and stir occasionally so that it does not burn. At the end add 2 tbsp. l 9% acetic acid and transfer it hot into sterile jars. We securely screw the lids on and place them on the “head” under the blanket for several hours. During the cold season, all household members will be happy to enjoy delicious and healthy squash caviar!

Incredibly quick squash caviar is a very original and piquant appetizer. Seductively appetizing, tender, amazingly aromatic squash caviar will not only decorate the festive table, but is also very healthy, as it is prepared from vegetables, which form the basis of a healthy diet. Simple, tasty, low-calorie and inexpensive. Homemade zucchini caviar will serve as an excellent addition to meat dishes or potatoes. With bread, squash caviar is simply delicious!

Ingredients:

• sunflower oil - 3 tablespoons
• carrots - 1-2 pieces;
• sweet pepper - 1 piece (you don’t have to add it);
• onions - 2 pieces;
• salt;
• zucchini (preferably young) - 2 pieces;
• ground black pepper;
• tomato - 2 pieces.

Incredibly fast squash caviar. Step by step recipe

1. For the most delicious caviar, wash the zucchini well and cut into slices.
2. Tip: to prepare quick caviar for this recipe, it is very good to use young zucchini.
3. Peel, wash and chop the carrots in the same way as the zucchini.
4. Cut the bell pepper into small pieces (for the zucchini caviar I used green bell pepper). If you don't want to, you don't have to add bell peppers at all.
5. Peel two onions, wash them and cut them into half rings.
6. Wash fresh, juicy red tomatoes for squash caviar and cut into small pieces.
7. To combine all the caviar ingredients, we need a deep bowl (for this I use a deep glass bowl).
8. Place chopped zucchini, carrots, sweet peppers, onions cut into half rings, juicy tomatoes into the prepared container, add salt and ground black pepper to taste, pour in vegetable oil (according to the recipe), and mix everything well.
9. In order to prepare zucchini caviar quickly and incredibly tasty, we need a baking sleeve.
10. We put all the prepared ingredients into the sleeve.
11. We tie the sleeve with vegetables on both sides and make holes on the sleeve using a needle (pin).
12. Place the sleeve with the contents on a baking sheet.
13. Bake vegetables at 180 degrees in the oven for 60-70 minutes.
14. After this time, we take the sleeve out of the oven, cut it, take out all the vegetables and put them in a separate deep bowl.
15. Drain the excess liquid from the vegetables and blend everything with a blender until smooth (puree).
16. Place the resulting squash caviar into jars, cover with lids and put in the refrigerator (caviar prepared in this way cannot be stored for a long time).
17. From this amount of ingredients I got 700 grams of homemade squash caviar.

Incredibly tasty, quick to prepare, squash caviar will pleasantly surprise you with its taste. Squash caviar is both an excellent appetizer and, in general, a very tasty dish. On our website “Very Tasty” you can find many more simple step-by-step recipes for excellent dishes. Look, choose - and be sure to cook with us.

Squash caviar is a favorite product of the Soviet canning industry since childhood. How great it was: to open a store-bought jar, plop a spoonful of orange, pungently smelling caviar onto a piece of white loaf and take a bite with pleasure! The Soviet Union is long gone, but nothing prevents us from preparing squash caviar at home according to the GOST recipe, or squash caviar “like in the store” (but only better!). Prepare, remember your childhood years and enjoy a delicious sandwich.

And we will prepare squash caviar for the winter, and not just like that, and wrap it in jars so that it will be tasty and enjoyable not only now, but also in the cold season.

Cooking time - 2.5 hours, yield - 1 liter

Ingredients

• zucchini - 2 kilograms
• carrots - 120 grams
• onions - 80 grams
• vegetable oil – 90 grams
• tomato paste - 190 grams
• ground allspice - 1 gram
• ground black pepper - 1 gram
• salt - 38 grams
• sugar - 20 grams

Preparation

Wash the zucchini and dry with a paper or linen towel. Cut the zucchini into rings 3-4 cm thick. Remove the peel with a vegetable peeler. Remove seeds and inner soft part. Cut the zucchini rings crosswise into 1cm thick slices.



Wash the carrots, peel and grate on a coarse grater.



Peel the onions and cut into cubes.



Now fry the vegetables one by one in a frying pan. To fry zucchini, take two-thirds of the total amount of vegetable oil. Fry the zucchini over medium heat until softened. They should become transparent and acquire a beige tint. Once the zucchini is done, remove it from the pan.



Add the remaining vegetable oil to the same frying pan and fry the onions and carrots over low heat until softened. The carrots should take on a light yellow hue.



After frying all the vegetables, transfer them to the blender bowl. Drain the oil from the pan there. Pass the vegetables through a blender. Check the degree of grinding of products visually.



Transfer the vegetable mixture to a thick-walled stewing container, such as a cauldron. Simmer the vegetables with the lid closed for 40-45 minutes, stirring them occasionally with a wooden spatula. The puree should boil down.



While the zucchini caviar is stewing, prepare the dishes for canning. Wash glass jars and tin lids thoroughly with baking soda. Boil the lids. Sterilize the jars.



Add tomato paste to the boiled squash caviar and mix thoroughly. After adding the tomato paste, simmer the caviar under the lid for another 15-20 minutes. Don't forget to stir the vegetables with a wooden spatula so they don't burn.



Then add allspice and ground black pepper, sugar and salt to the caviar. Mix thoroughly and taste the caviar. Simmer for another 2-3 minutes.



Place hot caviar into clean jars.



Sterilize jars of squash caviar. To do this, place the jars with the preparations in a container with very warm water. The temperature of the water in the container should approximately coincide with the temperature of the squash caviar in the jars. The level of water in the container and squash caviar in the jars should also be the same. Sterilize squash caviar for 15-20 minutes at a temperature of 90 degrees.



Immediately close or roll up the sterilized workpiece. Turn the sealed jars upside down and leave until cool. There is no need to wrap the workpiece. Transfer the completely cooled jars to the pantry for storage.

When frying, do not allow the vegetables to burn. Such vegetables are not suitable for making caviar.

Be sure to control the amount of salt and sugar in the finished product. Zucchini and carrots can be sweet on their own and you may need a little less or a little more sugar, like salt.

To ensure good preservation of your products, follow sanitary rules when cooking. Wash and sterilize lids and jars thoroughly. Do not violate temperature and time conditions when sterilizing the finished product; this guarantees long-term storage of canned food. As for the supposedly obligatory use of preservatives such as vinegar, citric or salicylic acid, these agents are not necessary to preserve homemade squash caviar.

Fried squash caviar
Fried squash caviar tastes the same as what is sold in stores. It is quite possible to take this recipe to prepare canned food as preparations for the winter. There are a great many recipes for preparing squash caviar for the winter; we will offer you some of the most successful recipes in our opinion. You can prepare squash caviar for the winter according to all recipes or choose two or three that you like best.

So, the ingredients for squash caviar.
about three kilograms of already peeled and prepared zucchini without seeds and peel
1 kilogram of fresh carrots
1 kilogram of onions
tomato paste (tomato paste Pomodorka is very good for these purposes)
9% vinegar and salt
vegetable oil for frying salad ingredients

Recipe for making squash caviar:

All vegetables must be peeled, finely chopped and fried separately in a frying pan. Then all the fried vegetables are placed in an electric food processor, chopped again and mixed with the addition of salt. Then you need to put the entire mass, similar to puree, into a cauldron or pan with a double bottom. Simmer on the lowest heat for about forty minutes. After about twenty minutes of simmering in the puree, you need to add three tablespoons of tomato paste and one spoon of vinegar. Don't forget to stir the caviar. While it is stewing, the mass turns out to be quite thick and may burn slightly without stirring. After the caviar is stewed, place it hot in pre-sterilized jars. Screw on the lids and wrap them in a cotton blanket. Let the canned zucchini cool slowly. Try this recipe - it turns out very tasty!

Another very popular recipe for squash caviar
You will need
about one and a half kilograms of zucchini, already cleaned of seeds and peeled
Fresh tomatoes – 1 kg. 200 g.
Onions – 750 grams
Allspice
Salt
Sugar
Carrots – 750 grams

So, the recipe:

Finely chop the onion and grate the carrots on a coarse grater. Place all this in a hot frying pan and fry with butter and salt.

Cut tomatoes and zucchini into large pieces. Pass together through a meat grinder, adding fried carrots and onions to the vegetables. Stir with a small amount of sugar and salt, add peppercorns and place to simmer in a cauldron or pan with thick walls and bottom. In the process, add cayenne pepper, finely chopped parsley. Simmer for at least two hours. You need to stir the puree constantly, otherwise it will burn badly. When the caviar is ready, place it in jars that have been sterilized before. Then screw the lids on the jars, turn them over and wrap them in a towel. Leave the jars to cool overnight. Try also cooking baked zucchini in the oven so that you can enjoy their taste during the zucchini season.

Delicious squash caviar for the winter
You will need:
White onion – 1 kg
Zucchini – 3 kg
Carrots – 1 kg
Tomato paste – 4 tbsp. l.
Salt – 2 tbsp. l.
Sugar – 1 tbsp. l.
Garlic – 7 cloves (if this is very large southern garlic, if small, then twice as much)
Greens – parsley and fresh dill
Ground pepper

A method for preparing delicious caviar from zucchini for the winter:

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

Then heat a frying pan with oil and place the zucchini in it. Fry over medium heat, stirring constantly. Then fry fresh onions in the same oil. Carrots will go into the pan next. When each ingredient turns golden brown, grind the vegetables in a blender or pass everything together through a meat grinder or electric food processor. You will get a homogeneous puree. This puree should be placed in a saucepan with the thickest walls; you can use a cauldron or stewpan.

After you bring the semi-finished mixture to a boil, reduce the heat slightly and simmer for 40-45 minutes. Ten minutes before readiness, add sugar and salt, pepper and herbs to the mixture. Don't forget to stir what you're cooking periodically.

Roll hot caviar into jars that have been sterilized in advance. Place the wrapped jars in the coolest place in the apartment to cool.

Did you know that you can also make zucchini pancakes from zucchini? Did not know? Then be sure to try it.

Another great recipe for making squash caviar
Ingredients:
Four small zucchini
2 cloves fresh garlic
Sunflower oil
Two carrots
Firm but ripe tomatoes - 3 pieces
Salt

How to prepare squash caviar for the winter:

Very tasty caviar, which can be eaten in almost unlimited quantities - it has very few calories. If you have young zucchini, it is not necessary to peel them. But if they have already become hard, then it is worth removing the peel and seeds. Cut the vegetable into small cubes no larger than a centimeter each. The carrots also need to be cut into cubes, but smaller. Place the vegetables in a saucepan, add a little water (no more than a glass), and place on low heat. While the zucchini and carrots are stewing, chop the tomatoes. Once the zucchini is soft, add finely chopped tomatoes and a splash of oil into the pan. Simmer a little more. Five minutes before cooking, add finely chopped garlic to the dish. Try frying zucchini with garlic in the same way, and enjoy their taste during a break between rolling up jars.

Homemade squash caviar with tomato paste
Ingredients for the dish:
3 small zucchini
4 onions
2 carrots
4 tbsp. spoons of tomato paste
3 cloves garlic
Vegetable oil
Black pepper and salt

Recipe for simple homemade squash caviar

Peel the zucchini and cut into small cubes. Simmer in a saucepan with a little vegetable oil. Chop the onion as finely as possible and fry. Do the same with carrots. Place everything in a double bottom saucepan or cauldron. Add the necessary spices and salt. Simmer over low heat, stirring constantly for an hour. Then add tomato paste and previously chopped garlic to the puree and leave on the fire for another ten minutes. After cooking, grind the caviar using a blender and place in sterilized jars.

A simple recipe for delicious squash caviar
For caviar you need:
300 gr. carrots
1 kg. zucchini
300 gr. onions
700 gr. tomatoes
100 gr. parsley and dill
2 sweet bell peppers
Sugar and salt
1 clove of garlic

How to cook:

First of all, prepare the zucchini - peel it, get rid of the seeds. Then cut them into circles no thicker than 1.5 centimeters. Then place the zucchini in the sifted flour, turn over and transfer to the frying pan. After browning the circles, chop the onion, carrots and fry until golden brown.

Peel the peppers and pour boiling water over them. Then pass all the vegetables through a meat grinder, add tomatoes to the vegetables. Pour a little oil into the bottom of the pan and add the vegetables there. Simmer for an hour. Before finishing cooking, add herbs and garlic to the puree. Place in sterilized jars and seal.

There are many different recipes for squash caviar that your family will enjoy.

Squash caviar with carrots recipe
So, to prepare squash caviar, we will need:
Kilogram of onions
5 medium sized zucchini
Tomato paste – 5 tablespoons
Kilogram of carrots
150 grams of vegetable oil
Salt and spices

How to cook:

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

Then wash the zucchini thoroughly, cut it into four parts, and be sure to remove the seeds - if there are large ones. If the seeds are very young and soft, then nothing needs to be removed. The same applies to the peel - if it is hard, then it must be removed.

After this, you should cut the zucchini into cubes about a centimeter by centimeter. Then fry them in oil over very high heat for at least 10 minutes.
Next, you need to prepare a sauce from tomato paste - boiling water - 600 ml, 3 tablespoons of salt, 5 level tablespoons of sugar, 5 tablespoons of tomato paste. Mix everything until the salt and sugar dissolve.

Then you need to take a large enamel pan and put everything there, pour in the sauce and tomato paste. Your caviar should be simmered for at least half an hour over medium heat. Don't forget to stir the contents of the pan from time to time.

Next, you need to remove the mass from the heat, let it cool, and pass it through a meat grinder. It is best to twist the eggs on a mesh with large holes.
After the caviar has acquired the desired consistency, simmer it for about 20 minutes.

Squash caviar just like in the store
Previously, there were many jars of squash caviar on store shelves. The trick was that no matter what recipe you tried, no one succeeded in making the dish taste the same as in the store.
But today there are so many recipes that everyone can prepare caviar to their own taste. There are recipes with tomato paste and mayonnaise, but the most important thing is frying all the ingredients. Choose the recipe that you like best.

Store-bought squash caviar recipe

You will need:
10 ml vinegar 9%
150 grams of onion
10 grams sugar
10 grams salt
2 kilograms of zucchini
6 cloves garlic
Allspice and ground black pepper – 3 grams each
Vegetable oil
Parsley

How to prepare squash caviar like in the store:

You need to take young zucchini, cut them into slices no wider than 1 cm, and fry them on both sides in oil. Let the zucchini cool. Then chop the onion, fry until golden brown and grind the garlic with salt. Next, finely chop and fry all the greens. Then everything needs to be ground in a meat grinder, mixed with salt and sugar, vinegar and pepper, mixed and placed in jars. Then the jars must be sterilized without fail - for half a liter - an hour - 75 minutes, for a liter - 90 minutes.
Then roll up the jars.

Squash caviar with parsley root
You will need:
Kilogram of zucchini
100 grams of onion
100 grams of carrots
Sugar and salt
Ground pepper
10 grams parsley root
Vegetable oil

How to cook:

Cut the zucchini, fry in vegetable oil, then pass everything through a meat grinder. Next, you need to fry the onion in vegetable oil until transparent, grated carrots and parsley root (also grated) with tomato paste. Then you need to mix everything and season with spices, simmer over low heat until completely cooked, be sure to stir from time to time, otherwise it will burn. Then you need to place hot caviar into jars and sterilize - for half a liter - 30 minutes, for a liter - 40 minutes.

Spicy squash caviar
You will need the following products:
Half a kilogram of onions
6 kilograms of zucchini
600 ml tomato sauce
2 and a half tablespoons salt
head of garlic
Half a teaspoon of ground pepper

How to cook:

Chop the zucchini and onion, fry everything separately, then grind it in a meat grinder. Then you need to add pepper and salt, garlic and tomato sauce, mix everything. Place into pre-washed and dried jars, then sterilize for about 90 minutes. Roll up hot.

Spicy squash caviar
You will need to prepare:
2 carrots
Half a kilo of zucchini
Hot pepper pod
Bulb
Salt to taste
2 cloves garlic
4 tablespoons vegetable oil

How to cook:

You need to chop the zucchini very finely, wash and peel the carrots, cut into thin circles. Then finely chop the onion and garlic. Hot peppers need to be peeled, seeds removed, and chopped as finely as possible. Afterwards, you need to mix all the vegetables together, put them in a very deep frying pan, season with vegetable oil and salt, pour in a little water and simmer until completely cooked. Then you need to rub the caviar through a sieve, put it back in the frying pan and simmer for about 5 minutes. After that, everything is put into jars, sterilized for about 30 minutes and rolled up.

Squash caviar with bell pepper
You will need:
Kilogram of onions
5 kilograms of zucchini
5 sweet bell peppers
5 cloves garlic
2 tablespoons vinegar 70%
Kilogram of carrots
2 tablespoons salt
500 grams of vegetable oil
10 peppercorns
Half a cup of tomato sauce
3 tablespoons sugar

How to cook:

You need to mince onions and zucchini, bell peppers and garlic. Then take the carrots, grate them and simmer in vegetable oil. All products need to be mixed thoroughly, add spices and garlic, tomato sauce and vegetable oil, simmer for 2 hours over very low heat, stirring constantly. Then you need to add peppercorns.
Transfer everything into sterilized jars and roll up.

Squash caviar with apples and spices
You will need:
Half a kilogram of onions
Half a kilogram of green apples
Kilogram of zucchini
Kilogram of tomatoes
Half a kilogram of sugar
12 clove buds
600 ml white wine vinegar
25 grams of ginger root
A teaspoon of allspice and peas
Teaspoon coriander
Salt

How to cook:

You need to make a shallow cut in the shape of a cross on all the tomatoes, then put them in boiling water for a minute using a slotted spoon, quickly remove them into cold water and immediately peel them.
Cut the tomatoes into very small cubes. Then peel the zucchini, if necessary, and also cut into cubes. Cut the onion into thin half rings. Peel and core the apples. Cut the sour apples into cubes. Then you need to put spices and ginger into a white cloth. You need to transfer all the vegetables into a saucepan, put a cloth with spices there and add wine vinegar. Let the vegetables boil and stir them. Then reduce the heat and simmer under the lid for one hour. Don't forget to stir. Afterwards you need to add the pre-washed raisins and cook for another hour and a half. Remove the bag of spices and allow the caviar to cool slightly. Afterwards, you need to put the caviar into jars, close them and put them in the cold. Lids should be plastic, not metal. The caviar will infuse and be fully prepared in a month.

Squash caviar dietary recipe
You will need:
Half a kilogram of carrots
One and a half kilograms of zucchini
300 grams of onion
4 sweet peppers
4 cloves garlic
Salt
Vegetable oil – for frying

How to cook:

In this caviar recipe, the main difference is that the vegetables are not fried, but boiled. Only one onion is fried. You need to pour some water into the pan, put diced carrots in it. Cook for 15 minutes.
Then you need to cut the sweet peppers and zucchini into cubes and add them to the carrots. Cook for about 10 minutes. While everything is cooking, you should fry the onion in half rings in a small amount of vegetable oil. Vegetables and onions need to be mixed, then passed through a meat grinder or put in a blender.
After chopping, put everything back into the pan, add garlic, squeezed through a press, and evaporate for 40 minutes. Afterwards it is laid out in pre-sterilized jars and rolled up.

Squash caviar with tomatoes and apples for the winter
You will need:
700 grams of carrots
3 kilograms of tomatoes
700 grams of sweet pepper
500 grams of apples
400 grams of onion
12 allspice peas
4 pieces bay leaves
3 zucchini

How to cook:

You need to mince the vegetables and all the apples. But don't touch the onion yet. Then put the food in the pan and simmer for about an hour. Finely chop the onion, fry in oil, add to the vegetables. Next, add allspice and bay leaf. Then cook for 30 minutes. Place the caviar in sterilized jars with a one-liter capacity. Sterilize for about 5 minutes, roll up.

If you have a slow cooker, you can prepare squash caviar according to one of these recipes.

Georgian squash caviar for the winter
You will need:
3 onions
4 zucchini
Carrot
2 cloves garlic
Cilantro and dill
Half a teaspoon of khmeli-suneli
Tablespoon grape vinegar
Ground red pepper, salt, vegetable oil.

How to cook:

You need to set the multicooker to the “Baking” mode for an hour. After chopping the onion very finely, grate the carrots, pour just a little vegetable oil into the vegetables. Cook for 20 minutes, stirring occasionally. Then peel the zucchini, cut into small cubes, and add a lot of salt. The zucchini should release its juice. After 20 minutes, squeeze out the zucchini and put it in the slow cooker. While everything is cooking, you need to stir the vegetables from time to time. After about 30 minutes, you need to add spices, some herbs and garlic, previously squeezed through a press. Mix everything again and leave for 10 minutes. At the very end of cooking, you need to add vinegar. You can add walnuts if you like a spicy and unusual taste. Sterilize and roll up.

Squash caviar in a slow cooker for the winter
You will need:
2 tablespoons tomato paste
Half a kilogram of zucchini
2 carrots
2 onions
Bulgarian pepper
teaspoon salt
A teaspoon of sugar
4 tablespoons vegetable oil

How to cook:

You need to chop the onions and carrots, then put them in the multicooker porridge, add vegetable oil, turn on the “Baking” mode for about twenty minutes and stir from time to time. Then prepare the remaining vegetables, cut them into cubes. Place in a bowl, stir and turn on the mode again for 20 minutes. Then you need to add salt and sugar, tomato paste to the vegetables and turn on in the “Stew” mode for 50 minutes. Then you need to grind the vegetables in a blender, add vinegar essence and roll them into jars.

Several recipes for squash caviar cooked with mayonnaise.

Squash caviar with mayonnaise
You will need:
6 kilograms of zucchini
kilogram of onions
half a liter of tomato paste
glass of vegetable oil
4 tablespoons sugar
2 tablespoons salt
half a liter of mayonnaise
4 tablespoons vinegar – 70%
ground pepper to taste

How to prepare zucchini caviar with mayonnaise:

You need to peel the onion, put it in a meat grinder, grind it, then also grind the zucchini. Mix with already fried onions, put everything on the fire and cook for about 2 hours, stirring all the time. Then add tomato paste and vegetable oil, salt and vinegar, sugar to the vegetables. Cook for about 50 more minutes, then put mayonnaise in the pan, stir, and cook for 20-30 minutes. Place caviar in jars and roll up.

Squash caviar with mayonnaise and garlic for the winter
You will need:
6 young zucchini
200 grams of sugar
1 kilogram of onion
200 ml vinegar 9%
250 grams of mayonnaise
350 grams of tomato paste
3 tablespoons salt
2 heads of garlic
Teaspoon ground pepper

How to cook:

You need to pass young zucchini directly with the peel and core through a meat grinder. The onion also needs to be put through a meat grinder, mixed with zucchini, and placed in a fairly deep saucepan. Then add sugar, vinegar, salt and vegetable oil. Stir everything, add tomato paste and put on fire for two and a half hours. Peel the garlic, pass through a press, add to the caviar. Then add black pepper and mayonnaise, stir, cook for about 30 minutes. Then you need to put everything into jars and roll up.
Bon appetit!

Squash caviar with mushrooms and herbs for the winter Preparing vegetables for the winter is the most boring thing in the world. But only for those who lack imagination! Try to invent new preservation recipes or “ennoble” long-familiar ones. For example, a lot of squash caviar for the winter, but let it be different! This recipe differs in that fried mushrooms are added to the squash caviar. try this recipe for squash caviar with mushrooms and herbs.

The ingredients are given for 1 0.5 liter jar.

Ingredients for preparing squash caviar with mushrooms and herbs for the winter:
1 large zucchini;
2 large onions;
2 large carrots;
150-200 g of fresh mushrooms (champignons);
1 bunch of dill;
salt, pepper, chopped garlic - to taste;
vegetable oil in an amount sufficient for frying vegetables.

Recipe for preparing “Squash caviar with mushrooms and herbs for the winter”:

First, wash and peel the zucchini and carrots. Cut the zucchini into pieces, grate the carrots on a coarse grater. Peel the onion and chop finely.

Mix all this and fry in a frying pan with a thick bottom until golden brown. There should be enough vegetable oil in the pan so that the vegetables do not burn.

Transfer the zucchini fried with carrots and onions into a mixing bowl and puree using a blender.

Now take care of the mushrooms. Wash them and cut them into small pieces. Chop another onion, mix with mushrooms and fry in vegetable oil until tender.

Wash and chop the dill very finely.

Place the squash caviar in the frying pan where the mushrooms are fried, stir, simmer everything together for 1-2 minutes, add dill, salt, pepper, chopped garlic (to taste). Stir again and remove from heat.

Caviar is ready! It can be immediately packaged in clean jars, scalded with boiling water (or sterilized in a microwave oven).

Many housewives prepare squash caviar for the winter, despite the certain labor intensity of the process. After all, almost everyone likes this snack, and they eat it faster than all other canned foods. The classic recipe for caviar, the taste of which is familiar to many from childhood, has been improved. As a result, such culinary masterpieces as finger-licking caviar and caviar with mayonnaise appeared; housewives learned how to make an appetizer similar to a store-bought one, and figured out how to make it easier in a slow cooker. But no matter what recipe is chosen, the technology for preparing zucchini caviar at home will be identical.

Cooking features

Before you start making canned zucchini, it makes sense to familiarize yourself with the general recommendations.

• Vegetables that ripen in June-July are not very suitable for winter preparations. Preference should be given to zucchini that ripen in August or even September.
• The most delicious canned food is made from young zucchini up to 20 cm long. You don’t even need to peel them - just wash them well, cut off the stem and spout. However, older zucchini is also suitable for making caviar. They must be peeled, cut, and the seeds removed with a spoon.
• To prevent the caviar from being watery, it is advisable to remove excess juice from the zucchini. This is done like this: add a little salt to the chopped zucchini, stir the mass, and after a quarter of an hour squeeze out the released juice.
• The composition of squash caviar must include ingredients such as carrots and tomatoes, which are even more often replaced with tomato paste. Without them, the dish will not have its usual appetizing red color.
• In accordance with most recipes, products are ground before or after cooking. If you simply boil them until soft, the consistency will not be tender enough.

The rest depends on personal preferences and which recipe is taken as a basis.

Classic recipe for squash caviar

• zucchini – 3 kg;
• carrots – 1 kg;
• onions – 1 kg;
• tomato paste – 50 ml;
• salt – 30 g;
• granulated sugar – 20 g;
• citric acid – 10 g;
• vegetable oil – 0.2–0.25 l.

Cooking method:

• Wash the young zucchini, cut into discs about 1 cm wide, add salt (no more than a teaspoon of salt for all zucchini), leave for a quarter of an hour, squeeze out the excess juice.
• Fry in oil on both sides. Don’t skimp on oil: firstly, burnt zucchini will spoil the taste of the snack, and secondly, oil helps to better preserve canned food stored for the winter.
• Peel the onion, cut into thin half rings or small pieces.
• Grind the carrots on a coarse grater.
• Fry onions and carrots.
• Pass all the fried vegetables through a meat grinder. Place the vegetable mass in a saucepan, preferably with a thick bottom.
• Place tomato paste in the same pan, add sugar and salt, citric acid.
• Place over low heat, bring to a boil and, stirring occasionally, simmer for 15 minutes.
• Place into jars prepared in advance (washed, sterilized, dried). Roll them up with lids and turn them over. Wrap in a woolen blanket and wait until it cools completely. Afterwards you can put them away for the winter.

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

Zucchini caviar "You'll lick your fingers"

• zucchini – 3 kg;
• carrots – 1.5 kg;
• onions – 0.75 kg;
• vegetable oil – 150 ml;
• vinegar (9 percent) – 60 ml;
• tomato paste – 0.35 l;
• sugar – 0.15 kg;
• salt – 60 g;
• water – 0.18 l.

Cooking method:

• Wash and peel the vegetables. If the zucchini is not quite young, remove the seeds.
• Cut the zucchini into cubes, the onion into pieces of any shape, and coarsely grate the carrots.
• Place the vegetables in a thick-bottomed saucepan, add water, and turn on the heat. Once boiling, cook the vegetables, stirring frequently, for 40 minutes.
• Cool the vegetable mass slightly and puree it using a blender. It is most convenient to use a submersible one for this.
• Place the vegetables back into the same pan if you removed them from it. Add tomato paste, vegetable oil, vinegar, add sugar and salt.
• Bring the mixture to a boil again and simmer for 15 minutes.
• Place in sterilized jars, seal, and wrap. After the jars have cooled, they can be stored in the pantry until winter.

The advantage of this appetizer is that the products are not fried, pepper and vinegar are not added, however, the taste of the caviar is quite rich.

Squash caviar like in childhood

• zucchini – 3 kg;
• onion – 1 kg;
• carrots – 1 kg;
• garlic – 6–8 cloves;
• salt – 40 g;
• sugar – 40 g;
• table vinegar (9 percent) – 40 ml;
• tomato paste – 80 g;
• dill (fresh) – 100 g;
• parsley (fresh) – 100 g;
• ground black pepper – 5 g;
• vegetable oil – 200 ml.

Cooking method:

• Prepare the jars by sterilizing them well. Pour vegetable oil at the rate of 5 ml per jar (regardless of its volume).
• Peel the washed zucchini and cut into cubes.
• Peel the onions, carrots, garlic.
• Finely chop the onion, grate the carrots, pass the garlic through a press.
• Wash, dry the greens, chop finely.
• Fry the zucchini in a large amount of oil in one pan, and the onions and carrots in another.
• Place the vegetables in a colander to drain excess oil and place in a saucepan. Put some greens in there. Puree everything together using an immersion blender.
• Boil the vegetable mixture for 40 minutes over low heat.
• Add vinegar, tomato paste, garlic, pepper and simmer for another 10 minutes.
• Place in jars, cover them with lids, but do not roll them up yet.
• Place a towel in the pan, place the jars on it, pour water up to the hangers of the jars. Sterilize the eggs for 15 minutes.
• Pour a teaspoon of oil into each jar and roll up the lids.
• Turn over, wrap, and let cool completely. Can be stored all winter at room temperature.

This caviar has a taste that is familiar to many from childhood, and is moderately spicy.

Squash caviar just like in the store

• zucchini – 3 kg;
• carrots – 0.75 kg;
• onions – 1 kg;
• tomato paste – 0.12 kg;
• wheat flour – 90 g;
• parsley root – 3 pcs.;
• salt – 80 g;
• vinegar (9 percent) – 50 ml;
• sunflower oil – 250 ml.

Cooking method:

• Wash the zucchini, peel it, remove the seeds, mince it and cut it into cubes.
• Peel the onions, carrots and parsley root. Grate them or also pass them through a meat grinder, placing them in a separate container.
• Pour 0.2 liters of oil into a saucepan, add zucchini puree, add salt and simmer, stirring until excess liquid is gone.
• Fry the onion, parsley and carrots in the remaining oil. Add tomato paste and vinegar to the frying. Simmer covered for 5 minutes.
• Transfer the roast to the zucchini, stir, fry together for 5 minutes.
• Add flour little by little, stir, fry everything together with flour for 5 minutes.
• Divide the mixture into pre-sterilized jars.
• Place the jars in a pan of water, covering with boiled lids, and sterilize for 20 minutes.
• Remove the jars and roll up the lids using a special key. Leave to cool at room temperature.

What makes this appetizer similar to store-bought caviar is flour, which is rarely added to homemade winter preparations. It should be borne in mind that it increases the calorie content of the dish, but not its benefits.

Squash caviar with mayonnaise

• zucchini – 2 kg;
• carrots – 0.2 kg;
• onion – 0.3 kg;
• mayonnaise (high-calorie) – 0.2 l;
• vegetable oil – 80 ml;
• tomato paste – 0.2 l;
• table vinegar (9 percent) – 30 ml;
• sugar – 30 g;
• salt – 20 g;
• paprika – 3 g;
• ground black pepper – 2 g.

Cooking method:

• Cut the peeled onion into rings and grate the carrots. First fry one onion in oil, then adding carrots to it, fry them together for 5 minutes. Grind using a blender.
• Wash the zucchini, peel it, and remove the seeds. After cutting into cubes, pass through a meat grinder or chop using a food processor.
• Place everything together in a large saucepan and simmer for two hours, stirring constantly so that the caviar does not burn.
• 30 minutes before turning off, add mayonnaise, tomato paste, oil, 10 minutes - paprika, black pepper and vinegar.
• Place the snack in jars (they should be sterilized in advance). Cover with lids.
• Place the jars in a pan of water and sterilize for 15 minutes.
• Cover the jars with lids. Once the snack has cooled (at room temperature), it can be stored in the pantry. If the caviar is planned to be stored in the refrigerator, then it does not need to be sterilized before seaming.

Caviar has a unique taste, thanks to which it has gained many fans.

Squash caviar with spices in a slow cooker

• young zucchini – 0.75 kg;
• onions – 0.25 kg;
• carrots – 0.35 kg;
• bell pepper – 0.25 kg;
• tomatoes – 0.35 kg;
• sunflower oil (refined) – 60 ml;
• vinegar (9 percent) – 30 ml;
• garlic – 3 cloves;
• sugar – 5 g;
• salt – 5 g;
• curry – 5 g;
• nutmeg – 5 g;
• ground coriander – 5 g;
• pepper mixture – 5 g.

Cooking method:

• Chop the garlic and onion as finely as possible.
• Pour oil into the multicooker bowl, add onion and garlic, and turn on baking mode for 5 minutes.
• Pour boiling water over the tomatoes, remove the skins from them, remove the seeds from them, rub the pulp through a sieve.
• Pour salt, sugar, spices into the tomato puree, stir everything and add this mass to the onions and garlic. Add vinegar.
• Turn on the multicooker for 5 minutes, selecting the stewing mode.
• Finely chop the young zucchini and other vegetables (it’s even better to grate the carrots), put them in the slow cooker, stir and turn on the device in the “Stew” mode for 75 minutes.
• While the vegetables are stewing, prepare the jars by sterilizing them in the oven or steaming them and letting them dry.
• Place the finished caviar into jars, seal them, turn them over, wrap them, and let cool. There is no need to sterilize snacks in jars.

This recipe is not only simple, but also savory. The abundance of spices gives the appetizer a unique taste.

A simple recipe for squash caviar

• zucchini – 1.5 kg;
• carrots – 0.5 kg;
• onion – 75 g;
• tomatoes – 0.5 kg;
• bell pepper – 0.5 kg;
• table vinegar (9 percent) – 20 ml;
• vegetable oil – 20 ml;
• salt – 20 g.

Cooking method:

• Finely chop the onion and fry until golden brown.
• After washing and peeling, cut carrots, peppers, and zucchini into small pieces.
• Scald the tomatoes with boiling water, peel them, remove the seeds, and grind the pulp through a sieve.
• Boil the vegetables, except tomatoes, until soft, remove from the pan, and chop with a blender.
• Mix with onion, salt and vinegar, tomato puree, simmer together for 30 minutes.
• Place in sterilized jars and seal them.

Squash caviar prepared according to this recipe is low in calories and will certainly appeal to adherents of a healthy diet.

Video: squash caviar, like in the USSR

I’ve already sealed 4 servings for the winter and will be making more!

Video: squash caviar, harvesting for the winter without sterilization

From the many recipes for squash caviar, it’s not difficult to find one that will become your favorite. You can try to create your own “signature” recipe, but you shouldn’t prepare a lot of snacks according to an invented recipe: it is better to supplement the experimental sample with several jars of snacks made according to one of the proven recipes from those collected in this material.