Caviar prepared from zucchini is harvested for the winter by many hostesses, despite the laboriousness of the whole process. Indeed, few people refuse this snack, since almost everyone likes it and gobbles it up much faster than other canned food.

Everyone's favorite classic caviar recipe has been improved, the taste of which is familiar to everyone since childhood. And after that, such culinary masterpieces appeared, such as, for example, recipes for caviar with mayonnaise, lick your fingers, with tomatoes, and similar in taste to the store. They also learned how to cook it in a slow cooker.

Ingredients:

• Young zucchini - 3 kg
• onion - 0.5 kg
• carrots - 250 gr
• tomato paste - 250 gr
• vegetable oil - 100 ml
• mayonnaise - 250 gr
• sugar - 1/2 cup
• garlic - 1 head
• bay leaf - 1 pc.
• salt - 2 tbsp. spoons
• ground black pepper - 1/2 tsp.

Cooking method:

We prepare all the necessary ingredients and start cooking. Peel the onion, cut into small cubes and transfer to the pan.

We wash the carrots in water, peel, rub on a coarse grater and put them in a saucepan with the onion.

My zucchini, remove all the bones and cut it if it is young, along with the skin into small slices. We send it to the rest of the vegetables and mix.

After 1 hour, we also add sugar, salt, pepper and bay leaf. We continue to cook for another hour, where at the very end of cooking we do not forget to remove the lavrushka.

In the meantime, while the squash caviar is being cooked, we need to sterilize the jars and lids. To do this, wash them with soda and let them dry completely and send them to the oven at a temperature of 150 degrees for 5 minutes. Or in the microwave for 3-4 minutes at full power.

10 minutes before the end of cooking, put chopped garlic into the vegetable mass.

Pour the finished caviar into hot jars, and grease the neck with a cotton swab dipped in vodka and twist the lids.

Turn the jars upside down and cover with a warm blanket to cool completely. This preparation can be stored at room temperature.

How to cook zucchini caviar for the winter like in a store

Ingredients:

• Zucchini - 1 pc.
• onion - 1 pc.
• carrots - 1 pc.
• tomato paste - 1-2 tablespoons
• garlic - 1 clove
• vegetable oil - 3 tbsp. l
• bay leaf - 1 pc.
• salt - to taste.

Cooking method:

First of all, we clean the onion, cut it into small squares and lightly fry in a pan in vegetable oil.

My carrots, peel and rub on a fine grater. We shift it to the onion in a pan, add a little water, about half a glass, cover with a lid and simmer over low heat for 5-7 minutes. At the same time, do not forget to stir occasionally.

Next, clean the zucchini and remove the bones. We rub it on a grater and lay it out for frying. Salt to taste and simmer over low heat for 25-30 minutes. Approximately in the middle of the quenching, add a little water 100 milliliters so that at the end of the quenching of squash caviar there is a little water.

Five minutes before the readiness, add the tomato paste.

If you want the caviar to turn out sourer, then put two tablespoons of tomato paste. And if you put one spoon, you get caviar more like store-bought.

Stir and simmer for another 5 minutes, then turn off the stove and add the bay leaf and finely chopped garlic. Let's brew for five minutes.

And turn the resulting caviar into a puree using a blender. Now the caviar is still hot, we transfer it to sterilized hot jars and roll up the lids, also pre-sterilized. We turn the jars over, cover with a warm blanket and leave to cool completely.

The classic recipe for squash caviar - a recipe with step by step photos (as in childhood)

Ingredients:

• Zucchini - 3 kg
• onion - 600 r
• sunflower oil - 100 ml
• tomato paste - 250 gr
• sugar - 1/2 cup
• garlic - 2 heads
• salt and pepper - to taste.

Cooking method:

First of all, wash, clean and scroll the zucchini through a meat grinder. We do the same with onions.

Then we combine these two ingredients in a deep saucepan, add oil and sugar there. Cook over low heat for 1.5 hours, stirring occasionally.

After this time, add the tomato paste, add salt, pepper and put the garlic squeezed through the press and cook for another 30 minutes.

In the meantime, we will thoroughly wash the jars and sterilize them in the microwave, at full power for 5 minutes. And pour boiling water over the lids.

We lay out the finished squash caviar in hot jars, roll it up with lids, turn it upside down and wrap it in a warm blanket. Preparation for the winter is ready!

A simple recipe for zucchini caviar for the winter in a slow cooker

Ingredients:

• Zucchini - 1.5 kg
• carrots - 2 pcs
• onion - 2 pcs
• bell pepper - 2 pcs
• chili pepper - 1 pc (to taste)
• sugar - 1 teaspoon
• tomato paste - 2 tbsp. spoons
• garlic - 3 cloves
• vegetable oil - 3 tbsp. l
• salt - 2 tbsp. l.

Cooking method:

After we have prepared all the necessary products, first of all we clean the onion and cut it into small squares. Pour vegetable oil into the bowl from the multicooker, transfer the chopped onion there and set for 40 minutes on the “Baking” mode.

Then wash and clean the carrots, and rub it on a coarse grater. Then we lower it into the slow cooker to the onion.

After 20 minutes, lower the Bulgarian pepper cut into small pieces and peeled zucchini, cut into small cubes, salt, sugar and, if desired, chili pepper into the slow cooker. After the signal about readiness sounds, you need to turn on the multicooker for another “Extinguishing” mode in time for 1 hour.

20 minutes before the end, put the tomato paste to the vegetables, mix thoroughly and continue to cook. After the sound signal about the end of the stewing, we shift the vegetable mixture into a blender and grind it into a puree.

Zucchini caviar is ready, we put it hot in sterilized jars and twist it with tight lids. Turn over, cover with a warm blanket and leave to cool completely.

Delicious zucchini caviar with tomatoes (video)

Bon Appetit!!!

Caviar from zucchini is the very crown blank that almost everyone has tried. The secret of the incredible popularity of caviar lies in its great taste and versatility, and the ease of preparation makes it possible to delight loved ones with homemade versions of this wonderful snack, of which there are a great many. Well, so that the caviar from zucchini for the winter "You'll lick your fingers" turned out exactly the way you would like to see it - tasty, tender, rich and fragrant - "Culinary Eden" has collected for you a collection of the best recipes and the most valuable tips that will make cooking enjoyable and the end result is amazing.

Since zucchini is the basis of caviar, special attention should be paid to their choice. Vegetables should be ripe, firm and free from visible damage. A green juicy stalk is a sign that the zucchini was picked recently and is fresh. Young fruits of small size (15-20 cm) with thin skin are considered ideal for harvesting. Working with such vegetables is faster - they do not need to remove the peel and extract the seeds. Another thing is if you have old and overripe zucchini in front of you. Caviar from them will also turn out delicious, but you will have to tinker a bit, after removing the skin and removing the core with seeds.

Thanks to the addition of other vegetables and spices, as well as differences in the ratio of ingredients and cooking technology, the taste of zucchini caviar will always turn out to be different. Cooking caviar from zucchini, carrots, onions and tomato paste is considered a classic, but tomatoes, bell peppers, herbs, garlic, chili peppers and even apples are often added to the preparation. The latter, by the way, give the snack a slight sourness. By experimenting, you will certainly find a recipe that suits you the most. In addition, the caviar components can be brought to readiness in various ways - they can be fried, stewed or baked. How it tastes better is up to you. Baked and stewed vegetables will make the caviar more healthy, while frying will give it a richer taste.

To make the caviar thick and rich, it is recommended to sprinkle the diced zucchini with salt, mix and leave for about 20 minutes. Vegetables will give juice, which then must be drained. For 1 kg of zucchini, you need 1 tablespoon of salt without a slide. If you use tomatoes, be sure to remove the skin from them by scalding the fruits with boiling water - this is necessary to achieve a uniform consistency of caviar. Also pay attention to the composition of tomato paste, if its use is implied in the recipe. It must be of high quality and contain only tomatoes and salt - then your workpiece will turn out to be 100% natural. Do not neglect the use of roots in the preparation of caviar - parsley, parsnip or celery root will give preservation an excellent taste and delicate aroma. If you are a lover of spicy dishes, when cooking caviar, add a piece of chili pepper to the vegetables, which must be removed before laying out in jars - you will get the original squash caviar with a “light”. Caviar is best cooked in a saucepan, cauldron or saucepan with a thick bottom to protect vegetables from burning, as they cook for a very long time. Thin-walled enamel pots are not suitable for cooking caviar. The container should be taken deep, as during cooking, the caviar is actively splashed. Also, a multicooker can come to your aid, which greatly simplifies cooking.

To obtain a more uniform and delicate taste of caviar, vegetables are chopped using a meat grinder with a fine nozzle or a blender. It is worth noting that it is the blender that allows you to get the ideal puree-like consistency. Nevertheless, some housewives prefer pieces of vegetables to be felt in the finished caviar - this is a matter of taste. Only the requirement for container sterilization remains unchanged - jars and lids must be subjected to heat treatment in order to successfully preserve the blanks. Ready zucchini caviar should be stored in a dark place at a temperature not exceeding 20 degrees.

Zucchini caviar for the winter "Lick your fingers" is a very tasty and healthy product, which can also claim the title of a dietary snack. 100 g of caviar contains about 90 calories. A large amount of vitamins and minerals makes zucchini caviar a very valuable and nutritious preparation, and a completely natural composition allows you to compete with store-bought counterparts. The low cost of the finished product is another indisputable plus of this snack. Zucchini caviar will be a great addition to any dish, and even a simple black bread sandwich with caviar will seem like an indescribable pleasure if you use our recipes. And here they are!

Zucchini caviar according to GOST

Ingredients:
For a 0.5 l jar:
2 kg zucchini,
1 onion
1 carrot
1/2 small parsley root
1/2 small parsnip root
7 tablespoons of tomato paste,
4 tablespoons greens
1 tablespoon sugar
3 teaspoons of salt
2 teaspoons black peppercorns,
2 teaspoons of allspice peas,
vegetable oil.

Cooking:
Cut the zucchini into rings, and then into cubes about half a centimeter in size. Chop the onion, grate the carrots on a coarse grater or cut into cubes. Heat the vegetable oil in a frying pan and lightly fry the onions and carrots. Add zucchini, chopped greens, grated roots and spices. Simmer covered until the zucchini is soft. Transfer vegetables to a colander, letting excess liquid drain. Remove peppercorns. Put the vegetable mass in a bowl and carefully puree with a blender (you can pass through a meat grinder). Add a little vegetable oil to the pan and put the tomato paste. Add sugar and salt, mix and sauté for 15-20 minutes over low heat. Add vegetable mass, mix and cook uncovered, stirring often, 30-40 minutes. Arrange caviar in sterilized jars and roll up with sterilized lids. Turn the jars upside down, wrap in a warm blanket and let cool. The workpiece can be stored in a dark, cool place.

Zucchini caviar for the winter with garlic

Ingredients:
1.5 kg zucchini (peeled),
4 bulbs
3 carrots
1 head of garlic
50 g sugar
150 g tomato paste,
30 ml of 9% vinegar,
1/2 teaspoon ground black pepper
vegetable oil,
salt to taste.

Cooking:
Finely chop the onion. Chop the garlic. Grate carrots on a coarse grater. Fry these ingredients in a small amount of vegetable oil for 5-7 minutes. Add zucchini, peeled and seeds and cut into cubes. Simmer for about half an hour. Add tomato paste, sugar, salt and black pepper. Stir and simmer for another 10 minutes. Add vinegar, simmer for a couple more minutes, then puree the mass with a blender until a homogeneous consistency is obtained. After that, simmer for another 2-3 minutes under a lid over low heat. Arrange caviar in sterilized jars, roll up with sterilized lids and let cool under a blanket.

Zucchini caviar with tomatoes and apples for the winter

Ingredients:
1.5 kg zucchini,
3-4 tomatoes
2-3 green apples
2 carrots
2 bulbs
2-4 garlic cloves,
10 g parsley,
4 tablespoons of vegetable oil,
1.5 tablespoons of tomato paste,
1/2 teaspoon 70% vinegar
black peppercorns to taste
sugar and salt to taste.

Cooking:
Pass the tomatoes through a meat grinder and mix with tomato paste. Peel zucchini and apples and remove seeds. Skip with carrots, onions and garlic through a meat grinder. Put the resulting mass in a saucepan with a thick bottom and add the tomatoes. Boil for an hour, stirring constantly. After the caviar is significantly reduced, add sugar, salt, finely chopped parsley and crushed black pepper in a mortar. Cook for another half an hour. 2-3 minutes before readiness, pour in the vinegar. Puree the caviar with a blender, arrange in jars and seal tightly.

Zucchini caviar with tomato paste

Ingredients:
For 4 cans of 0.5 l:
2-2.5 kg zucchini,
4-5 carrots
2-3 bulbs
2-3 garlic cloves (optional)
4-5 tablespoons of tomato paste,
9-10 tablespoons of vegetable oil,
2 tablespoons dill or parsley,
1-2 tablespoons sugar (optional)
1 tablespoon 9% vinegar
1.5-2 teaspoons of salt,

Cooking:
Peel the skin off the zucchini. If the zucchini is not young, you should additionally remove the core with seeds. Grate zucchini on a coarse grater. Grate carrots in the same way. Finely chop the onion. Put the vegetables in a saucepan, after adding oil. Simmer over medium heat for 40 to 60 minutes, stirring occasionally. After that, the vegetable mass should be chopped with a blender. Add tomato paste, mix, salt and add sugar if the paste is too sour. Add black pepper, mix and simmer for another 10-15 minutes after boiling. At the end, add the garlic passed through the press and chopped herbs, if desired. Pour in the vinegar, boil for a few more minutes and put the caviar in jars. Roll up the jars with lids, wrap them in a warm blanket and let them cool.

Ingredients:
1 kg zucchini,
500 g carrots
250 g onion
100 ml vegetable oil,
2.5 tablespoons of sugar
1 tablespoon salt
1 tablespoon of tomato paste,
garlic to taste (optional)
ground black pepper to taste.

Cooking:
Put diced zucchini, grated carrots, finely chopped onions and chopped garlic (if using) in a saucepan. Pour in 1 glass of water and simmer for about 40 minutes, stirring the vegetable mass from time to time. Be careful not to burn the vegetables! You should not wait for all the liquid to evaporate, the vegetables just need to soften. Put the mass in a colander, letting the liquid drain. Scroll the vegetables through a meat grinder or chop the mass with a blender. Add vegetable oil, tomato paste, salt, sugar and black pepper. Stir and cook for another 15-20 minutes, not forgetting to stir. Arrange the finished caviar in jars and seal tightly.

Zucchini caviar without roasting

Ingredients:
2 kg zucchini,
1 kg carrots
1 kg of tomatoes,
4 bulbs
1 head of garlic
150 ml vegetable oil,
1 tablespoon 70% vinegar
parsley to taste
salt to taste.

Cooking:
Remove the skin from the zucchini and remove the large seeds. Pass through a meat grinder along with carrots and onions. Put the vegetable mass in a saucepan, add vegetable oil and mix. Cook over low heat for about 3 hours, stirring constantly. Add peeled and minced tomatoes to the vegetable mass, mix and season with salt. Simmer another 45 minutes. 15 minutes before readiness, add chopped garlic and finely chopped parsley. Mix. A couple of minutes before readiness, pour in the vinegar and mix. Fill sterilized jars with caviar, roll up with sterilized lids and turn upside down. Wrap in a warm blanket and chill.

Zucchini caviar for the winter in a slow cooker

Ingredients:
2 kg zucchini,
2 carrots
1 onion
150 g tomato paste,
4-5 tablespoons of vegetable oil,
1 tablespoon sugar
1 teaspoon salt
ground black pepper to taste.

Cooking:
Cut zucchini and onion into cubes, grate carrots on a coarse grater. Pour oil into the multicooker bowl, put the zucchini and fry until transparent. Place zucchini in a bowl. Lightly fry onions and carrots. Add to zucchini and puree with a blender. Put the resulting mass into the multicooker bowl and cook in the "Extinguishing" mode for 40 minutes with the lid open. Add tomato paste, salt, sugar and black pepper. Simmer for another 20 minutes, then spread the caviar in jars and roll up.

Zucchini caviar for the winter “Lick your fingers” must be prepared for future use, because this appetizer is incredibly tasty, nutritious and non-caloric. Bright and juicy squash caviar wonderfully diversifies the winter diet, reminding you of a sunny summer, so hurry up to take care of it now. Bon Appetit!

Hello! Zucchini caviar is one of the most popular vegetable snacks. Preparations for the winter can be made according to different recipes, for example, “Lick your fingers” or, as they did before, according to GOST. There are other ways. And today I will introduce you to the most interesting and favorite options. For your convenience, I have made all the recipes with detailed descriptions and photos. And also with the addition of video.

As a child, to be honest, I did not like her, and at school they were often served as a side dish for lunch. I didn’t like her color, but then I tried it and fell in love with it. Although, I liked it, and my mother cooked dishes from this vegetable very tasty.

Now every year, at least a little, but I prepare for the winter. It goes great as a spread on sandwiches or as a side dish with meat, for example, it goes very well.

I want to note that it is better to make canned food from a young vegetable. He still has a tender and soft skin, and the flesh inside is still plump, and the bones are not large and not rough. Therefore, such a vegetable can be cooked whole. If the zucchini has already matured, it is worth peeling it and cutting out the pulp with seeds. And only after that start cooking caviar.

Take care of sterilizing jars in advance. You can sterilize them in the oven at a temperature of 50 degrees for about 30 minutes. Place them upside down on the grills. Boil the lids in water for 5 minutes.

This recipe is my favorite. It is fast and easy, so to speak, in haste. And the caviar is very tender, juicy and tasty. The store can't compare. No wonder they call her that. But let's go in order.

We will need:

• Zucchini - 1.5 kg. (net weight)
• Onion - 250 gr.
• Carrots - 250 gr.
• Vegetable oil - 100 gr.
• Tomato paste -150 gr.
• Salt - 1 tablespoon
• Sugar - 4 tablespoons
• Garlic - 3 cloves
• Ground red pepper, black - to taste
• Vinegar 9% - 50 ml

Cooking:

1. Peel the zucchini, cut into pieces. If there are coarse seeds and a very soft middle, be sure to cut them out.

2. Then cut the carrots and onions into arbitrary pieces.

3. Pass all vegetables through a meat grinder. First, onions with carrots, and then the zucchini itself.

3. Pour vegetable oil, mix and put on fire. Bring to a boil. Then lower the heat and simmer covered for 40 minutes, stirring occasionally.

4. In the meantime, you can prepare the jars. Steam sterilize them. Or boil. Then you need to put them with their necks on the bottom of the pan, completely fill with water and boil for 15 minutes. Cover the lids for 5 minutes in boiling water.

5. Then remove the vegetables from the heat, bring the blender to a puree state. But if you want, you can leave it like that.

6. After that, add the tomato paste, mix thoroughly and put on the stove until boiling. Then add salt, sugar and pepper.

7. Cover, but not completely, and simmer for 20 minutes, stirring occasionally. After the elapsed time, add the grated garlic and pour in the vinegar.

If you want thicker, then simmer for 30 minutes. Will boil more liquid.

8. Then transfer to prepared sterile jars and roll up. And leave to cool completely, neck down, in a warm place. From the products presented, it turned out 1.5 liters and a little more for testing now. The taste is amazing.

By the way, the energy value per 100 gr. of this product is 97 kcal.

The best recipe for zucchini caviar, like in childhood

As I said, as a child, at first I did not love her, until my mother's friend treated me. She smeared it on my bread and let me taste it with my eyes closed, they say, guess what it is. I didn't guess, but I liked the taste. And she cooked exactly according to this recipe. Therefore, such caviar reminds me of a taste from childhood.

Ingredients:

• Zucchini - 1.5 kg.
• Onion - 2 pcs.
• Vegetable oil - 100 gr.
• Tomato paste - 140 gr.
• Vinegar 9% - 1 tablespoon
• Sugar - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 0.5 teaspoon

Cooking method:

1. Peel the zucchini and cut into 1.5 cm rounds. Put on a baking sheet and send to bake in a preheated oven at a temperature of 180 degrees for about 20 minutes.

2. After 20 minutes, remove them from the oven and chop them with a knife. You can also use a meat grinder or blender.

3. Cut the onion into small cubes. Then heat up a frying pan and pour vegetable oil into it. Add the chopped onion and fry until it becomes translucent.

4. Add tomato paste, chopped zucchini there. Mix everything and simmer for 20 minutes, stirring occasionally. When everything is ready, add salt, sugar, pepper and vinegar. Stir again.

5. Put the finished product in a warm form into jars and roll up. Turn upside down and put in a warm place, covered with a towel for a day. After a day, you can already use this overeating.

A simple and delicious recipe through a meat grinder, with carrots and onions

Try to cook according to this method, simple and unpretentious. But a very tasty result. Watch the detailed video. From the proposed amount of ingredients, approximately 2.2 liters of the finished product is obtained.

Ingredients:

• Zucchini - 2 kg.
• Carrots - 500 gr.
• Onion - 500 gr.
• Tomatoes - 600 gr
• Hot pepper - 1 pc.
• Vegetable oil - 100 ml.
• Sugar - 4 tablespoons
• Vinegar 9% - 60 ml.
• Salt - 0.5 tbsp.

Advice! Caviar can be killed with a blender, but after that it must be boiled for at least 5 minutes. Jars and lids must be sterile! Roll up, turn upside down and let cool under a warm blanket. Then the caviar is well stored even at room temperature.

Now watch this video and get acquainted with the method of making wonderful zucchini caviar.

Everything is so tempting and appetizing that you want to run to the grocery store, buy vegetables and start cooking. But in order to try it, I'm not going to wait for the winter. I will eat right away, since winter preparations have long ended. And we still have time to cook in advance.

Cooking for the winter with mayonnaise and tomato paste, without sterilization

I recently discovered this recipe. Just a couple of years ago. I tried it then and didn't regret it. Yummy. I usually don't make many jars at once as there isn't much storage space. But I preserve a couple of cans in different ways. And from the proposed products comes out 2.5 liters of awesome snacks. It takes approximately 2 hours to prepare.

Ingredients:

• Zucchini - 3 kg.
• Onion - 0.5 kg.
• Tomato paste - 150 gr.
• Mayonnaise - 200 gr.
• Ground black pepper - 0.5 tsp.
• Vegetable oil - 8 tbsp. l.
• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• Vinegar 9% - 2 tbsp. l.

Cooking method:

1. Peel the zucchini and chop on a coarse grater. Pass the onion through a meat grinder. Put them in a deep container and put on a slow fire for one hour until the excess liquid has evaporated. Stir constantly so that it doesn't burn.

2. When they are boiled, add the rest of the ingredients - vegetable oil, mayonnaise, tomato paste, pepper, salt and sugar. Stir. Let simmer on low heat for 30 minutes, stirring constantly. Two minutes before the end of cooking, add vinegar and mix thoroughly.

3. Place the finished caviar in pre-sterilized jars and roll up. Then turn upside down, put in a warm place and cover with a towel or blanket. Leave it like that for a day for self-sterilization.

Zucchini caviar according to GOST USSR, as in a store

Let's remember what she was like in our childhood. Shop-bought squash caviar from the USSR - this is the taste of our childhood. Of course, I like to experiment with the ingredients, but I made my first preparations for the winter from this vegetable according to this recipe.

Ingredients:

• Zucchini - 3 kg.
• Carrots - 0.5 kg.
• Onion - 0.5 kg.
• Tomato paste - 250 gr.
• Vegetable oil - 150 gr.
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Vinegar 9% - 1-2 tablespoons
• Black ground pepper - to taste
• Bay leaf - 3-4 pcs.

Cooking method:

1. Remove the skin from the zucchini and remove large seeds, if any. Cut into pieces about 2 cm wide. Coarsely chop the onion.

2. Mix these ingredients and place on a baking sheet. Put in the oven for 20 minutes at 250 degrees.

3. Then grind them through a meat grinder, add tomato paste, vegetable oil and sugar. Simmer over medium heat for 30 minutes, stirring constantly.

4. After that, add salt and pepper, mix. Pass through a sieve. Or use an immersion blender. Add bay leaf and simmer covered for another 30 minutes.

5. After cooking, remove the bay leaf, and spread the finished product into sterilized jars and roll up. Place upside down in a warm place overnight. You will get wonderful, tasty squash caviar for the winter. It's impossible to resist.

Well, dear friends, you got acquainted with simple and tasty recipes for making this wonderful snack. Now you understand that you can easily cook it yourself? That's right, why buy in a store when you can make your own much tastier.

Good luck with your preparations!

Zucchini caviar is the most delicious classic and very popular preparation for the winter. Squash caviar is harvested by many housewives, despite the laboriousness. Everyone in the household likes it and is eaten faster than all other preservation. This is a very tasty and healthy dish.

We are all familiar with the classic recipe for caviar - from childhood. Now there are many different options: lick your fingers recipe, with mayonnaise, without roasting and roasting, with tomatoes or tomato paste, they also make a snack from zucchini similar to a store-bought one, cook in a slow cooker, chop with a meat grinder or blender. But no matter what recipe is chosen, zucchini caviar will turn out to be very tasty, and in winter - simply the most delicious preparation!

It is best to do it in August-September, when the prices for seasonal vegetables become symbolic and a jar of your favorite salad is quite inexpensive. In this article, we will look at how to make zucchini caviar for the winter at home.

Zucchini caviar in the composition should contain (according to GOST): zucchini, tomatoes (tomato paste), onions and spices, and carrots and bell peppers - if desired.
This is a very healthy and tasty dish, because:

• Zucchini is a low-calorie dietary product.
• Zucchini caviar contains pectin, which has a positive effect on health - it, like an adsorbent, collects toxins, cholesterol, carcinogens and removes them from the body.
• Thermally processed tomatoes contain a huge amount of lycopene, which is extremely important for health.
• Onion - takes an active part in all anti-inflammatory processes.
• Well, you can add bell peppers, carrots, other vegetables we love, or even fruits - additional sources of vitamins and minerals.

Today we will consider the most delicious recipes for cooking zucchini caviar for the winter - with step-by-step photos! :)) For cooking at home, it is better to use several different versions of this dish, so that in winter there is something to compare and what to taste. :))

Zucchini caviar for the winter with tomatoes - the most delicious

Zucchini caviar for the winter with tomatoes - a recipe for the famous zucchini appetizer. At home, it turns out especially tasty, you just lick your fingers! Cooking zucchini caviar at home does not take us much time, and a ready-made zucchini dish will not leave anyone indifferent.

Ingredients for 1 liter of squash caviar:

• Zucchini - 1 kg
• Ripe and juicy tomatoes - 250-300 g
• Bulgarian red pepper - 300 g
• Carrot - 200 g
• Onion - 150 g
• Garlic - 3 cloves
• Salt - 2 tsp (to taste)
• Sugar - 1-1.5 tbsp. l
• Citric acid - 1/4 -1/3 tsp (dilute in 1 tbsp of water)
• Vegetable oil (olive) - for frying
• Acetic 70% essence - under the lid (for 3 liters of finished caviar - 1 tablespoon)

Zucchini ripening in August-September are best suited for harvesting for the winter.

How to cook the most delicious zucchini caviar:

The taste of zucchini caviar will depend on the freshness and quality of each vegetable: zucchini, tomatoes, carrots, onions, garlic. In the summer season, of course, all vegetables are fresh, juicy, so the squash preparation turns out to be very tasty, fragrant and homemade!

1. You can use both young and mature zucchini, in mature ones - we remove the core with seeds, in young ones - we use the whole fruit. We prepare zucchini - wash, clean.

2. Cut into cubes.

The taste of zucchini caviar depends on the quality and freshness of vegetables.

3. Choose ripe, tasty, juicy tomatoes. They need to be skinned. To do this, make a cruciform incision, pour boiling water for one minute.

4. Move to cold water. Easily remove the skin, remove the core.

Young zucchini, up to 20 cm long, can not even be peeled - wash well enough, cut off the stalk and spout.

5. Cut the tomatoes into small cubes. We place in a saucepan.

6. It is also desirable to remove the skin from the bell pepper. To do this, pepper can be baked in the oven, you can burn it on an open fire - and it is easy to scrape it off.

Mature zucchini are also suitable for making caviar. They must be peeled, cut, and the seeds removed with a spoon.

7. Or you can use a vegetable peeler.

8. Remove the core with seeds.

9. Cut the bell pepper into small cubes. It gives a unique taste and aroma to our squash caviar.

10. We clean the carrots. In summer, it is sweet, juicy and very tasty. Grind it with a knife or grater.

11. Finely chop the peeled onion.

12. Press the garlic with the back of the knife. Clean it up and grind it up.

We pass all our vegetables in a small amount of vegetable oil - in turn. At the same time, they become softer and more tender, revealing all their inner virtues. This process is very important - so that each ingredient finds its own taste and aroma. And as a result - all vegetables will share all this with each other when stewing.

13. First - put the zucchini in a pan heated with vegetable oil. Stir constantly so that nothing burns.

14. Put the fried zucchini in a deep pan or roaster.

15. Then fry the carrots over low heat. Thanks to sautéing, carrots turn out fragrant, sweet and tasty. This gives its special zest to zucchini caviar.

16. Spread the fried carrots to the zucchini.

17. Fry chopped onions with garlic in vegetable oil. If we talk about browned onions and garlic, then excessive pungency and bitterness disappear from them, vegetables become soft and delicate in taste, acquiring a special, exquisite aroma.

18. Shredded tomatoes also stew in a pan for several minutes, until half cooked.

19. Having collected all the ingredients together, mix them well.

20. Add salt, sugar, ground black pepper, a little citric acid - to taste, based on preferences. If you want zucchini caviar with sourness - add more citric acid, you need saltiness, sweetness - add salt and sugar, respectively.

21. Simmer until cooked under the lid for at least 40 minutes. If we are going to roll up squash caviar for the winter, we simmer for 1 hour. In the process - mix everything well.

22. We taste the vegetable mixture.

23. After this, the vegetable mixture must be pureed. You can grind it in various ways - using a submersible or stationary blender, meat grinder. In this recipe, grind in a stationary blender.

24. Put in a bowl for stewing. Let's boil for a few minutes. We try. Add to taste - salt, sugar, pepper or citric acid.

In order for the squash to be perfectly preserved for the winter - when rolling up, add acetic 70% essence under the lid - 3 liters 1 tablespoon. For 1 liter - 1/3 tablespoon.

25. We lay out the boiling squash caviar in sterilized jars, roll it up, after adding 70% vinegar essence under the sterilized lids. (For 1 liter of squash caviar, put 1/3 tbsp of acetic 70% essence under the lid). If the squash preparation is not for the winter, then we lay it out in ordinary jars and put it in the refrigerator. :))

Zucchini caviar becomes tastier when it is slightly infused.

The caviar turned out very tasty, fragrant! Real jam!

Zucchini caviar for the winter - with tomato paste

Zucchini caviar is a very budgetary and tasty preparation, especially when you don’t know what to do with zucchini, which ripen in a huge amount in August-September. Prepared according to this recipe - it turns out very tasty and very tender.

Ingredients:

• Zucchini - 1.5 kg
• Onion - 4 pcs
• Carrots - 3 pcs
• Garlic - 5 cloves
• Refined vegetable oil - 125-150 g
• Sugar - 50 g
• Salt - 25 g (to taste)
• Tomato paste - 150 g
• Ground black pepper - to taste
• Vinegar 9% - 25 ml

How to cook delicious zucchini caviar at home:

1. Finely chop the onion. We rub carrots on a coarse grater. We chop the garlic.

2. Fry the prepared vegetables in a saucepan with a thick bottom, preheating the vegetable oil. Cook over medium heat, stirring occasionally for 10 minutes.

3. Prepare the zucchini. Mine, remove the skin from them. Cut into small cubes.

To prevent caviar from being watery, excess juice can be removed from zucchini. To do this: add a little salt to the chopped zucchini, stir, after 15 minutes squeeze out the juice that has stood out.

4. Add salt, sugar, chopped zucchini to the fried vegetables.

5. Stir and simmer over medium heat for 30 minutes.

6. After the time has passed, add black pepper to taste, tomato paste. Mix well and simmer for another 10 minutes.

7. Since we will be caviar from zucchini for the winter, we add 9% vinegar. Mix, taste and add salt, sugar, black pepper - to taste.

8. Grind the finished mixture with a blender until smooth.

9. We send caviar to the stove. We boil, covering it with a lid, as it boils very violently and splashes :)) over low heat.

10. We lay out hot boiling caviar from zucchini in jars. Sterilize jars and lids.

11. We close squash caviar for the winter. We use sterilized jars and lids. Add a couple of drops of vinegar essence under the lid. (Based on 3 liters of finished caviar - 1 tablespoon of 70% vinegar essence).

12. We turn the jars over, wrap them in a towel, a blanket. Leave until completely cool.

Zucchini caviar is ready! We got four half-liter jars and even had a little bit left to take a sample!

The caviar turned out very tasty, fragrant and thick, beautiful color!

In cold winter, spread such caviar on bread - get great pleasure! Real jam!

Caviar from zucchini, as in the store

Zucchini is very loved by the whole family, in any form. But especially everyone likes zucchini caviar, which, as they say, “like in childhood, from the store.” You can’t buy this now, you can only cook it.

Preparing such a blank for the winter is very simple and does not take much time.

Ingredients:

• Zucchini - 3 kg
• Carrots - 1 kg
• Onion - 1 kg
• Salt - 1-1.5 tbsp. l (to taste)
• Sugar, black, red pepper - to taste
• Tomato paste - 3 tbsp. l
• Vinegar 9% - 2 tbsp
• Vegetable oil - for frying

1. Cut the zucchini. If the zucchini is young, we leave the seeds, in mature ones - we remove the core.

2. Grind the onion.

3. Grate the carrots.

4. Fry all the vegetables in a deep frying pan, preheating the vegetable oil. Pour the zucchini into the pan, simmer until tender.

5. We spread the fried zucchini in any convenient container.

6. Fry the onion until soft.

7. Put in a bowl.

8. Stew chopped carrots in a pan until soft.

9. We twist all vegetables in a meat grinder: chop onions, carrots, zucchini.

10. To make the vegetables for caviar even smaller, you can use a blender.

11. Put on fire and simmer vegetables until cooked for 10-15 minutes.

So that the caviar does not burn, we use a fire divider.

12. Add salt, sugar, pepper, tomato paste - to taste.

13. Taste it. It should be borne in mind that after cooling, the dish will have a different, less pronounced taste - less salty and not so peppery. Add vinegar at the end of cooking.

14. Banks are prepared in advance. We sterilize them, for example, in a dishwasher. :))

15. We lay out the hot boiling squash caviar in jars, add 70% vinegar essence under the lid. Based on 1 tbsp. l. for 3 liters of finished products.

Vinegar is an excellent preservative. Thanks to this ingredient, our preservation is remarkably preserved for the winter. If you use 70% vinegar essence, be careful, you can get burned. Also keep it out of the reach of children.

16. We close our jars for the winter using a seaming key.

It turned out approximately 7 half-liter jars of delicious zucchini caviar! And left to try!

Squash caviar recipe - in pieces

Vegetables for squash caviar can be cut, then in finished form - it will be pieces, not a homogeneous mass. This preparation for the winter is prepared very simply and it turns out very tasty.

• Zucchini - 1 kg
• Tomatoes - 1.5 kg
• Bulgarian pepper large - 4 pcs
• Garlic - 4-5 cloves
• Sugar - 100 g
• Salt - 1 tbsp. l
• Vinegar 9% - 1 tbsp. l
• Vegetable oil - 1 tbsp
• Acetic 70% essence - under the lid when rolling (per 1 liter of finished caviar - 1/3 tbsp. L)

1. Cut the zucchini into cubes. If they are ripe - remove the peel, remove the seeds. Young - just grind. Cut tomatoes and bell pepper into strips. Also mince the garlic.

2. Put the tomatoes in a saucepan. We put on the stove, add salt, sugar. Stir gently and heat through.

3. After the tomatoes boil, cook them for 10 minutes, stirring occasionally.

4. Add bell pepper and zucchini to the tomato mass. We add vegetable oil.

5. After the zucchini give juice - simmer the vegetables for 40 - 60 minutes. 5 minutes before cooking, add chopped garlic.

6. Stir occasionally - gently so that our vegetable mixture does not turn into “porridge”. Pour in vinegar a couple of minutes before readiness. Let's taste it.

7. Cover with a lid, bring to a boil and remove from heat.

8. Pour into sterilized jars in a burning state and close for the winter. Under the lids (also sterilized) add 70% vinegar essence.

Since acetic acid evaporates during cooking, you need to add acetic 70% essence when rolling under the lid, then your preparation for the winter is guaranteed not to swell and will delight you with the wonderful and fragrant taste of zucchini in winter.

9. Turn over our jars, wrap and leave to cool completely.

10. Ready preservation can be stored even at room temperature.

Our preparation for the winter is ready! It turned out 4 jars that you see in the frame, the total volume of jars is about 2.5 liters.

Dietary squash preparation for the winter without roasting

Let's prepare a very healthy squash dietary caviar. We will cook in the sleeve, in the oven. Usually, this is how we cook chicken, duck, goose, adding various vegetables. But this method is also great for roasting vegetables. It turns out very tasty, fast and healthy. This preparation is perfect for a diet. In addition, this dish can be prepared both for the winter and not for the winter.

We will need:

• Zucchini - 2 pcs
• Carrots - 2-4 pieces
• Onion - 1 pc.
• Tomatoes - 2 pcs
• Vegetable oil - 2 tbsp. l
• Salt - to taste
• Acetic 70% essence under the lid - for 3 liters of finished caviar there is 1 tbsp. a spoon

How to cook delicious zucchini caviar without frying:

1. Cut the zucchini into rings.

2. We also chop the carrots.

3. Shred the onion.

4. Randomly chop the tomatoes.

5. We take a sleeve for baking. We tie on one side. And gradually put all the vegetables in the sleeve. We start with zucchini.

6. Add carrots, onions.

7. Put the tomatoes in the sleeve.

8. Pour in vegetable oil.

9. Also add salt. You can use any spices - to your taste!

10. We tie the sleeve on the other side, and gently mix everything. We put in the oven, preheated to 180 degrees for 1 hour.

11. Done! Carefully cut the sleeve so as not to burn yourself with steam.

With large volumes of preparations for the winter, we use a meat grinder, and then a submersible or stationary blender, so that the mass for squash caviar is homogeneous.

12. We shift our vegetables into a blender. We do not add the juice that stood out during the baking process.

13. Grind our baked vegetables.

14. If our vegetable mass turned out to be thick, then you can pour in the juice that turned out during the baking process.

16. If we are preparing for the winter, then put the vegetable mass in the oven, heated to 180 degrees, for 5 - 10 minutes or heat it in a saucepan or other convenient dish - boil for 5-10 minutes, until the desired density. And just like in previous recipes, we lay it out hot in sterilized jars. We cover with sterilized lids, after adding 70% vinegar essence under the lid. (For 3 liters of squash caviar - 1 tablespoon). We turn the jars over, wrap them under a blanket or towel, and leave to cool completely.

Well, if we cooked zucchini caviar not for the winter - we serve it to the table!

The most delicious zucchini caviar for the winter with mayonnaise

There are different recipes for zucchini caviar - with tomato paste or tomatoes, zucchini with onions, zucchini with carrots and onions. In this - we cook without carrots, with mayonnaise. Although I am not a supporter of mayonnaise, I could not resist the temptation and decided to try this homemade zucchini preparation for testing. Well, what can I tell you?.. Overseas squash caviar with mayonnaise turned out delicious!

It all depends on taste preferences. Probably - zucchini caviar according to any recipe turns out to be very tasty. :))

Ingredients for 2.5 liters of squash caviar:

• Zucchini - 3 kg
• Onion - 500 g
• Tomato paste - 150 g
• Mayonnaise - 200 g
• Vegetable oil - 8 tbsp. l
• Salt - 2 tbsp. l
• Sugar - 2 tbsp. l
• Ground black pepper - to taste
• Vinegar 9% - 1 tbsp. l
• Acetic 70% essence under the lid - for 3 liters of finished caviar - 1 tbsp

How to make the most delicious squash caviar with mayonnaise for the winter:

1. Grind zucchini and onions in a meat grinder.

2. Stew vegetables for 1 hour.

3. Pour in vegetable oil.

4. Add mayonnaise, tomato paste.

5. Put black ground pepper, salt, sugar.

6. Mix everything.

7. Boil caviar for 30 minutes over low heat, stirring constantly. A few minutes before the end of cooking, pour in 9% vinegar. Add vinegar to taste. Since it is already contained in mayonnaise, vinegar can be omitted.

8. Pour the finished zucchini caviar into jars. We sterilize jars and lids in advance. Add 70% vinegar essence under the lid. Rolling up for the winter.

We turn the jars over, wrap them in a warm blanket. Leave until cool.

We open a jar in winter - we eat to health!

Recipe for zucchini caviar through a meat grinder

Cooking with a meat grinder - incomparably speeds up the process of cooking squash caviar. We scroll all the vegetables through a meat grinder. And then simmer until cooked in a deep cauldron or pan. Vegetables can be sent to the meat grinder, both fried and raw.

Ingredients:

• Zucchini - 400 g
• Tomatoes - 100 g
• Carrots - 100 g
• Onion - 100 g
• Garlic - 2 cloves
• Vegetable oil - 2 tbsp. l
• Tomato paste - 2 tsp
• Salt - 2 tsp
• Ground black pepper - 0.5 tsp
• Acetic essence 70% under the lid - 1 tbsp. l. for 3 liters of squash caviar

1. We cut the skin of the tomato.

3. Peel and cut the tomato.

To make squash caviar an appetizing red color - we include carrots, tomatoes (or tomato paste) in the composition, you can add pumpkin, red or yellow bell peppers.

4. Cut the peeled young zucchini into pieces.

5. We also grind the onion.

6. Cut the peeled carrots into large rings.

7. Grind all vegetables through a meat grinder.

8. Add salt, pepper, tomato paste, vegetable oil.

Grind vegetables for zucchini caviar - before or after heat treatment, depending on the recipe. Zucchini with vegetables can be baked whole in the oven, and then mashed. And you can fry the chopped ingredients in a pan, and then combine and stew all our vegetables together.

9. Stew in a deep dish convenient for us for 40 minutes - 1 hour. You can use a multicooker. Let's taste it.

10. We lay out in sterilized jars. We cover with sterilized lids, dropping 70% vinegar essence under them. Rolling up for the winter. We turn the jars over, wrap them, leave to cool completely.

Stew zucchini caviar to the desired density, tenderness and softness - and only then roll it up for the winter.

Let's try squash caviar!

Serve with potatoes, fried meat or just black bread! And we clean the squash caviar in jars before winter. You can store even at room temperature.

Cooking zucchini caviar in a slow cooker (video)

The question - how to cook zucchini caviar, is especially important in summer and autumn, during the season of fresh vegetables. This can be done in a pan, in the oven, in a saucepan, a cauldron, a slow cooker and even a microwave. Consider how to cook zucchini caviar in a slow cooker. Such caviar is prepared practically without the addition of oil, which is especially appreciated by everyone who takes care of their health.

Canned squash caviar is stored from 0 to 20 degrees Celsius for no more than two years. But the open jar is stored for a short time - a few days in the refrigerator.

Of all the recipes that we have reviewed, it is possible to find one that will become a favorite. You can also come up with your own brand name. A large amount of squash caviar should be harvested for the winter according to proven recipes and preferably in different ways. :))

Zucchini is in perfect harmony with almost any vegetables, seasonings and spices. Therefore, any cook can show imagination, while practically not risking spoiling the taste of this original snack.

What can be compared with ordinary squash caviar? In the summer, here is somehow food and food ... and in winter, when a blizzard howls outside the window and meter-long snowdrifts like we have in Siberia, nothing more than a red sun in a plate! You look at it - summer is immediately remembered, bird chirping, bright multi-colored flowers, the smell of mowed grass, and you understand right away - there will also be a holiday on our street, and we also walk around with flags!

So, our task today is to cook red zucchini caviar, or maybe not very red, but easy to prepare and definitely tasty, so you will lick all your fingers.

The main component in this dish is, of course, zucchini, but everything else is according to our desire and discretion - the taste and color, as they say, to whom and what they like. There are many recipes, fly in and choose!

Despite the fact that ancient Mexico is still the birthplace of zucchini, all they knew how to do there was to click seeds from them. The Europeans, having brought them to themselves, guessed to fry and soar. Well, caviar is our original Russian invention! In the thirties of the last century, it appeared and was taken into service by the state, so much so that all the shelves in the shops were filled with it. But our hostesses, well done, learned how to make themselves and turned an ordinary snack into a true masterpiece, with many culinary delights. What I especially like about zucchini caviar is that zucchini go into it ripe, large and ripe.

Trace elements and vitamins in such a preparation are a whole carriage and a small cart, quite a bit of kilocalories, few sugars. Therefore, this product is suitable for everyone - ulcers and teetotalers, diabetics and those suffering from constipation, those who want to lose weight and those who do not mind gaining weight.

To prepare this wonderful dish for the winter, we don’t need so much, a stove, a thick-walled pan or a high roasting pan, a frying pan, ideally, a food processor is more powerful, but if not, we’ll get by with a meat grinder or even a hand grater, a sharper knife, and a little patience.

First, we will try simpler recipes, gradually complicating and supplementing them with new ingredients and techniques.

The most delicious caviar from zucchini for the winter - you will lick your fingers recipe

The most delicious is usually the simplest, this is an axiom! Then, when you get bored, you start to complicate and come up with something new. So let's start with a simple one.

• one zucchini, two kilograms in weight,
• five medium carrots
• bulbs also 5, large,
• glass of tomato paste
• a glass of vegetable oil
• salt, table spoon with top,
• half cup sugar
• vinegar essence teaspoon.

Wash vegetables, peel, dry on a towel.

We put the brazier on the fire, pour in a third of the oil and spread the carrots grated on a coarse grater to fry. Lightly fry and put in a separate container.

In the brazier, another third of the butter and zucchini, cut into cubes or also grated on a coarse grater. Lightly fry and in a container with carrots.

The next turn of the onion, cut into a large cube and the last third of the oil. Also light roast.

We cool and chop the whole mass with a knife in a food processor into dust, well, or crank it through a meat grinder with a fine grate a couple of times.

We put it in a large saucepan, add sugar, salt, tomato paste and simmer over low heat under a tight lid, stirring occasionally, for about an hour.

Ten minutes before readiness, enter vinegar essence.

Arrange immediately in sterile jars and roll up. turn over and under a fur coat. Until completely cool.

Cheap, tasty and healthy!

This recipe is one of my favorites. For its execution, we also need an oven.

• medium sized zucchini
• half a kilo of tomatoes
• sweet pepper yellow 6-8 pieces,
• carrots, two large,
• onion 4 pieces,
• two tablespoons of sugar
• salt two teaspoons with top,
• ground pepper, to taste.

Cooking.

1. Wash, peel and chop the vegetables, remove the seeds from the pepper.
2. All on a sheet and in the oven. Bake at 180 degrees until brownish burns appear.
3. Cool and chop into dust in a food processor or crank through a meat grinder.
4. Put in a large roasting pan, add oil, salt, sugar, ground pepper and simmer over very low heat for 30-40 minutes.
5. Arrange in sterile jars and roll up.
6. Cool upside down under a fur coat.

Be sure to store in the refrigerator or cold cellar. The recipe is without vinegar and lemon, which means that additional cold preservation is needed.

Zucchini caviar for the winter with mayonnaise and tomato paste - You will lick your fingers

For this recipe, young zucchini are taken in milky ripeness.

• five half-kilogram zucchini,
• five large onions
• good tomato paste half a glass,
• mayonnaise 200 gram pack,
• half a glass of sugar
• salt a tablespoon.

Cooking:

1. Wash the onion and zucchini, peel and dry on a towel.
2. Pass through a meat grinder with a fine grate.
3. Put the resulting mass in a brazier and simmer over the smallest fire for an hour.
4. Add all other ingredients, mix thoroughly and simmer for another hour.
5. We lay out immediately in sterile jars and roll up. Flip and cool under a fur coat.

The recipe is simple, just wait a long time until it is stewed. The result is very good. Delicious on fresh bread and with tea. You can thinly spread butter under caviar on bread.

Zucchini, carrots. tomatoes, onions and peppers in this appetizer are cut into small cubes or chopped on a coarse grater into cubes. Each vegetable, when properly processed, retains its unique taste.

Tomatoes must be blanched and the skin is removed from them. To do this, you need to make a superficial cross-shaped incision on the bottom of them and lower them into boiling water for a few seconds. Catch with a slotted spoon and remove the skin.

We take ripe vegetables, but elastic, otherwise it will not work to cut them beautifully.

• zucchini 1 kg,
• tomatoes 0.3 kg,
• sweet pepper 3pcs,
• onion 0.3 kg,
• pepper 0.2 kg,
• carrots 0.3 kg,
• garlic 1 head,
• a little greens - parsley, dill, basil,
• salt a tablespoon.

Cooking:

1. Wash, peel and cut vegetables, all separately.
2. Fry the onion with chopped garlic in a roasting pan until golden brown, and add the carrots. Lightly fry everything.
3. Add tomatoes and peppers and simmer until half cooked for about 10 minutes.
4. Add zucchini, greens, finely chopped, salt and simmer until fully cooked for 40 minutes over low heat, stirring gently.
5. We spread it in sterile jars, roll it up, turn it over and under a fur coat.

Very tasty and flavorful appetizer!

Snack for the winter - zucchini caviar with tomatoes and peppers

Prepared in one go and eaten in one go too! On a piece of bread and with any dish for a bite.

• zucchini 2 kg,
• onions, tomatoes, carrots, peppers per kilogram,
• salt 2 tablespoons with a small top,
• sugar glass,
• vegetable oil glass,
• vinegar essence one tablespoon.

Cooking:

1. Wash and peel the vegetables and remove the seeds from the peppers.
2. Chop zucchini, peppers, carrots, onions in a food processor into small crumbs and put in a large cauldron.
3. Grind the tomatoes in the same place into a homogeneous puree. Pour into a cauldron.
4. When it boils, reduce the heat to a small one and add vegetable oil, sugar and salt to the mixture.
5. Simmer for an hour and a half, allowing the water to evaporate.
6. Ten minutes before readiness, we introduce vinegar essence.
7. We lay out the banks and roll up. Turn over and under a fur coat.

In winter, relatives and friends will appreciate it with a bang!

How to cook delicious zucchini caviar in a Redmond slow cooker simply and quickly

The multicooker is good because it will not burn, even if we are sitting in Odnoklassniki at that time. Too bad it's small.

• zucchini per kilogram
• 1 large carrot,
• garlic 5 cloves,
• vegetable oil half a glass,
• bow 2pcs,
• tomato paste 3 tablespoons,
• sugar 2 tablespoons,
• pepper to taste
• salt 1 tablespoon.

Cooking.

Wash everything thoroughly, clean, dry on a towel. Chop the vegetables in a food processor and place in a bowl. Add the rest of the ingredients and mix. Set the extinguishing mode and simmer for an hour and a half. Divide immediately into sterile jars and roll up. Turn over and leave to cool under a fur coat.

Bon appetit in winter!

A simple recipe for caviar from zucchini through a meat grinder - Video

A very simple and quick recipe. With which even a novice housewife will cope. With bell pepper, tomato paste, garlic, red pepper and vinegar. Grind all the ingredients through a meat grinder.

It turns out excellent caviar - a great snack for the winter!

A few more recipes for harvesting for the winter - you will definitely like it:

1. Pickles

Caviar from zucchini, as in childhood - you will lick your fingers

Of course, this recipe will take a lot of time, but it's worth it!

• one and a half glasses of vegetable oil, we measure it right away and this is a nome for everything - for frying separately and the rest in a common pan,
• peeled zucchini 3 kg,
• onions and carrots peeled per kilogram,
• garlic head,
• one and a half tablespoons of sugar salt,
• 2 heaping tablespoons of tomato paste,
• A teaspoon of vinegar essence.

Cooking:

1. Wash, clean, weigh everything.
2. Vegetables, except for garlic, are separately passed through a meat grinder and sautéed in a pan with the addition of sunflower oil. Saute means to lightly fry until translucent and softened. No burns and brown crusts!
3. Beat them separately in a food processor until you get a homogeneous fluffy mass.
4. Pour everything into a common saucepan, knead and set to simmer under a tightly closed lid over low heat for about forty minutes.
5. We put the rest of the oil, salt, sugar, tomato paste, vinegar in a saucepan and mix thoroughly.
6. We spread the garlic, crushed through a press. Stir and simmer for another 15-20 minutes.
7. We cork the finished caviar without delay into sterile jars, turn it over and cool under a fur coat.

Here it turns out exactly what we ate in childhood from tin cans - the recipe You will lick your fingers!

Recipe without sterilization for the winter

This recipe with the addition of citric acid is for those who do not like vinegar at all.

• zucchini two kilos,
• carrot. sweet peppers, tomatoes and onions per pound,
• 4 garlic cloves,
• half a glass of vegetable oil,
• a quarter teaspoon of lemon, pre-soaked in two tablespoons of water,
• sugar two tablespoons
• salt a tablespoon.

Cooking:

1. Vegetables are washed and peeled, passed separately through a meat grinder.
2. Vegetable oil is poured into the cauldron and the onion is fried first until golden brown.
3. Tomatoes are laid out and fried along with onions.
4. All other vegetables are added, and the mass is brought to a boil.
5. Add the rest of the ingredients except lemon and garlic and simmer for 50 minutes.
6. We introduce lemon and garlic, mix thoroughly and simmer for another ten minutes.
7. Well, as always - immediately in sterile jars, roll up, turn over and under a fur coat.

Quite edible and delicious!

Zucchini caviar for the winter with garlic and green apples - recipe You will lick your fingers

And green apples... A little extravagance in the end doesn't hurt.

• two medium zucchini
• 4 large tomatoes,
• apples 3 pieces,
• a couple of carrots
• 2 bulbs
• vegetable oil half a cup,
• ground black pepper to taste,
• table spoon salt
• small bunch of parsley
• half a teaspoon of vinegar essence.

Cooking:

1. Wash, clean, remove seeds.
2. Everything and greens too, crank through a meat grinder and put in a cauldron.
3. Mix with the rest of the products and simmer for an hour.
4. Immediately cork in sterile jars and set to cool upside down under a fur coat.

Delicate and spicy, a little unusual!

How to cook the most delicious zucchini caviar for the winter: tips and rules

There are no special secrets in cooking zucchini caviar, because no matter how you do it, it will still be delicious!

And there are only two rules:

1. We sterilize jars and lids in advance, because you need to lay out immediately when ready.
2. The less preservatives in the form of vinegar or lemon, the longer the heat treatment.

Bon appetit and great achievements in the kitchen!