Squash caviar cooking recipes. Zucchini caviar with bell pepper Zucchini caviar with parsley for the winter

19.03.2024 Soups

How to do without your favorite squash caviar? We make preparations for the winter using the best recipes from our selection - squash caviar with bell pepper for the winter!

The preparation is prepared from zucchini with tomatoes, sweet peppers, carrots, onions and garlic. The same caviar recipe can be used not only for zucchini, but for squash, lagenaria, and eggplant.

If you want spicier caviar, you can reduce the amount of sugar by 50 g and add more vinegar by 50 g.

And one more thing: if you want it more oily, you can add another 200 g of vegetable oil. You will get about 10 jars of 0.5 liters each.

Young zucchini – 2 kg
Bell pepper – 1 kg
Carrots – 1 kg
Red tomatoes – 1 kg
Onion – 500 g
Vegetable oil - 500 g
Garlic – 300 g
Sugar - 150 g
Salt - 70 g
Vinegar 6 percent - 50 g
Parsley - 2-3 bunches
Hot pepper (optional) - 1 pod (to taste)

Wash the zucchini, cut off the tails, grate on a medium grater. If the zucchini turns out to be very juicy, you can lightly squeeze out the juice.

Peel the carrots, wash them, grate them on a medium grater (all separately!).

Peel, wash and chop the onion very finely.

Wash the pepper, remove seeds, cut into 8-10 pieces lengthwise and crosswise, cut into small strips.

Rinse the greens thoroughly.

Wash the tomatoes, cut into pieces.

Peel the garlic.

Grind tomatoes, garlic and herbs (all together).

Pour oil (500 ml) into a container (enamel pan, saucepan), heat it, lower the onion and sauté for 10 minutes, stirring, over medium heat.

And then lower the carrots, stir and sauté for another 10 minutes, stirring.

Pour salt, sugar, vinegar into the tomatoes with garlic and herbs, stir.

Then pour the tomato sauce into the sauteed onions and carrots, stir well and let it boil.

Then add the zucchini and bell pepper.

Mix all vegetables well and bring to a boil.

Boil the caviar over medium heat for 50-60 minutes, stirring. If desired, you can add 1 tablespoon of suneli hops and 1 teaspoon of allspice at the end of cooking.

Place the tin lids in a saucepan, add water, and bring to a boil. Boil for 1 minute.

Wash the jars with soda. Sterilize in the microwave for 2 minutes (or place in a saucepan with cold water, bring to a boil, boil for 5 minutes).

Pack the finished caviar into jars.

Cover the eggs with tin lids.

Then turn the lids down and cover for 30 minutes if desired.

Then cool and take to a cold room. Caviar with pepper is ready.

Bon appetit!

Recipe 2, step by step: squash caviar with pepper for the winter

How delicious it is to spread squash caviar on a slice of fresh bread... If you agree with me, then you simply must prepare squash caviar with bell pepper for the winter, which will be a wonderful addition to both first and second courses. A step-by-step recipe for preparing squash caviar with bell pepper for the winter with photographs will allow you to easily acquire this wonderful winter preparation.

Zucchini 1 kg
1 large bell pepper (or two smaller ones)
Garlic 30 g
Tomato paste 160 g
Vegetable oil 85 g
Vinegar 9% 0.5 tbsp. l
Sugar 2 tbsp. l
Salt 1 tbsp. l
Ground red pepper one pinch

Wash the lettuce peppers and remove seeds. Peel the garlic. Wash the zucchini and cut into 6-8 pieces.

Pass bell peppers and zucchini through a meat grinder. Next, add salt, sugar and a pinch of ground red pepper.

Add tomato paste and vegetable oil.

Mix the resulting mixture well and pour into a thick-bottomed pan or kettle.

Place the pan on low heat and simmer, stirring occasionally, under the lid for 30 minutes after boiling.

Wash and sterilize the jars over steam for 10 minutes. Boil the lids for 3-5 minutes.

Pour the caviar into clean, sterile jars.

We roll up the jars, turn them over onto the lids and wrap them up. Winter will be delicious!

Recipe 3: squash caviar with bell pepper for the winter

Zucchini - 3 kg (peeled and seeds removed)
Sweet bell pepper - 8-10 pcs.
Sugar - 0.5 cups
Coarse salt - 2 tbsp. spoon
Tomato paste - 400 gr.
Vegetable oil - 400 gr.
Garlic - 100 gr.
Acetic acid 70% - 1 tbsp. spoon
Hot hot pepper - to taste

Wash all the vegetables, peel and cut them as convenient for us, for a meat grinder.

Pass the chopped zucchini through a meat grinder.

We also pass the chopped bell pepper through a meat grinder. You can take pepper of any color. We took red to make the caviar a brighter color.

Immediately after the pepper, scroll through the garlic.

Mix all the ingredients in the pan in which we will cook them.

Season the zucchini with tomato paste and vegetable oil, 400 g each.

Add half a glass of sugar and two tablespoons of salt. Mix everything thoroughly.

Place the pan on the stove over medium heat, bring to a boil, stirring occasionally, reduce the heat to low, cover with a lid and cook for another 1 hour. Don't forget to stir periodically. Approach the stove at least every 5 minutes.

5 minutes before the end of cooking, pour a tablespoon of 70% vinegar into the pan. Mix everything well and let it cook. If you like it spicy, you can add very finely chopped hot pepper.

When the caviar is cooked, immediately pour it into sterilized jars. Place the jars either on something wooden or on a towel. so that they do not come into contact with the cold surface of the table.

Close the jars with sterilized lids. Cover the jars with something warm, a towel, an old blanket and leave until completely cool. After this, we send it to the pantry for permanent storage.

OK it's all over Now. Our squash caviar is ready for the winter. The caviar turned out to be aromatic, the color is closer to red. This is due to the fact that we used red pepper and tomato paste. But of course we will try it right away. I hope you left some for testing. Bon appetit!

Recipe 4: squash caviar with peppers and tomatoes (with photo)

Let's look at this recipe step by step, with photos. To prepare this zucchini caviar, tomatoes and bell peppers are used. Particular attention should be paid to the taste and freshness of each product, since the taste of our caviar directly depends on this. Therefore, you need to choose only high-quality ingredients.

zucchini – 1 kg (preferably young ones – 4 pieces),
tomatoes – 250-300 g (2-3 pcs or 80 g of tomato paste),
red bell pepper – 300 g (2-3 pcs),
carrots – 200 g (2-3 pcs),
onion – 150 g (1-2 pcs),
garlic – 3 cloves,
sugar – 1 – 1.5 tbsp. l.,
salt – 2 tsp,
citric acid - a third of one tsp. (it is better to dilute in a tablespoon of water) or vinegar 9% - 1 teaspoon,
olive oil or other refined vegetable oil for sauteing,
ground black pepper - to taste,
vinegar 70% - a few drops under the lid when rolling up the jars.

The main component is zucchini. It is advisable to take young ones. If the zucchini is overripe, remove the core; if the zucchini is young, the seeds can be left. Peel and stem, divide in half and cut into cubes. You don't have to remove the peel from young zucchini.

Tomatoes are also a very important component; they must be ripe, tasty and unspoiled. We need to peel the tomatoes, to do this we make a cross-shaped cut on top, put them in boiling water for 1 minute and transfer them to cold water.

Now you can easily remove the skin and peel the core.

Cut the tomatoes into cubes.

You also need to remove the skin from the pepper, but the boiling water method will not work here.

There are several ways to remove the skin from peppers.

Bake the peppers in the oven, placing them in a baking bag for 5 minutes. Then you can easily remove the skin with your hands.
Burn the pepper over a fire or directly on a gas burner until black, and scrape off the skin with a knife.
Peel with a vegetable peeler.

Remove the core from the pepper.

Cut the pepper into cubes. Peel the carrots with a vegetable peeler or knife and cut into cubes. Cut the onion into cubes. Finely chop the garlic.

All ingredients need to be sauteed separately in a small amount of vegetable oil for several minutes (sauté - fry over low heat in oil or other fat).

This is done so that each ingredient reveals its taste and aroma. Don't forget to stir constantly.

Let's simmer for a few minutes, everything will have time to give off flavor. We will put all the ingredients in one deep pan.

Saute the zucchini.

Saute the carrots.

We do the same with peppers, tomatoes, garlic and onions. Onions and garlic can be fried together.

We connect all the components together. Add sugar (if you don’t want to add sugar, you can add more carrots, they are sweet), salt, black pepper, a teaspoon of citric acid to taste, depending on what kind of caviar we want to get.

Mix everything, cover with a lid, and simmer for at least 40 minutes.

Stir several times during the process to ensure nothing burns.

Next, it’s time to make one mass from our ingredients. This can be done using an immersed blender, right in the container in which we simmered. You can put it in a regular blender, but do not use a meat grinder, the taste will not be the same. Don't forget that our vegetables are hot, don't get burned!

Almost finished caviar needs to be boiled to the desired consistency. Check the taste and add spices. Ready!

We roll the squash caviar into sterilized jars to store for the winter. Or we put it in ordinary jars if we want to try it in the near future, but it is advisable to let it brew for at least one day, so it will become tastier.

Recipe 5: squash caviar with sweet pepper and tomato paste

Recipe for squash caviar with bell pepper, very good. The caviar turns out moderately hot, tender and spicy.

zucchini - 3 kg
onion - 1 kg
sweet bell pepper - 1 kg
tomatoes - 1 kg
tomato paste - 3 tbsp. spoons
salt - 2 tbsp. spoons
sugar - 1 tbsp. spoon
spices (paprika, ground red pepper) - to taste
vinegar 9% - 3 tbsp. spoons

Pass the pepper and onion through a meat grinder, add sunflower oil, simmer for 10 minutes.

Add the zucchini minced and simmer for another 10 minutes.

Grind the tomatoes and garlic in a blender (or through a meat grinder).

Add tomato paste, salt, sugar and spices to the resulting tomato mass.

Add the tomato mixture with spices to the stewed vegetables and simmer for 10 minutes.

Turn off the stove, add vinegar, stir and place the hot caviar into sterile jars, roll up the lids and remove to cool slowly.

Recipe 6: squash caviar with carrots and peppers in the sleeve

zucchini - 2-3 pcs.
carrots - 2 pcs.
bell pepper - 2 pcs.
tomatoes - 2 pcs.
onion - 2 pcs.
garlic - 2 cloves
salt - 1 tbsp. l.
sugar - 2 tsp.
vegetable oil - 3 tbsp. l.

Preparing this caviar is very simple. We don’t bother and cut all the vegetables randomly, maybe into large pieces.

Chop the onion.

Roughly chop bell peppers and carrots.

Coarsely chop the tomatoes and garlic.

All that remains is to cut the zucchini into pieces.

Now put all the chopped vegetables in a baking sleeve, add salt, add sugar and pour in vegetable oil.

We tie the sleeve, shake it a little to mix the vegetables and put it in the oven. Bake for about 1 hour at 180 degrees.

We take out the vegetables after baking, add salt and pepper if necessary. If there is too much juice, then drain the excess. Using a blender, puree the vegetables until smooth.

Place the caviar in sterilized jars and roll up.

Recipe 7: squash caviar with pepper - preparation for the winter

Caviar can be prepared from both young zucchini and overripe ones. From such zucchini it is necessary to remove the core with hard seeds. From the specified amount of products, approximately 3.5 - 4 liters of caviar are obtained. The weight of vegetables is indicated in peeled form.

Zucchini 1.5 kilograms
Carrots 0.5 kilograms
Onions 0.5 kilograms
Red sweet pepper (capsicum) 3 pieces
Sugar 2 tablespoons
Salt 0.5 tablespoon
Vinegar 9% 1 tablespoon
Black pepper (ground) 1 teaspoon
Sunflower oil 1 cup
Tomatoes (tomatoes) 600 grams
Water 0.5 tablespoon

Rinse the zucchini, remove the skin and, if necessary, the inside with seeds. Finely chop.

Place the zucchini in a large saucepan. Pour in half a glass of water. Bring to a boil and without a lid, stirring occasionally, evaporate for 2-3 hours (!). Long-term heat treatment allows you to get rid of excess moisture and reduce the “explosiveness” of squash caviar, which is famous for its increased ability to explode.

Add chopped peeled carrots to the well-evaporated zucchini.

Also add chopped, peeled sweet peppers, onions and tomatoes (in this case, the “centres” left over from sun-dried tomatoes were used).

Without covering with a lid, simmer the vegetables for at least 40 minutes, the bubbling should be of medium intensity. Stir the vegetables periodically. When the carrots are soft, add salt, sugar and ground black pepper.

Using an immersion blender, grind the vegetables into a homogeneous mass. Tomato seeds are difficult to thoroughly grind, so you may occasionally find them. Add sunflower oil to almost finished caviar. Put it on the fire and start heating it again, stirring until the oil “dissolves”. Then pour in the vinegar.

The caviar should be on the verge of boiling, pour the hot caviar into sterile jars and roll up. Cover with a wool blanket. Keep until completely cool.

Recipe 8, simple: squash caviar with bell pepper

I combined zucchini with aromatic bell pepper, which is very rich in vitamins, minerals and has a very low calorie content. The peppers should be fresh and crispy for cooking. Any variety can be used. The cooking process is simple, the preparation time is about 1-1.3 hours. This amount of ingredients will make a 0.5 liter jar. So, let's begin the most exciting process.

Zucchini 2 pieces
Bell pepper 2 pieces
Garlic 3 cloves
1 carrot
Onions 2 pieces
Tomato paste 3 tablespoons
Table salt to your taste
Ground black pepper to taste
Refined vegetable oil 3 tablespoons

Wash the vegetables thoroughly under running water. Dry with a paper towel. Grate the zucchini on a coarse grater. I don't peel the skin. Peel and grate the carrots in the same way. Chop the pepper into strips. Cut the garlic into slices. Place all the ingredients in a container with a thick bottom and put on fire. Bring to a boil and reduce heat to low. Simmer for about 40-60 minutes.

In a frying pan with heated sunflower oil, fry the onion, cut into half rings, until light golden brown. Add fried onions and tomato paste to the squash mixture and mix.

Place the hot mixture in a food processor and process until smooth.

Return the squash caviar to the pan, add salt and ground black pepper to taste. Bring to a boil and simmer for another 15-20 minutes.

After this time, our delicious zucchini caviar with sweet pepper is ready. Cool, transfer to a suitable container and store in the refrigerator. This kind of caviar doesn’t last long in my refrigerator; I have to cook it very often. Cook with pleasure and bon appetit!

Recipe 9: caviar from zucchini and sweet pepper (step-by-step photos)

I offer a delicious and uncomplicated recipe, without mayonnaise, exclusively with vegetables. If you do not preserve the caviar, do not add vinegar, but if you are preparing it for future use, you will have to add a little vinegar so that the jars are well preserved. You can eat this caviar straight from the jar with a spoon, it is so tasty and incredibly appetizing.

young zucchini – 500 gr.,
sweet pepper – 1 pc.,
onion – 150 gr.,
carrots – 100 gr.,
vegetable oil – 50 ml.,
salt – 1 tsp,
tomato paste – 2 tbsp.,
sugar – 1 tsp,
paprika – ½ tsp,
garlic – 2 cloves,
ground black pepper – 1/3 tsp,
vinegar – 1 tsp.

The first step is to wash and peel all the vegetables, dry them and prepare them for cutting. Choose young zucchini so that there are no coarse seeds; otherwise, they need to be scraped out and thrown away; also, the skins of later zucchini need to be removed. Simply cut young zucchini into small cubes. Transfer the slices to a thick-walled pan in which you can cook vegetables without oil or water. Send the zucchini to the fire, covered. Simmer the zucchini for 10 minutes until soft.

Separately, grate the carrots, chop the onion in the usual way and cut the sweet pepper into strips. Fry the ingredients in vegetable oil.

After a while the zucchini became soft.

Add browned vegetables from the pan.

Using a blender or meat grinder, grind the zucchini and fry into a homogeneous mass.

Add tomato paste, pressed garlic, paprika, pepper, salt and sugar to the zucchini-vegetable mixture. Return to the stove and cook the caviar for another ten minutes, stirring occasionally.

At the end, add vinegar and take a sample, adding salt if necessary. Boil for a couple of minutes and remove from the stove.

Pack hot caviar into sterile jars and roll up immediately. Cool upside down, covering the jars with a blanket and leaving for a day. Afterwards, transfer the caviar to the pantry and store until winter.

Recipe 10: caviar with carrots and zucchini spices

Squash caviar is a tasty and healthy snack. But buying caviar in a store is unprofitable and scary :) It is unknown how it is prepared... We still somehow trusted the Soviet food industry. And now it’s scary to buy groceries. And there’s no need, because the recipe for squash caviar is very simple. It can also be prepared at home.

Good afternoon friends!

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

When the “piglets in the garden beds” (that’s what one friend of mine calls zucchini) ripen, my husband says it’s time to make soldier’s jam. When he served in the army, and he wanted something tasty, they spread a thick layer of caviar on bread and devoured it on both cheeks. He doesn’t like zucchini because it lacks a distinct taste, but he loves caviar, which is why I try to prepare more of it, because this is the best way to preserve the vegetable for the winter.

This low-calorie product (98 kcal per 100 grams) is quickly absorbed by the body, so it is included in health-improving diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls of blood vessels, reduces cholesterol levels, and stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and stay healthy!

The difference in the ratio of ingredients and cooking technology gives a lot of different cooking recipes, just like. The ingredients are baked in the oven, fried or stewed in a cauldron. Can be cooked in a slow cooker and in a saucepan with a thick bottom. Vegetables can be prepared in different ways: minced, pureed in a blender, or cooked in pieces.

The best recipe for squash caviar for the winter

Ingredients:

zucchini - 1 kg
carrots - 300 gr.
onion - 300 gr.
garlic - 1 medium head
tomatoes - 300 gr.
sunflower oil - 1/2 tbsp.
tomato paste - 1/2 tbsp. l.
vinegar - 1/4 tbsp.
salt - 1 tbsp. l. no slide
sugar - 1-2 tbsp. l.

Preparation:

To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables.

We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last.

Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes.

Cut the carrots lengthwise into four parts, then cut into small cubes. Place in a saucepan in slightly hot oil.

Cut the onion and garlic into small cubes and place in a saucepan.

Cut the young zucchini into cubes along with the juicy skin. If you find an “old” one, remove the seeds with a spoon.

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

Place chopped zucchini on top.

Next come peeled and chopped tomatoes. As you noticed, we did not intentionally add salt. It gives a large amount of liquid, which we do not need at all.

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

Grind the vegetables in a blender until puree. We got it with a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness.

Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness.

Place hot in prepared sterilized jars. Cover with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool. Now spread it on a piece of black bread and eat it with pleasure. Bon appetit!

A simple recipe for squash caviar through a meat grinder

Even a young housewife can handle this quick recipe. All that remains is to maintain the ratio of products. Everything is very simple and fast.

Ingredients:

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

Squash caviar in pieces for the winter - the recipe is finger-licking good

You can’t buy this kind of caviar in a store; you can only prepare it with your own hands at home.

Ingredients:

We choose the most ripe, juicy and fresh vegetables.

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

Preparation:

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

Peel the juicy zucchini from seeds and cut into pieces.
Then chop the carrots, onions and garlic.
We make cuts on the tomatoes, lower them into boiling water for 10 seconds, and then immediately into cold water, easily remove the peel. Let's cut it.
Fry the carrots in a frying pan, add the onion and garlic and fry for another 2 minutes.
Add tomatoes, salt and simmer for 10 minutes.
Place zucchini on top, add chopped herbs, bay leaf, salt and pepper. Simmer until fully cooked.
Place while hot into jars and seal.

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

We roll it hot into sterilized jars and store it in a dark and cool room.

Cool part of the caviar and take a sample. We took ordinary ingredients, combined their flavors, and we came up with a great, very, very tasty, finger-licking dish.

Squash caviar according to GOST, as in the store

In Soviet times, squash caviar was sold, prepared according to GOST. When people talk about it, it’s the famous one that comes to mind, the store-bought one, tasty and aromatic, with a rich orange color.

It cost a penny, but was very tasty. It was manufactured according to a single standard with strict adherence to technology. The recipe for such caviar is perfect for preparing it for the winter.

Ingredients:

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

Preparation:

We thoroughly wash and peel the zucchini, cut into small cubes 1x1 cm.
Fry them in a frying pan until lightly browned.
We also chop the onion.
Grate the carrots and parsley root on a coarse grater.
Transfer the fried zucchini to a plate.
Fry the remaining vegetables until they become soft.
Then we combine everything together and grind with a blender until completely homogeneous.
After this, simmer the mixture for 20 minutes and bring it to the desired thickness.
Grind the peppercorns in a mortar and add to the caviar, add salt and sugar.
Add tomato paste, mix well again using a blender and simmer for 5 minutes. The tomato will add a beautiful color and enhance the taste of the product.
Place in sterilized jars and seal for the winter. We store it in the cellar.

Delicious recipe for squash caviar with mayonnaise and tomato paste

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

Ingredients:

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

Preparation:

We take the ripest and freshest vegetables, wash, peel and cut. You can cut them however you like, as we will later turn them into puree.

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

Grind young, juicy onions in a blender until smooth.

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

Mix everything using a blender, put on low heat and simmer for 15-20 minutes.

Bring to a certain consistency and desired thickness.

Place while hot into prepared jars. It is better to take them in small volumes, for one time. I opened the jar and ate it right away, without leaving it for later.

Squash caviar for the winter in a slow cooker

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

We welcome any vegetables with a bang in winter. Especially those that are part of various preserves. Squash caviar is a unique vegetable mixture. After all, you can add a variety of vegetables and seasonings to zucchini! Don't believe me? Then let's experiment. Let's get started.

To get different tastes, we and let's experiment Today. After all, there are many recipes, as well as methods for preparing caviar and ingredients. And on bread, and as a side dish, and as addition to side dishes - just perfect!

So, let's stock up on zucchini, eggplant, garlic, sweet and bitter peppers, carrots, apples, onions, etc. (even mayonnaise!). Get an amazing range of flavors and colors . The main thing in this process is to boil the caviar without letting it burn, sometimes add some ingredients to taste, and don’t be afraid experiment , adding something different each time and new ingredients. Are we ready?

6 recipes for squash caviar with vinegar

Recipe No. 1, squash caviar with carrots, tomatoes and bell peppers

What is needed to prepare the dish?

Zucchini – 1 kilogram
Carrots – 250 grams
Bell pepper – 250 grams
Onions – 2-3 pieces
Garlic – 2-3 cloves
Tomatoes – 300 grams
Sugar - 1 teaspoon
Salt and ground pepper - to taste
Sunflower oil – half a glass
Vinegar – 1 tablespoon

Preparing the product at home

Carefully cut the washed and peeled vegetables into slices and then grind them in a meat grinder. Chop the onion and lightly fry in a cauldron.

Step 1. Fry the onions

Place all the ground vegetables here and simmer, stirring with a spoon, until the moisture has evaporated. Salt, sugar, pepper, add chopped garlic.

Step 2. Chop the garlic

After mixing everything, simmer for about 20 minutes. Add vinegar, mix well with the mixture and put into jars that have been sterilized in advance. Such preservation does not require pasteurization.

Step 3. Roll up the jars with lids

Having rolled up the lids, put the jars upside down, cover them with something warm, and so on until it cools down.

Recipe No. 2, with onions and herbs

Zucchini – 1 kilogram
Onion – 1 pc.
Vinegar - 10 ml
Salt and sugar - to taste (15 g each)
Garlic – 4-5 cloves
Ground pepper - to taste
Parsley and dill - to taste
Sunflower oil – 1 cup

Cooking a delicious meal

If the zucchini is young, you don’t have to peel it, but after washing it, cut it thinly into circles and fry it in sunflower oil (having it hot beforehand). In the same way, fry the finely chopped onion, then the greens (lightly). Add salt to the garlic to grind them together - you get a kind of paste. Then grind all the vegetables in a meat grinder and add salt and garlic, sugar, pepper, water and vinegar.

Having mixed everything, put the mixture into jars and sterilize. An hour and 15 minutes will go for half-liter jars, and an hour and a half for liter jars. Screw on the lids and cover warm.

Recipe No. 3, squash caviar with bell pepper

What is needed for cooking?

Zucchini – 2.5 kilograms
Onion – 500 grams
Bell pepper – 2-3 pcs.
Carrots – 500 grams
Garlic – 3-4 cloves
Tomatoes – 500 grams
Vinegar – 1 tablespoon
Salt – 1 tablespoon
Sugar – 1.5 tablespoon
Sunflower oil – glass
Peppercorns - 5-7 pieces

Doing the workpiece correctly

Of all the vegetables, only grate three carrots and chop the onion finely. And the rest goes through a meat grinder.

Fry the carrots and onions in oil, then add all the grated vegetables to them. Then add spices, salt, sugar, and simmer the mixture over low heat. It will take at least two hours to cook. Don't forget to stir regularly, otherwise the caviar will burn. At the very end, about 10 minutes before it’s ready, add the peppercorns, add vinegar before closing the jars, stir and boil. Let's transfer the caviar into jars and sterilize them as usual.

Recipe No. 4 squash caviar with herbs

Products for procurement

Zucchini – 2 pieces
Onions – 1-2 pieces
Carrots – 100 grams
Garlic – 2-3 cloves
Dill and parsley - 1 bunch each
Khmeli-suneli - to taste
Vinegar – 1 teaspoon
Spices (ground red pepper, paprika) - to taste
Salt - to taste
Sunflower oil – half a glass

Small cooking instructions

Place finely chopped onion and grated carrots into hot oil. Let them fry. Cut the zucchini into small cubes, add a little salt - the juice should come out.

After squeezing the zucchini a little later, we add them to the onions and carrots. Simmer, stirring constantly. Half an hour before it’s ready, chop the greens finely, put the spices and chopped garlic in a cauldron. Stir and simmer for another 30 minutes. At the very end, add vinegar, mix everything and roll up as we always do. If you are going to eat this right away, you can add walnuts.

Recipe No. 5, squash caviar with eggplant and other vegetables

Ingredients for cooking

Zucchini – 500 grams
Eggplant 300 grams
Carrots – 1 piece
Onion – 300 grams
Bell pepper – 2 pieces
Garlic – 5 cloves
Tomatoes – 300 grams
Salt and pepper - to taste
Vinegar – 1 teaspoon
Sunflower oil – 0.5 cup

Let's prepare the recipe according to the recipe!

We wash all the vegetables, peel them - from the husks, seeds and stalks. First, let's mince zucchini, eggplant and bell pepper.

Then finely chop the onion and heat the vessel in which everything will be cooked. Pour oil here and fry the onion until golden brown, then add the carrots minced in a meat grinder. When everything is ready, put all the ground vegetables in a bowl and, bringing to a boil, simmer for an hour. At the end, about 10 minutes before turning off, add crushed garlic, minced tomatoes in a meat grinder, add salt and pepper to taste and pour in vinegar. Pour the caviar into jars and seal, covering with a warm blanket for 5-6 hours.

Recipe No. 6, squash caviar with mayonnaise

What is included in the preparation?

Zucchini – 6 pieces
Onion – 1 kilogram
Tomato paste – 350 grams
Mayonnaise – 250 grams
Sugar – 200 grams
Vinegar – 200 ml
Garlic - 2 heads
Salt - 3 tablespoons
Ground black pepper – 1 teaspoon

Prepare delicious preparations wisely!

I’ll say right away that the recipe is for risky experimenters, so first make a small portion for testing, and for those who are in good health! Grind all the vegetables in a meat grinder and pour the mixture into a cauldron. Here we will add vinegar with sugar, oil, tomato paste and salt. Mix everything and cook for two and a half hours until reduced. The main thing is not to let it burn, so stir the mixture often. Half an hour before it’s ready, add crushed garlic, mayonnaise, pepper, mix and pack into sterilized jars. Roll up the lids.

5 best recipes for squash caviar without vinegar for the winter!

Recipe No. 1, squash caviar with celery root

Ingredients for cooking

Zucchini - kilogram
Carrots – 1 piece
Onion – 1 piece
Celery – 50 grams
Tomatoes – 500 grams
Spices and salt with sugar - to taste
Sunflower oil - half a glass

We preserve the preparation for the winter with love!

After cutting the zucchini into slices, place them in hot sunflower oil. After cooling, grind in a meat grinder. Then finely chop the onion, carrot and celery root. Fry each ingredient separately. Grind the tomatoes, add the mixture to the ground zucchini, mixed with the rest of the ingredients.

Mix and add sugar, salt, spices, simmer over low heat, stirring. When all the moisture has evaporated, put it hot in sterilized jars, and then sterilize half-liter jars for half an hour, and sterilize liter jars ten minutes longer. Screw on the lids.

Recipe No. 2, squash caviar with tomato sauce

Products needed for cooking

Zucchini - 3 kilograms
Onions – 3-4 pieces
Tomato paste - 300 grams
Garlic – 4-5 cloves
Salt – 1-1.5 tablespoons
Ground black pepper - to taste

Putting winter preparations to good use

After cutting the zucchini and onions, fry them, but each separately.

Then, after grinding it all in a meat grinder, add salt and pepper, add finely chopped garlic and tomato paste. Bring to a boil and place hot in sterilized jars, covering with lids. Then we put the jars in a pan with hot water and sterilize them. Liter jars are sterilized for an hour and a half, and only then rolled up. It would be nice to cover them with something warm, and let them sit until the morning, and only then send them to the shelves.

Recipe No. 3, squash caviar with carrots

What do you need to prepare the dish?

Zucchini – 1 kilogram
Carrots – 300 grams
Hot pepper – 1 piece
Garlic – 4 cloves
Onions – 2 pieces
Sunflower oil - 8 tablespoons
Salt - to taste

Cooking a dish with a detailed description

Wash all vegetables thoroughly. Peel the onion, garlic, pepper and carrots.

Finely chop the zucchini - first lengthwise, then into cubes. Carrots are cut into circles. Garlic and onion are finely chopped. Grind the hot pepper separately. Mix all the vegetables, put them in a frying pan, add salt and add oil, then water (literally a little bit). Simmer for half an hour until the vegetables are soft. Then pass the mixture through a sieve and place it in a frying pan. Let the mixture simmer for another five minutes, remembering to stir. All we have to do is package the caviar in sterilized jars and, covering them with lids, sterilize them for half an hour. And only then tighten the caps with a key.

Recipe No. 4, squash caviar with apples, carrots, peppers and tomatoes

Ingredients for cooking

Zucchini – 1.5 kilograms
Tomatoes – 1.5 kilograms
Carrots – 1 kilogram
Onion – 0.5 kilograms
Garlic – 1 head
Sweet pepper – 3 pieces
Apples – 1-2 pieces
Hot pepper – half a pod
Onions and sugar - to taste
Sunflower oil

How to make a dish for the winter correctly?

Having washed and cleaned all the ingredients, cut them randomly and grind them in a meat grinder. Then, combining everything together in a bowl and adding half a glass of oil, let it cook. The process will last 2-3 hours until the caviar acquires a specific thickness. Season the caviar with salt and sugar (to taste), put it in sterile jars and immediately seal it. This preservation can be kept in any dark and cool place.

Recipe No. 5, squash caviar with mushrooms

Required Products

Zucchini – 1 kilogram
Mushrooms – 400 grams
Tomatoes – 4-5 pieces
Onions - 2-3 pieces
Garlic – 1 head
Carrots – 1 piece
Dill - bunch
Bell pepper – 2 pieces
Tomato paste – 1 tablespoon
Lemon juice – 1 tablespoon
Sugar and salt - to taste
Ground red and black pepper - to taste
Sunflower oil

Preserving squash caviar correctly!

Let's wash all the vegetables. Grate the zucchini, pepper and carrots on a coarse grater. Cut the onion into half rings. And remove the skin from the tomato (pouring boiling water over it first) and throw it into a blender or through a meat grinder. Mushrooms are cut into cubes or strips. Heat the oil and fry the champignons until browned. Having removed them from the frying pan, put them here, adding oil, onion and fry for 3 minutes, put the carrots here, continuing to fry for a quarter of an hour. Add the zucchini here and simmer for another quarter of an hour over low heat. add peppers and tomatoes, and simmer for the same amount until the mass becomes homogeneous. Add mushrooms and tomato paste halfway through cooking. Salt all this to taste, add sugar and pepper, then add chopped dill, hot pepper, garlic and add lemon juice. Mix everything, boil and put into sterilized jars and roll up the lids. If you are afraid that it won’t last until winter, drop a little vinegar into the mixture about five minutes before it’s ready.

Both options do not require sterilization of the workpieces. Place hot caviar into sterilized jars and roll up. Store in a dark place at room temperature.

The main composition of the snack pleases with budget vegetables - zucchini, carrots, onions. Easy to buy, low price and absolutely clear taste. An ideal choice for processing a rich harvest, with a nostalgic note of a happy childhood. We also remember sandwiches and potatoes accompanied by zucchini caviar.

For both blanks. Use any sterilization method: oven, steam, microwave. Just fill the lids with boiling water.

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Squash caviar with tomato paste

A simple and quick recipe for the winter. This is the case when at home, without sterilization, you get a snack that easily competes with the sample in the store. At the same time, you are completely confident in the composition. No dubious stabilizers or mysterious E-sheks.

Cooking time - up to 1 hour

We need:

We weigh all vegetables in their peeled form.

Zucchini - 2-2.5 kg
Carrots - 4-5 pcs. (0.9-1 kg)
Onions - 2-3 pcs. (0.9-1 kg)
Tomato paste - 100-120 g (4-5 tablespoons)
Sunflower oil (odorless) - 140 ml (9-10 tbsp. spoons)
Black pepper (ground) - 2 pinch
Salt (coarsely ground, pure) - up to 1.5-2 teaspoons (to taste)
Sugar - 1-2 tbsp. spoons (optional)
Vinegar (table, 9%) - 1 tbsp. spoon (optional)

Important details:

This amount will make 4 500 ml jars. We recommend rolling up a maximum of 700 ml containers.
To be sure of the yield, take more ingredients from the list. As a last resort, you will have a little caviar left for lunch. It is delicious even when warm.
If you need a shock batch of jars (6, 8...), multiply the components accordingly - by 3, 4, etc.
We choose domestic, high-quality, thick tomato paste.

How to cook.

We use any zucchini: wash and peel the skin. We leave the young ones with the seeds, and remove the core with the seeds from the old, slightly overripe ones.

Three large vegetables. Your choice: a large regular grater, a vegetable attachment on a meat grinder or a food processor.

Wash the carrots, peel them and grate them too - similar to zucchini. Peel the onion and cut into small cubes.

We put all the prepared vegetables in the bowl where we will simmer the caviar, and add all the oil. Use a method convenient for you - a saucepan on the stove or a slow cooker. Zucchini caviar according to this recipe always turns out “finger-licking good!”

Usually the only difference is the cooking time so that all the vegetables become soft.

With moderate heating on the stove - 40-60 minutes, periodically stirring with movements from bottom to top.
In a multicooker, “Stewing” or “Baking” mode - from 35 to 45 minutes.

After removing from heat, chop the vegetables to the desired consistency. We like to use a blender; a regular immersion blender will do. Uniform texture or small pieces - your choice.

Add tomato paste to the mixture and mix well. You can add salt - 1 pinch, be sure to take a sample after each one. If the tomato paste is sour, you may need sugar. We also add black pepper, preferably freshly ground, but be careful: it is the most spicy.

At this stage, be guided by your taste. It is the privilege of artists to try and bring it to a subjective ideal!

Having finished with the additives, return the almost finished squash caviar to the heating dish and simmer over low heat for another 10-15 minutes. Attention! Count from the start of gurgling.

Note: beneficial accents.

Towards the end of cooking, you can add 2-3 cloves of garlic (pass through a press). Or a couple of tablespoons of chopped greens (dill, parsley).
It would also be logical to add vinegar 5-10 minutes before removing from heat - up to 1 tbsp. spoon for the indicated ingredients. This will increase the shelf life of the finished caviar and, most likely, will require mandatory adjustment of sweetness. Throw in a pinch of sugar, stir, taste. So we bring it to taste.

Place the finished hot caviar on dry sterilized jars(2 pcs. 500 ml each) - to the very top. We close with the usual lids (self-screwing or simple with a sealing key). Turn the jars over and wrap them to cool slowly. After 24 hours we put it away for storage in a dark closet.

Fried zucchini caviar with tomatoes and bell peppers

Another sample from the “must have” collection among elementary preparations, wonderful in taste and price. A little patience will be needed. We will pre-order vegetables fry separately. In addition to the main ones, we will need tomatoes and bell peppers.

All the efforts are not in vain! This squash caviar turns out to be exactly the kind that will not do without licking your fingers and life-affirmingly smacking your lips when tasting it with your family. Uninhibited delight is the best praise for the hostess.
Let's cook!

Time - 1 hour 20 minutes

For 1 liter of caviar we need:

Weigh vegetables in their peeled form
Zucchini - 1 kg
Tomatoes - 300 g
Bell pepper - 300 g
Carrots - 200 g
Onions - 100-150 g
Garlic - 3-4 cloves
Sugar - 1 tbsp. spoon
Salt - 2 teaspoons
Citric acid - ¼ teaspoon (diluted in 1 tablespoon of water)
Vegetable oil for frying
Black pepper (ground) - to taste

Important details:

It's better to roll up in 2 jars of 500 ml. Need more? increase the components proportionally.
Choose tomatoes and bell peppers that are juicy and not the cheapest. The latter must be red, orange or yellow, of course with thick walls to make it easier to clean.

Preparing vegetables.

With zucchini, everything is as usual: we simply clean the young ones, and cut out the seeds from the old ones. We cut the main character into small cubes, so it’s faster to fry.

The tomatoes need to be peeled. Make a couple of cuts crosswise with a knife and pour boiling water over the tomatoes, leaving them in hot water for 1-2 minutes. Then put it in cold water and easily remove the skin by prying it off with a knife. And cut into cubes again.

Peppers (sweet and thick-walled!) are more difficult to peel, but it is advisable to do so. Afterwards we will remove the seeds and white membranes and cut the pepper into small cubes.

Without fanaticism!

If you're too lazy to bother, bell pepper you don't have to clean it. But then, at the penultimate stage, puree the caviar until completely homogeneous texture without the slightest bits. You will need a blender with at least 600 rpm.

For those who are patient, there are three ways to peel bell peppers.

First, we clean the peppers with a very sharp vegetable peeler, with minimal capture of the pulp.
Second - load the peppers into an oven preheated to 180 degrees, keep there for 20-30 minutes. Then take it out and put it in a tightly sealed pan or plastic bag. The pepper will cool and at the same time the thin skin will come off. It's easy to pry on and take off.
The third method is for owners of gas stoves: put the pepper on the burner and burn it on all sides over an open fire. Don't be afraid, the scorch marks will form until black. We hide the pepper in a bag for 10 minutes (tie it up!) and take out the vegetable with “wrinkles” and black bubbly scales where the marks were. This is the skin that can be easily scraped off with a knife.

Finely chop the garlic. What remains are the onions and carrots, the preparation of which is obvious: we clean and chop into cubes. The Berner grater always helps us out.

For frying, it is best to cut all vegetables into approximately the same size. But you can save time and grate the carrots and press the garlic through a press.

Roasting vegetables for caviar.

The beauty of this zucchini story is that we roast the vegetables separately. There, their flavor accents are better revealed, and the finished snack turns out more rich.

Pour a little oil into a deep, comfortable frying pan and fry 3-5 minutes each ingredient. Onions and garlic can be combined.

You can work in several pans at once. Or place vegetables in one frying pan one after another, adding oil in small portions. We need moderate heat and constant stirring. Alas, the taste of burnt vegetables will be felt in the finished dish.

Simmer, puree, boil and seal in jars.

We collect the sauteed vegetables together in one saucepan and season all seasonings- salt, pepper, sugar and citric acid dissolved in water. The quantities in the recipe are arbitrary. In the next step you will taste the puree and you can add any of the seasonings.

To wrap, simmer seasoned vegetables over low heat with a lid- 1 hour . Stir regularly to prevent burning. For caviar that we prepare for the table, 40 minutes of simmering is enough.

Ready vegetables are needed puree. Blender is a great helper! Transfer to a bowl, puree at low and then high speed and taste. Here he is! Another moment bringing to taste- according to personal preferences. You can use whatever you like, including greens.

To remove excess moisture, puree from a blender return to the saucepan and keep it at a low boil for another 5 minutes. Be sure to taste it and, if necessary, add a whisper of sugar/salt/acid again.

Caviar is ready! Sterilized jars are waiting for her. We'll get by again without sterilization. We loaded the hot caviar into the jars, screwed on the lid (tfist-off or with a machine) and placed it upside down under insulation for 1 day.

Leave a little snack for testing. An important nuance: the taste is revealed to its maximum after infusion in the refrigerator - 1 day, in a tightly closed jar. So you will see for yourself that the recipe for zucchini caviar for the winter with frying of the components will beat store-bought caviar. It's hard to resist licking your fingers while tasting your favorite snack!

We'd love to hear the best secrets you use.

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Squash caviar: simple recipes for the winter (many...)

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).