Squash caviar with apple. Squash caviar with garlic recipe

02.02.2024 Soups

Squash caviar with apples for the winter is prepared in a simple and proven way. Once you cook such a snack, you won’t want any other options. Most people love store-bought squash caviar, but are skeptical about home-cooked caviar: either the taste or consistency is not the same. Our caviar with zucchini and apples tastes and looks exactly like something from a store counter. Apples add that very sourness that is sometimes lacking in the classic recipe. Don't believe me? Check with us!

To prepare caviar from zucchini with apples for the winter, take the products from the list. Zucchini - any variety; it is better to take green apples with sourness. You will also need onions, tomato paste or puree, tomatoes, garlic, sunflower oil, salt, herbs, black peppercorns and vinegar.

Apples, zucchini, onions and garlic must be prepared: peeled and cut. They will go into the meat grinder.

Don't forget to skin the zucchini and remove the seeds. After which the vegetables are passed through a meat grinder. There are also carrots, apples, onions and garlic. At first glance, apples and zucchini seem incompatible, but this is a mistaken opinion. In squash caviar, apples and zucchini are simply the perfect duo.

Tomatoes need to be crushed into puree and combined with tomato paste. Add to caviar.

Pour sunflower oil into a cauldron or thick-bottomed pan and add vegetable puree. The contents of the cauldron or pan should be half.

Squash caviar actively “shoots” during the cooking process. This point must be taken into account and not pour puree up to the sides. Mix well and cook for about an hour, stirring regularly.

When the squash caviar with apple has boiled down well, salt it and season with black pepper. The pepper needs to be crushed in a mortar. You can use ground, but it won't be as flavorful.

Add chopped herbs.

Continue cooking for another 30 minutes. 3 minutes before readiness, add vinegar.

Blend the finished caviar with zucchini and apples in a blender.

Squash caviar with apples is ready for the winter! Take a sample, do not forget to stop in time - for the winter, so for the winter.

Warm the storage containers well in the oven and boil the lids.

Pour into sterile containers and close with lids. Turn upside down and wrap until cool.

Homemade zucchini caviar with apples in Russian style is an excellent preparation for winter! What else is needed for “tasty” happiness? A spoonful of caviar or a slice of bread – zucchini caviar is delicious in any role. Enjoy your snack.

Generous autumn is a busy time for all housewives. They know very well that homemade preparations, and even from vegetables grown with their own hands, are much tastier than store-bought ones.Why buy something that you can cook yourself and surprise your family with a healthy treat?

We bring to your attention several interesting ways of this dish.

Preparing squash caviar for the winter: the best recipes

“Overseas” squash caviar is our favorite dish: it’s nice to spread it on bread, serve it with hot potatoes, and use it as a light snack between main meals.

Using the recipes below you can prepare caviar for every taste. The ratio of ingredients contained in caviar can be slightly changed. But at the same time, the presence of tomatoes or sour apples in caviar is necessary, since they provide the required amount of acid for preservation. And they add a spicy and pleasant taste to the preparation.

Cooking will not take much time. Vegetables are put through a meat grinder, stewed, and then pureed in a blender until pureed.

Step by step with photos

During the zucchini ripening season, you can prepare excellent caviar for the winter, which will appeal to your household and guests.

Squash caviar is prepared according to this recipe without vinegar and without sterilization.

The amount of ingredients is calculated for 3 jars of 0.5 liters each.

Required Products:

Peeled zucchini – 700 gr.
Peeled carrots – 500 gr.
Peeled onions – 300 gr.
Tomatoes – 300 gr.
Granulated sugar - 2 tsp.
Salt – 1 tsp.
Bay leaf – 2 pcs.
Black peppercorns – 5-6 pcs.
Allspice peas – 3 pcs.

Preparation:

Caviar can be stored in a city apartment at room temperature for 12 months or even longer.

With mayonnaise

It’s not difficult to prepare squash caviar with mayonnaise and tomato paste. To do this you will need the following ingredients:

Peeled zucchini - 3 kg.
Mayonnaise (fat) – 250 gr.
Tomato paste (thick) – 250 gr.
Unscented vegetable oil – 100 gr.
Sugar – 2 tbsp. l.
Salt – 5 gr.
Vinegar (9%) - 50 gr.
Onions – 0.5 kg.

If you wish, you can add black peppercorns to taste.

Grind the peeled zucchini in a blender or pass through a meat grinder. Fry the onion and also chop it, mix with the zucchini. Place this mixture in a thick-walled cauldron and simmer on the lowest heat for two hours.

After this time, add the remaining ingredients and spices. Simmer, stirring constantly, for another half hour.

If you are going to leave it for the winter, then place it hot in sterilized jars, twist it and wrap it in a blanket until it cools completely. But even just cooked, it is very tasty and tender.

There are many recipes for making homemade caviar, and they are all interesting in their own way, and the dish turns out different everywhere. Caviar with the addition of apples has a spicy, slightly sweet taste that will not leave anyone indifferent.

Required Products:

The weight of the ingredients is indicated in peeled and chopped form.

Medium-sized young zucchini – 2 pcs.
Ripe tomatoes - 1.5 kg.
Sweet and sour apples – 250 gr.
Sweet pepper – 350 gr.
Carrots – 350 gr.
Onions – 200 gr.
Salt – 1 tsp.
Sugar – 1 tbsp. l.
Bay leaf - 2 pcs.
Sweet peas - 5-6 pcs.

Preparation:

Grind all vegetables except onions in a meat grinder.
Cut the onion into cubes and fry in vegetable oil until soft.
Place chopped apples, zucchini, carrots and tomatoes in a bowl and simmer for an hour, and then cool.
Add the fried onion to the vegetable mixture and grind in a blender until smooth.
Transfer the vegetables to a cooking container, add spices and bay leaf. Simmer, stirring constantly, for another half hour over low heat.
Then put the mixture into jars and close the lids.

The caviar turns out very tasty and appetizing. You can eat it immediately after cooling and store it in the refrigerator.

If squash caviar is being prepared for the winter, then at the end of cooking add table vinegar (9%) - 10 g.

If there are no young zucchini, then it is quite possible to use overgrown vegetables for its preparation, but you just need to thoroughly peel the skin and remove all the seeds.

With tomato paste

This recipe received the most compliments. The caviar it produces is airy, bright and tasty.

From a given amount of products you get 6 half-liter jars of caviar .

Ingredients:

Zucchini - 3 kg.
Carrots – 1.5 kg.
Onion – 0.5 kg.
Tomato paste - 3 tbsp. l.
Vegetable oil – 200 gr.
Sugar – 150 gr.
Salt - 50 gr.
Water - 150 gr.
Table vinegar (9%) – 60 gr.

Preparation:

Wash all vegetables, remove peels and seeds.
We cut the zucchini into cubes, the onion into half rings, and grate the carrots on a coarse grater.
Pour water into a cauldron and put all the vegetables there. Bring to a boil, then close the lid and place on the lowest heat for forty minutes. Stir occasionally with a wooden spatula.
After 40 minutes, drain all the liquid from the cauldron, but there is no need to pour it out, you may need it.
Grind the vegetables in a blender until pureed and return them to the cauldron.
Add the pasta, oil, spices, mix everything well and let it simmer for another forty minutes. Don't forget to close the cauldron with a lid and systematically stir the mixture.

Be careful - the caviar sometimes shoots. If you feel that the caviar is starting to burn, add a little drained vegetable juice to it.

Add vinegar 10 minutes before the end of the cooking process.

Place the finished caviar into sterilized jars and close the lids.

Twenty or thirty years ago, we bought delicious squash caviar in stores, which you couldn’t tear yourself away from until you emptied the jar completely. Everyone dreamed of getting the recipe for this delicacy, but today it is available to absolutely everyone, and we can prepare our favorite dish ourselves at home and treat our family with the fruits of our own labors.

Ingredients:

Zucchini – 1.5 kg. (completely peeled and seeded)
Carrots – 100 gr.
Onion – 100 gr.
Tomato paste - 100 gr.
Vegetable oil – 100 gr.
Sugar – 2 tbsp. l.
Salt – 1 tbsp. l.
Celery roots, parsley, parsnips - only 25 g.

Preparation:

If the zucchini is young, then you can simply peel it; mature zucchini needs to be peeled and cut into small cubes.
Also cut the onion into cubes and grate the carrots on a coarse grater; do the same with the roots.
All vegetables need to be fried one by one in a frying pan. First, fry the zucchini and place them in a cauldron. Then we do the same with the onion. Be careful not to overcook it, otherwise it will spoil the taste. Afterwards we fry the carrots and roots, and also place everything in the cauldron.
If desired, you can grind the mixture with a blender, but if the pieces were small and they were very fried, you can leave the dish in this state, since when stewing the vegetables will receive a uniform consistency.
Place the cauldron or frying pan over the lowest heat and close the lid tightly to avoid evaporation of the liquid.
Simmer for 25 minutes, stirring regularly. If you take a container with thick enough walls, the caviar will not burn.
Now add tomato paste; the taste of the dish largely depends on its quality, so be more careful when choosing it.
Add salt and sugar, as well as vinegar and, if you like, you can add five crushed black peppercorns.
After this, simmer for another quarter of an hour, and then cool and eat this “heavenly” dish, spreading it on fresh black bread.

If everything was done correctly, then the taste cannot be distinguished from the one made according to GOST, which we once bought in stores.

In a slow cooker

Modern kitchens bear little resemblance to the kitchens of our grandmothers. Civilization greatly facilitates the work of housewives and offers many useful devices with which you can quickly prepare delicious dishes. For example, cook the most delicious and healthy squash caviar in a slow cooker.

If you have never prepared caviar in this way, then try cooking just a little, as a test, to understand how convenient and simple this method is.

To prepare the dish you will need:

1 large zucchini
2 bell peppers
1 large carrot
2 onions
7 cloves garlic
2 medium sized tomatoes
10 gr. table salt, the same amount of sugar and a bunch of parsley
100 gr. vegetable oil

First, remove seeds from all vegetables and chop them on a fine grater. Then pour 50 grams into the multicooker bowl. oil and add all the vegetables.

Then add finely chopped tomatoes, salt, sugar and garlic and turn on the “stew” mode for 70 minutes.

After this, add parsley and simmer for another 10 minutes.

The caviar is ready and can be put into jars.

As you can see, if you have this smart machine and a food processor in your kitchen, then preparing vegetable caviar does not present any difficulty even for a completely inexperienced and young housewife.

In the microwave

Homemade zucchini caviar can also be prepared in the microwave. Caviar takes only 20 minutes to prepare, including food preparation, which significantly saves time.

The ingredients are for one 0.7 liter jar. and there will be a little left for testing.

Ingredients:

2 young zucchini (20-25 cm)
5 medium tomatoes
2 medium carrots
2 onions
4 tbsp. l. vegetable oil
2 tbsp. l. rice vinegar
3 cloves of garlic
1 tsp. salt and sugar
Ground pepper mixture - to taste

Preparation:

Cut the zucchini into cubes without peeling. Chop the onion into half rings, chop the garlic finely. Cut tomatoes and carrots into thin slices.
Place the vegetables in a microwave-safe container, add sugar, salt and pepper, pour over vinegar, oil and stir.
Microwave at full power for 4 minutes, covered with a lid. If the vegetables are still a bit tough, turn on the oven for another 3-4 minutes.
Use a blender to soften the prepared vegetables into a homogeneous puree. Taste and add more salt and spices if necessary.
Then place the microwave container in the microwave and simmer the vegetables for 3 minutes at full power.
Transfer the squash caviar to a jar and put it back in the microwave at full power for 3-4 minutes until the caviar boils. Then reduce the power to minimum and sterilize for 2 minutes.

Roll up the jars with lids and put them under a blanket until they cool completely.

Dietary caviar without frying

Everyone knows that vegetables are very useful for everyone, without exception, and nutritionists constantly advocate for including as many vegetable dishes as possible in your diet.

Homemade squash caviar without adding preservatives is very useful for both children and people on a strict diet.

To prepare a dietary dish you need to prepare:

1 medium sized zucchini
2 medium tomatoes
1 large onion
1 small carrot
50 gr. olive oil
Salt, sugar - 5 g each.

If possible, you can add pepper and other spices to the caviar.

Preheat the oven to 200 degrees, peel all the vegetables, cut them into two halves and grease them with oil. Place the prepared vegetables on a baking sheet and bake for 45 minutes.

After which all the vegetables are once again peeled and chopped using a blender. Place the mixture in a cauldron or frying pan with thick walls and simmer for a quarter of an hour, during which we bring it to taste by adding salt, sugar and other spices.

This caviar has a very delicate taste and is perfect for any table.

Finger-licking squash caviar for the winter - video

Conclusion

Zucchini is one of the most inexpensive, but very healthy vegetables. Prepare wonderful caviar from them for the winter and delight your family and friends with the original taste.

Good luck with your preparations and bon appetit!

For every housewife, squash caviar, in its different variations, occupies an important place among winter preparations. I offer a rather unusual option with apples and carrots. It turns out very tasty.

INGREDIENTS

Zucchini 2 pieces
Apples 4-5 Pieces
Onion 2 pieces
Carrots 2 pieces
Tomato 3 Pieces
Peppercorns 3-4 pieces
Salt 1 tbsp. spoon

Prepare the necessary ingredients. Peel and wash the vegetables.

Grate the carrots on a coarse grater. Cut the onion into large cubes.

Cut the apples into four pieces each. Remove the middle with seeds. Cut into fairly large cubes.

Peel the zucchini. Grind just like apples. Add salt to release the juice.

Pour vegetable oil into a frying pan and put on fire. When it is well heated, add carrots, onions and apples to the pan. Simmer under a closed lid over low heat for 10 minutes. Then add the chopped zucchini, mix well and simmer for another 15 minutes, also covering with a lid.

Place the tomatoes in boiling water for a few minutes. Then rinse with cold water and remove the peel. Chop the tomatoes and add to the pan with the rest of the ingredients. Simmer over low heat with the lid closed for 30 minutes. At the end of cooking, add salt and a few grinds of black pepper. Place the finished caviar in sterilized jars, cover with lids and place in a saucepan with water. Sterilize half liter jars for one hour. Then seal tightly and turn over.

Squash caviar with apples for the winter - step-by-step recipe with photo on

Squash caviar with apples for the winter

Ingredients

Tomatoes – 3-4 pcs.

Green apples – 2-3 pcs.

Onions – 2 heads

Garlic – 2-4 cloves

Tomato paste – 1.5 tbsp.

Sunflower oil – 4 tbsp.

Peppercorns - to taste

Table salt - to taste

Vinegar 70% – 1/2 tsp.

78 kcal

Cooking process

Apples, zucchini, onions and garlic must be prepared: peeled and cut. They will go into the meat grinder.

Tomatoes need to be crushed into puree and combined with tomato paste. Add to caviar.

Pour sunflower oil into a cauldron or thick-bottomed pan and add vegetable puree. The contents of the cauldron or pan should be half.

Squash caviar actively “shoots” during the cooking process. This point must be taken into account and not pour puree up to the sides. Mix well and cook for about an hour, stirring regularly.

When the squash caviar with apple has boiled down well, salt it and season with black pepper. The pepper needs to be crushed in a mortar. You can use ground, but it won't be as flavorful.

Add chopped herbs.

Continue cooking for another 30 minutes. 3 minutes before readiness, add vinegar.

Blend the finished caviar with zucchini and apples in a blender.

Squash caviar with apples is ready for the winter! Take a sample, do not forget to stop in time - for the winter, so for the winter.

Warm the storage containers well in the oven and boil the lids.

Pour into sterile containers and close with lids. Turn upside down and wrap until cool.

Recipe for squash caviar with apples

When preparing traditional preparations for the winter, many housewives sometimes decide on various experiments. Many of them never go beyond the family, remaining a secret, and some gain phenomenal popularity, confirming their “right to life.”

Read on Dacha6.ru:

One of these is recipes for squash caviar with apples. At first glance, it would seem an incompatible dish, but their amazing delicate taste finally destroys all taboos.

I have met people who either liked such blanks or preferred the classic version. In a word, you should first prepare at least a few liter jars for the winter in order to understand whether your family members will like this caviar or not.

There are 3 popular recipes.

Recipe one

Young zucchini with thin skin – 4 pieces;
Red tomatoes – 3 kg;
Bell pepper – 700 g;
Carrots – 700 g;
Green apples of sour varieties – 500 g;
Bulb onions – 400 g;
Refined sunflower seed – 350 ml;
Sugar – 200 g;
Sweet peas – 12 pcs;
Bay leaf – 4 pcs;
70% vinegar essence – 2 tbsp. l.;
Salt – 1.5 tbsp. l.

Thoroughly wash the zucchini, tomatoes, bell peppers and apples. We peel them, remove the seed chambers, cut them into small pieces and pass everything through a meat grinder.

Pour the resulting vegetable mass into a cast iron cauldron or a regular large saucepan with a thick bottom. Place on low heat. We do not close the lid.

While our caviar is slowly stewing, finely chop the white onion and fry it in sunflower oil until it acquires an amber hue.

Fried onions should be added to the pan with vegetables approximately 1 hour after the start of stewing. At the same time, the composition is supplemented with sugar, salt, peppercorns, bay leaf and sunflower oil.

After 25 minutes, vinegar is added. After another 5 minutes, the gas is turned off, and the hot squash caviar is placed in sterilized glass jars and covered with lids.

Recipe two

In this case we will need the following ingredients:

Fresh zucchini (can be zucchini) – 1 kg;
Red tomatoes – 800 g;
Sour green apples – 450 g;
Raisins – 400 g;
Onions – 350 g;
Wine vinegar – 350 ml;
Refined sunflower oil – 150 ml;
Ginger root – 30 g;
Carnation buds – 12 pcs;
Coriander grains – 10 g;
Black peppercorns – 10 g;
Rock salt - to taste.

All vegetables are washed, peeled and cut into small cubes or strips. In this form, without cranking in a meat grinder, they are placed in a saucepan and put on low heat to simmer.

Vinegar, granulated sugar and salt are added immediately. Coriander, black pepper, chopped ginger, clove buds are boiled in a gauze bag so that they do not mix with vegetables. 50 minutes after the start of cooking, washed raisins are added to the composition.

Next, cook everything for another 40 minutes, after which you take out the bag of spices and let the contents cool slightly. Using a blender, mix the mixture until smooth. Turn the heat back on to boil the caviar for literally 5 minutes.

All is ready. All that remains is to distribute the hot contents into sterilized jars and roll up the lids.

Recipe three

If you definitely want to make squash caviar as similar as possible to the one sold in stores, then you should use this method.

Ingredients (scale proportionally):

Young zucchini or zucchini - 1 kg;
Green sour apple – 2 pcs;
Large red tomato – 1 piece;
Large carrots – 1 piece;
Onions – 1 piece;
Garlic clove – 1 piece;
Pepper, rock salt, herbs - to taste.

Zucchini, onions, carrots and tomatoes are washed, peeled and cut into pieces, then fried separately in vegetable oil until golden brown (no crusts!).

Cut the apples into small cubes and, together with all the fried vegetables, put them in a saucepan and simmer for about half an hour. Then add garlic, passed through a garlic press, salt, black pepper and herbs and continue to cook over low heat for another 30 minutes.

There is no vinegar in this preparation at all. It's not a mistake. Its role is taken on by sour green apples, which act here, among other things, as a natural preservative.

On the Internet you can easily find more options for squash caviar with apples. But, in my opinion, it is the recipes presented above that look a little better, or at least not worse than the others.

Homemade squash caviar with apples for the winter - tender, as per GOST. Even tastier, even more tender - we prepare squash caviar with apples

That's it, but cooking squash caviar seems completely empty. It costs a mere trifle, there are plenty of different types in stores, so why bother with the troublesome canning? But it's not that simple. Real, “like in childhood” squash caviar – just go and find it. Most producers will either replace the tomato with dye, or undercook it, or save on something else. So if you want to remember the taste of a wonderful, Soviet-standard snack, feel free to choose the recipe!

Squash caviar with apples for the winter - general principles of preparation

All vegetables used in preparing squash caviar for the winter are carefully selected. Vegetables damaged by rot cannot be taken, even if the bad areas can be removed.

Caviar can be prepared not only from young zucchini; overripe ones are also suitable if their flesh is dense. In this case, you will need to remove the coarse seeds from the vegetable and cut off the peel.

Squash caviar is prepared mainly with vegetables, but squash caviar with apples is no less wonderful. Fruits highlight its taste very well, bringing their own notes to the dish.

Vegetables and fruits are rinsed and washed, then peeled and chopped, cut into pieces, grated or twisted in a meat grinder. Then it is boiled to the desired thickness with the addition of spices, herbs and other ingredients. Often, some vegetables are pre-fried and only then added to the zucchini and stewed. If the density of the finished caviar is not satisfactory, the boiled vegetables are additionally blended with a blender, bringing it to the desired consistency.

For long-term storage, squash caviar is still hot, packaged in sterile glass containers and hermetically sealed with special lids, rolled with a seaming key. Some types of squash caviar with apples cannot be preserved; they are covered with nylon lids and stored in the refrigerator.

Squash caviar with apples and carrots for the winter

Red tomatoes – 3 kg;

700 gr. sweet red pepper;

Allspice – 12 peas;

Three large zucchini;

Four bay leaves.

1. Rinse all vegetables with running water. Cut apples and tomatoes into halves, cut out the stems of the tomatoes, and the cores of the apples and cut everything into slices.

2. Cut the peel off the carrots, remove the stalks from the sweet peppers and remove the seeds and membranes from the inside. Cut the carrots and peppers into small pieces.

3. Place the finest grill on the meat grinder and pass all the prepared vegetables and apples through it.

4. Place the mixture in a large container and simmer over low heat, do not cover with a lid. The wider the dish, the faster the vegetables will cook, the more moisture will be lost and the caviar will be thicker.

5. Chop the onion into small slices and lightly fry it in vegetable oil. Do not overcook, as soon as the pieces turn amber, immediately remove from the heat and add to the pan to the main mass after an hour of simmering.

6. Simmer the squash caviar with apples over low heat for another half hour, package in sterile half-liter jars, cover with boiled lids, and roll up immediately.

Spicy squash caviar with apples and tomatoes

Onion, white – 500 gr.;

A kilo of young juicy zucchini, any variety;

Fresh ginger root – 25 g;

A kilo of fleshy tomatoes;

White wine vinegar – 60 ml;

A teaspoon of allspice, peas;

Carnation umbrellas – 12 pcs.;

A small handful of raisins;

1/2 tsp. coriander crushed in a mortar.

1. Wash the tomatoes, cut each one crosswise in the area of the stalk and plunge into boiling water for two minutes. Transfer to a large bowl of cold water, and after a minute, remove and remove the skin from the fruit.

2. Wash the zucchini and cut off the skin if it is hard.

3. Core the apples and be sure to peel them.

4. Cut tomatoes, zucchini and apples into medium-sized cubes, approximately the same size, and mix, placing in a large container.

5. Chop the onion into thin half rings and add it to the chopped vegetables and apples.

6. Sort the raisins, scald them with boiling water and dry them well.

7. Place the peeled ginger, all the herbs and spices on a piece of gauze, tie it with a bag, and dip it into the vegetable mixture. Pour in wine vinegar and stir.

8. Place the container on moderate heat and, stirring continuously, bring to a low boil. Then lower the temperature and simmer under a loosely closed lid for about an hour.

9. Remove the bag of herbs and spices from the caviar, and instead put raisins, add salt and continue cooking for another half hour.

10. Transfer the finished squash caviar with apples into clean, dry jars, close with nylon lids and, after cooling, put them in the refrigerator. The caviar will infuse a little and will be ready after two weeks.

Squash caviar for the winter with tomato

Three kilos of young zucchini;

Four heads of bitter onions;

350 gr. unsalted thick tomato;

A tablespoon of sugar;

Half a spoon of ground pepper;

Large carrots - 4 roots;

150 gr. refined oil;

Two heads of garlic.

1. Wash carrots and zucchini thoroughly with warm water. Peel the carrots, but it is not necessary to remove the skin from the zucchini.

2. Cut the peeled onions and young zucchini into centimeter or slightly larger cubes, grate the carrots coarsely. Finely chop the garlic with a heavy knife.

3. Pour vegetable oil into a thick-walled casserole and heat over medium heat. As soon as light streams of whitish smoke appear above the surface, immediately lower the chopped onion and grated carrot. Stir, lower the heat slightly and simmer the vegetables for seven minutes, stirring.

4. Add zucchini, garlic, ground pepper, add sugar and lightly salt. Place the tomato on top and stir, continue to simmer.

5. After about an hour, when all the vegetables have softened, remove the cauldron from the stove and carefully puree the caviar with a blender to the desired consistency.

6. Return the caviar to heat, boil and pack into jars prepared for canning, and roll up with a key.

7. The output is approximately three liters of a wonderful snack.

Zucchini caviar for the winter with bell pepper – “Krasnodarochka”

One kilogram of fleshy bell pepper;

Half a kilo of white onion;

Two kilograms of any zucchini;

Fleshy ripe tomatoes – 1 kg;

Half a liter of lean refined oil;

50 ml table vinegar;

Two small bunches of parsley;

A pod of hot pepper, red.

1. Cut off the tails of the washed, dried zucchini, peel the carrots and grate the vegetables through a medium grater into different bowls. Drain the zucchini and lightly squeeze the chopped vegetable.

2. Finely chop the onion and bell pepper. Remove the stems from the tomatoes and cut into slices.

3. Carefully untie the bunches of greenery, rinse the parsley under water, then shake off any droplets of water and place the sprigs on a towel.

4. Grind parsley, tomatoes and garlic in a meat grinder. Pour vinegar into the prepared tomato sauce, add sugar and add 70 grams of fine salt.

5. Pour all the vegetable oil into a deep, wide stainless steel container and heat it well over low heat. Don't heat it up!

6. Dip chopped onion into hot oil, and after frying it for 10 minutes, add carrots, stir and continue cooking.

7. After waiting 15 minutes, pour the tomato into the fried root vegetables, stirring and boiling. Place chopped zucchini and chopped bell pepper into the boiling vegetable mixture, stir and bring to a boil again.

8. Boil the squash caviar at a low boil for one hour and roll up with metal lids, placing it in clean jars.

Zucchini caviar for the winter with mayonnaise - “Nezhenka”

Six large young zucchini;

Unsalted tomato paste – 350 gr.;

One kilogram of onions;

20 ml table vinegar;

Two small heads of garlic;

A spoonful of ground pepper;

250 gr. full-fat, unflavored mayonnaise.

1. Cut the tails from the zucchini, cut the peeled onion into slices. Grind the prepared vegetables in a meat grinder and pour the vegetable mixture into a cauldron.

2. Add tomato paste, sugar, vinegar, three tablespoons of salt and mix well.

3. Pour in the oil, stir and let it simmer over low heat.

4. After about two hours, when the vegetable mass has boiled down by almost half, add mayonnaise, press the garlic with a press, season with pepper and, after mixing thoroughly, cook for another half hour.

5. Then transfer the caviar into prepared sterile jars and seal them tightly with canning lids, rolling them well with a seaming wrench.

Winter squash caviar with hot pepper – “Ogonyok”

Small zucchini, young – 1 kg;

Salad onions – 1 kg;

300 gr. unsweetened carrots;

20 ml refined sunflower oil;

Red fleshy tomatoes – 300 gr.;

Large head of garlic;

Two pods of hot red pepper.

1. Cut the carrots into centimeter-thick rings, the zucchini into large cubes or cubes, and the tomatoes into slices. Coarsely chop the onion, select the seeds from the hot pepper and grind it together with the garlic in a meat grinder.

2. In a thick-walled frying pan with high sides, heat the vegetable oil and place the onion in it.

3. When the onion slices become translucent, add the carrots and fry, stirring occasionally, until a slight blush appears on the carrots.

4. Place the zucchini in a thick-walled saucepan and turn the heat on low. Lightly add salt and leave to simmer covered.

5. When the zucchini gives juice, add the fried root vegetables, stir and continue cooking, covered, for another quarter of an hour.

6. Add, stirring, the tomatoes cut into slices and continue to simmer.

7. After about ten minutes, add chopped hot pepper and garlic into the squash caviar, mix thoroughly, simmer for another minute and temporarily remove from the heat.

8. Blend the finished spicy caviar until smooth with a blender or grind through a metal sieve. Place it on the stove again, quickly boil it and pour it hot into the jars. Roll up.

Squash caviar with apples for the winter - cooking tricks and useful tips

If you do not chop the vegetables, but grind them in a meat grinder or grate them, it will take much less time to boil.

Stir the caviar more often, preventing the vegetable mass from sticking to the bottom of the vessel, and make sure that the heat is minimal, otherwise it will burn.

It is advisable to add salt, like sugar, at the end and in small quantities, then stir thoroughly and adjust the taste by adding one or another component.

Jars of caviar prepared for the winter are kept under a warm blanket, placed on the lid, until cooling.

Chief editor of the portal: Ekaterina Danilova

Recipes for squash caviar with apples for the winter, secrets of choice

Squash caviar with apples for the winter: recipes from simple to sophisticated, preparations with various additions and general principles of preparation, selection and combination of products

Zucchini caviar has long been loved by our citizens for its delicious taste and pleasant consistency. Our parents loved it when they were still kids, we adored it as children, and now our kids are delighted with the snack. Buying caviar from zucchini is not a problem - any store offers a wide range of this delicacy. But here’s the problem: a snack purchased in a supermarket is not able to give you the pleasure of eating. It does not have that magical taste that has been familiar to us since childhood. That is why most housewives try to prepare this vegetable delicacy on their own. It will certainly turn out amazingly delicious!

Today we offer you recipes for squash caviar with apples for the winter. Garden fruits will give the snack a truly luxurious taste and a magical aromatic note. This caviar will instantly become a winter favorite in your family.

There are a great many recipes for making squash caviar and every housewife is looking for the best one for herself. Those who are not afraid of experiments, in search of new interesting tastes, try to prepare caviar from a variety of products. One of these unusual recipes for squash caviar is caviar with apples.

Caviar from zucchini, tomatoes and apples for the winter

Despite the seemingly inappropriate combination of ingredients, caviar from zucchini and apples turns out amazingly tender and very tasty! Try making at least a couple of jars and you will see for yourself!

Taste Info Zucchini for the winter

Ingredients

Zucchini – 2.5 kg;
Tomatoes – 2 kg;
Carrots – 500 g;
Onions – 500 g;
Apples – 500 g;
Garlic – 4-5 cloves;
Salt – 1 tbsp;
Sugar – 2 tbsp;
Vegetable oil – 50 ml;
Table vinegar (9%) – 50 ml.

Cooking time – 2 hours.

How to prepare caviar from zucchini with apples for the winter

Peel the onions and cut into small cubes.

Cut the peeled carrots into thin strips or into three on a coarse grater.

Pour vegetable oil into a wide saucepan with a thick bottom and heat over medium heat. Then add the onion and fry until soft and transparent. Add the carrots to the onions and cook for a few more minutes until the carrots are browned. While cooking vegetables, do not forget to stir them periodically so that they do not burn.

Wash the tomatoes and, if there are any, cut out the seal at the junction with the stalk. Cut the remaining pulp into pieces and pass through a meat grinder or grind in a blender. The peel does not need to be cut; after chopping and heat treatment, it will not be noticeable.

Add the resulting tomato juice to the fried vegetables and simmer uncovered for another 15 minutes.

Cut the zucchini into small cubes. We first remove the peel and seeds from mature zucchini; young fruits can be used whole.

Peel the apples and be sure to cut out the seed walls with seeds. Then cut the apples into small cubes or grate them.

Add the chopped zucchini along with the apples to the main pan, mix everything and bring to a boil over high heat. Cover the pan with a lid, reduce heat and cook for about 40 minutes until the vegetables are soft.

Then add salt, sugar and garlic passed through a press. Boil for a few minutes and remove from the stove to cool slightly.

Grind the vegetables into puree; for this we need an immersion blender. If it is absent, the vegetables must first be twisted through a meat grinder or grated. Return the caviar to the stove and cook for another 15-20 minutes until the caviar reaches the desired thickness. You should not cover with a lid, since in this case the caviar will boil down much longer. Lastly, add vinegar and cook for another 5-6 minutes.

Place the hot squash caviar into sterilized jars and roll up the lids. From this amount of products you get about 3 liters of squash caviar with apples. We turn the jars of caviar over, wrap them and leave them until they cool completely. The next day we put the caviar away for storage.

Thanks to careful sterilization of jars and lids, as well as vinegar added to the caviar, squash caviar with apples can be stored at room temperature in a dry and dark place.

Note to the owner:

Tomatoes can be replaced with tomato paste diluted with warm water or tomato juice.
While boiling the squash caviar, the vegetable puree splashes heavily in all directions. In order not to wash the entire kitchen later, you can use a special lid with a sieve instead of glass; it allows steam to pass through freely and retains splashes.

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Squash caviar with apples and bell peppers for the winter

Squash caviar with apples for the winter is more like a stew in its consistency. The thing is that the vegetables in this recipe are not chopped in a blender or meat grinder. Thanks to this, caviar has a brighter and richer taste. Vegetable caviar will be an excellent alternative to salads in the winter season - it will ideally complement any dishes. The snack is also good with fresh white bread - just spread it on a piece of loaf and enjoy this unique taste!

Ingredients:

Zucchini – 1.5 kg;
Fresh tomatoes – 3 kg;
Bell pepper – 1 kg;
Sweet and sour apples – 0.5 kg;
Onions – 0.5 kg;
Carrots – 750 g;
Bay leaf – 6 pcs.;
Allspice peas – 10 pcs.;
Odorless vegetable oil – 400 ml;
Granulated sugar – 250 g;
Salt – 1.5 tbsp;
Vinegar 9% - 75 ml.

Preparation:

Let's start preparing a delicious winter preparation by preparing vegetables. Wash and dry the zucchini. Trim off the ends. If you are using young vegetables, simply cut them into small cubes. But old fruits should first be peeled and freed from large seeds.
Remove seeds and stems from sweet peppers. Rinse it under running water. Cut the pulp into small cubes.
Remove the skins from the onions, rinse them, and then chop them into small pieces.
Peel the carrots, wash them, and then chop them using a coarse grater.
Wash the apples. Remove the cores from the fruits and turn the rest into small cubes. It is not necessary to peel the apples; do this only if you do not like its presence in the snack.
Wash the tomatoes. Remove the attachment points of the stalks from their surface. Tomatoes can be crushed using a blender or meat grinder, or finely chopped.
Pour about 50 ml of vegetable oil into a large cast iron frying pan or basin. Place carrots, zucchini, sweet peppers, apples and tomatoes there. Place the dishes over low heat. Simmer the caviar, stirring occasionally, for one hour. There is no need to cover the pan with a lid.

At this point the onion should be prepared. Fry it in a small amount of vegetable oil until golden brown.
Add onion to almost finished caviar. Add the bay leaf, allspice, salt, sugar and remaining butter. Mix thoroughly. Simmer the caviar in pieces for another 20 minutes.
Pour in vinegar. Stir and cook for another 5 minutes.
Pack the hot caviar into pre-sterilized jars and cover with lids. Cool the pieces by turning them upside down and wrapping them in a warm blanket. Store caviar in a dry and dark place.

Squash caviar with apples in a slow cooker for the winter

If you are the happy owner of a kitchen assistant, then this recipe is what you need. Caviar from zucchini with apples for the winter in a slow cooker is very simple to prepare, but it turns out even tastier and healthier than an appetizer made in a frying pan. We will make it in the form of pieces. However, if you like a delicate paste-like consistency, then simply puree the hot caviar with an immersion blender, and then bring it to a boil again, after which you can start packaging the snack in jars.

Ingredients:

Zucchini – 1.2 kg;
Medium apples – 3 pcs.;
Garlic – 5 cloves;
Medium onion – 3 pcs.;
Ripe tomatoes – 1.2 kg;
Carrots – 600 g;
Bell pepper – 2 pcs.;
Salt, ground black pepper - to taste;
Vegetable oil – 120 ml.

Preparation:

Peel and wash the carrots and onions. Cut both ingredients into small cubes.
Cut clean apples into halves. Carefully remove the seeds and cut the rest into small squares.
Rinse the zucchini and remove the tails. Cut the fruits into small cubes. If the peel of the vegetables is already hard and the seeds are large, then they must first be peeled.
Rinse the tomatoes and remove the cores. Puree the tomatoes using a blender, strainer or meat grinder.
Peel the sweet pepper from the seeds and cut out the stalk. Wash the vegetable and then cut it into small squares.
Remove the peel from the garlic cloves, rinse and pass through a press.
Place all chopped vegetables (except garlic) in a multicooker bowl. Add salt and ground black pepper to taste. Pour in vegetable oil. Stir the mixture with a silicone spatula.
Close the lid of the device, select the “Extinguishing” mode and set the time to 2 hours.
10 minutes before the end of the process, taste the caviar again. Adjust it with salt and pepper if necessary. Also at this stage you need to add garlic and mix the vegetable mass.

Squash caviar is a simple, delicious appetizer. There are many recipes for its preparation. We will now tell you how to cook squash caviar with apples.

Squash caviar with apples – recipe

Ingredients:

zucchini – 5 pcs.;
Borodino bread – 100 g;
onion – 120 g;
sour apples – 2 pcs.;
garlic cloves – 2-3 pcs.;
flour;
fresh lemon juice – 20 ml;
salt;
olive oil.

Preparation

We clean the zucchini and cut it into medium circles. Cut the onion into slices. Cut the crusts off the bread, cut the pulp into pieces and sprinkle with freshly squeezed lemon juice. Mix flour with salt, bread the zucchini in it and fry until golden brown. Then let it cool. Chop the garlic, cut the apples into quarters and remove the seeds. Grind all prepared products except garlic in a meat grinder, add chopped garlic, mix, add salt if necessary and put in the cold for 4 hours.

Spicy squash caviar with apples and tomatoes

Ingredients:

zucchini – 700 g;
tomatoes – 375 g;
sweet and sour apples – 250 g;
onion – 140 g;
greenery;
– 55 ml;
carrots – 190 g;
ground black pepper;
garlic cloves – 2-3 cloves;
hot pepper – 1 pc.;
salt;
refined vegetable oil – 45 ml.

Preparation

Peel and grate apples, zucchini and carrots. Finely chop the onion and crush the garlic with a press. Blanch the tomatoes in boiling water for about a minute, remove the skins and chop the pulp. Sauté chopped onion in vegetable oil, add carrots and fry for no more than 5 minutes. Then add apples, zucchini, chopped hot pepper and fry over medium heat for 5 minutes. Now add the tomato mass, broth and lightly fry the squash caviar for 2-3 minutes, then cover with a lid and cook for 10 minutes over low heat. Add chopped herbs and garlic at the end, and then salt and pepper the squash caviar with pepper and apples to taste.

Squash caviar with apples for the winter - recipe

Ingredients:

zucchini – 1 kg;
coriander grains, black peppercorns – 10 g each;
ripe tomatoes – 800 g;
clove buds – 12 pcs.;
onion – 350 g;
raisins – 400 g;
white – 350 ml;
green apples – 450 g;
ginger root – 30 g;
sugar – 400 g;
salt.

Preparation

Scald the tomatoes with boiling water, remove the skin, and chop the pulp into small cubes; we also chop the peeled zucchini. Chop the onion into half rings. Peel the apples, remove the core and cut into cubes. Place all the vegetables in a saucepan, pour in vinegar, add sugar. Place the spices and finely chopped ginger root in a gauze bag and place in a saucepan. Stirring, let it boil and cook for 45 minutes. Then add the raisins and simmer for another 50 minutes. Now we remove the bag of spices, distribute the caviar into sterile jars, seal and refrigerate.