The appearance of zucchini has its roots in the distant past. Scientists have proven that for the first time this vegetable began to be grown in ancient times. America is considered the birthplace of the zucchini. Initially ripened vegetables were not eaten, but dried and only the seeds were eaten. Subsequently, when the zucchini was brought to the territory of modern Europe, people realized that the fruit of the plant was edible and began to cook many different dishes from it. This happened around the 16th century.

In Russia, the zucchini appeared only at the beginning of the 20th century, at a time when Tsar Nicholas II ruled. Presumably it was brought by merchants from Turkey or Greece. Soviet industry in 1930 of the last century began to prepare squash caviar - a completely new product that has gained popularity. But due to the difficult situations in the world, its release was suspended and resumed only after several decades. It was the most delicious squash caviar.

Currently, this vegetable is eaten on all inhabited continents. There is hardly a country where they do not cook dishes from it.

There is an interesting legend about the appearance of this vegetable. In ancient India, on the coast of the ocean, the local population earned their livelihood by fishing. However, the elements did not always allow you to go to sea, and many fishermen simply did not return from fishing. Women were worried about their husbands and asked God to send a fruit, the flesh of which would be like that of a fish, delicately white, and it tasted like crab meat. They prayed that this miracle would grow on the earth, and God would hear them. Zucchini began to grow on land, and fishermen did not have to go to sea so often.

The benefits of zucchini caviar: myths and facts

The most useful quality of zucchini caviar is its low calorie content. The total energy value of the product, even with the addition of oil, usually does not exceed 70 kcal per hundred grams. Cooking zucchini caviar involves the use of a large number of vegetables. That is why the dish is able to improve digestion. This is due to the fiber that is included in the product. The product perfectly cleanses the intestines.

It is believed that industrially prepared squash caviar is no less useful, but this is a moot point. If the product was made without the use of chemical additives - welcome to any table. But modern manufacturers, dreaming of cashing in, often cheat and add thickeners, flavor enhancers, and preservatives. It is these substances that can cause great harm to the body.

Therefore, homemade squash caviar made from fresh vegetables is an excellent and healthy dish that even doctors recommend eating.

So, let's highlight the main useful qualities of zucchini caviar:

• low calorie;
• the ability to lower cholesterol;
• useful for digestion;
• has a slight diuretic effect;
• vitamins included in the composition help in strengthening the heart muscle;
• increases hemoglobin;
• useful in diabetes.

How to make zucchini caviar in an ordinary kitchen? What are the recipes for this unique dish. Let's figure it out.

Simple and delicious recipes for zucchini caviar

There are several dozen recipes for preparing this delicious, very healthy dish at home. They prepare millet for the table or prepare delicious squash caviar for the winter. Here are the most common recipes for this dish.

Recipe for squash caviar according to GOST

GOST recipes from Soviet times are considered reference. Many yearn for those dishes, especially those who lived and grew up in the USSR. These recipes were developed by experienced chefs, food technologists and worked out over the years. That is why many housewives are very fond of dishes prepared according to them.

To cook squash caviar according to GOST for one can of 0.5 liters, we need:

• zucchini 1000 gr.;
• tomato paste about 80 gr.;
• raw carrots 60 gr.;
• onion 40 gr.;
• a small piece of parsley or celery root;
• vegetable oil 1/4 cup;
• salt 10 grams;
• granulated sugar 1 tsp;
• black pepper and peas a little bit.

Preparation of squash caviar according to GOST:

Zucchini caviar with tomato paste is very similar to store-bought. Zucchini is best to choose medium-sized. They are more tender in taste and consistency, so future caviar will be more like a cream. The vegetables are washed well, peeled, cut into small pieces about 1 cm thick.

Pour half of the prepared oil into a preheated pan, fry the zucchini until golden brown. The flame should not be too strong so that the vegetables do not dry out, but also it should not be made small, as the zucchini will release the juice and will be stewed.

Next, the fried vegetables are transferred to another bowl, the rest of the oil is added to the pan and the rest of the chopped vegetables are fried until soft. And they shift them to the zucchini, simultaneously pouring the remaining oil there.

With the help of a blender, the vegetables are chopped into a puree so that it turns out to be completely homogeneous. The resulting semi-finished product of caviar is sent to a small saucepan, tomato paste is mixed into it and stewed for about 5 minutes. Then spices are added to the dish, stirred well again, removed from the stove.

According to this unique recipe, zucchini caviar is obtained just like in a store. Soft, tender, delicious dish will appeal to adults and children. It can be spread on loaf, bread and served as a separate snack.

According to the same recipe, you can cook zucchini caviar for the winter, but we can offer another unique recipe for this dish.

Classic zucchini caviar recipe

To prepare classic squash caviar, you will need:

• 3 kg of zucchini;
• 1000 grams of onion;
• 1000 grams of carrots;
• 2 tablespoons of tomato paste;
• 1 tsp citric acid;
• vegetable oil;
• garlic optional.

Zucchini caviar with garlic turns out to be more piquant.

How to cook:

The core is removed from large zucchini, younger ones can be used whole. Peel the skin and chop the vegetables. Chop carrots, onions. Zucchini is fried until browned, and onions and carrots until soft and everything is put in a separate container. Grind vegetables with a blender, add tomato paste, set on fire. You can use a meat grinder. Zucchini caviar through a meat grinder is no less tasty, but, however, not so tender.

The mixture is brought to a boil, add lemon, sugar, salt and bring to a boil. All are boiled for about 15 minutes, after which they are laid out in a cup or laid out in jars for twisting.

Recipe for zucchini caviar for the winter

This magnificent homemade dish, prepared for the winter, will not leave absolutely anyone indifferent. It only takes a few ingredients to make it. You need to take zucchini, carrots, onions (green can ruin the color) and tomatoes in a ratio of 5: 1: 1: 2.5. You will also need vegetable oil about 0.7 liters, salt, pepper a little. The result is zucchini caviar for the winter like a store.

Zucchini is well washed, peeled. If the vegetables are very ripe, then you will have to remove the seeds, as they are very tough. The rest is cut into small cubes.

To make zucchini caviar, then chop onions and carrots. To speed up the grinding process, you can use a food processor, if you have one, of course. This way you can save a lot of time. But if it is simply not there, then the onion is chopped finely, and the carrots are chopped on a grater (it is possible on a large one). You can use other kitchen appliances. Zucchini caviar for the winter through a meat grinder turns out just great. Tomatoes are poured over with hot water, thin skin is removed, then they are also cut quite finely.

By the way, a similar dish with tomatoes is much tastier. Many recipes use tomato paste, but since most often it is a store-bought product, there is very little benefit from it. But zucchini caviar with tomatoes from the garden is simply amazing.

This is a fairly simple recipe for zucchini caviar. Vegetable oil is poured into the prepared pan, with a layer of about 2 cm. It is well heated and the vegetables are lowered. It's better to do it separately. First, the onions are kept on fire until soft, then the carrots. Next is the turn of tomatoes. Tomatoes, together with the juice, are spread in oil, stewed until there is no oil left at all. Zucchini are fried in parts, they can be browned a little.

All vegetables are transferred to one container and chopped with a blender. The resulting mixture is transferred to a deep saucepan, let it boil well. After that, the fire is reduced and boiled to the desired consistency, adding salt and pepper.

The finished caviar is laid out in hot, well-sterilized jars, and placed in a large pot of water, placing a piece of cloth on the bottom. It takes at least 20 minutes to sterilize jars with a 0.7 liter snack. After that, the caviar is rolled up, the jars are wrapped in newspapers and covered with a warm blanket. It turns out zucchini caviar for the winter, you just lick your fingers.

Recipe for zucchini caviar in a slow cooker

A modern multicooker is the best assistant in the kitchen. Zucchini caviar in a slow cooker is simply amazing.

You will need the following products:

• zucchini about 1.5 kg (without peel);
• onion ¼ kg;
• half a jar of mayonnaise;
• 100 grams of tomato paste;
• vegetable oil half a glass;
• sugar, salt, pepper to taste.

How to cook:

Preparing zucchini caviar with mayonnaise for the winter is very simple. Put chopped onion into a multi-bowl, add oil, pasta, spices and mix. The “quenching” program is set on the multicooker, during the cooking process, the whole mass is periodically stirred. As soon as the signal sounds, the mixture is transferred to another bowl.

Zucchini is peeled, chopped in a meat grinder or blender. They are also laid out in a multicooker bowl, mayonnaise is added and stewed on the same program for about 2 hours. Approximately 40 minutes before the end, the onion-tomato mixture is added to the vegetables, mixed and cooked until the signal. After that, the finished zucchini caviar with mayonnaise and tomato paste is laid out in jars, twisted for the winter. Pre-jars can be sterilized, as in the previous recipe.

Tips for cooking zucchini caviar such that you lick your fingers

1. When preparing this delicious, but simple dish, special attention should be paid to the pan. Thin, enameled in this case will not work. It is better to use a thick cast-iron cauldron or a deep pan with a non-stick coating. So the vegetable mass during cooking will not stick to the bottom and walls of the dishes.
2. The consistency of zucchini caviar with carrots directly depends on the quality of grinding. The easiest way to do this is with a blender, but if it is simply not there, you can use a meat grinder. If you want to get tender caviar, then you should scroll the vegetables twice, first through a large mesh, then through a smaller one.
3. Zucchini should be chosen younger. The length of the fetus should not exceed 15-20 centimeters. If the skin of the vegetable is soft, then it is not necessary to peel it.
4. In order for the zucchini to boil faster, you should first salt them, leave them for a quarter of an hour in the refrigerator. After that, the juice that appears should be poured out, and the vegetables should be slightly squeezed out with your hands.
5. If you want to cook a low-calorie, dietary product, then you can try to make zucchini caviar without frying. To do this, chopped vegetables are placed in a saucepan and brought to softness in their own juice without the use of oil. After that, the entire set of ingredients is turned into puree, again using a blender.

Use our recipes to please your family with amazingly delicious, homemade zucchini caviar. Even picky gourmets will like this appetizer. If you do not use oil when cooking, then caviar can be offered even to one-year-old children.

Zucchini caviar has been a favorite product of the Soviet canning industry since childhood. How great it was: to open a store-bought jar, plop a spoonful of orange, pungent-smelling caviar on a piece of white loaf and bite off a piece with pleasure! The Soviet Union has been gone for a long time, but nothing prevents us from cooking squash caviar at home according to the GOST recipe, or squash caviar “like in a store” (but only better!). Cook, remember your childhood and enjoy a delicious sandwich.

And we will prepare zucchini caviar for the winter, and not just like that, and twist it into jars so that it is tasty and enjoyable not only now, but also in the cold season.

Cooking time - 2.5 hours, yield - 1 liter

Ingredients

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

Cooking

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



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



Peel the onion and cut into cubes.



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



In the same pan, add the remaining vegetable oil and fry the onions and carrots over low heat until softened. Carrots should take on a light yellow hue.



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



Transfer the vegetable mass to a thick-walled dish for stewing, for example, in a cauldron. Stew vegetables with the lid closed for 40-45 minutes, stirring occasionally with a wooden spatula. The puree should boil down.



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



Add tomato paste to boiled zucchini caviar and mix thoroughly. After adding the tomato paste, simmer the caviar under the lid for another 15-20 minutes. Remember to stir the vegetables with a wooden spatula so that they do not burn.



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



Arrange hot caviar in clean jars.



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



Close or roll up the sterilized workpiece immediately. Turn the sealed jars upside down and leave to cool. It is not necessary to wrap the workpiece. Transfer completely cooled jars to the pantry for storage.

When frying, do not let the vegetables burn. Such vegetables are not suitable for cooking caviar.

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

For good preservation of your blanks, follow sanitary rules when cooking. Wash and sterilize lids and jars thoroughly. Do not violate the temperature and time regimes when sterilizing the finished product, this guarantees long-term storage of canned food. As for the supposedly mandatory use of preservatives such as vinegar, citric or salicylic acid, these remedies are not necessary for the preservation of homemade squash caviar.

Hello, friends! Zucchini caviar is a very tasty summer dish, which is prepared from vegetables that are of great value to the body. Today, in the season of zucchini, we will prepare it for the winter.

Choose the most ripe and healthy fruits, as their usefulness does not depend on the variety and type, but on the quality. Zucchini is a low-calorie product. It contains only (98 kcal per 100 grams.)

I propose to stew all vegetables for our preparations, so they are much easier to digest and do not irritate the intestines. And you can also use a quick method of cooking or steam cooking, in this way more vitamins and minerals are preserved.

Zucchini caviar can be put on bread, as in Soviet times. They loved and love this dish for its rich and unique taste, which takes us back to childhood.

Such preparation for the winter is always in demand and popular, along with various pickles, for example, as.

Zucchini contains starch, so it is better to combine it with fats (cream, sour cream) than meat dishes.

I propose to cook together such a light snack, which is perfectly stored in the winter. There are a large number of cooking options for it, you can not only stew, but also fry in a pan or pass through a meat grinder. In our selection will be all the options. I have prepared for you some of the best and most delicious recipes that will give you more strength and energy. Choose for yourself what you like best. Maybe you like casseroles, then go to the page where they are presented.

Note: Any fresh green food contains chlorophyll - one of the main components necessary for the production of lymph.

Menu:

The best recipe for zucchini caviar for the winter

It is hard to even imagine how one can live without all this variety and richness called vegetables. We are preparing today the simplest and most delicious zucchini dish.

This dish is considered dietary, so you can lose weight perfectly with it. Today I propose to consider one of the best recipes for this yummy.

Ingredients:

• zucchini - 2 kg
• carrots - 1 kg
• onion - 1 kg
• tomato paste - 150 gr
• sugar - 4 tbsp
• salt - 2 tbsp
• vegetable oil - 200 gr
• vinegar 70% - 1 tsp
• water - 200 - 250 ml

Cooking:

We take the most ripe and fresh vegetables, wash, peel and cut. It is best to cook caviar in a cauldron or in a saucepan with a double bottom.

1. Pour vegetable oil into the bottom of the cauldron, spread the diced carrots. You can cut the vegetables as you like.

2. Pour water to the carrots, add granulated sugar and salt. We mix.

3. Bring the carrots to a boil, close the lid and continue to simmer for another 10-15 minutes.

4. Cut the juicy zucchini into cubes in the same way as medium-sized carrots. If you have young zucchini, you can not cut the skin. And if there are seeds in the zucchini, then they must be removed.

5. In the same way, cut the onion into cubes. You can cut vegetables without adhering to the size and shape, since we will turn the stewed vegetables into mashed potatoes.

6. For spiciness, add chili pepper, which we also finely chop, after cleaning it from seeds inside.

7. In a cauldron, add all the chopped vegetables to the stewed carrots - onions, zucchini and chili peppers. Mix everything well, close the lid and wait until everything boils.

8. After boiling, leave the vegetables to stew over medium heat for 30 minutes. They must be soft.

9. Add tomato paste to soft stewed vegetables and leave to stew for another 10 minutes without closing the lid tightly. Let the excess liquid evaporate.

10. Now you need to add a bite to the vegetable mixture and mix. 70% vinegar - 1 tsp; 9% vinegar - 50 ml.

11. Grind the prepared stewed vegetables until smooth. You can do this with a blender or in another way.

12. The density of the vegetable mass is regulated by the volume of water during cooking. We put the crushed, whipped caviar on the fire again, bring it to a boil and lay out the hot one in pre-sterilized jars. Close with lids. Our dish is ready. Let it cool and put it in the cellar.

Bon appetit everyone!

Cooking zucchini caviar with mayonnaise and tomato paste

Such caviar with the addition of mayonnaise turns out not only tasty, but just lick your fingers. Homemade is much better than store bought.

It can be eaten in winter and summer, on holidays and on weekdays. This is a great addition to any table.

Ingredients:

• zucchini - 4 kg
• onion - 0.5 kg
• mayonnaise - 1 tbsp
• tomato paste - 1 tbsp
• vegetable oil - 0.5 tbsp
• sugar - 100 gr
• salt - 2 tbsp
• ground pepper - to taste
• bay leaf - to taste

Cooking method:

1. Prepare vegetables - wash, clean and cut. If you have a young zucchini, you can immediately cut it into pieces. And in mature zucchini, you need to peel the peel, remove the seeds inside the zucchini and cut off the tails.

2. Peel the onion, wash and cut into cubes.

3. Prepared vegetables - onions and zucchini must be chopped. It is best to pass them through a meat grinder or chop in a blender.

4. Put the chopped vegetables into a saucepan. Add mayonnaise and tomato paste. Pour vegetable oil. Salt, pepper, sweeten. We mix everything.

5. Put the pan on the stove over medium heat. As soon as the mass boils, reduce the heat and leave to simmer for 1 hour. Stir occasionally so that the mass does not burn.

6. After an hour, add a bay leaf to the mass for flavor, if necessary, salt and pepper to taste. After cooking, do not forget to get the lavrushka. Mix everything well and leave to simmer over low heat for an hour. Do not forget that caviar can burn. Keep an eye on it and interfere.

7. Prepare jars. Sterilize them first. Put hot caviar in them and roll up. Be sure to boil the lids for 5 minutes. It is better to store such a workpiece in the cellar, in a cool place.

Well that's all. Look at the delicious food we have prepared.

In winter, we open a jar of caviar and sit down to have dinner. Bon Appetit!

A simple and delicious recipe for zucchini caviar for the winter

You open the jar, as soon as you smell it, you want to put caviar on a piece of bread and eat it.

Ingredients:

• Zucchini - 3 kg
• tomatoes - 1 kg
• pepper - 0.5 kg
• onion - 1 kg
• carrots - 1 kg
• vegetable oil - 200 ml
• salt, pepper to taste

Cooking method:

1. Peel, cut and fry the onion in a pan.

2. Take a large saucepan with a double bottom and pour onions into it.

3. Peel the carrots, cut into small cubes and fry a little in a pan.

4. Add the fried carrots to the pan with the onions.

5. Cut the bell pepper, lightly fry, like the previous vegetables, and put in the pan.

6. Cut the tomatoes, stew a little and add to the vegetable mass.

7. And now we will conjure over the zucchini. If it is as big as mine, it must be cleaned on the outside and the seeds removed inside.

8. Cut the peeled zucchini into cubes, lightly fry and put in a saucepan to stew with other vegetables for 1 hour.

9. Stir the stewed vegetables, salt, pepper and chop with a blender until smooth.

10. In pre-sterilized jars, lay out the zucchini puree. We put the jars in a saucepan half filled with warm water. Cover with lids and boil for 15 minutes.

11. We roll up the jars, turn them upside down, cover with a blanket and leave in this state until they cool completely. We remove to winter in the cellar.

Bon appetit everyone!

Homemade zucchini caviar - A simple recipe through a meat grinder

The harvesting season continues and today I propose to cook my favorite recipe for zucchini caviar. Yummy. I advise you to cook, because it's easy.

To prepare it, we need mayonnaise. I make mine at home.

Ingredients:

• zucchini - 3 kg
• onion - 500 gr
• mayonnaise - 250 gr
• tomato paste - 600 gr
• salt - 1 tbsp
• sugar - 0.5 cup
• ground black pepper -1 tsp
• vegetable oil - 250 ml

Cooking method:

1. We clean the onion and cut it.

2. We clean the zucchini with a special knife, very convenient and fast. Cleans very thin. Remove large seeds from the middle and chop.

3. We will grind vegetables in a meat grinder.

4. Prepare a large thick-walled pan, in which we will stew vegetables.

5. Grind zucchini and onions in a meat grinder. Pour the whole mass into a saucepan. We put on fire and begin to interfere intensively.

6. Add vegetable oil and leave to cook for 1 hour. We will not close the lid. When the mass boils everything will boil away with the lid open. Don't forget to stir.

7. After 1 hour, add salt, sugar, ground black pepper, tomato paste, mayonnaise and cook for another 1 hour, stirring constantly. Be sure to taste the finished caviar. It should be sweet and sour. When it cools down, it will taste completely different.

8. Cooking jars and lids. We boil the lids, sterilize the jars.

9. Arrange the hot mass in jars and roll up.

Cook with pleasure, eat healthy!

Recipe for zucchini caviar for the winter with tomatoes and carrots, as in a store

The season of zucchini has come, it's time to cook our favorite caviar from this vegetable. Cook and surprise your loved ones. Our preparation for the winter is prepared very quickly, but it turns out delicious, like in childhood from the store.

Today I will share with you one of the delicious recipes for this summer dish. Let's cook it the same as in the store.

Ingredients:

For three parts of zucchini, one part of vegetables goes, that is, for 1 kilogram you need to take 300 grams of each of the vegetables.

• zucchini -1 kg
• tomatoes - 1 kg
• carrots - 1 kg
• onion - 300 gr
• hot chili pepper - 1 pc.
• tomato paste - 2 tbsp
• black pepper
• sugar -1.5 tbsp
• vegetable oil

Cooking method:

We cut all the vegetables into large cubes, and the onion into half rings.

1. Since our carrots are the hardest, we start cutting with it. We cut and send to the pan to fry over low heat, adding vegetable oil to it.

2. We take a fresh, young zucchini and cut it into cubes. If you have an old zucchini with thick skin, then peel it, and remove the seeds that are inside with a spoon.

3. We do not salt the sliced ​​zucchini so that a lot of moisture does not form. We send them to the pan to the carrots and continue to fry, adding a little vegetable oil so that it does not burn.

4. We lay vegetables gradually, not all at once. Add onions, chopped tomatoes, the skin can not be peeled. We mix. We continue to simmer without covering with a lid. Vegetables should get along. We do not add water, as the zucchini and tomatoes will give their juice, this liquid will be enough. As soon as the vegetables become soft, then they are stewed. It will take 30 minutes in time. If the caviar turns out to be watery, it needs to be boiled longer.

Suddenly, the pan in which we are cooking turned out to be small, transfer the contents to a larger pot, but do not forget to pour vegetable oil on the bottom.

If you grow zucchini on your plot, you can also cook caviar from it.

Regardless of the young zucchini or the old one, it is necessary to remove the skin from it.

5. It's time to try the readiness of our vegetables, if the vegetables are soft, then they are ready. Add 2 tablespoons of tomato paste for a richer color and taste, 1.5 tablespoons of sugar, on the tip of a spoonful of citric acid (this is like a preservative and will add a little acid), salt to taste and pepper.

If we salt at the beginning of cooking, it will turn out very salty and a lot of liquid, keep this in mind.

When adding each ingredient, mix and taste.

6. Cut the hot pepper, cut it in half and remove the seeds. We will add it at the very end 5 minutes before the end of cooking.

7. Grind the stewed vegetables quickly and safely with a blender to give the caviar the consistency for which we love it since childhood, so that it can be spread on bread.

If the caviar turns out to be watery, it just needs to be boiled down.

8. You can chop the vegetables immediately, and then boil until tender. Who will use this method, do not forget that with long cooking, vegetables can shoot and you can burn yourself. Be careful.

9 We try the caviar crushed in a blender, add those ingredients that are not enough, add chilli pepper and simmer for another 5 minutes. We take out the pepper, and turn off the caviar.

We prepare jars, wash and sterilize. We lay out the hot caviar in jars, close the lids, turn over, cover with a warm blanket and leave to cool completely.

Our recipe is ready! You friends have seen how easy and fast it is.

Delicious preparations for all!

Zucchini caviar cooked in a slow cooker

Ingredients:

• young peeled zucchini - 3 kg
• carrots - 300 gr
• vegetable oil -150 ml
• onion - 800 gr
• tomato paste - 200 gr
• salt - 2 - 2.5 tbsp
• granulated sugar - 1.5 -2 tbsp
• citric acid - 0.5 tsp
• ground red pepper - 1 tsp (optional)

Cooking method:

1. Peel vegetables carrots, zucchini and onions. If the zucchini is young, you can not peel them, but if the grains appear, I advise you to clean them inside with a spoon and cut them.

2. To begin with, we pass carrots through a meat grinder through a fine mesh.

3. Turn on the multicooker for the frying mode, pour 150 g of vegetable oil into the bowl and pour the carrots to fry.

4. While our carrots are fried, let's take care of the onion, pass it through a meat grinder and add it to the carrots and lightly fry it.

6. Salt the vegetable mass with 2.5 tablespoons without a slide, add granulated sugar, I usually add 2 tablespoons for this amount of vegetables. Mix everything well and do not add anything else yet.

7. Close the lid of the multicooker, set the “quenching” program. Vegetables should be stewed for 2 hours. They must be constantly stirred so that they do not burn.

8. 0.5 hours before the end of cooking, we must add 200 grams of tomato paste to the vegetables.

9. 15 minutes before the end of cooking, we must add 0.5 heads of garlic squeezed through a garlic press, red ground pepper 1 teaspoon. Pepper is added for an adult menu, for kids it is advisable not to add it. Mix the mass and be sure to add half a teaspoon of citric acid. Stir again, close the lid and continue to stew further.

10. Mix the mass and be sure to add half a teaspoon of citric acid. Stir again, close the lid and continue to stew further.

11. Shall we use this time? sterilize the jars and boil the lids.

12. We lay out the finished hot caviar in sterilized jars and roll it up or close it with lids.

13. We turn the jars over, wrap them in a warm blanket and leave them in this state until they cool completely.

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

Cooking features

Before proceeding with the manufacture of canned zucchini, it makes sense to familiarize yourself with the general recommendations.

• Vegetables that ripen in June-July are not very suitable for harvesting for the winter. Preference should be given to zucchini ripening in August or even September.
• The most delicious canned food is obtained from young zucchini up to 20 cm long. They do not even need to be peeled - it is enough to wash well, cut off the stalk and nose. However, older zucchini are also suitable for making caviar. They must be peeled, cut, and the seeds removed with a spoon.
• In order for the caviar not to be watery, it is advisable to remove excess juice from the zucchini. It is done this way: chopped zucchini is slightly salted, the mass is stirred, after a quarter of an hour the juice that has been released is squeezed out.
• The composition of zucchini caviar must necessarily include ingredients such as carrots and tomatoes, which are even more often replaced with tomato paste. Without them, the dish will not have the appetizing red color that is familiar to us.
• In accordance with most recipes, products are ground before or after heat treatment. If they are simply boiled until softened, the consistency will not be tender enough.

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

Classic zucchini caviar recipe

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

Cooking method:

• Wash young zucchini, cut into washers about 1 cm wide, add salt (no more than a teaspoon of salt for all zucchini), leave for a quarter of an hour, squeeze out excess juice.
• Fry in oil on both sides. Do not save oil: firstly, burnt zucchini will spoil the taste of snacks, and secondly, oil contributes to a better preservation of canned food prepared for the winter.
• Peel the onion, cut into thin half rings or small pieces.
• Grind carrots on a coarse grater.
• Fry the onions and carrots.
• Pass all the fried vegetables through a meat grinder. Place the vegetable mass in a saucepan, preferably with a thick bottom.
• Put tomato paste in the same pan, add sugar and salt, citric acid.
• Put on a slow fire, bring to a boil and, stirring from time to time, simmer for 15 minutes.
• Arrange in pre-prepared jars (washed, sterilized, dried). Roll them up with lids, turn them over. Wrap with a woolen blanket and wait until it cools completely. Then you can put them away for the winter.

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

Zucchini caviar "Lick your fingers"

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

Cooking method:

• Wash and clean vegetables. From zucchini, if they are not quite young, remove the seeds.
• Cut the zucchini into cubes, onion into pieces of any shape, coarsely grate the carrots.
• Put vegetables in a thick-bottomed saucepan, pour in water, turn on the fire. After boiling, cook the vegetables, stirring frequently, for 40 minutes.
• Cool the vegetable mass a little, puree it with a blender. It is most convenient to use submersible for this.
• Put the vegetables back into the same pot if they were removed from it. Add tomato paste, vegetable oil, vinegar, sugar and salt.
• Bring the mixture back to a boil and simmer for 15 minutes.
• Arrange in sterilized jars, cork, wrap. After the jars have cooled, they can be put away before winter in the pantry.

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

Zucchini caviar as in childhood

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

Cooking method:

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

This caviar has a taste familiar to many since childhood, moderately spicy.

Zucchini caviar as in the store

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

Cooking method:

• Wash the zucchini, peel, remove the seeds from them, pass through a meat grinder, cutting into cubes.
• Peel the onion, carrot and parsley root. Grate them or also pass them through a meat grinder, folding them into a separate container.
• Pour 0.2 l of oil into a saucepan, put zucchini puree into it, salt and simmer, stirring, until excess liquid is gone.
• Fry the onion, parsley and carrots in the remaining oil. Add tomato paste and vinegar to the fry. Simmer covered for 5 minutes.
• Transfer the roast to the zucchini, mix, fry together for 5 minutes.
• Pour a little flour, stir, fry for 5 minutes all together with flour.
• Spread the mass in pre-sterilized jars.
• Put the jars in a pot of water, covered with boiled lids, and sterilize for 20 minutes.
• Take out the jars, roll up the lids using a special key. Leave to cool at room temperature.

This snack is made similar to store-bought caviar by flour, which is rarely added to homemade preparations for the winter. It should be borne in mind that it increases the calorie content of the dish, but not its benefits.

Zucchini caviar with mayonnaise

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

Cooking method:

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

Caviar has a peculiar taste, thanks to which it has won many fans.

Zucchini caviar with spices in a slow cooker

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

Cooking method:

• Chop the garlic and onion as finely as possible.
• Pour oil into the multicooker bowl, put the onion and garlic, turn on the baking mode for 5 minutes.
• Pour boiling water over the tomatoes, remove the skin from them, remove the seed part from them, wipe the pulp through a sieve.
• Pour salt, sugar, spices into the tomato puree, stir everything and add this mass to the onion and garlic. Add vinegar.
• Turn on the multicooker for 5 minutes by selecting the extinguishing mode.
• Finely chop young zucchini and other vegetables (it’s even better to grate carrots), put them in a slow cooker, stir and turn on the device in the “Extinguishing” mode for 75 minutes.
• While the vegetables are simmering, prepare the jars by sterilizing them in the oven or steaming them and letting them dry.
• Arrange the finished caviar in jars, cork them, turn them over, wrap them, let them cool. It is not necessary to sterilize the snack in jars.

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

A simple recipe for zucchini caviar

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

Cooking method:

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

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

Video: zucchini caviar, as in the USSR

I have already closed 4 portions for the winter and I will cook more!

Video: zucchini caviar, harvesting for the winter without sterilization

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