Zucchini caviar for the winter - 10 best recipes for cooking

One of the best options for preparing zucchini for the winter will be the preservation of zucchini caviar - a delicious low-calorie snack that is quite simple to perform. There are a lot of cooking recipes, choose to taste and cook with pleasure.

A simple and delicious recipe for squash caviar through a meat grinder

Zucchini caviar, minced, has a pleasant structure of small pieces, which justifies its name. As in fish caviar, you can feel every egg, so here you can feel the pieces of soft vegetables on the tongue.

Cooking time: 40 min.

Servings: 8.

• 
  Peel the washed zucchini from the peel and pulp with seeds, cut into small pieces in half lengthwise. The weight of the courgettes is indicated already peeled.
• 
  Cut large pieces of zucchini into small wedges.
• 
  Wash all the vegetables required by the recipe well. In the pepper, cut out the centers and tails, partitions, cut lengthwise into wide strips. Peel and wash the garlic.
• 
  Using a meat grinder (preferably electric), scroll through the slices of zucchini, pepper and garlic cloves. At the same time, sterilize clean jars.
• 
  Add sugar and salt to the vegetable mass, put the tomato paste and stir everything.
• 
  Transfer the caviar blank into a large saucepan, add sunflower oil there, stir and send to the stove. Cook vegetable caviar over medium heat for 20 minutes. after the mass boils.
• 
  In 3 min. before the end of the cooking process, add vinegar and mix. Arrange the hot mass in sterilized jars, tighten with sterilized lids or roll up. Allow the jars with the workpiece to cool completely to room temperature and put them in the cellar.

Bon Appetit!

Delicious squash caviar with mayonnaise and tomato paste

Delicious and hearty squash caviar will be appreciated not only by households at dinner, it can also be laid out in a gravy boat and served, after having decorated it, to the festive table. Guests will be satisfied.

Cooking time: 3 hours.

Servings: 12.

Ingredients:

• Zucchini - 4.8 kg;
• Tomato paste - 390 ml;
• Onions - 800 g;
• Odorless vegetable oil - 210 ml;
• Mayonnaise - 400 g;
• Granulated sugar - 65 g;
• Vinegar - 65 ml;
• Pepper, ground red - 0.5 tsp;
• Salt - 1.5 tbsp l.

Cooking process:

1. Remove the peel from the washed zucchini, remove the seeds with pulp and weigh the required amount. Boil the zucchini until soft, drain and cool.
2. Wash the peeled onions, cut them into thick strips and fry in vegetable oil until golden brown.
3. Add fried onions to the zucchini and scroll through a meat grinder. If you use a blender, the caviar will be very tender and puree-like.
4. Separately combine mayonnaise, tomato paste, salt, sugar, deodorized vegetable oil, ground pepper and vinegar. Stir and add to the zucchini mass.
5. Transfer everything to a large saucepan and cook over medium heat for about 2-2.5 hours, stirring well from time to time and passing with a spatula along the bottom of the dish.
6. During cooking, rinse the cans and lids for seaming with soda, rinse and dry. Sterilize the jars in the oven and boil the lids for 5 minutes.
7. Spread the hot product on prepared dishes, roll up or tighten the lids. Turn the jars over, cover with a warm jacket and leave to cool completely. Remove to a cool place and store there until use.

Bon Appetit!

The recipe for squash caviar according to the USSR GOST (as in the store)

Those who have caught the time of the existence of the USSR remember the delicious shop squash caviar, an inexpensive and natural product. Currently, the GOST for cooking has changed somewhat, but the original recipe of past years has been preserved, and you can cook the appetizer yourself.

Cooking time: 3 hours.

Servings: 7.

Ingredients:

• Zucchini - 3 kg;
• Onions - 1 kg;
• Carrots - 900 g;
• Sunflower oil - 290 ml;
• Tomato paste - 5 tbsp. l .;
• Garlic - 9 cloves;
• Granulated sugar - 1 tbsp. l .;
• Salt - 1.5 tbsp l .;
• Acetic essence 70% - 1 tbsp. l .;
• Parsley root - 1 tbsp l .;
• Ground black pepper - 1 tsp.

Cooking process:

1. Clean the washed zucchini from the skin and seeds with pulp. If you use young vegetables, you do not need to peel anything. Cut the zucchini into small pieces, put in a preheated pan and add a little odorless sunflower oil. It is necessary to stew the fruits without a lid until the moisture leaves. Cook the zucchini until soft, but do not brown it.
2. Peel and wash onions and carrots. Cut the onion into cubes and grate the carrots. Finely chop the washed parsley root and add to the vegetables. Mix onions, carrots and parsley in a frying pan, pour in a little vegetable oil and sauté for about 10 minutes. over medium heat until softened and light golden brown. Put the vegetables in a clean bowl along with the remaining oil, send the zucchini there.
3. Peel the garlic and pass through a special press.
4. Pass the mixture of vegetables through a meat grinder, you can also take a blender or a kitchen machine for this.
5. Put the scrolled vegetable mass in a saucepan with thick walls and bottom, cover and cook over low heat, not forgetting to stir, for about an hour.
6. After the specified time, put granulated sugar, salt, tomato paste and pepper into a saucepan, pour in the rest of the vegetable oil. Stir and cook for another half hour.
7. Pour the essence into the caviar, put the garlic gruel and cook for 7-8 minutes.
8. Rinse jars and lids thoroughly and dry. Boil the lids for 3-5 minutes, sterilize the jars over steam.
9. Pour the hot workpiece into jars and roll up immediately. Turn upside down and cover with a warm blanket or blanket. Allow to cool completely and remove to basement or closet.

Bon Appetit!

Zucchini caviar with tomatoes, carrots, onions for the winter

Zucchini caviar is a versatile product: it can be smeared on bread, loaves, added to soups as a dressing, and served as a separate snack. Hand-made caviar can be given to children, because it is completely natural.

Cooking time: 2 hours 45 minutes.

Servings: 12.

Ingredients:

• Zucchini - 3 kg 200 g;
• Carrots - 900 g;
• Onions - 1 kg;
• Tomatoes - 900 g;
• Granulated sugar - 1.5 tbsp. l .;
• Salt and black pepper to taste;
• Sunflower oil - 140 ml;
• Vinegar - 1 tbsp l.

Cooking process:

1. Clean the washed and dried zucchini from seeds and pulp, from the skin. Cut into small pieces, put 1/3 pieces together with sunflower oil in a deep frying pan and fry until soft. Repeat the same with the other two servings of zucchini. Simmer until soft and a light golden crust appears (about 10 minutes over medium heat). Transfer all 3 batches to a large saucepan.
2. Cut the peeled onion into pieces and fry in vegetable oil until golden brown.
3. Scrape the dust off the carrots, wash and grate on a coarse grater.Put in a separate frying pan and sauté in the same way as onions.
4. Pour boiling water over the tomatoes several times and peel them off. Cut the tomatoes into small pieces.
5. Add all the fried vegetables, tomatoes to the pan to the zucchini, add salt. Punch everything with a blender until the consistency of gruel.
6. Cook in a saucepan over low heat, covered for up to 2.5-3 hours. Do not forget to open the pan and stir the contents, going well along the bottom and sides.
7. At the end of cooking, taste the product, add salt and pepper. Pour in vinegar, stir, cook for a few more minutes and immediately put in a sterilized container. Tighten the jars with sterile lids and turn over. Wrap the blanks in a warm blanket and let cool.
8. After complete cooling, remove the squash caviar in the cold and store it for about 1-1.5 years.

Bon Appetit!

Step-by-step recipe for cooking zucchini caviar with apples

Zucchini caviar with the addition of apples turns out to be juicy and very tender, especially if you beat it with a blender. Then it will become airy and melt on the tongue.

Cooking time: 2 hours 35 minutes.

Servings: 6.

Ingredients:

• Zucchini - 1.6 kg;
• Tomatoes - 4 pcs.;
• Sour apples - 2 pcs.;
• Carrots - 300 g;
• Onions - 160 g;
• Garlic - 3 wedges;
• Tomato paste - 2 tbsp. l .;
• Sunflower oil - 3 tbsp. l .;
• Parsley - 15 g;
• Salt and peppercorns to taste;
• Vinegar 9% - 1 tsp

Cooking process:

1. Wash and dry vegetables, peel.
2. Remove the skin from apples and zucchini, remove seeds, cut out the pulp from zucchini.
3. Cut the zucchini and apples into slices of medium thickness, cut the carrots into thick longitudinal strips, chop the onions into thick half rings. Scroll zucchini, apples, garlic, onions and carrots through a meat grinder.
4. Pour the tomatoes over with boiling water and hold them in it for about 1 minute, then peel them off. Purée the tomatoes with a blender, mix with tomato paste and stir in.
5. Pour odorless vegetable oil into a thick-walled saucepan, put a mixture of chopped vegetables. Do not fill the pot more than 2/3, as the puree will boil.
6. Cook over low heat for about 1 hour 15 minutes, covered with a lid. Open the lid periodically and check the contents while stirring.
7. After an hour of boiling, add salt to the contents of the pan, add freshly ground pepper, as well as washed and finely chopped parsley.
8. Stir and boil for another half hour. In 3 min. before the end of cooking, add vinegar and mix again.
9. When the caviar is ready, it must be punched with a blender and immediately, hot, rolled into sterile jars with sterile lids.
10. Consume within 1 year.

Bon Appetit!

Delicious squash caviar cooked in a slow cooker

Zucchini caviar in a multicooker differs in that we will cook it in pieces, and not grind it in a meat grinder or blender. In addition, an appetizer cooked in a multicooker bowl will taste more fried rather than boiled.

Cooking time: 1 hour 35 minutes.

Servings: 4.

Ingredients:

• Medium-sized zucchini - 3 pcs.;
• Onions - 4 pcs.;
• Carrots - 4 pcs.;
• Tomato paste - 4 tbsp. l .;
• Vegetable oil - 30-50 ml;
• Salt, sugar, black pepper - to taste;
• Garlic - 3-4 cloves;
• Vinegar 9% - 1 tsp

Cooking process:

1. Peel and rinse thoroughly washed vegetables.
2. Remove the skin from the zucchini, remove the seeds and pulp, cut the vegetables into small cubes.
3. Add diced onions and coarsely grated carrots to the courgettes, mix.
4. Pour sunflower oil into the multicooker bowl, transfer all the vegetables. Season with salt, pepper, add sugar and taste.
5. Cook caviar in baking mode for 40 minutes. During all this time, you need to open the lid several times and stir the contents of the bowl so that it does not burn.
6. When the program finishes working, change it to the "Stew" mode, close the lid and cook for another half hour.
7. In 20 min. until the end, add peeled tomatoes, cut into small cubes, and finely chopped garlic into a slow cooker, mix.
8. In 4 minutes before the end of the program, pour the vinegar into the vegetables.
9. Arrange the hot appetizer in sterile jars, roll them up with sterile lids. Turn the container upside down and let it come to room temperature under a warm blanket, then put it in the pantry for storage.

Bon Appetit!

Zucchini caviar with bell pepper for the winter

This appetizer can serve as an excellent vegetable side dish, it goes well with hot meat dishes. Tomato paste can be replaced with thick tomato puree, from which you need to drain the juice through cheesecloth and measure the same amount of mass.

Cooking time: 2 hours 50 minutes.

Servings: 16.

Ingredients:

• Zucchini - 2.7 kg;
• Bulgarian pepper - 110 g;
• Onions - 380 g;
• Carrots - 170 g;
• Tomato paste - 550 g;
• Salt, granulated sugar - to taste;
• Citric acid - 0.5 tsp.

Cooking process:

1. Rinse all vegetables thoroughly in cold water. Remove the skin from the zucchini, cut the pulp with seeds from the core, finely chop the rest.
2. Remove the husk from the onion, chop the heads into small cubes.
3. Peel the carrots and grate coarsely.
4. Remove the stalk from the pepper, remove the seeds and partitions, cut it into small cubes.
5. In a large saucepan with a thick bottom and sides, combine all vegetables and stir. Add tomato paste or mashed peeled tomatoes, previously weighed through cheesecloth.
6. Cook the contents of the saucepan over low heat for about 1 hour, stirring all the time with a wooden spatula. Season with salt and sugar, taste the product, if necessary, add more salt or sugar.
7. After another hour of cooking, add citric acid under the lid, boil for about 5 minutes. and off. If desired, zucchini caviar can be punched with a blender, then it will have a smooth puree consistency.
8. Wash jars and lids in a soda solution, rinse and dry. Sterilize containers in any convenient way, boil the lids. Pour hot caviar into jars and roll up.
9. Turn the jars of blanks upside down, cover with any warm blanket and leave to cool, then put them in the basement.

Bon Appetit!

A simple recipe for squash caviar with garlic and tomato paste

The appetizer is perfect for those who like spicy dishes: garlic adds a bright piquant accent, and seasonings and spices make the caviar aromatic and aromatic.

Cooking time: 1 hour 45 minutes.

Servings: 2.

Ingredients:

• Medium zucchini - 2 pcs.;
• Onion - 1 head;
• Carrots - 2 pcs.;
• Garlic - 2 heads;
• Chili pepper - 1 pc.;
• Sunflower oil - 40 ml;
• Tomato paste - 3 tbsp l .;
• Vinegar 9% - 2 tbsp l .;
• Salt, granulated sugar, cumin, bay leaf, ground black pepper - to taste.

Cooking process:

1. Take a deep heavy cast iron pan, pour sunflower oil into it.
2. Peel and rinse the garlic and onion. Chop the onion into small cubes, just divide the garlic into slices, you do not need to cut it. Mix onion and garlic and fry in oil for 3-4 minutes.
3. Peel and grate the carrots, cut off the top of the hot pepper and cut into thin rings. If spicy caviar is needed, the seeds need not be removed. Add everything to the pan and cook for another 3 minutes.
4. Cut the zucchini peeled from the skin and pulp with seeds into small cubes and add to the pan, fry for 5 minutes, stirring constantly.
5. Put tomato paste, cumin, a little sugar and salt, freshly ground pepper and bay leaf in a frying pan.
6. Transfer everything to a thick-walled pan, assess the degree of density. If necessary, add a little boiling water, cover and cook, stirring constantly, for about 1 hour.
7. Remove the bay leaf, beat the vegetables with a blender and bring to a boil again. Then pour in the vinegar, stir and let stand for about 2 minutes, remove from the stove.
8. Pour the product into sterile jars, screw tight with sterile lids and leave to cool upside down under a blanket. Then transfer to cold storage.

Bon Appetit!

Delicate squash caviar without vinegar with citric acid

Despite the absence of vinegar, such caviar may not be sterilized, because in this case citric acid is added.It will be very tasty if, in addition to traditional salt and pepper, you add other spices and spices to the appetizer.

Cooking time: 1 hour 55 minutes.

Servings: 5.

Ingredients:

• Zucchini - 1.6 kg;
• Carrots - 350 g;
• Onions - 360 g;
• Tomatoes - 400 g;
• Deodorized sunflower oil - 4 tbsp. l .;
• Table salt - 1.5 tsp;
• Granulated sugar - 2 tsp;
• Ground black pepper - 1 tsp;
• Coriander - 0.5 tsp;
• Turmeric - 0.5 tsp;
• Citric acid - 1 tsp.

Cooking process:

1. Peel the washed zucchini, remove the seeds and pulp.
2. Peel and wash vegetables. Grate the carrots coarsely, chop the tomatoes, courgettes and onions into large cubes.
3. Pour vegetable oil into the cauldron, put carrots there. Simmer for about 5 minutes. Add onion and cook for another 7-10 minutes. over medium heat until the onions soften and golden brown.
4. Put cubes of zucchini in a cauldron, after 5 minutes. add tomatoes. Cook over medium heat, stirring occasionally, until vegetables are done, about half an hour.
5. Punch the entire vegetable mixture with a blender until smooth. Safety precautions should be followed, not forgetting that vegetables are hot.
6. Pour pepper, turmeric, coriander, granulated sugar and salt into the mass, taste it.
7. After that, cover the cauldron with a lid, otherwise the caviar will sprinkle. Boil the dish for about 35-40 minutes. over low heat, sometimes check and stir so that it does not burn out.
8. During this time, sterilize clean half-liter jars and prepare lids for them (wash with soda and boil).
9. At the end of cooking, add citric acid to the caviar, stir and cook for another 5 minutes.
10. Arrange the hot product in jars and roll them up in turn. Place the jars of caviar upside down under a warm thick cloth and leave to cool, then put away for storage.

Bon Appetit!

Zucchini caviar in the oven "Lick your fingers"

A good option for those who do not like to stand and interfere with the workpiece endlessly, making sure that it does not burn. Caviar in a roasting bag is a great lazy cooking option.

Cooking time: 1 hour 25 minutes.

Servings: 3.

Ingredients:

• Zucchini - 2 pcs.;
• Bulgarian pepper - 1 pc.;
• Carrots - 2 pcs.;
• Young garlic - 3 cloves;
• Onions - 1 pc.;
• Tomatoes - 2 pcs.;
• Sunflower oil - 4 tbsp. l .;
• Granulated sugar - 1 tbsp. l .;
• Citric acid - 0.5 tsp;
• Ground salt and pepper - to taste.

Cooking process:

1. Wash all the vegetables, peel the onions and garlic with carrots, remove the skin from the zucchini and remove the seeds with pulp.
2. In a baking sleeve, put together carrots, cut into circles, onions and zucchini, cut into large cubes, peppers, peeled from the cap and seeds with partitions (it must also be cut into cubes). Add finely chopped tomatoes, preferably more meaty, and garlic cloves to the mixture of vegetables.
3. Add vegetable oil to the vegetables, add sugar, pepper and salt, stir the vegetables from the outside with your hands, sorting out the bag.
4. Pinch both ends of the bag with baking clips, put it on a baking sheet, puncture the sleeve in several places with a toothpick.
5. Preheat the oven to 180 degrees, put the baking sheet with vegetables in the oven for an hour.
6. Cut the bag after the time has elapsed, put its contents in a saucepan. Strain the broth separately. You can then cook soup on it.
7. Grind vegetables with a blender or food processor. Add citric acid and place on the stove for 2 minutes. over medium heat.
8. Roll up in sterile jars, cool them, turning them over, to room temperature.
9. Store such caviar in a cellar or pantry for about 10-12 months.

Bon Appetit!