Squash caviar for the winter without frying: recipe and photo

We continue the series of articles about squash caviar. We have already reviewed caviar recipes in previous issues, and the article turned out to be especially useful when we were preparing it for the last harvesting season. Truly royal recipes for the winter are waiting for you here - 7 recipes for squash caviar - you'll lick your fingers!

Well, today we have a fresh selection of recipes from our readers. And for your attention, we analyze as many as 9 simple recipes for caviar from zucchini. And to be more precise, everything new is a well-forgotten old. Can you immediately remember the taste of real Soviet squash caviar, cooked according to USSR GOST? Mmmm...

This appetizer can rightfully be considered the queen of preparations, because it is present at almost every feast. And perhaps the next most popular will be Bulgarian lecho. Although for many families, the priority is different. For example, I equally like preparations made from zucchini and pepper in the form of lecho.

In this article, I have selected for you interesting ways to prepare it, with all the nuances and subtleties. Let's get started already...

There are three variations of squash caviar:

puree, crushed in a blender;
passed through a meat grinder (it is more grainy);
cooked in pieces.

In addition, there are many combinations of vegetables, seasonings and so on. Below I will show you the most varied and delicious of them.

So, stock up on your fragrant harvest, we're getting started!

Basic option

A snack prepared in accordance with the method described below contains nothing except vegetables, sugar and vegetable oil. That is why it is quite suitable for those who, due to certain health problems, are forced to adhere to a diet that excludes spicy and fried foods. To create it you must have:

3 kilos of thin-skinned zucchini.
3 full large spoons of sugar.
A kilo of carrots.
500 grams of onions.
500 milliliters of high-quality vegetable oil.
Fine crystalline salt (to taste).

Washed and peeled vegetables are cut into arbitrary pieces and then ground in a meat grinder. The resulting mass is transferred to a thick-bottomed pan and mixed with granulated sugar, salt and vegetable oil. The ground vegetables are brought to a boil and simmered over low heat for eighty minutes. To preserve squash caviar without frying for the winter, it is poured into sterilized jars and sealed. After this, the glass container is wrapped in a blanket, cooled and sent to the cellar.

Squash caviar in a bag (sleeve), cooked in the oven

You can also prepare delicious squash caviar in the oven. It's very simple. You only need the products on the list and a baking sleeve. I invite you to try this interesting recipe and rate it.

Ingredients:

2 medium zucchini (you can even use overripe ones);
3 small sweet peppers;
2 medium carrots;
3 tomatoes;
3 onions;
5-6 cloves of garlic;
1 tablespoon of coarse table salt;
a full teaspoon of granulated sugar;
4 tablespoons of vegetable oil;
a teaspoon of khmeli-suneli;
some greenery;
a tablespoon of nine percent vinegar.

Cooking steps:

1. Peel the zucchini and remove seeds. This applies only to ripened and overripe vegetables. Young zucchini does not need to be subjected to these procedures. Peel all vegetables except garlic and cut into cubes. Add vegetable oil, granulated sugar, salt, seasonings and stir well.

2. Place in a baking bag and secure the corners. Place on a baking sheet. Heat the oven to 180 degrees and place the vegetables there for 1 hour.

To prevent the bag from bursting at the bottom and the juice leaking out, pierce it in several places before sending it to the oven, usually with a toothpick.

3. Transfer the vegetables from the bag into a thick-walled saucepan. There is no need to pour juice. Otherwise, the caviar will be liquid. Blend the mixture with a blender.

4. Add garlic, crushed in a special press. Simmer for 20 minutes, stirring occasionally. Then pour in the vinegar and remove from the heat. Pour the mixture into jars and seal them.

Option with tomato sauce

This recipe allows you to very quickly process a large harvest of vegetables. Therefore, owners of personal plots will certainly be interested in them. To stock up on squash caviar without frying for the winter, you will need:

A kilo of carrots.
500 grams of onions.
3 kilos of thin-skinned zucchini.
500 milliliters of good vegetable oil.
3 tbsp. l. Sahara.
½ liter of tomato sauce.
A couple of large spoons of table salt.

To prepare squash caviar without frying for the winter, pre-peeled and chopped vegetables are passed through a meat grinder. The resulting homogeneous mass is sent to the stove, combined with sugar, vegetable oil and salt, and then boiled over low heat for at least an hour. Then add the required amount of tomato sauce to a common pan and continue cooking for about twenty minutes. The still hot vegetable mass is packaged in sterile glass containers, covered with metal lids and well wrapped in a blanket. After the cans have completely cooled, they are put into the pantry.

Squash caviar in a slow cooker

Caviar from zucchini is quite easy to prepare anyway. And if you cook it in a slow cooker, it’s doubly simple. Now I will tell you how to make it delicious too.

Ingredients:

3 and a half kilograms of large zucchini;
2 large onions;
2 large carrots;
a glass of pureed tomatoes;
a glass of vegetable oil;
3 tablespoons salt;
a teaspoon of ground pepper;
half a teaspoon of citric acid;
2 full tablespoons of granulated sugar.

Cooking steps:

1.Pour half a glass of oil into the multicooker bowl. Heat it in the “Frying” mode. While it is heating, peel the onions and carrots. Cut the onion into cubes and grate the carrots. Send them to fry until the onions are translucent.

2. In the meantime, you need to peel the zucchini and cut it into cubes. Add to the fried vegetables, stir and set the “Stew” program for 1 hour.

There is no need to add water, because the zucchini will release its own natural juice.

3. Grind the tomatoes in a blender. Before doing this, they must be cleaned. This is easy to do if you first make a small cut on them and pour boiling water over them. Now the peel can be easily removed. Add them to the caviar after 20 minutes of stewing.

4. Add all remaining ingredients (except acid and remaining oil) and blend everything with a blender. Put on “Stew” for another hour. The puree will actively “shoot”, so I recommend placing a steamer attachment on top.

For a bright color to the dish, you can add a little turmeric.

5. After 30 minutes, add oil and citric acid. Stir and continue simmering.

6. Meanwhile, sterilize the jars. Distribute the hot snack into a glass container and seal. Now the contents need to cool slowly. This can be ensured by wrapping the jars in a blanket. In the morning, move them to a cool place.

With hot pepper

This appetizer has a spicy taste and pleasant garlic aroma. Therefore, it will certainly be appreciated by lovers of spicy food. Since this recipe for winter squash caviar (without frying) requires the availability of a certain food set, check in advance whether you have on hand:

A couple of carrots.
500 grams of zucchini.
A pod of hot pepper.
A couple of cloves of garlic.
Large onion.
4 tbsp. l. vegetable oil.
Salt (to taste).

The washed vegetables are cut into thin rings and placed in a saucepan. The required amount of vegetable oil and some drinking water are also poured there. All this is placed on the stove, brought to a boil, added some salt and simmered until all the ingredients are ready. To preserve squash caviar - without frying and without vinegar - for the winter, it is ground through a sieve and put back on the stove. The resulting puree-like mass is boiled for five minutes and poured into sterile jars. The rolled glass containers are cooled at room temperature and only then put away in a pantry or cellar.

How to sterilize jars for preparations

Any type of preparations for the winter requires sterilization of dishes. Even if some recipes state that this is not necessary, such a precaution will never be superfluous. Today we will look at six basic simple ways to prepare glass jars for long-term storage. They are suitable not only for squash caviar, but also for any other preparations.

1. Steam sterilization. To do this, you need to choose a wide pan and prepare a grate that will fit it. This could be, for example, an oven grill or a special mesh to prevent oil splashes. You need to install such a grate over boiling water in a saucepan and place the jars on it, neck down. They must first be washed with water or a soda solution.

2. Microwave sterilization. It is very comfortable. But there is one important condition - you must pour water into the jars, literally one and a half centimeters from the bottom. Otherwise they will burst. Set the power to 900 watts and the time to 3 minutes.

3. Processing at high temperatures in the oven. Place the jars in an oven preheated to 100 degrees, upside down. You can also put lids here. Sterilize for about 15 minutes.

4. Boiling. If you need to prepare 1-2 small jars, it will be more convenient to boil them in a saucepan. Fill them with water and place in a saucepan. This, in turn, is also filled with water so that it covers the jars. Boil in this form, after boiling, for 5-10 minutes.

5. In a solution of potassium permanganate. This is very convenient for those who do not want to work with high temperatures. Jars washed with soda should be thoroughly rinsed with a bright solution of manganese.

6. Pour boiling water over it. This method is suitable for new cans that have not been previously used. In addition, if your recipe provides for further sterilization of the workpiece directly in the jar, then it is enough to process them this way. Fill clean jars with boiling water up to the hangers and cover with lids. Leave for 10-15 minutes.

Today we were once again convinced that it is very easy to prepare delicious and everyone’s favorite zucchini caviar. We also learned that jars must be sterilized and even learned about the basic methods of this procedure.

I hope you find this article useful and some of the recipes become your favorites. Share your impressions in the comments. We will be glad to receive any feedback and wishes. Until new, delicious meetings!

Author of the publication

offline 2 years

Option with ginger

This snack will be a great alternative to sandwich spreads. It has a pleasant aroma and unusual taste. To preserve squash caviar without frying vegetables for the winter, you need to take:

Half a kilo of onions.
600 grams of green sweet and sour apples.
A kilogram of zucchini.
A dozen carnation buds.
A kilo of tomatoes.
500 grams of sugar.
600 milliliters white wine vinegar.
A teaspoon of coriander and allspice peas.
25 grams of ginger root.
Salt (to taste).

Practical part

The washed tomatoes are scalded with boiling water, immersed in cold water, carefully removed from the skin, chopped and placed in a saucepan. Peeled apple slices, zucchini cubes and onion half rings are sent there. All this is poured with wine vinegar, added salt, sweetened and sent to the stove. A clean rag bag with spices is immersed in the boiling mass and simmered together over low heat for at least two and a half hours. To preserve squash caviar without frying for the winter, it is placed in sterilized jars, sealed with plastic lids, cooled at room temperature and only then put in the refrigerator.

Recipe with tomato paste

This delicious vegetable appetizer will surely please lovers of vegetarian food. It consists of almost nothing but vegetables with the addition of a small amount of spices. It can be served with any meat dishes, or you can simply spread it on fresh bread. This simple recipe for winter squash caviar (without frying) involves the use of ingredients such as:

700 grams of carrots.
1.5 kilos of zucchini.
400 grams of onion.
1.5 large spoons of salt and tomato paste.
150 milliliters of any vegetable oil.
3.5 large spoons of sugar.
½ cup filtered water.
½ tsp. ground pepper.

In a deep, thick-bottomed bowl, combine grated carrots, diced onions and pieces of zucchini. All this is poured with the required amount of water, brought to a boil and simmered over low heat for forty minutes.

The resulting mass is whipped using a blender and mixed with tomato paste, oil, salt and spices. All this is returned to the stove and boiled for a quarter of an hour. To preserve ready-made squash caviar with tomato paste without frying for the winter, it is packaged in sterilized glass containers, rolled up, covered with a blanket and cooled. Completely cooled jars are sent to the cellar or pantry.

Option with sweet bell pepper

This technique is interesting because it involves pre-baking vegetables in the oven. To play it you will need the following products:

A kilo of zucchini.
A couple of tomatoes and bell peppers each.
3 carrots and onions.
3 tbsp. l. vegetable oil.
A couple of cloves of garlic.
2 tbsp. l. tomato paste.
Salt and seasonings.

Cooking process

The washed vegetables are cut into not too large pieces, placed in an oiled baking sleeve, tied and pierced. All this is sent into a hot oven and cooked at one hundred and sixty degrees. After an hour, the sleeve is removed from the oven, and its contents are placed in a deep bowl and cooled. To prepare squash caviar without frying for the winter, beat the baked vegetables in a blender so as to obtain a homogeneous mass. The resulting puree is mixed with tomato paste, crushed garlic, salt and seasonings. Mix everything again, pack it into glass jars and put it in the refrigerator.

Zucchini caviar for the winter - you'll lick your fingers (recipe No. 1)

Tasty and tender caviar made from a minimum amount of ingredients. This appetizer is a great way to use up overripe zucchini. But young vegetables also make a great dish. Give it a try.

Ingredients:

one and a half kilograms of zucchini;
4 cloves of garlic;
2 carrots;
2 onions;
half a kilo of tomato;
2 tablespoons of thick tomato paste (at your discretion, you can leave it out);
2 tablespoons of nine percent vinegar;
1 laurel;
half a tablespoon of salt (coarse, without additives);
50 grams of vegetable oil;
a third of a tablespoon of granulated sugar;
a little ground pepper.

Cooking steps:

1.Cut the onion into medium cubes. Heat the oil in a saucepan or cauldron and add the onion there for 5 minutes.

2. Meanwhile, you need to peel and grate the carrots on a coarse grater. Add to the onion and cook for another 5 minutes, until the onion is soft and yellow.

3. If you are using young zucchini, then they probably still have unformed, soft seeds and thin skin. You can simply wash them and put them to use. But larger specimens still need to be subjected to peeling and seed removal. Cut into cubes and send to stew, along with onions and carrots.

4. Pass the tomatoes through a meat grinder along with the garlic. Pour the mixture into the vegetables 5 minutes after adding the zucchini. Add tomato paste, salt, pepper and granulated sugar. To stir thoroughly.

5. After 40 minutes of simmering over medium heat, remove the bay leaf and beat the mixture with a blender. Adjust the degree of uniformity to your taste. Add vinegar and return to heat. Simmer covered for another 10 minutes.

Do not forget to constantly stir the vegetable mass, because it very quickly sticks to the walls of the pan.

6. Pour the finished snack into sterilized jars and seal. Cover with a warm cloth, after turning them over onto the lids. Leave until cool and then transfer to the cellar.

With sesame

This snack has an unusual taste and pleasant aroma. It can be spread on a piece of soft, fresh bread or simply eaten with a spoon. Since this recipe for winter squash caviar without frying, without carrots and without pepper involves the use of a non-standard food set, check in advance whether you have on hand:

300 milliliters of tomato puree.
A kilo of zucchini.
120 grams of sesame seeds.
60 milliliters olive oil.
Salt and seasonings.

Washed zucchini is cut into longitudinal slices no more than one and a half centimeters thick and laid out on a baking sheet. Then the vegetables are salted, sprinkled with spices, sprinkled with olive oil and baked at two hundred degrees for twenty minutes. Immediately after this, they are carefully turned over and cooked for another 10 minutes. Baked zucchini is combined with a paste made from sesame seeds toasted in the oven, mixed with olive oil, and blended with a blender. The resulting mass is poured with tomato puree and boiled over low heat for half an hour. Hot caviar is packaged in sterilized glass containers, rolled up and sent for storage.

Option with apples and herbs

Caviar made using the technology described below has a piquant, moderately spicy taste and a subtle fruity aroma. To prepare it you will need the following ingredients:

3 kilos of thin-skinned zucchini.
90 milliliters of any vegetable oil.
600 grams of carrots and apples.
A couple of hot pepper pods.
A kilo of bell pepper.
120 grams of tomato.
A kilo of meaty tomatoes.
1.5 tbsp. l. 9% vinegar.
7 cloves of garlic.
Salt and granulated sugar (to taste).
Fresh herbs (basil, oregano, dill, cilantro, thyme, savory and parsley).

Washed and peeled vegetables are ground through a meat grinder and mixed with vegetable oil. All this is transferred to a thick-bottomed pan and cooked over low heat for at least two hours. Then vinegar, sugar, salt and chopped garlic are added to the resulting mass. All this is simmered for another ten minutes and removed from the stove. To preserve squash caviar with vinegar without frying for the winter, it is packaged in sterile glass containers, rolled up, cooled completely and sent for further storage.

With acetic acid

Caviar made according to the recipe below can be perfectly stored for a long period. It turns out moderately spicy and very aromatic. To prepare it you will need:

3 kilos of thin-skinned zucchini.
A dozen bell peppers.
½ cup sugar.
2 tbsp. l. coarse salt.
400 grams of tomato paste and any vegetable oil.
A tablespoon of 70% acetic acid.
100 grams of garlic.
Ground hot pepper.

Washed and peeled vegetables are cut into not too large pieces and ground in a meat grinder. The resulting mass is poured with tomato paste and vegetable oil. Salt, sugar and crushed garlic are also added there. All this is placed on the stove, brought to a boil and boiled for an hour. Five minutes before the end of the process, pour the required amount of vinegar into a common pan. To prepare squash caviar without frying for the winter, it is packaged in sterile glass jars, rolled up and sent to the pantry.

Squash caviar according to GOST (as store bought)

Lovers of store-bought caviar, this recipe is for you! It turns out very tasty and is in no way inferior to a store-bought product. Try it and see for yourself!

Ingredients:

a kilogram of zucchini (young ones are better, because they are less hassle);
75 grams of tomato paste;
a little black pepper at your discretion;
1 onion;
25 grams of granulated sugar;
a tablespoon of lemon juice;
15 grams of salt;
vegetable oil (30 grams + a little for frying onions);
5 grams of nine percent vinegar.

Cooking steps:

1. Wash the zucchini. If they are already overripe, then you definitely need to get rid of the core and peel. Cut into cubes. Let it simmer without oil until done. If the vegetable is dry, you can add a little water. Then drain in a colander to remove excess liquid.

Don't be confused by the fact that we don't add oil in this case. After all, very soon the zucchini will release juice, in which it will be stewed. And, if necessary, as I already said, you can always add water.

2. In a separate frying pan, fry the onion until golden and cooked.

3. Combine onions and zucchini in one pan in which you plan to cook caviar. Puree them with a blender. Now you can add the rest of the products from the list, with the exception of vinegar. After all, it can evaporate during the cooking process. Simmer for 1 hour, covering with a lid and stirring frequently.

4. After an hour, pour in vinegar, stir and distribute into sterile jars.

Tasty and, as it turns out, quick to prepare caviar, ready for long-term storage.

Option with mayonnaise

This delicate and savory appetizer is prepared using a very simple method that any young housewife who has never dealt with canned food can easily handle. To obtain it you will need:

3 kilos of thin-skinned zucchini.
250 grams of mayonnaise and tomato paste.
Half a kilo of onions.
150 grams of vegetable oil.
A couple of large spoons of fine salt.
½ cup sugar.
½ teaspoon black pepper.

Washed and peeled vegetables are ground in a meat grinder and then mixed with mayonnaise, tomato paste and vegetable oil. The resulting mass is boiled for an hour. Immediately after this, sugar, salt and spices are added to a common pan and boiled for another forty-five minutes. Hot squash caviar is placed in sterilized glass jars, rolled up and left to cool completely.

Squash caviar pieces

Not everyone loves the creamy consistency of caviar. If you fall into this category, then you will surely love this recipe. It's quick and easy to prepare. And the taste is very delicate and piquant.

Ingredients:

6 kilograms of zucchini;
one and a half glasses of vegetable oil;
one and a half glasses of granulated sugar;
2 full tablespoons of salt;
a glass of nine percent vinegar;
liter of tomato paste;
2-4 large heads of garlic;
a large bunch of herbs (for example, dill and parsley);
4 tablespoons of dry adjika.

Cooking steps:

1. Peel the zucchini and cut into cubes. Finely chop the greens. The garlic also needs to be chopped as finely as possible.

2. Place zucchini, tomato paste, salt, adjika, granulated sugar into a large roasting pan, pour in oil and stir thoroughly. Simmer for 1 hour over low heat, after boiling.

3. Then add herbs, garlic and stir well. Simmer for 10 minutes. Pour in vinegar and remove from heat. Now the caviar can be distributed into jars.

4. Before this, jars must be sterilized in a convenient way. You can find out about them below. Turn the sealed jars of snacks upside down and cover until cool.

With garlic and mayonnaise

This savory, moderately spicy appetizer will be an excellent addition to a family dinner. It can be served with baked meat, boiled rice or mashed potatoes. And some connoisseurs use this caviar as a spread for sandwiches. To preserve this vegetable appetizer, you need to take:

6 young zucchini.
200 grams of sugar.
A kilo of onions.
250 grams of mayonnaise.
200 milliliters of 9% vinegar.
3 tbsp. l. salt.
350 grams of tomato paste.
A couple of heads of garlic.
A teaspoon of ground pepper.

Squash caviar just like in the store

Some people think that it tastes better in the store, but you can’t cook it at home. For this category of readers, I hasten to offer a recipe that will radically change their attitude towards homemade preparations. I got squash caviar, just like in the store. The main secret of tenderness and fairly thick consistency remains wheat flour and high-temperature cooking.

Calories per 100 grams – 61.6 proteins – 0.9 fats – 3.6 carbohydrates – 6.4

Ingredients:

Zucchini - 4 kg
Carrots – 1.5 kg
Onion - 1 kg
Sunflower oil – 350 gr
Tomato paste - 0.5 l
Mayonnaise – 400 gr
Sugar - 200 gr
Vinegar - 4 tbsp
Salt - 2 tbsp.
Ground black pepper - 10 g
Wheat flour - 3 tbsp.

Cooking process

We clean all the vegetables, cut the zucchini, carrots, and onions into small pieces. Grind in a meat grinder. Add vinegar immediately

Simmer for 1-1.5 hours, stirring occasionally

While the vegetables are stewing, fry 3 tablespoons of flour in a dry frying pan until creamy. Add flour to the stew. To prevent flour from forming lumps, it must be added in small portions, with constant stirring.

Put it back on the fire, add tomato paste and mayonnaise. Simmer for 40-60 minutes

Transfer to sterile jars and seal.

Bon appetit!

Process description

Washed and peeled vegetables are ground in a meat grinder and placed in a deep bowl. Tomato paste, salt, vinegar and sugar are also sent there. All this is mixed, brought to a boil and boiled for about two and a half hours.

Then crushed garlic, ground pepper and mayonnaise are added to the bubbling vegetable mass. The future caviar is simmered over low heat for another thirty minutes, and then placed in pre-sterilized jars, rolled up with metal lids and covered with a blanket. No earlier than twenty-four hours later, glass containers with completely cooled vegetable snacks are stored in a cellar or pantry.