The best recipes for squash caviar for the winter

Zucchini caviar, prepared in the summer from this fantastic and beloved vegetable, will be present in your diet throughout the winter. You just need to spend a little time and effort to enjoy this dish every day.

Many people think that preparing pastries is some incredibly difficult task that only experienced chefs can do. But, in fact, everything is much simpler than you might think.

And squash caviar is no exception. Anyone who decides to make this wonderful preparation for the winter can handle its preparation. Everyone remembers this most delicate mass with an incredible summer aroma? I love spreading it on brown bread or eating it with some side dish. This is a great everyday snack. I especially advise everyone who holds posts throughout the year to pay attention to it.

Therefore, I am happy to continue my favorite “zucchini theme”, within which I have already written articles about stews, pancakes, and also about dishes made from this vegetable in the oven. Well, let's get started?

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.

How to make homemade caviar for the winter with tomatoes and peppers?

Bell pepper is very aromatic, so its addition to squash caviar will not go unnoticed. It will become even more delicious with an incredible summer smell. Well, instead of tomato paste, tomatoes are used. It turns out to be a very healthy dish for the whole family.

We will need:

zucchini – 1.5 kg;
carrots – 2.5 kg;
sweet pepper – 0.5 kg;
tomatoes – 1 kg;
onions – 1.5 kg;
salt – 3 dessert spoons;
sugar – 3 dessert spoons;
black pepper – 1 teaspoon;
red hot pepper – 0.5 teaspoon (optional);
acetic acid – 1 tablespoon;
vegetable oil – 1 cup.

Preparation:

Peel the carrots and boil until tender.
We pass the peeled zucchini through a meat grinder and drain the juice.
Place the zucchini in a saucepan and add ground bell pepper to it. Cook over medium heat until the liquid evaporates.
Then add the crushed tomatoes and continue to boil.
Fry the chopped onion in a frying pan in oil. Then we transfer it to the zucchini in the pan.
Pour vegetable oil into a frying pan and fry the ground boiled carrots in it. Fry until the liquid has completely evaporated. Then we also put it in the pan.
Mix all the ingredients in a saucepan, adding salt, sugar, pepper and a glass of vegetable oil. Cook everything for 1.5-2 hours.
Ten minutes before the end of cooking, pour in a tablespoon of acetic acid. Stir and cook for the remaining 10 minutes.

Taste and add more salt or sugar if necessary.

Place in sterilized jars and seal with lids. As a result, the specified amount yields about 4 liters of squash caviar.

Zucchini caviar with mayonnaise for the winter

Zucchini caviar with the addition of mayonnaise turns out to be even more rich and aromatic in taste. The main thing is to choose high quality mayonnaise. Then your snack will be the most delicious. This kind of caviar is worth making at least once. You will definitely like it.

Ingredients:

one and a half kilograms of zucchini. If you use overripe fruits, then you need to weigh them in a form that has already been cleared of seeds and peel;
130 grams of mayonnaise;
half a teaspoon of ground pepper (black);
250 grams of onion;
130 grams of tomato paste;
2 medium carrots;
100 grams of vegetable oil;
a tablespoon of coarse rock salt (you can use special salt for preparations);
a tablespoon of nine percent vinegar;
half a tablespoon of granulated sugar.

Cooking steps:

1. Heat the oil in a large frying pan and fry the diced onion. After it acquires a translucent color, add carrots, chopped into medium cubes. While the vegetables are frying, cut the zucchini into large cubes (about 2*2 centimeters) and also place in the frying pan.

2. Simmer on low heat for 15 minutes, stirring occasionally. Then add tomato paste and simmer for another half hour.

3. Now that the vegetables are ready, you need to add salt and granulated sugar to the mass and grind it with a blender.

If you don’t have such an assistant in the kitchen, you can use a regular meat grinder. This will make the caviar more grainy.

4. Since we are preparing a treat for the winter, the mass needs to be put on the stove again. If you cooked the caviar for instant eating, you can remove it before it cools. So, put the puree on medium heat and simmer for 40 minutes. Cover with a lid, because it will actively “shoot”.

5. Now you need to add mayonnaise and black pepper. Stir and simmer for 20 minutes.

6. Add vinegar, stir and turn off the heat. This completes the preparation of the snack. During this time, you had the opportunity to simultaneously sterilize the jars. You need to put caviar in them, right to the very edges. Seal and then turn upside down.

7. Wrap the jars and leave them overnight to cool. The next day they can be sent to the basement.

Squash caviar for the winter at home

Undoubtedly, many housewives prepare squash caviar for the winter, wanting to please their loved ones with a tasty and healthy dish during the cold season. This snack preserves all the vitamins that are so lacking in winter. The dish is easy to prepare, you just need a little time.

We will need:

Zucchini - 2 kg
Onions – 1 kg
Carrots – 1 kg
Tomato paste - 150 g
Granulated sugar - 100 g (4 tbsp.)
Rock salt - 60 g (2 tbsp.)
Vegetable (refined) oil - 200 ml
Table vinegar (9%) – 50 ml
Hot pepper, garlic, ground black pepper, etc. spices - optional

Instead of tomato paste, you can take tomatoes (8-10 medium pieces)

How to cook:

Let's start by preparing the vegetables. The zucchini will need to be cut into small cubes and this is all clear.
Most often, housewives wonder whether to peel the vegetable or leave it. If possible, I try not to peel the skins of vegetables and fruits, especially if they are my own, collected from my own garden. After all, the peel has so many useful substances, why deprive yourself of it.
However, the classic zucchini recipe involves removing the peel, since if you leave it, the structure of the finished caviar will not be uniform, it will contain dark inclusions. Therefore, each housewife chooses what she likes best. If the zucchini is mature, it is better to remove the seeds from them.
Next, we proceed to cutting the carrots into cubes of the same size. Small cutting will allow the products to reach readiness faster.
We cut the onion in a similar way - into small squares.
Pour sunflower oil into a thick-walled saucepan, cauldron or roasting pan and begin to stew the vegetables one by one, first the chopped onion. Add salt and sugar to it. As soon as the contents of the pan boil, turn the heat to medium and, covering with a lid, simmer for 10 minutes.
We do the same with zucchini and carrots - simmer both vegetables for 10 minutes (covered with a lid), stirring occasionally with a spatula so that there is no burning to the bottom. During stewing, the zucchini will release juice and all the vegetables will completely soften.
Half an hour has passed - time to add tomato paste. Mix the vegetables well and simmer for 10 minutes, but with the lid open, remembering to stir the caviar with a spatula.
At the end, add table vinegar and stir.
In the case of 70% vinegar essence, 1 teaspoon will be enough.
We wait for the brew to boil and remove from the stove. After 10 minutes, when the caviar has cooled a little, it can be crushed using a blender, food processor or meat grinder.
Taste the caviar; you may want to enhance it with salt or pepper.
Pour the caviar into the pan again, bring to a boil and boil for another 3 minutes with continuous stirring (you can cover with a lid so as not to stand at the stove during this time).
Boiling caviar shoots out all the time, so you need to be extremely careful not to get burned.
While the vegetable snack is cooking, you need to prepare sterilized jars with lids in a way convenient for you. You can see how to sterilize glass containers for preservation here.
Pour hot squash caviar to the very top into sterilized jars and cover with lids, seal tightly. Turning the jars over onto their lids, leave them to cool in a warm place (an old blanket, fleece blanket or thick terry towel is suitable for wrapping the workpiece).

From the amount of ingredients indicated in the recipe, you get 3 liters of very beautiful and amazingly tasty caviar.

You can put the jars on shelves with other preparations, they will delight you throughout the long winter until spring!

Quick recipe for caviar without frying according to a simple recipe

Caviar, in which the vegetables are pre-fried, is certainly delicious. But less useful, because boiling oil does not benefit the body at all. An excellent alternative to this method is stewing. The dish turns out no less tasty, but, at the same time, more healthy.

Ingredients:

2 medium zucchini;
a tablespoon of thick tomato paste (highest quality);
2 onions;
1 carrot;
salt and black pepper to taste;
2 tablespoons of nine percent vinegar.

Cooking steps:

1.Chop the zucchini into neat pieces. If you plan to puree the caviar during the process, then you don’t have to pay attention to accuracy. But we will prepare the dish in pieces, so we cut it beautifully.

2. Place the zucchini in a thick-walled saucepan or cauldron. Grate the carrots on a coarse grater and cut the onion into cubes. Pour one glass of water and place on the stove. After boiling, the heat must be adjusted to medium. Simmer the vegetables for half an hour.

3. Add pasta, salt and spices to your taste. If necessary, you can add a little water. Stir and simmer for another 20 minutes. At the end of the process, taste the vegetables. Adjust salt and pepper if necessary. Pour in the vinegar a minute before it’s ready.

4. Immediately pour the finished caviar into sterile jars and seal. No additional boiling is required. It is enough to turn the closed jars upside down and cover them with something warm until they cool completely. And the next day they will be completely ready to move into the basement.

Squash caviar as in the store without sterilization

I present to you a recipe for squash caviar, just like in the store, but much tastier.

Ingredients:

Sliced zucchini 3 kg
Onions 1 kg
Sunflower oil 150 ml
Carrots 1 kg
Tomato paste 2 tbsp. l.
Bay leaf 3 pcs.
Vinegar 9% 2 tbsp. l.
Black peppercorns 5 pcs.
Sugar 1 tbsp. l.
Salt 1 tbsp.

Wash the vegetables, remove the peel from the zucchini. We remove the seeds. If the zucchini is young and there are no seeds yet, leave it like that.

Cut into small pieces. Place 3 kg of chopped zucchini in a saucepan

Pour 1 liter of water into the pan with vegetables and put on fire

Bring to a boil, cook over medium heat for 15 minutes. If the zucchini is old, with rough skin, cook for 25-30 minutes.

Preparing vegetables

At this time, cut the onion into half rings and place it in the frying pan. Add 75 ml vegetable oil. Place the frying pan on the stove and fry the onion until golden brown.

The zucchini is cooked, drain the water. Let cool slightly, about 10 minutes. Beat with a blender until smooth. Can be passed through a meat grinder

Interesting: Porcini mushrooms marinated for the winter in jars without sterilization

Place the onion fried in a frying pan in a bowl, beat with a blender until pureed.

We send a lot of onions to the zucchini. Three 1 kg of carrots on a coarse grater

Pour the remaining vegetable oil into a frying pan and add the grated carrots.

Fry over medium heat, covered, until it becomes soft. Stir occasionally to prevent it from burning.

The carrots became soft, almost cooked. Put it in a cup

Beat with a blender and add to the pan with the beaten zucchini and onions. You can grind the carrots through a meat grinder. Pour salt and sugar into a saucepan with vegetables

Add 3 bay leaves, 5 black peppercorns. Mix the contents.

Add 2 tablespoons of tomato paste to a saucepan

Mix everything well again and close the lid. Place on low heat and cook for 20 minutes. Periodically open and stir the contents. 20 minutes have passed, add vinegar. Continue cooking for another 10 minutes. Place the caviar in sterilized jars and roll up the lids

Turn over and wrap until completely cool.

Caviar is ready! If you take the jars, like in the store, it will be very similar in appearance, but not in taste.

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.

Ingredients

The recipe contains the basic composition of components, but, if desired, you can deviate slightly from the proposed set quantitatively or diversify with additional components.

Necessary:

zucchini - kilogram;
onion – 450 grams;
carrots – 450 grams;
chili pepper or jalapeno – 45 grams;
garlic – 45 grams;
sugar – 50-60 grams;
salt - according to taste preferences;
sunflower oil – 35 milliliters;
tomato paste – 35-40 grams.

Spicy lovers can use more pepper. The number of zucchini, with the specified number of components, can vary from 900 grams to 1.3 kilograms.

Squash caviar - a simple and tasty recipe (to eat right away)

Very tasty and bright caviar. It looks and tastes in no way inferior to store-bought products. Only it is more useful and accessible. Try it!

Ingredients:

one and a half kilograms of zucchini in its pure form;
3 medium onions;
3 medium carrots;
120 grams of mayonnaise;
120 grams of tomato paste;
30 grams of vegetable oil;
2 bay leaves;
a quarter teaspoon of ground pepper (hot);
2 tablespoons granulated sugar;
a tablespoon of salt.

Cooking steps:

1. Peel vegetables (zucchini, carrots and onions) and pass through a meat grinder. Those who like a more delicate texture can do this several times. If you do this repeatedly, you don’t have to beat the mixture with a blender at the end. Pour into a saucepan or cauldron for cooking.

2. Add pasta, mayonnaise and butter here. Stir until even, pinkish in color. Place on the stove and turn on maximum power. As soon as the mass begins to bubble, you need to reduce the heat and simmer under the lid for about half an hour.

3. Add all other ingredients according to the list and stir thoroughly. Simmer for another 20 minutes in this state.

4. Grind the finished mass with a blender to an even, delicate consistency. Taste for salt and spices. You may want to regulate their level.

5. Caviar is ready to eat. For the best effect, it is better to cool it.

The most delicious squash caviar with mayonnaise and garlic without frying

Mayonnaise and garlic are very often used in various recipes for preparing caviar, which makes its taste even more piquant and its aroma expressive.

Vegetables in this recipe are not fried, but stewed together. Well, and since all the ingredients are twisted through a meat grinder, the mass turns out not like a puree, but more loose with small pieces.

We will need:

zucchini – 3 kg;
onion – 500 g;
garlic - 6 cloves;
tomato paste – 300 g;
mayonnaise – 250 g;
vegetable oil – 250 g;
sugar – 125 g;
salt – 1.5 tablespoons;
black pepper – 0.5 teaspoon;
vinegar 70% - 1 teaspoon;
bay leaf – 1 pc.

Preparation:

Place the zucchini and onions twisted in a meat grinder into a saucepan.
Add tomato paste, mayonnaise and vegetable oil there. Mix everything thoroughly with a spoon. Place the pan on the fire and cook for an hour, stirring to avoid burning.

After boiling, reduce the heat to the lowest setting.

After an hour of cooking, add bay leaf, salt, sugar, pepper and garlic pressed through a garlic press. Continue cooking over low heat for another hour.
At the end, add vinegar, mix and start rolling.
Turn the closed jars over and cover with something warm until they cool.

How to make squash caviar simply and deliciously? Simple recipe

This recipe is very easy to prepare. Opponents of mayonnaise may condemn its presence in the dish. But I can say for sure that the caviar with it turns out more tender and tastier. By adding just a little of this sauce, you will not cause much harm to the body. Therefore, you can safely cook caviar according to this recipe.

Ingredients:

3 kilograms of zucchini (you can use both overripe and young);
half a kilo of onions;
500 grams of mayonnaise;
a glass of vegetable oil;
300 grams of tomato paste;
3 tablespoons of nine percent vinegar;
a tablespoon of coarse salt;
a tablespoon of ground pepper.

Cooking steps:

1. Peel the zucchini from the skin and core. Grind them together with the peeled onions in a meat grinder.

2. Mix thoroughly and pour into a thick-bottomed pan or cauldron. Place on the stove and simmer for an hour and a half, stirring frequently.

3. Now is the time to add all the other products except ground pepper and vinegar. Stir and simmer the same way for 20 minutes. Then pour in vinegar and add pepper. Stir and continue simmering for another five minutes.

4. This completes the preparation. Now you can pour it into jars, which must first be sterilized. Seal with lids.

5. Turn all sealed jars onto lids and cover with a blanket. Leave until the next day, and then put it away for permanent storage.

The best recipe for squash caviar with tomatoes and carrots through a meat grinder

Fresh zucchini with juicy herbs just begs to be served right into your hands. But what to cook with them? Of course, a delicious and aromatic appetizer made from zucchini, fresh tomatoes and carrots. You will get a light vitamin-rich snack that your loved ones will enjoy.

Ingredients:

1 kg - zucchini
250-300 g - tomato (or 150 g tomato paste)
250 g - onions
500 g - carrots
1 tbsp. l. - salt
4 tsp. - sugar
100 ml - vegetable oil (refined)

The more tomatoes you use for the appetizer, the redder the color it will be.

Cooking sequence:

I suggest grinding the peeled vegetables through a meat grinder. After this, we send the mass to a large saucepan to boil (from the moment of boiling - 45 minutes) over medium heat, covering with a lid.
During this time, the caviar has boiled well, add salt, sugar and vegetable oil.
By the way, you don’t have to add butter; the appetizer without it also turns out delicious!
Let the caviar simmer for another 45 minutes. Taste the brew; if necessary, add salt or sweeten it a little. The full taste of the snack will appear only after it has completely cooled.
An indicator of the readiness of caviar is the liquid that has evaporated from it.
You probably noticed that there is no vinegar in the recipe. Therefore, after transferring the caviar into jars scalded with boiling water, it is necessary to sterilize the appetizer for 10 minutes.
To do this, line the bottom of a suitable container with a kitchen napkin or towel and place a jar with a lid in it so that the water reaches above half.

Then we take out the jar and roll it up with a special machine. Turning it upside down on the lid, leave the appetizer until completely cooled.

You can store the snack in an ordinary apartment, in its coolest and darkest corner (pantry, kitchen cabinet or loggia shelf).

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.

Cooking squash caviar with garlic - recipe in a frying pan

For this appetizer, you can use the same vegetables that are used in other recipes, but add garlic. They can be cut into cubes, grated, cut into thin strips, it all depends on the imagination of the housewife.

Ingredients:

1 large zucchini
1 large onion
5-6 cloves of garlic
1 large carrot
2 tbsp. l. - tomato paste
Salt and pepper - to taste

To cook caviar in a frying pan, it is best to choose fresh young zucchini, then the dish will turn out tender and appetizing.

Recipe:

We chop all the vegetables and immediately send them to a hot frying pan to simmer over low heat until the products are transparent. Don't forget to stir periodically.
Then add tomato paste, stir and turn up the heat to medium. Simmer for another 10 minutes with constant stirring.
Now season the appetizer with salt and pepper and mix again. Cook until the zucchini turns golden and the dish gives off a pleasant aroma.

The appetizer can be eaten as soon as it is prepared - it looks like a vegetable stew. Or you can puree it and then you will get squash caviar very close to the classic recipe, which can be rolled up in jars for the winter.

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.

Zucchini caviar in a slow cooker - quick and tasty!

Today, a multicooker is an indispensable assistant for every housewife in the kitchen. If you have such a technique, then cooking zucchini caviar will turn into pure pleasure, since you will not need to stand at a hot stove in the summer. The dish cooks quickly enough and turns out incredibly tasty.

What we need:

2 kg - zucchini (net weight)
1 medium carrot (120 gr.)
1 medium onion
200 g - tomato paste
100 ml - vegetable oil (refined)
2 g (1/3 tsp) - black pepper (ground)
20-30 g (1 tbsp) - granulated sugar
20 g (1.5 tbsp) - salt (or to taste)

How to do:

Let's start chopping the vegetables: this time the zucchini was mature, so I removed the skin and seeds from them. Chop the vegetable into small cubes.
In the same way, cut the onion into small cubes and grate the carrots on a coarse grater.
Pour half the vegetable oil into the multicooker bowl and heat it in the “Frying” mode. Then add the onions and carrots to fry for 4-5 minutes.
We take the fried vegetables out of the bowl, now it’s the zucchini’s turn. Place them in the bowl along with the rest of the oil (pour the oil out first and as soon as it warms up, immediately add the chopped vegetable).
Fry the zucchini for 20 minutes in the “Frying” mode with regular stirring (do not close the lid of the device). During this time, the zucchini will release juice and lightly fry in volume.
Now puree the fried vegetables with a blender or other chopper until smooth.
At this point, you can conduct a tasting to determine whether the appetizer has enough salt and pepper for your taste.
Place the zucchini mass back into the multicooker bowl.
And so that when boiling the caviar it does not splash out when boiling, you need to install a lid from the double boiler in it. Having set the “Quenching” mode, set the time to 40 minutes.
After this time, add salt, sugar, ground black pepper and tomato paste.
Stir the mixture and simmer for another 20 minutes.
Immediately place the hot appetizer into sterilized jars and roll up the lids (boiled in water for at least 5 minutes). We will leave it upside down until the morning, carefully wrapping the twist in a warm blanket.

The caviar turned out incredibly tasty, much better than what they sell in the store. Put this homemade product in its place, just don’t put it away too far, I’m sure it will go away very quickly!

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.

Caviar through a meat grinder with mayonnaise

It is impossible to imagine a modern person’s table without the world famous French sauce – mayonnaise. Previously, purchasing mayonnaise was a sign of luxury, but today, when absolutely everyone shares recipes, it has become part of our daily diet. Why don’t we try combining mayonnaise with squash caviar through a meat grinder for the best recipe for the winter.

For a liter jar you need:

Zucchini – 1 kg;
Onions – 200 gr.;
Homemade mayonnaise – 70 gr.;
Tomato paste – 100 gr.;
Garlic slices - 1 clove;
Refined sunflower oil – 70 ml;
Sugar – 15 gr.;
Salt – 10 g;
Apple cider vinegar 6% – 10 ml.

How to prepare:

We take young and small zucchini, wash them and cut them into cubes 3 cm * 3 cm.
Peel and chop the onion. Place the onion in a container with heated oil and fry until golden brown.
Take out the onion and add the zucchini to fry until slightly browned. When they release some juice, return the onion and simmer the vegetables for 20 minutes, stirring occasionally.
Pass the hot vegetable mass through a meat grinder.
And put it back on the fire, adding tomato paste and garlic (ground in a mortar) for 20 minutes.
It's time to add mayonnaise. Place store-bought mayonnaise directly into the roasting pan.
Simmer the caviar for another 8-10 minutes, stirring thoroughly.
Finally add sugar, salt and apple cider vinegar. Mix, fill the prepared jars with caviar and roll up.

Tip: the vegetable mass is very hot, so carefully scoop it with a deep spoon or ladle so as not to get burned.

Tip: put homemade mayonnaise in a deep bowl and add hot caviar with one scoop (slowly), whisking. And so we continue gradually until the mass in the bowl doubles. This is necessary to prevent the yolks from curdling. Then we pour the contents of the bowl into the frying pan, which we remove from the heat during this procedure, mix and put back on the fire.

I can confidently say that you will not remain indifferent to this zucchini caviar.

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!

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