Squash caviar with mayonnaise in a slow cooker. Squash caviar with mayonnaise in a slow cooker

Squash caviar is a simple but very tasty winter preparation.

Many housewives have their own recipes for this wonderful snack, but few people cook it in a slow cooker. It's actually very convenient, easy and saves a lot of time.

Squash caviar in a slow cooker for the winter - general principles of preparation

Even ripe and overripe zucchini are suitable for caviar; you just need to remove the skin and remove the hard seeds. If the fruits are young, you can use them whole, removing only the ends on both sides.

What is usually put in caviar:

How to cook squash caviar in a slow cooker

Cooking caviar this way in a slow cooker is easier and faster than on the stove. A microwave oven will also not give the desired result.

Squash caviar in the Redmond slow cooker

The recipe for squash caviar in the Redmond multicooker is not original, but takes into account the subtleties of using the device. Have to take:

2 kg of zucchini;
1 kg of tomatoes, you can take yellow ones instead of red ones, then the dish will turn out lighter, without the characteristic red tint;
4 things. onions;
100 ml odorless oil, any vegetable;
2 tsp. Sahara;
2 tsp. salt;
spices to taste: pepper, ginger, cloves.

Prepare according to the recipe in the following sequence:

Vegetables are peeled and chopped. It is advisable to pass the onion through a meat grinder. Puree the tomatoes in a blender, after removing the peel.
In the “Quenching” mode the resulting mass is prepared.
10 min. fry the onion without opening the lid.
Add carrots and cook for another 10 minutes.
Zucchini is mixed with tomato puree, added to onions and carrots, and left for 30 minutes.
Garlic, finely chopped into a paste, ground with salt and spices, is added to the caviar.

After turning off the device, the dish should sit for 20–30 minutes. under the lid.

Squash caviar in a Panasonic multicooker

In a Panasonic multicooker, zucchini caviar is prepared using a slightly different method. They take the following products:

2 pcs. ripe zucchini;
1 PC. sweet green pepper;
2 pcs. tomatoes;
1 large onion;
2 cloves of garlic;
1 tsp. table salt;
0.5 tsp. crushed dried dill;
0.5 tsp. dried coriander;
1 tbsp. l. refined oil (any vegetable oil will do);
3 tbsp. l. cold water;
to taste: ground hot pepper.

Next perform the following actions:

Peel the zucchini and chop into large pieces.
Cut the peeled carrots into strips.
Peel the tomatoes and chop the vegetables finely.
The pepper is also cleaned and crushed.
The onion is cut into half rings.
The slow cooker is filled with all the ingredients except garlic and spices. Set the “Pilaf” mode and cook for 1 hour 45 minutes.
After the signal, the caviar is placed in a bowl, spices and crushed garlic are added.
The mixture is pureed in a blender.

To prepare a snack for the winter, add 1 tbsp to each jar. l. apple, wine or ordinary vinegar.

Important! If you have enough culinary experience, the preparation can and should be adjusted to your taste.

Zucchini caviar in a Redmond slow cooker

Another method for making squash caviar in a Redmond slow cooker, which can be used for canning for the winter. To make it you need:

3 kg of zucchini, preferable to classic varieties, it is better to take ripe fruits;
200 g of tomato paste, not necessarily purchased, homemade is acceptable;
800 g onions;
150 ml of any oil, vegetable origin;
50 g table salt;
30 g bleached sugar;
0.5 tsp. citric acid;
hot red pepper to taste;
carrots - 2 large fruits;
1 head of garlic.

Despite the indicated amount, sugar and salt should be added to taste so that it is neither bland nor sweet. Prepare like this:

Vegetables are peeled and finely chopped.
Lightly fry the onion in the bowl of a household appliance.
Add carrots and zucchini. In the “Quenching” mode, simmer for 2 hours.
30 minutes before readiness, add garlic, pepper, and remaining oil. Stir.
Citric acid is added 15 minutes before readiness.

Then all that remains is to roll it into jars and put it away for storage.

Important! The dish must be tasty. If the result is not what you would like to eat, the recipe is adjusted. Reduce or increase the amount of spices, change the ratio of vegetables.

Squash caviar in a slow cooker for the winter - useful tips and tricks

• You can quickly, easily and with minimal losses remove the skin from the zucchini using a regular vegetable peeler for potatoes and carrots.

• To remove the seeds from the squash, you need to cut it in half, insert a tablespoon into one end and move it around in a circle. We take out the pulp and get cleaned boats.

• If caviar contains vinegar or lemon juice, you should not add them at the very beginning of cooking, as the acid will slow down the process and the vegetables will remain tough for a long time. Also, you should not add sour tomatoes right away; it is better to add them in the middle of the process, when the vegetables can be easily pierced with a sharp object.

Useful links:

Recipes for squash caviar in a slow cooker

Recipes for squash caviar in a slow cooker are not very diverse, but if you make a few adjustments, the dish becomes completely different, but from the photo the result looks the same. This is wrong. The taste of zucchini caviar made using different methods varies greatly.

Squash caviar in a slow cooker “Like in a store”

This method of preparation results in squash caviar exactly the same as is made according to GOST. The only difference is that they cook not in workshops, but at home in a slow cooker. Prepared products:

2 kg of zucchini, before weighing, cleaned of the insides and peel;
120 g carrots, it is also better to weigh peeled ones;
80 g onion;
90 g of any vegetable, preferably refined, oil;
190 g tomato paste;
1 g ground cayenne pepper;
1 g ground Jamaican pepper;
10 g salt (recommended 38 g, but in practice it turns out too salty);
20 g bleached sugar.

Next we begin production:

Pre-peeled zucchini is cut into large cubes.
Use a coarse grater to chop the carrots and chop the onion as convenient.
After heating the multicooker, add oil, fry the zucchini, carrots, and onions one by one.
Place the vegetables in a bowl and puree them with a blender.
Place back into the device. Set the “Quenching” mode for 40 minutes and leave to simmer.
Add spices and tomato mass and cook for another 20 minutes.

After this, it is enough to place the caviar in jars and roll them up. The containers are prepared in advance: washed and sterilized. If you want to eat it right away, it is permissible to close it with a plastic lid after it has completely cooled or wrap it without rolling it up with an ordinary lid.

Important! It is recommended to cook with the lid open, but do not follow the advice. It is better to close the lid immediately or as soon as it becomes clear that the boiling is happening too intensely.

Squash caviar with mayonnaise in a slow cooker

Caviar from zucchini is made in a slow cooker for the winter, including mayonnaise. Which sauce to use depends on personal preference. It doesn't matter to the end result. The following products should be prepared:

1.5 kg of already peeled zucchini;
250 g onions, regular, yellow;
100 g of any type of mayonnaise;
1 tbsp. l. white sugar;
0.5 tbsp. l. salt;
100 g tomato paste;
0.5 tbsp. odorless oils, olive, sunflower, but not linseed, cottonseed;
optional - pepper, spices.

The dish is made according to the following scheme:

Peel the onion and chop it as finely as possible.
Place tomato paste, oil, salt, pepper, sugar, and onion in a slow cooker.
Simmer for 20 minutes in the “Stew” mode, preferably stirring.
Transfer the resulting mass into a bowl.
Grind the zucchini as much as possible - with a blender, on a grater, or in a meat grinder. Place in a slow cooker, season with mayonnaise, stir.
Leave it on the “Quenching” program for 2 hours. This is especially true for the Redmond device.
40 minutes before the end, add the tomato mixture.
Simmer until the end of the program, stirring occasionally.

Then all that remains is to roll up the product for the winter. Some can be left for current use.

How to make squash caviar in a slow cooker with eggplants

To bring the recipe to life, you need to prepare the following products:

0.5 kg of zucchini;
0.5 kg eggplants;
300 g of tomatoes, red or yellow, depending on how rich a shade you ultimately need;
150 g of yellow, purple onions, white onions should not be taken - the taste is not pronounced enough;
150 g carrots, unsweetened varieties if possible;
200 g of sweet salad pepper;
50 ml odorless vegetable oil;
1 tsp. salt, preferably fine salt;
3 cloves of garlic, 4 if you need it spicier.

Cooking looks like this:

Large vegetables are peeled and cut into cubes.
Let the eggplants sit in a bowl with salt for 20 minutes.
Peppers, carrots, onions are peeled and chopped.
The tomatoes are cut as small as possible, cutting out the excess.
The eggplant juice is poured out.
Place peppers, onions, and carrots in a multicooker in heated oil. Fry using the “Frying” mode.
Add eggplants and zucchini, fry the mixture for 10 minutes. It is advisable to stir.
Add tomatoes and salt. Set the “Quenching” mode.
Boil vegetables for 20 minutes. Almost all of the moisture should evaporate.
Vegetables are cooled.
Chop the garlic.
Everything is combined and pureed in a blender.

Then you can either roll it up for storage or eat it with bread, potato dishes, or cabbage.

Recipe for making squash caviar in cubes in a slow cooker

Caviar is made not only with a puree consistency, but also in cubes. In order to do this you will need to take:

1 medium zucchini (about 0.5 kg);
1 medium carrot (about 150–300 g);
1–2 onions;
pepper, salt, spices to taste;
vegetable oil, odorless, to taste;
2 cloves of garlic;
3-4 medium tomatoes.

Step-by-step production is as follows:

Vegetables are peeled and chopped. Zucchini - cubes. Carrots - using a coarse grater. Chop the onion as finely as possible. The tomatoes are cut quite finely, but not until pureed.
In the “Baking” mode, fry onions and carrots. After 10 minutes, add tomatoes. Simmer for another 10 minutes.
Switch to the “Pilaf” mode, add zucchini, salt, and spices. Stir. Prepare until the signal.

After this, the product is immediately ready to serve.

Important! The size of the cubes should not be too large or too small. In the first case, the zucchini will not stew; in the second, the vegetables have every chance of turning into almost puree.

Description of preparation:

The amount of ingredients is calculated for 2 liters of squash caviar.
If you want to prepare squash caviar in a Panasonic multicooker for the winter, take vinegar. And pour it into the jars up to the caviar. But first, let's prepare the zucchini caviar itself: 1. Peel the zucchini. Cut into two halves and scoop out the seeds with a spoon. Cut into large pieces. 2. Peel the carrots and cut into strips. 3. Place the tomatoes in boiling water for a minute, then remove the skin. And grind it. 4. Remove the seeds and center from the bell pepper. Cut into cubes. 5. Chop the onion into half rings. 6. Pour olive oil and water into the bottom of the multicooker pan. Place all the vegetables in it. Turn on the “Pilaf” program in the Panasonic multicooker. Cook the caviar for one hour and forty-five minutes. 7. When the ready signal sounds, transfer the vegetables to a bowl, squeeze out the garlic and add spices. 8. Grind it with a blender or pass through a meat grinder. 9. Your squash caviar in the Panasonic multicooker is ready! Let me remind you that if you want to prepare it for the winter, add a spoonful of vinegar to sterilized jars. Bon appetit! Main ingredient: Vegetables / Zucchini Dish: Preparations

Zucchini caviar for those on a diet

For 1 kg of zucchini you will need:

grated carrots – 400g;
parsley and dill - a small bunch;
vegetable oil - 1-2 tbsp. spoons;
salt - to taste;
bay leaf – 3 pcs.;
peppercorns – 5 pcs.

The oil in this recipe is added not at the beginning, but at the end of cooking. Peel the zucchini, remove the seeds and cut into cubes. Place them together with grated carrots and spices in a multicooker bowl and cook in the “Stew” mode for about an hour. The finished caviar is strained in a colander and pureed using a blender.

Attention! Pepper and bay leaf must be removed.

The dish can be served by pouring vegetable oil and sprinkling with chopped herbs. It is stored in the refrigerator for 2 days.

For winter preparation, pureed caviar with added oil will have to be heated in a multicooker in the “Baking” mode for about 10 minutes and immediately rolled up in sterile jars with the same lids. We will add greens when serving.

Advice! For winter preparation, the liquid from vegetables should not be completely strained.

For those who do not need a diet, caviar may include more ingredients. This will make it much tastier.

How to cook “Squash caviar for the winter in the Redmond multicooker”

Wash the zucchini or zucchini. If their skin is hard, peel it. Then cut the zucchini into pieces. Don’t be too small, we will grind them through a meat grinder.

Peel the onions and carrots, prepare the tomatoes.

Grind all the prepared vegetables in a meat grinder.

Add tomato sauce, sunflower oil and salt to the vegetable mass. Mix.

Now we put the future caviar into the multicooker bowl. Close the lid, set the “Meat” mode and the cooking time is 2.5 hours.

If you cook caviar in a slow cooker, it will turn out thinner than if you cook it on the stove or in the oven. If you want less juice in the caviar, 30-40 minutes before the end of the program, open the lid of the multicooker and let the liquid evaporate. But do not forget to stir the caviar.

Place the finished hot caviar into sterilized jars and roll up.