The best recipes for squash caviar for the winter. How to prepare delicious zucchini caviar with eggplant, mayonnaise, apples, carrots, pumpkin for the winter?

How to prepare zucchini caviar from fresh, young and frozen zucchini. Caviar with mayonnaise, pumpkin, apple and eggplant. How to make it in a slow cooker.

Is squash caviar an overseas delicacy, as they joked in the famous film? Of course not! But it is obvious that it is a very tasty, healthy dish loved by many. You can prepare caviar in different ways, add different ingredients to it, simmer, boil, or use a slow cooker. It can be small pieces or absolutely homogeneous, like in the store. In short, everyone will find their own recipe.

Zucchini Ira: calorie content

Despite the fact that squash caviar is a vegetable dish, some, especially women on a diet, are interested in how many calories it contains and whether it is possible to gain extra pounds from it.

IMPORTANT: 100g of zucchini caviar contains up to 100 kcal, the dish can be called dietary

The energy value of zucchini caviar is 100 kcal per 100 g. If you want to eat it with bread and not gain weight, it is better to choose black caviar.

You cannot recover from it if:

do not eat caviar 2 kg per day
do not spread it on white bread

Please note that some recipes for squash caviar require mayonnaise as an ingredient. It is not significant, but it increases the energy value of the dish.

A SIMPLE RECIPE for winter zucchini caviar without vinegar to make it look like store-bought caviar

Homemade and store-bought dishes are very rarely compared in favor of the latter... But for some reason, appetizing yellowish or golden, thick, but uniform store-bought squash caviar is considered the standard. And at home, “the same as in the store” does not always work out on the first try. This recipe should work.

Needed (the number of ingredients can be increased proportionally):

zucchini – 1 kg
carrots – 2 pcs.
onions - 2 pcs.
tomato paste – 2 tbsp. spoons
flour – 1 tbsp. spoon
parsley root – 1 pc.
salt, pepper, herbs - to taste

Zucchini caviar, homogeneous and moderately liquid, just like in the store.

Vegetables should be washed, peeled, grains removed from zucchini
Cut vegetables into small cubes
Simmer the zucchini to soften. For this you need a saucepan with vegetable oil.
In a separate pan, fry the onion, parsley root and carrots
Combine vegetables, hang tomato paste in them
When the juice from the vegetables has evaporated, add flour to thicken, season, add herbs
After no more than 10 minutes, blend the vegetables with a blender. If there are any pieces left, crush them manually with a mallet.
Bring the vegetable mixture to a boil and, without waiting for it to cool, place it in sterile jars
Cover the jars with sterile lids and place in pots with water to sterilize
After 30 minutes (if the jars are half-liter), remove the jars and quickly roll up
Turn the caviar over onto the lid and wrap it until it cools.
Send storage jars to the pantry

How to prepare “Pumpkin caviar for the winter through a meat grinder”

Prepare the vegetables: wash and peel them, cut them into small pieces for a meat grinder.

First, twist the onion and place it in hot oil to fry for 5 minutes.

Next, twist the carrots and add them to the onions, stir and fry for another 5-6 minutes.

Pass the pumpkin through a meat grinder, add to the vegetables, fry for 10 minutes, stirring occasionally with a spoon.

Mince the tomatoes or use tomato paste and water. Add to vegetables, salt and pepper to taste. Simmer covered for 20 minutes.

Add chopped garlic, vinegar, stir and simmer the caviar for 5 minutes. Place in sterile jars and seal. Or cool and serve, sprinkled with fresh chopped herbs. Have fun!

RECIPE: caviar with zucchini mayonnaise

Mayonnaise is added to zucchini caviar to make its taste brighter. But, unfortunately, it does not add any usefulness to the dish. If you plan to eat the caviar right away, you can add homemade sauce to it. But for twists outside of winter, it’s better to take store-bought ones.

Need to:

zucchini – 1 kg
onion – 1 pc.
carrots – 1 pc.
mayonnaise – 2 tbsp. spoons
tomato paste – 2 tbsp. spoons
spicy tomato sauce - optional 2 tbsp. spoons
vegetable oil – 1 tbsp. spoon
salt, pepper, herbs - to taste

Vegetables must be thoroughly washed, peeled and, since they will be stewed already chopped, passed through a meat grinder
The vegetable mass is poured into a thick-walled saucepan and brought to a boil in its own juice
Vegetables should be boiled over very low heat for at least 2.5 hours, and then they are seasoned, flavored with oil, mayonnaise, tomato paste, sauce are added, if desired. Simmer for another 1 hour.
By the end of stewing the caviar, the jars and lids should already be sterile. Hot vegetable mass is laid out in them. Roll up immediately and leave upside down to cool under the insulation.
To ensure that the jars can be sterilized for 1 hour before screwing

Delicate zucchini caviar with mayonnaise.

Pumpkin caviar with apples and celery

List of ingredients:

1 kg pumpkin pulp
0.5 kg tomato
3 carrots
1 large onion
3 tbsp. l. vinegar
2 large sweet and sour apples
50 g celery root
1 sweet pepper
50 g garlic
150 ml vegetable oil
3 tsp. granulated sugar
Salt and pepper to taste

With additives
Step-by-step preparation of pumpkin caviar for the winter:

Peel and remove the insides of the apples . Cut the pepper in half and remove the seeds. Cut the prepared products into strips.
Remove the top layer from the pumpkin and clean out the insides. Grate together with peeled carrots on a coarse grater.
Remove the skins from the onions and garlic. Cut the onions into half rings . Grate the garlic.
Pour the prepared vegetables into the pan. Add chopped celery . Season with spices and stir.
Pour sunflower oil into the pan with vegetables. Stir and put on fire. The pumpkin should release its juice.
Grind the tomatoes in a meat grinder and add to the stewed vegetables. Leave on fire for another 10 minutes. with constant stirring.
the cooled vegetable mixture with a blender, add vinegar and spices and bring to a boil.
boiling caviar into jars and roll up the lids. Turn over and cover with a warm blanket.
Pumpkin caviar is best stored in a dark place for the winter.

RECIPE for canned zucchini caviar in Moldavian style

The Moldavian style caviar recipe contains garlic and uses more tomato paste, so it turns out red in color and has a more piquant taste.

Need to:

zucchini – 1 kg
carrots – 1 pc.
onion – 1 pc.
garlic – 4 cloves
tomato paste - 200 g
seasonings and herbs to taste

Spicy and bright “Moldavian” caviar made from zucchini and tomato.

Caviar is prepared using the same technology as “store-bought”, the recipe for which is given above. Garlic can be fried with onions and carrots or pressed into a vegetable mass.

RECIPE for the winter: eggplant and zucchini caviar

Eggplant and zucchini - a win-win combination. Caviar from these vegetables turns out beautiful. You can even put it on a festive table, first decorating it with greenery.

Need to:

eggplants – 1 kg
zucchini – 800 g
carrots – 1 pc.
onion – 1 pc.
tomatoes – 2 pcs.
garlic – 2 cloves
vegetable oil – 2 tbsp. spoons
salt, pepper, herbs to taste

Vegetables for harvesting are always prepared in the same way - washed, peeled, freed from grains
To prevent eggplants from imparting bitterness to the caviar, cut them into rings, you need to place them in salted boiling water for a quarter of an hour, and then boil them for another 10 minutes.
Fry zucchini cubes, finely chopped onions, grated carrots and garlic in vegetable oil
Add eggplants too
Blanch the tomatoes, cut into cubes, add to vegetables
Season the caviar and cook it for 1 hour
Place the caviar in sterile jars, sterilize it under the lids according to technology and roll up

Zucchini and eggplant in caviar.

Pumpkin caviar for the winter - a simple recipe

Unlike zucchini, from which caviar is most often prepared, pumpkin is available almost all year round. Although it ripens only in the fall, it is stored for quite a long time, and can last until spring without losing its beneficial properties.

RECIPE for the winter: caviar from zucchini and apples

The neutrality of the zucchini and the sourness of the apple make these vegetables and fruits combine interestingly in caviar.

Need to:

zucchini - 1 kg
apples – 2 pcs. medium-sized
carrots – 1 pc.
onion - 1 pc.
tomato – 1 pc., large and juicy
garlic – 1 clove
salt, pepper, herbs to taste

Prepared vegetables are distributed in this way: peeled apples and zucchini are placed in a thick-walled pan; sauté onions and carrots
Combine vegetables, add blanched tomatoes to them, squeeze out garlic
Simmer seasoned and salted caviar for 1 hour
Sterile jars should already be ready. Caviar is placed in them and sterilized, then rolled up and left to cool, upside down.

Caviar made from zucchini and apples: delicate taste with pleasant sourness.

RECIPE for the winter: caviar from pumpkin and zucchini for the winter

They say that the recipe for caviar from zucchini and pumpkin was borrowed from Hungarian cuisine. But domestic housewives fell in love with the delicate sweetish taste of the dishes so much, they cook it so often in the summer and for the winter that it has long become ours, traditional.

Need to:

zucchini - 1 kg
pumpkin – 0.5 kg
carrots – 200 g
onion – 200 g
tomatoes – 300 g
bell pepper – 2 pcs.
sugar – 1 tbsp. spoon
mayonnaise – 2 tbsp. spoons
salt, pepper, herbs to taste

Pumpkin and zucchini caviar.

Prepared zucchini and pumpkin begin to simmer separately
Carrots, peppers and onions are fried in refined vegetable oil
I combine the vegetables, add slices of blanched tomato to them, salt, sweeten, season and simmer together for 1 hour.
Add mayonnaise and simmer for another 20 minutes
Close jars of caviar, following technology

Pumpkin caviar with carrots

List of ingredients:

1 kg pumpkin pulp
2 sweet carrots
2 onions
4 cloves garlic
50 g tomato paste
0.5 glasses of water
1/4 cup vinegar
0.5 cups sunflower oil
1 tbsp. l. salt without a slide
0.5 tsp. pepper mixtures
2 tbsp. l. paprika

With carrots
Step-by-step preparation of pumpkin caviar with carrots for the winter:

Remove the skin from the pumpkin. Cut in half and use a spoon to scrape out the fibers and seeds. Grind the peeled pulp into large cubes.
Remove the skins from the onions and cut into small pieces. Peel the carrots and cut into cubes.
Pour half the amount of sunflower oil into the saucepan. Heat well. Add chopped pumpkin and carrots. Simmer for a quarter of an hour over low heat with constant stirring.
Heat the remaining vegetable oil in a frying pan. Add chopped onion and fry until golden brown.
passivated onions
to stewed vegetables. Mix well and leave on fire.
tomato paste with water and pour into a saucepan. Stir with a spoon and leave to simmer over low heat for half an hour.
soft mixed vegetables using a blender or masher.
Pass the peeled garlic through a garlic press and add it to the total mass along with the spices.
Pour the seasoned caviar into a saucepan and put on fire. Pumpkin caviar should boil. Place the hot dish into jars and roll up. Wrap the jars upside down with a warm cloth.
Pumpkin caviar is ready to be stored for the winter.

How to make caviar from frozen zucchini

Freezing vegetables for the winter allows you to preserve their vitamin composition. If, when it’s frosty outside, you want zucchini caviar, you can prepare it from zucchini from the freezer in literally half an hour and eat it right away, fresh.

Need to:

frozen zucchini – 500 g
carrots – 1 pc.
onion – 0.5 pcs.
tomato paste - 1 tbsp. box
sour apple – 0.5 pcs.
garlic – 1 clove

Why not make some quick caviar from frozen zucchini?

To defrost zucchini, just pour boiling water over them and drain after a minute.
Sauté carrots and onions, add zucchini, peeled and grated apple, tomato paste and pressed garlic after 5 minutes.
Stew vegetables for 20 minutes, salt and season them
Beat with a blender to the desired consistency and eat cold or warm caviar

Pumpkin and carrot caviar with eggplant

This caviar turns out tender, rich and juicy. And everything is quite simple to prepare.

Required Products:

Pumpkin – 0.25 kg;
eggplants – 0.10 kg;
carrots – 0.10 kg;
onion – 0.5 pcs.;
dried basil – 0.5 tsp;
vegetable oil – 0.5 tsp;
salt – 1 pinch;
ground black pepper – 1 pinch.

Preparation:

Remove the skins from the garlic and onions. Cut the garlic into slices and the onion into half rings. Place both in a glass fireproof bowl or any other microwave-safe container.

Place the garlic and onion in this bowl and place it in the microwave, cook at 800 Watts for 1.5 minutes.

Rinse the eggplants and carrots and cut into small cubes or grate on a large-mesh grater. Pour vegetable oil into a frying pan and add eggplants and carrots to it, also add onions and garlic to them. Fry until half cooked.

Interesting to know! When cooked, eggplant does not lose its beneficial properties, like most vegetables.

Remove the skin from the pumpkin and cut it into cubes. Add to the pan and sprinkle with spices, stir and simmer for 20-30 minutes until cooked. Pumpkin caviar with carrots and eggplants is ready.

How to make caviar from zucchini in a Redmond slow cooker

The multicooker is used quite widely for preservation. Caviar is also made from it. For Redmond brand kitchen appliances they take:

zucchini – 2 kg
carrots – 1 pc.
onion – 1 pc.
tomato paste - sachet
bell pepper – 1 pc.
salt, sugar, pepper, herbs

In a slow cooker you can prepare two half-liter jars of squash caviar.

Heat the multicooker, grease the bowl with a small amount of vegetable oil
First, fry the zucchini cubes, then finely chopped onions and peppers, grated carrots
Place the fried vegetables in a deep bowl and puree them using a blender.
Place the puree back into the multicooker bowl and turn on the “Stew” mode for 30-40 minutes.
Add tomato paste to the stewed puree
Simmer the caviar again for 20 minutes
There should be enough caviar to fill two half-liter jars; by the end of cooking, they should already be sterile

Classic pumpkin caviar

Required Products:

pumpkin - 1.5 kg;
2 onions;
1 carrot;
vegetable oil - 30 ml;
salt, spices, garlic - to taste.

Cooking technology:

Peel the pumpkin. Cut into slices so that it is convenient to grate. Set the mixture aside.
Chop the onion and grate the carrots. Fry them in vegetable oil until light golden brown.
Add pumpkin to the fried vegetables. Stir, add salt and sugar. Cover with a lid and let the caviar simmer.
Over time, the pumpkin will decrease in volume, become soft and change color. It needs to be stirred periodically, when the moisture has evaporated, remove the lid.
If there is not enough oil to prevent the caviar from burning, you can add more, and you should also add spices.
Before removing the caviar from the heat 5 minutes before it is ready, squeeze out the garlic cloves and mix well.
Serve cooled or spread on sandwiches and garnish with herbs.