Hello, friends! Squash caviar is a very tasty summer dish, which is prepared from vegetables that are of great value to the body. Today, during the zucchini season, we will prepare it for the winter.
Choose the ripest and healthiest fruits, since their usefulness depends not on the variety and type, but on the quality. Zucchini is a low-calorie product. It contains only (98 kcal per 100 grams.)
I suggest stewing all the vegetables for our preparations, so they are much easier to digest and do not irritate the intestines. You can also use a quick cooking method or steam it, this way more vitamins and minerals are preserved.
Squash caviar can be placed on bread, as in Soviet times. We loved and still love this dish for its rich and unique taste, which takes us back to childhood.
This preparation for the winter is always in demand and popular, along with adjika and various pickles, for example, pepper lecho and tomato.
Zucchini contains starch, so it is better to combine it with fats (cream, sour cream) than with meat dishes.
I propose to prepare together such a light snack that is perfectly stored in winter. There are a large number of options for preparing it; you can not only stew it, but also fry it in a frying pan or mince it. Our selection will include all options. I have prepared for you some of the best and most delicious recipes that will give you more strength and energy. Choose for yourself what you like best. Maybe you like casseroles, then go to the page where recipes for delicious zucchini casseroles are presented.
Note: Any fresh green food contains chlorophyll - one of the main components necessary for the production of lymph.
Menu:
- The best recipe for squash caviar for the winter
- Cooking zucchini caviar with mayonnaise and tomato paste
- A simple and tasty recipe for winter squash caviar
- Homemade zucchini caviar - A simple recipe through a meat grinder
- Recipe for winter squash caviar with tomatoes and carrots, just like in the store
- Squash caviar cooked in a slow cooker
- Squash caviar according to USSR GOST (recipe for the winter - you'll lick your fingers)
How to prepare squash and eggplant caviar at home
It is believed that it is impossible to prepare squash and eggplant caviar at home, which is similar to store-bought caviar. But why repeat yourself, because homemade caviar from zucchini and eggplant is much tastier and healthier, especially in the summer-autumn season, when fresh vegetables are sold. Preparing squash and eggplant caviar will not take much time, and when your loved ones try the delicious appetizer, they will certainly ask you to prepare it for the winter. It’s nice to serve squash caviar with boiled potatoes during the cold season and remember the abundance of summer...
A few words about squash and eggplant caviar
Everyone knows that zucchini-eggplant caviar is made from chopped zucchini or eggplant, carrots, onions, tomatoes or tomato paste, and this dish was first prepared by Russian chefs in 1930. And now the recipes for squash and eggplant caviar have not changed for decades, although modern housewives have made their own adjustments to the cooking technology. Since this snack is so light, low in calories, healthy, and easy to prepare, it's worth learning how to make it so you can delight your family with delicious meals all year round. Zucchini contains a large amount of vitamins and minerals, they are especially useful for those who suffer from edema, hypertension, indigestion, gallbladder and heart problems. Eggplants normalize water and fat metabolism in the body, improve kidney and liver function. If you are on a diet, be sure to include squash and eggplant caviar in your diet - it saturates well and does not burden the body with extra calories.
Try different recipes for delicious squash and eggplant caviar, learn how to prepare it and add them to your taste.
Features of preparing squash caviar with tomatoes for the winter
If you create caviar using different recipes, you still need to follow the basic principles:
- Products are taken in the following proportions: for 1 kilogram of zucchini - half a kilo of tomatoes or 0.5 cups of tomato paste, 200 grams of carrots, 150 grams of onions, half a glass of refined sunflower oil.
- Add rock salt, 9% table vinegar, and granulated sugar to taste to the dish.
- The finished product must be pasteurized. Moreover, if there is no vinegar in it, then this process should last at least 45 minutes (half-liter container). If the container is larger, then more time is needed.
Closed jars should be covered with a blanket and allowed to cool.
How to cook squash caviar: vegetables and dishes
It is better to use young zucchini - no longer than 20 cm, in this case it is enough to wash and cut them, and if only mature vegetables are available, you will have to peel them from seeds and hard peel so that the caviar turns out tender and melts in your mouth. Before cooking, peel the tomatoes by dipping them in boiling water for a minute and then in cold water.
Before cooking, vegetables are cut into cubes or circles, onions - into cubes, rings or half rings, and it is better to grate carrots so that they cook faster.
You can chop ready-made vegetables using any kitchen utensils - it all depends on what consistency of caviar you want to get. In a meat grinder you will get a thick and homogeneous vegetable mass, in a blender you will get puree, and in a food processor you will get a thick mass with pieces of vegetables.
It is important to know in what container to cook squash caviar - enamel pans are not suitable for this purpose; you need a thick-walled cast iron roasting pan or a stainless steel pan. The fact is that the vegetable mass should simmer over low heat and not burn.
Fried zucchini pieces
This caviar is not pureed, but this does not make the dish any worse. It is good because it is equally tasty both hot and cold, so it can be either an independent dish or a snack.
Products for caviar:
- young zucchini – 7 pcs;
- 2 tomatoes and a clove of garlic;
- one onion;
- a bunch of dill;
- refined vegetable oil – 8 tbsp. spoon;
- salt and pepper to taste.
Wash the zucchini well, peel it if necessary, and cut it into cubes no larger than 1 cm. Heat half the vegetable oil in a cauldron or other thick-walled container. Add chopped zucchini, mix and fry over high heat for 5 minutes. Cooking tomatoes. We remove the skin from them.
Finely chop the tomatoes and add them to the zucchini. Salt the vegetables and simmer for another 10 minutes, stirring. During this time, fry finely chopped onion and garlic in a frying pan in the remaining oil.
They should become transparent. Add them to the zucchini and simmer for 20 minutes. The fire should be small.
Add finely chopped dill and black pepper and simmer for another 7 minutes. Immediately pack the caviar into sterile jars, roll them up with the same lids and wrap them.
Methods of hot processing of vegetables
There are different recipes for squash caviar at home. In the first option, zucchini and tomatoes are stewed separately, and carrots and onions are fried together. Then all the vegetables are mixed, chopped in a food processor, seasoned with spices and aromatic herbs and stewed again until tender.
The second method is considered the fastest and easiest, when all the vegetables are prepared in one bowl, but at the same time they are placed in it one by one - first onions, then tomatoes, carrots, other vegetables according to the recipe and, finally, zucchini. Next, all the vegetables are chopped into a homogeneous mass, seasoned with spices and stewed again. The finished caviar becomes thick and acquires a brown color with a golden, orange or reddish tint.
Some cooks bake vegetables in the oven, pouring them with balsamic vinegar, which evaporates and makes zucchini, peppers, and eggplants sweeter. In this case, tomatoes can not be baked, but added raw to prepared vegetables.
Vegetables for caviar are also stewed in a slow cooker, adding a minimum of oil to make the appetizer low in calories.
How to make squash and eggplant caviar more piquant
Many housewives are looking for a recipe on how to make squash caviar so that it turns out like in the store. This caviar is even easier to prepare because you don’t need tomato paste - instead we need garlic, 50 ml of 9% vinegar, parsley, black allspice and ground pepper. Zucchini, carrots, onions, parsley and garlic crushed with salt are fried in vegetable oil, then the vegetable mass is crushed in a blender, mixed with vinegar, sugar, pepper and rolled into jars.
To traditional zucchini and eggplant, you can add additional products for variety - bell peppers, champignons, garlic, green onions, ginger, apples, raisins, cloves and hot peppers. As additional seasonings, mayonnaise, sugar and many different spices are added to caviar - coriander, cumin, cilantro, dill, marjoram and other seasonings. They roll the caviar in the usual way - sterilize the jars, fill them with vegetables and screw on the lids. Then the caviar is turned over, wrapped in a towel and allowed to cool. Squash caviar can be stored for up to three years.
Squash caviar with mayonnaise, tomato paste and garlic
Squash caviar is very tasty, prepared with mayonnaise and tomato paste according to my signature recipe for the winter with a photo for greater clarity. The output will be approximately 7 half-liter cans.
You will need:
- 3 kilograms of zucchini;
- large head of garlic;
- 250 grams of tomato paste;
- 250 grams of fat mayonnaise;
- a tablespoon of salt;
- 100 grams of sugar;
- half a teaspoon of ground hot pepper;
- 100 grams of vegetable oil;
- 2 tablespoons of nine percent vinegar.
Prepare caviar with mayonnaise and tomato paste:
- Wash the zucchini, remove the skin and seeds. Grind them with a meat grinder along with the garlic.
- Season with mayonnaise, tomato paste, salt, sugar, pepper and butter. You need to cook for three hours on low heat. Don't forget to stir.
- When the caviar is ready, add vinegar and turn off the stove.
- Pour the product into prepared jars and roll up. It is not necessary to cover.
Of course, the preservation will not be completely dietary, but I advise you to try to prepare it. Bon appetit!
Squash caviar at home: cooking secrets
Secret 1. If you want the zucchini to boil well in the shortest possible time, then chop them, sprinkle with salt, let stand for 20 minutes, drain the resulting liquid and squeeze them well with your hands.
Secret 2. You can pre-fry the vegetables separately and only then simmer - in this case, the appetizer acquires a brighter and richer taste. Some cooks add flour to vegetables during the roasting process to make the mixture thicker.
Secret 3. Zucchini caviar will turn out especially tender if you pass the zucchini raw through a meat grinder and then simmer it with vegetables. After this, it is advisable to grind the finished caviar again for a uniform and smooth structure.
Secret 4. The taste of squash and eggplant caviar also depends on the oil, so it is better to use high quality olive oil.
Secret 5. If you add red onion rather than white onion to the vegetables, the caviar acquires a sweetish taste.
Secret 6. It is better to roll caviar into small jars - for one meal.
It is not recommended to store an open jar in the refrigerator, because caviar loses its taste and aroma.
From fried zucchini
This recipe is for those who love garlic. Thanks to it, the dish acquires a pleasant spice and aroma.
Products for cooking:
- young zucchini – 4 pcs;
- 2 medium-sized tomatoes;
- three medium onions and three cloves of garlic;
- a teaspoon of vinegar;
- refined vegetable oil – 100 ml;
- salt and pepper to taste.
Wash and peel the zucchini, cut into small cubes. We also cut the onion. Place the zucchini with onions in a thick-walled cauldron and simmer under the lid until they release their juice. Simmer for another 5 minutes. Drain the liquid into another bowl, add vegetable oil to the vegetables and fry. The onion should acquire a golden color. Now return the drained liquid to the pan and simmer until thick, about 20-30 minutes. Further actions depend on whether the caviar will be prepared for the winter or whether it is planned to be served immediately after cooking.
For winter preparation, finely chopped tomatoes should be added to the caviar. Simmer for another 15 minutes. Add sugar and spices, salt, season with chopped garlic and vinegar. After stewing for five minutes, the caviar should be immediately placed in sterilized jars and rolled up. Turn over and wrap for a day.
If you plan to serve caviar, allow it to cool, add all other ingredients except tomatoes, mix and garnish with chopped tomatoes.
A few tips on how to properly prepare eggplant caviar at home
The eggplants are first cut lengthwise into two parts, the skin is pierced with a fork in several places and they are baked in the oven or on the grill along with bell peppers. Such eggplants turn out to be especially tasty - with the smell of fire and smoke, and they need to be pierced so that they do not explode during heat treatment.
Eggplant pulp cut into pieces is mixed with stewed vegetables (onions, tomatoes, carrots), seasoned with garlic, spices and herbs. In some recipes, eggplants are fried in oil, but it is better to remove the skin from ripe eggplants.
The main rule for a recipe for delicious eggplant caviar is to cook the vegetables less, so that the dish turns out healthy and tasty.
How to make squash caviar according to the classic recipe
This is exactly how our mothers and grandmothers prepared squash caviar, and its taste evokes nostalgia. Let's try to return to childhood?
Peel 2 kg of zucchini from seeds and peel, cut them into cubes, chop 4 carrots on a medium grater, chop 2 onions, 2 bell peppers without seeds and 1 chili pepper. Now brown the onion in vegetable oil, then put it in the pan where the caviar will be stewed. Fry the carrots, bell peppers and zucchini in turn, adding them to the onions. At the very end, you can put 6 tbsp chili pepper in a pan with fried vegetables. l. tomato paste and 3 tsp. salt and sugar. For this amount of products you will need approximately 150 ml of oil.
Cook the vegetable mass over low heat for 40 minutes, stirring constantly, then grind it in a blender and cook again for 10 minutes over low heat. Place the squash caviar in sterilized jars and sterilize them again for 15 minutes, covering with lids. Finally roll up the jars, wrap them and leave until they cool completely for half a day. Caviar prepared in this way can be stored all winter at room temperature. By the way, if the snack is intended for children, it is better not to add chili.
Classic zucchini caviar, just like in childhood - you'll lick your fingers!
My mother is an excellent cook, so throughout my childhood I ate delicious dishes prepared by her. Sometimes I want to feel the classic taste of zucchini caviar, then I use my mother’s recipe, according to which I take 3 kg of zucchini. I will be happy to tell it to you too.
Products:
- 3 kilograms of zucchini;
- kilogram of onions;
- kilogram of carrots;
- 100 grams of tomato paste;
- a tablespoon of sugar;
- a couple of tablespoons of salt;
- vegetable oil to taste;
- teaspoon of citric acid.
Classic recipe:
- First, wash and peel all the vegetables.
- Cut the zucchini into medium circles, pour a little oil into the frying pan and place the slices there. Fry on both sides until golden brown.
- While the zucchini is frying, you can grate the carrots and cut the onion into cubes.
- Fry the onions and carrots in a separate pan. If you want, you can add some sweet pepper.
- When all the vegetables are cooked, process them with a blender or meat grinder.
- Place the mixture of fried zucchini and other vegetables in a saucepan and put on fire. When it boils, add salt and sugar, add citric acid (or vinegar) and tomato paste. If necessary, pepper it.
- Cook over low heat, stirring all the time. Wait until the product reaches the desired condition.
- Place the workpiece in sterile jars and roll up. This recipe allows you to do without sterilizing the finished product.
As a result, you will get squash caviar with a classic taste, just like in childhood. You can complement various dishes with it, or you can eat it straight from the jar - it’s very tasty either way.
How to make eggplant caviar with apples
Peel 1 kg of eggplants, cut them lengthwise and place them cut sides down on a dry baking sheet. Bake the eggplants until soft, cool, peel the flesh and cut the eggplants into small pieces. Fry them in oil for 10 minutes.
Cut one onion into rings and fry in oil until golden brown, chop the second on a fine grater along with a sour apple, and then mix everything with the eggplants and beat the vegetable mass in a blender. Season vegetables with 1 tbsp. l. salt, 1 tsp. sugar, ½ tsp. black pepper, 1 tsp. apple cider vinegar and add ½ cup vegetable oil. Lightly simmer the eggplant caviar over low heat for 10 minutes, then beat with a blender and roll into jars.
Recipes for homemade squash and eggplant caviar with photos and videos can be found on our website. Take advantage of nature's bounty and use its delicious bounty to make vegetable caviar that will last you through the long winter.
Step-by-step recipe with photos and videos
Summer is not complete without preparations for the winter, and preparations are not complete without squash caviar. It just so happens, especially for those gardening lovers, in whose beds zucchini fruits appear non-stop! Whether it’s spicy or sweet, a treasured jar of tempting squash caviar will delight everyone in the winter cold!
Today we are not preparing according to the standard recipe, but without tomato paste, since this is what is most often added to zucchini caviar. It adds its own special taste to the snack and, of course, color! But we can completely do without pasta.
To prepare squash caviar without tomato paste, in addition to the main ingredient, you will first need other vegetables: carrots, onions, garlic, peppers and tomatoes - together they will make the taste of the snack richer and brighter. I advise you to use vegetable oil for taste, because it affects the calorie content of the product, and the taste too. Add greens (dill) to the caviar, as well as spices - salt, sugar, black pepper, bay leaf. I also used a seasoning of dried sweet and hot peppers and tomatoes. It added spice and color to my dish.
From this amount of ingredients I got one half-liter jar and half a bowl, which was used for testing. Of course, it is more convenient to make such preparations in large quantities at once and twist several cans. Therefore, if you wish, you can double or triple the amount of ingredients.
By the way, I will cook the caviar first in a basin, and then in a slow cooker - the caviar stews perfectly in it and does not burn. However, any large pan is suitable for this dish - preferably a thick-bottomed one.
We wash and peel the vegetables. Cut the zucchini into small pieces.
Cut the carrots into semicircles.
Cut the onion into large cubes.
Place the vegetables in a large saucepan or bowl, add water, add bay leaves to taste and put on fire.
Simmer over low heat, stirring occasionally, for 40-50 minutes. During this time, the vegetables will become soft and almost all the liquid will boil away.
Place the prepared vegetables in a colander and let the liquid drain. Take out the bay leaves.
Peel the tomato and cut into pieces as desired.
Grind the stewed vegetables, as well as the tomato and garlic, through a meat grinder.
Transfer the mixture into the multicooker bowl or into the same pan/basin. Add spices: salt, sugar, black pepper and seasoning to taste. Pour in vegetable oil, add herbs.
Stir and place on low heat or set the multicooker to a mode suitable for stewing.
Bring to a boil and cook for 30 minutes. During this time, the liquid will boil away and the mass will become homogeneous.
Place the finished caviar in sterilized jars, close the lids, cool and store in the refrigerator.
Either serve immediately cold or hot!
Squash caviar without tomato paste is ready! Bon appetit!
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I very rarely add tomatoes; they make the caviar taste sour. I take only zucchini, carrots, onions, salt, sunflower oil, a little sugar, any herbs and spices (whichever I like). I cut the vegetables, stew them, and mix the finished mixture with a blender. If you want to prepare it for the winter, you need to put the still hot caviar into jars and sterilize it.
I’ll say right away that I’ve never cooked squash caviar without fresh tomatoes or even tomato paste, but I found one recipe, so whoever needs it, use it.
1 tsp. ground black pepper,
Sterilize for 1.5 hours (if closed for the winter).
Fry the zucchini cut into slices, fry the onions, fry the garlic and herbs. Combine everything and pass through a meat grinder (I do it easier and faster, beat with a submersible blender, the consistency turns out to be homogeneous and puree-like). Add vinegar, pepper, salt and sugar.
Tomatoes are not a necessary ingredient for delicious squash caviar.
My mother, for example, does without them at all, and her squash caviar is simply delicious!
Well, if you are used to tomatoes in caviar, then add a little tomato paste.
The main thing is to add a little vinegar (I prefer apple vinegar) so that it is stored well.
If there are no tomatoes or their presence in squash caviar is undesirable due to their acidity, then you can do without them. For the squash caviar I will prepare all the ingredients: zucchini, onions, carrots and herbs. I stew diced zucchini with lightly fried onions and carrots, add herbs and crushed garlic. At the end of stewing the vegetables, I’ll salt them, add a little sugar, pepper and add 9% vinegar at the rate of 1 tablespoon per liter jar. Pack the boiling squash caviar into sterilized jars so that it flows out from under the lids, and seal them. Store in a cool place.
I make squash caviar without tomatoes. Instead, the recipe calls for tomato paste. The caviar has a classic taste, everyone eats it, even those who previously didn’t like squash caviar)
The recipe is simple to the point of genius, and it turns out to be finger-licking delicious. This caviar is perfectly stored in winter.
Here is the recipe itself: zucchini - 6 kg, onions - 1 kg, tomato paste - 0.5 l, vegetable oil 1 cup, sugar - 4 tbsp, salt - 2 tbsp, mayonnaise - 0.5 l, ground red pepper - 0.5 tsp.
Grind the zucchini in a meat grinder, drain the excess liquid and cook until soft. While the zucchini is cooking, peel the onion, cut it and lightly fry it in vegetable oil, pass the onion through a meat grinder and add to the zucchini. Add everything else and simmer over low heat for about 2 hours, stirring occasionally. Bon appetit!
Hot caviar can be placed in sterilized jars and stored for the winter.
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Hello my dear hostesses. Don't miss the chance to stock up on various appetizers, salads and vegetable pickles. Be sure to scroll through our section at this link: preparations for the winter (the best recipes are there). In previous issues, we looked at incredibly delicious recipes for squash caviar (easy to lick your fingers! ).
And today, we continue the topic of delicious zucchini preparations, and for your attention the simplest and best recipes. Please choose...
The dish can be prepared from various products, but it must include zucchini and tomatoes , but the latter can be replaced with store-bought or homemade tomato paste.
Good news for those losing weight, zucchini caviar contains a minimum of calories, so it can be included in your daily diet without restrictions. It will not cause any harm to the figure.
