Squash caviar with bell pepper for the winter: TOP 5 delicious recipes with photos

Cooking rules

Fresh young zucchini is ideal for making caviar; you don’t even need to peel them, just wash them well and cut off the ends. But overgrown zucchini is also perfect, you just have to tinker with them - peel them and choose seeds with a fibrous base.

In addition to zucchini, caviar usually includes onions, carrots and tomatoes. However, the latter can be replaced with tomato paste or sauce. Bell peppers and garlic are also sometimes included.

There are two main ways to prepare caviar:

When using the first one, all vegetables are pre-fried and then chopped.
The second method is to chop the vegetables raw and then simmer until cooked.

To grind the caviar components, use a blender or pass the vegetables through a meat grinder. Then the crushed mass is simmered again until fully cooked. Caviar can be prepared without sterilizing the finished product. To do this, you need to prepare the jars well - rinse with baking soda and sterilize. Can be done over steam or in the oven.

It is convenient to use a microwave oven for sterilization. Then the caviar, freshly removed from the stove, is poured into dry, hot jars and immediately closed hermetically.

Interesting facts: the production of canned squash caviar in the USSR was established in the thirties of the last century. However, the first experience was not very successful; cases of botulism began to occur frequently throughout the country, so the new product was considered dangerous and was no longer produced. They resumed production only a few decades later.

A simple recipe for squash caviar with tomato paste

This is a very simple recipe for squash caviar cooked with tomato paste.

5 kg of zucchini;
2 onions;
3 tablespoons of refined vegetable oil;
3 tablespoons vinegar (9%);
250 gr. tomato paste;
1.5 tablespoons salt;
2.5 tablespoons sugar;
3 cloves of garlic.

Peel the zucchini and grate it on a fine grater. Transfer the zucchini puree to a cauldron or thick-bottomed saucepan and place over medium heat until the excess liquid boils away. Finely chop the onion and fry in refined, odorless oil.

We transfer the fried onions into the boiled zucchini puree, add tomato paste there, and mix everything. Salt the caviar, add sugar to it. Peel the garlic, chop it, pass it through a press, and add it to the caviar. Pour vinegar in there too. Place the hot caviar into sterilized jars. Close the lids tightly.

Recipe with peppers, tomatoes and carrots

The simplest recipe for zucchini caviar with bell pepper includes the following sequence of actions:

Zucchini in an amount of 3 kg is cut into pieces up to 1.5 cm in size.
The resulting slices are placed in a saucepan, which is placed over medium heat. Add half a glass of water to the container. The zucchini is left to simmer for 15 minutes with the lid closed.
Three carrots and three onions are first peeled and then cut into cubes.
The vegetables are fried in a frying pan until golden brown, then added to the zucchini.
Five bell peppers are cut into two parts, removing the seeds, then cut into strips.
Tomatoes (6 pieces are enough) are cut into four parts.
Add tomatoes and peppers to the pan with zucchini. The mixture is simmered uncovered for 15 minutes.
The next step is preparing the seasoning. To do this, chop two cloves of garlic. Ground black pepper (half a teaspoon), one tablespoon each of sugar and salt are used as spices. These components are added to the vegetable mixture with zucchini.
If you need to get a homogeneous consistency, then the caviar is passed through a blender.
The caviar is rolled into jars for the winter.

Squash caviar for the winter “You’ll lick your fingers”

This version of caviar requires more ingredients, but the end product is to die for.

3 kg of already peeled zucchini;
500 gr. onions;
250 gr. tomato paste;
100 gr. Sahara;
2.5 tablespoons of salt;
300 ml vegetable oil;
1 tablespoon mustard;
2 tablespoons lemon juice;
1 bay leaf;
1 teaspoon ground black pepper.

Peel the zucchini and onions, cut the vegetables into pieces and pass through a meat grinder. Pour the butter into the whipping container, add mustard, add 0.5 tablespoons of salt and 2 tablespoons of sugar, beat for a few minutes, then add lemon juice and continue whipping.

Zucchini caviar for the winter with garlic without vinegar and without sterilization

This recipe does not contain vinegar or citric acid, which usually act as antiseptics. Here garlic takes on this function. Fans of "vigorous" will definitely like it.

Ingredients for 5 0.5 l cans:

Zucchini – 3 kg
Onion (bitter white) – 1 kg
Tomato paste - 120 g
Carrots – 1 kg
Coarse rock salt - 1.5 tablespoons
Sunflower oil – 150 ml
Sugar - 50 gr
8-10 large cloves of garlic
Bunch of dill
1/3 teaspoon ground pepper

The amount of ingredients is given for already prepared (peeled and chopped) vegetables.

Preparation:

1. Fry zucchini cut into small cubes in an open frying pan until golden brown.

At the same time, we cook the zucchini in small portions, and do not pour it into the pan in a heap. They should be fried, not stewed.

2. But fry the chopped onion all at once in one frying pan. We fry it until transparent.

3. We also fry the grated carrots until soft, and then combine all the vegetables in one large bowl and mix.

4. Then we pass the resulting vegetable mass through a meat grinder with small holes.

5. Then put it in a thick-walled deep saucepan, bring to a boil, reduce the heat to low, cover with a lid and simmer for 30 minutes, stirring occasionally so that the mixture does not burn.

After 30 minutes, add salt, sugar, tomato paste, chopped herbs and pressed garlic to the caviar. Mix thoroughly and simmer with the lid closed for another 10 minutes.

6. After the specified time, turn off the stove and place the still hot caviar into pre-sterilized jars and close with sterilized lids.

7. And we leave them to cool upside down under the blanket. Then store in a cool, dark place.

Squash caviar with mayonnaise

Zucchini caviar cooked with mayonnaise has a very delicate taste.

3 kg of zucchini;
500 gr. Luke;
250 gr. classic mayonnaise;
250 gr. tomato paste;
150 gr. vegetable oil;
2 tablespoons salt;
0.5 cups sugar;
0.5 teaspoon ground black pepper;
1 bay leaf.

Peel the zucchini and onions, chop the vegetables by passing them through a meat grinder or blending them in a blender. Place the vegetable mass in a cauldron or thick-walled pan. Immediately add tomato paste and mayonnaise and mix. Simmer for 1 hour.

Then add sugar and salt, add bay leaf and black pepper. After adding the spices, simmer for another hour, stirring the caviar with a wooden spatula. After completing the stewing process, remove the bay leaf. Place the hot caviar into sterile jars and immediately seal them hermetically.

Zucchini caviar with mayonnaise and finger-licking tomato paste

One of the most favorite folk recipes is with mayonnaise and tomato paste. One of the best flavor combinations. Be sure to try making at least 1 jar to appreciate this great taste.

Ingredients for 12 half liter jars:

Zucchini – 6 kg
Onions – 6 pcs.
Sunflower oil – 200 ml
Mayonnaise - 500 g
Tomato paste - 500 g
Sugar - 4 tbsp.
Vinegar 9% - 4 tbsp.
Salt - 2 tbsp.

Preparation:

1. Cut off the peel and tails from the zucchini, cut them into small cubes and place them in a large aluminum (or simply thick-walled) pan. Place the pan over medium heat, wait for the zucchini to begin to boil, then reduce the heat to low, close the lid and simmer for 2 hours, stirring occasionally.

2. After 2 hours, when the zucchini is well boiled, puree them with an immersion blender.

There is no need to remove the pan from the heat; the main thing is to do everything carefully so as not to splash the vegetables around the kitchen.

3. The onion also needs to be pureed in a blender.

4. Now we put the onions into the pan, and add all the remaining ingredients there: salt, sugar, tomato paste, mayonnaise, sunflower oil and vinegar. Mix everything well and continue to cook the caviar over low heat under the lid for another 45 minutes, stirring occasionally.

5. Transfer the finished hot caviar into pre-sterilized jars, filling them up to the shoulders.

We close the jars with metal lids, turn them over and leave them to cool under the blanket.

Recipe “like in the store”

If you like industrially produced squash caviar, then use this recipe. The product will taste “like in the store.”

3 kg of zucchini;
250 gr. mayonnaise;
250 gr. tomato paste;
500 gr. Luke;
5 cloves of garlic;
500 gr. carrots;
salt and hot pepper to taste;
vegetable oil for frying.

We clean all the vegetables - zucchini, carrots, onions, garlic. Pour some oil into a cauldron or deep frying pan. Fry chopped onion on it. As soon as the onion becomes translucent, add the grated carrots and continue frying, stirring occasionally. When the carrots are almost ready, add the grated zucchini and simmer for about 20 minutes. Then cool the mass and grind it with a blender or using a meat grinder.

Transfer the resulting vegetable mass into a saucepan, add tomato paste and mayonnaise, salt to taste, and add ground red pepper. Cook, stirring constantly for half an hour. 10 minutes before the end of cooking, add chopped garlic. Taste the caviar and adjust the amount of spices. If desired, you can add a little vinegar or lemon juice. Pour hot caviar into sterilized jars and seal them tightly.

Zucchini caviar: the simplest recipe for the winter

Zucchini caviar can be prepared very quickly and from a set of products that is in the pantry of every caring housewife.

Ingredients:

zucchini - two kilograms;
carrots - kilogram;
onion - kilogram;
tomato paste - 150 grams;
sugar - four large spoons
salt - two large spoons;
vegetable oil - 200 grams;
acetic acid 70% - 1 tsp;
water – 200...250 ml.

Preparation:

We'll cut the carrots first. Let's cut it into cubes.

It is best to use a cauldron for cooking caviar. If it is not there, then take a frying pan with a thick bottom. Pour the entire amount of oil into it (cauldron) and add carrot cubes.

Then pour in water and add granulated sugar. Salt.

Stir the carrots and bring to a boil, closing the cauldron with a lid. Simmer it for the next 10 minutes.

While the carrots are stewing, you need to prepare the zucchini. We will cut them into medium-sized cubes.

We also cut the onion into cubes of arbitrary size.

Green chili peppers must be de-seeded - otherwise the roe will be very spicy - and cut into small pieces.

Add zucchini, onion, and chili pepper to the carrots. Mix everything, close the cauldron with a lid and let the mixture boil again.

After the vegetable mixture has boiled, close the cauldron with a lid again and simmer the vegetables until completely softened.

As soon as the vegetables have become soft - this will take about 20 - 25 minutes - add tomato paste to them. And simmer the mixture for another 10 minutes, but do not cover the cauldron completely.

This is necessary so that all excess liquid evaporates from the future caviar.

Now you need to add the bite to the vegetable mixture and mix.

If you use 9% vinegar, then you need to add 50 ml.

Then grind the vegetables using a blender until smooth. This is the beauty you will get.

If you need thicker caviar, reduce the volume of water. When cooking, add only 200 milliliters of liquid

Now return the caviar to the heat, boil it again and place it in pre-sterilized hot jars. Cork. The caviar is ready. And after cooling, it can be taken to the cellar for storage.

Cooking in a slow cooker with carrots and onions

It is convenient to cook vegetable caviar in a slow cooker. In this recipe, caviar is prepared with carrots and onions without adding tomato paste.

1.5 kg of zucchini;
3 carrots;
4 onions;
100 gr. vegetable oil;
6 cloves of garlic;
2 tablespoons of table vinegar (9%);
2 teaspoons salt;
½ tablespoons sugar;
ground black pepper to taste.

We clean and rinse the vegetables. Cut the onion into half rings, grate the carrots on a coarse grater, and chop the garlic finely.

Pour oil into the bowl, lay out the prepared vegetables, turn on the “frying” or “baking” mode, cook in this mode for 20 minutes, stirring occasionally. Cut the peeled zucchini into cubes. Place them in a bowl with the fried vegetables, turn on the “stew” mode and set the timer for 1 hour.

Zucchini caviar for the winter in a slow cooker

You can prepare zucchini caviar for the winter in a slow cooker. This miracle of technology greatly simplifies our work.

Ingredients:

peeled zucchini – 2 kg;
good tomato paste – 190 grams;
carrots – 120 grams;
vegetable oil – 90 ml;
onion – 1 piece (medium);
granulated sugar – 20 grams;
salt – 10 grams;
a pinch of allspice and black pepper.

Preparation:

You need to prepare the vegetables - cut the zucchini and onions into cubes, grate the carrots.
Pour oil into the multicooker bowl and place the zucchini. Fry them until transparent. Then transfer to a separate bowl.
Fry the onions and carrots a little. And transfer them to the zucchini.
Now take an immersion blender and puree the vegetables.
Transfer the vegetable mixture to the multicooker bowl and turn on the “stew” mode for 40 minutes.

The mixture must be prepared with the lid open.

Then add the remaining ingredients to the boiled mass - tomato paste, salt and granulated sugar. Simmer the caviar for another 20 minutes.

We transfer the caviar into sterilized jars and be sure to wrap it in a warm blanket until it cools completely. After this, it can be taken to the cellar for storage.

I offer you a video recipe for the most delicious squash caviar

Bon appetit and see you new recipes!

Good day, dear readers.

What is the first association that comes to your mind when you hear the word “zucchini”? I think that for 99 percent of people the combination “squash caviar” comes up. And if you come from the 80s and earlier, then you are very familiar with this taste from childhood. Nowadays, store shelves are littered with various twists with hundreds of filling options. And then caviar was one of the few available delicacies.

Lately, I have collected here probably a hundred different recipes for cooking zucchini. We've already done them. But caviar stands apart from all this. She has a special status: nostalgic.

In this selection, I tried to show the most interesting and most delicious, in my opinion, recipes from GOST recipes with consistent proportions to folk ones that have managed to win the love and honor of being in the notebooks of housewives.

With added tomatoes

You can prepare squash caviar with tomatoes; for cooking, you should use fleshy fruits with sugary pulp.

1.5 kg of zucchini;
2 kg of tomatoes;
500 gr. onions;
500 gr. carrots;
250 ml vegetable oil;
5 tablespoons of sugar;
2.5 tablespoons of salt.

Preparing the vegetables. Wash the zucchini under the tap and peel it using a vegetable peeler or a sharp knife. If the zucchini is young with undeveloped seeds, then simply cut them into cubes. For overripe zucchini, you need to remove the entire inner part with seeds and fibrous part. After this, cut the zucchini into cubes.

Peel the onions and carrots, chop the onions into half rings, grate the carrots or cut them into thin circles. Scald the tomatoes with boiling water, then pour cold water over them. Remove the skin from the tomatoes and cut out the place where the stalk attaches. Cut the tomatoes into pieces.

We pass the vegetables through a meat grinder, transfer them to a cooking vessel and place them on the stove, turning on medium heat. Add salt, sugar and butter. Cook the caviar for 40 minutes, stirring occasionally. Pour the finished product into sterilized jars and seal tightly.

Zucchini caviar from baked vegetables

Caviar can be prepared without frying vegetables; they are pre-baked in the oven. This cooking option is quite simple, since you don’t need to stand at the stove, making sure it doesn’t burn. And thanks to the fact that baked vegetables are used, the caviar acquires a special taste.

500 gr. zucchini;
2-3 onions;
250 gr. carrots;
5 pods of sweet pepper;
500 gr. tomatoes;
5 cloves of garlic;
3-4 tablespoons of vegetable oil;
dill, salt and pepper to taste.

Wash and dry all the vegetables. Peel the carrots, cut into circles, and cut the onion into rings. Cut out the stalks of the bell pepper and clean out the seeds. Cut out the stem of the tomatoes. If the tomatoes are large, cut them into 2-4 parts.

Peel young zucchini and cut into circles about 1 cm thick. If the zucchini is overgrown, then you need to remove the seeds and cut into halves of rings.

Take a deep baking dish and lightly grease it with oil. Layer the vegetables. First put the onions, then the carrots, then the zucchini. Add a little salt and pour in vegetable oil. On top we place whole peppers without seeds and tomatoes.

Place the pan in the oven at 120 degrees and bake for 60-90 minutes. After 30-40 minutes, remove the pan, move the peppers and tomatoes to the side and mix the lower layers, then spread the tomatoes and peppers over the surface again, turning them over to the other side so that they bake evenly. Place the pan back in the oven and continue baking.

You need to bake until fully cooked, the vegetables should become completely soft. The skin of tomatoes and peppers may darken slightly. When the vegetables are ready, turn off the oven and leave the vegetables there for another half hour.

We take out the mold, separate the tomatoes and peppers and remove the skins from them. The peel comes off very easily. Grind all vegetables using a blender or meat grinder. While chopping the vegetables, add fresh garlic and dill. Pour the resulting mass into a saucepan, add salt and sugar to taste, and add pepper. Bring to a boil.

Spicy caviar with garlic and hot pepper

Fans of spicy vegetable appetizers will love the caviar option with garlic and hot pepper.

1 kg of zucchini;
300 gr. Luke;
500 gr. carrots;
3-5 pods of hot pepper;
6-7 cloves of garlic;
2 heaping tablespoons of thick tomato paste;
2-3 tablespoons of sugar;
1 tablespoon salt;
50-70 ml refined vegetable oil;
2 bay leaves;
3-6 peas of allspice.

We wash and peel all vegetables. It is convenient to peel carrots and zucchini using a vegetable peeler. If the zucchini is large with developed seeds, then you need to cut them in half and use a spoon to scrape out the seeds and fibers. We peel the onions and garlic, cut off the tails of the hot peppers, and leave the seeds.

Advice! If you want to prepare a less spicy version of caviar, you need to carefully remove the seeds from the hot pepper, since the seeds contain a large amount of hot substances. And don't forget to wear gloves when handling hot peppers.

Next, you need to chop the vegetables; you can use a grater or pass the vegetables through a meat grinder. The cutting method does not affect the cooking time and taste, but the consistency of the finished product depends on it. If you want a more uniform version of caviar, use a meat grinder or blender.

Grind zucchini, onions, carrots and hot peppers. We pass the garlic through the press separately until we mix it with the rest of the vegetables. Add the chopped vegetables, pour oil into them, salt and add sugar. Mix everything well and put the pan on the fire. As soon as the vegetable mass boils, reduce the heat and simmer for about one hour.

After this, add tomato paste, peppercorns and simmer for another 30 minutes. Then add fresh garlic, add bay leaf and vinegar, stir and continue simmering for another quarter of an hour. We pack the hot caviar into sterile jars and seal them tightly.

How to properly prepare squash caviar with sweet pepper

Bell peppers and carrots are vegetables that add sweetness to the salad. Therefore, when preparing snacks, you should take this fact into account in any of the recipes.

Simple recipe with tomatoes

The simplest recipe is considered to be with sterilization. It consists of several steps:

Zucchini is cut into pieces and placed in a saucepan. Half a glass of water is added to it and left to simmer for 15 minutes.
The onions and carrots are peeled and cut into cubes, and then fried.
The fried mixture is combined with zucchini.
Bell peppers are cut into strips, and tomatoes are cut into four parts.
Vegetables are added to the zucchini and simmered for 15 minutes.
Then spices are added.

The resulting mixture is placed in jars and rolled up.

Option with tomato paste

For those who like salads with tomatoes, the option with tomato paste is suitable. To do this, you should purchase: zucchini, carrots, onions, tomato paste, bell pepper, spices.

Vegetables are cut into pieces, placed in a container and stewed over medium heat. After boiling, the heat is reduced and the mixture is cooked for 1.5-2 hours. Then a pinch of citric acid is added and preserved in the standard way.

With a carrot in your sleeve

The baking sleeve allows you to quickly and easily prepare a snack. To do this, sweet peppers, zucchini and tomatoes are cut into circles. Carrots and onions can also be cut into rounds. A spoonful of olive oil is poured into the sleeve and distributed.

Next, all the vegetables and spices are placed in it and distributed. The sleeve is tied and placed in a deep container. Several holes are pierced in it for free circulation of steam.

The sleeve is placed in an oven preheated to 180 degrees. After 60 minutes, the container is removed and the sleeve is cut. The stewed vegetables are cooled and passed through a meat grinder. The caviar simmers over medium heat for about 30 minutes. Then vinegar is added to it, and the workpiece is rolled up.

Ural style in a slow cooker

To prepare caviar for the winter, you can use a slow cooker. The dish is called in Uralic. The step-by-step sequence is as follows:

Zucchini is chopped into cubes.
Tomatoes, onions and peppers are cut into circles.
Zucchini, tomatoes and spices are placed in the multicooker container.
The “Stew” cooking mode starts, lasting 50 minutes.
After half an hour, hot pepper and black peas are added to the mixture.

With mushrooms

Caviar can be prepared with the addition of mushrooms. To prepare, the zucchini is chopped and salted to release the juice. Then they do push-ups.

Vegetables are peeled. The onion is chopped, carrots and peppers are grated, and the tomatoes are crushed in a blender. Mushrooms are cut into thin strips or cubes and fried in vegetable oil.

Also fry onions and carrots with spices. Then simmer the chopped vegetables in a saucepan until tender. Halfway through the process, add tomato sauce and salt. Add mushrooms, herbs and crushed garlic to the resulting caviar. Divide the resulting mixture into jars and send for sterilization. Then screw it on.

Oven recipe

To speed up the process, you can use not only a slow cooker. A regular oven is no worse.

To prepare, carrots and zucchini are peeled and grated.
Bell and hot peppers are chopped. Tomatoes, onions and garlic are cut into squares.
Vegetables are placed in a cast iron container. Then salt and vegetable oil are added. All contents are thoroughly mixed.

The container is covered and then placed in the oven for 30 minutes at a temperature of 200 degrees. After the specified time, the fire is reduced and the vegetables simmer for another half hour.