Squash caviar with pepper: 10 recipes for the winter

Recipe 1: squash caviar with bell pepper (step by step)

The preparation is prepared from zucchini with tomatoes, sweet peppers, carrots, onions and garlic. The same caviar recipe can be used not only for zucchini, but for squash, lagenaria, and eggplant.

If you want spicier caviar, you can reduce the amount of sugar by 50 g and add more vinegar by 50 g.

And one more thing: if you want it more oily, you can add another 200 g of vegetable oil. You will get about 10 jars of 0.5 liters each.

Young zucchini – 2 kg
Bell pepper – 1 kg
Carrots – 1 kg
Red tomatoes – 1 kg
Onion – 500 g
Vegetable oil - 500 g
Garlic – 300 g
Sugar - 150 g
Salt - 70 g
Vinegar 6 percent - 50 g
Parsley - 2-3 bunches
Hot pepper (optional) - 1 pod (to taste)

Wash the zucchini, cut off the tails, grate on a medium grater. If the zucchini turns out to be very juicy, you can lightly squeeze out the juice.

Peel the carrots, wash them, grate them on a medium grater (all separately!).

Peel, wash and chop the onion very finely.

Wash the pepper, remove seeds, cut into 8-10 pieces lengthwise and crosswise, cut into small strips.

Rinse the greens thoroughly.

Wash the tomatoes, cut into pieces.

Peel the garlic.

Pass tomatoes, garlic and herbs through a meat grinder (all together).

Pour oil (500 ml) into a container (enamel pan, saucepan), heat it, lower the onion and sauté for 10 minutes, stirring, over medium heat.

And then lower the carrots, stir and sauté for another 10 minutes, stirring.

Pour salt, sugar, vinegar into the tomatoes with garlic and herbs, stir.

Then pour the tomato sauce into the sauteed onions and carrots, stir well and let it boil.

Then add the zucchini and bell pepper.

Mix all vegetables well and bring to a boil.

Boil the caviar over medium heat for 50-60 minutes, stirring. If desired, you can add 1 tablespoon of suneli hops and 1 teaspoon of allspice at the end of cooking.

Place the tin lids in a saucepan, add water, and bring to a boil. Boil for 1 minute.

Wash the jars with soda. Sterilize in the microwave for 2 minutes (or place in a saucepan with cold water, bring to a boil, boil for 5 minutes).

Pack the finished caviar into jars.

Cover the eggs with tin lids.

Then turn the lids down and cover for 30 minutes if desired.

Then cool and take to a cold room. Caviar with pepper is ready.

Bon appetit!

The most delicious recipes

There are several recipes for creating squash caviar. Each of them is good in its own way.

Standard method of cooking “Finger lickin’ good”

The easiest way to prepare caviar at home is without frying vegetables. Zucchini, tomatoes, carrots, onions through a meat grinder, put in a saucepan, add garlic, oil, salt. Cook the vegetable mass for 35-40 minutes, and at the very end add vinegar.

With tomato paste

Fry carrots, onions, and zucchini separately and place in a saucepan. Add granulated sugar, tomato paste, salt, simmer everything over low heat for 50 minutes. 5 minutes before the end, pour in the vinegar. Zucchini caviar with tomato paste turns out a little more sour than with tomatoes.

Without vinegar

Fry zucchini, onions, tomatoes, carrots separately. Place all ingredients in a saucepan and puree with a blender. Cook the vegetable mass for 25 minutes. Add oil, salt, chopped dill, ground black pepper, simmer for another 5 minutes.

With carrots and onions

Vinegar and vegetable oil are not added to caviar with carrots and onions. Fry pieces of zucchini, onions, carrots, chop with a blender, and place in a saucepan. Add tomatoes, salt, simmer for half an hour.

With eggplants

Boil the eggplants in salted water for 20 minutes. Combine zucchini, salt, onion, oil, tomatoes in a saucepan and cook for 15 minutes. Add eggplants, cook the vegetable mixture for half an hour.

Spicy caviar

Pass zucchini, carrots, and onions through a meat grinder. Simmer with salt, white sugar, butter for 1.5 hours. Remove seeds from chili peppers, rinse thoroughly, chop and combine with garlic. It is better to carry out this procedure with gloves so as not to burn your palms. Add hot dressing and tomato paste to the stew and simmer for 2 hours.

In a convection oven

Fry carrots and onions. Bake zucchini and tomatoes on a convection grill. Chop all the vegetables, add any spices, granulated sugar, salt, mix everything thoroughly. Place the vegetable mass in containers, cover with lids, and place in the air fryer. Maintain for 20-25 minutes at a temperature of 170 °C. After the signal, take out the containers and pour a teaspoon of vinegar into each.

In the oven

Place zucchini, sweet bell peppers, onions, tomatoes, carrots on baking sheets and bake in the oven. Cool the vegetables there and then chop them in a blender. Place the mixture in a saucepan, add salt and pepper, add fresh dill, add oil, and bring to a boil.

In a slow cooker

You can cook caviar in a slow cooker. Then you don’t have to worry about making sure the vegetables don’t burn. Grind onions, carrots, tomatoes, zucchini in a food processor and place in the bowl of an electrical appliance. Season the mixture with salt and pepper, add oil and cook using the “Stew” mode.

Recipe 2, step by step: squash caviar with pepper for the winter

How delicious it is to spread squash caviar on a slice of fresh bread... If you agree with me, then you simply must prepare squash caviar with bell pepper for the winter, which will be a wonderful addition to both first and second courses. A step-by-step recipe for preparing squash caviar with bell pepper for the winter with photographs will allow you to easily acquire this wonderful winter preparation.

Zucchini 1 kg
1 large bell pepper (or two smaller ones)
Garlic 30 g
Tomato paste 160 g
Vegetable oil 85 g
Vinegar 9% 0.5 tbsp. l
Sugar 2 tbsp. l
Salt 1 tbsp. l
Ground red pepper one pinch

Wash the lettuce peppers and remove seeds. Peel the garlic. Wash the zucchini and cut into 6-8 pieces.

Pass bell peppers and zucchini through a meat grinder. Next, add salt, sugar and a pinch of ground red pepper.

Add tomato paste and vegetable oil.

Mix the resulting mixture well and pour into a thick-bottomed pan or kettle.

Place the pan on low heat and simmer, stirring occasionally, under the lid for 30 minutes after boiling.

Next, add the garlic passed through the garlic and simmer for another 15 minutes. At the end of cooking, pour in 0.5 tbsp. l. vinegar.

Wash and sterilize the jars over steam for 10 minutes. Boil the lids for 3-5 minutes.

Pour the caviar into clean, sterile jars.

We roll up the jars, turn them over onto the lids and wrap them up. Winter will be delicious!

Squash caviar with mayonnaise and tomato paste for the winter - recipe with photo

I've never cooked squash caviar with mayonnaise before. And when I saw the recipe with mayonnaise, I was surprised. It turned out that with mayonnaise and tomato paste you get very tasty squash caviar. Try it, your family will be happy.

Ingredients:

zucchini - 3 kg
onion - 1/2 kg
tomato paste - 300 gr.
salt - 2 tbsp. l.
sugar - 100 gr.
vegetable oil - 100 gr.
ground red pepper - 1/2 tsp.
mayonnaise - 250 ml
vinegar - 1 tbsp. l.
garlic - 1 clove

Cut the zucchini into cubes and grind using a food processor or blender to a pulp.

2. Fry the onion in vegetable oil in a frying pan and also chop with a blender. Combine zucchini and onion.

3. Add mayonnaise and vegetable oil to the vegetable mass, simmer everything for a long time, for 2 hours over low heat, not forgetting to stir.

4. After this, add sugar, salt, pepper and add just a little vinegar. Stir and add tomato paste. Cook for another 20 minutes.

5. Finely chop the garlic or pass it through a press and add it to the caviar.

6.After this, the caviar will need to boil for another 15 minutes.

7. Place in pre-prepared jars, roll up the lids, turn over and cover with something warm on top.

Recipe 3: squash caviar with bell pepper for the winter

Zucchini - 3 kg (peeled and seeds removed)
Sweet bell pepper - 8-10 pcs.
Sugar - 0.5 cups
Coarse salt - 2 tbsp. spoon
Tomato paste - 400 gr.
Vegetable oil - 400 gr.
Garlic - 100 gr.
Acetic acid 70% - 1 tbsp. spoon
Hot hot pepper - to taste

Wash all the vegetables, peel and cut them as convenient for us, for a meat grinder.

Pass the chopped zucchini through a meat grinder.

We also pass the chopped bell pepper through a meat grinder. You can take pepper of any color. We took red to make the caviar a brighter color.

Immediately after the pepper, scroll through the garlic.

Mix all the ingredients in the pan in which we will cook them.

Season the zucchini with tomato paste and vegetable oil, 400 g each.

Add half a glass of sugar and two tablespoons of salt. Mix everything thoroughly.

Place the pan on the stove over medium heat, bring to a boil, stirring occasionally, reduce the heat to low, cover with a lid and cook for another 1 hour. Don't forget to stir periodically. Approach the stove at least every 5 minutes.

After about half an hour, remove the lid and continue to cook without a lid so that the liquid evaporates. Also stirring occasionally.

5 minutes before the end of cooking, pour a tablespoon of 70% vinegar into the pan. Mix everything well and let it cook. If you like it spicy, you can add very finely chopped hot pepper.

When the caviar is cooked, immediately pour it into sterilized jars. Place the jars either on something wooden or on a towel. so that they do not come into contact with the cold surface of the table.

Close the jars with sterilized lids. Cover the jars with something warm, a towel, an old blanket and leave until completely cool. After this, we send it to the pantry for permanent storage.

OK it's all over Now. Our squash caviar is ready for the winter. The caviar turned out to be aromatic, the color is closer to red. This is due to the fact that we used red pepper and tomato paste. But of course we will try it right away. I hope you left some for testing. Bon appetit!

Recipe 4: squash caviar with peppers and tomatoes (with photo)

Let's look at this recipe step by step, with photos. To prepare this zucchini caviar, tomatoes and bell peppers are used. Particular attention should be paid to the taste and freshness of each product, since the taste of our caviar directly depends on this. Therefore, you need to choose only high-quality ingredients.

zucchini – 1 kg (preferably young ones – 4 pieces),
tomatoes – 250-300 g (2-3 pcs or 80 g of tomato paste),
red bell pepper – 300 g (2-3 pcs),
carrots – 200 g (2-3 pcs),
onion – 150 g (1-2 pcs),
garlic – 3 cloves,
sugar – 1 – 1.5 tbsp. l.,
salt – 2 tsp,
citric acid - a third of one tsp. (it is better to dilute in a tablespoon of water) or vinegar 9% - 1 teaspoon,
olive oil or other refined vegetable oil for sauteing,
ground black pepper - to taste,
vinegar 70% - a few drops under the lid when rolling up the jars.

The main component is zucchini. It is advisable to take young ones. If the zucchini is overripe, remove the core; if the zucchini is young, the seeds can be left. Peel and stem, divide in half and cut into cubes. You don't have to remove the peel from young zucchini.

Tomatoes are also a very important component; they must be ripe, tasty and unspoiled. We need to peel the tomatoes, to do this we make a cross-shaped cut on top, put them in boiling water for 1 minute and transfer them to cold water.

Now you can easily remove the skin and peel the core.

Cut the tomatoes into cubes.

You also need to remove the skin from the pepper, but the boiling water method will not work here.

There are several ways to remove the skin from peppers.

Bake the peppers in the oven, placing them in a baking bag for 5 minutes. Then you can easily remove the skin with your hands.
Burn the pepper over a fire or directly on a gas burner until black, and scrape off the skin with a knife.
Peel with a vegetable peeler.

Remove the core from the pepper.

Cut the pepper into cubes. Peel the carrots with a vegetable peeler or knife and cut into cubes. Cut the onion into cubes. Finely chop the garlic.

All ingredients need to be sauteed separately in a small amount of vegetable oil for several minutes (sauté - fry over low heat in oil or other fat).

This is done so that each ingredient reveals its taste and aroma. Don't forget to stir constantly.

Let's simmer for a few minutes, everything will have time to give off flavor. We will put all the ingredients in one deep pan.

Saute the zucchini.

Saute the carrots.

We do the same with peppers, tomatoes, garlic and onions. Onions and garlic can be fried together.

We connect all the components together. Add sugar (if you don’t want to add sugar, you can add more carrots, they are sweet), salt, black pepper, a teaspoon of citric acid to taste, depending on what kind of caviar we want to get.

Mix everything, cover with a lid, and simmer for at least 40 minutes.

Stir several times during the process to ensure nothing burns.

Next, it’s time to make one mass from our ingredients. This can be done using an immersed blender, right in the container in which we simmered. You can put it in a regular blender, but do not use a meat grinder, the taste will not be the same. Don't forget that our vegetables are hot, don't get burned!

Almost finished caviar needs to be boiled to the desired consistency. Check the taste and add spices. Ready!

We roll the squash caviar into sterilized jars to store for the winter. Or we put it in ordinary jars if we want to try it in the near future, but it is advisable to let it brew for at least one day, so it will become tastier.

How to cook “Squash caviar with tomatoes and carrots”

Peel and wash the onions and carrots. Grate the carrots on a medium grater and chop the onion.

Wash and dry the zucchini. Peel the peel and grate the vegetable.

Heat oil in a frying pan. Fry carrots and onions in it until soft.

Then add the zucchini, stir and fry together for 5 minutes.

Wash and chop the greens. Wash the tomatoes and grate them, removing the skin. Peel the garlic and chop it.

Salt and pepper the vegetables in the frying pan and add spices to them. Then add garlic and tomatoes.

Stir and simmer a little. Next add pasta and herbs. Reduce heat and simmer for 35 minutes until cooked through.

Cool the caviar and serve. Enjoy your tasting! The finished product can also be rolled into sterilized jars.

Recipe 5: squash caviar with sweet pepper and tomato paste

Recipe for squash caviar with bell pepper, very good. The caviar turns out moderately hot, tender and spicy.

zucchini - 3 kg
onion - 1 kg
sweet bell pepper – 1 kg
tomatoes - 1 kg
tomato paste - 3 tbsp. spoons
salt - 2 tbsp. spoons
sugar - 1 tbsp. spoon
spices (paprika, ground red pepper) - to taste
vinegar 9% - 3 tbsp. spoons

Pass the pepper and onion through a meat grinder, add sunflower oil, simmer for 10 minutes.

Add the zucchini minced and simmer for another 10 minutes.

Grind the tomatoes and garlic in a blender (or through a meat grinder).

Add tomato paste, salt, sugar and spices to the resulting tomato mass.

Add the tomato mixture with spices to the stewed vegetables and simmer for 10 minutes.

Turn off the stove, add vinegar, stir and place the hot caviar into sterile jars, roll up the lids and remove to cool slowly.

Ingredients

According to the basic recipe for making squash caviar with tomatoes for the winter, the following proportions of products are used:

3 kg of zucchini, peeled, stems and seeds removed;
2 kg of tomatoes;
1 kg carrots;
1 kg of onions;
1 head of garlic (optional);
2 tbsp. l. salt;
2 tbsp. l. Sahara;
from 200 to 500 ml of vegetable oil (depending on the choice of cooking method - with or without frying);
2 tbsp. l. vinegar;
greens (dill, parsley - to taste and desire);
allspice and ground black pepper - optional and to taste.

Recipe 6: squash caviar with carrots and peppers in the sleeve

zucchini - 2-3 pcs.
carrots - 2 pcs.
bell pepper - 2 pcs.
tomatoes - 2 pcs.
onion - 2 pcs.
garlic - 2 cloves
salt - 1 tbsp. l.
sugar - 2 tsp.
vegetable oil - 3 tbsp. l.

Preparing this caviar is very simple. We don’t bother and cut all the vegetables randomly, maybe into large pieces.

Chop the onion.

Roughly chop bell peppers and carrots.

Coarsely chop the tomatoes and garlic.

All that remains is to cut the zucchini into pieces.

Now put all the chopped vegetables in a baking sleeve, add salt, add sugar and pour in vegetable oil.

We tie the sleeve, shake it a little to mix the vegetables and put it in the oven. Bake for about 1 hour at 180 degrees.

We take out the vegetables after baking, add salt and pepper if necessary. If there is too much juice, then drain the excess. Using a blender, puree the vegetables until smooth.

Place the caviar in sterilized jars and roll up.

The most delicious squash caviar for the winter

In this recipe, the variety and abundance of ingredients gives the dish a rich taste. Look at what wonderful products we use besides zucchini - tomatoes, carrots, bell peppers and even turmeric.

Ingredients:

zucchini - 3 pcs. medium size
carrots - 5 pcs.
bell pepper – 1 kg
tomatoes - 1.5 kg
onions - 3 - 4 pcs.
parsley - 1 bunch
garlic - 1 head
salt - 2 tbsp. l.
sugar - 4 tbsp. l.
vegetable oil - 0.5 l
vinegar 9% - 3 tbsp. l.
turmeric - a pinch

Cut the onion into cubes and fry in vegetable oil for 15 minutes.
During this time, pass the carrots through a meat grinder and add the stew to the onions for another 15 minutes.
Scald the tomatoes, remove the skin, cut the pulp into pieces and also place in the pan with the vegetables.
Chop the garlic and parsley and also add to the pan.
Add salt, sugar and vinegar. Simmer for another 15 minutes.
Cut the zucchini into cubes. We clean the bell pepper and finely chop the pulp.
Mix all the ingredients and simmer for about 1 hour, stirring occasionally so that the vegetables do not burn. During this time, the liquid should evaporate and the vegetables will become soft.
At the very end of cooking, add a pinch of turmeric.
We roll hot caviar into sterilized jars and seal.

Recipe 7: squash caviar with pepper - preparation for the winter

Caviar can be prepared from both young zucchini and overripe ones. From such zucchini it is necessary to remove the core with hard seeds. From the specified amount of products, approximately 3.5 - 4 liters of caviar are obtained. The weight of vegetables is indicated in peeled form.

Zucchini 1.5 kilograms
Carrots 0.5 kilograms
Onions 0.5 kilograms
Red sweet pepper (capsicum) 3 pieces
Sugar 2 tablespoons
Salt 0.5 tablespoon
Vinegar 9% 1 tablespoon
Black pepper (ground) 1 teaspoon
Sunflower oil 1 cup
Tomatoes (tomatoes) 600 grams
Water 0.5 tablespoon

Rinse the zucchini, remove the skin and, if necessary, the inside with seeds. Finely chop.

Place the zucchini in a large saucepan. Pour in half a glass of water. Bring to a boil and without a lid, stirring occasionally, evaporate for 2-3 hours (!). Long-term heat treatment allows you to get rid of excess moisture and reduce the “explosiveness” of squash caviar, which is famous for its increased ability to explode.

Add chopped peeled carrots to the well-evaporated zucchini.

Also add chopped, peeled sweet peppers, onions and tomatoes (in this case, the “centres” left over from sun-dried tomatoes were used).

Without covering with a lid, simmer the vegetables for at least 40 minutes, the bubbling should be of medium intensity. Stir the vegetables periodically. When the carrots are soft, add salt, sugar and ground black pepper.

Using an immersion blender, grind the vegetables into a homogeneous mass. Tomato seeds are difficult to thoroughly grind, so you may occasionally find them. Add sunflower oil to almost finished caviar. Put it on the fire and start heating it again, stirring until the oil “dissolves”. Then pour in the vinegar.

The caviar should be on the verge of boiling, pour the hot caviar into sterile jars and roll up. Cover with a wool blanket. Keep until completely cool.

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.

Recipe 8, simple: squash caviar with bell pepper

I combined zucchini with aromatic bell pepper, which is very rich in vitamins, minerals and has a very low calorie content. The peppers should be fresh and crispy for cooking. Any variety can be used. The cooking process is simple, the preparation time is about 1-1.3 hours. This amount of ingredients will make a 0.5 liter jar. So, let's begin the most exciting process.

Zucchini 2 pieces
Bell pepper 2 pieces
Garlic 3 cloves
1 carrot
Onions 2 pieces
Tomato paste 3 tablespoons
Table salt to your taste
Ground black pepper to taste
Refined vegetable oil 3 tablespoons

Wash the vegetables thoroughly under running water. Dry with a paper towel. Grate the zucchini on a coarse grater. I don't peel the skin. Peel and grate the carrots in the same way. Chop the pepper into strips. Cut the garlic into slices. Place all the ingredients in a container with a thick bottom and put on fire. Bring to a boil and reduce heat to low. Simmer for about 40-60 minutes.

In a frying pan with heated sunflower oil, fry the onion, cut into half rings, until light golden brown. Add fried onions and tomato paste to the squash mixture and mix.

Place the hot mixture in a food processor and process until smooth.

Return the squash caviar to the pan, add salt and ground black pepper to taste. Bring to a boil and simmer for another 15-20 minutes.

After this time, our delicious zucchini caviar with sweet pepper is ready. Cool, transfer to a suitable container and store in the refrigerator. This kind of caviar doesn’t last long in my refrigerator; I have to cook it very often. Cook with pleasure and bon appetit!

Recipe 9: caviar from zucchini and sweet pepper (step-by-step photos)

I offer a delicious and uncomplicated recipe, without mayonnaise, exclusively with vegetables. If you do not preserve the caviar, do not add vinegar, but if you are preparing it for future use, you will have to add a little vinegar so that the jars are well preserved. You can eat this caviar straight from the jar with a spoon, it is so tasty and incredibly appetizing.

young zucchini – 500 gr.,
sweet pepper – 1 pc.,
onion – 150 gr.,
carrots – 100 gr.,
vegetable oil – 50 ml.,
salt – 1 tsp,
tomato paste – 2 tbsp.,
sugar – 1 tsp,
paprika – 1/2 tsp,
garlic – 2 cloves,
ground black pepper – 1/3 tsp,
vinegar – 1 tsp.

The first step is to wash and peel all the vegetables, dry them and prepare them for cutting. Choose young zucchini so that there are no coarse seeds; otherwise, they need to be scraped out and thrown away; also, the skins of later zucchini need to be removed. Simply cut young zucchini into small cubes. Transfer the slices to a thick-walled pan in which you can cook vegetables without oil or water. Send the zucchini to the fire, covered. Simmer the zucchini for 10 minutes until soft.

Separately, grate the carrots, chop the onion in the usual way and cut the sweet pepper into strips. Fry the ingredients in vegetable oil.

After a while the zucchini became soft.

Add browned vegetables from the pan.

Using a blender or meat grinder, grind the zucchini and fry into a homogeneous mass.

Add tomato paste, pressed garlic, paprika, pepper, salt and sugar to the zucchini-vegetable mixture. Return to the stove and cook the caviar for another ten minutes, stirring occasionally.

At the end, add vinegar and take a sample, adding salt if necessary. Boil for a couple of minutes and remove from heat.

Pack hot caviar into sterile jars and roll up immediately. Cool upside down, covering the jars with a blanket and leaving for a day. Afterwards, transfer the caviar to the pantry and store until winter.