Squash caviar for the winter with vinegar: is it necessary to add vinegar essence to it, how much is needed, step-by-step recipes

Good day everyone! Summer pleases us with an abundance of vegetables, fruits and berries. And one of the most popular fruits is zucchini. They are cheap, healthy and can be used to make a huge variety of dishes.

I have already written many great seasonal recipes for you. And today, perhaps, one of the most famous to everyone from childhood is squash caviar. There is probably not a single person in our country who has not tried this simple dish.

I wrote earlier how to seal zucchini caviar for the winter, follow the link and read. Today I want to show you how quickly and easily you can make a delicious snack to eat right away, without preserving it. I am sure that among the 6 proposed recipes you will find the one that you will want to repeat again and again.

Squash caviar in a frying pan according to USSR GOST - the most delicious recipe

I’ll start my selection with the GOST version. This is how caviar was made from zucchini in the Soviet Union. And she was wildly popular. If you want to remember “that” taste, use this recipe. There is nothing complicated in preparation, but you need to maintain the proportions of the products:

young zucchini - 600 gr.
onions - 40 gr.
carrots - 40 gr.
tomato paste 25% - 2 tbsp.
parsley and celery root - 20 gr.
parsley and dill - 1 dessert l.
coriander - 10 peas
black peppercorns - 5 pcs.
allspice peas - 2 pcs.
salt - 0.5 tsp.
sugar - 0.5 tsp.
vegetable oil - 45 ml

As you can see, zucchini is much larger than other vegetables. This is the peculiarity. You don't need to take too many carrots and onions.

How to do:

1.Cut the zucchini into cubes approximately 1x1 cm.

2. Heat vegetable oil in a frying pan and start frying the zucchini. It is important to fry vegetables and not stew them. They also need to be in one layer. Therefore, roasting will take place in two or three stages. Cook each batch for about 10 minutes, stirring occasionally to coat all sides evenly.

3.Chop the onion into small cubes, and grate the carrots and parsley root with celery on a fine grater.

4.When the zucchini is fried, remove it from the pan and fry the onion in the same oil over low heat until lightly golden, stirring every minute. This will take about 10 minutes in total.

5.Add grated root vegetables to the onion, half a teaspoon of sugar so that the carrots have a richer color, stir and fry for another 7 minutes, stirring from time to time. Place the roasted vegetables in a bowl and let them cool.

6.Finely chop the dill and parsley. Spice peas (black and allspice, coriander) need to be crushed in a mortar or using a mill.

To make the spices more aromatic, first fry them in a dry frying pan over medium heat for 5 minutes.

7.Use a chopper or immersion blender to puree all the vegetables and herbs.

8. Transfer the resulting mass to a frying pan and simmer under a closed lid over low heat for 15 minutes. Don't forget to stir every 5 minutes.

9.After 15 minutes, add tomato paste, salt, chopped spices to the caviar and mix.

10.Continue to simmer covered for another 10 minutes. At the end of cooking, taste for salt and sugar. It’s better to add less at first, and then bring it to taste at the end.

11. Cool the squash caviar according to GOST and you can eat it with a piece of bread. It is very tasty, this is exactly the taste that we all remember from our childhood. You won't find this in stores anymore.

Have you prepared caviar according to this recipe?

Preparation

In order for squash caviar to turn out amazingly tasty, aromatic, with a delicate and uniform consistency, first of all you should prepare all the necessary equipment and products.

Vegetables need to be washed and the stems removed . Wash the containers thoroughly with a soda solution, sterilize them, and take care of all the required equipment.

Inventory

The necessary equipment will make preparing squash caviar for the winter as easy and quick as possible.

Be sure to prepare:

basin for washing vegetables;
a saucepan or pan for cooking caviar (preferably cast iron or stainless steel);
meat grinder or blender for chopping;
knife and cutting board.

You will also need a wooden spatula to stir the squash caviar during cooking.

Ingredients

The taste and aroma of prepared caviar depends on how correctly the products are chosen. It is best to use small, young and elastic zucchini - thanks to this, the consistency of the snack will be tender and uniform, and the texture will be soft and juicy.

We recommend: The best recipes for the winter: pickled porcini mushrooms with vinegar

If they are unavailable, you can also use “old” zucchini , but they need to be cooked much longer, since they are tougher and have a dense, hard skin. When preparing such vegetables, be sure to trim the skin and remove the seeds, because they can completely ruin the taste of the snack.

In addition to zucchini, many recipes include other products - tomato paste, mayonnaise, eggplant, sweet bell or hot peppers, tomatoes, onions, garlic, various herbs and spices.

Capacities

For winter twists, you can use glass jars of any size . For a small family, a container with a volume of 0.5-1 liters is quite enough. Sterilization of dishes is carried out in any convenient way - in boiling water, microwave or oven. You can also use a water bath or double boiler.

How to cook squash caviar in the oven in the sleeve: recipe using a blender

This caviar is prepared as simply as possible. No need to fry vegetables or stir them. Everything is put into a baking sleeve and sent to the oven. At the same time, the snack tastes excellent, just like in the store. But it has very little fat, which means it is very healthy and low in calories.

Ingredients:

zucchini - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
tomatoes - 2 pcs.
garlic - 2 teeth.
vegetable oil - 2 tbsp.
tomato paste - 1 tbsp.
salt - 0.5 tbsp. no slide
sugar - 1.5 tsp.
pepper - to taste

Cooking method:

1.Wash all vegetables. Cut the zucchini into sections. There is no need to cut finely, everything is done quickly.

2. Carrots are also first cut into circles, then cut into 2 or 4 parts, depending on the size of your root vegetable.

3.Cut the onion into quarter rings. Place all vegetables in one large container.

4. If desired, you can remove the skin of the tomatoes so that the finished squash caviar is more tender. To do this, make a cross-shaped cut on top of the tomatoes and pour boiling water over them. Leave for 1 minute.

5.Now drain the boiling water and pour cold water over the vegetables. Get to work: the skin will be easy to remove with a knife.

6.Cut the tomatoes into large pieces and place them with other fruits. Add salt to taste (about 0.5 tbsp salt), pepper and stir.

7.Place the vegetables into a baking sleeve and tie the edges.

Cut the sleeve long enough so that you can lay all the pieces in a thin layer.

8.Place the filled sleeve onto a baking sheet with the perforations facing up. To be on the safe side, make a small cut on top so that steam escapes through it and the bag does not explode. Place in the oven at 180º for 1 hour.

9.Meanwhile, pour a couple of tablespoons of vegetable oil into a frying pan and heat it.

10.Cut the garlic into medium pieces and place in hot oil. Fry for 10 seconds, no longer needed. The garlic should remain white and not burn.

11.Add 50 grams of tomato paste 25% and fry with garlic for 2 minutes, stirring. Fried pasta becomes more flavorful than raw pasta and will give a richer color to the caviar. Add sugar to the paste to balance the acid (about 1.5 tsp). Try it for a pleasant sweet and sour taste.

Homemade caviar from zucchini - just like in childhood (video recipe)

In my opinion, this is a very good option for preparing this dish. Worth a try!

Tips for choosing “store-bought” caviar from zucchini

It’s not difficult to prepare squash caviar at home and naturally you won’t add any special additives. This assumes that the composition of the store-bought product will also be extremely short and natural. All that should be included are the zucchini themselves, tomatoes (or tomato paste), carrots, salt, sugar, spices and vegetable oil - properly prepared zucchini caviar does not need flavorings or other “chemicals”. By the way, preservatives have no place here either - long-term storage is ensured by pasteurization or sterilization.

The main thing in this product, of course, is taste, but you need to meet it by your clothes. If you decide to buy caviar in a store, do not take the first one you see off the shelf, especially if it is rolled up in a metal can. what's inside is unknown. It is better to consider the option in a glass container - everything is visible.

Correct squash caviar is a pleasant light brown color, although the color is difficult to convey in writing. If the caviar is more orange, this suggests that in addition to zucchini, some vegetables, pumpkin or carrots were added to it. A reddish tint - probably too much tomato paste. This naturally does not affect the usefulness or correctness of preparation; there are different recipes, but the taste, according to experts, becomes worse.

But if there is water on the surface, then it is better not to take the product at all. This is a sign that it is not made from fresh, but from frozen zucchini. Before you put the can in the basket, give it one more test. If you turn the jar upside down, the caviar should drain slowly, which means that there are enough natural vegetables in it. And if it’s too fast, it will indicate excess water. However, in order to save on vegetables and at the same time give the product the necessary thickness, some manufacturers add flour or starch. Therefore, having completed the visual inspection, it is worth starting to carefully study the label.

Reading is useful! Besides the composition, what else does the label on a jar of squash caviar tell you? Date of manufacture. Caviar produced in late summer - early autumn is made from vegetables grown in the open ground, rather than in a greenhouse, and is therefore more tasty and healthy.

Lose weight with squash caviar

To the comic question “What should I eat to lose weight? There is a very serious answer - squash caviar. It helps get rid of edema, improves the functioning of the gastrointestinal tract and speeds up metabolism, which promotes weight loss. Its calorie content is only 97 kcal. This is not much more than a dietary vegetable salad. In addition, squash caviar contains B vitamins, ascorbic acid, potassium, sodium, magnesium, phosphorus, so its regular use helps not only to gain a slim figure, but also to improve health.

Recipe for squash caviar with mayonnaise and tomato paste “like in the store”

Nowadays, many people like the taste of zucchini caviar with mayonnaise. This snack really turns out delicious, even better than what is sold in modern stores. Its main disadvantage is a lot of fat and calories. If this doesn't scare you, then check out this recipe. For it you will need:

zucchini - 600 gr.
carrots - 100 gr.
onion - 100 gr.
mayonnaise - 50 ml
tomato paste - 50 ml
garlic - 2 cloves
sugar - 20 gr.
vegetable oil - 50 gr.
vinegar - 0.5 tbsp. (of necessity)
salt - to taste

Processes:

1.Cut the zucchini into large cubes, grate the carrots on a coarse grater, and chop the onion into medium pieces with a knife.

2.Pour vegetable oil into a large, deep frying pan and place all the vegetables there at once. If they lie down in a heap, it’s okay; during the frying process, their volume will decrease.

3. Salt the vegetables, add sugar and tomato paste. When the vegetables are fried on the bottom, mix everything.

4.Cover with a lid and simmer for about 30 minutes until all the fruits are soft.

5.Add chopped garlic. You can also take dry granulated, not necessarily fresh. Stir.

6.Add mayonnaise and stir. Try what happened. If the caviar is not sour enough, you can add a little vinegar or lemon. But usually tomato paste is enough. Simmer for another 10 minutes.

7.Place the stewed vegetables into a suitable bowl and blend with an immersion blender into a smooth mass. If you like your caviar to have small pieces, you don’t have to try too hard.

8. Now the squash caviar is ready, all that remains is to cool it. To store, transfer it to a jar and place it in the refrigerator. You will definitely like this recipe.

Video on how to cook caviar from zucchini for the winter through a blender without frying

This is another favorite recipe of mine. It gives the snack a completely different taste and retains the sunny red color that carrots give it. You will have to tinker with this option a little longer than with the first. But it's worth it, I can assure you!

In this cooking method, all vegetables are first stewed in a small amount of water and the juice released from the vegetables. Then the juice is drained and the vegetables are pureed with a blender. The resulting puree is stewed again, and ready-made, it is put into jars.

Here the snack turns out dense because we drained all the juice from it. And that's why I sterilize her. Although, if you cook with vinegar, you don’t have to do this. But it can be prepared without vinegar, but then sterilization is necessary.

So there is a choice here. In general, it’s always good when it is there.

And today, for your taste, I offer two of my best recipes. Every year I use them to prepare up to 15 jars of delicious, healthy snacks for the winter. And by the end of spring there is not a single one left. This is when you consider that in addition to this preparation, I also prepare many others.

Try cooking it too. Perhaps you will not be indifferent to their taste, aroma, tenderness and airiness, which is obtained thanks to the blender, which saturates every smallest piece with oxygen.

Have great preparations!

Author of the publication

offline 4 hours

A simple recipe for squash caviar through a meat grinder (without a blender)

If you don’t have a blender, you can also make caviar through a meat grinder. That's exactly how everyone used to do it. This is a simple recipe and won't take much time. For it you need to take:

zucchini - 1 pc.
onion - 1 pc.
carrots - 1 pc.
tomato - 1 pc.
garlic - 2-3 cloves
olive oil - 60 gr.
paprika - 1 dessert l.
salt - 1 tsp.
black pepper - 0.5 tsp.
dill, parsley - 1 tbsp.

Preparation:

1. Grind the onion and garlic through a meat grinder. Place these vegetables in a cauldron with heated olive oil and fry for 2 minutes.

2.Also pass the carrots through a meat grinder and add to the onions. Stir and fry everything together for a couple more minutes.

3. As you guessed, the zucchini also needs to be chopped with a meat grinder. Add it to the vegetables and simmer for 5 minutes.

4. Grate the tomato on a coarse grater. In this case, the skin will remain, it will not be needed. After the allotted time, add the tomato to the caviar.

5.Also add salt, pepper, paprika and finely chopped herbs.

6.Mix all ingredients, cover with a lid and simmer for another 20 minutes.

With this, simple squash caviar is ready! It will not have such a smooth structure as that crushed with a blender; there will be small pieces of vegetables.

It is great for sandwiches or as a side dish for meat or fish dishes.

https://youtu.be/sPncbHfKkck

Squash caviar - step-by-step recipe with photos

Squash caviar is truly a wide springboard for creative culinary delights. You can try any recipe and make your own adjustments. This dish, thanks to the neutral taste of zucchini, can have completely different tastes. This recipe is the basis; it combines ease of preparation with the necessary conditions and products. We will need:

Peeled zucchini – 1 kg;
Onions – 200 g;
Tomato paste - half a glass;
Salt – 1 tablespoon;
Sugar – 2 tablespoons;
Ground black pepper - to taste;
Sunflower oil – 6 tablespoons;

Step-by-step preparation of squash caviar

Pass the zucchini and onions through a meat grinder. In order to achieve a more tender and thin mass, puree with a blender.
Place the entire vegetable mass into a saucepan. Add butter, salt, sugar.
Simmer for an hour.
Heat the oil in a frying pan and fry the tomato paste.
Fifteen minutes before cooking, add the pasta to the pan.

Depending on the desired thickness, you can add water during the process, but it is better not to do this, since if you use caviar for sandwiches and snacks, it will not hold and will start to drip off the bread.

A great recipe for squash caviar in the next video - don't miss it!

Zucchini caviar with sliced tomatoes - homemade recipe

For those who do not like the smooth consistency of squash caviar, there is a special recipe in pieces. The taste of such a snack will be different from the classic one we are used to. But it will be a delicious vegetable dish, almost a stew. This dish can be eaten instead of salad with any side dish. It is also very tasty with black bread.

Required Products:

young zucchini - 2 pcs.
tomatoes - 2 pcs.
tomato juice - 100 gr.
bell pepper - 2 pcs.
carrots - 2 pcs.
onion - 1 pc.
garlic - 1 clove
sugar - 1-1.5 tsp.
salt - 1 tsp.
bay leaf - 2 pcs.
ground black pepper, paprika - to taste
Provençal herbs - 1 tsp.
greenery
vegetable oil

How to do:

1. All vegetables need to be cut into small cubes. Here you won’t be able to get away with large and uneven cuts.

2. Heat sunflower oil in a frying pan and add the onion to fry first. Cook it for about 2-3 minutes until transparent.

3.Add carrots and bell pepper to the onion, stir and sauté for 5 minutes.

4. Zucchini is added next. At this stage, salt the vegetables, stir and simmer covered for 15 minutes.

5. The vegetables are already soft, add tomatoes and tomato juice, as well as sugar, without it the caviar will turn out too sour. Stir everything again and simmer for about 5 more minutes.

6.At the very end, when all the ingredients are ready, add spices: pepper, paprika, dry herbs, bay leaf, as well as chopped fresh herbs - dill and parsley. You can squeeze the garlic through a press or simply put in a whole crushed clove, which will release its essential oil. Stir, taste for salt and sugar, cover with a lid and turn off the heat.

Let the appetizer brew and cool. Then serve and enjoy!

Features of preparing squash caviar with vinegar for the winter

Is it necessary to add vinegar to squash caviar? This question often arises for cooks. There are many recipes for preparing winter preparations, both with and without vinegar.

The vinegar marinade gives the appetizer a light, pleasant sourness and significantly increases its shelf life , although caviar can be preserved without it. Therefore, whether it is necessary to add vinegar is a matter of taste, which each cook decides independently.

Cooking time

Each recipe for preparing squash caviar accurately indicates the preparation time for the appetizer. Under no circumstances should you deviate from the technology and increase or decrease the cooking time yourself. Most recipes indicate 1-1.5 hours.

Description of preparation:

I hasten to share with you a cool option on how to prepare squash caviar without tomatoes for the winter.
If you wish, of course, you can add a little tomato paste for a more intense color, but it will turn out great without it. Salt, pepper, spices and herbs are added to taste, it all depends on what kind of caviar you like. This is a wonderful version of the preparation that everyone will surely like. Purpose: For lunch / For dinner / Inexpensive Main ingredient: Vegetables / Zucchini Dish: Preparations / Preservation Geography of cuisine: Russian cuisine