Zucchini caviar for the winter is the most delicious and simple recipe for zucchini caviar. Squash caviar like in the store How to prepare squash caviar like store-bought

Zucchini is used in everyday, dietary and baby food. Zucchini is added to salads, stewed, fried, jam is made from them, and prepared in the form of zucchini caviar and salads. When canning at home, spices, seasonings, and vegetables are added to squash caviar. Squash caviar, prepared for the winter, following the instructions in the recipes, tastes like store-bought caviar.

Zucchini caviar, which is sold in retail chains, is prepared at food industry enterprises. It turns out delicious thanks to special equipment and recipes, cooking according to approved standards, with preliminary evaporation of the zucchini.

It is impossible to reproduce industrial processes at home, but if you follow the composition and preparation rules, you can get homemade squash caviar for the winter with a taste just like in the store.

Selection and preparation of zucchini

Caviar is prepared from ripe vegetables, with ripe core and ripened seeds, dense and not watery pulp. It takes less time to boil mature vegetables than young zucchini.

Large vegetables with milky seeds and smooth pulp are used; they are not peeled.

Before processing, vegetables are washed and, if necessary, removed from the core, seeds and hard skin. Vegetables are cut into pieces with a knife or using kitchen appliances available on the farm: vegetable cutters, a food processor, a tinder grater.

Methods for preparing squash caviar, as in the store, for the winter

An indispensable rule for preparing a quality product is to evaporate the zucchini to remove excess liquid and acquire a thick consistency of the zucchini mass.

There are several ways to process zucchini:

• boiling in an open container with stirring;
• baking in the oven;
• using a multicooker during cooking.

Preparatory work

Dishes, kitchen utensils: a ladle for laying out the finished product, spoons for stirring the vegetable mass, knives, jars for caviar (volume 0.5 ÷ 0.75 liters), metal or glass lids are washed with detergent. The jars are sterilized over steam or in the oven. The lids are boiling.

Recipe for store-bought squash caviar according to USSR GOST

This is one of the first recipes for home canning of zucchini; gradually various spices and seasonings were added to its list, the set of vegetables was changed, which changed the taste of the product. But zucchini caviar, cooked according to the old recipe, remains a favorite dish among household members. The prepared zucchini is placed in a cauldron or roasting pan, salted, placed over medium heat, allowed to boil, and cooked until thick for about 2 hours. Onions, carrots, tomato paste are fried in vegetable oil one by one. Tomato paste is replaced with tomatoes, they are first blanched, skinned, and cut into slices.

Place fried vegetables into the zucchini, add chopped herbs, pepper, and boil for 5 minutes. The finished product is placed in sterile jars, covered with lids on top, and sterilized: half-liter jars - 25 minutes, 0.75 liter jars - 45 minutes.

After sterilization, the jars are rolled up, cooled, and sent for storage.

Recipe ingredients:

• zucchini or zucchini (for green ones, the skin is peeled so that it does not affect the color of the product) – 10 kilograms;
• onions, carrots (choose medium sizes) – 1 kilogram each;
• tomato paste, you can take tomato sauce - sweet or spicy (to taste) - 0.25 kilograms;
• medium-sized tomatoes with a sour taste (act as preservatives) - 3 pieces;
• refined deodorized sunflower oil – 1.5 cups;
• salt – 2 tablespoons;
• black pepper, allspice (it is better to grind in a mortar before use) – 1 teaspoon each;
• parsley, dill (you can add cilantro, coriander to taste) - 1 bunch each.

The yield of finished caviar will be about 5 liters.

Classic recipe with mayonnaise and tomato paste

A simple homemade recipe for making zucchini caviar with the addition of mayonnaise and tomato paste will appeal to lovers of dishes flavored with mayonnaise and tomato sauces. When replacing tomato paste with tomatoes, do not add vinegar to the squash caviar. Fry the onion until golden brown in vegetable oil, place it in a pan with zucchini, place on low heat, and simmer to evaporate excess liquid for about 2 hours.

The prepared vegetable mass is hot crushed with a blender to a homogeneous mass directly in the fryer. Add mayonnaise and tomato paste to the hot caviar, continue cooking for 20 minutes, add salt, sprinkle sugar, season with spices, and heat for 10 minutes.

Recipe (ingredients):

• zucchini – 2 kilograms;
• onions – 2 pieces;
• tomato paste, mayonnaise - take ½ cup of each product;
• granulated sugar – 1 tablespoon;
• salt to taste;
• vinegar 9% – 1 tablespoon;
• sunflower vegetable oil (fans can use olive oil) - for frying onions;
• black and allspice pepper (it is better to take peas and chop before use) – pepper to taste.

With pumpkin in a slow cooker

To prepare caviar in a slow cooker, choose mature vegetables. Pour vegetable oil into the multicooker, add and fry the onions and carrots in the frying mode. Add the rest of the vegetables (except garlic), salt and pepper, and cook in stew mode for 20 minutes.

Add garlic, grind the vegetable mass with a blender, boil until thick and pack into sterile jars for storage.

Recipe ingredients:

• zucchini, pumpkin – 1.0 kilograms each;
• tomatoes, carrots, onions, bell peppers - 2 pieces each;
• salt, black and allspice - to taste;
• vinegar 9% - 1 tablespoon, if the tomatoes have a sweet and sour taste, then vinegar can be omitted;
• garlic – 3 cloves;
• vegetable oil – ½ cup.

Spicy lovers can increase the amount of garlic and vinegar, you can use more oil.

Baked vegetable squash caviar

To bake vegetables, take a deep baking tray, brush the bottom and sides with vegetable oil. Place the chopped vegetables on a baking sheet, add salt and pepper, add oil and mix with a spatula. Cover the top with food foil and bake in a preheated oven for 30 minutes.

Remove the foil, stir and place in the oven until the vegetable juice evaporates. Transfer the vegetable mass to a saucepan, add sugar and chopped garlic, puree with a blender or mash with a masher, and boil for several minutes. The caviar is ready for packaging for the winter.

• zucchini – 2 kilograms;
• carrots, onions, sweet peppers, dessert peppers (not very spicy), tomatoes - 2-3 pieces each;
• garlic – 1 head;
• salt, sugar, pepper - to taste;
• vegetable oil (olive, sunflower) – ½ cup.

With mayonnaise and garlic

Peel the zucchini and onions, cut them, cook with oil over low heat for 2 hours, stirring so as not to burn. Add chopped garlic, mayonnaise, tomato paste, spices, salt, sugar, vinegar. Cook for 2 hours. Grind the vegetables in a blender and boil for 5 minutes. The caviar is ready.

• zucchini – 6 pieces;
• onion – 1 kilogram;
• mayonnaise, tomato paste – 0.25 kilograms of each product;
• granulated sugar – 1 cup;
• vinegar 9% – 1 glass (you can take less);
• garlic – 2 heads;
• pepper and salt to taste;
• sunflower vegetable oil – ½ cup.

Spicy squash caviar with bell pepper

Caviar prepared according to this recipe will appeal to lovers of spicy snacks. Heat the oil in a saucepan, fry the vegetables one by one: onions, carrots, sweet bell peppers and dessert hot peppers. Place the zucchini in a saucepan, salt, cook, stirring until a homogeneous mass is formed, about 2 hours. Add fried vegetables to the cooked zucchini, add tomato sauce, chopped garlic and allspice, sugar, add vinegar, and cook for 5 minutes.

Squash caviar according to GOST

In Soviet times, store-bought squash caviar was prepared according to GOST 52477 2005. Then GOST changed to 51926 2002. This childhood favorite delicacy is easy to prepare at home.

Ingredients:

• 3 kg of zucchini;
• 1 kg of onions;
• 1 kg carrots;
• 300 ml vegetable oil;
• 5 tbsp. wheat flour;
• 1 tbsp. granulated sugar;
• 1.5 tbsp. table salt;
• 2 g ground black pepper;
• 3 tbsp. tomato paste;
• 2 tbsp. 9% vinegar;
• 8 cloves of garlic.

To prepare homemade caviar from zucchini, you need to peel the onion, rinse it in running cold water, and cut it into small cubes. Pour some of the specified amount of vegetable oil into the frying pan. Sauté the onion until soft and translucent. Transfer the fried onion to the bowl in which the caviar will be cooked.

Wash the carrots well with a brush, peel and grate on a coarse grater. Place the prepared vegetable in a frying pan, add a little vegetable oil and sauté over medium heat until soft. Place the carrots in a bowl with the onions.

Wash the zucchini, peel, cut into rings, remove seeds. Cut the zucchini into small cubes. Place the zucchini in portions in a frying pan and fry over low heat until translucent. Don't forget to grease the pan with vegetable oil and stir the contents periodically. Transfer the prepared zucchini to the onions and carrots.

Mix the fried vegetables thoroughly and grind them with a blender until smooth.

Add the remaining vegetable oil to the prepared vegetables, put the pan on the fire and cook over low heat for about 20 minutes. Don't forget to stir the prepared dish. To make it tasty, avoid burning the mass to the bottom and walls of the pan.

Add salt, granulated sugar, ground black pepper, and tomato paste to the boiled mixture. Mix everything well. Continue cooking the caviar for about 20 minutes, stirring.

Meanwhile, fry the flour in a dry frying pan until golden brown. It needs to be stirred frequently during frying.

Peel the garlic and pass through a press.

Add flour, garlic and vinegar to the zucchini and stir. Cook everything together for another 5 minutes.

In order to prepare homemade caviar for the winter, place it hot in dry, sterilized jars, roll it up, turn it over, wrap it in a blanket and leave until it cools completely.

Squash caviar without vinegar

The taste of caviar depends on the way the zucchini is prepared. They are boiled or fried. GOST allows for a slight graininess of the finished product or the presence of grains. One of the options for serving the dish is shown in the photo.

Ingredients:

• 3 kg of zucchini;
• 0.5 kg of onions;
• 1 kg carrots;
• 50 g parsley;
• 50 g dill;
• 250 ml vegetable oil;
• 2 tbsp. flour;
• 200 g tomato paste;
• 1 tbsp. salt;
• 0.5 tbsp. granulated sugar;
• allspice ground pepper to taste.

Wash young zucchini of the same size, dry with a paper towel, place on a baking sheet and bake in the oven at 220°C for 1 hour. Cool the zucchini, peel the skin, pass through a meat grinder and cook covered for 25 minutes.

While the zucchini is cooking, peel the onions and carrots. Finely chop the onion, grate the carrots on a fine grater. Fry vegetables in vegetable oil over very low heat until soft. Rub them through a sieve and add to the zucchini.

Add salt, granulated sugar, tomato paste and cook the caviar for another 30 minutes.

Place pepper, flour fried in a dry frying pan until golden brown, very finely chopped parsley and dill into a pan with squash caviar. Mix everything and cook for 5 minutes.

There is no vinegar in this recipe; the caviar must be sterilized before rolling. To do this, place the vegetable mass in clean, dry 0.5 liter glass jars. These jars need to be sterilized for 30 minutes. After this, roll up the caviar with metal lids. Store the workpiece in a cool place.

Squash caviar in a slow cooker

Squash caviar in a slow cooker

Ingredients:

• 2.5 kg of zucchini;
• 6 large onions;
• 6 large carrots;
• 4 tomatoes;
• 50 ml vegetable oil;
• 5 cloves of garlic;
• 1 tbsp. salt;
• ground black pepper;
• 2 tbsp. 9% vinegar;
• granulated sugar to taste.

Wash the zucchini, remove the skin, cut into cubes, removing the seeds. If the seeds are small and soft, you can leave them.

In a large saucepan, bring water to a boil and add a little salt. Add the zucchini and cook for 10 minutes after boiling, stirring occasionally. Make sure that all the zucchini cooks evenly. At this stage, you can also use a slow cooker. Prepared zucchini should be stewed with a small amount of vegetable oil for 15 minutes in the “Stew” mode.

Peel the onion and cut into cubes. Heat vegetable oil in a multicooker on the “Fry-Vegetables” mode, add onion to the oil. If there is a lot of it, and the bowl of kitchen appliances has a small volume, the onion will be stewed. There is no need to be afraid of this. At this stage of cooking it only needs to be softened.

Add the grated carrots to the onions and continue cooking the vegetables.

Wash the tomatoes and grate them. Discard the tomato skin. Place the tomato puree in the slow cooker.
Cook the vegetables, stirring until the program ends.

Drain the zucchini in a colander. Excess liquid should drain. Place them in a blender bowl.
Remove the stewed vegetables from the slow cooker and add them to the zucchini. If there is a lot of liquid in the vegetables, try not to take it, it is not needed to prepare delicious squash caviar.
Blend the zucchini and vegetables in a blender until pureed.

Transfer the vegetable mass to a slow cooker, add salt, granulated sugar, and black pepper to taste. Simmer the caviar for about 1 hour, stirring it occasionally.

Pour vinegar into almost finished caviar, bring to a boil and turn off. You can use it immediately or roll it up in glass jars for the winter, turn it over, and wrap it in a blanket until it cools.

Squash caviar with fenugreek

Fenugreek is a unique plant. It is used not only for medicinal purposes, but also in cooking. Fenugreek seeds give the dish a unique taste and unforgettable aroma. If you taste this spice, you may find it very bitter. But in the finished dish this is not felt at all.

Ingredients:

• 1.5-2 kg of zucchini;
• 300 g carrots;
• 300 g onions;
• 4 tbsp. spoons of tomato paste;
• 1 tsp 70% essence;
• vegetable oil to taste;
• 1 tsp ground fenugreek seeds;
• parsley with roots, regan, dill of choice
• salt, sugar, ground black pepper to taste.

Wash all vegetables thoroughly under running water. Peel them. Cut the zucchini rings into four pieces. Cut the carrots lengthwise. Cut the onions in half.

Boil water in a large saucepan. Do not add salt. Place zucchini in boiling water. Cook them until soft. Using a slotted spoon, remove the zucchini, place them in a colander, and let the water drain.

Repeat this procedure with carrots and onions. Then there will be no grains in the finished caviar, its consistency will be more uniform.

Grind the boiled vegetables through a meat grinder. Place them in a thick-bottomed bowl, add vegetable oil, and simmer for 1 hour.

Add tomato paste, vinegar, salt, sugar, herbs to the caviar and simmer for another 30 minutes.

Place caviar in sterilized jars, roll up and wrap. It is better to take 0.5 liter jars.

Squash caviar in the oven

Zucchini caviar with mayonnaise and ketchup

This recipe will help you out if you are unable to cook caviar on the stove. The taste of the product prepared according to this recipe will pleasantly surprise you with its similarity to store-bought. After all, the same technology is used as in industrial production: baking vegetables at high temperatures. Therefore, its taste is similar to the taste of store-bought caviar from modern producers.

Ingredients:

• 2 medium zucchini or zucchini;
• 1 large red pepper;
• 3 tomatoes;
• 2 carrots;
• 2 medium onions;
• 2 cloves of garlic;
• dried basil and marjoram;
• 3 tbsp. olive oil
• salt, ground pepper to taste.

Wash the vegetables. Peel onions, garlic and carrots. Remove the seeds from the pepper. Cut everything into medium size cubes.

Place the prepared vegetables in a fireproof bowl, add salt and pepper, add olive oil, sprinkle with herbs and stir.

Place the dishes with vegetables in the oven, preheated to 180°C. Bake them for about 1.5 hours. During this time the vegetables should become soft. Stir the contents of the oven periodically, avoiding burning the top layer.

When roasting, vegetables will release juice. Drain it into a separate bowl; it will not be needed for cooking caviar.

Rub the vegetables through a sieve or chop with a blender. Delicious homemade squash caviar is ready.

Subtleties of preparing homemade squash caviar for the winter

Fry vegetables and simmer caviar over low heat.

First, add spices to the prepared vegetable mass, then grind it with a blender. This will distribute the spices more evenly in the caviar.

You can add eggplant to squash caviar to enhance the taste.

Tomato paste should not be sour. If it is not available, you can add 2-3 baked tomatoes to the squash caviar.

If caviar is prepared for immediate consumption, you do not need to add vinegar to the preparation. Caviar can be stored in the refrigerator for several days without it.

A little about sterilizing jars

This procedure must be followed to avoid swelling of canned vegetables and spoilage of squash caviar during storage. There are three ways to sterilize jars.

Steam sterilization. Wash the jars for rolling squash caviar well with detergent and rinse thoroughly. Place a special device for sterilizing jars on a pan of boiling water, which is a circle with one or three holes. Place the jars bottom up and sterilize them for 10-15 minutes. Carefully remove the processed jars and place them on a towel until they cool.

Sterilization in the oven. Place clean, dry glass jars on a baking sheet, leaving a distance of 1 cm between them. Place the baking sheet in a cold oven, heat it to 180°C and bake the jars for 1 hour. Cool the hot jars and use them to prepare squash caviar for the winter.

Microwave sterilization. Place a clean, dry jar in the microwave and sterilize it at full power for 5 minutes. Carefully remove and cool before use.

Ingredients: zucchini, onions, carrots, tomato paste, sugar, oil, flour, vinegar, salt, garlic

There are a lot of recipes for squash caviar. Today I have described for you my favorite recipe for this delicious winter preparation.

Ingredients:

- 2.5 kg. zucchini;
- 800 grams of onion;
- 1 kg. carrots;
- 50 grams of tomato paste;
- 15 grams of sugar;
- 250 ml. sunflower oil;
- 35 grams of flour;
- 30 ml. vinegar;
- 15 grams of salt;
- 6 cloves of garlic.

14.09.2017

Squash caviar with mayonnaise and tomato paste for the winter

Ingredients: zucchini, onions, peppers, chili, carrots, tomato paste, mayonnaise, sugar, salt, oil, pepper

Who doesn't love squash caviar? I think almost everyone is delighted with her! Do you know how to close it for the winter? If not, we recommend using our successful recipe for zucchini caviar with mayonnaise and tomato paste. It turns out very tasty, believe me!
Ingredients:
- 1 kg of zucchini;
- 300 grams of onion;
- 300 grams of sweet pepper;
- 1 piece of chili pepper;
- 500 grams of carrots;
- 200 grams of tomato paste;
- 150 grams of mayonnaise;
- 20 grams of sugar;
- 15 grams of salt;
- 40 ml sunflower oil;
- black pepper;
- spices to taste.

03.09.2017

Squash caviar with tomatoes for the winter

Ingredients: zucchini, carrots, onions, fresh tomatoes, salt, vegetable oil

Today's squash caviar recipe uses fresh tomatoes instead of traditional tomato paste. This way, you will be absolutely sure that your winter snack will be truly healthy, tasty and natural.

Ingredients:
- 5 kg. zucchini;
- 1 kg. carrots;
- 1 kg. onions;
- 2.5 kg. fresh tomatoes;
- salt;
- 700 ml. vegetable oil.

31.08.2017

Squash caviar with mayonnaise and tomato paste

Ingredients: zucchini, onion, tomato paste, mayonnaise, sunflower oil, salt, sugar, bay leaf, ground black pepper

Every housewife should have several jars of zucchini caviar in her pantry. After all, it will come in handy at every holiday. And when you don’t know what to cook, squash caviar and potatoes will give you a way out.

Ingredients:
– 3 kg. zucchini,
– 0.5 kg. onions,
– 250 ml. tomato paste,
– 250 g mayonnaise (without spices),
– 150 ml. sunflower oil (odorless),
– 2 tbsp. l. coarse table salt,
– 0.5 tbsp. Sahara,
- 2 pcs. dried bay leaf,
– 0.5 tsp ground pepper fruit.

30.08.2017

Zucchini caviar just like in the store

Ingredients: zucchini, carrots, onions, tomatoes, salt, refined vegetable oil, citric acid, sugar, herbs, tomato paste

If you've ever tried store-bought caviar, you probably wanted to learn how to cook it. I present to you this recipe. The recipe for squash caviar is very simple. I no longer buy squash caviar, because mine has become even much tastier.

Ingredients:

- 1 kilogram of zucchini,
- 300 grams of carrots.,
- 300 grams of onion,
- 300 grams of tomato,
- 2 teaspoons finely ground kitchen salt,
- 100 ml. vegetable oil (deodorized),
- half a teaspoon of crystalline citric acid,
- 1 teaspoon granulated sugar (beet sugar),
- 1 teaspoon of tomato paste,
- 50 grams of greens.

28.08.2017

Squash caviar for the winter

Ingredients: zucchini, onions, vegetable oil, red hot pepper, salt, tomato sauce

Everyone enjoys zucchini caviar - healthy, tasty, aromatic and also easy to prepare. We decided to show you how to prepare it at home and roll up a couple of jars for the winter.

For the dish you will need:
- zucchini - 2 kg;
- onions - 2-3 large heads;
- vegetable oil - 3 tbsp. spoons;
- hot red pepper - 3 g;
- salt - 1 teaspoon;
- tomato sauce - glass.

24.08.2017

Zucchini caviar with mayonnaise, just like in the store

Ingredients: zucchini, onions, carrots, tomato sauce, tomato paste, mayonnaise, sugar, salt, vinegar, peppercorns, spices

Sandwiches were everyone's most delicious and favorite food in childhood. And without a doubt, one of the leading places was occupied by a sandwich made of black bread (although some preferred white wheat bread) with squash caviar.

Ingredients:
– 3 kg. zucchini,
– 0.5 kg. onions,
– 1.5 kg. carrots,
– 250 g of tomato sauce (you can use paste),
– 200 g mayonnaise (without additives),
– ¼ tbsp. granulated sugar (white beetroot),
– 1 tbsp. l. coarse table salt,
– 3 tbsp. l. table vinegar (6%) or 2 tbsp. l. table vinegar (9%),
– 5-7 pcs. peppercorns,
- spices - to taste

22.08.2017

Zucchini caviar with mayonnaise and tomato paste

Ingredients: zucchini, onion, sugar, vegetable oil, mayonnaise, tomato paste, citric acid, salt

If you like canned vegetables, I suggest you prepare squash caviar. Of course, such a preparation should be served on a holiday table, but for every day it is an appetizer - something that everyone needs. Not expensive, tasty and healthy.
- 6 kg of zucchini;
- 3-4 tbsp. salt;
- 1 kg of onion;
- 1 tbsp. vegetable oil;
- 250 grams of sugar;
- 500 ml mayonnaise;
- 1.5 tsp. citric acid;
- 0.5 liters of tomato paste.

22.08.2017

Recipe for squash caviar in a pressure cooker

Ingredients: zucchini, carrots, onions, garlic, tomato paste, salt, pepper, vegetable oil

It’s very easy to prepare squash caviar for the winter in a pressure cooker - with this technique the process will be easy and fast, and the caviar, thanks to our best recipe, will be very tasty.
Ingredients:
- zucchini - 2 medium young ones;
- carrots - 2 large pieces;
- onions - 2 heads;
- garlic - 3 cloves;
- tomato paste - 90 g;
- salt to taste;
- pepper to taste;
- vegetable oil.

04.01.2017

Squash caviar, recipe like in the store

Ingredients: Zucchini, onion, tomato paste, oil, salt, sugar, vinegar

I advise you to prepare this delicious squash caviar according to GOST. The recipe is very simple, but there are still a few nuances. Our parents and grandparents remember this kind of caviar from childhood, and this kind of caviar was sold in stores back then. Now we have to cook ourselves.

Ingredients:

- zucchini - 1.5 kg;
- onion - 500 grams;
- tomato paste - 200 grams;
- sunflower oil - 150 grams;
- salt - 30 grams;
- sugar - 20 grams;
- vinegar - 50 grams.

24.09.2015

Zucchini caviar for the winter, just like in the store without frying

Ingredients: zucchini, tomato paste, carrots, sunflower oil, onion, salt, ground pepper, sugar

This snack melts in your mouth. Its taste is familiar to all of us since childhood. And now it’s in your power to recreate this part of your bright childhood and share it with your family using our recipe. You can spread caviar on bread or simply serve it ready-made on the table - it is delicious in any form.

Ingredients:
- zucchini - 1.2 kg,
- tomato paste - 1-2 tbsp,
- carrots - 200 g,
- sunflower oil - 3 tbsp,
- onion - 200 g,
- a couple of pinches of salt,
- ground pepper - to taste,
- sugar.

14.09.2014

Spicy squash caviar in a thermomix

Ingredients: zucchini, zucchini, carrots, tomatoes, onions, bell peppers, herbs, balsamic vinegar, salt, sugar, garlic, vegetable oil, ground coriander, suneli hops, ground red pepper, apples, cinnamon

Today we present two recipes for preparing squash caviar in a thermomix for the winter. Choose the one you like best and feel free to start bringing it to life - the caviar will surely turn out tasty and piquant.

Recipe No. 1
- 1 kg. zucchini;
- 1-2 carrots;
- 4 tomatoes;
- 2 onions;
- 4-5 bell peppers;
- a bunch of greenery;
- 2 tbsp. balsamic vinegar;
- 1.5 tbsp. salt;
- 1 tsp. Sahara;
- 1 head of garlic;
- 1/2 tbsp. vegetable oil;
- ground coriander;
- a pinch of hops-suneli;
- 1 tbsp. ground red pepper.

Recipe No. 2

- 1 kg. zucchini;
- 3 apples;
- 1 carrot;
- 2 bell peppers;
- 3 tomatoes;
- 5 cloves of garlic;
- 1 tbsp. salt;
- sugar;
- 0.5 cups vegetable oil;
- 1 tsp. ground red pepper;
- 0.5 tsp cinnamon.

Squash caviar is a dish that leaves many people indifferent. Especially if this same dish is delicious, like from childhood. It’s not always possible to cook a tasty product yourself.

In this article I have collected 4 recipes on how to make caviar, which is sure to please your taste. This dish can be eaten in the summer, but can be closed for the winter. You can also cook many delicious dishes from zucchini that you don’t know about. You can read their recipes at this link.

Just be aware that caviar is a capricious product. In order for it to be stored well, it needs to be stewed for a sufficient time, and also use a preservative: citric acid or vinegar. In my opinion, it tastes better with citric acid.

This squash caviar is prepared very simply and quickly. There is no need to fry each ingredient separately, no need to peel the tomatoes. And the result is that the snack turns out just like in the store. This recipe can be eaten immediately or stored for the winter. Citric acid is used as a preservative for winter preparation, which will allow the product to be stored for a long time.

Also, according to this recipe, a little tomato paste is added to the caviar for a more intense color and bright taste. In general, if there is a lot of zucchini and you need to process them quickly, but still have a tasty product at the end, I recommend cooking according to this method.

Ingredients:

• zucchini - 1 kg
• carrots - 300 gr.
• onions - 300 gr.
• tomatoes - 300 gr.
• tomato paste - 2 tbsp.
• chili pepper - 1/2 pcs.
• citric acid - 1/2 tsp.
• sugar - 1.5 tbsp.
• salt,
• vegetable oil

How to cook:

Wash the vegetables for caviar. Peel the carrots and onions. Cut the carrots into cubes (1 by 1 cm). Take a thick-bottomed pan or cast-iron cauldron, pour a little vegetable oil and simmer the carrots. Carrots are laid first because they are the hardest.

If the zucchini is young, you just need to cut it into cubes, about 1.5 cm. If the zucchini is already old, you need to peel it and remove the seeds with a spoon.

Simply cut the tomatoes into small slices and the onion into thin half rings.

Fry the carrots for about 5 minutes, then put all the other chopped vegetables in the same pan: zucchini, onions, tomatoes.

There is no need to salt the caviar at this stage, because a lot of juice will be released and you will have to boil it for a long time.

Mix all the vegetables and simmer with open cover over low heat for about 20-30 minutes. Cooking times will vary for everyone, depending on what vegetables are used. The cooked vegetables will be soft and can be easily pierced with a knife.

Future caviar should be stirred periodically during stewing. There is no need to add water: zucchini and tomatoes will release juice, which will be quite enough.

When the vegetables are soft, add 2 tbsp. l. tomato paste, citric acid, sugar, salt and mix.

Now it’s time to chop all the vegetables until smooth. The easiest way to do this is with a blender. The chopped squash caviar is placed back into the pan.

It remains to simmer it for the last 5 minutes, during which it is necessary to bring it to taste. Add half a hot pepper and season with black pepper. If necessary, add salt or add more citric acid. After 5 minutes, remove the red pepper; it will no longer be needed.

If the finished caviar turns out to be too liquid (although this should not be the case), boil it a little longer until it reaches the desired consistency.

That's all. This appetizer is prepared quickly, does not require lengthy preparation of vegetables, and tastes just like store-bought.

If you want, caviar with citric acid can be rolled up in hot sterilized jars for the winter.

Recipe for squash caviar with mayonnaise and tomato paste for the winter

Squash caviar with mayonnaise is becoming increasingly popular. Mayonnaise acts as a preservative and also gives a pleasant taste. This product does not stay in jars for long; it is eaten very quickly. If in doubt, do a little first as a test. If you like it, feel free to roll it up for the winter.

Ingredients:

• zucchini - 6 kg
• red sweet pepper - 5 pcs.
• onions - 1 kg
• garlic - 2 heads
• mayonnaise - 400 ml
• tomato paste - 500 ml
• sunflower oil - 300 ml
• sugar - 3 tbsp.
• salt - 1 tbsp.
• vinegar 9% - 3 tbsp.
• ground black pepper - to taste

Step-by-step preparation:

Wash the vegetables. Cut the skin off old zucchini and remove the seeds if they are large. There is no need to remove or cut anything from young fruits. If you use zucchini, then in any case you need to peel them.

Pass the zucchini through a meat grinder (it’s faster, of course, to use an electric one). Peel the pepper from seeds and stalks and also pass through a meat grinder. Peel the onion and cut into cubes, as for regular frying.

Heat vegetable oil in a frying pan and fry the onion until transparent.

Place all the prepared vegetables in the pan in which the preparation will be cooked: twisted zucchini, peppers and fried onions. Stir and put on fire.

Cook over low heat for 1 hour, stirring occasionally so that the squash caviar does not burn. After an hour, use an immersion blender to blend the vegetables until smooth.

When all the vegetables are pureed, add sunflower oil, salt, sugar, tomato paste and mix well. Cover with a lid a little, because the caviar will splatter a lot, simmer for another 1 hour, remembering to stir.

When an hour has passed, add mayonnaise, black pepper, vinegar, squeeze the garlic through a press, stir. Simmer for another 15 minutes, taste and adjust to taste. Now the caviar can be rolled into hot sterilized jars.

Turn the jars over and cover with a towel until they cool completely.

Put the caviar in the cellar or pantry. And enjoy the winter with this delicious preserve.

How to cook squash caviar in a slow cooker according to GOST

Zucchini caviar according to this recipe turns out just like in the store: very tasty. But there are no preservatives in it: no vinegar, no citric acid. Therefore, you need to store this snack in the refrigerator.

Ingredients:

• zucchini - 2 kg
• carrots - 120 gr.
• onions - 80 gr.
• tomato paste -190 gr.
• vegetable oil - 90 gr.
• black pepper - 2 gr.
• sugar - 20 gr.
• salt - 20 gr.

How to cook:

As usual, if the zucchini is already mature, you need to cut off the skin and remove the seeds. There is no need to do this with young vegetables.

Cut the zucchini and onion into cubes, and grate the carrots on a coarse grater. Pour half the amount of vegetable oil into the multicooker. Turn on the multicooker to the “Fry” mode and heat the oil for 3 minutes.

When the oil is hot, fry the onions and carrots for 4 minutes, stirring.

Remove the fried vegetables from the multicooker; no need to wash the bowl. Pour in the remaining vegetable oil and add the zucchini. Set the “Frying” mode for 20 minutes, fry the pieces, stirring them.

Remove the prepared zucchini from the multicooker. Together with onions and carrots, puree them using a blender.

Place the resulting homogeneous vegetable puree into a slow cooker, cover with a steamer on top, because the puree will splatter. There is no need to close the lid; the caviar should cook a little more and become thicker.

Set the stew mode to 40 minutes.

After 40 minutes, remove the steamer and add 1 tbsp to the caviar. salt, 1 tbsp. sugar, 1/3 tsp. black pepper and 190 gr. tomato paste. Stir. If necessary, add salt to your taste.

Now you need to simmer the workpiece for another 20 minutes. You can also simmer in the “Stew” mode, or you can set the temperature to 95 degrees and time for 20 minutes in the multi-cook mode.

After 20 minutes the caviar is ready. If you want to store it for a long time, then place it in sterilized jars, roll it up or close it with sterilized screw caps, turn it over and let it cool.

The caviar turns out delicious, but, as I wrote at the beginning of the recipe, it needs to be stored in the refrigerator.

Squash caviar for the winter - you'll lick your fingers

This recipe is slightly different in its cooking technique. The vegetables are first fried separately to release their aroma. Then they are mashed together and stewed. Citric acid acts as a preservative, so it is not necessary to store such caviar in the refrigerator.

Everyone who tries canned food prepared according to this recipe is very pleased and asks for the recipe.

Ingredients:

• zucchini - 1 kg
• tomatoes - 300 gr. (necessarily tasty and ripe)
• red bell pepper - 300 gr.
• carrots - 200 gr.
• onions - 150 gr.
• garlic - 3 cloves
• sugar - 1-1.5 tbsp.
• salt - 2 tsp.
• citric acid - 1/3 tsp.
• vegetable oil
• ground black pepper - to taste

Preparation:

For tasty caviar, it is better to take young zucchini. They need to be peeled and cut into cubes. If you only have old fruits, you still need to remove the seeds.

Tomatoes should be juicy, not “plastic”. To make this caviar, you need to remove the skin from the tomato. To do this easily, make a cross-shaped cut and pour boiling water over the tomatoes for 1 minute. After this, transfer the tomatoes to cold water and easily remove the skins.

Also cut the tomatoes into cubes.

Peel the carrots and also cut into cubes. Peel the bell pepper from seeds and membranes, cut the fleshy walls into cubes.

With onions and garlic you need to do the same as other vegetables: peel and chop. Onion - cube, garlic - finely chop.

When all the vegetables are chopped, they need to be sautéed in vegetable oil separately. First, place the zucchini in a heated frying pan with vegetable oil, fry them for 3-5 minutes, stirring so that they do not burn.

Stir the vegetables, add salt, sugar, ground black pepper and citric acid. All these additives are added to taste. Citric acid is a must if you plan to roll eggs for the winter.

Cover the pan with a lid and simmer the mixture on low heat for 40 minutes if you are preparing it to eat immediately. If you close such caviar for the winter, then simmer for an hour.

Be sure to stir the appetizer periodically while stewing so that it does not burn. After the allotted time, all stewed vegetables must be pureed. Use an immersion blender or a large bowl with a knife.

You can use an immersion blender to puree vegetables directly in the pan, but be careful when working with hot ones.

Return the crushed caviar to the pan, be sure to try it. At this stage, you need to bring the preparation to taste: if necessary, add salt or add sugar and pepper.

Simmer for a few more minutes. This completes the preparation of delicious squash caviar.

To seal the appetizer for the winter, sterilize the jars and lids and pour hot caviar into them. Turn over, wrap and let cool completely. After this you can put it away for storage.

If you want to eat the delicious food right away, it’s better to let it brew for one day, it will become even tastier!

Here are the recipes for squash caviar. Follow them and get a delicious product. Ask your questions in the comments and read others.

See you in the next article!

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Squash caviar was one of the most delicious and affordable delicacies in the Soviet Union. And, although the USSR no longer exists, this is not a reason to refuse squash caviar prepared according to the Soviet recipe. It just so happened that caviar prepared according to GOST 52477 2005 (the current GOST) did not seem as worthy to the post-Soviet society. That is why in the store they often look for squash caviar, the recipe of which complies with GOST 51926 2002. Were there any unusual ingredients in this product? No, according to the old GOST, the composition of squash caviar includes the most accessible vegetables: onions, roots, celery, spices, carrots and, of course, zucchini. So why look for it in the store if making caviar from zucchini at home is quite possible? By the way, the technology for preparing this product is not as strict as its composition. For example, you can fry vegetables either together or separately.

We will tell you how to make squash caviar according to GOST 51926 2002, which has remained in people’s memories. You already roughly understand what ingredients will be in its composition, so you can study the recipe and start preparing the most delicious Soviet squash caviar.