During the spring season, zucchini is one of the most accessible and inexpensive vegetables in greengrocers. In dachas and garden plots, they ripen in July-August, and housewives begin to prepare healthy vitamin preparations for future use. Delicious store-bought squash caviar is made from the most common vegetables. It is only important to know a few secrets of its preparation!
To cook caviar at home, you need to choose zucchini with thin, delicate skin up to 20 cm in size. There should be no stains or visible damage on the surface. Such zucchini do not need to be peeled; the thin skin is just as beneficial for the body as the tender, juicy pulp. Medium-sized vegetables have small seeds, they are not felt in the preparations. If larger and more mature zucchini are stored for caviar, they need to be cleared of their “clothing” and the ripe seeds removed.
Advice! For spinning for the winter, it is best to use crops that ripen in August and September.
Classic recipe: squash caviar as in the store, according to USSR GOST
Squash caviar from the last 20th century, which tastes like store-bought caviar, is made from fresh summer and autumn vegetables. The recipe according to GOST of the USSR is kept in the culinary notebooks of our grandmothers, and all novice housewives will learn how to prepare such caviar for the winter.
Let's prepare the products:
- Young zucchini – 3 kg;
- Carrots and onions – 1 kg each;
- Good quality tomato – 3 tbsp. l. with a slide;
- Acetic acid 9% - 3 tbsp. l;
- Salt – 3 tsp;
- Ground peppers of different colors - 1/3 tsp each;
- Sunflower oil.
We do not peel the zucchini, cut it together with the onion into medium cubes, and chop the carrots on a grater.
The note! Young vegetables have milky seeds and they are not felt in the preparations, but mature vegetables have seeds that crunch on your teeth even after being put through a meat grinder!
We will fry each of the prepared ingredients separately. Pour sunflower oil into a saucepan or large frying pan and immerse the zucchini in it, no need to add salt. The juice that will be released during cooking will be useful for further preservation.
Separately fry the onion and carrots, leave the vegetables until completely cool. On average, it takes 25-30 minutes to fry each ingredient!
We install a mesh with the smallest holes in the meat grinder. We will grind soft vegetables to a puree consistency. After scrolling, it is advisable to beat it with a blender to give the vegetable mass fluffiness and homogeneity.
Attention housewives! You can beat with a hand blender for no more than 2-3 minutes, then the household appliance will overheat and may fail!
Place the mixed caviar on medium heat and let it simmer for 20 minutes. It is important that the pan has a thick bottom or stands on an iron stand. Don't let the caviar burn!
During the cooking process, add all the prepared spices and let simmer for another 15 minutes. During this time, it is necessary to prepare sterilized jars. For such a mass of squash caviar you will need 7 half-liter containers (3.5 liters in total).
Towards the end of cooking, add another 1 tbsp of 9% vinegar and after 5 minutes you can turn it off. Pour the hot, aromatic caviar into jars and roll up the prepared lids.
The finished squash caviar turns out appetizing and bright orange, just like store-bought caviar. This winter recipe has been tested for years, it is a low-calorie product, healthy for both children and adults of any age.
Recipe for squash caviar with tomato paste
Homemade zucchini caviar with tomato is a favorite dish of many housewives. The recipe is simple and quick and does not require any special financial costs. During the cold season, it perfectly complements the daily diet with delicious summer aromatic caviar.
For cooking we will prepare:
- Zucchini – 2 kg;
- Carrots and onions - 1 kg each;
- Tomato – 1 glass;
- Sunflower oil – 1 glass;
- Sugar – 4 tbsp. l;
- Salt – 2 tbsp. l.
Note to housewives! If 70% acetic acid is used in the preparation, then only 1 teaspoon can be added to the preparation!
Pour a glass of oil into a saucepan or frying pan with a thick bottom and add diced carrots there. Add water, salt, sugar and simmer under the lid for 5-7 minutes.
During this time, we will prepare the remaining vegetables and a pod of hot pepper for those who like it spicy! Cut everything into medium cubes and send it to simmer with the carrots under the lid.
After boiling, stir the mixture and simmer for another 20 minutes. Add tomato to soft tender vegetables and simmer for 15 minutes without a lid to evaporate excess liquid.
Scroll the aromatic squash caviar in the blender bowl and transfer it back into the frying pan. After boiling, roll it into sterile jars, you will get about 3 liters of healthy and tasty preparation for the winter.
The calorie content of zucchini game is 97 kcal per 100 grams of product. The dish is perfect for those who watch their figure and eat properly for health benefits!
Recipe for caviar with zucchini and tomatoes
Squash caviar with tomatoes is prepared quickly and without much effort. During this time, housewives manage to redo a lot of other things around the house, occasionally being distracted by stirring a fragrant dish.
Let's prepare the products:
- Zucchini – 2.5 kg;
- Ripe tomatoes, carrots and onions – 1 kg each;
- Sunflower oil – 250 g;
- Sugar – 5 tbsp. l;
- Salt – 3 tbsp. l;
- Acetic acid 9% - 2 tbsp. l;
- A pod of bitter pepper for everyone!
Pour oil into a large container and add carrots, cut into large cubes. You don’t have to remove the skin from the tomatoes, but then before cooking it is advisable to grind them in a chopper until they reach a puree consistency.
Add coarsely chopped vegetables and a pod of hot pepper to the pan with carrots. Pour in the rolled tomatoes and leave to simmer under the lid for 30-40 minutes.
Advice! If the cooking process is on high heat, then you need to stir constantly!
Remove soft vegetables from the stove, punch them with a blender or pass them through a meat grinder. Add all the prepared spices to a homogeneous fluffy mass and pour the finished caviar into sterile jars. We leave the delicious preparations under a warm “fur coat” until they cool completely!
Squash caviar with mayonnaise: recipe for a slow cooker
It’s easier to cook zucchini caviar with your favorite sauce in a slow cooker. We load all the useful ingredients there and press a few buttons. A smart saucepan can easily cope with the stewing process, preserving all the important natural ingredients in the dish.
We stock up on products:
- Zucchini - 3 medium-sized;
- Carrot – 1 large;
- Onions - 2 medium;
- Tomato paste – 3 tbsp. l;
- Mayonnaise – 3 tbsp. l;
- Salt – 1 tbsp. l;
- Pepper and bay leaves to taste!
We cut the vegetables into cubes, and the carrots can be grated. Pour a little vegetable oil into the bowl of a smart saucepan and add the ingredients there. Salt, add your favorite spices and turn on the “Stew” mode for 120 minutes.
When the vegetables become soft, season them with tomato and mayonnaise. Combine all the ingredients of the dish with a spatula and wait for complete readiness. If necessary, you can add water.
Cool the finished caviar, put it in a salad bowl and garnish with fresh herbs.
Squash caviar with pumpkin in a slow cooker
Delicious caviar from zucchini and pumpkin can be prepared in a slow cooker or in a saucepan using the same recipe. The dish turns out to be appetizing in appearance, tasty and very healthy for children and adults!
Let's prepare the components:
- Ripe pumpkin – 2 kg;
- Ripe zucchini – 1 kg;
- Onion – ½ kg;
- Good quality tomato – 300 g;
- “Mayonnaise” sauce – 250 gr;
- Sunflower oil – 200 g;
- Granulated sugar – 4 tbsp. l;
- Salt – 2 tbsp. l;
- Pepper – 1/2 tsp;
- Lavrushka.
We clean fresh vegetables of all excess. Together with the onions, we pass them through a fine mesh meat grinder. Add tomato, favorite sauce and sunflower oil to the airy vegetable mass. Turn on the electric saucepan to the “Stew” mode and cook the dish for 60 minutes. During the process, it is important to stir several times and add all the prepared spices.
Not all housewives know that a smart multicooker can be used to prepare non-standard dishes. For example, in the “Baking” mode, zucchini and eggplants are baked, resulting in an excellent cold appetizer with aromatic smoke!
Let's prepare the products:
- Zucchini or eggplant – 3 large;
- Ripe juicy tomatoes - 3 large;
- Bell pepper – 2 pcs;
- Onion and carrot – 1 piece each;
- Garlic – 2-3 cloves;
- A bunch of greenery;
- Salt and sugar to the hostess's taste.
Pour oil into the bowl of an electric saucepan and place all the vegetables in layers. First zucchini and carrots, then bell peppers and onions. It is better to chop the tomatoes so that they provide the necessary juiciness for the baked dish. Add all the necessary spices, except garlic, and cook in the “Baking” mode for about 1 hour.
At the end, if the hostess wishes, you can add chopped garlic and fresh herbs. The dish is best served as a cold appetizer in pieces or pureed in a blender. The appearance of the dish is magnificent, and the taste of this caviar is much better than in the store!
Zucchini caviar with mayonnaise and garlic
For the winter, housewives prepare squash caviar with fragrant garlic and their favorite sauce - mayonnaise. Surprisingly, it is not only very tasty and healthy, but also stored in twisted jars for a long time.
To prepare, prepare the ingredients:
- Zucchini – 3 kg;
- Garlic – 2 heads (10-12 cloves);
- Tomato and Mayonnaise sauce – 250 g each;
- Sunflower oil – 100 g;
- Granulated sugar – 100 g;
- Salt – 1 tbsp;
- Acetic acid 9% - 2 tbsp;
- Ground colored peppers – a pinch.
We clean the potbellied zucchini and garlic of all excess and pass it together through a fine mesh meat grinder. Place the aromatic mixture in a large frying pan or saucepan with a thick bottom. Add white sauce, tomato, sunflower oil, salt and sugar. The result is a beautiful pink vegetable mass, which must be simmered over low heat for about 3 hours.
During the cooking process, it is important to monitor the dish and stir occasionally so that it does not burn. At the end add 2 tbsp. l 9% acetic acid and transfer it hot into sterile jars. We securely screw the lids on and place them on the “head” under the blanket for several hours. During the cold season, all household members will be happy to enjoy delicious and healthy squash caviar!
A simple, but at the same time original recipe for preparing juicy fruits for the winter. Caviar from zucchini and zucchini baked in the oven turns out very tasty, slightly sweet. Caviar can be served with mashed potatoes (from sweet potato or potato tubers), buckwheat porridge, bulgur or cutlets.
To create the workpiece, you can use zucchini, squash and zucchini of any variety and size. If you use ripe and large fruits to create caviar, peel them from seeds and peel.
If you like spicy dishes, add a piece of chili or a pinch of ground pepper to the squash caviar. To prepare fruit caviar, you can use any spices and herbs (depending on your taste preferences).
Taste Info Zucchini for the winter
Ingredients
- zucchini or zucchini 1.2 kg;
- garlic 1-2 cloves;
- carrots 1 pc.;
- onion 1 pc.;
- salt and sugar 1 tbsp each;
- tomato paste 70 grams;
- vinegar 9% – 20 ml;
- oil 3-4 tbsp..
How to make caviar from zucchini baked in the oven
We prepare all the ingredients for winter caviar: wash the zucchini and zucchini and remove the moisture. Shred in small segments. If necessary, remove the peel from the zucchini. Place the zucchini pieces on a baking sheet and place them in the oven (170-180 degrees).
We wait 40-60 minutes. 
Once the vegetables have softened and reduced in size, cover them with a lid or plate and leave until completely cool. This way, excess moisture will come out of them, and the caviar will turn out thick and dense. 
Grind the orange carrots on a kitchen grater and place them on the bottom of the saucepan. Chop the garlic and onion and add it to the total mass. Pour in vegetable fat. Cook the vegetable mass for 5-7 minutes. 
Add tomato paste into the pan. Add the recommended amount of salt and sugar. Mix the ingredients for vegetable caviar, wait another 2-3 minutes. 
Add the prepared zucchini pieces into the saucepan. 
Mix the ingredients and simmer for another 25-40 minutes (depending on the juiciness of the vegetables). 
Grind the prepared mass with a blender to a puree, add vinegar. Warm up the workpiece for another 5-7 minutes (mixing the ingredients thoroughly so that the caviar does not burn). 
Pour the zucchini puree into dry jars and place in the oven to sterilize for 20 minutes at 120 degrees. After this, seal the jars hermetically and wrap them in a woolen blanket. We store chilled squash caviar from oven-baked vegetables in a cool pantry or cellar. 
Good afternoon friends!
Squash caviar is a wonderful summer dish, today we will prepare it for the winter, and I will try to show you the best recipes.
When the “piglets in the garden beds” (that’s what one friend of mine calls zucchini) ripen, my husband says it’s time to make soldier’s jam. When he served in the army, and he wanted something tasty, they spread a thick layer of caviar on bread and devoured it on both cheeks. He doesn’t like zucchini because it lacks a distinct taste, but he loves caviar, which is why I try to prepare more of it, because this is the best way to preserve the vegetable for the winter.
This low-calorie product (98 kcal per 100 grams) is quickly absorbed by the body, so it is included in health-improving diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls of blood vessels, reduces cholesterol levels, and stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and stay healthy!
The difference in the ratio of ingredients and cooking technology gives a lot of different cooking recipes, just like. The ingredients are baked in the oven, fried or stewed in a cauldron. Can be cooked in a slow cooker and in a saucepan with a thick bottom. Vegetables can be prepared in different ways: minced, pureed in a blender, or cooked in pieces.
The best recipe for squash caviar for the winter
Ingredients:
- zucchini - 1 kg
- carrots - 300 gr.
- onion - 300 gr.
- garlic - 1 medium head
- tomatoes - 300 gr.
- sunflower oil - 1/2 tbsp.
- tomato paste - 1/2 tbsp. l.
- vinegar - 1/4 tbsp.
- salt - 1 tbsp. l. no slide
- sugar - 1-2 tbsp. l.
Preparation:
To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables.
We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last.
Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes.
Cut the carrots lengthwise into four parts, then cut into small cubes. Place in a saucepan in slightly hot oil.
Cut the onion and garlic into small cubes and place in a saucepan.
Cut the young zucchini into cubes along with the juicy skin. If you find an “old” one, remove the seeds with a spoon.
Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent.
Place chopped zucchini on top.
Next come peeled and chopped tomatoes. As you noticed, we did not intentionally add salt. It gives a large amount of liquid, which we do not need at all.
Simmer the vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture into a food processor.
Grind the vegetables in a blender until puree. We got it with a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness.
Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness.
Place hot in prepared sterilized jars. Cover with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.
After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool. Now spread it on a piece of black bread and eat it with pleasure. Bon appetit!
A simple recipe for squash caviar through a meat grinder
Even a young housewife can handle this quick recipe. All that remains is to maintain the ratio of products. Everything is very simple and fast.
Ingredients:
- zucchini - 3 kg
- sweet bell pepper - 8-10 pcs.
- garlic - 100 gr.
- tomato paste - 400 gr.
- vegetable oil - 400 gr.
- vinegar 70% - 1 tbsp. l.
- salt - 2 tbsp. l.
- sugar - 150 gr.
- red hot pepper - 1 pc.
Squash caviar in pieces for the winter - the recipe is finger-licking good
You can’t buy this kind of caviar in a store; you can only prepare it with your own hands at home.
Ingredients:
We choose the most ripe, juicy and fresh vegetables.
- zucchini - 1 pc.
- carrots - 1 pc.
- onion - 1 pc.
- garlic - 2 cloves
- tomatoes - 1 pc.
- a bunch of your favorite greens
- bay leaf - 2 pcs.
- salt - to taste
- ground black pepper - to taste
Preparation:
We will get the final product with identical, even pieces, so we cut the main ingredients into beautiful cubes.
- Peel the juicy zucchini from seeds and cut into pieces.
- Then chop the carrots, onions and garlic.
- We make cuts on the tomatoes, lower them into boiling water for 10 seconds, and then immediately into cold water, easily remove the peel. Let's cut it.
- Fry the carrots in a frying pan, add the onion and garlic and fry for another 2 minutes.
- Add tomatoes, salt and simmer for 10 minutes.
- Place zucchini on top, add chopped herbs, bay leaf, salt and pepper. Simmer until fully cooked.
- Place while hot into jars and seal.
We stewed a mixture of several vegetables, and got one very tasty dish, in which each piece retained its taste, aroma and biological value.
We roll it hot into sterilized jars and store it in a dark and cool room.
Cool part of the caviar and take a sample. We took ordinary ingredients, combined their flavors, and we came up with a great, very, very tasty, finger-licking dish.
Squash caviar according to GOST, as in the store
In Soviet times, squash caviar was sold, prepared according to GOST. When people talk about it, it’s the famous one that comes to mind, the store-bought one, tasty and aromatic, with a rich orange color.
It cost a penny, but was very tasty. It was manufactured according to a single standard with strict adherence to technology. The recipe for such caviar is perfect for preparing it for the winter.
Ingredients:
- zucchini - 3 kg
- carrots - 180 gr.
- tomato paste - 240 gr.
- vegetable oil - 150 ml
- onion - 120 gr.
- parsley root - 60 gr.
- tomatoes - 1 pc.
- sugar - 2 tsp.
- black peppercorns - 3 peas
- allspice black pepper - 3 peas
- salt - 1 tbsp. l.
Preparation:
- We thoroughly wash and peel the zucchini, cut into small cubes 1x1 cm.
- Fry them in a frying pan until lightly browned.
- We also chop the onion.
- Grate the carrots and parsley root on a coarse grater.
- Transfer the fried zucchini to a plate.
- Fry the remaining vegetables until they become soft.
- Then we combine everything together and grind with a blender until completely homogeneous.
- After this, simmer the mixture for 20 minutes and bring it to the desired thickness.
- Grind the peppercorns in a mortar and add to the caviar, add salt and sugar.
- Add tomato paste, mix well again using a blender and simmer for 5 minutes. The tomato will add a beautiful color and enhance the taste of the product.
- Place in sterilized jars and seal for the winter. We store it in the cellar.
Delicious recipe for squash caviar with mayonnaise and tomato paste
The only thing that bothers me about this recipe is the use of mayonnaise. But there is a way out. What can make ordinary caviar tasty? Well, of course, wonderful homemade mayonnaise, with a creamy thick consistency.
Ingredients:
- zucchini - 6 kg
- tomato paste - 500 gr.
- mayonnaise - 500 gr.
- vegetable oil - 200 ml
- onion - 1 kg
- sugar - 4 tbsp. l.
- salt - 2 tbsp. l.
- vinegar 9% - 1/4 tbsp.
Preparation:
We take the ripest and freshest vegetables, wash, peel and cut. You can cut them however you like, as we will later turn them into puree.
Place the chopped juicy zucchini in a large saucepan and simmer in vegetable oil until fully cooked, 1.5-2 hours.
Grind young, juicy onions in a blender until smooth.
We combine all the ingredients. Add onion mixture, mayonnaise, tomato paste, salt, sugar and vinegar to the zucchini.
Mix everything using a blender, put on low heat and simmer for 15-20 minutes.
Bring to a certain consistency and desired thickness.
Place while hot into prepared jars. It is better to take them in small volumes, for one time. I opened the jar and ate it right away, without leaving it for later.
Squash caviar for the winter in a slow cooker
Have you cooked caviar from zucchini for the winter? I think you should try this, choose any recipe. And, see you later!