Zucchini caviar for the winter - the best recipes! Zucchini caviar with tomato paste. Zucchini caviar recipes for the winter at home

Zucchini caviar, which is perfectly stored in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a lot of recipes for squash caviar: probably as many as there are women in this world. After all, each adds something different to the recipe and gets a completely new product to taste.

From zucchini, you can cook other dishes that are no less attractive in terms of taste. For example, just .

Zucchini caviar: the easiest recipe for the winter

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

Ingredients:

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

Cooking:

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

For cooking caviar, it is best to use a cauldron. If not, then take a frying pan with a thick bottom. Pour into it (cauldron) the entire norm of oil and lay the cubes of carrots.

Then pour water, put granulated sugar. Salt.

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

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

We also cut the onion into cubes of arbitrary size.

Green chili peppers must be freed from seeds - otherwise the caviar will be very spicy - and cut into small pieces.

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

After the vegetable mix boils, close the cauldron again with a lid and stir the vegetables until completely softened.

As soon as the vegetables become soft - it will take about 20 - 25 minutes - we put tomato paste on them. And simmer the mixture for another 10 minutes, but do not completely close the cauldron with a lid.

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

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

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

Then we grind the vegetables with a blender until a homogeneous consistency. This is the beauty you get.

If you need thicker caviar, then reduce the amount of water. When boiling, add only 200 milliliters of liquid

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

Caviar from zucchini for the winter - recipe "Lick your fingers"

The most delicious caviar from zucchini for the winter, cooked according to this recipe, will turn out incredibly tasty. It is also amazingly beautiful and will look amazing on the table.

Ingredients (for 1 liter of finished caviar):

zucchini - kilogram
tomato - 300 grams;
sweet pepper - 300 grams;
carrots - 200 grams;
onion - 150 grams;
granulated sugar - a tablespoon
salt - two teaspoons;
citric acid - dilute ¼ of a small spoon of lemon in a tablespoon of water;
vegetable oil;
ground pepper - to your liking.

Zucchini must be weighed previously peeled and seeds.

Cooking:

Cut the zucchini into cubes. You do not need to grind - the puts will be medium in size.

Free the tomatoes from the skin and cut into cubes, or rectangles, or triangles. How do you like.

To make it easier to remove the skin, make a crosswise incision on the tomato and lower it into boiling water. Hold for two to three minutes and remove. The skin will now peel off easily.

Remove the seeds and bitter white membranes from the peppers. Also cut them into small pieces.

Garlic, onions and carrots are also finely regimen.

Now we put a deep frying pan with a thick bottom on the stove and pour oil into it. It's time to roast the vegetables. But we will do this separately, which will help them reveal their taste as brightly as possible.

You can fry vegetables one after another, each time freeing the pan completely.

While frying, stir the vegetables constantly so that they do not burn. Otherwise, the taste of caviar will be hopelessly spoiled.

We collect the prepared products in one container - you can take a cooking bowl or a stewpan with high walls - and put all the seasonings.

Now you need to simmer the mixture for about 60 minutes at a minimum boil. Don't forget to stir it constantly.

Grind the almost finished caviar with a blender - it should become like a puree.

At this stage, the workpiece is allowed to add salt and finish it. Focus on your taste.

To prevent the caviar from spoiling, it must be brought to a boil again and cooked for another 5 minutes. Now we lay it out in sterilized jars and wrap it in a blanket for a day.

Zucchini caviar for the winter: a recipe with mayonnaise and tomato paste

If you are a fan of “store-bought” squash caviar, then this recipe is exactly what you need. It almost exactly reproduces the taste of the very famous GOST squash caviar from the times of the already so distant Soviet Union.

Ingredients:

peeled zucchini - three kilograms;
turnip onion - 400 grams;
vegetable oil - 150 ml;
tomato paste - four tablespoons (I really like "Tomato", it really feels the taste of real tomatoes);
mayonnaise - 200 grams;
granulated sugar - 100 grams;
salt - a tablespoon without a slide.

Cooking:

To make the caviar tasty, it is better to take young zucchini of milky ripeness. They need to be cleaned and cut into pieces.
Remove skin from onion and cut into quarters.

To reduce "crying" during cleaning, constantly moisten the knife in cold water - it helps.

Pass the onion with zucchini through a meat grinder, but you can also chop them in a blender.
We shift the resulting mixture into a deep basin and simmer at a minimum boil for an hour.
Then pour in vegetable oil, mix well and simmer for another hour.
Then add all the remaining ingredients - granulated sugar, salt, mayonnaise and tomato paste.
After that, we simmer for another hour and immediately lay out in sterile jars for seaming. Turn over and let cool like this.

Of course, zucchini caviar is prepared according to this recipe for a long time, but it turns out tasty and really resembles “store-bought” caviar.

Zucchini caviar for the winter in a slow cooker

Zucchini caviar for the winter can be cooked in a slow cooker. This miracle of technology greatly simplifies our work.

Ingredients:

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

Cooking:

It is necessary to prepare vegetables - cut zucchini and onion into cubes, grate carrots.
Pour oil into the bowl of the multicooker and put the zucchini. Fry them until transparent. Then transfer to a separate bowl.
Slightly fry the onions and carrots. And transfer them to the zucchini.
Now take your immersion blender and puree the vegetables.
We shift the vegetable mixture into the multicooker bowl and turn on the “quenching” mode for 40 minutes.

The mixture must be prepared with the lid open.

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

We shift the caviar in sterilized jars and be sure to wrap it with a warm blanket until it cools completely. After that, it can be taken out to the cellar for storage.

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

Bon appetit and see you for new recipes!

The most delicious and simple homemade squash caviar, a recipe for the winter

Delicious zucchini caviar is considered one of the most famous dishes in the post-Soviet countries. Many Russian emigrants living today in America, Germany and many other countries are trying to find it on sale, but isn't this the best proof of the incredible popularity of this simple treat?
It's not just about taste though. Zucchini caviar is incredibly useful. It has long been known that it is recommended for use in the diet of young children and the elderly, as well as those who have problems with the digestive tract. And for patients with hepatitis, this is generally a real salvation. In many ways, the benefits to the body are assigned to the main ingredient - the power of zucchini, known as an excellent cleanser, as a low-calorie product, as a vegetable that provides the body with most important vitamins and minerals. And the "bouquet" of useful properties of caviar is complemented by carrots and onions. As a result, a simple recipe that even a beginner can handle becomes not only a favorite delicacy, but also a real drug.

However, there is also a problem. Today you can find a lot of recipes for zucchini caviar. But in most cases, the workpiece prepared according to these recipes, then no one really wants to eat. How to achieve that very real taste that many of us remember from childhood? Having tried many recipes, I found exactly the one that is the most delicious, and now it is my favorite (of course, on a par with zucchini caviar as in the store). The recipe is quite simple, suitable for adherents of PP and for those who follow the figure. Such caviar can be given to children (from 2 years old). Of the products of unknown origin, only tomato paste is in the recipe, but you can also cook it at home if you wish. But what a delicious caviar! Also, many store options can not be compared with it! Very tender, fragrant, with a slight sourness, sweet notes and a slight smell of garlic. This vegetable delicacy is a must try! In addition, all the products used are very affordable, and cooking does not require special skills. It is better to prepare caviar from zucchini for the winter in August-September, when zucchini on the market are unpaved, natural, the most delicious and healthy. And at this time you can cook the most delicious eggplant caviar, I advise you to watch the recipe.

Ingredients:

1 kg of zucchini;
300 g carrots;
500 g of onion;
30 g of garlic;
3 tbsp without a slide of tomato paste;
1-1.5 tsp salt;
0.5 tsp black ground pepper;
0.5 tbsp Sahara;
150 ml of odorless vegetable oil;
20 g of young dill.

What is good about this recipe and is it as tasty as in the photo? Yes, it comes out very tasty and quite simple. All vegetables are fried separately until half cooked in vegetable oil. Everyone has their own cooking time, and thanks to this cooking method, we feel each vegetable and our task is to cook it a little bit. The onion should be crispy, and the carrots and zucchini should be soft, but not fall apart. Salt and pepper are added at the end of cooking, they can be adjusted to your taste. This also applies to tomato paste, because manufacturers are different and each has its own concentration of tomatoes. And yet - the recipe does not use vinegar to preserve the product, which gives the caviar not all a pleasant sour taste.

How to cook the most delicious zucchini caviar for the winter, a step by step recipe

If you want to roll caviar from zucchini for the winter in jars, then the first step is to thoroughly wash the containers. It is advisable to use baking soda for this, and not the usual dishwashing detergents. Soda is safer and kills germs better. While a variety of gels, although they give creaking cleanliness, they do not guarantee complete disinfection. In addition, rinse the dishes after using chemicals for at least 20-30 minutes. Do any of us do this?
Then we sterilize the jars, it is written in more detail. Sterilized jars should be hot when you fill them with caviar (step by step photo 17).

1. For convenience, first prepare all the vegetables. Peel the carrots, wash them and grate them on a coarse grater.

2. Cut the zucchini. In principle, the size of the cubes does not really matter, anyway, in the future we will grind everything. Zucchini should be chosen young, with a fresh green skin. If the fruits are overripe, they must be peeled and hard seeds cut out.

3. We also cut the onion coarsely. Pour a third of the total amount of oil into the pan, heat it up and spread the onion.

4. Fry over medium-high heat until half cooked, we will not fry it strongly. The onion should turn brown and golden, but remain crispy.

5. We shift the onion into a deep saucepan, in which we will cook zucchini caviar.

It is advisable to take a pan with a thick bottom, stainless steel or non-stick coating. An enamel pot for cooking caviar is not suitable, as the vegetables in it can burn.

6. Add oil to the same pan (another 1/3) and spread the grated carrots. We will not overdo it either, just bring it to softness.

7. We also move the carrots to the pan.

8. Now we send the zucchini to the pan with the remaining vegetable oil. Also fry until soft.

9. Add it to the rest of the vegetables.

10. Puree the resulting mixture. Due to the fact that all the vegetables are fried until half cooked, the mass is not puree, but with small pieces.

11. Add tomato paste.

12. Salt and pepper.

13. Homemade caviar turned out to be thick and can easily burn, so add 1-1.5 cups of boiled water to it.

14. Now it turned out exactly the consistency that was needed.

15. Add greens and finely chopped garlic to the mixture.

16. Turn on a very slow fire and boil the caviar for about 10-15 minutes, covering the pan with a lid.

17. A delicious snack is ready. It can be eaten immediately hot, but it tastes better cold. And you can roll up squash caviar for the winter in jars. To do this, we put hot caviar with a ladle into a hot sterilized jar (so that the glass does not crack).

18. Zucchini caviar for the winter must be sterilized in jars. Many housewives, for some reason, are afraid of this item. In fact, there is nothing complicated in this.
You will need a large saucepan. We put a towel at the bottom, put jars with blanks on top, cover them with lids (it also doesn’t hurt to process them, at least just immerse them in boiling water for a couple of minutes), pour water over the “shoulders”.

19. Lightly cover the jars with lids (without twisting) and turn on a small fire. It is necessary to sterilize half-liter jars with a slight boil for 40-50 minutes, having a volume of 750 ml - 60-70 minutes, and liter jars - 90 minutes. Time is counted from boiling. As the water evaporates, you can add boiling water.

20. It remains only to roll up the jars, turn them upside down, wrap them well in a blanket and leave for a day.

21. Zucchini caviar at home is ready. We put it away for storage in a closet or cellar. When it stands, the taste will become more intense, but at the same time more tender. It will be possible to eat simply with bread, and add to any side dish. And if you make a sandwich with butter, you get a real delicacy.
Bon appetit, successful harvesting and gentle winter!

An interesting incident happened in my life. My daughter grew up a little and at the age of 3 I sent her to kindergarten. She left for about a week and, taking her back after dinner, she tells me: my mother feeds me better in the kindergarten than at home. Well, I was surprised by this statement and asked what they had for breakfast and lunch. And she, with an important look, answered: today we had caviar from zucchini. I laughed for a long time, but since then I decided to close the caviar. Since I don’t buy conservation in the store, I didn’t cook it at home, thinking that this is a laborious process. Now I have a whole selection of the best recipes for zucchini caviar through a meat grinder for the winter.

Zucchini caviar classic without sterilization

The main recipe for caviar for me is “classic”, because everything is easy and affordable. Expressive aroma of zucchini and taste of natural spices with juicy vegetables.

For 3 jars with a capacity of 0.5 l you need:

Small zucchini - 1.5 kg;
Tomatoes - 250 gr.;
Onion - 250 gr.;
Refined sunflower oil - 80 ml;
Sugar - 80 gr.;
Salt - 50 gr.;
Apple cider vinegar 6% - 20 ml.

Tip: take a baking sheet with sides so that the liquid does not flow into the oven.

Appetizer preparation:

We wash the fruits of zucchini, peel them and, if they are still not young, then remove the seeds. We cut them into cubes measuring 2 cm * 2 cm.
Peel the onion and cut into half rings. Add it to the zucchini slices and spread on a baking sheet.
We put the vegetables in the oven, the temperature in which reaches 180ºС, for 40 minutes.
Blanch the tomatoes in hot water and remove the skin.
We pass the baked vegetables and tomatoes through a meat grinder.
To this mixture add vegetable oil, sugar and salt.
And we send the vegetable puree to the roaster, where it is simmered for about 30 minutes, until it becomes thick.
Grind zucchini caviar through a sieve to obtain a homogeneous mass.
Add vinegar and ground black pepper and simmer again for about 30 minutes.
We lay out the finished caviar in prepared jars and roll it up. Let cool out of the reach of children.

Tip: do not leave anywhere and stir thoroughly so that nothing burns.

Tip: you can not grind the squash mass if you are satisfied with small pieces in the finished caviar.

Now you know how to make caviar tasty and perfectly uniform. Just be careful not to lick your fingers.

Zucchini caviar for the winter: a simple recipe through a meat grinder without frying

I, like any hostess, try to diversify my menu with not only tasty, but also healthy dishes. And when this recipe caught my eye: without frying, I decided to try it. And got involved. I cook caviar for special people in our house: my daughter and grandparents, to whom I limit the amount of fried food.

Zucchini - 1 kg;
Tomato paste - 20 gr.;
Onion - 300 gr.;
Carrots - 300 gr.;
Refined sunflower oil - 170 ml;
Sugar - 7 gr.;
Salt - 15 gr.;
Garlic slices - 2-3 cloves;
Black allspice - a pinch;
Apple cider vinegar 6% - 5 ml.

Cooking method:

We wash vegetables. We clean the zucchini, remove the seeds with pulp.
We cut all the vegetables into slices and pass through a meat grinder, then mix with sunflower oil.
The resulting puree is sent either to a brazier or to a saucepan with a thick bottom and boil it for 3 hours.
When 10 minutes are left until ready, add salt with sugar, tomato paste and allspice.
After 10 minutes, pour vinegar into the caviar, mix and wait until it begins to gurgle.
We lay out the resulting caviar in jars and roll up the lids. Let it cool down where the kids can't get it.

Tip: stir the caviar thoroughly, especially at the end of cooking.

As a result, we got tender and fragrant, and most importantly, healthy caviar from zucchini for the winter without roasting, according to a simple recipe through a meat grinder.

Homogeneous caviar: recipe according to GOST

How often have you heard: zucchini caviar from the store is tastier than homemade? I - often, almost all my relatives were of this opinion. Here, according to this recipe, which corresponds to the guests, it turned out to be a dish close to the store.

For two half-liter jars you need:

Zucchini - 1 kg;
Tomatoes - 500 gr.;
Onion - 100 gr.;
Dill and parsley greens - 10 gr.;
Ground allspice - a pinch;
Sugar - 10 gr.;
Salt - 10 gr.;
Vinegar 9% (table) - 25 ml.

Caviar preparation:

Selected medium-sized zucchini, ripe red tomatoes and young greens must be washed. Cut parsley and dill.
We peel the zucchini, remove the pulp with bones and cut into circles, then fry in oil until golden brown. Let it cool down a little.
Blanch the tomatoes in hot water, remove the peel and pass through a meat grinder. We wipe the tomato juice through a sieve and send it to a saucepan with a thick bottom for boiling for 20 minutes.
Peel the onion, cut into half rings and sauté until golden brown (in the oil on which the zucchini was fried), mixing thoroughly.
We pass the chilled zucchini through a meat grinder, we also send fried onions and greens there.
In the resulting vegetable mass, add tomato puree, sunflower oil on which vegetables were fried, sugar and salt, allspice ground pepper and vinegar. Mix everything thoroughly and heat to a boil.
We pack caviar in prepared sterilized jars.
We cover the jars with lids (boiled) and sterilize the jars with a capacity of 0.5 l - 40 minutes. Carefully take out the jars with tacks.
Seal tightly and refrigerate.

Tip: make sure that the caviar does not burn, otherwise there will be bitterness.

Tip: to obtain a homogeneous mass, grind the caviar through a sieve.

Here is an appetizer that will delight your family.

Caviar through a meat grinder with mayonnaise

The table of a modern person cannot be imagined without the world-famous French sauce - mayonnaise. Previously, the purchase of mayonnaise was a sign of luxury, but today, when absolutely everyone shares recipes, it has become part of our daily diet. Why don't we try to combine mayonnaise with zucchini caviar through a meat grinder for the best recipe for the winter.

For a liter jar you need:

Zucchini - 1 kg;
Onion - 200 gr.;
Homemade mayonnaise - 70 gr.;
Tomato paste - 100 gr.;
Garlic slices - 1 clove;
Refined sunflower oil - 70 ml;
Sugar - 15 gr.;
Salt - 10 gr.;
Apple cider vinegar 6% - 10 ml.

How we cook:

We take young and small zucchini, wash them and cut into cubes 3 cm * 3 cm.
Peel and cut the onion. Place the onion in a bowl of hot oil and fry until golden brown.
We take out the onion and put the zucchini to fry until a little ruddy. When they let the juice out a little, return the onions and simmer the vegetables for 20 minutes, stirring occasionally.
We skip the hot vegetable mass through a meat grinder.
And we send it back to the fire, adding tomato paste and garlic (ground in a mortar) to it for 20 minutes.
It's time to add mayonnaise. We put store-bought mayonnaise directly into the brazier.
Simmer for another 8-10 minutes, stirring well.
At the end, add sugar, salt and apple cider vinegar. Mix, fill the prepared jars with caviar and roll up.

Tip: the vegetable mass is very hot, so carefully pick it up with a deep spoon or ladle so as not to burn yourself.

Tip: homemade mayonnaise must be put in a deep bowl and with one scoop (slowly) add hot caviar, whisking with a whisk. And so we continue gradually, until the mass in the bowl doubles. This is necessary so that the yolks do not curl. Then we pour the contents of the bowl into the brazier, which we remove from the heat for the duration of this procedure, mix it and put it on the fire again.

I can say with confidence that you will not remain indifferent to this zucchini caviar.

Zucchini caviar with tomato paste, apples and cinnamon

And another delicacy for connoisseurs and gourmets - caviar with apples and cinnamon. Due to the spices, a pleasant piquancy and sourness are felt. If you are still in doubt, then cook for one frying pan for dinner and try it. And then you definitely decide to close for the winter.

For a jar with a capacity of 0.5 liters, you need:

Zucchini - 800 gr.;
Tomatoes - 150 gr.;
Apples (sour) - 120 gr.;
Carrots - 120 gr.;
Onion - 80 gr.;
Garlic - 1 clove;
Tomato paste - 15 gr.;
Sunflower oil (refined) - 30 ml;
Salt - 10 gr.;
Cinnamon - a pinch;
Black ground pepper - a pinch;
Apple cider vinegar 6% - 10 ml.

Appetizer preparation:

Wash vegetables, remove skins and seeds. Cut zucchini, apples, carrots, onions and garlic into medium-sized cubes, and then pass everything through a meat grinder. We wipe the blanched tomatoes through a sieve and add to the vegetable mixture.
Pour sunflower oil into a frying pan and send vegetable puree there.
Boil the puree for 30 minutes and add tomato paste to it, mix and simmer for another 30 minutes.
When the caviar thickens, add salt, sugar and ground black pepper (to taste) and continue to boil for another 30 minutes.
For 5 min. Pour in the vinegar until done. And knead the caviar with a crush so that it is more uniform. We wait until it boils and roll it into a jar.

Be sure to try to make zucchini caviar through a meat grinder according to these best recipes for the winter.

I try very hard to convey all the information clearly. But everyone knows: it is better to see once than hear a hundred times. Therefore, I offer you a detailed video.

Hello! Zucchini caviar is one of the most popular vegetable snacks. Preparations for the winter can be made according to different recipes, for example, “Lick your fingers” or, as they did before, according to GOST. There are other ways. And today I will introduce you to the most interesting and favorite options. For your convenience, I have made all the recipes with detailed descriptions and photos. And also with the addition of video.

As a child, to be honest, I did not like her, and at school they were often served as a side dish for lunch. I didn’t like her color, but then I tried it and fell in love with it. Although, I liked it, and my mother cooked dishes from this vegetable very tasty.

Now every year, at least a little, but I prepare for the winter. It goes great as a spread on sandwiches or as a side dish with meat, for example, it goes very well.

I want to note that it is better to make canned food from a young vegetable. He still has a tender and soft skin, and the flesh inside is still plump, and the bones are not large and not rough. Therefore, such a vegetable can be cooked whole. If the zucchini has already matured, it is worth peeling it and cutting out the pulp with seeds. And only after that start cooking caviar.

Take care of sterilizing jars in advance. You can sterilize them in the oven at a temperature of 50 degrees for about 30 minutes. Place them upside down on the grills. Boil the lids in water for 5 minutes.

This recipe is my favorite. It is fast and easy, so to speak, in haste. And the caviar is very tender, juicy and tasty. The store can't compare. No wonder they call her that. But let's go in order.

We will need:

Zucchini - 1.5 kg. (net weight)
Onion - 250 gr.
Carrots - 250 gr.
Vegetable oil - 100 gr.
Tomato paste -150 gr.
Salt - 1 tablespoon
Sugar - 4 tablespoons
Garlic - 3 cloves
Ground red pepper, black - to taste
Vinegar 9% - 50 ml

Cooking:

1. Peel the zucchini, cut into pieces. If there are coarse seeds and a very soft middle, be sure to cut them out.

2. Then cut the carrots and onions into arbitrary pieces.

3. Pass all vegetables through a meat grinder. First, onions with carrots, and then the zucchini itself.

3. Pour vegetable oil, mix and put on fire. Bring to a boil. Then lower the heat and simmer covered for 40 minutes, stirring occasionally.

4. In the meantime, you can prepare the jars. Steam sterilize them. Or boil. Then you need to put them with their necks on the bottom of the pan, completely fill with water and boil for 15 minutes. Cover the lids for 5 minutes in boiling water.

5. Then remove the vegetables from the heat, bring the blender to a puree state. But if you want, you can leave it like that.

6. After that, add the tomato paste, mix thoroughly and put on the stove until boiling. Then add salt, sugar and pepper.

7. Cover, but not completely, and simmer for 20 minutes, stirring occasionally. After the elapsed time, add the grated garlic and pour in the vinegar.

If you want thicker, then simmer for 30 minutes. Will boil more liquid.

8. Then transfer to prepared sterile jars and roll up. And leave to cool completely, neck down, in a warm place. From the products presented, it turned out 1.5 liters and a little more for testing now. The taste is amazing.

By the way, the energy value per 100 gr. of this product is 97 kcal.

The best recipe for zucchini caviar, like in childhood

As I said, as a child, at first I did not love her, until my mother's friend treated me. She smeared it on my bread and let me taste it with my eyes closed, they say, guess what it is. I didn't guess, but I liked the taste. And she cooked exactly according to this recipe. Therefore, such caviar reminds me of a taste from childhood.

Ingredients:

Zucchini - 1.5 kg.
Onion - 2 pcs.
Vegetable oil - 100 gr.
Tomato paste - 140 gr.
Vinegar 9% - 1 tablespoon
Sugar - 1 teaspoon
Salt - 1 teaspoon
Black pepper - 0.5 teaspoon

Cooking method:

1. Peel the zucchini and cut into 1.5 cm rounds. Put on a baking sheet and bake in a preheated oven at 180 degrees for about 20 minutes.

2. After 20 minutes, remove them from the oven and chop them with a knife. You can also use a meat grinder or blender.

3. Cut the onion into small cubes. Then heat up a frying pan and pour vegetable oil into it. Add the chopped onion and fry until it becomes translucent.

4. Add tomato paste, chopped zucchini there. Mix everything and simmer for 20 minutes, stirring occasionally. When everything is ready, add salt, sugar, pepper and vinegar. Stir again.

5. Put the finished product in a warm form into jars and roll up. Turn upside down and put in a warm place, covered with a towel for a day. After a day, you can already use this overeating.

A simple and delicious recipe through a meat grinder, with carrots and onions

Try to cook according to this method, simple and unpretentious. But a very tasty result. Watch the detailed video. From the proposed amount of ingredients, approximately 2.2 liters of the finished product is obtained.

Ingredients:

Zucchini - 2 kg.
Carrots - 500 gr.
Onion - 500 gr.
Tomatoes - 600 gr
Hot pepper - 1 pc.
Vegetable oil - 100 ml.
Sugar - 4 tablespoons
Vinegar 9% - 60 ml.
Salt - 0.5 tbsp.

Advice! Caviar can be killed with a blender, but after that it must be boiled for at least 5 minutes. Jars and lids must be sterile! Roll up, turn upside down and let cool under a warm blanket. Then the caviar is well stored even at room temperature.

Now watch this video and get acquainted with the method of making wonderful zucchini caviar.

Everything is so tempting and appetizing that you want to run to the grocery store, buy vegetables and start cooking. But in order to try it, I'm not going to wait for the winter. I will eat right away, since winter preparations have long ended. And we still have time to cook in advance.

Cooking for the winter with mayonnaise and tomato paste, without sterilization

I recently discovered this recipe. Just a couple of years ago. I tried it then and didn't regret it. Yummy. I usually don't make many jars at once as there isn't much storage space. But I preserve a couple of cans in different ways. And from the proposed products comes out 2.5 liters of awesome snacks. It takes approximately 2 hours to prepare.

Ingredients:

Zucchini - 3 kg.
Onion - 0.5 kg.
Tomato paste - 150 gr.
Mayonnaise - 200 gr.
Ground black pepper - 0.5 tsp.
Vegetable oil - 8 tbsp. l.
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.
Vinegar 9% - 2 tbsp. l.

Cooking method:

1. Peel the zucchini and chop on a coarse grater. Pass the onion through a meat grinder. Put them in a deep container and put on a slow fire for one hour until the excess liquid has evaporated. Stir constantly so that it doesn't burn.

2. When they are boiled, add the rest of the ingredients - vegetable oil, mayonnaise, tomato paste, pepper, salt and sugar. Stir. Let simmer on low heat for 30 minutes, stirring constantly. Two minutes before the end of cooking, add vinegar and mix thoroughly.

3. Place the finished caviar in pre-sterilized jars and roll up. Then turn upside down, put in a warm place and cover with a towel or blanket. Leave it like that for a day for self-sterilization.

Zucchini caviar according to GOST USSR, as in a store

Let's remember what she was like in our childhood. Shop-bought squash caviar from the USSR - this is the taste of our childhood. Of course, I like to experiment with the ingredients, but I made my first preparations for the winter from this vegetable according to this recipe.

Ingredients:

Zucchini - 3 kg.
Carrots - 0.5 kg.
Onion - 0.5 kg.
Tomato paste - 250 gr.
Vegetable oil - 150 gr.
Salt - 1 tablespoon
Sugar - 2 tablespoons
Vinegar 9% - 1-2 tablespoons
Black ground pepper - to taste
Bay leaf - 3-4 pcs.

Cooking method:

1. Remove the skin from the zucchini and remove large seeds, if any. Cut into pieces about 2 cm wide. Coarsely chop the onion.

2. Mix these ingredients and place on a baking sheet. Put in the oven for 20 minutes at 250 degrees.

3. Then grind them through a meat grinder, add tomato paste, vegetable oil and sugar. Simmer over medium heat for 30 minutes, stirring constantly.

4. After that, add salt and pepper, mix. Pass through a sieve. Or use an immersion blender. Add bay leaf and simmer covered for another 30 minutes.

5. After cooking, remove the bay leaf, and spread the finished product into sterilized jars and roll up. Place upside down in a warm place overnight. You will get wonderful, tasty squash caviar for the winter. It's impossible to resist.

Well, dear friends, you got acquainted with simple and tasty recipes for making this wonderful snack. Now you understand that you can easily cook it yourself? That's right, why buy in a store when you can make your own much tastier.

Good luck with your preparations!

The secret of its popularity lies in the ease of preparation and the availability of all ingredients. It is made using several different technologies, some of which involve the preliminary heat treatment of products. Today's article will present the most interesting recipes for zucchini caviar for the winter without frying the components.

Basic option

A snack prepared in accordance with the method described below contains nothing but vegetables, sugar and vegetable oil. That is why it is quite suitable for those who, due to certain health problems, are forced to adhere to a diet that excludes spicy and fried foods. To create it, you must have:

3 kilos of thin-skinned zucchini.
3 full large spoons of sugar.
A kilo of carrots.
500 grams of onion.
500 milliliters of high-quality vegetable oil.
Finely crystalline salt (to taste).

Washed and peeled vegetables are cut into arbitrary pieces, and then ground in a meat grinder. The resulting mass is transferred to a thick-bottomed pan and mixed with sugar, salt and vegetable oil. The ground vegetables are brought to a boil and stewed on the slowest fire for eighty minutes. To keep zucchini caviar without roasting for the winter, it is poured into sterilized jars and rolled up. After that, the glass containers are wrapped in a blanket, cooled and sent to the cellar.

Variant with tomato sauce

This recipe allows you to process a large crop of vegetables very quickly. Therefore, they will certainly be interested in the owners of personal plots. To stock up on zucchini caviar without roasting for the winter, you will need:

A kilo of carrots.
500 grams of onion.
3 kilos of thin-skinned zucchini.
500 milliliters of good vegetable oil.
3 art. l. Sahara.
½ liter of tomato sauce.
A couple of large spoons of table salt.

To prepare zucchini caviar without roasting for the winter, pre-peeled and chopped vegetables are passed through a meat grinder. The resulting homogeneous mass is sent to the stove, combined with sugar, vegetable oil and salt, and then boiled over low heat for at least an hour. Then the required amount of tomato sauce is added to the common pan and continue to cook for about twenty minutes. The still hot vegetable mass is packed in sterile glass containers, covered with metal lids and well wrapped with a blanket. After the cans are completely cooled, they are removed to the pantry.

With hot pepper

This appetizer has a spicy taste and a pleasant garlic aroma. Therefore, lovers of spicy food will certainly appreciate it. Since this recipe for zucchini caviar for the winter (without frying) provides for a certain food set, check in advance if you have on hand:

A couple of carrots.
500 grams of zucchini.
A pod of hot pepper.
A couple of cloves of garlic.
Large bulb.
4 tbsp. l. vegetable oil.
Salt (to taste).

Washed vegetables are cut into thin rings and sent to a saucepan. The required amount of vegetable oil and some drinking water are also poured there. All this is placed on the stove, brought to a boil, salted and stewed until all the ingredients are ready. In order to preserve zucchini caviar - without roasting and without vinegar - for the winter, it is ground through a sieve and sent back to the stove. The resulting puree mass is boiled for five minutes and poured into sterile jars. Rolled up glass containers are cooled at room temperature and only then removed to the pantry or cellar.

Variant with ginger

This appetizer will be a great alternative to sandwich spreads. It has a pleasant aroma and unusual taste. To preserve squash caviar without frying vegetables for the winter, you need to take:

Half a kilo of onions.
600 grams of green sweet and sour apples.
A kilogram of zucchini.
A dozen cloves.
A kilo of tomatoes.
500 grams of sugar.
600 ml white wine vinegar
A teaspoon of coriander and allspice peas.
25 grams of ginger root.
Salt (to taste).

Practical part

Washed tomatoes are scalded with boiling water, immersed in cold water, carefully freed from the skin, chopped and put in a saucepan. Peeled apple slices, zucchini cubes and onion half rings are sent there. All this is poured with wine vinegar, salted, sweetened and sent to the stove. A clean rag bag with spices is immersed in a boiling mass and simmered all together over a minimum heat for at least two and a half hours. To keep zucchini caviar without roasting for the winter, it is laid out in sterilized jars, corked with plastic lids, cooled at room temperature and only then put in the refrigerator.

Recipe with tomato paste

This delicious vegetable appetizer is sure to please connoisseurs of vegetarian food. It consists almost entirely of vegetables with the addition of a small amount of spices. It can be served with any meat dishes, or simply spread on fresh bread. This simple recipe for squash caviar for the winter (without roasting) involves the use of ingredients such as:

700 grams of carrots.
1.5 kilos of zucchini.
400 grams of onion.
1.5 large spoons of salt and tomato paste.
150 milliliters of any vegetable oil.
3.5 large spoons of sugar.
½ cup filtered water.
½ tsp ground pepper.

In a deep thick-bottomed bowl, grated carrots, diced onions and slices of zucchini are combined. All this is poured with the required amount of water, brought to a boil and simmered over low heat for forty minutes.

The resulting mass is whipped with a blender and mixed with tomato paste, oil, salt and spices. All this is returned to the stove and boiled for a quarter of an hour. To preserve ready-made squash caviar with tomato paste without roasting for the winter, it is packed in sterilized glass containers, rolled up, covered with a blanket and cooled. Completely cooled banks are sent to the cellar or pantry.

Variant with sweet bell pepper

This technique is interesting in that it involves pre-cooking vegetables in the oven. To play it, you need the following products:

A kilo of zucchini.
A couple of tomatoes and bell peppers.
3 carrots and onions.
3 art. l. vegetable oil.
A couple of cloves of garlic.
2 tbsp. l. tomato paste.
Salt and seasonings.

Cooking process

Washed vegetables are cut into not too large pieces, put in an oiled baking sleeve, tied and pierced. All this is sent to a hot oven and cooked at one hundred and sixty degrees. An hour later, the sleeve is removed from the oven, and its contents are put in a deep bowl and cooled. To prepare zucchini caviar without frying for the winter, beat the baked vegetables with a blender so as to obtain a homogeneous mass. The resulting puree is mixed with tomato paste, crushed garlic, salt and seasonings. Still mix again, packaged in glass jars and put in the refrigerator.

With sesame

This appetizer has an unusual taste and pleasant aroma. It can be spread on a piece of soft, fresh bread or simply eaten with a spoon. Since this recipe for zucchini caviar for the winter without frying, without carrots and without pepper involves the use of a non-standard food set, check in advance if you have on hand:

300 milliliters of tomato puree.
A kilo of zucchini.
120 grams of sesame.
60 milliliters of olive oil.
Salt and seasonings.

Washed zucchini is cut into longitudinal slices no more than one and a half centimeters thick and laid out on a baking sheet. Then the vegetables are salted, sprinkled with spices, sprinkled with olive oil and baked at two hundred degrees for twenty minutes. Immediately after that, they are carefully turned over and cooked for another 10 minutes. Baked zucchini is combined with a paste made from oven-roasted sesame seeds mixed with olive oil and beaten with a blender. The resulting mass is poured with tomato puree and boiled over low heat for half an hour. Hot caviar is packaged in sterilized glass containers, rolled up and sent for storage.

Variant with apples and herbs

Caviar made using the technology described below has a spicy, moderately spicy taste and a subtle fruity aroma. To prepare it, you will need ingredients such as:

3 kilos of thin-skinned zucchini.
90 milliliters of any vegetable oil.
600 grams of carrots and apples.
A couple of hot pepper pods.
A kilo of bell pepper.
120 grams of tomato.
A kilo of fleshy tomatoes.
1.5 st. l. 9% vinegar.
7 cloves of garlic.
Salt and granulated sugar (to taste).
Fresh herbs (basil, oregano, dill, cilantro, thyme, savory and parsley).

Washed and peeled vegetables are ground through a meat grinder and mixed with vegetable oil. All this is transferred to a thick-bottomed saucepan and boiled over the slowest fire for at least two hours. Then vinegar, sugar, salt and chopped garlic are added to the resulting mass. All this is stewed for another ten minutes and removed from the stove. To preserve squash caviar with vinegar without roasting for the winter, it is packed in sterile glass containers, rolled up, completely cooled and sent for further storage.

With acetic acid

Caviar made according to the recipe below can be perfectly stored for a long period. It turns out moderately spicy and very fragrant. To prepare it you will need:

3 kilos of thin-skinned zucchini.
Dozens of bell peppers.
½ cup sugar.
2 tbsp. l. coarse salt.
400 grams of tomato paste and any vegetable oil.
A tablespoon of 70% acetic acid.
100 grams of garlic.
Ground hot pepper.

Washed and peeled vegetables are cut into not too large pieces and grind in a meat grinder. The resulting mass is poured with tomato paste and vegetable oil. Salt, sugar and crushed garlic are also added there. All this is placed on the stove, brought to a boil and boiled for an hour. Five minutes before the end of the process, the right amount of vinegar is poured into the common pan. To prepare zucchini caviar without roasting for the winter, it is packaged in sterile glass jars, rolled up and sent to the pantry.

Option with mayonnaise

This tender and savory appetizer is prepared according to a very simple method, which any young housewife who has never dealt with conservation can easily cope with. To receive it you will need:

3 kilos of thin-skinned zucchini.
250 grams of mayonnaise and tomato paste.
Half a kilo of onions.
150 grams of vegetable oil.
A couple of large spoons of fine salt.
½ cup sugar.
½ teaspoon black pepper.

Washed and peeled vegetables are ground in a meat grinder, and then mixed with mayonnaise, tomato paste and vegetable oil. The resulting mass is boiled for an hour. Immediately after that, sugar, salt and spices are added to the common pan and boiled for another forty-five minutes. Hot zucchini caviar is laid out in sterilized glass jars, rolled up and left to cool completely.

With garlic and mayonnaise

This savory, moderately spicy appetizer will be a great addition to a family dinner. It can be served with baked meat, boiled rice or mashed potatoes. And some connoisseurs use such caviar as a spread for sandwiches. To preserve this vegetable snack, you need to take:

6 young zucchini.
200 grams of sugar.
Kilo onion.
250 grams of mayonnaise.
200 milliliters of 9% vinegar.
3 art. l. salt.
350 grams of tomato paste.
A couple of cloves of garlic.
A teaspoon of ground pepper.

Process description

Washed and peeled vegetables are ground in a meat grinder and transferred to a deep bowl. Tomato paste, salt, vinegar and sugar are also sent there. All this is mixed, brought to a boil and boiled for about two and a half hours.

Then crushed garlic, ground pepper and mayonnaise are sent to the bubbling vegetable mass. The future caviar is simmered over low heat for another thirty minutes, and then laid out in pre-sterilized jars, rolled up with metal lids and covered with a blanket. Not earlier than twenty-four hours later, glass containers with a completely cooled vegetable snack are removed for storage in a cellar or pantry.