Zucchini caviar for seaming. Zucchini caviar for the winter as a store according to GOST. Zucchini caviar from baked vegetables

pruning 02.02.2022

Greetings, our dear readers. Zucchini caviar is one of the best snacks on the table of every housewife. She always goes fast. Homemade squash caviar is many times better than from the store - a fact. Today we present you 5 of the best recipes. Let's figure out how zucchini caviar is prepared for the winter.

Traditionally, we did all the little secrets and tips for preparing any dish at the end. On the one hand, it is convenient and understandable, they say I have already read the recipe, then the tips and everything is in its place.

Let's take the advice to the fore today. I think it will be better. If this layout is not convenient for anyone, write about it in the reviews.

Zucchini caviar for the winter is best prepared from young zucchini. Their length is not more than 20 cm, the skin is thin and the bones are small. The caviar is very tender.
If the zucchini is larger and older, then it is necessary to remove the peel and cut it into pieces, remove all the bones with a spoon.
Best for cooking zucchini caviar, if zucchini ripen in August and September.
Removing excess moisture so that the caviar is not watery. To do this, sliced \u200b\u200bzucchini should be salted, mixed and left for 15 - 25 minutes. Then squeeze out the resulting juice.
Chopping vegetables(using a meat grinder, blender or food processor) before or after cooking. Otherwise, the final consistency of caviar will not be sufficiently tender and homogeneous.
Pre-fry vegetables before stewing them. This allows you to make the taste of caviar more intense.
Ground black pepper, ground red pepper, a mixture of peppers, paprika, curry, ground coriander, nutmeg, ground ginger, suneli hops, cloves, garlic and chopped greens can be added to zucchini caviar - all these components will make caviar spicy and incredibly appetizing.
Any dishes are not suitable for cooking caviar. It is best to choose dishes with a thick bottom. This will ensure uniform heating of vegetables and they will not stick. A heavy-bottomed stainless steel pot is best.
Banks are best sterilized before spinning.. So zucchini caviar will be stored for at least 1 year. Best kept in a cellar.

Zucchini by itself has no taste. So the whole bouquet of aromas and tastes will depend only on the ingredients that you use when preparing caviar. Imagine what a huge world opens up when cooking squash caviar.

Such caviar can be put on any table, it can be eaten with almost any dish. Now let's get down to how zucchini caviar is being prepared for the winter.

Zucchini caviar is a classic recipe.

Classic zucchini caviar

Of course, there is a recipe from which all other recipes have gone. Is this a classic recipe or a standard one. And you can just say - the easiest recipe for zucchini caviar. It prepares easily and quickly.

We will need:

3 kg of zucchini;
1 kg of carrots;
1 kg of onion;
50 g of tomato paste;
30 g of salt;
20 g of sugar;
10 g of citric acid;
vegetable oil.

Step 1.

First, we will free our zucchini from excess moisture, otherwise the caviar will turn out to be watery. To do this, cut the zucchini into slices, sprinkle with salt and leave for 25 minutes. Then we squeeze the juice.

Zucchini cut into slices

Step 2

Now fry the zucchini slices in vegetable oil on both sides.

Step 2

Chop the onion and grate the carrots. Now all this is fried in vegetable oil.

Step 3

Now we pass all the vegetables through a meat grinder and put the resulting slurry in a saucepan. We put on a slow fire.

Step 4

Add salt, sugar, tomato paste and citric acid. Bring to a boil over low heat and then cook for 20-30 minutes. Be sure to stir occasionally.

Step 5

Sterilize jars and lids. When the caviar is ready, we shift it to the banks and twist the lids. Now we turn the jars on the lids and put them wrapped in a warm blanket. After cooling, put away for storage.

Zucchini caviar with tomatoes and apples.

zucchini caviar with apples and tomatoes

Delicious caviar is obtained with apples. I really like this taste. And tomatoes will replace tomato paste for us, it turns out better. Best of all, of course, if almost all the ingredients are from your garden. Well, if you still buy in a store, then you should not take all the cheapest. It is better to take tasty, the taste of zucchini caviar will depend on this.

Ingredients:

2.5 kg of zucchini;
2 kg of tomatoes;
5-6 carrots;
2 apples;
2 bell peppers;
100 g of dill or parsley;
1 chili pepper (optional, for spicy lovers)
1 head of garlic;
50 ml of vegetable oil;
40 g of salt;
salt, sugar and ground black pepper to taste.

Step 1.

Zucchini, carrots, bell peppers and chili peppers are washed and finely chopped, but do not mix.

Step 2

Now fry all the vegetables separately in a little vegetable oil.

Step 3

We scroll all these vegetables through a meat grinder. Put the resulting porridge in a saucepan. We also rub apples on a grater there. I cut off the skin.

Step 4

We drive the tomatoes in a meat grinder or grind blenders. We add all this to our porridge. There is also finely chopped garlic, salt, sugar and ground pepper.

Step 5

Now put the pan on a slow fire and simmer for about 2 hours, no more. 5 minutes before readiness, add finely chopped greens. Don't forget to stir everything.

Step 6

When the caviar is ready, we transfer it to the jars (already sterilized) and twist the lids. Now we turn the jars on the lids and put them wrapped in a warm blanket. After cooling, put away for storage.

Caviar in mayonnaise is simply amazing taste.

zucchini caviar in mayonnaise

You know, I immediately thought that mayonnaise is a universal remedy. It was the French who invented it as just a sauce. Our housewives use it in everything))). Well, it actually tastes better. And zucchini caviar for the winter is generally a masterpiece.

But it is best to use homemade mayonnaise. It is prepared quite quickly, for example:

But if you use store-bought mayonnaise, then use the delicious one that you like. And so we went.

Here is what we use:

1 kg of zucchini;
100 ml. mayonnaise;
100 gr. carrots;
100 - 150 gr. onion;
400 gr. tomatoes;
1 medium sized bell pepper;
2 cloves of garlic;
about 100 ml. sunflower oil;
salt and black ground pepper to taste.

Step 1.

Cut the zucchini into small cubes. At the same time, we remember that young zucchini do not need to be cleaned and seeds removed. But more mature and ripe, on the contrary, is necessary.

Step 2

Carrot mode with a salt shaker or three on a large grater.

Zucchini caviar for the winter, when carrots are added, becomes sweeter. And carrots give the appropriate color to the caviar.

Also cut the onion into small cubes.

Step 3

Now you need to fry, or rather brown the carrots in a pan in vegetable oil, over medium heat. Cook for a few minutes and be sure to stir so that it does not burn.

Step 4

Then add the onion there, mix and fry the vegetables for a few more minutes. Until the onion is soft and translucent.

Step 5

In the meantime, clean the pepper and cut the onion either into cubes or as you like.

Step 6

Add it to carrots and onions. Simmer vegetables for about 5-7 minutes over low heat.

Step 7

Now add zucchini, mix and simmer for 10 minutes, also over low heat. Don't forget to stir.

Step 8

Blanch tomatoes, peel, cut into small cubes. Instead of tomatoes, you can use tomato paste diluted in a glass of warm water. Even tomato juice will do. If there is sourness in the tomato, you can sprinkle a little sugar.

Now add the tomatoes to the pan, mix everything and cover with a lid. Cook vegetables until soft.

Step 9

Now soft vegetables need to be mashed. We use a blender or meat grinder. But you need to cool the vegetables a little.

Step 10

Now we return the porridge to the pan, add mayonnaise and mix. Now turn on a slow fire and simmer for 30 - 40 minutes. Caviar should fry and darken.

Step 11

Five minutes before cooking, add chopped garlic, salt and spices. If you need to sweeten, then add sugar. Mix well. Vinegar is not used in this recipe.

Step 12

Now we shift the caviar into sterilized jars, roll them up, put them on the lids and cover them with a warm blanket. After cooling, you can store in the cellar.

You can try this appetizer immediately after preparation.

Keeping up with the times - zucchini caviar in a slow cooker.

zucchini caviar in a slow cooker

Zucchini caviar for the winter is relatively easy to prepare. And today, many housewives have a slow cooker in the kitchen. The item is comfortable and versatile. A slow cooker greatly facilitates the process of preparing zucchini caviar. In addition, it turns out to be dietary. Therefore, for those who monitor their weight, this recipe is very suitable.

Ingredients used:

3 kg of zucchini (preferably young ones);
2 large carrots, weighing approximately 250 gr.;
800 gr. Luke;
150 ml. sunflower oil;
200 gr tomato paste;
0.5 teaspoon of citric acid;
1 teaspoon ground red pepper;
1.5 teaspoons of salt;
2 tablespoons of sugar;
3-4 cloves of garlic.

Step 1.

Zucchini caviar for the winter is tastier from young zucchini, they don’t need to be cleaned. Therefore, my zucchini is thoroughly washed and cubed. We rub the carrots on a grater.

Step 2

We cut the onion and with it the carrot and 100 ml of oil we send it to the slow cooker for frying. Select the roasting or baking mode for 20 minutes.

Step 3

After 10 minutes, add zucchini. As soon as the toasting mode for 20 minutes ends, turn on the stew for 1 hour.

Step 4

After 20 - 25 minutes, add pepper, sugar, salt and mix well.

Step 5

After another 20 minutes, add tomato paste, citric acid, remaining oil and garlic squeezed through a garlic crusher.

Step 6

Then we cool all the caviar and pass it through a meat grinder or blender. Then keep on the extinguishing mode for another 15 - 20 minutes.

Step 7

Now, as usual, pour the finished caviar into sterilized jars, roll it up. Then we put on the lids and wrap in a warm blanket. After cooling, remove to storage.

Here is another recipe for caviar in a slow cooker:

Zucchini caviar - "Lick your fingers."

just lick your fingers!

Somehow they gave the wife a cauldron, originally for pilaf. But zucchini caviar for the winter in it turns out to be generally chic. The name says so, so let's do it.

Ingredients:

1.5 kg of zucchini. If you use older zucchini, then peeled ones are taken into account;
700 gr. carrots;
400 gr. Luke;
1.5 tablespoons of tomato paste;
150 gr. sunflower oil;
3.5 tablespoons of sugar;
1.5 tablespoons of salt;
0.5 teaspoons of black ground pepper;
0.5 cups of water.

Step 1.

Zucchini cut into pieces.

Step 2

Chop the onion into cubes. We rub the carrots on a grater.

Step 3

We mix everything in a cauldron. You can use a saucepan with a thick bottom. Add water and bring to a boil.

Step 4

Now we remove the fire to a minimum and simmer for 40 minutes. Be sure to mix.

Step 5

If after 40 minutes there is a lot of water left, then just drain it.

Step 6

The water was drained, now we grind all the porridge to a puree state, through a blender or meat grinder.

Step 7

Now back to the cauldron, add tomato paste, pepper, salt, sugar, oil and mix well.

Step 8

We put on a slow fire. After boiling, boil for another 15 minutes and that's it.

Step 9

Now we lay out the banks. We sterilize them first. We roll up the lids, put them on the lids and wrap them with a warm blanket. After cooling, put away for storage.

Now you know that zucchini caviar for the winter is not just tasty, terribly tasty, sweet, spicy, healthy and even low-calorie. There are many recipes and flavors.

Well that's all. Try different recipes. All of them are very tasty and appetizing. Will decorate any table and any holiday. Good appetite.

Write your recipes or reviews in the comments, share the recipe on social networks. All for now.

Zucchini caviar for the winter - 5 best step-by-step recipes. updated: November 10, 2019 by: Subbotin Pavel

What can be compared with ordinary squash caviar? In the summer, here is somehow food and food ... and in winter, when a blizzard howls outside the window and meter-long snowdrifts like we have in Siberia, nothing more than a red sun in a plate! You look at it - summer is immediately remembered, bird chirping, bright multi-colored flowers, the smell of mowed grass, and you understand right away - there will also be a holiday on our street, and we also walk around with flags!

So, our task today is to cook red squash caviar, or maybe not very red, but easy to prepare and definitely tasty, so you will lick all your fingers.

The main component in this dish is, of course, zucchini, but everything else is up to our desire and discretion - the taste and color, as they say, to whom and what they like. There are many recipes, fly in and choose!

Trace elements and vitamins in such a preparation are a whole carriage and a small cart, quite a bit of kilocalories, few sugars. Therefore, this product is suitable for everyone - ulcers and teetotalers, diabetics and those suffering from constipation, those who want to lose weight and those who do not mind gaining weight.

To prepare this wonderful dish for the winter, we don’t need so much, a stove, a thick-walled pan or a high roasting pan, a frying pan, ideally, a food processor is more powerful, but if not, we’ll get by with a meat grinder or even a hand grater, a sharper knife, and a little patience.

First, we will try simpler recipes, gradually complicating and supplementing them with new ingredients and techniques.

The most delicious zucchini caviar for the winter - the best recipe You will lick your fingers

The most delicious is usually the simplest, this is an axiom! Then, when you get bored, you start to complicate and come up with something new. So let's start with the most delicious and simple.

one zucchini, two kilograms in weight,
five medium carrots
bulbs also 5, large,
glass of tomato paste
a glass of vegetable oil
salt, table spoon with top,
half cup sugar
vinegar essence teaspoon.

Wash vegetables, peel, dry on a towel.

We put the brazier on the fire, pour in a third of the oil and spread the carrots grated on a coarse grater to fry. Lightly fry and put in a separate container.

In the brazier, another third of the butter and zucchini, cut into cubes or also grated on a coarse grater. Lightly fry and in a container with carrots.

The next turn of the onion, cut into a large cube and the last third of the oil. Also light roast.

We cool and chop the whole mass with a knife in a food processor into dust, well, or crank it through a meat grinder with a fine grate a couple of times.

We put it in a large saucepan, add sugar, salt, tomato paste and simmer over low heat under a tight lid, stirring occasionally, for about an hour.

Ten minutes before readiness, enter vinegar essence.

Arrange immediately in sterile jars and roll up. turn over and under a fur coat. Until completely cool.

Cheap, tasty and healthy!

Simple caviar from zucchini for the winter

This recipe is one of my favorites. For its execution, we also need an oven.

medium sized zucchini
half a kilo of tomatoes
sweet pepper yellow 6-8 pieces,
carrots, two large,
onion 4 pieces,
two tablespoons of sugar
salt two teaspoons with top,
ground pepper, to taste.

Cooking.

Wash, peel and chop the vegetables, remove the seeds from the pepper.
All on a sheet and in the oven. Bake at 180 degrees until brownish burns appear.
Cool and chop into dust in a food processor or crank through a meat grinder.
Put in a large roasting pan, add oil, salt, sugar, ground pepper and simmer over very low heat for 30-40 minutes.
Arrange in sterile jars and roll up.
Cool upside down under a fur coat.

Be sure to store in the refrigerator or cold cellar. The recipe is without vinegar and lemon, which means that additional cold preservation is needed.

Zucchini caviar for the winter with mayonnaise and tomato paste - You will lick your fingers

For this recipe, young zucchini are taken in milky ripeness.

five half-kilogram zucchini,
five large onions
good tomato paste half a glass,
mayonnaise 200 gram pack,
half a glass of sugar
salt a tablespoon.

Cooking:

Wash the onion and zucchini, peel and dry on a towel.
Pass through a meat grinder with a fine grate.
Put the resulting mass in a brazier and simmer over the smallest fire for an hour.
Add all other ingredients, mix thoroughly and simmer for another hour.
We lay out immediately in sterile jars and roll up. Flip and cool under a fur coat.

The recipe is simple, just wait a long time until it is stewed. The result is very good. Delicious on fresh bread and with tea. You can thinly spread butter under caviar on bread.

Zucchini, carrots. tomatoes, onions and peppers in this appetizer are cut into small cubes or chopped on a coarse grater into cubes. Each vegetable, when properly processed, retains its unique taste.

Tomatoes must be blanched and the skin is removed from them. To do this, you need to make a superficial cross-shaped incision on the bottom of them and lower them into boiling water for a few seconds. Catch with a slotted spoon and remove the skin.

We take ripe vegetables, but elastic, otherwise it will not work to cut them beautifully.

zucchini 1 kg,
tomatoes 0.3 kg,
sweet pepper 3pcs,
onion 0.3 kg,
pepper 0.2 kg,
carrots 0.3 kg,
garlic 1 head,
a little greens - parsley, dill, basil,
salt a tablespoon.

Cooking:

Wash, peel and cut vegetables, all separately.
Fry the onion with chopped garlic in a roasting pan until golden brown, and add the carrots. Lightly fry everything.
Add tomatoes and peppers and simmer until half cooked for about 10 minutes.
Add zucchini, greens, finely chopped, salt and simmer until fully cooked for 40 minutes over low heat, stirring gently.
We spread it in sterile jars, roll it up, turn it over and under a fur coat.

Very tasty and flavorful appetizer!

Snack for the winter - zucchini caviar with tomatoes and peppers

Prepared in one go and eaten in one go too! On a piece of bread and with any dish for a bite.

zucchini 2 kg,
onions, tomatoes, carrots, peppers per kilogram,
salt 2 tablespoons with a small top,
sugar glass,
vegetable oil glass,
vinegar essence one tablespoon.

Cooking:

Wash and peel the vegetables and remove the seeds from the peppers.
Chop zucchini, peppers, carrots, onions in a food processor into small crumbs and put in a large cauldron.
Grind the tomatoes in the same place into a homogeneous puree. Pour into a cauldron.
When it boils, reduce the heat to a small one and add vegetable oil, sugar and salt to the mixture.
Simmer for an hour and a half, allowing the water to evaporate.
Ten minutes before readiness, we introduce vinegar essence.
We lay out the banks and roll up. Turn over and under a fur coat.

In winter, relatives and friends will appreciate it with a bang!

How to cook delicious zucchini caviar in a Redmond slow cooker simply and quickly

The multicooker is good because it will not burn, even if we are sitting in Odnoklassniki at that time. Too bad it's small.

zucchini per kilogram
1 large carrot,
garlic 5 cloves,
vegetable oil half a glass,
bow 2pcs,
tomato paste 3 tablespoons,
sugar 2 tablespoons,
pepper to taste
salt 1 tablespoon.

Cooking.

Wash everything thoroughly, clean, dry on a towel. Chop the vegetables in a food processor and place in a bowl. Add the rest of the ingredients and mix. Set the extinguishing mode and simmer for an hour and a half. Divide immediately into sterile jars and roll up. Turn over and leave to cool under a fur coat.

Bon appetit in winter!

A simple recipe for caviar from zucchini through a meat grinder - Video

A very simple and quick recipe. With which even a novice housewife will cope. With bell pepper, tomato paste, garlic, red pepper and vinegar. Grind all the ingredients through a meat grinder.

It turns out excellent caviar - a great snack for the winter!

A few more recipes for harvesting for the winter - you will definitely like it:

Pickles

Caviar from zucchini, as in childhood - you will lick your fingers

Of course, this recipe will take a lot of time, but it's worth it! And because it is very tasty!

one and a half glasses of vegetable oil, we measure it right away and this is a nome for everything - for frying separately and the rest in a common pan,
peeled zucchini 3 kg,
onions and carrots peeled per kilogram,
garlic head,
one and a half tablespoons of sugar salt,
2 heaping tablespoons of tomato paste,
A teaspoon of vinegar essence.

Cooking:

Wash, clean, weigh everything.
Vegetables, except for garlic, are separately passed through a meat grinder and sautéed in a pan with the addition of sunflower oil. Saute means to lightly fry until translucent and softened. No burns and brown crusts!
Beat them separately in a food processor until you get a homogeneous fluffy mass.
Pour everything into a common saucepan, knead and put to simmer under a tightly closed lid over low heat for about forty minutes.
We put the rest of the oil, salt, sugar, tomato paste, vinegar in a saucepan and mix thoroughly.
We spread the garlic, crushed through a press. Stir and simmer for another 15-20 minutes.
We cork the finished caviar without delay into sterile jars, turn it over and cool under a fur coat.

Here it turns out exactly what we ate in childhood from tin cans - the recipe You will lick your fingers!

For this recipe, you will need very young zucchini, still without seeds and with a thin skin.

three kilos of zucchini,
a glass of good tomato.
carrots and onions per kilogram,
vinegar essence teaspoon,
half a glass of vegetable oil,
table spoon salt
ground pepper to taste.

Cooking:

Thoroughly wash and clean zucchini, onions and carrots, it is not necessary to remove the skin from zucchini.
Cut into large pieces and bake in the oven until tender.
We chop in the machine-combine into dust.
Mix all the ingredients in a roasting pan and simmer until tender for about thirty minutes.
We lay out in sterile jars and cool, turning over, under a fur coat.

Very fast and no hassle. Recipe for lazy housewives. Store-bought squash caviar at your home - yes, it's easy!

From such a vegetable, pancakes are not bad: Lush pancakes from zucchini: 10 recipes quickly and tasty

Recipe without sterilization for the winter

This recipe with the addition of citric acid is for those who do not like vinegar at all.

zucchini two kilos,
carrot. sweet peppers, tomatoes and onions per pound,
4 garlic cloves,
half a glass of vegetable oil,
a quarter teaspoon of lemon, pre-soaked in two tablespoons of water,
sugar two tablespoons
salt a tablespoon.

Cooking:

Vegetables are washed and peeled, passed separately through a meat grinder.
Vegetable oil is poured into the cauldron and the onion is fried first until golden brown.
Tomatoes are laid out and fried along with onions.
All other vegetables are added, and the mass is brought to a boil.
Add the rest of the ingredients except lemon and garlic and simmer for 50 minutes.
We introduce lemon and garlic, mix thoroughly and simmer for another ten minutes.
Well, as always - immediately in sterile jars, roll up, turn over and under a fur coat.

Quite edible and delicious!

Zucchini caviar for the winter with garlic and green apples - recipe You will lick your fingers

And green apples... A little extravagance in the end doesn't hurt.

two medium zucchini
4 large tomatoes,
apples 3 pieces,
a couple of carrots
2 bulbs
vegetable oil half a cup,
ground black pepper to taste,
table spoon salt
small bunch of parsley
half a teaspoon of vinegar essence.

Cooking:

Wash, clean, remove seeds.
Everything and greens too, crank through a meat grinder and put in a cauldron.
Mix with the rest of the products and simmer for an hour.
Immediately cork in sterile jars and set to cool upside down under a fur coat.

Delicate and spicy, a little unusual!

How to cook the most delicious zucchini caviar for the winter: tips and rules

There are no special secrets in cooking zucchini caviar, because no matter how you do it, it will still be delicious!

And there are only two rules:

We sterilize jars and lids in advance, because you need to lay out immediately when ready.
The less preservatives in the form of vinegar or lemon, the longer the heat treatment.

Despite the fact that ancient Mexico is still the birthplace of zucchini, all they knew how to do there was to click seeds from them. The Europeans, having brought them to themselves, guessed to fry and soar. Well, caviar is our original Russian invention!

In the thirties of the last century, it appeared and was taken into service by the state, so much so that all the shelves in the shops were filled with it. But our hostesses, well done, learned how to make themselves and turned an ordinary snack into a true masterpiece, with many culinary delights. What I especially like about zucchini caviar is that zucchini go into it ripe, large and ripe.

Bon appetit and great achievements in the kitchen!

Foreword

Many people prefer to buy zucchini caviar in the store, but in vain. Now it is sold not the same as before. It is better to prepare it yourself according to the proposed recipes - caviar will be both tastier and healthier.

For older people who were born and lived in the USSR, caviar is also one of the symbols of that time, and, one might say, the national dish of many peoples of that great power. Then she was practically a regular in every home and, as a rule, purchased, in a "store" classic version, now anyone can cook it, and the list of recipes and ingredients included in it is much more diverse.

The most delicious zucchini caviar for the winter is obtained from young vegetables with soft skins and unripe seeds. In this case, the preparation of zucchini for processing will only consist in washing them and then cutting them, according to the recipe. But you can cook caviar for the winter from mature and old zucchini, even stale in the garden. However, you will have to tinker with these vegetables: you will definitely need to remove the dense skin and remove the core, every single seed. Then, if necessary, they are washed.

All products used according to the recipe for preservation must also be washed and cleaned, and seeds must be removed from sweet peppers. All recipes indicate the mass of whole young zucchini that do not require additional processing. In order to always have only fresh on the table, when canning it is better to pack it in small, half- and liter jars, which must always be washed and sterilized beforehand. For seaming, clean, sterilized metal lids are used.

You can not add vinegar to caviar and sterilize it only when it is stored in a fairly cool place - a refrigerator or a basement or cellar.

For greater confidence that the product will not deteriorate, they still add citric acid or vinegar - so the caviar is guaranteed to “survive” even the winter. The finished caviar is laid out in jars always hot and immediately closed. Someone, for safety reasons, first sterilizes for 30 minutes, covering it with lids, and then makes a seam. Then the containers are placed on a blanket or other dense warm thing with the lids down and wrapped in the same blanket. When they have cooled down to room temperature, they are put away for storage.

That canned caviar that was sold in the USSR, in addition to zucchini, included carrots and onions. Before preparing this zucchini salad, all vegetables were subjected to heat treatment, and then crushed to a puree mass. For taste, tomato paste was necessarily added to the caviar. The normal color of the finished product was light brown.

The ratio of ingredients in factory caviar is still not known for certain, and there are many recipes for preserving this zucchini salad in that classic version, but, alas, none can reproduce “the same taste”. However, as a rule, homemade “Soviet” caviar turns out to be even tastier. Here is one of the recipes. Need to take:

zucchini - 3 kg;
tomato paste - 2 tbsp. spoons;
carrots and onions - 1 kg each;
non-iodized salt - 2 tbsp. spoons;
citric acid - 1 teaspoon;
sugar - 1 tbsp. spoon
vegetable oil.

Cut the prepared zucchini into circles, lightly brown on both sides in hot oil, and then transfer to a bowl. We rub the carrots on a large-mesh grater, and cut the onion into half rings. Then fry them together until lightly browned and soft in the same pan as the zucchini, and then shift to the latter. When the vegetables have cooled, we twist them through a meat grinder or grind them with a blender.

Then we put them in a saucepan, pepper, salt, sugar, add paste and acid to them, and then mix everything and place on the stove. Heat the resulting mixture to a boil, and then cook it for 15 minutes. Then immediately lay out the banks.

For those who especially carefully protect their health and figure, it is better to use the recipe for "absolutely" dietary caviar. The peculiarity of its preparation is that, compared to the usual and classic versions of this salad, all vegetables for it, except for onions, are boiled, not fried. As you know, boiled foods contain fewer calories, better retain vitamins and beneficial properties.

Onion frying is necessary so that dietary caviar is not inferior in taste to other options for its preparation, and the calorie content increases slightly. For the following dietary caviar recipe, you need to take:

zucchini - 1.7 kg;
onions - 0.4 kg;
carrots - 0.6 kg;
Bulgarian pepper (pods) - 2 pcs;
garlic (cloves) - 4 pcs;
non-iodized salt - to taste;
vegetable oil.

Cook carrots cut into large pieces for 15 minutes. After that, peppers and zucchini prepared and cut into medium-sized cubes are sent to the same container as the carrots. Cook all vegetables for about 15 minutes. We cut the onion into half rings and fry in oil, which must be poured into the pan quite a bit, just so that the vegetable does not burn.

Grind the fried onions and boiled vegetables with a blender, or by passing through a meat grinder. Then pour the resulting mass into a clean saucepan, squeeze the garlic into it, salt it, mix, and then cook without closing the lid for about 40 minutes. After evaporating the excess liquid, lay out the caviar in jars.

Recipe without carrots, but with tomato paste. This caviar, due to the paste used for taste and color, will be slightly higher in calories than in previous cooking options. You will need:

zucchini - 3 kg;
onion (large) - 0.6 kg;
minced garlic - 4 tbsp. spoons;
granulated sugar and non-iodized salt - 1.5 tbsp. spoons;
tomato paste - 4 tbsp. spoons;
vegetable oil - 0.5 cups;
vinegar 70% - 1 tbsp. a spoon.

Grind the prepared onions and zucchini in a blender, or passing through a meat grinder, and place in a saucepan. Then add salt, paste, sugar and butter to them. Mix everything and then cook for 1 hour. Stir occasionally to prevent the vegetables from burning. When cooking remains 5 minutes, pour in the vinegar and add the garlic. We pack the finished caviar in jars.

Caviar for that and caviar to look like a puree. Therefore, usually all its ingredients are crushed. But if you cook it, leaving all the components in the form of small cubes, it will turn out to be no less tasty and juicy, and it will also look more like a salad. For one of the recipes you will need:

zucchini - 1.5 kg;
carrots (large) - 0.4 kg;
tomatoes (small) - 0.3 kg;
onions (bulbs) - 2 pcs;
any greens - to taste;
non-iodized salt - 1 teaspoon;
vegetable oil - 50 ml;
vinegar - 15 ml.

Immerse the tomatoes in boiling water for 1 minute and then remove the skin from them. Then the tomatoes and all other prepared vegetables should be cut into small cubes. It is necessary to try so that all the ingredients are crushed equally, into cubes of the same size - so the salad will come out more tasty and beautiful. Greens should be finely chopped. Pour oil into a cauldron. A saucepan is also suitable, but only with a thick bottom. Heat up the oil, fry the onion in it. When it becomes transparent, add carrots to it.

Then fry them together for about 5 minutes. As soon as the carrots become soft, pour the zucchini into the cauldron. Stew and stir for 15 minutes. Have the zucchini become soft too? So, the turn of tomatoes has come, but first you need to salt the vegetables in the cauldron, otherwise the tomatoes will absorb most of the salt into themselves. Salt, mix, add tomatoes and over low heat for another 10 minutes. When 2-3 minutes remain before the end of cooking, put the greens in the caviar and mix. Then we try the caviar, if there is not enough salt, add it, and then pour in the vinegar. We pack the finished salad in jars.

Another 1 recipe using a slow cooker. You will need:

zucchini (small) - 1 pc;
onions - 2 pcs;
carrots (medium) - 1 pc;
tomatoes (small) - 4 pcs;
garlic (cloves) - 3 pcs;
vinegar - 10 ml;
sunflower oil.

We rub the carrots on a coarse grater. Zucchini, onions and tomatoes cut into small cubes. Tomatoes can be chopped with a blender. Grind the garlic, passing through a press. Then pour a little oil into the slow cooker and set the "baking" mode. We put carrots and onions in a slow cooker, and then pass them. Then add tomatoes to them and simmer all 5 minutes in the same mode. Then we report the zucchini to the slow cooker, salt the vegetables, pepper and set the “pilaf” mode. When the signal about the readiness of the dish works, add garlic, vinegar and mix everything. We pack the finished salad in jars.

Fans of spicy dishes can cook caviar according to the following recipes. For the first of the proposed, you need to take:

zucchini - 2 kg;
carrots (medium) - 0.6 kg;
bell pepper (large pods) - 2 pcs;
onions (large onions) - 2 pcs;
hot hot pepper (pods) - 1-2 pcs;
granulated sugar and non-iodized salt - 1 tbsp. spoon
tomato paste - 0.5 cups (or 0.3 kg of unfried tomatoes twisted in a meat grinder);
vegetable oil.

Prepared bell pepper and onion should be cut into small cubes, then fried in oil until tender, and then transferred to a saucepan. Add oil and fry the grated carrots on a large-mesh grater, which we then put in a saucepan with sweet peppers and onions. Then again, if necessary, add oil and fry the zucchini cut into small cubes. Then we shift it to the rest of the vegetables and then add salt, sugar, chopped hot peppers and pasta to the pan with them.

Mix everything well and, stirring occasionally, tasting and adding salt or sugar if necessary, simmer for 45 minutes. Ready-made caviar in the form of a salad, because the ingredients are cubed, laid out in jars. To make it look like the usual caviar, the contents of the pan should be crushed with a blender shortly before the end of cooking. After that, the caviar must still be boiled.

Recipe two - with pumpkin in the oven

Any dish acquires a richer and brighter taste if moisture is evaporated from the ingredients that make it up as much as possible. In the following recipe, vegetables are first baked in the oven, and then caviar is prepared from them, which turns out to be very fragrant and thick. You will need:

zucchini (medium) - 2 pcs;
carrots (medium) - 2 pcs;
ripe tomatoes (large) - 5 pcs;
bell pepper (preferably large red, pods) - 2 pcs;
onions (bulbs) - 3 pcs;
pumpkin (orange, small) - 1 pc;

In prepared pumpkins and zucchini, remove the skin, and then remove the seeds. We also do the latter with sweet and hot peppers. Tomatoes should be cut in half, and the rest of the vegetables, including hot peppers, into cubes of approximately the same size. We turn on the oven. We are waiting for it to heat up to 220 ° C. Then put all the chopped vegetables and garlic on a baking sheet, pour over with oil and mix well (preferably with your hands) so that the vegetable fat covers each piece.

Then we place a baking sheet in the oven on the middle shelf and bake the vegetables for 45 minutes. During the heat treatment, they will need to be mixed 3-4 times, while raking from the edges of the baking sheet. Then we transfer the baked “salad” into a deep saucepan, salt, sugar and chop with a blender. Then boil the caviar for 7 minutes, and then pack it in jars.

In fact, these methods of preservation are not much different from the rest, including the classic ones. In them, the ingredients of caviar are fried in the same way before cooking, but not the zucchini salad itself. But the degree of this roasting is already different, which everyone can choose for himself. Caviar turns out to be much more high-calorie, but it also has a different taste. One of the recipes for such preparation is the following. Need to take:

zucchini (small) - 3 kg;
carrots (medium) - 0.8 kg;
tomatoes (preferably small ones) - 1.5 kg;
onion (medium) - 1 kg;
non-iodized salt, ground black pepper, granulated sugar - to taste;
garlic (cloves) - 5 pcs;
dried parsley and oregano - to taste;
apple cider vinegar 9% - 4 tbsp. spoons.

We cut the prepared zucchini into slices 4-5 mm thick, which must then be fried on one side, and then on the other until golden brown and transferred to the pan. Onions and carrots cut into half rings are browned together in the same oil. Then add to them the tomatoes, cut into small pieces. Saute everything until the tomatoes are soft.

Then add chopped garlic to the vegetables in a pan, as well as sugar, salt, seasonings and pepper. Mix everything and transfer to zucchini. Then chop the vegetables with a blender and simmer, stirring, for 20 minutes, boiling off the excess liquid. At the end, pour in the vinegar, heat to a boil, and then remove the caviar from the heat and pack it in jars.

Zucchini caviar is considered a storehouse of useful vitamins and a panacea for many diseases. Thanks to the regular use of the dish, the activity of the heart muscle improves, the tone of blood vessels increases, the level of glucose normalizes and cholesterol decreases. Zucchini caviar helps to keep the figure in good shape, as it is considered a dietary dish. Due to the high content of dietary fiber, the product has a beneficial effect on the activity of the gastrointestinal tract, kidneys, liver, and gallbladder.

Selection of zucchini for cooking caviar

To get a delicious snack, use only young root vegetables. The best option is zucchini with a thin skin, the size of which varies between 15-20 cm.
In large fruits, seeds are too large, the pulp is “sandy”, crumbly, and the peel is tough. If you prefer this option, the zucchini will have to be peeled and seeds.
If we talk about the harvesting period, try to cook squash caviar from vegetables ripened in August or September. They contain the most vitamins that last for a long time.

Zucchini caviar: a classic recipe

tomato paste - 180 gr.
onion - 460 gr.
carrots - 800-900 gr.
oil (for frying) - in fact
zucchini - 2.8-3 kg.
salt - about 25 gr.
flour - 18 gr.
spices - to taste
fresh parsley - 25-45 gr.

Rinse zucchini, remove seeds (optional). If you are preparing a dish based on young fruits, you can not peel off the skin. In the case of later specimens, the peel is removed without fail.
Peel the onion, chop it very finely. Grate the washed carrots. Heat the oil in a frying pan, send the vegetables to languish, adding chopped zucchini. Fry the mixture until light golden brown.
As soon as this happens, pour the sifted flour into the pan, mix until smooth. Carry out all the manipulations on low heat, otherwise the squash caviar will have a bitter taste.
After about 2 minutes, add tomato paste, continue to simmer the composition. Vegetables should become soft, it is at this moment that the burner can be turned off.
When the vegetables are completely fried, chop them with a blender or pass through a meat grinder. Transfer to a deep saucepan or cauldron, simmer under an ajar lid until the liquid has completely evaporated (about 1.5-2 hours).
20 minutes before readiness, add chopped fresh parsley (can be replaced with dill), spices, salt. Sterilize the container, pour the composition over it and seal. After complete cooling, refrigerate for long-term storage.

Caviar from zucchini and eggplant

ripe tomatoes - 230-250 gr.
zucchini - 380 gr.
eggplant - 680 gr.
carrots - 320 gr.
Bulgarian pepper - 270 gr.
olive oil - 160 ml.
garlic - 4 cloves
onion - 450 gr.
bay leaf - 4 pcs.
salt - 20 gr.
crushed black pepper - 5 gr.

Remove the husk from the onion, cut the vegetable first into 4 parts, then chop into thin strips. Wash the carrots, chop them very finely (you can grate a large section).
Peel the bell pepper from seeds and legs, chop into small cubes (less than 1 cm). Heat the pan to the maximum mark, pour in the olive oil.
When it boils, add chopped vegetables, reduce heat to medium. Saute until the onion is translucent and the rest of the vegetables are soft.
Rinse the zucchini, remove the skin (if the fruits are old), chop into half rings. Do the same manipulations with eggplants without removing the skin. Wash the tomatoes, cut off the inedible parts, chop into cubes.
Move the vegetables from the pan to a cauldron or thick-bottomed pan, add chopped tomatoes, eggplant, zucchini. Cover with a lid, pour in a little oil, simmer for 1 hour on medium power.
Half an hour after the start of cooking, salt and pepper the dish, add your favorite seasonings if desired. Add bay leaf and garlic, crushing it with a crush beforehand.
After the allotted time, remove the dish from the heat, stir, remove the laurel leaf. Send the contents to a blender or meat grinder, turn into porridge. Cool the caviar, roll it into a sterilized container if desired.

granulated sugar - 110 gr.
tomatoes - 1.8-2 kg.
zucchini - 900 gr.
onion (preferably red) - 150 gr.
acetic solution (concentration 6%) - 25 ml.
salt - 45 gr.
olive oil - 80-120 ml.
bay leaf - 3 pcs.

Cooking caviar begins with the preparation of zucchini. Rinse them under the tap, pat dry, peel and extract the seeds. Chop the fruit first into 4 parts, then cut into pieces.
Wash the tomatoes, peel them if desired. This is quite simple to do: dip the tomatoes in boiling water for 1 minute, then immediately transfer to ice water. After a certain amount of time, the skin will begin to peel off.
Remove the stalks from the tomatoes, cut into cubes. Chop the onions into small slices, prepare a blender or meat grinder. First, mash the zucchini, put them in a cauldron. Then do the same with onions and tomatoes.
Combine chopped vegetables in one mass, start cooking. Pour table vinegar into a cauldron or thick-walled pan, add salt and sugar. Stir the product until smooth, turn on the fire to a mark between the minimum and medium.
Boil caviar for about 30-40 minutes, do not forget to stir. A quarter of an hour before readiness, start sterilizing the container. Pour the finished product into jars, seal and cool to room temperature. After 3 days, start tasting.

Fried zucchini caviar

vegetable oil - 200 ml.
Bulgarian pepper - 150 gr.
table vinegar - 20 ml.
tomato - 800 gr.
carrots - 280 gr.
onion - 320 gr.
zucchini - 2.3 kg.
salt - 30 gr.
black pepper - 5 gr.

Bulgarian pepper must first be rinsed and then peeled. Peel the zucchini and do the same with the tomatoes. Cut the vegetables into cubes so that later they fry faster.
Prepare the carrots: rinse and peel it, grate it on a coarse grater. Fry the chopped vegetable until soft, transfer to a cauldron. Send chopped zucchini here too.
Chop the onion, carry out the same manipulations with it as with carrots (roasting). Send the frying to a common pot / cauldron. Stew the tomatoes in a pan without adding oil, the liquid should completely evaporate.
Mix all the ingredients together, salt them, add pepper, spices, vinegar, part of the vegetable oil. Cover with a lid, leaving a small gap. Fry in a cauldron over medium heat for about 50-60 minutes.
When the caviar is stewed, chop it with a blender or pass it through a meat grinder. Sterilize jars and lids, pack the finished product in containers. Seal the container, leave to cool at a temperature of 18-22 degrees.

carrots - 60 gr.
zucchini - 1.3 kg.
tomatoes - 300 gr.
onion - 220 gr.
Bulgarian pepper - 80 gr.
dill - 20-25 gr.
green onions - 15 gr.
lemon juice - 30 ml.
salt - 20 gr.
mushrooms (preferably champignons) - 420-450 gr.
vegetable oil (for frying) - in fact
ground pepper - 5-7 gr.

Wash the zucchini, cut off the "butt", select the seeds. If the peel of the fruit is soft, it can not be cut off. In other cases, zucchini is cleaned to pulp. Grate the prepared root vegetable on a grater with a medium or large section.
Rinse the mushrooms with water, remove the skin, chop in half. Boil in a salted solution for a quarter of an hour. Remove the mushrooms from the water, dry in a colander.
Prepare the onion: peel it and chop it into half rings / cubes, fry in oil until translucent. Grate the carrots, add to the onion, simmer for another 3-4 minutes on medium power.
Now add the grated zucchini to the fried vegetables. If they have released a lot of juice, squeeze out the excess liquid. Simmer vegetables covered for about 15 minutes. Pour in vegetable oil, if necessary, so that the composition does not burn.
While stewing vegetables, prepare the bell pepper. You need to peel it and grate it on a coarse grater. After that, the chopped vegetable is added to the zucchini and fried for 5 minutes.
Chop the cooled champignons into strips, send to the main composition. Fry the dish for a quarter of an hour, adding oil and stirring.
After the expiration date, wash the tomatoes, peel them, grate them. Add to the rest of the vegetables, pour in the lemon juice. Without covering with a lid, add chopped herbs, salt and seasonings, mix.
Simmer the mixture for 10 minutes, then close the container, leave to infuse for 3 hours (until it cools completely). You can sterilize jars, pack caviar in them and seal. The container is turned upside down and kept in this position until it cools.

Zucchini caviar: a recipe for a slow cooker

tomato - 110 gr.
zucchini - 420 gr.
carrots - 170 gr.
filtered water - 130 ml.
tomato paste / ketchup - 35 gr.
onion - 110 gr.
crushed salt - 10 gr.
vegetable oil - 130 gr.
fresh herbs - 30 gr.
spices (any) - the amount at the discretion

Grate the carrots on a coarse grater, chop the onion, send the ingredients to the multicooker bowl. Set the program "Quick frying", "Roasting" or "Baking" (duration 7 minutes).
Do not cover the frying with a lid, stir the vegetables throughout the heat treatment. Peel the zucchini, remove the skin and select the seeds. Chop the root crop into cubes, send to the slow cooker.
Turn on the “Porridge” or “Milk porridge” function (Pilaf is also suitable). Close the appliance, simmer vegetables for 40-45 minutes. After 20 minutes, open the lid, mix the contents, add chopped herbs, water, spices and salt.
When the timer turns off, do not rush to open the lid of the multicooker, let the caviar brew for half an hour. After that, proceed to tasting or seaming in sterilized jars. In the latter case, caviar can be eaten after 3 days of aging.

Caviar based on stewed or fried zucchini is a truly valuable and easy-to-cook dish. Try to make an appetizer according to the classical technology, consider recipes with the addition of bell pepper, eggplant or mushrooms. Especially for modern housewives, we have given a cooking method using a multicooker. Experiment, add spices or herbs.

Video: delicious zucchini caviar for the winter

Zucchini caviar simple recipes for the winter (many ...)

Fried zucchini caviar
Fried zucchini caviar turns out to taste the same as they sell in stores. It is quite possible to take this recipe to prepare canned food as blanks for the winter. There are a lot of recipes for cooking zucchini caviar for the winter, we will offer you some of the most successful recipes in our opinion. You can cook zucchini caviar for the winter according to all recipes or choose two or three that you like the most.

So, the ingredients for zucchini caviar.
about three kilograms of already peeled and prepared zucchini without seeds and peel
1 kilogram of fresh carrots
1 kilogram of onion
tomato paste (tomato paste Tomato is very good for these purposes)
9% vinegar and salt
vegetable oil for frying salad ingredients

Recipe for zucchini caviar:

All vegetables must be peeled, finely chopped and separately fried in a pan. Then all the fried vegetables are laid out in an electric harvester, crushed again and mixed with the addition of salt. Then you need to put the whole mass, similar to mashed potatoes, in a cauldron or pan with a double bottom. Simmer on the smallest fire for about forty minutes. After twenty minutes of languishing in mashed potatoes, you need to add three tablespoons of tomato paste and one tablespoon of vinegar. Don't forget to stir the caviar. While it is stewing, the mass turns out to be quite thick and can burn a little without stirring. After the caviar is stewed, place it hot in pre-sterilized jars. Screw on the lids, wrap in a cotton blanket. Let the canned zucchini cool slowly. Try this recipe - it turns out very tasty!

Another very popular recipe for zucchini caviar
You will need
about one and a half kilograms of zucchini, already de-seeded and peeled
Fresh tomatoes - 1 kg. 200
Onion - 750 grams
Allspice peas
Salt
Sugar
Carrots - 750 grams

So, the recipe is:

Finely chop the onion, grate the carrots on a coarse grater. Put all this on a hot frying pan and fry with oil and salt.

Cut tomatoes and zucchini into large pieces. Pass together through a meat grinder, adding fried carrots and onions to vegetables. Mix with a little sugar, salt, add peppercorns and stew in a cauldron or pan with thick walls and a bottom. In the process, add cayenne pepper, parsley, finely chopped. Simmer for at least two hours. You need to stir the puree constantly, otherwise it will burn badly. When the caviar is ready, put it in the jars that were sterilized earlier. Then screw the lids on the jars, turn them over and wrap them in a towel. Leave the jars to cool overnight. try also cooking baked zucchini in the oven so that you can enjoy their taste during the season of zucchini.

Tasty zucchini caviar for the winter
You will need:
White onion - 1 kg
Zucchini - 3 kg
Carrot - 1 kg
Tomato paste - 4 tbsp. l.
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l.
Garlic - 7 cloves (this is if it is very large southern garlic, if it is small, then twice as much)
Greens - parsley and fresh dill
ground pepper

How to cook delicious caviar from zucchini for the winter:

Wash and clean all vegetables. Then cut the fresh zucchini into cubes, rub the carrots (you can use a coarse grater), cut the white onion into thin rings.

Then heat a frying pan with oil, put the zucchini in it. Fry over medium heat, stirring constantly. Then fry fresh onions in the same oil. Carrots will be next in the pan. When each of the ingredients turns golden, chop the vegetables in a blender or pass everything together through a meat grinder or an electric processor. You will get a smooth puree. This puree should be put in a saucepan with the thickest walls, you can use a cauldron or a saucepan.

After you bring the semi-finished mass to a boil, reduce the fire a little and simmer for 40-45 minutes. Ten minutes before readiness, add sugar and salt, pepper and herbs to the mass. Do not forget to periodically stir what you are cooking.

Roll hot caviar into jars that have been sterilized in advance. Put the wrapped jars in the coolest place in the apartment to cool.

Did you know that you can also make zucchini pancakes from zucchini. Did not know? Then be sure to try it.

Another great recipe for zucchini caviar
Ingredients:
Four small zucchini
2 cloves fresh garlic
Sunflower oil
two carrots
Firm but ripe tomatoes - 3 pieces
Salt

How to cook zucchini caviar for the winter:

Very tasty caviar, which can be eaten in almost unlimited quantities - it has very few calories. If you have young zucchini, then it is not necessary to peel them. But if they have already become hard, then it is worth removing the peel and seeds. Cut the vegetable into small cubes no more than a centimeter each. Carrots also need to be cut into cubes, but smaller. Put the vegetables in a saucepan, add a little water (no more than a glass), put on a small fire. While the zucchini and carrots are stewing, chop the tomatoes. As soon as the zucchini becomes soft, pour finely chopped tomatoes and a drop of oil into the pan. Put out a little more. Five minutes before cooking, include finely chopped garlic in the dish. Try to fry zucchini with garlic in the same way, and enjoy their taste in between cans.

Zucchini caviar homemade with tomato paste
Ingredients for the dish:
3 small zucchini
4 bulbs
2 carrots
4 tbsp. spoons of tomato paste
3 garlic cloves
Vegetable oil
Black pepper and salt

The recipe for a simple homemade zucchini caviar

Peel the zucchini and cut into small cubes. Simmer in a saucepan with a little vegetable oil. Chop the onion as finely as possible and fry. Do the same with carrots. Put everything in a saucepan with a double bottom or a cauldron. Add the necessary spices, salt. Simmer over low heat, stirring constantly for an hour. Then add the tomato paste and garlic, pre-chopped, to the puree and leave on the fire for another ten minutes. After cooking, grind the caviar with a blender and place in sterilized jars.

A simple recipe for delicious zucchini caviar
For caviar you need:
300 gr. carrots
1 kg. zucchini
300 gr. onion
700 gr. tomatoes
100 gr. parsley and dill
2 sweet bell peppers
Sugar and salt
1 clove of garlic

How to cook:

First of all, prepare the zucchini - peel, get rid of the seeds. Then cut them into circles no thicker than 1.5 centimeters. Then put the zucchini in the sifted flour, turn over and transfer to the pan. After browning the circles, chop the onion, carrot and fry until golden brown.

Peel the peppers and pour over with boiling water. Then pass all the vegetables through a meat grinder, add tomatoes to the vegetables. Pour a little oil into the bottom of the pan, put the vegetables there. Simmer for an hour. Before the end of the heat treatment, put the greens and garlic in the puree. Arrange in jars that have undergone sterilization, cork.

There are many different recipes for zucchini caviar that will appeal to your home.

Zucchini caviar with carrots recipe
So, to cook zucchini caviar, we will need:
Kilogram of onion
5 medium sized zucchini
Tomato paste - 5 tablespoons
Kilogram of carrots
150 grams of vegetable oil
Salt and spices

How to cook:

Carrots need to be washed and rubbed on a coarse grater, onions also need to be washed, cut into not very small cubes. Next, you need to fry the onion or stew in oil over low heat. After that, it is necessary to fry the carrots and put them in one dish with onions.

Then we thoroughly wash the zucchini, cut into four parts, seeds - if there are large ones - be sure to remove them. If the seeds are very young and soft, then nothing needs to be removed. The same applies to the peel - if it is hard, then it must be removed.

After that, you should cut the zucchini into cubes about a centimeter by a centimeter. Then fry them in oil over very high heat for at least 10 minutes.
Next, you need to prepare a sauce from tomato paste - boiling water - 600 ml, 3 tablespoons of salt, 5 tablespoons of sugar without a slide, 5 tablespoons of tomato paste. Mix everything until the salt and sugar dissolve.

Then you need to take a large enamel pan and put everything there, pour sauce and tomato paste. Your caviar should be stewed for at least half an hour over medium heat. Do not forget to stir the contents of the pan from time to time.

Next, you need to remove the mass from the heat, let it cool, and pass through a meat grinder. It is best to twist the caviar on a grid with large holes.
After the caviar has acquired the desired consistency, simmer it for about 20 minutes.

Zucchini caviar as in the store
Previously, there were many jars of squash caviar on store shelves. The trick was that no matter what recipe you tried, no one succeeded in making the dish taste the same as in the store.
But today there are so many recipes that everyone can cook caviar to their own taste. There are recipes with tomato paste and mayonnaise, but the most important thing is frying all the ingredients. Choose the recipe you like best.

Zucchini caviar shop recipe

You will need:
10 ml vinegar 9%
150 grams of onion
10 grams of sugar
10 grams of salt
2 kilograms of zucchini
6 cloves of garlic
Allspice and black ground pepper - 3 grams each
Vegetable oil
parsley

How to cook zucchini caviar like in a store:

You need to take young zucchini, cut them into circles no wider than 1 cm, fry on both sides in oil. Let the zucchini cool down. After chop the onion, fry until golden brown and rub the garlic with salt. Next, finely chop and fry all the greens. Then everything needs to be ground in a meat grinder, mixed with salt and sugar, vinegar and pepper, mixed and put into jars. Then the jars must be sterilized without fail - for half a liter - an hour - 75 minutes, for a liter - 90 minutes.
After roll up the banks.

Zucchini caviar with parsley root
You will need:
Kilogram of zucchini
100 grams of onion
100 grams of carrots
Sugar and salt
Ground pepper
10 grams parsley root
Vegetable oil

How to cook:

Cut the zucchini, fry in vegetable oil, then pass everything through a meat grinder. Next, you need to fry the onion in vegetable oil until transparent, grated carrots and parsley root (also grated) with tomato paste. Then you need to mix everything and season with spices, simmer over low heat until it is completely cooked, be sure to stir from time to time, otherwise it will burn. Then you need to spread the caviar hot in jars and sterilize - for half a liter - 30 minutes, for a liter - 40 minutes.

Spicy zucchini caviar
You will need the following products:
Half a kilo of onion
6 kilograms of zucchini
600 ml tomato sauce
2 and a half tablespoons table salt
head of garlic
Half teaspoon ground pepper

How to cook:

Chop the zucchini and onion, fry everything separately, then you need to scroll in a meat grinder. Then you need to add pepper and salt, garlic tomato sauce, mix everything. Arrange in pre-washed and dried jars, then sterilize for about 90 minutes. Roll up hot.

Spicy zucchini caviar
You will need to prepare:
2 carrots
Half a kilo of zucchini
Hot pepper pod
Bulb
Salt to taste
2 cloves of garlic
4 tablespoons vegetable oil

How to cook:

It is necessary to cut the zucchini very finely, wash the carrots and peel, cut into thin circles. Then finely chop the onion and garlic. Peel the hot pepper, remove the seeds, chop as finely as possible. After you need to mix all the vegetables together, put in a very deep frying pan, season with vegetable oil and salt, pour a little water and simmer until completely cooked. Then you need to rub the caviar through a sieve, put it back in the pan and simmer for about 5 minutes. After that, everything is laid out in jars, sterilized for 30 minutes and rolled up.

Zucchini caviar with bell pepper
You will need:
Kilogram of onion
5 kilograms of zucchini
5 sweet bell peppers
5 garlic cloves
2 tablespoons of vinegar 70%
Kilogram of carrots
2 tablespoons salt
500 grams of vegetable oil
10 peppercorns
Half cup tomato sauce
3 tablespoons of sugar

How to cook:

You need to mince onions and zucchini, bell peppers and garlic. Then take the carrots, rub on a grater and stew in vegetable oil. All products must be mixed well, add spices and garlic, tomato sauce and vegetable oil, simmer for 2 hours over very low heat, stirring constantly. Then you need to add peppercorns.
Transfer everything to sterilized jars, roll up.

Zucchini caviar with apples and spices
You will need:
Half a kilo of onion
Half a kilo of green apples
Kilogram of zucchini
Kilogram of tomatoes
Half a kilo of sugar
12 cloves
600 ml white wine vinegar
25 grams of ginger root
Teaspoon of allspice peas
teaspoon coriander
Salt

How to cook:

It is necessary to make a shallow incision in the form of a cross on all tomatoes, then lower it in boiling water for a minute with a slotted spoon, quickly remove it into cold water and immediately clean it.
Cut the tomatoes into very small cubes. Then peel the zucchini, if necessary, and also cut into cubes. Cut the onion into thin half rings. Peel the apples and remove the core. Cut sour apples into cubes. Then you need to put spices and ginger in a white cloth. It is necessary to shift all the vegetables into a saucepan, put a rag with spices there and add wine vinegar. Let the vegetables boil and stir them. Then make the fire smaller and simmer under the lid for one hour. Don't forget to stir. After you need to add pre-washed raisins and cook for another hour and a half. Remove the bag of spices, the caviar should cool slightly. After you need to lay out the caviar in jars, close and put in the cold. Lids should be plastic, not metal. Caviar will infuse and cook completely in a month.

Zucchini caviar diet recipe
You will need:
Half a kilo of carrots
One and a half kilograms of zucchini
300 grams of onion
4 sweet peppers
4 garlic cloves
Salt
Vegetable oil - for frying

How to cook:

In this caviar recipe, the main difference is that the vegetables are not fried, but boiled. Only one onion is fried. You need to pour some water into the pan, put the carrots, cut into cubes. Cook for 15 minutes.
After you need to cut the sweet peppers and zucchini into cubes, put them on the carrots. Cook for 10 minutes. While everything is cooking, you should fry the onion in half rings in a small amount of vegetable oil. Mix vegetables and onions, then pass through a meat grinder or put in a blender.
After grinding, everything is put back into the pan, garlic is added, squeezed through a press, and evaporated for 40 minutes. After that, it is laid out in pre-sterilized jars and rolled up.

Zucchini caviar with tomatoes and apples for the winter
You will need:
700 grams of carrots
3 kilograms of tomatoes
700 grams of sweet pepper
500 grams of apples
400 grams of onion
12 peas allspice
4 bay leaves
3 zucchini

How to cook:

It is necessary to skip vegetables and all apples through a meat grinder. But don't touch the bow just yet. Then put food in the pan, simmer for about an hour. Finely chop the onion, fry in oil, put to the vegetables. Next, add allspice and bay leaf. Then boil for 30 minutes. Put caviar in jars sterilized with a capacity of one liter. Sterilize for about 5 minutes, roll up.

If you have a slow cooker, then you can cook zucchini caviar according to one of these recipes.

Zucchini caviar in Georgian for the winter
You will need:
3 onions
4 zucchini
Carrot
2 garlic cloves
cilantro and dill
Half a teaspoon of suneli hops
Tablespoon of grape vinegar
Red sweet pepper hammers, salt, vegetable oil.

How to cook:

You need to put the multicooker on the “Baking” mode for an hour. After that, chop the onion very finely, grate the carrots on a grater, pour quite a bit of vegetable oil on the vegetables. Cook for 20 minutes, stirring occasionally. Then peel the zucchini, cut into small cubes, salt a lot. The zucchini should release juice. After 20 minutes, squeeze the zucchini, put in a slow cooker. While everything is cooking, you need to stir the vegetables from time to time. After 30 minutes, you need to add spices, some herbs and garlic, previously squeezed through a press. Mix everything again and leave for 10 minutes. At the very end of cooking, you need to add vinegar. You can add walnuts if you like a spicy and unusual taste. We sterilize, roll up.

Squash caviar in a slow cooker for the winter
You will need:
2 tablespoons tomato paste
Half a kilo of zucchini
2 carrots
2 onions
Bulgarian pepper
a teaspoon of salt
A teaspoon of sugar
4 tablespoons vegetable oil

How to cook:

You need to cut the onion and carrot, then put the multicooker in the porridge, season with vegetable oil, turn on the “Baking” mode for twenty minutes and stir from time to time. Then cook the rest of the vegetables, cut them into cubes. Put in a bowl, stir and turn on the mode again for 20 minutes. Then you need to put salt and sugar, tomato paste to the vegetables and turn it on in the "Stewing" mode for 50 minutes. Then you need to grind the vegetables with a blender, add vinegar essence and roll them into jars.

Several recipes for zucchini caviar cooked with mayonnaise.

Zucchini caviar with mayonnaise
You will need:
6 kilograms of zucchini
kilogram of onion
half a liter of tomato paste
glass of vegetable oil
4 tablespoons of sugar
2 tablespoons salt
half a liter of mayonnaise
4 table vinegar - 70%
ground pepper to taste

How to cook zucchini caviar with mayonnaise:

You need to peel the onion, put it in a meat grinder, grind, then also grind the zucchini. Mix with already fried onions, put everything on fire and cook for about 2 hours, stirring all the time. Then put tomato paste and vegetable oil, salt and vinegar, sugar to the vegetables. Cook for about 50 minutes more, then put the mayonnaise in the pan, stir, and cook for 20-30 minutes. Put caviar in jars and roll up.

Zucchini caviar with mayonnaise and garlic for the winter
You will need:
6 young zucchini
200 grams of sugar
1 kilogram of onion
200 ml vinegar 9%
250 grams of mayonnaise
350 grams of tomato paste
3 tablespoons of salt
2 heads of garlic
teaspoon ground pepper

How to cook:

It is necessary to pass young zucchini directly with the peel and core through a meat grinder. Onions also need to be passed through a meat grinder, mixed with zucchini, put in a fairly deep saucepan. Then add sugar, vinegar, salt and vegetable oil. Mix everything, put tomato paste there and put on fire for two and a half hours. Peel the garlic, pass through a press, add to the caviar. Then add black pepper and mayonnaise, mix, cook for about 30 minutes. Then you need to put everything in banks and roll it up.
Bon Appetit!

Zucchini caviar with mushrooms and herbs for the winter Harvesting vegetables for the winter is the most boring thing in the world. But only for those who lack imagination! Try to invent new preservation recipes or “ennoble” old ones. For example, a lot of zucchini caviar for the winter, but let it be different! This recipe is different in that fried mushrooms are added to zucchini caviar. try this recipe for zucchini caviar with mushrooms and herbs.

Ingredients are given based on 1 jar of 0.5 liters.

Ingredients for cooking zucchini caviar with mushrooms and herbs for the winter:
1 large zucchini;
2 large onions;
2 large carrots;
150-200 g of fresh mushrooms (champignons);
1 bunch of dill;
salt, pepper, chopped garlic - to taste;
vegetable oil in an amount sufficient for frying vegetables.

The recipe for preparing the preparation "Zucchini caviar with mushrooms and herbs for the winter":

Wash and peel the zucchini and carrots first. Cut the zucchini into pieces, grate the carrots on a coarse grater. Peel the onion and chop finely.

Mix it all together and fry in a heavy bottomed pan until golden brown. There should be enough vegetable oil in the pan so that the vegetables do not burn.

Transfer the zucchini fried with carrots and onions to a bowl for whisking and use a blender to puree.

Now take care of the mushrooms. Wash them and cut into small pieces. Chop another onion, mix with mushrooms and fry in vegetable oil until tender.

Wash and very finely chop the dill.

Put the zucchini caviar in a pan where the mushrooms are fried, mix, simmer everything together for 1-2 minutes, add dill, salt, pepper, chopped garlic (to taste). Stir again and remove from heat.

Caviar is ready! It can be immediately packaged in clean jars scalded with boiling water (or sterilized in a microwave oven).