Squash caviar like in childhood: recipes with photos. Squash caviar for the winter - the most delicious and simple recipe for zucchini caviar Squash caviar recipe for children

Squash caviar is an ideal dietary food product. Intended for a children's table, it must meet strict safety requirements and have a delicate, uniform consistency.

Only selected vegetables of impeccable quality, peeled, are suitable for cooking. They are not recommended to be subjected to prolonged heat treatment and salted as usual. Frying is carried out with a minimum of oil.

An immersion blender will do the main job, but the caviar should be heated additionally to extend the shelf life if the children do not finish eating the aromatic vitamin puree.

Ingredients

zucchini 1 pc.
onion 1 pc. (small)
carrots 1 pc. (100-130 g)
tomatoes 2-3 pcs.
salt 1-2 pinches
vegetable oil 1 tbsp. l.
water 50-60 ml

Preparation

1. Start by preparing all the ingredients. Take a young, medium-sized zucchini with tender skin and pulp without seeds. Rinse it with running water and dry it with a towel. Cut off the tails on both sides. Cut the zucchini into small cubes.

2. Peel the onions and carrots. Cut into small pieces.

3. Rinse the tomatoes. Cut into small pieces.

4. Grease the frying pan with oil. Add zucchini, carrots and onions to it. Stir. Heat for 2-3 minutes over high heat.

5. Add chopped tomatoes. Stir. Fry over high heat for 4-8 minutes. The vegetables should be slightly browned. Reduce heat to low, add warm water, cover the pan with a lid and simmer for 20-25 minutes until all vegetables are soft. Stir occasionally to ensure all vegetables are cooked evenly.

Last year, we already reviewed. And now, it’s time to harvest the fresh harvest of zucchini for 2019, which means that we will prepare incredibly tasty caviar using a new recipe. And this time, we will prioritize simplicity so that you save time, and the result is - real jam!

By the way! Be sure to scroll through last year's article, which began like this...

Remember the taste of real Soviet squash caviar, cooked according to GOST? Or maybe you prepared it yourself and continue to prepare it? Personally, I liked the caviar in the factory canteen. Loved the squash caviar spread on bread.

The older generation remembers the taste of squash caviar from childhood. In the 90s of the last century, besides it, there was practically nothing on the shelves. Zucchini ripens in early autumn, so it's time to make canned vegetables for the winter.

Pimply cucumbers, sugary tomatoes, juicy peppers and fragrant zucchini - everything will go into use.

The vegetable is truly prolific, and by planting a few bushes, you get a mountain of harvested zucchini. And that's great! After all, you can prepare a variety of dishes from them, ranging from vegetable stew, and zucchini with minced meat, and of course... making everyone’s favorite zucchini caviar.

There are a lot of recipes for this dish, each of them is good in its own way. Today we will look at the most delicious and simple ones. So, stock up on ripe zucchini, we are starting...

This caviar recipe is one of the simplest and easiest. The consistency is delicate and creamy. This preparation differs in taste from the classic recipe through a meat grinder. The secret is that we will stew all the vegetables in chopped form, and only then beat the mass with a blender. This is delicious! Try it and see!

Ingredients:

one and a half kilograms of zucchini, peeled;
3 carrots (total weight approximately 1.5 kilograms);
4 onions (total weight approximately 1.3 kilograms);
50 grams of granulated sugar;
head of garlic;
salt to your taste;
half a glass of vegetable oil;
half a teaspoon of ground pepper;
150 grams of good quality tomato paste;
30 grams of 9% vinegar.

1. Finely chop the onion. First crush the garlic with the wide side of the knife and then chop thoroughly. Pass the carrots through a grater. In a heavy-bottomed roasting pan, fry these vegetables in vegetable oil.

2. After 7-10 minutes, add the diced zucchini.

Before cooking, zucchini must be peeled, seeds and soft core removed. If you are using young zucchini, you can simply remove the skin.

Simmer the vegetables for another 30 minutes.

3. Add granulated sugar, salt and pepper. Stir in tomato paste until the color is uniform.

4. After adding the paste, simmer for another 10 minutes, then pour in the vinegar. Simmer on the stove for another 3 minutes and turn off the heat.

If you plan to eat the caviar immediately and not store it for the winter, you don’t have to use vinegar.

5. Beat the hot mass using an immersion blender until it becomes a soft cream.

6. Now the dish with caviar needs to be placed back on the stove. Be sure to cover with a lid, because such a mass “shoots” very violently when boiling. After the first “shots”, keep it on low heat for no more than 3 minutes.

7. Now the caviar is ready. All that remains is to place it in jars. Banks, in turn, must be clean and sterile. The lids also need to be boiled. So, place the entire resulting volume of hot mass into the prepared glass container and roll it up. Turn over onto lids and cover with warm cloth. In this form they should stand for about 12 hours.

Jars of tender squash caviar should be stored in a cool room.

Squash caviar, just like in the store (very tasty)

For connoisseurs of modern technology, I suggest preparing caviar from zucchini in a slow cooker. This wonderful electrical appliance makes cooking much easier, protecting you from washing unnecessary dishes. In addition, the correct selection of modes and the necessary temperature matching makes the dish even more delicious. Let's try to cook caviar together.

Ingredients:

120 grams of peeled carrots;
100 grams of onions;
2 kilograms of zucchini, weighed without seeds and peel;
200 grams of tomato paste;
a little less than half a glass of sunflower oil;
20 grams of granulated sugar;
30 grams of salt;
half a teaspoon of black pepper;
90 grams of vinegar 9%.

1.Cut the zucchini into cubes. To do this, you can use a vegetable cutter or just a knife.

2. Finely chop the onion and grate the carrots. Set the multicooker to “Frying” mode for 5 minutes. Pour some oil. As soon as it sizzles, add onions and carrots. Fry until the end of the mode.

3. After this, remove the roasted vegetables from the multicooker bowl into a spacious bowl. Pour a little more oil and fry the zucchini right there in the “Fry” mode for 20 minutes.

4. Transfer the zucchini to the carrot and onion mixture and beat with a blender until smooth.

5. Transfer the resulting mass back into the multicooker and set the “Stew” mode for 40 minutes. In this case, you need to install a steamer net on top, since the squash puree boils and shoots very strongly.

6. After 40 minutes, add all other ingredients except vinegar. Mix well so that the tomato paste evenly colors the mixture. Continue simmering for another 20 minutes. About 17 minutes into cooking, add vinegar and stir.

7. While the mass is still hot, it should be immediately placed in sterile jars. After cooling, they should be stored in a cellar, basement or other cool and dry place.

Delicious squash caviar for the winter (recipe from grandma)

We all remember that same grandmother’s caviar that she treated us to as children. Then it seemed that only she could cook like that. Now we will try to repeat the same zucchini caviar, according to my grandmother’s recipe.

Ingredients:

1 kilogram of carrots;
2 kilograms of peeled zucchini;
1 kilogram of onion;
4 tablespoons sugar;
150 grams of thick tomato paste;
2 full tablespoons of salt;
a slightly incomplete glass of vegetable oil;
a teaspoon of acetic acid (70%);
glass of water.

1. Cut the carrots into cubes. Place in a roasting pan, add water, sugar and salt.

2. Simmer the carrots for 10 minutes on low. Meanwhile, you need to cut the zucchini and onion into cubes. Then they also need to be added to the stew.

3. Simmer for half an hour like this, stirring frequently. Then you need to add tomato paste, oil and stir thoroughly. Simmer for another 15-20 minutes.

4. Taste the vegetable mixture for salt. If you think there is not enough salt, pepper or anything else, add it. After the taste is perfected, you need to pour in vinegar and simmer for another 3-5 minutes.

5. Mash the vegetables directly in the pan with a mallet. This is what our grandmothers did. If you prefer modern technologies, you can use a blender. Boil this mixture under the lid at minimum power for 5-7 minutes.

6. Now the caviar is ready to be transferred to sterilized jars and stored until winter.

Recipe for delicious zucchini caviar in a slow cooker

We will prepare this caviar in a slow cooker using sweet peppers. Its combination with the main ingredients gives an unsurpassed taste and aroma. And such a preparation is prepared very quickly.

Ingredients:

5 medium zucchini;
1 onion;
5 small carrots;
4 sweet peppers without seeds and tail;
2 bay leaves;
5 tomatoes;
4 tablespoons of vegetable oil;
3 tablespoons vinegar;
4 peppercorns;
a little dill (at your discretion);
2 tablespoons salt.

1.Cut the onion into half rings or small pieces. Chop the carrots into medium pieces. Place these two ingredients in a multicooker bowl with oil. Set the “Frying” mode for 15 minutes.

2. Without wasting time while the vegetables are preparing, you need to cut the zucchini into cubes. As soon as the equipment signals that the work is complete, add zucchini to the bowl and stir. Add about 1 glass of water and cover with a lid. Set “Quenching” again for 1 hour.

3. Cooking zucchini takes about half an hour. Just after 30 minutes, add the peppers, cut into strips, and add salt.

4. Make tomato puree from the tomatoes using a blender or meat grinder. As soon as the multicooker notifies you that the dish is ready, the vegetable caviar should also be chopped in a blender. Now you need to combine these two masses - tomato and vegetable.

5. Place the resulting puree on the stove and cook for 15-20 minutes after boiling. Be careful, this mixture boils very actively and you can get burned by it! You can boil it in a slow cooker in the “Cooking” mode for the same time. A couple of minutes before it’s ready, add vinegar, chopped dill, bay leaf and peppercorns.

6. Place the mixture into jars and roll them up. Immediately turn over onto a warm cloth and cover overnight.

Store the snack in a cool place. After opening, keep in the refrigerator.

Simple and tasty zucchini caviar with mayonnaise

Mayonnaise is very often added to zucchini caviar. It gives the dish a special tenderness and taste. To do this, you must choose a high quality product. You can even cook it yourself. But store-bought options are also suitable.

Ingredients:

3 kilograms of peeled zucchini (remove soft core and peel);
250 grams of mayonnaise;
100 grams of granulated sugar;
100 grams of vegetable oil;
250 grams of tomato paste or sauce;
1 tablespoon salt;
5 cloves of garlic;
2 tablespoons vinegar.

1.Cut the peeled zucchini into small pieces. If you are using young zucchini that does not yet have hard seeds or tough skin, you can process them unpeeled.

2. Pass the zucchini through a fine meat grinder. Add all other ingredients except vinegar to this mixture. The garlic must be crushed with a press until it becomes mushy.

3. Mix everything thoroughly to obtain a homogeneous mixture of pale pink color. Place on the stove and simmer at minimum power for 1 hour after boiling. Shortly before cooking, about 3-4 minutes, you need to stir vinegar into the contents of the pan.

4. Immediately pour hot caviar into prepared jars. Roll up the lids and leave in a warm place overnight.

The next morning the caviar will be ready to be transferred to a permanent storage location.

Zucchini caviar is not for the winter - you'll lick your fingers

Not only in winter we love to eat vegetable caviar. In the summer I also cook it very often. It’s very simple to do - chop the vegetables, bake, beat into a homogeneous mass and you’re done! This version of the dish is suitable even for those who adhere to a diet in the name of a beautiful figure. Easy, satisfying, appetizing and very tasty!

Ingredients:

a couple of young zucchini;
2 small carrots;
2 sweet tomatoes;
1 fleshy bell pepper;
2 onions;
pepper and salt to your taste;
2-3 tablespoons of vegetable oil.

1.Cut the vegetables into medium pieces. The exact size and shape don't matter. Add all the other ingredients to them and mix evenly.

2. Place the seasoned vegetables in a baking sleeve and place in the oven for 50-60 minutes, at a temperature of approximately 170 degrees.

3. Carefully transfer the contents of the bag into a bowl and beat with an immersion blender until smooth.

5. Transfer the caviar into jars and store in the refrigerator. After cooling, you can start tasting. It turns out very tasty - you'll lick your fingers!

The usual recipe for delicious squash caviar

This caviar cooks quickly and is eaten even faster. Everything is very simple - we will mince all the vegetables and boil them with the addition of tomato sauce. Thus, with minimal investment of time and money, we will get very tasty and beautiful caviar.

Ingredients:

7-8 kilograms of young zucchini (if you use older vegetables, they need to be cleaned of entrails and peel);
1 kilogram of carrots;
1 kilogram of onions;
1 kilogram of sweet tomatoes;
a glass of vegetable oil;
4 tablespoons salt;
a glass of tomato sauce;
half a glass of vinegar 9%.

1. Wash all vegetables and, if necessary, peel. Cut into pieces of such a size that it is more convenient to place them in a meat grinder. Thus, turn all the vegetables into a single mass using a meat grinder.

2. Add all other ingredients (except vinegar) to the twisted mixture. Cook in this form over low heat after boiling for 1 hour. Without waiting five minutes until it’s ready, pour in the vinegar and finish cooking.

3. Pour the caviar into jars and close the lids. This snack can be stored all winter at a cool temperature and normal humidity.

Homemade squash caviar with tomato paste

We often use this caviar in winter as an addition to pasta or rice. And in other combinations it is also very tasty. Even just eating it with bread is finger-licking good!

Ingredients:

2 large zucchini;
1 carrot;
3 onions;
200 grams of tomato paste;
a little less than half a glass of vegetable oil;
salt to taste;
4 tablespoons vinegar 9%;
black pepper.

1. Peel the zucchini and remove the soft core. Grate it, along with the carrots.

2. Fry finely chopped onion in oil. Then add zucchini and carrots to it. Simmer for 40 minutes.

3. Then you need to stir the tomato paste into the vegetables, distributing it evenly. Salt and sprinkle with pepper.

4. Simmer the contents of the frying pan in this form for about 20 minutes. Shortly before removing from the stove, add vinegar and stir.

5. Place the caviar in jars and store. It turns out just superbly beautiful and tasty.

Zucchini is a very easy vegetable to prepare! It's a pleasure to cook. And what delicious preparations for the winter can be made from it...

Let's reproduce the popular and beloved recipe for squash caviar - a simple, relatively budget-friendly and versatile vegetable snack. There are many versions of the homemade version of this dish: housewives often add garlic, herbs, mushrooms, various spicy additives, and sometimes even mayonnaise to the standard composition of ingredients. The zucchini themselves are baked, fried, stewed in a slow cooker, and cooked on the grill.

In our example, we will consider the classic recipe, as close as possible to GOST. From a minimum of ingredients, using conventional heat treatment on the stove, we prepare squash caviar with a neutral aroma and pronounced taste. Not greasy and not harsh, but tender, pleasant and tasty.

Ingredients:

zucchini - 1 kg;
onion - 30 g;
carrots - 50 g;
tomato paste - 80 g;
sugar - 1 teaspoon;
salt - 1 teaspoon (or to taste);
ground pepper - to taste;
vegetable oil (refined) - 50 ml.

Squash caviar recipe with photos step by step

How to cook squash caviar at home

Using a vegetable peeler, remove a layer of peel from the zucchini. If the fruits are overripe, remove the hard seeds. Heat 1-2 tbsp in a frying pan. spoons of refined oil, lay out about a third of the zucchini, cut into small square pieces (about 1 cm).
Fry over medium heat, stirring occasionally. We wait for the zucchini to change its color to a more transparent one and lightly fry. Transfer the half-cooked zucchini to another bowl, add a spoonful of oil to the frying pan and fry the next batch.
At the same time, peel and finely chop the onion and three large carrots. When all the zucchini are fried, sauté the assorted carrots and onions, adding 1-2 tablespoons of oil. Stirring, keep the mixture on fire for 3-4 minutes.
Add all the zucchini to the frying of the onions and carrots. Sprinkle with sugar, salt, add tomato paste.
After thoroughly mixing, simmer the contents of the pan over low heat under a tightly closed lid for 20-25 minutes. We wait until the liquid has completely evaporated and the vegetables have softened (if the zucchini is old, the cooking time may increase). We periodically check the condition of the mixture to prevent burning. If all the liquid has evaporated and the zucchini has not yet become soft, you can add a little boiling water.
Lightly pepper the prepared vegetables and place them in a convenient bowl. Using an immersion blender, grind the mixture until it becomes as smooth as possible. Take a sample and add salt/pepper if necessary. If the caviar turns out to be liquid, you can return it to the pan and boil it a little more (until you achieve the desired consistency).
Cool the finished squash caviar completely. Serve chilled as an accompaniment to the main course or simply spread on bread. The output is about 600 g of the finished product.

Bon appetit!

Zucchini is a light product that is recommended even for baby food. This means that adults can eat them in any quantity. There are so many of them in the garden that you just don’t know what else you can make from them. After all, in previous articles we discussed their preparation in the oven and more. Here I would like to pay attention to preparations for the winter. Namely, caviar from zucchini.

This is such a cheap and tasty dish that it is served in almost all government institutions. I don't know about you, but I definitely just adore him. That’s why I do it regularly every year for the winter. And it’s not surprising, what else can you do with them? Caviar is a wonderful and light snack. You can make a sandwich out of it, serve it with a side dish or meat.

It is not at all difficult to prepare it at home. I would even say that this is the simplest of the preparations. But what is the recipe for this? And here lies the whole difficulty. After all, there are such a large number of them. You can create your own, you just need to increase or decrease something, or simply remove some product. And that’s it, you are already the creator of your own masterpiece!

And, if you still don’t dare to experiment, you can use ours. From them you will get such a deliciousness that you will simply lick your fingers. Confused again by their number? It's okay, do everything little by little. Let's get started!

Even a beginner can cook using this method. That's the whole point. that no special cooking skills are required here. The main thing is to have a knife, a meat grinder and a saucepan on hand. More time will be spent on cleaning and cutting, as well as on the cooking itself. But I think no one will have any difficulties with this.

Ingredients:

Zucchini – 3 kg;
Bell pepper – 8 pcs.;
Garlic – 4 heads;
Hot pepper – 1 pc.;
Sugar – 150 gr.;
Salt – 2 tbsp. l.;
Vegetable oil – 400 gr.;
Tomato paste – 400 gr.;
Vinegar 70% – 1 tbsp. l.

Preparation:

1. First of all, prepare all the ingredients. Wash the zucchini and cut off the ends. If they are already overripe and rough, then it is necessary to peel off the skin and remove the seeds, since they are also hard. There is no need to do this with young people. And immediately twist it in a meat grinder or grind it with a blender. Transfer the puree into a saucepan.

2. We also rinse the pepper and remove seeds. Let’s not forget about bitter. But it is usually added at will, since not everyone can eat spicy food. We also puree it and send it there.

You can take pepper of any color, but the color of your dish will depend on it.

3. Don't forget about garlic. We remove the husk from it and then do the same with it, that is, twist it. But you can also use a press or grater.

4. Now add tomato paste to the pan. You can replace it with tomatoes, which should be meaty. Add vegetable oil. Don't forget about salt and sugar. Mix everything well and put on fire. After the mixture boils, turn the burner down to medium and cook for 1 hour.

Important! Stir the contents of the container all the time. Otherwise, the caviar will stick to the bottom.

5. 5 minutes before readiness, add vinegar. After turning off, place the caviar in sterilized jars and roll up. Pre-soak the lids in boiling water. Turn over and cover with a blanket or blanket. Leave it like this until the contents have cooled completely.

You can store such yummy food anywhere, just away from heating appliances. Now let's move on to the next method.

Squash caviar just like in the store (very tasty)

In fact, few people make caviar. Most people just think that it is very difficult, or maybe they really don’t have time? When buying in a store, you look for the one that tastes the most delicious. But in fact, the best thing is homemade, prepared with your own hands!

After trying it from the store, my wife and I decided to cook it our own way, and this is what happened. Surprisingly, there was no chapel. Try it and see.

Ingredients:

Zucchini – 2.5 kg;
Onions – 1 kg;
Carrots – 1.5 kg;
Tomato – 1 kg;
Bell pepper – 0.5 kg;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Vegetable oil - for frying;
Vinegar 70% – 1 tbsp. l.

Preparation:

1. First, let's prepare everything. Wash the zucchini and remove the peel and seeds. Cut it into small cubes and put it in a separate bowl.

2. Peel the carrots and grate them on a coarse grater. And cut the peeled onion into small cubes. We also cut the pepper. We put everything separately.

3. You will have to tinker a little with tomatoes. You can simply cut them in half, remove the stem and grate them on a coarse grater. You need to do this in such a way that you have the peel left in your hands, which we will not use.

Or we make a cut at the tops. Place in a deep bowl and pour boiling water over it. Leave for exactly 1 minute and transfer them to cold water. Now the skin will come away from the pulp on its own. Now we make puree from it using a blender.

4. Now fry the onion until golden brown in vegetable oil. And then add carrots to it. Simmer until soft. Remove from heat and puree everything with a blender. Immediately transfer to the pan in which we will cook the caviar.

You can use any utensil to fry vegetables. But it’s better to use a large cauldron or thick-walled frying pan. This way your contents will not burn.

5. It’s the turn of the next portion. Again, sauté the zucchini and pepper in vegetable oil. We cook them before the mass begins to settle and soften. Excess liquid must be evaporated. Remove from heat and puree again.

6. Now we combine everything that we ground: zucchini, peppers, onions, carrots. tomatoes. mix thoroughly and simmer for 30 minutes. Then add salt and sugar. Stir again and cook for another 20 - 30 minutes.

7. Five minutes before readiness, add vinegar. Place the tender mass into sterilized jars and close with metal lids. Turn over and cover. After cooling, store it in any place convenient for you.

It's not difficult at all. The main thing is that you don’t burn anything, otherwise you will get a burnt taste.

Delicious squash caviar for the winter (recipe from grandma)

If you have a grandmother, she will certainly teach you how to cook deliciously. It is possible that she will share many recipes and secrets with you. This is even very good, since they will be very useful to you. But I want to tell you about my recipe, which my grandmother once described to me. I still use it to this day.

Ingredients:

Zucchini – 2 kg;
Carrots – 1 kg;
Onion – 1 kg;
Hot pepper - to taste;
Tomato paste – 150 gr.;
Sugar – 4 tbsp. l.;
Salt – 2 tbsp. l.;
Vegetable oil – 200 gr.;
Vinegar 70% – 1 tsp;
Water – 200 ml.

Preparation:

1. Wash and clean all vegetables. Cut carrots into small cubes. Place in a cauldron or thick-walled pan with hot vegetable oil. Add salt and sugar there. We also add water and simmer for about 15 minutes with the lid closed over low heat.

2. Meanwhile, cut the onion and zucchini into cubes. If desired, you can add hot capsicum. Only it will need to be cleared of seeds and thinly cut into half rings. Stir and cover with a lid. Simmer until vegetables are soft.

3. Add tomato paste and continue to simmer for 10 minutes with the lid ajar to allow excess liquid to evaporate.

4. Pour in vinegar, stir and remove from heat. Using a blender, beat into porridge. Put it on the fire again, bring it to a boil and put it in sterilized jars.

You always want to spread this kind of deliciousness on bread and eat it, don’t you?

Recipe for delicious zucchini caviar in a slow cooker

With this technique, cooking has become much easier in general. Now you don’t have to be afraid that something will burn, because it will not only signal you that it’s ready, but will also protect you from burning. Those who use a multicooker cannot get enough of it. And now they are also learning to cook caviar in it.

Ingredients:

Zucchini – 2 pcs.;
Bell pepper – 3 pcs.;
Garlic – 3 cloves;
Onions – 2 pcs.;
Carrots – 2 pcs.;
Tomato – 4 pcs.;
Salt – 1.5 tbsp. l.;
Sugar – 0.5 tbsp. l.;

Preparation:

1. Peel the onions and garlic. They need to be cut into small cubes. Fry in vegetable oil in a multicooker bowl on fry mode. Close the lid during the process.

2. Wash and peel the carrots. Grind it on a coarse grater. Add to the container with the onions five minutes after the start of the process. fry the same amount more.

3. Zucchini, if young, then simply cut into cubes. And mature ones must first be freed from peel and seeds. Only after that we grind it. We send it to the stewed vegetables.

4. Cut tomatoes and peppers into arbitrary pieces. Add to our stew. Add salt, sugar and mix well. Close the lid and set the “quenching” mode for 1 hour. After time has passed, it will signal that it is ready.

5. Now take a blender and turn all the contents into puree. Then put it in sterilized jars and close with metal lids. Leave covered upside down until completely cooled.

It’s not bad when such equipment does the cooking for you. During this time, you can do more or cook for lunch. And we are preparing further.

Simple and tasty zucchini caviar with mayonnaise

Something quite surprising and unusual, don't you think? Have any of you made any preparations for the winter using this sauce? To be honest, it turns out quite unusual and at the same time delicious. This caviar is stored in the same way as regular caviar. The main thing is to follow all the technology.

Ingredients:

Zucchini – 3 kg;
Onions – 500 gr.;
Mayonnaise – 200 ml;
Tomato paste – 150 ml;
Vegetable oil – 8 tbsp. l.;
Sugar – 2 tbsp. l.;
Salt – 2 tbsp. l.;
Vinegar 9% – 2 tbsp. l.

Preparation:

1. Wash the zucchini and cut off the ends. If necessary, we clean them and remove the seed part. Grate them on a coarse grater and place them in a large saucepan.

2. Peel the onion and grind in a meat grinder or puree in a blender. We send it to the grated vegetable. Add oil and mix well. We put it on fire. After boiling, reduce the gas and cook for about an hour, stirring constantly. In general, you need to simmer until the liquid evaporates.

3. Now add mayonnaise, tomato paste, sugar, salt and pepper to the boiling mass. Mix everything again and continue to simmer for about 30 minutes over low heat. But don’t forget to stir periodically.

4. A couple of minutes before the end, add vinegar. Remove from heat and place in sterilized jars. Roll up the lids. Let it cool and put it in storage.

This dish can be eaten immediately, as they say: take a sample. But don’t forget that you need to leave a little for the winter. Otherwise you'll get carried away!

Zucchini caviar is not for the winter - you'll lick your fingers!

Guests came yesterday and I decided to surprise them with a delicious dish. I made caviar from zucchini. But I didn’t turn it into puree as usual. And I served it in the form in which I prepared it. To go with it, I also boiled potatoes and fried pork shish kebab. What a feast it was! The guests now want to come again, now I’m racking my brains to do more? And I’m sharing a delicious recipe with you.

Ingredients:

Zucchini – 3 pcs.;
Onion – 1 pc.;
Garlic – 2 cloves;
Bell pepper – 3 pcs.;
Tomato – 2 pcs.;
Ground black pepper – 0.5 tsp;
Salt - to taste;
Vegetable oil - for frying.

Preparation:

1. Wash and dry all vegetables. Zucchini can be peeled and cut into small cubes. We do the same with the rest of the vegetables: onions, peppers, tomatoes and garlic.

2. Now heat the frying pan with vegetable oil. Take it in a large size or use a cauldron.

With such dishes, heating occurs evenly, which will cause the dish to burn less in one place. This means that all contents will be prepared at the same time.

3. First, fry the zucchini. They will begin to secrete liquid. so it needs to be evaporated.

4. Now add the onion and mix. And after five minutes add sweet pepper and garlic.

5. Now add the chopped tomatoes. We continue to simmer and after 2 - 3 minutes add salt and pepper. It is better to reduce the heat to a minimum to control the entire process. Then remove the stewed vegetables from the heat and let cool.

If you still have fresh tomatoes, peppers, garlic and onions on hand, you can chop them very finely. When mixed with ready-made caviar, you get an incredible combination and taste.

This dish can be served not only cold, but also hot as a side dish. Or maybe as a separate dish.

The usual recipe for delicious squash caviar

The number of ways to prepare caviar is sometimes amazing. Here's another example. It adds seasoning. It gives the caviar a beautiful color, but of course it improves the taste. The most interesting thing is that you don’t have to stop there. And add what you love most. Just don't overdo it. Otherwise, you won’t get the taste of zucchini, but of seasonings.

Ingredients:

Zucchini – 2 kg;
Salt – 30 gr.;
Sugar – 75 gr.;
Tomato paste – 100 gr.;
Vinegar 9% – 60 ml;
Vegetable oil – 120 gr.;
Ground black pepper – 1 tsp;
Paprika – 0.5 tbsp. l.;
Garlic – 35 gr.

Preparation:

1. Wash the zucchini and remove the peel and seeds. We cut them into thin strips and twist them in a meat grinder. Strain the puree and squeeze through a sieve to remove excess juice. This way we will reduce the cooking time by about 1 hour.

2. Transfer the puree into a saucepan or cauldron. Add salt, sugar, paprika, tomato paste, vinegar and oil. Mix everything and beat with a blender. Cook over low heat for an hour without covering. Don't forget to stir well so that there is no soot.

3. Now add the garlic and pepper passed through the press. At this stage, you can try and add what you think is missing. Continue cooking for another 30 minutes.

4. Place the hot caviar into sterilized jars and cover with boiled lids.

After the jars with the dish have cooled, we store them anywhere: a pantry in the apartment, under the bed, cellar or refrigerator.

Homemade squash caviar with tomato paste

Everything homemade is always the best. But you don’t always have all the fresh ingredients on hand. For example, tomatoes can easily be replaced with tomato paste. This will not make the taste worse. The most interesting thing is that you can control the entire process and improve the taste at the right time. After trying, add the desired product in larger or smaller quantities.

Ingredients:

Zucchini – 1 kg;
Carrots – 300 gr.;
Onion – 300 gr.;
Garlic – 3 cloves;
Tomato paste – 70 gr.;
Salt – 1 tbsp. l.;
Sugar – 1.5 tbsp. l.;
Ground black pepper - to taste;
Vegetable oil - for frying;
Vinegar 9% – 2 tsp.

Preparation:

1. Peel the onion and cut into half rings. We do the same with garlic. There is no point in chopping it too much, since we will still be pureeing it. Immediately place in a frying pan and fry in vegetable oil until soft.

2. Immediately grate the carrots on a coarse grater and send them there to fry along with the prepared vegetables. And at the end, when the orange vegetable is ready, add tomato paste. Stir and simmer for another 5 minutes. After time has passed, transfer everything into the pan.

3. Wash the zucchini and cut off the ends. Chop them into arbitrary pieces. Fry in vegetable oil in the same frying pan. Cook until soft, about 20 - 25 minutes. We also send it to the pan.

4. Now grind all the vegetables into puree using a blender, masher or meat grinder. Add salt, sugar, and pepper to taste. Cook over low heat for 25 – 30 minutes.

When constantly stirring the caviar, be careful, as it tends to splash in different directions.

5. At the end of cooking, add vinegar and simmer for another couple of minutes. Then put it in sterilized jars and roll up the lids. Cool upside down, covered with a warm towel. This usually takes about a day. We put it in a dark place for storage.

So how did you like it? I bring to your attention another recipe. In it you can clearly see how caviar is prepared and how quickly. Of course, you will have to spend a little more time than you expect. But you understand that any tasty dish can always be prepared in less than five minutes. This kind of work always requires patience and attention.

As with all options, you need to be careful not to burn anything. In general, if you don’t like everything crushed to such an extent, you can do it easier. Just fry all the vegetables until tender, and then simmer everything together. That's all. roll pieces into jars. And when serving, open it and beat it with a blender or eat it straight.

If you liked our recipes or know any other secrets, you can share them with us and other readers in the comments. Also ask questions, which I will be happy to answer. See you again!