The recipe for squash caviar is like from the store. Squash caviar as in the store according to GOST How to make store-bought squash caviar

Zucchini is a very healthy vegetable. Soft and tender, it is easily digested, helps cleanse the body of waste and toxins, normalize metabolism, and most importantly, it can be eaten not only by adults, but also by children from a very early age. Zucchini is boiled, fried, baked, used as a main or additional ingredient for many dishes, but one of the most famous and most beloved by most of us is zucchini caviar. Its taste has been familiar to us since childhood. Remember, sandwiches with a thin layer of butter and a small amount of squash caviar on top, not store-bought, but according to a recipe prepared by your parents? There was no shame in serving such an appetizer even on a festive table. Today you can also buy caviar in the store, but, unfortunately, to give the desired taste and aroma, manufacturers use preservatives, which are not always beneficial for the human body. There is an exit. The most delicious and original store-bought squash caviar, the recipe for which you will learn today, will definitely become the most favorite recipe in your family.

Ingredients:

Zucchini – 4.5 kg (for this recipe you need to select only young fruits);
Sugar – 3 tbsp;
Salt – 1 tbsp (preferably heaped);
Garlic – 5 cloves;
Onions – 600 g;
Carrots – 600 g;
Tomato paste – 450 g (almost a half-liter jar);
Vinegar – 2 tbsp;
Ground pepper – 1 tsp;
Vegetable oil – 300-350 ml;
Dill and other spices as desired and to taste.

Zucchini caviar as a store-bought recipe for the winter with vinegar

1. All vegetables must be peeled. Despite the fact that only young zucchini are taken for the recipe, they must also be peeled. This will ultimately affect the final taste of the caviar.

Advice: During the first preparation, strictly follow the specified proportions of the recipe and remember that the taste of the finished squash caviar will be the same as that of a store-bought product. It can only be appreciated after the seaming has been in the jar for some time. If your taste is missing something, you can add salt and spices to the finished caviar.

2. Pour one-half of the vegetable oil into a frying pan and fry the diced onion in it until golden brown.

Advice: To prevent the onion from “stinging” your eyes, keep it in cold water for a few minutes after cleaning, and when slicing, rinse the knife regularly under running water.

3. Wash the carrots and grate them on a medium grater. Add to the onion in the pan and fry along with it.

4. Cut the zucchini into cubes, put it into a saucepan, pour the remaining vegetable oil and fry into it. Cover with a lid and simmer over low heat for about 50 minutes.

Advice: do not forget to stir the contents of the pan. Usually, zucchini is not capricious, but caviar, like store-bought caviar, the recipe for which we provide, can be spoiled at the slightest burning.

5. During stewing, the zucchini will release juice, the amount of it will depend on the juiciness of the fruit. If there is too much of it, you can simply remove the excess. At this stage, the caviar is almost ready.

6. To give the prepared dish the desired consistency, you can use an immersion blender.

7. All that remains is to add the tomato, sugar and salt, pepper, pressed garlic, dill and other spices and boil the caviar for another 20 minutes.

Advice: At this stage you need to be especially careful. After all, usually the caviar, the recipe for which is proposed in this article, can “shoot” strongly, and it also needs to be stirred constantly so that it does not burn.

8. At the very end of cooking, add vinegar, mix thoroughly but very quickly, turn off the caviar and quickly place it in pre-prepared jars.

Advice: Pay special attention to the cleanliness of the jars. It is best to wash them first with dishwashing detergent, then wipe them with a cloth and soda, rinse and sterilize over hot steam or in the oven.

Roll up the jars and turn them over until they cool completely. It doesn't hurt to wrap them in a warm blanket.

We assure you that squash caviar, just like store-bought caviar, the recipe for which is quite simple, will delight everyone with a pleasant taste and will definitely remind you of childhood.

Zucchini caviar is perhaps one of the most popular and famous snacks in the post-Soviet space. It is not surprising that every housewife tries to stockpile a supply of squash caviar. The recipe for the dish is simple - this caviar consists of cooked chopped zucchini, to which a wide variety of vegetables are added if desired.

You will need onions, carrots, garlic cloves, tomatoes, ginger root, bell pepper, parsley or celery root. The dish is not only tasty, but also extremely healthy, recommended by nutritionists as a low-calorie and highly digestible product. And the delicate caviar, prepared according to the classic recipe, is reminiscent of the taste of caviar from the store!

Name:	Squash caviar
Date added:	12.08.2016
Cooking time:	50 min.
Recipe servings:	30
Rating:	(No rating)

Ingredients

Recipe for squash caviar just like in the store

Rinse the zucchini thoroughly in running water, peel the skin, cut into slices one centimeter thick. Pour vegetable oil into a frying pan with a thick bottom, heat it, and fry the zucchini slices until lightly browned. Place the fried vegetables in a separate bowl.

Peel the carrots, rinse, grate on a coarse grater. Fry in vegetable oil for 6-7 minutes, stirring occasionally. Peel the onion, chop into large cubes, add to the carrots, stir, fry for another 8-10 minutes. Transfer vegetables to zucchini. Let cool.

By strictly following our instructions, you will get amazing results.

Scroll the vegetable mixture through a meat grinder or grind it with a blender. Transfer the vegetable mixture into a saucepan with a thick bottom. Add 1 tsp. oils Add granulated sugar, add salt, add tomato paste, mix. Place the pan on the fire, bring to a boil, add citric acid, reduce the heat and simmer for 25 minutes.

Place clean, dry jars in an oven preheated to 100 degrees for 10 minutes. Take it out and put it on the table. Boil water in a saucepan and place the lid in it to sterilize for 3 minutes. Place hot caviar into jars, seal with lids, cover with a warm blanket for 3-4 hours (until it cools down). Store finished caviar in a cool, dark place.

Good afternoon friends!

Squash caviar is a wonderful summer dish, today we will prepare it for the winter, and I will try to show you the best recipes.

When the “piglets in the garden beds” (that’s what one friend of mine calls zucchini) ripen, my husband says it’s time to make soldier’s jam. When he served in the army, and he wanted something tasty, they spread a thick layer of caviar on bread and devoured it on both cheeks. He doesn’t like zucchini because it lacks a distinct taste, but he loves caviar, which is why I try to prepare more of it, because this is the best way to preserve the vegetable for the winter.

This low-calorie product (98 kcal per 100 grams) is quickly absorbed by the body, so it is included in health-improving diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls of blood vessels, reduces cholesterol levels, and stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and stay healthy!

The difference in the ratio of ingredients and cooking technology gives a lot of different cooking recipes, just like. The ingredients are baked in the oven, fried or stewed in a cauldron. Can be cooked in a slow cooker and in a saucepan with a thick bottom. Vegetables can be prepared in different ways: minced, pureed in a blender, or cooked in pieces.

The best recipe for squash caviar for the winter

Ingredients:

zucchini - 1 kg
carrots - 300 gr.
onion - 300 gr.
garlic - 1 medium head
tomatoes - 300 gr.
sunflower oil - 1/2 tbsp.
tomato paste - 1/2 tbsp. l.
vinegar - 1/4 tbsp.
salt - 1 tbsp. l. no slide
sugar - 1-2 tbsp. l.

Preparation:

To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables.

We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last.

Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes.

Cut the carrots lengthwise into four parts, then cut into small cubes. Place in a saucepan in slightly hot oil.

Cut the onion and garlic into small cubes and place in a saucepan.

Cut the young zucchini into cubes along with the juicy skin. If you find an “old” one, remove the seeds with a spoon.

Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent.

Place chopped zucchini on top.

Next come peeled and chopped tomatoes. As you noticed, we did not intentionally add salt. It gives a large amount of liquid, which we do not need at all.

Simmer the vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture into a food processor.

Grind the vegetables in a blender until puree. We got it with a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness.

Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness.

Place hot in prepared sterilized jars. Cover with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool. Now spread it on a piece of black bread and eat it with pleasure. Bon appetit!

A simple recipe for squash caviar through a meat grinder

Even a young housewife can handle this quick recipe. All that remains is to maintain the ratio of products. Everything is very simple and fast.

Ingredients:

zucchini - 3 kg
sweet bell pepper - 8-10 pcs.
garlic - 100 gr.
tomato paste - 400 gr.
vegetable oil - 400 gr.
vinegar 70% - 1 tbsp. l.
salt - 2 tbsp. l.
sugar - 150 gr.
red hot pepper - 1 pc.

Squash caviar in pieces for the winter - the recipe is finger-licking good

You can’t buy this kind of caviar in a store; you can only prepare it with your own hands at home.

Ingredients:

We choose the most ripe, juicy and fresh vegetables.

zucchini - 1 pc.
carrots - 1 pc.
onion - 1 pc.
garlic - 2 cloves
tomatoes - 1 pc.
a bunch of your favorite greens
bay leaf - 2 pcs.
salt - to taste
ground black pepper - to taste

Preparation:

We will get the final product with identical, even pieces, so we cut the main ingredients into beautiful cubes.

Peel the juicy zucchini from seeds and cut into pieces.
Then chop the carrots, onions and garlic.
We make cuts on the tomatoes, lower them into boiling water for 10 seconds, and then immediately into cold water, easily remove the peel. Let's cut it.
Fry the carrots in a frying pan, add the onion and garlic and fry for another 2 minutes.
Add tomatoes, salt and simmer for 10 minutes.
Place zucchini on top, add chopped herbs, bay leaf, salt and pepper. Simmer until fully cooked.
Place while hot into jars and seal.

We stewed a mixture of several vegetables, and got one very tasty dish, in which each piece retained its taste, aroma and biological value.

We roll it hot into sterilized jars and store it in a dark and cool room.

Cool part of the caviar and take a sample. We took ordinary ingredients, combined their flavors, and we came up with a great, very, very tasty, finger-licking dish.

Squash caviar according to GOST, as in the store

In Soviet times, squash caviar was sold, prepared according to GOST. When people talk about it, it’s the famous one that comes to mind, the store-bought one, tasty and aromatic, with a rich orange color.

It cost a penny, but was very tasty. It was manufactured according to a single standard with strict adherence to technology. The recipe for such caviar is perfect for preparing it for the winter.

Ingredients:

zucchini - 3 kg
carrots - 180 gr.
tomato paste - 240 gr.
vegetable oil - 150 ml
onion - 120 gr.
parsley root - 60 gr.
tomatoes - 1 pc.
sugar - 2 tsp.
black peppercorns - 3 peas
allspice black pepper - 3 peas
salt - 1 tbsp. l.

Preparation:

We thoroughly wash and peel the zucchini, cut into small cubes 1x1 cm.
Fry them in a frying pan until lightly browned.
We also chop the onion.
Grate the carrots and parsley root on a coarse grater.
Transfer the fried zucchini to a plate.
Fry the remaining vegetables until they become soft.
Then we combine everything together and grind with a blender until completely homogeneous.
After this, simmer the mixture for 20 minutes and bring it to the desired thickness.
Grind the peppercorns in a mortar and add to the caviar, add salt and sugar.
Add tomato paste, mix well again using a blender and simmer for 5 minutes. The tomato will add a beautiful color and enhance the taste of the product.
Place in sterilized jars and seal for the winter. We store it in the cellar.

Delicious recipe for squash caviar with mayonnaise and tomato paste

The only thing that bothers me about this recipe is the use of mayonnaise. But there is a way out. What can make ordinary caviar tasty? Well, of course, wonderful homemade mayonnaise, with a creamy thick consistency.

Ingredients:

zucchini - 6 kg
tomato paste - 500 gr.
mayonnaise - 500 gr.
vegetable oil - 200 ml
onion - 1 kg
sugar - 4 tbsp. l.
salt - 2 tbsp. l.
vinegar 9% - 1/4 tbsp.

Preparation:

We take the ripest and freshest vegetables, wash, peel and cut. You can cut them however you like, as we will later turn them into puree.

Place the chopped juicy zucchini in a large saucepan and simmer in vegetable oil until fully cooked, 1.5-2 hours.

Grind young, juicy onions in a blender until smooth.

We combine all the ingredients. Add onion mixture, mayonnaise, tomato paste, salt, sugar and vinegar to the zucchini.

Mix everything using a blender, put on low heat and simmer for 15-20 minutes.

Bring to a certain consistency and desired thickness.

Place while hot into prepared jars. It is better to take them in small volumes, for one time. I opened the jar and ate it right away, without leaving it for later.

Squash caviar for the winter in a slow cooker

Have you cooked caviar from zucchini for the winter? I think you should try this, choose any recipe. And, see you later!

Expertly prepared squash caviar has become one of the best snack dishes. A piece of bread and butter spread with a thick layer of caviar, what could be tastier?! And fried potatoes with a golden crust and caviar are the best dinner for a summer resident or backpacker.

For many years, squash caviar has occupied a leading position among the Russian-speaking population among winter preparations. There are a huge number of recipes for the dish and each of them has its own composition and taste properties, which makes homemade caviar a universal appetizer.

We offer for your consideration several of the best and most delicious recipes for squash caviar, similar to the taste of what is sold in stores. Which one to choose - decide for yourself.

So, let's start preparing the most delicious caviar.

Classic recipe

We will need the following types of products. It is better to prepare them in advance - wash, peel, cut, because the cooking process at the first stage is quite fast and you should not overcook the vegetables.

3 large zucchini, with a total weight of one and a half kilograms;
0.5 kilograms of fresh carrots, it is better to take them with blunt noses, as practice shows, they are always sweeter;
3 large onions;
3 large bell peppers, yellow or red;
5 large ripe tomatoes, preferably even a little overripe, they will give pulp;
1.5 tablespoons of first grade wheat flour;
Salt, pepper - to taste;
0.2 liters of vegetable oil.

First, put a deep frying pan on the fire and add vegetable oil. Don't be sorry, the vegetables will absorb it quickly. Leave on low heat until the oil is hot.

Peel the zucchini and cut it into small cubes, small so that they fry quickly and for further ease of processing.

Fry the zucchini until lightly golden brown, add the onion and sauté.

The onion is fried, add the carrots grated on a coarse grater, and also sauté. Do not forget that we perform all manipulations with the lid open.

Carrots, zucchini and onions should together form a homogeneous mass of a pleasant and appetizing golden hue.

Throw in finely chopped bell peppers and add tomato paste. We cook it while our vegetables are sautéing. We simply grate the tomatoes on a coarse grater, leaving the skin; it is not suitable for use in this dish.

Important point! Close the lid and simmer until fully cooked for about 15 minutes, no more.

15 minutes have passed, try for salt. If the taste is pleasant and the squash caviar is almost ready to eat, add flour using simple sifting movements. This will help avoid the formation of flour lumps.

Leave on the fire for another minute and remove. Use a blender to bring the resulting mass to a mushy state.

If all proportions are met, squash caviar will acquire the color and consistency of the store-bought version.

The recipe for “Soviet” squash caviar, like in a store, has been preserved since those times, the process does not take much time, and the appetizer turns out no worse than store-bought. Recipe for the lazy!

1 medium sized zucchini;
1 carrot;
Half an onion;
1 bell pepper, preferably yellow or green;
2 tablespoons sweet tomato paste.
Vegetable oil, salt.

Place zucchini, carrots, peppers, and onions cut into small cubes into a preheated deep frying pan with vegetable oil, cover with a lid and simmer for 20 minutes. Add tomato paste, salt to taste and continue to simmer with the lid closed for another 15 minutes.

Grind the prepared squash caviar as in the store in a convenient way. The best way to do this is in a blender. And enjoy the taste of tender squash caviar appetizer.

How to make store-bought squash caviar according to GOST

GOST is a set of basic requirements established for consumer goods. Compliance of food products with GOST requirements is evidence of their quality and suitability for consumption.

The main GOST requirement for squash caviar is its homogeneity - uniformity, the absence of pieces of vegetables.

Now we’ll tell you how to prepare squash caviar just like in the store according to all standards.

We will need:

5 medium-sized zucchini, preferably without seeds;
4 large carrots;
3 large onions;
2 bell peppers;
3 large tomatoes;
1.5-2 tablespoons of flour, the total volume depends on the consistency of the resulting dish;
100 grams of odorless sunflower oil;
Salt and pepper to taste.

We thoroughly wash all vegetables and peel them. Remove the peel from the bell peppers and tomatoes afterwards. Place everything on a baking sheet, pour water over it and place it in a preheated oven at 1800 degrees Celsius for 25-30 minutes.

During the process, we monitor the vegetables, add water if necessary, their purpose in the oven is to acquire tender softness.

The vegetables are ready, let them cool a little, remove the peels from the peppers and tomatoes. Mix all the vegetables together and chop using a blender. Salt, pepper, add oil, bring to a boil in a cast-iron frying pan or cauldron.

Most likely, at the end of the day, the almost finished dish will look watery. That's why we need flour. Slowly add 1.5-2 tablespoons and look at the consistency.

Remove from heat, place in jars and seal in the usual manner.

Preparation for the winter

How to prepare squash caviar for the winter like in the store? The recipe is quite simple, easy to remember without even writing it down. The basis is equal proportions of all ingredients, for example, we take 2:

2 zucchini;
2 carrots;
2 onions;
2 bell peppers;
2 heaped tablespoons of tomato paste;
2 black peppercorns;
Salt, odorless, refined vegetable oil.

Grate all the vegetables on a coarse grater and fry over low heat until light sandy in color.

Add tomato paste, salt, pepper, simmer for 10-15 minutes.

Grind using a blender. We sterilize the jars. It is more convenient to take containers of small volumes - up to 500 ml. lay out the finished caviar, roll it up and sterilize again in boiling water for about 10 minutes.

Carefully remove the jars of squash caviar from the water, wrap them in a large towel and leave in this position until completely cooled.

Just like in a store, we store the finished products in a cool room - a cellar, a basement - until winter sets in and before immediate use; in extreme cases, a pantry is also suitable.

Every housewife has a couple of valuable tips in her arsenal to improve the taste of any dish. Let's also talk about “caviar”.

In addition to the usual salt and pepper, you can add finely chopped parsley and a clove of garlic as seasoning.

You should not add all the flour at once; you may end up with a too thick dish, because flour particles tend to swell, taking away excess moisture. If the entered portion is not enough, enter the remainder.

When baking vegetables in the oven, it is best to do it in a sleeve for roasting meat and poultry. There is no need to add water at all, and the taste of the dish will be more rich. In addition, most of the vitamins will be preserved.

It is best to salt vegetables at the end.

Are the tomatoes sour and is your caviar a little sour? No problem, sugar will help! One teaspoon or 4 cubes of refined sugar will save the situation.

Removing the skin from a tomato and bell pepper is quite simple, pour boiling water over it and hold in hot water for 1-2 minutes, using light movements, scrape off the thin skin, which can spoil the delicate taste of the caviar if it suddenly remains in the dish.

The store-bought squash caviar will turn out much tastier if you use zucchini instead of regular green squash. But this is a big, big secret!

Don't be afraid to experiment with flavors. Do you like it spicy? Add half a red hot pepper. Do you appreciate the classics? Strictly follow the step-by-step instructions described above and enjoy the true taste of natural squash caviar, just like in the store, but still homemade.

Squash caviar according to GOST

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

Ingredients:

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

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

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

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

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

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

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

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

Peel the garlic and pass through a press.

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

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

Squash caviar without vinegar

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

Ingredients:

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

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

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

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

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

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

Squash caviar in a slow cooker

Ingredients:

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

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

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

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

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

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

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

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

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

Squash caviar with fenugreek

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

Ingredients:

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

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

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

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

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

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

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

Squash caviar in the oven

Zucchini caviar with mayonnaise and ketchup

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

Ingredients:

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

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

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

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

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

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

Subtleties of preparing homemade squash caviar for the winter

Fry vegetables and simmer caviar over low heat.

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

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

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

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

A little about sterilizing jars

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

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

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

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