Zucchini caviar for the winter is the most delicious and simple recipe for zucchini caviar. Finger-licking zucchini caviar - the best recipes for the winter Simple zucchini caviar for the winter

How to cook zucchini caviar

The summer abundance of vegetables and fruits forces us to experiment with processing methods. The squash representatives that are found in summer cottages are no exception. Zucchini caviar is prepared quickly, with a minimum set of ingredients.

Recipe for zucchini caviar for the winter

This preparation looks attractive and has an aromatic and piquant taste. The paste-like component allows it to be applied to toast. In combination with various side dishes it will be no less tasty. Preparation does not require any special labor or finances.

Source: Depositphotos

Zucchini caviar stores well all winter

Ingredients:

zucchini - 3 kg;
carrots - 4–5 pcs.;
onions - 5–6 pcs.;
tomatoes - 1 kg;
bell pepper - 2–3 pcs.;
fresh chili - 1 pc.;
head of garlic;
greens: cilantro, dill, parsley;
vegetable oil - 250 ml;
ground red pepper, spices to taste;
salt and granulated sugar - 1 tbsp. l.

This amount yields 3.5 liters of finished caviar.

Preparation procedure:

Grate the carrots on a fine grater. Let it simmer in sunflower oil for 5 minutes. Then place on a separate plate.
Chop the zucchini or grate it on a coarse grater. If the vegetables are young, then it is not necessary to remove the skin.
Saute the zucchini for 3-4 minutes. in the same oil, with the addition of finely chopped bell pepper.
Grind the onion in a blender and fry for 2-3 minutes.
Divide the tomatoes into slices and manually grind them to a pulpy state. Remove the peel. Place on the fire and cook for 10–15 minutes.
To obtain a homogeneous vegetable mass, spin them in a blender or meat grinder.
Mix the vegetables and tomato paste and place on the fire. Cook until it reaches the desired thickness. Usually 15 minutes is enough. Add spices, salt, sugar and stir until everything is evenly distributed.

Add chopped garlic, herbs and hot peppers at the end. Now pour the mixture into clean jars. Leave to sterilize for 40–45 minutes. Then screw the lids on and turn them over. After 2-3 hours, remove to a cool place.

Delicious squash caviar is ready. This preservation is convenient for a quick snack. Goes well with black bread. It is applied evenly, does not run down and does not saturate it. The taste is amazing, deep, with an unobtrusive pungency. Zucchini introduces a faint pumpkin aftertaste, which adds a special piquancy. All components are in colorful harmony, without any lumpy protrusion. Eat and enjoy. Bon appetit!

Advice: There are many ways to quickly peel raw tomatoes. In all cases, you need to make a crosswise cut in the vegetable on the side opposite to the stalk. And then you can immerse it in boiling water for 20-30 seconds, or scald it on a sieve, or heat it in the microwave for about a minute. You can also bake the tomato with other vegetables. After light heat treatment, the skin is easily removed.

Blue caviar for the winter "You'll lick your fingers"

Cooking time: 2 hours

Number of servings: 35

Energy value

calorie content – 107.6 kcal;
proteins – 1.2 g;
fats – 7.8 g;
carbohydrates – 7.8 g.

Ingredients

eggplants – 2 kg;
carrots – 1 kg;
onions – 1 kg;
tomatoes – 1.5 kg;
green bell pepper – 1 kg;
hot pepper – 100 g;
sunflower oil – 400 g;
vinegar (9%) – 30 ml;
water – 3 l;
sugar – 20 g;
salt – 160 g.

Cooking process

Wash the vegetables well, peel them and remove the stems.
Cut the blue ones into cubes.
Transfer them to a container, fill with all the water and add 100 g of salt. Leave the vegetables in this form for 40 minutes.
Finely chop the pepper, tomato and onion. And grate the carrots.
Squeeze the eggplants.
Fry the blue ones in a frying pan in oil, then transfer them to a large container.
Fry the remaining vegetables in the same way. Pour them into the blue ones and mix well.
Add hot pepper, sugar and salt to the mixture. Simmer everything together for 40-45 minutes.
Transfer to sterilized jars, seal with iron lids, turn upside down, and wrap the preserves tightly until cool.

Advice: eggplants are soaked in salt water to remove bitterness and a substance harmful to humans - solanine. The liquid will turn dark brown when all unnecessary components dissolve in it. The water can be changed several times.

Bell pepper caviar for the winter

Cooking time: 1.5 hours

Number of servings: 17

Energy value

calorie content – 163.4 kcal;
proteins – 2.6 g;
fats – 8.8 g;
carbohydrates – 18.4 g.

Ingredients

sweet pepper – 2 kg;
onions – 1 kg;
hot pepper – 50 g;
sugar – 100 g;
salt – 50 g;
vinegar (9%) – 100 ml;
sunflower oil – 150 ml;
spices – 20 g.

Cooking process

Rinse the vegetables. Peel the onion. Remove stems and seeds from peppers.
Cut the peppers and onions into halves.
Grind all vegetables in a meat grinder.
In a frying pan in sunflower oil, simmer the resulting mass for 30 minutes with the addition of sugar, spices and salt. Then pour in the vinegar.
Transfer the caviar into sterilized jars, close the lids, turn them over and wrap them in a warm blanket until they cool. Then transfer to storage in a cool place.

Zucchini caviar for the winter through a meat grinder

Cooking time: 4 hours

Number of servings: 30

Energy value

calorie content – 88.6 kcal;
proteins – 1.8 g;
fats – 3.6 g;
carbohydrates – 12.4 g.

Ingredients

zucchini – 3 kg;
carrots – 1 kg;
onions – 1 kg;
tomatoes – 1 kg;
sunflower oil – 100 ml;
tomato paste – 40 g;
vinegar (9%) – 40 ml;
salt – 50 g.

Cooking process

Rinse the vegetables under running water and peel.
After removing the seeds, grind the zucchini through a meat grinder and drain the juice.
Chop the onion and fry it in sunflower oil.
Grind the carrots in a meat grinder and fry them for 10 minutes.
Grind the tomatoes using a meat grinder.
Mix all vegetables in a container. Add tomato paste and salt to them. Simmer for 2 hours.
Add vinegar to the mixture and simmer for another 15 minutes.
Place caviar into sterilized jars.
Place the preserved food in a saucepan, add warm water and perform additional sterilization by boiling for 10 minutes. Roll up.
Store in a cool place.

Winter pumpkin caviar with mayonnaise

Cooking time: 3 hours

Number of servings: 20

Energy value

calorie content – 196 kcal;
proteins – 2 g;
fats – 13.6 g;
carbohydrates – 16.6 g.

Ingredients

pumpkin (peeled) – 2 kg;
zucchini (peeled) – 1 kg;
onion – 500 g;
tomato paste – 300 g;
mayonnaise – 250 g;
sunflower oil – 125 ml;
sugar – 100 g;
salt – 50 g;
vinegar (9%) – 30 ml;
ground black pepper and bay leaf - to taste.

Cooking process

Rinse the vegetables.
Peel the onions, cut in half. Prepare pumpkin and zucchini for chopping.
Pass everything through a meat grinder.
Transfer the resulting mass into a frying pan. Add butter, bay leaf, mayonnaise and sugar, pepper and simmer for 1.5-2 hours.
Pour in vinegar and simmer for another 10 minutes.
Place caviar in sterilized jars and roll up. Turn the lids down and cover with a warm blanket.
After cooling, store in a cool place.

The most delicious celery caviar for the winter

Cooking time: 2 hours

Number of servings: 4

Energy value

calorie content – 138.9 kcal;
proteins – 4 g;
fats – 25.8 g;
carbohydrates – 7.6 g.

Ingredients

celery (root) – 600 g;
walnut – 100 g;
garlic – 25 g;
olive oil – 40 ml;
salt – 20 g;
water - 1 l;
ground black pepper - to taste.

Cooking process

Wash, peel the celery and cut it into slices 2-3 cm wide.
Transfer to a saucepan and add water. Boil for 15-20 minutes. until soft.
Drain the water and beat the boiled celery in a blender.
Grind the garlic and walnuts in a blender and combine with celery.
Add oil, salt and pepper to the mixture.
Transfer the caviar into sterilized jars, place in a pan of warm water on a towel and boil for 10 minutes.
Roll up and store in a cool place.

Features of preparing vegetable caviar

When preparing caviar from various seasonal vegetables, it is necessary to take into account some features and comply with technological conditions.

To prevent their blue caviar from becoming “bitter,” you need to cut these vegetables, sprinkle them with salt (or put them in salt water) and let them brew for about 30 minutes. Then squeeze them, removing excess juice and liquid.

As for bell peppers, it is better to take large, fleshy fruits for cooking. Don't forget that green vegetables can add a certain bitterness to the dish.

If young zucchini is used for caviar, then it is allowed not to peel them. When preparing a dish from old vegetables, be sure to peel them and remove the seeds.

This also applies to pumpkins. If the skin has become very hard, then it is better to first bake the vegetable in the oven or boil it. But don’t forget that pumpkin retains its unique taste better when baked.

If you use celery for canning, it is recommended to additionally sterilize the containers with the product to avoid them “exploding.”

In winter, uncork a jar of caviar and treat yourself to this delicacy. You can simply spread it on bread or use it as a side dish for meat or fish dishes. If you show your imagination and add a fresh apple, cabbage, carrots, herbs, pickled mushroom - honey fungus or milk mushroom to some preparations, you can get an interesting salad with an unusual taste. Experiment with small portions of caviar, and you will have such an appetizer that your guests will lick their fingers!

Do not forget that all the above dishes have very low calorie content, so you can eat caviar in sufficient quantities without harming your figure. Bon appetit!

Last year, we already reviewed. And now, it’s time to harvest the fresh harvest of zucchini for 2018, which means that we will be preparing amazingly delicious caviar using a new recipe. And this time, we will prioritize simplicity so that you save time, and the result is - You'll lick your fingers!

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, starting 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. It's very tasty! 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 the 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 signals to 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 mass. 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 will make you lick your fingers!

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...

Zucchini caviar for the winter is an excellent preparation for future use. Zucchini has a special taste. Modern producers prefer this particular variety of zucchini, but why are we worse? Home-canned zucchini can be stored for a longer time and practically does not explode.

To prepare zucchini caviar for the winter, products are taken from the list. I deliberately did not include vinegar in the ingredients, but if you are concerned about quality storage or do not have a cellar, include it in the ingredients.

So, the preparation process. The zucchini is peeled using a potato knife. Unlike regular zucchini, zucchini has a denser skin of a rich swamp color. Vegetables are cut into pieces suitable for twisting in a meat grinder. Together with young seeds. The remaining vegetables also need to be peeled and chopped into pieces.

Zucchini, onions and carrots are passed through a finely chopped meat grinder.

The resulting slurry is sent to a large stainless pan and mixed.

Let's move on to cooking. The pan with caviar is sent for cooking. Cook the zucchini first over medium and then over low heat for about 90 minutes with regular stirring.

10 minutes before readiness, salt and season to taste with garlic and ground black pepper. Also at this stage, you can add vinegar essence to the composition in a volume of 1 teaspoon per 4 liters of caviar.

The finished caviar is poured hot into half-liter jars.

Containers for storing zucchini caviar are sterilized in the oven. The lids can be rolled or screwed, but pre-boiled. After twisting, the jars are turned over onto the lids, wrapped in a towel and cooled naturally.

Zucchini caviar is ready for the winter!

The jars are sent to the cellar for storage.

Hello, dear readers!

Yesterday we closed the zucchini caviar for the winter and, in fact, the zucchini itself. I don’t know about you, but in our family the zucchini season is not over yet. A week ago, huge zucchini and zucchini were brought from my grandmother. Each weighing 2-2.5 kg. I thought: where to put such monsters? They'll disappear. And I came up with the idea of making caviar from zucchini. Well, according to one recipe, you don’t want to eat caviar in winter. And I found on the Internet three simplest ways to prepare delicious squash caviar for the winter.

Squash caviar is generally a unique dish. It is low-calorie and suitable for those people who are on a diet or losing weight. This dish is also good for Orthodox people to eat during Lent. You can simply boil the potatoes as a side dish for caviar and eat for your health. So I would like to say a huge thank you to those people who came up with this tasty and healthy dish.

All three caviar recipes are just to die for. Especially in winter, when there is a longing for summer vegetables. Below I publish 2 recipes with step-by-step photos and one video recipe. Choose the one you like best. Or you can do all three at once, provided you have helpers, like I do.

Squash caviar for the winter with bell pepper - how to cook

I did not turn this caviar into puree. I liked the way it looked like pieces of vegetables - onions, carrots, zucchini and bell peppers. All this preparation of caviar looked very beautiful on the plate. I love it when a dish pleases the eye.

Important! In recipes I give the net weight of zucchini - without seeds and peel. But, if the zucchini has a soft and tender peel, then you can leave it. This usually happens with young zucchini.

We will need:

Zucchini – 3 kg;
Bulgarian sweet pepper - 7-8 pcs.;
Onions – 5 pcs.;
Carrots - 3-4 pcs.;
Garlic - 1-2 heads;
Fresh herbs dill and parsley - 1 bunch each;
Granulated sugar - 0.5 tbsp;
Tomato paste - 400 gr.;
Vegetable oil - 400 gr.;
Acetic acid 70% - 1 tbsp;
Coarse salt - 2 tbsp.

Wash, peel and cut all vegetables (except for carrots - we grate them) whatever suits you. But it’s better in pieces of 1-1.5 cm. The garlic can be put through a garlic press or simply chopped. Finely chop the greens on a wooden board.

We take a large deep cauldron. Pour in vegetable oil, put it on the stove and add the onion and bell pepper to fry.

When the onions and bell peppers have acquired a golden color, put the grated carrots in a cauldron to fry.

When the vegetables are fried until softened, add the main ingredient - zucchini. Mix everything thoroughly. Pour 0.5 cups of water and leave to simmer covered for 30 minutes. Stir occasionally with a slotted spoon or spatula.

After the time has passed, add all the remaining ingredients except vinegar - garlic, herbs, tomato paste. Spicy lovers can add some pepper now. Either capsicum, or just ground black and red pepper.

Pour in half a glass of sugar and 2 tablespoons of salt. Mix everything thoroughly and leave the squash caviar to cook for 1.5 hours over low heat. From time to time, stir the caviar with a spoon so that it cooks evenly.

During this time, you need to sterilize the jars with lids. This can be done either steamed or in the oven. In this one.

Five minutes before the caviar is ready, add vinegar essence 70% 1 tablespoon. Mix again and cook.

Immediately pour boiling caviar into sterilized jars and close with lids. We place the jars somewhere in the corner so that they do not interfere with the towel or old blanket, with the lids down, and wrap them tightly with the same towel or blanket. Leave it like this until it cools completely, and then put it away for storage in the basement or pantry.

Our squash caviar is ready for the winter! In winter, we take it out and enjoy delicious squash caviar!

Below is another delicious recipe for squash caviar.

Winter squash caviar from zucchini

This recipe for zucchini caviar reminded me of the taste of the one in the store, but much tastier. The caviar turned out tender, bright orange like the sun.

We will need:

Zucchini squash – 3 kg;
Carrots -1.5 kg;
Onion - 750 gr.;
Granulated sugar - 7 tbsp;
Garlic - 1-2 heads;
Tomatoes - 0.7 kg;
Vegetable oil - 300 gr.;
Coarse salt - 3 tbsp.

Wash the vegetables, peel and cut. Carrots can be cut into strips or grated. Cut the onion into quarters of rings. Place the vegetables in a deep cauldron with a thick bottom.

Cut the zucchini into cubes and place in a cauldron.

Finely chop the garlic and put it in a cauldron.

Fill all vegetables with water. Place the cauldron on the fire and cook for 40 minutes after boiling.

Grate the tomatoes on a coarse grater and send them to cook in a saucepan for 20-30 minutes with the lid open. Stir the tomato paste from time to time. Make sure that excess liquid evaporates.

Tomatoes can be replaced with good tomato paste from the store. Then 3 tablespoons of paste go into the squash caviar.

Then drain the vegetables in a colander. We need all the water to drain well.

Place the boiled vegetables in a large saucepan or back into the cauldron and puree with an immersion blender.

Vegetables can also be pureed with a regular blender with a bowl or passed through a meat grinder.

Add vegetable oil, boiled tomatoes, salt and pepper to taste to the puree. Mix and put on fire.

After boiling, cook the zucchini caviar for another 15 minutes. Don't forget to stir the caviar from time to time.

When ready, immediately pour the caviar into sterilized hot jars and cover with lids. Cover the jars with a blanket until they cool completely. Then we put it away for storage until winter.