Make squash caviar at home. Recipe for homemade squash caviar for the winter. To prepare, prepare the ingredients

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.

  1. Peel the juicy zucchini from seeds and cut into pieces.
  2. Then chop the carrots, onions and garlic.
  3. 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.
  4. Fry the carrots in a frying pan, add the onion and garlic and fry for another 2 minutes.
  5. Add tomatoes, salt and simmer for 10 minutes.
  6. Place zucchini on top, add chopped herbs, bay leaf, salt and pepper. Simmer until fully cooked.
  7. 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:

  1. We thoroughly wash and peel the zucchini, cut into small cubes 1x1 cm.
  2. Fry them in a frying pan until lightly browned.
  3. We also chop the onion.
  4. Grate the carrots and parsley root on a coarse grater.
  5. Transfer the fried zucchini to a plate.
  6. Fry the remaining vegetables until they become soft.
  7. Then we combine everything together and grind with a blender until completely homogeneous.
  8. After this, simmer the mixture for 20 minutes and bring it to the desired thickness.
  9. Grind the peppercorns in a mortar and add to the caviar, add salt and sugar.
  10. 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.
  11. 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!

Those who captured the times of “stagnation” remember the name - “scourge paste”. How to make squash caviar tasty and easy at home? I’ve tried so many different caviar recipes, but it doesn’t have that taste of the famous Soviet caviar. It’s already the height of summer, vegetables are starting to grow in our plots, and it’s time to prepare recipes for winter preparations, well, where would winter be without squash caviar?

Our grandmothers remember when squash caviar first appeared on the shelves of Soviet stores. After all, this was our development. Everyone liked the product. Healthy and tasty, it was a good addition to lunch or dinner.

Then, after an absurd accident, when there were several poisonings of an unknown nature, the caviar was removed from production and safely forgotten for a couple of decades. But the recipe was not lost. She found her place in our lives again. Nowadays, many housewives are copying recipes from each other, in the hope of finding the one “like in the store,” the real Gostovsky one.

  • 1 What are the benefits of squash caviar?
    • 1.1 Preparation of ingredients
    • 1.2 What to cook with?
  • 2 How to cook squash caviar
    • 2.1 Recipes for squash caviar at home
      • 2.1.1 Recipe No. 1:
      • 2.1.2 Recipe No. 2:
      • 2.1.3 Recipe No. 3:
    • 2.2 Some tips for preparing caviar from zucchini for the winter

What are the benefits of squash caviar?

Almost immediately, caviar was recognized as a dietary product, dietary fiber and a lot of useful microelements, and most importantly low calorie content, that’s what attracted most about it, of course, after the amazing, rich taste.

  • Squash caviar is useful for normalizing digestion, thanks to plant fibers.
  • It regulates water-salt balance and is a mild diuretic.
  • It can remove harmful cholesterol if consumed regularly.
  • Useful for chronic diseases of the heart and blood vessels.
  • It can increase hemoglobin in the blood.
  • It is recommended for people with diabetes.

    • Preparing Ingredients

    Every housewife has her own recipe for squash caviar for the winter. In general, preparing squash caviar at home is not very difficult. But to make it tender and melt in your mouth, you need to choose the right zucchini. It’s good if they grow in your garden, then you can choose the youngest and most tender ones. But you can also try to find the same ones on the market. The main thing is to choose at the beginning of the season.

    If you are late and you have to make caviar from grown-up zucchini, then remove the skin from them and be sure to remove the seeds, otherwise they will be felt even if you chop everything well.

    In addition to zucchini, various products are added to caviar, as you like. Tomatoes or tomato paste make it juicy, with a tart, sour taste. Carrots add sweetness. And of course, seasonings, aromatic, spicy, pungent.

    What to cook with?

    It has long been known that the taste of our food depends on the quality of the dishes in which it is prepared, or rather not on the quality, but on the material. What a delicious squash caviar you get in a cast iron saucepan. But if you don’t have such a cast iron, you can take a stainless steel pan, better if it has a double bottom.

    I also don’t recommend aluminum cookware for these purposes; vegetables contain acids that cause oxidation, and aluminum often ends up in food, resulting in a bad taste.

    How to cook squash caviar

    Homemade squash caviar can be prepared in different ways. But there are several main stages that provide that unique taste and consistency of the product:

    • First, all products are prepared. This means everything is washed and the skins are removed from zucchini, tomatoes, and onions. If the zucchini already has at least small seeds, then they are also removed.
    • All components are cut into cubes or grated, as you like.
    • A very important stage is frying, then the caviar acquires its unique taste.
    • After frying comes stewing, no, rather evaporation of the liquid from the vegetables. At this time, the necessary spices are added.
    • When the vegetables have already given up unnecessary moisture, they can be chopped using a meat grinder or a blender.

    Some bypass the frying mode, or rather simply boil the vegetables. You can do this too, but the taste of the caviar will be completely different.

    Homemade squash caviar recipes

    Recipe No. 1:

    For it you will need:

    • Zucchini 3 kg;
    • Carrots 1 kg;
    • Onion 1 kg;
    • Tomatoes 1 kg;
    • Vinegar 9% 3 tsp;
    • Dill and parsley 20 gr;
    • Garlic 2 heads;
    • Salt and pepper to taste;
    • Vegetable oil.

    How to prepare squash caviar for the winter:

    In this recipe, the first step is chopping, many people like it this way, the consistency is more delicate. Pass zucchini, carrots, tomatoes through a meat grinder, grind everything separately. Finely chop the onion. Fry everything separately in vegetable oil. Combine everything, add salt and pepper, simmer until done. At the end, add finely chopped herbs, chopped garlic and vinegar. Place hot into sterilized jars and seal. Do not wrap the jars.

    Recipe No. 2:

    We will need the following products:

    • Zucchini 1 kg;
    • Carrots 2 pcs;
    • Onion 2 pcs;
    • Sweet pepper 2 pcs;
    • Celery 1 root;
    • Vegetable oil 100 g;
    • Parsley dill;
    • Salt.

    How to prepare caviar from zucchini:

    Peel the zucchini, cut into small cubes and lightly fry. Also cut the onion and bell pepper into cubes. Grate the celery and carrots on a coarse grater, finely chop the greens.

    Fry all the vegetables in vegetable oil, place them in a saucepan, add salt, stir, cover and place in the oven for 15-20 minutes. Place the finished caviar in sterile jars (I take half a liter), cover with lids and sterilize for 25-30 minutes. Roll up the jars. Store in a cool place.

    Recipe No. 3:

    What we will need:

    • Zucchini 2 kg;
    • Garlic 3 cloves;
    • Onion 500 g;
    • Vegetable oil 100 gr;
    • Salt and sugar 1 tsp each;
    • Vinegar 9% 2 tbsp. l.;
    • Parsley 1 bunch;
    • Ground black pepper and allspice to taste.

    How to prepare squash caviar:

    This recipe also comes with sterilization, but this caviar can be stored for a very long time. Peel the zucchini and cut into slices, fry until golden brown, cool. Finely chop the onion and fry with red pepper. Pass the garlic through a press and crush with salt. Finely chop clean and dried parsley and fry in oil.

    Now we pass all the vegetables through a meat grinder, add salt, sugar, black and allspice, and vinegar. Mix everything thoroughly and place it in pre-sterilized jars. Cover the jars with lids and place in a pan with hot water. We sterilize half-liter ones - 1 hour, liter ones - 1.5 hours. Then roll up the lids and let cool.

    At the beginning of the harvesting season, we all ask ourselves the question, how to cook squash caviar deliciously? There are several little secrets that not everyone knows, I will be happy to share with you.

    • You can reduce the cooking time for caviar by removing excess liquid from the zucchini in advance. To do this, cut the zucchini into 1 cm slices and salt them on both sides, let them sit for half an hour. The salt will draw out the moisture, all you have to do is squeeze them out lightly and proceed with further processing.
    • If you have some kind of chronic disease and fried foods are forbidden to you, boil the ingredients for squash caviar, the taste will be slightly different, but still tasty and, moreover, a dietary dish.
    • Do you like tender squash caviar? Then grind the zucchini raw in a blender. See how the taste changes.

    I gave you several recipes, my favorites. In general, there are a great many options for preparing caviar from zucchini, you can experiment. Grow these wonderful vegetables, I have already written how to do this and cook with pleasure.
    I suggest watching a video recipe for squash caviar with carrots.

    You can prepare a lot of different and delicious dishes from zucchini. But this vegetable is stored in its original form, unfortunately, not for very long. Over time, it becomes tough and less palatable. Therefore, during the period of active ripening of zucchini, it is worth thinking about which of them can be prepared for the winter, so that they can delight you with their taste and wonderful properties in the cold season. One of the excellent options is homemade zucchini caviar. I remember that since childhood I often asked my parents to buy me a jar of store-bought squash caviar - oh, how I liked its taste! But, alas, today this industrial product has lost its taste. That's why it's easier for me. Yes, it will probably be even more reliable. Homemade squash caviar is good for serving with potatoes prepared in any form, pasta, and meat dishes. It can even be classified as a “quick meal”: spread it on a piece of bread and you have a snack.
    I offer the simplest recipe for squash caviar.


    Homemade zucchini caviar on the website

    I think it will be especially interesting to lazy housewives. Here are delicious recipes for salads and appetizers that will also come in handy when preparing for the holiday in the winter.

    Ingredients for squash caviar:


    Homemade zucchini caviar on the website

    2 zucchini with a total weight of approximately 2 kg;
    2 large tomatoes;
    1 large carrot;
    onion - large head;
    4 cloves of garlic;
    2 bell peppers;
    sugar – 50 g;
    30 g salt;
    ground pepper – 2 g;
    25 ml. vinegar;
    100 ml. vegetable oil;
    70 g tomato paste.

    The preparation time for squash caviar according to the photo recipe takes only 2 hours.
    A method for preparing homemade squash caviar with a photo recipe step by step in detail for the winter:

    The first thing you need to do is peel and wash all the vegetables. After the cleansing procedure, the zucchini lost approximately 500 g in weight.


    Homemade zucchini caviar on the website

    For now, put the garlic aside, and cut the remaining vegetables into smaller pieces and grind them in a meat grinder with the finest mesh. You can also grind it in a blender.


    Homemade zucchini caviar on the website

    Place the vegetable mixture in a saucepan and cook over moderate heat for about one hour, remembering to stir thoroughly from time to time.


    Homemade zucchini caviar on the website

    Then add chopped garlic, sugar, ground pepper, tomato paste, salt and butter to the noticeably reduced mass. Mix everything thoroughly and cook for another 30 minutes.


    Homemade zucchini caviar on the website

    In the meantime, we wash and rinse with soap and boiling water glass jars, their lids and a ladle, which we will use to place the finished caviar into containers.


    Homemade zucchini caviar on the website

    And literally three minutes before the end of cooking the vegetable caviar, add vinegar to the pan.


    Homemade zucchini caviar on the website

    Immediately place the hot zucchini caviar into the jars and, tightly closing the lids, turn the filled containers upside down for a few minutes.


    Homemade zucchini caviar on the website

    From the total amount of prepared products, I got two jars of caviar with a volume of 700 and 500 ml. plus a full bowl of about 300 ml.


    Homemade zucchini caviar on the website

    All that remains is to cut off a good slice of bread, spread it with vegetable caviar and...

    Homemade zucchini caviar on the website

    You can store hermetically sealed jars of squash caviar at room temperature.
    Bon appetit!

    Squash caviar is no less popular appetizer than eggplant. Moreover, this vegetable is not picky about weather conditions and grows on a large scale in the garden beds of many Russians. Even during the cold summer it manages to ripen to the desired state. Interestingly, until the 16th century, it was not the pulp that was eaten, but the seeds of zucchini. Some people don’t really like this vegetable for its rustic taste, but it can be refined by adding other vegetables, spices or herbs and the result will be simply chic and festive dishes. Squash caviar is no exception. In addition, zucchini is a very healthy and low-calorie product, containing only 24 calories per 100g.

    Zucchini caviar - general principles and methods of preparation

    Zucchini caviar has many cooking options. It is made with mushrooms, mayonnaise, tomatoes, tomato paste, eggplants, a lot of spices are added or standard ground black pepper is used, but the method of preparation is almost the same - the vegetables are fried (less often boiled), ground in a meat grinder (blender) and evaporated to the desired thickness .

    Zucchini caviar - food preparation

    To prepare caviar, both young and overripe zucchini are used.
    Young fruits do not need to be peeled, but overripe ones must be freed from rough skin and the core with hard seeds removed - this is convenient to do with a spoon.

    Zucchini caviar - the best recipes

    Recipe 1: Zucchini caviar

    It’s nice to know that the dish you are about to try is not only tasty, but also healthy. Zucchini is rich in minerals and vitamins - it contains a lot of potassium, iron, magnesium, fiber, phosphorus, copper, vitamin C and group B, and other vegetables contained in caviar only enhance this storehouse of nutrients. Moreover, the caviar according to this recipe turns out delicious, it can be served immediately or preserved for the winter. The tomato paste in the recipe can be replaced with fresh tomatoes. Peel 5-6 large fruits (initially by pouring boiling water over them) and chop them with a knife or in a meat grinder. True, you will have to simmer the caviar a little longer so that the liquid from the tomatoes has time to evaporate.

    Ingredients: 3 kilograms of zucchini, 2-3 tbsp. spoons of tomato paste, 1 kg of onions and carrots, one table. spoon of sugar, 6 cloves of garlic, 1.5 tbsp. salt, bunches of herbs (parsley, dill), 2 tablespoons of 9% vinegar, black pepper (ground).

    Cooking method

    Cut the peeled vegetables: onion into half rings, zucchini into cubes, carrots on a coarse grater. Heat oil in a frying pan, fry the zucchini, then transfer to another bowl. It is better to remove them with a slotted spoon, trying to ensure that the dripping oil remains in the pan. Fry the onion in this oil and add to the zucchini. Lastly, brown the carrots in the same frying pan, adding oil if necessary. Cool the vegetables and grind them in a blender (meat grinder). Transfer the mixture to a cast iron cauldron or large frying pan (sauce pan) and simmer over low heat for 50 minutes. About 10 minutes before readiness, add tomato paste, sugar, pepper, salt, chopped garlic and herbs to the vegetable mass, pour in vinegar and simmer for another 10 minutes. Place hot caviar in jars (0.65 l), sterilize for 50 minutes and screw. Wrap in warmth (cover with a blanket) and leave until cool. If you do not plan to roll the caviar, you do not need to add vinegar. In this case, the finished caviar must be cooled and can be decorated with herbs.

    Recipe 2: Zucchini caviar with mayonnaise

    An unusual ingredient in this recipe is mayonnaise. It softens the taste and gives it interesting notes. The caviar turns out tender and very tasty. If you remember that the main components of mayonnaise are vegetable oil and yolks, then you don’t have to worry that it can spoil the dish. It is recommended to use good quality mayonnaise. Or better yet, do it yourself. If you have a blender, this will take a few minutes. You need to mix 2 yolks, a glass of vegetable oil (200-250ml), half a teaspoon of salt and ready-made mustard, 1 tablespoon of lemon juice or 6% vinegar (table, apple). Another nuance - the vegetables for this caviar, except for onions, are not fried in oil, but boiled in water.

    Ingredients: zucchini - 3 kg, half a kilo of bell pepper, 4-5 medium onions, 2 carrots, 2 tablespoons of tomato paste, 250 ml of mayonnaise, salt.

    Cooking method

    Peel carrots, peppers, zucchini and boil (in salted water). Peppers cook faster, so you can remove them from the water a little earlier, when they become soft, and leave the carrots and zucchini to finish cooking. Cool the prepared vegetables.
    Cut the onion into half rings and fry. Boil cooled vegetables together with fried onions in a meat grinder or chop in a blender. Place the chopped vegetable mass in a cauldron or large frying pan and simmer for half an hour. Then add mayonnaise and tomato paste, add salt to your taste and simmer for another half hour. If the caviar turns out a little liquid, leave it on the stove for another 20-30 minutes until the excess liquid evaporates. Serve chilled. If there are not very many eaters, you can halve the amount of ingredients in the recipe.

    Recipe 3: Zucchini caviar with mushrooms

    You can diversify the composition of caviar and give the dish an original taste using mushrooms. The recipe calls for champignons, but you can replace them with other mushrooms, such as porcini mushrooms or oyster mushrooms. This caviar is served as a separate dish, as an addition to meat, or as a sandwich, on a piece of toasted bread.

    Ingredients: 1 kg of zucchini, 1 carrot, fleshy bell pepper and large onion, 2 large tomatoes, juice of half a lemon, 0.5 kg of champignons, a small bunch of dill and green onions, vegetable oil, salt and pepper.

    Cooking method

    Coarsely grate the peeled zucchini, add salt and mix. Place the washed mushrooms in boiling water, not forgetting to salt it. Cook over low heat for 10 minutes, then drain the water, drain the champignons in a colander, and cool. Chop the cooled mushrooms into strips.

    Fry the onion, cut into half rings, in oil (until transparent). Mix peeled and coarsely grated carrots with onions and fry for about 3 minutes. Squeeze the zucchini from the released juice and transfer it to the frying pan with the onions and carrots. Fry everything together, stirring for about 15 minutes. If the mixture burns, add a little oil.

    While the vegetables are frying, you can have time to grate the pepper. To do this, it is better to take a large, thick-walled fruit. Wash, cut into halves, remove seeds, grate on a coarse grater to the skin, i.e. wipe off all the pulp. Place the resulting mass in the frying pan with the zucchini. Send mushrooms there too. Mix the caviar and fry for 15 minutes.

    It's time to remember tomatoes. Cut the fruits into two parts and, like peppers, grate them to the skin on a coarse grater. Squeeze lemon juice into the tomato mixture and pour it into the pan. Simmer the caviar until the liquid evaporates, stirring so as not to burn. At the end of stewing, add chopped herbs to the mixture, add pepper and salt. Let the caviar brew with the lid closed.

    And another option for preparing caviar with mushrooms. The ingredients are the same, with minor changes: onions are excluded, but garlic (4 cloves) is added. Cooking method:

    Grind zucchini, peppers, carrots, mushrooms one by one on a coarse grater, place in a frying pan (or cauldron) and simmer in vegetable oil until the moisture evaporates. Then add the tomato mass (grated tomatoes) and simmer again, evaporating the excess liquid. At the end, add lemon juice, salt, herbs, pepper and chopped garlic.

    If you buy squash caviar in a store, try to choose products whose production date falls during the vegetable harvest season (July-September). So, you are more likely to get caviar made from fresh zucchini rather than frozen. Caviar made from frozen vegetables will have a distinct layer of liquid on its surface. This kind of caviar is also edible, just less tasty and healthy.

    [Updated edition - August 2018. Denis Povaga]

    And now, in the midst of preparations for 2018, we decided to update the article with new recipes. And today you will learn not only the best recipes for squash caviar for the winter, but overall delicious recipes that will make you lick your fingers!

    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.

    The preparation contains a minimum amount of calories and does not burden the digestive system. Therefore, the dish can be consumed for various diseases and during weight loss.

    In this article we will look at the most successful options for preparing vegetable preparations.


    If you have never prepared squash caviar at home, you can use a simple recipe. Despite the simplified cooking process, the preparation turns out very tasty. Therefore, be sure to roll up several cans for the winter.

    Ingredients:

    • 3 kg of zucchini.
    • 1 kg of fleshy tomatoes.
    • 1 kg of onion.
    • 1 kg carrots.
    • 150 ml vegetable oil.
    • 1 tbsp 9% vinegar.
    • Granulated sugar, black pepper and table salt according to preference.

    Cooking procedure

    Zucchini needs to be washed well. To prevent caviar from having a greenish tint, it is recommended to peel the peel. An overripe fruit may have large seeds; they must be removed. Cut the vegetable into small pieces. Heat the sunflower oil in a frying pan and fry the zucchini in several portions.

    When the vegetables are slightly fried, cover the pan with a lid and simmer for 10-15 minutes until they become soft. Then transfer them to a large enamel pan so that all the necessary products can fit in it.


    Finely chop the onion. To prevent splashes and steam from the vegetable from getting into your eyes, it is recommended to grease the cutting board with a small amount of salt and use a sharp knife. Then fry the onion in sunflower oil.


    At the next stage, wash the carrots, remove the top layer if necessary and grate the vegetable. Sauté in oil in a deep frying pan until the vegetable becomes soft. Add all prepared ingredients to the container with zucchini.


    Wash the tomatoes and place in boiling water for a few seconds. After this, you can easily remove the skin.


    Grind the tomatoes in a blender. Add the resulting juice to the rest of the products and mix with a mixer.


    Place the zucchini mixture on the stove and cook over low heat for 2-3 hours. The time depends on the volume of the mass. If necessary, pepper, salt and add a small amount of sugar.


    A few minutes before cooking, add vinegar. After which the caviar can be poured into jars, which must first be sterilized.


    Wrap the inverted jars in a blanket or towel and leave for 12 hours in a cool place. If you do not violate the cooking technology, the caviar will not spoil at room temperature.

    Caviar with tomato paste for the winter at home


    To prepare caviar, you can use tomato paste instead of fresh tomatoes. The difference between homemade preparation is that you can control the consistency and quantity of ingredients, so the snack can be prepared according to your preferences.

    Ingredients:

    • 2 kg of ripe zucchini.
    • 150 g canned tomato paste.
    • 1 kg of onions.
    • 1 kg carrots.
    • 200 ml sunflower oil.
    • 1 tsp 70% acetic acid.
    • A small amount of water.
    • 2 tbsp table salt.
    • 4 tbsp granulated sugar.

    Step-by-step preparation of caviar

    All vegetables must first be washed and peeled, and the jars must be treated with boiling water. Cut the carrots into medium-sized cubes. To prepare caviar, you can use a thick-walled saucepan, deep frying pan or cauldron. Heat vegetable oil in a container and add chopped carrots to it. Pour water over the vegetables, sprinkle with sugar and salt, then mix thoroughly. Cover with a lid and bring to a boil, simmer the carrots for 10 minutes.


    Meanwhile, cut the zucchini into small cubes. Then chop the onion. If desired, you can use hot green pepper for cooking, from which you need to remove the seeds and finely chop. Add the prepared ingredients to the container with carrots and mix. Cover the pan with a lid, bring to a boil, then simmer until the vegetables are soft (about 20 minutes).


    Add tomato paste to the vegetables, stir and simmer for 10 minutes. Leave the roof slightly open to allow all the liquid to evaporate.


    Add acetic acid to the container and cook for another 2-3 minutes. Then transfer the products into a blender bowl and grind them thoroughly.


    Place the zucchini mass back on the stove and bring to a boil. After this, the snack can be placed in jars. The lids must be boiled. From the products used, 4 jars with a volume of 750 ml are obtained.


    Your loved ones will definitely love caviar prepared this way. Perhaps it will become your favorite dish.

    The best recipe for squash caviar with mayonnaise


    Vegetable caviar can serve as a separate dish or in addition to fish or meat. Each person has their own preferences, so you can use different ingredients to prepare the snack. If you don’t like squash caviar with a sour taste, then it is recommended to add mayonnaise to it.

    Ingredients:

    • 6 kg of zucchini.
    • 500 grams of mayonnaise.
    • 500 grams of tomato paste.
    • 6 onions.
    • 200 ml sunflower oil.
    • 4 tbsp vinegar.
    • 4 tbsp granulated sugar.
    • 2 tbsp table salt.

    Cooking method

    At the initial stage, you need to prepare the zucchini. If they are young, then it is enough to peel them. If there are large seeds, they must be removed. Then cut them into small cubes.


    Place the chopped zucchini in a large enamel pan. Vegetables must be stirred periodically so that they do not burn, otherwise the preparation will be spoiled. After boiling, simmer the zucchini with the lid closed for 2 hours. When they give juice, the heat needs to be reduced.


    Grind the onion in a blender to obtain a mushy mass, as shown in the image below.


    When the zucchini is ready, grind it using a mixer or blender.


    Add chopped onion, tomato paste, mayonnaise, vinegar, malo, salt and sugar to the pan with the zucchini. Then mix all the ingredients thoroughly with a wooden spatula.

    Place the zucchini mass on the stove and cook for 45 minutes over low heat. After this time, pour the snack into sterilized jars and roll up the lids.

    Squash caviar for the winter. The best recipe through a meat grinder


    To simplify the process of preparing caviar, it is recommended to mince all the vegetables. In this case, the products do not lose their beneficial properties, and the snack turns out nutritious and tasty.

    Ingredients:

    • 2 kg of young zucchini.
    • 800 g tomato.
    • 600 grams of onion.
    • 500 grams of carrots.
    • 1 kg sweet pepper.
    • 2 heads of garlic.
    • 500 ml vegetable oil.
    • 1 tsp 70% vinegar essence.
    • Salt and sugar to taste.

    Cooking process

    1. Rinse vegetables with cold water. If the zucchini is overripe, you need to remove the peel and remove the large seeds, then cut into large pieces. Remove the skin from the tomatoes; to do this, place them in boiling water for a few seconds.
    2. Grind all vegetables separately using a meat grinder. The products do not need to be mixed, so you need to prepare several deep plates. Pass the garlic through a special press.
    3. Place a thick-walled saucepan or deep frying pan on the stove and heat the sunflower oil.
    4. First of all, you need to fry the onions and carrots for a few minutes so that the vegetables acquire a golden color.
    5. After this, add the remaining pureed ingredients.
    6. When the vegetable mixture boils, add vinegar, table salt, sugar and garlic to the container. Cook for 30 minutes over low heat.
    7. While the vegetables are cooking, you need to pour boiling water over the jars or put them in the microwave for 1-2 minutes.
    8. When the caviar is ready, it should be immediately packaged in glass jars. Roll up the lids and cover with a blanket so that the snack gradually cools.

    After 12-15 minutes, squash caviar can be consumed. A snack prepared in this way can be stored for about 6 months.

    Squash caviar without tomato paste. Simple recipe


    Zucchini caviar is most often prepared with tomato paste. However, not all people like this taste or it is contraindicated for certain diseases. In this case, you can do without tomatoes.

    Ingredients:

    • 3 kg of zucchini.
    • 4 medium sized sweet peppers.
    • 1 kg carrots.
    • 10 cloves of garlic.
    • 600 grams of onion.
    • 200 ml sunflower oil.
    • Black pepper and table salt to taste.

    Step-by-step preparation

    Vegetables must be washed, peeled, and cut into small cubes. Cook the products over medium heat until soft. To preserve beneficial properties and vitamins, it is recommended to add the ingredients to boiling water.


    While the vegetables are cooking, you need to chop the onion and fry it in a small amount of vegetable oil. After this, mix the products and grind them using a blender. You can also use a meat grinder.


    Add salt and pepper to the vegetable puree. Place the container on the stove and cook the caviar for 40 minutes over low heat. To ensure that all the liquid evaporates, it is not recommended to cover the pan with a lid. The appetizer must be stirred periodically, otherwise it may burn.


    You must first sterilize the jars and dry them. You need to pour the caviar while it’s hot, then roll up the lids. If it is not possible to store the snack in a cool place, then it is recommended to add 1 teaspoon of 9% vinegar to the jar.

    Squash caviar for the winter - a recipe just like in the store

    If you like store-bought zucchini caviar, you can make it yourself at home. To do this you will need simple and affordable products. You can prepare the snack in a slow cooker.

    Ingredients:

    • 1 kg of zucchini.
    • 0.5 kg of onions.
    • 0.5 kg of fresh carrots.
    • 100 ml vegetable oil.
    • 80 grams of canned tomato paste.
    • Table salt and sugar according to preference.

    Cooking method

    Wash the onions and carrots, peel and cut into small cubes. Add to the multicooker bowl, turn on the “Frying” mode. Add salt with sugar, sunflower oil and a small amount of black pepper to the container. Mix all ingredients and fry for 15 minutes.


    Peel the zucchini and grate on a medium grater.


    To prepare squash caviar, you can use canned tomato paste or make it yourself. Grate the tomatoes and put them on the stove so that all the liquid evaporates. Add a small amount of salt and sugar.


    Add zucchini to the fried vegetables and turn on the “Stew” mode. Do not rush to add water to the multicooker bowl, as the zucchini may produce a sufficient amount of juice. Cook for 40-60 minutes. The caviar must be constantly stirred and ensure that it does not burn.


    About 10 minutes before the snack is ready, you need to add homemade tomato paste to the container.


    At the next stage, grind all the products using a blender until they form a mushy mass.


    Cook the vegetable puree for a few more minutes.


    After this, the caviar can be consumed immediately or rolled into sterilized jars. The caviar really turns out just like in the store.

    Everything will be delicious! Another recipe for squash caviar


    It is impossible to review all recipes for making squash caviar in one article. But let's consider another option.

    Ingredients:

    • 1 kg zucchini.
    • 300 grams of sweet pepper.
    • 300 grams of tomatoes.
    • 150 grams of onions.
    • 200 grams of carrots.
    • 3 cloves of garlic.
    • Lemon acid.
    • Olive oil.
    • Salt, sugar and black pepper according to preference.

    Cooking process

    You need to prepare all the ingredients. By the way, the taste of future caviar depends on the freshness of each product. Therefore, you need to carefully select all ingredients.

    Peel the young zucchini and chop finely. If you use overripe fruits, you must remove the core and seeds from them.


    Tomatoes are very important; they must be ripe, tasty and juicy. To remove the skin from them, you need to make a small cut, place them in boiling water, and then in ice water. Then cut into small cubes.


    You also need to remove the skin from bell peppers, but this is not so easy. To do this, the vegetable must be baked or fried over an open fire, placed in a plastic bag for 10 minutes, then remove the film. If you don’t want to complicate the process, you can simply remove the top layer using a vegetable cutter. The pepper also needs to be chopped.


    It is better to take sweet and young carrots. Grind the root vegetable into small pieces.

    Finely chop the onion and garlic. Then all the ingredients need to be sautéed separately for a few minutes until half cooked. To prevent anything from burning, you need to systematically stir the food. After this, mix all the ingredients in a deep bowl, add salt, pepper, sugar, citric acid and mix. It is recommended to add the last ingredients to taste, depending on what you like best in caviar.

    Place the enamel pan on the stove, cover with a lid and simmer the vegetables over low heat for at least 40 minutes. If you want to roll caviar for the winter, then you need to simmer for at least 1 hour. Then grind the ingredients using a blender and cook for a few more minutes. The finished snack can be transferred to a container or rolled into glass jars.


    Do you like zucchini snack? Maybe you have your own cooking secrets? Share them with blog readers.