Ways to cook zucchini caviar at home. How to cook zucchini caviar at home. Caviar from zucchini for the winter as in a store - the recipe is just lick your fingers

Let's reproduce the popular and loved by many recipe for zucchini caviar - a simple, relatively budgetary and versatile vegetable snack. There are many versions of the home-made version of this dish: garlic, herbs, mushrooms, various spicy additives, and sometimes even mayonnaise are often added to the standard ingredients of the hostess. The zucchini themselves are baked, and fried, and stewed in a slow cooker, and cooked on the grill.

In our example, consider the classic recipe, as close as possible to GOST. From a minimum of components, with conventional heat treatment on a stove, we prepare zucchini caviar with a neutral aroma and pronounced taste. Not greasy and not sharp, namely tender, pleasant and tasty.

Ingredients:

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

Zucchini caviar recipe with photo step by step

How to cook zucchini caviar at home

1. Using a vegetable peeler, remove the peel from the zucchini. If the fruits are overripe, we clean out the tough seeds. In a frying pan, heat 1-2 tbsp. spoons of refined oil, spread about a third of the zucchini, cut into small square pieces (about 1 cm).
   
2. Fry over medium heat, stirring occasionally. We are waiting for the zucchini to change its shade to a more transparent one and lightly fry. We shift the semi-finished zucchini to another bowl, add a spoonful of oil to the pan and fry the next batch.
   
3. At the same time, peel and finely chop the onion, three large carrots. When all the zucchini are fried, we sauté the carrot-onion platter, adding 1-2 tablespoons of oil. Stirring, keep the mixture on fire for 3-4 minutes.
   
4. To fry onions and carrots, lay out all the zucchini. Sprinkle with sugar, salt, add tomato paste.
   
5. After mixing thoroughly, simmer the contents of the pan over low heat under a tightly closed lid for 20-25 minutes. We are waiting for the liquid to evaporate completely and the vegetables to soften (if the zucchini is old, the cooking time may increase). Periodically check the condition of the mixture, avoiding burning. If all the liquid has evaporated, and the zucchini has not yet become soft, you can add a little boiling water.
   
6. Slightly peppered, ready-made vegetables are transferred to a convenient dish. Using an immersion blender, grind the mass to the state of the most homogeneous puree. Take a sample and add salt/pepper if necessary. If the caviar turned out to be liquid, you can return it to the pan and boil it a little more (until the desired consistency is obtained).
   
7. Cool the finished zucchini caviar completely. Serve chilled as an accompaniment to a main course or simply spread on bread. The output is about 600 g of the finished product.
   

Bon appetit!

In fact, squash caviar is a Russian invention. In 1930, it was first served to the table by Soviet culinary specialists, but three years later, the vitamin “gruel” that was loved by gourmets caused an outbreak of botulism in Dnepropetrovsk. And it was taken out of use for a long time. Dozens of years later, caviar returned, but in a slightly different form: the industrial preparation process became more rigorous, with strict control at all stages.

The nuances of cooking

The zucchini themselves are best used young, with a thin skin and seeds that have not had time to coarsen. If there is no choice, and more mature ones will do, but it is better to remove the “shell” from them, and it will take longer to fry or boil.

You need to add something to the composition that will give the dish a taste and aroma that homemade people appreciate more. Tomatoes, carrots, eggplants, onions and garlic, herbs, spices.

Since the vegetables will have to be stewed in their own juice, without adding water, the dishes must be chosen with a thick bottom (so that the mixture does not burn). It is better if it is cast iron or stainless steel.

Recipe and basic cooking steps

For traditional squash caviar, the recipe of which is most often used for industrial production, you will need:

Zucchini - 3 kg;
- carrots - 1 kg;
- onions - 4-5 pieces;
- tomato paste - 150-200 g;
- vegetable oil, salt, herbs, spices - to taste

How to cook zucchini caviar:

Peel the zucchini, and if the seeds are too ripe, they must be removed. Cut into cubes.

Peel and finely chop the onion, and grate the carrots on a coarse grater.

Fry all the vegetables over low heat, add tomato paste, mix.

Grind the mass in a meat grinder and put in a saucepan to stew until the proper consistency is obtained. Approximately the process takes 1.5-2 hours.

Add greens (chopped), seasonings, salt at the end of evaporation.

Now you can roll the mixture into jars for storage or use it fresh. It is not bad to grind it again in a meat grinder or in a blender.

Good to know

The more crushed the ingredients, the more tender the caviar at the exit. If you are planning to get a truly dietary dish, you should not fry the ingredients. Boil the ingredients or bake in the oven, so they will acquire a special juiciness without losing their taste.

Evaporation is a complex process. You can facilitate the procedure with a simple trick: sprinkle raw chopped zucchini with salt, leave for half an hour or an hour. They will give abundant juice, which will need to be drained. After that, quenching with evaporation will take much less time.

Love zucchini? Prepare the puree soup according to our recipe!

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

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

Do you remember the taste of real Soviet squash caviar cooked according to GOST? Or maybe you cooked it yourself and continue to cook it? Personally, I liked caviar in the canteen of the plant. He loved from zucchini caviar spreading it on bread.

The older generation remembers the taste of squash caviar from childhood. In the 90s of the last century, apart from it, there was practically nothing on the shelves. Zucchini ripen 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 business.

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

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

This caviar recipe is one of the simplest and easiest. The consistency is soft 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 sliced ​​form, and only then we beat the mass with a blender. This is delicious! Try it and see!

Ingredients:

• one and a half kilograms of zucchini, peeled;
• 3 carrots (with a total weight of about 1.5 kilograms);
• 4 onions (with a total weight of about 1.3 kilograms);
• 50 grams of granulated sugar;
• a 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 finely chop. Pass the carrots through a grater. In a heavy-bottomed pan, fry these vegetables in vegetable oil.

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

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

Simmer vegetables for another 30 minutes.

3. Add granulated sugar, salt and pepper. Stir in the 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 caviar immediately, and not store it for the winter, you can not use vinegar.

5. Beat the hot mass with an immersion blender until a soft cream is formed.

6. Now the dishes with caviar need to be put back on the stove. Be sure to cover with a lid, because such a mass “shoots” very violently when boiling. After the first "shots" hold on low heat for no more than 3 minutes.

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

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

Zucchini caviar, as in the store (very tasty)

For connoisseurs of modern technology, I suggest cooking zucchini caviar in a slow cooker. This wonderful electrical appliance greatly simplifies cooking, protecting you from washing extra dishes. In addition, the correct selection of modes and the necessary correspondence of temperatures makes the dish even tastier. 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 "Frying" mode in the multicooker for 5 minutes. Pour some oil. As soon as it "hisses", add onions and carrots there. Fry until the end of the regime.

3. After that, remove the vegetable frying from the multicooker bowl into a spacious bowl. Pour a little more oil and fry the zucchini right there in the "Frying" mode, 20 minutes.

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

5. Transfer the resulting mass back to the multicooker and set the “Extinguishing” mode for 40 minutes. At the same time, you need to install a grid from the double boiler 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 color the mass. Continue simmering for another 20 minutes. At about the 17th minute of cooking, pour in the vinegar and stir.

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

Delicious zucchini caviar for the winter (grandmother's recipe)

We all remember the very grandmother's caviar, which she treated us to in childhood. Then it seemed that only she could cook like that. Now we will try to repeat the same zucchini caviar, according to the grandmother's recipe.

Ingredients:

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

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

2. Stew carrots for 10 minutes on slow mode. In the meantime, you need to cut the zucchini and onion into cubes. Then they also need to be added to the stew.

3. Stew for half an hour in this form, stirring often. Then you need to add tomato paste, oil and mix thoroughly. Simmer another 15-20 minutes.

4. Taste the vegetable mass for salt. If you feel like you don't have enough salt, pepper, or anything else, add it. After the taste is brought to perfection, you need to pour in the vinegar and simmer for another 3-5 minutes.

5. Vegetables, right in the pan, mash with a mallet. That's what our grandmothers did. If you prefer modern technology, 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 moved to sterilized jars and stored until winter.

Recipe for delicious zucchini caviar in a slow cooker

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

Ingredients:

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

1. Cut the onion into half rings or small pieces. Chop the carrots into medium pieces. Send these two ingredients to the multicooker bowl with oil. Set the mode "Frying" for 15 minutes.

2. Without wasting time while the vegetables are being cooked, you need to cut the zucchini into cubes. As soon as the technique signals the completion of work, add zucchini to the bowl and mix. Add about 1 cup of water and cover. Set again "Extinguishing" for 1 hour.

3. Cooking zucchini takes about half an hour. Just after 30 minutes, add chopped peppers to the cooking and salt.

4. Make tomato puree from a tomato using a blender or meat grinder. As soon as the multicooker signals you that the dish is ready, vegetable caviar must also be chopped with 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, such a mass boils very actively and you can burn yourself with it! You can boil it in a slow cooker in the “Cooking” mode for the same time. A couple of minutes before readiness, add vinegar, chopped dill, parsley and peppercorns as much as possible.

6. Spread the mass into jars and roll them up. Immediately turn over on a warm cloth and cover overnight.

Snack store in a cold room. Keep refrigerated after opening.

Simple and delicious zucchini caviar with mayonnaise

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

Ingredients:

• 3 kilograms of peeled zucchini (remove the 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 of salt;
• 5 cloves of garlic;
• 2 tablespoons of vinegar.

1. Peeled zucchini cut into small pieces. If you are using young zucchini that do not yet have firm seeds and tough skins, you can process them raw.

2. Pass the zucchini through the fine nozzle of the meat grinder. Add all other ingredients to this mass except vinegar. Garlic must be crushed with a press to a mushy state.

3. Thoroughly mix everything to get a homogeneous mixture, pale pink in color. Put on the stove and simmer at minimum power for 1 hour after boiling. Shortly before readiness, for about 3-4 minutes, you need to mix vinegar into the contents of the pan.

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

The next morning, the caviar will be ready for transfer to a permanent storage location.

Caviar from zucchini is not for the winter - you will lick your fingers

Not only in winter we like to eat vegetable caviar. In the summer, I also cook it very often. It is very simple to make it - cut vegetables, bake, beat into a homogeneous mass and you're done! This version of the dish is suitable even for those who follow 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 Bulgarian pepper;
• 2 onions;
• pepper and salt to your taste;
• 2-3 tablespoons vegetable oil.

1. Cut the vegetables into medium pieces. The exact size and shape is irrelevant. Add all other ingredients to them and mix evenly.

2. Place the seasoned vegetables in the roasting sleeve and send to the oven for 50-60 minutes at a temperature of about 170 degrees.

3. Carefully transfer the contents of the package into a bowl and beat with an immersion blender until a homogeneous slurry is formed.

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

The usual recipe for a very tasty zucchini caviar

Such caviar is prepared quickly, and eaten even faster. Everything is very simple - we will pass all the vegetables through a meat grinder and boil with the addition of tomato sauce. Thus, with minimal 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 peeled and peeled);
• 1 kilogram of carrots;
• 1 kilogram of onions;
• 1 kilogram of sweet tomatoes;
• a glass of vegetable oil;
• 4 tablespoons of 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 vegetables into a single mass using a meat grinder.

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

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

Homemade zucchini caviar with tomato paste

We often use such caviar in winter as an addition to pasta or rice. And in other combinations, it is also very tasty. Even just to eat it with bread - you will 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 of vinegar 9%;
• black pepper.

1. Clean the zucchini from the skin and free from the soft core. Grate it on a grater, along with carrots.

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

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

4. Stew the contents of the brazier in this form for about 20 more minutes. Shortly before removing from the stove, add vinegar and stir.

5. Arrange the caviar in jars and put away for storage. It turns out just superbly beautiful and delicious.

Zucchini is a very easy vegetable to prepare! Cooking it is a pleasure. And what delicious preparations for the winter are obtained from it ...

Favorite by many of us, squash caviar is not only very tasty, but also a healthy meal. This low-calorie snack contains a huge amount of valuable and important microelements for health (vitamins B, C, iron, sodium, phosphorus, organic acids). perfectly absorbed by the body, improving the functioning of the digestive system. It is especially useful for people suffering from anemia, hypertension, heart disease and overweight. It turns out very tasty tender at home. you will find this dish in this article. The food turns out to be no worse than store-bought, and even tastier and more aromatic.

Zucchini caviar at home. Recipe

Ingredients: three kilograms of zucchini, 30 g of granulated sugar, 1 kg of onion, three tablespoons of tomato paste, a kilogram of carrots, seven cloves of garlic, 1.5 tablespoons of salt, fresh herbs, black pepper.

Wash the zucchini. Peel the skin and remove the seeds. Grate carrots on a coarse grater. Cut the zucchini into cubes. Finely chop the peeled onion. Fry chopped zucchini in sunflower oil in a frying pan or cauldron. Then transfer it to a colander to drain some of the fat. In the same cauldron, pass the onion and carrot separately. Combine all the vegetables and chop them with a blender or meat grinder. Transfer the resulting mass back to the cauldron, mix, add spices, boil and simmer for about forty minutes with the lid closed. At the end, put chopped garlic and herbs, as well as tomato paste. Simmer for another ten minutes. Zucchini caviar with tomato paste is ready. Transfer it to jars and put it in a fairly cold place.

Zucchini caviar at home. mayonnaise recipe

Ingredients: three kilograms of zucchini, 500 g of onion, 250 g of fat mayonnaise, 100 g of sugar, 250 g of tomato paste, two tablespoons of salt, 150 g of vegetable oil, parsley and ground pepper.

Peel the zucchini, cut them into pieces and scroll with a meat grinder. Add tomato paste and mayonnaise to them. Simmer the appetizer over low heat for one hour. After that, add sugar, pepper, salt and parsley. Boil the caviar for another forty minutes. Then take out the bay leaf, and put the food in jars.

Zucchini caviar at home. Seaming recipe

Ingredients: a kilogram of zucchini, 20 g of vinegar (9%), 70 g of tomato paste, 250 g of onion, ground celery, salt, four cloves of garlic, sugar and ground pepper.

Peel the zucchini and then cut into small (3 by 3) cubes. Transfer them to a saucepan with a thick bottom, season with oil and sweat for about thirty minutes with the lid closed. Don't forget to add salt. At this time, cut the onion into cubes and saute it for several minutes in a pan. Then add crushed garlic, celery and tomato paste. Onion sweat for another five to eight minutes with the addition of all the spices. Combine the zucchini with the rest of the vegetables and beat the resulting mass into a puree with a blender. Put the food on a small fire, add vinegar and cook for three minutes. Zucchini caviar at home is ready. Arrange it in sterile jars and tighten with metal lids. Bon appetit.

Many housewives prepare squash caviar for the winter, despite the certain laboriousness of the process. After all, almost everyone likes this snack, and they eat it faster than all other canned food. The classic recipe for caviar, the taste of which is familiar to many since childhood, has been finalized. As a result, such culinary masterpieces as Lick Your Fingers caviar, caviar with mayonnaise appeared, housewives learned how to make an appetizer similar to a store-bought one, and figured out how to cook it easier in a slow cooker. But no matter what recipe is chosen, the technology for making zucchini caviar at home will be identical.

Cooking features

Before proceeding with the manufacture of canned zucchini, it makes sense to familiarize yourself with the general recommendations.

• Vegetables that ripen in June-July are not very suitable for harvesting for the winter. Preference should be given to zucchini ripening in August or even September.
• The most delicious canned food is obtained from young zucchini up to 20 cm long. They do not even need to be peeled - it is enough to wash well, cut off the stalk and nose. However, older zucchini are also suitable for making caviar. They must be peeled, cut, and the seeds removed with a spoon.
• In order for the caviar not to be watery, it is advisable to remove excess juice from the zucchini. This is done as follows: chopped zucchini is slightly salted, the mass is stirred, after a quarter of an hour the juice that has been released is squeezed out.
• The composition of zucchini caviar must necessarily include ingredients such as carrots and tomatoes, which are even more often replaced with tomato paste. Without them, the dish will not have the appetizing red color that is familiar to us.
• In accordance with most recipes, products are ground before or after heat treatment. If they are simply boiled until softened, the consistency will not be tender enough.

The rest depends on personal preferences and on which recipe is taken as a basis.

Classic zucchini caviar recipe

• zucchini - 3 kg;
• carrots - 1 kg;
• onion - 1 kg;
• tomato paste - 50 ml;
• salt - 30 g;
• granulated sugar - 20 g;
• citric acid - 10 g;
• vegetable oil - 0.2–0.25 l.

Cooking method:

• Wash young zucchini, cut into washers about 1 cm wide, add salt (no more than a teaspoon of salt for all zucchini), leave for a quarter of an hour, squeeze out excess juice.
• Fry in oil on both sides. Do not save oil: firstly, burnt zucchini will spoil the taste of snacks, and secondly, oil contributes to a better preservation of canned food prepared for the winter.
• Peel the onion, cut into thin half rings or small pieces.
• Grind carrots on a coarse grater.
• Fry the onions and carrots.
• Pass all the fried vegetables through a meat grinder. Place the vegetable mass in a saucepan, preferably with a thick bottom.
• Put tomato paste in the same pan, add sugar and salt, citric acid.
• Put on a slow fire, bring to a boil and, stirring from time to time, simmer for 15 minutes.
• Arrange in pre-prepared jars (washed, sterilized, dried). Roll them up with lids, turn them over. Wrap with a woolen blanket and wait until it cools completely. Then you can put them away for the winter.

The classic recipe is simple. The snack prepared on it will not be too spicy or sour. It will turn out tender and will appeal to both adults and children.

Zucchini caviar "Lick your fingers"

• zucchini - 3 kg;
• carrots - 1.5 kg;
• onion - 0.75 kg;
• vegetable oil - 150 ml;
• vinegar (9 percent) - 60 ml;
• tomato paste - 0.35 l;
• sugar - 0.15 kg;
• salt - 60 g;
• water - 0.18 l.

Cooking method:

• Wash and clean vegetables. From zucchini, if they are not quite young, remove the seeds.
• Cut the zucchini into cubes, onion into pieces of any shape, coarsely grate the carrots.
• Put vegetables in a thick-bottomed saucepan, pour in water, turn on the fire. After boiling, cook the vegetables, stirring frequently, for 40 minutes.
• Cool the vegetable mass a little, puree it with a blender. It is most convenient to use submersible for this.
• Put the vegetables back into the same pot if they were removed from it. Add tomato paste, vegetable oil, vinegar, sugar and salt.
• Bring the mixture back to a boil and simmer for 15 minutes.
• Arrange in sterilized jars, cork, wrap. After the jars have cooled, they can be put away before winter in the pantry.

The advantage of this snack is that the products are not fried, pepper and vinegar are not added, nevertheless, the taste of the caviar is quite rich.

Zucchini caviar as in childhood

• zucchini - 3 kg;
• onion - 1 kg;
• carrots - 1 kg;
• garlic - 6-8 cloves;
• salt - 40 g;
• sugar - 40 g;
• table vinegar (9 percent) - 40 ml;
• tomato paste - 80 g;
• dill (fresh) - 100 g;
• parsley (fresh) - 100 g;
• ground black pepper - 5 g;
• vegetable oil - 200 ml.

Cooking method:

• Prepare jars by sterilizing them well. Pour off vegetable oil at the rate of 5 ml per jar (regardless of its volume).
• Peel the washed zucchini and cut into cubes.
• Peel onions, carrots, garlic.
• Finely chop the onion, grate the carrots, pass the garlic through a press.
• Wash, dry the greens, chop finely.
• Fry the zucchini in a large amount of oil in one pan, onions and carrots in the other.
• Throw the vegetables in a colander to drain excess oil, put in a saucepan. Put the greens in there. Puree everything together with an immersion blender.
• Boil the vegetable mass for 40 minutes over low heat.
• Add vinegar, tomato paste, garlic, pepper and boil for another 10 minutes.
• Arrange in jars, cover them with lids, but do not roll them up yet.
• Lay a towel in the pan, put jars on it, pour water over the shoulders of the jars. Sterilize the eggs for 15 minutes.
• Pour a teaspoon of oil into each jar, roll up the lids.
• Turn over, wrap, let cool completely. You can store all winter at room temperature.

This caviar has a taste familiar to many since childhood, moderately spicy.

Zucchini caviar as in the store

• zucchini - 3 kg;
• carrots - 0.75 kg;
• onion - 1 kg;
• tomato paste - 0.12 kg;
• wheat flour - 90 g;
• parsley root - 3 pcs.;
• salt - 80 g;
• vinegar (9 percent) - 50 ml;
• sunflower oil - 250 ml.

Cooking method:

• Wash the zucchini, peel, remove the seeds from them, pass through a meat grinder, cutting into cubes.
• Peel the onion, carrot and parsley root. Grate them or also pass them through a meat grinder, folding them into a separate container.
• Pour 0.2 l of oil into a saucepan, put zucchini puree into it, salt and simmer, stirring, until excess liquid is gone.
• Fry the onion, parsley and carrots in the remaining oil. Add tomato paste and vinegar to the fry. Simmer covered for 5 minutes.
• Transfer the roast to the zucchini, mix, fry together for 5 minutes.
• Pour a little flour, stir, fry for 5 minutes all together with flour.
• Spread the mass on pre-sterilized jars.
• Put the jars in a pot of water, covered with boiled lids, and sterilize for 20 minutes.
• Take out the jars, roll up the lids using a special key. Leave to cool at room temperature.

This snack is made similar to store-bought caviar by flour, which is rarely added to homemade preparations for the winter. It should be borne in mind that it increases the calorie content of the dish, but not its benefit.

Zucchini caviar with mayonnaise

• zucchini - 2 kg;
• carrots - 0.2 kg;
• onion - 0.3 kg;
• mayonnaise (high-calorie) - 0.2 l;
• vegetable oil - 80 ml;
• tomato paste - 0.2 l;
• table vinegar (9 percent) - 30 ml;
• sugar - 30 g;
• salt - 20 g;
• paprika - 3 g;
• ground black pepper - 2 g.

Cooking method:

• Cut the peeled onion into rings, grate the carrots. First, fry one onion in oil, then, adding carrots to it, fry them together for 5 minutes. Grind with a blender.
• Wash the zucchini, remove the peel from them, remove the seeds. After cutting into cubes, pass through a meat grinder or chop with a food processor.
• Put everything together in a large saucepan and simmer for two hours, stirring constantly so that the caviar does not burn.
• 30 minutes before turning off, add mayonnaise, tomato paste, oil, 10 minutes - paprika, black pepper and vinegar.
• Arrange the snack in jars (they should be sterilized in advance). Cover with lids.
• Place the jars in a pot of water and sterilize for 15 minutes.
• Roll up the jars with lids. When the appetizer has cooled (at room temperature), it can be stored in the pantry. If the caviar is planned to be stored in the refrigerator, then it can not be sterilized before seaming.

Caviar has a peculiar taste, thanks to which it has won many fans.

Zucchini caviar with spices in a slow cooker

• young zucchini - 0.75 kg;
• onion - 0.25 kg;
• carrots - 0.35 kg;
• bell pepper - 0.25 kg;
• tomatoes - 0.35 kg;
• sunflower oil (refined) - 60 ml;
• vinegar (9 percent) - 30 ml;
• garlic - 3 cloves;
• sugar - 5 g;
• salt - 5 g;
• curry - 5 g;
• nutmeg - 5 g;
• ground coriander - 5 g;
• a mixture of peppers - 5 g.

Cooking method:

• Chop the garlic and onion as finely as possible.
• Pour oil into the multicooker bowl, put the onion and garlic, turn on the baking mode for 5 minutes.
• Pour boiling water over the tomatoes, remove the skin from them, remove the seed part from them, wipe the pulp through a sieve.
• Pour salt, sugar, spices into the tomato puree, stir everything and add this mass to the onion and garlic. Add vinegar.
• Turn on the multicooker for 5 minutes by selecting the extinguishing mode.
• Finely chop young zucchini and other vegetables (it’s even better to grate carrots), put them in a slow cooker, stir and turn on the appliance in the “Extinguishing” mode for 75 minutes.
• While the vegetables are simmering, prepare the jars by sterilizing them in the oven or steaming them and letting them dry.
• Arrange the finished caviar in jars, cork them, turn them over, wrap them, let them cool. It is not necessary to sterilize the snack in jars.

This recipe is not only simple, but also spicy. The abundance of spices gives the appetizer a unique taste.

A simple recipe for zucchini caviar

• zucchini - 1.5 kg;
• carrots - 0.5 kg;
• onion - 75 g;
• tomatoes - 0.5 kg;
• bell pepper - 0.5 kg;
• table vinegar (9 percent) - 20 ml;
• vegetable oil - 20 ml;
• salt - 20 g.

Cooking method:

• Finely chop the onion and fry until golden brown.
• Cut into small pieces, after washing and peeling, carrots, peppers, zucchini.
• Scald the tomatoes with boiling water, peel, remove the seeds from them, grind the pulp through a sieve.
• Boil vegetables, except tomatoes, until soft, remove from the pan, chop with a blender.
• Mix with onions, salt and vinegar, tomato puree, simmer together for 30 minutes.
• Arrange in sterilized jars, seal them.

Zucchini caviar prepared according to this recipe is low in calories and will surely appeal to adherents of a healthy diet.

Video: zucchini caviar, as in the USSR

I have already closed 4 portions for the winter and I will cook more!

Video: zucchini caviar, harvesting for the winter without sterilization

Of the many recipes for zucchini caviar, it is not difficult to find one that will become a favorite. You can try to create your own “signature” recipe, but you should not prepare a lot of snacks according to an invented recipe: it is better to supplement the experimental sample with several jars of snacks made according to one of the proven recipes from those collected in this material.