Squash caviar for the winter as store-bought according to GOST. The best recipes for zucchini caviar for the winter and preparing it like store-bought caviar at home How to make store-bought caviar from zucchini

Not everyone can make it like a store-bought one. After all, to prepare such a snack, you must strictly follow all the recipe recommendations, as well as accurately observe the proportions. Only if these requirements are met, you will definitely get very tasty and aromatic caviar from zucchini (like store-bought). How to do it?

General information

Homemade zucchini caviar was especially popular during the Soviet Union. After all, at that time it was quite difficult to find tasty and aromatic sauces on store shelves that would be used as an addition to side dishes. In this regard, our mothers and grandmothers stocked up on fresh vegetables, and then made caviar, lecho, horseradish, etc. from them.

It should be noted that even today such preparations are especially popular among the residents of our country. Zucchini caviar is perhaps one of the favorite snacks of the Russian people. After all, such a dish turns out to be very tasty, aromatic and satisfying.

In essence, the mentioned caviar is stewed chopped zucchini, which is processed on the stove along with vegetables such as carrots, bell peppers, onions, etc.

Once you try this wonderful appetizer, you will certainly ask the hostess for its recipe. After all, such a dish is distinguished not only by its special taste properties, but also by amazing health benefits.

Zucchini caviar: photo, recipe

There are several ways to prepare such a workpiece. For classic squash caviar we will need:

Ingredient Processing

How to prepare delicious and aromatic zucchini caviar, like store-bought caviar? To do this, it is recommended to use the freshest and youngest vegetables possible. Zucchini must be peeled and cored, and then cut into thin slices. Next, chop the carrots on a large grater and chop the onions into half rings.

Pre-roasting

To make a very tasty zucchini caviar, you should fry all the main ingredients in advance. To do this, you need to put the frying pan on the fire, and then pour oil into it and heat it well. Next, fry the zucchini rings on both sides in vegetable fat until golden brown. After this, the vegetables should be placed in a bowl, and the onions and carrots should be sautéed in the same saucepan. Finally, all fried vegetables must be placed in a blender and transformed into a homogeneous paste at maximum speed.

Heat treatment

After obtaining a homogeneous vegetable mass, it should be placed in a deep saucepan and then brought to a boil over low heat. Next, you need to add table salt, citric acid, sugar to the appetizer. After mixing the products, they need to simmer for another ¼ hour.

Final stage

After all the steps done, you will definitely get delicious zucchini caviar, just like store-bought caviar. The finished product must be distributed in boiling form into sterilized jars and then sealed tightly. You can store such a snack in the refrigerator or cellar until late winter, but consume it only 1 month after immediate seaming.

Squash caviar for the winter

How to make caviar from zucchini so that it can be consumed all autumn, winter and spring? To do this, in the process of preparing such a snack, it is recommended to additionally use table vinegar. It should be noted that this product will not only contribute to the long-term storage of the mentioned dish, but will also make it spicy and maximally aromatic.

So, the simple one includes the following ingredients:

Ingredient Processing

Before preparing this appetizer, you should wash the young zucchini well and then peel and core them. Next, you need to coarsely chop the vegetables and grind them in a blender until smooth. It is also necessary to peel the onion heads and chop them finely. As for fresh herbs, they should be used as desired, after being chopped.

Cooking on the stove

After the products are processed, the zucchini must be placed in an enamel bowl, and then put on fire and brought to a boil. Next, add chopped onions, granulated sugar, ground allspice, table salt and fresh herbs to the vegetable mass. You also need to add 9% table vinegar, vegetable oil and tomato paste to the squash caviar. After boiling all the ingredients for 20 minutes, they should be poured hot into jars and immediately rolled up.

An appetizer prepared according to this recipe can be stored in the cellar until late spring. This caviar turns out very tasty and aromatic. It can be consumed only a month after seaming.

Homemade spicy caviar

If you are a big fan of savory snacks, then the presented recipe is most suitable for you.

So, to prepare homemade squash caviar we will need:

• zucchini as young as possible, small in size - 1 kg;
• large onions - 3 pcs.;
• carrots - 2 pcs.;
• table salt - to taste;
• garlic - a few cloves;
• vegetable oil - to taste.

Vegetable processing

Spicy squash caviar must include hot red pepper. After all, it is this product that gives the entire snack a special aroma and taste. Thus, the chili pepper must be washed, its stalk cut off, and then the seeds removed and chopped very finely. You also need to chop a few peeled garlic cloves. As for zucchini, they should be cut into circles, after removing all the peel. If you are using a more mature product, then you must remove its entire interior along with the seeds. You should also peel the carrots, chop them on a grater, chop the onions and chop the herbs.

Heat treatment of ingredients

As you can see, simple zucchini caviar requires the use of simple and affordable ingredients. To make this preparation for the winter, you should fry the vegetable slices well in a frying pan. Next, you need to add grated carrots, chopped garlic cloves, onions, table salt, red hot pepper, dill and parsley. After mixing all the ingredients, add a small amount of water (about 1 glass) and then simmer under a closed lid until the vegetables become soft.

Final stage

After half an hour, the vegetables should be removed from the stove, cooled, placed in a blender and chopped until smooth. Next, the finished squash caviar must be distributed into small jars and placed on the stove for sterilization. After this, the sharp piece must be rolled up and left to cool under a thick, warm blanket. The next day, jars of caviar can be safely placed in the refrigerator. This snack should not be stored for very long (2-4 months).

Caviar with apples

As you may have noticed, you can add not only the mentioned product to squash caviar, but any other vegetables and even fruits.

So, to prepare such a delicious snack we will need:

• zucchini as young as possible, small in size - 3 kg;
• large onions - 1 kg;
• carrots - 2 kg;
• table salt - to taste;
• garlic - 100 g;
• tomatoes - 3 kg;
• sweet pepper - 5 pcs.;
• green sour apple - 3 pcs.;
• sugar - use according to taste and desire;
• hot red pepper - medium pod;
• parsley and dill - optional;
• odorless vegetable oil - 200 ml.

Cooking process

To prepare such caviar, you should thoroughly rinse and peel all vegetables and fruits, and then chop them as desired. Next, you need to place the ingredients one by one in a blender and grind until smooth (you can grind it in a meat grinder).

After receiving the mass, all products must be placed in a common enamel basin and mixed thoroughly with a large spoon. With the heat on low, the caviar should be cooked for 2-3 hours. During this time, all excess moisture will evaporate from the snack. As a result, the mass will become thicker and more aromatic. To it you need to add salt, chopped garlic, sugar, hot red pepper and vegetable oil. Once again, mix all the ingredients and boil them for about 15 minutes.

Seaming process

After the squash caviar has noticeably boiled down and become as fragrant as possible, it needs to be placed in sterilized jars and rolled up immediately. You can store this product all winter in a cellar, refrigerator or pantry. It is advisable to use it 1.5 months after seaming.

Serving

What is this delicious preparation served with? As a rule, the finished and seasoned product is placed in a small bowl or salad bowl, and then presented to guests as a flavorful snack. Most residents of our country consume this product in the following way: they take a not very thick piece of fresh white bread, and place delicious squash caviar on top. It should also be noted that this preparation can also be used for preparing second courses. Thus, caviar is often added to meat goulash or to a ready-made side dish (for example, pasta, spaghetti, etc.).

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

Ingredients:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Nutritionists recommend eating homemade squash caviar - it is low in calories, is easily digestible and contains many useful substances. I give you 2 recipes to choose from - this is a recipe for squash caviar for the winter at home with tomato paste, onions and carrots, and the second recipe for caviar with tomatoes.

I prepared according to the first option. It tastes just like store-bought - you can’t tell the difference, but it’s healthier and we know what it’s made of.

Winter squash caviar with tomato paste, onions and carrots

This is a classic recipe for making zucchini caviar at home.

We will need:

3 kg. zucchini

1 kg. carrots

1 kg. onions

4 tbsp tomato paste

2 tbsp salt

1 tbsp sugar

ground black pepper - to taste

vinegar 9% - 2 tablespoons

garlic (4 cloves) – optional

vegetable oil - for frying ingredients

If you want homemade squash caviar to be spicier, add a pod of hot pepper - although it will no longer be caviar, but...

Preparing squash caviar:

Rinse all vegetables under running cold water and peel. With the help of a vegetable peeler you can do it quickly, just be careful - watch your fingers. Remove the seeds from the zucchini (if they are large fruits) and cut them into cubes, grate the carrots on a coarse grater, and cut the onions into thin rings.

Now we need to fry all the vegetables separately. Let's start with zucchini. Heat a frying pan with vegetable oil (I used a cauldron - although to make it faster, you can use both a frying pan and a cauldron at the same time) and place the zucchini there. Fry until golden brown and brown.

You may need to fry in two batches. Next, place the fried zucchini in a colander so that the excess liquid from the glass and the zucchini caviar becomes thicker. Then fry the onion in the same bowl, and when ready, transfer it to the pan.

And separately fry the carrots in vegetable oil.

Then you need to chop (grind) all the ingredients in an electric food processor, using a blender, or pass through a meat grinder to obtain a puree-like consistency.

Add salt, sugar and pepper. Place all the finished crushed ingredients back into the cauldron and simmer over low heat for about 1 hour (but so that the caviar puffs) until completely soft and do not forget to stir constantly. Long-term stewing of caviar makes it even tastier and thicker.

After 30 minutes, add tomato paste, chopped garlic, stir and continue to simmer. Add vinegar 10 minutes before the end of cooking.

Immediately place the finished hot caviar into pre-sterilized glass jars and close with screw-on (boiled) lids or roll up. Turn the closed jars over and wrap them in a blanket until they cool completely. Once they cool down, we put them away for the winter in a dark, cool place.

Additionally, you can add greens to squash caviar in the form of dill or parsley, garlic, hot pepper for spiciness, as well as various herbs and spices.

If you do not have a storage place with a temperature of up to +10 degrees, then additionally liter jars need to be sterilized for 35 minutes and only then closed with lids. If available, then zucchini can be cooked without sterilization.

Here's the recipe. It turns out squash caviar just like in the store - exactly the same.

Recipe for winter squash caviar with tomatoes

The cooking technology is similar to the previous recipe.

We will need:

zucchini -3 kg.

tomatoes – 1 kg.

carrots – 1 kg.

onion – 1 kg.

sugar – 2 tablespoons

salt – 2 tablespoons

ground black pepper – 0.5 tsp.

garlic – 4 cloves

vinegar 9% - 1 tbsp.

tomato paste – 3 tbsp. – for color

vegetable oil - for frying

other spices - to your taste

How to prepare squash caviar (as in the store):

1). Zucchini caviar with tomatoes is made as follows. Fry the peeled and diced zucchini for 10 minutes (maybe longer) until soft and golden brown. Transfer to a saucepan. Saute the peeled and cut into rings over medium heat for 10-15 minutes. Add grated carrots to the onion or separately and simmer for another 15 minutes. Transfer everything to the pan.

We pour boiling water over the tomatoes, thanks to which we can easily remove the thin skin from them. After removing the skin from all the tomatoes, cut them into small cubes. Next, put the tomatoes and chopped garlic in a frying pan with vegetable oil and let it simmer for 10 minutes.

2). Now puree everything in a blender, add salt, sugar, pepper and mix.

3). Place everything in a cauldron, basin or saucepan, place on low heat and simmer for another 40 minutes, stirring constantly so as not to burn. At the end, add a tablespoon of vinegar and boil for another 5 minutes.

If you are going to store caviar in winter, vinegar is a must. If you are not going to, you can omit it or add lemon.

Place the finished caviar in hot sterilized jars and close with screw caps. Wrap it in a blanket and leave it until the morning. We put it in the basement or pantry for the winter. If you plan to store caviar at room temperature, then sterilize liter jars for 30 minutes.

Homemade squash caviar is ready.

Where and how to properly store squash caviar

• Store-bought squash caviar is stored from 0 to +20 degrees for 1-2 years.
• As for homemade zucchini caviar, if the caviar was prepared without sterilization, then it should be stored in a cellar or in the refrigerator at a temperature no higher than +10. It is stored for 1 year.
• If the jars have been sterilized, then such caviar can be stored at room temperature up to +20 degrees Celsius for 1 year.

After consumption, store an open jar of caviar exclusively in the refrigerator for about 3 days.

Whatever recipe for squash caviar you choose for the winter, it will still turn out very tasty and healthy.

Bon appetit!

Do you like squash caviar, like in the store? I love it, and my daughter loves it, so I decided to make it this year. I have tried many recipes for squash caviar for the winter, and with mayonnaise. and with flour, but this one seemed the most delicious to me. By the way, my daughter is also a gourmet; in general, it’s hard to get her to eat vegetables, but she devours this zucchini caviar for her dear soul.

The recipe is simple, but it requires a blender; it grinds all the vegetables into puree and the caviar from zucchini turns out just like in the store. Although, in extreme cases, you can be content with a meat grinder.

To prepare zucchini caviar we will need:

• Zucchini – 3 kg
• Carrots and onions – 1 kg each
• Vegetable oil - 400 ml
• Tomato paste – 4 tablespoons
• Salt – 2 tablespoons
• Sugar to taste
• Vinegar 9% -2–3 tablespoons

Recipe for squash caviar as in the store for the winter:

To prepare, use the largest saucepan you have. The volume should be about 6 liters. We cut vegetables. If the zucchini has a thick peel, then you need to get rid of it by trimming it. Then we cut it into medium pieces, without worrying about external beauty, since in the future everything will still fall under the blender knives. We do the same with carrots. We clean the onion and also cut it. We put everything in our huge saucepan and fill it with water. The amount of water is not important; in the future it will be drained. Let the vegetables cook for about 40 minutes. When the vegetables for zucchini caviar become soft, transfer them with a slotted spoon into a separate container in small portions and puree them with an immersion blender. You can also use a blender - jug. Grind everything into a puree, pour it back into the pan and add tomato paste, salt and sugar. Pour oil and vinegar in there. Place the pan on the fire, set the temperature to medium and cook for another 50 minutes. Since zucchini caviar gurgles a lot and splashes drops around, I advise you to cover the pan with a lid. While the caviar is cooking, prepare the jars. I usually take a medium size of 700 grams. Wash the jars well with running water. It is good to use baking soda. Then we sterilize the jars. Everyone uses different methods, I found the easiest one for myself. At home I have a regular stovetop steamer, I put the lids down where the water is poured, and on the top section I put the jars upside down. So, at one time I “kill two birds with one stone.” After sterilization, the jars must dry. When the zucchini caviar is cooked, put it in jars while it’s hot and roll up the lids. As you can see, the recipe for squash caviar for the winter is easy to prepare, and the result is also delicious.

Squash caviar from the store- recipes

Ingredients:- 3 kg of peeled zucchini;
- 1 kg of carrots;
- 1 kg of onion;
- 3 tablespoons of tomato paste (not sauce), I take Pomodorka, very good;
- 1 tablespoon of 9% vinegar;
- salt, crushed pepper, a little sugar to taste;
- 300 ml vegetable oil.

I am a fan of preserving for the winter. One of my hobbies is squash caviar. I love it in all the recipes I make. Usually I made several versions of caviar for the winter. I won't lie, not all of them were very tasty. Yes, not bad, but...

Ingredients: zucchini - 3 kg; carrots - 1 kg; onions - 1 kg; tomatoes - 1 kg; vinegar 9% - 1 tbsp. ; sunflower oil (for frying) - 150 g; granulated sugar - 1 tbsp. ; salt - to taste; ground black pepper - to taste

In my childhood, my mother often prepared squash caviar, and the store had mega-delicious squash caviar. Now I have tried to buy it in the store more than once - the taste is not at all the same, or frankly it is not edible. I had to remember...

6 kg. zucchini; 1 kg. Luke; 0.5 l. mayonnaise; 0.5 l. tomato paste; 150 gr. Sahara; 50 gr. vinegar; salt to taste.

Many people love squash caviar, which is sold in jars in the store. To be honest, I also ate it and liked it. We haven’t tried a recipe for making caviar at home yet. The product turns out excellent.

Ingredients: zucchini - 3 kg. ; carrots - 0.5 kg. ; onions - 0.5 kg. ; tomato paste - 2 tbsp. l. ; salt - 1 tbsp. l. ; granulated sugar - 1 tbsp. l. ; table vinegar - 1 tbsp. l. ; ground black pepper - 1 tsp. ; sunflower oil - 0.5 tbsp.

The zucchini season has arrived, and it would be a sin not to use this time to prepare zucchini caviar. I prepare it especially for my husband - he simply adores it, and the store-bought variety often gives him heartburn. So, the products that we.

Ingredients: zucchini - 3/5 parts; carrots - 1/5 parts; onion - 1/5 part; tomato paste - by eye; vegetable oil - 1.5 tbsp. l. for every 1/5 part; salt - to taste; granulated sugar - for 3 kg. zucchini 50g; red pepper - to taste, for spiciness

Many people make preparations for the winter. But lately, more and more often, everyone is starting to prefer to buy rather than cook themselves. Here is a very simple preparation, like squash caviar. But not quite ordinary, spicy. Her variety is preferred.

Ingredients: Zucchini - 5 kg. Garlic - 200 g. Granulated sugar - 200 g. Vegetable oil - 200 g. vinegar - 200 g. chili pepper - 1 teaspoon, tomato paste - 500 g. salt - to taste.

Wash the zucchini, remove seeds and peel. If the zucchini is young, you don’t have to remove the skin. Cut the zucchini into pieces and grind through a meat grinder. Place the pan with zucchini on the stove. Add a glass of granulated sugar there. Cup.

Squash caviar just like in the store

This squash caviar, prepared for the winter, turns out exactly like in the store that we used to see in childhood. Although no, it is still much tastier, more aromatic and more appetizing. Now we have many opportunities to preserve and make various preparations for the winter, but before everything was not so. Cooking zucchini caviar is not at all difficult, the most important thing is to overcook the zucchini, and the rest is done very quickly. To ensure that the caviar really tastes like the one in the store, it is best to use medium-ripe vegetables in the recipe, so that there are no seeds, or that they are small and not tough. In this case, we will not have to peel them from the core and skin.

Ingredients:

• zucchini about 3 kg
• carrots about 500 gr
• onions about 500 gr
• salt 1.5 tbsp
• sugar 1 tbsp
• tomato paste 75 - 100 ml
• vegetable oil for frying 200 ml
• 1 teaspoon citric acid

Cooking method

If necessary, peel and core the zucchini, cut into circles and fry in vegetable oil until well browned, place in a bowl. Then fry the carrots grated on a coarse grater with chopped onions. Grind the slightly cooled vegetables in a meat grinder or chop in a food processor, place in a saucepan, add salt (taste it, squash caviar for the winter should be a little saltier than you are used to), sugar, tomato paste, citric acid, the remaining vegetable oil and cook for 15 minutes. after boiling. Place the prepared hot squash caviar into sterilized jars, roll up the lids and wrap until completely cooled. Bon appetit.

Good afternoon, dear readers of our blog!

The zucchini harvest season is coming very soon. Therefore, it is worth preparing such a tasty and affordable vegetable for future use. Then in winter you can enjoy fragrant squash caviar. It turns out no worse than store-bought, and even better. After all, it does not contain various preservatives or harmful additives.

The main thing is to choose the right zucchini. Then the dish will be delicious. Vegetables should have a thin skin, without stains or damage. No more than 20 cm long. Then they will not have to be peeled from skins and seeds.

But if you grow larger and more mature zucchini, don't worry. They can also be used in the preparation, but already peeled.

A real recipe for store-bought squash caviar according to USSR GOST

Very tasty caviar comes from the past. It is not inferior to current analogues. And you can only find such a recipe in old cookbooks. Therefore, if you don’t have any of these, feel free to use our cooking method according to GOST USSR.

Required Products:

• 3 kg of zucchini;
• 1 kg carrots;
• 1 kg of onion;
• 30 ml plant. oils;
• 4 tbsp. tomato. pastes;
• 9 garlic cloves;
• 1 tbsp. Sahara;
• 2 g ground black pepper;
• 1 tbsp. chopped parsley root;
• 1.5 tbsp. salt;
• 2 tbsp. 9% vinegar

Step-by-step preparation:

1. Wash the zucchini and clean it if necessary. Cut into small pieces. Place in a frying pan heated with a small amount of oil. Simmer over medium heat without covering with a lid. Then the excess moisture will evaporate. Once the pieces are soft, you can remove the pan from the heat.

Do not fry them under any circumstances.

2. Peel the remaining vegetables and rinse well. Cut the onion into cubes. Three carrots on a large grater. Mix the vegetables, add chopped parsley root. Sauté in vegetable oil for about 5-10 minutes. They also don't need to be fried. Transfer the mixture to a clean bowl. Pour the remaining oil into it.

3. Peel the garlic and put it through a press. We should have a homogeneous paste. We put it aside.

4. Mix all the vegetables and pass through a meat grinder or blender. The result will be a mass of homogeneous consistency. Pour it into a cauldron or saucepan.

5. Place the cauldron on low heat. Close the lid. Stir occasionally to prevent the mixture from burning. After an hour, add: sugar, tomato paste, pepper and salt. Mix well and continue cooking for another 30-40 minutes. Finally, add the garlic and vinegar. Cook for another 5 minutes. Remove from the stove.

6. Place the not yet cooled caviar into pasteurized jars and close the lids tightly. Turn it upside down and wrap it in a terry towel. After cooling, store in the refrigerator or basement.

This is such a delicious dish in just 2-3 hours. Turn the jars upside down and leave until completely cool, covered with a blanket or blanket.

Winter vegetable appetizer is ready!

Classic recipe with mayonnaise and tomato paste for the winter, just like in the store

Amazingly tasty and aromatic caviar, just like in childhood. If the dish is eaten quickly and you are not going to leave it until winter, you don’t need to add vinegar. Pepper is also an optional ingredient, but it does add some heat.

Required Products:

• 3 kg of zucchini;
• 500 g onions;
• 150 g tomato. pastes;
• 200 g mayonnaise;
• 0.5 tsp ground black pepper;
• 8 tbsp. rast. oils;
• 2 tbsp each salt and sugar;
• 2 tbsp. 9% vinegar.

Step-by-step preparation:

1. Peel the zucchini and onions. Three zucchini on a grater. Pass the onion through a meat grinder. Mix them in a large saucepan. Place on low heat. Cook for about 1 hour until all the moisture has evaporated. Don't forget to stir the mixture, otherwise it may burn.

2. Add: oil, tomato paste, mayonnaise, pepper, salt and sugar. Mix everything well.

3. Continue cooking over low heat for up to 30 minutes, stirring constantly. A couple of minutes before the end of cooking, add vinegar. Mix. We wait 2 minutes and remove from the stove.

4. Pour the hot dish into pre-prepared jars and roll up the lids.

Cool the jars upside down and wrap them in a blanket.

The most delicious fried zucchini caviar, just like in childhood

Another interesting recipe that will not leave anyone indifferent. The taste is just like in the store. Despite this, it is quite simple and consists of a minimum of ingredients.

Required Products:

• 3 kg of peeled and prepared zucchini pulp;
• 1 kg carrots;
• 1 kg of onion;
• 3 tbsp. tomato paste;
• 1 tbsp. 9% vinegar;
• 2 tbsp. salt;
• rast. oil for frying.

Step-by-step preparation:

1. Chop the vegetables into cubes. Then fry them separately in vegetable oil. Pass through a blender. Add salt and mix well.

2. Transfer the vegetable mixture to a thick-walled saucepan or cauldron. Simmer over low heat for 20 minutes, stirring constantly. After the time has passed, add tomato paste and vinegar.

3. Continue cooking for another 20 minutes. As a result, the caviar will become thick. Next, pack into pasteurized jars and close the lids tightly. Cool by wrapping it in a blanket or towel.

A simple recipe for squash caviar with tomatoes in a slow cooker. Real jam!

This is a way to prepare delicious vegetable preparations at home. Suitable for happy owners of multicookers. The ingredients in it are varied. And their combination is simply amazing! Be sure to try this recipe.

Required Products:

• 1.2 kg of zucchini pulp;
• 250 g white cabbage;
• 2 onions;
• 2 carrots;
• 4 sweet bell peppers;
• 2 large tomatoes;
• 1 dessert spoon of salt;
• 2 dessert spoons of sugar;
• a pinch of ground black pepper;
• rast. oil for frying.

Step-by-step preparation:

Fry all vegetables under a closed lid.

1. Cut the onion into cubes. Turn on the “Frying” mode on the multicooker. Add oil to cover the bottom. Throw the cooked onion into the multicooker bowl. Fry for 5 minutes, stirring occasionally.

2. Cut the carrots into cubes. Pepper - into strips. Add carrots to onions. Mix. Cook for another 5 minutes.

3. Cut the zucchini into cubes. At this time, the vegetables were fried in the slow cooker. Add pepper to them. Mix. Fry for another 5 minutes.

4. Then add the zucchini. Mix. Cook for another 10-15 minutes.

5. At this time, chop the cabbage. Cut the tomatoes into cubes. Add cabbage to the mixture. Mix.

6. And finally, all that remains is to add the chopped tomatoes. Mix.

7. Close the lid of the multicooker. Select the “Baking” mode for 1 hour and press “Start”.

8. Carefully open the multicooker. Mix. Add salt and sugar. Mix again.

9. Grind the vegetables with a blender until pureed.

10. If desired, add ground pepper. Mix. And we arrange the caviar in sterilized jars. Let's roll up.

Turn the workpiece upside down and wrap it in a warm towel or blanket. And we wait until our winter vegetable puree cools down.

Preservation is ready!

Cooking squash caviar with mayonnaise and flour in a blender

Very tasty caviar. Fried flour gives it a store-bought taste. The blender here is used only for pureeing the finished product.

Required Products:

• 3 kg of peeled zucchini pulp;
• water;
• 500 g onions;
• 1 kg carrots;
• rast. oil;
• 2 tbsp. salt;
• 3 tbsp. flour;
• 3 pinches of ground black pepper.

Step-by-step preparation:

1. Cut the peeled zucchini into cubes. Place in a saucepan. Don't worry if the pan is completely filled. Gradually the zucchini will settle. Pour 200 g of water into them. Close and place on low heat. Cook for 40-50 minutes, stirring constantly. The vegetables should become soft.

2. At this time, cut the onion into cubes. Grate the carrots. Fry the vegetables in 100 g of vegetable oil. All this can take up to 50 minutes.

3. When all the vegetables are cooked, you need to puree them in a blender. If you do this in portions, the caviar will be more uniform and tasty. Then add tomato paste, salt and 4 tbsp. vegetable oil.

4. Mix. Close and turn on low heat. Stir the mixture every 5 minutes to prevent it from burning. In this way we cook the dish for 50 minutes. It will thicken and cook down.

5. At this time, fry the flour. This is done in a dry frying pan without oil. Stirring continuously. Fry until the flour darkens slightly and the aroma appears.

6. Add flour to the caviar. We also add pepper there. Mix thoroughly and simmer for another 5-7 minutes.

7. Pack the finished dish into jars and sterilize in a water bath for 15 minutes. Then we roll up the lids.

We store the workpiece in the refrigerator or cellar.

Delicious video recipe for making tomatoes and vinegar at home

I found a very simple recipe for making squash caviar for the winter on YouTube. It looks very appetizing, and not at all complicated. I think it’s worth trying this homemade version. If you want, you can take a look and see if you like this version of the preparation...

Recipe for zucchini caviar with citric acid without vinegar, even better than in the store

And finally, we offer a flavorful dish. Vinegar here is replaced by citric acid. The blank, like all previous options, is above all praise.

Required Products:

• 1 kg of zucchini;
• 250-300 g tomatoes;
• 300 g sweet bell pepper;
• 200 g carrots;
• 150 g onion;
• 3 garlic cloves;
• 1-1.5 tbsp. Sahara;
• 2 tsp salt;
• 1/3 tsp. citric acid (dilute in 1 tbsp water);
• rast. frying oil;
• ground black pepper.

Step-by-step preparation:

1. We take young zucchini. Therefore, we wash them well and cut them into cubes.

2. Peel the tomatoes. This is easy to do if you cut them crosswise at the top. Then immerse in boiling water for 1 minute. Then transfer to cold water.

3. All that remains is to carefully remove the skin and cut out the core. And then cut the tomatoes into cubes.

4. Now let's take care of the pepper. Peel the peel using a vegetable peeler. Cut out the core. And also cut into cubes.

5. Peel the carrots and onions, wash them and cut them into cubes. Grind the garlic in a garlic press.

6. Fry each vegetable in a small amount of oil. This must be done separately. This way each ingredient will reveal its taste and aroma. Combine everything in one large saucepan. Add sugar, salt, pepper and citric acid.

8. Mix thoroughly and simmer under a closed lid for about 40 minutes. Don't forget to stir periodically.

9. All that remains is to puree the vegetables. This is done with a blender. Do not use a meat grinder under any circumstances, otherwise the caviar will simply lose its desired taste. If necessary, simmer further to the desired consistency. And roll into pre-prepared jars.

Then we turn the jars upside down and wrap them up. So they remain with us until they cool completely. I keep it for at least a day. Then I put it away in the pantry.

The preparation is ready!

This concludes our selection of recipes. We wish you bon appetit! And see you again in the next articles! Don't forget to write in the comments which recipe you liked the most!

I wish you successful preparations!