Squash caviar for the winter: the best recipes. Zucchini caviar with apples Zucchini caviar without frying with apples

Zucchini caviar has long been loved by our citizens for its delicious taste and pleasant consistency. Our parents loved it when they were still kids, we adored it as children, and now our kids are delighted with the snack. Buying caviar from zucchini is not a problem - any store offers a wide range of this delicacy. But here's the problem: a snack purchased in a supermarket is not able to give you the pleasure of eating. It does not have that magical taste that has been familiar to us since childhood. That is why most housewives try to prepare this vegetable delicacy on their own. It will certainly turn out amazingly delicious!

Today we offer you recipes for squash caviar with apples for the winter. Garden fruits will give the snack a truly luxurious taste and a magical aromatic note. This caviar will instantly become a winter favorite in your family.

There are a great many recipes for making squash caviar and every housewife is looking for the best one for herself. Those who are not afraid of experiments, in search of new interesting tastes, try to prepare caviar from a variety of products. One of these unusual recipes for squash caviar is caviar with apples.

Caviar from zucchini, tomatoes and apples for the winter

Despite the seemingly inappropriate combination of ingredients, caviar from zucchini and apples turns out amazingly tender and very tasty! Try making at least a couple of jars and you will see for yourself!

Taste Info Zucchini for the winter

Ingredients

• Zucchini – 2.5 kg;
• Tomatoes – 2 kg;
• Carrots – 500 g;
• Onions – 500 g;
• Apples – 500 g;
• Garlic – 4-5 cloves;
• Salt – 1 tbsp;
• Sugar – 2 tbsp;
• Vegetable oil – 50 ml;
• Table vinegar (9%) – 50 ml.

Cooking time – 2 hours.

How to prepare caviar from zucchini with apples for the winter

Peel the onions and cut into small cubes.

Cut the peeled carrots into thin strips or into three on a coarse grater.

Pour vegetable oil into a wide saucepan with a thick bottom and heat over medium heat. Then add the onion and fry until soft and transparent. Add the carrots to the onions and cook for a few more minutes until the carrots are browned. While cooking vegetables, do not forget to stir them periodically so that they do not burn.

Wash the tomatoes and, if there are any, cut out the seal at the junction with the stalk. Cut the remaining pulp into pieces and pass through a meat grinder or grind in a blender. The peel does not need to be cut; after chopping and heat treatment, it will not be noticeable.

Add the resulting tomato juice to the fried vegetables and simmer uncovered for another 15 minutes.

Cut the zucchini into small cubes. We first remove the peel and seeds from mature zucchini; young fruits can be used whole.

Peel the apples and be sure to cut out the seed walls with seeds. Then cut the apples into small cubes or grate them.

Add the chopped zucchini along with the apples to the main pan, mix everything and bring to a boil over high heat. Cover the pan with a lid, reduce heat and cook for about 40 minutes until the vegetables are soft.

Then add salt, sugar and garlic passed through a press. Boil for a few minutes and remove from the stove to cool slightly.

Grind the vegetables into puree; for this we need an immersion blender. If it is absent, the vegetables must first be twisted through a meat grinder or grated. Return the caviar to the stove and cook for another 15-20 minutes until the caviar reaches the desired thickness. You should not cover with a lid, since in this case the caviar will boil down much longer. Lastly, add vinegar and cook for another 5-6 minutes.

Place the hot squash caviar into sterilized jars and roll up the lids. From this amount of products you get about 3 liters of squash caviar with apples. We turn the jars of caviar over, wrap them and leave them until they cool completely. The next day we put the caviar away for storage.

Thanks to careful sterilization of jars and lids, as well as vinegar added to the caviar, squash caviar with apples can be stored at room temperature in a dry and dark place.

Note to the owner:

• Tomatoes can be replaced with tomato paste diluted with warm water or tomato juice.
• While boiling the squash caviar, the vegetable puree splashes heavily in all directions. In order not to wash the entire kitchen later, you can use a special lid with a sieve instead of glass; it allows steam to pass through freely and retains splashes.

Teaser network

Squash caviar with apples and bell peppers for the winter

Squash caviar with apples for the winter is more like a stew in its consistency. The thing is that the vegetables in this recipe are not chopped in a blender or meat grinder. Thanks to this, caviar has a brighter and richer taste. Vegetable caviar will be an excellent alternative to salads in the winter season - it will ideally complement any dishes. The snack is also good with fresh white bread - just spread it on a piece of loaf and enjoy this unique taste!

Ingredients:

• Zucchini – 1.5 kg;
• Fresh tomatoes – 3 kg;
• Bell pepper – 1 kg;
• Sweet and sour apples – 0.5 kg;
• Onions – 0.5 kg;
• Carrots – 750 g;
• Bay leaf – 6 pcs.;
• Allspice peas – 10 pcs.;
• Odorless vegetable oil – 400 ml;
• Granulated sugar – 250 g;
• Salt – 1.5 tbsp;
• Vinegar 9% - 75 ml.

Preparation:

1. Let's start preparing a delicious winter preparation by preparing vegetables. Wash and dry the zucchini. Trim off the ends. If you are using young vegetables, simply cut them into small cubes. But old fruits should first be peeled and freed from large seeds.
2. Remove seeds and stems from sweet peppers. Rinse it under running water. Cut the pulp into small cubes.
3. Remove the skins from the onions, rinse them, and then chop them into small pieces.
4. Peel the carrots, wash them, and then chop them using a coarse grater.
5. Wash the apples. Remove the cores from the fruits and turn the rest into small cubes. It is not necessary to peel the apples; do this only if you do not like its presence in the snack.
6. Wash the tomatoes. Remove the attachment points of the stalks from their surface. Tomatoes can be crushed using a blender or meat grinder, or finely chopped.
7. Pour about 50 ml of vegetable oil into a large cast iron frying pan or basin. Place carrots, zucchini, sweet peppers, apples and tomatoes there. Place the dishes over low heat. Simmer the caviar, stirring occasionally, for one hour. There is no need to cover the pan with a lid.

1. At this point the onion should be prepared. Fry it in a small amount of vegetable oil until golden brown.
2. Add onion to almost finished caviar. Add the bay leaf, allspice, salt, sugar and remaining butter. Mix thoroughly. Simmer the caviar in pieces for another 20 minutes.
3. Pour in vinegar. Stir and cook for another 5 minutes.
4. Pack the hot caviar into pre-sterilized jars and cover with lids. Cool the pieces by turning them upside down and wrapping them in a warm blanket. Store caviar in a dry and dark place.

Squash caviar with apples in a slow cooker for the winter

If you are the happy owner of a kitchen assistant, then this recipe is what you need. Caviar from zucchini with apples for the winter in a slow cooker is very simple to prepare, but it turns out even tastier and healthier than an appetizer made in a frying pan. We will make it in the form of pieces. However, if you like a delicate paste-like consistency, then simply puree the hot caviar with an immersion blender, and then bring it to a boil again, after which you can start packaging the snack in jars.

Ingredients:

• Zucchini – 1.2 kg;
• Medium apples – 3 pcs.;
• Garlic – 5 cloves;
• Medium onion – 3 pcs.;
• Ripe tomatoes – 1.2 kg;
• Carrots – 600 g;
• Bell pepper – 2 pcs.;
• Salt, ground black pepper - to taste;
• Vegetable oil – 120 ml.

Preparation:

1. Peel and wash the carrots and onions. Cut both ingredients into small cubes.
2. Cut clean apples into halves. Carefully remove the seeds and cut the rest into small squares.
3. Rinse the zucchini and remove the tails. Cut the fruits into small cubes. If the peel of the vegetables is already hard and the seeds are large, then they must first be peeled.
4. Rinse the tomatoes and remove the cores. Puree the tomatoes using a blender, strainer or meat grinder.
5. Peel the sweet pepper from the seeds and cut out the stalk. Wash the vegetable and then cut it into small squares.
6. Remove the peel from the garlic cloves, rinse and pass through a press.
7. Place all chopped vegetables (except garlic) in a multicooker bowl. Add salt and ground black pepper to taste. Pour in vegetable oil. Stir the mixture with a silicone spatula.
8. Close the lid of the device, select the “Extinguishing” mode and set the time to 2 hours.
9. 10 minutes before the end of the process, taste the caviar again. Adjust it with salt and pepper if necessary. Also at this stage you need to add garlic and mix the vegetable mass.

The most popular vegetable dish in winter is aromatic zucchini caviar, but apples give it a new, completely unexpected flavor note. Emphasizing the spiciness of tomatoes, apple pulp acts as an excellent preservative and harmoniously combines with both the spicy garlic spirit and the soft sweetness of carrots.

The thick skins of the vegetables are carefully removed and a juicy, fluffy vegetable puree is easily obtained using a blender. It will have to evaporate for some time to get rid of excess liquid. At the end of cooking, the caviar acquires an amazing golden color. It is served chilled.

Ingredients

• zucchini 1 pc. (300-350 g)
• sunflower oil for frying
• ground black pepper 1-2 pinches
• salt to taste
• tomato 1-2 pcs.
• garlic 2-3 cloves
• onion 1 pc.
• carrots 1 pc.
• parsley for decoration
• apple 1 pc.

Preparation

1. Peel a small onion. Rinse and dry. Cut into small pieces. Heat the oil in a frying pan. Move the chopped onion. Fry over medium heat for 3-4 minutes.

2. Peel and rinse small carrots. Grate on a coarse grater. Add to the fried onions. Stir and continue frying in the same mode for 3-4 minutes.

3. Both young and mature zucchini are suitable for caviar. The latter need to be cleared of seeds and peel, and the pulp used for cooking. Grind the washed and dried zucchini on a large grater. Add to the pan with the vegetables. Stir. Fry for 5-6 minutes over moderate heat.

4. Wash the apple and remove seeds and peel. Grate on a coarse grater. Add to other ingredients. Stir. Fry over moderate heat for 4-5 minutes.

5. Rinse the tomatoes and remove the skin. Grate. Add the crushed pulp to the pan. Season with salt and ground pepper. Stir. Cover the pan with a lid, turn the heat to low and simmer for 15 minutes. Periodically remove the lid and stir the contents of the pan.

Squash caviar with apples for the winter is prepared in a simple and proven way. Once you cook such a snack, you won’t want any other options. Most people love store-bought squash caviar, but are skeptical about home-cooked caviar: either the taste or consistency is not the same. Our caviar with zucchini and apples tastes and looks exactly like something from a store counter. Apples add that very sourness that is sometimes lacking in the classic recipe. Don't believe me? Check with us!

To prepare caviar from zucchini with apples for the winter, take the products from the list. Zucchini - any variety; it is better to take green apples with sourness. You will also need onions, tomato paste or puree, tomatoes, garlic, sunflower oil, salt, herbs, black peppercorns and vinegar.

Apples, zucchini, onions and garlic must be prepared: peeled and cut. They will go into the meat grinder.

Don't forget to skin the zucchini and remove the seeds. After which the vegetables are passed through a meat grinder. There are also carrots, apples, onions and garlic. At first glance, apples and zucchini seem incompatible, but this is a mistaken opinion. In squash caviar, apples and zucchini are simply the perfect duo.

Tomatoes need to be crushed into puree and combined with tomato paste. Add to caviar.

Pour sunflower oil into a cauldron or thick-bottomed pan and add vegetable puree. The contents of the cauldron or pan should be half.

Squash caviar actively “shoots” during the cooking process. This point must be taken into account and not pour puree up to the sides. Mix well and cook for about an hour, stirring regularly.

When the squash caviar with apple has boiled down well, salt it and season with black pepper. The pepper needs to be crushed in a mortar. You can use ground, but it won't be as flavorful.

Add chopped herbs.

Continue cooking for another 30 minutes. 3 minutes before readiness, add vinegar.

Blend the finished caviar with zucchini and apples in a blender.

Squash caviar with apples is ready for the winter! Take a sample, do not forget to stop in time - for the winter, so for the winter.

Warm the storage containers well in the oven and boil the lids.

Pour into sterile containers and close with lids. Turn upside down and wrap until cool.

Homemade zucchini caviar with apples in Russian style is an excellent preparation for winter! What else is needed for “tasty” happiness? A spoonful of caviar or a slice of bread – zucchini caviar is delicious in any role. Enjoy your snack.

Preface

Squash caviar is quite easy to prepare, it is so tasty that someone “can’t live without it,” and is very healthy - doctors and nutritionists recommend it as a highly digestible low-calorie product, rich in microelements and vitamins such as magnesium, potassium, sulfur , calcium, phosphorus, E, C, B, PP.

1

For people of the older generation who were born and lived in the USSR, caviar is also one of the symbols of that time, and, one might say, the national dish of many peoples of that great power. Then it was practically a regular in every home and, as a rule, purchased, in a “store-bought” classic version, now anyone can prepare it, and the list of recipes and ingredients included in it is much more diverse.

The most delicious squash caviar for the winter is obtained from young vegetables that have soft skin and still unripe seeds. In this case, preparing the zucchini for processing will only consist of washing them and then cutting them according to the recipe. But you can prepare caviar for the winter from mature and old zucchini, even those lying in the garden. However, you will have to tinker with these vegetables: you will need to remove the thick skin and remove the core, every single seed. Then they are washed, if necessary.

All products used in the recipe for preservation must also be washed and peeled, and the seeds of sweet peppers must be removed. All recipes indicate the weight of whole young zucchini, which does not require additional processing. In order to always have only fresh food on the table, when canning it is better to pack it in small, half- and liter jars, which must always be washed and sterilized first. For sealing, clean, sterilized metal lids are used.

You don’t need to add vinegar to the caviar and don’t sterilize it only when it is stored in a fairly cool place - a refrigerator, basement or cellar.

To be more sure that the product will not spoil, you still add citric acid or vinegar - this way the caviar is guaranteed to “survive” even the winter. The finished caviar is always placed in jars hot and immediately closed. To be on the safe side, some people first sterilize for 30 minutes, covering them with lids, and then seal them. Then the containers are placed on a blanket or other thick warm thing with the lids down and wrapped in the same blanket. When they cool down to room temperature, they are put into storage.

2

That canned caviar that was sold in the USSR, in addition to zucchini, included carrots and onions. Before preparing this zucchini salad, all vegetables were heat treated and then crushed to a puree. For taste, tomato paste was definitely added to the caviar. The normal color of the finished product was light brown.

The ratio of ingredients in factory-made caviar is still unknown for certain, and there are many recipes for canning this squash salad in that classic version, but, alas, none can reproduce “that same taste.” However, as a rule, homemade “Soviet” caviar turns out even more delicious. Here is 1 of the recipes. Need to take:

• zucchini – 3 kg;
• tomato paste – 2 tbsp. spoons;
• carrots and onions – 1 kg each;
• non-iodized salt – 2 tbsp. spoons;
• citric acid – 1 teaspoon;
• sugar – 1 tbsp. spoon;
• vegetable oil.

Cut the prepared zucchini into circles, lightly brown on both sides in hot oil, and then transfer to a bowl. Grate the carrots on a coarse grater and cut the onion into half rings. Then fry them together until lightly browned and soft in the same frying pan as the zucchini, and then transfer them to the latter. When the vegetables have cooled, grind them through a meat grinder or chop them with a blender.

Then we put them in a pan, pepper, salt, sugar, add paste and acid to them, and then mix everything and place on the stove. Heat the resulting mixture to a boil, and then cook it for 15 minutes. Then we immediately put it into jars.

3 Dietary option - cook vegetables

4 Zucchini cubes and pieces - as for salad

5

Mix everything well and, stirring occasionally, tasting and adding salt or sugar if necessary, simmer for 45 minutes. Prepared caviar in the form of a salad, because the ingredients are cubed, put into jars. To make it look like regular caviar, the contents of the pan should be crushed in a blender shortly before the end of cooking. After this, the caviar must be cooked again.

6

Any dish acquires a richer and brighter taste if the moisture is evaporated as much as possible from the ingredients that make it up. In the following recipe, vegetables are first baked in the oven, and then caviar is prepared from them, which turns out to be very aromatic and thick. You will need:

• zucchini (medium) – 2 pcs;
• carrots (medium) – 2 pcs;
• ripe tomatoes (large) – 5 pcs;
• bell pepper (preferably large red, pods) – 2 pcs;
• onion(s) – 3 pcs;
• pumpkin (orange, small) – 1 piece;
• garlic (cloves) – 6 pcs;
• sugar – 30 g;
• non-iodized salt – 10 g;
• chili pepper (pods) – 3 pcs;
• vegetable oil (preferably olive) – 25 g.

Peel the prepared pumpkin and zucchini and then remove the seeds. We also do the latter with sweet and hot peppers. Tomatoes should be cut in half, and the remaining vegetables, including hot peppers, into cubes of approximately the same size. Turn on the oven. We are waiting for it to heat up to 220 °C. Then place all the chopped vegetables and garlic on a baking sheet, pour in oil and mix well (preferably with your hands) so that the vegetable fat covers each piece.

Then place the baking sheet in the oven on the middle shelf and bake the vegetables for 45 minutes. During heat treatment, they will need to be mixed 3-4 times, while raking them away from the edges of the baking sheet. Then put the baked “salad” into a deep saucepan, add salt, sugar and grind with a blender. Then we boil the caviar for 7 minutes, and then pack it into jars.

7

In fact, these methods of canning are not much different from others, including classical ones. They also fry the caviar ingredients before cooking it, but not the squash salad itself. But the degree of roasting is different, which everyone can choose for themselves. Caviar turns out to be significantly higher in calories, but it also has a different taste. One of the recipes for such preparation is as follows. Need to take:

• zucchini (small) – 3 kg;
• carrots (medium) – 0.8 kg;
• tomatoes (preferably small ones) – 1.5 kg;
• onion (medium) – 1 kg;
• non-iodized salt, ground black pepper, granulated sugar - to taste;
• garlic (cloves) – 5 pcs;
• dried parsley and oregano - to taste;
• apple cider vinegar 9% – 4 tbsp. spoons.

We cut the prepared zucchini into slices 4–5 mm thick, which must then be fried on one side and then on the other until golden brown and transferred to a pan. Fry the onions and carrots cut into half rings together in the same oil. Then add tomatoes, cut into small pieces. Fry everything until the tomatoes become soft.

Then add chopped garlic, sugar, salt, seasonings and pepper to the vegetables in the frying pan. Mix everything and transfer to the zucchini. Then we chop the vegetables in a blender and simmer, stirring, for 20 minutes, boiling down the excess liquid. Finally, pour in the vinegar, heat to a boil, and then remove the caviar from the heat and pack it into jars.

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1. Fried squash caviar.

It tastes the same as what they sell in stores.
It is quite possible to take this recipe to prepare canned food as preparations for the winter.
So, the ingredients for squash caviar.
You will need about three kilograms of already peeled and prepared zucchini without seeds and peel.

1 kilogram of fresh carrots
The same amount of onions
Tomato paste (tomato paste Pomodorka is very good for these purposes)
9% vinegar and salt
Vegetable oil for frying salad ingredients
All vegetables must be peeled, finely chopped and fried separately in a frying pan. Then all the fried vegetables are placed in an electric food processor, chopped again and mixed with the addition of salt. Then you need to put the entire mass, similar to puree, into a cauldron or pan with a double bottom. Simmer on the lowest heat for about forty minutes. After about twenty minutes of simmering in the puree, you need to add three tablespoons of tomato paste and one spoon of vinegar. Don't forget to stir the caviar. While it is stewing, the mass turns out to be quite thick and may burn slightly without stirring. After the caviar is stewed, place it hot in pre-sterilized jars. Screw on the lids and wrap them in a cotton blanket. Let the canned food cool slowly. Try this recipe - it turns out very tasty!

2. Another very popular recipe for squash caviar
You will need about one and a half kilograms of zucchini, already seeded and peeled

Fresh tomatoes – 1 kg. 200 g.
Onions – 750 grams
Allspice
Salt
Sugar
Carrots – 750 grams

So, the recipe:

Cut tomatoes and zucchini into large pieces. Pass together through a meat grinder, adding fried carrots and onions to the vegetables. Stir with a small amount of sugar and salt, add peppercorns and place to simmer in a cauldron or pan with thick walls and bottom. In the process, add cayenne pepper, finely chopped parsley. Simmer for at least two hours. You need to stir the puree constantly, otherwise it will burn badly. When the caviar is ready, place it in jars that have been sterilized before. Then screw the lids on the jars, turn them over and wrap them in a towel. Leave the jars to cool overnight.

3. Delicious squash caviar for the winter

You will need:
White onion – 1 kg
Zucchini – 3 kg
Carrots – 1 kg
Tomato paste – 4 tbsp. l.
Salt – 2 tbsp. l.
Sugar – 1 tbsp. l.
Garlic – 7 cloves (if this is very large southern garlic, if small, then twice as much)
Greens – parsley and fresh dill
Ground pepper

A method for preparing delicious caviar from zucchini for the winter

4. Another great recipe for making squash caviar

Four small zucchini
2 cloves fresh garlic
Sunflower oil
Two carrots
Firm but ripe tomatoes - 3 pieces
Salt

How to prepare squash caviar for the winter
Very tasty caviar, which can be eaten in almost unlimited quantities - it has very few calories. If you have young zucchini, it is not necessary to peel them. But if they have already become hard, then it is worth removing the peel and seeds. Cut the vegetable into small cubes no larger than a centimeter each. The carrots also need to be cut into cubes, but smaller. Place the vegetables in a saucepan, add a little water (no more than a glass), and place on low heat. While the zucchini and carrots are stewing, chop the tomatoes. Once the zucchini is soft, add finely chopped tomatoes and a splash of oil into the pan. Simmer a little more. Five minutes before cooking, add finely chopped garlic to the dish.

sugar - 5 g;

vinegar 9% - 30 ml;

tomato paste - 75 ml.

Cooking method

1. Wash the young zucchini under the tap, pat it dry with napkins and, without cutting off the skin, cut the vegetable into cubes.

2. Peel the remaining vegetables. Grind the carrots on a medium grater. Chop the onions into small cubes.

3. Place the zucchini in a deep frying pan with hot oil and fry until golden brown, then add the onion and carrots. Continue frying, stirring constantly, for ten minutes.

4. Rinse the greens and dry on a towel. Grind the cooled vegetables and herbs through a meat grinder.

5. Place the resulting mass in a thick-walled pan, season with salt, spices and sugar. Add tomato paste. Stir and place the pan on the fire. Simmer the caviar for 20 minutes, stirring constantly so that the dish does not burn. Then pour in the vinegar and simmer for another five minutes.

6. Pack hot caviar into sterile, dry glass jars. Immediately screw on the tin lids. Turn over and cover with a blanket. Leave the preservation in this position for a day.

Recipe 2. Squash caviar for the winter through a meat grinder at home

Ingredients

kg of ripe tomatoes;

30 ml acetic acid;

kg zucchini;

5 g ground black pepper;

700 g carrots;

half a liter of vegetable oil;

500 g sweet red pepper;

60 g table salt;

ten onions;

40 g sugar;

100 g tomato paste.

Cooking method

1. Wash the ripe tomatoes and place them in boiling water for a few seconds. Then take it out and immediately place it under running cold water. Carefully remove the thin skin.

2. Wash the zucchini and cut off the peel. We remove the washed peppers from seeds and stalks.

3. Peel the onions and carrots. Cut all vegetables into small pieces. We twist everything through a meat grinder.

4. Place the resulting mass in a wide aluminum pan. Place it on the fire and bring it to a boil. Pour in the oil, turn down the heat and cook for about an hour, stirring from time to time so that the mass does not burn.

5. Season everything with salt, pepper and sugar. Add chopped tomatoes to the mixture and mix. Cook for another 20 minutes. Then pour in the vinegar, stir and immediately place in a prepared dry glass container, having previously sterilized it. We roll up the boiled tin lids, turn them over, wrap them in a blanket and leave for a day until completely cooled.

Recipe 3. Squash caviar for the winter through a meat grinder in a sleeve

Ingredients

red sweet pepper pod;

zucchini - 800 g;

table salt;

onion - three heads;

freshly ground black pepper;

olive oil - 75 ml;

two small carrots;

vinegar 9% - 30 ml;

three large fleshy tomatoes.

Cooking method

1. Wash the tomatoes and zucchini. Remove the stem from the pepper and remove the seeds. Peel the carrots and onions. Cut all vegetables into circles.

2. Tie the baking sleeve on one side. Pour a spoonful of olive oil into it and rub so that it is evenly distributed over the walls of the sleeve.

3. Place the chopped vegetables in the sleeve, pour in a couple more tablespoons of olive oil. Season the vegetables with pepper and salt. Tie the other side of the sleeve and shake it to distribute the seasonings and oil throughout the vegetables.

4. Place the sleeve in a deep pan. Make several punctures on top to allow steam to escape through it. Place the vegetables in the sleeve in the oven for an hour. Bake at 180 C. After the allotted time, remove the baking sheet from the oven and carefully tear off the sleeve. Cool the vegetables and grind them through a meat grinder.

5. Place the vegetable mass in a deep cauldron. Place it on medium heat and cook for half an hour. At the end, pour in a spoonful of vinegar and stir. Pack the hot caviar into sterile jars and immediately seal with tin lids. Turn the canned food over. Leave for a day, wrapped in a blanket, so that it cools completely.

Recipe 4. Zucchini caviar for the winter through a meat grinder with mayonnaise

Ingredients

young zucchini - 2.5 kg;

garlic - four cloves;

kilogram of onions;

ground black and red peppers - 5 g;

sunflower oil - half a glass;

fine salt - 60 g;

sugar - 200 g;

Krasnodar sauce - 250 ml;

mayonnaise 72% - 150 g.

Cooking method

1. Wash the young zucchini, wipe with a paper towel and cut into medium pieces. Peel the onion. Cut each onion into four pieces. Pass the zucchini and onions through a meat grinder separately.

2. Pour oil into a deep cast iron frying pan and heat it. Place onion mixture in it. After five minutes, add the zucchini twisted in a meat grinder. Cook from the moment of boiling for about an hour, stirring from time to time.

3. Add sugar, Krasnodar sauce and mayonnaise to the vegetable mass. Season everything with black and red pepper and salt. Reduce heat to low and cook caviar for another hour.

4. Peel the garlic, finely chop and add to the vegetable mixture. Simmer for another five minutes. Pack the boiling caviar into hot sterile jars, seal it tightly, turn it over and cover with a blanket. Leave the preservation for a day until completely cooled. Store caviar in a pantry or cellar.

Recipe 5. Squash caviar for the winter through a meat grinder with apples in a slow cooker

Ingredients

three large apples of autumn varieties;

sunflower oil;

zucchini - kilogram;

three carrots;

fine salt;

garlic - four cloves;

two onions;

a bunch of greenery;

five tomatoes.

Cooking method

1. Wash and dry the zucchini with a paper towel. Cut the vegetable into small pieces.

2. Heat sunflower oil in a frying pan. Place zucchini in it and fry. Then cool and grind in a meat grinder.

3. Peel the carrots. Wash the apples, cut into four parts and remove the core. Pass the carrots and apples through a meat grinder. Add the resulting mixture to the zucchini mixture.

4. Chop the peeled onion into half rings and fry until golden brown. Cool and grind in a meat grinder. Add to vegetable mixture.

5. Rinse the greens and dry them on a napkin. Peel the garlic cloves. Finely chop the greens and garlic. Add to other vegetables.

6. Transfer the resulting mass into a thick-walled pan. Pour in sunflower oil. Pepper, add sugar and salt. Stir the vegetable mixture and place the container on the fire.

7. Wash the tomatoes and place them in boiling water for a few seconds. Remove and immediately place under running cold water. Remove the peel. Twist the pulp through a meat grinder. Five minutes after the caviar boils, add the tomato mixture and stir.

8. Place hot caviar into dry jars. Cover them with lids and place them in a wide saucepan with a towel on the bottom. Pour hot water into it up to the hanger of the glass container. Sterilize over low heat for half an hour. Then carefully remove them and immediately screw them tightly. Turn over, cover with a blanket and leave for a day.

Recipe 6. Zucchini caviar for the winter through a meat grinder in the oven

Ingredients

three young zucchini;

75 ml vinegar;

three onions;

30 g table salt;

three carrots;

50 g sugar;

bell pepper - three pods;

120 ml vegetable oil;

five meaty tomatoes.

Cooking method

1. Wash and peel the zucchini. Cut into pieces and remove seeds. Place the vegetable in a deep baking tray.

2. Peel the carrots, cut them lengthwise into strips and place them on top of the zucchini.

3. Cut out the tails with seeds from the bell peppers. Cut the vegetable into slices and place on a baking sheet.

4. Peel the onion. Wash the tomatoes. Chop the vegetables into slices and place on top of the vegetables. Drizzle sunflower oil over vegetables. Place the baking sheet in an oven preheated to 200 C for an hour. Remove the prepared vegetables from the oven and cool.

5. Grind the vegetables through a meat grinder. Transfer the vegetable mass into a deep cauldron. Add sugar and salt to it. Mix well. Place on moderate heat. When the vegetable mixture boils, remove the cauldron from the stove, pour in vinegar, stir and pack the caviar into sterile jars. Seal tightly with tin lids, turn over and leave to cool, covered with a blanket.

Cook caviar in a deep stainless steel or cast iron bowl.

Do not use enamel cookware for cooking. The caviar will constantly burn in it.

If the zucchini is mature, it is necessary to remove the peel and seeds with fiber from them.

Be sure to sterilize jars for squash caviar.

If you don't have tomatoes, you can replace them with tomato paste or Krasnodar sauce.

Recipes for squash caviar

Fried squash caviar tastes the same as what is sold in stores. It is quite possible to take this recipe to prepare canned food as preparations for the winter.

There are a great many recipes for preparing squash caviar for the winter; we will offer you some of the most successful recipes in our opinion. You can prepare squash caviar for the winter according to all recipes or choose two or three that you like best.

So, the ingredients for squash caviar.

• about three kilograms of already peeled and prepared zucchini without seeds and peel
• 1 kilogram of fresh carrots
• 1 kilogram of onions
• tomato paste (tomato paste Pomodorka is very good for these purposes)
• 9% vinegar and salt
• vegetable oil for frying salad ingredients

Recipe for making squash caviar:

All vegetables must be peeled, finely chopped and fried separately in a frying pan. Then all the fried vegetables are placed in an electric food processor, chopped again and mixed with the addition of salt. Then you need to put the entire mass, similar to puree, into a cauldron or pan with a double bottom. Simmer on the lowest heat for about forty minutes. After about twenty minutes of simmering in the puree, you need to add three tablespoons of tomato paste and one spoon of vinegar. Don't forget to stir the caviar. While it is stewing, the mass turns out to be quite thick and may burn slightly without stirring. After the caviar is stewed, place it hot in pre-sterilized jars. Screw on the lids and wrap them in a cotton blanket. Let the canned zucchini cool slowly. Try this recipe - it turns out very tasty!

Another very popular recipe for squash caviar

You will need

• about one and a half kilograms of zucchini, already cleaned of seeds and peeled
• Fresh tomatoes - 1 kg. 200 g.
• Onions - 750 grams
• Allspice
• Sugar
• Carrots - 750 grams

So, the recipe:

Finely chop the onion and grate the carrots on a coarse grater. Place all this in a hot frying pan and fry with butter and salt.

Cut tomatoes and zucchini into large pieces. Pass together through a meat grinder, adding fried carrots and onions to the vegetables. Stir with a small amount of sugar and salt, add peppercorns and place to simmer in a cauldron or pan with thick walls and bottom. In the process, add cayenne pepper, finely chopped parsley. Simmer for at least two hours. You need to stir the puree constantly, otherwise it will burn badly. When the caviar is ready, place it in jars that have been sterilized before. Then screw the lids on the jars, turn them over and wrap them in a towel. Leave the jars to cool overnight.

Delicious squash caviar for the winter

You will need:

• White onion - 1 kg
• Zucchini - 3 kg
• Carrots - 1 kg
• Tomato paste - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Sugar - 1 tbsp. l.
• Garlic - 7 cloves (if this is very large southern garlic, if small, then twice as much)
• Greens - parsley and fresh dill
• Ground pepper

A method for preparing delicious caviar from zucchini for the winter:

Wash and peel all vegetables. Then cut the fresh zucchini into cubes, grate the carrots (you can use a coarse grater), cut the white onion into thin rings.

Then heat a frying pan with oil and place the zucchini in it. Fry over medium heat, stirring constantly. Then fry fresh onions in the same oil. Carrots will go into the pan next. When each ingredient turns golden brown, grind the vegetables in a blender or pass everything together through a meat grinder or electric food processor. You will get a homogeneous puree. This puree should be placed in a saucepan with the thickest walls; you can use a cauldron or stewpan.

After you bring the semi-finished mass to a boil, reduce the heat slightly and simmer for 40-45 minutes. Ten minutes before readiness, add sugar and salt, pepper and herbs to the mixture. Don't forget to stir what you're cooking periodically.

Roll hot caviar into jars that have been sterilized in advance. Place the wrapped jars in the coolest place in the apartment to cool.

Another great recipe for making squash caviar

Ingredients:

• Four small zucchini
• 2 cloves fresh garlic
• Sunflower oil
• Two carrots
• Firm but ripe tomatoes - 3 pieces

How to prepare squash caviar for the winter:

Very tasty caviar, which can be eaten in almost unlimited quantities - it has very few calories. If you have young zucchini, it is not necessary to peel them. But if they have already become hard, then it is worth removing the peel and seeds. Cut the vegetable into small cubes no larger than a centimeter each. The carrots also need to be cut into cubes, but smaller. Place the vegetables in a saucepan, add a little water (no more than a glass), and place on low heat. While the zucchini and carrots are stewing, chop the tomatoes. Once the zucchini is soft, add finely chopped tomatoes and a splash of oil into the pan. Simmer a little more. Five minutes before cooking, add finely chopped garlic to the dish. Try frying zucchini with garlic in the same way, and enjoy their taste during a break between rolling up jars.

Homemade squash caviar with tomato paste

Ingredients for the dish:

• 3 small zucchini
• 4 onions
• 2 carrots
• 4 tbsp. spoons of tomato paste
• 3 cloves garlic
• Vegetable oil
• Black pepper and salt

Recipe for simple homemade squash caviar

Peel the zucchini and cut into small cubes. Simmer in a saucepan with a little vegetable oil. Chop the onion as finely as possible and fry. Do the same with carrots. Place everything in a double bottom saucepan or cauldron. Add the necessary spices and salt. Simmer over low heat, stirring constantly for an hour. Then add tomato paste and previously chopped garlic to the puree and leave on the fire for another ten minutes. After cooking, grind the caviar using a blender and place in sterilized jars.

A simple recipe for delicious squash caviar

For caviar you need:

• 300 gr. carrots
• 1 kg. zucchini
• 300 gr. onions
• 700 gr. tomatoes
• 100 gr. parsley and dill
• 2 sweet bell peppers
• Sugar and salt
• 1 clove of garlic

How to cook:

First of all, prepare the zucchini - peel it, get rid of the seeds. Then cut them into circles no thicker than 1.5 centimeters. Then place the zucchini in the sifted flour, turn over and transfer to the frying pan. After browning the circles, chop the onion, carrots and fry until golden brown.

Peel the peppers and pour boiling water over them. Then pass all the vegetables through a meat grinder, add tomatoes to the vegetables. Pour a little oil into the bottom of the pan and add the vegetables there. Simmer for an hour. Before finishing cooking, add herbs and garlic to the puree. Place in sterilized jars and seal.

There are many different recipes for squash caviar that your family will enjoy.

Squash caviar with carrots recipe

So, to prepare squash caviar, we will need:

• Kilogram of onions
• 5 medium sized zucchini
• Tomato paste - 5 tablespoons
• Kilogram of carrots
• 150 grams of vegetable oil
• Salt and spices

How to cook:

The carrots need to be washed and grated on a coarse grater, the onions also need to be washed and cut into not very small cubes. Next, you need to fry the onion or simmer in oil over low heat. After this, you need to fry the carrots and put them in one bowl with the onions.

Then wash the zucchini thoroughly, cut it into four parts, and be sure to remove the seeds - if there are large ones. If the seeds are very young and soft, then nothing needs to be removed. The same applies to the peel - if it is hard, then it must be removed.

After this, you should cut the zucchini into cubes about a centimeter by centimeter. Then fry them in oil over very high heat for at least 10 minutes.
Next, you need to prepare a sauce from tomato paste - boiling water - 600 ml, 3 tablespoons of salt, 5 level tablespoons of sugar, 5 tablespoons of tomato paste. Mix everything until the salt and sugar dissolve.

Then you need to take a large enamel pan and put everything there, pour in the sauce and tomato paste. Your caviar should be simmered for at least half an hour over medium heat. Don't forget to stir the contents of the pan from time to time.

Next, you need to remove the mass from the heat, let it cool, and pass it through a meat grinder. It is best to twist the eggs on a mesh with large holes.
After the caviar has acquired the desired consistency, simmer it for about 20 minutes.

Squash caviar just like in the store

Previously, there were many jars of squash caviar on store shelves. The trick was that no matter what recipe you tried, no one succeeded in making the dish taste the same as in the store.
But today there are so many recipes that everyone can prepare caviar to their own taste. There are recipes with tomato paste and mayonnaise, but the most important thing is to fry all the ingredients. Choose the recipe that you like best.

Store-bought squash caviar recipe

You will need:

• 10 ml vinegar 9%
• 150 grams of onion
• 10 grams sugar
• 10 grams salt
• 2 kilograms of zucchini
• 6 cloves garlic
• Allspice and ground black pepper - 3 grams each
• Vegetable oil
• Parsley

How to prepare squash caviar like in the store:

You need to take young zucchini, cut them into slices no wider than 1 cm, and fry them on both sides in oil. Let the zucchini cool. Then chop the onion, fry until golden brown and grind the garlic with salt. Next, finely chop and fry all the greens. Then everything needs to be ground in a meat grinder, mixed with salt and sugar, vinegar and pepper, mixed and placed in jars. Then the jars must be sterilized without fail - for half a liter - an hour - 75 minutes, for a liter - 90 minutes.
Then roll up the jars.

Squash caviar with parsley root

You will need:

• Kilogram of zucchini
• 100 grams of onion
• 100 grams of carrots
• Sugar and salt
• Ground pepper
• 10 grams parsley root
• Vegetable oil

How to cook:

Cut the zucchini, fry in vegetable oil, then pass everything through a meat grinder. Next, you need to fry the onion in vegetable oil until transparent, grated carrots and parsley root (also grated) with tomato paste. Then you need to mix everything and season with spices, simmer over low heat until completely cooked, be sure to stir from time to time, otherwise it will burn. Then you need to place hot caviar into jars and sterilize - for half a liter - 30 minutes, for a liter - 40 minutes.

Spicy squash caviar

You will need the following products:

• Half a kilogram of onions
• 6 kilograms of zucchini
• 600 ml tomato sauce
• 2 and a half tablespoons salt
• head of garlic
• Half a teaspoon of ground pepper

How to cook:

Chop the zucchini and onion, fry everything separately, then grind it in a meat grinder. Then you need to add pepper and salt, garlic and tomato sauce, mix everything. Place into pre-washed and dried jars, then sterilize for about 90 minutes. Roll up hot.

Spicy squash caviar

You will need to prepare:

• 2 carrots
• Half a kilo of zucchini
• Hot pepper pod
• Bulb
• Salt to taste
• 2 cloves garlic
• 4 tablespoons vegetable oil

How to cook:

You need to chop the zucchini very finely, wash and peel the carrots, cut into thin circles. Then finely chop the onion and garlic. Hot peppers need to be peeled, seeds removed, and chopped as finely as possible. Afterwards, you need to mix all the vegetables together, put them in a very deep frying pan, season with vegetable oil and salt, pour in a little water and simmer until completely cooked. Then you need to rub the caviar through a sieve, put it back in the frying pan and simmer for about 5 minutes. After that, everything is put into jars, sterilized for about 30 minutes and rolled up.

Squash caviar with bell pepper

You will need:

• Kilogram of onions
• 5 kilograms of zucchini
• 5 sweet bell peppers
• 5 cloves garlic
• 2 tablespoons vinegar 70%
• Kilogram of carrots
• 2 tablespoons salt
• 500 grams of vegetable oil
• 10 peppercorns
• Half a cup of tomato sauce
• 3 tablespoons sugar

How to cook:

You need to mince onions and zucchini, bell peppers and garlic. Then take the carrots, grate them and simmer in vegetable oil. All products need to be mixed thoroughly, add spices and garlic, tomato sauce and vegetable oil, simmer for 2 hours over very low heat, stirring constantly. Then you need to add peppercorns.
Transfer everything into sterilized jars and roll up.

Squash caviar with apples and spices

You will need:

• Half a kilogram of onions
• Half a kilogram of green apples
• Kilogram of zucchini
• Kilogram of tomatoes
• Half a kilogram of sugar
• 12 clove buds
• 600 ml white wine vinegar
• 25 grams of ginger root
• A teaspoon of allspice and peas
• Teaspoon coriander

How to cook:

You need to make a shallow cut in the shape of a cross on all the tomatoes, then put them in boiling water for a minute using a slotted spoon, quickly remove them into cold water and immediately peel them.
Cut the tomatoes into very small cubes. Then peel the zucchini, if necessary, and also cut into cubes. Cut the onion into thin half rings. Peel and core the apples. Cut the sour apples into cubes. Then you need to put spices and ginger into a white cloth. You need to transfer all the vegetables into a saucepan, put a cloth with spices there and add wine vinegar. Let the vegetables boil and stir them. Then reduce the heat and simmer under the lid for one hour. Don't forget to stir. Afterwards you need to add the pre-washed raisins and cook for another hour and a half. Remove the bag of spices and allow the caviar to cool slightly. Afterwards, you need to put the caviar into jars, close them and put them in the cold. Lids should be plastic, not metal. The caviar will infuse and be fully prepared in a month.

Squash caviar dietary recipe

You will need:

• Half a kilogram of carrots
• One and a half kilograms of zucchini
• 300 grams of onion
• 4 sweet peppers
• 4 cloves garlic
• Vegetable oil - for frying

How to cook:

In this caviar recipe, the main difference is that the vegetables are not fried, but boiled. Only one onion is fried. You need to pour some water into the pan, put diced carrots in it. Cook for 15 minutes.
Then you need to cut the sweet peppers and zucchini into cubes and add them to the carrots. Cook for about 10 minutes. While everything is cooking, you should fry the onion in half rings in a small amount of vegetable oil. Vegetables and onions need to be mixed, then passed through a meat grinder or put in a blender.
After chopping, put everything back into the pan, add garlic, squeezed through a press, and evaporate for 40 minutes. Afterwards it is laid out in pre-sterilized jars and rolled up.

Squash caviar with tomatoes and apples for the winter

You will need:

• 700 grams of carrots
• 3 kilograms of tomatoes
• 700 grams of sweet pepper
• 500 grams of apples
• 400 grams of onion
• 12 allspice peas
• 4 pieces bay leaves
• 3 zucchini

How to cook:

You need to mince the vegetables and all the apples. But don't touch the onion yet. Then put the food in the pan and simmer for about an hour. Finely chop the onion, fry in oil, add to the vegetables. Next, add allspice and bay leaf. Then cook for 30 minutes. Place the caviar in sterilized jars with a one-liter capacity. Sterilize for about 5 minutes, roll up.

If you have a slow cooker, you can prepare squash caviar according to one of these recipes.

Georgian squash caviar for the winter

You will need:

• 3 onions
• 4 zucchini
• Carrot
• 2 cloves garlic
• Cilantro and dill
• Half a teaspoon of khmeli-suneli
• Tablespoon grape vinegar
• Ground red pepper, salt, vegetable oil.

How to cook:

You need to set the multicooker to the “Baking” mode for an hour. After chopping the onion very finely, grate the carrots, pour just a little vegetable oil into the vegetables. Cook for 20 minutes, stirring occasionally. Then peel the zucchini, cut into small cubes, and add a lot of salt. The zucchini should release its juice. After 20 minutes, squeeze out the zucchini and put it in the slow cooker. While everything is cooking, you need to stir the vegetables from time to time. After about 30 minutes, you need to add spices, some herbs and garlic, previously squeezed through a press. Mix everything again and leave for 10 minutes. At the very end of cooking, you need to add vinegar. You can add walnuts if you like a spicy and unusual taste. Sterilize and roll up.

Squash caviar in a slow cooker for the winter

You will need:

• 2 tablespoons tomato paste
• Half a kilogram of zucchini
• 2 carrots
• 2 onions
• Bulgarian pepper
• teaspoon salt
• A teaspoon of sugar
• 4 tablespoons vegetable oil

How to cook:

You need to chop the onions and carrots, then put them in the multicooker porridge, add vegetable oil, turn on the “Baking” mode for about twenty minutes and stir from time to time. Then prepare the remaining vegetables, cut them into cubes. Place in a bowl, stir and turn on the mode again for 20 minutes. Then you need to add salt and sugar, tomato paste to the vegetables and turn on in the “Stew” mode for 50 minutes. Then you need to grind the vegetables in a blender, add vinegar essence and roll them into jars.

Several recipes for squash caviar cooked with mayonnaise.

Squash caviar with mayonnaise

You will need:

• 6 kilograms of zucchini
• kilogram of onions
• half a liter of tomato paste
• glass of vegetable oil
• 4 tablespoons sugar
• 2 tablespoons salt
• half a liter of mayonnaise
• 4 tablespoons vinegar - 70%
• ground pepper to taste

How to prepare zucchini caviar with mayonnaise:

You need to peel the onion, put it in a meat grinder, grind it, then also grind the zucchini. Mix with already fried onions, put everything on the fire and cook for about 2 hours, stirring all the time. Then add tomato paste and vegetable oil, salt and vinegar, sugar to the vegetables. Cook for about 50 more minutes, then put mayonnaise in the pan, stir, and cook for 20-30 minutes. Place caviar in jars and roll up.

Squash caviar with mayonnaise and garlic for the winter

You will need:

• 6 young zucchini
• 200 grams of sugar
• 1 kilogram of onion
• 200 ml vinegar 9%
• 250 grams of mayonnaise
• 350 grams of tomato paste
• 3 tablespoons salt
• 2 heads of garlic
• Teaspoon ground pepper

How to cook:

You need to pass young zucchini directly with the peel and core through a meat grinder. The onion also needs to be put through a meat grinder, mixed with zucchini, and placed in a fairly deep saucepan. Then add sugar, vinegar, salt and vegetable oil. Stir everything, add tomato paste and put on fire for two and a half hours. Peel the garlic, pass through a press, add to the caviar. Then add black pepper and mayonnaise, stir, cook for about 30 minutes. Then you need to put everything into jars and roll up.
Bon appetit!

Squash caviar with mushrooms and herbs for the winter

Preparing vegetables for the winter is the most boring thing in the world. But only for those who lack imagination! Try to invent new preservation recipes or “ennoble” long-familiar ones. For examplea lot of squash caviar for the winter, but let it be different! This recipe differs in that fried mushrooms are added to the squash caviar. try this recipe for squash caviar with mushrooms and herbs.

The ingredients are given for 1 0.5 liter jar.

Ingredients for preparing squash caviar with mushrooms and herbs for the winter:

• 1 large zucchini;
• 2 large onions;
• 2 large carrots;
• 1 bunch of dill;
• salt, pepper, chopped garlic - to taste;
• vegetable oil in an amount sufficient for frying vegetables.

Recipe for preparing “Squash caviar with mushrooms and herbs for the winter”:

First, wash and peel the zucchini and carrots. Cut the zucchini into pieces, grate the carrots on a coarse grater. Peel the onion and chop finely.

Mix all this and fry in a frying pan with a thick bottom until golden brown. There should be enough vegetable oil in the pan so that the vegetables do not burn.

Transfer the zucchini fried with carrots and onions into a mixing bowl and puree using a blender.

Now take care of the mushrooms. Wash them and cut them into small pieces. Chop another onion, mix with mushrooms and fry in vegetable oil until tender.

Wash and chop the dill very finely.

Place the squash caviar in the frying pan where the mushrooms are fried, stir, simmer everything together for 1-2 minutes, add dill, salt, pepper, chopped garlic (to taste). Stir again and remove from heat.

Caviar is ready! It can be immediately packaged in clean jars, scalded with boiling water (or sterilized in a microwave oven).

What to do with zucchini if ​​they have grown so bad that you have already given them to all your neighbors, but they still grow and grow? This happens with zucchini. That's why we love this vegetable; you plant two dozen bushes, you don’t need to water or weed, just have time to pick the zucchini in the fall. And prepare them for the winter.

By the way, if possible, zucchini can be stored all winter. If there is a canopy where it is cool, but above zero, the zucchini lies there perfectly, so you can cut fresh zucchini in April and May. Some wait until the fresh harvest! Just a dream, not a vegetable! You can stew them all summer with onions and carrots, tomatoes and peppers, and continue to eat them in winter. Their advantage also lies in their neutral taste - they are not sweet, like pumpkins, and therefore go with everything - they can be salted, added to soup, porridge, and even baked goods.

But the most favorite and most delicious is, of course, squash caviar! It is convenient to prepare it in jars for the winter, then simply open it and serve it.

Homemade squash caviar tastes better than store-bought caviar. In addition, it can be flavored with your favorite spices and salt to your taste. Both adults and children adore her. And preparing squash caviar for the winter is very simple.

So, we collect the most delicious and successful recipes.

Squash caviar for the winter, recipe

Peeled zucchini (without seeds and peel) - 1.5 kg (if you weigh a whole zucchini, then after peeling and seeds its weight is reduced by almost half)
onions - 2 large heads (about 300-350 g)
carrots - 600 g (4 pieces, but depends on the size)
sweet bell pepper - 300 g (2 pieces)
tomato paste - 6 tablespoons (230 g - you can take a good store-bought one, it’s most convenient, or you can take fresh tomatoes instead)
vegetable oil for frying - 150 g
chili pepper - 1 pod (or to taste, you can without it if the children don’t like it)
salt - 3 level teaspoons
sugar - 3 heaped teaspoons

Peel the onions and carrots. Cut the bell pepper and chili, remove seeds. Remove the skin and seeds from the zucchini.

Cut the zucchini into cubes or grate on a coarse grater.

Grate the carrots on a medium grater. Cut the onion and bell pepper into cubes. Pour some vegetable oil into a frying pan and fry the onions in it. Then transfer it to a saucepan, add oil to the frying pan again, and fry the carrots there. Also transfer to a saucepan, and fry the bell pepper in a frying pan. Add it to the pan and fry the zucchini. When the zucchini is fried, transfer it to a common pan with other vegetables, add chili pepper, tomato paste, and sugar and salt.

In general, you can do it simpler - fry everything at once. And the most convenient way is this: in a large common saucepan, first fry the onion, when it is half ready, add the carrots to it (you can add a little water if the carrots are a little dry), fry them together, then the pepper, then the zucchini, and then cook everything together.

Cook, stirring frequently (do not burn) for about 30-40 minutes. When the mixture is ready to turn it into caviar, grind it in a blender or through a meat grinder. In general, you don’t have to chop it, leave it with pieces, they are very small if the zucchini is not chopped, but grated.

Taste it - if necessary, add salt, sugar, pepper, and spices to taste.

If chopped, then cook for another 7-10 minutes.

While still hot, place the caviar into clean, sterilized jars. Cover the jars with lids and sterilize the jars with caviar for 15 minutes. Then you can close it.

Vinegar in squash caviar

If you like caviar sour, or are concerned about preservation (although the caviar sits in the room without spoiling), then you can add 2-3 teaspoons (or to taste) of 9% vinegar 10 minutes before the end of cooking. You can add your own homemade apple cider vinegar - it's more flavorful.

Subtleties and tricks of preparing squash caviar for the winter

The easiest way is to put all the vegetables in one large pan, let them juice, and then simmer in their own juice over low heat. Then add salt and sugar, spices, grind. If you add oil at the very end, the caviar turns out to be more delicious and light - it never causes heartburn, even if you eat a lot. The same applies to eggplant caviar.

Caviar is a vegetable mixture that can be made from various vegetables, and the more of them in the composition, the richer and brighter the taste. Zucchini goes well with eggplant and tomatoes; you can cook them together.

The more carrots in caviar, the sweeter the caviar and the more beautiful its color. But there is no need to overdo it either.

What is the difference between regular caviar for immediate consumption and that which is prepared for the winter? You don’t have to add vinegar or citric acid to an appetizer that is immediately served (these are preservatives), but it’s better to add it to squash caviar for the winter. If you make caviar without vinegar, it should be stored at a constant, not very high temperature, in a cool room - in a cellar or basement, entryway, or refrigerator.

Diet caviar differs from the usual one primarily in that for dietary vegetables the vegetables are not fried, but simply stewed. You can only fry the onions - it’s tastier.

Herbs and spices, other additives

What herbs and spices can be added to squash caviar?

It all depends on taste - many people like to add cilantro or dill. You can add garlic. And also ginger. If we add garlic, we pass it through a garlic press and simmer it with other vegetables.

You can add apples - it turns out very tasty! Sometimes, specifically for making squash caviar, they buy tomato paste or sauce that contains apples, but you can just take an apple. You can take about the same amount of apples as onions, or half as much as tomatoes.

You can add ground coriander, cinnamon, and even cloves - they improve the taste, make it brighter, and there are even more benefits from such caviar. When stewing, you can add a bay leaf; when putting it into jars, remove it.

The benefits of squash caviar

Cabbage, zucchini and peppers are those vegetables without which it is difficult to imagine Russian cuisine. Dishes prepared from these vegetables are healthy, nutritious, and most importantly - varied. What are the benefits of zucchini, cabbage and peppers and what dishes can be prepared from them, you will also learn from books.

Every family has its own recipes, but you always want to try something new... There are a lot of them in books, and you can find interesting ones. There are recipes for preparations for the winter, and recipes for the table.

Squash caviar is a simple, delicious appetizer. There are many recipes for its preparation. We will now tell you how to cook squash caviar with apples.

Squash caviar with apples – recipe

Ingredients:

• zucchini – 5 pcs.;
• Borodino bread – 100 g;
• onion – 120 g;
• sour apples – 2 pcs.;
• garlic cloves – 2-3 pcs.;
• flour;
• fresh lemon juice – 20 ml;
• salt;
• olive oil.

Preparation

We clean the zucchini and cut it into medium circles. Cut the onion into slices. Cut the crusts off the bread, cut the pulp into pieces and sprinkle with freshly squeezed lemon juice. Mix flour with salt, bread the zucchini in it and fry until golden brown. Then let it cool. Chop the garlic, cut the apples into quarters and remove the seeds. Grind all prepared products except garlic in a meat grinder, add chopped garlic, mix, add salt if necessary and put in the cold for 4 hours.

Spicy squash caviar with apples and tomatoes

Ingredients:

• zucchini – 700 g;
• tomatoes – 375 g;
• sweet and sour apples – 250 g;
• onion – 140 g;
• greenery;
• – 55 ml;
• carrots – 190 g;
• ground black pepper;
• garlic cloves – 2-3 cloves;
• hot pepper – 1 pc.;
• salt;
• refined vegetable oil – 45 ml.

Preparation

Peel and grate apples, zucchini and carrots. Finely chop the onion and crush the garlic with a press. Blanch the tomatoes in boiling water for about a minute, remove the skins and chop the pulp. Sauté chopped onion in vegetable oil, add carrots and fry for no more than 5 minutes. Then add apples, zucchini, chopped hot pepper and fry over medium heat for 5 minutes. Now add the tomato mass, broth and lightly fry the squash caviar for 2-3 minutes, then cover with a lid and cook for 10 minutes over low heat. Add chopped herbs and garlic at the end, and then salt and pepper the squash caviar with pepper and apples to taste.

Squash caviar with apples for the winter - recipe

Ingredients:

• zucchini – 1 kg;
• coriander grains, black peppercorns – 10 g each;
• ripe tomatoes – 800 g;
• clove buds – 12 pcs.;
• onion – 350 g;
• raisins – 400 g;
• white – 350 ml;
• green apples – 450 g;
• ginger root – 30 g;
• sugar – 400 g;
• salt.

Preparation

Scald the tomatoes with boiling water, remove the skin, and chop the pulp into small cubes; we also chop the peeled zucchini. Chop the onion into half rings. Peel the apples, remove the core and cut into cubes. Place all the vegetables in a saucepan, pour in vinegar, add sugar. Place the spices and finely chopped ginger root in a gauze bag and place in a saucepan. Stirring, let it boil and cook for 45 minutes. Then add the raisins and simmer for another 50 minutes. Now we remove the bag of spices, distribute the caviar into sterile jars, seal and refrigerate.