Zucchini caviar without frying vegetables recipes. Zucchini caviar for the winter, the most delicious, recipe with photo. We lay out the caviar in jars for storage

[Updated edition - August 2018. Denis Povaga]

And now, in the midst of preparations for 2018, we decided to update the article with new recipes. And today you will learn not only the best recipes for zucchini caviar for the winter, but also in general delicious recipes, from which you will lick your fingers!

The older generation remembers the taste of squash caviar with childhood. In the 90s of the last century, apart from it, there was practically nothing on the shelves. Zucchini ripen in early autumn, so it's time to make canned vegetables for the winter.

The workpiece contains a minimum number of calories, and it does not burden the digestive system. Therefore, the dish can be used for various diseases and during weight loss.

In the article, we will consider the most successful options for preparing vegetable preparations.

If you have never cooked zucchini caviar at home, then you can use a simple recipe. Despite the simplified cooking process, the workpiece is very tasty. Therefore, be sure to roll up a few cans for the winter.

Ingredients:

3 kg of zucchini.
1 kg fleshy tomatoes.
1 kg of onion.
1 kg of carrots.
150 ml vegetable oil.
1 tbsp 9% vinegar.
Sugar, black pepper and salt to taste.

Cooking procedure

Wash the zucchini well. So that the caviar does not have a greenish tint, it is recommended to peel the peel. An overripe fruit may have large seeds, they must be removed. Cut the vegetable into small pieces. Heat the sunflower oil in a frying pan and fry the zucchini in it in several portions.

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

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

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

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

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

Put the zucchini mixture on the stove, and cook over low heat for 2-3 hours. The time depends on the volume of the mass. If necessary, pepper, salt and add not a large number of Sahara.

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

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

Caviar with tomato paste for the winter at home

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

Ingredients:

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

Step by step cooking caviar

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

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

Add tomato paste to vegetables, mix and simmer for 10 minutes. Leave the lid ajar to allow all the liquid to evaporate.

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

Put the zucchini mass back on the stove, bring to a boil. After that, the snack can be laid out in jars. Lids must be boiled. From the products used, 4 jars with a volume of 750 ml are obtained.

Your loved ones will definitely like caviar prepared in this way. Perhaps it will become a favorite dish.

The best recipe for zucchini caviar with mayonnaise

Vegetable caviar can act as a separate dish or in addition to fish or meat. Each person has their own preferences, so various ingredients can be used to prepare a snack. If you do not like squash caviar with a sour taste, then it is recommended to add mayonnaise to it.

Ingredients:

6 kg of zucchini.
500 gr mayonnaise.
500 gr tomato paste.
6 heads of onions.
200 ml sunflower oil.
4 tablespoons of vinegar.
4 tablespoons of granulated sugar.
2 tablespoons of table salt.

Cooking method

The first step is to prepare the zucchini. If they are young, then it is enough to peel them. If there are large seeds, they must be removed. Then cut them into small cubes.

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

Grind the onion in a blender to make a porridge-like mass, as shown in the image below.

When the zucchini are ready, they must be ground with a mixer or blender.

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

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

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

To simplify the process of preparing caviar, it is recommended to pass all vegetables through a meat grinder. In this case, the products do not lose their useful properties, and the snack turns out to be nutritious and tasty.

Ingredients:

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

Cooking process

Wash vegetables with cold water. If the zucchini is overripe, then you need to remove the peel and remove large seeds, and then cut into large pieces. Remove the skin from the tomatoes, for this they need to be dipped in boiling water for a few seconds.
Grind all vegetables separately using a meat grinder. Products do not need to be mixed, so you need to prepare several deep plates. Pass the garlic through a special press.
Put a thick-walled pot or deep frying pan on the stove and heat the sunflower oil.
First of all, you need to fry the onions and carrots for a few minutes so that the vegetables become golden.
Then add the rest of the pureed ingredients.
When the vegetable mixture boils, then add vinegar, edible salt, sugar and garlic to the container. Cook for 30 minutes over low heat.
While the vegetables are cooking, you need to pour boiling water over the jars or put them in the microwave for 1-2 minutes.
When the caviar is ready, it must immediately be packaged in glass jars. Roll up the lids, cover with a blanket so that the snack gradually cools down.

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

Zucchini caviar without tomato paste. simple recipe

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

Ingredients:

3 kg of zucchini.
4 medium sized sweet peppers
1 kg of carrots.
10 cloves of garlic.
600 gr onions.
200 ml sunflower oil.
Black pepper and edible salt to taste.

Step by step cooking

Vegetables must be washed, peeled, and cut into small cubes. Cook food over medium heat until soft. To save beneficial features and vitamins, the ingredients are recommended to be added to boiling water.

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

Add salt and pepper to vegetable puree. Put the container on the stove and cook the caviar for 40 minutes over low heat. In order for all the liquid to evaporate, it is not recommended to cover the pan with a lid. The snack must be stirred periodically, otherwise it may burn.

First you need to sterilize the jars and dry them. You need to pour the caviar in a hot state, then roll up the lids. If it is not possible to store the snack in a cool place, then it is recommended to add 1 tsp of 9% vinegar to the jar.

Zucchini caviar for the winter - a recipe, like in a store

If you like store-bought zucchini caviar, then you can cook it yourself at home. This will require simple and affordable products. And you can cook a snack in a slow cooker.

Ingredients:

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

Cooking method

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

Peel the zucchini and grate on a medium grater.

To prepare zucchini caviar, you can use canned tomato paste or make it yourself. Tomatoes need to be grated and put on the stove so that all the liquid has evaporated. Add a small amount of salt and sugar.

Add zucchini to the fried vegetables, and turn on the “Stew” mode. Do not rush to add water to the multicooker bowl, as zucchini can produce enough juice. Cook for 40-60 minutes. Caviar must be constantly stirred, and make sure that it does not burn.

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

At the next stage, grind all the products with a blender, to a porridge-like mass.

Cook the vegetable puree for a few more minutes.

After that, the caviar can be consumed immediately or rolled up in sterilized jars. Caviar really turns out like in a store.

Everything will be delicious! Another recipe for zucchini caviar

In one article it is impossible to review all the recipes for cooking zucchini caviar. But consider another option.

Ingredients:

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

Cooking process

All ingredients must be prepared. By the way, the taste of future caviar depends on the freshness of each product. Therefore, you need to carefully approach the choice of all ingredients.

Peel young zucchini and finely chop. If you use overripe fruits, then you need to remove the core with seeds from them.

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

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

Carrots are better to take sweet and young. Chop the root crop into small pieces.

Finely chop the onion and garlic. Then all the ingredients must be sautéed separately for several minutes until half cooked. To prevent burning, you need to systematically stir the products. After that, mix all the ingredients in a deep bowl, add salt, pepper, sugar, citric acid and mix. The last ingredients are recommended to be added to taste, depending on what you like more in caviar.

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

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

Yes, yes, it is possible. Moreover, zucchini caviar cooked according to this recipe will please you and your family or guests no less than the usual one, which is usually fried. We have a sparing method - we will evaporate. And therefore, such caviar can be cooked and cooked, at least every day. Fortunately, zucchini, zucchini and others like them are always on sale.

I really like this caviar recipe because everything is simple and easy. After all, my beloved and faithful assistant in the kitchen, a slow cooker, can handle the whole process. Each time I can vary the ingredients to my liking. Moreover, it will be the freshest dish every time.

If you do not have this gadget, do not be sad. Trust a frying pan or a saucepan with a thick bottom, because, having covered them tightly with a lid, you can cook such a hearty snack, such a necessary snack, a tasty addition to any dishes and meals. I specially prepared it today in a saucepan to prove how quickly and easily you can cook zucchini caviar.

By preparing it according to this recipe, you can safely put an appetizer on festive table. Your guests won't know what they're eating diet dish and they will shower you with compliments. And fill any dishes with this yummy.

Cooking time: depends on what you will cook in, it took me 20 minutes

Complexity: everything is very simple

Ingredients:

salt - optional

spices - to taste

Cooking

Let's wash all the vegetables and start slicing them sequentially, i.e. according to the degree of bookmarking in the gadget. This time I had a saucepan, which I poured water (calculated so that it slightly covers the contents).

So carrot. We clean and, after washing, chop into thin sticks so that it cooks faster.

Putting the carrots in a saucepan, I brought everything to a boil, reduced the heat and covered the saucepan with a lid. Let it stew. We clean the pepper from seeds and stalk. Then, after washing, cut into small strips.

After 10 minutes of cooking carrots, we will send pepper to it, but for now we will chop the zucchini in any format.

And also put in a saucepan. We cook it all. If you poured in more water, don't worry - you can pour it out in the process, or cook the caviar with the lid open and the liquid will evaporate.

In the meantime, chop the onion randomly.

Cut the tomatoes into thin slices and add them to the rest of the vegetables to stew.

Then, in parallel, you can stew the onion in a small amount of olive oil for five minutes. Although you can just stew along with all the vegetables, as I did.

And then, adding along with crushed garlic to the rest of the vegetables, grind everything in a blender.

After salting as desired, seasoning this beauty with your favorite spices, return the caviar to the stove, drop oil here (if you did not stew the onion in oil) and evaporate over a very low heat. Please note that the caviar may burn, so do not forget to stir it.

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Beloved by everyone since childhood, zucchini caviar is a welcome guest on your table at any time of the year, especially in winter, when the time for vegetables has long receded. With a pleasant mild taste, it is perfect as a simple snack with a crispy slice of bread, also complementing meat and fish dishes, potato side dishes, etc.

Several simple recipes will help you prepare caviar from zucchini for the winter or just treat your family for lunch or dinner. Cook with pleasure!

Caviar from zucchini is not at all a difficult dish to prepare. A simple set of products is almost always at hand in September, a small amount of spices and the harvesting of zucchini caviar is completed.

It can be prepared as slices, or more thoroughly chopped with a meat grinder or an immersion blender. You can add vinegar or leave it out. Which one to cook it - the choice is up to the hostesses.

The choice of dishes for cooking zucchini caviar is not accidental. Here you need a cast-iron pan or dishes with thick walls - this can be a cauldron, a saucepan or a suitable pan.

Jars with such caviar do not require additional heating, since the workpiece is laid out hot. But you should take care of the preliminary utensils and lids.

The cooking technology comes down to preparing vegetables, gradually frying the ingredients in one bowl over high heat, then stewing under the lid until cooked, reducing the heat to a minimum. Every housewife will cope with such a dish, and you will appreciate the result in winter, having gathered at the table with the whole family. Good luck with your homework!

The most delicious zucchini caviar for the winter according to a simple recipe

Your attention is a very simple recipe for delicious zucchini caviar. All vegetables in it are chopped with a meat grinder. In this case, a sufficiently large amount of juice is formed, and all preparation comes down to evaporating the liquid to the desired consistency. Be sure to try this caviar. The result is just lick your fingers!

You will need:

3 kg zucchini
1.5 kg carrots
1 kg of onion
2 kg tomato
0.5 l vegetable oil
200 g sugar
1 tsp citric acid
3 art. l. salt

Cooking method:

Prepare all vegetables - peel, rinse, cut off excess, weigh

Pass the onion through a meat grinder

Grind the tomatoes with a meat grinder

Pass carrots through a meat grinder

In a cauldron or in a saucepan, put zucchini, carrots, vegetable oil on fire, simmer for 30 minutes

After half an hour, add onions to the zucchini, simmer for another 60 minutes

At the same time, put the tomatoes on the fire in a separate bowl, bring to a moderate boil, boil for 60 minutes, evaporating the liquid

30 minutes before the end of cooking, add sugar, citric acid and 1 tbsp to the tomatoes. l. salt

So, after the required time for cooking, the vegetable mass turned out like this - quite thick in consistency

The tomato mass has changed a little in color, has also become thicker

Now you can mix the two masses in a large saucepan, add the rest of the salt, bring to a boil, remove from heat and arrange in sterilized jars

Seal jars well, turn over on lids, wrap, let cool completely

Caviar turns out bright, beautiful and very tasty

Bon Appetit!

Zucchini caviar as in a store - you will lick your fingers

Here is a wonderful recipe for zucchini caviar, which is not inferior in taste to the store version and even tastier. Please note that it is very simple, not long in preparation time. Be sure to prepare vegetable caviar for the winter in this way. Good luck with your preparations!

You will need:

1 kg zucchini
250 g onion
250 g carrots
300 g tomato
3 tsp Sahara
1 tsp salt
1/2 tsp dry garlic
60 ml vegetable oil

Cooking method:

Peel, wash and weigh all vegetables, focusing on the amount in the ingredients

Chop onion, cut carrots, zucchini, tomatoes - halves

Pour vegetable oil into the pan, lightly fry the onion for about 1 minute

Add carrots, fry 3 minutes

Then add zucchini - fry for 5-6 minutes

Reduce heat, add tomatoes, salt, mix everything

Now it is very easy to remove the skin from the tomato, it is superfluous in the caviar

We check the readiness of vegetables, focusing on carrots

Now pour the stewed vegetables into a deep saucepan, add sugar, dry garlic, bring to a puree state with an immersion blender

Return the mixture to the fire, bring to a boil, cook for another 5 minutes, stirring constantly with a spatula.

The funnel also needs to be boiled.

Now you can lay out the caviar in sterilized jars

We try to keep the jars full, but not over the edge.

Screw tightly with clean lids

Turn the jars over until they are completely cool.

Bon Appetit!

How to cook delicious zucchini caviar for the winter - a recipe from grandma

This recipe is very simple to prepare, but in the end we get an excellent appetizer of zucchini for lunch or dinner, as well as an excellent preparation for the winter. This is how my grandmother cooked, my mother cooks, and my recipe has remained unchanged. You can cook such a game on a conventional gas or electric stove or on a campfire. As a result, we get 6 liters of the finished product.

You will need:

5 kg zucchini
2 kg tomatoes
2 kg red bell pepper
2 kg onion
1 goal garlic
0.5 l vegetable oil
3 art. l. (heaped) coarse salt
½ tsp black peppercorns or ground

Cooking method:

Peel all vegetables, rinse - grind tomatoes, bell pepper through a meat grinder
Cut the onion into small cubes, we also cut the zucchini into cubes of 1.5 cm x 1.5 cm, sprinkle them with salt, let stand in a colander
Garlic can be passed through a press or, if desired, finely chopped, crushed peppercorns in a mortar
Pour oil into a preheated dish, fry the onion until golden brown over high heat
When the onion is fried, add ground tomatoes, evaporate moisture from them, stirring.
When the mass thickens, add chopped Bulgarian red pepper, continue to evaporate the water, not forgetting to stir
When all the moisture has almost evaporated, lay the salted zucchini, mix, cover with a lid for a few minutes so that the zucchini warms up well
Then add the remaining 2 tablespoons of salt, ground black pepper, chopped garlic, reduce heat, simmer for about 30 minutes
Arrange the finished caviar hot in sterilized jars and close with a key, turn them over onto the lids, cool

Bon Appetit!

Recipe for delicious zucchini caviar in a slow cooker

Very tasty caviar from zucchini not for the winter

Here is a very unusual recipe for zucchini caviar. I emphasize right away that it will not work to save such a delicious snack for the winter. You can only store it in the refrigerator.

The fact is that stewed and fresh vegetables are combined here in a single dish. A great addition to lunch with a side dish or meat. It's amazingly tasty and juicy! We take note!

You will need:

3 pcs. medium squash
3 pcs. bell pepper
2 pcs. ripe tomatoes
1 PC. onion
1 goal garlic
salt, pepper to taste

Cooking method:

Peel the zucchini, remove the skin and seeds, if necessary, cut them into cubes

Peel the onion, finely chop half the onion

Cut into cubes half the bell pepper, half the tomatoes

Chop half the garlic

Fry zucchini

When they are reddened, send the onion to them, stirring, fry for 3-5 minutes

When the pepper becomes soft, add tomatoes to the vegetables, pepper and salt to taste.

Reduce heat, leave to simmer covered for 15 minutes.

While the vegetables are stewing, we also finely chop the rest of the vegetables - onions, bell peppers, tomatoes, garlic

Mix them in a separate bowl.

We spread the stewed vegetables from the pan into a clean dish, they must be cooled.

Now mix the stewed and raw vegetables into a homogeneous mass.

Bon Appetit!

Simple and delicious zucchini caviar with mayonnaise

Mayonnaise in zucchini caviar began to be added relatively recently, but many lovers of zucchini snacks really like this option. Of course, such caviar will turn out to be hearty and spicy with a slight sourness. Save it for the winter for your loved ones.

You will need:

3 kg zucchini
6 art. l. tomato paste
5 st. l. mayonnaise
0.5 kg onion
2 tbsp. l. vinegar 9%
0.5 kg carrots
1 tsp ground pepper
1 st. l. salt
2 s. l. Sahara
vegetable oil for frying

Cooking method:

Prepare all vegetables, clean and wash them
Next, rub the carrots and zucchini on a coarse grater, chop the onion finely
Ignite the vegetable oil in a cauldron, fry the onion until golden brown, add carrots, after 3 minutes - zucchini
Warm well, reduce heat, simmer vegetables, covered with a lid for about 1 hour, stirring every 15 minutes
Then cool a little, grind with a blender or passing through a meat grinder
Return to fire, pour in vinegar, add mayonnaise, tomato paste, spices, cook for 20 minutes after the start of boiling
Arrange hot caviar in sterilized jars, close the lids with a key

Bon Appetit!

Homemade zucchini caviar with tomato paste

A great recipe for zucchini caviar, which will appeal to every housewife, conquers with its simplicity and accessibility. Caviar will turn out beautiful, tasty and perfect for harvesting for future use. Please your family during the winter days, when the generous vegetable season is long over.

You will need:

3 kg zucchini
800 g carrots
800 onions
270 g tomato paste (3.5 tablespoons with a slide)
1 st. l. with a slide of salt (30 g)
2 tbsp. l. Sahara
1 tsp ground black pepper
1 st. l. paprika
hot pepper optional
250 g butter
2 tbsp. l. vinegar 9%

Cooking method:

Peel the carrots, wash, chop into large strips

Peel the onion, rinse, cut it arbitrarily, but not finely

Pour 1/3 of the oil into the carrot pan

Zucchini can be cut into thin sticks, they will cook faster

Pour the rest of the vegetable oil into the pan.

Throw in chopped zucchini

Throw in the fried onions and carrots.

Cover tightly with a lid, bring the vegetable mixture to a boil,

Now we reduce the fire, continue to simmer under the lid, slightly opening it

Simmer for 60 minutes, stirring (advancing) the vegetables lightly every 20 minutes

After an hour of stewing, add tomato paste, simmer with it for another 20 minutes

Add spices, vinegar, mix, bring to a boil, cook for 1 minute, remove from heat

Grind the mass with an immersion blender for 5 minutes

Caviar should be like this consistency

We sterilize the jars in advance in the microwave or in any way convenient for you.

Lids must be boiled

We lay out hot caviar in clean jars, close the lids with a key

turn on lids, cool

Bon Appetit!

Video recipe for delicious zucchini caviar in the sleeve

Autumn is in the yard, garden products have already been prepared, and the growth of zucchini has not yet stopped. This unpretentious vegetable outgrows very quickly, so we are in a hurry to preserve everything that is possible from it. Zucchini caviar for the winter is harvested in unthinkable quantities and in a wide range. This is due to the fact that a large amount of other vegetables also goes into it. Onions, carrots, tomatoes also need to be processed.

If you want to make zucchini caviar at home, like a store-bought caviar, use tomato paste when cooking. Because no matter how much you put a tomato, and without tomato paste, the caviar will not be the same as from the store. Each housewife cooks using her favorite recipes and tricks. Someone hates the taste of the store, but loves home-style squash caviar on ripe, fresh tomatoes. And others like a spicier appetizer with red pepper and garlic. See. Just right for spicy lovers.

Cooking caviar is not difficult. The most time-consuming process is cleaning and cutting vegetables. We entrust the rest of the work to the blender and stove. We did before. And last year I described what I learned to do. I hope you liked them. Today I post the most delicious recipes for zucchini caviar. Who has not prepared this winter popular snack read this article. I will be very happy if you find a suitable option for yourself. Better yet, prepare, as I did, several jars of each variety. For variety.

In this article:

2. Then I pour the grated carrot there. Stir and fry further until the carrots become soft. Now I add tomato paste and stew for another five minutes, covered with a lid.

3. I peel each zucchini and scrape out the inner pulp with seeds with a spoon. Young, soft zucchini can not be peeled. I cut them into small pieces.

4. Pour the remaining oil into a large metal saucepan and put it on fire. I pour all the pieces there and stew on medium heat. I do not add water, I just mix it often until the juice stands out. And then I reduce the heat even more and let it stew for forty minutes.

At this stage, you can open the lid slightly to evaporate excess liquid.

There will be a lot of juice from them. I even scooped it out a little with a ladle and drained it, but this is due to the large volume.

5. Then I remove the pan from the stove and pour the fried carrots and onions into it. Pieces of zucchini have boiled down and there are much fewer of them. So I have everything wonderfully fit in one dish.

6. I take a submersible blender and interrupt all this stuff into a thin porridge. Yes, the porridge-caviar turned out to be watery. Zucchini gave unexpectedly a lot of juice. But that's not a problem. I put the caviar on a slow fire again and continue to boil. It's time to add salt, sugar and pepper.

Be careful! From an open pan, caviar splashes in all directions when boiling!

It is better to cover it with a lid. I boil for half an hour and add vinegar at the very end. Mix well so that the vinegar is distributed.

7. I advise you to try caviar, maybe you want to add something. Due to tomato paste, the taste of caviar is obtained exactly Gost, as from a store.

I remove the caviar from the fire and immediately lay it out in sterilized jars. Cover with scalded lids.

Sterilization of the finished product is not required because enough vinegar has been added. But it should be wrapped in a blanket for a couple of days.

After a couple of days, when the jars have completely cooled down, zucchini caviar goes to the basement for the winter. Or another cold enough place for storage.

A simple and delicious recipe for zucchini caviar with mayonnaise and tomato paste

Noble yummy is obtained with the addition of tomato paste and mayonnaise. And do not take any fat-free sauce, and the more oil in it, the better. From this, the taste of the finished product is very soft and not so sour.

Note that vinegar is not added to caviar. Enough of it in mayonnaise and tomato paste.

We need a set of completely ordinary products:

Zucchini 3 kg.
Onion 0.5 kg.
Mayonnaise 250 gr.
Tomato paste 300 gr.
Vegetable oil 100 gr.
Sugar 100 gr.
Red ground pepper 0.5 tsp.
Salt 2 tbsp. l.

How is this prepared tasty snack, see the video clip from the channel "On tasty and healthy food".

Pay attention to how this cheerful girl explains everything in great detail. At this point, even the most inept person will understand how to cook, how to sterilize jars and scald lids.

Cooking zucchini caviar in pieces without vinegar

Some, on the contrary, do not like caviar like from a store, but rather prefer homemade caviar. Therefore, I prepare several jars of such an appetizer with pieces of vegetables. It turns out not quite a mess, but to have something to chew on. Who likes just such a consistency of caviar, take the recipe into service.

How to cook:

1. If the zucchini is young, they can not be peeled and seeds. I have already grown a little, so I clean them, wash them and cut them into 1 cm cubes. I do the same with carrots and onions. Tomatoes can be twisted in a meat grinder or chopped with a blender.

Instead of tomatoes, you can use tomato paste.

2. In a large aluminum pan, I first fry the onion in vegetable oil until transparent. Then I pour out the carrot cubes. When these vegetables are sufficiently fried, you can add the rest of the ingredients.

3. Stew vegetables for about 40 minutes with a slightly ajar lid to evaporate excess liquid.

The fire is the smallest and do not forget to stir the dish periodically so that it does not burn.

4. Since we did not add vinegar, we need to store this appetizer in the refrigerator, or sterilize ready meal. Pack caviar in clean jars and send for sterilization, covered with lids. Sterilize jars of 0.5 for about 30 minutes on low heat, after boiling. If the container is larger in volume, then sterilization should be longer

5. Close the sterilized jars and cover with a blanket until tomorrow. Then you can take the workpiece to the bins. As you can see in the photo, this dish looks more like not caviar, but vegetables stewed in pieces. You can’t spread it on bread, but you can wonderfully eat it right with a spoon. Eat for health!

Zucchini caviar cooked through a meat grinder without sterilization

Everyone loves this appetizer. I cook a lot of it and eat it all with pleasure. with fresh tomatoes and bell pepper caviar is much tastier than any store.

No sterilization of the finished product is required.

Boil only the container and lids. Don't be afraid that there are a lot of vegetables. We will cook them all at the same time. If you haven't made this caviar yet, I advise you to try it. That you lick your fingers - absolutely right!

What we need:

Zucchini -2 kg.
Tomatoes - 1 kg.
Onion - 1 kg.
Carrots - 1 kg.
Sweet pepper - 0.5 kg.
Sugar - 200 gr.
Sunflower oil - 250 ml.
Acetic acid - 1 tbsp. a spoon
Salts - 3 tbsp. spoons.
Garlic, pepper, lavrushka - to taste

Let's get started!

1. As I said, the most important time is the preparation of all vegetables before cooking. So I washed and cleaned all the vegetables.

2. Now I grind zucchini in a meat grinder first. Unlike a blender, they are not ground into porridge, but into small grains. Poured into a large cauldron.

3. Next, I send chopped carrots, onions and peppers there. We also twist in a meat grinder, just put a large grate. Everything was crushed into such a grainy mass, as in the photo below.

4. And now I chop the tomatoes in the blender bowl. If you have time, you can peel off the skin.

To peel a tomato, it is necessary to cross cut the skin at the top crosswise and dip the vegetable in boiling water. After that, the skin is easily removed.

I don't have time to do this. Production volumes, as you can see, are such that you are physically tormented to peel each tomato.

5. With this tomato sauce, I pour a mixture of ground vegetables and put it on the stove. The fire is large at first, then I reduce it as needed. The main thing is not to allow strong splashing. As soon as it boils, I pour in a glass of sunflower oil. I add sugar and salt.

6. I mix everything diligently and leave it to stew for an hour and a half. I cover loosely with a lid. I leave a gap so that excess liquid evaporates. You can add spices you like. Five minutes before the end of cooking, I squeeze a few cloves of garlic through a press and pour in acetic acid.

Be sure to try a spoon in order to find out in time whether there is enough salt and sugar.

7. During this time, I have already sterilized jars and lids. I spill the caviar, roll it up and turn it upside down. I threw a bay leaf into the bottom of each jar, but this is optional. In total, nine cans of 0.5 liters were obtained. And a little bit left, just for everyone to try.

I wrap them in a blanket for two days. After that, you need to ask your husband to deliver the "strategic reserve" for storage in the cellar.

Video recipe for delicious caviar from zucchini and tomatoes in a slow cooker

This recipe presents us with the video channel "Vera". See what a variety of products Vera has collected for conservation. Yellow and red tomatoes, zucchini, sweet peppers, onions, garlic and herbs. Everything went into action. And what a wonderful caviar turned out. Which once again proves the versatility of this product.

Well, it seems that this year I finally figured out the zucchini. Zucchini caviar is boiled for the winter. I won't be cooking anything else with zucchini. And what was prepared, see the "Home-made preparations" section. Thanks to everyone who cooked with me today!

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Hello! Zucchini caviar is one of the most popular vegetable snacks. Preparations for the winter can be made according to different recipes, for example, “Lick your fingers” or, as they did before, according to GOST. There are other ways. And today I will introduce you to the most interesting and favorite options. For your convenience, I made all the recipes with detailed description and photo. And also with the addition of video.

As a child, to be honest, I did not like her, and at school they were often served as a side dish for lunch. I didn’t like her color, but then I tried it and fell in love with it. Although, I liked it, and my mother cooked dishes from this vegetable very tasty.

Now every year, at least a little, but I prepare for the winter. It goes great as a spread on sandwiches or as a side dish with meat, for example, it goes very well.

I want to note that it is better to make canned food from a young vegetable. He still has a tender and soft skin, and the flesh inside is still plump, and the bones are not large and not rough. Therefore, such a vegetable can be cooked whole. If the zucchini has already matured, it is worth peeling it and cutting out the pulp with seeds. And only after that start cooking caviar.

Take care of sterilizing jars in advance. You can sterilize them in the oven at a temperature of 50 degrees for about 30 minutes. Place them upside down on the grills. Boil the lids in water for 5 minutes.

This recipe is my favorite. It is fast and easy, so to speak, on hastily. And the caviar is very tender, juicy and tasty. The store can't compare. No wonder they call her that. But let's go in order.

We will need:

Zucchini - 1.5 kg. (net weight)
Onion - 250 gr.
Carrots - 250 gr.
Vegetable oil - 100 gr.
Tomato paste -150 gr.
Salt - 1 tablespoon
Sugar - 4 tablespoons
Garlic - 3 cloves
Ground red pepper, black - to taste
Vinegar 9% - 50 ml

Cooking:

1. Peel the zucchini, cut into pieces. If there are coarse seeds and a very soft middle, be sure to cut them out.

2. Then cut the carrots and onions into arbitrary pieces.

3. Pass all vegetables through a meat grinder. First, onions with carrots, and then the zucchini itself.

3. Pour vegetable oil, mix and put on fire. Bring to a boil. Then lower the heat and simmer covered for 40 minutes, stirring occasionally.

4. In the meantime, you can prepare the jars. Steam sterilize them. Or boil. Then you need to put them with their necks on the bottom of the pan, completely fill with water and boil for 15 minutes. Cover the lids for 5 minutes in boiling water.

5. Then remove the vegetables from the heat, bring the blender to a puree state. But if you want, you can leave it like that.

6. After that, add the tomato paste, mix thoroughly and put on the stove until boiling. Then add salt, sugar and pepper.

7. Cover, but not completely, and simmer for 20 minutes, stirring occasionally. After the elapsed time, add the grated garlic and pour in the vinegar.

If you want thicker, then simmer for 30 minutes. Will boil more liquid.

8. Then transfer to prepared sterile jars and roll up. And leave to cool completely, neck down, in a warm place. From the products presented, it turned out 1.5 liters and a little more for testing now. The taste is amazing.

By the way, the energy value per 100 gr. of this product is 97 kcal.

The best recipe for zucchini caviar, like in childhood

As I said, as a child, at first I did not love her, until my mother's friend treated me. She smeared it on my bread and let me taste it with my eyes closed, they say, guess what it is. I didn't guess, but I liked the taste. And she cooked exactly according to this recipe. Therefore, such caviar reminds me of a taste from childhood.

Ingredients:

Zucchini - 1.5 kg.
Onion - 2 pcs.
Vegetable oil - 100 gr.
Tomato paste - 140 gr.
Vinegar 9% - 1 tablespoon
Sugar - 1 teaspoon
Salt - 1 teaspoon
Black pepper - 0.5 teaspoon

Cooking method:

1. Peel the zucchini and cut into 1.5 cm rounds. Put on a baking sheet and send to bake in a preheated oven at a temperature of 180 degrees for about 20 minutes.

2. After 20 minutes, remove them from the oven and chop them with a knife. You can also use a meat grinder or blender.

3. Cut the onion into small cubes. Then heat up a frying pan and pour vegetable oil into it. Add the chopped onion and fry until it becomes translucent.

4. Add tomato paste, chopped zucchini there. Mix everything and simmer for 20 minutes, stirring occasionally. When everything is ready, add salt, sugar, pepper and vinegar. Stir again.

5. Put the finished product in a warm form into jars and roll up. Turn upside down and put in a warm place, covered with a towel for a day. After a day, you can already use this overeating.

A simple and delicious recipe through a meat grinder, with carrots and onions

Try to cook according to this method, simple and unpretentious. But a very tasty result. Watch the detailed video. From the proposed amount of ingredients, approximately 2.2 liters of the finished product is obtained.

Ingredients:

Zucchini - 2 kg.
Carrots - 500 gr.
Onion - 500 gr.
Tomatoes - 600 gr
Hot pepper - 1 pc.
Vegetable oil - 100 ml.
Sugar - 4 tablespoons
Vinegar 9% - 60 ml.
Salt - 0.5 tbsp.

Advice! Caviar can be killed with a blender, but after that it must be boiled for at least 5 minutes. Jars and lids must be sterile! Roll up, turn upside down and let cool under a warm blanket. Then the caviar is well stored even at room temperature.

Now watch this video and get acquainted with the method of making wonderful zucchini caviar.

Everything is so tempting and appetizing that you want to run to the grocery store, buy vegetables and start cooking. But in order to try it, I'm not going to wait for the winter. I will eat right away winter preparations have long since ended. And we still have time to cook in advance.

Cooking for the winter with mayonnaise and tomato paste, without sterilization

I recently discovered this recipe. Just a couple of years ago. I tried it then and didn't regret it. Yummy. I usually don't make many jars at once as there isn't much storage space. But I preserve a couple of cans different ways. And from the proposed products comes out 2.5 liters of awesome snacks. It takes approximately 2 hours to prepare.

Ingredients:

Zucchini - 3 kg.
Onion - 0.5 kg.
Tomato paste - 150 gr.
Mayonnaise - 200 gr.
Ground black pepper - 0.5 tsp.
Vegetable oil - 8 tbsp. l.
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.
Vinegar 9% - 2 tbsp. l.

Cooking method:

1. Peel the zucchini and chop on a coarse grater. Pass the onion through a meat grinder. Put them in a deep container and put on a slow fire for one hour until the excess liquid has evaporated. Stir constantly so that it doesn't burn.

2. When they are boiled, add the rest of the ingredients - vegetable oil, mayonnaise, tomato paste, pepper, salt and sugar. Stir. Let simmer on low heat for 30 minutes, stirring constantly. Two minutes before the end of cooking, add vinegar and mix thoroughly.

3. Place the finished caviar in pre-sterilized jars and roll up. Then turn upside down, put in a warm place and cover with a towel or blanket. Leave it like that for a day for self-sterilization.

Zucchini caviar according to GOST USSR, as in a store

Let's remember what she was like in our childhood. Shop-bought squash caviar from the USSR - this is the taste of our childhood. Of course, I like to experiment with the ingredients, but I made my first preparations for the winter from this vegetable according to this recipe.

Ingredients:

Zucchini - 3 kg.
Carrots - 0.5 kg.
Onion - 0.5 kg.
Tomato paste - 250 gr.
Vegetable oil - 150 gr.
Salt - 1 tablespoon
Sugar - 2 tablespoons
Vinegar 9% - 1-2 tablespoons
Black ground pepper - to taste
Bay leaf - 3-4 pcs.

Cooking method:

1. Remove the skin from the zucchini and remove large seeds, if any. Cut into pieces about 2 cm wide. Coarsely chop the onion.

2. Mix these ingredients and place on a baking sheet. Put in the oven for 20 minutes at 250 degrees.

3. Then grind them through a meat grinder, add tomato paste, vegetable oil and sugar. Simmer over medium heat for 30 minutes, stirring constantly.

4. After that, add salt and pepper, mix. Pass through a sieve. Or use an immersion blender. Add bay leaf and simmer covered for another 30 minutes.

5. After cooking, remove the bay leaf, and spread the finished product into sterilized jars and roll up. Place upside down in a warm place overnight. You will get wonderful, tasty squash caviar for the winter. It's impossible to resist.

Well, dear friends, you got acquainted with simple and tasty recipes for making this wonderful snack. Now you understand that you can easily cook it yourself? That's right, why buy in a store when you can make your own much tastier.

Good luck with your preparations!