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

Squash caviar for the winter, like store-bought caviar, is the ultimate dream of many housewives. To be honest, I don’t understand this, although I try very hard and even learned how to cook it. By the way, my reference point is GOST for the preparation of squash caviar, which was in force in the USSR. This is precisely the product of those years that is called “store-bought squash caviar,” and now different companies, large and small, make it at their own discretion. What you won’t find in the list of ingredients on the can: tomatoes, celery, parsnips, coriander, sweet and hot peppers. All this is unnecessary. According to GOST, real squash caviar is prepared completely differently.

Ingredients

• 2 kg of zucchini;
• 120 grams of carrots;
• 190 grams of tomato paste;
• 90 grams of vegetable oil;
• 80 grams of onions;
• 38 grams of coarse salt;
• 20 grams of sugar;
• 1 gram of ground allspice + 1 gram of black pepper.

Be sure to use young vegetables from a new harvest for this caviar. Zucchini and carrots should be soft, juicy, and sweetish. And the onions are not sprouted and not limp. The taste of old vegetables can ruin even the most delicious squash caviar.

Preparation

Peel the zucchini and wash it first. Scrape the carrots with a brush, then remove the skin with a sharp knife. Peel the onion and finely chop it into pieces of arbitrary shape. Grate the carrots on a coarse grater.

Pour half the vegetable oil into a large deep frying pan. Cut the zucchini into small cubes and fry them until softened. The vegetable pieces should become creamy in color. As soon as this happens, transfer them to the blender bowl and pour the remaining oil into the frying pan. Fry the grated carrots and chopped onions well. Place the fried vegetables in a blender bowl and, together with the zucchini, turn into a homogeneous puree.

Transfer the vegetable mixture to a thick-walled stewing container, for example, a large cauldron. Simmer the vegetables with the lid closed for 40-45 minutes, stirring them occasionally with a wooden spatula. The puree should boil down, but do not allow it to burn. Keep an eye on this - stir, reduce heat.

While the zucchini caviar is stewing in a cauldron, prepare the dishes for canning. Wash glass jars and tin lids thoroughly with baking soda. Boil the lids for 1-2 minutes. Sterilize the jars in any way that is convenient for you. I do this over steam.

Add tomato paste to the boiled squash caviar and mix thoroughly. After adding the tomato paste, simmer the caviar under the lid for another 15-20 minutes. Don't forget to stir the vegetables with a wooden spatula so they don't burn. After the specified time, add allspice and ground black pepper, sugar and salt to the caviar. Mix thoroughly and taste the product. Simmer for another 2-3 minutes, then put into jars prepared in advance.

Sterilize jars of squash caviar. To do this, place the jars with the preparations in a container with very warm water. The temperature of the water in the container should approximately coincide with the temperature of the squash caviar in the jars. The level of water in the container and squash caviar in the jars should also be the same. Process the caviar for 15-20 minutes at a temperature of 90 degrees. After this, roll up and turn the cans upside down.

I’ll answer in advance a question that inexperienced housewives often ask me. Is it necessary to sterilize filled jars? Yes, it is necessary, because boiling water is not poured into them along with vegetables, so the bacteria are preserved. Despite stewing in a cauldron. So if you do not additionally sterilize the caviar, the product may deteriorate.

By the way, I consider adding vinegar to jars of squash caviar inappropriate. It is unlikely to protect against spoilage (if you pour it instead of sterilization), and pouring vinegar into sterilized jars is completely stupid. There is no need to add it, but the taste of the caviar will be ruined.

Interesting articles

DIY squash caviar. Recipe step by step Zucchini caviar is perfectly absorbed by the body, therefore it is recommended by many nutritionists. Zucchini contains a storehouse of beneficial vitamins and minerals, which are especially needed by people with cardiovascular diseases, overweight, and discomfort

Squash caviar recipe for the winter. Squash caviar for the winter just like in the store. Zucchini caviar prepared with tomato paste. There are a great many recipes for squash caviar; each housewife adds her own twist during preparation. In order for zucchini caviar to be like in the store, at the end of cooking you need

Squash caviar is a snack loved by many. It is prepared spicy and sweet; each housewife has her own subtleties of preparing this preparation. To prepare caviar, it is better to use vegetables of normal ripeness, with thin skin and small seeds. To preserve squash caviar we will need.

Last year, we already reviewed. And now, it’s time to harvest the fresh harvest of zucchini for 2018, which means that we will be preparing amazingly delicious caviar using a new recipe. And this time, we will prioritize simplicity so that you save time, and the result is - real jam!

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

Remember the taste of real Soviet squash caviar, cooked according to GOST? Or maybe you prepared it yourself and continue to prepare it? Personally, I liked the caviar in the factory canteen. Loved the squash caviar spread on bread.

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

Pimply cucumbers, sugary tomatoes, juicy peppers and fragrant zucchini - everything will go into use.

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

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

This caviar recipe is one of the simplest and easiest. The consistency is delicate and creamy. This preparation differs in taste from the classic recipe through a meat grinder. The secret is that we will stew all the vegetables in chopped form, and only then beat the mass with a blender. This is delicious! Try it and see!

Ingredients:

• one and a half kilograms of zucchini, peeled;
• 3 carrots (total weight approximately 1.5 kilograms);
• 4 onions (total weight approximately 1.3 kilograms);
• 50 grams of granulated sugar;
• head of garlic;
• salt to your taste;
• half a glass of vegetable oil;
• half a teaspoon of ground pepper;
• 150 grams of good quality tomato paste;
• 30 grams of 9% vinegar.

1. Finely chop the onion. First crush the garlic with the wide side of the knife and then chop thoroughly. Pass the carrots through a grater. In a heavy-bottomed roasting pan, fry these vegetables in vegetable oil.

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

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

Simmer the vegetables for another 30 minutes.

3. Add granulated sugar, salt and pepper. Stir in tomato paste until the color is uniform.

4. After adding the paste, simmer for another 10 minutes, then pour in the vinegar. Simmer on the stove for another 3 minutes and turn off the heat.

If you plan to eat the caviar immediately and not store it for the winter, you don’t have to use vinegar.

5. Beat the hot mass using an immersion blender until it becomes a soft cream.

6. Now the dish with caviar needs to be placed back on the stove. Be sure to cover with a lid, because such a mass “shoots” very violently when boiling. After the first “shots”, keep it on low heat for no more than 3 minutes.

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

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

Squash caviar, just like in the store (very tasty)

For connoisseurs of modern technology, I suggest preparing caviar from zucchini in a slow cooker. This wonderful electrical appliance makes cooking much easier, protecting you from washing unnecessary dishes. In addition, the correct selection of modes and the necessary temperature matching makes the dish even more delicious. Let's try to cook caviar together.

Ingredients:

• 120 grams of peeled carrots;
• 100 grams of onions;
• 2 kilograms of zucchini, weighed without seeds and peel;
• 200 grams of tomato paste;
• a little less than half a glass of sunflower oil;
• 20 grams of granulated sugar;
• 30 grams of salt;
• half a teaspoon of black pepper;
• 90 grams of vinegar 9%.

1.Cut the zucchini into cubes. To do this, you can use a vegetable cutter or just a knife.

2. Finely chop the onion and grate the carrots. Set the multicooker to “Frying” mode for 5 minutes. Pour some oil. As soon as it sizzles, add onions and carrots. Fry until the end of the mode.

3. After this, remove the roasted vegetables from the multicooker bowl into a spacious bowl. Pour a little more oil and fry the zucchini right there in the “Fry” mode for 20 minutes.

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

5. Transfer the resulting mass back into the multicooker and set the “Stew” mode for 40 minutes. In this case, you need to install a steamer net on top, since the squash puree boils and shoots very strongly.

6. After 40 minutes, add all other ingredients except vinegar. Mix well so that the tomato paste evenly colors the mixture. Continue simmering for another 20 minutes. About 17 minutes into cooking, add vinegar and stir.

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

Delicious squash caviar for the winter (recipe from grandma)

We all remember that same grandmother’s caviar that she treated us to as children. Then it seemed that only she could cook like that. Now we will try to repeat the same zucchini caviar, according to my grandmother’s recipe.

Ingredients:

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

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

2. Simmer the carrots for 10 minutes on low. Meanwhile, you need to cut the zucchini and onion into cubes. Then they also need to be added to the stew.

3. Simmer for half an hour like this, stirring frequently. Then you need to add tomato paste, oil and stir thoroughly. Simmer for another 15-20 minutes.

4. Taste the vegetable mixture for salt. If you think there is not enough salt, pepper or anything else, add it. After the taste is perfected, you need to pour in vinegar and simmer for another 3-5 minutes.

5. Mash the vegetables directly in the pan with a mallet. This is what our grandmothers did. If you prefer modern technologies, you can use a blender. Boil this mixture under the lid at minimum power for 5-7 minutes.

6. Now the caviar is ready to be transferred to sterilized jars and stored until winter.

Recipe for delicious zucchini caviar in a slow cooker

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

Ingredients:

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

1.Cut the onion into half rings or small pieces. Chop the carrots into medium pieces. Place these two ingredients in a multicooker bowl with oil. Set the “Frying” mode for 15 minutes.

2. Without wasting time while the vegetables are preparing, you need to cut the zucchini into cubes. As soon as the equipment signals that the work is complete, add zucchini to the bowl and stir. Add about 1 glass of water and cover with a lid. Set “Quenching” again for 1 hour.

3. Cooking zucchini takes about half an hour. Just after 30 minutes, add the peppers, cut into strips, and add salt.

4. Make tomato puree from the tomatoes using a blender or meat grinder. As soon as the multicooker notifies you that the dish is ready, the vegetable caviar should also be chopped in a blender. Now you need to combine these two masses - tomato and vegetable.

5. Place the resulting puree on the stove and cook for 15-20 minutes after boiling. Be careful, this mixture boils very actively and you can get burned by it! You can boil it in a slow cooker in the “Cooking” mode for the same time. A couple of minutes before it’s ready, add vinegar, chopped dill, bay leaf and peppercorns.

6. Place the mixture into jars and roll them up. Immediately turn over onto a warm cloth and cover overnight.

Store the snack in a cool place. After opening, keep in the refrigerator.

Simple and tasty zucchini caviar with mayonnaise

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

Ingredients:

• 3 kilograms of peeled zucchini (remove soft core and peel);
• 250 grams of mayonnaise;
• 100 grams of granulated sugar;
• 100 grams of vegetable oil;
• 250 grams of tomato paste or sauce;
• 1 tablespoon salt;
• 5 cloves of garlic;
• 2 tablespoons vinegar.

1.Cut the peeled zucchini into small pieces. If you are using young zucchini that does not yet have hard seeds or tough skin, you can process them unpeeled.

2. Pass the zucchini through a fine meat grinder. Add all other ingredients except vinegar to this mixture. The garlic must be crushed with a press until it becomes mushy.

3. Mix everything thoroughly to obtain a homogeneous mixture of pale pink color. Place on the stove and simmer at minimum power for 1 hour after boiling. Shortly before cooking, about 3-4 minutes, you need to stir vinegar into the contents of the pan.

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

The next morning the caviar will be ready to be transferred to a permanent storage location.

Zucchini caviar is not for the winter - you'll lick your fingers

Not only in winter we love to eat vegetable caviar. In the summer I also cook it very often. It’s very simple to do - chop the vegetables, bake, beat into a homogeneous mass and you’re done! This version of the dish is suitable even for those who adhere to a diet in the name of a beautiful figure. Easy, satisfying, appetizing and very tasty!

Ingredients:

• a couple of young zucchini;
• 2 small carrots;
• 2 sweet tomatoes;
• 1 fleshy bell pepper;
• 2 onions;
• pepper and salt to your taste;
• 2-3 tablespoons of vegetable oil.

1.Cut the vegetables into medium pieces. The exact size and shape don't matter. Add all the other ingredients to them and mix evenly.

2. Place the seasoned vegetables in a baking sleeve and place in the oven for 50-60 minutes, at a temperature of approximately 170 degrees.

3. Carefully transfer the contents of the bag into a bowl and beat with an immersion blender until smooth.

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

The usual recipe for delicious squash caviar

This caviar cooks quickly and is eaten even faster. Everything is very simple - we will mince all the vegetables and boil them with the addition of tomato sauce. Thus, with minimal investment of time and money, we will get very tasty and beautiful caviar.

Ingredients:

• 7-8 kilograms of young zucchini (if you use older vegetables, they need to be cleaned of entrails and peel);
• 1 kilogram of carrots;
• 1 kilogram of onions;
• 1 kilogram of sweet tomatoes;
• a glass of vegetable oil;
• 4 tablespoons salt;
• a glass of tomato sauce;
• half a glass of vinegar 9%.

1. Wash all vegetables and, if necessary, peel. Cut into pieces of such a size that it is more convenient to place them in a meat grinder. Thus, turn all the vegetables into a single mass using a meat grinder.

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

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

Homemade squash caviar with tomato paste

We often use this caviar in winter as an addition to pasta or rice. And in other combinations it is also very tasty. Even just eating it with bread is finger-licking good!

Ingredients:

• 2 large zucchini;
• 1 carrot;
• 3 onions;
• 200 grams of tomato paste;
• a little less than half a glass of vegetable oil;
• salt to taste;
• 4 tablespoons vinegar 9%;
• black pepper.

1. Peel the zucchini and remove the soft core. Grate it, along with the carrots.

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

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

4. Simmer the contents of the frying pan in this form for about 20 minutes. Shortly before removing from the stove, add vinegar and stir.

5. Place the caviar in jars and store. It turns out just superbly beautiful and tasty.

Zucchini is a very easy vegetable to prepare! It's a pleasure to cook. And what delicious preparations for the winter can be made from it...

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

General information

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

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

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

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

Zucchini caviar: photo, recipe

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

Ingredient Processing

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

Pre-roasting

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

Heat treatment

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

Final stage

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

Squash caviar for the winter

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

So, the simple one includes the following ingredients:

Ingredient Processing

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

Cooking on the stove

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

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

Homemade spicy caviar

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

So, to prepare homemade squash caviar we will need:

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

Vegetable processing

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

Heat treatment of ingredients

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

Final stage

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

Caviar with apples

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

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

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

Cooking process

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

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

Seaming process

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

Serving

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

For everyone who lived in the Soviet Union, the phrase “squash caviar” evokes taste nostalgia. A store-bought jar of this commonly available vegetable was very cheap, but the taste was excellent.
Squash caviar of that time was distinguished by a very delicate and uniform consistency. And the taste of zucchini, skillfully seasoned with the sourness of fried and sweetened tomatoes, made me spread a thick layer of soft bread again and again...
Everyone's favorite store-bought zucchini caviar is revived in this recipe. To achieve the declared homogeneity of the composition, it is necessary to use a blender at the end of the cooking process and crush the resulting caviar into a soft, smooth mass.

Taste Info Zucchini for the winter

Ingredients for preparing 1 liter of squash caviar:

• Zucchini (both old and young fruits are suitable) – 1 kg;
• Ripe tomatoes – 300 g;
• Carrots – 300 g;
• Onion – 150 g;
• Sugar – 2 tsp;
• Vinegar 1/2 tbsp.
• Salt, pepper - to taste.

The cooking time for zucchini caviar will be 1 hour.

How to cook squash caviar like in the store

Trim the ends of the zucchini and remove the skin.
Cut the fruits into arbitrary pieces, removing large seeds from old specimens.
Prepare garlic (about 50 g). Grind tomatoes, onions and carrots.


Fry onions and carrots in refined oil until browned. Next, add tomatoes, sugar, salt to the pan and simmer for 5 minutes. The result was gravy.


Grind the zucchini in a meat grinder.


Place chopped zucchini in a thick-bottomed saucepan. Bring them to a boil and reduce the heat to low. Stirring occasionally, simmer the zucchini for 30 minutes.


Add the gravy and vinegar to the zucchini and simmer the mixture for another 30 minutes, uncovered.
At the end of the stewing process, add garlic passed through a press to the caviar and pepper.
Using an immersion blender, blend the finished caviar into a paste.

The resulting squash caviar will have a taste identical to the taste of the never-forgettable Soviet store-bought caviar.


You don’t have to blend the finished caviar (then the taste will be slightly different), but simmer it for 2.5 hours, then roll the squash caviar into sterile hot jars.

Teaser network

Zucchini caviar “like store-bought” (stovetop and multicooker version)

The most ideal squash caviar is obtained if each ingredient is fried in a frying pan. But in the summer, when all the vegetables are ripe, such manipulations can create a branch of hell in the kitchen - even a fan installed opposite the stove will not help. But the processes of preparing vegetables can be simplified: simply boil the zucchini, fry the carrots and onions, and then evaporate them in a slow cooker. This doesn’t save much time, but you won’t have to be in the kitchen while cooking. In the forty-degree heat, you won’t be able to help but like this recipe!
This recipe for squash caviar also includes chopping vegetables through a meat grinder; we prepare caviar for the winter.

So, let's start with the list of ingredients:

• 2.5 or 3 kg zucchini (about seven small vegetables),
• 7 medium onions
• 7 medium carrots,
• 3-4 fleshy tomatoes,
• 50 ml vegetable oil (you can take a little less),
• 5-6 cloves of garlic,
• 1 tablespoon salt,
• black pepper (to taste and desire),
• 2 tablespoons vinegar (9%).

Recipe for making homogeneous squash caviar “like in the store” step by step:

Cut the zucchini into cubes. If they have been lying in the apartment for a while and have become “unhappy,” cut off all the darkened areas; if the skin is already rough, remove that too. The seeds, if they are soft, do not need to be cut out.


Bring water (a little less than half the container) to a boil. Add the zucchini, salt them, bring to a boil and cook for 5-10 minutes. Important: they boil for a very long time (up to half an hour even on high heat), so you can immediately put them on a tiny fire, slightly open the lid and leave the kitchen. If all the zucchini does not fit into the pan at once, you can add them a little later - they “compact” during cooking.
This step can be modified and simmer the zucchini with a small amount of oil in the “Stew” mode for about 15 minutes.




Heat the oil in the multicooker bowl (the “Frying-Vegetables” program), add the onion cut into half rings. There will be a lot of it, so it doesn’t have to be fried, but stewed – that’s not a big deal, your task is just to soften it.

Grate the carrots and simmer with the onions.


Now grate the tomatoes on a coarse grater (discard the skins). Place the tomato puree in the slow cooker as well.


Cook the vegetables, stirring them from time to time, until the program finishes its work. But there may still be a lot of vegetable juice left in the bowl - it should be evaporated. This is best done using the “Pilaf”, “Rice”, “Spaghetti” button.


Place the cooked zucchini in a colander and press down well to remove as much liquid as possible.


Combine zucchini and carrots with onions (there may be less zucchini - nothing, the taste of the caviar will not be affected). Blend the vegetables using a blender - it is most convenient to do this using an immersion model.

And then everything is simple - simmer the caviar over medium (or below medium) heat, seasoning it with salt, and also adding pepper and squeezed garlic. Stir! The stewing time is from 40 minutes (if you are in a hurry) to 1.5 hours.
You can also stew caviar in a slow cooker in the “Stew” mode.


5-10 minutes before it’s ready, pour in the vinegar, mix the squash caviar well and let it boil... And then roll it into jars, let it cool under the fur coat - and that’s it, ready! The caviar turns out delicious, reminiscent of the retro taste of store-bought caviar.


Yield: approximately 2.5 liters (plus a small bowl, enough for dinner).


And one last thing. Caviar (whether from squash or from any other vegetables) is a “harmful” thing and does not always “want” to stand normally in an ordinary apartment pantry, even if vinegar is added to it. Therefore, experienced housewives advise storing it in the refrigerator. Well, if you have a deep cellar, then store it there. Use small jars for preservation, this will make it easier for it to find a place! This zucchini caviar is without mayonnaise and store-bought tomato paste, so it can be given even to children. And to minimize the harm of vinegar, take not table vinegar, but apple vinegar.

Squash caviar should have the following classic ingredients: zucchini, tomato paste or tomatoes, flour, carrots, onions, parsley root, parsnip root, celery root, salt, sugar, spices.

The taste of squash caviar, in addition to spices, depends on the method of processing the squash, which is fried or boiled. According to GOST, grains or grains are allowed in squash caviar.

Ingredients:

3 kg zucchini,
sunflower oil (refined deodorized),
0.5 kg of onion,
1 kg carrots,
1 jar of tomato paste (200 g),
dill and parsley (a little),
wheat flour,
pepper to taste,
1 tbsp. salt,
spices to your taste (ground pepper will do)

Try the tomato paste, it should not be sour, otherwise you risk ruining the taste of the squash caviar. You can replace the tomato paste with a couple of baked tomatoes.

The secret of store-bought squash caviar is in flour, it is thanks to it that the caviar becomes such a pleasant viscous and homogeneous consistency, even in high-temperature cooking. It’s good if you have the opportunity to use a pressure cooker or at least thick-walled cookware (broiler, duck pot...).

Recipe:

Pre-bake the zucchini in the oven at 220°C for about an hour, bake directly in the skin. Then peel the zucchini, pass through a meat grinder, cook under the lid (or better in a pressure cooker) for up to 30 minutes.

At this time, fry the onions and carrots in vegetable oil over very low heat, rub through a sieve (you can use a blender and then through a sieve to make it easier to pass through), add to the zucchini.

Then add tomato paste, salt and 3-4 (or maybe a little more) tablespoons of sunflower oil (it is thanks to the oil that the caviar will boil at a higher temperature than 100 degrees). Cook over low heat, covered, until the liquid has almost completely evaporated (boiled), about 2 hours.

Then add 2 pinches of black pepper (although more is possible, it all depends on individual preferences), 3 tablespoons of wheat flour lightly fried until golden brown in a dry frying pan, very finely chopped herbs (or better yet, juice from parsley and dill), if you wish - spices. Cook for 5 minutes.

Place squash caviar into jars and sterilize 1 liter jar for about 40 minutes, 0.5 - 30 minutes.

Vinegar is not added to store-bought squash caviar, so sterilize the jars especially carefully.

The norm of products yields approximately 3 liter jars of caviar. It will taste like Baltimore squash caviar. The color is wonderful orange.

You can experiment and prepare caviar like the following manufacturers:

“To your health!”, Krasnodar region, Kanevskaya station, container – glass (560 g). CJSC PZ "Kolos"

Recipe: Fresh zucchini, onions, carrots, parsley, celery, fresh dill, refined sunflower oil, wheat flour, tomato puree, black pepper, salt. GOST

“Kuban Rasnosole”, Krasnodar region, Starovelichkovskaya station, container – glass (450 g). Baltimore-Krasnodar LLC.

Recipe: Zucchini puree, fried onions and carrots, refined deodorized sunflower oil, tomato paste, herbs, wheat flour, pepper, salt.

“Nurse”, Krasnodar, container – glass (480 g). Armavir Trade Complex LLC.

Recipe: Fresh zucchini, carrots, onions, refined vegetable oil, tomato paste, salt, flour, herbs, ground allspice.

Krasnodar, container - tin (360 g) SEC "Krasnodar"

Recipe: Boiled zucchini, tomato paste, vegetable oil, fried onions and carrots, sautéed flour, salt, fresh herbs, ground black and red pepper. GOST

“Cossack pickles”, Krasnodar region, Krasnoarmeysky district, Poltavskaya village, JSC “Poltava canned food”.

Recipe: Zucchini, pumpkin, onions, fried carrots, refined vegetable oil, salt, wheat flour, dill and parsley, ground black pepper. GOST

If you prepare squash caviar, please write in the comments who used how many ingredients and how it turned out.