Recipe for squash caviar according to GOST USSR

Ask any person over 40 today what store-bought snacks they liked the most as a kid. The answer will be instant – caviar from zucchini. The Soviet Union has long ceased to exist as a state, but the memories of the good things that were, remain in the memory of people. Currently, canning factories produce caviar according to TU (technical specifications) or according to GOST 52477 2005 (valid in 2018 and today).

But products manufactured according to their respective recipes cannot be compared with Soviet GOST 51926 2002. Despite the fact that modern products use almost the same ingredients, squash caviar according to GOST of modern manufacturers does not differ in sophistication of taste. And the price is not always attractive. If you have time, it’s better to cook caviar yourself and please your homemade caviar from zucchini, as in the USSR. Such a product can be harvested for the winter.

Ingredients for snacks like in the USSR

All the ingredients needed in the manufacture of squash caviar according to GOST for the recipe are always in large quantities from gardeners. Yes, and residents of cities to purchase them will not cause much labor and material costs.

So, we need to prepare caviar according to GOST for the winter:

• zucchini – 3 kg;
• refined vegetable oil – 0,3 l;
• onions – 1 kg;
• carrots – 1 kg;
• tomato paste – 3 tablespoons with a slide;
• garlic cloves (large) – 8 pieces;
• granulated sugar – 1 tablespoon;
• ground black pepper – 2 g (you can replace black pepper with a pot – 10 pieces and fragrant 5 peas);
• celery or parsley root (chopped) 1 tablespoon.
• table salt (not iodized!) – 1,5 tablespoons;
• vinegar essence 70% – 1-2 tablespoons (taking into account taste preferences and the size of the spoon).

Cooking caviar according to GOST for the winter

Zucchini is ready

For high-quality caviar for the winter, young zucchini are better suited, in which seeds have not yet formed. In them, unlike overripe vegetables, you do not have to remove the pulp. And the consistency of the finished snack is more tender.

Washed and dried zucchini is peeled, cut into pieces.

Spread in small portions in a frying pan with hot oil until the entire workpiece is stewed. Zucchini are fried over medium-high heat without a lid to evaporate excess liquid.

Onions and carrots

Peeled and washed under running water, onions for caviar are cut into cubes. To prevent this vegetable from making you burst into tears, you can hold it in the freezer or sprinkle a little salt on the board.

Rinse parsley or celery root and cut into pieces.

For zucchini caviar for the winter, GOST 2002, carrots are chopped on a coarse grater or cut into strips. Prepared vegetables and roots separately (allowed according to the GOST recipe and at the same time) are sautéed in heated oil in a frying pan with the lid closed until softened for 5-10 minutes.

We put all the vegetables in one cauldron. Drain the oil from the pans there.

Garlic

Pass peeled and washed garlic cloves through a crusher. It doesn’t need to be fried. This spicy vegetable descends almost before the end of cooking zucchini caviar.

Chopping vegetables

To get caviar from zucchini for the winter, according to GOST, grinding in a meat grinder is not the best option, since the composition will not be homogeneous. Of course, our mothers and grandmothers did just that, but today this procedure is best done with an immersion blender.

Brewing process

After that, the caviar from zucchini for the winter according to GOST, which operated in the Soviet Union, is transferred to a container with a thick bottom on a minimum fire. It is good to cook it in a cauldron with the lid closed. The mass must be stirred periodically so that it does not burn.

After an hour, add the remaining ingredients from the recipe (except for vinegar and garlic), mix and continue to cook for at least another half hour.

Then vinegar essence and garlic are added, boiled for no more than 5 minutes.

Until the squash caviar, according to GOST, has cooled down for storage for the winter, it is transferred to hot sterile jars and rolled up. To make sure that air does not pass and will stand all winter, the jars are turned over on lids and wrapped. In this position, the caviar should stand until it cools completely. Homemade preparation is stored excellently in any cool place.

To prepare delicious caviar from zucchini according to the GOST 51926 2002 recipe for the winter, it will take a little more than two hours. But there is no need to regret the time spent: you will not buy such fragrant zucchini caviar in any store.

Recipe for zucchini caviar for the winter:

Instead of a conclusion

Caviar made from zucchini is a healthy product. Even from heat treatment, the quality of the ingredients is not lost. The snack is especially useful because it is low-calorie, but at the same time nutritious. The finished product contains a large amount of vitamins, trace elements, minerals and acids.

The GOST recipes that existed in the USSR are still considered the standard, since they were created by specialists and worked out for years in production by experienced craftsmen. As for the modern production of canned vegetables, they are mainly made according to specifications, that is, the product does not always meet the taste, the recipe changes dramatically.

Many people do not like this kind of caviar. That is why the relevance of recipes not only does not decrease, but only gains popularity. The time spent is compensated by the excellent appetite of the household and the praise of the culinary abilities of the hostess.