Zucchini caviar: a recipe for conservation

Zucchini caviar has always been held in high esteem by s. In Soviet times, it could be freely bought in a store, an appetizer was made according to a special proven technology and strictly in accordance with GOST. Her taste was extraordinary. In the 90s, when perestroika began, many canning factories were closed. And there were practically no funds for the purchase.

But a person is not so easy to knock down. Our housewives themselves began to preserve the grown vegetables. It should be noted that it was successful. These are pickled vegetables, and salted, and fried. And how many recipes for canning squash caviar were invented by them! It is impossible to present them all in one article. Some of the recipes are sacredly kept in families. But we hope that after the publication of the article, the piggy bank of recipes for preserving caviar from zucchini will be replenished.

caviar recipes

According to the available recipes, zucchini caviar can be made with various vegetables and spices, even with fruits and raisins. We bring to your attention several options for canned squash caviar for the winter.

Option No. 1

To prepare delicious zucchini caviar for the winter, you need to stock up:

• young zucchini – 1 kg;
• carrots and sweet bell peppers – 0,250 kg each;
• white onions – 2-3 onions;
• garlic – 2-3 cloves;
• fleshy tomatoes – 0,3 kg;
• granulated sugar – one tsp;
• vegetable oil – ½ cup;
• vinegar essence – 1 large spoon.

Cooking process:

1. Vegetables are washed, peeled, cut into strips. Zucchini, tomatoes, peppers are ground in a meat grinder. According to the recommendations, for this type of squash caviar, chopped onion is fried until golden brown.

   

2. We spread the vegetables along with the onions in a thick-walled saucepan and put on a medium heat to stew. The process is lengthy, as it is necessary to evaporate the liquid as much as possible. Do not forget to mix the vegetable mass, otherwise it will burn.
3. As soon as the zucchini caviar thickens, you need to add salt, granulated sugar, pepper and garlic (it is ground with a garlic press).

   

4. After a third of an hour, vinegar essence is poured, as squash caviar is harvested for the winter. And after 5 minutes they are laid out in hot sterile jars. They are closed, turned over and sent to cool under a fur coat.

Option № 2

This is an unusual caviar – a recipe with pumpkin. This is how they prepare it in Hungary. housewives also liked this appetizer. Today, in many families, such zucchini-pumpkin caviar is often boiled. Although each of them brought its own zest.

So, what products will be required according to the recipe for preparing caviar for the winter:

• zucchini – 1000 g;
• pumpkin – 500 g;
• carrot – 200 g;
• ripe red tomatoes – 300 g;
• onion – 200 g;
• sweet bell pepper – 2 pieces;
• granulated sugar – 30 g;
• mayonnaise – 2 tablespoons;
• Vinegar – 1 tablespoon;
• salt and pepper to taste.

All prepared vegetables are cut into cubes in different dishes. While the zucchini and pumpkin (choose the pulp and seeds) are stewed separately, you need to fry the carrots, peppers and onions in a small amount of vegetable oil.

When most of the liquid has evaporated, the squash-pumpkin mass is combined. Sliced ​​peeled tomatoes, sugar, salt, oil, pepper are laid there and continue to simmer for 60 minutes. Then add mayonnaise, cook for another third of an hour and pour a spoonful of vinegar.

If you chopped caviar with a blender, then it will have to boil for another 5 minutes. When rolling caviar into jars, pay attention to the tightness of the lids.

Option No. 3

To conserve caviar, similar in taste to Soviet products, manufactured according to a special technology and strictly in accordance with GOST, you will have to postpone some business and stand at the stove longer. But the result is a zucchini appetizer from which your family cannot be dragged by the ears.

You will have to stock up on a considerable amount of ingredients:

• zucchini – 3 kg;
• carrots – 1 kg;
• white onion – 1 kg;
• ripe red tomatoes – 1,5 kg. They can be replaced with tomato paste – 150 g;
• allspice and black ground pepper – a quarter teaspoon;
• white roots (celery, parsley, parsnips);
• salt – 60 g;
• granulated sugar – 120 g;
• table vinegar 9% – 2 tablespoons;
• any refined vegetable oil – 1 cup.

But this is optional.

Stages of canning squash caviar for the winter:

First, vegetables are cut into cubes, carrots and roots are rubbed on a coarse grater. The essence of preserving zucchini in this recipe is to fry all the ingredients separately until golden brown and softened.

1. To obtain the desired consistency, fried vegetables and roots are scrolled in a meat grinder or ground with a blender and set to stew. The oil remaining in the pans is poured into the total mass.
2. Add the rest of the ingredients, except for the vinegar. Caviar is cooked for winter preparations for half an hour. It is imperative to taste the caviar before adding vinegar.
3. If you like zucchini with herbs, add it 15 minutes before the end of cooking. Then pour the vinegar and let it sit for another 5 minutes.

   

4. Ready-made caviar from zucchini, as in a store, is laid out in sterile jars. Roll up with metal lids. A kind of sterilization, the finished snack passes under a fur coat. Inverted jars are kept until they cool.

There are many options for preparing caviar, we offer a video recipe:

In conclusion, a few tips

When we preserve caviar at home, it is necessary to be extremely careful and attentive.

Choose only healthy vegetables without the slightest flaw. For winter preparations, vinegar is necessarily used, although there are options with citric acid.

All ingredients, including peppercorns, must be washed in several waters. It is better to pour caviar from zucchini into half-liter jars, since it does not last long when opened. Jars and lids are washed in hot water with baking soda before preservation, and then sterilized over steam. You can roast containers and lids in the oven.

We wish you successful preparations and bon appetit!