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Canning is one of the easiest and most affordable ways to harvest fruits and vegetables for long-term storage. Zucchini caviar for the winter is simply prepared, the products for it are inexpensive, and its benefits have long been known to nutritionists. Fresh or processed zucchini are easily absorbed by the body, contain few calories, but a lot of iron, phosphorus, copper, vitamins, and organic acids. Also, zucchini caviar will help to cope with puffiness, improve the functioning of the intestines, gallbladder, it is included in diets for people suffering from hypertension, cardiovascular diseases, or just wanting to lose weight.
There are many recipes for preparing zucchini caviar for the winter, they are varied both in taste and in appearance. Perhaps, they are united only by the main set of products: zucchini, onions, carrots, tomato paste, as well as mandatory heat treatment. At home, this is most often roasting and stewing, but there are recipes that require you to bake zucchini in an oven or even boil it.
We will bring to your attention three recipes for zucchini caviar: one is low-calorie, dietary, the other is more nutritious, but unusually tasty, and the third is for spicy lovers. For clarity and convenience, we give recipes with photos.
Low-calorie squash caviar
This recipe not only contains a minimum of calories, but is also suitable for diversifying the diet of people who adhere to strict fasting, as it does not even contain vegetable oil.
Products Used
To prepare zucchini caviar for the winter, you will need:
- peeled zucchini – 1 kg;
- onions – 200 g;
- red tomatoes – 200 g;
- carrots – 200 g;
- table salt – 1 tablespoon;
- black pepper, sugar – to taste (you can not add).
Cooking caviar
Wash the zucchini well, cut off the nose and stem, remove the damaged areas. Old ones – peel, remove the core, cut into small pieces, young vegetables can not be peeled.
Peel onions and carrots, cut into small cubes.
Put the zucchini, onion and carrots in a saucepan, pour a little water, simmer for 40 minutes.
This winter squash caviar recipe is prepared with fresh tomatoes. Pour boiling water over them, then immediately put them in cold water. Make a cross-shaped incision on the top, remove the skin, cut the fruit.
When the rest of the vegetables are cooked, drain the water, add the cooked tomatoes and chop the ingredients with a blender.
Put the puree in a pan with a thick day, add spices, simmer for about half an hour over low heat. During this time, the excess liquid will boil away, and the mass will become thick.
Transfer the caviar to pre-sterilized half-liter jars. Put them in a wide bowl filled with hot water, cover with lids, pasteurize for 15 minutes.
Roll up the caviar, turn the jars over, wrap, leave to cool completely.
Keep jars in a cool place or in the refrigerator. The caviar will be ready for use in a month.
Zucchini caviar cooked with mayonnaise
The recipe for zucchini caviar below should appeal to housewives who do not like to pasteurize blanks. True, it is not intended for long-term storage: the jars will have to be emptied before the onset of spring. It will not be difficult to do this, since this caviar turns out to be so tasty and tender that even those who, in principle, do not like zucchini, love it.
Before telling how to cook zucchini caviar with mayonnaise, it should be noted that it will not be low-calorie. It includes mayonnaise, which is quite nutritious, as well as citric acid and tomato paste, which can hardly be called dietary products.
Products Used
Ingredients:
- zucchini – 5 kg;
- onion – 1 kg;
- mayonnaise – 0,5 l;
- tomato paste – 0,5 l;
- refined oil – 1 glass;
- sugar – 0,5 glass;
- citric acid – 1 teaspoon;
- salt – to taste.
Product quality notes
In addition, we will give some tips on how to make zucchini caviar as tasty as possible.
- Use only young squash.
- Olive oil is not good for this recipe. Better take sunflower or corn.
- The taste of caviar is highly dependent on tomato paste. It should be tasty, and without bitterness.
- In no case do not prepare preservation with expired or open mayonnaise even the day before. Take only fresh product!
- Do not use purple onions – they are, of course, tasty and healthy, but the appearance of caviar will be unattractive.
- Do not pour salt on your eyes – try it. How much to pour depends on mayonnaise and tomato paste, which can also contain salt.
- This recipe does not contain carrots. If you decide to add it, be sure to reduce the amount of sugar.
Cooking caviar
Before setting out the cooking recipe step by step, we recall that you need to sterilize jars and wash vegetables very carefully, since there will be no additional pasteurization.
Wash and clean the zucchini, cut.
Cut the onion into half rings and fry in a small amount of refined vegetable oil until transparent.
Grind vegetables in a meat grinder.
Transfer them to a saucepan, pour oil, mix thoroughly, simmer for an hour.
Add the rest of the ingredients, mix thoroughly so that both the consistency of the caviar and its color are uniform. Simmer for another 40 minutes with constant stirring.
During the cooking process, try the caviar several times, as its taste will change.
When the caviar is ready, and the taste satisfies you, transfer it to sterile half-liter or liter jars, roll it up.
Important! Very hot caviar from zucchini should roll up. The recipe does not provide for further heat treatment, besides, it includes mayonnaise. It is best to lay out the caviar in jars without removing the pan in which it was cooked from the fire.
The estimated output of caviar is 4 liters. It is ready for use right away.
Spicy zucchini caviar
This recipe for the winter can not even be called zucchini caviar, but zucchini adjika. You will have to tinker with cooking, but the output will be a very interesting snack.
Products Used
Ingredients:
- zucchini – 2 kg;
- onion – 0,5 kg;
- Tomatoes – 0,5 kg;
- carrots – 250 g;
- garlic – 1 head (large);
- refined oil – 150 g;
- mustard – 1 tablespoon;
- flour – 2 tablespoons;
- sugar – an incomplete glass;
- vinegar essence – 1 tablespoon;
- salt – to taste.
The quality of products for caviar preparation
This recipe provides for pasteurization, besides, it includes mustard, garlic, vinegar essence, which in themselves are preservatives.
- Old zucchini will do, you just need to peel them and carefully remove the middle with large seeds. In this case, already prepared vegetables should be weighed.
- Take white or golden onions so as not to spoil the appearance of caviar.
- Mustard should be dry, not cooked.
- The amount of salt, sugar, garlic, vinegar essence can be changed according to your own tastes.
- If necessary, replace tomatoes with tomato paste or even tomato sauce.
Cooking spicy caviar
Rinse the zucchini thoroughly, finely chop.
Remove the skin from the tomatoes, as described in the first recipe, chop in a blender or with a meat grinder.
Wash the carrots, peel, grate, preferably large.
Cut the onion into cubes, put right in the saucepan for cooking caviar, add carrots and half the tomatoes. Simmer for 30 minutes without a lid.
Add chopped zucchini, salt. Cover the dishes with a lid, cook for another 40 minutes over low heat.
Remove the lid, let it boil for another 40 minutes so that the mass thickens.
Mix the remaining tomato puree with flour and mustard so that a homogeneous mass is obtained.
Add sugar and minced garlic.
Pour the mixture into boiling vegetables, mix thoroughly, keep on low heat for another 20 minutes. Don’t forget to stir.
Turn off the heat, cool the mass a little, add vinegar essence, chop with a blender or in another way.
Spread the finished caviar in clean half-liter jars, sterilize for 15 minutes.
Turn over, wrap, leave to cool.
Conclusion
As you can see, zucchini caviar can be prepared in various ways. It can be a diet dish, an appetizer, or just a gourmet treat. Choose the recipe you like best. Enjoy your meal!