Zucchini caviar for the winter: the best recipes for preparing preservation in a slow cooker, through a meat grinder, with mayonnaise, according to GOST

Classic zucchini caviar

The main secret of the classic recipe for squash caviar: all ingredients are kept in exact proportions, verified by our grandmothers.

So, you will need: 

1. Zucchini – 1 kilogram, without seeds and peel. We advise you to take fully ripened fruits – although there are more problems with them, the dish will turn out to be surprisingly tasty.
2. Carrots – 130 grams.
3. Tomato paste – 2 tbsp spoons.
4. Bulb – 90-100 grams.
5. Sugar, salt – 1 teaspoon each.
6. unrefined vegetable oil.
7. Fresh parsnip – Art. a spoon.
8. Spices: sweet peas – 5 peas, bitter – 10.
9. Water.

Enough food for 4 servings. Now let’s move on to cooking. We cut the vegetables into rings, fry a little in heated sunflower oil on both sides. When all the circles are fried, pour in a little water, simmer until the circles are soft.

We cut carrots, parsnips and onions into large cubes, fry until a barely noticeable crust, then also simmer with a little water. When the cubes become soft, they can be removed from the heat. 

Put the finished ingredients in a blender and grind to a puree state. Put the vegetable puree back into the pan, add the tomato paste and pour in 3 tablespoons of oil. Simmer until thickened about 15 minutes. When the puree thickens, add salt, sugar, spices to it, leave on fire for another 10 minutes.

To keep zucchini caviar fresh for a long time, preserve it.

Video “Quick zucchini caviar for the winter”

From this video you will learn the recipe for delicious zucchini caviar for the winter.

The recipe in the multivariate

You can cook your favorite snack not only in a pan, but also in a modern slow cooker.

You will need the same ingredients that were used for the recipe above, but with some exceptions:

• zucchini – 1 kilogram;
• carrots – 130 grams;
• tomato paste – 3 Art. spoons;
• onion – 90 grams;
• sugar, salt – 1 teaspoon each;
• sunflower oil – 2 tbsp. spoons;
• spices: black and red pepper to taste.

All vegetables cut into cubes.

Place chopped in a slow cooker, add salt. Let it brew for 20 minutes – during this time the vegetables will begin to secrete juice, in which they will subsequently be stewed. This will make the caviar juicier as no water is used during cooking.

Add tomato paste, sugar, spices. Close the multicooker and set the stew mode to 2 hours. Stir every 15 minutes.

After 2 hours, open the slow cooker – try cooked. You can add spices if necessary. If there is a lot of juice, set the stew mode again, evaporate the liquid for 10-15 minutes in an open slow cooker.

Grind the workpiece well with a mixer or immersion blender, and simmer for a few more minutes. It remains only to roll up the jars of caviar – it is ready for winter!

In pieces

You can hardly buy caviar in pieces in a store, but you can cook it at home.

So, it will be required:

• 1 medium zucchini; 
• 1 medium carrots; 
• 1 tomato; 
• 1 medium bulb; 
• 2 cloves of garlic; 
• sugar, salt – to taste; 
• 1 bunch of greens; 
• Bay leaf; 
• sunflower oil; 
• spices: red and black pepper to taste.

Cut all the vegetables into beautiful cubes in advance. Zucchini must be removed from the skin and seeds.

Pour oil into the pan, fry the carrots. Add garlic and onion, fry for 3 minutes. Then put the chopped tomato to the carrots, onions and garlic, salt, simmer for 10 minutes over low heat.

Finally, you can add zucchini, some favorite herbs, bay leaf, sugar, spices. Stew in own juice until tender.

It turned out a delicious dish, where each piece retained its taste and benefits. Preservation of caviar will not hurt, it can be safely rolled up to enjoy vegetables in the winter.

Through a meat grinder

As the name suggests, you will need a meat grinder for this recipe.

• zucchini – 2 kg;
• onions – 600 gr;
• garlic – 10 denticles;
• tomatoes – 800 gr;
• carrots – 0,5 kg;
• sweet pepper – 1 kg;
• sugar, salt – to taste;
• vegetable oil;
• vinegar 70% – 1 teaspoon;
• spices: black, red pepper to taste.

Cut vegetable ingredients into large cubes. Peel the tomatoes first.

Pass each vegetable through a meat grinder, put in its own plate. Rub the garlic on a grater or chop with a garlic press.

Saute carrots and onions in oil until golden brown. Then add the rest of the vegetables and simmer until boiling.

Pour vinegar into the boiling mixture, add sugar, salt and spices. Boil for half an hour until done. While the vegetables are being prepared, you can sterilize the jars in order to preserve the resulting dish later.

Best recipes 

There are a huge number of ways to cook caviar, below you will find the most popular of them.

More Jewish

Ingredients:

• zucchini – 2 pcs.;
• carrots – 1 pcs .;
• tomatoes – 4 pcs .;
• parsley – 1/2 bunch;
• onions – 2 pcs.;
• salt, sugar;
• sunflower oil;
• spices: sweet peas – 5 peas, bitter – 10;

We rub all the vegetables on a coarse grater or chop with a knife. Make sure all pieces are the same size.

Place all chopped zucchini in a dry frying pan, put on a small fire. Water will begin to stand out from them – continue to simmer vegetables until the liquid has evaporated. Pour a little oil into the zucchini, add carrots, onions, simmer for 20 minutes.

Then add tomatoes, sugar, salt, spices, mix well – cook for another 15 minutes. The finished dish can be garnished with chopped parsley.

Hastily

If you have little time, but you want zucchini caviar, there is a simple recipe for a dish that can be prepared in half an hour.

• zucchini – 2 pieces;
• carrots – 130 grams;
• onions – 90-100 grams;
• 1 tablespoon ketchup or tomato sauce;
• sugar, salt – to taste;
• vegetable oil – needed for frying;
• garlic – 1-2 cloves.

Grate all vegetables or chop with a knife. Put all the ingredients except spices in a preheated pan, pour in a little sunflower oil. Simmer over low heat for a quarter of an hour. Add tomato sauce or ketchup, sugar, salt, spices. Simmer another 5-10 minutes.

With tomatoes and mayonnaise

Ingredients:

• half a pumpkin – 1,5–2 kilograms;
• zucchini – 3 pieces;
• mayonnaise – 250 gr;
• tomato paste – 300 g;
• onion – 0,5 kg;
• sugar – 4 tbsp. spoons;
• salt – 2 tbsp. spoons;
• sunflower oil;
• spices: peas, bay leaf;

Get rid of the peel and seeds of zucchini and pumpkin, cut into large cubes, grind through a meat grinder. Put the resulting mass in a frying pan, pour in a little oil, put on a slow fire.

While the zucchini and pumpkin are stewing, finely chop the onion and add to the pan, cook for 10 minutes. Now add tomato paste, mayonnaise.

Transfer the mass of future caviar to a saucepan and, without adding water, cook for an hour, stirring occasionally. Add sugar, salt, spices. Boil for half an hour.

5 minutes before cooking, put the bay leaf, but remove it when the dish is ready. Hot zucchini-pumpkin caviar can be canned.

According to GOST

If you remember GOST canned squash caviar from the store, then this recipe will seem to you the best.

So how to make that same zucchini caviar for the winter?

• zucchini – 3 kg;
• parsley root – 50 gr.;
• carrots – 190 gr.;
• onion – 130 gr.;
• tomato – 1 pcs .;
• tomato paste – 250 gr., natural, as per GOST;
• vegetable oil – 140 ml;
• sugar – 1 h. spoon;
• salt – 1 tbsp. a spoon;
• 6 peas of fragrant black pepper, crushed;

Peel the zucchini, chop them and fry a little in oil. When they are golden brown, transfer to a separate plate. Grate the onion, parsley root and carrots on a coarse grater. Fry the resulting mixture until it becomes soft. Mix all the vegetables, using a blender or mixer, turn into a puree. Stew the resulting mass for a quarter of an hour, then add tomato paste, spices. Mix well and cook for another 5 minutes.