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Canning vegetables is an old tradition. Almost all vegetables from the garden are rolled into jars, thereby creating delicious supplies for the winter. Pickled cucumbers, tomatoes, various vegetable salads and, of course, zucchini caviar. All this is very tasty, but takes a lot of time to cook. However, some experienced housewives know that there are recipes that allow you to quickly cook vegetable rolls. For example, delicious zucchini caviar for the winter can take no more than an hour, and sometimes even 30-40 minutes. We will talk about how to quickly and tasty cook this traditional snack later in the section.
Easy and quick recipe
This recipe allows you to cook delicious zucchini caviar from a minimum set of products in just 40 minutes. You can eat it hot, chilled immediately after cooking or roll it into jars for the winter.
Required set of products
This caviar recipe can be called a classic. To prepare it, you need 3 kg of zucchini, 1 kg of onion and the same amount of carrots, literally 2 tbsp. l. tomato paste, 1,5 tbsp. l. salt, 1 tsp. l. lemons and 1,5 tbsp. l. Sahara. A certain amount of vegetable oil will be required for frying vegetables. Such a set of products can really be called the minimum for making zucchini caviar, so the recipe is the cheapest and fastest to prepare.
The cooking process
To cook caviar “quickly”, you need to stock up on two frying pans for simultaneous frying of various vegetables and a large pot for stewing caviar. In general, the cooking process is quite simple and accessible to every hostess:
- Remove seeds and skin from zucchini. If the vegetables are young and their skin has not yet coarsened, and there are no seeds inside, then you can simply wash them and cut them into circles or cubes.
- Fry the zucchini in oil until golden brown. Dark, burnt spots on vegetables can spoil the appearance of future caviar.
- Chop carrots and onions and fry in a second frying pan. Parallel frying of vegetables will save time in cooking zucchini caviar.
- Mix the fried vegetables and chop in a meat grinder. You can also use a blender to grind.
- Transfer the chopped vegetables to a large container and add the necessary spices and tomato paste to the mixture. Boil caviar for 15 minutes.
Such a simple recipe allows you to save some of the nutrients of zucchini after canning. The taste of the appetizer surprises with its tenderness.
Zucchini caviar in 60 minutes
Delicious zucchini caviar for the winter can be prepared in just 60 minutes. During this time, you can make about 5 liters of fragrant and tender snacks.
List of ingredients
To prepare a zucchini snack, you will need quite affordable products in large quantities, which allows you to cook a large batch of winter supplies at a time. So, for 6 kg of zucchini, 3 kg of carrots and 1,5 kg of onions will be required. Tomato paste in the amount of 500 ml is also included in this recipe. 6 art. l. salt and 15 tbsp. l. sugar, as well as 3 tablespoons of oil are preservatives for squash caviar, which allow it to be stored for a long time in the winter. A small amount of water may be needed if the moisture from the zucchini evaporates quickly.
Stages of caviar preparation
Even an inexperienced chef can cook caviar according to this recipe, since there are no special tricks here:
- Wash, peel and chop all vegetables. To make it faster, you can cut the zucchini into bars, grate the carrots, and chop the onion into half rings.
- Put the chopped vegetables in a saucepan and simmer for 40 minutes over low heat. You may need water at this time to keep the vegetables from burning. Optimally, 1-1,5 tablespoons of water can be added to the indicated volume of products.
- At the end of cooking, the vegetables are laid out in a colander so that the moisture in the glass. After that, return them to the pan and grind with a blender to a puree consistency.
- The remaining products are added to the resulting homogeneous mass and boiled for another 15-20 minutes. At the end of cooking, squash caviar is laid out in clean, prepared jars and rolled up.
The advantage of the recipe lies not only in the excellent taste of the resulting snack, but also in simplicity, high cooking speed, since there is no need to pre-fry the vegetables, making sure that they do not burn.
Zucchini caviar with tomatoes and herbs
An excellent combination of zucchini and tomato paste is used in many recipes. The uniqueness of this particular recipe lies in the fact that instead of tomato paste it is recommended to use fresh tomatoes, which are likely to be found in the garden during the autumn sunset season. Also, the “highlight” of this squash caviar is greens, which saturate the product with its unique aromas and taste. You can find out more about the preparation of this delicious caviar recipe below.
Ingredients for cooking
Of course, the most important ingredient in caviar is zucchini. The recipe is designed for 1 kg of this vegetable, but if necessary, the number of products can be proportionally increased. In addition to zucchini, to prepare caviar, you will need 300 g of fresh carrots, the same amount of onions, 700 g of tomatoes, 2 bell peppers, 100 g of herbs (it can be dill, celery, parsley), salt, sugar and garlic (1-2 cloves).
Technology of preparation
This recipe will take a little over an hour to prepare. Of course, if the volume of products is increased, then the time spent on cleaning, slicing and frying vegetables will increase. In general, the cooking process is quite simple and even a novice cook can do it:
- It is necessary to prepare the main vegetables for frying. Remove the seed chamber from the zucchini, cut off the skin from the surface of the vegetable. Cut zucchini into slices or rings. Peel and wash carrots, chop. Onions should also be peeled and cut into half rings or small cubes.
- Roll the zucchini in flour and fry so that on each side the pieces of the vegetable become golden. In parallel with the zucchini in another pan, you can start frying carrots and onions. This will speed up the cooking process.
- While the main vegetables are fried, you can do the peppers and tomatoes. It is imperative to remove the skin from them, otherwise it will stiffen the already prepared squash caviar. For easy removal of the skin, vegetables must be scalded with boiling water.
- Roasted vegetables, as well as peeled tomatoes and peppers, scroll through a meat grinder. Pour oil into the bottom of a large saucepan and put a homogeneous mixture of caviar, salt and sugar to taste. Stew vegetables over low heat under the lid for 50-60 minutes.
- 2-3 minutes before the end of cooking, add chopped garlic and herbs to the caviar.
- Arrange caviar in pasteurized jars and close with a tight lid or roll up.
Some housewives spread slices of zucchini after frying on a paper towel, which removes excess oil. In the preparation of zucchini caviar, this trick is not used, since excess oil will allow the vegetables to be stewed without adding liquid and make the taste of the finished caviar more tender.
Spicy zucchini caviar in 90 minutes
For lovers of spicy food, the following recipe will certainly be of interest, which is based on the use of red chili peppers and garlic. Such a dish will not only become a delicious delicacy in the cold winter period, but also a medicine for the prevention of viral diseases.
Everything you need for cooking
I would like to note right away that the volume of products indicated later in the recipe allows you to cook only 10 servings of squash caviar. This may not be enough for harvesting for the winter, therefore, if necessary, the amount of all products can be proportionally increased.
Spicy zucchini caviar is prepared from 500 g of zucchini, 2 medium-sized carrots, 1 onion and, of course, 1 chili pepper. In addition, you will need 2 cloves of garlic, 75 ml of vegetable oil, a little vinegar and salt to taste.
Stages of preparation
Cooking delicious zucchini caviar according to this recipe should not cause any difficulties. The cooking process is simple and straightforward:
- Peel zucchini, carrots and onions, cut into small cubes.
- Remove seeds from chili peppers. Finely chop the pepper and garlic.
- Put the ingredients in one large container, before pouring boiling oil into it;
- Stew vegetables in their own juice, covering the container with a lid.
- If the caviar starts to burn, you need to add a few tablespoons of water;
- After about an hour of boiling, the vegetables will become soft. This means it’s time to cut them down. To do this, you can use a meat grinder, blender. Some housewives manage to grind the vegetable mixture to the desired consistency using a sieve and a masher for mashed potatoes.
- After grinding, salt must be added to the vegetable mixture, and, if desired, other spices.
- Before putting caviar in jars for blocking for the winter, it is recommended to add a little table vinegar to pasteurized containers (1 tsp per 500 ml of volume). This will allow the product to be better stored in the winter season. If desired, vinegar (1-2 tablespoons) can be added not to jars, but to a mixture of vegetables at the end of cooking.
This recipe is based on the use of red hot chili peppers. But unfortunately, this product is not always fresh at home at hand. That is why it is rational to replace a fresh product in some cases with ground red pepper in the amount of 1 tbsp. l.
Other recipes for squash caviar and a good example of cooking can be found on the video:
Little secrets of cooking delicious caviar
Every big business consists of many small but important nuances. This is especially well known to experienced housewives. After all, it often happens that dishes prepared according to the same recipe differ significantly in taste. It turns out it’s all about the little things. So, in the preparation of squash caviar there are secrets:
- To prepare a delicious snack, you need to use a pan with a thick bottom. Such dishes heat up evenly and do not allow vegetables to burn during stewing. In the absence of such a pan, you can use a cast-iron cauldron or a skillet with a non-stick coating and high edges.
- Using a blender allows you to make squash caviar especially tender, homogeneous. With the help of a meat grinder, it is quite difficult to achieve such a result, except that you have to twist the vegetable puree twice. With a single grinding of the mixture with a meat grinder, caviar will consist of many small particles, “caviar”, which also, for sure, finds its admirers among consumers.
- You can speed up the preparation of caviar by pre-salting the zucchini. To do this, a few hours before cooking caviar, zucchini must be peeled and moderately salted, put in the refrigerator so that the vegetables release juice. This will take no more than an hour, but will significantly speed up the cooking process of this ingredient. After salting, the zucchini is lightly squeezed by hand, removing excess water and salt.
Every housewife can cook zucchini caviar quickly and tasty. To do this, you only need to stock up on some knowledge and the necessary package of products. You can choose a recipe for delicious caviar only on the basis of personal preferences: someone sees an advantage in low calorie content, someone in a spicy taste, and for some housewives only ease of preparation is important. But in general, it can be argued that zucchini caviar is always tasty, healthy and affordable, because you can cook it from natural products grown in the garden with your own hands.