Contents
There are a lot of recipes for this winter preparation. Basically, they differ in the number of ingredients and their proportions. But there are recipes in which garlic is added, which greatly changes the usual taste of caviar. It gives it a piquant point, makes it more useful.
Caviar from fried vegetables
Products for caviar:
- 3 kg zucchini;Advice! For this preparation, you can use zucchini of any degree of maturity. Young ones can not be cleaned and freed from seeds. Ripe zucchini require both.
- carrots and onions 1 kilogram each;
- tomato paste – 3 tbsp. spoons;
- 8 cloves of garlic for spicy caviar and 6 for a medium spicy dish;
- a tablespoon of sugar and one and a half tablespoons of salt;
- 3-4 st. spoons of 9% vinegar;
- a bunch of greenery;
- refined vegetable oil for frying, how much vegetables will take;
- pepper to taste.
How to cook
All vegetables are washed and cleaned. Carrots need to be rubbed, onions cut, like zucchini into cubes. In a deep thick-walled dish, simmer until the zucchini is cooked. We spread them and fry in turn carrots and onions.
To turn vegetables into puree, use a meat grinder or blender. Put the puree in a saucepan and simmer, stirring for about 50 minutes. The fire must be small. Salt, add sugar, pepper, add finely chopped greens, crushed garlic in a press 10 minutes before the end of stewing.
Ready caviar is immediately laid out in sterilized jars and rolled up with the same lids. Banks are desirable to turn over and wrap well for 24 hours.
Spicy caviar with tomato paste
Zucchini caviar with garlic can be prepared according to another recipe. A lot of carrots, onions and tomato paste allow you to make its taste bright and rich. And garlic and three types of pepper will give it a piquant spiciness.
The products needed are:
- young zucchini – 4 kg, they should not be longer than 20 cm;
- carrots – 2 kg;
- onions – 1,5 kg
- tomato paste – 0,5 kg;
- sugar – 200 g;
- 400 ml of refined vegetable oil;
- garlic – 2 heads of medium size;
- vinegar 9% – 150 ml;
- three types of pepper: paprika – 20 g, hot and allspice ground pepper in a teaspoon;
- salt – 2,5 tbsp. spoons.
Wash, clean and weigh vegetables. We cut the vegetables medium-sized and scroll through the meat grinder.
We shift the resulting substance into a saucepan, add spices and sugar, salt, pour vinegar and add oil. After mixing, put the pan on the fire. Bring to a boil over high heat, then reduce it and cook the contents of the pan at medium heat for an hour and a half. Be sure to stir. Grind the garlic in any convenient way and add it to the pan along with the tomato paste. Mix again. You need to cook caviar for another 40 minutes. We sterilize the jars, calculating the time so that they are ready by the time the caviar is ready. We lay out the finished caviar in hot jars and roll them up with sterilized lids. Banks should be well wrapped for a day.
Tender caviar with garlic
This recipe has less spices and no vinegar. Such caviar is also suitable for those who have problems with the gastrointestinal tract. And the following products are needed:
- zucchini – 3 kg;
- carrots and onions per kilogram;
- 3 clove of garlic;
- 1 st. a spoonful of sugar;
- 1,5 Art. spoons of salt;
- a small bunch of greens;
- tomato paste – 4 tbsp. spoons;
- vegetable oil, how much vegetables will take;
- ground pepper to taste.
How to cook
Diced zucchini is stewed in a thick-walled bowl with the addition of a small amount of vegetable oil. Zucchini should be completely cooked. Transfer them to another bowl, and on the liquid left over from their stewing, cook coarsely chopped onions and carrots. They should become soft. Grind vegetables with a blender.
It will take another 40 minutes to simmer them. Grind the herbs and garlic and add them and the remaining components to the vegetables. After 10 minutes of stewing, lay out the caviar in sterilized jars, immediately roll up the lids and turn over.
Caviar from zucchini can have not only the consistency of mashed potatoes. Particles can be larger, as in the following recipe. Vegetable oil for the preparation of such caviar will require very little, such a dish can be eaten by those who want to lose weight.
Caviar with garlic pieces
Products for caviar:
- already peeled and prepared zucchini 3 kg;
- 1 kilogram of carrots, onions, tomatoes. Tomatoes for caviar are chosen fleshy with a small amount of juice;
- vegetable oil;
- a medium-sized head of garlic;
- salt – 2 tbsp. spoons;
Zucchini is washed, if necessary, cleaned and freed from seeds, cut into small cubes and stewed in a cauldron under a lid over low heat, without adding oil, that is, in its own juice. Carrots are rubbed, onions are finely chopped and individually fried in oil until tender. Tomatoes are chopped and fried. The vegetables are mixed, garlic, peeled and chopped on a blender, is added and stewed for 10 minutes. Add salt and simmer for another 5 minutes. Immediately laid out in sterilized jars, rolled up with lids and wrapped.
You can cook zucchini caviar in a pressure cooker. Dishes in it, thanks to uniform heating, are much tastier. A short cooking time is not only convenient. The faster vegetables are cooked, the more vitamins they contain. And in winter, when there are not enough of them, such caviar will help to make up for their deficiency.
Caviar with garlic in a pressure cooker
We will prepare from the following products:
- zucchini – 1 kg;
- carrots – 0,5 kg;
- onion – 0,5 kg;
- tomatoes – 250 g;
- salt – 3 tsp;
- Garlic – 3 cloves;
- vegetable oil.
Wash vegetables, clean. Cut the zucchini into large cubes, grate the carrots, finely chop the onion.
Remove the skin from the tomatoes and chop finely. Put the carrots in the pressure cooker first, and the onion on top. We add salt. Pour oil into the bottom of the pressure cooker.
Fry vegetables with the lid open for 2 minutes. We spread the zucchini, add it, put the tomatoes on top, add a little more. We close the pressure cooker with a lid and cook the caviar in the “porridge” mode.
After the readiness signal, the vegetables are transferred to another bowl and mashed with a blender. Then season with garlic, passed through a press or finely chopped.
The finished dish is packaged in sterilized jars and rolled up. Banks must be wrapped warmly.
Whatever the recipe for zucchini caviar, it will be in place on any, even a festive table. Delicate texture and pleasant sharpness make the dish special. It can be served with hot boiled potatoes or made into sandwiches with caviar. And if the bread is pre-fried, then the dish will turn out simply royal.