What can ordinary squash caviar be compared to? In the summer, there’s something like food and food... and in winter, when there’s a howling blizzard outside the window and meter-high snowdrifts like we have in Siberia, it’s nothing less than red sun in a plate! If you look at it, you immediately remember summer, the chirping of birds, the bright variety of flowers, the smell of mown grass, and you immediately understand that there will also be a holiday on our street, and we will also be walking around with flags!
So, today’s task is to prepare red squash caviar, or maybe not very red, but easy to prepare and definitely delicious, so you will lick your fingers.
The main component in this dish is, of course, zucchini, but everything else is at our desire and discretion - according to taste and color, as they say, who likes what. There are many recipes, come and choose!
There is a whole carload and a small cart of microelements and vitamins in such a preparation, just a few kilocalories, not a lot of sugars. Therefore, this product is suitable for everyone - ulcer sufferers and teetotalers, diabetics and constipation sufferers, those who want to lose weight and those who would like to gain weight.
To prepare this wonderful dish for the winter, we don’t need much, a stove, a thick-walled saucepan or a tall roasting pan, a frying pan, ideally a more powerful food processor, but if not, we’ll make do with a meat grinder or even a hand grater, a sharper knife, and a little patience.
First, we will try simpler recipes, gradually complicating them and supplementing them with new ingredients and techniques.
The most delicious squash caviar for the winter - the best recipe You will lick your fingers
The most delicious is usually the simplest, this is an axiom! Then, when you get bored, you start to complicate things and come up with something new. So let's start with the most delicious and simplest.
- one zucchini, two kilograms in weight,
- five medium carrots,
- There are also 5 bulbs, large,
- a glass of tomato paste,
- a glass of vegetable oil,
- salt, table spoon with top,
- sugar half a glass,
- vinegar essence teaspoon.
Wash, peel and dry the vegetables on a towel.
Place the frying pan on the fire, pour in a third of the oil and add grated carrots to fry. Lightly fry and place in a separate container.
Add another third of oil to the frying pan and zucchini, cut into cubes or also grated on a coarse grater. Lightly fry and add to the container with the carrots.
The next line is onion, cut into large cubes and the last third of oil. Also light roast.
Cool and chop the whole mass with a knife in a food processor into dust, or turn it through a meat grinder with a fine grid a couple of times.
Place in a large saucepan, add sugar, salt, tomato paste and simmer over low heat under a tight lid, stirring occasionally, for about an hour.
Ten minutes before readiness, add vinegar essence.
Place immediately into sterile jars and seal. turn it over and under the fur coat. Until completely cooled.
Cheap, tasty and healthy!
Simple zucchini caviar for the winter
This recipe is one of my favorites. To perform it we will also need an oven.
- medium sized zucchini,
- half a kilo of tomatoes
- yellow sweet pepper 6-8 pieces,
- carrots, two large ones,
- onions 4 pieces,
- two tablespoons of sugar,
- salt two teaspoons with top,
- ground pepper, to taste.
Preparation.
- Wash, peel, cut the vegetables into large pieces, remove the seeds from the pepper.
- Everything onto the sheet and into the oven. Bake at 180 degrees until brownish marks appear.
- Cool and chop into dust in a food processor or grind through a meat grinder.
- Place in a large roasting pan, add butter, salt, sugar, ground pepper and simmer over very low heat for 30-40 minutes.
- Place in sterile jars and roll up.
- Cool upside down under the fur coat.
Be sure to store in the refrigerator or cold cellar. The recipe does not contain vinegar or lemon juice, which means additional cold preservation is required.
Zucchini caviar for the winter with mayonnaise and tomato paste - Finger licking good
For this recipe, young zucchini is taken at milky ripeness.
- five half-kilogram zucchini,
- five large onions
- good tomato paste half a cup,
- mayonnaise 200 gram pack,
- half a glass of sugar,
- salt a tablespoon.
Preparation:
- Wash, peel and dry the onions and zucchini on a towel.
- Pass through a meat grinder with a fine grid.
- Place the resulting mixture in a roasting pan and simmer over low heat for an hour.
- Add all the other ingredients, mix thoroughly and simmer for another hour.
- Place immediately into sterile jars and seal. Turn over and cool under the fur coat.
The recipe is simple, just wait a long time while it stews. The result is very good. Delicious on fresh bread and with tea. You can thinly spread butter under the caviar on the bread.
Zucchini, carrots. The tomatoes, onions and peppers in this appetizer are cut into small cubes or chopped into cubes on a coarse grater. Each vegetable, when properly processed, retains its unique taste.
The tomatoes must be blanched and their skins removed. To do this, you need to make a superficial cross-shaped cut on them at the bottom and lower them into boiling water for a few seconds. Remove with a slotted spoon and remove the skin.
We take vegetables that are ripe, but elastic, otherwise it will not be possible to cut them beautifully.
- zucchini 1 kg,
- tomatoes 0.3 kg,
- sweet pepper 3 pcs,
- onion 0.3 kg,
- pepper 0.2 kg,
- carrots 0.3 kg,
- garlic 1 head,
- a little greenery - parsley, dill, basil,
- salt a tablespoon.
Preparation:
- We wash, peel and chop the vegetables, all separately.
- Fry the onion and chopped garlic in a frying pan until golden color, and add carrots. Lightly fry everything.
- Add tomatoes and peppers and simmer until half cooked for about 10 minutes.
- Add the zucchini, finely chopped greens, salt and simmer until fully cooked for about 40 minutes over low heat, stirring gently.
- Place in sterile jars, roll up, turn over and under a fur coat.
A very tasty and aromatic snack!
Winter appetizer – zucchini caviar with tomatoes and peppers
Prepared at one time and eaten at one time too! On a piece of bread and with any dish as a snack.
- zucchini 2 kg,
- onions, tomatoes, carrots, peppers per kilogram,
- salt 2 tablespoons with a small top,
- sugar glass,
- vegetable oil glass,
- vinegar essence one tablespoon.
Preparation:
- Wash and peel the vegetables, remove the seeds from the pepper.
- Chop the zucchini, peppers, carrots, and onions into fine crumbs in a food processor and place in a large cauldron.
- Grind the tomatoes into a homogeneous puree. Pour into a cauldron.
- When it boils, reduce the heat to low and add vegetable oil, sugar and salt to the mixture.
- Simmer for an hour and a half, allowing the water to evaporate.
- Ten minutes before readiness, add vinegar essence.
- Place in jars and seal. Turn it over and under the fur coat.
In winter, family and friends will appreciate it with Hurray!
How to cook delicious squash caviar in a Redmond multicooker simply and quickly
The good thing about a slow cooker is that it won’t burn, even if we’re sitting on Odnoklassniki at the time. The bad thing is that the volume is small.
- zucchini per kilogram,
- 1 large carrot,
- garlic 5 cloves,
- half a cup vegetable oil,
- 2 onions,
- tomato paste 3 tablespoons,
- sugar 2 tablespoons,
- pepper to taste,
- salt 1 tablespoon.
Preparation.
Wash everything thoroughly, clean it, dry it on a towel. Chop the vegetables in a food processor and place in a bowl. Add the remaining ingredients and stir. Set the stew mode and simmer for an hour and a half. Immediately pour into sterile jars and seal. Turn over and leave to cool under the fur coat.
Bon appetit in winter!
A simple recipe for zucchini caviar through a meat grinder – Video
Very simple and quick recipe. Even a novice housewife can handle it. With bell pepper, tomato paste, garlic, red pepper and vinegar. Grind all ingredients through a meat grinder.
This makes excellent caviar - a great winter snack!
A few more recipes for preparing food for the winter that you will definitely like:
- Pickles
Zucchini caviar, just like in childhood - you'll lick your fingers
Of course, this recipe will take a lot of time, but it’s worth it! Because it’s very tasty!
- one and a half glasses of vegetable oil, measure it out at once and this is enough for everything - for frying separately and the rest in a common pan,
- peeled zucchini 3 kg,
- peeled onions and carrots per kilogram,
- head of garlic,
- one and a half tablespoons of salt, sugar,
- 2 heaped tablespoons tomato paste,
- A teaspoon of vinegar essence.
Preparation:
- We wash, clean, weigh everything.
- Vegetables, except garlic, are individually passed through a meat grinder and sautéed in a frying pan with the addition of sunflower oil. To sauté means to lightly fry until translucent and softened. No burns or brown crusts!
- We also beat them separately in a food processor until a homogeneous fluffy mass is obtained.
- Pour everything into a common saucepan, stir and simmer under a tightly closed lid over low heat for about forty minutes.
- Place the remaining oil, salt, sugar, tomato paste, vinegar into the pan and mix thoroughly.
- We spread the garlic, crushed through a press. Stir and simmer for another 15-20 minutes.
- Immediately seal the finished caviar in sterile jars, turn it over and let it cool under a fur coat.
This turns out to be exactly what we ate from tin cans as children - the recipe is finger licking good!
For this recipe you will need very young zucchini, still without seeds and with thin skin.
- three kilos of zucchini,
- a glass of good tomato.
- carrots and onions per kilogram,
- vinegar essence teaspoon,
- half a glass of vegetable oil,
- table spoon salt,
- ground pepper to taste.
Preparation:
- Wash and clean the zucchini, onions and carrots thoroughly; there is no need to remove the skin from the zucchini.
- Cut into large pieces and bake in the oven until cooked.
- We chop it into dust in an automatic combine.
- Mix all the ingredients in a roasting pan and simmer until done for about thirty minutes.
- Place in sterile jars and cool, upside down, under a fur coat.
Very quickly and without hassle. Recipe for lazy housewives. Store-bought zucchini caviar at your home - easy!
This kind of vegetable makes good pancakes: Lush zucchini pancakes: 10 quick and tasty recipes
Recipe without sterilization for the winter
This recipe with the addition of citric acid is for those who really don’t like vinegar.
- two kilos of zucchini,
- carrot. sweet peppers, tomatoes and onions half a kilo,
- 4 cloves of garlic,
- half a glass of vegetable oil,
- a quarter teaspoon of lemon, soaked in advance in two tablespoons of water,
- sugar two tablespoons,
- salt a tablespoon.
Preparation:
- Vegetables are washed and peeled and passed separately through a meat grinder.
- Vegetable oil is poured into the cauldron and the onion is fried first until golden brown.
- Tomatoes are laid out and fried along with onions.
- All other vegetables are added and the mixture is brought to a boil.
- Add the remaining ingredients, except lemon and garlic, and simmer for 50 minutes.
- Add lemon and garlic, mix thoroughly and simmer for another ten minutes.
- Well, as always - immediately into sterile jars, roll them up, turn them over and under a fur coat.
Quite edible and tasty!
Zucchini caviar for the winter with garlic and green apples – a finger-licking recipe
AND green apples... A little extravagance at the end won't hurt.
- two medium zucchini
- 4 large tomatoes
- apples 3 pieces,
- a couple of carrots,
- 2 onions,
- half a cup vegetable oil,
- ground black pepper to taste,
- table spoon salt,
- small bunch of parsley
- half a teaspoon of vinegar essence.
Preparation:
- Wash, clean, remove seeds.
- Grind everything, including the greens, through a meat grinder and place in a cauldron.
- Mix with the rest of the ingredients and simmer for an hour.
- Immediately seal in sterile jars and leave to cool upside down under a fur coat.
Delicate and piquant, slightly unusual!
How to properly prepare the most delicious squash caviar for the winter: tips and rules
Special secrets in cooking squash caviar no, because no matter how you do it, it will still be delicious!
And there are only two rules:
- We sterilize the jars and lids in advance, because they need to be laid out immediately when ready.
- The fewer preservatives in the form of vinegar or lemon juice, the longer the heat treatment.
Despite the fact that the birthplace of zucchini is still ancient Mexico, all they could do there was to crack the seeds out of them. The Europeans, having brought them to their countries, figured out how to fry and steam them. Well, caviar is our original Russian invention!
In the thirties of the last century, it appeared and was adopted by the state, so much so that all the shelves in the stores were filled with it. But our housewives, great fellows, learned to make it themselves and turned an ordinary snack into a true masterpiece, with many culinary delights. What I especially like about zucchini caviar is that the zucchini it uses is ripe, large and ripe.
Everyone Bon appetit and great achievements in the kitchen!
INGREDIENTS
- Onion 1 Kilogram
- Carrots 1 Kilogram
- Zucchini 3 Kilograms
- Head of garlic 1 piece
- Sugar 1 tbsp. spoon
- Vegetable oil To taste
for frying
- Salt, pepper, herbs To taste
1. First of all, all the vegetables need to be fried. It's better to do it separately. Wash, cut the zucchini into cubes and fry them in a frying pan with vegetable oil in several stages. Place the fried zucchini in a thick-bottomed container.
2. Peel and chop the onion, fry it until light golden brown and add to the zucchini.
3. At the end, fry the grated carrots a little until soft.
4. Add garlic passed through a press. Cover the vegetables with a lid and leave to simmer over low heat for half an hour.
5. Then grind until smooth using a blender or meat grinder.
6. Add salt, pepper, chopped herbs and other spices if desired. Mix everything thoroughly and leave to simmer for about 20 minutes.
7. At the end, add sugar, mix thoroughly and place the caviar in sterilized jars. Wrap up, leaving the jars upside down until they cool completely.
I would like to recommend that all lovers of blanks pay attention to this recipe. During the season, zucchini can be used to make many different dishes, and caviar will become great snack when you can't find fresh vegetables.
Squash caviar without tomato paste for the winter
Squash caviar is probably the most common preparation for the winter. Some people like spicy caviar, others prefer a mild taste. For some, it is unthinkable without large quantity carrots, others love the rich tomato flavor. But in any version, this preparation is not only tasty, but also healthy. Almost all vitamins and very rich mineral composition its low calorie content makes this product irreplaceable. And the ease of preparation and the small assortment of inexpensive products that this requires will appeal to any housewife.
Typically, squash caviar is prepared with the addition of tomato paste. But not everyone likes its taste. You can replace it with fresh tomatoes. If they are contraindicated for health reasons or simply are not your favorite vegetable, you can prepare this preparation without tomato ingredients at all. Squash caviar without tomato paste is also very tasty and useful product. Spices will add spiciness to this dish, and vinegar or citric acid will provide a pleasant sourness, which not only provides taste harmony, but also prevents the product from deteriorating during storage.
Zucchini caviar without tomato paste
This preparation can be made quickly; the cooking process itself is simple and even novice cooks can handle it. The range of products is minimal.
For 3 kg of zucchini of any degree of maturity you will need:
- carrots – 1 kg, you can also take large vegetables;
- bell pepper – 4 pcs., medium size;
- onions – 600 g;
- garlic – 10 cloves;
- salt – 1 tbsp. spoon;
- ground black pepper – 1 teaspoon;
- lean refined oil – 200 ml.
All vegetables, except onions and garlic, are washed, peeled, cut into small pieces and boiled until soft.
Cut the onion into half rings and fry in oil until golden brown. Grind all the vegetables along with the onion to a puree using a meat grinder or blender.
Place the vegetables in the bowl in which the caviar will be cooked, season them with pepper, salt and chopped garlic. Cook for about 40 minutes. The fire should be small. Do not cover the pan with a lid so that the liquid evaporates and the vegetable mixture can thicken.
Immediately after preparation, pack the caviar into sterilized, always dry jars and seal with sterile lids. Jars containing this preparation must be insulated for 24 hours.
If there is no cool room for storing canned food, so that the caviar does not spoil, it is better to add a teaspoon of 9% vinegar to each 0.5 liter jar; add 2 tablespoons to a liter jar.
Caviar without tomatoes, but with mayonnaise
This recipe doesn't have it either. tomato ingredients. Preservation and some spiciness are ensured by the addition of vinegar and mayonnaise. Hot red pepper also adds its own spicy note, adding expressiveness to the neutral taste of zucchini. But there are no carrots in this recipe at all.
For 3 kg of young zucchini you will need:
- onions – 0.5 kg;
- sugar - ¼ cup;
- salt – 2 tbsp. spoons without a slide;
- vinegar 9% - 2 tbsp. spoons;
- ground hot red pepper - a quarter teaspoon;
- mayonnaise – 1 pack weighing 250 g.
It is better to remove the skin from even very young zucchini. Cut them into medium-sized pieces and boil in water for half an hour.
When stirred, they will quickly settle and become completely covered with water.
While the zucchini is cooking, cut the peeled onion into medium cubes and fry on vegetable oil, there is no need to brown it.
Drain the water from the zucchini, add onions to them and turn the vegetables into puree in any convenient way. Add all the other caviar components to it and cook everything together. The cooking process is long, takes 2 hours, but if you cook less, the preparations may deteriorate.
Package the vegetable mixture with mayonnaise immediately after preparation. Jars must be dry and always sterilized. The same applies to the lids with which we roll up the jars.
The following recipe doesn't even have vinegar, but it does have herbs. It not only enriches the product with vitamins, but also gives it a special taste.
Squash caviar with herbs
For 1.5 kg of zucchini you will need:
- carrots – 100g;
- onion – 100 g;
- parsley – 20 g;
- dill sprigs – 10 g;
- vegetable oil – 80 ml;
- sugar and salt 1 tbsp. spoon with a small slide;
- Season with ground black pepper to taste.
The cooking process is very simple. Wash all the vegetables, peel, cut into pieces and fry in oil.
Grind using a meat grinder. Add finely chopped greens and all other ingredients of the recipe. Simmer the vegetable mixture for half an hour. Since we do not add vinegar to the preparation, jars filled with caviar will have to be sterilized. Do this for 35 minutes in a water bath with water barely visible.
There is no tomato paste in this recipe, but there are fresh tomatoes. Flour and mustard add flavor to the preparation. If you do not add it, then even small children can eat these canned foods.
Squash caviar with flour and mustard
To prepare this yummy you will need 2 kg of young zucchini:
- onions – 0.5 kg;
- tomatoes – 0.5 kg;
- garlic – 4 cloves;
- carrots – 300 g;
- refined lean oil – 100 ml;
- prepared mustard - 1 tbsp. spoon;
- flour - 2 tbsp. spoons so that there is a slide;
- sugar and vinegar 9% - 1 tbsp each. spoon;
- salt – 1.5 tbsp. spoons.
Cut the onion and fry it in vegetable oil. Use a blender to chop tomatoes.
Three carrots and add them and tomatoes to the onions. Fry everything together over medium heat for about 20 minutes. We cut the peeled zucchini into small pieces and add them to the rest of the vegetables. Add salt and simmer under the lid for about 40 minutes. The fire should be small. Remove the lid and let the liquid boil away. This will take approximately half an hour. To chop the garlic, add half a tomato to it.
You can do this with juice from the preparation. Add flour, mustard and a tablespoon of water to the garlic, mix well. The resulting pulp should be added to vegetables. At the same time, season the dish with sugar. Let it simmer for a minute.
Now we make puree from vegetables. A blender is best for this. Boil the finished puree for 5-7 minutes and immediately pack it into pre-sterilized jars. Seal hermetically with sterile caps.
Zucchini caviar has universal uses. It can be served as a side dish for a meat dish. Caviar with boiled potatoes is good. It will be a great snack for festive table. If spread on bread, it will serve as an excellent sandwich, especially if the bread is lightly fried beforehand.
In short, these easy-to-prepare canned goods will be a lifesaver for any housewife in winter.
Squash caviar without tomato paste: recipes with photos.
Many of us like to add variety to our table. delicious dishes. Squash caviar with tomatoes will perfectly complement the menu. It will be good as a snack and salad, suitable for almost any type of dish. It doesn’t require too much effort to prepare; just choose a recipe that will please everyone in the household and surprise your guests.
Squash caviar with tomatoes: standard
Compound:
- Zucchini - 1.5 kg
- Tomatoes - 1 kg
- Carrots - 0.5 kg
- Onions - 0.5 kg
- Sugar - 1 tbsp.
- Salt - 2 tbsp.
- Vinegar - 2 tbsp.
Preparation:
- Cut all the vegetables into large pieces and fry separately in vegetable oil.
- The pieces should become soft.
- Then process through a meat grinder, mix and cook for about 1.5 hours.
- Before cooking, add salt, vinegar, sugar.
Squash caviar with homemade tomatoes
Compound:
- Zucchini - 4 kg
- Tomatoes - 2 kg
- Vegetable oil - 1 l
- Bell pepper - 2 kg
- Garlic - 600 g
- Carrots - 2 kg
- Sugar - 300 g
- Salt - 200 g
- Onions - 1 kg
- Vinegar - 2 tsp.
Preparation:
- Grind all ingredients. Pour oil into the pan, heat it up, put the onion and carrots in there. Then garlic, pepper, zucchini, salt and sugar. Cook the caviar for about an hour. At the end of cooking, add vinegar. Sterilize glass jars and spread out the caviar and roll it up.
- In another option, take zucchini, onions, tomatoes, carrots and bell pepper in the same quantity. Pass everything through a meat grinder separately. Then fry everything separately in 1 liter of vegetable oil. Cook for 2 hours, add 4 tbsp. spoons of salt and sugar - 6 tbsp. l. Place in jars and roll up.
Squash caviar with tomatoes: industrial recipe
Compound:
- Zucchini - 1 kg
- Onion - 1 kg
- Tomatoes - 1 kg
- Salt - 2 tbsp.
- Sugar - 1 tbsp.
- Vegetable oil - 2 tbsp.
- Vinegar - 1 tbsp.
- Garlic - 3 cloves
Preparation:
- Grind zucchini, onions, and tomatoes in a meat grinder. Simmer the resulting vegetable mass for 1.5 hours. Then pour in the marinade and bring to a boil. Then pour into jars.
- The marinade is prepared in the proportion of salt - 2 tbsp. l., a glass of sugar and vegetable oil - 2 glasses. At the end, add vinegar to the boiling marinade and boil for another 5 minutes. You can add garlic.
- Store finished caviar in regular jars under plastic lids in a cool place.
Squash caviar with tomato paste
Compound:
- Zucchini - 1 kg
- Onion - 200 g
- Salt - 1 tbsp.
- Mayonnaise - 150 ml
- Sugar - 1 tsp.
- Vegetable oil - 80 ml
- Tomato paste - 200 g
Preparation:
- Peel the zucchini, cut and grind through a meat grinder along with the onions.
- Pour in salt, put in mayonnaise, sugar, pour in vegetable oil and add prepared zucchini. Boil on low heat for 2 hours.
- Add tomato paste and cook for another 30 minutes. Divide into jars.
Special squash caviar with tomatoes
Compound:
- Zucchini - 2 kg
- Onion - 300 g
- Carrots - 300 g
- Tomatoes - 0.5 kg
- Vegetable oil - 150 ml
- Salt - 2 tsp.
- Ground black pepper - 1 tsp.
- Sugar - 1 tsp.
Preparation:
- Cut medium sized zucchini into pieces. Chop onions, carrots and tomatoes. Take a large pan and add oil to it. Heat the pan over high heat.
- Fry the onion until it becomes translucent. Then add carrots and simmer for 5 minutes. After this, add tomatoes and zucchini. Simmer over high heat for 20 minutes.
- Add pepper and salt. Reduce the temperature by half and simmer for another hour. Then beat with a blender and put again on medium heat for an hour.
- Place the caviar in jars, close the lid and let cool. Store in a cool place.
Fresh squash caviar with tomatoes
Compound:
- Zucchini - 2.5 kg
- Tomatoes - 1 kg
- Onions - 0.5 kg
- Carrots - 0.5 kg
- Sugar - 2 tsp.
- Salt - 3 tsp.
- Pepper - to taste
- Vinegar - 2 tsp.
- Vegetable oil - 1 tbsp.
Preparation:
- Wash and mince the zucchini.
- Chop the onions and tomatoes and fry in oil.
- Grate the carrots on a coarse grater. Mix it with onion and simmer for 15 minutes.
- Add spices and simmer for 1.5 hours.
- Place in jars and roll up.
Exclusive squash caviar with tomatoes
Compound:
- Zucchini - 3 kg
- Onion - 500 g
- Sunflower oil - 100 ml
- Salt - 1 tbsp.
- Sugar - 75 g
- Spicy ketchup - 250 g
- Mayonnaise - 250 g
- Tomato paste - 150 g
Preparation:
- Grind the zucchini in a meat grinder. Then drain the liquid.
- Cut the onion into cubes and fry. Add zucchini and simmer for 40 minutes.
- Add all other ingredients and simmer for 30 minutes.
- Place in jars and roll up.
Squash caviar with tomatoes and eggplants
Compound:
- Zucchini - 1 kg
- Tomatoes - 1 kg
- Eggplants - 400 g
- Carrots - 300 g
- Onion - 400 g
- Bell pepper - 3 pcs.
- Sugar - 1 tbsp.
- Dill - 2 tbsp.
- Salt - to taste
- Tomato paste - 100 g
- Mayonnaise - 100 g
- Garlic - 4 cloves
- Sunflower oil - 150 g
Preparation:
- Pass the vegetables through a meat grinder. Cook over low heat for 1 hour.
- After this, add salt, mayonnaise, garlic, tomatoes and vinegar.
- Simmer for 40 minutes and stir often.
- Place the caviar in jars and cover them with a blanket.
Squash caviar with tomatoes Autumn bouquet
Compound:
- Zucchini - 5 pcs
- Bell pepper - 2-3 pcs.
- Tomatoes - 5 pcs.
- Onion - 1 piece
- Garlic - 5 cloves
- Lemon juice - 2 tbsp. l.
- Tomato juice - 4 tbsp. l.
- Ground black pepper and salt - to taste
- Vegetable oil - 1 tbsp.
Preparation:
- Cut the tomatoes crosswise, pour boiling water over them for 2 minutes, then peel them.
- Cut the tomatoes into cubes, fill them with juice and leave to infuse.
- Peel the pepper and cut into cubes.
- Peel the zucchini and cut into pieces.
- Finely chop the garlic and onion and simmer in vegetable oil until they become soft.
- Add the pepper and simmer for 5 minutes, then add the tomatoes. After 10 minutes, when they release their juice, add the zucchini. Simmer for 25 minutes. Then salt, pepper and add vinegar.
- When the caviar has cooled, put it in the refrigerator for 12 hours.
By preparing squash caviar with tomatoes, you will once again prove what a good housewife you are and how much you love pampering the people you love with delicious dishes. Bon appetit!
There are many ways to prepare homemade squash caviar, but taking into account the preferences of my family, I prepare caviar with carrots and without adding tomato paste. The preparation turns out tender, with a slight sourness and a pleasant aftertaste.
I usually cook in small portions - this is convenient, because all the vegetables are quite voluminous. The equipment you need for canning is extremely simple: to chop vegetables you will need a food processor, a frying pan, a pan for stewing caviar and a sterilizer for jars. Total caviar yield is 1200 g.
I took one and a half kilograms of zucchini, half a kilo of onions and fresh carrots, two large yellow tomatoes. I didn't add any tomato paste at all! I used vegetable oil to stew the carrots and onions. In total, this amount of zucchini requires 1 tbsp. salt and sugar, ½ tsp. citric acid.
How to make squash caviar without tomato paste
Peeled the carrots, cut them into pieces, and ran them through the food processor twice.
Place the carrots in a frying pan with oil and simmer with the lid closed for 15 minutes.
I washed the tomatoes, removed the stem and cut each tomato into 6 pieces.
I cut the skin off the zucchini and removed the pulp and seeds. I crushed it in a food processor along with the tomatoes.
Squash caviar prepared without tomatoes is stored until the New Year in an underground or garage pit, but if you have a large refrigerator for preparations, it is better to store it in it.
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