Zucchini caviar for the winter: we prepare such as in the store, and 7 ways to diversify the standard recipe

There is an opinion that the store caviar is the most delicious. So is it worth the time and effort to conserve, if you can buy a finished product? Do not flatter yourself. Caviar is really tasty, but very quickly its monotony gets bored. Therefore, if you like to surprise household members with delicious, mouth-watering dishes, feel free to experiment using the recipes below.

Choosing the “Right” Components

Zucchini caviar is a rather "capricious" dish. It requires mandatory sterilization. Of course, such a process adds to the hassle. But it is he who ensures the safety of the product throughout the winter.

Signs of quality

By the name of the dish you can guess that squash caviar for the winter is prepared from handsome squash. However, it would be more correct to call it vegetable, because in addition to light green fruits, the composition also includes many other products. Each of them makes its own taste contribution. The ingredient can either emphasize the "highlight" of caviar, or seriously impair the taste. That is why it is necessary to start the cooking process with the right choice of components. Their main ones are indicated in the table.

Table - The main components of squash caviar

5 cooking tips

Try to harvest zucchini caviar during ripening. It is these products that are grown correctly, without the addition of chemicals that accelerate growth. Regardless of which recipe for caviar from zucchini for the winter you have chosen, adhere to five rules that greatly simplify the cooking process and allow you to get delicious dishes at the exit.

1. Tomato Paste Replacement. Pasta is a recipe for many dishes. But in the tomato season, it is better to replace the paste with ripe, healthy tomatoes. Before adding a fresh product, it must be turned into mashed potatoes. To do this, pour tomatoes over with boiling water, peel them, and then chop them in a blender. Collect a thick mass with a spoon, leaving amber juice. It is a concentrated mixture that can become an alternative to pasta.
2. Add mayonnaise. Caviar recipes, to which mayonnaise is added, have a piquant taste. However, sometimes housewives refuse to refuel, because they are sure that the dish will lose its characteristic shade. Indeed, immediately after adding mayonnaise, the caviar significantly brightens. But do not be scared. By the end of cooking, the mass will completely return to its characteristic shade.
3. Add carrots, onions. If you are cooking zucchini caviar for the first time, then remember that delicious recipes necessarily include these two products. The combination of carrots with onions, according to reviews, gives the dish softness, sweetness and an appetizing look. Therefore, never reduce the amount of such components in the formulation.
4. Use of spices. Add flavoring agents to caviar gradually. The recipe usually contains average standards that can be dramatically different from your preferences. It is the gradual introduction of components that will allow you to choose the optimal gamut.
5. Extinguishing Method Selection. Prepare the dish most often on the stove. At the same time, it is necessary to constantly control the extinguishing process, regularly mix the aromatic mixture so that it does not burn. It is much easier to cook zucchini caviar in a slow cooker. To do this, put all the crushed products (according to the recipe) into a bowl, add spices, oil. Set the Extinguishing mode to one hour. Then add tomato paste, garlic to the mass, continue stewing for another hour.

Winter squash caviar recipes

The main condition for preparing a successful preservation is strict adherence to the recipe. Following the requirements of heat treatment will protect against the risk of further poisoning. Therefore, deciding to experiment with zucchini snacks, adhere to the cooking technology, according to which two hours of stewing and mandatory sterilization are required.

GOST

Features. Zucchini caviar according to GOST is not much different from the store. This version of the snack has a bright orange tinge, a fragrant smell and a special, childhood-like taste. If you want to cook the same caviar as sold in the store, use this recipe.

Components:

• zucchini - 2.5 kg;
• carrots - 320 g;
• onions - 250 g;
• tomato paste - 125 g;
• salt - 5 g;
• sugar - 5 g;
• pepper, oil;
• dill.

How to cook

1. Grate the carrots on a coarse grater.
2. Dice the onion.
3. Peel the zucchini from seeds and peel (if you are dealing with overripe fruits), cut into pieces.
4. Fry each billet individually in vegetable oil until a beautiful golden hue is obtained.
5. Chop the dill.
6. Put all the fried vegetables in a blender, add the herbs and chop them thoroughly.
7. Transfer the resulting puree to a saucepan, add a little water, so that the consistency of the dish resembles liquid sour cream.
8. Bring the mixture to a boil, then reduce the heat.
9. Continue to simmer the vegetable puree for 30 minutes, remembering to mix the mixture from time to time.
10. Dilute the tomato paste in a separate container with a small amount of hot water, add spices to it.
11. Pour the cooked tomato sauce into the caviar, mix.
12. Continue to simmer another ten minutes.
13. Lay the finished caviar in banks, cover with lids.
14. Choose a large pot, put a towel on the bottom.
15. Put cans of caviar in this container.
16. Gently pour water into the pan so that it reaches almost the neck, but does not get inside the cans.
17. Sterilize the eggs for 30 minutes, then roll up the preservation.

"Real jam"

Features. GOST caviar is tender and very soft. If you want a dish with a richer taste, then prepare the squash caviar “You'll lick your fingers” for the winter. The appetite of the appetizing eloquently says the name. Another plus of this masterpiece is the refusal to fry foods. This "indulgence" significantly reduces and facilitates the cooking process.

Components:

• zucchini - 1.5 kg;
• onions - 350 g;
• carrots - 0.7 kg;
• tomato paste - 180 ml;
• salt - 35 g;
• sugar - 75 g;
• vinegar - 30 ml;
• vegetable oil - 75 ml;
• water - 90 ml.

How to cook

1. Prepare the vegetables: slice the zucchini, chop the carrots into strips, and chop the onion into cubes.
2. Put all vegetables without preliminary frying in a cauldron, pour in water.
3. Stew vegetables on low heat, stirring constantly, 40 minutes.
4. When the products have cooled slightly, put them in a blender, chop.
5. Return the resulting workpiece to the cauldron, add spices, tomato paste, oil and vinegar.
6. Stew caviar for 15 minutes.
7. Put the mashed potatoes in jars.
8. Sterilize for 25-30 minutes, then cork for the winter.

With tomatoes in the oven

Features. This zucchini caviar with fresh tomatoes for the winter also does not require frying each component. In addition, there is absolutely no need to stand for hours near the stove to mix the mass, risking burns. Such an express option involves the preparation of caviar in the oven.

Components:

• zucchini - three fruits;
• carrots - three pieces;
• tomatoes - five pieces;
• onions (medium-sized) - three pieces;
• bell pepper - three fruits;
• salt - 30 g;
• sugar - 50 g;
• vinegar - 45 ml;
• vegetable oil - 125 ml.

How to cook

1. Peel the zucchini, remove the seeds.
2. Cut them into large pieces.
3. Put the zucchini in a baking tray.
4. Cut the peeled carrots into large pieces.
5. Remove seeds from bell peppers, cut them into large strips.
6. In the pan to the zucchini, add slices of carrots and pepper.
7. Cut each onion into four slices.
8. Also chop the tomatoes.
9. Add tomato and onion to the vegetables, pour them with oil.
10. Bake in the oven at a temperature of 190-200ºС for about one hour.
11. Use a slotted spoon to remove prepared vegetables from a baking sheet and put in a stewpan. Try not to scoop up excess oil, it is no longer needed.
12. Using a blender (preferably submersible) chop the baked vegetables, add sugar, salt.
13. Boil the puree mass, pour in the vinegar.
14. Put hot caviar in banks, sterilize for 30 minutes.

Diet option

Features. Diet squash caviar gained its status due to the rejection of frying vegetables. Instead of stewing in a pan with the addition of vegetable oil, it is recommended that you cook all the ingredients, with the exception of onions. Another feature of dietary caviar is cooking without vinegar.

Components:

• zucchini - 1.5 kg;
• onions - 250 g;
• carrots - 500 g;
• bell pepper - two fruits;
• salt - 30 g;
• garlic - two cloves.

How to cook

1. Put a pot of water on the fire.
2. Peel the carrots, cut into large cubes.
3. Dip the carrots in boiling water, cook for 15-20 minutes.
4. While it is cooking, prepare the zucchini, peeling them from the peel and seeds, cut into pieces.
5. Remove seeds from pepper, cut into large strips.
6. Pour zucchini and pepper into the carrot water at the same time.
7. If the water has boiled, add boiling water.
8. Cook vegetables for 15 minutes.
9. At this time, take care of the onion: finely chop it, fry in vegetable oil.
10. Pass boiled vegetables with onions through a meat grinder.
11. Grind the garlic using a press, combine with the resulting mashed potatoes.
12. Caviar is simmered over low heat for 40 minutes, remembering to mix the mixture regularly.
13. Put the finished caviar in banks, sterilize and roll up.

With apples

Features Thanks to the addition of sweet and sour apples, “overseas” caviar will acquire new shades of taste. Not every taster will be able to identify fruit ingredients in vegetable puree.

Components:

• zucchini - 700 g;
• onion - one;
• carrots - one;
• tomato - three fruits;
• garlic - one clove;
• apple - two fruits;
• greens - a bunch;
• salt, ground pepper;
• vegetable oil - 40 ml;
• broth - three to four tablespoons.

How to cook

1. Grate carrots, zucchini and juicy apples on a coarse grater or use a meat grinder.
2. Chop the onion, chop the greens, and garlic through a press.
3. Pour the tomatoes over boiling water, then remove the skin from them.
4. Fry the onion in oil, then add the carrots.
5. When the mixture turns golden, pour zucchini and apples into the pan, continue frying for another five minutes.
6. Enter the tomatoes, pour in the broth.
7. Stew caviar for 15 minutes.
8. Add greens, garlic, add salt, pepper.
9. Arrange the hot dish in jars, sterilize for 30 minutes.

With mayonnaise

Features. Those who like tender, mouth-watering snacks will love the mayonnaise dish. And so that the squash caviar with mayonnaise for the winter really succeed, use the recipe for 3 kg of light green young fruits. By the way, in the original version of the snack carrots are missing. But with it, the dish becomes much tastier.

Components:

• zucchini - 3 kg;
• sunflower oil - 130 ml;
• onions - 550 g;
• tomato paste - 260 ml;
• mayonnaise (72%) - 260 ml;
• salt - 65 g;
• carrots - 480 g;
• sugar - 130 g;
• garlic - a few cloves.

How to cook

1. Chop the onions, put in a stewpan.
2. Grate the carrots, pour to the onion.
3. Cut zucchini into medium-sized slices.
4. Combine all the vegetables.
5. Add tomato, add oil, add mayonnaise to the stewpan, mix the mass.
6. Cover the container with a lid, simmer on low heat for one hour.
7. Add spices, bay leaf to the caviar.
8. Continue cooking for another hour, then remove the bay leaf.
9. About ten minutes before the end of the stew add chopped garlic.
10. Put ready caviar in jars.
11. Roll upside down and wrap blanks.

With a pumpkin in an air grill

Features. Zucchini-pumpkin caviar acquires special taste and appetite. The dish delights with its bright orange color and unique aroma and sweet taste.

Components:

• zucchini - 500 g;
• pumpkin - 500 g;
• onions - three pieces;
• garlic - four cloves;
• sweet pepper - four pieces;
• tomato paste - three tablespoons;
• vegetable oil - 80 ml;
• greens - a bunch;
• vinegar - 20 ml;
• salt - 10 g.

How to cook

1. Prepare pumpkin and zucchini, cut into large pieces.
2. Put vegetables on the lower grill, set 250ºС.
3. Bake for 20 minutes.
4. Add chopped peppers to vegetables, continue cooking for another ten minutes.
5. Allow the food to cool slightly.
6. Put vegetables in a blender, add onions, spices, chop.
7. Put the resulting mashed potatoes on the stove, pour in the oil, tomato paste.
8. Simmer the mixture for an hour.
9. Add chopped garlic, chopped herbs.
10. After five minutes, enter vinegar, pepper.
11. Arrange the hot mass in jars, sterilize for 30 minutes and roll up.

Fried zucchini

Features. This recipe is able to completely reverse the idea of ​​making caviar. He, unlike the above options for dishes, involves the use of fried zucchini. The instructions describing the preparation of caviar step by step will help you prepare the appetizer correctly.

Components:

• zucchini - 3 kg;
• carrots - 800 g;
• tomatoes - 1.5 kg;
• apple cider vinegar - 90 ml;
• onions - 1 kg;
• salt, sugar, ground pepper;
• greenery.

How to cook

1. Cut the zucchini into circles.
2. Fry in oil until golden on both sides.
3. Cut onions, grate carrots, fry vegetables.
4. Cut the tomatoes, add to the pan to the onion and carrot harvest.
5. Stew for five to ten minutes to soften the tomatoes.
6. Add the garlic, spices, continue to simmer another five minutes.
7. Combine the fried vegetables with the fried zucchini.
8. Grind the vegetable harvest in a blender.
9. Transfer caviar to the stewpan, simmer for 20 minutes.
10. Arrange in banks, sterilize for 30 minutes, then roll up.

Remember one more recommendation from the chefs. To cook zucchini caviar at home, choose zucchini that ripen in August and September. They serve as successful raw materials for harvesting.

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