How to make squash caviar for the winter: proven recipes

Squash caviar is a fairly popular product throughout the post-Soviet space. Many people find this vegetable dish also very useful. Indeed, despite the fact that most of the vitamins are lost during heat treatment, a lot of fiber remains in squash caviar. Because of this, the dish is often included in diets and is used as a natural cleanser for the intestines. In addition, caviar contains only 70-100 kcal per 100 g. A more accurate calorie content depends on the method of cooking vegetables. In our article, we will talk about how to make squash caviar in your own kitchen. Below are ten of the most successful recipes for preparing this piece of zucchini for the winter.

Zucchini caviar without sterilization

Many housewives do not like to roll up homework for the winter. In their opinion, making homemade squash caviar is not difficult at all, but not the fact that without additional heat treatment directly in banks it will be stored for a long time. The following recipe will come to the rescue. According to the instructions for preparation, delicious caviar from zucchini without sterilization is prepared in the following sequence:

1. Zucchini (1 kg) are washed, peeled and seeds peeled, cut into small pieces and sprinkled with a small amount of salt. In this form, vegetables should stand for 30 minutes, so that excess fluid is released from them.
2. Zucchini should be fried in vegetable oil and transferred to a pan for making caviar.
3. Chopped onion (300 g) is sautéed in a separate pan. As soon as it becomes golden in color, peeled, diced tomatoes (250 g) are added to it.
4. Onions with tomatoes are transferred to the pan to the zucchini.
5. Separately, vegetable carrots are fried in vegetable oil (300 g). After it reaches a mild state, you can transfer it to the pan.
6. Add sugar (½ tbsp) and tomato paste (1 tsp) to carrots, onions, tomatoes and zucchini.
7. Kill all the fried vegetables with a hand blender until mashed.
8. Put the pan with zucchini caviar on a small fire, bring to a boil and continue cooking for half an hour.
9. Five minutes before cooking, add salt (1 tbsp. Spoon), citric acid and black pepper (½ teaspoon each) to the vegetable dish.
10. Put caviar in hot jars. Store in a cool place.

How to make squash caviar according to GOST?

Not all housewives manage to achieve in the process of preparing the taste of the same caviar from Soviet childhood. But you can learn how to make squash caviar in a store, from a recipe that has been preserved since then. The step-by-step cooking process will look like this:

1. Young zucchini (3 kg) are diced directly with the peel and fried in vegetable oil until soft and the liquid evaporates. Ready vegetables are sent to a prepared pan.
2. Onions and carrots (1 kg each) are cut randomly.
3. Vegetable oil is poured into the pan. Prepared ingredients are laid out. To this is added a tablespoon of chopped parsley root. In total, 300 ml of oil will be needed to fry vegetables (zucchini and onions with carrots). Stew under the lid for 7 minutes.
4. Transfer the onions, carrots and parsley root into a pan.
5. Grind the ingredients in a smoothie.
6. Cook squash caviar for 1 hour. After a while, add salt (1.5 tbsp. Tablespoons), tomato paste (4 tbsp. Tablespoons), sugar (25 g) and ground black pepper (2 g).
7. Stew caviar for another 40 minutes. After time, add to it 70% vinegar essence (30 ml) and garlic squeezed through a press (9 cloves).
8. After 5 minutes, lay eggs in banks and roll up.

How to make squash caviar with mayonnaise?

To some, this recipe may seem strange. In fact, mayonnaise acts as a preservative in it, and it does not affect the taste of the finished vegetable dish. This is just one of the recipes that allows you to learn how to make squash caviar at home, so that it tastes like a store caviar. And it consists in the following:

1. Zucchini (1000 g) are peeled and chopped raw in a meat grinder with onions (170 g).
2. Mayonnaise (70 ml) and tomato paste (100 g) are added to the pan to vegetables.
3. Vegetable oil (50 ml) is poured on top.
4. The pan with the ingredients is brought to a boil on the stove. Then the fire decreases, and the caviar continues to stew under the lid for 1.5 hours. It should be stirred systematically so as not to burn.
5. After the specified time, salt (1 tablespoon), sugar (25 g), black pepper (½ teaspoon) are poured into the pan.
6. Caviar is cooked on low heat and with constant stirring for another 1 hour.
7. At this time, cans are sterilized and tin lids are boiling. Ready caviar is distributed among the banks and rolled up with a can opener.

Zucchini caviar in the oven

A dish prepared according to the following recipe has a special taste. And all thanks to the fact that you can make squash caviar for the winter, you can directly in the oven from pre-baked vegetables.

A step-by-step recipe for such a dish is as follows:

1. On a baking sheet, peeled and sliced ​​large zucchini, 3 tomatoes, 2 onions and carrots cut into rings are laid out.
2. The ingredients are abundantly poured with vegetable oil and sent to the oven preheated to 200 ° for 30 minutes. After a while, the temperature drops to 100 °, and the vegetables continue to be baked for another 1 hour.
3. All ingredients from the pan are transferred to a fireproof pan with a lid. Peel peeled off tomatoes.
4. Thanks to the blender, vegetables turn into a smoothie. Salt, sugar to taste, a couple of cloves of garlic and pepper are added to it.
5. Squash caviar is brought to readiness in the oven at 100 ° for 30 minutes. At the end of cooking, apple cider vinegar (2 tbsp. Tablespoons) is added to it. After that, the vegetable mass can be rolled up in jars.

Squash caviar in a multicooker

Owners of this kitchen helper to make workpieces even easier. In almost 1 hour, vegetable puree turns into a delicate and fragrant homemade squash caviar. How to make such a blank for the winter is described in the instructions:

1. A little oil is poured into the multicooker bowl. Frying or Baking is selected.
2. In vegetable oil, the zucchini (2 kg), peeled and cut into small pieces, is fried and stewed until soft.
3. Zucchini are shifted into a deep bowl, and onion is mashed onion and coarsely grated carrots.
4. The fried vegetables are transferred to a bowl to the zucchini and are crushed using a submersible blender in mashed potatoes.
5. The ingredients are returned to the bowl. In the "Stew" or "Baking" mode, caviar is cooked for 40 minutes. Then, tomato paste (180 g), sugar (20 g), salt (10 g), a pinch of black pepper are added to it.
6. After 20 minutes, the caviar will be ready. In sterilized jars, it can be stored all winter.

Tomato recipe without tomato paste

The following vegetable dish is prepared step by step in the following sequence:

1. This recipe suggests making squash caviar, like from a supermarket, but without tomato paste. As part of such a dish, only natural ingredients will be used.
2. All vegetable ingredients are immediately laid out in a pot with a thick bottom and walls or in a cauldron: zucchini (1500 g), tomatoes, onions and carrots (400 g each).
3. Sliced ​​vegetables are stewed in vegetable oil for 35 minutes, after which they are crushed in mashed potatoes.
4. Salt (1.5 teaspoons), sugar (2 teaspoons), pepper (1 teaspoon), turmeric and coriander (½ teaspoon each) are added to the caviar.
5. The dish is cooked for 40 minutes under the lid. 3 minutes before the end of the quenching, citric acid (1 teaspoon) is added to the caviar. This ingredient allows you not to sterilize mashed potatoes in jars, but immediately roll it with lids.

Boiled marrow squash

This dish is perfect for nutrition during the diet, as it contains a minimum of calories. The process showing how to make squash caviar according to this recipe can be described in a few steps:

1. In a pot of boiling water, you need to lower the carrots (400 g), peeled and chopped into large pieces. Cook it for 20 minutes.
2. Send boiled squash (1.5 kg) and peppers peeled from the seed part (2 pcs.).
3. Transfer all vegetables to the pan. Add onion fried in vegetable oil and squeezed garlic (2 cloves) to this.
4. Grind vegetables with a blender.
5. Stew caviar for about 40 minutes, until it becomes thick enough. Add salt to taste. If you plan to store caviar all winter, you need to sterilize mashed potatoes in jars in any convenient way.

Squash caviar from baked vegetables without vinegar for the winter

In this cooking option, another method for sterilizing the finished dish is proposed - in the oven. You can make squash caviar according to the recipe described below:

1. In total for this dish you will need 3 kg of vegetables. About 2.5 kg of them are squash, and the rest - onions and carrots equally.
2. To begin with, you should send zucchini into the oven. They will be baked in slices at a temperature of 200 ° for 40 minutes. The baking sheet should be pre-coated with parchment and greased with vegetable oil.
3. Shredded onions and grated carrots are fried in a pan. As soon as the vegetables become soft, salt, sugar (2 tbsp. In each) and tomato paste (4 tbsp.) Are added to them.
4. Zucchini, onions and carrots are transferred to the pan. If desired, chopped parsley is added.
5. Vegetables are stewed under the lid for 15 minutes, after which they are brought to a puree state with a blender.
6. Caviar is laid out in cans, twisted with lids and sent to the oven for 10 minutes at a temperature of 100 °. After turning off the stove, the cans remain in it until completely cooled.

Zucchini caviar for the winter seasoned with Mivina

No salt is added to such a dish. At the same time, the taste of caviar is quite traditional. The salt in the recipe replaces the Mivina seasoning. To learn how to make squash caviar, see below:

1. Only 3 kg of zucchini and 500 g each of onions, carrots and sweet peppers should be peeled and chopped using a meat grinder.
2. Put a pot of vegetables on a small fire and simmer for 1 hour. Make sure that the ingredients are not burnt.
3. Add tomato paste and mayonnaise (250 ml each) to the vegetable mass. Continue stewing caviar for another 45 minutes.
4. Add vegetable oil, sugar (½ s.), Mivina seasoning (50 g), chopped head of garlic to the puree.
5. Continue cooking caviar for another 15 minutes. 4 minutes before removing the pan from the stove, add 75 ml of vinegar (9%) to it. From such a number of ingredients you get 7 jars of delicious mashed potatoes.

Squash caviar for the winter slices

For this dish, vegetables are cut in equal cubes. Then the caviar will look both in banks and on a plate more presentably.

To prepare the dish, onion is first fried in vegetable oil, then carrots, diced (400 g), zucchini (1.5 kg). After 10 minutes, crushed tomatoes without skin (300 g) are added in a similar way. To vegetables put dill and parsley, garlic and salt. The caviar is cooked for another 15 minutes, after which 15 ml of vinegar (9%) and 3 g of sugar are added to it. After 5 minutes, the dish can be distributed in sterilized glass jars.

Features of preparation and recommendations

The following tips will tell you how to make squash caviar in your own kitchen:

1. In the process of preparing mashed potatoes in a pan, it begins to very “shoot”. Because of this, inexperienced housewives can even have caviar on the ceiling. To prevent this, the dish should be cooked only under the lid, only occasionally opening it to mix the mashed potatoes.
2. Zucchini for caviar should be chosen young, with a delicate skin and almost no seeds. Then the dish will turn out more delicate in taste and cook faster.
3. Vinegar in caviar should be added at the very end. Otherwise, its effect will be neutralized. Caviar without vinegar in the composition may deteriorate during storage.