Caviar from zucchini, like a store, does not work for everyone. Indeed, for the preparation of such an appetizer, it is necessary to strictly follow all the recommendations of the recipe, and also strictly observe the proportions. Only subject to these requirements, you will definitely get a very tasty and fragrant caviar from zucchini (like a store). How to make it?
General information
Homemade caviar from zucchini was especially popular during the Soviet Union. After all, it was quite difficult to find tasty and fragrant sauces on the shelves of stores that would be used as a complement to side dishes. In this regard, our mothers and grandmothers stocked up with fresh vegetables, and then made them caviar, lecho, horseradish, and so on.
It should be noted that even today such blanks are especially popular with the inhabitants of our country. Caviar from zucchini is perhaps one of the favorite snacks of the Russian people. After all, such a dish turns out to be very tasty, fragrant and satisfying.
In fact, the mentioned caviar is a stew of chopped zucchini, which is processed on a stove along with vegetables such as carrots, bell peppers, onions and so on.
Once you have tasted this wonderful snack, you will certainly ask the hostess for her recipe. After all, such a dish is not only distinguished by its special taste properties, but also by its amazing health benefits.
Zucchini caviar: photo, recipe for cooking
There are several ways to prepare such a workpiece. For a classic squash caviar, we need:
- squash as young as possible small size - about 3 kg;
- fresh carrots - about 1 kg;
- large onions - 1 kg;
- tomato paste - 2 large spoons;
- table salt - 1.5 tbsp. l .;
- granulated sugar - a large spoon;
- citric acid - a dessert spoon;
- vegetable oil - 60 ml.
Ingredient Processing
How to prepare tasty and fragrant caviar from zucchini, like a store? For this, it is recommended to use as fresh and young vegetables as possible. Zucchini must be peeled and core, and then cut into thin circles. Next, chop the carrots on a large grater and chop onions in half rings.
Preliminary roasting
To make a very tasty caviar from zucchini, you should fry all the main ingredients in advance. This requires putting the pan on fire, and then pour oil into it and heat it well. Further, in vegetable fat, it is necessary to fry the zucchini rings from two sides to a golden color. After this, the vegetables should be placed in a bowl, and in the same stewpan, sauté onions and carrots. In conclusion, all the fried vegetables must be put in a blender and converted into a homogeneous pulp at maximum speed.
Heat treatment
After obtaining a homogeneous vegetable mass, it should be put in a deep pan, and then bring to a boil over minimal heat. Next to the snack you need to add table salt, citric acid, sugar and tomato paste. After mixing the products, they must be stewed for another ¼ hour.
Final stage
After all the actions done, you will definitely get a tasty caviar from zucchini, like a store. The finished product must be distributed in a boiling form in sterilized cans, and then tightly rolled up. You can store such an appetizer in a refrigerator or cellar until late winter, but consume it only 1 month after direct seizing.
Squash caviar for the winter
How to make caviar from zucchini so that it can be consumed all fall, winter and spring? For this, in the process of preparing such an appetizer, it is recommended to additionally use table vinegar. It should be noted that this product will not only contribute to the long-term storage of the aforementioned dish, but will also make it spicy and as fragrant as possible.
So, a simple recipe for caviar from zucchini includes the following ingredients:
- squash as young as possible small size - about 2 kg;
- large onions - 150 g;
- tomato paste - 2 large spoons;
- table salt - 10 g;
- granulated sugar - 10 g;
- table vinegar 9% - 10 ml;
- ground black pepper - 3 g;
- parsley and dill - optional;
- vegetable oil - 100 ml.
Ingredient Processing
Before preparing such an appetizer, you should wash the young zucchini well, and then peel them from the peel and core. Further, the vegetables need to be coarsely chopped and chopped in a blender until a homogeneous gruel is obtained. It is also necessary to peel the onion heads and chop them finely. As for fresh herbs, it should be used if desired, after chopping.
Cooking on the stove
After the products are processed, zucchini must be placed in an enameled basin, and then put on fire and bring to a boil. Next, to the vegetable mass, add chopped onions, granulated sugar, ground allspice, table salt and fresh herbs. Also, to squash caviar, you need to add table 9% vinegar, vegetable oil and tomato paste. After boiling all the ingredients for 20 minutes, they should be poured hot into jars and rolled up immediately.
An appetizer prepared according to this recipe can be stored in the cellar until late spring. Such caviar turns out to be very tasty and fragrant. It can be consumed only a month after seaming.
Spicy home-made caviar
If you are a big lover of snacks, then the recipe presented is suitable for you the most.
So, for cooking home squash caviar, we need:
- squash as young as possible small size - 1 kg;
- large onions - 3 pcs.;
- carrots - 2 pcs.;
- table salt - to taste;
- garlic - a few cloves;
- hot red pepper - medium pod;
- parsley and dill - optional;
- vegetable oil - to taste.
Vegetable processing
Spicy zucchini caviar must necessarily include hot red pepper. After all, it is this product that gives the whole appetizer a special aroma and taste. Thus, it is necessary to wash the chili pepper, cut the stalk from it, and then get rid of the seeds and chop it very finely. It is also required to grind several peeled garlic cloves. As for the zucchini, they should be cut into circles, after removing the entire peel. If you use a more mature product, then it is necessary to take out its entire inner part along with the seeds. You should also peel the carrots, grind it on a grater, chop the onion and chop the greens.
Heat treatment of ingredients
As you can see, simple caviar from zucchini requires the use of simple and affordable ingredients. To make such a preparation for the winter, you should well fry the circles of vegetables in a pan. Next, you need to add grated carrots, chopped garlic cloves, onions, table salt, hot red pepper, dill and parsley. Having mixed all the components, they need to be poured with a small amount of water (about 1 glass), and then stewed under a closed lid until the vegetables are soft.
Final stage
After half an hour, the vegetables should be removed from the stove, cool, put in a blender and grind to a homogeneous mushy mass. Next, the finished squash caviar must be distributed in small jars and put on a stove for sterilization. After this, the sharp workpiece must be rolled up and left to cool under a thick warm blanket. The next day, cans of caviar can be safely placed in the refrigerator. Keep this snack should not be very long (2-4 months).
Caviar with apples
As you managed to notice, not only the mentioned product, but any other vegetables and even fruits can be added to squash caviar.
So, to prepare such a delicious snack, we need:
- squash as young as possible small size - 3 kg;
- large onions - 1 kg;
- carrots - 2 kg;
- table salt - to taste;
- garlic - 100 g;
- tomatoes - 3 kg;
- sweet pepper - 5 pcs.;
- green sour apple - 3 pcs.;
- sugar - use to taste and desire;
- hot red pepper - medium pod;
- parsley and dill - optional;
- odorless vegetable oil - 200 ml.
Cooking process
To prepare such caviar, it is necessary to rinse and peel all vegetables and fruits well, and then arbitrarily chop. Further, the ingredients need to be placed alternately in a blender and grind to a homogeneous slurry (you can twist in a meat grinder).
After receiving the mass, all products must be laid out in a common enameled basin and thoroughly mixed with a large spoon. Having turned on the minimum heat, caviar should be boiled for 2-3 hours. During this time, all excess moisture will evaporate from the snack. As a result, the mass will become more dense and aromatic. It needs to add salt, chopped garlic, sugar, hot red pepper and vegetable oil. Once again mixing all the components, they should be boiled for about 15 minutes.
Seaming process
After squash caviar noticeably respects, becomes as fragrant as possible, it needs to be laid out on sterilized jars and immediately rolled up. You can store such a product all winter in the cellar, refrigerator or pantry. It is advisable to use it 1.5 months after seaming.
Serving to the table
What is served with such a delicious blank to the table? As a rule, the finished and seasoned product is placed in a small bowl or salad bowl, and then presented to guests as a flavorful snack. Most residents of our country use such a product as follows: they take a not very thick slice of fresh white bread, and put on top a delicious squash caviar. It should also be noted that such a workpiece can also be used for the preparation of second courses. So, caviar is often added to meat goulash or to a ready-made side dish (for example, pasta, spaghetti, etc.).