Squash caviar in a sleeve
To prepare delicious zucchini caviar, choose 3 medium zucchini. Peel and cut into large cubes. It is better to remove the seeds if they are large.
We do the same with three large carrots and two onions. I like a lot of carrots and onions.
Remove the core from the pepper.
You also need thick tomato juice. If you like tomatoes, you can use them. Just peel the tomatoes. Check back later for the recipe page.
If you do not close it for the winter, then add mayonnaise (2 tbsp.).
Ingredients for 1 liter of squash caviar from baked vegetables
- 1 zucchini weighing about 800 g;
- 2-3 carrots;
- 2 onions;
- 2 red bell peppers;
- 2 hot green peppers;
- 3 tomatoes;
- 1 head of garlic;
- 10 g ground paprika;
- 5 g turmeric;
- 40 ml olive oil;
- salt, sugar.
Ingredients for making squash caviar from baked vegetables
Cooking delicious caviar from zucchini in the sleeve
For baking you need:
- onions – 2 pcs.;
- carrots (slices) – 3 pcs.;
- salt and allspice - to taste;
- garlic – 3 cloves:
- tomato juice – 1 glass (tomatoes can be used);
- vegetable oil – 2 tbsp. spoons;
- zucchini (medium size) – 3 pcs.;
- red bell pepper – 1 pc.
Preparation
- Place all the chopped vegetables in a bowl and season with 2 tablespoons of vegetable oil (sunflower). Salt and add spices to taste. I only add allspice. You can immediately put it in the sleeve and add all the spices and vegetable oil there.
- Stir and fill the baking sleeve with the vegetable mixture. We make punctures in the top in several places with a toothpick.
- All that remains is to place the bag in a baking dish and bake at 180 degrees for exactly 1 hour.
- After the time is up, drain the liquid and grind all the vegetables in a blender. By the way, the juice from them is very tasty. If the caviar is thick, add it to the dish.
Be sure to try it and bon appetit.
Squash caviar cooked in a baking bag is one of my favorite recipes. And many of you will agree with me once you get to know this miracle recipe better. The beauty is that when making squash caviar (by the way, it can also be made from eggplants) in such an original way, the vegetables do not need to be minced or ground through a sieve, which eliminates unnecessary labor costs. Squash caviar in its finished form turns out to be appetizingly fine-grained, and what is important, both in appearance and in taste, is very reminiscent of the caviar of past Soviet times, and I have never bought tastier pre-perestroika caviar. In addition, caviar prepared in a bag does not have to be rolled into jars, since, thanks to the availability of the modern food market, caviar can be made at any time of the year, and in any quantity.
Vegetables can be varied at your discretion, something can be excluded from the recipe I have given, something can be added or replaced. Believe me, or even better, check that this will not affect the taste and consistency of the caviar in any way. In any case, caviar cooked in a bag will turn out tender, tasty and fine-grained like a paste.
I used the vegetables that I had on hand, namely: two zucchini that had been lying around because I didn’t know what to do with them, young carrots, green bell peppers (red would also work great), for color - one tomato from this year’s harvest, and so on. as well as flavoring additives - onions, garlic and fresh dill and parsley. I set the oven to 180 degrees in advance to warm it up, since the vegetables do not require any special preparation. I peeled the zucchini and carrots and cut them into large columns. Bell peppers were freed from seeds, garlic and onions were removed from the top husks. I also coarsely chopped all the vegetables. Placed the prepared vegetables in a baking bag. I salted it, poured in two tablespoons of vegetable oil, it is advisable to use the most aromatic one for such cases - unrefined sunflower with the smell of seeds. I tied the bag tightly, but did not compact the vegetables, but left free space in the bag for hot air. And since I prepared caviar as a salad appetizer, I decided to bake new potatoes with skins as a side dish. To do this, I washed each tuber, dried it, wrapped it in a separate sheet of foil and placed it next to a bag of vegetables. The baking sheet was sent to the oven to bake the contents. Vegetables were baked for an hour at a temperature of 180 degrees. Remove the baked vegetables from the bag and allow time to cool slightly. Depending on the juiciness of the vegetables, different amounts of juice may be released. The consistency of the finished caviar depends on the amount of juice. To make the caviar drier, the juice can be drained and used, for example, as a broth for vegetable soups. I didn’t get that much juice, probably the long time the zucchini had been in the refrigerator had an effect, so I left it - the caviar turned out to be more tender and juicy. Before blending vegetables with a blender, you can easily remove the skin from tomatoes, although this is not important, since literally in a few seconds, thanks to the blender, soft vegetables will turn into a homogeneous, appetizing mass, without seeds, skins and lumps. From two zucchini and vegetables I got about two half-liter jars of prepared zucchini caviar. If the caviar was prepared not just once, but in such a way that it could stand in the refrigerator for at least a week or two, you can add a little juice squeezed from a lemon wedge to the caviar, thereby increasing the shelf life of the caviar. Squash caviar cooked in a baking bag tastes amazing: tender, juicy, homogeneous, equally tasty both warm and cold. Although I prefer already cooled caviar.
Try it, you will definitely like it. And why bother with canning, kill time for this, if fresh squash caviar can be prepared at any time of the year, and it’s both tastier and healthier.
Cooking time:
PT01H15M 1 hour 15 minutes.
Squash caviar is a very tasty and versatile vegetable snack, which is great for both daily consumption and as a wonderful addition to the holiday table. Another important feature is that you can prepare squash caviar for the winter in advance and in large quantities by rolling it in glass jars. Today we will tell you how to prepare homemade caviar from zucchini for the winter.
And in this large and detailed article you will learn how to prepare first-class squash caviar at home, which is in no way inferior, and even superior in taste to that sold in stores. 7 simple step-by-step recipes with photos and videos will help in this matter.
We will cook with different ingredients (zucchini alone quickly becomes boring), using different technologies, using different kitchen appliances and utensils.
Spicy, hot, sweet, with or without sterilization, in the form of puree or small pieces - everyone here will find something that best suits their capabilities and taste preferences.
Delicious recipe for squash caviar with mayonnaise and tomato paste
The only thing that bothers me about this recipe is the use of mayonnaise. But there is a way out. What can make ordinary caviar tasty? Well, of course, wonderful homemade mayonnaise, with a creamy thick consistency.
Ingredients:
- zucchini - 6 kg
- tomato paste - 500 gr.
- mayonnaise - 500 gr.
- vegetable oil - 200 ml
- onion - 1 kg
- sugar - 4 tbsp. l.
- salt - 2 tbsp. l.
- vinegar 9% - 1/4 tbsp.
Preparation:
We take the ripest and freshest vegetables, wash, peel and cut. You can cut them however you like, as we will later turn them into puree.
Place the chopped juicy zucchini in a large saucepan and simmer in vegetable oil until fully cooked, 1.5-2 hours.
Grind young, juicy onions in a blender until smooth.
We combine all the ingredients. Add onion mixture, mayonnaise, tomato paste, salt, sugar and vinegar to the zucchini.
Mix everything using a blender, put on low heat and simmer for 15-20 minutes.
Bring to a certain consistency and desired thickness.
Place while hot into prepared jars. It is better to take them in small volumes, for one time. I opened the jar and ate it right away, without leaving it for later.
Recipes
Homemade zucchini caviar with mayonnaise
Extremely popular squash caviar with mayonnaise and tomato paste, which in this example we will make for the winter, that is, we will close it in sterilized jars.
Yes, it sounds kind of strange. Okay, everything is clear with tomato paste, but why is there mayonnaise here? Honestly, I wondered this question too. I was especially taken aback when this recipe was always called “a taste from childhood.”
But as soon as you try this caviar, everything becomes clear - very, very tasty, the most delicious squash caviar! Mayonnaise adds additional tenderness; it itself is practically not felt, but at the same time the taste of the dish becomes more multifaceted. Also, mayonnaise plays the role of a kind of preservative, because it contains vinegar.
Yes, someone will start talking about harm, carcinogens from heating, chemistry, and so on and so forth. After searching the Internet, I found...I didn't find anything. There is no evidence of direct harm from this product. And there are no trans fats either, since the basis of mayonnaise is vegetable oil (sunflower or olive) and eggs (powdered dried yolks).
So, if you want something very tasty and original, take a closer look at this recipe - you won’t regret it!
Required ingredients:
- Zucchini (zucchini) – 3 kg.
- Onions – 500 g.
- Tomato paste – 160 g.
- Mayonnaise – 200 g.
- Vegetable oil – 9 tbsp. spoon;
- Salt – 2 tbsp. spoons;
- Sugar – 2 tbsp. spoons;
- Ground black pepper – 0.5-1 teaspoon (to taste);
- Vinegar (9%) – 2 tbsp. spoons;
Recipe through a meat grinder
We wash the zucchini; if the skin is hard, it should be removed. Cut into halves, clean out the seeds (especially when they are dense and large), cut into small cubes.
Specifically in this recipe we will grind all the vegetables using a meat grinder. If you don’t have it, then it doesn’t matter, you can grate the zucchini. It will take longer, but the final result will not change.
We twisted the zucchini and it turned out to be such a full bowl.
The onions need to be peeled and grated in the same way, and then put through a meat grinder. We do not pour the resulting juice anywhere - it is this that will give our dish a wonderful taste and aroma.
Take a large saucepan and place the zucchini and onions in it. Turn on low heat and leave the vegetables for about 1 hour. During cooking, the zucchini will release a lot of liquid, and we just need to wait until it thickens and becomes soft. Be sure to stir occasionally to prevent anything from burning on the bottom.
This is how it turns out to be a thick and gurgling mass that fills the whole house with an amazing fragrance.
Now is the time to add sauces and spices. Add mayonnaise, tomato paste, salt, sugar, pepper and butter. Mix thoroughly until the mixture has a uniform consistency and color. Leave to cook for another 30-35 minutes over low heat with constant stirring.
The color has changed, from a pinkish tint to orange, the same one that we see in stores.
At the very end, add 2 tablespoons of 9 percent vinegar, mix well and after 2-3 minutes remove from heat.
We sterilize jars. To do this, you can pour a little water on the bottom and put them in the oven for 10-15 minutes at a temperature of 160 degrees. You can simply dip both the jars and the lids in boiling water for a couple of minutes.
Use a ladle to fill the jars almost to the brim. Cover with lids and close.
From 3 kg. zucchini yields approximately 2.5 liters of zucchini caviar. Agree, what a savings, especially if you buy vegetables in season or use them from your own garden.
Watch the video on how to prepare homemade caviar from zucchini
The most delicious homemade caviar from zucchini and tomatoes (recipe for the winter)
Here we do not use tomato paste, but whole fresh tomatoes. In addition to tomatoes, we will also add carrots, it will make the taste and color more saturated. Delicious - you'll lick your fingers!
Grind again using a meat grinder, and at the end we roll the caviar into jars for the winter. Yes, another feature of this recipe is that we will cook without vinegar.
This recipe is called “Soviet”, “according to GOST”, as in the USSR, etc. If you saw those times, try and compare.
Ingredients:
- Zucchini – 2 kg.
- Carrots – 1 kg.
- Onion – 0.5 kg.
- Tomatoes – 6 pcs.
- Salt – 2 tbsp. spoons;
- Sugar – 4 tbsp. spoons;
- Sunflower oil – 200 ml.
Homemade zucchini caviar step by step preparation
We collect all the vegetables in a pile for pre-processing. As you can see, in the photo below the number of products is 2 times less (than indicated above). If you are going to cook a little for the coming days, then take less. If you plan to make preparations for the winter, then in order not to waste time on trifles, take as in the list above or even more.
The zucchini needs to be washed, peeled, and seeds removed. We wash the carrots and peel the onions. We pass all the vegetables through a meat grinder with a fine nozzle and place them in a large saucepan.
Bring to a boil, stir occasionally. Cook for 40 minutes over low heat.
The vegetable mass has boiled down, become thicker and slightly smaller in volume. Add sugar, butter and salt. Simmer for another 30 minutes until the mass becomes even more tender.
Sterilize jars with boiling water. Carefully lay out the finished caviar.
There should be a saucepan with boiling water on the stove, put a lid on the jar, carefully and gradually place it in the saucepan so that the water covers half of the jar. In this water bath we simmer the jar for about 10 minutes. This is for additional sterilization.
That's it, roll up the lid, turn the jar over and let it cool.
A simple recipe for zucchini caviar with onions and carrots
And this is spicy squash caviar with the addition of onions, carrots, garlic and a small amount of tomatoes in their own juice. Why is the recipe called simple and quick? And because everything is as clear as possible, it is impossible to make a mistake here!
If you wish, you can add bell pepper, fresh herbs (dill, green onions, parsley) and even mustard powder.
Ingredients:
- Young zucchini – 1 kg.
- Carrots – 2 pcs.
- Onion – 1 head;
- Tomatoes (in juice) – 150 g.
- Garlic – 3-5 cloves;
- Salt – 1 teaspoon;
- Ground red pepper – 0.5 teaspoons (optional);
- Vegetable oil – 5 tbsp. spoon;
Let's start cooking
Grate soft young zucchini on a coarse grater along with the peel. We also grate the carrots, chop the onion, and squeeze out the garlic. We put everything into one large bowl.
Place on medium heat, cover with a lid and forget for 2-3 minutes. Then we come back, remove the lid and mix well.
Simmer vegetables for 35-40 minutes. Add chopped tomatoes. I didn’t just indicate that they should be canned, that’s the whole point of the recipe. But, if you want, you can put the same amount of ketchup or tomato paste instead.
Take an immersion blender and turn the stewed vegetables into puree. Pour in the oil, salt and pepper, leave on low heat for another 10 minutes until thickened.
Looks like store bought but tastes much better, with a slight heat and garlic flavor.
With bell peppers and fried onions
Wonderful zucchini caviar with carrots, onions and sweet peppers. As the title says, we’ll also add fried onions to the stewed vegetables for more flavor.
Everything is just as simple, step by step and very tasty!
We will need:
- Zucchini – 2500 g.
- Onion – 300 g.
- Carrots – 350 g.
- Vegetable oil – 100 ml.
- Tomato paste – 100 ml. (you can do without it);
- Salt – 15 g.
- Sugar – 2 tbsp. spoons;
- Vinegar (9%) – 15 ml.
- Any other favorite spices to taste;
Homemade zucchini caviar cooking procedure
If the zucchini is large, cut off the skin and clean out the centers with seeds. Cut into cubes or half rings, as in the photo below. There we cut carrots into slices and bell peppers into thin strips.
Cover with a lid and simmer for 40 minutes until soft. Stir occasionally so that the vegetables cook evenly.
Now add salt, sugar, tomato paste, oil and vinegar. Simmer for another 20-30 minutes.
For now, let's take care of the onions. It needs to be cleaned and cut, but not necessarily into too small pieces. Place in a frying pan and add a little oil. Fry over medium heat until done. Some people fry until golden brown, others until soft and lightly browned. Choose for yourself.
Transfer the fried onions into the cauldron with the zucchini mass and stir. Now take an immersion blender and thoroughly grind it to a puree. Let it simmer for another 5 minutes and that’s it – you can pour it into jars.
Dietary squash caviar in a sleeve (in the oven)
This recipe can be called dietary, low-calorie, healthier, healthier, since we bake the vegetables in a plastic bag (sleeve). Then, using a blender, we turn them into puree, into caviar.
This option will appeal to all those who don’t want to spend a long time fiddling around the stove and then having to wash all the dishes after cooking. Everything is fast and simple!
How to cook “Squash caviar in the oven for the winter”
1. Prepare your vegetables, let's get started!
2. Wash the zucchini, trim the tails, cut into 4 pieces lengthwise. Peel the carrots and cut them into 4 pieces lengthwise, like zucchini. Wash the sweet pepper, remove the seeds, rinse the inside and cut into 4 pieces. Grease a deep baking tray with vegetable oil, place the vegetables randomly, I usually put zucchini on the bottom, then carrots, and peppers on top.
3. Next, peeled onions into quarters, a couple of cloves of garlic (optional, for flavor), and quartered tomatoes. Pour oil over the vegetables and place in a hot oven for 1 hour, temperature 180-200 degrees.
4. Vegetables are ready. If something is burnt somewhere, cut it off so that black pieces do not get into the caviar.
5. Place the entire contents of the baking sheet in a saucepan and puree the vegetable mass with an immersion blender until smooth.
6. Now add salt, sugar, vinegar to the caviar. Stir, place on the stove and bring to a boil.
7. Place in sterile jars and seal. Turn upside down until completely cool. After this, you can put the caviar in the pantry or cellar for storage. It turned out 2 jars of 0.5 liters each.
8. Bon appetit!
Lazy squash caviar
This recipe makes caviar so simple that it can be prepared almost every day if you eat enough vegetables. To do this, just bake everything in the oven. True, this can be done in different ways. Listed below are the ingredients needed to make caviar from three medium-sized zucchini.
- 2 medium sized carrots;
- 2 medium bell peppers;
- 1 decent size onion;
- 2 large tomatoes;
- 2 tablespoons sunflower oil No.
- Salt;
- Ground black pepper.
To prepare squash caviar according to this recipe, use a baking sleeve.
It is a package made of a special heat-resistant film that can withstand high temperatures up to +220°C and even higher. It has holes on both sides, which is why it is called a sleeve, and it is tied at both ends with a special ribbon made of the same material.
Dishes that are prepared using such a sleeve acquire both the taste of baked and steamed products. During cooking, vegetables are soaked in the juices and seasonings released and acquire a bright and rich taste.
Squash caviar in the sleeve is prepared as follows. All vegetables are thoroughly washed, dried and, if necessary, peeled, seeds or tails removed. Then they need to be cut into pieces of arbitrary shape and size. It is enough to cut the tomatoes into four parts; other vegetables are cut as convenient for you.
After cutting, the vegetables are carefully placed in a sleeve already tied on one side. Then the amount of sunflower oil, salt and spices prescribed by the recipe is poured there.
The sleeve is also tied on the other side and the vegetables in it are mixed a little from the outside. Then it is placed on a baking sheet in the oven, which is preheated to a temperature of +180°C for one hour. In the oven, the sleeve should be placed so that it does not touch the top and side walls, since when heated it swells and, if it comes into contact with hot metal, can be damaged.
Description of preparation:
This caviar is prepared quickly and easily.
For those who don’t like to stand at the stove for several hours, this recipe will definitely come in handy. Wash all the vegetables, cut them and put them in a baking bag. Mash the prepared vegetables into a pulp with a blender, add spices to taste and enjoy. This is a great option for the daily table. And also, if you add a tablespoon of vinegar, such caviar can be preserved for the winter. Purpose: For lunch / For dinner Main ingredient: Vegetables / Carrots / Bell pepper / Zucchini Dish: Preparations / Preservation / Sleeve dishes Geography of cuisine: Russian cuisine Diet: Vegetarian food
