Squash caviar in a slow cooker + recipe with mayonnaise

Squash caviar “Taste of childhood” (classic recipe)

Zucchini caviar, like in childhood

Ingredients:

• zucchini – 3 kg;
• onion – 1 kg;
• carrots – 1 kg;
• garlic – 1.5 heads;
• salt – 2 tablespoons;
• granulated sugar – 2 tablespoons;
• table vinegar (9%) – 2 tablespoons;
• tomato paste – 4 tablespoons;
• dill (fresh) – half a bunch;
• parsley (fresh) – half a bunch;
• ground black pepper – half a teaspoon;
• vegetable oil – 0.25-0.3 l.

Cooking process:

1. Wash, peel and seeds, cut the zucchini into half rings 1.5 centimeters thick. If the zucchini is young (up to 20 cm), you don’t have to peel it, but cut it into discs.
2. Grate the peeled carrots, chop the garlic, chop the onion as you like, but not too coarsely.
3. Fry the zucchini in a large amount of oil on both sides.
4. In another frying pan, saute the onions and carrots.
5. Grind the zucchini and onions with carrots separately in a blender and only then combine.
6. Grind the greens too in a blender and add to the vegetables.
7. Boil them over low heat for 40 minutes. Don't forget to stir, otherwise it will burn.
8. Add the rest of the ingredients specified in the classic recipe, stir and cook for another 10 minutes.
9. Place in jars, which should be sterilized while cooking vegetables. Cover with lids sterilized in boiling water.
10. Place the jars in a pan of water and sterilize the jars for 15 minutes if they are half-liter or 20 minutes if they are larger. Place a cloth on the bottom of the pan to prevent the jars from cracking.
11. Roll up or screw on the lids. The snack should cool under a warm blanket or an old down jacket.

Squash caviar, if made according to the classic recipe, will probably remind many of the taste of the snack they ate as a child. Today's children also like it, despite the slightly spicy taste. But they will no less like the finger-licking caviar, which turns out even more tender.

Squash caviar for the winter

Ingredients:

• Zucchini – 2 kg.
• Carrots – 1 kg.
• Onion – 1 kg.
• Tomato paste – 150 kg.
• Sugar – 4 tbsp. spoons
• Salt – 2 tbsp. spoons
• Vegetable oil – 200 gr.
• Acetic acid 70% - 1 teaspoon
• Water – 250 ml.
• Green hot pepper – 2 pcs.

Cooking method:

1. Peel the zucchini, carrots, onions, and wash the peppers under running water.

2. We sterilize the jars. We wash them and pour 100 ml. water in each and place in the oven for 10-15 minutes at 200°C. Wash the lids and boil for 15 minutes.

3. Cut one kilogram of carrots into fine cubes.

4. Take a deep frying pan or cauldron. Pour 200 gr. vegetable oil.

5. Place carrots in heated oil.

6. Add 250 ml. water.

7. Then add salt, sugar, mix everything thoroughly and bring to a boil under a closed lid.

8. When the carrots boil, simmer them under a closed lid for 10 minutes.

9. At this time we move on to the zucchini. Cut them into fine cubes.

10. We also chop the onion into fine cubes.

11. And we clean the green pepper from seeds and cut it thinly.

12. Add zucchini, onions, hot peppers to the cauldron (frying pan), mix everything together.

13. Close the lid and bring to a boil.

14. When the vegetables boil, simmer for another 10 minutes so that the water evaporates.

15. Then add acetic acid.

16. Remove the vegetables from the heat, transfer them to a blender and grind them into caviar.

17. Put the caviar on the fire again and bring to a boil.

18. And put it into jars.

Bon appetit!

Zucchini caviar "You'll lick your fingers"

Squash caviar without vinegar

Ingredients:

• zucchini – 1.5 kg;
• carrots – 0.75 kg;
• onions – 0.5 kg;
• vegetable oil – 0.2 l;
• tomato paste – 0.2 l;
• sugar – 100 g;
• salt – 30 g;
• water – 100 ml.

Cooking process:

1. Chop the washed and peeled vegetables, except carrots. Grate the carrots.
2. Cook vegetables by adding water for 40 minutes after boiling. Remember to stir frequently to avoid burning.
3. Puree using a blender.
4. Mix the puree with the rest of the products, boil everything together for a quarter of an hour.
5. Place in sterilized jars, seal and cover with a blanket, let cool.

When preparing this snack for the winter, acetic acid is not used, however, it is stored well. At the same time, its taste is rich and at the same time necessary - you will lick your fingers! If you don’t know how to make caviar without vinegar, come here.

Squash caviar, just like in the store (very tasty)

This recipe is very easy to prepare. And at the same time it turns out very tasty. It’s not for nothing that people call it “Finger-licking good”! It turns out airy, tender, sunny, beautiful and incredibly tasty! In the recipe that came to me, there was no vinegar initially. But I'm adding it. Firstly, it tastes better, and secondly, it contributes to better preservation of the finished preserve.

The ingredient set is given two meanings. The first value will give you 5-6 half liter jars. The second value (the one I used) resulted in two 650-gram jars.

Ingredients:

• zucchini - 3 kg (1.5 kg)
• carrots - 1.5 kg (750 g)
• onion – 750 gr (400 gr)
• tomato paste - 3 tablespoons (1.5 tablespoons)
• vegetable oil - 300 ml (150 ml)
• sugar - 7 tbsp. spoons (3.5 tbsp)
• salt - 3 tbsp. level spoons (1.5 tbsp)
• pepper - 1 teaspoon (partial) 0.5 teaspoons)
• water - 3/4 cup (0.5 cup)
• vinegar 9% - 70 ml (35 ml)

Cooking process:

Peel all vegetables. We clean the zucchini from seeds if they are large. Please note that their weight is given in the recipe without seeds and peel. Cut the zucchini into cubes.

Peel the onion and cut into half rings. There is no need to chop it too much, since in the end we will grind everything with a blender.

We do almost the same thing with carrots, just pass them through a grater. But if you wish, in principle it can also be cut into small cubes. It's just easier for me to work with a grater.

We will cook in a cauldron, so we put all the prepared vegetables in it. Pour water. And put it on the fire to simmer.

You can also use a large saucepan with a thick bottom, as well as a cooking basin.

After it boils, set aside for 40 minutes, cover with a lid and reduce the heat to low. During this time, stir occasionally.

After the allotted time, place the vegetables in a colander and allow excess liquid to drain. There was enough juice in the vegetables. To prevent the workpiece from turning out liquid, it must be drained, but do not pour it out. It may still be useful.

Then put the vegetables in a bowl and puree them using a blender until smooth.

Then put it back into the cauldron or pan, add vegetable oil and tomato paste. I use tomato paste. Add salt, sugar and pepper. Mix everything thoroughly and put it on the gas stove. Be sure to add all flavorings to taste. For me it is suitable in these proportions; for someone else the proportions may be different. This will not affect storage in any way!

After it boils, set it aside for 30 - 35 minutes. It is quite difficult to determine the moment of boiling, since the mass turned out to be dense. I can tell by the characteristic "puffing" sound while stirring. By the way, be careful at this moment, the caviar may “shoot”.

Simmer over very low heat under the lid. Don't forget to stir periodically.

It is necessary that the caviar boils well and is cooked through. It turns out thick and heavy, and therefore it should be steamed very carefully so that the fermentation process does not begin in the jar after twisting.

You need to stir frequently so that it does not burn. If a hint of this begins to appear, you can add a couple of tablespoons of drained juice.

After 30 minutes, add vinegar and stir. Cover again and cook for another 5 minutes, during which time stir a couple more times so that the acid can be evenly distributed.

Place the finished caviar into sterilized jars. Do this slowly, put in the quarter-can first, and shake it well, or press it down with a spoon. Since we have quite a bit of liquid, air bubbles will constantly form inside. Our task is to get rid of them, they can cause fermentation processes. We twist the container, turn it over and cover it with a blanket. Leave until completely cooled “under the fur coat”.

As you can see, the recipe is so simple that even someone who has never canned anything can handle it.

Diet caviar

Dietary caviar from zucchini

Ingredients:

• zucchini – 1.5 kg;
• carrots – 0.4 kg;
• onion - one head;
• tomatoes – 0.4 kg;
• bell pepper – 0.4 kg;
• table vinegar (9%) – 20 ml;
• vegetable oil – 10 ml;
• salt – 20 g.

Cooking method:

1. Cut all vegetables into small pieces. Before doing this, peel the tomatoes by pouring boiling water over them.
2. Fry the onion until golden brown in a small frying pan, using a minimal amount of oil.
3. Boil the remaining vegetables, except tomatoes, in salted water.
4. Puree all ingredients, including the diced tomatoes.
5. Simmer for at least half an hour, adding vinegar 5 minutes before readiness.
6. Place in jars (clean and sterilized, of course), and cover them with lids. It is better to store in winter in the refrigerator or at a temperature not exceeding 16 degrees.

Dietary caviar is prepared almost without oil and with a minimum content of vinegar, no spices are used either, but it still tastes great. But its calorie content is negligible, which will certainly appeal to people watching their figure. They should make this preparation for the winter.

Squash caviar with tomatoes and apples.

squash caviar with apples and tomatoes
Delicious caviar is made with apples. I really like this taste. And tomatoes will replace tomato paste for us, it turns out better. It’s best, of course, if almost all the ingredients come from your own garden. Well, if you do buy in a store, then you shouldn’t take everything that’s cheap. It’s better to take something tasty, the taste of squash caviar will depend on this.

Ingredients:

1. 2.5 kg of zucchini;
2. 2 kg of tomatoes;
3. 5-6 carrots;
4. 2 apples;
5. 2 bell peppers;
6. 100 g dill or parsley;
7. 1 chili pepper (optional, for spicy lovers);
8. 1 head of garlic;
9. 50 ml vegetable oil;
10. 40 g salt;
11. salt, sugar and ground black pepper to taste.

Step 1.

Wash the zucchini, carrots, bell peppers and chili peppers and finely chop them, but do not mix them.

Step 2.

Now fry all the vegetables separately in a little vegetable oil.

Step 3.

We grind all these vegetables through a meat grinder. Place the resulting porridge in a saucepan. Grate the apples there too. At the same time, I cut off the skin.

Step 4.

We run the tomatoes in a meat grinder or grind them in blenders. We add all this to our porridge. Finely chopped garlic, salt, sugar and ground pepper are also there.

Step 5.

Now put the pan on low heat and simmer for about 2 hours, no more. 5 minutes before readiness, add finely chopped greens. Don't forget to stir everything.

Step 6.

When the caviar is ready, transfer it to jars (already sterilized) and screw on the lids. Now we turn the jars over onto the lids and place them, wrapped in a warm blanket. After cooling, put it away for storage.

Spicy zucchini caviar

Spicy zucchini caviar (zucchini adjika)

Ingredients:

• zucchini – 3 kg;
• carrots – 1.5 kg;
• hot pepper – 2 pods;
• sour apples – 1 kg;
• onions – 1 kg,
• tomato paste - a tablespoon.

Cooking process:

1. After washing and peeling, cut all the vegetables into pieces and pass through a meat grinder. If you want the appetizer to be spicier, do not remove the seeds from the pepper.
2. Simmer the vegetables for 10 minutes.
3. Turn the apples through a meat grinder, removing the core.
4. Add the apples to the vegetables and simmer for another 10 minutes.
5. Add tomato paste, simmer for another 5 minutes and place in sterilized jars. Close the jars with metal lids and that’s it.

Spicy squash caviar is somewhat reminiscent of homemade adjika in taste. Its energy value is minimal. Strengthens the immune system, improves metabolism, promotes weight loss. You need to do it for the winter at least once!

With tomato paste and mayonnaise

Squash caviar with tomato paste and mayonnaise

Ingredients:

• zucchini – 2 kg;
• carrots – 200 g;
• onion – 300;
• mayonnaise (high-calorie) – 0.2 l;
• vegetable oil - a third of a glass;
• tomato paste – 0.2 l;
• table vinegar (9%) – one and a half tablespoons;
• sugar – one and a half tablespoons;
• salt - tablespoon;
• paprika - teaspoon;
• ground black pepper - half a teaspoon.

Cooking process:

1. Fry finely chopped onion and grated carrots in vegetable oil. Grind with a blender.
2. Grind the zucchini cut into pieces using a blender, meat grinder or food processor.
3. Simmer the zucchini and other vegetables together for 1.5 hours.
4. Add everything else, simmer for another half hour.
5. Place in jars and sterilize them for a quarter of an hour.
6. Cork. There is no need to wrap it up.

This recipe is worth trying for those looking for something new. This caviar is stored well in winter even at room temperature.

What is squash caviar served with?

Such a simple dish, as it seems to us, can be served very beautifully. For example, buy a baguette, lightly toast it in a clean pan, and serve rolled up zucchini paste on that piece of bread. For beauty, you can add a few green onions.

Caviar goes very tasty with brown bread and herbs.

Preparing these breads will not take you much time, but you will definitely delight your household with a modern presentation of a familiar dish. For winter options, to make it more satisfying, you can apply a small amount of butter to a piece of bread.

It goes well with potatoes, any type of meat and other vegetables. It is served both as a cold snack and as a hot one. But in many homes they make zucchini joy just to spread it on bread.

Squash caviar is often wrapped in pita bread, making a kind of homemade shawarma. Zucchini paste goes well with thin bread. Some housewives make pancakes from squash caviar in winter, adding rye flour first. For lunch, squash caviar with any porridge is a good choice. This will be a very filling and tasty lunch. In the morning, zucchini paste goes great with an omelet and thinly sliced ​​cucumber. Or you can boil the rice and serve it with some of your homemade pasta.

Zucchini caviar “Spicy” (in a slow cooker)

Squash caviar in a slow cooker

Ingredients:

• young zucchini – 750 g;
• onion – 250 g;
• carrots – 300 g;
• bell pepper – 200 g;
• tomato paste – 100 g;
• sunflower oil (refined) – 50 ml;
• garlic – 3 cloves;
• sugar, salt, turmeric, nutmeg, ground coriander, black pepper - a teaspoon each.

Cooking process:

1. Crush the garlic, finely chop the onion and fry them in a multicooker bowl for 5 minutes.
2. Mix with tomato paste, spices, salt and sweeten, simmer for another 5 minutes.
3. Add finely chopped vegetables to the fryer and simmer for an hour and a half.
4. All that remains is to put it in jars, seal it, and let it cool under a blanket.

The spicy taste of zucchini caviar in this recipe is given by an abundance of spices. It is important that preparing this snack does not require grinding in a blender.

Recipe for cooking in a slow cooker

Ingredients:

• Zucchini – 2 kg
• Carrots – 150 g
• Tomato paste – 200 g
• Vegetable oil – 100 g
• Onion – 1 pc.
• Salt – 1 tbsp. l.
• Sugar – 2 tbsp. l.
• Black allspice - to taste
• Bay leaf - to taste.

Cooking method:

1. Take carrots and onions, peel and rinse. Grate the carrots on a coarse grater and finely chop the onion.

2. Take a deep frying pan, pour oil, fry the vegetables until golden brown. When fried, pour into a multicooker cup (the most important thing is that they are thoroughly peeled and seeded).

3. Pour tomato paste over all the vegetables, add salt, sugar, black pepper and bay leaf, mix thoroughly. Turn on the multicooker to the “Stew” mode for 60 minutes.

4. Time is up, turn the stewed vegetables into caviar. Take a meat grinder and grind the mixture.

5. Pour the finished caviar into a clean large container, place it on the stove and bring to a boil.

6. Now pour into sterilized half-liter jars.

7. Bring the prepared vegetable mush to a boil again and pour into sterilized jars. Wrap it up, leave it in a warm place for a day, and then store it in a dark, cool place. Bon appetit.