The simplest recipes of caviar from courgettes for the winter

1. About the recipe and cooking rules
2. Caviar roe - classic
3. With eggplants
4. With tomatoes
5. With mayonnaise
6. With champignons
7. In the multi-bar
8. Extra advice

Today we suggest that you consider a simple recipe for caviar from zucchini for the winter. In this case, not one, but several. This tasty dish is known to everyone, because its popularity it won a few decades ago - in the times of the Soviet Union. A zucchini snack has a lot of admirers, and from year to year many housewives carefully prepare it.

Caviar caviar is one of the most popular winter preparations!

About the recipe and cooking rules

Caviar from zucchini is a juicy vegetable snack, which is chopped and after the heat-treated ingredients. Zucchini in this dish closely neighbors with onions, carrots, often with Bulgarian pepper, tomatoes, etc. However, such a detailed description does not make sense - everyone at least once certainly tried this snack and has a vivid idea of ​​her taste.

Caviar caviar is always very delicate, fragrant and appetizing, which allows using it not only in the daily diet, but also in the festive menu. Offer your guests such a delicious vegetable snack, and nobody will give it up. And since in its performance the caviar from the courgettes is extremely simple, it is far from superfluous to cook it more and close it for the winter. Anyone can cope with this task, including the one who faces it for the first time.

Note! That caviar roe, which is sold today in stores, is not much like a real snack from zucchini - delicious, appetizing, natural. And this is another reason why it is better to cook it at home from fresh products.

Features of cooking

There are quite a few recipes for squash caviar. The best of them you can find below, but even this composition can be changed somewhat. Depending on your own preferences, you can add chili, garlic, apples in the dish, some prefer to put ginger and other ingredients. However, the set of products is not the key to success, and for caviar to turn out to be really tasty and long standing, it is necessary to follow the following tips:

• harvest zucchini caviar is recommended in August or September, as it is during these months that the season of harvesting zucchini falls;
• prepare a snack better in a large thick-walled pot or cast-iron container - such dishes will ensure a uniform warming of all ingredients, which as a result will positively affect the taste of the prepared dish;
  

  Note! Enameled dishes are not suitable for cooking zucchini caviar - in this case you will have to stay at the plate all the time and mix the products, otherwise they will burn quickly!

• in order to grind the ingredients you can use a meat grinder, but it is much more convenient to use a blender - with its help the grinding process will be significantly accelerated and at the same time the caviar will acquire the necessary consistency without much effort;
• young squash allowed to use the whole - their skin is still very thin and there are no coarse seeds, so the caviar is guaranteed to be very tender, if you take overripe vegetables, they must first be cleaned;
• to close caviar from zucchini for the winter is better in small jars - so you can treat your loved ones always with a fresh snack.

On the quality of caviar caviar will speak its color and density. If you were preparing a snack from zucchini, then its shade should be light brown, if the main ingredient were zucchini - a few greenish. And when turning over, the correct caviar should not drain too quickly - it will be thick enough without excess liquid.

So, we turn to the recipes.

Caviar roe - classic

This recipe for caviar roe includes the following ingredients:

• 2.9 kilo squash;
• kilo carrots;
• kilo of onions;
• pair of tables.lies.tomato paste;
• one and a half tables.lies.salts;
• 20 g of sugar;
• 6-7 g of citric acid;
• oil for frying.

Rinse courgettes and, if necessary, release them from skin and seeds. We cut in circles and fry in a small amount of vegetable oil. When the pieces are browned on both sides, put them in a bowl and leave for a while to cool.

Carrots are cleaned, remove the husks from the bulbs. All grind and fry in the same pan, where there were zucchini before. After the vegetables are soft, we put them into a separate plate.

After about fifteen minutes, when all the processed foods have cooled, transfer them to the blender bowl and grind it. You can use a regular meat grinder. We pour the resulting mass into a container in which caviar will be boiled, add the specified portion of sugar, paste and acid. Solim, put on the fire and bring to a boil. Cook for a quarter of an hour, remove from the plate and immediately spread out on sterilized jars. We seal it, turn it upside down, wrap it in a rug and leave it in the house until it cools down completely, then we lower it into the cellar.

Classics - does not mean boring; on the contrary, such caviar will necessarily occupy a central place on your table.

With eggplant

To prepare caviar from zucchini and eggplant you need to take:

• zucchini - 0,85 kg;
• aubergines - 0.55 kg;
• carrots - 0,25 kg;
• onion - 0,2 kg;
• vegetable oil - 0,15 l;
• tomato paste - 110 g;
• apple cider vinegar - 15 ml;
• sugar - 10 g;
• salt - 10 g;
• a slice of garlic.

Note! Instead of tomato paste, you can use crushed and well-evaporated tomatoes!

The specified amount of oil is poured into a thick-walled container and thoroughly heated. We clean the onion heads from the husks, we also clean the carrots. We cut the prepared vegetables in small random pieces. We put them into the preheated oil and cook until an attractive golden hue is formed.

Note! The oil should not be too hot, otherwise the vegetables will simply burn. Install a small fire, on which the products will be ready for 10-13 minutes!

During this time carrots and onions should have reached full availability. With the help of noise, we remove them from the oil and put them into a bowl. In a saucepan with butter, lay out zucchini and eggplant. Slightly increase the flow and gas and fry everything without a lid for several minutes. During this time, vegetables must be turned several times. At the beginning of the preparation, the slices will be slightly browned, then they will give the juice. After the courgettes become translucent, add the onions and carrots to the saucepan, mix, cover and cook with medium gas for a quarter of an hour. After the specified time, remove the lid and carefully mix the contents. Using a submerged blender, we interrupt the mass or pass it through a meat grinder.

As a result, you should get a thick mass of pale orange hue. Add to it tomato paste and granulated sugar. Solim, pepper and mix. Return our future caviar to the pan, cover it with a lid and simmer on medium heat for a quarter of an hour.

Note! After the mass boils, the fire must be gradually reduced to a point close to the minimum!

After the specified period of time, we remove the caviar from the plate and leave it on the table under the lid for a few seconds. Remove the lid, pour in the vinegar and add crushed garlic. All thoroughly mix and warm up at minimum heat for five minutes, after which we try and if necessary add salt or sugar. We distribute the hot mass in jars and immediately cork for the winter.

Caviar roe with eggplants - delicious, simple and very useful

With tomatoes

To make caviar from zucchini with tomatoes you need the following products:

• zucchini - 1.6 kg;
• tomatoes - 1.6 kg;
• carrot - 0,9 kg;
• onion - 0,55 - 0,6 kg;
• garlic - 55-60 g;
• sweet pepper - a couple of pods;
• apple - 1-2 pieces;
• chili - a small pod;
• vegetable oil - 15 ml;
• sugar - 10-15 g;
• salt - 10 g.

First we are engaged in apples. We release them from the skin and seminal boxes, cut them into random pieces and grind them with the help of a meat grinder. My tomatoes, we blanch for 30 seconds in boiling water, remove peel and also pass through a meat grinder. Zucchini washed, if necessary, clean, cut and grind. Bitter and sweet peppers are cleaned from seeds and also twisted in a meat grinder. We transform onions and carrots into puree. We put everything in a saucepan, add butter and simmer on low heat until the mashed potatoes thicken well. The cooking process will take about two hours.

We prepare the caviar with salt, sugar, mix, taste, and immediately spread out on sterilized jars. We seal the lids and after complete cooling we send them to storage.

Bright and juicy - squash caviar with tomatoes

With mayonnaise

Caviar from zucchini with mayonnaise is prepared according to the following recipe. You will need:

• young zucchini - 6 pieces;
• onion - 0,9 kg;
• tomato paste - 350 g;
• mayonnaise - 250 g;
• sugar - 190 g;
• vinegar - 190 ml;
• garlic - a pair of heads;
• oil - 25 ml;
• salt is a pair of tables.spoons;
• black pepper powder - 10 g.

Put the washed and peeled squash in the blender bowl. With the bow we remove the husks, cut them arbitrarily and also send them to the blender. We interrupt everything to a homogeneous state. Transfer the resulting mass into a saucepan, add butter, pasta, salt and pour the specified amount of sugar. Stir and stew with a slight boil for two and a half hours, periodically turning the mashed potatoes with a wooden spatula.

After the specified time, we introduce into the caviar vinegar, pressed garlic, mayonnaise and pepper. Once again, mix thoroughly and cook for about half an hour. We dispense the hot caviar on previously sterilized jars and immediately roll. We leave it under the blanket until it cools down completely, after which we transfer it to the basement for storage.

Caviar caviar with the addition of mayonnaise is a very delicate appetizer

With champignons

It is quite possible to add champignons in caviar caviar. They will give a ready-made snack a pleasant mushroom flavor, which is sure to please all your guests. For the recipe, take:

• zucchini - 0,9 kg;
• champignons - 0,4 kg;
• tomatoes - 4-5 pieces;
• onion - 2-3 heads;
• garlic - a pair of teeth;
• carrot root;
• Bulgarian pepper - a couple of pods;
• tomato paste - 15 g;
• lemon juice - 15 ml;
• sugar - 10 g;
• chili pepper in powder - a couple of pinch;
• oil - 15-20 ml;
• salt - 7-9 g;
• black pepper powder - a couple of pinpoints
• vinegar - if desired.

Squash is washed and peeled, if necessary, remove the seeds and rub the flesh on the grater. Onion is freed from the husk and chopped into thin half-rings. The root of the carrot is cleaned and rubbed after the zucchini. Tomatoes are blanched in boiling water for 30 seconds, after which we remove water from the water, remove the peel and pass through a meat grinder or grind it in a blender. We cut the pods of Bulgarian pepper, extract the seeds, cut the peduncles and three on the grater. Champignons thoroughly washed, if necessary, cleaned and cut into thin strips or a small cube.

Pour a little vegetable oil into the frying pan and lay out the mushrooms. A few salting and cook until the liquid is completely evaporated. Then add a little more butter and fry the mushrooms to a golden hue. After they are ready, we put them in a bowl.

In the frying pan spread the chopped onions and carrots. Salt, pepper and fry on low heat for a third of an hour. After the products are sufficiently softened, add zucchini to them, mix them. After 6-7 minutes we spread the Bulgarian pepper and tomatoes. Extinguish everything for 20 minutes.

Note! If zucchini young, it will take no more than a quarter of an hour, if they are overripe - about 40-45 minutes!

Now we send the previously fried mushrooms in a frying pan, fill it with tomato paste, add salt to taste. We introduce into the mass pressed garlic, sugar, chili pepper, lemon juice and mix. Cook with constant stirring for about five minutes. We remove the caviar from the plate and leave it under the lid for two or three minutes. We arrange a ready snack on sterilized jars and immediately close.

Note! If you use vinegar in this recipe, it should be added to the caviar five minutes before it is ready! It will take no more than 10-15 ml!

Add the mushrooms to the caviar and make it taste unforgettable.

In the multi-machine

This is amazing, but caviar from zucchini, cooked in a multivarquet, to your liking is very similar to the same product that was previously made according to GOST.Try and see for yourself.

For the recipe you need to take:

• zucchini - 2.3 kg;
• tomato paste - 175 g;
• carrots - 110-130g;
• oil - 80 ml;
• onion - 90 g;
• sugar tables.a spoon;
• salt.a spoon;
• on one pinch of black and fragrant ground pepper.

Thoroughly wash and process the main ingredients. With zucchini peel and peel off the seeds, cut into small pieces. Onion is freed from the husk and chopped arbitrarily. Carrots are cleaned and three on a grater.



In the multivark, turn on the "Hot" mode, pour oil into the bowl and lay out the courgettes. Fry them until transparent, then remove and transfer to a bowl. On the same oil, we rub the grated carrots and the chopped onions. When they appear a golden crust, remove from the bowl and send to the zucchini.

Using a submerged blender, we interrupt roasted vegetables. We return them to the bowl of the multivark, install the "Quenching" program and cook for 40 minutes with the lid open. After the ingredients are respected, add to them a paste and all the spices. Well mix the mass, close the lid of the device and cook for about 20 minutes. We spread the prepared eggs on sterile jars and roll them up. We leave the conservation under the plaid for a day, after which we take it to the basement for storage.

Squash caviar is prepared in the multivarquist extremely simply

Additional advice

If you talk about the amount of salt, it should be added gradually, periodically tasting the dish. At the beginning of cooking, the caviar should be slightly salted, but only a little.

Green is not recommended for snacks. This additive will make the color of the ready caviar dull and unattractive. Fresh greens are best used when feeding.

If you add laurel leaves or pepper to the caviar in caviar, then it is desirable to remove these spices before distributing it in jars. They fulfilled their mission in full.

And if you want to maximize the taste of the home billet to the factory product, we recommend that a quarter of an hour before the end of cooking, put in a couple of tablespoons of passaged flour.

Bon appetit!