Zucchini caviar, as in the store - 10 most delicious recipes

Squash caviar is the most popular variety of vegetable caviar. This appetizer is distinguished by many useful properties, low calorie content and a unique taste that most people remember from childhood.

Zucchini caviar, as in a store in accordance with GOST USSR

A very simple recipe for the perfect vegetable caviar made from zucchini, carrots, onions and bell peppers. The dish is very reminiscent of the caviar that could be found on store shelves many years ago.

Portions - 1.6 liters.

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  We prepare all the necessary products: we thoroughly wash the vegetables and dry them with paper towels. We measure out the required amount of spices, remove the dense skin from large zucchini.
• 
  Cut clean zucchini, carrots and bell peppers randomly into small pieces, put in a baking dish, and pour vegetable oil on top. We bake for an hour and a half at a temperature of 200 degrees.
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  While the vegetables are languishing in the oven, chop the onion thinly and fry it in a little oil. As soon as the onion becomes translucent, add chopped garlic to it. Cook for a few more minutes and remove from heat.
• 
  We take out the baked vegetables from the oven.
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  Combine all ingredients in one container and puree with an immersion blender until smooth. Next, put the resulting puree into a slow cooker and add tomato paste.
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  We turn on the "Extinguishing" program, and set 35 minutes on the timer.
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  After half an hour, add spices, granulated sugar, salt and vinegar - mix and repeat the program (also 35 minutes).
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  We try to stir the hot mass periodically with a wooden spatula.
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  As soon as the multicooker turns off, we lay out the fragrant caviar in pre-sterilized jars and roll it up. We put it on the lids until it cools completely and then put it in a storage place. Bon Appetit!

Zucchini caviar with mayonnaise and tomato paste for the winter

During the seaming season, it is imperative to cook aromatic zucchini caviar, and if also with the addition of mayonnaise and tomato paste, then be sure that such blanks will take up space on the shelves for a very short time, as they will be eaten instantly.

Cooking time - 3 hours

Cooking time - 30 minutes.

Portions - 1.5 l.

Ingredients:

• Zucchini - 3 kg.
• Garlic - 10 tooth
• Mayonnaise - 250 ml.
• Tomato paste - 250 ml.
• Salt - 1 tablespoon
• Granulated sugar - 100 gr.
• Ground red pepper - 2 pinches.
• Vegetable oil - 100 ml.
• Vinegar 9% - 1 tbsp

Cooking process:

1. We will prepare all the necessary products: we thoroughly wash the zucchini, dry it, measure it out, the right amount of salt and granulated sugar.
2. Remove the skin from the zucchini, cut into small pieces and transfer to a large saucepan. Add chives and send to the stove, simmer over low heat.
3. We continue cooking until the vegetables become very soft.As soon as this happens, remove from the burner and interrupt with an immersion blender until smooth.
4. Add mayonnaise, tomato paste, granulated sugar, salt, red pepper and vegetable oil to the puree.
5. Mix all the ingredients well and return to the stove - simmer over low heat for about 2.5-3 hours under a lid, stirring occasionally.
6. After the time has elapsed, remove the caviar from the stove and pour it into sterile jars, add one tablespoon of vinegar to the very top and roll it up. Store in a cool, dark place. Bon Appetit!

Zucchini caviar, like in a tomato store

A tasty and healthy snack can be prepared from the simplest and most affordable vegetables - zucchini and tomatoes. The dish is ideally combined with meat, and can also "act" as an independent dish, in combination with fresh black bread.

Cooking time - 55 minutes

Cooking time - 25 minutes

Portions – 8.

Ingredients:

• Zucchini - 500 gr.
• Onions - 50 gr.
• Tomatoes - 150 gr.
• Vegetable oil - 50 ml.
• Vinegar - 15 ml.
• Salt - ½ tsp
• Granulated sugar - ¼ tsp
• Green onions - 20 gr.
• Flour - 40 gr.
• Ground black pepper - ¼ tsp

Cooking process:

1. Let's prepare the main ingredient - zucchini. We remove the dense peel, cut it in half and take out the entire seed part. If you are using young zucchini, you do not need to remove the skin.
2. Cut the squash pulp into small cubes.
3. Roll the resulting pieces in flour.
4. Heat a small amount of vegetable oil in a frying pan and fry the cubes.
5. Cook until a delicious golden crust is formed.
6. We interrupt the ruddy zucchini with a submersible blender or twist it in a meat grinder.
7. Pour the tomatoes over with boiling water and easily peel them off.
8. We also puree tomatoes.
9. Peel the onion and cut it into small slices at random.
10. Fry the onion pieces in vegetable oil until golden brown.
11. Add the tomatoes to the same pan and bring to a boil, continue to simmer for about 3-5 minutes.
12. Put the zucchini puree into the boiling mass, stir, let it boil and immediately make the minimum heat and close the lid. Cook for about 25 minutes, stirring occasionally.
13. After 20-30 minutes, add salt, granulated sugar, vinegar and ground black pepper to the mass - stir and remove from the stove after a couple of minutes.
14. We remove the sample and add salt or sugar to our liking.
15. Gently transfer the hot caviar to a plate and let cool a little.
16. Sprinkle the chilled appetizer with chopped green onions and serve. We store the finished dish in the refrigerator for no more than 4 days. Bon Appetit!

Zucchini caviar with flour, as in the store

Many people only love the squash caviar they buy at the store, but that can be easily fixed! We will prepare a fragrant, delicate snack in our own kitchen from available products, which no one can distinguish from a purchased one.

Cooking time - 3 h. 15 min.

Cooking time - 25 minutes

Portions - 4 l.

Ingredients:

• Zucchini - 3 kg.
• Tomato paste - 200 gr.
• Salt - 2 tablespoons
• Vegetable oil - ½ tbsp.
• Onions - 500 gr.
• Carrots - 1 kg.
• Flour - 3 tablespoons
• Ground black pepper - ½ tsp.
• Water - 200 ml.

Cooking process:

1. Rinse the zucchini, dry it, remove the dense skin and cut into small pieces - transfer to a saucepan of a suitable size.
2. Pour 200 milliliters of water into the zucchini cubes and send them to the stove, cook under a lid over low heat for about 40-50 minutes.
3. While the caviar base is stewing, let's move on to the other ingredients. Finely chop the onion, and grate the carrots on a coarse grater. We send vegetables to the pan along with 100 milliliters of vegetable oil - fry until soft.
4. When all the vegetables are ready, we combine them and punch with the help of an immersion blender until a homogeneous consistency.
5. After that, add tomato paste, salt and 4 tablespoons of oil to the puree. Close with a lid and put on fire for 50 minutes (it is recommended to stir the mass every 5 minutes).
6. Let's get busy with flour.Pour 3 tablespoons of flour into a clean and dry frying pan and fry until it changes color (it is this component that will give the caviar that very taste).
7. As soon as the vegetables are cooked, add black pepper, flour and boil for another 5-7 minutes. After that, carefully pour the puree into clean jars, sterilize for about 15 minutes in a water bath and roll it up with a special machine.
8. Our delicious and aromatic squash caviar is ready. Bon Appetit!

Zucchini caviar through a meat grinder, as in a store

Was the year rich in zucchini? A great reason to prepare a tasty and simple snack for the winter from seasonal vegetables. Thanks to the addition of mayonnaise and the scrolling of the ingredients through a meat grinder, the finished caviar has a very pleasant and delicate texture.

Cooking time - 1 h. 55 min.

Cooking time - 15 minutes.

Portions - 1.5 l.

Ingredients:

• Zucchini - 1.5 kg.
• Onions - 3 pcs.
• Carrots - 3 pcs.
• Mayonnaise - 100 gr.
• Tomato paste - 2 tablespoons
• Vegetable oil - 100 ml.
• Garlic - 4 teeth.
• Apple cider vinegar - 1 tablespoon
• Granulated sugar - 1 tablespoon
• Salt - 1 tsp

Cooking process:

1. We thoroughly rinse all vegetables with the exception of garlic under running water, dry them with paper towels and randomly cut them into small pieces, convenient for scrolling them through a meat grinder.
2. We pass the vegetable pieces through the sharp knives of the meat grinder.
3. We transfer the resulting mass to a saucepan, pour in vegetable oil, cover with a lid and simmer over low heat for about an hour and a half, trying to stir every 10 minutes.
4. After 1 hour and 30 minutes, add chopped garlic, salt, granulated sugar, mayonnaise, tomato paste and vinegar. Mix everything well and continue cooking for another half hour.
5. After that, we lay out the caviar in sterile jars and seal with lids. Turn upside down, cover with a towel and leave in this form until it cools completely.
6. We store the finished snack in a dark and cool place. Bon Appetit!

Zucchini caviar with mayonnaise and tomato paste in a blender

Zucchini caviar is an appetizer familiar to everyone from childhood, but if you add it with mayonnaise and tomato sauce, the dish becomes much tastier and more tender, and the cooking process is not complicated at all.

Cooking time - 2 h. 15 min.

Cooking time - 25 minutes

Portions - 6 l.

Ingredients:

• Zucchini - 4.5 kg.
• Bulb onions - 500 gr.
• Carrots - 500 gr.
• Garlic - 10 tooth
• Mayonnaise - 200 gr.
• Sunflower oil - 150 ml.
• Salt - 3 tablespoons
• Granulated sugar - 6 tablespoons
• Tomato paste - 200 ml.
• Ground black pepper - 1 tablespoon
• Vinegar 9% - 2 tbsp l.

Cooking process:

1. Rinse the zucchini thoroughly and remove the skin with a vegetable peeler. After that, we cut into small pieces, transfer to a baking sheet, sprinkle with oil and send to the oven at 180 degrees for 15 minutes.
2. While the squash cubes are baked, grind the carrots on a coarse grater, and finely chop the onion. Heat the oil in a frying pan, fry the onion until transparent and then add the carrots - sauté for 10 minutes.
3. Next, we send tomato paste and granulated sugar to frying, fry with constant stirring for another 5-7 minutes.
4. Combine baked zucchini, cloves of garlic and sauteed vegetables in a large container and punch with an immersion blender until smooth. We simmer the resulting mass on minimum heat for about an hour and a half, not forgetting to stir. After about 40 minutes from the start of cooking, add mayonnaise, black pepper, vinegar and salt. Mix all the contents again and cook for another 5 minutes.
5. Without waiting for cooling, we pour the caviar into sterile jars and roll it up. We turn over the filled cans, cover with a blanket for about a day and then put them in the cellar or basement. Bon Appetit!

How to cook delicious zucchini caviar in a slow cooker?

Zucchini caviar is a simple, but rather a simple dish that even a novice cook can handle.And with the advent of a miracle technology - a multicooker - the process has become even more elementary, moreover, jars of caviar do not require additional sterilization, which significantly saves time.

Cooking time - 3 h. 15 min.

Cooking time - 30 minutes.

Portions - 1.3 liters.

Ingredients:

• Zucchini - 4 pcs.
• Bulb onions (large) - 1 pc.
• Carrots (medium) - 2 pcs.
• Tomato sauce - 3 tablespoons
• Granulated sugar - 1 tsp
• Sunflower oil - 2 tablespoons
• Salt to taste.
• Ground black pepper - to taste.
• Ground red pepper - to taste.

Cooking process:

1. We prepare vegetables: wash, dry and remove the skin from all components.
2. Cut the carrots into circles of medium thickness or rub on a coarse grater, cut the onions into thin half rings.
3. We also cut the zucchini into arbitrary small pieces.
4. Put all the chopped vegetables in a slow cooker, sprinkle with salt and leave them for 20 minutes. After the time has elapsed, add butter, tomato paste and granulated sugar - turn on the "Stew" program, close the lid, and set the timer for 2 hours (stir every 10-15 minutes).
5. After the multicooker turns off, try and add pepper to your liking. Next, we interrupt the vegetables with a submersible blender until smooth and smooth.
6. We pour hot caviar into sterile jars and roll it up using a special machine. We turn the container over, wrap it in a towel and after a day we put it in a cool place, where direct sunlight does not fall.
7. A fragrant snack for the winter is ready. Bon Appetit!

Delicious squash caviar with onions and carrots

If you store zucchini as a whole, then they take up a lot of space, so a simple recipe for an incredibly fragrant snack is presented to your attention - zucchini caviar with the addition of onions and carrots.

Cooking time - 2 h. 30 min.

Cooking time - 30 minutes.

Portions - 2.5 l.

Ingredients:

• Zucchini - 3 kg.
• Onions - 1 kg.
• Carrots - 1 kg.
• Tomato sauce - 300 gr.
• Sunflower oil - 300 ml.
• Granulated sugar - 2 tablespoons
• Salt - 1.5 tablespoons
• Garlic - 6 tooth
• Ground black pepper - ½ tsp.

Cooking process:

1. We prepare the necessary ingredients: the vegetables are thoroughly washed, dried and weighed in order to maintain the correct proportions.
2. Grate the carrots on a coarse beetroot grater, and cut the onion and zucchini into small cubes or straws.
3. Heat a small amount of oil in a frying pan and fry the onion.
4. When the chopped onion becomes translucent, lay it out, and fry the carrots until soft. As soon as the carrots are cooked, we replace them with zucchini.
5. Be sure to throw the fried zucchini cubes onto a sieve or colander so that all the excess liquid is glass.
6. Transfer the sautéed vegetables to a saucepan of a suitable size and interrupt everything with an immersion or stationary blender until smooth.
7. Add tomato paste, salt, sugar, black pepper and garlic, passed through a press or a crusher, to the puréed mass.
8. Mix all ingredients and taste for salt.
9. Pour the caviar hot into previously sterilized jars, cover (just cover, DO NOT tightly seal the lids) with lids and sterilize in a water bath for at least 40-60 minutes.
10. An hour later, we carefully take out the jars and immediately cork them.
11. We give the jars time to cool to room temperature and then put them in a cool place, where direct sunlight does not fall for storage.

Bon Appetit!

Homemade squash caviar, like store-bought caviar with vinegar

Fresh zucchini is stored for a very short time, and I really want to feel their taste both in late autumn and winter ... Therefore, I suggest preparing you the most delicate vegetable caviar, very similar to the one sold in the store.

Cooking time - 2 h. 30 min.

Cooking time - 30 minutes.

Portions - 4.5 liters.

Ingredients:

• Zucchini - 3 kg.
• Bulb onions - 1 kg.
• Tomatoes - 2 kg.
• Carrots - 1 kg.
• Apple cider vinegar 6% - 3 tablespoons
• Granulated sugar - 4 tablespoons
• Salt - 2 tablespoons
• Sunflower oil (for frying) - 100 ml.

Cooking process:

1. Rinse the carrots thoroughly under running water, peel them. Cut into rings of medium thickness and fry in sunflower oil until soft.
2. Following the carrots, we "free" one kilogram of onions from the husk, chop and sauté in butter until tender.
3. Chop juicy tomatoes at random, fry over medium heat for about 7-9 minutes.
4. Remove the dense tough skin from the zucchini, take out the seed part and fry in vegetable oil until half cooked.
5. After all the vegetables have been heat-treated, we combine them and interrupt in a blender until smooth.
6. We transfer the resulting puree to a fireproof dish (pan or basin) of a suitable size, add salt, granulated sugar, tomato paste and vinegar - mix and cook over low heat for about an hour and a half, stirring occasionally.
7. Pour hot appetizer into sterilized jars and roll up. We turn the container over, cover it with a blanket and leave it in this form for a day until it cools completely. Bon Appetit!

Zucchini caviar with garlic, as in the store

A spicy and incredibly tender appetizer is prepared very simply, and you will be very pleased with the result. Seasonal vegetables such as squash and carrots, seasoned with hot garlic, make an excellent stand-alone dish or addition to meat and poultry.

Cooking time - 1 h. 50 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Zucchini - 1 kg.
• Carrots - 350 gr.
• Garlic - 5 teeth
• Tomato paste - 3 tbsp l.
• Vegetable oil - 1 tbsp.
• Granulated sugar - 1 tablespoon
• Mayonnaise - 2-3 tablespoons

Cooking process:

1. The basis of our caviar is zucchini, rinse, dry, remove the thick skin and rub on a fine grater.
2. We transfer the chopped zucchini to a deep saucepan, pour in one glass of oil and put on low heat - simmer.
3. We do the same with carrots - grind them on a grater.
4. We send after the zucchini. We cook vegetables for about 45-50 minutes, remembering to stir often so that the future snack does not burn.
5. After the time has passed, add the tomato paste - stir and simmer for a couple of minutes.
6. Put two or three tablespoons of mayonnaise, salt, granulated sugar in the resulting mass and continue cooking for another 20-25 minutes.
7. A few minutes before we remove the pan from the heat, add the garlic passed through a press.
8. We give the squash caviar time to cool, put it in bowls and serve. Bon Appetit!