Zucchini caviar without pepper and tomato. Zucchini caviar without tomato paste and sterilization. Simple zucchini caviar for the winter

Many of us love to diversify our table with delicious dishes. Zucchini caviar with tomatoes will perfectly complement the menu. It will be good as an appetizer and salad, suitable for almost any kind of food. To prepare it, it does not take too much effort, it is enough to choose a recipe that will appeal to all household members and surprise guests.

Zucchini caviar with tomatoes: standard

Composition:

Zucchini - 1.5 kg
Tomatoes - 1 kg
Carrots - 0.5 kg
Onions - 0.5 kg
Sugar - 1 tablespoon
Salt - 2 tablespoons
Vinegar - 2 tablespoons

Preparation:

Chop all vegetables into large pieces and fry them separately in vegetable oil.
The pieces should be soft.
Then process through a meat grinder, stir and cook for about 1.5 hours.
Add salt, vinegar, sugar before boiling.

Zucchini caviar with home-style tomatoes

Composition:

Zucchini - 4 kg
Tomatoes - 2 kg
Vegetable oil - 1 l
Bulgarian pepper - 2 kg
Garlic - 600 g
Carrots - 2 kg
Sugar - 300 g
Salt - 200 g
Onions - 1 kg
Vinegar - 2 tsp

Preparation:

Grind all ingredients. Pour oil into a saucepan, heat, dip the onion and carrots there. Then garlic, pepper, zucchini, salt and sugar. Boil the caviar for about an hour. Add vinegar at the end of cooking. Sterilize glass jars and spread the caviar and roll up.
Alternatively, take courgettes, onions, tomatoes, carrots and bell peppers in the same amount. Pass everything through a meat grinder separately. Then fry everything in 1 liter of vegetable oil. Cook for 2 hours, add 4 tbsp. tablespoons of salt and sugar - 6 tbsp. l. Put in jars and roll up.

Squash caviar with tomatoes: an industrial recipe

Composition:

Zucchini - 1 kg
Onions - 1 kg
Tomatoes - 1 kg
Salt - 2 tablespoons
Sugar - 1 tbsp.
Vegetable oil - 2 tbsp.
Vinegar - 1 tbsp.
Garlic - 3 cloves

Preparation:

Grind the zucchini, onions, tomatoes in a meat grinder. Simmer the resulting vegetable mass for 1.5 hours. Then fill with marinade and bring to a boil. Then pour into jars.
The marinade is prepared in the proportion of salt - 2 tbsp. l., a glass of sugar and vegetable oil - 2 glasses. Add vinegar to the boiling marinade at the end and simmer for another 5 minutes. You can add garlic.
Store ready-made caviar in regular jars under plastic lids in a cool place.

Zucchini caviar with tomato paste

Composition:

Zucchini - 1 kg
Onions - 200 g
Salt - 1 tablespoon
Mayonnaise - 150 ml
Sugar - 1 tsp
Vegetable oil - 80 ml
Tomato paste - 200 g

Preparation:

Peel the zucchini, chop and scroll through a meat grinder along with the onions.
Add salt, add mayonnaise, sugar, add vegetable oil and add prepared zucchini. Simmer for 2 hours over low heat.
Add tomato paste and cook for another 30 minutes. Divide into jars.

Special squash caviar with tomatoes

Composition:

Zucchini - 2 kg
Onions - 300 g
Carrots - 300 g
Tomatoes - 0.5 kg
Vegetable oil - 150 ml
Salt - 2 tsp
Ground black pepper - 1 tsp
Sugar - 1 tsp

Preparation:

Cut medium-sized zucchini into chunks. Chop the onions, carrots and tomatoes. Take a large saucepan and add oil to it. Heat a saucepan over high heat.
Saute the onions until they are translucent. Then add the carrots there and simmer for 5 minutes. Then add the tomatoes and courgettes. Simmer over high heat for 20 minutes.
Add pepper and salt. Reduce the temperature by 2 times and simmer for another hour. Then beat with a blender and set again for an hour over medium heat.
Divide the caviar into the jars, close the lid and let cool. Store in a cool place.

Fresh squash caviar with tomatoes

Composition:

Zucchini - 2.5 kg
Tomatoes - 1 kg
Onions - 0.5 kg
Carrots - 0.5 kg
Sugar - 2 tsp
Salt - 3 tsp
Pepper to taste
Vinegar - 2 tsp
Vegetable oil - 1 tbsp.

Preparation:

Wash and mince the courgettes.
Chop onion and tomatoes and sauté in oil.
Grate the carrots on a coarse grater. Mix it with onion and simmer for 15 minutes.
Add spices and simmer for 1.5 hours.
Place in jars and roll up.

Squash caviar with tomatoes exclusive

Composition:

Zucchini - 3 kg
Onions - 500 g
Sunflower oil - 100 ml
Salt - 1 tbsp
Sugar - 75 g
Spicy ketchup - 250 g
Mayonnaise - 250 g
Tomato paste - 150 g

Preparation:

Scroll the courgettes in a meat grinder. Then drain the liquid.
Cut the onion into cubes and sauté. Add the zucchini and simmer for 40 minutes.
Add all other ingredients and simmer for 30 minutes.
Lay on the banks and roll up.

Zucchini caviar with tomatoes and eggplants

Composition:

Zucchini - 1 kg
Tomatoes - 1 kg
Eggplant - 400 g
Carrots - 300 g
Onions - 400 g
Bulgarian pepper - 3 pieces
Sugar - 1 tablespoon
Dill - 2 tablespoons
Salt to taste
Tomato paste - 100 g
Mayonnaise - 100 g
Garlic - 4 cloves
Sunflower oil - 150 g

Preparation:

Pass the vegetables through a meat grinder. Cook over low heat for 1 hour.
Then add salt, mayonnaise, garlic, tomatoes and vinegar.
Simmer for 40 minutes and stir frequently.
Arrange the caviar in jars and wrap a blanket around them.

Squash caviar with tomatoes Autumn bouquet

Composition:

Zucchini - 5 pieces
Bulgarian pepper - 2-3 pieces
Tomatoes - 5 pieces
Onion - 1 piece
Garlic - 5 cloves
Lemon juice - 2 tbsp l.
Tomato juice - 4 tbsp l.
Ground black pepper and salt - to taste
Vegetable oil - 1 tablespoon

Preparation:

Cut the tomatoes crosswise, pour boiling water over them for 2 minutes, then peel them.
Cut the tomatoes into cubes, fill them with juice and leave to infuse.
Peel the pepper and cut into cubes.
Peel and slice the zucchini.
Finely chop the garlic and onion and simmer in vegetable oil until tender.
Put the pepper and simmer for 5 minutes, then add the tomatoes. After 10 minutes, when they let the juice go, add the zucchini. Simmer for 25 minutes. Then season with salt, pepper and vinegar.
When the caviar has cooled, put it in the refrigerator for 12 hours.

Having prepared squash caviar with tomatoes, you will once again prove what a good housewife you are and how you love to pamper your dear people with delicious dishes. Enjoy your meal!

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There are many ways to cook homemade squash caviar, but, given the addictions of my home, I cook caviar with carrots and without adding tomato paste. The billet turns out to be tender, with a slight sourness and a pleasant aftertaste.

I usually cook in small portions - this is convenient, because all the vegetables are quite voluminous. The equipment for canning is extremely simple: to chop vegetables you need a food processor, a frying pan, a saucepan for stewing caviar and a sterilizer for cans. Total caviar yield - 1200 gr.

I took one and a half kilograms of zucchini, a pound of onions and fresh carrots, two large yellow tomatoes. I didn't add tomato paste at all! I used vegetable oil to stew carrots and onions. In total, 1 tbsp is needed for this number of zucchini. salt and sugar, ½ tsp. citric acid.

How to make squash caviar without tomato paste

She peeled the carrots, cut them into pieces, and turned them twice on a food processor.

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I put the carrots in a frying pan with butter, simmer under a closed lid for 15 minutes.

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I washed the tomatoes, removed the stalk and cut each tomato into 6 pieces.

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She cut off the skin from the zucchini, removed the pulp with seeds. Chopped on a combine with tomatoes.

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I put it in a saucepan, added the carrot-onion mixture, salt, sugar and citric acid there. She simmered under the lid for 20 minutes, after which she put them in jars sterilized in a water bath and sealed them.

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Zucchini caviar, harvested without a tomato, is stored until the new year in an underground or garage pit, but if there is a large refrigerator for blanks, then it is better to store it in it.

Zucchini caviar, which is excellently stored in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a lot of recipes for squash caviar: probably as many as there are women in this world. After all, everyone adds something of their own to the recipe and gets a completely new product to taste.

Zucchini can be used to prepare other dishes that are no less attractive in terms of taste. For example, simple.

Zucchini caviar: the easiest recipe for the winter

Zucchini caviar can be prepared very quickly and from a set of products that every caring housewife has in storehouses.

Ingredients:

zucchini - two kilograms;
carrots - a kilogram;
onions - a kilogram;
tomato paste - 150 grams;
sugar - four large spoons
salt - two large spoons;
vegetable oil - 200 grams;
acetic food acid 70% - 1 tsp;
water - 200 ... 250 ml.

Preparation:

We will cut the carrots first. Let's cut it into cubes.

The best way to cook caviar is to use a cauldron. If not, then take a pan with a thick bottom. Pour the entire norm of oil into it (cauldron) and lay the carrot cubes.

Then we pour in water, put in granulated sugar. Salt.

Stir the carrots and bring to a boil, closing the cauldron with a lid. We simmer it for the next 10 minutes.

While the carrots are stewing, prepare the zucchini. We will cut them into medium-sized cubes.

We also cut the onion into cubes of any size.

Green chili peppers need to be free of seeds - otherwise the caviar will be very hot - and cut into small pieces.

Add zucchini, onions, chili to the carrots. We mix everything, close the cauldron with a lid and let the mixture boil again.

After the vegetable mix has boiled, close the cauldron with a lid again and simmer the vegetables until they are completely softened.

As soon as the vegetables have become soft - this will take about 20 - 25 minutes - add tomato paste to them. And simmer the mixture for another 10 minutes, but do not completely close the cauldron with the lid.

This is necessary so that all excess liquid evaporates from the future caviar.

Now you need to add a bite to the vegetable mixture and mix.

If you will be using 9% vinegar, then you need to add 50 ml.

Then grind the vegetables with a blender until smooth. This is the kind of beauty you get.

If you need thicker caviar, then reduce the amount of water. When boiling, add only 200 ml of liquid

Now return the caviar to the fire, boil it again and put it in hot sterilized jars. Seal. The caviar is ready. And after cooling it can be taken to the cellar for storage.

Zucchini caviar for the winter - recipe "Lick your fingers"

Delicious zucchini caviar for the winter, cooked according to this recipe, will turn out to be incredibly tasty. It is also amazingly beautiful and will look amazing on the table.

Ingredients (for 1 liter of prepared caviar):

zucchini - kilogram
tomato - 300 grams;
sweet pepper - 300 grams;
carrots - 200 grams;
onions - 150 grams;
granulated sugar - a tablespoon
salt - two teaspoons;
citric acid - dilute ¼ part of a small spoonful of lemon in a tablespoon of water;
vegetable oil;
ground pepper - to your taste.

Weigh zucchini must be previously peeled and seeds.

Preparation:

Cut the courgettes into cubes. You do not need to grind - the puts will be medium in size.

Peel the tomatoes and cut into cubes or rectangles or triangles. How do you like.

To make it convenient to remove the skin, make a crosswise incision on the tomato and dip it in boiling water. Hold for two to three minutes and remove. The peel is now easy to peel off.

Remove seeds and bitter white partitions from the pepper. Also cut them into small pieces.

Garlic, onions and carrots are also finely modeled.

Now we put a deep frying pan with a thick bottom on the stove and pour oil into it. It's time to fry vegetables. But we will do this separately, which will help them to reveal their taste as brightly as possible.

You can fry vegetables one after another, each time emptying the pan completely.

When frying vegetables, stir constantly so that they do not burn. Otherwise, the taste of caviar will be hopelessly spoiled.

We collect the prepared products in one container - you can take a cooking bowl or a stewpan with high walls - and put all the seasonings.

Now simmer the mixture for about 60 minutes with a minimum boil. Remember to stir it constantly.

Grind almost finished caviar with a blender - it should become like mashed potatoes.

At this stage, the workpiece is allowed to add salt and add sugar. Focus on your taste.

To prevent the caviar from spoiling, it must be brought to a boil again and cook for another 5 minutes. Now we lay it out in sterilized jars and wrap it in a blanket for a day.

Zucchini caviar for the winter: a recipe with mayonnaise and tomato paste

If you are a fan of store-bought squash caviar, then this recipe is exactly what you need. It almost exactly reproduces the taste of the very famous GOST squash caviar from the times of the already so distant Soviet Union.

Ingredients:

peeled zucchini - three kilograms;
turnip onions - 400 grams;
vegetable oil - 150 ml;
tomato paste - four tablespoons (I really like "Tomato", it really tastes like real tomatoes);
mayonnaise - 200 grams;
granulated sugar - 100 grams;
salt - a tablespoon without a slide.

Preparation:

To make the caviar tasty, it is better to take young zucchini of milk ripeness. They need to be peeled and cut into pieces.
Remove the husks from the onions and cut into quarters.

To "cry" less while cleaning, constantly wet the knife in cold water - it helps.

Pass the onion and zucchini through a meat grinder, but you can also chop them in a blender.
We shift the resulting mixture into a deep basin and simmer at a minimum boil for an hour.
Then pour in vegetable oil, mix well and simmer for another hour.
Then add all the remaining ingredients - granulated sugar, salt, mayonnaise and tomato paste.
After that, simmer for another hour and immediately lay out on sterile jars for seaming. Turn over and let cool in this form.

Of course, zucchini caviar is cooked according to this recipe for a long time, but it turns out delicious and really resembles a "store" one.

Zucchini caviar for the winter in a slow cooker

Zucchini caviar for the winter can be cooked in a slow cooker. This miracle of technology makes our job much easier.

Ingredients:

peeled zucchini - 2 kg;
good tomato paste - 190 grams;
carrots - 120 grams;
vegetable oil - 90 ml;
onions - 1 piece (medium);
granulated sugar - 20 grams;
salt - 10 grams;
a pinch of allspice and black pepper.

Preparation:

It is necessary to prepare vegetables - cut the courgettes and onions into cubes, grate the carrots.
Pour oil into a multicooker bowl and add zucchini. Fry them until transparent. Then transfer to a separate bowl.
Fry the onions and carrots a little. And transfer them to the zucchini.
Now take your hand blender and puree the vegetables.
We shift the vegetable mixture into the multicooker bowl and turn on the "stewing" mode for 40 minutes.

You need to prepare the mixture with the lid open.

Then add the remaining ingredients to the boiled mass - tomato paste, salt and granulated sugar. Simmer the caviar for another 20 minutes.

We shift the caviar in sterilized jars and wrap it with a warm blanket until it cools completely. After that, it can be taken out to the cellar for storage.

I offer you a video recipe for the most delicious squash caviar

Bon appetit and see you new recipes!

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What can ordinary squash caviar compare to? In summer, there is food and drink somehow ... and in winter, when a blizzard howls outside the window and meter-long snowdrifts like we have in Siberia, there is nothing other than a red sun in a plate! You look at it - summer is immediately remembered, bird chirping, bright multicolored flowers, the smell of mown grasses, and you understand right away - there will also be a holiday on our street, and we also walk with flags!

So, our today's task is to cook red squash caviar, or maybe not very red caviar, but simple to prepare and definitely tasty, so you will lick all your fingers.

The main component in this dish, of course, is zucchini, but everything else is at our will and discretion - to taste and color, as they say, who likes what. There are many recipes, fly in and choose!

There is a whole carriage and a small cart of microelements and vitamins in such a preparation, very few kilocalories, and few sugars. Therefore, this product is suitable for everyone - ulcers and teetotalers, diabetics and constipation sufferers who want to lose weight and those who do not mind gaining weight.

To prepare this wonderful dish for the winter, we do not need so much, a stove, a thick-walled saucepan or a high roasting pan, a frying pan, ideally a food processor is more powerful, but if not, we will manage with a meat grinder or even a hand grater, a sharper knife, and a little patience.

First, we will try simpler recipes, gradually complicating and supplementing them with new ingredients and techniques.

The most delicious zucchini caviar for the winter - the best recipe for lick your fingers

The most delicious - usually the simplest, this is an axiom! Then, when you get tired of it, you start to complicate things and come up with something new. So let's start with the most delicious and simple one.

one zucchini, two kilograms,
five medium carrots,
bulbs are also 5, large,
a glass of tomato paste,
a glass of vegetable oil,
salt, a tablespoon with a top,
half a glass of sugar,
vinegar essence a teaspoon.

Wash, peel, dry vegetables on a towel.

We put the brazier on the fire, pour in a third of the oil and spread it out to fry the carrots, grated on a coarse grater. Fry lightly and place in a separate container.

In the brazier, another third of the oil and zucchini, cut into cubes or also grated on a coarse grater. Fry lightly and in a container with carrots.

The next line of onions, cut into large cubes and the last third of the oil. Also light roast.

Cool and chop the whole mass with a knife in a food processor into dust, or turn it through a meat grinder with a fine grid a couple of times.

Put in a large saucepan, add sugar, salt, tomato paste and simmer over low heat under a tight lid, stirring occasionally for about an hour.

Ten minutes before cooking, add vinegar essence.

Place immediately in sterile jars and roll up. turn over and under the fur coat. Until it cools completely.

Cheap, tasty and healthy!

Simple zucchini caviar for the winter

This recipe is one of my favorites. For its execution, we also need an oven.

medium-sized zucchini,
a pound of tomatoes,
yellow bell peppers 6-8 pieces,
carrots, two large,
onion 4 pieces,
two tablespoons of sugar
two teaspoons salt with top,
ground pepper, to taste.

Cooking.

Wash vegetables, peel, chop coarsely, remove seeds from pepper.
Everything on the sheet and in the oven. Bake at 180 degrees until brownish cakes appear.
Cool and chop into dust in a food processor or crank through a meat grinder.
Put in a large brazier, add oil, salt, sugar, ground pepper and simmer over very low heat for 30-40 minutes.
Arrange in sterile jars and roll up.
Cool upside down under a fur coat.

It is imperative to store in a refrigerator or cold cellar. The recipe is without vinegar and lemon, which means additional cold preservation is needed.

Zucchini caviar for the winter with mayonnaise and tomato paste - you will lick your fingers

For this recipe, take young zucchini in milk ripeness.

five half-kilogram zucchini,
five large onions,
good tomato paste half a cup,
mayonnaise 200 gram pack,
half a glass of sugar
salt a tablespoon.

Preparation:

Wash, peel, dry onion and zucchini on a towel.
Pass through a meat grinder with a fine wire rack.
Put the resulting mixture in a brazier and simmer over the lowest heat for an hour.
Add all the other ingredients, mix thoroughly and simmer for another hour.
We lay out immediately on sterile jars and roll up. Turn over and cool down under a fur coat.

The recipe is the simplest, just wait a long time while stewing. The result is very good. Delicious for fresh bread and with tea. You can thinly spread butter on the bread under the caviar.

Zucchini, carrots. tomatoes, onions and peppers in this appetizer are cut into small cubes or chopped into small pieces on a coarse grater. Each vegetable, when properly processed, retains its unique taste.

Tomatoes must be blanched and skinned. To do this, you need to make a superficial cruciform incision on them on the bottom and lower them into boiling water for a few seconds. Catch with a slotted spoon and remove the skin.

We take vegetables ripe, but elastic, otherwise it will not be possible to cut them beautifully.

zucchini 1 kg,
tomatoes 0.3 kg,
sweet pepper 3pcs,
onions 0.3 kg,
pepper 0.2kg,
carrots 0.3 kg,
garlic 1 head,
some greens - parsley, dill, basil,
salt a tablespoon.

Preparation:

We wash, clean and cut vegetables, all separately.
Fry the onion with chopped garlic in a roasting pan until golden brown, and add the carrots. Fry everything lightly.
Add tomatoes and peppers and simmer until half cooked for 10 minutes.
Add zucchini, herbs, finely chopped, salt and simmer until fully cooked for 40 minutes over low heat, stirring gently.
We put it in sterile jars, roll it up, turn it over and under a fur coat.

A very tasty and aromatic snack!

Winter snack - zucchini caviar with tomatoes and peppers

Prepared at a time and eaten at a time too! On a slice of bread and with any dish with a bite.

zucchini 2 kg,
onions, tomatoes, carrots, peppers per kilogram,
salt 2 tablespoons with a small top,
sugar glass,
vegetable oil glass,
vinegar essence one tablespoon.

Preparation:

Wash the vegetables, peel, remove the seeds from the pepper.
Chop zucchini, peppers, carrots, onions into small crumbs in a food processor and put in a large cauldron.
Grind the tomatoes in the same place into a homogeneous puree. Pour into a cauldron.
When it boils, reduce the heat to low and add vegetable oil, sugar and salt to the mixture.
Simmer for an hour and a half, allowing the water to evaporate.
Ten minutes before readiness, introduce the vinegar essence.
We put it in the banks and roll it up. Turn over and under a fur coat.

In winter, relatives and friends will appreciate it with a bang!

How to cook delicious squash caviar in a Redmond multicooker simply and quickly

The multicooker is good because it will not burn in it, even if we are sitting in Odnoklassniki at this time. It's bad that the volume is small.

zucchini per kilogram,
1 large carrot,
5 cloves garlic,
vegetable oil half a glass,
onion 2pcs,
tomato paste 3 tablespoons,
sugar 2 tablespoons,
pepper to taste
salt 1 tablespoon.

Cooking.

Wash everything thoroughly, clean, dry on a towel. Chop vegetables in a food processor, put in a bowl. Add the rest of the ingredients and stir. Set the extinguishing mode and simmer for an hour and a half. Place immediately in sterile jars and roll up. Turn over and put to cool under a fur coat.

Bon appetit in winter!

A simple recipe for caviar from zucchini through a meat grinder - Video

A very simple and quick recipe. Even a novice housewife can handle it. With bell pepper, tomato paste, garlic, red pepper and vinegar. Grind all ingredients through a meat grinder.

The result is excellent caviar - a great snack for the winter!

A few more recipes for preparing for the winter - you will definitely like it:

Pickles

Zucchini caviar, as in childhood - you will lick your fingers

Of course, this recipe will take a lot of time, but it's worth it! And because it is very tasty!

one and a half cups of vegetable oil, we measure out immediately and this is nome for all-for frying separately and the leftovers in a common pan,
peeled zucchini 3 kg,
peeled onions and carrots by kilogram,
head of garlic,
one and a half tablespoons of sugar salt,
2 tablespoons topped with tomato paste
A teaspoon of vinegar essence.

Preparation:

We wash everything, clean it, weigh it.
Vegetables, except for garlic, are separately passed through a meat grinder and sautéed in a pan with the addition of sunflower oil. Saute means lightly fry until transparent and softened. No burns or brown crusts!
Beat them separately in a food processor until a homogeneous fluffy mass is obtained.
Pour everything into a common pan, knead and set to simmer under a tightly closed lid over low heat for about forty minutes.
Put the remaining oil, salt, sugar, tomato paste, vinegar in a saucepan and mix thoroughly.
We spread the garlic, crushed through a press. Stir and simmer for another 15-20 minutes.
We immediately seal the prepared caviar in sterile jars, turn it over and cool under a fur coat.

Here it turns out exactly what we ate from tin cans in childhood - you will lick your fingers recipe!

For this recipe, you will need very young zucchini, even without seeds and with a thin skin.

three kilos of zucchini,
a glass of good tomato.
carrots and onions by a kilogram,
vinegar essence a teaspoon,
half a glass of vegetable oil,
tablespoon salt
ground pepper to taste.

Preparation:

Zucchini, onions and carrots are thoroughly washed and cleaned; you do not need to remove the skin from the zucchini.
Cut into large pieces and bake in the oven until tender.
We chop into dust in the automatic harvester.
Mix all the ingredients in a brazier and simmer until tender for about thirty minutes.
We put it in sterile jars and cool, turning it over, under a fur coat.

Very fast and hassle-free. Recipe for lazy housewives. Shop squash caviar in your home - it's easy!

Pancakes are not bad from such a vegetable: Lush zucchini pancakes: 10 quick and tasty recipes

Recipe without sterilization for the winter

This recipe with the addition of citric acid is for those who really don't like vinegar at all.

zucchini two kilos,
carrot. pounds of bell peppers, tomatoes and onions,
4 cloves of garlic
half a glass of vegetable oil,
a quarter teaspoon of lemon, soaked in two tablespoons of water,
sugar two tablespoons,
salt a tablespoon.

Preparation:

Vegetables are washed and peeled, passed separately through a meat grinder.
Vegetable oil is poured into the cauldron and the onion is fried first until golden brown.
Tomatoes are laid out and fried with onions.
All other vegetables are added and the mass is brought to a boil.
Add the rest of the ingredients, except for lemon and garlic and simmer for 50 minutes.
We introduce lemon and garlic, mix thoroughly and simmer for another ten minutes.
Well, as always - immediately in sterile jars, roll up, turn over and under a fur coat.

Quite edible and tasty!

Zucchini caviar for the winter with garlic and green apples - you will lick your fingers

And green apples ... A little extravagance in the end doesn't hurt.

two medium zucchini,
4 large tomatoes,
apples 3 pieces,
a couple of carrots,
2 onions
vegetable oil half a glass,
ground black pepper to taste,
tablespoon salt
a small bunch of parsley
half a teaspoon of vinegar essence.

Preparation:

Mine, clean, remove seeds.
Everything and greens too, turn through a meat grinder and put in a cauldron.
Stir with the rest of the products and simmer for an hour.
We immediately seal them in sterile jars and set them to cool upside down under a fur coat.

Delicate and spicy, slightly unusual!

How to cook the most delicious zucchini caviar for the winter: tips and rules

There are no special secrets in cooking squash caviar, because no matter how you do it, it will still be delicious!

And there are only two rules:

We sterilize cans and lids in advance, because you need to unfold them immediately when ready.
The less preservatives in the form of vinegar or lemon, the longer the heat treatment.

Despite the fact that the homeland of zucchini is still ancient Mexico, all they knew how to do there was to snap seeds from them. The Europeans, having brought them to themselves, guessed to fry and steam. Well, and caviar is our primordially Russian invention!

In the thirties of the last century, it appeared and was taken into service by the state, so much so that all the shelves in the stores were filled with it. But our hostesses, well done, learned how to make themselves and turned an ordinary snack into a true masterpiece, with many culinary delights. What I especially like about squash caviar is that the squash goes ripe, large and ripe.

Bon appetit and great achievements in the kitchen, everyone!