How to cook spicy zucchini caviar. Spicy zucchini caviar is a classic recipe. Zucchini caviar for the winter: a recipe with mayonnaise and tomato paste

Zucchini caviar is prepared according to different recipes. And every housewife claims that her recipe is the best. The only way to find your perfect recipe is through numerous trials. But today I will make your task easier. I have collected in this article 5 of the best recipes for zucchini caviar (for my taste) for the winter. If you want to make caviar and eat it immediately, then you do not need to add vinegar or citric acid to it. These additives are for long-term storage.

Many people like caviar, like in a store. But even at home, you can cook caviar no worse than the store version. And I will write how to do it. At the same time, I will write small secrets that will help achieve the desired result. So read and choose the recipe. Don't forget to write in the comments what you did. It's important for me.

For conservation, it is imperative to sterilize jars, lids, a ladle with which zucchini caviar is poured. If there are a lot of jars, it is easiest to sterilize them in an electric oven. Put the jars in a cold oven, turn on the heat at 140 degrees. When the oven is hot, keep the jars in it for 10 minutes. You can also sterilize the jars over steam (above the kettle, put a grate on the pot of water). The jar is sterilized when drops begin to flow down it. Boil the lids for 5 minutes.

I will write this recipe first, because I think it is a favorite. The rest of the recipes are also very tasty, but my family likes this one more than others. In this recipe, I will write the secrets of making the perfect zucchini caviar. Knowing these secrets, you will cook caviar that everyone will like. It will be no worse than squash caviar in the store, and perhaps even better. Everyone who tries it will be asking for more...

First of all, you need to choose the “right” zucchini. Half of the taste of future caviar will depend on the quality of zucchini. Zucchini should be fresh, that is, plucked recently, a day ago. To determine freshness, look at the stem. It should be green and juicy. If the stalk began to dry out, turn brown, then such a zucchini has already been plucked for a long time.

Ingredients:

zucchini - 1 kg
carrots - 300 gr.
onion - 300 gr.
tomatoes - 300 gr.
tomato paste - 1 tsp
vegetable oil - 100 ml
citric acid - 0.5 tsp
salt - 1 tsp
sugar - 1 tsp
ground black pepper - 0.5 tsp
dill and parsley - 50 gr. (optional)

How to prepare caviar, as in a store:

1. If you took young zucchini, then you do not need to peel them. If the zucchini is overripe, be sure to cut off the skin and remove the seeds. In this case, the weight of the zucchini will need to be measured after cleaning. Cut the prepared zucchini into 2x2 cm cubes.

The slicing should be the same so that all the pieces are cooked at the same time.

2. So that the caviar does not boil for a long time, but at the same time it turns out thick, chopped zucchini needs to be salted and mixed. For 1 kg of zucchini, take 1 tablespoon of salt without a slide. Leave the salted zucchini for 20 minutes. During this time, the salt will draw out the juice from the vegetables, which will not need to be used when cooking.

3. Carrots will give the caviar a sweetish taste and an orange color. It needs to be cleaned and cut into cubes. Do not grate carrots! First cut into circles, 5 mm thick, then cut these circles into sticks.

4. Cut the onion into half rings, 5 mm wide.

5. Fresh tomatoes must first be peeled so that there are no pieces of it in the finished product. To make the skin peel off easily, make a cross-shaped incision on the top of the tomato. Then pour boiling water for 30 seconds, drain the water and cool with cold water. After such a contrast procedure, you can easily remove the skin with your hands.

Cut the tomatoes into cubes, about 1x1 cm.

6. When the zucchini stand, drain the juice from them and squeeze them out with your hands like a sponge.

7. You need to fry vegetables separately, because they have different structures and different cooking times. If there are three frying pans on the farm, then they will come in handy now. If not, then fry the vegetables in turn. No need to make the caviar too oily, so pour 1-2 tbsp into the pan. oils. Wait until the oil is well heated. It is not necessary to fry until fully cooked, because the vegetables will still be stewed together.

Fry zucchini for 7-10 minutes, carrots - 10-15 minutes, onions and tomatoes - 2 minutes each.

8. In one pan, start frying the onion. When the onion becomes translucent, add chopped tomatoes to it. Saute these vegetables together for a couple more minutes. In another pan, fry the zucchini, stirring them occasionally, in the third - carrots.

9. Take a saucepan with a thick bottom and pour vegetable oil into it (about 3 tablespoons). Spread the oil over the bottom of the pot so the vegetables don't burn. Put all the fried vegetables into the pan.

10. Using an immersion blender, turn all vegetables into a homogeneous mass. You can also use a meat grinder, but in this case there will not be such a homogeneous texture as obtained when using a blender.

11. For a brighter and more saturated color, add 1 teaspoon of tomato paste to the caviar and beat everything again with a blender.

12. Put the caviar on the fire and let it boil. Reduce fire to minimum. Now the stage of boiling has come, when the caviar needs to be brought to the desired consistency. During the quenching, all excess liquid will evaporate. Stew caviar with an open lid. If the lid is closed, the condensate will flow back into the pan and the boiling process will be delayed. Do not forget to stir the caviar from time to time so that it does not burn.

13. After 40 minutes, you need to bring the caviar to taste. Taste it and salt it (about 1 tsp of salt per 1 kg of zucchini). Also add black ground pepper. To prevent the caviar from exploding and storing well, add half a teaspoon of citric acid, as well as 1 teaspoon of sugar for balance. For spice, you can add a couple of sprigs of greens (finely chopped), if you like. But this is not at all necessary. Boil the caviar, boil for another 5 minutes and you can lay it out in sterilized jars. Do not turn off the heat, put boiling caviar in jars!

You need to salt the caviar at the end of cooking. If you salt immediately, then after boiling it may become oversalted, as the volume will decrease.

Ready caviar will be thick. It falls from a spoon in large drops, but does not drain. Do not forget to sterilize the lid and pour boiling water over the ladle with which you will pour the caviar.

14. It remains to turn over the finished preservation and wrap it in a blanket. Leave the caviar to cool completely. This is a recipe for a truly delicious caviar, thick and bright. You can safely call it "you'll lick your fingers", I recommend it.

Zucchini caviar for the winter according to GOST

In the recipe according to GOST, the minimum number of ingredients. This is zucchini caviar, which means that there should be more zucchini than other vegetables. In addition to zucchini, you also need to take onions and carrots in certain proportions (it is better to use a kitchen scale to accurately determine the weight of vegetables in a peeled form). Tomatoes are not used, but tomato paste is put, which, according to GOST, should be 30%.

If you put fresh tomatoes, then the caviar will turn out to be more liquid, it will need to be boiled longer to the desired consistency.

Vinegar essence or ordinary table vinegar 9% is used as a preservative. Using vinegar you will be sure that the jars will not explode.

Ingredients(vegetables are weighed clean):

zucchini - 3 kg
carrots - 1 kg
onion - 800 gr.
refined vegetable oil - 300 ml
tomato paste - 3 tbsp with a slide
garlic - 6 cloves (optional)
parsley or celery root - 1 tbsp (rubbed)
salt - 1 tbsp. without a slide
sugar - 1.5 tbsp. (38 gr.)
vinegar essence 70% - 1 tbsp. (at least 1 tsp)
ground black pepper - to taste
ground allspice - to taste

Cooking method:

1. It is better to take young zucchini for caviar. If you managed to find only the old ones, then cut off the peel from them, cut them in half lengthwise and remove the seeds with a spoon. Young ones can be used whole without removing anything.

2. Cut the zucchini into cubes. Peel carrots and onions. Cut the onion coarsely, a small one can be cut into 8 parts, grate the carrots on a coarse grater or cut into circles. Finely chop or grate the parsley root.

3. Pour half of the odorless vegetable oil into the pan and heat it well. Put all the zucchini in the pan to fry them. Cook the zucchini over medium heat with the lid open, stirring occasionally. Vegetables will decrease in size, let out juice, which will partially evaporate. Zucchini will be translucent and soft in the end.

4. Put the zucchini in a heavy-bottomed pan along with the oil in which they were fried.

5. Pour the second half of the vegetable oil into the freed pan and heat it well. Put the chopped carrots and fry it over medium heat for 5 minutes with the lid open. Next, add the chopped parsley root to the carrots, mix and continue to fry for another 5 minutes.

6. Add the onion to the fried vegetables, stir, cover and cook for another 20 minutes. Stir the vegetables occasionally so they don't burn.

7.Pour the fried onions with carrots to the zucchini into the pan along with the oil. Mix all ingredients thoroughly.

8. Put the caviar on a small fire to stew in a saucepan under a closed lid for 30 minutes. Be sure to stir occasionally, otherwise it will burn. The pan must be taken with a thick bottom.

9. When the vegetables are stewed together, use an immersion blender to turn them into a homogeneous puree mass. You can also use a food processor (you will need to shift the caviar into it) or a meat grinder.

10. Put salt, sugar, ground black pepper and allspice to taste, tomato paste into the caviar, stir.

11. On low heat, stirring occasionally, cook caviar for another 30 minutes. The lid should be slightly open so that the water evaporates faster. If you cook with the lid open, the caviar will shoot, which will pollute the kitchen. Boil the caviar to the desired consistency.

12. Squeeze the garlic into the caviar through a press and pour in the acetic acid. The minimum amount of vinegar essence for this amount of caviar is 1 teaspoon. Vinegar is needed to guarantee the safety of caviar in jars. Stir and cook caviar under the lid for another 10 minutes, no more. Be sure to taste for salt and sugar, if necessary, balance the taste. If it is too sour, you can add sugar. Be sure to sterilize jars and lids.

13. Spread hot caviar in jars and roll up with hot sterile lids. Turn over and wrap in a blanket, leave to cool completely. So the real zucchini caviar is ready, delicious, like in childhood.

Zucchini caviar with mayonnaise and tomato paste

Caviar with mayonnaise is very tasty, however, fatty. If this does not scare you, then be sure to cook zucchini caviar according to this recipe.

Ingredients (vegetables weighed peeled):

zucchini - 3 kg
onion - 0.5 kg
tomato paste - 300 gr.
mayonnaise - 250 gr.
odorless vegetable oil - 100 ml
sugar - 100 gr.
salt - 2 tbsp.
red ground pepper - 0.5 tsp

Zucchini caviar with mayonnaise - preparation:

1. Wash the zucchini and cut into pieces that fit in a meat grinder. If the zucchini is old, with a thick skin and overripe seeds, then they need to be peeled and the seeds removed. Weigh such zucchini after cleaning.

2. Peel the onion, wash and cut into arbitrary pieces that can be passed through a meat grinder.

3. Now twist the zucchini and onions through a meat grinder. Put the vegetables in a saucepan in which you will stew the caviar.

4. Put mayonnaise, tomato paste and vegetable oil to the vegetables. Mix everything thoroughly. Place over medium heat, cover and bring to a boil. During this time, be sure to stir the caviar two or three times so that it does not burn. When the whole mass boils, reduce the heat and simmer for one hour under a closed lid. Zucchini caviar needs periodic stirring (every 10-15 minutes).

5. After an hour of stewing, add sugar, salt and red pepper to the caviar. Stir and continue to simmer for another hour. At this time, you can sterilize jars and lids.

6. Arrange the finished hot caviar in prepared jars (they must be dry), and roll up the lids. Turn over, put on a blanket with a lid down and wrap it “under a fur coat” until it cools completely (for about a day).

7. That's all. Caviar can be removed to a storage place. From this amount of ingredients, 4 liters of squash caviar are obtained. Very tasty!

Spicy zucchini caviar with bell pepper

This recipe is good for those who like spicy. Such caviar will be a great addition to meat (like adjika) or it can be served as an independent snack. The recipe has a lot of garlic and hot peppers. You can put these ingredients to your taste, not everyone likes too spicy food.

Ingredients:

zucchini - 2 kg (preferably young ones)
sweet pepper - 0.5 kg
carrots - 0.5 kg
garlic - 2 heads
red ground pepper - 1 tbsp. You can grind fresh chili peppers.
tomato paste - 150 gr.
refined vegetable oil - 100 ml
salt - 1 tbsp.
sugar - 2 tbsp.
vinegar 9% - 3 tbsp.

How to cook spicy zucchini caviar:

1. Vegetables need to be washed and cut. The cut should not be too small, but not too large. Cut the zucchini into medium cubes, carrots into slices, tomatoes into slices, pepper into strips. Place tomatoes and zucchini in separate bowls.

2. Lightly salt the zucchini and tomatoes so that they release the juice. Salt take from the total norm of salt for the whole caviar. Vegetables prepared in this way will be easier to boil.

3. Pour all the vegetable oil into a saucepan with a thick bottom and pour all the chopped vegetables, except for tomatoes (zucchini, carrots, peppers).

4. Put the vegetables on the stove and bring to a boil over medium heat. Stir occasionally so that it doesn't burn. Once boiling, reduce heat and simmer for 30 minutes until vegetables are soft.

5. Add tomatoes to the boiled vegetables, mix and continue to cook over medium-high heat to evaporate excess liquid (20 minutes, the time will depend on the juiciness of the vegetables).

6. Now add garlic to the squash caviar, which is cut into slices, mix. Then add the tomato paste and mix again. Pasta can be put more (200 gr.), If you like tomato flavor. Bring to a boil and turn off the heat.

7. Now you need to give the vegetable mixture a classic look of caviar. To do this, grind it with a blender. The easiest way to do this is with an immersion blender right in the pan. If you don't have an immersion blender, use a food processor to transfer all the vegetables into the bowl.

8. Pour 2 tablespoons of sugar, the remaining salt, hot pepper to taste, vinegar into the chopped caviar, mix. Bring the resulting mass to a boil, stirring, try. Now is the time to bring the taste to the desired, for example, add sugar if it turned out sour, or salt. In parallel, you need to sterilize the lids. To do this, it is enough to boil them for 5 minutes. Banks must also be sterile.

9. Pour boiling caviar with a ladle into prepared jars and twist with hot lids. Turn over all jars and cover with a blanket. Leave the jars to cool completely. And it can be a day, or even two days.

10. Enjoy this spicy zucchini caviar in autumn and winter!

Thick zucchini caviar "you will lick your fingers"

This is an unusual recipe, as it contains a lot of carrots. And not just carrots, but pre-boiled ones. The caviar turns out to be thick, pleasant yellow in color, similar in taste to the store version.

Ingredients:

zucchini - 1.5 kg
carrots - 2.5 kg
sweet pepper - 0.5 kg
onion - 1.5 kg
tomatoes - 1 kg
sugar - 3 dessert spoons
salt - 3 dessert spoons
vegetable oil - 350 ml
ground black pepper - 1 tsp
acetic acid 70% - 1 tbsp.

Zucchini caviar with tomatoes - how to cook:

1. Carrots must be boiled in advance until half cooked. It is convenient to do this in the evening, and in the morning start cooking caviar. Wash the vegetables and cut into pieces that will be convenient to pass through a meat grinder.

Twisted caviar splashes and shoots strongly during cooking. Therefore, I recommend covering the stove with foil. This technique will save you from further laundering the kitchen.

2. First, twist the zucchini through a meat grinder. These are quite juicy vegetables, so they have to be boiled for a long time before the excess liquid evaporates. To make it easier for yourself, fold the resulting squash mass into a colander and let the excess juice drain. No need to squeeze out the juice with a spoon to make the zucchini completely dry. Let him drain himself.

Let the juice from the zucchini drain, cook the zucchini with bell pepper until the juice evaporates.

4. Next, pass the tomatoes, onions and carrots through a meat grinder, putting everything in a separate bowl. When almost all the liquid has evaporated in the zucchini, add the resulting tomato puree to them, mix and continue to boil.

5. Pour vegetable oil (about 50 ml) into the pan, heat it up and put the chopped onion. Fry the onion, stirring occasionally, until the onion juice has evaporated. Onions should be almost dry. Put the fried onions to the zucchini, peppers and tomatoes. Extinguish everything together.

Add tomatoes to boiled zucchini. Saute the onion until the juice has evaporated.

6. Pour oil (about 100 ml) into the freed pan and put the carrots. Fry the carrots until there is no liquid in the pan.

7. Pour the carrots into the pan with the rest of the vegetables, mix. Add sugar and salt, 3 dessert spoons without a slide, black pepper. Pour in 200 ml of refined oil and mix everything well. When the squash caviar boils, reduce the heat and simmer for 1.5 hours until the desired thick consistency.

The amount of salt and sugar can be adjusted to your taste.

8.While vegetable caviar is cooking, wash and sterilize jars and lids. 10 minutes before readiness, pour a tablespoon of acetic acid into the pan and taste for salt. Season or add sugar/pepper if needed.

Zucchini caviar, which is perfectly 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, each adds something different to the recipe and gets a completely new product to taste.

From zucchini, you can cook other dishes that are no less attractive in terms of taste. For example, just .

Zucchini caviar: the easiest recipe for the winter

Zucchini caviar can be prepared very quickly and from a set of products that is in the storerooms of every caring housewife.

Ingredients:

zucchini - two kilograms;
carrots - kilogram;
onion - 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.

Cooking:

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

For cooking caviar, it is best to use a cauldron. If not, then take a frying pan with a thick bottom. Pour into it (cauldron) the entire norm of oil and lay the cubes of carrots.

Then pour water, put granulated sugar. Salt.

Stir the carrots and bring to a boil, closing the cauldron with a lid. Let it simmer 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 arbitrary size.

Green chili peppers must be freed from seeds - otherwise the caviar will be very spicy - and cut into small pieces.

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

After the vegetable mix boils, close the cauldron again with a lid and stir the vegetables until completely softened.

As soon as the vegetables become soft - it will take about 20 - 25 minutes - we put tomato paste on them. And simmer the mixture for another 10 minutes, but do not completely close the cauldron with a 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 use 9% vinegar, then you need to add 50 ml.

Then we grind the vegetables with a blender until a homogeneous consistency. This is the beauty you get.

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

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

Caviar from zucchini for the winter - recipe "Lick your fingers"

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

Ingredients (for 1 liter of finished caviar):

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

Zucchini must be weighed previously peeled and seeds.

Cooking:

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

Free the tomatoes from the skin and cut into cubes, or rectangles, or triangles. How do you like.

To make it easier to remove the skin, make a crosswise incision on the tomato and lower it into boiling water. Hold for two to three minutes and remove. The skin will now peel off easily.

Remove the seeds and bitter white membranes from the peppers. Also cut them into small pieces.

Garlic, onions and carrots are also finely regimen.

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

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

While frying, stir the vegetables 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 you need to simmer the mixture for about 60 minutes at a minimum boil. Don't forget to stir it constantly.

Grind the almost finished caviar with a blender - it should become like a puree.

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

To prevent the caviar from spoiling, it must be brought to a boil again and cooked 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 onion - 400 grams;
vegetable oil - 150 ml;
tomato paste - four tablespoons (I really like "Tomato", it really feels the taste of real tomatoes);
mayonnaise - 200 grams;
granulated sugar - 100 grams;
salt - a tablespoon without a slide.

Cooking:

To make the caviar tasty, it is better to take young zucchini of milky ripeness. They need to be cleaned and cut into pieces.
Remove skin from onion and cut into quarters.

To reduce "crying" during cleaning, constantly moisten the knife in cold water - it helps.

Pass the onion with 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, we simmer for another hour and immediately lay out in sterile jars for seaming. Turn over and let cool like this.

Of course, zucchini caviar is prepared according to this recipe for a long time, but it turns out tasty and really resembles “store-bought” caviar.

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 greatly simplifies our work.

Ingredients:

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

Cooking:

It is necessary to prepare vegetables - cut zucchini and onion into cubes, grate carrots.
Pour oil into the bowl of the multicooker and put the zucchini. Fry them until transparent. Then transfer to a separate bowl.
Slightly fry the onions and carrots. And transfer them to the zucchini.
Now take your immersion blender and puree the vegetables.
We shift the vegetable mixture into the multicooker bowl and turn on the “quenching” mode for 40 minutes.

The mixture must be prepared with the lid open.

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

We shift the caviar in sterilized jars and be sure to 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 zucchini caviar

Bon appetit and see you for new recipes!

Rinse the zucchini under running water to remove any remaining dirt from them. It is better to cut off the superficial skin with a sharp knife. You can basically not do this. But then the caviar will come out coarser in consistency. The middle compartment with the seed chamber must be cut out and discarded.

It is best to cut the zucchini into cubes or small rings. At the end of the procedure, they are fried in a frying pan over low heat using a small amount of vegetable oil. As a result, they should not turn out to be very fried, you just need to sweat them to soften.

step two

While the zucchini is languishing, in a frying pan, in parallel, we begin to perform the following steps:

Peel and finely chop the onion. I recommend placing it in the freezer for 2-3 minutes first - you won’t cry and it will be easier to cut into even pieces.
We clean the garlic cloves, wash them and pass through the garlic press.
We wash each bell pepper, cut it in half, take out the partitions and seeds and cut into smaller pieces.
We wash and clean the carrots, rub it on a standard grater (not fine!).

Step Three

Let the chopped bell pepper and onion in sunflower oil and put in a saucepan with a spoon with holes. Fry the carrots in the remaining oil.

Step Four

Mix prepared zucchini, carrots, sweet peppers, onions and mix well. We give the composition to cool slightly, after which, using a meat grinder or blender, we make the mass more homogeneous. We spread the resulting mixture in a pan of a suitable size and additionally season with vegetable oil, sugar and salt.

We turn on the gas and, stirring constantly, bring the mass to a boil, after which we reduce the heat to a minimum. Caviar should languish for about 1.5 hours, while stirring it periodically. Do not be afraid that at first it will seem too liquid. After this time, powdered pepper (red and black) and tomato paste are added to the composition, after which the mass is continued to cook for another 1.5 hours. I advise you to taste the caviar, if there is not enough salt, it should be added at this very moment. With a lack of salt, caviar will not only lose its taste, but will also be worse stored in winter.

If everything is done correctly, then after more than three hours of cooking, the consistency of caviar should resemble rustic sour cream.

Approximately 10 minutes before the end of cooking, vinegar essence and garlic gruel are added to the composition. If you add garlic before, the flavor will not be tart enough.

Especially make sure that the mass does not burn, otherwise the caviar will taste bitter.

Step five

It is better to take care of the preparation of glass jars in advance. First they need to be washed properly, and then sterilized in a water bath.

Caviar is laid in them hot after cooking. Immediately after this, the jars are hermetically rolled up, turned upside down, wrapped in a towel or blanket, leaving them like this until they cool completely.

In winter, blanks are best stored in the basement. For short-term storage, you can use the bottom shelf of the refrigerator.

In winter, when the blood runs cold in your veins, something must help you warm up. And fill you up with vitamins. Take out a jar with the inscription "Spicy zucchini caviar" and you will immediately feel warmer.

INGREDIENTS

Zucchini 500 Grams

Carrots 2 Pieces

Hot chili pepper 1 piece

Garlic 2 Cloves

Bulb 1 piece

Vegetable oil 75 ml

Salt to taste

Preparation description:

I warn you, when you cut hot pepper, do not rub your face with your hands, take care of your eyes. Recipe for spicy zucchini caviar: 1. Let's start! Remove skins and seeds from zucchini. Cut into small pieces. 2. Peel carrots, onions and garlic. Also chop finely. 3. Chili Pepper Deseed and finely chop. 4. Mix all vegetables. You see, no frying, everything will be stewed in its own juice! 5. Prepare a high-sided skillet or heavy-bottomed pot. Pour in and heat vegetable oil. 6. Now lay out the vegetables and simmer for about 2 hours. Stir occasionally. Vegetables should become soft. If they start to burn, add water. And it is better to immediately pour 2-3 tablespoons. 7. When the vegetables have softened and stewed, chop them in a blender (in a meat grinder or through a sieve). And return the finished mass to the pot (or pan). 8. Salt, stir and simmer for another 5 minutes. 9. Prepare sterilized jars. For better preservation of our caviar, pour 1-2 teaspoons of vinegar into jars (depending on the size of the jar) or add 1-2 tablespoons of vinegar (7-9%) to a pot with squash caviar. Roll up jars and cover with a blanket. Good appetite! Spicy squash caviar is the best preparation for the winter, it will boost your immunity in any weather!

For the caviar recipe you will need:

zucchini - 500g
Bulgarian pepper - 1 pc.
tomato - 5 pcs.
onion - 1 pc.
carrots - 2 pcs.
salt - to taste
bay leaf - 1 pc.
hot red pepper - 1 pc.
vegetable oil - 2 tbsp.
garlic - 1 clove.

Recipe for caviar:

To cook Spicy zucchini caviar is necessary.

Cut the tomatoes into quarters, put in a saucepan and lightly crush to release the juice. Cook over low heat until the tomatoes are soft. Remove from heat, cool slightly and rub through a sieve.

Peeled zucchini cut into strips and put in a frying pan with heated oil. Simmer the zucchini under a lid over low heat. Wash the bell pepper and hot pepper, remove the seeds, finely chop. Add everything to the zucchini along with the bay leaf.

Finely chop the onion and fry in oil in a separate pan until translucent. Add grated carrots and fry until soft. Putting the roast in a pan with zucchini and pepper, simmer until tender.

At the end, add the prepared tomato juice and salt to taste. Simmer uncovered to evaporate excess liquid. When the caviar has cooled, add the garlic squeezed through the press and mix.

Step by step cooking

For the preparation of caviar from zucchini for the winter, only fresh vegetables are used. They have a lot more vitamins and nutrients.

garlic - 100-150 grams;
Bulgarian sweet pepper (red or yellow, can be half) - 4 pieces;
red and black ground pepper - 1 teaspoon each;
vinegar essence - 1 tablespoon;
sugar - 2 teaspoons.

All products presented in the recipe are grown by our gardeners. They are fresh and environmentally friendly. Therefore, the finished product is useful.

Step one - prepare vegetables

step two

While the zucchini is softening, let's take care of the rest of the vegetables:

Peel, wash the onion and chop. In order not to cry, hold it for several minutes in the freezer: it is easier to cut and does not knock out a tear.
Rinse the carrots, peel and hold again under running water. For grinding, use a grater with large cells.

Step Three

Sauté chopped onion and pepper in vegetable oil, put in a saucepan. Fry carrots in this oil.

Step Four

Combine zucchini, carrots, onions, bell peppers, mix. When the mass has cooled down a bit, kill it with a blender. You can scroll in a meat grinder, it also turns out nothing. Put everything in a cooking pot.

Caviar is prepared from zucchini with constant stirring for 1.5 hours. After that, tomato paste, red hot and black ground pepper are added and boiled for another 1.5 hours. By the end of cooking, zucchini caviar should resemble rustic sour cream in density. Don't forget to taste the caviar. If there is not enough salt, the finished product will be poorly stored in winter, but it should not be salted.

Garlic and vinegar essence are added 10 minutes before the dish is ready. If garlic is added earlier, it will not retain its flavor.

In addition, such a product can be harmful to health.

Banks prepare in advance. They are washed and steamed together with the lids. Lay out caviar from zucchini immediately after cooking. After rolling, the jars are turned upside down and put under a fur coat until completely cooled.

You can store spicy zucchini caviar for the winter, prepared according to this recipe, in the refrigerator or basement.

Another recipe for caviar, like from childhood:

Conclusion

Main Ingredients: Onion, Carrot, Pepper, Zucchini

Spicy zucchini caviar- one of the most popular preparations for the winter, the representatives of the stronger sex especially love it. So don't be shy and invite your men to help you. After all, it is they who will absorb whole jars of your preparations next winter, and it will be doubly tastier for them from the fact that this spicy vegetable caviar is cooked by their own hands.

Salt to taste

Products not suitable? Choose a similar recipe from others!

A saucepan, a kitchen knife, a cutting board, a blender or a meat grinder, a ladle, a wooden spoon, a tablespoon, kitchen potholders for hot, glass jars with lids, thin gloves.

Step 4: Prepare the Pepper.

Step 5: Stew vegetables.

Small jars can also be sterilized in the microwave. To do this, first rinse the container with ordinary baking soda and rinse well, then pour 2 centimeters of water into the bottom of each and place the jars in the microwave. It will be enough for 3-5 minutes, the main thing is that the water boils away.

– If you screw jars, always turn them upside down to make sure the container is sealed tightly and nothing leaks out of it.

Spicy zucchini caviar

Tomatoes - 1-2 pcs.

Garlic - 2-3 cloves

Vegetable oil - 30 g

Salt, cayenne pepper - to taste

Cooking process

Sharp ingredients - pepper, garlic, taken in large doses, preserve winter preparations like vinegar and long-term sterilization. Zucchini caviar is a must try. If you want to make a hot snack, use colorful chilies, a mixture of hot peppers, or a pod (two, three) of cayenne. For a bright color, increase the amount of carrots, it gilds, or introduce tomato paste.

To prepare spicy zucchini caviar for the winter, take the products from the list.

First, fry the onions and carrots, throw in sugar to caramelize and enhance the taste.

Add the rest of the fruits and vegetables: zucchini, tomatoes, apples. We install the lid, to speed up the release of liquid - with constant seething, simmer for the next hour, stir occasionally.

To the softened vegetable mixture, add garlic passed through a press, season with salt, spices of your choice, put a pod of cayenne pepper (whole or chopped). Cooking for another half an hour. We try, with a lack of sharpness, add garlic and pepper.

Grind spicy zucchini caviar to the desired uniformity or graininess. For long-term storage of pepper and garlic (harvesting preservatives), there should be a lot. In addition, 6% table vinegar is often poured in - from 1 to 3 tbsp.

We fill sterile containers, cork. To make zucchini caviar even more spicy, push a pod of hot pepper on top, then close it hermetically.

Cooled spicy squash caviar, prepared for the winter, is stored in the refrigerator, with vinegar - on a shelf in the pantry.

Ingredients for cooking spicy squash caviar:

Zucchini 3 pieces (large)
Onion 5 pieces
Carrots 5 pieces
Hot pepper 5 pieces
Sugar 50 grams
Tomato paste 3 tablespoons
Vegetable oil 1.5 tablespoons

Preparation of spicy zucchini caviar:

Step 1: Prepare the zucchini.

Zucchini, that's where strong hands are most needed. After all, these vegetables have a rather thick skin, which must be carefully cut with a knife. Then, for convenience, each vegetable must be divided into halves and cleaned of seeds and partitions. As a result, you will get a clean squash pulp. Cut it into smaller pieces, and then chop with a blender or pass through a meat grinder.

Step 2: Prepare the onion.

Peel the onion from the husk and rinse with cold water. Then divide each onion into small pieces and send it to a blender or meat grinder, like the zucchini before.

Step 3: Prepare the carrots.

Be sure to rinse the carrots before peeling, then remove the skin from the root crops with a knife and rinse the vegetables again, after peeling. Grind the prepared carrots in the same way as the onions and zucchini.

Step 4: Prepare the Pepper.

Work with hot pepper only with gloves. It must be cleaned in the same way, washed and chopped in a blender or scrolled in a meat grinder. But for now, keep it away from other vegetables without mixing.

Step 5: Stew vegetables.

After two hours, add tomato paste and chopped hot pepper to the total mass. Stir the zucchini caviar again, try for salt, suddenly you need to add it, and then continue to simmer everything 2 hours, stirring occasionally.

Total cooking vegetables need about 4 hours to a row.

Step 6: We prepare spicy zucchini caviar.

Ready and cooled spicy squash caviar can be stored in the same way as other blanks, that is, in a dark and slightly cool place. But before serving, it is better to cool it slightly by placing the unopened jar with the workpiece in the refrigerator for a while.

Step 7: Serve spicy zucchini caviar.

Spicy zucchini caviar is a snack, it should be served spread on bread or sandwiches prepared with it. Yes, what is there to explain, I think that everyone already knows how and with what to eat vegetable caviar, and will do fine without my explanations.

Recipe tips:

Spicy zucchini caviar

Zucchini caviar can always be bought at the store. But it will be much tastier if you cook it yourself. Recipes for zucchini caviar with hot peppers for the winter are waiting for you below.

Spicy zucchini caviar for the winter - a delicious recipe

Cut the zucchini into slices, finely chop the garlic and onion. We clean the bitter pepper from the seeds, and then grind it. We mix the prepared products, put them in a pan, pour in the oil, add some salt and simmer until soft, pouring in a little water. After that, grind the mass with a submersible blender. After that, put it back on the stove and simmer until thickened for about 5 minutes. Ready-made spicy squash caviar for the winter is laid out in jars, sterilized for 15 minutes, and then rolled up.

Zucchini spicy caviar for the winter with tomatoes

zucchini - 3 kg;
onion - 1 kg;
ripe tomatoes - 3 kg;
garlic - 100 g;
sweet pepper - 5 pcs.;
sour apples - 3 pcs.;
hot pepper - 1 pc.;
salt;
refined vegetable oil - 40 ml;
sugar.

We prepare products: wash them, clean them, remove the seed part of the apple. Randomly cut, and then twist it all through a meat grinder. Place the resulting mass in a saucepan on the stove, pour in the oil and cook until thick. Salt, sugar and put in jars, and then cork.

Recipe for spicy zucchini caviar

tomatoes - 5 pcs.;

young zucchini - 600 g;

bell pepper - 1 pc.;

carrots - 2 pcs.;

hot pepper - 1 pc.;

refined vegetable oil - 2 tbsp. spoons;

onion - 200 g;

garlic - 1 clove;

salt.

We cut the tomatoes into 4 parts, place in a saucepan, lightly press down so that the juice stands out. Simmer over low heat until the tomatoes are soft. Then remove from heat, cool slightly and rub through a sieve. We chop the peeled zucchini into strips and place in a saucepan with heated oil. Simmer under a lid over low heat. Wash sweet and hot peppers, remove the seeds and finely chop. All this is added to the zucchini. Finely chop the onion and sauté in vegetable oil until transparent. Put the grated carrots there and simmer until soft. We send the roast to the zucchini and simmer until tender. Almost at the very end, add the previously prepared tomato puree and add salt to taste. Simmer without a lid so that the caviar reaches the desired consistency. Almost at the very end, add chopped garlic, cook for another 5 minutes, and then lay it out in jars.

Spicy caviar from zucchini for the winter

Various vegetables are grown in gardens and summer cottages, including zucchini. Sometimes there are so many of them that gardeners do not know what to do with. Squash caviar is a favorite dish of many Russians. It is constantly bought in the store. But unfortunately, in recent years, the taste of this product has changed dramatically and not always for the better. In addition, today many enterprises produce canned food not according to GOST, but according to TU. Yes, and the cost is not always satisfied.

Do not be upset, because home-made spicy squash caviar for the winter is much tastier and healthier. After all, housewives, except for vinegar essence, do not use any preservatives and additives, substitutes for the taste of different vegetables. All ingredients are natural and healthy. There are a large number of recipes for cooking zucchini caviar for the winter. We invite you to prepare a spicy snack with us.

Step by step cooking

To make caviar according to our recipe, you need to stock up on the following ingredients in advance:

Fresh zucchini - 4 kg;

carrots - 2 kg;

turnip onion - 1 kg;

tomato paste - 500 grams;

lean oil - 250 grams;

salt - 1.5 tablespoons;

Step one - prepare vegetables

First, the zucchini must be washed in several waters to clear the ground. Sometimes the skin is not removed from vegetables, but this makes the caviar rough. Therefore, it is better to cut it with a sharp knife. Cut out the center of the seeds. Cut the vegetable into half rings or cubes and fry in a small amount of oil over low heat.

Garlic cloves, washed and passed through a garlic press. The recipe states that this vegetable is taken from 100 to 150 grams. It all depends on how spicy zucchini caviar you want to get for the winter.

Cut the bell pepper in half, remove the partitions and seeds (required, otherwise the caviar will not be stored for a long time). Cut into several pieces.

Season with salt, sugar and vegetable oil. Put the container on the fire, stir constantly. As soon as the mass boils, reduce the heat to a minimum. At first, the caviar will be watery.

Conclusion

As you can see, there is nothing difficult in preparing spicy zucchini caviar for the winter. And our hostesses have enough diligence and patience. But on a winter evening, you can boil potatoes, open a jar of preparations and have a delicious dinner. Try to cook a dish according to our recipe - you will not regret it.

Spicy caviar from zucchini for the winter - a delicious recipe

Zucchini caviar is a relatively inexpensive and tasty preparation, which in most cases can be bought at the nearest chain store. But you must admit that homemade zucchini caviar is much tastier and, moreover, does not contain artificial preservatives and additives.

Read on Dacha6.ru:

Ingredients

To prepare caviar, we need only fresh vegetables, as they contain a large amount of vitamins and microelements useful for humans. We will need:

Fresh zucchini (or zucchini) - 4 kg;

carrots - 2 kg;

bell pepper - 4 pieces;

onions - 1 kg;

tomato paste - 500 g;

sunflower oil - 250 g;

garlic - 150 g;

ground black pepper - 1 tsp;

ground red pepper - 1 tsp;

vinegar essence (70-80%) - 1 tbsp. l.;

salt - 1.5 tbsp. l.;

granulated sugar - 2 tsp.

For bulk harvesting, it is sometimes beneficial to use zucchini when their price drops sharply in the second half of summer. But it is better to make small-sized homemade zucchini, the skin of which has not yet had time to harden much, and the seeds inside have not formed.

Step one

step two

While the zucchini is languishing, in a frying pan, in parallel, we begin to perform the following steps:

Peel and finely chop the onion. First, I recommend placing it in the freezer for 2-3 minutes - you won’t cry and it will be easier to cut into even pieces.

We clean the garlic cloves, wash them and pass through the garlic press.

We wash each bell pepper, cut it in half, take out the partitions and seeds and cut into smaller pieces.

We wash and clean the carrots, rub it on a standard grater (not fine!).

Step Three

Let the chopped bell pepper and onion in sunflower oil and put in a saucepan with a spoon with holes. Fry the carrots in the remaining oil.

Step Four

If everything is done correctly, then after more than three hours of cooking, the consistency of caviar should resemble rustic sour cream.

Approximately 10 minutes before the end of cooking, vinegar essence and garlic gruel are added to the composition. If you add garlic before, the flavor will not be tart enough.

Especially make sure that the mass does not burn, otherwise the caviar will taste bitter.

It is better to take care of the preparation of glass jars in advance. First they need to be washed properly, and then sterilized in a water bath.

In winter, blanks are best stored in the basement. For short-term storage, you can use the bottom shelf of the refrigerator.

Step 1: Prepare the zucchini.

Step 2: Prepare the onion.

Peel the onion from the husk and rinse with cold water. Then divide each onion into small pieces and send it to a blender or meat grinder, like the zucchini before.

Step 3: Prepare the carrots.

Step 4: Prepare the Pepper.

Step 5: Stew vegetables.

Mix the gruel from zucchini, carrots and onions and put on medium heat. Add salt, granulated sugar, pour in vegetable oil, mix and bring to a boil. Make the fire of minimum power and, stirring occasionally, simmer the vegetables for 2 hours.
After two hours, add tomato paste and chopped hot pepper to the total mass. Stir the zucchini caviar again, try for salt, suddenly you need to add it, and then continue to simmer everything 2 hours, stirring occasionally.
Total cooking vegetables need about 4 hours to a row.

Step 6: We prepare spicy zucchini caviar.

It is necessary to pour squash caviar into heated sterilized jars, while it is better to keep the pot with vegetables on fire all the time so that the mass does not cool down. Once you have filled the jars, close them tightly with lids and leave to cool at room temperature.
Ready and cooled spicy squash caviar can be stored in the same way as other blanks, that is, in a dark and slightly cool place. But before serving, it is better to cool it slightly by placing the unopened jar with the workpiece in the refrigerator for a while.

Step 7: Serve spicy zucchini caviar.

Spicy zucchini caviar is an appetizer, it should be served spread on bread or sandwiches prepared with it. Yes, what is there to explain, I think that everyone already knows how and with what to eat vegetable caviar, and will do fine without my explanations.
Bon Appetit!

If you are screwing jars, always turn them upside down to make sure that the container is sealed tightly and nothing leaks out of it.