Fans of vegetable snacks in the season try to stock up on squash caviar for the winter. It is prepared in different ways: someone likes it with vinegar, someone with tomatoes or even apples. We have collected 20 of the best recipes for you. Choose according to your taste!
1. Classic squash caviar for the winter
Cook the caviar in a deep skillet with a thick bottom.
You will need: 3 kg of courgettes, 1 kg of tomatoes, 500 g of onions, 300 g of carrots, 4 cloves of garlic, 3 tbsp. flour, 1 tbsp. sugar, 1.5 tbsp. salt, 50 ml of vinegar, ground black pepper to taste, 100 ml of vegetable oil.
Preparation: Chop the vegetables. Fry the onions and carrots, add the tomatoes, zucchini and cook for 10 minutes. Grind the mass with an immersion blender, stew for half an hour, add salt, sugar, ground pepper, flour fried until golden brown and tomya for another 10 minutes. Pour in the vinegar, squeeze the garlic through a press, heat for 5 minutes, put the caviar in jars and roll up.
2. Zucchini caviar with tomatoes for the winter
Good squash caviar should be light brown in color.
You will need: 700 g zucchini, 2 onions, 2 tomatoes, 1.5 tbsp. sugar, 1 tsp. salt, ground black pepper, 0.5 tsp. citric acid, 2 tbsp. vegetable oil.
Preparation: Peel and chop the tomatoes, rinse and chop the rest of the vegetables. Fry onions with carrots, add tomatoes, zucchini and cook over medium heat for 10 minutes. Grind the mass with an immersion blender, add sugar, citric acid, salt, pepper, sweat and 10 minutes. Spread hot caviar in sterilized jars and roll up.
3. Zucchini caviar with mayonnaise
Chop the vegetables as you like, because they will still be chopped with a blender.
You will need: 2 kg courgettes, 3 onions, 100 ml mayonnaise, 100 g tomato paste, 2 tbsp. sugar, 0.5 tsp. citric acid, 50 ml of vegetable oil, ground black pepper and salt to taste.
Preparation: Chop the vegetables. Fry onions with carrots, add zucchini, stew for 10 minutes. Grind everything with an immersion blender, add tomato paste, mayonnaise and continue cooking over low heat for half an hour. Pour in citric acid, sugar, salt and ground pepper. After 10 minutes, spread the caviar into clean jars and roll up.
4. Zucchini caviar with carrots
A simple recipe that anyone can make.
You will need: 1 kg zucchini, 2 large carrots, 200 g onions, 3 cloves of garlic, 1 tsp. sugar, 1 tsp. salt, 1 tsp. vinegar, 2 tablespoons tomato paste, 50 ml of vegetable oil, half a bunch of parsley, ground black pepper.
Preparation: Chop vegetables and herbs. Fry onions with carrots, add zucchini and carcasses for 15 minutes. Add tomato paste, sugar, parsley and cook for another half hour. Grind the mass with an immersion blender, salt and pepper, add chopped garlic and vinegar. After 5 minutes, spread the caviar into the prepared container and roll up.
5. Zucchini caviar through a meat grinder
To make the caviar more uniform, pass it through a meat grinder 2-3 times.
You will need: 1 kg of young zucchini, 300 g of onions, 200 g of carrots, half a bunch of dill, 80 g of tomato paste, 1.5 tsp. sugar, 1 tsp. salt, 1 tsp. vinegar, 80 ml of vegetable oil, 100 ml of water, 3 cloves of garlic.
Preparation: Chop vegetables and herbs. Fry onions with carrots, add zucchini, herbs and carcasses for 20 minutes over low heat. Cool the mass slightly and pass through a meat grinder. Mix with sugar, tomato paste, vinegar and water. Tom 10 minutes, squeeze the garlic through a press, salt, pepper and transfer to clean jars. Sterilize the caviar for 10 minutes, roll it up and wrap it up with a warm towel for a day.
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6. Zucchini caviar without tomato paste
Without tomatoes and tomato paste, you can also cook delicious squash caviar!
You will need: 2 kg zucchini, 500 g carrots, 400 g onions, 2 bell peppers, 3 cloves of garlic, 1 tbsp. salt, 0.5 tsp. citric acid, vegetable oil for frying.
Preparation: Prepare and cut the vegetables. Fry the onion and cool. In a separate saucepan, boil the zucchini, carrots and bell peppers until tender.Chop onions and vegetables with an immersion blender, add salt, citric acid, chopped garlic and carcasses for 15 minutes. Transfer the caviar to sterilized jars and roll up.
7. Zucchini caviar with basil for the winter
You can sterilize caviar in a saucepan with boiling water or in an oven.
You will need: 3 kg of courgettes, 0.5 kg of onion, 300 g of carrots, a head of garlic, 50 g of purple basil, 3 tbsp. vinegar, 100 g sugar, 250 g tomato paste, 2 tbsp. salt, 0.5 tsp. paprika, 0.5 tsp. ground pepper, 100 ml of vegetable oil.
Preparation: Chop vegetables and basil. Fry carrots with onions, add zucchini and carcasses for 10 minutes. Grind the vegetables with an immersion blender, add sugar, salt, vinegar, chopped garlic, basil, paprika, ground pepper, tomato paste and tomatoes for 20 minutes. Transfer the caviar to jars, sterilize for 10 minutes and roll up.
8. Zucchini caviar with lemon juice
The most delicious caviar comes from courgettes harvested at the end of summer.
You will need: 1 kg of zucchini, 200 g of onion, 200 g of carrots, half a bunch of parsley, 3 cloves of garlic, 150 g of tomato paste, 1 tsp. salt, 1 tbsp. sugar, 1 tbsp. lemon juice, vegetable oil for frying.
Preparation: Cut vegetables and herbs. Fry the onions with carrots, add the zucchini and cook for 10 minutes. Grind everything with an immersion blender, add parsley, tomato paste, sugar and stew for 20 minutes under the lid. Squeeze the garlic through a press, add salt, lemon juice and heat for another 5 minutes. Put the caviar in jars and roll up.
9. Spicy squash caviar for the winter
Add your favorite spices to the caviar: allspice, thyme, oregano or Provencal herbs.
You will need: 2 kg of courgettes, 1 hot pepper, 400 g of onion, 300 g of carrots, a bunch of parsley, 5 cloves of garlic, 1 tbsp. salt, 1 tsp. sugar, 120 g of tomato paste, 100 ml of vegetable oil, half a glass of water.
Preparation: Prepare and cut the vegetables. Fry onions with carrots, add zucchini, hot peppers and carcasses for 10 minutes. Grind vegetables with a blender, add sugar, chopped parsley, add water and tomatoes for half an hour over low heat. Salt and pepper, squeeze the garlic through a press and after 5 minutes put the squash caviar in prepared jars. Sterilize for 10 minutes, roll up and wrap with a warm towel.
10. Zucchini caviar in the oven
Vinegar is optional in this recipe.
You will need: 1 kg zucchini, 2 onions, 1 carrot, 1 bell pepper, 3 tomatoes, 1 tsp. salt, 1 tsp. sugar, 0.5 tsp. vinegar, vegetable oil for frying, ground black pepper to taste.
Preparation: Cut the vegetables into large pieces, put on a greased baking sheet and bake in the oven for 1.5 hours. Transfer everything to a saucepan, add salt, sugar, vinegar, ground pepper and chop with a hand blender. Stew the caviar over low heat for 10 minutes, transfer to prepared jars and sterilize for 8 minutes. Roll it up, turn it upside down and leave it warm for a day.
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11. Squash caviar in pieces
Cooking time depends on the maturity and variety of the squash.
You will need: 1 kg zucchini, 2 onions, 1 large carrot, 1 bell pepper, 3 garlic cloves, 2 tbsp. tomato paste, 30 g dill, 1 tsp. salt, 0.5 tsp. ground black pepper, 60 ml of vegetable oil, 150 ml of water.
Preparation: Prepare vegetables and chop finely. Fry the onions with carrots, add the courgettes, bell peppers and cook for 10 minutes. Add tomato paste, sugar, hot water, chopped garlic and dill. Cover and sweat for 15 minutes. Salt, pepper, put in jars and sterilize for 8 minutes. Roll up and wrap up with a warm towel for a day.
12. Zucchini caviar in the sleeve
A dietary version of your favorite zucchini caviar for the winter.
You will need: 1 kg zucchini, 400 g tomatoes, 2 bell peppers, 300 g onions, 1 large carrot, 1 tsp. salt, 1 tsp. sugar, a pinch of citric acid, 0.5 tsp. ground black pepper, 40 ml of vegetable oil.
Preparation: Rinse vegetables, cut, mix with salt, sugar and 2 tbsp. vegetable oil. Put them in your sleeve and put them in the oven for an hour. Grind with an immersion blender, add citric acid, ground pepper and heat for 5 minutes. Spread the caviar in jars, sterilize for 10 minutes and roll up.
13.Zucchini caviar with bell pepper for the winter
Rinse jars and lids with vinegar before sterilizing.
You will need: 1 kg of zucchini, 500 g of bell pepper, 2 onions, 2 carrots, 400 g of tomatoes, 3 cloves of garlic, ground black pepper, 15 g of salt, 1 tsp. sugar, 1 tsp. vinegar, vegetable oil for frying.
Preparation: Prepare and cut the vegetables. Fry the onions and carrots until golden brown, pour in the bell pepper. After 7 minutes, add the zucchini, tomatoes and simmer for another 10 minutes. Grind the caviar with a hand blender, add salt, pepper, sugar, vinegar and minced garlic. Then put it down for 5-7 minutes, transfer it to the prepared container and roll it up.
14. Zucchini caviar with honey for the winter
Be sure to store such caviar in a cool, dark place.
You will need: 1 kg zucchini, 2 onions, 2 carrots, 2 bell peppers, 1 tsp. salt, 1 tbsp. honey, 1 tbsp. vinegar, 3 tbsp. tomato paste, 100 ml hot water, 0.5 tsp. ground paprika, 0.5 tsp. ground black pepper, 50 ml of vegetable oil.
Preparation: Chop the vegetables. Fry carrots with onions, add zucchini, bell peppers and carcasses for 10 minutes. Grind everything with a blender, pour in water with tomato paste and cook for 20 minutes. Add honey, salt, vinegar, spices and tomi for 8 minutes. Spread the caviar in jars, sterilize for 10 minutes and roll up.
15. Zucchini caviar with apples for the winter
Apples enrich the taste of squash caviar, making it more interesting and varied.
You will need: 2 kg zucchini, 3 apples, 2 onions, 2 carrots, 400 g tomatoes, 50 g tomato paste, half a bunch of parsley, 1 tsp. vinegar, 2 tsp. salt, 1 tbsp. sugar, 3 black peppercorns, vegetable oil for frying.
Preparation: Chop vegetables, herbs and apples. Pass everything through a meat grinder, transfer to a cauldron with heated oil, add tomato paste, peppercorns and carcasses for half an hour. Add sugar, salt, vinegar and cook for another 5 minutes. Spread the caviar in the jars and roll up.
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16. Zucchini and eggplant caviar
Be sure to peel the eggplant.
You will need: 2 zucchini, 2 eggplants, 2 onions, 80 g tomato paste, 3 cloves of garlic, 1 tbsp. salt, 0.5 tsp. ground pepper, 50 ml of vegetable oil.
Preparation: Cut the vegetables, soak the eggplants in salted water for 10 minutes. Fry the carrots with onions, add eggplants, zucchini and cook for 8-10 minutes. Grind the mass with an immersion blender, add tomato paste, salt, ground pepper, chopped garlic and tomi for another 5 minutes. Spread the caviar in sterilized jars and roll up.
17. Squash caviar with pumpkin
Cut the pumpkin into small pieces so that it can cook with other vegetables.
You will need: 3 medium zucchini, 1 carrot, 1 bell pepper, 300 g pumpkin, 2 tbsp. tomato paste, 2 cloves of garlic, ground black pepper, 1 tsp. salt, 3 tbsp. olive oil.
Preparation: Cut the vegetables, brush with oil and bake in the oven until soft. Take out, grind with a blender, add tomato paste, salt, ground pepper, squeeze the garlic and carcasses through a press for 10 minutes over low heat. Spread the caviar in jars, sterilize for 8 minutes and roll up.
18. Zucchini caviar with beets for the winter
Use bright red sweet beets for cooking.
You will need: 1 kg of zucchini, 1 kg of boiled beets, 500 g of onion, 3 cloves of garlic, 200 g of sugar, 1 tbsp. salt, 150 ml of vinegar, 100 ml of vegetable oil.
Preparation: Zucchini and grated beets, finely chop the onion. Fry the onions until golden brown, add the beets, zucchini and cook for 20 minutes. Add chopped garlic, vinegar, salt, sugar and mascara for another 7 minutes. Spread the caviar in the jars and roll up.
19. Zucchini caviar with champignons for the winter
You can replace champignons with other types of mushrooms that you like best.
You will need: 500 g zucchini, 300 g champignons, 200 g tomatoes, 2 onions, 1 carrot, 1 bell pepper, 3 cloves of garlic, half a bunch of dill, 1 tsp. salt, 0.5 tsp. ground black pepper, 1 tbsp. lemon juice, 1 tsp. sugar, 80 ml of vegetable oil.
Preparation: Chop vegetables, mushrooms and herbs.In a deep cauldron, fry the carrots and onions, add zucchini, bell peppers, mushrooms, tomatoes and cook for 10 minutes over low heat. Grind the vegetables with a blender, add herbs, salt, sugar, lemon juice, squeeze the garlic through a press. After 10 minutes, spread the caviar in jars, roll up and wrap it up with a warm towel for a day.
20. Zucchini caviar in a slow cooker
In a multicooker, squash caviar can be cooked much faster and easier.
You will need: 1 kg of zucchini, 200 g of onion, 1 carrot, 3 cloves of garlic, 2 large tomatoes, 50 ml of vegetable oil, 1 tsp. vinegar, salt and ground black pepper to taste.
Preparation: Peel and cut the vegetables. On the "Multipovar" program at 160 degrees, fry the onions with carrots, add the zucchini and cook for 7-10 minutes. Reduce the temperature to 120 degrees, add chopped tomatoes, stew for half an hour. Grind vegetables with a blender, add vinegar, salt, ground pepper and sweat, and then add another 15 minutes in the "Heat" mode. Place the caviar in prepared jars and roll up.