Ready-made squash caviar for the winter tastes a little like zucchini caviar. Its preparation is not difficult, so even a housewife without experience can preserve it. There is no need to further sterilize the caviar after placing it in jars. In winter, this dish can be used as a snack.
Cooking features
Caviar can be made on the stove, slow cooker or in the oven. You can add other vegetables, for example, sweet peppers, tomatoes, and blue tomatoes.
The vegetables are first boiled or baked in the oven, and then twisted with a blender or using a meat grinder. When caviar is cooked in a slow cooker, this method is reminiscent of cooking in a Russian stove.
Before adding tomatoes, they are first peeled from the outer peel. To do this, place the tomatoes in boiling water for 2 minutes, and after the tomatoes are removed from the water and cooled, the skin is easily removed. Tomatoes are sometimes replaced with store-bought tomato paste. According to the recipe for the winter, caviar from squash will be finger-licking good. Squash caviar with mayonnaise will acquire a delicate creamy flavor when this ingredient is added.
Cooking squash caviar in the oven
Vegetables baked in the oven will cook faster when further frying them in a frying pan.
Required Products:
- squash;
- tomato paste;
- salt;
- onion;
- ground black pepper;
- vinegar;
- oil.
Peel the washed squash (1 kg) from the outer peel (if these are old specimens) and cut into small pieces. Place them in the oven and bake until the vegetables become soft. The temperature should be set to 180 degrees.
After the squash has cooled, you need to grind them in a meat grinder or using an immersion blender. For caviar, it is not necessary to choose only young specimens of “curly zucchini”. Ripe fruits are also used.
Cut the onion (4 heads) into half rings and simmer with vegetable oil (75 ml) until transparent. Then add tomato (100 g), simmer for another 2 - 3 minutes and add to the chopped squash. After this, mix the mixture again with a blender and place the container with caviar on the burner.
After the winter snack boils without sterilization, season with spices, pour in vinegar (0.5 tsp), put in sterile jars and roll up the lids. It is advisable to use canning containers no larger than 0.5 liters. After this, the canned caviar is covered with a blanket. The twist remains in this position for about a day, and then it is put away in the basement or closet.
Vegetable caviar from squash with hot pepper
This preservation is perfect for meat dishes.
Product composition:
- squash - 1 kg;
- ground black pepper;
- tomatoes - 300 g;
- 2 tbsp. l. Georgian seasoning hops-suneli;
- sweet pepper - 300 g;
- Sunflower oil - 200 g;
- carrots - 300 g;
- vinegar - 20 ml;
- onion - 250 g;
- 1 tbsp. l. Sahara;
- 1 pod of fire (hot pepper);
- salt;
- 1 head of garlic;
- greenery.
Before preparing caviar from squash, you need to peel the washed vegetables from the top layer and rinse them again under running water. Cut off the stems of peppers and tomatoes. It is advisable to remove the partitions and veins of sweet peppers, and be sure to remove the middle with the seeds.
Carrots are cut into strips, 5 mm bars. The tomatoes are chopped randomly. Be sure to remove the seeds from the hot pepper and cut it into small slices along with the garlic. It is enough to chop the onion into small half rings. The squash is cut into centimeter-thick slices. Wash and dry the greens (you can lay the branches on a paper towel).
Heat oil (vegetable) in a frying pan and place onion in it. Fry until browned. After this, transfer to a large bowl, add vegetable oil to the frying pan and fry the squash. After the slices are browned, they are placed in a container with the onions.Then carrots and peppers are fried alternately in a frying pan.
Grind all vegetables and herbs using a meat grinder. Place the resulting vegetable puree in a non-stick pan, add garlic, hot pepper, and simmer for at least 30 minutes. Be sure to stir the contents of the pan during cooking.
Before finishing cooking, add spices, vinegar and salt. Pack the finished caviar into sterile jars and store it.
Canning in a slow cooker
Cooking in a slow cooker will make the cooking process much easier. Even with a simple recipe, squash caviar will turn out excellent for the winter.
Required list of products:
- squash;
- ground black pepper - to taste;
- carrot;
- sunflower or olive oil;
- tomatoes;
- 1⁄2 heads of garlic;
- onion.
Peeled and washed carrots (300 g) are grated using a grater. Remove the top peel from the onion (3 heads) and cut into small squares. Remove the hard shell from the squash (1.5 kg) and cut the flesh into cubes. Chop the garlic into small cubes with a knife.
The resulting assortment of chopped vegetables is placed in a slow cooker, after adding oil (30 g). For cooking, select a program called “Frying”. It is advisable to stir the vegetables so that they form a golden brown crust. Then add peeled tomatoes (500 g), cut into small slices, and enough water so that the liquid lightly covers the vegetables in the pan.
Stewing continues until the vegetables have a soft consistency. Then the caviar is salted in a slow cooker, sugar and preferred spices are added and transferred to a container for chopping vegetables into puree.
Continue beating until a homogeneous mass without lumps is obtained.Then the vegetable puree is placed back into the multicooker and cooked using the stewing program.
Ready caviar should be placed in sterilized jars and sealed with metal lids boiled for 15 minutes. The preserved food is cooling under a warm blanket.
