Zucchini caviar was a widely available item on store shelves in the Soviet Union. It has gained its popularity due to its taste and low cost. The best recipes were used in its production. Caviar could be eaten simply spread on bread. This preservation can also be prepared at home.
Zucchini caviar according to an old recipe
The number of ingredients in this recipe is provided for preparing 1 liter of finished product:
- 1 kg of overripe zucchini or young vegetables, peeled and seeded;
- 0.3 kg of ripe tomatoes;
- 0.3 kg carrots;
- 150 g onions;
- 2 tsp. Sahara;
- 1 head of garlic;
- 1 tsp. table vinegar;
- salt and spices to taste.
It will take about 1 hour to cope with such preservation. Cut young zucchini into cubes, and first peel the old ones and cut out the middle part with dense seeds. Cut the onions and carrots into small pieces, and the tomatoes into cubes. Peel the garlic. Fry carrots and onions in a frying pan. Give them a chance to brown well. Then place the tomatoes there, add salt and sugar. The frying will be ready in 5 minutes.
Grind the zucchini with a meat grinder and place in a saucepan with a tight bottom. After the contents boil, turn the burner temperature down to the minimum setting and let the zucchini simmer for half an hour. During cooking, the zucchini must be stirred.
At the end of the stewing time, add frying and vinegar to the vegetables in the container. In order for squash caviar for the winter to be like in the store, the contents must evaporate for another 30 minutes. The lid from the pan should be removed at this time.
At the end of cooking, chopped or crushed garlic and spices are added to the squash caviar. Then the prepared squash caviar with tomatoes is crushed with an immersion blender to a paste-like mass.
The cooked caviar will be delicious - almost the same as what was sold back in Soviet times. If the recipe for squash caviar does not recommend grinding the workpiece in a blender, then the taste will be slightly different.
To place zucchini caviar in canned food for the winter, it is boiled after grinding for about 2.5 hours, and then placed in sterile jars and rolled up.
Zucchini caviar from the store
This store-bought recipe can be prepared at home on the stove or in a slow cooker. The most pleasant taste is obtained if all the vegetables have previously been fried in a frying pan.
In the summer, the process becomes difficult due to the high temperature in the room, so you can simplify the cooking by boiling the zucchini, and after briefly frying the carrots and onions, simmer them in a slow cooker. You won’t be able to save time on preparing squash caviar for the winter this way, but it will create more comfortable conditions in the kitchen. If it's 40 degrees outside, you'll like these tips.
Check out the list of ingredients:
- 3 kg of medium-sized zucchini of milky ripeness;
- 0.5 kg onions;
- 0.5 kg carrots;
- 400 g of juicy tomatoes;
- 100 g of vegetable oil (can be sunflower, always refined, without a strong odor);
- 1 garlic head;
- 1 tbsp. a spoonful of table salt;
- ground black pepper - to taste;
- table vinegar 9% - 2 tbsp. l.
Cut the zucchini into large cubes, and those zucchini with a hard skin should be peeled first. Their inner part with hard seeds must be removed.
Then place the zucchini in a large container, add boiling water to cover the vegetables, and place on the stove. It can take up to half an hour until it boils. After boiling, you should wait about 10 minutes. This procedure can be replaced by frying with a small amount of oil for 15 minutes.
At this time, simmer the onion in a slow cooker. There is no need to make it golden, just enough to soften it slightly. Then grated carrots are added to the multicooker container, and after a while tomato pulp from fresh tomatoes is twisted in a meat grinder or blender.Vegetables are cooked in the “Frying” mode. If the liquid has not evaporated by the end of the program, you must turn on the multicooker again by selecting the “Rice” or “Pilaf” program.
Remove the zucchini from the pan and place in a colander. You can mark the weight on top to better squeeze out the liquid. Then the vegetables (zucchini, onions and carrots) are combined in one container and blended with a blender until a paste-like mass is obtained.
The next stage of preparation is stewing the caviar over low heat. Almost at the end of cooking, the mass is checked for sufficient salt, garlic and spices are added. The time for stewing vegetables is from 1 to 1.5 hours. This can be done in a slow cooker on the “Stew” program. 10 minutes before starting to stew the preparations for the winter, pour in vinegar and let the caviar boil again.
For the winter, squash caviar according to the “Store Store” recipe is placed in sterile jars. Time is given for the containers to cool under the blanket, and the preservation is ready for the winter. The taste is similar to what is sold in stores. This amount of components yields approximately 2.5 kg of delicious caviar.
Squash caviar — capricious preservation, even if vinegar was added. To prevent the jar from “exploding,” it is advisable to store the twist in the refrigerator or cold cellar.
Squash caviar with mayonnaise
The combination of tomatoes and mayonnaise gives this dish an original taste. It is preserved and used in winter. This caviar can be stored in a regular kitchen cabinet. It will take no more than 1.5 hours to prepare. The ingredients indicated in the recipe make 3 half-liter jars.
Necessary products and spices:
- 1 kg of zucchini;
- 0.3 kg of onion;
- 0.3 kg bell pepper (red);
- 1 pod of hot pepper;
- 0.5 kg carrots;
- 1 glass of tomato paste;
- 150 g mayonnaise;
- 1 tbsp. l. Sahara;
- salt;
- refined oil - 50 g;
- spices (including black pepper) - optional.
Vegetables are stewed in a fairly large saucepan or in another pan with a thick bottom. A regular roasting pan will also work for this. The zucchini cut into thin slices is laid out on the bottom. Onions chopped with a knife, pieces of chopped peppers (bell and hot) and grated carrots are also added there.
After the tomato is added, the container is placed on the fire to simmer. When the contents boil, simmer the caviar for 45 minutes, stirring from time to time. 10 minutes before the end of boiling, add mayonnaise and sugar to the caviar. At the same time, it is salted, seasoned with black pepper and other spices.
At the end of the stewing time, the mixture is ground with a blender and boiled again for 10 minutes. The caviar is placed in prepared sterile jars and covered loosely with lids. Then they are placed in a container with hot water for sterilization (0.5 liter jars for 15 minutes, and 1 liter jars for 20 minutes).
After this stage, the cans are hermetically sealed with metal lids and placed under a blanket to cool. After 10 - 12 hours, the preservation can be taken out to the pantry for storage. It is not recommended to store cans of preserves near heating appliances.
