Recipes for harvesting squash caviar for the winter like a store

Zucchini caviar was a generally available commodity 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 by spreading it on bread. This can also be prepared at home.

Old-fashioned squash caviar

The number of ingredients in this recipe is provided for the preparation of 1 liter of finished product:

• 1 kg of overripe zucchini or young vegetables, peeled and seeds;
• 0.3 kg of ripe tomatoes;
• 0.3 kg of 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 the young zucchini into cubes, and in the old ones, first peel and cut out the middle part with dense seeds. Cut the onions and carrots into small sticks and the tomatoes into cubes. Peel the garlic. Fry carrots and onions in a pan. Allow them to brown well. Then place the tomatoes there, salt and add sugar. The roast will be ready in 5 minutes.

Twist the zucchini with a meat grinder and place in a saucepan with a tight bottom. After the contents have boiled, tighten the burner temperature to a minimum and let the zucchini stew for half an hour. Stir the zucchini during the cooking period.

At the end of the stewing time, fry and vinegar are added to the container to the vegetables. In order for the squash caviar for the winter to be like in a store, the contents must be evaporated for another 30 minutes. Remove the lid from the pot at this time.

At the end of cooking, chopped or pressed garlic and spices are added to the squash caviar. Then the cooked squash caviar with tomatoes is crushed with an immersion blender to a pasty mass.

The prepared caviar will be delicious - almost the same that was sold back in Soviet times. If the recipe for squash caviar does not recommend grinding the blank with a blender, then the taste will be slightly different.

To put caviar from zucchini for the winter in canned food, it is boiled after grinding for about 2.5 hours, and then laid out in sterile jars and rolled up.

Zucchini caviar as from a store

This recipe tastes like in a store, you can cook at home on the stove or in a slow cooker. The best taste is obtained when all vegetables have been previously fried in a pan.

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In the summer, the process is hampered by the high temperature in the room, so you can simplify cooking by boiling the zucchini, and stew carrots and onions in a slow cooker after a short frying. You won't be able to save time on cooking squash caviar for the winter in this way, but more comfortable conditions in the kitchen will be created. If the heat outside the window is 40 degrees, then you should like these tips.

Check out the ingredients list:

• 3 kg of medium-sized zucchini of milk ripeness;
• 0.5 kg of onions;
• 0.5 kg of carrots;
• 400 g of juicy tomatoes;
• 100 g of vegetable oil (you can sunflower oil, necessarily refined, without a pungent odor);
• 1 head of garlic;
• 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 with a tough skin should be peeled first. Their inner part with hard seeds should be removed.

Then place the zucchini in a large container, pour boiling water so that it covers the vegetables, and put on the stove. It can take up to half an hour before boiling. After boiling, you should wait 10 minutes. This procedure can be replaced by frying with a little oil for 15 minutes.

At this time, stew the onions in a slow cooker. There is no need to strive to achieve golden brownness, just enough to soften slightly. Then grated carrots are added to the multicooker container, and after a while, tomato gruel from fresh tomatoes, twisted in a meat grinder or in a blender. Cook vegetables in the "Fry" 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.

The courgettes are removed from the pan and placed in a colander. You can mark the load on top to squeeze out the liquid better. Then vegetables (zucchini, onions and carrots) are combined into one container and whipped with a blender until a pasty mass is obtained.

The next stage of cooking 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 stewing time of vegetables is 1 to 1.5 hours. This can be done in a multicooker on the "Stew" program. 10 minutes before pumping the quenching, the workpieces are poured in vinegar for the winter and the caviar is again allowed to boil.

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Zucchini caviar for the winter according to the recipe "Like a store" is laid out in sterile jars. Time is given for the containers to cool under a blanket, and preservation for the winter is ready. The taste is similar to what is sold in stores. From this number of components, about 2.5 kg of delicious caviar comes out.

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.

Zucchini caviar with mayonnaise

The combination of tomatoes with mayonnaise gives this dish an original taste. It is canned and used in winter. Such caviar can also be stored in a regular kitchen cabinet. It will take no more than 1.5 hours to cook. From the ingredients specified in the recipe, 3 half-liter cans are obtained.

Required foods and spices:

• 1 kg of zucchini;
• 0.3 kg of onions;
• 0.3 kg of bell pepper (red);
• 1 pod of hot pepper;
• 0.5 kg of carrots;
• 1 cup 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 voluminous saucepan or in another saucepan with a thick bottom. An ordinary brazier is also suitable for this. Zucchini, cut into thin slices, is laid out on the bottom. Onions chopped with a knife, slices of chopped peppers (Bulgarian and hot) and grated carrots are also added there.

After the tomato is added, the container is put on a fire to extinguish. When the contents boil, the caviar is stewed for 45 minutes, stirring from time to time. 10 minutes before the end of boiling, mayonnaise and sugar are added to the caviar. At the same time, it is salted, seasoned with black pepper and other spices.

At the end of the braising time, the mixture is ground with a blender and boiled again for 10 minutes. The caviar is placed in prepared sterile jars and loosely covered with lids. Then they are placed in a container with hot water for sterilization (0.5 liter cans for 15 minutes, and 1 liter for 20 minutes).

After this stage, the cans are sealed with metal lids and placed under the blanket to cool down. After 10 - 12 hours, conservation can be taken out to the pantry for storage. It is not recommended to store cans with preservation near heating devices.