Zucchini caviar with garlic for the winter: TOP 4 delicious cooking recipes

Dense, fragrant, with an incomparable aroma, zucchini caviar with garlic for the winter is prepared surprisingly easily and simply. Every hostess has her own secret. Some people like to add vinegar at the end of cooking, others prefer lemon juice. There are recipes that use tomato paste, carrots, onions and other ingredients. Also, the technology of preparation differs in many respects. But, in any case, a ready-made dish is a delicious snack that is not ashamed to be served on the festive table.

Features of cooking zucchini caviar with garlic

Nutritionists love to add zucchini to their weight loss menu, as it is rich in potassium, iron, carotene, vitamins C, B and trace elements.To prepare caviar, vegetables are scrolled in a meat grinder for uniformity. Meanwhile, they can be cut into small pieces, fried and seasoned.

All these manipulations are carried out in a cast-iron bowl or in a stainless steel with a thick bottom. In enameled dishes, food will stick to the bottom and burn.

Important to remember! During the cooking process, every five minutes, stir the vegetables with a wooden spoon so that they do not stick to the bottom.

Selection and preparation of ingredients

Zucchini should be young, thin-skinned, small in size. In mature fruits, the seeds are large, and the pulp is overripe. During cooking, the pulp and seeds are removed. To prepare squash caviar for the winter, vegetables are prepared in advance: they are cleaned, washed, grated, passed through a press, and so on.

How to prepare containers?

Preparing balloons for sterilizing squash caviar with garlic for the winter is not difficult.Glass jars are thoroughly washed with soda and put in a cold oven. Turn on 130-140 degrees, wait until the cylinders dry and sterilize. Place the lids in a small bowl of water, turn on the gas and boil for 5 minutes.

Another type of sterilization is boiling the balloon in water. The containers are washed, turned upside down and placed in a pot of boiling water.

After hot caviar is poured into jars and closed with a boiled lid. It remains only to roll them up or close them well with your lid.

Best Recipes

It takes patience and practice to find your perfect recipe. Only by learning can one develop the formula of the best recipe and achieve a good result.

Caviar from fried zucchini "You'll lick your fingers"

For the recipe, vegetables should be finely chopped, fried and minced. And although the preparation process stretches over time, in the end the dish turns out delicious. The following products are required:

• zucchini - kilogram;
• vegetable oil - one hundred grams;
• tomatoes - five pieces;
• onions - three heads;
• carrots - two pieces;
• garlic - four cloves;
• bell pepper - two pieces;
• different greens - one bunch;
• tomato paste - thirty grams;
• s alt - two teaspoons;
• black pepper - teaspoon;
• apple vinegar - fifty grams;
• sugar is a teaspoon.

Vegetables should be cut randomly. Then fry them in sunflower oil and grind them in a blender. Remove the skin from the tomatoes, chop finely, add to the vegetables. All s alt, pepper, put sugar, herbs and simmer. At the end, add tomato paste, garlic and after five minutes - vinegar.Pour into bottles and roll up. Zucchini caviar "Lick your fingers" is ready.

Spicy version with tomato paste

This recipe is an exact copy of Lick Your Fingers, only here the bell pepper is replaced with hot chili pepper. Vegetables need to be finely chopped, fried and passed through a meat grinder. Remove seeds from hot peppers and chop. At the end, add seasonings, tomato, citric acid. Remove from heat, pour into jars, wrap with a warm blanket for sterilization. The caviar is ready.

Zucchini caviar with garlic pieces

Zucchini caviar is tasty because all vegetables are cut by hand. The number of ingredients corresponds to the recipe "You will lick your fingers." Cut vegetables into small pieces. Onions go first, followed by zucchini and tomatoes. Press the garlic cloves through a press. Add to vegetables. We put the spices and simmer for an hour.Pour into jars and roll up.

Pressure cooker recipe

Preparing in a pressure cooker is a pleasure. In the course are: vegetable oil, zucchini, carrots, tomatoes, garlic, spices. Everything except tomato paste and bell pepper. The number of products is as shown in the examples above.

Grate carrots on a fine grater or chop in a blender, stew in oil. Add finely chopped onion, coarsely chopped zucchini, peeled tomatoes and s alt. We rub the garlic, throw it into a container, sprinkle with sugar and turn on the “Porridge” mode. After the signal, open the lid. We release steam, drain excess water. Grind vegetables in a blender. To keep caviar for a long time, pour a tablespoon of vinegar into each jar.

Terms and rules of storage

Many sterilize caviar in the oven. Put jars of zucchini caviar on a baking sheet, turn on the oven for twenty minutes, remove and roll up. The temperature should not exceed one hundred and fifty degrees.

Another type of sterilization: put a kitchen towel on the bottom of a deep pot, pour water and put on fire. As soon as the water begins to boil, lower the cylinders with caviar and boil for another fifteen minutes.

The shelf life of homemade squash caviar is one year. If the workpiece has not been sterilized, then it can be stored for up to a year, at a temperature of ten degrees Celsius.

Otherwise, the temperature of the room where the jars of caviar are located can reach twenty degrees. Open caviar containers should be kept in the refrigerator.

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