Zucchini caviar with bell pepper for the winter: TOP 5 delicious recipes with photos

Do you want savory vegetable salads in the cold? Canned squash caviar with bell pepper for the winter. It's delicious, fast and convenient. The hostesses decide the issue with the design of the festive table, and lovers of delicious food get an original snack. You can cook such a dish in a few hours if you use original recipes tested by many housewives.

Features of cooking zucchini caviar with bell pepper for the winter

There are several features of preparing snacks:

1. For cooking it is better to choose steel or cast iron containers.
2. Cooking the dish over low heat.
3. During heat treatment, caviar should be constantly stirred.
4. To make cooking easier, you can use a slow cooker.
5. Instead of fresh tomatoes, you can take tomato paste.

With all the advice, mistakes can be avoided.

How to select and prepare ingredients

For caviar, it is better to choose young zucchini, in which the seeds have not yet formed, and the peel is quite thin. If there is no choice, then old vegetables are pre-peeled and seeds.

Bulgarian peppers, as well as carrots, should be dense. It is better to take old onions and garlic, as the fruits of the new crop are not so spicy.

Rules for the preparation of containers

For blanks, it is better to choose liter jars. First, they must be thoroughly washed with soda or mustard and dried. For processing, jars should be sterilized. Lids should also be steamed.

How to cook zucchini caviar with sweet peppers

bell peppers and carrots are vegetables that make the salad sweeter. Therefore, when preparing snacks, this fact should be taken into account in any of the recipes.

Easy recipe with tomatoes

The most simple is the recipe with sterilization. It consists of several steps:

1. Zucchini are cut into pieces and placed in a saucepan. Half a glass of water is added to it and left on the fire to simmer for 15 minutes.
2. Onions and carrots are peeled and diced, then fried.
3. The fried mixture is combined with zucchini.
4. The bell peppers are cut into strips, and the tomatoes are cut into four pieces.
5. Vegetables are added to zucchini and stewed for 15 minutes.
6. Then spices are added.

The resulting mixture is laid out in jars and rolled up.

Variant with tomato paste

For those who like salads with tomatoes, the option with tomato paste is suitable. To do this, purchase: zucchini, carrots, onions, tomato paste, bell peppers, spices.

Vegetables are cut into pieces, placed in a container and stewed over medium heat. After boiling, the fire decreases, and the mixture is boiled for 1.5-2 hours. Then a pinch of citric acid is added and preserved in the standard way.

With a carrot in the sleeve

The baking sleeve allows you to quickly and easily prepare a snack. To do this, sweet peppers, zucchini and tomatoes are cut into circles. Carrots and onions can also be cut round. A spoonful of olive oil is poured into the sleeve and distributed.

Further, all vegetables and spices are placed in it, distributed. The sleeve is tied and placed in a deep container. Several holes are pierced in it for free circulation of steam.

The sleeve is placed in an oven preheated to 180 degrees. After 60 minutes, the container is removed, the sleeve is cut. Stewed vegetables are cooled and passed through a meat grinder. Caviar languishes over medium heat for about 30 minutes. Then vinegar is added to it, and the workpiece is rolled up.

Ural style in a slow cooker

You can use a slow cooker to cook caviar for the winter. The dish is called - in Ural. The step-by-step sequence is as follows:

1. Zucchini cut into cubes.
2. Tomatoes, onions and peppers are cut into circles.
3. Zucchini, tomatoes and spices are placed in the multicooker container.
4. The "Stewing" cooking mode starts for 50 minutes.
5. After half an hour, hot peppers and black peas are added to the mixture.

At the end of the quenching, the mixture is laid out in jars and covered with a lid. Clogged.

With mushrooms

Caviar can be cooked with mushrooms. To prepare the zucchini, they are cut and s alted so that they release the juice. Then they do push-ups.

Vegetables are peeled. Onions are chopped, carrots and peppers are rubbed, and tomatoes are chopped in a blender. Mushrooms are cut into thin strips or cubes, fried in vegetable oil.

Onions and carrots are also fried with spices. Then simmer chopped vegetables in a saucepan until tender. In the middle of the process, add the tomato sauce and s alt. Add mushrooms, herbs and crushed garlic to the resulting caviar. The resulting mixture is decomposed into jars and sent to sterilize. Then twist.

Oven recipe

To speed up the process, you can use not only a slow cooker. A regular oven is just as good.

1. For cooking, carrots and zucchini are peeled and grated.
2. Bulgarian and hot peppers are crushed. Tomatoes, onions and garlic are cut into squares.
3. Vegetables are stacked in a cast-iron container. Then s alt and vegetable oil are added. All contents are thoroughly mixed.

The container is covered and then placed in the oven for 30 minutes at a temperature of 200 degrees. After the specified time, the fire decreases, and the vegetables languish for another half hour.

Terms and conditions of storage

Jars with squash caviar preparations are placed in a cool dry place and stored for 1-1.5 years. The main condition is to avoid sudden temperature changes and provide sufficient ventilation.

Recommended