Zucchini caviar for the winter: the best recipes for cooking at home

In the summer, when there is an abundance of zucchini, it's time to cook zucchini caviar for the winter, taking the best recipes from your cookbook. Despite the name, the appetizer is prepared very simply: vegetables are mashed, stewed over low heat with spices. The prepared dish can be eaten immediately, and if vinegar is added to the vegetable mass, then such an appetizer will stand until the New Year, even until next summer.

Features of cooking zucchini caviar for the winter

Zucchini appetizer is made from zucchini grown in the garden or bought at the height of the summer season. Greenhouse vegetables are not suitable for twists - they are too watery, tasteless.

Secrets and features of cooking zucchini caviar for the winter:

The main ingredient in this appetizer is zucchini. For a more piquant taste and intense color, carrots, apples, peppers, garlic or onions are added to caviar.
All vegetables must be peeled and finely chopped using a blender or meat grinder. Vegetable gruel must be boiled over low heat to evaporate excess liquid.
Crystal sugar, non-iodized coarse s alt, 9% vinegar, citric acid are used as preservatives.
Pre-cut into pieces vegetables are fried in vegetable oil. You can boil the vegetables chopped into gruel, and at the end add olive or sunflower oil.
The vegetable mass is s alted, spices and sugar are added to it; vinegar - at the end, when the mass has boiled down and is completely ready.
Hot caviar is poured into glass jars. It is better to take small containers: 0.5-liter, 1-liter.
Jars of caviar are pasteurized for 15-25 minutes.

Selection and preparation of main ingredients

What components are included in the blank:

Medium-sized zucchini, peeled and seeded.
Carrots (no rot, no dark spots).
Bow.
Garlic (peeled, finely chopped).
Sweet and sour apples.
Tomatoes or store-bought tomato paste.
Bulgarian and chili peppers.
Champignons.
Greens (dill, cilantro, parsley).
Spices (peppercorns, ground, coriander, bay leaf).

For harvesting use ripe vegetables, fruits - without rot, damage. Before cooking, they are washed, peeled. Then cut into large pieces, grind into gruel using a blender or meat grinder.

How to prepare containers?

The appetizer is cooked in a large saucepan, on the stove, and then laid out in jars. It is best to use 0.5-liter or 1-liter containers. Banks are pre-inspected so that there are no cracks or chips on the neck. Then they are washed with soda water, sterilized (over steam, in an oven or boiling water). For twists, tin or twist-off lids are used. They are also washed first, then sterilized.

How to make zucchini caviar at home?

Any caviar is prepared from mashed vegetables. The main ingredient of the twist is zucchini. Various vegetables (fruits) and all kinds of spices are added to it.

Zucchini caviar "Lick your fingers"

From what products do zucchini snack, like in childhood:

zucchini - 3.05 kilograms;
onion - 10 heads;
carrots - 8 medium root vegetables;
garlic - 5 cloves;
dill;
s alt (sugar) - 2 tablespoons;
spices;
tomato paste - 45 milliliters;
vinegar - 65 milliliters.

Cut all ingredients into medium-sized pieces and fry. Grind into puree, boil for a few minutes. At the end - s alt, add spices, vinegar and boil. Transfer the hot mass into jars and pasteurize for several minutes.

Easy winter recipe

How to quickly prepare a snack (s alt to taste):

zucchini - 909 grams;
onion head;
carrot - 3 root crops;
sunflower oil - two spoons;
vinegar - 35 milliliters.

No sterilization

Snack for the winter stew without pasteurization:

zucchini - 1,460 kilograms;
carrots - 5 medium root vegetables;
s alt, sugar - one tablespoon each;
sunflower oil - half a cup;
acetic acid solution - 46 milliliters.

From fried zucchini

Roasted vegetable spin (s alt finished):

zucchini - 2.94 kilograms;
onion - 3 heads;
carrot - 7 root crops;
bell pepper - 2 pods;
tomatoes - 3 fruits.

In the slow cooker

What products will be needed (s alt to taste):

zucchini - 989 grams;
carrot - 4 root crops;
onion - 3 heads;
tomatoes - 2 pieces.

Zucchini caviar according to GOST, as in the store

Ingredients:

zucchini - 3.05 kilograms;
carrots - 8 root crops;
onion - 4 pieces;
tomato paste - 45 milliliters;
sunflower oil - half a cup;
s alt, sugar - 1.5 tablespoons each;
vinegar - 55 milliliters.

Variant with mayonnaise and tomato paste

Recipe for a delicious snack for the winter (s alt to taste):

zucchini - 1,450 kilograms;
apples - 3 pieces;
tomato paste - a quarter cup;
mayonnaise - half a cup;

With parsley root

What products should I take (ready to s alt):

zucchini - 998 grams;
carrot - 3 root crops;
onion - 3 heads;
parsley root.

Spicy zucchini caviar

What components are needed for a spicy twist (all vegetables are lightly fried):

zucchini - 2.98 kilograms;
carrots - 8 root crops;
garlic - 6 cloves;
bell pepper - 6 pods;
chili pepper - 1 pod;
tomato paste - 4 tablespoons.

With citric acid without vinegar

How to cook a twist for the winter with citric acid (s alt to taste):

zucchini - 995 grams;
garlic - 3 cloves;
tomato paste - a quarter cup;
olive oil - 1/4 cup;
citric acid - half a teaspoon.

With bell peppers

How to roll caviar with sweet pepper for the winter (all vegetables are lightly fried):

zucchini - 2.05 kilograms;
pumpkin, squash - 545 grams each;
onion - 6 heads;
bell pepper - 10 large pods;
carrots - 8 medium root vegetables;
garlic - 4-5 cloves;
tomato juice - half a glass;
s alt - 2.5 tablespoons;
acetic acid solution - 66 milliliters.

With ketchup

Delicious snack with ketchup (s alt to taste):

zucchini - 998 kilograms;
onion - 2 heads;
ketchup - a quarter cup;
garlic - 5 cloves.

With apples and spices

Composition of a delicious preparation for the winter:

zucchini - 2.96 kilograms;
apples - 6 pieces;
tomato paste - quarter cup;
s alt, sugar - 55 grams each;
sunflower oil;
citric acid.

With tomatoes and apples

What products to take for caviar:

zucchini - 975 grams;
apples, tomatoes - 205 grams each;
s alt, sugar - 35 grams each;
olive oil - a couple of spoons;
acetic acid solution - 25 ml.

Georgian

Recipe for caviar pieces of fried vegetables:

zucchini - 2.95 kilograms;
carrot - 6 root crops;
onion - 5 heads;
walnuts;
cilantro;
garlic - 5 cloves;
hops-suneli;
grape vinegar - 65 milliliters;
s alt, sugar - 60 grams each;
olive oil - half cup;
paprika.

With mayonnaise and garlic

How to make a twist:

zucchini - 3.06 kilograms;
garlic - 4 cloves;
onion - 6 heads;
tomato paste - half cup;
mayonnaise - half a cup;
greens.

With mushrooms and herbs

What ingredients can make a delicious snack:

zucchini - 2.88 kilograms;
mushrooms - 905 grams;
tomatoes - 5 pieces;
carrot - 5 root crops;
onion - 5 pieces;
garlic - 7 cloves;
greens - a few branches;
s alt, sugar - 2 tablespoons each;
sunflower oil - glass;
vinegar - 105 milliliters.

Vegetables are cut into small squares. Mushrooms - straws, carrots - chopped on a grater. All vegetables are lightly fried in oil (separately), then transferred to a common pan, stewed, finally s alted, spices and vinegar are added and brought to a boil.

The hot vegetable mass is laid out in jars and pasteurized for 16-26 minutes.

Diet recipe

How to cook a diet snack:

zucchini - 996 grams;
carrot - 4 root crops;
s alt, sugar - 25 grams each.

Oven baked

What products are needed for cooking in the sleeve:

zucchini - 985 grams;
tomatoes - 5 fruits;
s alt, sugar - 24 grams each;
sunflower oil;
citric acid (a few crystals added to jars).

In a pressure cooker

What products do you need (s alt, pepper to your liking):

zucchini - 3.06 kilograms;
carrot - 5 root crops;
onion - 5 heads.

Through blender

What ingredients are needed for a zucchini snack:

zucchini - 2.90 kilograms;
onion - 5 heads;
tomato paste - 2 tablespoons;
s alt, sugar - 45 grams each;
acetic acid solution - 55 ml.

Preservation storage rules

Zucchini snack for the winter is prepared with the addition of vinegar, s alt, sugar. These ingredients allow you to keep jars in the apartment. After cooking caviar, containers with vegetable mass are pasteurized.

If vinegar is not included in the twist, and the jars are not pasteurized, then it is better to store the blanks in a cool room, at a temperature of 0-3 degrees Celsius.