Caviar from patissons for the winter: recipes you will lick your fingers with a photo

Ready-made squash caviar for the winter tastes a bit like zucchini caviar. Its preparation is not difficult, so even a hostess without experience can preserve it. It is not required to sterilize caviar after putting it in jars. In winter, this dish can be used as a snack.

Cooking Features

Caviar can be made on the stove, slow cooker or in the oven. You can add other vegetables, for example, sweet peppers, tomatoes, blue ones.

Pre-boiled vegetables or baked in the oven, and then twisted with a blender or with a meat grinder. When caviar is cooked in a slow cooker, this method is similar to cooking in a Russian stove.

Before adding tomatoes, they are pre-peeled from the outer peel. To do this, the tomatoes are placed in boiling water for 2 minutes, and after the tomatoes are taken out of the water and cooled, the skin is easily removed. Tomatoes are sometimes replaced with purchased tomato paste. According to the recipe for the winter, squash caviar will be licking your fingers. Squash caviar with mayonnaise, when this ingredient is added, will acquire a delicate creamy flavor.

Cooking patisson caviar in the oven

Oven-baked vegetables will cook faster when they are further fried in a pan.

Required products:

• squash;
• tomato paste;
• s alt;
• bow;
• ground black pepper;
• vinegar;
• oil.

Washed squash (1 kg) peel off the outer peel (if these are old specimens) and cut into small pieces. Place them in the oven and bake until the vegetables are soft. The temperature should be set to 180 degrees.

After the squash has cooled, it is necessary to twist them in a meat grinder or with an immersion blender. For caviar, it is not necessary to choose only young specimens of “curly zucchini”. Mature fruits are also used.

Onion (4 heads) cut into half rings and stew with vegetable oil (75 ml) until transparent. Then add a tomato (100 g), stew for another 2-3 minutes and add to the chopped squash. After that, mix the mass again with a blender, put the container with caviar on the burner.

After the snack for the winter boils without sterilization, season with spices, pour in vinegar (0.5 tsp), put in sterile jars and roll up the lids. It is advisable to use containers for canning no more than 0.5 liters. After that, the canned caviar is covered with a blanket. The twist is in this position for about a day, and then it is removed to the basement or closet.

Vegetable squash caviar with hot peppers

This preservation is great for meat dishes.

Ingredients:

• squash - 1 kg;
• ground black pepper;
• tomatoes - 300 g;
• 2 tbsp. l. Georgian seasoning hops-suneli;
• sweet pepper - 300 g;
• sunflower oil - 200 g;
• carrot - 300 g;
• vinegar - 20 ml;
• onion - 250 g;
• 1 tbsp l. sugar;
• 1 pod of wisp (hot pepper);
• s alt;
• 1 head of garlic;
• greens.

Before cooking squash caviar, it is necessary to clean the washed vegetables from the top layer and rinse them again under running water. Cut the stems off the peppers and tomatoes. In sweet peppers, it is advisable to remove the partitions and veins, be sure to remove the middle with seeds.

Carrots are cut into strips, bars of 5 mm. Tomatoes are crushed randomly. Hot pepper must be freed from seeds and cut into small slices along with garlic. It is enough to chop the onion into small half rings. Patissons are cut into slices of centimeter thickness. Wash and dry the greens (you can put the branches on a paper towel).

Heat oil (vegetable) in a frying pan and place the onion in it. Roast until browned. After that, transfer to a large bowl, and add vegetable oil to the pan and fry the squash. After the slices are reddened, they are laid out in a container with onions. Then carrots and peppers are alternately fried in a pan.

Grind all vegetables and greens with a meat grinder. Place the resulting vegetable puree in a non-stick pan, add garlic, hot pepper, simmer for at least 30 minutes. Be sure to stir the contents of the pot during cooking.

Before cooking, add spices and vinegar, s alt. Pack the finished caviar in sterile jars and determine for storage.

Canning in a slow cooker

Cooking in a slow cooker will greatly simplify the cooking process. Squash caviar, even according to a simple recipe for the winter, will turn out excellent.

Required list of products:

• squash;
• ground black pepper - to taste;
• carrot;
• sunflower or olive oil;
• tomatoes;
• 1⁄2 heads of garlic;
• bow.

Peeled and washed carrots (300 g) are rubbed with a grater. Remove the top husk from the onion (3 heads) and cut into small squares. Remove the hard shell from the squash (1.5 kg) and cut the flesh into cubes. Chop the garlic with a knife into small cubes.

The resulting assortment of chopped vegetables is placed in a slow cooker, after adding oil (30 g). For cooking, choose a program called "Frying". It is advisable to mix the vegetables so that a golden crust forms on them. Then, tomatoes (500 g) without peel, cut into small slices, are added to the caviar, and enough water so that the liquid slightly covers the vegetables in the pan.

Stewing continues until the vegetables are soft. Then s alt the caviar in a slow cooker, add sugar, preferred spices and transfer to a container for chopping vegetables in puree.

Continue beating until a homogeneous mass without lumps is obtained. Then the vegetable puree is placed back in the multicooker and cooked on the stewing program.

Ready-made caviar should be placed in sterilized jars and sealed with metal lids boiled for 15 minutes. Preservation cools down under a warm blanket.

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