Zucchini caviar: a recipe for the winter, like a store at home

Zucchini caviar was a common 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. Such preservation can be prepared at home.

Zucchini caviar according to the old recipe

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

1 kg overripe zucchini or young vegetables, peeled and seeded;
0.3 kg ripe tomatoes;
0.3 kg carrots;
150g onion;
2 tsp sugar;
1 head of garlic;
1 tsp table vinegar;
s alt and spices to taste.

It will take about 1 hour to handle this preservation. Cut young zucchini into cubes, and for old zucchini, pre-peel and cut out the middle part with dense seeds. Cut onions and carrots into small bars, and tomatoes into cubes. Peel the garlic. Fry carrots and onions in a pan. Let them brown well. Then place the tomatoes there, s alt and add sugar. The roast will be ready in 5 minutes.

Twist the zucchini with a meat grinder and place in a pan with a tight bottom. After boiling the contents, turn the temperature of the burner to the minimum and let the zucchini stew for half an hour. During the cooking period, the zucchini must be stirred.

At the end of the stewing time, roast and vinegar are added to the vegetables in a container. In order for zucchini 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 crushed garlic and spices are added to the squash caviar. Then the cooked zucchini caviar with tomatoes is ground with a submersible blender to a paste-like mass.

Cooked caviar will be delicious - almost the same that was sold back in Soviet times. If the recipe for zucchini caviar does not recommend grinding the workpiece with a blender, then the taste will turn out a little different.

To place zucchini caviar 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 like from a store

This store-like recipe can be prepared at home on the stovetop or in a slow cooker. The most pleasant taste is obtained if all the vegetables were previously fried in a pan.

In the summer, the process is difficult due to the high temperature in the room, so you can simplify cooking by boiling zucchini, and stew carrots and onions after a short frying in a slow cooker. Save time on cooking zucchini caviar for the winter in this way will not work, but more comfortable conditions will be created in the kitchen. If it's 40 degrees outside, you'll love these tips.

Check out the list of ingredients:

3 kg medium-sized zucchini milk ripeness;
0.5 kg of onion;
0.5 kg carrots;
400g juicy tomatoes;
100 g vegetable oil (can be sunflower oil, necessarily refined, without a strong odor);
1 garlic head;
1 tbsp a spoonful of table s alt;
ground black pepper - to taste;
table vinegar 9% - 2 tbsp. l.

Cut the zucchini into large cubes, and those zucchini that have a tough skin should be peeled first. To be removed is their inner part with hard seeds.

Then place the zucchini in a large container, pour boiling water over the vegetables, and put on the stove. Until the moment of boiling, it can take up to half an hour. After boiling, wait 10 minutes. This procedure can be replaced by frying with a small amount of oil for 15 minutes.

At this time, stew the onion in the slow cooker. It is not necessary to achieve a golden color, just enough to soften slightly. Then, grated carrots are added to the capacity of the multicooker, and after a while, tomato gruel from fresh tomatoes twisted in a meat grinder or in a blender. Prepare vegetables in the "Frying" 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.

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

The next stage of cooking is stewing caviar over low heat. Almost at the end of cooking, the mass is checked for sufficiency of s alt, garlic and spices are added. The time of stewing vegetables is from 1 to 1.5 hours. This can be done in a slow cooker on the "Extinguishing" program. 10 minutes before pumping in the quenching of the workpiece for the winter, pour in the vinegar and let the caviar boil again.

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 the blanket, and the preservation for the winter is ready. The taste is similar to what they sell in stores. From this number of components, approximately 2.5 kg of delicious caviar comes out.

Zucchini 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 and mayonnaise gives this dish an original taste. It is preserved and used in winter. Such caviar can also be stored in an ordinary kitchen cabinet. It will take no more than 1.5 hours to prepare. The ingredients in the recipe make 3 half-liter jars.

Required products and spices:

1 kg zucchini;
0.3 kg onion;
0.3 kg bell pepper (red);
1 hot pepper;
0.5 kg carrots;
1 cup tomato paste;
150g mayonnaise;
1 tbsp l. sugar;
s alt;
refined oil - 50g;
spices (including black pepper) - optional.

Vegetables are stewed in a fairly large saucepan or in another saucepan with a thick bottom. Suitable for this and the usual brazier. Sliced \u200b\u200bzucchini is laid out on the bottom. Onion 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 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 s alted, seasoned with black pepper and other spices.

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

After this stage, the cans are hermetically rolled up with metal lids and placed under a blanket to cool. After 10 - 12 hours, the preservation can be taken out to the pantry for storage. It is not recommended to store canned food near heaters.