Recipe for cooking zucchini caviar for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Recipes for cooking zucchini caviar for the winter are very diverse. This dish is quite popular in the post-Soviet countries. Housewives have been harvesting caviar since autumn. In winter, then in many families it is served with any side dish as a salad.

How to prepare jars?

In order for canned food to be well stored and dangerous bacteria not to develop in caviar, the container must be processed in advance. Banks are well washed out with detergents. Then they must be sterilized.

To do this, they can be placed in the oven for 15 minutes. And you can also do the process using a special nozzle for the pot and steam from boiling water. Both methods are used in recipes for cooking zucchini caviar at home.

Classic

This recipe for zucchini caviar is considered traditional and was used for preservation by our grandmothers.

1. 3 kg of young marrows are washed. They are cut into thin slices. In a separate bowl, washers mix well with s alt andresigned.
2. Then the juice is drained from the bowl of zucchini and they are fried in vegetable oil on both sides. It is advisable to drain the vegetable oil from the pan after two batches and change it to fresh. Firstly, overcooked butter is unhe althy, and secondly, it will negatively affect the preservation of caviar in winter.
3. 1 kg of onion, peeled and cut into thin half rings.
4. 1kg of peeled carrots rubbed on the medium attachment.
5. Vegetables are fried until soft in vegetable oil.
6. All previously prepared ingredients are passed through a meat grinder and sent to a pan with a thick bottom.
7. 50 ml of tomato paste, 30 g of s alt and 20 g of sugar are added here.
8. The pot is put on fire and brought to a boil over low heat. Caviar is stewed for another 15 minutes.
9. Half-liter jars are washed and sterilized. Caviar is superimposed in them and rolled up with lids. Banks wrap themselves in a warm blanket. This way they should cool completely.

Now they can be taken out to a cool place and stored all winter.

Fragrant

This recipe for zucchini caviar does not require frying vegetables. Therefore, physically the hostess spends less energy, and the result is beyond praise. All vegetables are cleaned and washed well:

• zucchini - 3 kg;
• carrots - 1.5 kg;
• onion - 1 kg.

If necessary, seeds are cut out of zucchini. All vegetables are cut into small cubes. They are embedded inheavy-bottomed saucepan and fill with water to just cover them. Caviar is stewed over low heat for 40 minutes.

Then the mass should cool down a bit. She is interrupted with an immersion blender. Tomato paste is added here - 300 ml, sugar (150 g) and s alt (60 g). caviar mixes well.

The pan is sent to the burner, 60 ml of vinegar is added to it. Caviar is stewed for another 15 minutes. The contents are laid out in jars (sterilized in advance) and set aside to cool under the covers. Then removed to a cool place.

Like a child

This winter zucchini caviar recipe takes a little more time and effort to make. It has a few more processes than the classic one. But the result is caviar that is very similar to the store-bought version, and everyone remembers this taste from childhood.

1. Need to prepare jars.
2. Vegetable oil is poured into a separate container at the rate of 5 ml per can (regardless of the volume).
3. 3 kg courgettes, peeled and cut into medium squares.
4. Preparing 1 kg of vegetables. 6 cloves of garlic are peeled.
5. 100 g of dill and parsley finely chopped.
6. The onion is chopped into a cube, the carrot is rubbed on a large nozzle, and the garlic is pressed through a press.
7. Zucchini is fried in one pan, and the rest of the vegetables are in the other. At the same time, vegetable oil should not be spared.
8. Ready vegetables are transferred to a colander and left totime to glass excess oil. Then greens are added to this mass and interrupted with an immersion blender.
9. In a saucepan, the mass is boiled for 35 minutes. 80 g of tomato paste, garlic, vinegar (40 ml) and garlic are added to it.
10. The mass is laid out in jars and simply covered with lids (no need to roll up).
11. In a wide saucepan, spread a small kitchen towel to the bottom and pour water. It is brought to a boil and the fire is reduced to a minimum. Jars with caviar are placed in the pan (water up to the shoulders). They are sterilized within 15 minutes.
12. 5 ml of oil is poured into each serving. Now the caviar can be rolled up. Then she wraps herself in a blanket and leaves to cool for a day. Banks are taken out to a cool place.

If desired, caviar can be stored in the house, but only in a room with the lowest temperature. For example, in the pantry, you can make shelves for preservation.

With mayonnaise

This recipe for homemade zucchini caviar has recently gained popularity among our housewives. Such preservation turns out to be very tasty, but you need to close it, strictly observing the amount of all ingredients. Otherwise, the caviar will turn sour.

1. 300 g of onions and carrots are peeled. Vegetables are cut into half rings. They are fried until soft in vegetable oil. Then this mass is interrupted in a blender.
2. 2 kg zucchini is peeled and the seeds are removed. Vegetables are cut into medium pieces and chopped with a blender or twisted through a meat grinder.
3. All ingredientssent to the pan and stew over low heat for 120 minutes. The mass is constantly stirred, otherwise it will burn.
4. Half an hour before cooking, 200 g of fat mayonnaise, 200 ml of tomato paste and 80 ml of vegetable oil are added.
5. 10 minutes before the fire is turned off, 30 g of sugar, 25 g of s alt, 30 ml of vinegar and 6 g of paprika are added to the caviar.
6. The mass is laid out in jars, and they are sterilized in the above way.

Now you can roll up the container and let it cool. Caviar is removed to a cool place.

In the slow cooker

Such household appliances can help not only cook a quick dinner, but also make preparations for the winter. This is one of the best zucchini caviar recipes for the winter, because it cooks quite quickly and has a spicy spicy taste.

1. Three cloves of garlic and 250 g of onion, very finely chopped.
2. Vegetable oil is poured into the bowl. Onions and garlic are sent here, which are fried in the "baking" mode.
3. 350 g of tomato is boiled and peeled off. The pulp is rubbed through a sieve. 5 g of s alt, sugar, curry, nutmeg, coriander and a mixture of peppers are added to it. 30 ml of vinegar is also sent there.
4. This mixture is added to the onion and garlic and stewed for another 5 minutes in the same mode.
5. 750 g zucchini and 350 g carrots cut into medium-sized cubes. They go into the bowl with the rest of the ingredients. The slow cooker is set to the "Extinguishing" mode for 75 minutes.
6. Caviar is laid out in jars androlls up. They are sent to cool at room temperature. Then the canned food is put away in a cool place.

All these recipes for cooking zucchini caviar are suitable for using it right away. Only in this case, vinegar is not added.