Zucchini Caviar For The Winter: The Best Step-by-step Recipes In A Slow Cooker And Oven

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Zucchini caviar for the winter: the most delicious homemade recipes

Zucchini caviar can be spread on bread, or can be served with potato dishes, cereals, meat and fish dishes. A tasty preparation is held in high esteem by housewives: it is easy to prepare, does not require expensive and difficult to obtain ingredients, it will decorate the festive table and will come in handy on a cold winter evening, when the summer abundance of fresh vegetables is so lacking.

Content

• 1 Rules for cooking zucchini caviar

• 2 Popular recipes for squash caviar

  • 2.1 Basic

    2.1.1 Video: Traditional Zucchini Caviar Recipe

  • 2.2 With bell pepper

    2.2.1 Video: recipe with bell pepper

  • 2.3 With apples

    2.3.1 Video: how to make a blank with apples

  • 2.4 With mayonnaise and ketchup

    2.4.1 Video: cooking caviar with mayonnaise

  • 2.5 In a multicooker

    2.5.1 Video: making caviar in a slow cooker

Rules for cooking zucchini caviar

There are many recipes for caviar from zucchini, however, regardless of the chosen method of cooking, the hostess "with experience" is recommended to follow simple recommendations:

1. Selection of the main ingredient. It is advisable to use young zucchini with a thin skin, in which there are no seeds or they are barely perceptible. From overripe fruits, you will have to peel off the peel and cut out the middle, the pulp yield will be less.
2. Method for cutting vegetables. You can grind the ingredients of the snacks with a fine grater or meat grinder, or use a blender for an even more delicate consistency. Some housewives prefer to cut vegetables into small cubes so that the pieces are felt in the mouth.
3. Cooking technology. You need to cook the workpiece in a bowl with a thick bottom, ideally in a cauldron or duck, it is good to use a multicooker for this purpose. Vegetables can be stewed at the same time, or pre-fried or baked in the oven separately - the taste of the preparation changes from the cooking method.
4. Adding salt and sugar. These ingredients should be added at the end of stewing, otherwise the zucchini will give abundant juice, which will increase the duration of the preservation preparation.
5. Sterilization. The hot workpiece is laid out in sterile jars, closed with sterilized lids, then the glass container must be turned upside down with its neck on a pallet or baking sheet and wrapped with a blanket until it cools completely.

Young zucchini with thin skin are ideal for cooking caviar: you do not need to peel and seed them, which greatly simplifies the preservation process

Popular recipes for squash caviar

Before cooking caviar, all vegetables are well washed and peeled. The thin skin of young zucchini 15–20 cm long can be left on: just cut off the tail. But more ripe fruits should be freed from the "skin" and seeds.

Base

A traditional recipe can be used as a basis for culinary fantasies: by introducing additional spices, you can get an original, unlike any other preparation. So, cumin, cloves, ginger, coriander, parsley, celery, dill, garlic and hot peppers are in perfect harmony with squash caviar.

Required:

• zucchini - 3 kg;
• carrots and onions - 1 kg each;
• tomato paste - 4 tablespoons;
• salt - 2 tablespoons;
• sugar - a tablespoon;
• ground black pepper - to taste;
• vinegar essence 70% (can be replaced with citric acid) - a teaspoon;

• vegetable oil - for frying vegetables.

  

  An orange vegetable is present in most recipes for squash caviar: carrots give the preparation a sweetish taste and a bright, beautiful shade

Preparation:

1. Chop the zucchini into small cubes and fry in vegetable oil until golden brown.

   

   Zucchini cut into cubes and fry in vegetable oil until golden brown

2. In the same way, fry the onion cut in half rings, chopped carrots on a grater separately.

   

   Grind carrots and chopped onion in half rings, separately sauté

3. After the vegetables have cooled completely, pass them through a meat grinder or process with a blender.

   

   mince vegetables or use a blender

4. Stir in salt, sugar, pepper, paste and simmer over low heat for 2 hours.

   

   Stir in tomato paste, sugar, salt and pepper

5. 5 minutes before being ready, introduce the vinegar essence.

   

   5 minutes before being ready, stir in the vinegar essence

Video: traditional zucchini caviar recipe

With bell pepper

Caviar with the addition of sweet pepper and tomato paste will surprise you with its piquant taste and mouth-watering aroma.

Required:

• zucchini - 2 kg;
• bulgarian pepper and carrots - 0.5 kg each;
• onions - 3-4 fruits;
• garlic - 2-3 cloves;
• vegetable oil - a glass;
• tomato paste - 2 tablespoons;
• vinegar 9% - 2 tablespoons;
• sugar - a tablespoon;
• salt - 1-2 teaspoons;
• ground black pepper - a teaspoon.

By adding juicy bell pepper to the preparation, there is no doubt that the conservation will come out spicy and fragrant

Preparation:

1. Process courgettes, peppers and carrots with a meat grinder.

   

   Pepper, zucchini and tomatoes process with a meat grinder

2. Sauté the onion, cut into small cubes, until translucent in a saucepan, in which the caviar will be cooked.

   

   Fry finely chopped onion until translucent

3. Introduce the prepared vegetables, boil the mass, reduce the heat to a minimum, add vegetable oil and simmer for an hour under the lid, stirring occasionally.

   

   Boil the mass, add vegetable oil

4. Add sugar, salt, black pepper, tomato paste and cook for another 20 minutes.

   

   Stir in pepper, sugar and salt, add tomato paste

5. Stir in vinegar and turn off the heat after 1-2 minutes.

   

   Add vinegar a few minutes before being ready

Video: recipe with bell pepper

With apples

The preparation is especially tasty if you use apples of sweet and sour varieties, for example, Antonovka.

Required:

• zucchini - 1.5 kg;
• apples - 2-3 fruits;
• onions and carrots - 2 each;
• tomatoes - 3-4 pieces;
• garlic - 2-3 cloves;
• tomato paste - 1.5 tablespoon;
• vegetable oil - 4 tablespoons;
• parsley - 10 g;
• vinegar essence 70% - 0.5 teaspoon;
• salt and pepper to taste.

Sweet and sour green apples are ideal for making squash caviar

Preparation:

1. Process apples, carrots, zucchini, onions and garlic with a meat grinder.

   

   Grind all vegetables except tomatoes with a meat grinder

2. Remove the skin from the tomatoes and turn into puree, mix with tomato paste and add to the chopped vegetables.

   

   Turn the peeled tomatoes into puree

3. Pour vegetable oil into a bowl for preparing caviar and add the prepared mass into the container.

   

   Place prepared vegetables in a saucepan with vegetable oil

4. Simmer for an hour under a low heat, stirring occasionally.

   

   Stew the caviar under the lid, stirring from time to time so that the workpiece does not burn

5. Add pepper, salt, chopped herbs.

   

   Along with sugar, salt and pepper, add parsley to the pan

6. Cook for another half hour, 3 minutes until ready to add vinegar essence.

7. To achieve a more delicate consistency, process the mass with a blender.

   

   Use a blender to make caviar more tender and homogeneous

Video: how to make a blank with apples

With mayonnaise and ketchup

Caviar cooked with mayonnaise and ketchup comes out very tender.

Required:

• zucchini - 3 kg;
• carrots and onions - 1 kg each;
• tomato ketchup and mayonnaise - 250 g each;
• vegetable oil - 100 ml;
• vinegar 9% - 2 tablespoons;
• young garlic - a bunch;
• sugar - 100 g;
• salt - a tablespoon.

Ketchup and mayonnaise is a non-trivial tandem that will turn squash caviar into a delicate delicacy that is original in taste and aroma

Preparation:

1. Grind the courgettes, onions and carrots with a meat grinder.

   

   Grind zucchini, onions and carrots using a meat grinder

2. Stir in all other ingredients except vinegar.

   

   Add mayonnaise, ketchup and all other ingredients except vinegar

3. Simmer over low heat for 2.5 hours, stirring occasionally.

4. Stir in vinegar, cook for another 10 minutes.

   

   After the introduction of vinegar, cook the caviar for another 10 minutes

Video: cooking caviar with mayonnaise

In a multicooker

For owners of a modern appliance, the process of cooking squash caviar is simplified, since there is no need to stand at the stove, making sure that the workpiece does not burn. Required:

• zucchini - 3 kg;
• onions - 800 g;
• carrot - 2 large fruits;
• garlic - 3-4 cloves (or more, to taste);
• tomato paste - 200 g;
• vegetable oil - 150 ml;
• salt - 2.5 tablespoons;
• sugar - 1.5 tablespoon;
• ground red pepper - a teaspoon;
• citric acid - 0.5 teaspoon.

Citric acid in squash caviar plays the role of a conservative, the ingredient can be used as an alternative to vinegar

Preparation:

1. Process carrots and zucchini with a meat grinder.

   

   Skip zucchini and carrots through a meat grinder

2. Chop the onion with a blender or cut into small cubes.

3. Pour 75 ml of oil into the multicooker bowl, set the "Frying" mode and sauté the onion until translucent.

   

   Sauté onion chopped with a blender or knife in a multicooker

4. Put zucchini and carrots into the bowl of the appliance, mix, select the "Stew" program and set the timer for 2 hours.

5. Half an hour before readiness, add pepper, salt, sugar, garlic processed by a press, tomato paste and another 75 ml of vegetable oil.

   

   After adding sugar, salt, pepper, garlic and oil, simmer the caviar for another half hour

6. Stir in citric acid a quarter of an hour before the end of cooking.

Video: making caviar in a slow cooker

It is very difficult to spoil squash caviar, the preparation always turns out delicious. Trying new recipes, you can pamper your loved ones and surprise guests with a delicate vegetable snack.