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There are a lot of recipes for this winter preparation. Basically, they differ in the number of ingredients and their proportions. But there are recipes in which garlic is added, which greatly changes the usual taste of caviar. It gives it a spicy edge, makes it more useful.
Roasted Vegetable Caviar
Caviar products:
-
3 kg of zucchini;Advice! For this harvest, you can use zucchini of any degree of maturity. Young ones do not need to be cleaned and not freed from seeds. Ripe squash requires both.
- 1 kg of carrots and onions;
- tomato paste - 3 tbsp. spoons;
- 8 cloves of garlic for spicy caviar and 6 for a medium hot dish;
- a tablespoon of sugar and one and a half tablespoon of salt;
- 3-4 tbsp. spoons of 9% vinegar;
- a bunch of greens;
- refined vegetable oil for frying, how much vegetables will take;
- pepper to taste.
How to cook
All vegetables are washed and cleaned. Grate the carrots, chop the onion, as well as the zucchini into cubes. In a deep thick-walled dish, simmer the zucchini until cooked. We spread them and fry the carrots and onions in turn.
To turn vegetables into puree, use a meat grinder or blender. Put the puree in a saucepan and simmer, stirring for about 50 minutes. The fire should be small. Salt, add sugar, pepper, add finely chopped greens, chopped garlic in a press 10 minutes before the end of stewing.
Ready caviar is immediately laid out in sterilized jars and rolled up with the same lids. It is advisable to turn the cans over and wrap them well for 24 hours.
Spicy caviar with tomato paste
Zucchini caviar with garlic can be prepared according to another recipe. A lot of carrots, onions and tomato paste make it taste bright and rich. And garlic and three types of pepper will give it a piquant pungency.
The following products are needed:
- young zucchini - 4 kg, they should not be longer than 20 cm;
- carrots - 2 kg;
- onions - 1.5 kg
- tomato paste - 0.5 kg;
- sugar - 200 g;
- 400 ml of refined vegetable oil;
- garlic - 2 medium-sized heads;
- vinegar 9% - 150 ml;
- three types of pepper: paprika - 20 g, hot and allspice ground pepper in a teaspoon;
- salt - 2.5 tbsp. spoons.
We wash, clean and weigh vegetables. We cut vegetables into small pieces and scroll through a meat grinder.
We transfer the resulting substance to a saucepan, add spices and sugar, salt, pour in vinegar and add oil. After mixing, put the pan on the fire. Bring to a boil over high heat, then reduce it and cook the contents of the pan with medium heat for an hour and a half. Stir is a must. Grind the garlic in any convenient way and add it along with the tomato paste to the pan. Mix again. You need to cook the caviar for another 40 minutes. We sterilize the jars, timing them so that they are ready by the time the caviar is ready. We put ready-made caviar in hot jars and roll up with sterilized lids. Banks should be well wrapped for a day.
Delicate caviar with garlic
This recipe has fewer spices and no vinegar. Such caviar is also suitable for those who have problems with the gastrointestinal tract. And the following products are needed:
- zucchini - 3 kg;
- carrots and onions by a kilogram;
- 3 cloves of garlic;
- 1 st. a spoonful of sugar;
- 1.5 tbsp. tablespoons of salt;
- a small bunch of greens;
- tomato paste - 4 tbsp. spoons;
- vegetable oil, how much vegetables will take;
- ground pepper to taste.
How to cook
Zucchini cut into cubes, stew in a thick-walled bowl with the addition of a small amount of vegetable oil. The zucchini should be completely cooked. Transfer them to another dish, and in the liquid left over from stewing, cook coarsely chopped onions and carrots. They should become soft. Grind vegetables with a blender.
It will take another 40 minutes to extinguish them. Grind the herbs and garlic and add them and the remaining ingredients to the vegetables. After 10 minutes of stewing, lay out the caviar in sterilized jars, immediately roll up the lids and turn over.
Zucchini caviar can have more than just a puree consistency. The particles can be larger, as in the following recipe. Very little vegetable oil is required for the preparation of such caviar; such a dish can also be eaten by those who want to lose weight.
Caviar with garlic chunks
Caviar products:
- already peeled and prepared zucchini 3 kg;
- 1 kilogram of carrots, onions, tomatoes. Tomatoes for caviar are chosen fleshy with a small amount of juice;
- vegetable oil;
- medium-sized head of garlic;
- salt - 2 tbsp. spoons;
Zucchini is washed, if necessary, cleaned and freed from seeds, cut into small cubes and stewed in a cauldron under a lid over low heat, without adding oil, that is, in its own juice. Tinder carrots, finely chop the onions and fry them separately in oil until tender. Tomatoes are cut and fried small. The vegetables are mixed, garlic, peeled and chopped on a blender, is added and stewed for 10 minutes. Add salt and simmer for another 5 minutes. They are immediately laid out on sterilized jars, rolled up with lids and wrapped.
You can also cook squash caviar in a pressure cooker. Dishes in it, thanks to uniform heating, are much tastier. A short cooking time is not only convenient. The faster vegetables are cooked, the more vitamins they contain. And in winter, when there are not enough of them, such caviar will help to make up for their deficit.
Caviar with garlic in a pressure cooker
We will cook from the following products:
- zucchini - 1 kg;
- carrots - 0.5 kg;
- onions - 0.5 kg;
- tomatoes - 250 g;
- salt - 3 tsp;
- garlic - 3 cloves;
- vegetable oil.
My vegetables, clean. Cut the zucchini into large cubes, grate the carrots, finely chop the onion.
Peel the tomatoes and chop finely. Put the carrots in the pressure cooker first, and onions on top. We add. Pour oil on the bottom of the pressure cooker.
Fry vegetables with the lid open for 2 minutes. We spread the zucchini, add salt, put the tomatoes on top, add a little salt again. Close the lid on the pressure cooker and cook the caviar in the "porridge" mode.
After the signal of readiness, we transfer the vegetables to another dish and turn them into mashed potatoes with a blender. Then season with garlic, passed through a press or finely chopped.
The finished dish is packaged in sterilized jars and rolled up. Banks must be wrapped warmly.
Whatever recipe the squash caviar is prepared according to, it will be in place on any, even a festive table. Delicate texture and pleasant spiciness make the dish special. It can be served with hot boiled potatoes or made with caviar sandwiches. And if the bread is pre-fried, then the dish will turn out to be simply royal.
