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Zucchini caviar has always been held in high esteem by the Russians. In Soviet times, it could be freely bought in the store, a snack was made according to a special proven technology and strictly according to GOST. Her taste was extraordinary. In the 90s, when perestroika began, many canneries were closed. And there was practically no money for the purchase.
But a Russian person is not so easy to knock down. Our housewives began to preserve the vegetables they grew themselves. It should be noted that it was successful. These are pickled vegetables, salted and fried. And how many canning recipes squash caviar it was invented by them! All of them cannot be presented in one article. Some of the recipes are sacredly kept in families. But we hope that after the publication of the article, the piggy bank of recipes for preserving caviar from zucchini will be replenished.
Caviar recipes
According to available recipes, squash caviar can be made with a variety of vegetables and spices, even fruits and raisins. We bring to your attention several options for canned squash caviar for the winter.
Option number 1
To prepare delicious squash caviar for the winter, you need to stock up on:
- young zucchini - 1 kg;
- carrots and bell peppers - 0.250 kg each;
- white onions - 2-3 onions;
- garlic - 2-3 cloves;
- fleshy tomatoes - 0.3 kg;
- granulated sugar - one tsp;
- vegetable oil - ½ cup;
- vinegar essence - 1 large spoon.
Cooking process:
- Vegetables are washed, peeled, cut into strips. Zucchini, tomatoes, pepper are ground in a meat grinder. According to the recommendations, for this type of squash caviar, chopped onions are fried until golden brown.
- Put the vegetables together with the onions in a thick-walled saucepan and simmer over medium heat. The process is long, since you need to evaporate the liquid as much as possible. Do not forget to stir the vegetable mass, otherwise it will burn.
- As soon as the zucchini caviar thickens, add salt, granulated sugar, pepper and garlic (it is crushed with a garlic press).
- After a third of an hour, vinegar essence is poured, since squash caviar is harvested for the winter. And after 5 minutes they are laid out in hot sterile jars. They are closed, turned over and sent to cool under a fur coat.
Option number 2
This is an unusual caviar - pumpkin recipe. This is how it is prepared in Hungary. Russian housewives also liked this snack. Today in many families such squash and pumpkin caviar is often cooked. Although each of them has brought its own flavor.
So, what products are required according to the recipe for preparing caviar for the winter:
- zucchini - 1000 g;
- pumpkin - 500 g;
- carrots - 200 g;
- ripe red tomatoes - 300 g;
- onions - 200 g;
- sweet bell pepper - 2 pieces;
- granulated sugar - 30 g;
- mayonnaise - 2 tablespoons;
- vinegar - 1 tablespoon;
- salt and pepper to taste.
All prepared vegetables are cut into cubes in different containers. While the zucchini and pumpkin (select pulp and seeds) are stewed separately, you need to start frying carrots, peppers and onions in a small amount of vegetable oil.
When most of the liquid has evaporated, the squash-pumpkin mass is combined. Cut peeled tomatoes, sugar, salt, oil, pepper are placed there and continue to simmer for 60 minutes.Then mayonnaise is added, boiled for another third of an hour and a spoonful of vinegar is poured.
If you grinded caviar with a blender, then it will have to boil for another 5 minutes. When rolling caviar into jars, pay attention to the tightness of the lids.
Option number 3
To preserve caviar, similar in taste to Soviet products, made using a special technology and strictly in accordance with GOST, you will have to postpone some business and stand at the stove longer. But the result will be a zucchini snack, from which your family cannot be dragged by the ears.
You will have to stock up on a considerable amount of ingredients:
- zucchini - 3 kg;
- carrots - 1 kg;
- white onions - 1 kg;
- ripe red tomatoes - 1.5 kg. They can be replaced with tomato paste - 150 g;
- allspice and black pepper - a quarter of a teaspoon each;
- white roots (celery, parsley, parsnip);
- salt - 60 g;
- granulated sugar - 120 g;
- table vinegar 9% - 2 tablespoons;
- any refined vegetable oil - 1 cup.
But this is optional.
Stages of canning squash caviar for the winter:
First, the vegetables are cut into cubes, the carrots and roots are grated on a coarse grater. The essence of canning zucchini in this recipe is to fry all the ingredients individually until golden brown and soften.
- To obtain the desired consistency, the fried vegetables and roots are scrolled in a meat grinder or grinded with a blender and set to simmer. The oil remaining in the pans is poured into the total mass.
- The rest of the ingredients are added except the vinegar. Caviar is brewed for winter harvesting for half an hour. It is imperative to taste the caviar before adding vinegar.
- If you like zucchini with herbs, add it 15 minutes before the end of cooking. Then vinegar is poured and allowed to sweat for another 5 minutes.
- Ready zucchini caviar, as in a store, is laid out in sterile jars. Roll up with metal lids. A kind of sterilization of the finished snack takes place under a fur coat. Inverted jars are kept until they cool.
There are many options for cooking caviar, we offer a video recipe:
In conclusion, some tips
When preserving caviar at home, you need to be extremely careful and careful.
They choose only healthy vegetables without the slightest flaw. For winter preparations, vinegar is necessarily used, although there are options with citric acid.
All ingredients, including peppercorns, must be rinsed in several waters. It is better to pour caviar from zucchini into half-liter jars, since it does not last long when opened. Before conservation, cans and lids are washed in hot water with baking soda, and then sterilized over steam. You can fry containers and lids in the oven.
We wish you successful preparations and bon appetit!
