Harvested squash caviar for the winter will please the fresh summer taste in the off-season and will be a great addition to a slice of bread or other dishes. A good snack is not only with taste qualities: they will also please the valuable properties of delicacies, and high content of vitamins and important elements.
How to cook caviar?
Each recipe for squash caviar for the winter is different in its own way. However, generalizing rules accompanying each technology are still available, and their execution will be a pledge for obtaining an ideal result.
- Young courgettes are used entirely, peeling off the skin, while the more mature ones are also removed from the middle with seeds.
- Prepared vegetable in raw form is twisted in a meat grinder along with other components and stew until cooked or tanned cut ingredients, and then they are blended with a blender.
- Often squash caviar for the winter rolls up without sterilization. Billet in a hot form is packaged in a sterile container, sealed and tightly wrapped in an inverted form before cooling.
Caviar roe as a shop - recipe
In order for you to get homemade caviar for winter as a shop, use the following recipe. The adjusted proportions of constituents and the correct technology will allow you to enjoy the desired, long forgotten taste of the billets achieved by using Soviet-era GOSTs.
Ingredients:
- zucchini - 3 kg;
- onions and carrots - 500 g;
- oil - 0.5 cup;
- tomato paste - 1 glass;
- laurel - 1-2 pieces;
- ground black pepper - ¼ tsp;
- sugar - 4 tbsp. spoons;
- acetic essence - 1 dessert spoon;
- salt - 1.5 tbsp. spoons.
Preparation
- Zucchini, onions and carrots are cut, fried separately in oil and patted until soft.
- Vegetables are passed through a meat grinder or ground in a blender.
- Add butter and paste, weigh for 30 minutes.
- Lay the remaining ingredients, stew for another 30 minutes.
- At the ready, squash caviar is corked into the cans for the winter.
Caviar caviar with mayonnaise for the winter
Delicious, fragrant and surprisingly rich, you get squash caviar, prepared for the winter according to the following recipe. The secret of success in the addition of mayonnaise, which must be exclusively with a high percentage of fat, is necessarily quality, from a proven manufacturer, like tomato paste.
Ingredients:
- zucchini - 3 kg;
- onion - 500 g;
- oil - 0.5 cup;
- tomato paste and mayonnaise - 250 g;
- laurel - 2 pieces;
- ground black pepper - ½ tsp;
- sugar - ½ cup;
- salt - 1,5-2 tbsp. spoons.
Preparation
- Zucchini and onions are twisted in a meat grinder, add the paste, butter and stew for 1 hour.
- They throw laurels, salt, sugar, pepper, and rum off another 1 hour.
- On readiness caviar from zucchini with mayonnaise is packaged on cans and sealed.
Caviar from zucchini and eggplant
Pumpkin-eggplant caviar, cooked according to the following recipe, has a pleasant, delicate flavor and an incredible aroma, achieved by pre-frying all the vegetable ingredients. Such a procurement will satisfy the needs of the most demanding eaters, qualitatively diversifying the menu in the winter.
Ingredients:
- zucchini - 2 kg;
- eggplant - 1 kg;
- carrots and onions - 500 g each;
- oil and tomato paste - 1 glass;
- apple cider vinegar - 2 tbsp. spoons;
- garlic - 2 teeth;
- ground black pepper - ¼ tsp;
- sugar - 1-2 tbsp. spoons;
- salt - 1.5 tbsp. spoons.
Preparation
- Eggplants, zucchini, carrots and onions are cut, fried separately in oil until soft, then combined together and punched with a blender.
- Add salt, sugar, pepper, butter and paste, mix, pound under the lid for 30 minutes.
- Pour vinegar garlic, warm the mass for 2 minutes, cork.
Caviar caviar with tomato paste
Often, home cooked caviar is cooked with tomato paste. In this case, the amount of the latter slightly exceeds the traditional norms, which not only changes the taste characteristics of the snack, but also makes it more saturated in color. It is important to keep the sugar balance in the recipe to eliminate excessive acidity and harmonize the taste.
Ingredients:
- zucchini - 2 kg;
- onion - 350 g;
- carrots - 600 g;
- tomato paste - 350 g;
- ground black pepper - ¼ tsp;
- sugar - 2-3 tbsp. spoons;
- salt - 1.5 tbsp. spoons;
- butter.
Preparation
- In the oil fry alternately and pruned until tender zucchini, onions and carrots.
- Grind the ingredients with a meat grinder or a blender, add pasta, salt, sugar, pepper, pat them together for 20-30 minutes.
- At the ready, squash caviar with tomato paste for the winter is sealed in sterile jars.
Caviar roe for the winter with tomatoes
More useful is squash caviar with tomatoes . Feature snacks - its watery, less saturated light color than with pasta, and a soft, harmonious taste. To obtain a thicker consistency of the workpiece, it must be extinguished until the moisture evaporates, stirring. If desired, the composition of the treats can be supplemented with garlic, adding a pair of teeth for 5 minutes before the end of the longing.
Ingredients:
- zucchini - 2 kg;
- onions - 400 g;
- carrots - 400 g;
- tomatoes - 500 g;
- sugar - 3-4 tsp.
- salt - 1.5 tbsp. spoons or to taste;
- oil - 100-150 ml.
Preparation
- Fry onion with carrots, add ground tomatoes, salt, let it sit for 10 minutes.
- Lay zucchini, stew for 30 minutes.
- Pryiruyut mass, add sugar, boil to the desired density, but not less than 30 minutes.
- Ready caviar from zucchini for the winter is packaged in cans and sealed.
Cabbage caviar with apples
Delicious squash caviar, cooked with the addition of apples, will become a real find for serving to the table in the cold season. Such a delicacy delicious spread on a slice of crispy bread or served with a chop or a chop as a side dish or an extra snack. And to prepare eggs according to the recipe will not be difficult.
Ingredients:
- zucchini - 3 kg;
- onions and carrots - 500 g;
- apples - 1 kg;
- tomatoes - 700 g;
- garlic - 3-4 teeth;
- tomato paste - 150 g;
- sugar - 3-4 tsp.
- acetic essence - 1 teaspoon;
- salt pepper;
- oil - 150 ml.
Preparation
- Squash, apples, carrots, onions, garlic and tomatoes are crushed through a meat grinder.
- Place the mass in the cauldron, add the oil and stew the contents for 1 hour.
- Add salt, sugar, pepper, greens, boil vegetables for 30 minutes, punch blender.
- Pour in the vinegar, warm up 3 minutes.
- Ready-made caviar with apples for the winter is sealed in cans.
Spicy salted caviar
Cucumber caviar with garlic and hot pepper will please its passionate taste lovers of pronounced ostricks. Long-termning of the billets will contribute to a more saturated taste and soft texture. Tomato paste can be replaced with tomatoes, pre-pruned them in a separate container until thick.
Ingredients:
- zucchini - 3 kg;
- onions and carrots - 700 g;
- hot pepper - 5-7 pieces;
- tomato paste - 200 g;
- garlic - 4 teeth;
- sugar - 100 g;
- salt, pepper - to taste;
- oil - 100 ml.
Preparation
- Mix in the cauldron twisted in a meat grinder squash, onions and carrots.
- Add salt, sugar, oil and stew for 2 hours.
- Paste the paste, chopped hot pepper and garlic, weigh the mass for another 2 hours.
- Pack eggs on cans, cork.
Caviar roe in an autoclave at home
Squash caviar in an autoclave turns out surprisingly tasty, saturated and incredibly aromatic. In addition, the recipe is captivated by the absence of the need for prolonged suppression, constant control over the process and stirring with vegetable sprays. There is no need for pre-sterilization of cans.
Ingredients:
- zucchini - 2 kg;
- tomato paste, onions and carrots - 200 g;
- garlic - 4 teeth;
- sugar - 100 g;
- salt - 40 g;
- oil - 150 ml;
- apple vinegar - 2 tbsp. spoons;
- pepper - to taste.
Preparation
- Twist the vegetables in a meat grinder, add the remaining ingredients.
- Pack the mass over the jars, not reporting 3.5 cm to the top, cork and place for 30 minutes in an autoclave at 115 degrees.
Caviar roe for the winter in the multivariate
It is easy and simple to prepare caviar from zucchini in a multivariate . The device eliminates the need for frequent mixing of the workpiece and promotes a uniform warming up of the contents of the bowl. The amount of salt and sugar can be adjusted to taste depending on the preferences and degree of acidity of the tomato paste.
Ingredients:
- zucchini - 2 kg;
- carrots - 150 g;
- onion - 100 g;
- sugar - 20 g;
- salt - 20 g;
- oil - 100 ml;
- tomato paste - 100 g;
- pepper - to taste.
Preparation
- Fry carrots, onions and zucchini until softness on the "Bake".
- Vegetables are blended in a blender, the remaining ingredients are added and pressed on the "Quenching" for 1 hour.
- Cork the hot caviar in a jar, wrap it until it cools.