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Squash caviar for the winter - the most delicious, without frying: recipe

Zucchini is truly a versatile vegetable. You can prepare a large number of dishes from it. One of them is squash caviar. There are a huge number of methods for making squash caviar.

I offer a simple and least labor-intensive recipe for making caviar from zucchini for the winter. The highlight of it is that there is no need to fry the vegetables included in the caviar.

Ingredients included in the caviar composition:

Ingredients for making squash caviar.

Zucchini – 3 kg. (three medium zucchini);

Onions – 1 kg. ;

Pickling salt – 2 tbsp. spoons;

Sugar – 1 tbsp. spoon;

Tomato paste – 3 tbsp. spoons;

Vegetable oil (refined) – 0.5 liters;

Garlic – 6-7 cloves;

Dill, parsley - to taste (optional);

Ground dark pepper - to taste;

Table vinegar (9%) – 1 dessert spoon.

For the resulting caviar you will need 6 0.5 liter cans.

1. Wash, dry and peel vegetables.

Prepare vegetables.

2. Grind the zucchini, carrots, and onions in a food processor or meat grinder using the smallest attachment, as finely as possible.

Grind the freshest zucchini. Chop the freshest carrots. Chop the freshest onion.

3. Mix all the chopped vegetables.

4. Pour oil into a thick-walled dish (saucepan, cast iron).

5. When the oil is hot, place the twisted vegetables.

6. As soon as the vegetable mixture boils, reduce the heat, cover with a lid and simmer for 3 hours over low heat.

Mix the twisted vegetables and place in a heated bowl with oil. As soon as the vegetable mixture boils, cover with a lid.

7. While the vegetables are stewing, you need to prepare the herbs and spices.

Dill, parsley, garlic.

8. 10 minutes before readiness, add salt, sugar, pepper, herbs and garlic, pepper, tomato paste.

Salt, sugar. Add greens, garlic. Mix everything.

Tomato paste, pepper. We add vinegar at the very last stage, before putting the finished caviar into jars.

9. Mix everything well, cover and simmer for about 10 minutes.

10. At the very end (before putting into jars) add vinegar. Mix thoroughly again.

11. Place the fried caviar in sterilized jars and roll up.

12. Check the jars for tightness. (Put on its side, roll, turn upside down).

Place the caviar into jars. Check for density.

13. Wrap the jars “under a fur coat.”

14. After the jars have cooled completely, put them in a cold place.

For reference:

Zucchini has an active diuretic effect and promotes the removal of excess water and table salt from the body, i.e., it restores water-salt metabolism and also cleanses the blood (the internal environment of the body formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: red blood cells and platelets) .

Squash caviar without frying

Ingredients

Zucchini (can be zucchini) – 2 kg

Onions – 4 heads

Garlic – 1 head

Fresh parsley - to taste

Vinegar 70% – 1 tbsp.

Vegetable oil – 150 ml

56 kcal
2 hours
10 min.
2 hours 10 minutes

Photo of the finished dish

Step-by-step recipe with photos

Squash caviar is a favorite delicacy of Russian times. Not a single feast was complete without squash caviar. Housewives of those times knew how to prepare delicious homemade squash caviar.

In the traditional version, squash caviar according to GOST includes zucchini, onions, carrots, tomato paste, a lot of spices and garlic. Everything is first fried in vegetable oil, and then pureed in a blender. At the end, vinegar is added. I suggest boiling the least nutritious healthy squash caviar without frying.

Let's take the ingredients from the list.

Zucchini, onions and carrots need to be freed from the skin. Remove large seeds from the zucchini. Cut the vegetables into small pieces and pass through a meat grinder.

To make caviar from zucchini, a tall stainless steel pan, cast iron or thick-bottomed saucepan is suitable. Place the vegetable puree into the pan. Mix. Add vegetable oil.

Cook over low heat for about 3 hours with constant stirring.

Grind the tomatoes separately in a meat grinder. I use homemade tomatoes with narrow skins. Add tomato puree to vegetables. Salt.

Continue cooking with stirring for another 45 minutes. Moisture must leave the caviar. 15 minutes before readiness, add grated garlic and chopped parsley.

At the very end, vinegar will go into the pan with the finished caviar. Mix everything again.

Jars for storing squash caviar must be thoroughly calcined in the oven. Boil the lids. An excellent option for twisting caviar is using iron lids that can be locked with a key.

Fill the cooled jars with hot caviar. We close it with the key. Turn it over onto the cap. Wrap until completely cool.

Zucchini caviar without frying is ready for the winter! No special troubles, but how healthy and tasty.

I always leave the caviar for testing. Let’s wait a little while until it cools down, and we can do the tasting.

Squash caviar without frying and oil for the winter

Hi all! Now I have a very tasty recipe for squash caviar without frying and without adding oil. This kind of caviar does not cause heartburn, because it is prepared without frying vegetables in oil. This caviar can be eaten immediately or preserved for the winter.

Required products for squash caviar:

2.5 kg seeded zucchini
800 g onion
800 g carrots
1 tbsp. salt
1-2 tbsp. l. Sahara
1/4 -1/3 tsp. ground dark pepper
1/4 -1/3 tsp. ground reddish hot pepper
2 tbsp. l. tomato paste
2 tbsp. l. vinegar 9% (or 3 tbsp apple or 2/3 tsp 70%)
if necessary, tomato juice from tomatoes

Recipe for squash caviar without frying

1. First, prepare the vegetables, remove the skin from the zucchini and cut out the large seeds.

2. Cut the peeled zucchini into rings or cubes.

3. We clean the fresh carrots and cut them into cubes.

4. Cut the onion into four parts.

5. Prepare a baking sheet by greasing it with olive oil. We will bake all the chopped vegetables in the oven, uncovered, over medium heat for 40-45 minutes.

We make sure that the vegetables do not dry out and do not burn. Try to stir them from time to time. If all the vegetables don’t fit in, bake a second time.

6. While still warm, the zucchini must be chopped with an immersion blender.

7. We transfer the chopped zucchini into a chopper mixer with large blades and add other vegetables there.

8. If you end up with a thick zucchini mass, I recommend making juice from new tomatoes.

9. We make cross cuts on the tomatoes - pour boiling water over them crosswise for 5 minutes, then drain the boiling water, pour over cool water and remove the skin from the tomatoes. Next, grind the tomatoes in a blender, preparing tomato juice.

10. Add tomato juice to the zucchini mixture.

11. Place the zucchini mixture on low heat, close the lid, and let it warm up. Stir frequently to prevent anything from burning. From the moment the mixture boils, cook it for 30 minutes!

12. While cooking and stirring, add salt, sugar, ground black pepper and ground red pepper to the squash mass. You can add to your taste along the way.

13. Next, add 2-3 tablespoons of tomato paste and one tablespoon of 9% table vinegar to the caviar. Mix everything thoroughly. I recommend tasting the caviar at this point, and if something is missing, you can add it to your taste.

14. Cook the caviar for another 25-30 minutes, stirring frequently, no matter what burns.

15. If you plan to seal the squash caviar in jars for the winter, then at the end of cooking, add another spoonful of 9% table vinegar.