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The second half of summer is rich in vegetables. What is not on sale - tomatoes of all colors and sizes, hot and sweet peppers, eggplants and, of course, zucchini. And all this is quite inexpensive. But this variety of tasty, healthy vegetables won't last long. Autumn will come, followed by winter, prices for imported vegetables will skyrocket. And so I want to extend the summer abundance. An excellent way out in this situation is canning vegetables for the winter.
Almost all vegetables can be harvested in various combinations. There are many recipes for a variety of salads and marinades, but many love caviar.
It can be made from tomatoes, eggplants, peppers, but the classic is caviar from zucchini. Many people remember its taste from those Soviet times, when the assortment of canned food was small. Classic squash caviar from the store very much helped out many housewives. It is not difficult to cook it at home, you can eat it right away and very well - you can preserve it for the winter.
Classical squash caviar recipe consists not only of zucchini, but also of carrots, onions, spices, herbs, tomato paste, salt and sugar in precise and long-verified proportions. But housewives love experiments, so even the classic recipe has many options.
Classic squash caviar
These are the roots of celery, parsnip, parsley. Very few of them are required, but they radically change the taste of caviar, giving it that zest for which they appreciated this simple, but so beloved dish.
So, for 4 servings of caviar you will need:
- zucchini, freed from seeds and peels - 1 kg;
Vegetables that are fully ripe should be used to achieve the flavor you want. Fuss with them, of course, more, but they have a more pronounced taste.
- medium-sized carrots;
- the same onion;
- half a small root of parsley, but the best result is if you use parsnips, cut them into small cubes and measure out one tablespoon;
- 2 tbsp. tablespoons of tomato paste, it must be natural, without additives, which simply could not be in accordance with GOST;
- a teaspoon of sugar and salt;
- for frying, you need 5 tbsp. tablespoons of vegetable oil, it is better if it is unrefined, in Soviet times there was simply no other on sale;
- from spices we will use pepper: allspice - 5 peas and bitter - 10 peas.
Cooking steps
I wash all the vegetables well, clean them, remove seeds from zucchini. We cut them in half rings and fry them one by one in well-heated vegetable oil. When all the zucchini pieces are ready, put them back in the same pan, add a little - 5 tbsp. tablespoons of water and simmer until the courgettes are soft.
Cut the remaining vegetables into small cubes, fry them with the addition of oil in another pan. They should be slightly browned. We add 3 tbsp. spoons of water. Simmer vegetables under a lid over low heat until they become soft. You will need a meat grinder or blender to turn stewed vegetables into mashed potatoes.
We spread the finished mashed potatoes in a thick-walled dish, add tomato paste, continue stewing, stirring, until the caviar thickens. This usually happens after about 15 minutes. Grind peas of black and allspice, add it to vegetables, salt, season with sugar. Simmer for another 10 minutes. Cool and keep in the refrigerator for a day.Serve to the table, sprinkle with finely chopped onions or green onions.
To prepare this product for the winter, you need to take at least two times more of all the components. Hardly anyone wants to spend so much time preparing one can of canned food. The cooking process is the same. As soon as the caviar is ready, we immediately transfer it to a sterilized dish and roll it up with lids. If you want the caviar to be guaranteed not to spoil during the winter, add a teaspoon of 9% vinegar 10 minutes before cooking. But this will change the taste of caviar a little. In the factory, the caviar was sterilized at a temperature of at least 110 degrees, so it was well stored and did not need to add vinegar.
Here's another recipe that claims to be "classic"
Recipe number 2
She needs the following products:
For 3 kg of zucchini, you will need 1 kg of carrots and onions, about 300 ml of refined vegetable oil, and 5 tbsp of wheat flour. tablespoons without a slide, non-acidic tomato paste 3 tablespoons, salt and sugar, respectively, 1.5 and 1 tablespoons.
To spice up the caviar, you need 8 cloves of garlic and 2 g of ground black pepper. And so that the caviar does not deteriorate during storage, add 2 tablespoons of vinegar 9%.
Cooking process
To prepare caviar for the winter, vegetables need to be washed and peeled well. Zucchini, chop the onion into small cubes, rub the carrots.
Divide the oil into three parts. On one we pass the onions until soft, on the other - carrots, the remaining oil will be needed for frying in portions of zucchini until transparent.
Grind the fried vegetables with a blender, transfer them to a cauldron or a thick-walled pan. Cook vegetables for half an hour under the lid. The fire should be small. After that, the caviar needs to be salted, pepper, seasoned with sugar and tomato paste. After mixing, cook for another 20 minutes.
Since vegetables absorb salt in different ways, be sure to taste the caviar and add salt or sugar if necessary.
Flour should be fried in a pan without adding oil until light cream color. We add it to the vegetables, pour the vinegar there and put the garlic chopped in the press, after thorough mixing, boil the caviar for another 5 minutes.
As soon as the caviar is ready, we immediately transfer it to the jars and immediately roll up the lids.
For lovers of sharper dishes, you can recommend the following recipe:
Classic spicy caviar
There is no tomato paste and sugar in it, but a lot of hot pepper. Its spiciness is softened by a large amount of carrots. The taste of this dish is bright and rich.
For 2 kg of zucchini, you will need 8 medium carrots and the same number of chives, 4 pods of hot pepper and the same amount of onions, 8 tbsp. tablespoons of vegetable oil, salt is added to taste.
Preparing caviar is simple. Zucchini, peeled and without seeds, cut into circles, finely chop the garlic and onion, rub the carrots, chop the hot pepper.
Pour the vegetable oil into a bowl with thick walls, heat it up, add all the vegetables, stirring, fry for 5 minutes, then simmer, season with salt and add a little water. The vegetables should be soft. After cooling a little, turn them into puree using a blender. The resulting puree should be stewed for another 10 minutes, and packaged in dry and well-sterilized glass jars, covered with lids, they are sterilized for half an hour and rolled up.
Caviar properly cooked for the winter according to the classic recipe can be stored in a cool place for up to 2 years, but, most likely, it will not be able to stand that much. Such a delicious product will be eaten first.
