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Canning vegetables is a long-standing Russian tradition. Almost all vegetables from the garden are rolled into jars, thereby creating tasty supplies for the winter. Pickled cucumbers, tomatoes, various vegetable salads and, of course, squash caviar. All this is very tasty, but it takes a lot of time to prepare. However, some experienced housewives know that there are recipes that allow you to quickly prepare vegetable seals. For instance, delicious squash caviar for the winter it can take no more than an hour, and sometimes even 30-40 minutes. We will talk about how to quickly and deliciously prepare this traditional appetizer later in the section.
Simple and quick recipe
This recipe allows you to cook delicious squash caviar from a minimal set of products in just 40 minutes. You can eat it hot, chilled immediately after cooking, or roll it up in jars for the winter.
Required set of products
This caviar recipe can be called classic... To prepare it, you need 3 kg of zucchini, 1 kg of onion and the same carrots, literally 2 tbsp. l. tomato paste, 1.5 tbsp. l. salt, 1 tsp. l. lemons and 1.5 tbsp. l. Sahara. You will need some vegetable oil to fry the vegetables. Such a set of products can really be called the minimum for making caviar from zucchini, so the recipe is the cheapest and fastest to prepare.
Cooking process
To cook caviar “quick”, you need to stock up on two pans for simultaneous frying of various vegetables and a large saucepan for stewing caviar. In general, the cooking process is quite simple and accessible to every housewife:
- Clear zucchini from seeds and skin. If the vegetables are young and their skin has not yet hardened, and there are no seeds inside, then you can simply wash and cut them into circles or cubes.
- Fry the zucchini in oil until golden brown. Dark, burnt spots on vegetables can ruin the appearance of future caviar.
- Chop carrots and onions and fry in a second pan. Parallel frying of vegetables will save time for cooking zucchini caviar.
- Stir the fried vegetables and grind in a meat grinder. You can also use a blender for chopping.
- Transfer the chopped vegetables to a large container and add the necessary spices and tomato paste to the mixture. Boil caviar for 15 minutes.
Such a simple recipe allows you to preserve some of the beneficial substances of zucchini after canning. The taste of the appetizer surprises with its tenderness.
Zucchini caviar in 60 minutes
Delicious zucchini caviar for the winter can be cooked in literally 60 minutes. During this time, you can make about 5 liters of aromatic and delicate snacks.
List of ingredients
To prepare a zucchini snack, you will need quite affordable products in large quantities, which allows you to cook a large batch of winter supplies at a time. So, 6 kg of zucchini will require 3 kg of carrots and 1.5 kg of onions. Tomato paste in the amount of 500 ml is also included in this recipe. 6 tbsp. l. salt and 15 tbsp. l.sugar, as well as 3 tablespoons of oil are preservatives for squash caviar, which allow it to be stored for a long time in winter. A small amount of water may be needed if the moisture from the courgettes evaporates quickly.
Stages of caviar preparation
Even an inexperienced cook can cook caviar according to this recipe, since there are no special tricks here:
- Wash, peel and chop all vegetables. To make it faster, you can cut the zucchini into bars, grate the carrots, and chop the onion in half rings.
- Put chopped vegetables in a saucepan and simmer for 40 minutes over low heat. During this time, water may be needed to prevent the vegetables from burning. Optimally, 1-1.5 tbsp of water can be added to the specified volume of products.
- At the end of cooking, the vegetables are placed in a colander, so that the moisture of the glass. After that, return them to the pan and grind with a blender to a puree consistency.
- The remaining products are added to the resulting homogeneous mass and boiled for another 15-20 minutes. At the end of cooking, squash caviar is laid out in clean prepared jars and rolled up.
The advantage of the recipe lies not only in the excellent taste of the resulting snack, but also in the simplicity, high speed of preparation, since there is no need to pre-fry the vegetables, making sure they do not burn.
Zucchini caviar with tomatoes and herbs
An excellent combination of squash and tomato paste is used in many recipes. The uniqueness of this particular recipe lies in the fact that instead of tomato paste, it is recommended to use fresh tomatoes, which are likely to be found in the garden in the autumn seating season. Also, the "highlight" of this squash caviar is greens, which saturates the product with its unique aromas and taste. Learn more about making this delicious caviar recipe below.
Ingredients for cooking
Of course, the most important ingredient in caviar is courgette. The recipe is designed for 1 kg of this vegetable, but if necessary, the amount of products can be proportionally increased. In addition to zucchini, for cooking caviar, you will need 300 g of fresh carrots, the same amount of onions, 700 g of tomatoes, 2 bell peppers, 100 g of herbs (this can be dill, celery, parsley), salt, sugar and garlic (1-2 cloves).
Cooking technology
This recipe will take a little over an hour to prepare caviar. Of course, if the volume of food is increased, then the time spent on cleaning, cutting and roasting vegetables will increase. In general, the cooking process is quite simple and even a novice cook can do it:
- You need to prepare basic vegetables for frying. Remove the seed chamber from the zucchini, cut off the skin from the surface of the vegetable. Cut the courgettes into slices or rings. Peel and wash carrots, chop. The onions must also be peeled and cut into half rings or small cubes.
- Roll the zucchini in flour and fry so that the pieces of vegetable turn golden on each side. In parallel with the zucchini in another pan, you can begin to fry the carrots and onions. This will speed up the cooking process.
- While the main vegetables are fried, you can do the peppers and tomatoes. It is imperative to remove the skin from them, otherwise it will stiffen the ready-made squash caviar. For easy peeling of the skin, the vegetables must be scalded with boiling water.
- Scroll the fried vegetables, as well as peeled tomatoes and peppers through a meat grinder. Pour oil into the bottom of a large saucepan and add a homogeneous mixture of caviar, salt and sugar to taste. Simmer vegetables over low heat, covered for 50-60 minutes.
- 2-3 minutes before the end of cooking, add chopped garlic and herbs to the caviar.
- Put the caviar in pasteurized jars and close with a tight lid or roll up.
Some housewives put slices of zucchini after frying on a paper towel, which removes excess oil.In the preparation of squash caviar, such a trick is not used, since excess oil will allow the vegetables to be stewed without adding liquid and will make the taste of the finished caviar more delicate.
Spicy squash caviar in 90 minutes
For lovers of spicy food, the following recipe, which is based on the use of red chili peppers and garlic. Such a dish will not only become a delicious treat in the cold winter period, but also a medicine for the prevention of viral diseases.
Everything you need to cook
I would like to note right away that the volume of products specified later in the recipe allows you to cook only 10 servings of squash caviar. For harvesting for the winter, this may not be enough, therefore, if necessary, the amount of all products can be proportionally increased.
Spicy squash caviar is prepared from 500 g of squash, 2 medium-sized carrots, 1 onion and, of course, 1 chili pepper. In addition, you will need 2 cloves of garlic, 75 ml of vegetable oil, a little vinegar and salt to taste.
Cooking steps
Cooking delicious squash caviar according to this recipe should not cause any difficulties. The cooking process is simple and straightforward:
- Peel the courgettes, carrots and onions, cut into small cubes.
- Peel the chili pepper from seeds. Finely chop the pepper and garlic.
- Put the ingredients in one large container, before pouring boiling oil into it;
- Stew vegetables in their own juice, covering the container with a lid.
- If the caviar starts to burn, you need to add a few tablespoons of water;
- After about an hour of boiling, the vegetables will become soft. This means it's time to grind them up. To do this, you can use a meat grinder, blender. Some housewives manage to grind the vegetable mixture to the desired consistency using a sieve and mashed potatoes.
- After grinding, salt must be added to the vegetable mixture, and, if desired, other spices.
- Before spreading the caviar into jars for clogging for the winter, it is recommended to add a little table vinegar to the pasteurized containers (1 tsp per 500 ml of volume). This will allow the product to keep better during the winter season. If desired, vinegar (1-2 tablespoons) can be added not to jars, but to a mixture of vegetables at the end of cooking.
This recipe is based on the use of red hot chili peppers. But unfortunately, it is not always possible to find this fresh product at home at hand. That is why, in some cases, replace a fresh product with rationally ground red pepper in the amount of 1 tbsp. l.
Other recipes for squash caviar and an illustrative example of cooking can be found in the video:
Little secrets of making delicious caviar
Every big deal consists of many small but important nuances. Experienced housewives know this especially well. Indeed, it often happens that dishes prepared according to the same recipe differ significantly in taste. It turns out it's all about the little things. So, in the preparation of squash caviar there are secrets:
- For a delicious snack, use a heavy-bottomed saucepan. Such dishes are evenly heated and do not allow vegetables to burn during stewing. In the absence of such a pan, you can use a cast iron cauldron or a frying pan with a non-stick coating and high edges.
- Using a blender allows you to make squash caviar especially tender, homogeneous. With the help of a meat grinder, it is quite difficult to achieve such a result, except that you will have to twist the vegetable puree twice. With a single grinding of the mixture with a meat grinder, caviar will consist of many small particles, "eggs", which, for sure, also finds its admirers among consumers.
- You can speed up the preparation of caviar by pre-salting the zucchini. To do this, a few hours before cooking the caviar, the zucchini must be peeled and moderately salted, refrigerated so that the vegetables let the juice out. It will take no more than an hour, but it will significantly speed up the cooking process of this ingredient.After salting, the zucchini is lightly squeezed with your hands, removing excess water and salt.
Every housewife can prepare zucchini caviar quickly and tasty. To do this, you just need to stock up on some knowledge and the necessary package of products. You can choose a recipe for delicious caviar only on the basis of personal preferences: someone sees the advantage in low calorie content, someone in a spicy taste, and for some housewives, only the ease of preparation is important. But in general, it can be argued that squash caviar is always tasty, healthy and affordable, because you can cook it from natural products grown in the garden with your own hands.
