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Canning is one of the easiest and most affordable ways to prepare vegetables and fruits for long-term storage. Squash caviar she just prepares for the winter, the products are inexpensive for her, and her benefits have long been known to nutritionists. Fresh or processed zucchini is easily absorbed by the body, contains few calories, but a lot of iron, phosphorus, copper, vitamins, organic acids. Also, caviar from zucchini will help to cope with puffiness, improve the functioning of the intestines, gallbladder, it is included in diets for people suffering from hypertension, cardiovascular diseases, or simply wanting to lose weight.
There are many recipes for cooking zucchini caviar for the winter, they are varied both in taste and in appearance. Perhaps, they are united only by the basic set of products: zucchini, onions, carrots, tomato paste, as well as mandatory heat treatment. At home, this is most often frying and stewing, but there are recipes that require zucchini to be baked in an oven or even boiled.
We will bring to your attention three recipes for zucchini caviar: one is low-calorie, dietary, the other is more nutritious, but unusually tasty, and the third is for spicy lovers. For clarity and convenience, we present recipes with photos.
Low-calorie squash caviar
This recipe not only contains a minimum of calories, but is also suitable to diversify the diet of people who adhere to strict fasting, since it does not even contain vegetable oil.
Products used
To cook squash caviar for the winter, you will need:
- peeled zucchini - 1 kg;
- onions - 200 g;
- red tomatoes - 200 g;
- carrots - 200 g;
- table salt - 1 tablespoon;
- black pepper, sugar - to taste (you do not need to add).
Cooking caviar
Wash the zucchini well, cut off the spout and stem, and remove the damaged areas. Old ones - peel, core, cut into small pieces, young vegetables do not need to be peeled.
Peel the onions and carrots, cut into small cubes.
Put the zucchini, onions and carrots in a saucepan, add a little water, simmer for 40 minutes.
This winter squash recipe is prepared with fresh tomatoes. Pour boiling water over them, then immediately place them in cold water. Make a cruciform incision at the top, remove the skin, cut the fruit.
When the rest of the vegetables are cooked, drain the water, add the cooked tomatoes and use a blender to chop the ingredients.
Put the mashed potatoes in a saucepan with a thick day, add spices, simmer over low heat for about half an hour. During this time, the excess liquid will boil away, and the mass will become thick.
Transfer the caviar to pre-sterilized half liter jars. Place them in a wide bowl filled with hot water, cover with lids, pasteurize for 15 minutes.
Roll the caviar, turn the cans over, wrap them up, leave to cool completely.
You need to store the jars in a cool place or in the refrigerator. The caviar will be ready for consumption in a month.
Zucchini caviar cooked with mayonnaise
The recipe for squash caviar given below should please housewives who do not like to pasteurize the blanks. True, it is not intended for long-term storage: the jars will have to be emptied before the onset of spring. It will not be difficult to do this, since this caviar turns out to be so tasty and tender that even those who, in principle, do not like zucchini love it.
Before telling how to cook squash caviar with the addition of mayonnaise, it should be noted that it will not be low-calorie. It includes mayonnaise, which is quite nutritious, as well as citric acid and tomato paste, which can hardly be called diet foods.
Products used
Ingredients:
- zucchini - 5 kg;
- onions - 1 kg;
- mayonnaise - 0.5 l;
- tomato paste - 0.5 l;
- refined oil - 1 glass;
- sugar - 0.5 cups;
- citric acid - 1 teaspoon;
- salt to taste.
Product quality notes
Additionally, we will give some tips on how to make squash caviar as tasty as possible.
- Use only young zucchini.
- Olive oil doesn't work well for this recipe. Better take sunflower or corn.
- The taste of caviar is highly dependent on the tomato paste. It should be tasty, and without bitterness.
- In no case, do not prepare canning with expired or open mayonnaise even the day before. Take only fresh product!
- Do not use purple onions - of course, they are tasty and healthy, but the appearance of caviar will be unattractive.
- Don't put salt on your eyes - try it. How much to pour depends on mayonnaise and tomato paste, which may also contain salt.
- This recipe does not contain carrots. If you decide to add it, be sure to reduce the amount of sugar.
Cooking caviar
Before setting out the recipe for cooking step by step, we recall that you need to sterilize the jars and wash the vegetables very carefully, since there will be no additional pasteurization.
Wash and peel the zucchini, cut.
Cut the onion into half rings and fry in a small amount of refined vegetable oil until transparent.
Grind vegetables in a meat grinder.
Transfer them to a saucepan, cover with oil, mix thoroughly, simmer for an hour.
Add the rest of the ingredients, mix thoroughly so that both the consistency of the caviar and its color are homogeneous. Simmer for another 40 minutes with constant stirring.
Taste the caviar several times during the cooking process, as its taste will change.
When the caviar is ready, and the taste satisfies you, transfer it to sterile half liter or liter jars, roll it up.
Important! Very hot zucchini caviar should be rolled. The recipe does not provide for further heat treatment, moreover, it includes mayonnaise. It is best to put the caviar in jars without removing the pan in which it was cooked from the fire.
The estimated yield of caviar is 4 liters. It is ready for use immediately.
Spicy squash caviar
This recipe for the winter can be called not even squash caviar, but squash adjika. You will have to tinker with the preparation, but the result will be a very interesting appetizer.
Products used
Ingredients:
- zucchini - 2 kg;
- onions - 0.5 kg;
- tomatoes - 0.5 kg;
- carrots - 250 g;
- garlic - 1 head (large);
- refined oil - 150 g;
- mustard - 1 tablespoon;
- flour - 2 tablespoons;
- sugar - an incomplete glass;
- vinegar essence - 1 tablespoon;
- salt to taste.
Quality of caviar products
This recipe provides for pasteurization, in addition, it includes mustard, garlic, vinegar essence, which themselves are preservatives.
- Old zucchini will do, you just need to peel them and carefully remove the middle with large seeds. In this case, you need to weigh the already prepared vegetables.
- Take white or golden onions so as not to spoil the appearance of the caviar.
- The mustard should be dry, not cooked.
- The amount of salt, sugar, garlic, vinegar essence can be changed in accordance with your own tastes.
- Replace tomatoes if necessary with tomato paste or even tomato sauce.
Cooking spicy caviar
Rinse the zucchini thoroughly, chop finely.
Remove the peel from the tomatoes, as described in the first recipe, chop in a blender or using a meat grinder.
Wash carrots, peel, grate, preferably large.
Dice the onion, simmer in the caviar saucepan, add the carrots and half the tomatoes. Simmer for 30 minutes without a lid.
Add chopped zucchini and season with salt. Cover the dishes with a lid, cook for another 40 minutes over low heat.
Remove the lid, let it boil for another 40 minutes for the mass to thicken.
Mix the remaining tomato puree with flour and mustard until smooth.
Add sugar and minced garlic.
Pour the mixture into boiling vegetables, mix thoroughly, keep on low heat for another 20 minutes. Remember to stir.
Turn off the heat, cool the mass a little, add the vinegar essence, grind with a blender or in another way.
Spread the ready-made caviar in clean half-liter jars, sterilize for 15 minutes.
Turn over, wrap, leave to cool.
Conclusion
As you can see, squash caviar can be prepared in a variety of ways. It can be a dietary meal, an appetizer, or just an exquisite delicacy. Choose the recipe you like best. Enjoy your meal!
