Step 1: Prepare the zucchini.
Zucchini, this is where strong hands are most needed. After all, these vegetables have a rather thick skin that needs to be carefully cut with a knife. Then, for convenience, each vegetable must be divided into halves and cleared of seeds and partitions. As a result, you will get clean squash pulp. Cut it into smaller pieces, and then grind it with a blender or pass through a meat grinder.Step 2: Prepare the onions.
Peel the onions and rinse with cold water. Then divide each onion into small pieces and place in a blender or meat grinder, just like the zucchini before.
Step 3: Prepare the carrots.
Be sure to rinse the carrots before peeling, then remove the skin from the root vegetables with a knife and rinse the vegetables again, after peeling. Chop the prepared carrots in the same way as the onions and zucchini.
Step 4: Prepare the pepper.
Handle hot peppers only with gloves. It needs to be cleaned, washed and chopped in a blender or minced in a meat grinder in the same way. But for now, keep it away from other vegetables without mixing it.
Step 5: Stew vegetables.
Mix the pulp of zucchini, carrots and onions and place over medium heat. Add salt, granulated sugar, pour in vegetable oil, stir and bring to a boil. Turn the heat to minimum and, stirring occasionally, simmer the vegetables for 2 hours.
After two hours, add tomato paste and chopped hot pepper to the total mass. Stir the squash caviar again, taste for salt, in case you need to add more, and then continue to simmer for more 2 hours, stirring occasionally.
In total, you need to cook vegetables about 4 hours to the row.
Step 6: Prepare spicy squash caviar.
You need to pour the squash caviar into heated sterilized jars, while it is better to keep the pan with vegetables on the fire all the time so that the mass does not cool down. Once you have filled the jars, close the lids tightly and set them aside to cool at room temperature.
Ready and cooled spicy squash caviar can be stored in the same way as other preparations, that is, in a dark and slightly cool place. But before serving, it is better to cool it slightly by placing the unopened jar of the preparation in the refrigerator for a while.
Step 7: Serve spicy squash caviar.
Spicy squash caviar is an appetizer; it should be served by spreading it on bread or making sandwiches with it. But what is there to explain, I think that everyone already knows how and with what to eat vegetable caviar, and will do just fine without my explanations.
Bon appetit!
Small jars can also be sterilized in the microwave. To do this, first rinse the containers with regular baking soda and rinse thoroughly, then pour 2 centimeters of water into the bottom of each and place the jars in the microwave. 3-5 minutes will be enough, the main thing is that the water boils away.
If you are sealing jars, always turn them upside down to make sure the container is sealed tightly and nothing leaks out.
Zucchini should be washed under running water to remove all remaining dirt. It is better to cut off the surface skin with a sharp knife. In principle, you can’t do this. But then the caviar will come out coarser in consistency. The middle compartment with the seed chamber must be cut out and discarded.
It is best to cut the zucchini into cubes or small rings. Upon completion of the procedure, they are fried in a frying pan over low heat using a small amount of vegetable oil. As a result, they should not turn out to be very fried; you just need to simmer them to soften them.
Step two
While the zucchini is simmering, we begin to perform the following steps in parallel in the frying pan:
- Clean and finely chop the onion. I first recommend placing it in the freezer for 2-3 minutes - you won’t cry and it will be easier to cut into even pieces.
- Peel the garlic cloves, wash them and put them through a garlic press.
- We wash each bell pepper, cut it in half, remove the membranes and seeds and cut it into smaller pieces.
- We wash and peel the carrots, grate them on a standard grater (not a fine grater!).
Step three
Sauté chopped bell peppers and onions in sunflower oil and place in a saucepan using a spoon with holes. Fry the carrots in the remaining oil.
Step four
Mix the prepared zucchini, carrots, sweet peppers, onions and mix well. Let the mixture cool slightly, then use a meat grinder or blender to make the mass more homogeneous. Place the resulting mixture in a pan of a suitable size and additionally season with vegetable oil, sugar and salt.
Turn on the gas and, stirring constantly, bring the mixture to a boil, then reduce the heat to low. The caviar should simmer for about 1.5 hours, and it needs to be stirred periodically. Don't be afraid that it will seem too runny at first. After this time, powdered pepper (red and black) and tomato paste are added to the composition, after which the mass is continued to cook for another 1.5 hours. I advise you to taste the caviar; if there is not enough salt, it should be added at this moment. If there is a lack of salt, caviar will not only lose its taste, but will also be stored worse in winter.
If everything is done correctly, then after more than three hours of cooking, the consistency of the caviar should resemble village sour cream.
Approximately 10 minutes before the end of cooking, vinegar essence and garlic pulp are added to the composition. If you add garlic earlier, the aroma will not be tart enough.
Be especially careful that the mixture does not burn, otherwise the caviar will taste bitter.
Step five
It is better to take care of preparing glass jars in advance. First, they need to be washed thoroughly and then sterilized in a water bath.
The caviar is placed in them hot after cooking. Immediately after this, the jars are hermetically sealed, turned upside down, wrapped in a towel or blanket, leaving them like that until they cool completely.
In winter, it is best to store the blanks in the basement. For short-term storage, you can use the bottom shelf of the refrigerator.
But we will reveal the secret of delicious homemade zucchini caviar with perfect taste. Get ready to write down the most delicious recipe for spicy squash caviar for the winter at home.
Recipe information
- Cuisine:Russian
- Type of dish: preparations for the winter
- Cooking method: on the stove
- Servings:4
- 1 hour
Products:
- two zucchini or zucchini;
- two heads of onions;
- three to four ripe tomatoes;
- two carrots;
- two sweet bell peppers;
- one small pod of hot chili pepper;
- four to five cloves of garlic;
- sunflower or olive oil (at your discretion);
- optional dry herbs - thyme, cumin and rosemary - one small pinch each;
- salt and pepper to taste.
Spicy squash caviar with tomatoes and carrots for the winter - step-by-step recipe with photos:
Wash, peel and cut the zucchini into medium cubes.
Fry them in a frying pan in a small amount of oil for literally 7-10 minutes. 
Peel the onions, rinse and also chop into cubes. Finely chop the peeled garlic cloves. Add the onion and garlic to the frying pan with the zucchini and simmer the vegetables for another 4-5 minutes.
Peel the carrots and grate them coarsely. 
Wash the sweet pepper thoroughly, remove the seeds and chop. 
Peel and chop fresh tomatoes.
For cooking, it is better to take meaty and juicy tomatoes. Place the prepared vegetables in the pan.
Wash the hot chili peppers and cut them together with seeds. 
Add hot peppers, dry herbs and spices to the pan. Add salt to taste.
Simmer the zucchini caviar under the lid for 40-50 minutes, stirring occasionally. After the time has passed, pour hot into sterilized jars and seal. Turn the jars over, wrap them up and leave to cool. Transfer the cooled jars of spicy squash caviar to a cool place for storage for the winter.
- If you don’t like very spicy squash caviar, then first remove the seeds from the chili pepper.
- You can twist the finished zucchini caviar in a blender or through a meat grinder, then it will look like a puree or leave it in pieces at your discretion.
- Tomatoes in the recipe can also be replaced with tomato paste.
Vegetables
Description
Spicy squash caviar for the winter- everyone’s favorite, tender and healthy snack, which you can prepare with your own hands at home not only simply and quickly, but also very easily.
When you buy caviar in a store, of course, you get a pretty tasty product, but after reading its composition, you often begin to doubt whether the contents of the jar correspond to the list of ingredients on the beautiful and colorful label, and whether the product is as harmless as it seems. In order not to waste your time on such thoughts, once and for all learn how to prepare amazingly tasty caviar from affordable and cheap ingredients yourself. Only then will you be confident in the composition and quality of the snack and, without fear for your health, will be able to treat all your household members to this healthy dish.
We bring to your attention a delicious recipe for making spicy squash caviar for the winter. You can cook it with tomatoes, and, if desired, with tomato paste: regardless of what exactly you decide to use for cooking, the preparation will turn out equally tasty and tender - you’ll just lick your fingers!
And the recipe is so simple that even the youngest and most inexperienced housewives can handle preparing squash caviar (step-by-step photos will help them with this). And experienced cooks, after reading the recipe, will definitely want to prepare a portion of this snack for future use - to try.
The method of preparing spicy squash caviar is so simple that it can be easily implemented right at the dacha. No special equipment is required to make the workpiece. Everything is done the old fashioned way: a knife, a board, a deep frying pan (or cauldron) and a meat grinder. Plus, you won't have to put in extra effort to transport: first the zucchini to the kitchen, and then the filled jars to the basement.
Don't put off preparing this very tasty and low-calorie snack for too long. Be sure that, having tasted the produced product and received the approval of your relatives, you will certainly not be limited to one portion of caviar prepared this season!
Ingredients
Steps
Let’s start preparing delicious squash caviar by preparing all the components specified in the list of recipe ingredients. It should be noted that for preparing caviar it is advisable to choose young zucchini with a white color, but if you remove the seeds and remove the rough skin from the fruits that have already reached maturity, then they are perfect for preparing this preparation for the winter. Rinse all necessary vegetables thoroughly in plenty of water and then dry with paper napkins or natural fiber towels. After this, separate all the stalks from the vegetables, and also cut off the seals formed in the place of the flower on the zucchini.
Peel the onions and chop them as shown in the photo. To ensure that its esters irritate the mucous membranes as little as possible when chopping, after cleaning, immerse the onions in a bowl of cold water and leave to lie in it for about five minutes.
Cut the zucchini into conveniently sized pieces, but preferably not too large, because the better they are fried, the tastier the finished caviar will be.
Pour a few tablespoons of vegetable oil suitable for frying into a deep, preferably cast iron, frying pan. To ensure that the smell of the oil does not interrupt the aroma of the finished caviar, it is preferable to prepare the product using deodorized oil. If you want to feel the aroma of freshly squeezed oil in canned food, then do not deny yourself the pleasure and add fragrant oil.
Heat it thoroughly and pour in the prepared onions. Stirring constantly, bring the onion until cooked. It is best if the half rings not only become transparent, but also fry a little. Place the zucchini in the prepared onion and fry until golden brown. Do not add oil to the pan until the zucchini has released all the water. This may take approximately twenty minutes.
While cooking zucchini, do not cover the pan with a lid, as this will significantly slow down the evaporation process. While the zucchini is stewing, start preparing the tomatoes. Be sure to pour boiling water over the fruits and remove the skins from them. Chop the tomatoes well enough so that they can cook as best as possible and impart the maximum amount of their flavor to the caviar. You can replace tomatoes with paste of the same name.
Then the dish needs to simmer for a little less time. Add the paste without dissolving it in water, because zucchini contains it in large quantities. Adjust the amount of paste according to your taste. After preparing the tomatoes, chop the garlic. Adjust the amount of this product according to your feelings, and, of course, the more of it in the bookmark, the spicier the finished caviar will turn out. To clean a large quantity without hassle, place the whole heads in a bowl of cold water and leave for ten minutes..
The husk will get a little wet, so it will come off very easily and will not stick to the knife or hands at all.
Cool the finished caviar to room temperature, and in the meantime, start preparing the jars. Rinse them thoroughly in warm water with baking soda added, and then rinse thoroughly in running water until shiny. Be sure to wash and rinse the lids with which you will roll up the finished spicy squash caviar. Be sure to sterilize clean jars over steam for five minutes each, and also boil the washed lids in boiling water for two minutes.
Do not miss an important point: before immersing in water, be sure to remove the rubber sealing rings from the lids (if they have any), and then return them to their place after the lids have cooled.
Pass the cooled mass through a meat grinder with a fine grid twice, and then return the crushed mass to the frying pan. Cover the mixture with a lid and simmer over low heat for ten minutes. The finished caviar will definitely look as appetizing as the caviar in our photo. If you decide to add tomato paste instead of tomatoes, the color of the workpiece will be more saturated and bright. Use a clean spoon to transfer hot caviar into sterile jars and, without waiting for it to cool, roll up the lids. Without inverting the jars onto their lids, allow them to air cool. Place the cold zucchini preparation for the winter in a well-ventilated and cool room, protected from direct sunlight, and store for nine months..
But, as practice shows, this delicious spicy zucchini caviar can be eaten even before the New Year holidays.
Bon appetit!
Squash caviar is prepared according to different recipes. And every housewife claims that her recipe is the best. Finding your ideal recipe is possible only through numerous trials. But today I will make your task easier. I have collected in this article the 5 best recipes for squash caviar (to my taste) for the winter. If you want to make caviar and eat it immediately, then you do not need to add vinegar or citric acid to it. These additives are for long term storage.
For preservation, it is necessary to sterilize the jars, lids, and ladle with which the squash caviar is poured. If there are a lot of jars, the easiest way to sterilize them is in an electric oven. Place the jars in a cold oven, turn on the heat at 140 degrees. When the oven is hot, keep the jars in the oven for 10 minutes. You can also sterilize the jars over steam (over a kettle, place a wire rack over a pan of water). The jar is sterilized when drops begin to flow down it. Boil the lids for 5 minutes.
I will write this recipe first because I consider it a favorite. The other recipes are also very tasty, but my family likes this one more than the others. In this recipe I will write the secrets of making perfect squash caviar. Knowing these secrets, you will prepare caviar that everyone will like. It will be no worse than squash caviar in the store, and perhaps even better. Everyone who tries it will ask for more...
First of all, you need to choose the “right” zucchini. Half of the taste of future caviar will depend on the quality of the zucchini. The zucchini must be fresh, that is, picked recently, a day ago. To determine freshness, look at the stem. It should be green and juicy. If the stalk begins to dry out and turn brown, then such a zucchini has already been picked a long time ago.
Ingredients:
- zucchini - 1 kg
- carrots - 300 gr.
- onions - 300 gr.
- tomatoes - 300 gr.
- tomato paste - 1 tsp.
- vegetable oil - 100 ml
- citric acid - 0.5 tsp.
- salt - 1 tsp.
- sugar - 1 tsp.
- ground black pepper - 0.5 tsp.
- dill and parsley - 50 gr. (optional)
Method for preparing caviar, as in the store:
1.If you took young zucchini, then you do not need to peel them. If you find zucchini that is overripe, be sure to trim the skin and remove the seeds. In this case, the weight of the zucchini will need to be measured after peeling. Cut the prepared zucchini into 2x2 cm cubes.
The cutting should be the same so that all the pieces are cooked at the same time.
2. So that the caviar does not boil for a long time, but at the same time it turns out thick, the chopped zucchini needs to be salted and mixed. For 1 kg of zucchini, take 1 level tablespoon of salt. Leave the salted zucchini for 20 minutes. During this time, the salt will draw juice out of the vegetables, which will not need to be used when cooking.
3.Carrots will give the caviar a sweetish taste and orange color. It needs to be peeled and cut into cubes. Don't grate carrots! First, cut into circles 5 mm thick, then cut these circles into sticks.
4.Cut the onion into half rings, 5 mm wide.
5. Fresh tomatoes must first be peeled so that there are no pieces of it in the finished product. To remove the skin easily, make a cross-shaped cut on the top of the tomato. Then pour boiling water for 30 seconds, drain and cool with cold water. After such a contrasting procedure, you can easily remove the skin with your hands.
Cut the tomatoes into cubes, approximately 1 x 1 cm.
6.When the zucchini has stood, drain the juice that has separated from it and squeeze it out with your hands like a sponge.
7. You need to fry vegetables separately, because they have different structures and different cooking times. If you have three frying pans on the household, then they will come in handy now. If not, fry the vegetables one at a time. There is no need to make the caviar too fatty, so pour 1-2 tbsp into the pan. oils Wait until the oil warms up well. There is no need to fry until fully cooked, because the vegetables will still be stewing together.
Fry the zucchini for 7-10 minutes, carrots for 10-15 minutes, onions and tomatoes for 2 minutes.
8.In one frying pan, start frying the onion. When the onion becomes translucent, add chopped tomatoes to it. Fry these vegetables together for a couple more minutes. In another frying pan, fry the zucchini, stirring them occasionally, and in a third frying pan, fry the carrots.
9.Take a saucepan with a thick bottom and pour vegetable oil into it (about 3 tbsp). Spread the oil over the bottom of the pan to prevent the vegetables from burning. Place all the fried vegetables into the pan.
10.Use an immersion blender to blend all the vegetables into a smooth mixture. You can also use a meat grinder, but in this case the texture will not be as uniform as that obtained when using a blender.
11.For a brighter and richer color, add 1 teaspoon of tomato paste to the caviar and blend everything again with a blender.
12.Put the caviar on the fire and let it boil. Reduce heat to low. Now comes the boiling stage, when the caviar needs to be brought to the desired consistency. During simmering, all excess liquid will evaporate. Simmer the caviar with the lid open. If you close the lid, the condensation will flow back into the pan and the boiling process will be delayed. Do not forget to stir the caviar from time to time so that it does not burn.
13.After 40 minutes, you need to bring the caviar to taste. Taste it and add salt (about 1 teaspoon of salt per 1 kg of zucchini). Also add ground black pepper. To prevent caviar from exploding and to keep well, add half a teaspoon of citric acid, as well as 1 teaspoon of sugar for balance. For piquancy, you can add a couple of sprigs of greenery (finely chopped), if you like. But this is not at all necessary. Boil the caviar, boil for another 5 minutes and you can put it in sterilized jars. Do not turn off the heat, put boiling caviar into the jars!
You need to salt the caviar at the end of cooking. If you add salt immediately, then after boiling it may become over-salted, as the volume will decrease.
The finished caviar will be thick. It falls from the spoon in large drops, but does not run off. Don’t forget to sterilize the lid and pour boiling water over the ladle you will use to pour the caviar.
14. All that remains is to turn the finished preserve over and wrap it in a blanket. Leave the caviar to cool completely. This is a recipe for truly delicious caviar, thick and bright. You can also safely call it “finger-licking good”, I recommend it.
Squash caviar for the winter according to GOST
The recipe according to GOST contains a minimum number of ingredients. This is zucchini caviar, which means there should be more zucchini than other vegetables. In addition to zucchini, you also need to take onions and carrots in certain proportions (it is better to use a kitchen scale to accurately determine the weight of peeled vegetables). Tomatoes are not used, but tomato paste is added, which according to GOST should be 30%.
If you add fresh tomatoes, the caviar will be more liquid and will need to be boiled longer to reach the desired consistency.
Vinegar essence or ordinary table vinegar 9% is used as a preservative. Using vinegar you will be sure that the jars will not explode.
Ingredients(vegetables are weighed in peeled form):
- zucchini - 3 kg
- carrots - 1 kg
- onions - 800 gr.
- refined vegetable oil - 300 ml
- tomato paste - 3 tbsp. with a slide
- garlic - 6 cloves (optional)
- parsley or celery root - 1 tbsp. (grated)
- salt - 1 tbsp. no slide
- sugar - 1.5 tbsp. (38 gr.)
- vinegar essence 70% - 1 tbsp. (at least 1 tsp)
- ground black pepper - to taste
- ground allspice - to taste
Cooking method:
1. It is better to take young zucchini for caviar. If you only managed to find old ones, then cut off their peel, cut them in half lengthwise and remove the seeds with a spoon. Young ones can be used entirely without removing anything.
2.Cut the zucchini into cubes. Peel the carrots and onions. Chop the onion coarsely, small ones can be cut into 8 pieces, grate the carrots on a coarse grater or cut into slices. Finely chop or grate the parsley root.
3.Pour half of the odorless vegetable oil into the frying pan and heat it well. Place all the zucchini in the pan to fry. Cook the zucchini over medium heat with the lid open, stirring occasionally. Vegetables will shrink in size and release juice, which will partially evaporate. The zucchini will be translucent and soft in the end.
4.Place the zucchini in a thick-bottomed pan along with the oil in which they were fried.
5. Pour the second half of the vegetable oil into the vacated frying pan and heat it well. Add the chopped carrots and fry them over medium heat for 5 minutes with the lid open. Next, add chopped parsley root to the carrots, stir and continue frying for another 5 minutes.
6.Add onion to the frying vegetables, stir, cover and cook for another 20 minutes. Stir the vegetables periodically to prevent them from burning.
7.Pour the fried onions and carrots into the pan with the zucchini along with the oil. Mix all ingredients thoroughly.
8.Put the caviar on low heat and simmer in a saucepan with the lid closed for 30 minutes. Be sure to stir occasionally, otherwise it will burn. Be sure to take a pan with a thick bottom.
9.When the vegetables are stewed together, use an immersion blender to turn them into a homogeneous puree. You can also use a food processor (you will need to transfer the caviar into it) or a meat grinder.
10.Put salt, sugar, ground black pepper and allspice to taste, tomato paste into the caviar, stir.
11.Over low heat, stirring occasionally, cook the caviar for another 30 minutes. The lid should be slightly open so that the water evaporates faster. If you cook with the lid open, the caviar will shoot out, which will lead to contamination of the kitchen. Cook the caviar to the desired consistency.
12. Squeeze the garlic into the caviar through a press and pour in acetic acid. The minimum amount of vinegar essence for this amount of caviar is 1 teaspoon. Vinegar is needed to ensure the safety of caviar in jars. Stir and cook the caviar under the lid for another 10 minutes, no more. Be sure to taste for salt and sugar and balance the taste if necessary. If it is very sour, you can add sugar. Don't forget to sterilize the jars and lids.
13.Place hot caviar into jars and seal with hot, sterile lids. Turn over and wrap in a blanket, leave to cool completely. So the real squash caviar is ready, delicious, just like in childhood.
Squash caviar with mayonnaise and tomato paste
Caviar with mayonnaise turns out very tasty, although a bit greasy. If this doesn’t scare you, then be sure to prepare squash caviar according to this recipe.
Ingredients (weigh vegetables peeled):
- zucchini - 3 kg
- onions - 0.5 kg
- tomato paste - 300 gr.
- mayonnaise - 250 gr.
- odorless vegetable oil - 100 ml
- sugar - 100 gr.
- salt - 2 tbsp.
- ground red pepper - 0.5 tsp.
Squash caviar with mayonnaise - preparation:
1. Wash the zucchini and cut into pieces that will fit in a meat grinder. If the zucchini is old, with a thick skin and overripe seeds, then you need to peel them and remove the seeds. Such zucchini need to be weighed after peeling.
2. Peel, wash and cut the onion into arbitrary pieces that can be passed through a meat grinder.
3.Now grind the zucchini and onions through a meat grinder. Place the vegetables in the pan in which you will simmer the caviar.
4.Add mayonnaise, tomato paste and vegetable oil to the vegetables. Mix everything thoroughly. Place over medium heat, cover and bring to a boil. During this time, be sure to stir the caviar two or three times so that it does not burn. When the whole mass boils, reduce the heat and simmer for one hour under a closed lid. Squash caviar needs periodic stirring (every 10-15 minutes).
5.After an hour of stewing, add sugar, salt and red pepper to the caviar. Stir and continue simmering for another hour. At this time, you can sterilize the jars and lids.
6. Place the finished hot caviar into prepared jars (they must be dry) and roll up the lids. Turn it over, place it on the blanket with the lid down and wrap it “under a fur coat” until it cools completely (about a day).
7. That's all. The caviar can be stored in a storage area. This amount of ingredients yields 4 liters of squash caviar. Delicious!
Spicy squash caviar with bell pepper
This recipe is good for those who like it spicy. Such caviar will be an excellent addition to meat (like adjika) or it can be served as an independent snack. The recipe contains a lot of garlic and hot pepper. You can add these ingredients according to your taste; not everyone likes too spicy food.
Ingredients:
- zucchini - 2 kg (preferably young)
- sweet pepper - 0.5 kg
- carrots - 0.5 kg
- garlic - 2 heads
- ground red pepper - 1 tbsp. You can grind fresh chili peppers.
- tomato paste - 150 gr.
- refined vegetable oil - 100 ml
- salt - 1 tbsp.
- sugar - 2 tbsp.
- vinegar 9% - 3 tbsp.
How to cook spicy squash caviar:
1.Vegetables need to be washed and cut. The cutting should not be too small, but not too large either. Cut the zucchini into medium cubes, carrots into slices, tomatoes into slices, peppers into strips. Place tomatoes and zucchini in separate bowls.
2. Lightly salt the zucchini and tomatoes so that they release their juice. Take salt from the general salt norm for all caviar. Vegetables prepared in this way will be easier to boil.
3. Pour all the vegetable oil into a thick-bottomed pan and add all the chopped vegetables, except tomatoes (zucchini, carrots, peppers).
4.Place the vegetables on the stove and bring to a boil over medium heat. Stir the caviar periodically to prevent it from burning. Once boiling, reduce heat and simmer for 30 minutes until vegetables are soft.
5.Add tomatoes to the boiled vegetables, stir and continue cooking over medium-high heat until excess liquid evaporates (about 20 minutes, the time will depend on the juiciness of the vegetables).
6.Now add garlic, cut into slices, to the squash caviar, mix. Next, add tomato paste and mix again. You can add more pasta (200 g) if you like tomato taste. Bring to a boil and turn off the heat.
7.Now you need to give the vegetable mixture the classic look of caviar. To do this, you need to grind it with a blender. The most convenient way to do this is with an immersion blender directly in the pan. If you don’t have an immersion blender, use a food processor and place all the vegetables in a bowl.
8.Pour 2 tablespoons of sugar, the remaining salt, hot pepper to taste, vinegar into the crushed caviar, mix. Bring the resulting mixture to a boil, stirring, and taste. Now is the time to bring the taste to the desired level, for example, add sugar if it turns out sour, or salt. At the same time, you need to sterilize the lids. To do this, just boil them for 5 minutes. The jars must also be sterile.
9.Pour boiling caviar into prepared jars with a ladle and screw on the hot lids. Turn all the jars over and cover with a blanket. Leave the jars to cool completely. And this could be a day, or even two days.
10.Enjoy fall and winter with this spicy zucchini caviar!
Thick, finger-licking squash caviar
This is an unusual recipe because it contains a lot of carrots. And not just carrots, but pre-boiled ones. The caviar turns out thick, pleasant yellow in color, similar in taste to the store-bought version.
Ingredients:
- zucchini - 1.5 kg
- carrots - 2.5 kg
- sweet pepper - 0.5 kg
- onions - 1.5 kg
- tomatoes - 1 kg
- sugar - 3 dessert spoons
- salt - 3 dessert spoons
- vegetable oil - 350 ml
- ground black pepper - 1 tsp.
- acetic acid 70% - 1 tbsp.
Squash caviar with tomatoes - how to cook:
1.Carrots must be boiled in advance until half cooked. It’s convenient to do this in the evening, and start preparing caviar in the morning. Wash the vegetables and cut into pieces that can be conveniently passed through a meat grinder.
When cooked, twisted caviar splashes and shoots a lot. Therefore, I recommend covering the stove with foil. This technique will protect you from further cleaning of the kitchen.
2.First, grind the zucchini through a meat grinder. These are quite juicy vegetables, so they have to be boiled for a long time until the excess liquid evaporates. To make your task easier, place the resulting zucchini mass in a colander and let the excess juice drain. There is no need to squeeze out the juice with a spoon to make the zucchini completely dry. Let it drain on its own.
Let the juice from the zucchini drain, cook the zucchini with the bell pepper until the juice evaporates. 4.Next, mince the tomatoes, onions and carrots, placing everything in a separate bowl. When almost all the liquid in the zucchini has evaporated, add the resulting tomato puree to it, stir and continue to cook.
5.Pour vegetable oil (about 50 ml) into a frying pan, heat it and add chopped onion. Fry the onion, stirring occasionally, until the onion juice evaporates. The onion should be almost dry. Add the fried onions to the zucchini, peppers and tomatoes. Simmer everything together.
Add tomatoes to boiled zucchini. Fry the onion until the juice evaporates. 6.Pour oil (about 100 ml) into the vacated frying pan and place the carrots. Fry the carrots until there is no liquid in the pan.
7.Pour the carrots into the pan with the rest of the vegetables, stir. Add sugar and salt, 3 level dessert spoons each, and black pepper. Pour in 200 ml of refined oil and mix everything well. When the squash caviar boils, reduce the heat and simmer for 1.5 hours until the desired thick consistency.
The amount of salt and sugar can be adjusted to your taste.
8.While the vegetable caviar is cooking, wash and sterilize the jars and lids. 10 minutes before cooking, pour a tablespoon of acetic acid into the pan and taste for salt. If necessary, add salt or sugar/pepper.
