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There are a lot of recipes for this winter preparation. They mainly differ in the number of ingredients and their proportions. But there are recipes in which garlic is added, which greatly changes the usual taste of caviar. It gives it a spicy edge and makes it more useful.
Caviar from fried vegetables
Products for caviar:
- 3 kg of zucchini;Advice! For this preparation, you can use zucchini of any degree of maturity. Young ones do not need to be cleaned or freed from seeds. Ripened zucchini requires both.
- 1 kilogram of carrots and onions;
- tomato paste - 3 tbsp. spoons;
- 8 cloves of garlic for spicy caviar and 6 for a medium spicy dish;
- a tablespoon of sugar and one and a half tablespoons of salt;
- 3-4 tbsp. spoons 9% vinegar;
- a bunch of greenery;
- refined vegetable oil for frying, how much vegetables will take;
- pepper to taste.
How to cook
All vegetables are washed and peeled. You need to grate the carrots, cut the onions, as well as the zucchini into cubes. In a deep, thick-walled bowl, simmer the zucchini until tender. Lay them out and fry the carrots and onions one by one.
To turn vegetables into puree, use a meat grinder or blender. Place the puree in a saucepan and simmer, stirring for about 50 minutes. The fire should be small.Salt, add sugar, pepper, add finely chopped herbs, crushed garlic in a press 10 minutes before the end of stewing.
The finished caviar is immediately placed in sterilized jars and sealed with the same lids. It is advisable to turn the jars over and wrap them well for 24 hours.
Spicy caviar with tomato paste
Squash caviar with garlic can be prepared according to another recipe. A lot of carrots, onions and tomato paste make its taste bright and rich. And garlic and three types of pepper will give it a spicy kick.
The following products are needed:
- young zucchini - 4 kg, they should not be longer than 20 cm;
- carrots - 2 kg;
- onions – 1.5 kg
- tomato paste – 0.5 kg;
- sugar – 200 g;
- 400 ml refined vegetable oil;
- garlic – 2 medium-sized heads;
- vinegar 9% - 150 ml;
- three types of pepper: paprika - 20 g, hot and allspice ground pepper, a teaspoon;
- salt – 2.5 tbsp. spoons.
We wash, peel and weigh the vegetables. We cut the vegetables into small pieces and grind them through a meat grinder.
Transfer the resulting substance into a saucepan, add spices and sugar, salt, pour in vinegar and add oil. After stirring, put the pan on the fire. Bring to a boil over high heat, then reduce it and cook the contents of the pan over medium heat for an hour and a half. Be sure to stir. Grind the garlic in any convenient way and add it to the pan along with the tomato paste. Mix again. Cook the caviar for another 40 minutes. We sterilize the jars, timing them so that they are ready by the time the caviar is ready.Place the finished caviar into hot jars and cover with sterilized lids. The jars should be well wrapped for a day.
Tender caviar with garlic
This recipe has less spice and no vinegar. This caviar is also suitable for those who have problems with the gastrointestinal tract. The following products are needed:
- zucchini – 3 kg;
- carrots and onions per kilogram;
- 3 cloves of garlic;
- 1 tbsp. spoon of sugar;
- 1.5 tbsp. spoons of salt;
- a small bunch of greenery;
- tomato paste - 4 tbsp. spoons;
- vegetable oil, how much vegetables will take;
- ground pepper to taste.
How to cook
Zucchini, cut into cubes, are stewed in a thick-walled bowl with the addition of a small amount of vegetable oil. The zucchini should be completely cooked. Transfer them to another bowl, and cook coarsely chopped onions and carrots in the liquid remaining from stewing them. They should become soft. Grind vegetables using a blender.
They will need to simmer for another 40 minutes. Chop the greens and garlic and add them and the remaining ingredients to the vegetables. After 10 minutes of stewing, place the caviar in sterilized jars, immediately roll up the lids and turn over.
Zucchini caviar can have more than just the consistency of puree. The particles can be larger, as in the following recipe. To prepare such caviar you will need very little vegetable oil; such a dish can also be eaten by those who want to lose weight.
Caviar with garlic pieces
Products for caviar:
- already peeled and prepared zucchini 3 kg;
- 1 kilogram of carrots, onions, tomatoes. Tomatoes for caviar are chosen to be fleshy ones with a small amount of juice;
- vegetable oil;
- medium sized head of garlic;
- salt – 2 tbsp. spoons;
The zucchini is washed, if necessary cleaned and freed from seeds, cut into small cubes and stewed in a cauldron under a lid over low heat, without adding oil, i.e. in its own juice. Grate the carrots, finely chop the onions and fry separately in oil until tender. Tomatoes are cut into small pieces and fried. Mix the vegetables, add peeled and chopped garlic in a blender and simmer for 10 minutes. Add salt and simmer for another 5 minutes. Immediately put into sterilized jars, roll up the lids and wrap.
You can also cook squash caviar in a pressure cooker. Thanks to uniform heating, dishes in it turn out much tastier. A short preparation time is not only convenient. The faster vegetables are cooked, the more vitamins they contain. And in winter, when there are not enough of them, such caviar will help make up for their deficiency.
Caviar with garlic in a pressure cooker
We will prepare from the following products:
- zucchini – 1 kg;
- carrots – 0.5 kg;
- onion – 0.5 kg;
- tomatoes – 250 g;
- salt – 3 teaspoons;
- garlic – 3 cloves;
- vegetable oil.
Wash and clean the vegetables. Cut the zucchini into large cubes, grate the carrots, finely chop the onion.
Peel the tomatoes and chop finely. Place the carrots in the pressure cooker first and the onions on top. Add some salt. You must first pour oil into the bottom of the pressure cooker.
Fry vegetables with the lid open for 2 minutes. We lay out the zucchini, add some salt, put the tomatoes on top, and add a little more salt again. Close the pressure cooker with a lid and cook the caviar in the “porridge” mode.
After the readiness signal, transfer the vegetables to another bowl and puree them with a blender.Then season with garlic, passed through a press or finely chopped.
The finished dish is packaged in sterilized jars and rolled up. The jars must be wrapped warmly.
Whatever the recipe, squash caviar is prepared, it will be at its place on any table, even a festive one. Delicate texture and pleasant spiciness make the dish special. It can be served with hot boiled potatoes or made into sandwiches with caviar. And if you pre-fry the bread, the dish will turn out simply royal.
