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Squash caviar has always been held in high esteem by Russians. In Soviet times, it could be freely bought in a store; the snack was made using a special proven technology and strictly in accordance with GOST. Her taste was extraordinary. In the 90s, when perestroika began, many canneries were closed. And there was practically no money to buy it.
But a Russian man is not so easy to knock down. Our housewives began to preserve their own vegetables. It should be noted that it was successful. These include pickled, salted and fried vegetables. How many canning recipes? squash caviar it was invented by them! It is impossible to present all of them in one article. Some recipes are sacredly kept in families. But we hope that after the publication of the article, the collection of recipes for preserving caviar from zucchini will be replenished.
Caviar recipes
According to existing recipes, squash caviar can be made with various vegetables and spices, even fruits and raisins. We bring to your attention several options for canned squash caviar for the winter.
Option #1
To prepare delicious squash caviar for the winter, you need to stock up on:
- young zucchini – 1 kg;
- carrots and sweet bell peppers – 0.250 kg each;
- white onions - 2-3 onions;
- garlic – 2-3 cloves;
- fleshy tomatoes – 0.3 kg;
- granulated sugar - one tsp;
- vegetable oil – ½ cup;
- vinegar essence - 1 large spoon.
Cooking process:
- Vegetables are washed, peeled and cut into strips. Zucchini, tomatoes, peppers are ground in a meat grinder. According to the recommendations, for this type of squash caviar, chopped onion is fried until golden brown.
- Place the vegetables along with the onions in a thick-walled saucepan and simmer over medium heat. The process is lengthy, since you need to evaporate the liquid as much as possible. Don't forget to stir the vegetable mass, otherwise it will burn.
- As soon as the zucchini caviar thickens, you need to add salt, granulated sugar, pepper and garlic (it is crushed with a garlic press).
- After a third of an hour, vinegar essence is poured in, since squash caviar is prepared for the winter. And after 5 minutes they are laid out in hot sterile jars. They are closed, turned over and sent to cool under a fur coat.
Option No. 2
This is an unusual caviar recipe with pumpkin. This is exactly how they prepare it in Hungary. Russian housewives also liked this snack. Today, many families often cook this kind of squash and pumpkin caviar. Although each of them brought its own twist.
So, what products are needed in the recipe for preparing caviar for the winter:
- zucchini – 1000 g;
- pumpkin – 500 g;
- carrots – 200 g;
- ripe red tomatoes – 300 g;
- onions – 200 g;
- sweet bell pepper – 2 pieces;
- granulated sugar – 30 g;
- mayonnaise – 2 tablespoons;
- vinegar – 1 tablespoon;
- salt and pepper to taste.
All prepared vegetables are cut into cubes into different containers. While the zucchini and pumpkin (select the pulp and seeds) are stewed separately, you need to start frying the carrots, peppers and onions in a small amount of vegetable oil.
When most of the liquid has evaporated, combine the zucchini-pumpkin mass. Sliced tomatoes without skin, sugar, salt, oil, pepper are placed there and continue to simmer for 60 minutes. Then add mayonnaise, cook for another third of an hour and pour in a spoonful of vinegar.
If you crushed the caviar with a blender, you will have to boil it for another 5 minutes. When rolling caviar into jars, pay attention to the tightness of the lids.
Option No. 3
To preserve caviar, which tastes similar to Soviet products, produced using a special technology and strictly in accordance with GOST, you will have to put some things aside and stand at the stove longer. But the result is a zucchini appetizer that won’t make your family laugh.
You will have to stock up on a considerable amount of ingredients:
- zucchini – 3 kg;
- carrots – 1 kg;
- white onions – 1 kg;
- ripe red tomatoes – 1.5 kg. They can be replaced with tomato paste - 150 g;
- allspice and ground black pepper - a quarter teaspoon each;
- white roots (celery, parsley, parsnips);
- salt – 60 g;
- granulated sugar – 120 g;
- table vinegar 9% - 2 tablespoons;
- any refined vegetable oil – 1 cup.
But this is optional.
Stages of canning squash caviar for the winter:
First, the vegetables are cut into cubes, carrots and roots are grated on a coarse grater. The essence of canning zucchini in this recipe is to fry all the ingredients separately until golden brown and softened.
- To obtain the desired consistency, fried vegetables and roots are minced in a meat grinder or ground using a blender and left to simmer. The oil remaining in the pans is poured into the total mass.
- Add the remaining ingredients except vinegar. Caviar for winter preparations is cooked for half an hour. Be sure to taste the caviar before adding vinegar.
- If you like zucchini prepared with herbs, add it 15 minutes before the end of cooking. Then add vinegar and let it simmer for another 5 minutes.
- Ready-made zucchini caviar, as in the store, is placed in sterile jars. Roll up with metal lids. The finished snack undergoes a kind of sterilization under a fur coat. Keep the inverted jars until they cool down.
There are many options for preparing caviar, we offer a video recipe:
In conclusion, some tips
When we preserve caviar at home, we must be extremely careful and attentive.
Choose only healthy vegetables without the slightest blemishes. For winter preparations, vinegar must be used, although there are options with citric acid.
All ingredients, including peppercorns, must be washed in several waters. It is better to pour caviar from zucchini into half-liter jars, since it does not last long when opened. Before preservation, jars and lids are washed in hot water with baking soda and then sterilized over steam. You can fry containers and lids in the oven.
We wish you successful preparations and bon appetit!