Content
Ask anyone over 40 today what their favorite store-bought snack was as a child. The answer will be immediate - caviar from zucchini. The Soviet Union has not existed as a state for a long time, but the memories of the good things that happened remain in the memory of people. Currently, canneries produce caviar according to TU (technical conditions) or according to GOST 52477 2005 (valid in 2018 and today).
But products produced according to their corresponding recipes cannot be compared with Soviet GOST 51926 2002. Despite the fact that modern products use almost the same ingredients, squash caviar according to GOST of modern manufacturers does not differ in refined taste. And the price is not always attractive. If you have time, it’s better to prepare caviar yourself and please your family with zucchini caviar, like in the USSR. This product can be prepared for the winter.
Ingredients for snacks like in the USSR
All the ingredients necessary for the production of squash caviar according to GOST for the recipe are always available to gardeners in large quantities. And it won’t take much effort or material costs for city residents to purchase them.
So, to prepare caviar according to GOST for the winter, we need:
- zucchini – 3 kg;
- refined vegetable oil – 0.3 l;
- onions – 1 kg;
- carrots – 1 kg;
- tomato paste – 3 heaped tablespoons;
- garlic cloves (large) – 8 pieces;
- granulated sugar – 1 tablespoon;
- ground black pepper - 2 g (can be replaced with a pot of black pepper - 10 pieces and allspice - 5 peas);
- celery or parsley root (chopped) 1 tablespoon.
- table salt (not iodized!) – 1.5 tablespoons;
- vinegar essence 70% - 1-2 tablespoons (taking into account taste preferences and spoon size).
Preparing caviar according to GOST for the winter
Cooking zucchini
For high-quality caviar for the winter, young zucchini, in which the seeds have not yet formed, are better suited. In them, unlike overripe vegetables, you do not have to remove the pulp. And the consistency of the finished snack is more tender.
Washed and dried zucchini is peeled and cut into pieces.
Place in small portions in a frying pan with hot oil until the entire preparation is stewed. Fry the zucchini over medium-high heat without a lid to evaporate excess liquid.
Onions and carrots
Peeled and washed under running water onions for caviar are cut into cubes. To prevent this vegetable from making you cry, you can keep it in the freezer or sprinkle the board with a little salt.
Wash parsley or celery root and cut into pieces.
For winter squash caviar, according to GOST 2002, carrots are chopped on a coarse grater or cut into strips.Prepared vegetables and roots separately (allowed according to the GOST recipe and at the same time) are sautéed in heated oil in a frying pan with the lid closed until softened for 5-10 minutes.
We put all the vegetables in one cauldron. Drain the oil from the frying pans there.
Garlic
Pass the peeled and washed garlic cloves through a crusher. It doesn't need to be fried. This spicy vegetable comes down almost before the end of cooking the zucchini caviar.
Chopping vegetables
To make caviar from zucchini for the winter, according to GOST, grinding in a meat grinder is not the best option, since the composition will not be homogeneous. Of course, our mothers and grandmothers did this, but today this procedure is better done using an immersion blender.
Cooking process
After this, caviar from zucchini for the winter, according to GOST, which was in force in the Soviet Union, is transferred to a container with a thick bottom on minimal heat. It is good to cook it in a cauldron with the lid closed. The mixture must be stirred periodically to prevent it from burning.
After an hour, add the remaining ingredients from the recipe (except vinegar and garlic), stir and continue cooking for at least another half hour.
Then add vinegar essence and garlic and cook for no more than 5 minutes.
While the squash caviar according to GOST for winter storage has not cooled down, it is transferred to hot sterile jars and rolled up. To make sure that no air passes through and will remain standing all winter, the jars are turned over onto lids and wrapped. The caviar should stand in this position until it cools completely.Homemade preparations are stored perfectly in any cool place.
To prepare delicious zucchini caviar recipe GOST 51926 2002 for the winter will require a little more than two hours. But you don’t need to regret your time: you won’t buy such aromatic caviar from zucchini in any store.
Recipe for winter squash caviar:
Instead of a conclusion
Caviar made from zucchini is a healthy product. Even from heat treatment, the quality of the ingredients is not lost. The snack is especially useful because it is low in calories, but at the same time nutritious. The finished product contains a large amount of vitamins, microelements, minerals and acids.
The GOST recipes that existed in the USSR are still considered the standard, since they were created by specialists and worked out over the years in production by experienced craftsmen. As for the modern production of canned vegetables, they are mainly made according to specifications, that is, the product does not always correspond to the taste, the recipe changes dramatically.
Many people don't like this kind of caviar. That is why the relevance of recipes not only does not decrease, but is only gaining popularity. The time spent is compensated by the excellent appetite of the household and the praise of the culinary abilities of the hostess.
The caviar turned out EXCELLENT! This is the third time I’ve done this this season. There was nothing left from the first batch - we ate it! The only thing I changed was the amount of vinegar. 1 teaspoon is enough, not even a full one. thanks for the recipe!
And I do it based on:
3 kg of zucchini (large mature ones, remove skin and grains)
1 kg sweet pepper
1 kg carrots
1 kg onion
2 tbsp tomato paste (khantz is the best)
300 g parsley
Salt, pepper, sugar, garlic to taste.
For this entire volume, 200 grams of vegetable oil.
Vinegar 100-150 g;
Cooking technology:
Cut the zucchini into 2x2 cm cubes
Sweet pepper strips
First, simmer the zucchini in a saucepan with a thick bottom (I do not use oil, I have a ceptor) for 30-40 minutes,
Add sweet pepper, simmer for the same amount,
Fry carrots and onions separately
Until done, then combine everything into a saucepan.
Simmer over low heat for 20 minutes, add herbs, spices, salt, sugar, garlic, try, you should like the taste (sugar, salt, adjust to taste)
Then we beat everything with a blender until smooth, add tomato paste, I put 2 tbsp. Spoons of Heinz and let it simmer over low heat for about five minutes. Before putting into jars, add 9% vinegar.
I have a saucepan on low heat while I put it into jars.
Of course, we sterilize jars and lids in the usual way. I'm on a couple. The caviar turns out to be very tasty, my stomach is not entirely healthy, I eat it without consequences, unlike store-bought caviar. If there is not enough vegetable oil, you can add it to the finished caviar and simmer a little for 5-7 minutes.
Thank you!
Wow, and with that much butter, it's definitely not low in calories.
Vinegar is NOT ADDED to squash caviar! My recipe is this (stays in jars until the next harvest, if not eaten instantly): a fairly large saucepan, 8-10 liters, 5 kg of zucchini, 2 kg of carrots, 2 kg of onions, dill, parsley, ground black pepper, salt, tomato paste 500 g jar, head of garlic, 300 ml plant. oils It is better to take zucchini of medium ripeness (this results in less liquid; if you have your own plot, then plant F1 hybrids, they hardly produce seeds). First I chop everything: onion or medium. or finely grated carrots. If the carrots are a little dry, you can add another 100-150 grams of oil. I fry the onion in a saucepan until golden brown, add the carrots for about 10 minutes, then diced zucchini. I dilute tomato paste 1 to 1, that is, I dilute a 500 gram jar in 500 ml of water and into a saucepan. Take tomato paste without vinegar and sugar. The composition should only contain tomatoes and salt. Salt, pepper, garlic, parsley and dill (finely chopped) to taste. Vinegar is not necessary for winter storage. I even seal mushrooms for the winter without vinegar and everything is just great. This is my own recipe for caviar using the poke method. I’ve been closing it this way for several years now and everyone is always happy. The caviar turns out very tasty and tender. I gave the recipe to my friends.
Your description as “delicate” just evokes the image of today’s store-bought caviar, which is homogenized to the point of horror and unpleasantness. In Soviet times, caviar had
some\structure.
I made a test batch of this recipe. I added a dessert spoon of vinegar, but it’s better without it. And regarding the garlic, it’s better to add it along with onions and carrots. At the end of cooking it gives off an unpleasant odor.As for the rest, the caviar turns out very tasty. Truly a taste of childhood. I am pleased.
Hello, different sources give different recipes. There are options where vinegar and garlic are not added. But since in factory conditions different temperatures and special equipment are used, squash caviar can be prepared without vinegar. Without this ingredient, caviar is prepared if it is eaten immediately. For winter storage, vinegar is a must. As for garlic, it is added depending on taste preferences. We will be grateful if you share the recipe.
There is no garlic and vinegar in GOST, and also the proportions are not correct. Why are you misleading people?
And which specific GOST does not contain vinegar and garlic? In the book “For You, Housewives”, published in 1988, the presence of garlic and vinegar is very clearly stated. Only the cooking process is a little different.
I also don’t remember garlic in Soviet caviar, otherwise I wouldn’t eat it. For many years I have been preparing caviar without vinegar, it needs to simmer for a long time until thick, and immediately close it while it’s hot. Stores perfectly.
I spent so much time preparing, and ruined everything with 2 tablespoons of acetic acid. It’s impossible to eat this caviar, it’s just a nightmare!