A simple recipe for zucchini caviar without tomatoes. Zucchini caviar without tomato paste for the winter. Zucchini caviar for the winter: a recipe with mayonnaise and tomato paste

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There are many ways to cook homemade squash caviar, but, given the addictions of my family, I cook caviar with carrots and without adding tomato paste. The preparation is tender, with a slight sourness and a pleasant aftertaste.

I usually cook in small portions - this is convenient, because all the vegetables are quite voluminous. Canning equipment is extremely simple: for chopping vegetables, you will need a food processor, a frying pan, a pot for stewing caviar and a jar sterilizer. Total output of caviar - 1200 gr.

I took one and a half kilograms of zucchini, half a kilo of onions and fresh carrots, two large yellow tomatoes. I didn't add any tomato paste! Used to stew carrots and onions. vegetable oil. In total, this amount of zucchini needs 1 tbsp. salt and sugar, ½ tsp. citric acid.

How to make zucchini caviar without tomato paste

Peeled the carrots, cut into pieces, scrolled twice on the combine.

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I put the carrots in a frying pan with oil, stewed under a closed lid for 15 minutes.

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I washed the tomatoes, removed the stem and cut each tomato into 6 pieces.

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I cut off the skin from the zucchini, removed the pulp with bones. Shredded in a food processor along with tomatoes.

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I put it in a saucepan, added carrot-onion mixture, salt, sugar and citric acid there. Stewed under the lid for 20 minutes, after which it was laid out in jars sterilized in a water bath and corked.

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Zucchini caviar, harvested without tomato, is stored until the new year in an underground or garage pit, but if there is a large refrigerator for blanks, then it is better to store it in it.

Summer is not complete without preparations for the winter, and preparations are not complete without squash caviar. It just so happened, especially among those garden lovers, on the beds of which the fruits of zucchini appear non-stop! Whether it's spicy or sweet, the cherished jar of alluring squash caviar will delight everyone in the winter cold!

Today we cook not according to a standard recipe, but without tomato paste, since it is this that is most often added to zucchini caviar. It gives its own special taste to the appetizer and, of course, color! But we can do without pasta.

To prepare zucchini caviar without tomato paste, in addition to the main ingredient, you will first need other vegetables: carrots, onions, garlic, peppers and tomatoes - together they will make the taste of the snack richer and brighter. I advise you to use vegetable oil for taste, because it affects the calorie content of the product, and, well, the taste too. Add greens (dill) to the caviar, as well as spices - salt, sugar, black pepper, Bay leaf. I also used a seasoning of dried sweet and hot peppers and tomato. She added spice and color to my dish.

From this amount of ingredients, I got one half-liter jar and half a bowl, which went for testing. Of course, it is more convenient to make such blanks at once in large quantities and twist several cans. Therefore, if you wish, you can double or triple the amount of ingredients.

By the way, I will cook caviar first in a bowl, and then in a slow cooker - caviar is perfectly stewed in it and does not burn. However, any large pot is suitable for this dish - thick-bottomed is better.

Well, let's get started!

Wash and clean vegetables. Cut the zucchini into small pieces.

Carrots cut into semicircles.

Onion cut into large cubes.

Finely chop the pepper.

We shift the vegetables into a large saucepan or bowl, pour in water, add bay leaf to taste and put on fire.

Simmer over low heat, stirring occasionally, for 40-50 minutes. During this time, the vegetables will become soft, almost all the liquid will boil away.

We recline the prepared vegetables in a colander, let the liquid drain. Take out the bay leaves.

Tomatoes are peeled, cut arbitrarily.

We scroll the stewed vegetables, as well as tomatoes and garlic through a meat grinder.

We shift the mass into the bowl of the multicooker or into the same pan / basin. Add spices: salt, sugar, black pepper and seasoning to taste. Pour in vegetable oil, add greens.

Stir and put on a small fire or set the slow cooker to a mode suitable for stewing.

Bring to a boil and cook for 30 minutes. During this time, the liquid will boil away, the mass will become homogeneous.

We lay the finished caviar in sterilized jars, close the lids, cool and store in the refrigerator.

Or serve immediately to the table in a cold or hot form!

Zucchini caviar without tomato paste is ready! Bon appetit!

Many of us like to diversify our table with delicious dishes. Zucchini caviar with tomatoes will perfectly complement the menu. It will be good as an appetizer and salad, suitable for almost any type of dish. It does not require too much effort to prepare it, just choose a recipe that everyone in the household will like and surprise guests.

Zucchini caviar with tomatoes: standard

Compound:

• Zucchini - 1.5 kg
• Tomatoes - 1 kg
• Carrot - 0.5 kg
• Onion - 0.5 kg
• Sugar - 1 tbsp
• Salt - 2 tbsp.
• Vinegar - 2 tbsp.

Cooking:

1. Cut all the vegetables into large pieces and fry separately in vegetable oil.
2. The pieces should become soft.
3. Then process through a meat grinder, mix and cook for about 1.5 hours.
4. Before cooking, add salt, vinegar, sugar.

Zucchini caviar with tomatoes at home

Compound:

• Zucchini - 4 kg
• Tomatoes - 2 kg
• Vegetable oil - 1 l
• Bulgarian pepper - 2 kg
• Garlic - 600 g
• Carrot - 2 kg
• Sugar - 300 g
• Salt - 200 g
• Onion - 1 kg
• Vinegar - 2 tsp

Cooking:

1. Grind all ingredients. Pour the oil into the pan, heat it up, lower the onion there along with the carrots. Then garlic, pepper, zucchini, salt and sugar. Boil caviar for about an hour. Add vinegar at the end of cooking. glass jars sterilize and lay out the caviar and roll up.
2. In another option, take zucchini, onions, tomatoes, carrots and bell peppers in the same amount. Pass everything through a meat grinder separately. Then fry everything separately in 1 liter of vegetable oil. Boil for 2 hours, add 4 tbsp. spoons of salt and sugar - 6 tbsp. l. Put in jars and roll up.

Zucchini caviar with tomatoes: an industrial recipe

Compound:

• Zucchini - 1 kg
• Onion - 1 kg
• Tomatoes - 1 kg
• Salt - 2 tbsp.
• Sugar - 1 tbsp.
• Vegetable oil - 2 tbsp.
• Vinegar - 1 tbsp.
• Garlic - 3 cloves

Cooking:

1. Grind zucchini, onion, tomatoes in a meat grinder. Stew the resulting vegetable mass for 1.5 hours. Then pour in the marinade and bring to a boil. Then pour into jars.
2. The marinade is prepared in the proportion of salt - 2 tbsp. l., a glass of sugar and vegetable oil - 2 glasses. Add vinegar to the boiling marinade at the end and boil for another 5 minutes. You can add garlic.
3. Store the finished caviar in ordinary jars under plastic lids in a cool place.

Zucchini caviar with tomato paste

Compound:

• Zucchini - 1 kg
• Onion - 200 g
• Salt - 1 tbsp.
• Mayonnaise - 150 ml
• Sugar - 1 tsp
• Vegetable oil - 80 ml
• Tomato paste - 200 g

Cooking:

1. Peel the zucchini, cut and scroll through a meat grinder along with onions.
2. Sprinkle salt, put mayonnaise, sugar, pour in vegetable oil and add prepared zucchini. Boil for 2 hours on low heat.
3. Add tomato paste and cook for another 30 minutes. Sort by banks.

Zucchini caviar with special tomatoes

Compound:

• Zucchini - 2 kg
• Onion - 300 g
• Carrot - 300 g
• Tomatoes - 0.5 kg
• Vegetable oil - 150 ml
• Salt - 2 tsp
• Ground black pepper - 1 tsp
• Sugar - 1 tsp

Cooking:

1. Cut the zucchini into medium-sized pieces. Chop onions, carrots and tomatoes. Take a large saucepan and add oil to it. Heat the pot over high heat.
2. Fry the onion until it becomes transparent. Then add carrots and simmer for 5 minutes. Then add tomatoes and zucchini. Simmer over high heat for 20 minutes.
3. Put pepper and salt. Reduce the temperature by 2 times and simmer for another hour. Then beat with a blender and again put on medium heat for an hour.
4. Arrange the caviar in jars, close the lid and let cool. Store in a cool place.

Fresh squash caviar with tomatoes

Compound:

• Zucchini - 2.5 kg
• Tomatoes - 1 kg
• Onion - 0.5 kg
• Carrot - 0.5 kg
• Sugar - 2 tsp
• Salt - 3 tsp
• Pepper - to taste
• Vinegar - 2 tsp
• Vegetable oil - 1 tbsp.

Cooking:

1. Wash and pass the zucchini through a meat grinder.
2. Chop onions and tomatoes and fry in oil.
3. Grate the carrots on a coarse grater. Mix it with onion and simmer for 15 minutes.
4. Add spices and simmer for 1.5 hours.
5. Put in jars and roll up.

Squash caviar with tomatoes exclusive

Compound:

• Zucchini - 3 kg
• Onion - 500 g
• Sunflower oil - 100 ml
• Salt - 1 tbsp.
• Sugar - 75 g
• Spicy ketchup - 250 g
• Mayonnaise - 250 g
• Tomato paste - 150 g

Cooking:

1. Scroll through the zucchini in a meat grinder. Then drain the liquid.
2. Cut the onion into cubes and fry. Add zucchini and simmer for 40 minutes.
3. Add all other ingredients and simmer for 30 minutes.
4. Lay on the banks and roll up.

Zucchini caviar with tomatoes and eggplant

Compound:

• Zucchini - 1 kg
• Tomatoes - 1 kg
• Eggplant - 400 g
• Carrot - 300 g
• Onion - 400 g
• Bulgarian pepper - 3 pcs
• Sugar - 1 tbsp
• Dill - 2 tbsp.
• Salt - to taste
• Tomato paste - 100 g
• Mayonnaise - 100 g
• Garlic - 4 cloves
• Sunflower oil - 150 g

Cooking:

1. Pass vegetables through a meat grinder. Cook on low heat for 1 hour.
2. After that, add salt, mayonnaise, garlic, tomatoes and vinegar.
3. Simmer for 40 minutes and stir frequently.
4. Spread the caviar in jars and wrap them with a blanket.

Zucchini caviar with tomatoes Autumn bouquet

Compound:

• Zucchini - 5 pcs
• Bulgarian pepper - 2-3 pieces
• Tomatoes - 5 pcs
• Bulb - 1 pc.
• Garlic - 5 cloves
• Lemon juice - 2 tbsp. l.
• Tomato juice - 4 tbsp. l.
• Ground black pepper and salt - to taste
• Vegetable oil - 1 tbsp.

Cooking:

1. Cut the tomatoes crosswise, pour them with boiling water for 2 minutes, then peel them.
2. Cut the tomatoes into cubes, fill them with juice and leave to infuse.
3. Peel the pepper and cut into cubes.
4. Peel the zucchini and chop.
5. Finely chop the garlic and onion and sauté in vegetable oil until soft.
6. Put the pepper and simmer for 5 minutes, then add the tomatoes. After 10 minutes, when they start up the juice, add the zucchini. Simmer 25 min. Then salt, pepper and add vinegar.
7. When the caviar has cooled, put it in the refrigerator for 12 hours.

By preparing zucchini caviar with tomatoes, you will once again prove what a good housewife you are and how you love to pamper your loved ones with delicious dishes. Enjoy your meal!

What can be compared with ordinary squash caviar? In the summer, here is somehow food and food ... and in winter, when a blizzard howls outside the window and meter-long snowdrifts like we have in Siberia, nothing more than a red sun in a plate! You look at it - summer is immediately remembered, bird chirping, bright multi-colored flowers, the smell of mowed grass, and you understand right away - there will also be a holiday on our street, and we also walk around with flags!

So, our task today is to cook red squash caviar, or maybe not very red, but easy to prepare and definitely tasty, so you will lick all your fingers.

The main component in this dish is, of course, zucchini, but everything else is according to our desire and discretion - the taste and color, as they say, to whom and what they like. There are many recipes, fly in and choose!

Trace elements and vitamins in such a preparation are a whole carriage and a small cart, quite a bit of kilocalories, few sugars. Therefore, this product is suitable for everyone - ulcers and teetotalers, diabetics and those suffering from constipation, those who want to lose weight and those who do not mind gaining weight.

To prepare this wonderful dish for the winter, we don’t need so much, a stove, a thick-walled pan or a high roaster, a frying pan, ideally a food processor is more powerful, but if not, we’ll get by with a meat grinder or even hand grater, knife sharper, but a little patience.

First, we will try simpler recipes, gradually complicating and supplementing them with new ingredients and techniques.

The most delicious zucchini caviar for the winter - the best recipe You will lick your fingers

The most delicious is usually the simplest, this is an axiom! Then, when you get bored, you start to complicate and come up with something new. So let's start with the most delicious and simple.

• one zucchini, two kilograms in weight,
• five medium carrots
• bulbs also 5, large,
• glass of tomato paste
• a glass of vegetable oil
• salt, table spoon with top,
• half cup sugar
• vinegar essence teaspoon.

Wash vegetables, peel, dry on a towel.

We put the brazier on the fire, pour in a third of the oil and spread the carrots grated on a coarse grater to fry. Lightly fry and put in a separate container.

In the brazier, another third of the butter and zucchini, cut into cubes or also grated on a coarse grater. Lightly fry and in a container with carrots.

The next turn of the onion, cut into a large cube and the last third of the oil. Also light roast.

We cool and chop the whole mass with a knife in a food processor into dust, well, or crank it through a meat grinder with a fine grate a couple of times.

We put it in a large saucepan, add sugar, salt, tomato paste and simmer over low heat under a tight lid, stirring occasionally, for about an hour.

Ten minutes before readiness, enter vinegar essence.

Arrange immediately in sterile jars and roll up. turn over and under a fur coat. Until completely cool.

Cheap, tasty and healthy!

Simple caviar from zucchini for the winter

This recipe is one of my favorites. For its execution, we also need an oven.

• medium sized zucchini
• half a kilo of tomatoes
• Bell pepper yellow 6-8 pieces,
• carrots, two large,
• onion 4 pieces,
• two tablespoons of sugar
• salt two teaspoons with top,
• ground pepper, to taste.

Cooking.

1. Wash, peel and chop the vegetables, remove the seeds from the pepper.
2. All on a sheet and in the oven. Bake at 180 degrees until brownish burns appear.
3. Cool and chop into dust in a food processor or crank through a meat grinder.
4. Put in a large roasting pan, add oil, salt, sugar, ground pepper and simmer over very low heat for 30-40 minutes.
5. Arrange in sterile jars and roll up.
6. Cool upside down under a fur coat.

Be sure to store in the refrigerator or cold cellar. The recipe is without vinegar and lemon, which means that additional cold preservation is needed.

Zucchini caviar for the winter with mayonnaise and tomato paste - You will lick your fingers

For this recipe, young zucchini are taken in milky ripeness.

• five half-kilogram zucchini,
• five large onions
• good tomato paste half a glass,
• mayonnaise 200 gram pack,
• half a glass of sugar
• salt a tablespoon.

Cooking:

1. Wash the onion and zucchini, peel and dry on a towel.
2. Pass through a meat grinder with a fine grate.
3. Put the resulting mass in a brazier and simmer over the smallest fire for an hour.
4. Add all other ingredients, mix thoroughly and simmer for another hour.
5. We lay out immediately in sterile jars and roll up. Flip and cool under a fur coat.

The recipe is simple, just wait a long time until it is stewed. The result is very good. Delicious on fresh bread and with tea. You can thinly spread butter under caviar on bread.

Zucchini, carrots. tomatoes, onions and peppers in this appetizer are cut into small cubes or chopped on a coarse grater into cubes. Each vegetable, when properly processed, retains its unique taste.

Tomatoes must be blanched and the skin is removed from them. To do this, you need to make a superficial cross-shaped incision on the bottom of them and lower them into boiling water for a few seconds. Catch with a slotted spoon and remove the skin.

We take ripe vegetables, but elastic, otherwise it will not work to cut them beautifully.

• zucchini 1 kg,
• tomatoes 0.3 kg,
• sweet pepper 3pcs,
• onion 0.3 kg,
• pepper 0.2 kg,
• carrots 0.3 kg,
• garlic 1 head,
• a little greens - parsley, dill, basil,
• salt a tablespoon.

Cooking:

1. Wash, peel and cut vegetables, all separately.
2. Fry the onion with chopped garlic in a roasting pan until golden brown, and add the carrots. Lightly fry everything.
3. Add tomatoes and peppers and simmer until half cooked for about 10 minutes.
4. Add zucchini, greens, finely chopped, salt and simmer until fully cooked for 40 minutes over low heat, stirring gently.
5. We spread it in sterile jars, roll it up, turn it over and under a fur coat.

Very tasty and flavorful appetizer!

Snack for the winter - zucchini caviar with tomatoes and peppers

Prepared in one go and eaten in one go too! On a piece of bread and with any dish for a bite.

• zucchini 2 kg,
• onions, tomatoes, carrots, peppers per kilogram,
• salt 2 tablespoons with a small top,
• sugar glass,
• vegetable oil glass,
• vinegar essence one tablespoon.

Cooking:

1. Wash and peel the vegetables and remove the seeds from the peppers.
2. Chop zucchini, peppers, carrots, onions in a food processor into small crumbs and put in a large cauldron.
3. Grind the tomatoes in the same place into a homogeneous puree. Pour into a cauldron.
4. When it boils, reduce the heat to a small one and add vegetable oil, sugar and salt to the mixture.
5. Simmer for an hour and a half, allowing the water to evaporate.
6. Ten minutes before readiness, we introduce vinegar essence.
7. We lay out the banks and roll up. Turn over and under a fur coat.

In winter, relatives and friends will appreciate it with a bang!

How to cook delicious zucchini caviar in a Redmond slow cooker simply and quickly

The multicooker is good because it will not burn, even if we are sitting in Odnoklassniki at that time. Too bad it's small.

• zucchini per kilogram
• 1 large carrot,
• garlic 5 cloves,
• vegetable oil half a glass,
• bow 2pcs,
• tomato paste 3 tablespoons,
• sugar 2 tablespoons,
• pepper to taste
• salt 1 tablespoon.

Cooking.

Wash everything thoroughly, clean, dry on a towel. Chop the vegetables in a food processor and place in a bowl. Add the rest of the ingredients and mix. Set the extinguishing mode and simmer for an hour and a half. Divide immediately into sterile jars and roll up. Turn over and leave to cool under a fur coat.

Bon appetit in winter!

A simple recipe for caviar from zucchini through a meat grinder - Video

Very simple and quick recipe. With which even a novice housewife will cope. With bell pepper, tomato paste, garlic, red pepper and vinegar. Grind all the ingredients through a meat grinder.

It turns out excellent caviar - a great snack for the winter!

A few more recipes for harvesting for the winter - you will definitely like it:

1. Pickles

Caviar from zucchini, as in childhood - you will lick your fingers

Of course, this recipe will take a lot of time, but it's worth it! And because it's delicious!

• one and a half glasses of vegetable oil, we measure it right away and this is a nome for everything - for frying separately and the rest in a common pan,
• peeled zucchini 3 kg,
• onions and carrots peeled per kilogram,
• garlic head,
• one and a half tablespoons of sugar salt,
• 2 heaping tablespoons of tomato paste,
• A teaspoon of vinegar essence.

Cooking:

1. Wash, clean, weigh everything.
2. Vegetables, except for garlic, are separately passed through a meat grinder and sautéed in a pan with the addition of sunflower oil. Saute means to lightly fry until translucent and softened. No burns and brown crusts!
3. Beat them separately in a food processor until you get a homogeneous fluffy mass.
4. Pour everything into a common saucepan, knead and set to simmer under a tightly closed lid over low heat for about forty minutes.
5. We put the rest of the oil, salt, sugar, tomato paste, vinegar in a saucepan and mix thoroughly.
6. We spread the garlic, crushed through a press. Stir and simmer for another 15-20 minutes.
7. We cork the finished caviar without delay into sterile jars, turn it over and cool under a fur coat.

Here it turns out exactly what we ate in childhood from tin cans - the recipe You will lick your fingers!

For this recipe, you will need very young zucchini, still without seeds and with a thin skin.

• three kilos of zucchini,
• a glass of good tomato.
• carrots and onions per kilogram,
• vinegar essence teaspoon,
• half a glass of vegetable oil,
• table spoon salt
• ground pepper to taste.

Cooking:

1. Thoroughly wash and clean zucchini, onions and carrots, it is not necessary to remove the skin from zucchini.
2. Cut into large pieces and bake in the oven until tender.
3. We chop in the machine-combine into dust.
4. Mix all the ingredients in a roasting pan and simmer until tender for about thirty minutes.
5. We lay out in sterile jars and cool, turning over, under a fur coat.

Very fast and no hassle. Recipe for lazy housewives. Store-bought squash caviar at your home - yes, it's easy!

From such a vegetable, pancakes are not bad: Lush pancakes from zucchini: 10 recipes quickly and tasty

Recipe without sterilization for the winter

This recipe with the addition of citric acid is for those who do not like vinegar at all.

• zucchini two kilos,
• carrot. sweet peppers, tomatoes and onion half a kilo
• 4 garlic cloves,
• half a glass of vegetable oil,
• a quarter teaspoon of lemon, pre-soaked in two tablespoons of water,
• sugar two tablespoons
• salt a tablespoon.

Cooking:

1. Vegetables are washed and peeled, passed separately through a meat grinder.
2. Vegetable oil is poured into the cauldron and the onion is fried first until golden brown.
3. Tomatoes are laid out and fried along with onions.
4. All other vegetables are added, and the mass is brought to a boil.
5. Add the rest of the ingredients except lemon and garlic and simmer for 50 minutes.
6. We introduce lemon and garlic, mix thoroughly and simmer for another ten minutes.
7. Well, as always - immediately in sterile jars, roll up, turn over and under a fur coat.

Quite edible and delicious!

Zucchini caviar for the winter with garlic and green apples - recipe You will lick your fingers

AND green apples… A little extravagance in the end doesn't hurt.

• two medium zucchini
• 4 large tomatoes,
• apples 3 pieces,
• a couple of carrots
• 2 bulbs
• vegetable oil half a cup,
• ground black pepper to taste,
• table spoon salt
• small bunch of parsley
• half a teaspoon of vinegar essence.

Cooking:

1. Wash, clean, remove seeds.
2. Everything and greens too, crank through a meat grinder and put in a cauldron.
3. Mix with the rest of the products and simmer for an hour.
4. Immediately cork in sterile jars and set to cool upside down under a fur coat.

Delicate and spicy, a little unusual!

How to cook the most delicious zucchini caviar for the winter: tips and rules

There are no special secrets in cooking zucchini caviar, because no matter how you do it, it will still be delicious!

And there are only two rules:

1. We sterilize jars and lids in advance, because you need to lay out immediately when ready.
2. The less preservatives in the form of vinegar or lemon, the longer the heat treatment.

Despite the fact that ancient Mexico is still the birthplace of zucchini, all they knew how to do there was to click seeds from them. The Europeans, having brought them to themselves, guessed to fry and soar. Well, caviar is our original Russian invention!

In the thirties of the last century, it appeared and was taken into service by the state, so much so that all the shelves in the shops were filled with it. But our hostesses, well done, learned how to make themselves and turned an ordinary snack into a true masterpiece, with many culinary delights. What I especially like about zucchini caviar is that zucchini go into it ripe, large and ripe.

Bon appetit and great achievements in the kitchen!