Good afternoon, my reader. Zucchini caviar goes well with any dishes, so it becomes a great addition to the menu at a feast. There are a great many options for cooking caviar, but in our article you will find simple recipes for the winter that do not require large financial costs, available to every housewife!
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Zucchini caviar with tomatoes
If you add spices and tomatoes to the caviar from zucchini, then it acquires a piquant taste and pleasant pungency. The dish prepared according to this recipe can be used both independently and as a delicious addition to pasta or meat delicacies.
Ingredients (for a 1.5 liter jar):
- fresh zucchini - 700 g;
- fresh tomatoes - 300 g;
- onions - 2 pcs.;
- garlic - 3 cloves;
- rock salt - 1.5 tablespoons;
- granulated sugar - 1.5 tablespoons;
- 9% vinegar - 30 ml.;
- refined sunflower oil - 50 ml.
Preparation:
- Wash the zucchini, peel, remove hard seeds.
- Cut vegetables into small pieces.
- Boil water in a small saucepan, dip the tomatoes in boiling water for 30 seconds. Peel and cut the tomatoes into pieces.
- Chop the onion into half rings. Peel the garlic, squeeze out with a garlic press or grate.
- Place all ingredients in a saucepan and mix well. Season with salt and sugar, pour in vinegar and sunflower oil. Cook the mass for about 40 minutes over low heat.
- Wash and sterilize cans. Put hot puree in them, roll up with an iron lid and turn over. Wrap up the jars and leave to infuse for at least 3 days. Then you can eat the caviar or put the jars in a cool place.
Zucchini caviar "With peppercorn"
Fans of "bright" dishes will appreciate the taste of this spicy caviar. It goes well with potatoes, pasta, cereals and will be a great addition to meat dishes.
Ingredients:
- 1 kg of fresh zucchini;
- 300 g of tomatoes;
- 200 g carrots;
- 1 small chili
- 2 pcs. onions;
- 3 cloves of garlic;
- 50 ml of refined sunflower oil;
- 20 ml wine vinegar (can be substituted with apple cider vinegar);
- 1.5 tbsp. l. salt.
Preparation:
- Wash the zucchini, peel with a vegetable peeler, cut into small cubes.
- Grate clean peeled carrots. Chop the onion into half rings.
- Pour some oil into a thick-walled saucepan. Put carrots and zucchini, fry for 10 minutes. over low heat. High heat can dry vegetables, and low heat will soften and become soaked in sauce. Then transfer the workpiece to a separate bowl.
- Pour some more oil into a saucepan, put onions there and fry them for 3-4 minutes.
- Add chopped tomatoes and finely chopped chili to the onion. Simmer vegetables for 8 minutes, uncovered, until the tomatoes produce juice.
- Mix the zucchini and carrots with the rest of the vegetables, add the vinegar, salt and the remaining vegetable oil.
- Bring caviar to a boil, stirring constantly, and cook over low heat for another 10 minutes.
- Then the vegetable preparation can be whipped with a blender until the consistency of mashed potatoes, or you can leave the caviar with pieces of vegetables, kneading them with a crush.
- Fill clean sterilized jars with hot caviar, roll up with iron lids. It is necessary to let the caviar stand for 5 days at room temperature, protected from light. Then you can enjoy the taste of the dish or put the jars in the basement.
Zucchini caviar in a slow cooker
A multicooker is a household appliance that comes to the aid of housewives in case of lack of time. With the help of this "sorceress" you can cook delicious squash caviar effortlessly.
Ingredients (for a 700 gram can):
- 1 kg of fresh zucchini;
- 300 g carrots;
- 150 g white or onion;
- 1 tbsp. l. wine or apple cider vinegar;
- 1 tbsp. l. salt;
- 1 tbsp. l. Sahara;
- 3 tbsp. l. refined vegetable oil.
Preparation:
- Wash the carrots, remove the peel with a vegetable peeler and rub on a coarse grater. Cut the peeled onion into rings.
- Pour oil into the multicooker bowl, put the vegetables. We expose the "Fry" program and cook for 5-7 minutes until golden brown.
- In the meantime, wash the zucchini, peel and remove tough seeds if necessary. Cut the vegetable into cubes. Add zucchini to onions and carrots, mix well. We set the "Stew" program, the cooking time of the vegetable mixture should be about 40 minutes.
- We shift the workpiece into a deep bowl, beat with a blender until puree. Pour in vinegar, add salt and sugar.
- We return the caviar to the multicooker, cook on the "Stew" mode for another 20 minutes. The dish will become an unusual yellowish color for squash caviar.
- We spread the hot caviar on clean sterilized jars, roll up with iron lids, and set it upside down.
- We cover with a blanket and wait for the product to cool completely. It is not recommended to open cans earlier than 5 days after swirling. We store caviar in a cool place.
Do you cook squash caviar?
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You can also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers