Zucchini is a delicate and very pliable vegetable. It is perfectly combined with other products, well susceptible to spices. Nevertheless, to make high-quality caviar from it is not so simple. Attempts to repeat factory recipes are almost completely doomed to failure. And the thing here is that canning plants use a special heat treatment technology - heating in autoclaves. For home, this is too complicated, but you can cook countless snacks according to other equally delicious recipes.
Squash caviar with carrots - general principles of preparation
• It is best to cook caviar from zucchini in cast iron or thick-walled steel containers - in such a dish, vegetables will not burn out during prolonged stewing, and they will warm up much more evenly, which will only improve the taste of the finished dish.
• For cooking, it is advisable to choose the youngest zucchini. They do not contain coarse seeds and do not require peeling. From ripe vegetables, it is necessary to cut the peel and select all the seeds, as they will not soften even with prolonged stewing.
• Carrots added to caviar give it a characteristic orange color and a delicate slightly sweet taste. In order not to spoil the dishes, you should take small pot-bellied root vegetables with bright staining.
• In zucchini caviar with carrots, you can put bitter onions, a little garlic, mushrooms, hot or sweet peppers, fresh tomatoes or replace them with unsalted tomato. Season caviar with any spices, for the pungency add bitter pepper to it, for flavor - fresh herbs. The taste is regulated by sugar and salt.
• Vinegar, lemon, or freshly squeezed lemon juice are added to a winter-canned snack.
• For canning use a well-washed, sterilized container. Cork blanks only with sterile, boiled lids in water.
Garlic squash caviar with carrots for the winter
Ingredients:
• young or mature zucchini - 3 kg;
• a kilogram of bitter white onion;
• 120 gr. tomato paste;
• one kilogram of juicy carrots;
• one and a half tablespoons of large rock salt;
• 100-150 ml of sunflower, frozen out oil;
• 50 gr. sugar
• eight large cloves of garlic;
• a bunch of dill;
• a third of a teaspoon of manually ground pepper.
Cooking method:
1. Peel washed from dirt, peel with a thin sharp knife from the peel, and cut into medium-sized small cubes or cubes, with a rib size of 1 cm. If you took older squash, be sure to remove hard seeds from them and weigh the remaining flesh. For the recipe, at least 3 kg is required.
2. Peel the onions, cut the onions lengthwise into four parts and chop each across thin strips.
3. Peel the peel from the carrots and grate the root crop with a coarse grater.
4. In a deep thick-walled pan, and best of all in a pot, heat 70 ml of oil and dip the crushed zucchini into it. As soon as the slices of the vegetable become soft, gently pulling out with a slotted spoon, transfer the fried zucchini to a colander and leave it for half an hour. Then transfer the vegetable to a large bowl.
5. On the oil remaining in the cauldron, fry the onions and make a slotted spoon until transparent, transfer it to the zucchini.
6. If there is no oil left in the cauldron, add a little more, literally a couple of spoons and spasser the carrot in it, which you also transfer to a bowl with fried vegetables, mix.
7. Twist the resulting vegetable mass in a meat grinder and transfer to a cauldron. Bring to a boil and let simmer with very little heat and cover for 30 minutes. Periodically open and mix the contents of the cauldron so that the caviar does not burn.
8. Add tomato paste, sugar to the stewed squash caviar, squeeze the garlic through a press. Pour finely chopped dill, salt, and mix thoroughly. Cover the container and simmer for another 10 minutes.
9. Pack hot caviar in sterile jars and roll tightly with boiled lids.
Zucchini caviar with carrots and mushrooms
Ingredients:
• kilogram of squash pulp;
• 400 gr. fresh champignons or oyster mushrooms;
• three large onion heads;
• five small fleshy tomatoes;
• fresh greens of dill;
• two sweet bell peppers;
• one large carrot;
• garlic to taste;
• a tablespoon of thick tomato;
• juice from a quarter of medium-sized juice;
• refined oil, lean;
• a quarter of a teaspoon of hot red pepper;
• sugar - 1 tsp.
Cooking method:
1. Rub on a coarse grater carrot and pulp of zucchini. Cut the bitter onion into thin half rings, mushrooms - in strips or medium-sized cubes.
2. Dip the tomatoes for two minutes in boiling water, then cool in cold water and, having dried slightly, remove the peel. Grind the pulp with a blender or grate.
3. Warm two tablespoons of pure vegetable oil in a deep thick-walled pan and dip the mushrooms into it. Warm over medium heat until the juiced juice evaporates. Then add another spoonful of oil and continue to fry until they are browned. Put the fried mushrooms in a separate bowl, and put the onions in the pan. If necessary, add oil and fry for four minutes.
4. Add the carrots to the onion, lightly salt and continue cooking under the lid, on low, close to minimum, fire.
5. After about five minutes, add chopped zucchini, tomatoes, bell peppers to the fried vegetables and continue to simmer everything together, without covering for 20 minutes, if the zucchini is young. It will take about an hour if the vegetables are overripe.
6. Approximately in the middle of the stew, add the fried mushrooms and tomato, and ten minutes before cooking, add finely chopped dill. Bring zucchini caviar to the desired taste by adding sugar and salt, season with hot pepper, squeeze garlic into it with a press and add lemon juice, mix.
7. Caviar over low heat for another minute and spread hot on clean steamed cans. Roll up.
Spicy and simple zucchini caviar with carrots
Ingredients:
• a pound of peeled zucchini;
• one small onion;
• three cloves of garlic;
• two small juicy carrots;
• refined oil - 100 gr.;
• one hot pepper.
• fresh herbs.
Cooking method:
1. Peppercorns clear from seeds and chop, cut into thin strips across. Grate carrots on a coarse grater. Cut the zucchini peeled into thin rings, chop the garlic with a knife, chop the onion lightly.
2. Combine the chopped vegetables, mix well and put in a deep frying pan. Pour in the same oil, add a little less than a quarter glass of water and simmer over low heat until the vegetables are completely softened.
3. Grind the stewed vegetable mass with a blender until a mushy mass is obtained and transfer back to the pan.
4. With slight heating, simmer the caviar, constantly stirring, until it thickens to the desired density. Then cool and serve, sprinkled with chopped herbs.
Zucchini caviar with carrots, peppers and apples
Ingredients:
• three kilograms of ripe red tomatoes;
• 2 kg of juicy carrots;
• kilogram of bitter onion;
• sweet red pepper - 5 pcs.;
• bitter capsicum - 1 pc.;
• three large apples;
• one and a half tablespoons of sunflower oil.
Cooking method:
1. Peel the peel and completely remove the apple seed boxes. Cut the peel from the zucchini and be sure to select the seeds, if any.
2. Scald tomatoes in boiling water and peel them. Select the seeds from the peppers, cutting them lengthwise into two parts.
3. Peeled onions, carrots and all other prepared ingredients, cut into arbitrary pieces and twist in a meat grinder. Combine everything in a large thick-walled pan, pour in oil and set to boil on a slow fire.
4. After about three hours, when all the moisture has evaporated and the caviar has thickened, add granulated sugar and salt, bringing to the desired taste.
5. Boil and immediately put into cans, roll up.
Gourmet Spicy Zucchini Caviar with Carrots
Ingredients:
• 200 gr. bitter white onion;
• young zucchini - 300 gr.;
• several cloves of garlic;
• 200 gr. carrots;
• two teaspoons of ground paprika;
• 1/3 tsp. cardamom and dry ginger;
• two leaves of lavrushka;
• a teaspoon of sugar;
• 100 ml of drinking water;
• refined, frozen out oil - 50 ml;
• 1/2 tbsp. l fine salt;
• a small pinch of lemon.
Cooking method:
1. Transfer carrots chopped on a coarse grater and chopped onion into small slices into the largest and thickest stew pan available. Pour the vegetable oil into the vegetables and simmer over low heat, lid until soft.
2. Add, while stirring, squash grated on a coarse grater and continue to simmer. About 20 minutes later, pour in paprika, lavrushka, ginger and cardamom. Add finely chopped garlic, sweeten, slightly salted. Pour in water, mix thoroughly and cover again. Stew, stirring occasionally, for another half hour.
3. Lightly cool the vegetables, remove the lavrushka and chop the blender until smooth. You can twist in a meat grinder, then the snack will have a granular structure.
4. Stirring, add the crystals of "lemon" and put again to simmer on moderate heat until all moisture is gone.
5. Spread zucchini caviar in clean, dry jars; do not sterilize containers beforehand. Place the filled container in a cold oven, heat it to 160 degrees and let the jars stand for at least 10 minutes. Then carefully remove and roll up.
Recipe for Georgian aromatic squash caviar for a slow cooker
Ingredients:
• three large onions;
• small size zucchini - 4 pcs.;
• three branches of cilantro and dill;
• one carrot;
• hops-suneli - 1/2 tsp;
• a tablespoon of finely chopped walnuts;
• grape vinegar - 1 tbsp. l .;
• vegetable oil - 60 ml;
• half a spoon of ground paprika.
Cooking method:
1. Dip the carrots, grated with large chips, and chopped onion into small slices, lower them into the cooking pot of the multicooker.
2. Pour vegetable oil into the vegetables and turn on the appliance on the “Baking” or “Frying” options by setting the timer for one hour.
3. After about a quarter of an hour, add the prepared zucchini and continue cooking without changing the mode. Do not forget to mix, otherwise the vegetables will burn.
4. After half an hour, season the eggs with spices, add a little finely chopped greens, garlic pressed through a press. Stir well and leave to cook until the end of the installed program.
5. At the end of cooking, introduce grape vinegar, add crushed nuts, mix.
6. If you want to preserve, pack zucchini caviar in sterile jars and sterilize for 15 minutes in the oven. Then take it out and roll it up right away.
Squash caviar with carrots - cooking tips and tricks
• Do not use enameled utensils during cooking. Even with frequent stirring, vegetables in such containers will burn up.
• If you like homogeneous caviar - beat it with a blender, a grainy snack will turn out if you twist it in a meat grinder.
• Homemade caviar will be more tender if you choose young zucchini for cooking. You can not cut off the peel from them, since it is well steamed during prolonged stewing.
• To avoid additional sterilization of canned snacks, place the jars on the lids and wrap them tightly with a blanket. Turn over only after complete cooling.
