Recipes for preparing caviar from squash for the winter

Good day!

For lovers of vegetable caviar, the most wonderful recipes have been selected below. We will cook from squash. The preparation turns out to be very delicate in taste. There are many areas of its application. Can be added to soups and stews. But more often they are used as a cold appetizer for the main course. Or as a snack: spread it on bread and eat it. Appetizing and satisfying.

Squash tastes very similar to zucchini. Not surprisingly, they are the closest “brothers”. But the first ones have more delicate peel and seeds. Often they are simply enough to wash; you don’t even need to clean them. Of course, young vegetables are more tender and juicy. And they write on the Internet that it is from them that caviar should be prepared. You can, but then be prepared that its consistency will be very liquid. And in order to bring the mass to the desired consistency, it will have to be boiled longer. If there are no other options, then you should not pay attention to this nuance. But, if possible, take later fruits for caviar. This will not affect the taste, but the time saved will definitely come in handy.

Additions can be added to the main ingredient. Most often these are vegetables and flavorings. Take onions and carrots. Sometimes tomatoes and bell peppers. But mayonnaise or tomato paste is often added for taste. Or mix both ingredients.

We also remember that zucchini is the closest “relative” to squash. Therefore, you can safely mix them together, they go well together and differ little in taste. You definitely won't ruin anything.

Since this preservation undergoes heat treatment, it is almost never sterilized. For your own peace of mind, you can keep it in a preheated oven for a few minutes to kill off any possible bacteria that may have entered from outside. But most often, this is not necessary. The snack is perfectly stored in any conditions: either in a cool basement or in an apartment. And it is not advisable to store preserved food near heating sources. This is just a reminder.

Squash caviar in jars for the winter

60 min.
10 1 Caviar can be prepared not only from zucchini or eggplant, but also from squash. Combined with carrots, tomatoes and bell peppers, you get a tasty product that can be eaten with bread or used as an addition to pasta dishes, porridge or potatoes.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 2 liters

Ingredients:

Patisson – 1 kg.
Onions – 2 pcs.
Bell pepper – 2 pcs.
Tomatoes – 5 pcs.
Carrots – 2 pcs.
Garlic – 4 teeth.
Vegetable oil – 100 ml.
Table vinegar 9% – 1 tbsp. l.
Salt - to taste.
Granulated sugar - to taste.
Ground black pepper - to taste.
Parsley - to taste.

Cooking process:

The vegetables are washed, seeds are removed if necessary and dried.
In a deep frying pan, sauté finely chopped onion with butter.
Add chopped carrots and sweet peppers to the onions, fried until transparent, and cook everything together for 10 minutes with regular stirring.
Tomatoes are crushed into puree and stewed along with other vegetables. 15 minutes are allotted for this.
Diced squash is added to the vegetable stock, mixed and cooked over low heat for about half an hour.
Granulated sugar, salt, chopped parsley and garlic are added to the caviar to taste and cooked for another 10 minutes.
After this, let the mixture cool slightly and turn it into puree using a blender. After this, the caviar needs to be boiled again and brought to taste if necessary. At the very end, vinegar is added before putting into jars. The caviar distributed among the containers is covered with lids and left until completely cooled, and then stored in the refrigerator or any cool room.

With beets

Fans of vegetable caviar with beets will love this recipe. Prepare the vegetables:

Ingredients:

squash - 1.5 kg;
beets – 1 kg;
medium-sized tomatoes – 1-2 pcs.;
one onion;
one small carrot.

salt – 20 g,
sugar – 20 g,
vegetable oil – 150 ml.

The sequence of work is as follows:

Place all products in a thick-walled container, add vegetable oil. Vegetables must be simmered over low heat for three hours. Then add sugar, salt and leave on the fire for another ten minutes.

Seal the resulting dish in jars and wrap until completely cooled.

Delicious salad of squash and vegetables

You can prepare a delicious salad of squash with onions, carrots and cucumbers.

2 kg squash;
1 kg of cucumbers;
500 gr. carrots;
500 gr. Luke;
1 head of garlic;
1 bunch of dill;
½ cup vegetable oil;
200 ml table vinegar (9%);
2 tablespoons salt;
1 tablespoon sugar;
1 teaspoon ground black pepper.

We wash all the vegetables and herbs and dry them. Cut the squash into small cubes or bars. Cut the cucumbers into very thin halves of circles. Grate the carrots into thin long sticks, and the onion into thin halves of rings. Mix all the vegetables.

Pour oil, vinegar, salt, sugar and pepper into the salad. Mix everything very well. Leave, covering the dish with salad with a lid, for 3 hours. Then place the salad in dry, clean jars and compact the vegetables well with a spoon. Apply to the level of the shoulders.

Then we pour the juice that was released when the salad was pickled into jars. Cover the containers with lids and set to sterilize. Sterilize half-liter jars for 20 minutes. Close the jars tightly.

Canned vegetables “Autumn mix”

Excellent preparation for the winter in tomatoes has a sweetish-spicy taste and goes well with meat dishes, as well as a variety of side dishes. My husband manages to eat it straight from the jar.

For 3 half-liter jars I usually take:

Young squash – 1 kg;
Tomatoes – 1 kg;
Garlic – 50 g;
Bell pepper – 1 pc.;
Ground red pepper – 1 teaspoon;
Salt – 1 tablespoon;
Sugar – 100 g;
9% vinegar – 70 ml;
Vegetable oil – 70 ml.

I’ll tell you how to roll it up: I grind washed tomatoes with bell peppers without cores and seeds in a meat grinder, add salt and sugar, red pepper, vegetable oil, and send them to the fire. After boiling, cook over low heat for 10 minutes.

I cut the washed squash into large cubes and add it to the tomato mixture, stirring and cooking over low heat for 20 minutes. Next I squeeze the garlic in there and cook for another 5 minutes. Next, pour in the vinegar, cover with a lid and let it simmer for another couple of minutes.

I put the hot dish into sterilized jars and seal them with sterile lids. I send the inverted pieces under the blanket to cool. Further storage takes place in the basement.

Canned salad can be made less spicy by using less hot red pepper. Opponents of spicy dishes may not use it at all.

You can watch the best finger-licking recipes for winter salads made from squash without sterilization in the video below. Bon appetit!

Marinated PATISSONS for the winter - recipes for preparations

Simple and tasty snacks and salads made from pickled squash will delight your family in the winter. How to prepare pickled squash for the winter, see and read on.

Recipe: Squash marinated with cabbage

Ingredients:

squash
White cabbage

For the marinade:

1 liter of water
1.5 tbsp. Sahara
1.5 tbsp. vinegar 6%
1 tbsp. vegetable oil
2 tbsp. l. salt

Cooking method:

Wash the squash and cut into large pieces. If the squash is small. then you don't have to cut it.
Cut the cabbage into medium pieces.
Boil water in a large saucepan, add a little salt and place squash and cabbage in it.
Blanch for 3-5 minutes, then transfer to cold boiled water and discard in a colander.
Sterilize 3 liter jars and fill them with squash and cabbage.
Prepare a hot marinade, boil and pour over the squash.
Roll up the jars with sterilized lids, turn them over and wrap them.
After a day, store in a cool place.

Recipe for squash caviar

Ingredients:

1.2 kg squash
3-4 pcs. onions
4 tbsp. l. tomato paste
2.5 tbsp. l. vegetable oil
1 tsp. vinegar 3%
0.5 tsp. ground pepper
1.5 tsp. salt

Cooking method:

Wash the squash and cut into circles.
Grease a baking sheet with vegetable oil.
Place the squash mugs on a baking sheet and place in a hot oven.
Bake for 20-30 minutes at 180 degrees.
Cool the squash and pass through a meat grinder.
Cut the onions into cubes and sauté in vegetable oil until soft.
Add tomato paste to the onion, fry for 1-2 minutes and add squash puree.
Simmer the resulting mass until thickened, add pepper, salt and vinegar at the end of cooking. Cool and transfer the caviar into a blend bowl.
Beat the caviar until smooth, you can rub it through a sieve.
Sterilize and dry the jars.
Fill the jars with caviar and seal the lids. Store caviar in a cool place.

Recipes Salted squash, quick

Ingredients:

1.8 kg squash
100 gr. dill
30 gr. celery
horseradish leaves
5 tooth garlic
2 hot red peppers

For the brine:

Cooking method:

Boil water for brine, dissolve salt in it and cool.
Sort through the squash and select the smallest and neatest fruits.
In a large enamel pan add horseradish leaves, celery, dill and garlic cloves.
Add hot peppers to taste, but you can do without them.
Place squash on prepared bed of herbs.
Pour the contents of the pan with warm brine and cover with a clean towel.
Leave the squash to salt for 8-10 days at room temperature.
As the brine evaporates, it must be added; for this you need to prepare a fresh portion of brine.
Then transfer the squash into clean jars, close with plastic lids and store in a cool place.

Recipe: Squash marinated with pepper

Ingredients for a 3-liter jar:

small squash
2-3 bell peppers
5 allspice peas
5 black peppercorns
1 pod of hot pepper (small or half)
2 bay leaves
greens or dill umbrellas

For the marinade:

3 liters of water
200 gr. salt
250 gr. Sahara
1 tbsp. vinegar 9%

Cooking method:

Wash squash and peppers.
Cut the squash into large pieces.
Remove the seeds and stems from the peppers.
Cut the peppers into 4 lengthwise pieces.
Sterilize the jars and fill them with peppers and squashes.
Add spices.
Prepare the brine, boil and cool.
Pour warm brine into jars.
Cover the jars with lids and set to sterilize. Sterilize 1-1.5 liter jars for about 20-25 minutes from the moment of boiling.
Roll up the jars and wrap until cool. Store in a cool place.

Recipe for Patisson in tomato with pepper and onion

Ingredients:

600 gr. squash
300 gr. bell pepper
300 gr. onions
1.5 liters of tomato juice
1 tsp. salt
1 tbsp. l. Sahara
30 ml vinegar 9%
ground coriander to taste
5 tooth garlic
peppercorns
Bay leaf

Cooking method:

Wash the squash and cut into pieces.
Place the squash in the pan.
Cut the onion into half rings and place on the squash.
Wash the bell pepper, remove seeds and cut into cubes.
Transfer to a saucepan. Add peppercorns, bay leaves and tomato juice to the vegetables.
Place the pan over medium heat and simmer the vegetables for about 20 minutes, stirring frequently.
Pour salt and sugar into the pan.
Season with coriander and garlic cloves.
Cook the squash for another 10 minutes.
Then pour in the vinegar.
Sterilize jars and fill with hot salad.
Roll up the jars and wrap them up. Store in a cool place. Serve as a snack.

recipe “Canned squash”

Have fun cooking and be healthy!

Always yours Alena Tereshina.

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A dish that everyone loves

Here is another option for excellent vegetable preparation - an easy and budget-friendly recipe for caviar from various vegetables.

What you will need (for 20 servings):

young zucchini - 2 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
ripe tomatoes - 1 kg;
white onion - 500 g;
vegetable oil - 0.5 l;
garlic - 300 g;
sugar - 150 g;
salt - 70 g;
table vinegar - 50 ml;
fresh parsley - 150 g;
hot pepper - 50 g.

Recipes for quick pickling of garlic

What do we have to do:

Remove the ends of thoroughly washed zucchini. Grind on a coarse grater. If there is a lot of juice, squeeze it out with your hands.
Wash, process and peel the carrots. Grind on a medium grater into a separate bowl.
Process the onions, peel and wash. Finely chop with a knife.
Wash, process, remove seeds and internal membranes of both types of pepper. Chop into thin strips.
Rinse the greens thoroughly. Remove “broken” branches and trim stems.
Wash the tomatoes, cut into halves.
Process and peel the garlic.
Punch the prepared tomatoes, garlic, and herbs through a meat grinder/blender. Transfer to a separate bowl.
Pour refined oil into a suitable container and heat it. Add the onion and sauté for 10 minutes with constant stirring over moderate heat.
After this, add carrots to the saucepan and stir. Sauté for another quarter of an hour, stirring.
Add salt, sugar, and vinegar to the bowl containing the tomato mass. To stir thoroughly. Pour the resulting tomato sauce into the sautéed vegetables, stir and boil.
Next, place the prepared zucchini and both types of peppers into the saucepan. Mix all the contents of the saucepan thoroughly. Boil.
Cook the caviar at low simmer for half an hour. At the end of cooking, you can add hops (suneli) to taste.
Boil the tin lids in the pan for 1 minute.
Wash the jars with soda. Sterilize in the microwave for 2 minutes. You can sterilize the lids in a pan of cold water by boiling it and keeping the lids there for 5 minutes.
Transfer the prepared caviar into prepared jars. Cover containers with lids. Place the lids down. Wrap in a blanket for half an hour.

Move the cooled workpiece to a cool place.

Squash for the winter: recipes without sterilization

Since squash is unpretentious and very easy to prepare, we present recipes without sterilization. Treat yourself and your family to something new.

Pickled squash

Write down a simple recipe for pickled squash. For a 3 liter jar you will need

medium sized squash
dill - inflorescences 3-4 pcs.
parsley - a few sprigs
horseradish root - 30 g
chili pepper - 1 pc.
garlic - 3-4 cloves
bay leaf - 2-3 pcs.
water - 1 l.
salt - 2 tbsp.
table or apple cider vinegar - 80 g

Patisson can be combined in one jar with other vegetables

The cooking process will surprise you with its simplicity:

Wash the cooked squash thoroughly, cut off the tails 2. Dip our squash into a saucepan with boiling water for just a couple of seconds. We take it out with a colander and dip it in cold water 3. We wash the container for preservation, put garlic, horseradish root, dill, parsley, hot pepper whole or cut into slices into all the jars 4. We put the squash into the jars more tightly and try to fit more 5. Cook the brine: 1 l. boil water, add salt, let simmer for a couple more minutes 6. Pour marinade into jars with squash 7. Let stand for 10 minutes 8. Drain marinade, boil for 15 minutes. Before removing from heat, add vinegar, turn off 9. Fill our jars with marinade and roll up with metal lids 10. Turn the jars over, wrap them well in a blanket, let them cool completely. After cooling, store the pickled squash in the basement.

Squash jam

In addition to delicious pickles from squash, you can try making unusual and tasty jam without sterilization. The main ingredient of this jam is squash, but for variety and to give the desired taste, you can add those fruits and berries that you like.

Citrus jam with squash

We suggest you try making squash jam with citrus mix. Prepare:

1 kg each of squash and sugar
1 orange
1 lemon

Cooking process:

Wash the squash thoroughly and soak for at least 2-3 hours 2. Remove the soaked squash from the water, dry, peel and remove the stems 3. Twist the squash, lemon and orange zest through a meat grinder 4. Pour granulated sugar into 500 ml of water and bring to a boil, stirring constantly so that the syrup does not burn. 5. Pour the boiled syrup over the twisted squash, orange and lemon. 6. Cook over very low heat, stirring frequently 7. To make the jam thick, it is best to stir after the first boil, let it simmer for 20-30 minutes, and then remove from heat. When the mixture has cooled completely, put it back on low heat and boil for another 15-20 minutes. This procedure should be repeated 4-5 times. The jam will be very thick and rich in taste 8. Pour the finished jam into sterilized jars and roll up with metal lids 9. Leave the jars upside down and completely wrapped in a warm blanket to cool

Squash caviar recipe

Patisson caviar

Squash makes simply delicious and very tender caviar. Prepare:

5 kg squash (small size), can be mixed with zucchini
1 kg onion
500 g tomatoes
1 kg carrots
75 g granulated sugar
300 g lettuce pepper
50 g salt
1-2 tbsp. spoons of tomato
4 tbsp. spoons of vinegar
0.5 liters of sunflower oil
garlic (to taste)

After this, proceed to preparing the caviar:

Peel the squash and zucchini, remove all the seeds and veins from them, remove the peel, remove the stalks 2. Peel and wash the onions and carrots 3. Grate the squash and carrots on a coarse grater or chop using a food processor, cut the onion into cubes 4. Squash with vegetable simmer with butter in a casserole for about an hour. About half an hour after boiling, open the lid so that the liquid evaporates better 5. Cut the tomatoes into cubes, pepper into strips 6. Fry the onions and carrots until beautifully browned in sunflower oil 7. When the squash is cooked, add peppers, tomatoes, peppers and frying . Simmer this mixture for about 45 minutes - 1 hour 8. 5-10 minutes before readiness, add sugar, salt, vinegar and tomato to our caviar 9. Before removing from heat, add herbs and garlic 10. While hot, distribute the squash caviar into jars (pre-sterilized) and roll up with metal lids.

Culinary secrets

Squash deserves the attention of a housewife who cares about the health of her loved ones. They contain substances that help strengthen vision, prevent premature aging of cells and the occurrence of cancer, reduce the risk of cardiovascular diseases, improve metabolism, strengthen the immune system, and relieve depression. A significant part of the benefits persists even after cooking the vegetable. Therefore, squash caviar is not only tasty, but also a healthy snack.

However, plate pumpkin, as squash is also called, is a specific vegetable. To obtain delicious caviar from this product, you need to know a few secrets.

Squash has now become so popular that breeders are developing varieties of various shades. If you like to surprise guests and loved ones with unusual culinary masterpieces, try making an appetizer from colored squash. Using ordinary light-colored vegetables similar in color to zucchini, you will get caviar of a traditional color, reminiscent of zucchini.
Ripe squash has very dense flesh, rough and thick skin, and large seeds. They must be cleaned before being used to obtain caviar. It will be easier to do this if you immerse the fruits in boiling water for 5 minutes, then bathe them in cold water. Pulp with large seeds also requires removal. Due to the laboriousness of preparing mature squash for canning, many people prefer to use only young vegetables, although they are more expensive. However, mature squash can also be used to prepare vegetable caviar.
Young squash is not only tastier, but also healthier than old ones, so if you have the opportunity to choose, it is still better to give preference to them.
Squash requires quite a long heat treatment, especially if they are mature, so caviar from them is usually made without sterilization. To soften vegetables, they are usually stewed, sometimes baked or fried. The choice of the nature of heat treatment depends on the specific recipe.
It is more convenient to grind vegetables to a puree after heat treatment, when they become soft. To do this, they can be crushed with a blender. This method is the most convenient. You can also rub them through a sieve, but this will take a lot of time and effort. If you need to do without the help of kitchen appliances, but save energy, just simmer the squash longer, then stir the vegetables - they themselves will turn into a mass that has the consistency of vegetable caviar.
It is convenient to mix the chopped vegetables with a whisk. You can also beat them with a mixer.
When boiling, vegetable caviar gurgles and “shoots.” To avoid getting burned, cover the pan with a lid. To stir the vegetable mass, lift the lid without removing it completely. To stir the dish, use a ladle, spoon or spatula with a long handle.
Sterilization of jars and lids is an operation that cannot be skipped when preparing vegetable caviar for the winter. How you sterilize the container does not matter.
Jars of caviar can be closed with metal lids that can be rolled with a key or with screws. But polyethylene lids are not suitable for this.

Patisson caviar is not a capricious preparation. These canned foods do not spoil even when stored in a heated room. Therefore, they can be kept not only in the cellar or basement, but also in the apartment (in the kitchen or pantry). However, in a cool place, caviar from squash will stand better and retain good organoleptic qualities not for a year, but for two or three.

What are the benefits of pumpkin?

With an extremely low calorie content (only 19 kcal per 100 g), the composition of the vegetable is rich in vitamins and minerals. Everything in the fruit is useful - the peel, the pulp, the seeds. Here are just a few of the useful items:

carotene, lutein, zeaxanthin - strengthen vision, preserve youth, prevent the development of cancer;
potassium, magnesium - reduce the risk of cardiovascular diseases;
vitamin B6 - prevents depression, relieves anxiety and fatigue, and helps increase concentration;
vitamin B2 - takes part in the treatment of migraines;
Vitamin C – cleanses the organs of unnecessary “garbage”, stimulates the immune system.

The presence of squash on the menu can have a negative impact in the presence of diseases of the gastrointestinal tract

Should be included with caution in the diet of people with diabetes, as well as children under ten years of age.

Selection and preparation of the main ingredient

Only young squash is suitable for preparing caviar. The concentration of beneficial microelements (including the peel) in such vegetables is maximum.

The size of the fruit does not have a fundamental effect on the cooking process, however, it is recommended to opt for medium-sized squash. These vegetables are easier to work with because pumpkins contain fewer seeds.

When choosing vegetables, you should also pay attention to the condition of the peel. For caviar, fruits of a bright color and without visible defects (dark spots, signs of rotting) are suitable.

Twist with cherry tomatoes

This is a real salad for the winter, because it contains two types of vegetables at once. Sterilization is not required for this recipe.

Product composition:

300 g cherry tomatoes;
Small squash – 1.5 kg;
4 cloves of garlic;
2 large spoons of table vinegar;
White peppercorns – 6 pieces;
One tablespoon each of salt and granulated sugar;
Cumin (seeds) – 3 g;
4 bay leaves;
2 star anise flowers.

Cooking process:

Manipulation with fruits is the same as in the first recipe;
Wash the tomatoes, cut off the tails, pierce the stem with a toothpick several times so that the delicate tomato skin is not damaged by the boiling water;
Place garlic and star anise flowers on the bottom of a sterilized container, pour in the necessary spices, tightly pack small “pumpkins”, place tomatoes on top;
Pour boiling water over the vegetable mixture and leave for 20 minutes. Then we add water, put it on the flame, and boil it;
Cover everything again with boiling liquid for 15 minutes, covering with sterile lids;
Salt the liquid one last time and add the specified amount of sugar and salt per liter of water. Cook the brine until it boils, turn off the flame;
Fill the jars with marinade, add two large spoons of vinegar to a liter container, screw on the lids, put the cooled jars in the cellar and get wonderful squash with tomatoes for the winter.

Preparing squash caviar:

1 prepare the ingredients.

First of all, prepare the vegetables. Using a knife, peel the onion, garlic and squash. Then rinse all vegetables under running water. For bell peppers and tomatoes, cut off the places where the stalk was attached, clean the pepper from seeds and veins. Place vegetables one at a time on a cutting board and chop. Carrots in rings up to 5 millimeters, onions in half rings up to 5-6 millimeters thick, tomatoes cut into 4-6 arbitrary parts, peppers into 3-4 parts, squash into arbitrary slices up to 1 centimeter thick. Remove the seeds from the chili pepper and finely chop it along with the garlic. Rinse the dill and parsley under running water, shake off excess liquid over the sink and leave them in sprigs. Place the prepared vegetables in separate bowls.

2 prepare caviar from squash.

Turn the stove on high, place a frying pan on it and heat it up. Carefully pour 1 part of vegetable oil into a preheated frying pan, which you first divide into 3 parts. Throw the prepared onion into the heated oil and fry it until golden brown for 3 - 4 minutes, stirring it vigorously with a wooden spatula to avoid burning to the bottom of the pan. Place the onion in a deep bowl, helping yourself with a tablespoon, place the frying pan on the stove again and pour a second portion of oil into it. Fry the prepared squash in hot oil until golden brown and place it in a bowl with the onion using a tablespoon. There is no need to bring the squash to full readiness, as it will still be stewed with all the vegetables. Place the pan on the stove again and pour in a third of the vegetable oil. Place the prepared carrots and bell peppers into the heated oil. Fry the ingredients until golden brown and add them to the bowl with the onions and squash. Pass the fried vegetables along with tomatoes, dill and parsley through a meat grinder with a medium-sized mesh, directly into a deep aluminum pan with a thick non-stick bottom. Add chopped chili pepper and garlic to all ingredients. Place the pan with vegetables on the stove set to high and bring to a boil. After boiling, turn the stove to medium level and simmer the caviar for 20 - 25 minutes, remembering to stir it periodically with a wooden spatula. 2 minutes before readiness, add hops to the caviar - suneli, sugar, salt and ground black pepper to taste. Then remove the pan from the stove and let the finished caviar cool to room temperature. Season the cooled caviar with vinegar, mix thoroughly with a wooden spatula until smooth and transfer it to clean sterilized jars or any other containers that you choose for storing caviar. Let the dish sit in the refrigerator for 1 – 2 hours. And just before serving, place the caviar in a salad bowl or deep bowl.

3 Serve squash caviar.

Squash caviar is served cold, placed in a salad bowl or deep bowl. You can sprinkle chopped parsley, dill or green onions on top. This caviar is universal; it is perfect as an addition to meat dishes, fish, boiled cereals and pasta. Squash caviar is a pleasure to savor with fresh bread and various potato dishes. A good option for both the festive table and everyday meals. Tasty, healthy and economical! Bon appetit!

Tips for the recipe

– − This type of caviar can be preserved. Prepare caviar according to the above recipe, place it hot in sterilized jars and sterilize them in boiling water for half a liter for 15 minutes, liter for 25 minutes. Then close the jars of caviar using a preservation key, turn them upside down and leave them to cool for 2 to 3 days under a woolen blanket. Store canned caviar in a dark, well-ventilated, cool place, this could be a cellar, basement or pantry.

– − If you decide to preserve this type of caviar, do not forget to sterilize all the equipment you will use to preserve it.

– − If you like the caviar spicier, you can increase the amount of chili pepper and garlic to your taste.

– − Instead of fresh tomatoes, you can add tomato paste diluted with clean distilled water to this type of caviar. For the ingredients described above, 2 tablespoons of tomato paste per 300 grams of pure distilled water.

Step-by-step recipe with photos and videos

I want to say right away that this is the first time I’ve cooked squash caviar with mayonnaise; I’ve made different types of vegetable caviar, but I’ve never added mayonnaise. I can’t say that it is very different from the usual one, but still the consistency is a little different, it seems more tender or something. I recommend using homemade mayonnaise so that the caviar is homemade, tasty and without unnecessary chemicals, but this, of course, is at your discretion. In this recipe I use squash grown on my site, they are young, the seeds and skin are soft and tender. If you use store-bought ones, it is better to cut off the skin from them, because it is not known how the vegetables are processed.

So, let’s prepare all the necessary products for preparing squash caviar with mayonnaise for the winter.

First, wash the vegetables, cut the squash into small pieces and place in a thick-bottomed pan heated with vegetable oil, fry, stirring, over medium heat for about 10 minutes.

Peel the onion and cut into half rings, place in a preheated frying pan with vegetable oil.

Add grated or finely chopped carrots and stir-fry over medium heat until softened, about 10 minutes.

Transfer the fried vegetables to the patch with the squash, cover with a lid and simmer over low heat for about 35-40 minutes.

Grind with a blender into a homogeneous mass or pass through a meat grinder with a fine grinding attachment.

Add tomato paste, salt, sugar, mayonnaise, pepper, vinegar, mix.

Cover with a lid and cook over medium heat for 5 minutes.

The squash caviar with mayonnaise is ready for the winter, all that remains is to put it in sterilized jars, cover with sterile lids, turn it over, cool completely, then put it in the refrigerator.

Advice! Place the boiling vegetable mixture without removing from the heat.

Bon appetit!

Aimkuk

Just like that, a cheerful, perky housewife who loves to cook, photograph and feed her beloved family and friends, of course, where would we be without them. I am a hairdresser by profession, but for several years I have been devoting myself entirely to my family and home, I like it, there is no need to be bored.

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Squash caviar for the winter - recipes for cooking in a slow cooker, without sterilization, with the addition

When preparing preserves, squash is not as popular as zucchini. But in vain, because caviar from squash for the winter is in no way inferior in taste to squash caviar, and even turns out more tender.

Both young and old squash are suitable for caviar. Young vegetables can be used simultaneously with the skin. The seeds are also left behind, since they have not yet formed at all and cannot damage the appearance of the caviar or the taste. As for old squash, you should remove the thick peel and large seeds so as not to disturb the delicate consistency of the caviar.

Tender squash caviar with spices

To give the caviar a special taste, spicy spices are added. A simple recipe for squash caviar is slightly reminiscent of squash caviar, but thanks to the spices it takes on a personal taste.

Products needed to get 2 liters of caviar:

8 large squash;
4-5 tomatoes;
4 carrots;
4 onions;
80 ml oil;
1.5 tbsp. l. salt;
80 g sugar;
5 g curry;
0.4 tsp. ground pepper;
2 tsp. mixtures of Provencal herbs;
40 g vinegar.

Peel the squash, remove seeds and grate (coarsely).
Place in a cauldron, lightly sprinkling with salt to release the juice.
Cut onions and tomatoes into rings.

Baked squash caviar

In this recipe for winter squash caviar, they are pre-baked in the oven. Wash the vegetables and allow excess moisture to drain. Remove the tails, cut one and a half kilograms of squash into circles and bake.

Pass the baked squash through a meat grinder.

Lightly fry 3 large onions (in half rings) in oil in a frying pan, adding tomato paste (4 tbsp) at the end.

Place the prepared vegetables in a cauldron, pour in half a tablespoon of vinegar, add spices to taste and boil to the desired thickness.

When the caviar has cooled slightly, roll it up.

Caviar from fried vegetables

Any housewife can prepare caviar from squash using an easy photo recipe. The combination of sweet and hot peppers will give the caviar a unique taste, and greens will add aroma:

squash - 5 kg;
carrots - 1 kg;
kilogram of onions;
ripe tomatoes - 1.5 kg;
salt - 5 tbsp. l.;
half a head of garlic;
greenery;
3 hot peppers;
half a glass (50 ml) of apple cider vinegar;
3 tbsp. l. Sahara;
a glass of oil.

Fry the onion until golden brown.
Cut the skin off the squash, chop it into cubes and brown on both sides in a frying pan.
Divide the sweet pepper into pieces, select the seeds and fry them as well.
Chop the carrots into circles (if the fruits are very large, you can use half rings), sauté.

Quick vegetable caviar

If guests suddenly arrive, you can quickly prepare caviar from squash in a slow cooker. It is enough to add vegetables and turn on the device, and spend the remaining time before the guests arrive for yourself.

Cut 2 young squash into small cubes;
4 carrots cut into cubes;
4 onions, finely chopped;
4 sweet peppers cut into thin strips;
Peel and chop 8-10 tomatoes.

Pour 80-100 ml of sunflower oil into the multicooker bowl, lay out the prepared vegetables, add sugar and ground pepper, and add salt.

Crush half a head of garlic in a garlic press and add to other foods.

Select the “Pilaf” mode on the multicooker.

Grind the finished caviar using a blender to a uniform mass.

Nutritious squash caviar with mayonnaise

If the squash in the garden is too late to pick on time and they are overripe, it’s not a big deal, because they will produce excellent caviar. To make its taste more juicy, mayonnaise is added.

Peel the squash; the net weight of the vegetables should be 3 kg. Cut into thin pieces and fry until golden brown, and then grind with a blender or meat grinder.

Sauté onion cut into half rings (one and a half kilograms) in a frying pan and also chop.

Place the vegetable mass in a cauldron, add a small pack of mayonnaise, half a half-liter jar of tomato paste. If you wish, you can add finely chopped greens.

Pour 2 tbsp into the caviar. spoons of salt and half a glass of sugar. To make a spicy snack, add 1-2 pods of hot pepper, garlic and black pepper.

Simmer for 15-20 minutes and immediately roll up.

Caviar from pieces of squash with mayonnaise

Another recipe for winter squash caviar with mayonnaise for those who like snacks in pieces.

Chop two and a half kilograms of onions and five kilograms of squash and fry separately in a frying pan. Transfer to a single cauldron, add 300 ml of oil and boil for 20 minutes.

Add 500 grams of tomato paste and a large pack of mayonnaise (400 g). Salt (4 tablespoons), pepper, add 3 heads of garlic, squeezed through a garlic press. Pour 2 tbsp. l. Sahara.

Simmer for 15 minutes and roll up. Turn the jars over, cover with a warm blanket and leave to cool.

Fragrant sweet and sour beets

Spicy beet caviar can be used as a spread for sandwiches or as a good addition to a side dish. You can prepare beet caviar in different ways, even if it contains the same ingredients. For example, vegetables can be boiled or fried. None of the above food processing options will cause any trouble for the housewife, but the finished dishes will taste different from each other and each will have its own unique taste.

In order to prepare beet caviar through a meat grinder for the winter, prepare:

beets - 1.5 kg;
carrots - 3 pcs.;
tomato paste - 3 tbsp. spoons;
sweet capsicum - 8 pcs.;
tomato juice - 1 l;
hot capsicum - 2 pcs.;
onions - 4 pcs.;
table salt;
sugar (to taste);
vinegar - 5 ml per 0.5 liter jar;
sunflower oil - 2.5 cups;
dried mushrooms - 50 g (fresh - 100 g).

Wash the beets and boil until half cooked. It is not advisable to peel the root vegetable, otherwise it will lose its color and micronutrients. After the beets are cooked, they need to be twisted in a meat grinder.

Cut the onion into cubes and fry until transparent.

Place the beets, mushrooms, and onions into a container with a thick or double bottom, season with spices, mix well and put on fire. You need to simmer the caviar for about 40 minutes. Vinegar is added at the end of cooking.

The jars are sterilized in advance, because the snack needs to be served hot. After rolling up the jars, turn them upside down, wrap them in a blanket and leave to cool. You need to store beet caviar in a cool place - on the balcony, in the basement or cellar.

This vegetable preparation goes perfectly with meat and fish dishes.

Caviar as an excellent way to prepare

Ingredients:

Squash -1kg 200g
Onion-0.5 kg
Tomato paste - 4 tbsp. spoons
Vinegar 1 teaspoon
Sunflower oil -3 tbsp. spoons
Spices and salt to taste

Bake the squash in the oven.

Fry the onion with tomato paste and add to the ground squash.

Cook for 40 minutes until thickened.

Season with vinegar, salt and spices and roll up hot.

This salad, despite the similarity of zucchini and squash, is not quite similar to the usual recipe for zucchini caviar. If you are a caviar lover, we advise you to try making this kind of caviar and, perhaps, it will become a favorite dish in your family.

Ingredients:

Squash-3kg,
Zucchini-3kg,
Mayonnaise-0.5l,
Tomato paste-0.5l,
Onion-1kg,
Salt - 2 tbsp,
Vinegar-6 tbsp,
Vegetable oil - 0.5 l,
Sugar-1st,
Ground pepper - 1 tsp.

Cut the onion into half rings, fry in vegetable oil until golden brown, and grind in a meat grinder.

We grind the zucchini and squash in a meat grinder and pour it into a large container.

Cook for 2 hours, stirring constantly.

Add pepper, ground onion, salt, sugar, tomato paste and mayonnaise.

Cook for another hour and turn off the pan.

Fill the jars to capacity with the prepared mixture and roll them up.

We offer another original recipe for squash caviar for lovers of canning. It has an interesting taste with Georgian notes.

Ingredients:

Patisson 4.5kg,
Tomatoes-1.5kg,
Onion-1kg,
Carrots-1kg,
Garlic-5pcs,
Bell pepper -1kg,
Dill, parsley in a bunch,
Chili pepper-3 pcs.
Salt-100g,
Sugar-75g,
Vegetable oil-250g,
Khmeli-suneli-1 tbsp,
Apple vinegar -50ml

Preparation:

Peel the squash and cut them into thin slices.
Fry the onion until golden brown.
Peel the carrots and peppers and add to the onions.
Peel the garlic and chop it.
Grind the fried vegetables in a meat grinder along with dill, tomatoes and parsley.
Add vinegar, suneli hops, salt and sugar to the crushed mixture and cook for about 7 minutes.
Pour prepared vegetables into prepared jars and roll up.

Squash and zucchini for the winter are a very beautiful and practical dish. Fragrant, crunchy vegetables will diversify your menu in the winter cold.

List of components:

Zucchini and squash - one kilogram each.

For one jar:

3 cloves;
A sprig of any greenery (whatever you like);
Clove of garlic.

Brine for 1.5 liters:

3 large spoons of granulated sugar;
2 large spoons of salt.

Description of cooking step by step:

Cut the vegetables into medium pieces;
Place the spices described above in the prepared container, mix the fruits, pour boiling water over them, and heat for five minutes;
Drain the water into the pan, add salt and sugar, wait for the liquid to boil;
Pour in vinegar (100 ml), stir;
Fill the jars with hot marinade, seal with lids, and after cooling, place in storage.

Products:

Onions and carrots – 0.5 kg each;
Zucchini and squash - 1.5 kg each;
Vegetable oil – 1/2 cup;
Vinegar (9%) – 200 g;
A glass of sugar;
Garlic – 2 heads;
Salt – 2 large spoons;
Ground pepper - a teaspoon.

Detailed instructions:

Grate the carrots (it is advisable to use a Korean carrot grater). Cut the onion into thin half rings, peel the zucchini and “pumpkins” and cut into cubes;
Place all the vegetables in a container along with the garlic, passed through a press;
Let's make a mixture for the marinade at home, consisting of oil, pepper, granulated sugar (until completely dissolved), vinegar, and salt. Pour in the vegetables, stir, wait 2.5 hours;
Place the food in a sterile container, sterilize it for 15 minutes, and close it for the winter.

Squash caviar turns out to be much more tender than squash caviar, and is not inferior to it in taste.

Components:

Vegetable oil and granulated sugar - a glass each;
Ripe tomatoes – 2 kg;
Onion – kilogram;
Patissonchiki – 3 kg;
Carrots – 5 pieces;
Salt, apple cider vinegar - 2 large spoons each.

We suggest you read How to simply cook pumpkin

Cooking diagram:

Cut the washed fruits into small pieces, remove the thick skin and large seeds (if any);
Three peeled carrots on a medium grater;
Peel the onion, cut into cubes;
Cut the tomatoes into slices;
Pour oil into a saucepan, add pieces of “pumpkin”, fry for 5 minutes;
Add onion, carrots, mix, fry over medium heat for 10 minutes, without ceasing to stir;
Place the tomatoes in a saucepan and simmer for 10 minutes;
Grind the mass with a blender;
Transfer the puree into a container, add vinegar, sugar, add salt, cook over low heat for half an hour;
Place the finished product in sterilized jars and cover the top with a lid;
Sterilize in a steam bath for about 20 minutes, seal tightly with lids, and wrap in a warm cloth.