Delicious squash caviar is finger-licking good for the winter. Squash caviar for the winter “You will lick your fingers. Eggplant caviar for the winter in Georgian style

Eggplants and zucchini are light summer vegetables that are often used in salads, first courses, and can also be preserved for the winter. Each housewife has several of her own simple and tasty preparations from these vegetables. Any recipe for eggplant caviar “You'll lick your fingers” can be used for cooking and canning for the winter.

Technology for preparing eggplant caviar

The process of preparing the finger-licking caviar recipe consists of several stages:

• cleaning and washing vegetables;
• frying ingredients, if specified in the recipe;
• stewing in a container with thick walls;
• adding spices and seasonings;
• canning in sterile jars.

To prepare a truly delicious snack, you need to know a few culinary secrets:

1. You should only use ripe eggplants, or “little ones” as they are also called, but they contain a lot of solanine, which is poisonous to the body. Soaking in salt water for 5-10 minutes will help remove it, and then rinse and dry on a towel.
2. Eggplants have a thick skin, which is best removed so as not to spoil the taste of the finger-licking snack.
3. It is better to peel tomatoes by pouring boiling water over them.
4. The appetizer will be more aromatic and tastier if you first fry all the vegetables.
5. Many recipes contain vinegar. There is no need to additionally sterilize such a snack. If you don’t want to use it, then in order to preserve it for a long time, an additional heat treatment process will be required.
6. The finger-licking snack is served hot and only in a sterile container.
7. It must be sealed tightly with metal lids.

Recipes for eggplant caviar for the winter “You’ll lick your fingers”

There are no clear rules for preparing snacks. It can be made tender or sour, hot or sweet, spicy, thin or thick. This is exactly the type of preservation that only becomes tastier if you add any spices and herbs.

Important! Finger-licking caviar can be served as a separate dish, spread on bread, or added to a side dish, for example, when preparing a vegetable stew.

Spicy eggplant caviar for the winter “You'll lick your fingers”

For lovers of spicy snacks, this recipe is suitable. Ingredients:

• 1 kg of main ingredients;
• 2 peppers;
• 4−5 onions;
• 5 large tomatoes;
• 1 chili pepper;
• 1/2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 1/2 tsp. coriander;
• stewing oil.

Stages of canning caviar “You'll lick your fingers” according to the recipe:

1. After peeling, cut the main component of the recipe into small cubes. Soak in saline solution for half an hour.
2. Remove the skin from the tomatoes, pour over boiling water, and grate.
3. Cut out the stem and seeds from the peppers and chop into thin strips. After peeling, cut the onion into half rings.
4. Take a saucepan, add oil and fry the onion.
5. Add pepper and simmer for 5 minutes.
6. Next come tomatoes, salt and sugar.
7. Squeeze the eggplants and add to the vegetables.
8. Stir and leave to simmer under the closed lid for half an hour, stirring occasionally.
9. Before turning off, add coriander.

Important! The dish will be ready when all the water has evaporated and only oil remains on the surface.

Place the snack in sterile jars, close, turn over, and wrap.

Eggplant caviar with mushrooms

You can prepare finger-licking caviar with any mushrooms: honey mushrooms, chanterelles, champignons or cherries. The following ingredients will be required:

• 3 kg each of tomatoes and eggplants;
• 1.5 kg of mushrooms (weigh already boiled);
• 1 kg of onions, carrots and sweet peppers;
• 500 ml tomato sauce;
• 1 tbsp. oils;
• 1 tbsp. peeled garlic;
• 1/4 tbsp. salt;
• 1/2 tbsp. Sahara.

Stages of preparing vegetables for the winter according to the recipe:

1. Prepare the vegetables: peel the eggplants, onions and carrots, remove the skin from the tomatoes, cut out the stalk with seeds from the pepper.
2. Chop the ingredients finely.
3. Boil the mushrooms and let the water drain.
4. Fry the onion, add carrots, then pepper, simmer for 10 minutes.
5. Next, pour in the juice from the tomatoes, which have been minced in a meat grinder.
6. Add diced eggplant and mushrooms.
7. Next, add salt and sugar and add the sauce.
8. Stir and simmer over low heat for about an hour.
9. 5 minutes before readiness, add garlic, passed through a press.

Place the still boiling vegetables in a sterile container, roll them up, wrap them in a blanket, turning them upside down.

Fried eggplant caviar

The finger-licking appetizer turns out to be very tasty if you first fry all the vegetables. To prepare it you will need the following recipe ingredients:

• 0.5 kg eggplants;
• 1 large onion;
• 2 bell peppers;
• 2 carrots;
• 5−6 tomatoes;
• a pinch of salt;
• 1 tbsp. oils

Stages of canning finger-licking caviar for the winter:

1. Wash all vegetables. Cut the eggplants into thin slices.
2. Chop the onion and pepper finely.
3. Grate the carrots.
4. Fry all the vegetables separately in a frying pan.
5. Place all prepared ingredients in a saucepan, add tomatoes, ground in a meat grinder, and simmer for half an hour over low heat. Add salt.
6. Place hot caviar into sterilized jars and close with lids.

The finger-licking fried appetizer is ready. If you want to try it now, you can leave some and serve it.

Eggplant caviar for the winter “You'll lick your fingers” with zucchini

Snack caviar will appeal to adults and children; it turns out aromatic and tender. Products for the recipe:

• 10 pieces. eggplant;
• 3−4 young zucchini;
• 2−3 carrots;
• one onion;
• 10−12 fleshy tomatoes;
• 1 tbsp. oils;
• 2 tbsp. l. salt;
• 1/4 tbsp. Sahara;
• 1 tbsp. l. vinegar essence;
• a pinch of pepper mixture.

Advice! You can add or reduce the amount of sugar and salt, if desired, add a couple of cloves of garlic.

Steps to prepare the finger-licking snack:

1. Peel the eggplants, cut into pieces, soak in salted water.
2. Peel the onions and carrots and chop with a knife.
3. Remove the skins from the tomatoes and puree in a blender.
4. Squeeze the eggplants, combine with prepared vegetables, add spices, and simmer for 40 minutes.
5. Finely chop the zucchini. Pour into the pan with the remaining ingredients, stir, and leave for another 20 minutes. If garlic is used, it is added along with the zucchini.
6. Turn off the caviar, pour in the essence, and roll into jars.

Delicious recipe through a meat grinder

This recipe is popular with many housewives, as it is perfect for making sauces and vegetable stews. You don’t have to preserve it, but serve it immediately. Ingredients:

• 10 large eggplants;
• 0.5 kg of onions;
• 2 tbsp. l. tomato paste;
• 5−6 tomatoes;
• 4 garlic cloves;
• 250 ml. water;
• 1/2 tbsp. oils;
• spices to taste;
• 1 tbsp. l. vinegar.

Step-by-step preparation according to the recipe:

1. Initially, it is worth preparing the eggplants; if the skin is hard, then peel, cut, and soak in salt water. Fry in a frying pan, add water and simmer for 20 minutes.
2. Chop the onion and fry separately. Add tomato paste and grated tomatoes. Simmer for 10 minutes.
3. Add garlic, passed through a press, salt and season with spices.
4. Next, make a homogeneous puree from the vegetables, blending them with a blender.
5. Place in a saucepan, add vinegar, simmer for half an hour.
6. Place the caviar into sterile jars to preserve for the winter and serve after cooling.

With carrots and tomatoes

• 5−6 eggplants;
• 10−15 tomatoes;
• 8 pcs. pepper and onion;
• 4 carrots;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 3 tbsp. l. vinegar.
• 500 ml oil.

Step-by-step canning of finger-licking caviar according to the recipe:

1. Prepare all vegetables for frying in a pan. Wash, peel, chop. To prevent eggplants from becoming bitter, you can pre-soak them for half an hour in salted water.
2. After frying, place all vegetables in a saucepan. Simmer until they are ready. Stir occasionally to prevent burning. Add salt, sugar, spices to your taste. Stir and simmer over low heat for another 20 minutes. Pour in the vinegar and place the hot salad in jars and cover with metal lids.

Terms and conditions of storage

You can keep finger-licking canned vegetables in the pantry away from heating appliances or in the cellar. The shelf life, like any other canned food, is up to 3 years, but as practice shows, the snack is so tasty and aromatic that it is completely eaten in the first year.

Conclusion

Any of the finger-licking eggplant caviar recipes described above can be easily supplemented with your favorite spices and herbs. Such experiments will only make winter snacks tastier and more aromatic. Don't be afraid to cook something new.

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Hello, friends!

Today we offer you a wonderful selection of eggplant recipes for the winter.

Eggplant caviar is one of the most favorite snacks. There are many recipes for its preparation. We've put them together, choose which one you like best!

They are all rich in vitamins, tasty and very healthy!

Eggplant caviar at home for the winter

Making delicious eggplant caviar at home is very simple. This recipe contains tender pieces of eggplant that melt on your tongue.

Ingredients

• Bell pepper - 0.5 kg
• Eggplants – 4 kg
• Garlic - 1 head
• Tomatoes – 1.5 kg
• Onion - 1 kg
• Vegetable oil
• Pepper

Preparation

Wash the eggplants and peel off the skins. Cut into small cubes.

Soak the sliced ​​eggplants in salted water for about an hour. Salt will remove the bitterness from them, which will significantly improve their taste in the finished dish, so don’t be stingy with salt.

Tomatoes need to be peeled and grated on a grater with medium-sized holes.

Chop the onion and bell pepper into small cubes.

Chop the garlic well.

Let's start cooking: fry the onion until golden brown in a saucepan with high sides.

Follow with the pepper and let them fry together for another 5 minutes.

Add chopped tomato, salt and pepper.

The roast is cooked over high heat, with constant stirring. The vegetables should become soft.

Remove the eggplants from the salted water in which they were soaked. Squeeze with your hands and place in a saucepan.

When the eggplants soak, the water underneath turns black, this is normal.

Stir the contents of the pan and leave to simmer over low heat for half an hour with the lid closed. Stir occasionally.

In the last minutes add garlic.

To understand whether the caviar is ready, you need to make sure that all the water has evaporated and only oil remains on the surface.

By the way: do not skimp on the oil for the eggplants, they absorb it very well.

When the caviar is ready, place it in sterile jars and roll up. Then turn it upside down and wrap it until it cools down.

After they have cooled, they can be stored in the pantry.

This recipe is so delicious that by the middle of winter there won’t be a single jar left!

This is a light and dietary snack and an excellent side dish for meat and fish dishes.

Classic eggplant caviar recipe

This is my mom's favorite recipe. I have never tasted better caviar than hers! Just lick your fingers!

Anyone he gives it to try, everyone asks for the recipe. So take note, be sure to try it.

Ingredients

• Eggplants – 3 kg
• Onions – 1 kg
• Carrots – 500 gr
• Bell pepper – 1 kg
• Sunflower oil for frying
• Black pepper
• Tomato paste - 2 tbsp
• Sugar

Preparation

The blue ones need to be cut into large slices and soaked in salt water for an hour and a half.

Remove seeds from sweet peppers and cut into pieces.

After an hour and a half, when our eggplants have already significantly “acidified,” we take them out and wash them. Cut into small cubes.

Grind the onions and carrots in a blender.

Sauté vegetables except eggplant until golden brown. After that, add eggplants to them. We put everything on the fire together.

We wait until everything boils and season with seasonings and tomato paste.

Simmer for half an hour on low with the lid closed.

While the caviar is cooking, there is time to sterilize the jars.

As soon as it’s ready, put the snack in jars. We seal it, put it upside down and under the blanket. When it cools down, put it away for storage.

The delicious preparation is ready!

Eggplant caviar for the winter through a meat grinder

A very tasty recipe for eggplant caviar with a twist. For taste, there are apples, which give a special sweet and sour note.

Simply delicious!

Ingredients

• Eggplants - 1 kg
• Carrots - 0.2 kg
• Sweet pepper - 0.5 kg
• Tomatoes - 1 kg
• Onion - 0.5 kg
• Apples - 0.4 kg
• Parsley root - 50 g
• Vegetable oil - 300 gr
• Salt (to taste)
• Sugar (to taste)

Preparation

Peel the eggplants and cut into round slices.

Fry them in a frying pan until golden. If they absorb too much oil, add more. You can’t leave it without oil - it will start to burn and this smell will then accompany the workpiece.

Place the fried blueberries on a paper towel and let them cool.

Remove the skin from the tomatoes. This can be done by scalding them with boiling water and immediately pouring cold water on them. Then the peel will be very easy to remove.

Chop the bell pepper into strips.

Chop the onion, grate the carrots and parsley root.

Sauté all vegetables, except eggplants, until golden brown.

Now let's pass all the vegetables through a meat grinder. The consistency then turns out to be homogeneous and very tender.

Now we put this mass on the stove for half an hour, let it simmer quietly on minimal heat. Don't forget to add salt and sugar.

While the caviar is cooking, wash the apples, peel and pit them and pass through a meat grinder.

A few minutes before they are ready, add them to the pan to the main mass.

Here is an interesting recipe, the taste of which can be varied if you take sour or sweet apples.

Eggplant caviar through a meat grinder without frying - video recipe

There are recipes without frying eggplant. If this is exactly what you were looking for, then you should watch this video. The caviar turns out to be very tasty!

Eggplant caviar for the winter through a meat grinder with tomato paste

This is a recipe for spicy caviar, for those who like it “hot.” This caviar goes well with grilled meat, kebabs, and sausages. In general, the recipe is in a man's style.

Ingredients

• Eggplants - 4.5 kg.
• Bell pepper - 1.5 kg.
• Hot pepper - to taste
• Ground red pepper - 2 tbsp.
• Onions - 0.7 kg.
• Tomato paste - 500 gr.
• Parsley - 1 bunch
• Salt - to taste

Preparation

We remove the skin from the blue peppers and remove the seeds from the bell peppers. Cut these vegetables in half each, sprinkle with salt and leave for two hours.

Pepper too. There should be enough oil so that the vegetables are fried and not burned.

Grind the eggplants through a meat grinder.

We do the same with pepper.

We take the onion and also put it through a meat grinder, but it goes into the frying pan separately. Fry the onion mixture until golden.

In the same frying pan we put our ground eggplant with pepper, add tomato paste, chopped hot pepper and black pepper. Let's chop some parsley in there.

Mix everything well, add salt to taste.

Bring the mixture to a boil and then pour into sterile jars. Turn over, wrap and let cool before storing.

It makes a good, spicy sauce! One of my favorite recipes.

Eggplant caviar in a frying pan

The simplest and fastest recipe from our piggy bank, with a minimum set of ingredients and preparation time. Despite this, it is very tasty, and you can cook it every day.

It is not necessary to roll it into jars; it can be served immediately to the table, either hot or cold.

Ingredients

• Eggplants - 3 kg
• Onion - 1.2 kg
• Tomatoes - 1.2 kg
• Salt - to taste
• Sunflower oil

Preparation

Wash the eggplants. Remove the peel partially. Cut into medium cubes.

Wash the tomatoes, peel them and grate them on a coarse grater.

Cut the onion into thin half rings.

So, we prepare only three ingredients.

Pour 300 grams of oil into the frying pan. The blue ones, without washing, are sent for frying.

Fry them over low heat and with the lid closed, stirring occasionally.

When they turn golden, add onions and grated tomatoes.

Fry the vegetables for another 15 minutes. At the end you can add herbs and chopped garlic.

Our caviar is ready. You can roll it into jars; this process has been described more than once above. Well, you can just serve it to the table. Delicious!

Eggplant caviar pieces in a frying pan

This is also a fairly simple recipe. It is made in a frying pan. It is for those who like eggplants in caviar cut into pieces that do not lose their shape after cooking.

The taste is so rich, it’s hard to resist such a snack!

Ingredients

• Eggplants - 2 kg.
• Tomatoes - 2 pcs.
• Tomato paste - 2 tbsp.
• Bell pepper - 3 pcs.
• Onion - 3 pcs.
• Sugar - 1 tbsp.
• Pepper
• Vegetable oil

Preparation

We cut the eggplants into these small cubes.

After which they need to be filled with salt water and left for half an hour.

Three tomatoes without skin on a medium grater.

To get a puree like this.

Cut the bell pepper into strips.

Chop the onion into half rings.

Fry it in a frying pan with added oil until golden brown.

Squeeze the eggplants and place in the same frying pan, along with the pepper and tomato.

Simmer the vegetables over low heat for 40 minutes, stirring. All the liquid needs to evaporate.

Add spices and tomato paste at the end.

Fry for another 5 minutes and place in jars and seal.

One of the best canning recipes. Rich taste and amazing aroma.

Eggplant and zucchini caviar for the winter

This recipe combines eggplants with zucchini, which in itself is very tasty!

Although it is not the easiest, it is definitely worth a try.

Ingredients for 1 l

• Eggplant - 2 pcs
• Tomatoes - 2 pcs.
• Zucchini - 2 pcs.
• Garlic - 5 cloves
• Onion - 1 pc.
• Parsley

Preparation

Eggplants must be cut in half, greased with oil, salt and placed in the oven at 200 degrees for 15 minutes.

Chop the onion and parsley and mix with each other. Let's add some salt.

Cut tomatoes without skin into pieces and mix with herbs. Finely chop the garlic there.

Remove the eggplants from the oven.

We cut the zucchini into thin strips, and scrape out the eggplant pulp with a spoon. Remove the skin. And mix these vegetables with the rest.

Simmer all the vegetables for 20 minutes over low heat, then pack them into jars. Yummy!

Eggplant caviar in Odessa style

Let's also try the Odessa-style cold caviar recipe. It is not intended for preservation, but only for serving freshly prepared on the table.

A wonderful recipe that is very appropriate in the summer. You can’t put everything off for the winter; you need to take your vitamins while they’re fresh.

The secret of this caviar is that you can only use a knife to chop the ingredients. Blenders, food processors and graters aside, please. this is a necessary condition to obtain a traditional, rich taste.

Ingredients

• Eggplants - 1.1 kg
• Red bell pepper - 350 gr
• Tomatoes - 300 gr
• Hot pepper - 9 gr
• Garlic - 18 gr
• Red onion - 100 gr
• Fresh cilantro - 25 gr
• Sunflower oil (unrefined) - 5 tbsp
• Ground black pepper - to taste
• Salt - to taste

Preparation

Cut the eggplants as shown in the picture. Make cross-shaped cuts in the pulp, sprinkle with salt and brush with oil.

Bake them in the oven for 30 minutes at 200 degrees. Baking time may vary depending on oven.

Make sure the eggplants don't burn.

Then we take them out and scoop out the finished pulp with a spoon.

Chop it further using a knife.

We do the same with pepper. But we bake it a little less - 15 minutes, and in the process we turn it from side to side.

We take it out of the oven, remove the skin and, in the same way, with a knife, chop the pulp as finely as possible.

Chop the peeled tomatoes with a knife and place on a sieve to drain excess water.

Chop the garlic and hot pepper very finely.

Onion too.

Mix all ingredients in a plate.

Chop the cilantro and add to the mixture. Salt, pepper, add a little oil.

Let it sit in the refrigerator for two hours.

The caviar will infuse well during this time and will acquire an amazing taste.

Georgian eggplant caviar

In Georgia, eggplants are eaten almost more often than bread. A lot of national dishes are prepared with this vegetable.

And, of course, there is a special recipe for caviar according to Georgian traditions. You will definitely like it!

Ingredients

• Eggplants - 2 kg
• Bell pepper - 1 kg
• Carrots - 0.7 kg
• Tomatoes - 1.5 kg
• Capsicum hot pepper - 2 pcs.
• Onion - 1 kg
• Ground black pepper
• Coriander
• Fenugreek

Preparation

Soak the eggplant cubes in salted water for 40 minutes.

Peel the tomatoes and chop them.

Chop the onion into pieces of the same size.

We do the same with bell peppers.

Grind the hot pepper more thoroughly.

Pass the carrots through a medium grater.

Rinse the blue ones under running water.

In a cast iron cauldron we begin to fry them.

Once they are soft, transfer them to a separate pan.

Meanwhile, in the same cauldron, fry the onion until golden. And we send it to the eggplants.

A line of carrots and then there again.

Bell peppers will not escape this fate either. Fry for 10 minutes and add to the pan.

Simmer the tomatoes for 10 minutes, without oil.

And put it in the pan.

Mix everything, add hot pepper, season with spices - salt and sugar.

Cook slowly for 40 minutes.

5 minutes before the end, pour in 3 tbsp. l vinegar and stir well.

Pour into sterilized jars. Turn it over, wrap it in a blanket and let it cool like that.

As soon as they cool down, put them in the cellar or pantry.

Well, this recipe makes a very successful and tasty preparation. Not a single jar survives until the end of winter!

Eggplant caviar in a slow cooker

Let’s not ignore the preparation of caviar using the latest technology, namely in a slow cooker. Watch this detailed video recipe!

Eggplant caviar without vinegar

Let’s also try to cook eggplant caviar without vinegar. After all, not everyone accepts it in their dishes.

Ingredients

• Eggplants - 3.5 kg
• Bell pepper - 2 kg
• Onion - 2 kg
• Tomatoes - 3.5 kg
• Refined oil - 1/3 l
• Salt - 2 tsp
• Ground black pepper - to taste

Preparation

Prepare the vegetables, wash them.

We cut the onion and send it for frying in a frying pan with high sides.

Cut bell peppers and peeled eggplants into cubes.

Add them to the onion, salt and pepper.

Simmer everything over low heat for about 10 minutes. At this time, cut the tomatoes into slices and also add them to the frying pan for company.

All together should slowly simmer for about an hour on the stove under a closed lid, with stirring.

Distribute the finished delicacy into jars. Turn them over as in the picture and wrap them up.

Both options do not require sterilization of the workpieces. Place hot caviar into sterilized jars and roll up. Store in a dark place at room temperature.

The main composition of the snack pleases with budget vegetables - zucchini, carrots, onions. Easy to buy, low price and absolutely clear taste. An ideal choice for processing a rich harvest, with a nostalgic note of a happy childhood. We also remember sandwiches and potatoes accompanied by zucchini caviar.

For both blanks. Use any sterilization method: oven, steam, microwave. Just fill the lids with boiling water.

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Squash caviar with tomato paste

A simple and quick recipe for the winter. This is the case when at home, without sterilization, you get a snack that easily competes with the sample in the store. At the same time, you are completely confident in the composition. No dubious stabilizers or mysterious E-sheks.

Cooking time - up to 1 hour

We need:

We weigh all vegetables in their peeled form.

• Zucchini - 2-2.5 kg
• Carrots - 4-5 pcs. (0.9-1 kg)
• Onions - 2-3 pcs. (0.9-1 kg)
• Tomato paste - 100-120 g (4-5 tablespoons)
• Sunflower oil (odorless) - 140 ml (9-10 tbsp. spoons)
• Black pepper (ground) - 2 pinch
• Salt (coarsely ground, pure) - up to 1.5-2 teaspoons (to taste)
• Sugar - 1-2 tbsp. spoons (optional)
• Vinegar (table, 9%) - 1 tbsp. spoon (optional)

Important details:

• This amount will make 4 500 ml jars. We recommend rolling up a maximum of 700 ml containers.
• To be sure of the yield, take more ingredients from the list. As a last resort, you will have a little caviar left for lunch. It is delicious even when warm.
• If you need a shock batch of jars (6, 8...), multiply the components accordingly - by 3, 4, etc.
• We choose domestic, high-quality, thick tomato paste.

How to cook.

We use any zucchini: wash and peel the skin. We leave the young ones with the seeds, and remove the core with the seeds from the old, slightly overripe ones.

Three large vegetables. Your choice: a large regular grater, a vegetable attachment on a meat grinder or a food processor.

Wash the carrots, peel them and grate them too - similar to zucchini. Peel the onion and cut into small cubes.

We put all the prepared vegetables in the bowl where we will simmer the caviar, and add all the oil. Use a method convenient for you - a saucepan on the stove or a slow cooker. Zucchini caviar according to this recipe always turns out “finger-licking good!”

Usually the only difference is the cooking time so that all the vegetables become soft.

• With moderate heating on the stove - 40-60 minutes, periodically stirring with movements from bottom to top.
• In a multicooker, “Stewing” or “Baking” mode - from 35 to 45 minutes.

After removing from heat, chop the vegetables to the desired consistency. We like to use a blender; a regular immersion blender will do. Uniform texture or small pieces - your choice.

Add tomato paste to the mixture and mix well. You can add salt - 1 pinch, be sure to take a sample after each one. If the tomato paste is sour, you may need sugar. We also add black pepper, preferably freshly ground, but be careful: it is the most spicy.

At this stage, be guided by your taste. It is the privilege of artists to try and bring it to a subjective ideal!

Having finished with the additives, return the almost finished squash caviar to the heating dish and simmer over low heat for another 10-15 minutes. Attention! Count from the start of gurgling.

Note: beneficial accents.

• Towards the end of cooking, you can add 2-3 cloves of garlic (pass through a press). Or a couple of tablespoons of chopped greens (dill, parsley).
• It would also be logical to add vinegar 5-10 minutes before removing from heat - up to 1 tbsp. spoon for the indicated ingredients. This will increase the shelf life of the finished caviar and, most likely, will require mandatory adjustment of sweetness. Throw in a pinch of sugar, stir, taste. So we bring it to taste.

Place the finished hot caviar on dry sterilized jars(2 pcs. 500 ml each) - to the very top. We close with the usual lids (self-screwing or simple with a sealing key). Turn the jars over and wrap them to cool slowly. After 24 hours we put it away for storage in a dark closet.

Fried zucchini caviar with tomatoes and bell peppers

Another sample from the “must have” collection among elementary preparations, wonderful in taste and price. A little patience will be needed. We will pre-order vegetables fry separately. In addition to the main ones, we will need tomatoes and bell peppers.

All the efforts are not in vain! This squash caviar turns out to be exactly the kind that will not do without licking your fingers and life-affirmingly smacking your lips when tasting it with your family. Uninhibited delight is the best praise for the hostess.
Let's cook!

Time - 1 hour 20 minutes

For 1 liter of caviar we need:

• Weigh vegetables in their peeled form
• Zucchini - 1 kg
• Tomatoes - 300 g
• Bell pepper - 300 g
• Carrots - 200 g
• Onions - 100-150 g
• Garlic - 3-4 cloves
• Sugar - 1 tbsp. spoon
• Salt - 2 teaspoons
• Citric acid - ¼ teaspoon (diluted in 1 tablespoon of water)
• Vegetable oil for frying
• Black pepper (ground) - to taste

Important details:

• It's better to roll up in 2 jars of 500 ml. Need more? increase the components proportionally.
• Choose tomatoes and bell peppers that are juicy and not the cheapest. The latter must be red, orange or yellow, of course with thick walls to make it easier to clean.

Preparing vegetables.

With zucchini, everything is as usual: we simply clean the young ones, and cut out the seeds from the old ones. We cut the main character into small cubes, so it’s faster to fry.

The tomatoes need to be peeled. Make a couple of cuts crosswise with a knife and pour boiling water over the tomatoes, leaving them in hot water for 1-2 minutes. Then put it in cold water and easily remove the skin by prying it off with a knife. And cut into cubes again.

Peppers (sweet and thick-walled!) are more difficult to peel, but it is advisable to do so. Afterwards we will remove the seeds and white membranes and cut the pepper into small cubes.

Without fanaticism!

If you're too lazy to bother, bell pepper you don't have to clean it. But then, at the penultimate stage, puree the caviar until completely homogeneous texture without the slightest bits. You will need a blender with at least 600 rpm.

For those who are patient, there are three ways to peel bell peppers.

1. First, we clean the peppers with a very sharp vegetable peeler, with minimal capture of the pulp.
2. Second - load the peppers into an oven preheated to 180 degrees, keep there for 20-30 minutes. Then take it out and put it in a tightly sealed pan or plastic bag. The pepper will cool and at the same time the thin skin will come off. It's easy to pry on and take off.
3. The third method is for owners of gas stoves: put the pepper on the burner and burn it on all sides over an open fire. Don't be afraid, the scorch marks will form until black. We hide the pepper in a bag for 10 minutes (tie it up!) and take out the vegetable with “wrinkles” and black bubbly scales where the marks were. This is the skin that can be easily scraped off with a knife.

Finely chop the garlic. What remains are the onions and carrots, the preparation of which is obvious: we clean and chop into cubes. The Berner grater always helps us out.

For frying, it is best to cut all vegetables into approximately the same size. But you can save time and grate the carrots and press the garlic through a press.

Roasting vegetables for caviar.

The beauty of this zucchini story is that we roast the vegetables separately. There, their flavor accents are better revealed, and the finished snack turns out more rich.

Pour a little oil into a deep, comfortable frying pan and fry 3-5 minutes each ingredient. Onions and garlic can be combined.

You can work in several pans at once. Or place vegetables in one frying pan one after another, adding oil in small portions. We need moderate heat and constant stirring. Alas, the taste of burnt vegetables will be felt in the finished dish.

Simmer, puree, boil and seal in jars.

We collect the sauteed vegetables together in one saucepan and season all seasonings- salt, pepper, sugar and citric acid dissolved in water. The quantities in the recipe are arbitrary. In the next step you will taste the puree and you can add any of the seasonings.

To wrap, simmer seasoned vegetables over low heat, covered- 1 hour . Stir regularly to prevent burning. For caviar that we prepare for the table, 40 minutes of simmering is enough.

Ready-made vegetables are needed puree. Blender is a great helper! Transfer to a bowl, puree at low and then high speed and taste. Here he is! Another moment bringing to taste- according to personal preferences. You can use whatever you like, including greens.

To remove excess moisture, puree from a blender return to the saucepan and keep it at a low boil for another 5 minutes. Be sure to taste it and, if necessary, add a whisper of sugar/salt/acid again.

Caviar is ready! Sterilized jars are waiting for her. We'll get by again without sterilization. We loaded the hot caviar into the jars, screwed on the lid (tfist-off or with a machine) and placed it upside down under insulation for 1 day.

Leave a little snack for testing. An important nuance: the taste is revealed to its maximum after infusion in the refrigerator - 1 day, in a tightly closed jar. So you will see for yourself that the recipe for zucchini caviar for the winter with frying of the components will beat store-bought caviar. It's hard to resist licking your fingers while tasting your favorite snack!

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Looking ahead, I will say that the result did not disappoint me at all. Even though the squash caviar “You'll Lick Your Fingers” is prepared at home, it turns out very similar to the store-bought caviar that was sold when I was a child. I won’t say that the process of preparing it is very complicated - far from it, all the steps are quite simple, and, in fact, there aren’t that many steps themselves.

But it’s better for you to see everything for yourself: I present to your attention the squash caviar “You will lick your fingers” - a recipe with a photo and all the details.

Ingredients:

• 4 kg of zucchini;
• 1.5 kg carrots;
• 1 kg of onions;
• 350 g vegetable oil;
• 200 g sugar;
• 150 ml 9% vinegar;
• 2 tablespoons salt;
• 10 g ground black pepper;
• 10 g paprika;
• 0.5 liters of tomato paste (or 700 ml of tomato sauce);
• 400 g mayonnaise.

*The weight of already peeled zucchini, carrots and onions is indicated. From the specified amount of ingredients, approximately 6.3 liters of caviar are obtained.

Zucchini caviar “You'll lick your fingers” – recipe with photos

For caviar, we select not old zucchini, with underdeveloped seeds. If the zucchini is old, with large ripened seeds, it is better to cut them out: they can be felt in the finished caviar. Peel the vegetables, cut off the stems and rinse thoroughly in running water. Cut the zucchini, onions and carrots randomly into pieces so that they fit into the hole in the meat grinder.

We pass the vegetables through a meat grinder. You can not pass the vegetables through a meat grinder, but chop them finely, but this will take too much time. Transfer the vegetables to a thick-bottomed pan of the appropriate size.

Add vegetable oil, sugar, salt, ground black pepper, paprika to the vegetables, pour vinegar and mix well. Don’t let the amount of vinegar confuse you - it will evaporate during the cooking process and will not be heard at all in the finished caviar.

Place the pan on the fire and, stirring, bring to a boil over high heat. Then reduce the heat to minimum and cook under the lid for 1.5 hours. Periodically, after 10 - 15 minutes, stir.

Then we beat the caviar with a blender. To make the process go much faster, you can pour the mixture into a mesh colander, let it sit for a couple of minutes - the liquid will drain (collect it in a saucepan or bowl). Blend the remaining mass with a blender. Then add the drained liquid and mix.

Add tomato paste (or tomato sauce) and mayonnaise. Mix everything thoroughly and check for salt. Place the pan back on the heat and bring to a boil over high heat, stirring.

Cook over low heat, covered, for another 50 minutes, stirring after 10-15 minutes. We try and make sure that the squash caviar turned out just like in the store - you'll lick your fingers!

Place the finished caviar in hot, dry, sterilized jars, cover with boiled lids and immediately seal tightly. We turn the jars of caviar upside down and wrap them up. Keep it like this until it cools completely.

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