Recipes of caviar from squash you lick your fingers for the winter
Ready squash caviar for the winter tastes a bit like squash caviar. Its preparation is not difficult, so even a hostess without experience can preserve it. It is not required to additionally sterilize caviar after being placed in jars. In winter, this dish can be used as a snack.
Cooking features
Caviar can be made on the stove, multicooker, or in the oven. You can add other vegetables, for example, bell peppers, tomatoes, blue ones.
The vegetables are pre-boiled or baked in the oven, and then twisted with a blender or using a meat grinder. When caviar is cooked in a slow cooker, this method resembles cooking in a Russian oven.
Before adding tomatoes, they are pre-peeled from the outer skin. To do this, the tomatoes are placed in boiling water for 2 minutes, and after the tomatoes are removed from the water and cooled, the skin is easily removed. Tomatoes are sometimes replaced with commercially available tomato paste. According to the recipe for the winter, squash caviar will lick your fingers. Squash caviar with mayonnaise, when added with this ingredient, will acquire a delicate creamy flavor.
Cooking squash caviar in the oven
Oven-baked vegetables will cook faster when you further fry them in a pan.
Required products:
- squash;
- tomato paste;
- salt;
- onion;
- ground black pepper;
- vinegar;
- oil.
Peel the washed squash (1 kg) from the outer peel (if these are old specimens) and cut into small pieces. Place them in the oven and bake until the vegetables are tender. The temperature should be set to 180 degrees.
After the squash has cooled, it is necessary to twist them in a meat grinder or using a submersible blender. For caviar, it is not necessary to choose only young specimens of "curly zucchini". Ripe fruits are also used.
Cut the onion (4 heads) into half rings and simmer with vegetable oil (75 ml) until transparent. Then add the tomato (100 g), simmer for another 2 - 3 minutes and add to the chopped squash. After that, mix the mass again with a blender, put the container with caviar on the burner.
After the snack for the winter boils without sterilization, season with spices, pour in vinegar (0.5 tsp), put in sterile jars and roll up the lids. It is advisable to use containers for canning no more than 0.5 liters. After that, the canned caviar is covered with a blanket. The twist is in this position for about a day, and then it is removed to the basement or closet.
Vegetable caviar from squash with hot pepper
This kind of preservation goes well with meat dishes.
Products composition:
- squash - 1 kg;
- ground black pepper;
- tomatoes - 300 g;
- 2 tbsp. l. Georgian seasoning khmeli-suneli;
- sweet pepper - 300 g;
- sunflower oil - 200 g;
- carrots - 300 g;
- vinegar - 20 ml;
- onions - 250 g;
- 1 tbsp. l. Sahara;
- 1 pod of light (hot pepper);
- salt;
- 1 head of garlic;
- greenery.
Before cooking squash caviar, it is necessary to clean the washed vegetables from the top layer and rinse them again under running water. Cut off the stalks of peppers and tomatoes. In sweet pepper, it is advisable to remove the partitions and veins, be sure to remove the center with the seeds.
Carrots are cut into strips, 5 mm bars. The tomatoes are chopped randomly. Be sure to free the hot pepper from the seeds and cut into small slices along with the garlic. It is enough to chop the onion into small half rings. Patissons are cut into slices of centimeter thickness. Wash and dry the greens (you can put the branches on a paper towel).
Heat oil (vegetable) in a frying pan and place onions in it. Fry until browned. After that, transfer to a large bowl, and add vegetable oil to a frying pan and fry the squash. After the slices are browned, they are laid out in a container to the onion. Then carrots and peppers are alternately fried in a pan.
Grind all vegetables and herbs with a meat grinder. Place the resulting vegetable puree in a non-stick pan, add garlic, hot pepper, simmer for at least 30 minutes. Stir the contents of the pot while cooking.
Before the end of cooking, add spices and vinegar, salt. Prepare caviar in sterile jars and store it.
Multicooker canning
Cooking in a multicooker will greatly simplify the cooking process. Squash caviar, even according to a simple recipe for the winter, will turn out excellent.
Required list of products:
- squash;
- ground black pepper - to taste;
- carrot;
- sunflower or olive oil;
- tomatoes;
- 1⁄2 head of garlic;
- onion.
Peeled and washed carrots (300 g) are rubbed with a grater. Remove the top husk from the onion (3 heads) and cut into small squares. Remove the hard shell from the squash (1.5 kg) and cut the flesh into cubes. Chop the garlic into small cubes with a knife.
The resulting assortment of chopped vegetables is placed in a multicooker, after pouring in oil (30 g). For cooking, select a program called "Frying". It is advisable to stir the vegetables so that a golden crust forms on them. Then tomatoes (500 g) without peel, cut into small slices, and enough water are added to the caviar so that the liquid slightly covers the vegetables in the pan.
Stewing continues until the vegetables have a soft consistency. Then the caviar is salted in a multvark, sugar, preferred spices are added and transferred to a container for chopping vegetables in mashed potatoes.
Continue whipping until a homogeneous mass without lumps is obtained. Then the vegetable puree is placed back in the multicooker and cooked on the stew program.
Ready caviar should be placed in sterilized jars and screwed up with metal lids boiled for 15 minutes. Preservation cools down under a warm blanket.
