TOP 4 delicious recipes for cooking squash caviar with garlic for the winter
Thick, fragrant, with an unmatched aroma, squash caviar with garlic for the winter is prepared surprisingly easily and simply. Each hostess has her own secret. Some people like to add vinegar at the end of cooking, others prefer lemon juice. There are recipes that use tomato paste, carrots, onions, and other ingredients. The cooking technology is also very different. But, in any case, a ready-made dish is a delicious appetizer that is not a shame to serve on a festive table.
Features of cooking zucchini caviar with garlic
Nutritionists love adding zucchini to the diet for weight loss, as it is rich in potassium, iron, carotene, vitamins C, B and trace elements. To prepare caviar, vegetables are rolled in a meat grinder for uniformity. Meanwhile, they can be cut into small pieces, fried and spiced.
All these manipulations are carried out in a cast-iron dish or in a stainless steel with a thick bottom. Food in enamelled pans will stick to the bottom and burn.
It is important to remember! During the cooking process, stir the vegetables every five minutes with a wooden spoon so that they do not stick to the bottom.
Selection and preparation of ingredients
Zucchini should be young, thin-skinned, small in size. Ripe fruits have large seeds and overripe pulp. During cooking, the pulp and seeds are removed. For harvesting squash caviar for the winter, vegetables are prepared in advance: they are cleaned, washed, grated, passed through a press, and so on.
How to prepare containers?
It is not difficult to prepare cylinders for sterilizing squash caviar with garlic for the winter. Glass jars are thoroughly washed with soda and placed in a cold oven. They turn it on at 130-140 degrees, wait for the cylinders to dry and sterilize. Place the lids in a small bowl of water, turn on the gas and boil for 5 minutes.
Another type of sterilization is boiling the bottle in water. The containers are washed, turned upside down and placed in a pot of boiling water.
After that, hot caviar is poured into jars and closed with a boiled lid. It remains only to roll them up or close them well with their lid.
The best recipes
Finding your perfect recipe takes patience and practice. Only by learning, you can deduce the formula for the best recipe and achieve a good result.
Caviar from fried zucchini "Lick your fingers"
For the recipe, vegetables should be finely chopped, fried and minced.And although the preparation process takes time, in the end the dish turns out to be delicious. The following products are required:
- zucchini - a kilogram;
- vegetable oil - one hundred grams;
- tomatoes - five;
- onions - three heads;
- carrots - two pieces;
- garlic - four cloves;
- Bulgarian pepper - two pieces;
- different greens - one bunch;
- tomato paste - thirty grams;
- salt - two teaspoons;
- black pepper - a teaspoon;
- apple cider vinegar - fifty grams;
- sugar - a teaspoon.
The vegetables should be chopped arbitrarily. Then fry them in sunflower oil and grind them in a blender. Remove the skin from tomatoes, chop finely, add to vegetables. Salt and pepper everything, add sugar, herbs and simmer. Finally add tomato paste, garlic and after five minutes - vinegar. Pour into cylinders and roll up. Squash caviar "Lick your fingers" is ready.
Spicy option with tomato paste
This recipe is an exact copy of "You will lick your fingers", only here the bell pepper is replaced by hot chili pepper. Vegetables need to be finely chopped, fried and minced. Remove seeds from hot peppers and scroll. At the end, add seasonings, tomato, citric acid. Remove from heat, pour into jars, wrap with a warm blanket for sterilization. The caviar is ready.
Zucchini caviar with garlic chunks
Zucchini caviar is delicious thanks to the fact that all vegetables are cut by hand. The amount of ingredients corresponds to the recipe "Lick your fingers". Cut the vegetables into small pieces. Onions go first for frying, then zucchini and tomatoes. Squeeze the garlic cloves through a press. Add to vegetables. We put spices and simmer for an hour. Pour into jars and roll up.
Pressure cooker recipe
Cooking in a pressure cooker is a pleasure. They are used: vegetable oil, zucchini, carrots, tomatoes, garlic, spices. Everything except tomato paste and bell peppers. The number of products corresponds to the above examples.
Rub the carrots on a fine grater or grind in a blender, simmer in oil. Add finely chopped onion, coarsely chopped zucchini, peeled tomatoes and salt. Rub the garlic, throw it into a container, sprinkle with sugar and turn on the "Porridge" mode. After the signal, open the lid. Let off steam, drain off excess water. Grind the vegetables in a blender. To keep the caviar for a long time, pour a tablespoon of vinegar into each jar.
Storage terms and rules
Many people sterilize caviar in the oven. Put jars of squash caviar on a baking sheet, turn on the oven for twenty minutes, remove and roll up. The temperature should not exceed one hundred and fifty degrees.
Another type of sterilization: a tea towel is placed on the bottom of a deep pan, water is poured and put on fire. As soon as the water begins to boil, the caviar cylinders are lowered and boiled for another fifteen minutes.
The shelf life of homemade squash caviar is one year. If the workpiece has not been sterilized, then it can be stored for up to a year, at a temperature of ten degrees Celsius.
In the opposite case, the temperature of the room where the cans of caviar are located can reach twenty degrees. Opened caviar containers should be kept in the refrigerator.
