Zucchini caviar is a favorite snack, the recipe of which is passed on from generation to generation in every family.
This is a nutritious meal high in minerals and vitamins. Due to the low calorie content, caviar is often introduced into the diet with diet.
Today, there are many recipes for squash caviar for the winter through a meat grinder. In the article you will find the best cooking options for this appetizer.
Squash caviar for the winter through a meat grinder - the basic principles of preparation
For caviar from zucchini, it is recommended to use young vegetables of small size with a thin skin and undeveloped seeds. Such zucchini are easy to wash. You don’t need to cut the peel and remove the seeds, but if you have “old” vegetables, you need to peel them and select the fiber with the seeds.
Squash caviar is cooked quickly enough. It is enough to twist all the vegetables through a meat grinder, place in a deep cauldron and simmer until tender. Both raw vegetables and pre-fried or baked in the oven are passed through a meat grinder.
Zucchini is combined with almost all spices and vegetables, which allows you to cook different versions of this snack. You can cook caviar not only in a cauldron, but also in an oven, slow cooker or pressure cooker.
Recipe 1. Squash caviar for the winter through a meat grinder according to GOST
Ingredients
zucchini - one and a half kilograms;
greenery;
two small onions;
black and allspice - per gram;
small carrot;
table salt - 10 g;
refined vegetable oil - 125 ml;
sugar - 5 g;
vinegar 9% - 30 ml;
tomato paste - 75 ml.
Cooking method
1. Wash the young zucchini under the tap, dip in napkins and cut the vegetable into cubes without cutting the peels.
2. Peel the remaining vegetables. Grind the carrots on a medium grater. Chop the onions into small cubes.
3. Put zucchini in a deep frying pan with heated oil and fry them until golden, then add onions and carrots. Continue to fry, stirring constantly, for ten minutes.
4. Rinse greens and pat dry on a towel. Cool the cooled vegetables with greens through a meat grinder.
5. Put the resulting mass into a thick-walled pan, season with salt, spices and sugar. Add tomato paste. Stir and place the pan on the fire. Stew eggs for 20 minutes, constantly stirring so that the dish does not burn. Then pour in the vinegar and simmer another five minutes.
6. Pack hot caviar in sterile dry glass jars. Tighten the tin covers immediately. Turn over and cover with a plaid. Leave the preservation in this position for a day.
Recipe 2. Squash caviar for the winter through a meat grinder at home
Ingredients
kg ripe tomatoes;
30 ml of acetic acid;
kg of zucchini;
5 g ground black pepper;
700 g carrots;
half a liter of vegetable oil;
500 g of sweet red pepper;
60 g of table salt;
ten heads of onion turnips;
40 g of sugar;
100 g of tomato paste.
Cooking method
1. Ripe my tomatoes and dip in boiling water for a few seconds. Then we take out and immediately place under a stream of cold water. Carefully remove the thin skin.
2. My zucchini and cut the peel. The washed peppers are free from seeds and stalks.
3. Peel onions and carrots. All vegetables are cut into small pieces. Twist everything through a meat grinder.
4. The resulting mass is placed in a wide aluminum pan. We put it on fire and bring to a boil. Pour in oil, twist the fire and cook for about an hour, stirring occasionally so that the mass does not burn.
5. Season with salt, pepper and sugar. Put chopped tomatoes in a mass and mix. Cook for another 20 minutes. Then pour in the vinegar, stir and immediately place on the prepared dry glass container, having previously sterilized it. We roll up boiled tin lids, turn it over, wrap it with a coverlet and leave it for a day until it is completely cooled.
Recipe 3. Zucchini caviar for the winter through a meat grinder in the sleeve
Ingredients
pod of red bell pepper;
zucchini - 800 g;
common salt;
onion - three heads;
freshly ground black pepper;
olive oil - 75 ml;
two small carrots;
vinegar 9% - 30 ml;
three large fleshy tomatoes.
Cooking method
1. Wash the tomatoes and zucchini. Pepper free from the stalk and clean the seeds. Peel the carrots and onions. Cut all the vegetables into circles.
2. Tie the baking sleeve on one side. Pour a spoonful of olive oil into it and rub it so that it is evenly distributed on the walls of the sleeve.
3. Put the chopped vegetables in the sleeve, pour a couple more tablespoons of olive oil. Season the vegetables with pepper and salt. Tie the sleeve on the other side and shake it so that the seasonings and oil are distributed among the vegetables.
4. Put the sleeve in a deep shape. From above, make several punctures so that steam escapes through it. Put the vegetables in the sleeve in the oven for an hour. Bake at 180 C. After the allotted time, remove the pan from the oven, carefully tear the sleeve. Cool the vegetables and chop them through a meat grinder.
5. Place the vegetable mass in a deep cauldron. Put it on medium heat and cook for half an hour. At the end, pour a spoonful of vinegar, mix. Pack hot caviar in sterile jars and immediately seal with tin lids. Turn over conservation. Leave for a day, wrapped in a cover, so that it is completely cooled.
Recipe 4. Zucchini caviar for the winter through a meat grinder with mayonnaise
Ingredients
young zucchini - 2.5 kg;
garlic - four cloves;
a kilogram of onion;
black and red ground peppers - 5 g;
sunflower oil - half a glass;
fine salt - 60 g;
sugar - 200 g;
Krasnodar sauce - 250 ml;
mayonnaise 72% - 150 g.
Cooking method
1. Wash young zucchini, wipe with a paper towel and cut into medium pieces. Peel the onion. Cut each onion into four parts. Squash with onions through a meat grinder separately.
2. Pour oil into a deep cast-iron skillet and heat it. Put onion mass in it. Five minutes later, add the zucchini twisted in a meat grinder. Cook from boiling for about an hour, stirring occasionally.
3. Add sugar, Krasnodar sauce and mayonnaise to the vegetable mass. Season with black and red pepper and salt. Reduce heat to a minimum and cook caviar for another hour.
4. Peel the garlic, finely chop and add to the vegetable mixture. Stew for another five minutes. Pack boiling caviar in hot sterile jars, roll hermetically, turn over and cover with a blanket. Leave the preservation for a day until completely cooled. Store caviar in the pantry or cellar.
Recipe 5. Zucchini caviar for the winter through a meat grinder with apples in a slow cooker
Ingredients
three large apples of autumn varieties;
sunflower oil;
zucchini - a kilogram;
sugar;
three carrots;
small salt;
garlic - four teeth;
spice;
two onions;
a bunch of greenery;
five tomatoes.
Cooking method
1. Wash and dry the zucchini with a paper towel. Cut the vegetable into small pieces.
2. Heat sunflower oil in a pan. Put zucchini in it and fry. Then cool and twist in a meat grinder.
3. Peel the carrots. Wash the apples, cut into four parts and remove the core. Pass the carrot with apples through a meat grinder. Add the resulting mixture to the squash.
4. Chop the peeled onions in half rings and fry until golden brown. Cool and twist in a meat grinder. Add to vegetable mass.
5. Rinse greens, dry on a napkin. Peel the garlic cloves. Finely chop the greens and garlic. Lay out to the rest of the vegetables.
6. Transfer the resulting mass to a thick-walled pan. Pour in sunflower oil. Pepper, add sugar and salt. Stir the vegetable mass and place the container on the fire.
7. Wash the tomatoes, lower them for a few seconds in boiling water. Remove and immediately place under running cold water. Remove the peel. Twist the pulp through a meat grinder. Five minutes after boiling eggs, add the tomato mass and mix.
8. Place hot caviar in dry jars. Cover them with lids and place in a wide pan, laying a towel on the bottom. Pour hot water over the shoulders of the glass container. Sterilize over low heat for half an hour. Then carefully remove them and immediately tighten them tightly. Turn over, cover with a blanket and leave for a day.
Recipe 6. Zucchini caviar for the winter through a meat grinder in the oven
Ingredients
three young zucchini;
75 ml of vinegar;
three onions;
30 g of salt;
three carrots;
50 g of sugar;
bell pepper - three pods;
120 ml of vegetable oil;
five fleshy tomatoes.
Cooking method
1. Wash and peel the zucchini. Cut into pieces and remove the seeds. Put the vegetable in a deep pan.
2. Peel the carrots, cut them lengthwise into strips and lay them on top of the zucchini.
3. In Bulgarian peppers, cut ponytails with seeds. Cut the vegetable into slices and put in a baking sheet.
4. Peel the onions. Wash the tomatoes. Chop the vegetables into slices and place them on top of the vegetables. Pour the vegetables with sunflower oil. Place the pan in an oven preheated to 200 s for an hour. Remove the prepared vegetables from the oven and cool.
5. Twist the vegetables through a meat grinder. Transfer the vegetable mass to a deep cauldron. Add sugar and salt to it. Mix well. Put on moderate heat. When the vegetable mass begins to boil, remove the cauldron from the stove, pour in the vinegar, stir and pack the caviar in sterile jars. Seal tightly with tin lids, turn over and leave to cool, wrapping a blanket over it.
Zucchini caviar for the winter through a meat grinder - tips and tricks
Cook caviar in a deep stainless steel or cast iron dish.
Do not use enameled utensils for cooking. In it, the caviar will constantly burn.
If the zucchini is mature, it is imperative to remove the peel and seeds with fibers from them.
Cans for squash caviar must be sterilized.
If you do not have tomatoes, you can replace them with tomato paste or Krasnodar sauce.
