The most delicious squash caviar for the winter
1871 The most delicious squash caviar for the winter

The most delicious squash caviar for the winter


18176 Самая вкусная кабачковая икра на зиму

5 life hacks to squash caviar for the winter turned out really yummy

  • Young zucchini use entirely, clearing from the skin, and “Mature and reformed” with a spoon remove the core with seeds.
  • If you want to achieve from calf condition smooth puree, then scroll down the raw vegetables through a meat grinder (or chop in a blender), and then simmer. If you like caviar “with pieces” then blend the vegetables after cooking. And better than blender, but a pestle.
  • Squash the eggs can be rolled up for the winter without pasteurization. It is important to put it in sterile jars in the almost boiling condition, tightly closed and well wrap the cans until they cool down.
  • Simmer vegetables in a thick – walled dishes- there are good casserole, a roaster or kettle. The worst thing that can happen, the eggs will burn. Then she and the Bank will be an unpleasant burnt taste.
  • Zucchini is a very good-natured vegetable, with almost no flavor of its own. Therefore, in the preparation of caviar they can be safely combine with eggplant, pumpkin, celery root, apples and even potatoes in any proportions that you like.

Squash caviar for the winter at home recipe

What can I say? Delicious home squash caviar for the winter decades were literally saved from starvation of the Soviet people – our mothers and grandmothers tons extinguished country courgettes and lined up battalions cans. Hats off and adopting the simple but proven for generations recipe. But you can change in this recipe the proportions according to your taste and to add new ingredients to it: parsley, garlic, sweet and hot peppers, spices… Especially good with squash caviar, combine the cumin and the coriander.

6 liter jars

  • 3 kg white zucchini
  • 2 kg ripe tomatoes
  • 1 kg of carrots
  • 1 kg of onions
  • 1 Cup of sunflower oil
  • 2 tbsp. salt
  • 4 tbsp sugar
  • 2 tbsp Apple cider vinegar

Zucchini cut into cubes with peel – seeds if the zucchini are large, they must be removed with a spoon. Carrot grate, onion finely chop.

In a deep pan pour the oil. Lightly fry the zucchini, add the carrots and onions. Stir and fry over medium heat, stirring occasionally, 10 min. Add diced tomatoes and sauté another 10 min.

The resulting mass grind in a blender or food processor. Add salt, sugar, vinegar and simmer 30 minutes, stirring all the time.

Ready squash the eggs lay in sterilized jars and immediately roll up. Turn upside down and soak under a blanket until cool.

Домашний рецепт вкусной кабачковой икры на зимуSquash caviar house recipe

Squash caviar with mushrooms

Recipe for those who think regular eggs from the store too sweet. The taste of this homemade squash-mushroom caviar is absolutely amazing! Roasted chanterelles and white turn a simple country billet into an exquisite snack. And the turmeric makes the color a cheerful and appetizing. Such eggs need to cook and eat when you want to cheer up yourself and household.

4 liter cans

  • 2 kg zucchini
  • 500 g fresh mushrooms (white, chanterelles, mushrooms)
  • 1 kg of tomatoes
  • 4 bulbs
  • 2 tbsp of salt with spices (perfect Svan salt)
  • 1 tbsp of turmeric
  • 80 g sugar
  • 250 ml vegetable oil
  • 5 tsp Apple cider vinegar

Zucchini cut into small cubes. If the peel is hard – the first of its clean. Expressed seeds can also be removed, this is easy to do with a spoon.

Cut onions into small cubes. Mushrooms clean and cut the same cubes as the squash. Tomatoes peel off the skin and seeds, cut into cubes of the same size.

In a large skillet, heat vegetable oil, Put onion, fry it until Golden brown. Add the turmeric and Svan salt, stir.

Put in the casserole the zucchini, stir, simmer a small fire for 15 minutes. Add the tomatoes, sugar and simmer for another 15 min.

Mushrooms fry in vegetable oil, add the peppers and tomatoes to vegetables. Keep on heat for 10 more minutes so the liquid slightly evaporates and the eggs thickens.

Hot eggs lay in sterilized jars. Additionally pasteurize the procurement of an additional 15-20 min, Close the lids, invert and let cool, covered with a thick towel.

Store squash the eggs in a cool, dark place. Before serving add chopped herbs and crushed garlic.

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Самая вкусная кабачковая икра с грибамиSquash caviar with mushrooms

Squash caviar with mayonnaise

The measure of this taste of the squash caviar is the ROE of the cans, similar to delicious, tender, almost homogeneous puree. It is believed that in the home such consistency and taste is almost impossible to achieve. But we offer to try to cook the eggs for this recipe and try to find 10 differences from the store. Believe me, it will not be easy. And our secret weapon here is mayonnaise. It gives squash caviar, zagotovlen for the winter, the desired density and smoothness.

3 liter cans

  • 2 kg zucchini
  • 250 g onions
  • 100-120 g of tomato paste
  • 130 g of mayonnaise
  • 80 ml vegetable oil plus for fighting
  • 100 g sugar
  • 1 Bay leaf
  • 1 tbsp. salt
  • 1 tsp freshly ground black pepper

Zucchini cut into small pieces. If the peel is hard, after her clear. Expressed seeds can also be removed, this is easy to do with a spoon.

Sliced zucchini mince. Finely chop enough onion, saute in small amount of oil until soft, 4-5 min.

Put in a sturdy pan, add the tomato paste, mayonnaise, oil, stir and simmer for 1 hour on small fire, stirring from time to time, the mass is not burnt.

Add the sugar, Bay leaf, salt and pepper and simmer for 1 hour. The mixture should resemble a very gentle mash, but in any case not to burn.

Remove the Bay leaf, lay the eggs in hot sterilized jars.

Additionally pasteurize the procurement of an additional 15-20 min, Close the lids, invert and let cool, covered with a thick towel.

Store squash eggs with mayonnaise in a cool, dark place. Before serving, add chopped fresh herbs and fresh crushed garlic.

Вкусная кабачковая икра как из магазинаSquash caviar with mayonnaise as store

Squash caviar with roasted garlic

Caviar with roasted garlic – the perfect snack for the winter retaining all the vitamins of the summer. The taste of it and absolutely true overseas: baked garlic under the influence of temperature loses heat, becomes soft, sweet and distinctly smoky. And tamanna note especially successfully combined with all the steamed vegetables. It does not squash the eggs to turn into a monotonous mess.

3 liter cans

  • 3-4 heads of garlic
  • the leaves of thyme
  • 2 kg ripe zucchini
  • 3 large ripe tomatoes
  • 4 large onions
  • olive oil
  • salt, pepper

Cut 3-4 heads of garlic crosswise in half. Lay 2 pieces of foil, drizzle with olive oil, season with salt and pepper, sprinkle with thyme leaves, wrap and bake at 180 °C for 25-30 min.

Clean the squash from the peel and seeds, grate on a coarse grater. Boil 3 large ripe tomatoes, peel and cut into small pieces. Peel and very finely chop the onion.

Saute the onion in a pot in olive oil, 5-7 minutes, Add the courgettes, increase the heat and cook, stirring, until evaporated liquid. Add the tomatoes, simmer until evaporated liquid.

Squeeze prepared garlic from the husk, crush them with a fork into a paste with chunks, add into the cauldron. Add salt, pepper, stir and let cool before serving. Or put the eggs in hot sterilized jars. Additionally pasteurize the procurement of an additional 15-20 min, Close the lids, invert and let cool, covered with a thick towel.

Самая вкусная кабачковая икра с печеным чеснокомSquash caviar with roasted garlic

Quick squash caviar with pumpkin and cilantro

What is good in squash caviar – it does not need to adhere to the canons. No “only onion, garlic and tomatoes”! Want to add in the eggs pumpkin? Please, she has a wonderful sweet flavor. Not found the pumpkin in the middle of summer? Try to replace it with a celery root, the effect will be worse. As for spices, such as cilantro and parsley give the recipe a completely different sound. As well as Basil, oregano, marjoram… you have a reason for creativity.

  • 3 zucchini
  • 250-300 g of pumpkin
  • half a small head of garlic
  • a handful of chopped cilantro leaves
  • 2 tbsp olive oil

Peel the pumpkin. Slice into medium pieces. Drizzle with olive oil, salt and pepper. Place on a baking tray lined with foil. There also put half a small head of garlic. Bake at 180 °C 10 min.

Cut in half zucchini. Remove the seeds with a spoon. Brush the zucchini with olive oil. Carefully place them on the baking sheet to the pumpkin. Bake another 10-15 minutes Pumpkin should grilled and become moderately soft, and the zucchini to brown.

Remove the vegetables. Slice each clove with a knife and squeeze the pulp. Put zucchini and squash in a bowl, add the garlic, handful of finely chopped leaves of cilantro. Whisk immersion blender. Salt and pepper, add 1 tbsp olive oil, stir and let cool. Serve squash eggs with boiled chicken breast.

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Самая быстрая кабачковая икра на зимуQuick squash caviar for the winter with pumpkin and cilantro

Canned mushrooms on an old Scottish recipe

Frankly, we don’t know where to our office got the recipe for this squash caviar and why is he Scottish. But just know that it’s from overseas! Maybe it’s all in the apples, raisins, ginger and spices. Squash caviar is obtained a very interesting taste – like e it put a drop of mulled wine. Due to this, it is still really winter.

3 liter cans

  • zucchini – 1 kg
  • onions – 500 g
  • coriander (seeds) – 1 tsp
  • salt – to taste
  • black pepper (peas) – 1 tsp
  • green apples – 500 g
  • raisins – 500 g
  • sugar – 500 g
  • ginger root – 25 g
  • tomatoes – 1 kg
  • white wine vinegar – 600 ml
  • carnation – 12 buds

On the tomatoes to make a cruciform incision, lower the fruit for 1 minute in boiling water, then immediately transfer to a bowl with ice water. To remove the skin. Chop the tomatoes in small pieces.

Zucchini peel and cut into cubes. Onion peel and cut into half rings. Apples cleaned, remove the core, flesh cut into cubes.

Chopped pieces of ginger, cloves, peppercorns and coriander placed in a linen bag.

Put all the vegetables in a large wide pot, put bag of spices, pour the vinegar and stir, bring to a boil. Reduce the heat to low and cook, uncovered, stirring occasionally, 1 HR.

Add washed raisins, continue to cook over medium heat, stirring another 1.5 h to Remove the bag of spices. Give the eggs to cool slightly.

Spread warm squash the eggs in sterilized jars, close plastic or glass lids (not metal!) and put in a cool place. The eggs will be ready in 3-4 weeks.

Самая вкусная кабачковая икра по старинному рецепту

Canned mushrooms on an old Scottish recipe

Squash caviar with carrot and parsley

One of our first associations with zucchini is, of course, caviar. If your home’s taken to make preparations for the winter, you probably have a signature recipe for squash caviar. What is good in this caviar – it as an additive you can use almost any spicy vegetables and greens that you have in the garden or on the shelves. And it is not necessary to adhere to some of the canons (just onion, garlic, carrot and tomatoes).

Squash caviar can add all sorts of Asian ingredients: ginger, lemongrass, soy sauce; you can put Italian ingredients: Basil, oregano, marjoram; you Uzbek: cumin, coriander, Reyhan, hot pepper. All the options are good and give squash caviar completely different taste.

6 liter jars

  • 4 kg zucchini
  • Onions-500 g
  • 500 g carrots
  • 10 cloves of garlic
  • a bunch of parsley
  • 400 g tomato paste
  • 150 ml white wine vinegar
  • 1 Cup sugar
  • 2 tbsp. salt
  • 2-3 tsp freshly ground black pepper
  • vegetable oil

Zucchini peel and remove the seeds, cut into half rings with a thickness of 5-7 mm. Onions and carrots clean. Cut onions into small cubes, carrots grate on a coarse grater. Garlic peel and chop. Parsley chop.

Heat the oil in a large frying pan and fry the zucchini. Ready lay the zucchini in a colander to glass liquid. When all the zucchini are fried, squeeze out excess liquid with your hands.

Add more oil to the pan and saute the onion and carrots until soft, 15-20 minutes.

Skip the zucchini, onions and carrots through a meat grinder.

Fold the vegetables in a pan, add salt, sugar, pepper, vinegar and tomato paste, bring to boil and simmer 2 hours over low heat, stirring occasionally. 5 minutes before end of cooking, add the garlic and parsley.

Lay squash the eggs in sterilized jars and preserve. Turn upside down, wrap up and leave until cool.

Вкусная кабачковая икра на зиму с петрушкой

Squash caviar with carrot and parsley

Canned mushrooms pieces from Elena Davydova

The usual delicious squash caviar, but not in the form of puree, and slices. They are not less delicious! Be sure to try to cook eggs and so. For squash caviar, prigotovlennoe for this recipe, you can use any spices: olive or Italian. If you want, to vegetables, you can add the tomatoes. If you love the usual pumpkin eggs, chop the zucchini in a blender and be sure to boil for mashed potatoes for 20 minutes.

2 liter jars

  • zucchini 2 pieces
  • onion 1 PC.
  • marque 1 PC.
  • red sweet pepper 1 PC.
  • garlic 1 PC.
  • salt 1 pinch
  • olive oil 2 tbsp
  • spices (pepper, Bay leaf) 1 pinch

In a deep frying pan with olive oil fry the finely chopped onion.

Reduce the heat, add the diced zucchini to the stew for 5-10 minutes.

Add chopped sweet pepper, garlic, grated on a coarse grater carrots. Simmer until the vegetables are soft, add spices and salt (required after 5 minutes, remove Bay leaf, otherwise it will give bitter).

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If you plan to squash the eggs to eat immediately, you can remove from heat, and if planning on harvesting for the winter, you will need to simmer the vegetables for about an hour.

Decomposed into sterilized jars, and wait for winter.

Самая вкусная кабачковая икра кусочками

Canned mushrooms pieces from Elena Davydova

The most detailed is the classic recipe squash caviar from Helena Bon

To cook home pumpkin eggs was taught to me by a friend of my grandmother – Barbara V. Gusev. Done eggs in her recipe fairly quick and easy, and its components the vegetables (zucchini, onions, garlic, tomatoes) are not only tasty, but also useful. Hot squash caviar is a good second option (especially if you serve it with boiled potatoes), and cooled and fit like a vegetable appetizer. If desired, you can replace half of all norms of zucchini in this recipe with the same amount of eggplant. Then the taste of homemade caviar will turn out sharper and richer.

2 liter jars

  • zucchini varieties or zucchini Gribovsky — 2 medium (with a length of about 18-20 cm, total weight about 1000 gr.)
  • onions — 2-3 medium heads (total weight about 200 gr.)
  • tomatoes — 3 medium (total weight about 350 gr.)
  • garlic — 2 large cloves
  • sugar — 1,5 teaspoons without slides
  • salt — a pinch or to taste
  • refined sunflower oil — little for frying
  • parsley and dill — a few sprigs

Wash the tomatoes, onions peel, rinse cold running water. Zucchini (and eggplant, if You use them) wash, then peel (with a sharp knife or peeler). Zucchini preferably again rinsed with cold water so they are not slippery when cutting.

Pour into aluminum pan Ø about 23 cm and a height of 8 cm (or any other metal pan with a thick bottom of the same size) a little bit (about 2-3 tablespoons) refined sunflower oil without smell and put on a small fire. While it heats, using a teaspoon or knife, remove seeds from zucchini (if they are large and dense), cut the flesh into small cubes. Put the chopped zucchini in the preheated pan and simmer, covered on low heat until they soften (they will be easy to protectice a sharp knife) and discharge from the juice. Do not forget from time to time to mix them. There’s a couple of tips: 1. If the zucchini is old and dry, it may stick to the pan. To avoid this, you can add a little (1-2 tbsp) cold water. 2. If You use in the recipe of the eggplants, first cut and put in the pan with the zucchini, because they produce more juice, and then eggplant (seeds remove is not necessary).

While stewed zucchini (and eggplant), pour another one (can be small) frying pan 2 tbsp. tablespoons vegetable oil, place on a low heat. Onion cut into small cubes, put into a heated pan and fry, from time to time it mixing. It should become slightly transparent and soft (easily pierced with a sharp knife).

While fried onions, tomatoes cut into small cubes (if You removed the skin, be careful, as they will be very slippery), add them to the onions and cook, stirring occasionally, also on low heat until tender and tomatoes discharge from the juice.

When zucchini (and eggplant) are soft, mash them in the pan special with a potato masher with holes for making mashed potatoes in more or less homogeneous mass (I like to chop zucchini in this way, since only the above preparation technology provides the right consistency of food).

Add the mashed zucchini (and eggplant) fried with onions and tomatoes, salt to taste, posledice and leave to stew under a cover on small fire, stirring occasionally. Be careful, mixture may splatter the juice!

At this time, wash the garlic (which you need to pre-remove the skin) and finely chop, add to vegetables, stir and leave to stew under the lid for another 5-7 minutes, until the garlic has become soft.

Wash greens, finely chop, put to the eggs, stir and turn off under the frying pan to the fire. Again close the pan with a lid, let the eggs cool down until warm and then serve it to the table. Store the leftovers home squash caviar in the refrigerator in a sealed container for about a day, but it tastes best freshly made.

Самый подробный рецепт кабачковой икры

The most detailed is the classic recipe squash caviar from Helena Bon

The most delicious squash caviar for the winter

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