How to Preserve Squash Caviar in a Jar in the Refrigerator + at Home, Secrets, Methods

There are many recipes for caviar from zucchini. Each housewife, undoubtedly, has her own - a crown one, which she uses when preparing food for the winter. Squash caviar is prepared quite simply, depending on the ingredients, it may vary in taste. For example, some housewives add mayonnaise, eggplant, garlic and other ingredients to caviar. However, this does not make the dish lose its popularity and is used by almost every woman.

Regardless of the recipe chosen, the dish turns out appetizing. This snack is not only tasty, but also healthy. It will undoubtedly appeal to both children and adults. In addition, there is no difficulty in preparing the dish, and many grow vegetables on their own acres and in such quantities that sometimes they do not know what to do with all this wealth.

I want to offer you several options for preparing delicious squash caviar, from which you can choose the one that suits your taste the most. Or you can prepare several types of vegetable snacks, literally 1-2 jars each, and taste them in winter.

Delicious homemade squash caviar for the winter (following a simple recipe)

This is the simplest recipe for making zucchini caviar for the winter. The dish turns out quite tasty. Experienced chefs recommend that novice housewives who do not yet have enough experience start cooking using this option. The appetizer is easy to prepare and can even be served on a holiday table.

Ingredients:

3 kg - zucchini
1 kg - onions
1 kg - carrots
3 tbsp. l. - tomato paste
0.5 tsp. - ground black and red pepper
3 tsp. - regular table salt
100 ml - vegetable oil
3 tbsp. l. - tomato paste
2 tbsp. l. — table vinegar (9%)

First, peel and chop all the vegetables, cutting them into medium-sized pieces. Carrots - into strips, and onions with zucchini - into cubes. Place the latter in a large saucepan.
Fry the carrots and then the onions in a well-heated frying pan with vegetable oil until golden brown.
Vegetable oil should be odorless; in this case, refined or deodorized oil will do.
Add the fried vegetables to the pan with the zucchini. Let's put the pan on the stove to cook, pour in vegetable oil and mix the ingredients. After the vegetables boil, reduce the heat to low and cook the caviar for an hour, covered with a lid.
It will be necessary to stir the vegetables every 10 minutes to prevent them from burning to the bottom.
After the specified time, add tomato paste and simmer for another 20 minutes.
Then season the caviar with sugar, salt, ground pepper, mix everything and let it simmer for a few more minutes.
Remove the pan from the stove and puree the vegetables with a blender, then add vinegar. Taste it and add salt and pepper if necessary. Add the last ingredient - vinegar.
After boiling, cook for another 10 minutes, stirring occasionally. And we put the hot snack into sterilized jars, cover with sterile lids and roll up with a machine.
Turn the jars over onto their lids and leave them to cool. Cover the top with a warm blanket or towel. You can store the workpiece in any cool place in the apartment, if possible - in the underground or basement.

The snack turns out to be a very beautiful orange color and has an amazing taste and pleasant aroma.

Spicy squash caviar with bell pepper

This recipe is good for those who like it spicy. Such caviar will be an excellent addition to meat (like adjika) or it can be served as an independent snack. The recipe contains a lot of garlic and hot pepper. You can add these ingredients according to your taste; not everyone likes too spicy food.

Ingredients:

zucchini - 2 kg (preferably young)
sweet pepper - 0.5 kg
carrots - 0.5 kg
fresh tomatoes - 0.5 kg
garlic - 2 heads
ground red pepper - 1 tbsp. You can grind fresh chili peppers.
tomato paste - 150 gr.
refined vegetable oil - 100 ml
salt - 1 tbsp.
sugar - 2 tbsp.
vinegar 9% - 3 tbsp.

How to cook spicy squash caviar:

1.Vegetables need to be washed and cut. The cutting should not be too small, but not too large either. Cut the zucchini into medium cubes, carrots into slices, tomatoes into slices, peppers into strips. Place tomatoes and zucchini in separate bowls.

2. Lightly salt the zucchini and tomatoes so that they release their juice. Take salt from the general salt norm for all caviar. Vegetables prepared in this way will be easier to boil.

3. Pour all the vegetable oil into a thick-bottomed pan and add all the chopped vegetables, except tomatoes (zucchini, carrots, peppers).

4.Place the vegetables on the stove and bring to a boil over medium heat. Stir the caviar periodically to prevent it from burning. Once boiling, reduce heat and simmer for 30 minutes until vegetables are soft.

5.Add tomatoes to the boiled vegetables, stir and continue cooking over medium-high heat until excess liquid evaporates (about 20 minutes, the time will depend on the juiciness of the vegetables).

6.Now add garlic, cut into slices, to the squash caviar, mix. Next, add tomato paste and mix again. You can add more pasta (200 g) if you like tomato taste. Bring to a boil and turn off the heat.

7.Now you need to give the vegetable mixture the classic look of caviar. To do this, you need to grind it with a blender. The most convenient way to do this is with an immersion blender directly in the pan. If you don’t have an immersion blender, use a food processor and place all the vegetables in the bowl.

8.Pour 2 tablespoons of sugar, the remaining salt, hot pepper to taste, vinegar into the crushed caviar, mix. Bring the resulting mixture to a boil, stirring, and taste. Now is the time to bring the taste to the desired level, for example, add sugar if it turns out sour, or salt. At the same time, you need to sterilize the lids. To do this, just boil them for 5 minutes. The jars must also be sterile.

9.Pour boiling caviar into prepared jars with a ladle and screw on the hot lids. Turn all the jars over and cover with a blanket. Leave the jars to cool completely. And this could be a day, or even two days.

10.Enjoy fall and winter with this spicy zucchini caviar!

Zucchini caviar at home - according to USSR GOST

Probably all people who lived during the Soviet Union remember the taste of squash caviar, for which huge lines lined up in stores. The taste of this snack was unforgettable. Of course, housewives tried their best to prepare such a dish at home, but not everyone succeeded.

Today you can prepare the same snack that was sold during the USSR. The GOST recipe at home will help you make an incredibly tasty and appetizing snack for the whole family.

Ingredients:

Zucchini - 1 kg
Tomato paste - 100 g
Garlic – 5 cloves
Table vinegar (9%) – 25 ml
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.
Ground black pepper - to taste

Grate the peeled and seeded zucchini on a large-mesh grater.
If you have young fruits, you can leave the peel and not remove the seeds.
Let's pass the garlic through a press. You can also pass all the vegetables through a meat grinder.
Place the vegetables in a saucepan with vegetable oil and simmer for 40 minutes, stirring occasionally. During this time, excess liquid will evaporate from the vegetable mass.
Then add tomato paste, salt, sugar, vinegar and pepper as desired, mix everything well and simmer for about 5 minutes. The zucchini caviar is ready, but in order for it to become homogeneous, we will use a blender to blend the vegetables.
Place the hot snack in sterilized jars and roll it up in a way convenient for you. Turn over onto the lids and leave, covered with a warm blanket or blanket, overnight.

You can store the workpiece both in the cellar and in an apartment - in a cool place.

Name	Raw material consumption per serving, g
Name	Gross weight, g	% when cold processed	Net weight, g	% during heat treatment	Output, g
Peeled onions, semi-finished	276,0	2.00 (loss during grinding)	270,0	26,00	200,0
Zucchini	1154,0	20.00 (peeling)	923,0	35,00	600,0
Tomatoes	187,0	15.00 (blanching, peeling)	159,0	37,00	100,0
Tomato juice	100,0	0,00	100,0	80,00	20,0
Vegetable oil	80,0	0,00	80,0	63,00	50,0
Peeled garlic, p/f	9,0	8.00 (loss during grinding)	8,3	40,00	5,0
Salt	10,0	0,00	10,0	100,00	0,000
Granulated sugar	25,0	0,00	25,0	0,00	25,0
Exit	1000

Cooking technology Squash caviar, semi-finished cooking product

Tomatoes are washed and peeled at the point where the stalk is attached. Cut the skin crosswise. Prepared tomatoes are dipped in boiling water for 1-1.5 minutes for blanching. Then take out the tomatoes with a slotted spoon, peel them, cool, and cut into 5x5 mm cubes.

Peeled zucchini is grated on a coarse grater, placed on a baking sheet greased with vegetable oil, and placed in the oven for baking at a temperature of 150-160* C for 30 minutes. During this time, mix 2-3 times. The zucchini should release its juice and bake a little. Within 30 minutes, the juice should almost completely evaporate.

Pour sunflower oil into a saucepan, heat it to 160-170 * C, lay out onions, cut into small cubes 5x5 mm, fry them until golden brown. Add chopped blanched tomatoes and continue cooking with constant stirring for 5 minutes.

In a deep baking pan, combine the fried foods, baked zucchini, add salt, sugar, garlic crushed in a blender, tomato juice, mix. Place in the oven for 15-20 minutes at a temperature of 150-160* C. Check the condition of the product. The liquid should evaporate almost completely. Do not allow burning. To do this, stir 1-2 times. Cool.

The cooled caviar is portioned.

Characteristics of the finished dish, semi-finished product Squash caviar, semi-finished cooking product

Appearance

: squash caviar is a crushed product of yellowish-orange color. The vegetables in the caviar are evenly mixed.

Taste and smell

– characteristic of the products that make up squash caviar, without any foreign smell or taste.

Requirements for registration, sale and storage

Squash caviar

prepared according to the menu immediately before meals. They are not stored in finished form.

Microbiological parameters of squash caviar,

must comply with the requirements
of SanPiN 2.3.2.1078-01. Share on social networks:

How to cook squash caviar in an autoclave (recipe like in the store)

If you want to prepare squash caviar like in the store, it is recommended to use an autoclave for this. This is perhaps the fastest and most effective way of home preservation. The snack is prepared in the usual way - by frying vegetables in vegetable oil, and subsequently undergoes sterilization by autoclave. The dish turns out incredibly tasty and low in calories. If you don’t have an autoclave, you can sterilize the jars in a regular saucepan.

Ingredients:

Zucchini - 2 kg
Onions - 600 g
Carrots – 600 g
Garlic - 5-6 cloves
Tomato paste - 200 g
Granulated sugar - 4 tsp.
Table salt - 4 tsp.
Ground black pepper - 0.5 tsp.
Citric acid - 0.5 tsp.
Refined vegetable oil - for frying

You can add citric acid as desired. It acts as a flavor enhancer, adding a slight sour note.

Let's prepare all the vegetables for frying - peel them and cut them into 1-2 cm cubes. We cut young zucchini straight with skin and seeds, and mature fruits must be freed from hard skin and seeds.
Now you can start frying the vegetables. Sauteing will enhance the taste and color of vegetables for future snacks. Therefore, we will not bring the products to full readiness. First of all, heat up the frying pan with vegetable oil. Fry the onion and garlic until lightly golden - 5 minutes.
The next step is to fry the carrots until the vegetable is soft - about 7-10 minutes.
And finally, saute the zucchini for 10-15 minutes, covering the pan with a lid.
Now let's combine all the vegetables in a saucepan - adding carrots and onions with garlic. Season the dish with sugar, salt, ground black pepper, citric acid and tomato paste.
Armed with an immersion blender, blend all the vegetables into a puree.

The snack is ready for further sterilization in an autoclave. If you think the squash caviar is a bit runny, then simmer it over low heat until it reaches the desired consistency before autoclaving.
Be sure to taste the caviar and, if everything is satisfactory, you can put it in jars. There is no need to sterilize the jars; they just need to be washed to keep them clean. There is no need to put the caviar all the way to the top - leave about 2 cm of space under the lid. This is important because the food will expand under the influence of heat in the autoclave.
If you have screw caps, you need to soak them in boiling water for half a minute to soften the seal. Screw the lids on the jars tightly and place them on the pressure cassette, then tighten the nut using a wrench.

The cassette holds 5 cans, and since the autoclave can accommodate 3 cassettes, you can make 15 cans of home preserves at a time.
We place the autoclave with the cassette on the stove. Fill it with water almost to the top - not reaching 2-3 cm. Screw the lid of the device with a wrench and heat it to 100 degrees. Sterilize the jars in an autoclave for 15 minutes and then turn off the heat. You cannot open the lid right away - you must wait until the device has completely cooled down. Then you should drain the water through the tap and remove the cans.

The beauty of preparing this way is that the twists can be stored at room temperature - up to plus 25 degrees.

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source author: Irina

Squash caviar is very tasty and tender. Many people are looking for a recipe for zucchini caviar “like store-bought,” but I can say for sure that caviar prepared at home is a hundred times tastier than store-bought. Therefore, I am sharing a caviar recipe that is suitable for cooking on a regular stove. The specified amount of ingredients yields two jars of 650 grams each. and one 350 gr. Ingredients: peeled zucchini (without seeds and skin) - 1.5 kg (unpeeled - 1950 g.) onions - 2 pieces (350 g.) carrots - 600 g. (4 pieces) sweet bell pepper - 300 gr. (2 pieces) tomato paste - 6 tablespoons (230 gr.) vegetable oil for frying - 150 gr. hot chili pepper - 1 pod (or to taste) salt - 3 level teaspoons (25 g) sugar - 3 heaped teaspoons (25 g) Preparation: Peel the onions and carrots. Remove seeds from bell peppers and chili peppers. Remove the skin and seeds from the zucchini. Wash the vegetables. Cut the zucchini into cubes. It is very convenient to use a special “alligator” cutting for these purposes.

Grate the carrots on a medium grater. Cut the onion and bell pepper into cubes. Pour some vegetable oil into a frying pan and fry the onions.

Place it in the pan.

Then add a portion of vegetable oil to the pan and fry the carrots.

Place in a saucepan.

Add vegetable oil and fry the bell pepper.

Place it in the pan.

Again add a new portion of vegetable oil and fry the zucchini.

We also add the zucchini to the pan along with the rest of the vegetables.

Add chopped chili pepper and mix vegetables.

Add tomato paste, salt and sugar.

Stir the vegetable mixture and put the caviar on the fire.

Cook the caviar, stirring constantly so that it does not burn, for 30-40 minutes.

Then grind the caviar with an immersion blender or in a meat grinder.

Taste the caviar for salt and sugar, add salt and sugar if necessary. Cook the caviar for another 7-10 minutes. Place hot caviar into clean and sterilized jars. Cover the jars with lids and sterilize the jars with caviar for 15 minutes. You can see how to sterilize empty jars and jars with blanks HERE. Close the jars with lids, turn the jars upside down, wrap them in a large warm towel and leave the jars until they cool completely for 10-12 hours. This caviar can be stored at room temperature.

PS I often get asked about vinegar, whether I add it to caviar or not. I don’t add vinegar to caviar; jars of caviar are perfectly stored in the apartment without vinegar. If you take the time to thoroughly wash the jars, rinse them with baking soda, sterilize the empty jars, and then with the caviar, be sure to turn the jars upside down and then wrap the jars in a warm towel or blanket, then such preparations can be stored quite easily at room temperature. But, if you like caviar sour, or are still afraid of preservation, then you can add 2-3 teaspoons (or to taste) 9% vinegar 10 minutes before the end of cooking.

Bon appetit!

Homemade zucchini caviar with mayonnaise and tomato paste (through a meat grinder)

This is a great preparation for the winter! This appetizer will complement almost any dish. Zucchini caviar with the addition of mayonnaise turns out quite tasty and tender. Mayonnaise present in the snack improves its consistency and gives it a new taste. This ingredient also increases the shelf life of the product because it serves as a preservative.

We will need:

Zucchini - 2.5 kg
Tomato paste - 250 g
Onions - 0.5 kg
Mayonnaise - 180 g
Salt - 60 g or 2 tbsp. l. (without slide)
Sugar - 200 g
Vegetable oil (refined) - 250 ml
Table vinegar (9%) – 100 ml

Let's peel and chop the vegetables coarsely, since we will subsequently scroll them through a meat grinder.
Grind the zucchini and onions through a meat grinder and add to the vegetable mixture: sugar, tomato paste, salt, tomato paste and vegetable oil.
Mix all the ingredients and let the caviar cook after boiling over moderate heat for 1.5 hours. It is necessary to stir the brew periodically to avoid burning at the bottom.
Therefore, when preparing snacks, it is better to take a thick-walled saucepan, wok or cauldron - in such dishes the food is least likely to burn.
After this time, add vinegar and mayonnaise and mix the caviar well.

Leave it on low heat until the pan simmers and simmer the dish for another hour. During this time, the appetizer will boil down well and all the flavors will combine in it.
The squash caviar is completely ready, you can roll up the appetizer.
Place in sterilized jars, seal well with sterile lids and, wrapped in a fleece cloth or terry towel, leave to cool upside down.
Mayonnaise added its own flavor to the dish and the caviar turned out amazingly delicious.

Subsequently store the snack in a cool room in the apartment or on the loggia.

Recipes for cooking with vinegar

Tender zucchini with the addition of vinegar can be prepared according to various recipes . The tasty vegetable goes well with aromatic spices, fragrant herbs, as well as other vegetables - tomatoes, carrots, onions and garlic, sweet bell peppers and hot chili peppers.

How much vinegar to add

The amount of vinegar added to squash caviar is indicated in each specific recipe. When using regular table vinegar 9%, in most cases the dosage used is 1 tablespoon per 1 kg of zucchini. When using vinegar essence 70%, this amount is reduced to 1-1.5 tsp.

Through a meat grinder without sterilization

Squash caviar is a win-win appetizer for any everyday or even holiday table. The recipe with grinding through a meat grinder is very simple and quick, so you don’t have to spend a lot of effort preparing the product.

Ingredients:

zucchini – 2 kg;
tomatoes – 600 g;
onions – 400 g;
carrots – 400 g;
garlic cloves – 4 pcs;
sugar – 100-120 g;
salt – 2 tbsp. l;
table vinegar 9% – 2 tbsp. l;
ground black pepper – ½ tsp;
vegetable oil – 100 ml.

Wash all vegetables, dry and cut into small cubes. After this, zucchini, carrots, tomatoes and onions should be passed through a meat grinder one by one. Pour the chopped vegetables without tomatoes into a wide bowl and place over medium heat.

The mixture should boil and cook for 23-25 minutes, then add tomatoes to it and simmer for another 35-40 minutes. 7-9 minutes before the end of cooking, add a mixture of sugar and salt, chopped garlic cloves, oil and spices to the caviar. At the final stage, vinegar is added to the container, after which it is removed from the heat.

Fans of puree-like consistency can additionally beat the prepared caviar in a blender. If you don't do this, the snack will have small pieces. Place hot caviar into clean jars and roll up.

We recommend: Recipes for crispy pickled cucumbers with vinegar: an ideal dish for winter

Pieces

If you don't like the pureed consistency of squash caviar, this bite-sized appetizer recipe is the perfect solution. Thanks to the combination with mayonnaise, it has a pleasant, rich taste, and its aroma is simply impossible to resist.

Ingredients:

young zucchini – 1.5 kg;
mayonnaise – 220-250 g;
onions – 250 g;
tomato paste – 4-5 tbsp. l;
sugar – 1 tbsp. l;
salt – 1.5-2 tbsp. l;
olive or sunflower oil – 4 tbsp. l;
9% table vinegar – 1 tbsp. l. (or 70% - 2 tbsp).

Wash and dry the vegetables, cut the tails off the zucchini and cut into small cubes, and the garlic cloves into thin slices. Vegetables need to be poured into a large saucepan along with onions and vegetable oil, cut into small cubes.

Place the container on a low flame, bring to a boil and cook for another 55-60 minutes. After this, you need to add mayonnaise with sugar and salt, tomato paste and any spices at your discretion to the vegetables.

Mix the caviar thoroughly, pour in the vinegar, boil for another 4-5 minutes and turn off the heat . The finished snack should be placed in sterilized containers and sealed tightly with tin lids.

Spicy with bell pepper

Spicy squash caviar with bell pepper is a tasty and appetizing addition to poultry, meat, sandwiches, first and second courses.

Ingredients:

young zucchini – 1.5 kg;
tomatoes – 500 g;
bell pepper – 800 g;
chili pepper – 1 piece;
garlic cloves – 2-3 pcs;
olive or sunflower oil – 120-130 ml;
granulated sugar – 70 g;
salt - 2 tbsp. L;
table vinegar 9% – 50 ml.

Wash all vegetables and dry with a paper towel. Peel the peppers from seeds and cut into strips, tomatoes into quarters, after which they must be passed through a meat grinder.

Cut the peeled zucchini into thin slices or slices, finely chop the chili pepper and garlic cloves. Mix the zucchini with tomatoes and bell peppers, place on the stove and bring to a boil, then simmer for another 35 minutes.

Next, pour the mixture of sugar and salt into the saucepan, pour in the vegetable oil and simmer for another 35 minutes . Vinegar, chopped garlic and chili pepper are added to the caviar last; after 6-7 minutes, the appetizer can be poured into prepared jars and closed using a seaming key.

With garlic and vinegar

The addition of spicy garlic tomato paste gives the dish an interesting spicy-sweet note. The appetizer goes well with meat, main courses, and alcoholic drinks.

We recommend: Simple and tasty recipes for Gurian cabbage with beets without vinegar

Ingredients:

zucchini – 1.2-1.3 kg;
garlic cloves – 7-10 pcs;
onions and carrots – 300 g each;
table vinegar 9% – 1.5-2 tbsp. l;
tomato paste – 70-80 g;
sugar – 1 tbsp. l;
rock salt – 1 tbsp. l;
vegetable oil – 100 ml.

Wash all vegetables, dry with a napkin and chop. For this purpose, you can use a meat grinder or simply cut into small cubes.

Pour vegetable oil into the bottom of a wide saucepan and fry the chopped onion and garlic for 4-5 minutes until golden brown. Next, carrots are added to the saucepan, after 8-9 - zucchini and tomato paste.

After the vegetable mass comes to a boil, the caviar needs to be simmered for another 35-45 minutes . After this, the mixture should be salted, sweetened, vinegar added and boiled for another 8-9 minutes. If desired, the finished caviar can be whipped with a blender to ensure a homogeneous state, then placed in sterilized containers and rolled up with lids.

Cooking delicious caviar from zucchini and eggplant

Eggplants will help diversify the taste of squash caviar. The snack turns out incredibly tasty. It can be served cold or hot, and can also be preserved for the winter. This caviar is similar to the store-bought version, but it is much healthier and tastier. It contains a huge amount of useful substances and elements.

Ingredients:

2 kg - eggplants
1 kg - zucchini
1 kg - onions
1 kg - bell pepper
0.5 kg - carrots
2 tsp. - table salt
4 tsp. - sugar
3 tbsp. l. - tomato paste
1 bunch - parsley (optional)
Vegetable oil - for frying

Vegetables - eggplants, zucchini, peppers, onions - peel and cut into medium-sized cubes. Grate the carrots on a coarse grater.
A few words about soaking eggplants - the blue ones sold in stores now do not taste bitter, as they have bred a special hybrid variety. This means there is no need to waste time on this.
We start frying in vegetable oil, starting with carrots and onions, bringing them until golden. Then add the bell pepper and lastly the eggplant. Don't forget to stir the brew to avoid burning at the bottom of the dish. Fry until the vegetables are browned, then the appetizer will turn out very tasty.
It is necessary to choose a larger dish so that all the vegetables can fit in it, and with a thick bottom. A wok, a cauldron, a deep cast-iron frying pan will do.
Add salt, sugar, chopped parsley, tomato paste to the vegetable mass and mix everything well.
When the appetizer boils, let the caviar cook for another half hour over moderate heat, stirring occasionally. At this time, you can start sterilizing jars with lids; you can read about it here.
The appetizer is completely ready, we taste it and, if everything is satisfactory, we put the hot caviar into jars and screw on the lids. After cooling in the warmth, we remove the twist to a treasured place for storage, where it is cooler.

The zucchini-eggplant caviar turned out incredibly tasty, you can now start your breakfast with a delicious sandwich generously flavored with vegetable caviar.

Preparation

In order for squash caviar to turn out amazingly tasty, aromatic, with a delicate and uniform consistency, first of all you should prepare all the necessary equipment and products.

Vegetables need to be washed and the stems removed . Wash the containers thoroughly with a soda solution, sterilize them, and take care of all the required equipment.

Inventory

The necessary equipment will make preparing squash caviar for the winter as easy and quick as possible.

Be sure to prepare:

basin for washing vegetables;
a saucepan or pan for cooking caviar (preferably cast iron or stainless steel);
meat grinder or blender for chopping;
knife and cutting board.

You will also need a wooden spatula to stir the squash caviar during cooking.

Ingredients

The taste and aroma of prepared caviar depends on how correctly the products are chosen. It is best to use small, young and elastic zucchini - thanks to this, the consistency of the snack will be tender and uniform, and the texture will be soft and juicy.

We recommend: Step-by-step recipes for the winter: how to properly preserve zucchini in jars with vinegar

If they are unavailable, you can also use “old” zucchini , but they need to be cooked much longer, since they are tougher and have a dense, hard skin. When preparing such vegetables, be sure to trim the skin and remove the seeds, because they can completely ruin the taste of the snack.

In addition to zucchini, many recipes include other products - tomato paste, mayonnaise, eggplant, sweet bell or hot peppers, tomatoes, onions, garlic, various herbs and spices.

Capacities

For winter twists, you can use glass jars of any size . For a small family, a container with a volume of 0.5-1 liters is quite enough. Sterilization of dishes is carried out in any convenient way - in boiling water, microwave or oven. You can also use a water bath or double boiler.

Is homemade squash caviar healthy?

Usually the snack is prepared with the addition of tomatoes and carrots. These ingredients are low in calories and are well absorbed by the human body. Therefore, the benefits of squash caviar are undeniable. This dish contains a large number of useful substances and elements, for example, potassium, vitamin C, lycopene, carotene, folates and others.

The vegetable dish is recommended for consumption by nutritionists. But it is best if the snack is prepared with your own hands, since the store-bought version may contain flavorings and various additives that negatively affect the human body.

There are many recipes for making caviar from zucchini; each housewife decides which one to choose based on personal preferences.