21 Best Recipes for Making Zucchini Caviar at Home for the Winter

Preserving food for future use was our grandmothers' favorite pastime, and it has become fashionable even today. Zucchini caviar recipes for the winter become a vegetable delicacy, when it's no longer the season. This appetizer is a great solution when guests are already on the doorstep.

Specifics of preparing zucchini caviar

The most important step is preparing the ingredients. First, the main ingredient is finely chopped and stewed separately, after which vegetables of your choice are added. The best winter squash caviar recipes feature authentic combinations of vegetables and spices.

A dietary option is to heat-treat it in the oven or boil it. Caviar is usually prepared in late summer or early fall, when the zucchini are ready to be harvested.

Selecting and preparing ingredients

All products must be inspected before processing. Zucchini should be free of blemishes and damage. Ideally, the skin should be firm and thin.

If the vegetable is no more than 20 cm and has small seeds, some housewives leave them.

The most delicious caviar recipes for the winter

At home, caviar is prepared with the addition of favorite spices. If preserving for the winter, a little vinegar is a must. This can be omitted if the dish is served immediately.

Classic version

The simplest recipe for squash caviar can also be considered the most delicious. You'll need:

• zucchini;
• onion;
• carrot;
• vegetable oil (1 tbsp);
• vinegar 9% (per kg teaspoon or less);
• salt and pepper, some herbs.

Vegetables are cut into thin slices, and the onion can be cut into half rings. All vegetables are simmered in a saucepan; it's best to chop them finely, as this will allow the juices to fully infuse the dish. Simmer for about 60 minutes, then add the spices.

Finger-licking good recipe

You can make delicious caviar by adding a couple of ingredients to the classic recipe. The choice of ingredients is up to the cook; typically, only tomato and bell pepper are added to the standard recipe, with the rest remaining the same.

The ingredients are chopped and placed in a small sleeve, along with a few spoons of water or broth. Poke a few small holes in the sleeve with a knife to allow steam to escape. Bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 45 minutes, monitoring the process occasionally and reducing the heat. Once cooled, blend the mixture, then add the butter.

Recipe for squash caviar according to USSR GOST standards

This appetizer seemed complicated as a child, but it's easy to recreate. It turns out a delicacy better than store-bought. All you need to add to classic caviar is tomato paste and garlic. The base of the dish should be lightly steamed in a saucepan.

Once the mixture begins to thicken and release a thick juice, you can add the chopped vegetables. Grind all the flavor enhancers in a mortar and pestle and add them after the caviar has thickened. Add the vinegar last, before turning off the heat to allow the dish to steep.

Preparation with mayonnaise and tomato paste

This option is perfect for those who enjoy a spicy twist. You can add your own ingredients and proportions, but the standard recipe includes:

• onions (about 0.5 kg);
• zucchini (2.5-3 kg);
• tomato paste, can be replaced with ketchup (100 g);
• vegetable oil (6 tbsp);
• mayonnaise (150 g);
• vinegar 9% (1.5-2 tbsp);
• sugar, salt and ground black pepper to taste.

Using a blender, puree the zucchini and tomato paste. Simmer in a saucepan for about 55 minutes, stirring frequently during cooking.

After an hour, add all the remaining ingredients (except the vinegar), stir, and cook the caviar for another half hour, turning frequently to prevent burning. Just before finishing cooking, add the vinegar and let it simmer for about 2-3 minutes. Remove the finished dish from the stove, let it cool, and then pour into jars.

How to cook tomatoes in a slow cooker

For those who don't have time to keep an eye on the stovetop, a slow cooker is a good option. The mixture will simmer evenly and become even more tender, so you can add some tomato to make a puree. This recipe is perfect for those who prefer a more liquid squash caviar.

You will need:

• tomatoes 4;
• head of onion;
• zucchini 4;
• carrots 3-4;
• 2 bell peppers, seeded;
• salt and ground black pepper to taste;
• vegetable oil 1.5 tbsp;
• vinegar 9% 1.5 tbsp;
• bay leaf and herbs if desired.

Sauté finely chopped onion and carrot in a pressure cooker (on "Fry" mode, 15 minutes). Add coarsely diced zucchini, stir, add a glass of water, and cook for an hour on "Stewing" mode. After half an hour, add finely chopped bell pepper, stir, and wait for the cooking to finish.

Meanwhile, puree the tomatoes in a blender. After stewing the vegetables, blend them as well. Combine the two purees in a saucepan and simmer over low heat for about 20 minutes, once the caviar begins to boil. Done.

Spicy zucchini caviar with bell pepper

For a spicy kick, add adjika or chili sauce. Add the vegetables gradually, keeping cooking time in mind; finely chopped or grated vegetables will reduce cooking time. The base of the dish is topped with only:

• sweet pepper;
• garlic.

It takes a total of 50 minutes. Add the oil, salt, and sugar. Next, place the caviar in the jars, and pour the adjika into a separate container as you place it, to ensure a better balance.

Recipe with parsley root

Parsley will add a piquant flavor to the dish. It's best to choose vegetables that will impart their flavor to the parsley. The best options are:

• carrot;
• zucchini;
• onion;
• tomato;
• chopped parsley root (pinch);
• vegetable oil 1 tbsp;
• salt, sugar.

The vegetables, except for the tomato, are diced and simmered in a saucepan for an hour. Puree the tomato. After half an hour of cooking, pour the puree into the saucepan and stir. A few minutes before the end, add the butter, salt, and sugar.

In Georgian

This Georgian recipe involves adding adjika to any of your favorite recipes. Simply simmer the chosen ingredients for about 30 minutes, add a tablespoon of adjika, and simmer, stirring constantly. Before removing from the stove, season with salt and a little vegetable oil.

Young peppers add a delicate flavor to the dish. The sweet and sour combination of peppers can enhance the taste, so sometimes a mixture of sweet and hot pepper puree is used, or ground peppers are added.

With tomatoes and apples

This is a truly delicate version, as the apples and tomatoes need to be pureed. Ingredients for the dish:

• zucchini (0.5 kg);
• apple;
• tomato;
• onion;
• vegetable oil (1 tbsp);
• salt, sugar to taste.

Simmer the finely chopped zucchini and onion for 50 minutes. Puree the peeled apple and tomato in a blender. Once the zucchini is cooked, puree it in the blender as well. Combine the two purees in a saucepan, add the spices, and simmer briefly over low heat for about 15 minutes.

With apples and spices

The classic recipe calls for adding only an apple and a few herbs and spices of your choice. The most beneficial options are basil, parsley, dill, and a tart apple. After the zucchini and onion are cooked, add the applesauce to the pan and simmer for another 15 minutes. Add the herbs and spices, a tablespoon of oil, and let it simmer for 4 minutes.

Diet recipe

You can avoid extra calories by not adding oil. Caviar will contain:

• zucchini;
• onions and carrots;
• salt and sugar.

Finely chop the vegetables, add them to a saucepan, and add a glass of water. Simmer for about an hour, then add salt and sugar. Let simmer for another 7 minutes.

Quick squash caviar using a meat grinder

Before frying, puree the vegetables. You can use a small blender attachment. The smaller the pieces, the easier the blender will purée them. Let the mixture simmer for 35 minutes. Season with spices before serving.

Cooking without sterilization

To avoid placing the finished product in a large vat of water and boiling it, wash the jars beforehand. The lids should be boiled separately for about 15 minutes. The caviar container itself should be sterilized either by steaming in a steamer or in the oven.

Simply place the finished dish in a sterile container and you won't have to sterilize the jars in water.

Vinegar will preserve the dish longer; if you don't use it or sterilize the preparation, it's best to eat the dish right away; it will keep for several days.

Recipe with mustard

This involves adding a teaspoon of mustard to the finished dish, which adds a piquant flavor. You can add it before blending the vegetables. This will allow the aroma and flavor to be better infused.

Preparation with vinegar

Boil the vegetables until soft or pureed. Before finishing cooking, add 0.5 teaspoon of 9% vinegar per 1 kg of the dish and season with oil. Let it simmer for 6 minutes, seasoning with salt and pepper.

Vinegar not only preserves freshness but also adds a rich flavor. For spicier versions, use less to avoid overpowering the flavor.

Caviar without vinegar

Perfect for those who want to eat right away. Sauté all ingredients until tender, season with mayonnaise, sprinkle with herbs, and serve.

With eggplants

Cut all ingredients into pieces. As with other dishes, simmer for no more than 55 minutes. It's best to simmer uncovered. Eggplant takes the same amount of time to cook and pairs well with tomatoes and carrots.

With onions and mayonnaise

The main ingredients are softened only by the delicate flavor of mayonnaise. Otherwise, everything remains the same, including the vegetables. The zucchini is peeled and cooked until tender. This can be determined by the separation of the fibers or the formation of a smooth mush from the vegetable.

Add the sautéed zucchini to the already cooked zucchini. Sauté for another 3 minutes. Once done, puree in a blender and add mayonnaise, salt, and sugar. This preparation is best for serving; do not store.

With sweet and hot peppers

Any favorite recipe includes one sweet and one hot pepper. It's best to finely chop the peppers and add them, seedless, half an hour before the caviar is ready. Blend the mixture and season with salt. Then, jar it.

With champignons

Ingredients:

• champignons;
• zucchini;
• onion;
• carrot;
• salt, sugar.

Fry the mushrooms in a frying pan until tender, but do not overcook. Simmer the zucchini with all the other ingredients. Season with spices before removing from the heat.

Caviar baked in a sleeve

Spread the seasoned vegetable pieces in the bag, add a few tablespoons of water, and prick a few holes with a toothpick to allow steam to escape. Bake in a preheated oven at 180 degrees Celsius for 45 minutes. This oven-baked dish is low in calories.

Storage period and rules

If the caviar is sterilized, it can be stored at a temperature of up to plus 20 for about a year; if not, then at a temperature of up to plus 10. Once opened, the product, without vinegar, is best stored for 3 days. Ideally, store in a cool, dark place or on the warm shelves of the refrigerator.