Squash caviar in a slow cooker. How to cook squash caviar in the traditional way and in a slow cooker? Cooking squash caviar in a slow cooker

Zucchini caviar is a cheap and tasty snack originally from the USSR. The vegetable is not expensive, neither are the components, and preparation is not difficult. Today you can make preparing food for the winter even easier - use a slow cooker.

Let's look at some of the most popular recipes for preparing squash caviar in a slow cooker for the winter.

Classic recipe with photo

Many housewives use this method, passing the recipe from generation to generation.

To start, you will need the following set of vegetables:

• Zucchini itself – 3 kilograms;
• Two large carrots;
• Two or three cloves of garlic;
• Onions – 0.8 kilograms;
• 0.15 liters of vegetable oil;
• 200 grams of tomato paste;
• A teaspoon of ground red pepper;
• Half a teaspoon of citric acid;
• 2 teaspoons salt;
• One and a half tablespoons of sugar.

Let's move on to the process of preparing classic squash caviar in a slow cooker for the winter:

1. Young zucchini cannot be peeled, but it is better to cut off the outer shell of old ones;
2. Vegetables are chopped into cubes; medium size is suitable for this recipe;
3. Add 100 grams of oil to the bowl and turn on the frying or baking mode for 20 minutes. After heating the surface, add onions and carrots, which were previously chopped in a meat grinder;
4. After 10 minutes of frying, zucchini is added to the ingredients;
   
5. 20 minutes are over, the kitchen assistant switches to “simmering”, the timer shows the hour, close the lid;
6. 20 minutes after the start of stewing, pepper, salt and sugar are added. The future caviar is thoroughly mixed;
   
7. After another 20 minutes, the turn of tomato paste, pressed garlic and the rest of the oil comes, the mixture is stirred again;
   
8. 10 minutes before readiness, add citric acid;
9. After turning off the household assistant, the squash caviar cools down, is crushed with a blender and again ends up in the bowl for 20 minutes with the stewing mode. However, you don’t have to grind it (as in the photo), this is optional;
   
10. The resulting product is immediately rolled into jars.
    

Recipe for spicy squash caviar in a slow cooker

Components:

• A kilogram of zucchini;
• Half a kilo of onions;
• Carrots – 0.6 kg;
• 150 grams of sweet bell pepper;
• 50 grams of tomato paste;
• Refined vegetable oil – about 100 grams;
• A teaspoon of sugar, curry, coriander, nutmeg;
• 30 grams of garlic;
• Salt to taste.

Steps for preparing zucchini caviar in a slow cooker for the winter:

1. Finely chop the existing onion and garlic;
2. Turn on the frying or baking mode on the multicooker. Allow the bowl to warm up properly;
3. Pour half the oil, add the prepared onions and garlic. Fry them (7 minutes is enough);
4. Add sugar and spices to the tomato paste and pour the mixture into the bowl. Stir the future caviar and continue frying for about 5 minutes;
5. Cut zucchini, carrots, and sweet peppers into medium-sized cubes;
6. Add them to the fried vegetables and stir. Turn on the simmer mode for an hour and close the lid;
7. After turning off, the vegetable mixture cools (do not remove it from the device), after which it is crushed with a blender;
8. If you need to roll up the product for the winter, then after the blender the squash caviar is placed in the multicooker bowl, and the stew is turned on for 20 minutes. Only then is it placed into containers for preservation.

Delicious Very often, housewives turn to their grandmothers and mothers to share proven recipes. We also decided to do this and the result is this selection, the cucumbers will turn out incredible!

Read about how to properly freeze fresh zucchini for the winter in Don’t be lazy, because in winter you will be happy to use them to prepare dishes for your family.

And you will learn how to pickle gherkins with a taste just like in the store. From now on, you can forget about store-bought jars of cucumbers, because you will have your own, homemade ones.

Zucchini caviar according to GOST in a slow cooker for the winter

The taste, familiar from childhood, leaves no one indifferent. Everyone remembers their favorite delicacy from grocery stores. It turns out that it is possible to prepare caviar according to Soviet GOST even in a slow cooker and it will be no different from the factory one.

Required components:

• Medium zucchini – 2 kilograms;
• Medium carrots - a couple of pieces;
• Onions – 2 pieces (not large);
• 0.1 liters of sunflower oil;
• About two hundred grams of tomato paste;
• A level tablespoon of sugar;
• A teaspoon of salt;
• 1 gram each of ground allspice and black pepper.

How to prepare squash caviar according to GOST:

1. Zucchini is cut into half rings, carrots are grated using a grater (as for frying), onions are turned into medium-sized cubes;
2. The oil is poured into a bowl that is heated. The frying (baking) mode is on;
3. Pour the processed vegetables into it and wait for the zucchini to appear beige;
4. The mixture is taken out, turned into a paste using a blender and poured back in. The extinguishing mode is turned on for 40 minutes. The lid closes;
5. At the end of the stated time, open the lid and add the paste with spices, mix thoroughly;
6. In stewing mode, cook the zucchini caviar for another 20 minutes;
7. After turning off the multicooker, pour the caviar into jars according to GOST and roll it up.

How to make delicious zucchini paste with mayonnaise

There are many options for preparing this yummy for the winter; one of the popular ones includes mayonnaise.

Ingredients:

• 2 kilograms of small zucchini;
• Several medium onions;
• 100 grams of low-fat salad mayonnaise;
• 150 grams of tomato paste;
• One tablespoon of sugar;
• Half a tablespoon of vegetable oil and salt;
• Half a teaspoon of ground black pepper.

Zucchini caviar with mayonnaise in a slow cooker for the winter is prepared as follows:

1. The onion is finely chopped with a blender and poured into the bowl of the device;
2. Add mixed tomato paste and butter to it, then sugar, salt, pepper;
3. Set the extinguishing mode for 30 minutes;
4. At the end of this time, the composition is removed and placed in a container. He is waiting in the wings;
5. Finely chopped zucchini with mayonnaise is placed in an empty bowl and the stew is turned on for 2 hours;
6. 30 minutes before the end, open the lid of the device and pour in the mixture from the container that was waiting for the next stage;
7. After the multicooker is finished working, the squash caviar with mayonnaise is rolled up for the winter or transferred to plates for consumption now.

To get a tasty snack, it is best to use young zucchini about 20 centimeters long. Then you won’t have to peel the skin or pick out the seeds.

In addition, the pulp of such a vegetable contains still uncoarsened fibers, which will allow you to qualitatively turn the zucchini into a homogeneous pulp if necessary.

If you want to save a little electricity, you can shorten the stewing by removing moisture from the zucchini while it is still raw. To do this, the chopped vegetable is poured into a container and sprinkled with salt. After 20 minutes, the resulting juice can be drained and heat treatment can begin.

Almost all recipes for squash caviar in a slow cooker for the winter involve pre-frying. This is a classic requirement.

But if for some reason fried foods are contraindicated for you, you can pre-boil the vegetables and then follow the recipe, excluding the frying step. The taste will be slightly different, but there will definitely be no health problems.

The process of preparing caviar from zucchini requires some time and is labor-intensive. Despite this, many housewives deliberately take this trouble upon themselves in order to prepare a tasty and satisfying snack for the winter. Every year, more and more recipes appear at the disposal of home cooks.

Today, caviar can be prepared not only in the usual way, but also in a slow cooker, with spices and mayonnaise. Now, if there is a desire, everyone has the opportunity to cook a product at home that will not differ from the one that was sold in stores several years ago.

Important points in preparing squash caviar

There are several recommendations that, if followed, will allow you to prepare delicious caviar, spending a minimum of time and effort on manipulation. After all, an important role is played not only by how long the workpiece is processed, but also by how to properly organize the process at all stages:

1. For winter preparations, vegetables that ripen in the fall rather than in early summer are best suited. They contain a minimal amount of nitrates and many useful components.
2. It is best to use young vegetables for caviar, the length of which does not exceed 20 cm. Such fruits do not need to be cleaned, they are simply washed thoroughly and the poles are cut off at both ends. There is no need to give up older zucchini. Just prepare them separately, after peeling and removing seeds.
3. To prevent the composition from becoming too watery, excess moisture can be removed from the workpieces. To do this, the fruits are cut, salted and after 15 minutes squeezed out of the released juice.
4. Tomatoes (or paste) and carrots give the appetizer an appetizing and familiar orange color. If these ingredients are not included in the recipe, then you need to prepare for an unusual type of finished product.

To get a truly tender dish, the zucchini must be grated. This is done before or after heat treatment, but you should not limit yourself to simply boiling the product until it softens, the consistency will not be the same.

Traditional options for preparing the product

Zucchini caviar, prepared according to one of the classic recipes, has a soft, neutral taste that will appeal to both adults and children.

• Basic option. For 3 kg of zucchini, take 1 kg of carrots and onions, 2 tablespoons of tomato paste, 1.5 tablespoons of salt, a tablespoon of sugar, a teaspoon of citric acid, a glass of vegetable oil. We fry the pre-prepared pieces of vegetables in vegetable oil, which we do not skimp on (this will prevent the product from burning and will have a positive effect on the shelf life of the product). Chop onions and carrots and fry. We pass all the vegetables through a meat grinder and put them in a pan for cooking. Add all the other ingredients, stir, bring to a boil and simmer for a quarter of an hour over very low heat. Place the finished caviar into jars.

• The simplest approach. For 1.5 kg of zucchini we take 500 g of carrots, tomatoes and bell peppers, one onion, a tablespoon of 9% vinegar, vegetable oil and salt. Peel the onion, finely chop and fry in vegetable oil. We clean the tomatoes from skin and seeds. We clean all other vegetables and boil until soft. Mix the ingredients, grind them with a blender, add vinegar and salt. The mass needs to be cooked over low heat for half an hour, after which you can put it in jars.

Tip: Vegetable pulp is very susceptible to the influence of spring odors. If you plan to boil zucchini in a slow cooker or container that is regularly used on the farm, you need to make sure that the device is absolutely clean. Neglecting this stage can ruin high-quality and tasty caviar.

The following dishes can also be prepared in a slow cooker. The “Extinguishing” mode is best suited for this. We set the timer for 60 minutes, after which we assess the condition of the product and bring it to readiness, extending the processing for another quarter of an hour.

How to cook caviar from zucchini with mayonnaise or spices?

Today, unusual versions of squash caviar are increasingly being prepared at home. How much to put in these cases needs to be decided independently, based on personal requirements for the finished product. Basic options for preparing original dishes are as follows:

• Appetizer with mayonnaise. For 2 kg of zucchini we take 2 carrots, 3 small onions, a glass of mayonnaise, 3 tablespoons of vegetable oil, a glass of tomato paste, 1.5 tablespoons of 9% vinegar, a tablespoon of salt and sugar, a pinch of paprika and ground black pepper. Peel the onions and carrots, grate them, fry for 5 minutes and grind in a blender until pureed. Pass the zucchini pulp through a meat grinder. Place all vegetables in a cooking container and bring to a boil. You need to cook the mixture for at least two hours, stirring regularly. Half an hour before turning off the product, season it with mayonnaise and tomato paste, and 10 minutes with all other ingredients. We pack the finished composition into jars.

Tip: If the recipe suggests seasoning the caviar with tomato paste, then it should not contain preservatives. When it is recommended to use mayonnaise, it is better to give preference to high-calorie foods.

• Cooking caviar with spices in a slow cooker. For 750 g of zucchini pulp we take 350 g of carrots and tomatoes, 250 g of onions and bell peppers, 3 tablespoons of refined (!) vegetable oil, 3 cloves of garlic, a third of a teaspoon of curry, salt, a mixture of peppers, ground coriander and nutmeg. In general, it is better to decide for yourself how many spices to take. Peel the onion and garlic, chop it, place it in a slow cooker, add oil and process for 5 minutes using the “Baking” mode. We prepare puree from tomatoes without skin and seeds, mix with all the spices and add to the frying. We clean and finely chop all other vegetables, put them in a bowl, and simmer on the appropriate setting for 1 hour 15 minutes. Caviar cooked in a slow cooker can simply be mixed and placed in jars or pre-chopped using a blender.

Products seasoned with mayonnaise or numerous spices have a unique piquant taste. Due to this, such caviar is widely used not only as a topping, but also as an appetizer, sometimes even as a side dish.

Another original recipe for preparing the composition

To get caviar that will be no different from a store-bought product, you can try this recipe:

• For 3 kg of zucchini we take three large carrots, 1 kg of onions, half a glass of tomato paste, 3 tablespoons of wheat flour, a couple of parsley roots, 3 tablespoons of salt and a glass of vegetable oil.
• Pass the zucchini pulp through a meat grinder. We clean the onions, carrots and parsley and also pass them through a meat grinder or grate them.
• Pour vegetable oil into a saucepan without two tablespoons, heat it up, lay out the zucchini mixture and simmer with salt, getting rid of excess moisture.
• In the remaining 2 tablespoons of vegetable oil, fry the mixture of onions, carrots and parsley for 5 minutes. Add tomato paste, cover the product with a lid and simmer for another 5 minutes.

• Now we combine the preparation with vegetables. The resulting composition needs to be cooked for another 5 minutes, after which all that remains is to gradually add the flour and keep the product on the fire for another 5 minutes. No matter how long the components are processed, it is recommended to put the finished dish into jars and sterilize for another 20 minutes under the lids.
• By the way, all of the above manipulations can be performed in a slow cooker. In this case, the dish will turn out even more aromatic (you just have to constantly rearrange the ingredients).

This caviar is distinguished by the presence of flour, which affects the taste, texture and calorie content of the finished dish. You should not try to supplement the product with mayonnaise, because of this it can turn from a healthy natural dish into a cause of weight gain.

Thanks to modern technologies, you no longer need to cook a snack familiar from childhood in a saucepan. There is a more convenient way to make supplies for the winter - squash caviar in a slow cooker.

Main Ingredients

The classic version of zucchini caviar is prepared using only zucchini, carrots, onions, fresh tomatoes, salt and black pepper. There are a sufficient number of other ingredients that can be added to this dish. These can be peppers, eggplants, mushrooms, mayonnaise, cabbage. In other words, almost everything that is in the refrigerator in the summer.

But what most strongly influences the taste of the finished snack is not the choice of products, but their quality. You should always be careful when choosing products. It is very important that they are as fresh as possible. If possible, it is better to pass by the shopping center and go shopping at the market.

Squash caviar, ground through a meat grinder and cooked in a slow cooker

We will need:

• 2 medium zucchini;
• 3 carrots;
• 3 large tomatoes;
• black pepper;
• 2 onions;
• salt.

Step-by-step cooking recipe:

1. Rinse all vegetables thoroughly.
2. Peel carrots, onions, and zucchini from the top layer.
3. Make a cut at the base of the tomato.
4. Boil some water on the stove.
5. Place fresh tomatoes in boiling water for a few seconds.
6. Remove the tomatoes.
7. Remove skin.
8. Wash the multicooker bowl.
9. Pour some vegetable oil into it.
10. Cut all the vegetables into squares and fry in a slow cooker.
11. After 10 minutes, change the mode to stewing and cook for another half hour.
12. Take out the vegetable mixture and pass it through a meat grinder 2 times.
13. Add salt and pepper.
14. Mix well.
15. Distribute the finished mixture into pasteurized jars.

Ready! It turns out as according to GOST.

Recipe in a slow cooker with mayonnaise

Grocery list:

• 3 medium sized zucchini, peeled;
• 1 package of mayonnaise per 200 g;
• 2 onions;
• 100 ml vegetable or olive oil;
• 100 g granulated sugar;
• 200 g of tomato;
• pepper mixture;
• salt;
• 2 bay leaves.

Cooking steps:

1. First of all, you need to wash and peel the zucchini and onions.
2. In a blender, grind the onion and zucchini to a pulp.
3. Add the resulting mixture with vegetable oil, tomato paste and mayonnaise.
4. Stir thoroughly.
5. Place the vegetable mixture in the slow cooker for 40 minutes.
6. Add salt, 2 bay leaves, ground pepper, sugar.
7. Stir well.
8. Cook in the slow cooker for another hour and a half.
9. Then remove 2 bay leaves.
10. Place the prepared zucchini appetizer into sterilized jars.
11. Tighten the lids properly.
12. The jars should be placed in a warm place. You can wrap it in a blanket.
13. The bottom of the jar should face up.
14. Leave the twists in this position for at least one night.
15. Then the zucchini caviar can be kept in a cold cellar, on the balcony or, if there is space, in the refrigerator.

In a slow cooker with tomatoes

Ingredients:

• 100 g Cherry tomato;
• 1 large pink tomato;
• 1 large orange tomato;
• 3 zucchini;
• 100 g sugar;
• 100 g fresh dill;
• 100 g fresh parsley;
• 30 g salt;
• pepper mixture;
• dry coriander;
• 30 ml olive oil;
• 1 head of garlic.

Cooking:

1. Peel all vegetables.
2. Cut the tomatoes into cubes along with the skin.
3. Finely chop the dill and parsley.
4. Peel and chop the garlic.
5. Cut the zucchini into cubes.
6. Heat olive oil in a slow cooker.
7. Fry the garlic, dill and parsley there. This will give the dish flavor.
8. Add zucchini.
9. After 5 minutes add tomatoes.
10. Add all seasonings.
11. Mix.
12. Simmer for 2 hours.

In a slow cooker with eggplants

We will need:

• 2 eggplants;
• 2 zucchini;
• 15 g of any mushroom seasoning;
• 2 cloves of garlic;
• 1 onion;
• 60 ml tomato paste;
• 2 carrots;
• pepper mixture;
• 60 ml water;
• sunflower oil;
• salt.

Cooking steps:

1. Peel eggplants, zucchini, carrots.
2. Grate the eggplants and zucchini on a coarse grater.
3. Peel the garlic.
4. Crush and finely chop 2 cloves of garlic with a knife.
5. Remove the skin from the onion.
6. Cut the onion into small cubes.
7. Fill the bottom of the multicooker bowl with oil. Warm it up.
8. At the same time load eggplants, onions, carrots, garlic.
9. When the vegetables soften, add tomato paste, 15 g of mushroom seasoning, salt, and a mixture of peppers.
10. Stir everything.
11. Add water.
12. Simmer for half an hour.

Eggplant-squash caviar prepared in this way is very similar to assorted mushrooms.

Recipe for squash caviar in a slow cooker for the winter with mushrooms

Products:

• 200 g champignons;
• 200 g zucchini;
• 1 small carrot;
• 15 g mushroom seasoning;
• 2 medium onions;
• salt;
• 15 ml vegetable oil;
• pepper mixture;
• 15 g sugar;
• Bay leaf.

Step by step recipe:

1. Remove the caps from the zucchini. Do not remove the skin.
2. Completely peel the carrots, onions, and eggplants.
3. Cut zucchini, mushrooms, onions, eggplants into cubes.
4. Grate the carrots on a fine grater.
5. Heat vegetable oil in a multicooker bowl.
6. Throw in all the vegetables at the same time.
7. Fry for 15 minutes.
8. Add salt, pepper mixture, sugar, bay leaf.
9. Mix.
10. Switch the multicooker to stewing mode.
11. Cook for 40 minutes.
12. Place an immersion blender into the bowl and grind the entire contents to a paste.

In a slow cooker in pieces

This squash caviar in a slow cooker does not look traditional. Vegetables should not be completely boiled into a paste, but remain in pieces. It’s probably fair to say that this dish is a cross between vegetable stew and squash caviar.

• 1 head of garlic;
• 2 large tomatoes;
• a bunch of fresh parsley;
• a bunch of green onions;
• 2 large carrots;
• 3 zucchini;
• 15 ml vegetable oil;
• 60 g sugar;
• 30 g salt;
• pepper mixture.

Cooking steps:

1. Wash all vegetables and herbs.
2. Using a knife, draw a small cross at the base of each tomato.
3. Boil some water in an electric kettle.
4. Pour boiling water over the tomatoes.
5. Peel them by removing the skin with a short knife.
6. Peel the top layer of carrots and zucchini.
7. Cut carrots, zucchini, tomatoes into cubes.
8. Dry the microwave bowl to remove any water with a towel.
9. Set the frying mode on the display.
10. Pour vegetable oil into the bottom of the bowl.
11. First of all, add the carrots to fry. It takes the longest to prepare.
12. Finely chop the green onions.
13. Add chopped onion to carrots.
14. Mix everything.
15. Throw in the zucchini to fry.
16. After 15 minutes, when the vegetables are almost ready, add the tomatoes.
17. Add sugar, salt, pepper mixture to the container.
18. Mix.
19. Switch the multicooker to stewing mode.
20. Cook for another 15 minutes.
21. Finely chop the parsley and add to the dish.
22. Stir gently without damaging the vegetable pieces.
23. Turn off the multicooker.
24. Leave the zucchini appetizer covered for another 10 minutes.

It is better to eat it fresh rather than put it in jars.

Differences in cooking in different multicookers

There is a fairly large selection of kitchen utensils on the household appliances market. We can confidently assure you that squash caviar in the Redmond, Polaris, Panasonic, Mulinex multicooker is no different. You can get a delicious snack using the above recipes, regardless of what it will be prepared in.

I love zucchini in any form! And my favorite preparation from them, like many people, is squash caviar. It’s not always possible to buy delicious squash caviar in stores, but there is a way out, now we can cook it at home ourselves, and again the multicooker will help us with this. By the way, nutritionists consider squash caviar a healthy product, since it contains a minimum of calories and fat, it can be consumed by people with diseases of the gastrointestinal tract. Is it worth describing the great taste of aromatic, tender squash caviar cooked in a slow cooker? Try it and you will never buy this snack in the store again.

Ingredients:

• 2 medium zucchini
• 2 large sweet peppers
• 2 medium carrots
• 4 - 5 medium tomatoes
• 2 onions
• 3 cloves of garlic
• 4 - 5 tbsp. l. vegetable oil
• salt and pepper to taste

Squash caviar in a slow cooker:

Wash the vegetables, peel and cut into large pieces. Pour vegetable oil into the multicooker bowl. Place vegetables, salt and pepper.

Close the lid, set the “pilaf” mode. Cook squash caviar in a slow cooker until the signal. It is always prepared differently, depending on the juiciness of the vegetables.

The “pilaf” mode works until the liquid has completely evaporated, but can be turned off earlier.

After the signal, transfer the vegetables to another container and use a blender to puree everything.

Transfer the hot squash caviar into clean, sterilized jars, screw on with special lids and cool.

This is stored in the refrigerator in tightly sealed jars for up to 4 months. Checked!

Bon appetit!

Squash caviar with onions and mayonnaise in a slow cooker

If you want to cook something very original, stew zucchini caviar with mayonnaise and tomato paste. The taste of this type of caviar is more delicate and piquant than that of caviar prepared without the addition of mayonnaise.

Ingredients:

• Zucchini – 1.5 kg.
• Onion – 0.3 kg.
• Tomato paste – 80 gr.
• Mayonnaise – 150 gr.
• Salt – 1 tsp.
• Sugar – 1 tbsp. l.

Cooking process:

1. Cut the onion into small cubes, place it in a multicooker bowl, add tomato paste and simmer for 15 minutes in the “Stew” mode. Place the prepared onion fry in a bowl.
2. Peel the zucchini or zucchini, cut into cubes and grind in a meat grinder or blender into a paste.
3. Add mayonnaise (you can use homemade mayonnaise) to the zucchini and simmer under the lid in the “Stew” mode for 30 minutes.
4. Add fried onion and black pepper to the zucchini to taste. Simmer for another 30 minutes until the caviar is completely soft.
5. Roll the caviar into sterilized jars, cool them under a blanket, turning them over onto the lids.
6. Store the finished caviar in the refrigerator, since no bite is added to it (except for what is already contained in mayonnaise and tomato paste). The shelf life of such a product is no more than 2-3 months.

Bon appetit!

Squash caviar in a slow cooker for the winter with carrots and mustard

The most common, classic zucchini caviar is usually prepared with the addition of tomato paste, however, to diversify the taste of this product, the paste can be replaced with something else, for example, mustard with flour, and you can also add sweet carrots to the caviar. Try it, you will definitely like this vegetable caviar!

Ingredients:

• Carrots – 0.3 kg.
• Zucchini – 2 kg (weight of peeled vegetables).
• Tomatoes – 0.5 kg.
• Onion – 3 pcs.
• Flour – 3 tbsp.
• Mustard - to taste.
• Vinegar 9% – 1 tbsp. l.
• Sugar – 1 tbsp.
• Salt – 1 tbsp.

Cooking process:

1. Lightly fry the onion, cut into small cubes, in a frying pan in a small amount of vegetable oil.
2. Add carrots, grated on a coarse grater, to the onion so that they also turn a little golden.
3. Remove the peels from the tomatoes (soak them for 3 minutes in boiling water, and the peels will come off very easily), blend them into a paste with a blender.
4. Remove the peel and seeds from the zucchini, chop finely and puree with a blender to a thick paste (you can use a meat grinder).
5. Place the fried onions and carrots in the multicooker bowl, add the pulp of tomatoes and zucchini, the required amount of vegetable oil, salt and sugar and simmer for 40 minutes in the “Stew” mode under the lid.
6. Next, simmer the caviar without a lid so that the excess moisture boils away (about half an hour).
7. Add mustard, flour and vinegar, bring to a boil and simmer for 3 minutes. Try the caviar: now you can also add salt and sugar to taste.
8. Next, the caviar needs to be blended with a blender until smooth, boiled again and heated in the “Frying” mode for 5-6 minutes.
9. Place the finished caviar in prepared sterilized jars and roll up the lids.
10. Turn the jars over onto their lids, cover them with a blanket and let them cool, and then take them out for storage in the cellar or pantry

Bon appetit!

Squash caviar in a slow cooker for the winter with sweet and hot peppers

Squash caviar can be prepared either with or without the addition of sweet paprika - the taste of the finished dish will be different. And according to this recipe, we suggest you prepare zucchini caviar with carrots, sweet paprika, garlic and hot pepper. This way you will have an excellent, moderately spicy vegetable snack.

Ingredients:

• Zucchini – 1 kg.
• Sweet pepper – 2 pcs.
• Small hot pepper - to taste.
• Tomato paste – 3 tbsp. l.
• Carrots – 3 pcs.
• Tomatoes – 3 pcs.
• Onion – 3 pcs.
• Parsley – 1 bunch.
• Garlic – 3-4 cloves or to taste
• Vegetable oil - as needed.
• Salt – 2 tsp.
• Sugar – 1 tsp.
• Vinegar – 1 tbsp. l.

Cooking process:

1. Peel the onions and carrots, cut the onions into small cubes, and grate the carrots. Lightly fry these vegetables until golden in a frying pan in a small amount of vegetable oil.
2. Add diced sweet and bitter peppers to the frying. If you are not a fan of spicy things, then you can omit the hot pepper or add only a little bit.
3. Remove the skins from the tomatoes (soak them in boiling water for 3 minutes), cut them into cubes and add them to the vegetable frying along with tomato paste.
4. Peel the zucchini from the skin and seeds (you can’t feel the seeds at all in young zucchini and zucchini), chop it finely and grind it into a puree using a blender or using a meat grinder.
5. Simmer the zucchini puree for 30 minutes in a small amount of vegetable oil in a multicooker bowl in the “Stew” mode.
6. After 30 minutes, add vegetable frying to the stewed zucchini, add salt and sugar, simmer until soft with the lid open so that the liquid evaporates (another 15-20 minutes).
7. 5 minutes before the end of stewing, add finely chopped garlic and chopped fresh parsley, as well as vinegar, to the caviar. Taste the caviar; if there is not enough salt and sugar, add a little.
8. Grind the finished caviar in a blender bowl until smooth and bring to a boil again, and then place in sterilized jars and seal with airtight lids.
9. Let the jars cool by turning them upside down and wrapping them in a blanket.
10. Store cooled preserves in a cool, dark and dry place.

Bon appetit!

Advice: To easily and quickly remove the seeds from the zucchini, you need to cut it lengthwise into 2 parts, and then use a tablespoon to scrape out the seeds, rotating the spoon in a circle.

Squash caviar in a slow cooker for the winter with champignons

Caviar made from zucchini, carrots, onions and mushrooms is an unconventional recipe and not known to everyone. However, do not be embarrassed by its novelty and prepare this caviar to replenish your stock of preserves with another chic and satisfying snack for the winter. This caviar, heated or cold, can be either a first-class stand-alone dish or an excellent side dish for meat and fish.

Ingredients:

• Zucchini – 1 kg.
• Champignons – 0.5 kg.
• Sweet pepper – 2 pcs.
• Tomatoes – 2 pcs.
• Carrots – 2-3 pcs.
• Tomatoes – 3 pcs.
• Onions – 2-3 pcs.
• Lemon – 0.5 pcs.
• Vegetable oil – 70 ml.
• Ground black pepper - to taste.
• Garlic - to taste.
• Salt - to taste.
• Sugar - to taste.
• Vinegar - to taste.

Cooking process:

1. Wash the mushrooms well and cut into small cubes.
2. Heat the oil in a multicooker and fry the champignons in it for 2-3 minutes until golden brown (“Frying” program). Salt the finished mushrooms and remove them from the multicooker with a slotted spoon, transferring them to a bowl.
3. Peel the onions and carrots, cut the onions into small cubes, and grate the carrots. Lightly fry these vegetables until golden in the oil that remains from the mushrooms in the slow cooker.
4. Peel the tomatoes by soaking them in boiling water for 3 minutes, then chop them into cubes and add them to the vegetables in the slow cooker.
5. Next, lay out a layer of small bell pepper cubes (without seeds).
6. Next is a layer of finely chopped zucchini (peeled and seeds removed).
7. Stew vegetables until caviar with the multicooker lid closed for 1-1.2 hours in the “Stew” mode.
8. Place the prepared vegetables in a blender bowl and blend until smooth. Salt the vegetable puree and add sugar and ground black pepper to taste, as well as juice from half a lemon.
9. Bring the vegetable caviar to a boil in a slow cooker, add the fried champignons and simmer for another 5-10 minutes until the thickness you want, without a lid, so that the liquid evaporates.
10. Add vinegar to well-stewed caviar to taste (about 2 tablespoons, since thanks to lemon juice the caviar is already a little sour).
11. Place the finished caviar from zucchini and champignons into sterilized jars, twist the lids on or roll them up.
12. Turn the jars of caviar upside down and wrap them in a blanket.
13. After about a day, take the cooled caviar for storage in a dark, cool and dry room.

Bon appetit!

Advice: Keep in mind that vinegar, citric acid or sour tomatoes are never added at the beginning when stewing vegetables, because any acid greatly slows down the cooking process. Add any acidic ingredient to the canned food only at the very end!