Zucchini caviar without sterilization

Category: Blanks
Zucchini caviar without sterilization

Ingredients

peeled marrow 3 Kg
large onion 7pcs.
tomato paste 300 g
refined sunflower oil 250 ml
salt 1.5 tbsp. l.
sugar 2 tbsp. l.
vinegar 9% 50 ml
garlic 1-2 heads
bitter pepper 1/2 pcs.
the black taste

Cooking method

  • A very easy and time consuming recipe. You don't need to sterilize the caviar - it's worth it! The only condition is to put it boiling in well-sterilized jars and close immediately with boiled lids. Wrap up until it cools completely.
  • So, it is better to peel the zucchini from the skin (I did not peel it, but in vain). Cut the zucchini and onion into pieces for scrolling in a meat grinder. (I twisted it through a large wire rack, so the skin probably felt a little, although the zucchini was young.) Skip the onions and zucchini, put in a saucepan, add butter and good quality tomato paste (I used "Chumak"), salt, sugar.
  • Put on simmer for 2 hours. At first I languished under the lid, and the last 30 minutes without it - to evaporate the liquid.
  • Add vinegar, hot pepper, crushed garlic 20 minutes before the end of cooking. Taste, if there is not enough salt - salt.
  • I wrote about the method of sterilization above.


Elenka
Hasn't anyone tried to cook this caviar?
It tastes so good to me from a jar! Much tastier than freshly cooked - apparently infused.
Gaby
Lena, thank you for paying attention to your recipe - I haven’t seen it, now I’ll rewrite it and if I don’t forget it, I trust your taste.
Elenka
Vika, thanks!
I myself did not expect, caviar is simple in preparation. Usually you need to conjure up to make it tasty.
I will definitely cook like that again. And the most important thing. what is it worth, but the product is capricious, requires sterilization.
Svetlanaur
Elenka added to bookmarks, I will definitely cook it, especially since our family loves zucchini in any form!
nazik
I will definitely try to cook caviar according to your recipe. I love homemade squash caviar very much. Thanks for the recipe.
Elenka
nazik, try it. I think I will like it.
Raisin
Elenka, 1-2 heads of garlic is not a lot?
Elenka
Quote: Raisin

Elenka, 1-2 heads of garlic is not a lot?
As for me, 2 is a lot, but one is just right. Garlic lovers are different.
She gave the recipe as it came to me. Caviar was made by many, and everyone is seasoned with garlic in their own way.
You can less, you can not put it at all. A matter of taste.
Raisin
Thank you! I will try!
Gaby
Helen, do not believe me for the last few days I see zucchini, I immediately remember you, or rather you and your caviar. Tell me please, does it taste like caviar from Andreevna? I will say right away that I didn’t cook caviar from Andreevna, but you did it (I read it) and you liked it like everyone else who cooked it - does your caviar resemble that "Soviet" taste or is it tasty, but differently? And another question, if you use tomatoes, then you probably need to evaporate longer, have you tried cooking with tomatoes? I just haven't bought pasta for many years, I use either homemade tomato juice or tomatoes from the freezer, I don't want to buy something, although Chumak pasta seems to be famous.
Elenka
Vika, the caviar turns out to be good, it tastes like a store one, but tastier.
I cooked caviar from Andreevna, but for a long time, so a comparative taste analysis will not work.
It is better to add volume to caviar. pasta and preferably "Chumak" (I prefer in triangles, I take as much as necessary by weight). By the way, I also use my volume.juice and fruit drink. But pasta is better for caviar, with the boiled juice the wrong coat, it still turns out more watery. Although I just cooked caviar with tomatoes for the table.
Vika, be sure to peel the zucchini, it will turn out more tender. I was too lazy and turned yellow, I could feel their skin.
Zhivchik
I saw Vikuli Gaby's post and ran here ... Exactly, I think, something interesting ...
Lenochka, tell me ... do you need to boil caviar on gas? Will it not burn?

Elenka
Zhivchik, Tanya, cooked on gas. does not burn. I cooked in an ordinary (if you can call it that) stainless steel pan with a thickened bottom.
When I took this recipe I also asked about it. Nobody's got burnt. Of course, you need to stir sometimes, more often at the end of cooking.
Svetta
Oh, what a cool recipe, and how on time, zucchini is already 1.5 UAH. we have...
And what is the output from the portion?
And if you put it out in a cartoon?
Gaby
Yes, Sveta, you have zucchini for 1.5, and we have already dropped in price at 4 hryvnyas. And I didn't ask about the exit either ...
Elenka
Sveta, Vika, I don't remember exactly, but a lot, something a little over 4 liters.
For CF, the portion is too large. You can try half of it, but I think it will take a long time to cook.
It is necessary to extinguish well, so I use a wide saucepan.
izumka
Elenka, I confirm, the caviar is very tasty! I also do the same and do not sterilize, it's worth great! I have only slightly changed the technology - I do not twist the vegetables, but I cut them into large pieces. And when stewed out - everything is wiped with a submersible blender. Then add tomato paste and spices, stew a little more and roll up. Maybe someone and such a method (more lazy) will come in handy.
Gaby
Raisin, thanks for your version, tell me the taste of the same Soviet caviar? And tell us in time and in general in more detail - lazy options are our everything.
Natalia K.
Quote: svetta


And if you put it out in a cartoon?
Sveta, I made such caviar in Panasonic. Everything worked out great
izumka
Gaby, I basically wrote all the main things. The recipe is like Elenki's. The only difference is at the beginning of cooking - chop the zucchini with onions coarsely (into rings). I have a large cauldron, I pour vegetables into it, add 100 grams of water (it will evaporate later) and simmer the zucchini and onions until completely soft. Then I insert the leg of the blender and whisk everything. I add salt, sugar, grape vinegar, tomato paste, sunflower oil, garlic through a garlic press and ground pepper. Put out over high heat, if thin, or on quiet, if normal and roll up. The taste is very similar to that Soviet one, when we ate it very often as students. After standing in jars, it really tastes better than fresh. My father-in-law liked to add very finely chopped onions to this caviar before use. Now we do this too - it's very tasty!
Vilapo
What an interesting recipe, most importantly without sterilization, I will return to my Panasik, I will definitely try to cook it.
Svetlanaur
Lena, thank you for the recipe! Yesterday I rolled it up. I did a double portion, it turned out 7 liter jars and one 750 g, but it would have been all eight, just asked my son to leave a little, try. While I was cooking, I walked around and licked my lips. I wrote down the recipe and now it will be one of my favorites, since the caviar is really tasty!
Elenka
SvetaHow glad I am that you and your son liked the caviar! Good health!
Gaby
Helen, and yesterday I prepared the first batch, it turned out 7 half liters, it looks just like yours, if necessary, I will take a photo ..., but the view is exactly the same. Tasty, but not the same as Andreevna's, it is different. Thanks for the recipe without sterilization.
Elenka
Vika, thanks for the tip!
I'm glad I liked the caviar!
In winter, you can blender it, and add an onion if you want, but very good. I also like to mix with a clove of crushed garlic and a spoonful of mayonnaise.
Gaby
I also thought about a blender, but I didn't guess about mayonnaise and garlic, thanks for the idea.
Elenka
I do not cover the caviar rubbed with a blender, because it needs to be boiled well after the blender, and it infection spits terribly when boiling.
Vilapo
Elenka, came to say thank you and report back.I made caviar, did not bother with twisting, cut it into cubes-Zucchini caviar without sterilization, then at the end of stewing she took out a saucepan and chopped it -Zucchini caviar without sterilization, put it out again and poured it into the jars, rolled upZucchini caviar without sterilization... It turned out five cans (the sixth was squeezed by the lid, the can burst) and there is little left to try, delicious ... I will buy zucchini, I will make more ...
Elenka
Vilapo, thanks for the photo-meter!
Great! And I did not extinguish in the MV.
But she has already closed the portion.
Vilapo
Quote: Elenka

Vilapo, thanks for the photo-meter!
Great! And I did not extinguish in the MV.
But she has already closed the portion.
Lena, then the next portion can be safely done in mv. At first I thought it wouldn't fit, as it turned out in vain, everything fit, so convenient !!
nazik
Thanks for the recipe, very tasty caviar turned out.
Elenka
Quote: nazik

Thanks for the recipe, very tasty caviar turned out.
Thank you!
Good health to you!
Adriana
When I made a mini-portion for a sample, my husband sighed and went with me to the bazaar for groceries, and then courageously helped to do
By the way, we twisted the vegetables with a chopper knife on the combine, the blender was not needed afterwards.
Thank you so much for the recipe !!!
Elenka
Adriana, I'm glad that you liked the caviar! The main thing is that they pleased my husband!
Natusik
Elenka,Yesterday I found your recipe for zucchini caviar and judging by the reviews I was very happy that I found what I needed! I made caviar today following all your instructions. I got a friend to use this recipe. The jars turned out to be beautiful!
But, Lenochka, maybe my hands are not from there ... I cooked caviar for more than two hours. It crunches on the teeth, the zucchini is not felt, the solid onion taste. Tomorrow I will open the jars for a new boil, beat it with a blender (maybe it will be better) and close it again. It's a pity the food and the jars are busy! Forgive me for the comment, but that's how it worked for me. And I really didn't like it ...

Zucchini caviar without sterilization

Elenka
Natasha, I don't know what to suggest. Maybe you got such an oak onion, but usually it cooks quickly.
For the first time, the zucchini turned out to be hard because I did not peel the skin of the zucchini.
Happenes!
Gaby
Natusik, the only hope is that the caviar should be infused, so Lenochka wrote, I only have hope for this, because the onion was also felt, precisely the pieces and taste, but I thought that since it should be infused, then this time, and secondly, I thought that when I opened it, I would beat it with a blender and it would be like a nice, homogeneous one. I haven't opened it yet, we are waiting for winter. But, whatever I don't like at all, I can't say this, it is just different compared to Andreevna's caviar and I also used the proportions of vinegar to roll caviar from Andreevna, for this Lenochka is a special thank you and I didn’t break my head how much to pour.
lillay
Well ... as soon as I made a sauté with eggplant, I immediately found this caviar recipe. I really respect vegetable caviar. I'll go buy zucchini and wash cans ....., you can't go past the "lazy" recipe!
Elenka
Quote: lillay

Well ... as soon as I made a sauté with eggplant, I immediately found this caviar recipe. I really respect vegetable caviar. I'll go buy zucchini and wash cans ....., you can't go past the "lazy" recipe!
lillay, good luck to you!
Natusik
Elenka,Helen, I opened the jars, beat them with a blender and boiled them a little. Now it turned out delicious !!! But the onion is felt. Next time I do it, I'll just reduce the amount of onion. And I will definitely do it! Only I will "blender". Lenochka, thanks for the recipe!

Gabi, I also think that when the caviar is infused, it will be even tastier.
Elenka
Natasha, it's a matter of taste. Of course, you can shrink the onion!
By the way, I didn't really like this caviar after cooking for the first time. I thought that everything would be fine in winter, but in winter they opened the jar and were pleasantly surprised - the caviar turned out to be delicious!
Adriana
I did it with Candy onions, it is both vigorous in moderation and soft
Natusik
Elenka,Lenusya, I am sure that caviar will be very tasty in winter!
Natusichka
Lena, like this i'm past this recipe swept : fly: passed? And we did almost the same this year, only without vinegar and garlic.And they added carrots to the caviar ... and now half the cans were blown up. It's a pity ... And the zucchini are already sold a little expensive ... Boom, wait for next year, then I'll try to make your caviar.
The girls write that the onions are heard, or maybe they should be slightly extinguished in oil first, and then lay down everything else? It seems to me that then it will not be heard, what do you think?
Elenka
Natusya, carrots ferment in caviar, so caviar with carrots must be sterilized in 0.5l jars for at least 40 minutes.
You can first stew the onion in this amount of oil, and then add the rest. The main thing is proportions and long languor.
By the way, I cooked the same caviar as this one, but with the addition of carrots (I stewed it with onions beforehand) and followed by good sterilization in jars. I’m not looking for easy ways, if only it’s delicious, and I can’t always please myself. So I am sophisticated.

Why are zucchini expensive? Well, of course not 1 hryvnia, but 3 hryvnia is full! As for me, 10 grams per caviar is not a pity. I myself recently bought them at 3g and froze them - I did not have time to do it on time.
Natusichka
And we have zucchini at 5-6 UAH / kg. Maybe I'll try this year, as it will be over time.
Elenka
Quote: Natusichka

And we have zucchini at 5-6 UAH / kg. Maybe I'll try this year, as it will be over time.
Yeah, more expensive!
Natusichka
So much for the village!
Gaby
Lenusik, I opened your caviar, tested it - it turned out just a class. I didn't blender anything and so it went.

All recipes

© Mcooker: Best Recipes.

site `s map

We advise you to read:

Selection and operation of bread makers