In winter, fresh vegetables sharply increase in price, and the body’s need for fiber and healthy elements does not go away. Conservation comes to the rescue. The banks rolled up in summer and early autumn are taken out of the chambers, mezzanines and cellars and placed on the table. In addition to traditional cucumbers and tomatoes, it makes sense to prepare squash caviar. Depending on the added spices, it plays with different shades of taste, and also brings into the diet such useful substances as sodium, phosphorus and iron.
Features of the choice of products for the recipe
To prepare a delicious product of perfect consistency, you need, first of all, to attend to the selection of ingredients. The main ones are vegetables. 
They have certain requirements:
- zucchini - juicy, with not too hard skinned, not old (i.e., without seeds);
Did you know? Zucchini is actually a type of pumpkin, and its homeland is Central America.
- tomatoes - large, ripe, soft;
- onions - without feathers, in no way rotted;
- carrots are better to take large, smooth, so it is easier to clean and cut.
How to make squash caviar for winter: a recipe with photos
Here we present a classic recipe, which at the same time is so simple that even a novice hostess can handle it. A set of products and equipment is the most basic, the sequence of cooking is extremely simple, but it turns out real yummy.
Kabachkova caviar for the winter: video
What you need in the kitchen: appliances and utensils
Everything you need, most likely, and so you have in the kitchen (or it is easy to buy):
- banks (4 pieces on 750 g);
- sealing covers (4 pieces);
- cutting board;
- knife;
- a cauldron with a lid (can be replaced with a deep skillet or a saucepan with a thick bottom and walls);
- a wooden spatula or spoon on a long stick;
- a blender (if not, a meat grinder will do).
Learn how else you can prepare zucchini for the winter, how to make zucchini jam with lemon, how to marinate, how to freeze properly, how to dry, how to cook Korean zucchini salad, zucchini jam with oranges.
Ingredients Required
Products you need:
- 2 kg of zucchini;
- 1 kg of carrots and onions;
- 2 pods of green bitter pepper;
- 150 grams of tomato paste;
- 200 g of sunflower oil;
- a teaspoon of the essence of vinegar (70%) or 50 ml of vinegar 9%;
- 1/4 liter of water;
- 2 tbsp. l salts;
- 4 tbsp. l Sahara.
Important! The amount of water depends on the final consistency of the product. If you want a thicker caviar, take not 250, but 200 ml.
Step by Step Cooking Process
Caviar is prepared as follows:
- Immediately before the process, wash and sterilize the jars.
- Wash and peel vegetables.
- Cut carrots into small cubes.
- Pour oil into the cauldron, heat it up.
- Pour out carrots.
- Add water, salt, sugar.
- Mix well, cover with a lid.
- Wait until it boils.
- After boiling simmer for 10 minutes (also covered with a lid).
- At this time, cut the zucchini and onions into small cubes.
- Pepper seeds and chop it smaller than other vegetables.
- Pour all sliced into the cauldron and mix until smooth.
- Close the lid, bring to a boil.
- Simmer in a cauldron until soft (about 20 minutes).
- Pour the tomato paste, mix.
- Extinguish for 10 minutes (open the lid at the same time).
- Add acetic acid (or vinegar), mix.
- Remove from heat.
- Grind in a blender until smooth.
- Again put on fire, wait for the boil.
- Put in jars, roll covers.
Did you know? Regular consumption of squash caviar improves intestinal motility and prevents constipation.
How to diversify caviar from zucchini
If the standard recipe is boring, you can diversify it. The easiest way to do this is by adding original seasonings or additional ingredients. Below are three recipes for cooking, in which minor changes in the recipe allow the dish to play with new colors.
We add eggplants
We will need:
- 250-300 g of tomatoes;
- 400 g zucchini;
- 700 g of eggplants;
- 350 g carrots;
- 300 grams of bell pepper;
- 150-170 ml of vegetable oil (preferably olive oil);
- 4 large garlic cloves;
- 450-500 g onions;
- 4 bay leaves;
- 20 g of salt;
- 5 g ground pepper.
Learn how to prepare delicious eggplants for the winter, how to dry eggplants, how to cook eggplant caviar, how to freeze.
Cooking process:
- Wash and clean all vegetables.
- Onions thinly cut into strips.
- Cut the carrots into very small cubes or grate them on a coarse grater.
- Red pepper cut into small cubes.
- Heat the cauldron / frying pan / pan on the fire.
- Pour in butter, wait until boil.
- Pour the vegetables, mix.
- Set the power of the plate at an average value.
- Fry, without covering with a lid, stirring, until the vegetables are soft. Onions should be almost transparent.
- Squash and eggplants cut into half rings. If the zucchini is large, cut the skin, it is not necessary to remove it from the eggplant.
- Cut tomatoes into cubes.
- Pour into a frying pan, add a little oil, close the lid.
- Simmer for about an hour on medium heat.
- Half an hour before removing from heat add peeled and chopped garlic, bay leaf, salt and pepper.
- Remove from fire, remove the bay leaf.
- Add homogeneity in a blender and roll into jars (optional).
Squash caviar with tomatoes
We will need:
- 2 kg of tomatoes;
- 1 kg of zucchini;
- 150 g of red onions (it is possible and usual, but with red is more tasty);
- 100 g of sugar;
- 25 ml of vinegar 6%;
- 50 g of salt;
- 85-125 ml of oil (it is possible sunflower, but with olive is more tasty);
- 3-4 bay leaves.
Learn what you can make from tomatoes, how to make tomato jam, how to freeze, tomatoes in your own juice, how to pickle, tomatoes in gelatin, sun-dried tomatoes.
Cooking process:
- Wash vegetables, peel and seeds, cut into cubes.
- Skip them through a meat grinder or grind in a blender, mix thoroughly.
- Heat cauldron, pour oil.
- Pour the puree from the vegetables into the cauldron, add vinegar, sugar, salt and bay leaf.
- Simmer over medium heat for 40 minutes, stirring occasionally.
- Spread out on banks.
Fried caviar with garlic
We will need:
- 3 kg of zucchini;
- 1 kg of carrots and onions;
- 3 tbsp. l tomato paste and vinegar;
- 1 tbsp. l Sahara;
- salt, herbs, vegetable oil - depending on the preferred shades of taste;
- garlic - 5-10 cloves, depending on the desired sharpness.
Cooking process:
- Wash and clean the vegetables.
- Cut: onions - half rings, zucchini - in small cubes, carrots - grated.
- Preheat pan, pour the oil.
- Pour zucchini, fry until soft, set aside in a separate container.
- Fry the onions and carrots until golden brown, set aside.
- Wait until the vegetables cool, grind in a blender.
- Grind garlic and greens.
- Stew vegetables in a saucepan for 40 minutes over low heat, stirring occasionally.
- Add in them salt, sugar, garlic, greens, vinegar.
- Simmer for 10 minutes, stir a couple of times.
- Roll up in banks.
Terms and conditions of storage blanks
Home-made caviar is stored for a maximum of 12 months, depending on the type of preservation:
- in sterilized cans - at a temperature not higher than +20 ° С;
- in unsterilized - no higher than +10 ° C in a dark place.
The shop will stay for 2 years at a temperature not exceeding +20 ° C. Open product should be stored in a refrigerator in a glass, closed container. Store - no more than 3 days, home - no more than a week.
Important! If the product has become sour or covered with mold, discard the entire contents of the jar entirely - neither removing the top layer, nor boiling the eggs will not save.
How to serve caviar
Squash caviar is good both for the holiday table and just for breakfast, lunch or dinner. The easiest way to serve - with bread or toast / croutons. Although this combination will be hard for the stomach, so it is better suited for the first half of the day. 
Even caviar is combined with cereals (buckwheat, barley). However, the meat and it will give a special flavor.
As you can see, zucchini caviar is easy to prepare, besides it is much less hassle with it than with the same pickles, and there are plenty of benefits and pleasures. Cook, experiment with recipe options and enjoy your meal!
