Homemade squash caviar in a slow cooker

[Yes, I almost forgot - an important point !!!]

Homemade squash caviar in a slow cooker

Category: Blanks

Ingredients
Zucchini or zucchini	2 Kg
bulb onions	200 g
carrot	300 g
sweet red pepper	200 g
sunflower oil	150 g
salt	2 teaspoons
sugar	2 tablespoons
garlic	1 head
tomato paste	2 tablespoons

Cooking method

• This year we have a vegetable garden for the first time, and a large harvest of zucchini.
• When the stew and all kinds of stews and roasts were already pretty tired, I decided to make another attempt - to repeat the caviar of my childhood.
• In the previous 2 years, I tried unsuccessfully to recreate the caviar of my Soviet childhood - and it’s not that.
• Tried vaunted recipes with mayonnaise ... Not tasty.
• And then, once again, having sat down and read a few recipes, I, as always, summed everything up - and I got a delicious caviar!
• I did not take step-by-step photos, because everything is quite clear and simple without them.
• The miracle saucepan of the Multi-cooker Dex 60 helped me in my cooking, but if you don't have a multi - it's okay, the main thing is to make sure that it doesn't burn, cook over low heat and stir periodically.
• So, we cut the onions - 200 grams. We set the mode \ "Fry \" (who does not have - \ "baking \"). Remove the multi valve. fry on rast. oil for 5-10 minutes.
• Next, add chopped or grated carrots - 300 grams, salt a little, fry the onions with carrots for another 5 minutes.
• In the meantime, we cut 3-4 zucchini (total weight about 2 kg) into cubes of about 1-2 cm. I had 2 zucchini and 1 zucchini.
• We add them to the frying, as well as tomato paste, 2 tablespoons and a little more vegetable oil (100 grams).
• If there is - red bell pepper (we have not yet ripened, because I had frozen portions from last year. I defrosted 200 grams).
• You can do without it, but they say it tastes better with it.
• Well, salt and pepper everything, set the mode \ "extinguishing \" (or simply turn off the gas - if you have it on the stove). And simmer over low heat, stirring occasionally for 40 minutes.
• We clean the head of garlic, press on the garlic press and pour into our stew, stirring. We try for salt, if necessary, add more. And 2 tablespoons of sugar.
• Simmer for another 15-20 minutes.
• Turn off the cartoon (or remove it from the stove).
• We take an immersion blender (it is possible without it, but I like it when the caviar is puree.
• Yes, I almost forgot - an important point !!!
• A liquid forms on top of the stew - we put it in a plate or bowl... We don't need it. Otherwise, the caviar will end up too liquid !!!
• In the photo I have two bowls of 200 grams next to me. One of them is with caviar, the other with liquid.
• I took a photo on purpose to show how much liquid I separated.
• I had no purpose to leave them for the winter. I think it will go away in the next month.
• But I sterilized the jars and lids anyway - it's very convenient to do it in a MICROWAVE. You just pour 1 cm of water on the bottom of the can, set it for 2 minutes - to boil, take it out. you drain the water - that's all. The same is with lids (metal ones cannot be done this way, only nylon ones). metal can be boiled or scalded with boiling water.
• Pour the caviar into jars. Let it cool at room temperature. We put it in a cool place.
• Well, or in the mouth is also an option.
• As a result, from this portion of products, I got 5 half-liter jars of caviar.
• Bon Appetit everyone!!!

The dish is designed for

2.5 liters

Time for preparing:

2 hours

Cooking program:

Frying, stewing

Similar recipes

Zucchini caviar (dietary) in a multicooker Panasonic SR-TMH 10 (Raspberries)

Zucchini caviar (Panasonic SR-TMH 18) (Andreevna)

Zucchini caviar without sterilization (Elenka)

You can also pepper with black pepper and grind fresh (well, or ground - whoever has what).
It is possible when loading zucchini, or closer to the end - with garlic.

[I decided to take out the most important point in a separate photo:]

I decided to take out the most important point in a separate photo:
Nearby there are 2 bowls - one with ready-made caviar, the other with the liquid that I removed at the very end of the stewing - with a wooden spoon, making holes in the stew and scooping out the liquid. Its so about a glass - 150-200 grams.
If this is not done, the caviar may turn out to be too liquid.

/ users / kabas6ka / view / 1101117 /

Well, here's my assistant - Deksyusha.

🔗
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Wow, how beautiful! And most importantly - on time (the marrows have just begun). How do you keep it? In a refrigerator?

[Yara]

YaraThanks a lot for stopping by.
As I wrote above, I didn't have a goal to store for a long time, therefore, I put them under nylon lids - and in the refrigerator.
If you need to roll it up, I read somewhere that you need to put a little more vinegar after puréing, pour the caviar again into the container in which the stew was boiled, and boil for another 10 minutes.

What a beauty Thanks for the recipe, I will do

Thank you !!! A very healthy recipe, I just wanted to make squash caviar. I also have a deksusha 60, I adore her, my assistant!

[mimi80]

mimi80
Grigorivna
Please treat yourself to health.
We went to nature, to the reserved places of the Nikolaev region, pos. Migeya.
I took my caviar with me. In the evening, a flock of bikers drove up to our settlement, who, upon further acquaintance, turned out to be Poles.
They gave us a pump for inflating mattresses, a special one, from a cigarette lighter. And I decided to thank them, gave porridge with stew cooked over the fire, my homemade pancakes and caviar - for porridge.
Caviar doubted whether to give it or not. I think, what if they don't understand. In appearance, it is not very attractive. But her hungry biker died first.
So this caviar served to strengthen the commonwealth of neighboring countries and was approved by the Polish bikers council.

Yesterday I made 1 more serving of caviar.
Zucchini in the garden are all twigs and twigs.
and there is already a carrot - we pull for 10 days.

Fortunately, there are a couple more servings of frozen red bell peppers in the freezer.
\
Delicious! And for the figure - the very THAT

I envy you girls with white envy. And we had a strong hail: o and mixed all my plantings with the ground,: girl_cray1: I hope that the vegetables will rise, but we won't eat caviar soon If only from shop zucchini, but I will definitely make it later according to your recipe. (We are not yet in zucchini season)

I envy you girls with white envy. And we had a strong hail: o and mixed all my plantings with the ground,: girl_cray1: I hope that the vegetables will rise, but we won't eat caviar soon If only from shop zucchini, but I will definitely make it later according to your recipe. (It's not yet squash season)

Sveta, we have ONLY THAT - 2 hours ago, EXACTLY THE SAME rain and hail passed - everything was beaten into mush ...
In the garden, tomatoes are lying on the ground, still green.
And only big pumpkins are visible - everything else is like a sieve ...
A friend just unsubscribed to me that they had the same thing in Italy last night.
Horror.

My people love squash caviar For a long time I made and rolled them for the winter, but I don't seem to have any carrots or red peppers in my recipe Especially in the cartoon I will have to try your recipe too, but most likely after the vacation I take note of your recipe

Take it, Albinochka!
Carrots are everywhere in caviar recipes. I have not yet met without carrots.
But pepper, yes, not everywhere.
But it tastes better with him.

Thanks for the recipe. I liked the caviar. I also added carrots and peppers.
But I didn't have to drain anything, the zucchini can be seen a little dry (Asian, maybe that's why there is little moisture).
And so caviar, both vivid and beautiful, added an Italian volume. paste (in tiny jars), a very bright color, and nothing special in the content - like everything is natural ...

I'm not forgiven (because I didn't take a picture). But words of gratitude cannot be kept.
As always (this is my usual story), a wilting zucchini, a tomato, one carrot and a half of a pepper, were found in the refrigerator.Plus drying herbs and one, quite good onion. I threw this wealth into the cartoon, cut it somehow, with the necessary seasonings. After the right time, everything was extinguished, and, just in case, I threw everything into a colander-sieve to free it from the liquid. I pierced it with a blender, slowly adding liquid, until I liked the thickness of the result. Color - stunned! The very "childish surprise" that was waiting for us in those very banks, from childhood! And the taste ... the husband busily sat down at the jar with a large spoon the next day, and driving off the women and children, he ate everything himself ... No, well, I managed to take away 2 sandwiches (for myself and my son), but ...
In general - my big gratitude! Next time I will make such caviar when my husband leaves somewhere.

And I did well with the remaining liquid too: I poured it into a container and froze it. A week later, the idea came to cook the minestrone (with the remains of spinach noodles found in the refrigerator), and it was very tasty! The spicy broth came in handy, which I slightly diluted with water and boiled vegetables and noodles in it.

[Pichenka]

Thanks for the recipe. I liked the caviar. I also added carrots and peppers.
But I didn't have to drain anything, the zucchini can be seen a little dry (Asian, maybe that's why there is little moisture).
And so caviar, both vivid and beautiful, added an Italian tome. paste (in tiny jars), a very bright color, and nothing special in the content - like everything is natural ...

Pichenka, so nice that you have mastered my recipe.

I'm not forgiven (because I didn't take a picture). But words of gratitude cannot be kept.
As always (this is my usual story), a wilting zucchini, a tomato, one carrot and a half of a pepper, were found in the refrigerator. Plus drying herbs and one, quite good onion. I threw this wealth into the cartoon, cut it somehow, with the necessary seasonings. After the right time, everything was extinguished, and, just in case, I threw everything into a colander-sieve to free it from the liquid. I pierced it with a blender, slowly adding liquid, until I liked the thickness of the result. Color - stunned! The very "childish surprise" that was waiting for us in those very banks, from childhood! And the taste ... the husband busily sat down at the jar with a large spoon the next day, and driving off the women and children, he ate everything himself ... No, well, I managed to take away 2 sandwiches (for myself and my son), but ...
In general - my big gratitude! Next time I will make such caviar when my husband leaves somewhere.

And I did well with the remaining liquid too: I poured it into a container and froze it. A week later, the idea came to cook the minestrone (with the remains of spinach noodles found in the refrigerator), and it was very tasty! The spicy broth came in handy, which I slightly diluted with water and boiled vegetables and noodles in it.

Ikra, yes, caviar is delicious. I believe you willingly.
And with the broth, I also did the same: I stewed cutlets in it once.
And the second - potatoes with meat (roast) in a slow cooker - added this broth.

[CurlySue]

the husband busily sat down the next day by the jar with a large spoon, and driving away women and children, he ate everything himself ...

CurlySue, thanks for such a wonderful recipe!

Girls! How many zucchini. Sea, this caviar is so lovely. I love her shop. Where do zucchini grow? Also write - season. Where do I have to move to grow this culture myself, so that it’s not hot. In the North, squash does not grow.

I got in touch with this caviar because the zucchini is really the sea, the chickens are already turning their beaks from them, as are the girlfriends. I myself rarely, rarely if ... I cooked it - and did not regret it, very tasty. However, I put less oil. I didn't have to drain the liquid either: although the zucchini were not Asian, but the ancient ones - we have a heat, everything is on fire ... I rolled it without vinegar - I didn't want such a good taste to sour, and it will be stored until winter. The recipe is delicious. Thank CurlySue

Girls! How many zucchini. Sea, this caviar is so lovely. I love her shop.Where do zucchini grow? Also write - season. Where do I have to move to grow this culture myself, so that it’s not hot. In the North, squash does not grow.

In Ukraine, they are like mud.
This year we planted our own garden for the first time. We planted 10 plants, so they are all pearls and pearls ...
In the next. we will plant 3-4 years. Otherwise we don't eat it. And we have no chickens or pigs.

I didn't have to drain the liquid either: although the zucchini were not Asian, but the ancient ones - we have a heat, everything is on fire ... I rolled it without vinegar - I didn't want such a good taste to sour, and it will be stored until winter. The recipe is delicious. Thank CurlySue

Please, Tatiana!
Yes, I also do not put vinegar - because I keep them in the refrigerator for now. I also like it better without vinegar. But she did it for her grandmother a couple of times - so she rolled it under the lid for storage - with vinegar.

And about the liquid, my friend also told me that she did not have it.
And in my multicooker every time it is formed, 200-300 grams - not less.

Here it may be true, it depends on the juiciness of the zucchini.

Girls, if done without vinegar, how much can you store in the refrigerator? As I understand it, then you don't roll it up, but close it with nylon covers?

[Mimi]

Mimi, honestly I do not know.
I am the first year only a gardener. The house was bought only in winter.
I read somewhere that 3-4 months.
I sterilized the jars, poured boiling water over the nylon lids.

I already have 20 cans. So we will definitely not eat everything before the New Year.
Then I will unsubscribe how they were stored.

thanks, I will also experiment for the first time

thanks, I will also experiment for the first time

Don't forget the red pepper is SWEET. In other recipes, it is not everywhere. But from its presence, the color is much more beautiful!
And more carrots.

Don't forget the red pepper is SWEET. In other recipes, it is not everywhere. But from its presence, the color is much more beautiful!
And more carrots.

Thanks, I will consider

Caviar - ABALDET !!! Thanks to the author, today I prepared it according to your recipe, well, very tasty !!! I had to hide it from myself so that my husband could try it. Most importantly, there is no heartburn from her., I really like zucchini caviar (though I always ate shop caviar), but I suffer from such a problem and because of this I rarely eat it, but here it is so tasty and without consequences. Thank you very much!!!!

The caviar turned out to be wonderful, the color is amazing))). It just seemed to me a little not sour and I literally added 1.5-2 tablespoons of vinegar to the entire volume, and it would be better to stand)))

Caviar is very good for the winter without the addition of vinegar. You just have to roll up the boiling one, put it in the banks and roll it up. Proven for decades.

[Version]

Caviar - ABALDET !!!

Version, Thank you for the compliments! I also ate half of the jar yesterday, and today at lunchtime I will sentence her.

The caviar turned out to be wonderful, the color is amazing))). It just seemed to me a little not sour and I literally added 1.5-2 tablespoons of vinegar to the entire volume, and it would be better to stand)))

Mimi, that's right, adding - or not - is a matter of taste.
For me, for example, sourness is enough, because there is tomato paste, it already gives sourness.

[Faliska]

Caviar is very good for the winter without the addition of vinegar. You just have to roll up the boiling one, put it in the banks and roll it up. Proven for decades.

Faliska, Thank you for writing. This dispels my doubts. And then I already began to think: maybe it is worth adding vinegar? Yesterday I opened a jar that has been in my refrigerator for a month. And she ... not that it began to deteriorate, but just a little lighter on top than usual. But there was no mold.
I took off this light part and ate on. There were no extraneous tastes.
I still like it better without vinegar. Thank you!

Does the valve have to be open all the time in the MV or only when it is frying?

[Anya,]

Anya, I only opened the valve when frying, but I remembered that the last time I fried it, I just didn't always close the multi lid.
In general, this is all at your discretion. It all depends on your multi - how intense you are. You don't need to remove the valve, I think the final result will not change much.

[CurlySue]

Well I do not know, CurlySuewhat an abnormal caviar according to your recipe !! I cook for the third time - not a single half-liter jar has survived for the winter, it flies away! It got to the point that I buy zucchini for her! Today I bought a lot, I will take advantage of the fact that caviar from the previous cooking is still in the refrigerator, and tomorrow afternoon I will cook two bookmarks and roll up.

Thank you very much.

And advice, since I am already an "experienced user" of this caviar.

1. Take ancient, old, large zucchini, or better zucchini: they have less moisture, nothing to drain. The same, slightly withered, Bulgarian pepper is also desirable.

2. Once, when there was not enough zucchini, I added 300 grams of sour apples: that very sourness appeared perceptibly. Try it, delicious with apples.

3. I already wrote somewhere, but I repeat, this is important: the presence of vinegar or other preservatives, such as acetylsalicylic acid or an insane amount of sugar, is not of fundamental importance for the safety of the roll. The main thing is not to roll up on those days when the Moon is in the signs of Cancer, Pisces and Virgo, and this is a guarantee that canned food will avoid troubles in the form of acidification, mold and "explosion". I always strictly follow this rule, and not a single jar has ever deteriorated, although they are stored at room temperature.

4. There is a good way to achieve long-term preservation without rolling, but in the refrigerator: grease the nylon lid with a thin layer of ready-made viscous mustard. Mustard is a natural antiseptic; true, a slight mustard smell will appear, but this is not critical.

Tatiana, thank you for your advice!

Yes, the caviar is really delicious. My husband is a great fussy. He never ate homemade caviar, but he does eat this one. Because it's really delicious.

As for the maturity of the zucchini, our opinions differ. I tried once to use a zucchini ... not even an old one, but just a large, mature one - and I did not like it, because after puréing, pieces of small bones are felt. I have a good blender. powerful - so I do not sin on him. Perhaps you just need to increase the duration of the caviar cooking so that the seeds have time to boil well.

so I use young zucchini - fortunately, I went out to the garden - and picked as much as my heart desires. This year we are gardening for the first time (before that we lived in an apartment), we planted zucchini and zucchini with about 10 plants, and they kaaaak let's garnish ... We did not know what to do with them: we delivered to all relatives and friends ... And caviar I skated. I'm not rolling anymore - there are simply no cans. And we don't need much.

Special thanks for the advice with mustard - I will do that. And then I open several jars - a couple of months ago - and there either mold has appeared. or the smell is as if it were there. Although, I sterilized the cans and nylon caps ...
Probably the Moon was in Virgo.

Of course, from the old zucchini I remove the crust and entrails !!

And she rolled it up as she intended and hid it. And I also want to ... In winter it will be as a gift, and my friends liked the caviar, so I will treat you. Thank you.

Thanks for the recipe. Delicious. Made in Brand 37501. The liquid was drained.

Here is my "surprise"

[Jeanne]

Thanks for the recipe. Delicious. Made in Brand 37501. The liquid was drained.

Here is my "surprise"

Jeannewhat a beauty! : rose: So it asks for bread.

Caviar has already been on bread and on a roll and on a pie with mushrooms. And she just went with a spoon without anything.

today it's my turn for caviar !!!!!

Of course, from the old zucchini I remove the crust and entrails !!

And she rolled it up as she intended and hid it. And I also want to ... In winter it will be as a gift, and my friends liked the caviar, so I will treat you. Thank you.

You are welcome! Yes. in winter it will be a great addition to mashed potatoes, fried potatoes, pasta ... and just with a bit of black bread.

[Glucose,]

Thanks for the recipe. Delicious. Made in Brand 37501. The liquid was drained.

Here is my "surprise"

Glucose, beautiful you have a surprise.

[Fronya]

today it's my turn for caviar !!!!!

Fronya - well, where is the report?

Lena! and I thank you! Here it is, my overseas marrow caviar, cooling down!
That's how it turns out. We all cook this caviar. And we twist it for the winter. I also had a recipe. Proven, tried and tested. BUT! The frantic pace of life and the acquisition of all sorts of helpers in the kitchen in the form of a multicooker, makes its own adjustments to all "spheres of life" (wrapped it up!) And I had a thought to somehow apply my assistant Paul. And now I come across a recipe where the multicooker has already been successfully used! Hurrah!!! You don't need to invent anything! How great! It is not necessary to stand at the stove in order to interfere and make sure that it does not burn!
Lenochka! Thanks for the idea! The caviar is delicious! (I licked the sides of the bowl and a spoon) I hope it will last until winter ...

Lena! and I thank you!
Lenochka! Thanks for the idea! The caviar is delicious! (I licked the sides of the bowl and a spoon) I hope it will last until winter ...

It's sooooo nice to receive thanks.
Yes, I lick the spoon myself, and also the submersible blender after it.
I also hope that your (your) caviar will last a long time.
True, I see you turn it over in banks - but why?
Just the old fashioned way?
I also understand: cucumbers, tomatoes ... there is a process ... And here it seems there is already nothing to sterilize. Or am I wrong in my reasoning?

Well!!! It's definitely a habit (banks upside down). But the lids also cool more slowly and are, as it were, additionally "sterilized". but figs knows! put it all!