Homemade zucchini caviar in a slow cooker. Zucchini caviar for the winter in a slow cooker. Differences in the preparation of the workpiece in different multicookers

Description

Zucchini caviar in a slow cooker for the winter is an excellent solution and a great choice of hostesses who value their time. With the help of such a wonderful household appliance as a slow cooker or pressure cooker, even the most inexperienced cooks can work wonders and cook wonderful dishes, spending a minimum of time and getting mouth-watering, fragrant dishes and pastries.
We decided to cook zucchini caviar using this miracle pot and roll it into jars for storage for the winter. Caviar does not contain special ingredients, all of them are familiar and are used by us in daily cooking. The absence of thickeners used in the industrial preparation of squash caviar sold through retail chains is also a positive factor. We will not add mayonnaise or tomato paste Our recipe is simple and natural.
The absence of preservatives makes do-it-yourself squash caviar much more valuable than store-bought caviar. At the same time, its taste will not differ from the taste of caviar produced in the food industry. It will also be soft and tender, slightly sweet and moderately fragrant, leaving a pleasant feeling of summer.
Zucchini caviar is a low-calorie product, it is great for people who are watching their figure. The ease of preparation and the speed of this process make caviar a favorite dish for housewives of any age, regardless of the season.

We offer to cook zucchini caviar for future use in a slow cooker using a simple step-by-step recipe with a photo, and delight your household with a delicious snack throughout the long winter. Caviar can be stored throughout the year in a cool room - pantry or basement - subject to a constant temperature not exceeding 12 degrees Celsius.

Ingredients

Zucchini caviar in a slow cooker for the winter - recipe

Let's start cooking zucchini caviar by preparing carrots. We wash the root crop in running water, wash off the ground well, which fills the natural irregularities with a brush. We clean the outer layer with a sharp knife or a device for economical cleaning of vegetables. We rub on a coarse grater and transfer to a dish convenient for you. If you have a shredder in a food processor, the process will go much faster.

Onion peel, rinse in running water and cut into quarters with a knife: first in half rings, then across them. The same process can be done using a nozzle in a combine or chopper, because anyway, we will chop the caviar afterwards. Transfer the chopped onion to a plate..

We wash the sweet red pepper well, dry it with a towel made of natural fibers or paper. Remove core and seeds. Cut the peppers in half and then into strips. Cut strips into even cubes. We send in a separate bowl.

Pour five tablespoons of vegetable oil into the multicooker bowl. We spread carrots, onions and peppers in layers and select the frying mode, or baking in some models, where frying is not provided by the manufacturer. When the vegetables warm up a little, gently mix them with a silicone spatula, so as not to damage the coating of the bowl, from the bottom up. The frying program lasts no more than 15 minutes, this time is enough. If there is not enough oil, in your opinion, then you can add a couple of spoons during the frying process..

While the vegetables reach readiness, we are engaged in zucchini. We wash in running water, separate the stalk and the place where the flower grows, dry it outside with a napkin that absorbs water well. Cut the zucchini into half rings. You can leave the peel on: this process is up to you. We shift the prepared vegetable into the multicooker bowl and proceed to the next step in the preparation of squash caviar.

Wash the tomatoes and cut into cubes.

We spread them to the prepared and fried mixture of carrots, onions, sweet red peppers and zucchini.

We set the extinguishing mode for two hours. Add salt, ground black pepper. We mix the vegetables in a bowl, add, if necessary, a spoon or two of vegetable oil, and close the lid of the device. After an hour and a half, open the lid of the pressure cooker. We mix vegetables. Add peeled garlic and washed in running water, bay leaf. Taste, add if necessary. Let it simmer for another half an hour.

While the vegetables are stewing in the slow cooker, we will prepare jars with a volume of 0.5 liters, in which we will put the caviar, and lids for long-term storage. We wash them well in warm water with soda, then rinse in running water, and steam sterilize each for three to five minutes. We put the prepared jars on the table and cover with a clean cloth. We also boil the lids for two minutes, after removing the rubber bands from them for sealing.

We take out the bay leaf from the finished caviar, and grind it to a mushy state with an immersion blender right in the multicooker bowl. This must be done carefully so as not to damage the coating of the bowl, and it is not recommended to pour it, since we will not subject the caviar to further heat treatment. It is better if the immersion part is metal, since this, according to the instructions, can be crushed hot. Cooking caviar from zucchini is over when the mass becomes soft and homogeneous.

We shift the resulting fragrant mass into prepared sterile jars, and immediately roll it up. We wrap, without turning, with a warm blanket for a day. After complete cooling, the jars are taken out to the place of permanent storage.

And, of course, we will leave some delicious caviar from zucchini for testing to the household.

Healthy and tasty zucchini is an excellent vegetable for processing for the winter, it is very easy to cook a wide variety of side dishes and delicious salads from it, and some housewives manage to add zucchini even to jams, for example, to jam with lemons and oranges. However, today we will talk about how easy and simple it is to make another one out of zucchini. delicious dish- caviar. We will cook it in a wonderful, multifunctional kitchen assistant - a slow cooker. The hostess will only need to wash and cut the vegetables, and then the smart dishes will do everything by themselves: they will fry and stew. Then the finished caviar will only need to be laid out in jars and rolled up.

Zucchini caviar in a slow cooker for the winter - a recipe with a photo

Cooking time - 1.5 hours.

Servings - 1.5 liters.

If you are not one of those who like to tinker at the stove, harvesting kilograms of vegetables and fruits for the winter, then buy a slow cooker. With this wonderful household appliance, even such a long process as stewing vegetables for caviar, such as zucchini, can turn into an interesting and exciting culinary hobby.

1 hour. 30 minutes. Seal

Enjoy your meal!

Zucchini 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 such a seam 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:

Cut the onion into small cubes, put it in the multicooker bowl, add tomato paste and simmer for 15 minutes in the “Stew” mode. Put the cooked onion into a bowl.
Peel zucchini or zucchini from the peel and seeds, cut into cubes and chop in a meat grinder or with a blender into gruel.
Add mayonnaise to the zucchini (you can - homemade) and simmer under the lid in the "Extinguishing" mode for 30 minutes.
Add fried onion and black pepper to taste. Simmer for another 30 minutes until the caviar is completely soft.
Roll the caviar into sterilized jars, cool them under a blanket, turning them over onto the lids.
Store the finished caviar in the refrigerator, as no bite is added to it (except for what is already contained in mayonnaise and tomato paste). The shelf life of such a blank is no more than 2-3 months.

Enjoy your meal!

Zucchini 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 sweet carrots can also be added to the caviar. Try to cook, 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:

Lightly fry the onion, cut into small cubes, in a pan in a small amount of vegetable oil.
Add carrots, grated on a coarse grater, to the onion so that it turns a little golden.
Release the tomatoes from the peel (soak them for 3 minutes in boiling water, and the peel will be removed very easily), beat with a blender into the gruel.
Free the zucchini from the peel and seeds, chop finely and beat with a blender to a thick slurry (you can use a meat grinder).
Put the fried onions with carrots in the multicooker bowl, add the gruel from tomatoes and zucchini, the right amount of vegetable oil, salt and sugar and simmer for 40 minutes in the "Stew" mode under the lid.
Next, simmer the caviar without a lid so that the excess moisture boils away (about half an hour).
Add mustard, flour and vinegar, bring to a boil and boil for 3 minutes. Taste the caviar: now you can add salt and sugar to taste.
Next, caviar needs to be killed with a blender until smooth, boil again and heat in the “Frying” mode for 5-6 minutes.
Arrange the finished caviar in prepared sterilized jars and roll up with lids.
Turn the jars over onto the lids, cover with a blanket and let them cool, and then take them out for storage in the cellar or pantry

Enjoy your meal!

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

Zucchini caviar can be cooked 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 cook zucchini caviar with carrots, sweet paprika, garlic and hot peppers. So you get a great, moderately spicy vegetable snack.

Ingredients:

Zucchini - 1 kg.
Sweet pepper - 2 pcs.
Pepper small hot - 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:

Peel the onion and carrot, cut the onion into small cubes, and grate the carrot. Lightly fry these vegetables until golden brown in a pan in a small amount of vegetable oil.
Add diced sweet and bitter peppers to the frying. If you are not a fan of hot, then you can not add hot pepper at all or add only a little.
Remove the skins from the tomatoes (after 3 minutes in boiling water), cut into cubes and add to the vegetable fry along with the tomato paste.
Clean the zucchini from the skin and seeds (in young zucchini and zucchini, the seeds are not felt at all), chop finely and with a blender or grind with a meat grinder into a puree.
Simmer the zucchini puree for 30 minutes in a small amount of vegetable oil in the multicooker bowl in the "Extinguishing" mode.
After 30 minutes, add vegetable fry to the stewed zucchini, salt and add sugar, simmer until soft with the lid open, so that the liquid evaporates (another 15-20 minutes).
5 minutes before the end of the stew, add finely chopped garlic and chopped fresh parsley, as well as vinegar, to the caviar. Taste the caviar, if salt and sugar are not enough, add a little.
Grind the finished caviar in a blender bowl until smooth and bring to a boil again, and then lay out in sterilized jars and seal with airtight lids.
Send the jars to cool, turning upside down and wrapping them in a blanket.
Store the cooled preservation in a cold, dark and dry room.

Enjoy your meal!

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

Zucchini caviar in a slow cooker for the winter with champignons

Caviar from zucchini, carrots, onions and champignons is an unconventional and not well-known recipe. However, do not be embarrassed by its novelty and prepare such caviar to replenish your conservation supply with another chic and satisfying snack for the winter. This caviar, heated or cold, can be both a first-class independent dish and an excellent side dish for meat and fish.

Ingredients:

Zucchini - 1 kg.
Mushrooms - 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:

Wash the mushrooms well and cut into small cubes.
In a slow cooker, heat the oil and fry the mushrooms in it for 2-3 minutes until golden brown (the “Frying” program). Salt the finished mushrooms and remove them from the multicooker with a slotted spoon, transferring them to a bowl.
Peel the onion and carrot, cut the onion into small cubes, and grate the carrot. Lightly fry these vegetables until golden in the oil left over from the mushrooms in the slow cooker.
Peel the tomatoes, soak in boiling water for 3 minutes beforehand, then chop into cubes and add to the vegetables in the slow cooker.
Next, lay out a layer of small cubes of bell pepper (without seeds).
Next - a layer of finely chopped zucchini (peeled and seeds).
Stew vegetables to the state of caviar with the lid of the multicooker closed for 1-1.2 hours in the "Stew" mode.
Put the prepared vegetables in a blender bowl and beat until smooth. Salt the vegetable puree and add sugar and ground black pepper to taste, as well as juice from half a lemon.
Bring the vegetable caviar in a slow cooker to a boil, add the fried champignons and simmer for another 5-10 minutes until the density you need without a lid, so that the liquid evaporates.
In a well-stewed caviar, add vinegar to taste (about 2 tablespoons, since the caviar is already a little sour thanks to the lemon juice).
Arrange ready-made caviar from zucchini and champignons in sterilized jars, twist with twist-off lids or roll up.
Turn jars of caviar upside down and wrap with a blanket.
Take out the cooled caviar in about a day for storage in a dark, cool and dry room.

Enjoy your meal!

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 preservation only at the very end!

Thanks to modern technology, you no longer need to cook a snack familiar from childhood in a saucepan. There is a more convenient way to stock up for the winter - zucchini 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. It can be pepper, eggplant, mushrooms, mayonnaise, cabbage. In other words, almost everything that is in the refrigerator in the summer.

But most of all, the taste of the finished snack is influenced not even by the choice of products, but by their quality. Always pay close attention to the choice of 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 to the market.

Zucchini caviar, grated through a meat grinder and cooked in a slow cooker

We will need:

2 medium zucchini;
3 carrots;
3 large tomatoes;
black pepper;
2 onion heads;
salt.

Step by step cooking recipe:

Wash all vegetables thoroughly.
Peel carrots, onions, zucchini from the top layer.
Make an incision at the base of the tomato.
Boil some water on the stove.
Throw fresh tomatoes into boiling water for a few seconds.
Take out the tomatoes.
Remove skin.
Wash the multicooker bowl.
Pour some vegetable oil into it.
Cut all vegetables into squares and send to fry in a slow cooker.
After 10 minutes, change the mode to stewing and cook for another half hour.
Remove the vegetable mixture and pass it through a meat grinder 2 times.
Add salt and pepper.
Mix well.
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 pack of mayonnaise per 200 g;
2 heads of onions;
100 ml vegetable or olive oil;
100 g of granulated sugar;
200 g of tomato;
a mixture of peppers;
salt;
2 bay leaves.

Cooking steps:

First of all, you need to wash and peel the zucchini and onions.
In a blender, grind the onion and zucchini until gruel.
Supplement the resulting mixture with vegetable oil, tomato paste and mayonnaise.
Mix thoroughly.
Send the vegetable mixture to the slow cooker for 40 minutes.
Add salt, 2 bay leaves, ground pepper, sugar.
Mix properly.
Cook in the slow cooker for another hour and a half.
Then take out 2 bay leaves.
Arrange the finished zucchini appetizer in sterilized jars.
How to screw on the caps.
Banks should be placed in a warm place. Can be wrapped in a blanket.
The bottom of the jar should look up.
In this position, leave the spins for at least one night.
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 of sugar;
100 g fresh dill;
100 g fresh parsley;
30 g of salt;
a mixture of peppers;
dry coriander;
30 ml of olive oil;
1 head of garlic.

Cooking:

Peel all vegetables.
Cut the tomatoes into cubes along with the skin.
Finely chop the dill and parsley.
Peel and mince the garlic.
Cut zucchini into cubes.
Heat olive oil in a slow cooker.
Fry garlic, dill and parsley there. This will give the dish flavor.
Add zucchini.
Add tomatoes after 5 minutes.
Add all seasonings.
Mix.
Simmer for 2 hours.

In a slow cooker with eggplant

We will need:

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

Cooking steps:

Peel eggplant, zucchini, carrots.
Grate eggplant and zucchini on a coarse grater.
Peel the garlic.
Crush with a knife and finely chop 2 cloves of garlic.
Remove the skin from the onion.
Cut the onion into small cubes.
Fill the bottom of the multicooker bowl with oil. Warm it up.
Simultaneously load the eggplant, onion, carrot, garlic.
When the vegetables soften, add tomato paste, 15 g of mushroom seasoning, salt, a mixture of peppers.
Mix everything.
Add water.
Simmer for half an hour.

Eggplant-zucchini caviar prepared in this way is very similar to a mushroom platter.

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

Products:

200 g of champignons;
200 g zucchini;
1 small carrot;
15 g mushroom seasoning;
2 medium heads of onions;
salt;
15 ml of vegetable oil;
a mixture of peppers;
15 g of sugar;
Bay leaf.

Step by step recipe:

Remove caps from zucchini. Do not remove the skin.
Completely peel carrots, onions, eggplants.
Zucchini, mushrooms, onion, eggplant cut into cubes.
Grate carrots on a fine grater.
Heat vegetable oil in a multicooker bowl.
Throw in all the vegetables at the same time.
Fry for 15 minutes.
Add salt, pepper mixture, sugar, bay leaf.
Mix.
Switch the multicooker to the extinguishing mode.
Cook 40 minutes.
Dip an immersion blender into the bowl and grind the entire contents to a paste.

In a multicooker in pieces

This zucchini caviar in a slow cooker does not look traditional. Vegetables should not be completely boiled into a paste, but remain in pieces. It is 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 of salt;
pepper mixture.

Cooking steps:

Wash all vegetables and herbs.
Draw a small cross with a knife at the base of each tomato.
Boil some water in an electric kettle.
Pour boiling water over the tomatoes.
Peel them by removing the skin with a short knife.
Peel carrots and zucchini from the top layer.
Cut carrots, zucchini, tomatoes into cubes.
Dry the microwave bowl with a towel.
Set the frying mode on the display.
Pour vegetable oil into the bottom of the bowl.
First of all, toss the carrots to fry. She takes the longest to prepare.
Finely chop the green onion.
Throw the chopped onion to the carrots.
To mix everything.
Throw zucchini to fry.
After 15 minutes, when the vegetables are almost ready, add the tomatoes.
Add sugar, salt, pepper mixture to the container.
Mix.
Switch the multicooker to the extinguishing mode.
Cook another 15 minutes.
Finely chop the parsley and add to the dish.
Stir gently without damaging the pieces of vegetables.
Turn off the multicooker.
Leave the zucchini appetizer under the lid for another 10 minutes.

It is best to eat it fresh rather than jarred.

Differences in cooking in different multicookers

The household appliances market has a fairly large selection of kitchen utensils. It can be responsibly assured that zucchini caviar in the Redmond, Polaris, Panasonic, Mulinex slow cooker is no different. You can get a delicious snack according to the above recipes, regardless of what it will be prepared in.

Many of us know and love the famous "overseas eggplant" caviar, but caviar made from several vegetables that are popular in summer is no less tasty. For example, you can take zucchini as a basis, and add to it whatever your heart desires: turnips, tomatoes, carrots, potatoes and various greens, fresh or dried. The slow cooker simplifies the process of preparing vegetable caviar, and if you roll this yummy into jars, then in winter you can treat yourself to a fragrant and healthy snack.
Now we will tell you how to cook zucchini caviar in the Polaris slow cooker, we will close the caviar in small jars for the winter. The caviar prepared according to this recipe is not greasy, the homogeneous texture is reminiscent of the caviar that was sold in Soviet times.

TIME: 1 hour 30 min.

Light

Servings: 6

Ingredients

2 zucchini,
2 turnip onions,
2 tomatoes
2 carrots
salt to taste
spices,
1 spoon of sugar
30 ml oil
30 ml of vinegar 9%.

Cooking

We take a sharp knife and begin to prepare vegetables for stewing. The first in line are zucchini, they need to be thoroughly washed, you can use a sponge. It is better to cut off damaged areas on the peel. Then the zucchini is cut into cubes no larger than 3 cm on each side. Pour the zucchini into the multicooker bowl.

Now peel off the husk and cut the onion into small cubes.

For delicious caviar, it is best to take tomatoes from the garden, they are juicy, sweet and fleshy. However, if this is not possible, then tomatoes from the market or from the supermarket will do. Vegetables should be thoroughly washed and cut arbitrarily, you can cubes. In the process of extinguishing, they will still lose their shape.

We scrape the carrots with a knife or wash them thoroughly with a sponge (if it is young). Then cut into cubes or circles, as it is more convenient.

We combine the chopped vegetables in the bowl of the Polaris multicooker. Often the pan has a non-stick coating, so it is not necessary to add additional oil. Let the vegetables stew in their own juice, just do not forget to salt them. Select the Bake mode for 45 minutes. You don't need to stir the vegetables.

After the beep, take the vegetables out of the bowl and puree them with a blender. Pour oil and vinegar, pour in granulated sugar and send vegetable caviar to the stove to warm it up. Remove from heat before boiling.

In the prepared sterilized jars, we lay out the squash caviar, holding it with a towel, roll it up with lids or twist it. By the way, the lids also need to be sterilized by dipping in boiling water for 2-3 seconds.

We turn over the jars with caviar and let them cool. A day later, we rearrange the delicious snack for the winter in a dark, dry place, for example, in the pantry.

Sugar and vinegar in this dish not only give a certain taste to squash caviar, but also play the role of preservatives, thanks to which the workpiece can be stored at room temperature for quite a long time. If you want to give caviar a spicy flavor, add a pod of hot pepper to the list of ingredients or increase the amount of ground. If you prefer sweet squash caviar, use more sugar or juicy carrots.

Yield: 1100 ml. ready-made sweet-tasting squash caviar.
Cooking time is approximately 100 minutes.

How to cook zucchini caviar in a slow cooker for the winter:

Clean the vegetables from the husks, seeds, stalks and peel.

Dry, cut approximately as follows:

 carrots and onions in circles (about 3 mm thick) or halves of circles;
 zucchini - cubes (5-6 mm thick);
 tomatoes - in small slices;
 cut the pepper pods into several slices;
 Cut each clove of garlic in half (lengthwise).

Remove the bowl from the multicooker, pour oil into it, then lay all the vegetables and mix. Return the now filled bowl to its place, turn on the device in the “Pilaf” mode for 1 hour.

During this time, you can safely wash and sterilize jars with lids in a convenient way for you, into which you plan to spread the finished zucchini caviar. After the set time, open the multicooker and remove the bowl of stewed vegetables. If a lot of liquid has formed in the vegetables during cooking, discard them on a sieve (vegetable broth can always be used to make soup or a second). Then, moving the products to another bowl (so as not to spoil the bowl), use an immersion blender to turn them into a puree.

Return the now chopped vegetable mixture to the multicooker bowl, add all the spices (salt, vinegar, ground pepper, tomato paste and sugar), mix, set the machine to the "Stew" or "Pilaf" mode for 10 minutes.

Zucchini caviar in a slow cooker is ready. Arrange it in dry sterile jars (small or large, it's up to you), cork with lids and turn upside down for cooling.

Then you can safely put the caviar in the pantry or closet for storage.