are not as popular as zucchini. And in vain, because the caviar from the squash for the winter in no way inferior to the taste of squash caviar, even turns out more tender. For young calf as well as old, suitable for caviar. Young vegetables can be used together with the skin. Seeds are also left, as they are not yet fully formed, and they cannot spoil the appearance of caviar and taste. As for old patissons, here it is necessary to remove the thick peel and large seeds, so as not to disturb the tender consistency of the caviar.
Delicate Caviar of Spicy Squash
Spicy spices are added to give a special flavor to the caviar. A simple recipe for caviar of squash resembles squash caviar a bit, but thanks to the spices it acquires an individual taste.
Products required to get 2 liters of caviar:
- 8 large-sized squash;
- 4-5 tomatoes;
- 4 carrots;
- 4 onions;
- 80 ml of oil;
- 1.5 Art.lsalts;
- 80 g of granulated sugar;
- 5 g curry;
- 0,4 tsp.ground pepper;
- 2 tsp.mixtures of Provencal herbs;
- 40 g of vinegar.
You can add a pair of garlic cloves to it to make spicy caviar for winter for this recipe.
Cooking caviar:
- Peel the scallops, peel, and grate( large).
- Put in a cauldron, slightly sprinkling with salt to make juice stand out.
- Cut onions and tomatoes into rings.
- Carrot grate on the same grater as the squash.
- Fold all the vegetables in a cauldron, pour in oil. Boil down 1 hour. Periodically stir the eggs with a wooden spatula so that it does not burn.
- Add spices and sugar to vegetables.
- Grind the workpiece in a blender, shift it back to the cauldron and add vinegar.
- Protome, stirring for 10 minutes, and immediately roll up in sterilized jars.
Read also: Eggplant caviar recipes for every taste
Caviar from the baked squash
In this recipe, the caviar from the squash for the winter is pre-baked in the oven. Wash vegetables, let them drip off excess moisture. Tails removed, cut into a half kilogram of squash patties and bake. 
Skip the baked squash in a meat grinder. 
3 large onions( half rings) lightly fry in oil in a pan, adding tomato paste( 4 tbsp) at the end. 
Add ready vegetables to the cauldron, pour half a tablespoon of vinegar into it, pour spices to taste and boil down to the desired thickness.
When the eggs cool slightly, roll them up.
Caviar from roasted vegetables
Any housewife will be able to cook caviar from squash according to a light photo-recipe. The combination of sweet and hot peppers will give caviar a unique taste, and the greens will add flavor:
- scallops - 5 kg;
- carrot - 1 kg;
- kilograms of onions;
- ripe tomatoes - 1.5 kg;
- salt - 5 tbsp.l.;
- half a head of garlic;
- greens;
- 3 hot peppers;
- half a glass( 50 ml) of apple cider vinegar;
- 3 tbsp.lSahara;
- a glass of oil.
How to cook:
- Fry onion until golden brown.
- Cut off the peel from the squash, crumble into sticks and brown on both sides of the pan.
- Divide the sweet peppers, select the seeds and fry.
- Shred the carrots into circles( if the fruits are very large - you can be semi-rings), brown.
- Cut off the peel of tomatoes.
- Chop the garlic with a knife.
- Chop the greens.
- Roasted vegetables mince by adding tomatoes and hot peppers( on a medium grid).
- Pour the billet into a cauldron, salt and sugar and simmer for 30 minutes.
- Add vinegar at the end and remove from the fire after 5 minutes.
Fast vegetable caviar
If guests suddenly suddenly appear, you can quickly cook caviar of squash in a slow cooker. Enough to lay the vegetables and turn on the machine, and the time remaining until the arrival of guests to spend on yourself.
Read also: Do you know how to salt the scallops for the winter?
Prepare vegetables:
- 2 young squash cut into small cubes;
- 4 slice carrots;
- 4 chop small onions;
- 4 sweet peppers cut into thin strips;
- 8-10 peel the tomato and chop.
Pour 80-100 ml of sunflower oil into the bowl of the multicooker, put the prepared vegetables, add sugar and ground pepper, salt.
Crush half the head of garlic in a garlic dish and add to the remaining products.
Select the "Pilaf" mode on the multicooker.
Grind ready-made caviar in a blender until smooth.
Such eggs are stored in the refrigerator for no more than 4 months.
Nourishing caviar of squash with mayonnaise
If the squat on the garden bed did not have time to pick in time, and they lingered - it does not matter, because of them turn out a wonderful caviar. Mayonnaise is added to make its taste richer.
The fat content of mayonnaise depends on taste preferences: for delicate caviar, mayonnaise is taken with a fat content of 45%, and if anyone prefers more nourishing, then all 80%.
Preparation:
Clean the squash, the net weight of the vegetables should be 3 kg. Cut into thin slices and fry until golden brown, and then grind with a blender or meat grinder. 
Saute onion( one and a half kilogram) sliced in half rings in a frying pan and chop too.
Add the vegetable mass to the cauldron, add a small pack of mayonnaise, half a half-liter jar of tomato paste. If desired, you can put finely chopped greens.
Pour 2 tablespoons of salt and half a cup of sugar into the caviar. To make a spicy snack, put 1-2 pods of hot pepper, garlic and black pepper.
Put out the stock for 15-20 minutes and immediately roll up.
During the preparation of caviar from the squash for the winter with mayonnaise, no sunflower oil is added, but only the vegetables are fried on it.
Caviar of patisson slices with mayonnaise
Another recipe for patisson caviar for the winter with mayonnaise for those who love snacks slices.
Read also: Candied pumpkin - an unusually delicious dessert
Cooking caviar:
Two and a half pounds of onion and five kilograms of squash cut and fry separately in a frying pan. Transfer to a common cauldron, add 300 ml of oil and boil for 20 minutes. 
Add 500 grams of tomato paste and a large pack of mayonnaise( per 400 g).Salt( 4 tbsp.), Pepper, put 3 heads of garlic, squeezed through the garlic. Pour 2 tbsp.lSahara.
Protom 15 minutes and roll up. Banks to turn, cover with a warm blanket and leave to cool.
Caviar of squash and zucchini
Peel zucchini and patissons, cut them into strips and fold into a cauldron. To get 4.5 liters of caviar, you will need 2 kg of vegetables( already peeled).Infuse 250 g of refined oil and simmer for about an hour. 
Fry one kilogram of onions and carrots separately in a frying pan( straw).
A half kilogram of tomatoes, crumble with peel, and 5 sweet peppers cut into half rings.
When half of the liquid from the squash and zucchini evaporates, add the remaining vegetables, as well as another 200 g of butter, 4 tablespoons of sugar and 2 tablespoons of salt. Simmer for another hour. 
At the end, add 4 tablespoons of vinegar and put tomato paste( 2 -3 tbsp. L.).Cooked caviar from pieces of squash and zucchini hot spread out in containers and roll up.
Any hostess will be able to prepare a delicious snack from “curly zucchini”.Caviar of squash for the winter is rolled up without sterilization. Long-term heat treatment of vegetables and the addition of vinegar make this process optional. Squids are made from not only delicious caviar. Young fruits are used for seaming various salads, as well as pickled. Delight your loved ones with delicious recipes. Enjoy your meal!
