Cucumber caviar with tomatoes

We propose to start cooking peerless caviar with tomatoes according to recipes, which are described below and, thanks to which you will quickly and deliciously make this snack.

Cabbage caviar with tomatoes and mayonnaise, through a meat grinder

Ingredients:

• young zucchini - 3.5 kg;
• onion - 500 g;
• tomatoes - 1,9 kg;
• cardamom (ground) - 0.5 tbsp. spoons;
• fatty mayonnaise - 270 ml;
• sunflower oil - 160 ml;
• kitchen salt - 3 tsp;
• granulated sugar - 3 tbsp. spoons;
• vinegar (9%) - 40 ml.

Preparation

1. The washed young zucchini is cut into random, not large pieces and let them through a large grinder net.
2. Following zucchini in one container, scroll the peeled onions.
3. Tomatoes are placed in a deep container with already boiling water and somewhere 2-3 minutes we blanch them. We move the vegetable into a colander and easily separate the peel from it. Now, the pulp of these fruits is crushed through a meat grinder, only separately from zucchini with onions.
4. In a high pot with a thick bottom we pour the necessary volume of sunflower oil and set it to bask on the stove.
5. We spread into the pan zucchini with onions and about 6-8 minutes fry them.
6. Next, add the tomato fruit juice and along with it, we introduce into the caviar the sugar salt and ground cardamom into the caviar.
7. Next, put in a pan fatty mayonnaise, mix the snack and stew it at the very minimum fire from 2.5 to 3 hours.
8. 15 minutes before turning off the fire, pour vinegar into the caviar.
9. The finished contents of the pan are distributed according to the glass jars pre-fried in the oven, immediately they are sealed with roasted tin lids.

Cucumber caviar with tomatoes, carrots and bell peppers

Ingredients:

• zucchini - 1,7 kg;
• Bulgarian pepper - 400 g;
• carrots - 400 g;
• tomatoes - 650 g;
• sugar, salt - 1 dessert spoon;
• sunflower oil - 130 ml;
• table vinegar - 5 tbsp. spoons.

Preparation

1. We wash and clean all vegetables. Further, each of them is crushed with cubes, not more than 1 centimeter.
2. In a large tall sauté pan with a red-hot oil first lay the onion and literally in 3-4 minutes we bring carrots to it right away with the Bulgarian pepper.
3. After all this we fry for 4-5 minutes put in the stewpan of the main vegetables for our caviar (zucchini, tomatoes). After frying them on a strong fire for about 2-3 minutes, reduce the flame to a minimum and introduce sugar into the caviar together with the salt.
4. We cover the sauté pan with a lid and from this moment we stew the snack 1 hour and 45 minutes.
5. Now pour in the vinegar and continue cooking caviar for another 15 minutes.
6. We lay out a snack on three times with scalded boiling water to the banks and tightly roll them with processed lids.

Cucumber caviar with garlic and tomatoes for the winter

Ingredients:

• squash (young) - 2 kg;
• onion - 450 g;
• tomatoes - 750 g;
• garlic - 100 g;
• salt - 2/3 tbsp. spoons;
• a mixture of peppers - to taste;
• sunflower oil - 120 ml;
• vinegar - 60 ml.

Preparation

1. Wash, dried tomatoes and young zucchini with a sharp knife cut into cubes. Also grind and peeled onions.
2. In the saucepan, warm thoroughly half of the desired oil and on it until ready (transparent), fry all the onions.
3. After we put everything in a capacious pan, and pour out the remainder of the oil into the saucepan and set it to warm.
4. As soon as the oil boils, we spread the zucchini into it immediately with tomatoes and fry it on the middle flame for about 8 minutes. Next, and this lot of vegetables is moved to a pan.
5. All the quantity of the purified garlic is passed through a special press, we combine it with a fine salt, vinegar, a mixture of peppers and also put into a saucepan.
6. Stir, lay out the caviar with tomatoes and fragrant garlic on properly prepared cans.
7. We send these containers for sterilization to the plate and after 45 minutes we seal them and hide them under a warm plaid until it cools down.