I learned about these beautiful vegetables when the Twilight movie was in fashion. For some reason, many compared the main character, Pattison, with a vegetable. I was looking for a vegetable beautiful shape I liked it, and in the same year I sowed squash in the country. What can I say - if you haven't planted or bought these "guys" yet, give it a try! They taste like zucchini (and maybe there is something else from the pumpkin), but they look much more beautiful - like flowers. Yes, it is inconvenient to fry them in strips - but they are great for caviar! Zucchini caviar ... that is, squash caviar for the winter turns out to be “correct” - like in the USSR from a can. And she's getting ready...
TIME: 1 hour 20 min.
Easy
Servings: 6
Ingredients for 1 or 1.5 liters of pattyson caviar:
- 3-4 large patissons,
- a few tomatoes
- 2-3 carrots
- 2-3 bulbs
- a few cloves of garlic (or leave it out if you don't like it)
- 1.5 teaspoons of salt
- 2 tablespoons vegetable oil (refined)
- 2 tablespoons sugar (heaping)
- 0.3 teaspoon mild curry
- 0.25 teaspoon ground black pepper
- an incomplete teaspoon of "Provencal herbs",
- 1 slightly incomplete tablespoon of vinegar (9%).
Cooking
Squash should be grated on a coarse grater. It is better to take young vegetables (for such, the skin is easily pierced with a fingernail) - they can be rubbed along with the skin and seeds.
Seeds should be removed from old vegetables and it is advisable to cut the peel. 
Put the squash in a large pot, sprinkling with salt from time to time - this is done so that they have time to let out a little juice while you are fiddling with the rest of the vegetables. 
Cut the tomatoes into halves, onions into half rings (can be coarse), and grate the carrots on a coarse grater. 
Send vegetables to the pot to the squash. Drizzle with vegetable oil. 
Extinguish the future vegetable caviar over low heat for about an hour.
Add sugar and spices, as well as squeezed garlic, to the cast iron.
Grind the caviar with an immersion blender (in principle, a device with a bowl will also work, but you will have to shake it from time to time, since the caviar at this stage is already quite thick - at least draw patterns). Pour vinegar into the caviar, simmer it for another 5-10 minutes (do not forget to stir, because after grinding it will start to burn - however, it will also splash, so do not lift the lid too high).
After that, patisson caviar can be rolled into sterile jars. Keep it like marrow caviar, preferably in the basement, or in the refrigerator. Although if your apartment is not very hot, it will also stand in a simple pantry - sugar, tomatoes, and vinegar are good preservatives.
And a couple more lines in favor of the patissons. They ripen a little later than zucchini - so you can safely sow these two crops at the same time, you will have time to deal with zucchini before the squash harvest. And, besides, these vegetables are perfectly stored: in the 40-degree heat, squash and zucchini lay in my apartment, so the second ones began to wither and turn black after 7 days, and the squash lay for 10 days - but they didn’t lose their “presentation”, remaining so as bright and juicy.
These are such interesting vegetables, and this is how caviar is obtained from them! Rich, intensely spicy, very aromatic. It looks like ordinary zucchini caviar - but thanks to the spices it tastes completely new. Try it!
Ready-made squash caviar for the winter tastes a bit like zucchini caviar. Its preparation is not difficult, so even a hostess without experience can preserve it. Caviar does not need to be additionally sterilized after placing in jars. In winter, this dish can be used as a snack.
Caviar can be made on the stove, slow cooker or in the oven. You can add other vegetables, for example, Bell pepper, tomatoes, little blue ones.
Vegetables are pre-boiled or baked in the oven, and then twisted with a blender or with a meat grinder. When caviar is cooked in a slow cooker, this method resembles cooking in a Russian stove.
Before adding tomatoes, they are pre-peeled from the outer peel. To do this, the tomatoes are placed in boiling water for 2 minutes, and after the tomatoes are taken out of the water and cooled, the skin is easily removed. Tomatoes are sometimes replaced with purchased tomato paste. According to the recipe for the winter, squash caviar will be licking your fingers. Squash caviar with mayonnaise, when this ingredient is added, will acquire a delicate creamy flavor.
Cooking patisson caviar in the oven
Vegetables baked in the oven will cook faster when they are further fried in a pan.
Required products:
- squash;
- tomato paste;
- salt;
- ground black pepper;
- vinegar;
- oil.
Peel the washed patissons (1 kg) from the outer peel (if these are old specimens) and cut into small pieces. Place them in the oven and bake until the vegetables are soft. The temperature should be set to 180 degrees.
After the squash has cooled, it is necessary to twist them in a meat grinder or with an immersion blender. For caviar, it is not necessary to choose only young specimens of “curly zucchini”. Ripe fruits are also used.
Onion (4 heads) cut into half rings and stew with vegetable oil (75 ml) until transparent. Then add the tomato (100 g), simmer for another 2-3 minutes and add to the chopped squash. After that, mix the mass again with a blender, put the container with caviar on the burner.
After the snack for the winter boils without sterilization, season with spices, pour in vinegar (0.5 tsp), put in sterile jars and roll up with lids. It is advisable to use containers for canning no more than 0.5 liters. After that, the canned caviar is covered with a blanket. In this position, the twist is about a day, and then it is removed to the basement or closet.
Vegetable caviar from squash with hot pepper
This preservation is perfect for meat dishes.
Composition of products:
- squash - 1 kg;
- ground black pepper;
- tomatoes - 300 g;
- 2 tbsp. l. Georgian seasoning hops-suneli;
- sweet pepper - 300 g;
- sunflower oil - 200 g;
- carrots - 300 g;
- vinegar - 20 ml;
- onion - 250 g;
- 1 st. l. Sahara;
- 1 pod of spark (hot pepper);
- salt;
- 1 head of garlic;
- greenery.
Before preparing caviar from patissons, it is necessary to clean the washed vegetables from the top layer and rinse them again under running water. Cut the stems off the peppers and tomatoes. In sweet pepper, it is advisable to remove the partitions and veins, be sure to remove the middle with seeds.
Carrots are cut into strips, bars of 5 mm. Tomatoes are crushed randomly. Hot pepper must be freed from seeds and cut into small slices along with garlic. It is enough to chop the onion into small half rings. Patissons are cut into slices of centimeter thickness. Wash and dry the greens (you can put the branches on a paper towel).
Heat the oil (vegetable) in a frying pan and place the onion in it. Roast until browned. After that, transfer to a large bowl, and add vegetable oil to the pan and fry the squash. After the slices are reddened, they are laid out in a container with onions. Then, carrots and peppers are alternately fried in a pan.
Grind all vegetables and herbs with a meat grinder. Place the resulting vegetable puree in a non-stick pan, add garlic, hot pepper, simmer for at least 30 minutes. During cooking, be sure to stir the contents of the pan.
Before the end of cooking, add spices and vinegar, salt. Pack the finished caviar in sterile jars and determine for storage.
Canning in a multicooker
Cooking in a slow cooker will greatly simplify the cooking process. Caviar from squash even simple recipe for the winter will be excellent.
Required list of products:
- squash;
- ground black pepper - to taste;
- carrot;
- sunflower or olive oil;
- tomatoes;
- 1⁄2 heads of garlic;
Peeled and washed carrots (300 g) are rubbed with a grater. Remove the top husk from the onion (3 heads) and cut into small squares. Remove the hard shell from the squash (1.5 kg) and cut the flesh into cubes. Chop the garlic with a knife into small cubes.
The resulting assortment of chopped vegetables is placed in a slow cooker, after pouring oil (30 g). For cooking, choose a program called "Frying". It is advisable to mix the vegetables so that a golden crust forms on them. Then, tomatoes (500 g) without peel, cut into small slices, and so much water are added to the caviar so that the liquid slightly covers the vegetables in the pan.
The stewing continues until the vegetables have a soft texture. Then the caviar is salted in a slow cooker, sugar, preferred spices are added and transferred to a container for chopping vegetables in a puree.
Continue whisking until a homogeneous mass without lumps is obtained. Then vegetable puree put back into the multicooker and cook on the stewing program.
Ready caviar should be placed in sterilized jars and sealed with metal lids boiled for 15 minutes. Preservation cools down under a warm blanket.
When harvesting preservation, patissons are not as popular as zucchini. But in vain, because squash caviar for the winter is in no way inferior in taste to squash caviar, it even turns out to be more tender.
For caviar, both young patissons and old ones are suitable. Young vegetables can be used along with the skin. Seeds are also left, since they are not yet fully formed, and spoil appearance caviar and taste will not be able to. As for the old squash, here it is already necessary to remove the thick peel and large seeds so as not to disturb the delicate texture of the caviar.
Delicate squash caviar with spices
To give a special taste, spicy spices are added to the caviar. A simple recipe for squash caviar is a bit like squash caviar, but thanks to spices it acquires an individual taste.
Products needed to get 2 liters of caviar:
- 8 large patissons;
- 4-5 tomatoes;
- 4 carrots;
- 4 bulbs;
- 80 ml of oil;
- 1.5 st. l. salt;
- 80 g of granulated sugar;
- 5 g curry;
- 0.4 tsp ground pepper;
- 2 tsp mixtures of Provence herbs;
- 40 g of vinegar.
To spice up squash caviar for the winter, according to this recipe, you can add a couple of cloves of garlic to it.
Cooking caviar:
Caviar from baked squash
In this recipe for squash caviar for the winter, they are pre-baked in the oven. Wash vegetables, drain excess moisture. Remove the tails, cut one and a half kilograms of squash into mugs and bake. 
Skip the baked patissons through a meat grinder. 
Lightly fry 3 large onions (half rings) in oil in a pan, adding tomato paste (4 tablespoons) at the end. 
Put the prepared vegetables in a cauldron, pour in half a tablespoon of vinegar, add spices to taste and boil to the desired density.
When the caviar has cooled slightly - roll up.
Caviar from fried vegetables
Prepare caviar from squash easy photo recipe any hostess can. The combination of sweet and hot peppers will give the caviar a unique taste, and the greens will add flavor:
- squash - 5 kg;
- carrot - 1 kg;
- kilogram of onion;
- ripe tomatoes - 1.5 kg;
- salt - 5 tbsp. l.;
- half a head of garlic;
- greenery;
- 3 hot peppers;
- half a glass (50 ml) of apple cider vinegar;
- 3 art. l. Sahara;
- a glass of oil.
How to cook:
Quick vegetable caviar
If guests suddenly suddenly appeared, you can quickly cook squash caviar in a slow cooker. It is enough to lay the vegetables and turn on the machine, and spend the remaining time before the arrival of the guests on yourself.
Prepare vegetables:
- 2 young patissons cut into small cubes;
- 4 carrots cut into cubes;
- 4 onions medium-sized chop;
- 4 sweet peppers cut into thin strips;
- Peel and chop 8-10 tomatoes.
Pour 80-100 ml of sunflower oil into the multicooker bowl, put the prepared vegetables, add sugar and ground pepper, salt.
Crush half a head of garlic in a garlic maker and add to the rest of the products.
Select the “Pilaf” mode on the multicooker.
Grind the finished caviar in a blender until smooth.
Such caviar is stored in the refrigerator for no more than 4 months.
Hearty squash caviar with mayonnaise
If the squash in the garden did not have time to pick on time, and they overripe, it does not matter, because they will make wonderful caviar. To make its taste more saturated, mayonnaise is added.
The fat content of mayonnaise depends on taste preferences: for tender caviar, mayonnaise with a fat content of 45% is taken, and if someone prefers a more satisfying one, then all 80%.
Cooking:
Peel the squash, the net weight of vegetables should be 3 kg. Cut into thin slices and fry until golden brown, and then chop with a blender or meat grinder. 
Saute the onion (one and a half kilograms) cut into half rings in a pan and chop it too.
Fold the vegetable mass in a 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 glass of sugar into the caviar. To make a spicy snack, put 1-2 pods hot pepper, garlic and black pepper.
Extinguish the workpiece for 15-20 minutes and immediately roll up.
During the preparation of squash caviar for the winter with mayonnaise sunflower oil do not add, but only fry vegetables on it.
Squash caviar with mayonnaise
Another winter caviar recipe with mayonnaise for those who like snacks in pieces.
Cooking caviar:
Cut two and a half kilograms of onions and five kilograms of squash and fry separately in a 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 tablespoons), pepper, put 3 heads of garlic squeezed through the garlic. Pour 2 tbsp. l. Sahara.
Simmer for 15 minutes and roll up. Turn the jars over, cover with a warm blanket and leave to cool.
Caviar from squash and zucchini
and peel the squash, cut into strips and put in a cauldron. To get 4.5 liters of finished caviar, you will need 2 kg of vegetables (already peeled). Pour in 250 g of refined oil and simmer for about an hour. 
One kilogram of onion and separately fry in a pan (straws).
Chop half a kilogram of tomatoes together with the peel, and cut 5 sweet peppers into half rings.
When half of the liquid has evaporated from the squash and zucchini, add the remaining vegetables to them, as well as another 200 g of oil, 4 tablespoons of sugar and 2 tablespoons of salt. Simmer for one more hour. 
At the end, pour in 4 tablespoons of vinegar and put tomato paste (2-3 tablespoons). Arrange the prepared caviar from pieces of squash and hot zucchini in containers and roll up.
Any housewife will be able to prepare a delicious appetizer from “curly zucchini”. Caviar from squash for the winter rolls up without sterilization. long heat treatment vegetables and the addition of vinegar make this process optional. Not only delicious caviar is prepared from patissons. Young fruits are used for rolling a variety of salads, and also pickled. Please your loved ones delicious recipes. Bon appetit!
When harvesting preservation, patissons are not as popular as zucchini. But in vain, because squash caviar for the winter is in no way inferior in taste to squash caviar, it even turns out to be more tender.
For caviar, both young patissons and old ones are suitable. Young vegetables can be used along with the skin. The seeds are also left, since they are not yet fully formed, and they cannot spoil the appearance of the caviar and the taste. As for the old squash, here it is already necessary to remove the thick peel and large seeds so as not to disturb the delicate texture of the caviar.
Delicate squash caviar with spices
To give a special taste, spicy spices are added to the caviar. A simple recipe for squash caviar is a bit like squash caviar, but thanks to spices it acquires an individual taste.
Products needed to get 2 liters of caviar:
- 8 large patissons,
- 4-5 tomatoes,
- 4 carrots,
- 4 bulbs
- 80 ml oil
- 1.5 st. l. salt,
- 80 g of granulated sugar,
- 5 g curry
- 0.4 tsp ground pepper,
- 2 tsp mixtures of provencal herbs,
- 40 g of vinegar.
To spice up squash caviar for the winter, according to this recipe, you can add a couple of cloves of garlic to it.
Cooking caviar:
Caviar from baked squash
In this recipe for squash caviar for the winter, they are pre-baked in the oven. Wash vegetables, drain excess moisture. Remove the tails, cut one and a half kilograms of squash into mugs and bake. 
Skip the baked patissons through a meat grinder. 
Lightly fry 3 large onions (half rings) in oil in a pan, adding tomato paste (4 tablespoons) at the end. 
Put the prepared vegetables in a cauldron, pour in half a tablespoon of vinegar, add spices to taste and boil to the desired density.
When the caviar has cooled slightly - roll up.
Caviar from fried vegetables
Any hostess can prepare caviar from squash according to an easy photo recipe. The combination of sweet and hot peppers will give the caviar a unique taste, and the greens will add flavor:
- squash - 5 kg,
- carrot - 1 kg,
- kilogram of onion
- ripe tomatoes - 1.5 kg,
- salt - 5 tbsp. l.,
- half head of garlic
- greenery,
- 3 hot peppers
- half a glass (50 ml) of apple cider vinegar,
- 3 art. l. Sahara,
- a glass of oil.
How to cook:
- Fry the onion until golden brown.
- Cut off the skin from the squash, crumble into sticks and brown on both sides in a pan.
- Divide sweet pepper into parts, select seeds and also fry.
- Chop the carrots in circles (if the fruits are very large, you can use half rings), sauté.
- Cut the skin off the tomatoes.
- Chop the garlic with a knife.
- Finely chop the greens.
- Pass the fried vegetables through a meat grinder, adding tomatoes and hot peppers (on the middle grill).
- Pour the workpiece into a cauldron, salt, pour sugar and simmer for 30 minutes.
- At the end, add vinegar and remove from heat after 5 minutes.
Quick vegetable caviar
If guests suddenly suddenly appeared, you can quickly cook squash caviar in a slow cooker. It is enough to lay the vegetables and turn on the machine, and spend the remaining time before the arrival of the guests on yourself.
Prepare vegetables:
- 2 young squash, cut into small cubes
- 4 carrots cut into cubes
- 4 onions finely chopped
- 4 sweet peppers cut into thin strips
- Peel and chop 8-10 tomatoes.
Pour 80-100 ml of sunflower oil into the multicooker bowl, put the prepared vegetables, add sugar and ground pepper, salt.
Crush half a head of garlic in a garlic maker and add to the rest of the products.
Select the “Pilaf” mode on the multicooker.
Grind the finished caviar in a blender until smooth.
Such caviar is stored in the refrigerator for no more than 4 months.
Hearty squash caviar with mayonnaise
If the squash in the garden did not have time to pick on time, and they overripe, it does not matter, because they will make wonderful caviar. To make its taste more saturated, mayonnaise is added.
The fat content of mayonnaise depends on taste preferences: for tender caviar, mayonnaise with a fat content of 45% is taken, and if someone prefers a more satisfying one, then all 80%.
Cooking:
Peel the squash, the net weight of vegetables should be 3 kg. Cut into thin slices and fry until golden brown, and then chop with a blender or meat grinder. 
Saute the onion (one and a half kilograms) cut into half rings in a pan and chop it too.
Fold the vegetable mass in a 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 glass of sugar into the caviar. To make a spicy appetizer, put 1-2 pods of hot pepper, garlic and black pepper.
Extinguish the workpiece for 15-20 minutes and immediately roll up.
During the preparation of squash caviar for the winter with mayonnaise, sunflower oil is not added, but only vegetables are fried on it.
Squash caviar with mayonnaise
Another recipe for squash caviar for the winter with mayonnaise for those who love snacks in pieces.
Cooking caviar:
Cut two and a half kilograms of onions and five kilograms of squash and fry separately in a 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 tablespoons), pepper, put 3 heads of garlic squeezed through the garlic. Pour 2 tbsp. l. Sahara.
Simmer for 15 minutes and roll up. Turn the jars over, cover with a warm blanket and leave to cool.
Caviar from squash and zucchini
Peel zucchini and squash, cut into strips and put in a cauldron. To get 4.5 liters of finished caviar, you will need 2 kg of vegetables (already peeled). Pour in 250 g of refined oil and simmer for about an hour. 
Fry one kilogram of onions and carrots separately in a pan (straws).
Chop half a kilogram of tomatoes together with the peel, and cut 5 sweet peppers into half rings.
When half of the liquid has evaporated from the squash and zucchini, add the remaining vegetables to them, as well as another 200 g of oil, 4 tablespoons of sugar and 2 tablespoons of salt. Simmer for one more hour. 
At the end, pour in 4 tablespoons of vinegar and put tomato paste (2-3 tablespoons). Arrange the prepared caviar from pieces of squash and hot zucchini in containers and roll up.
Any housewife will be able to prepare a delicious appetizer from “curly zucchini”. Caviar from squash for the winter rolls up without sterilization. Long-term heat treatment of vegetables and the addition of vinegar make this process unnecessary. Not only delicious caviar is prepared from patissons. Young fruits are used for rolling a variety of salads, and also pickled. Delight your loved ones with delicious recipes. Bon appetit!
Or dish pumpkin, is found in our diet much less frequently than its close relatives - and. And this is completely undeserved, because this vegetable is not only tasty, but also good for health. In addition, you can cook a huge variety of different main dishes and snacks from it. For example, caviar, which will pleasantly surprise you with its taste and require a minimum of effort.
This appetizer is similar to the familiar and beloved by many zucchini caviar.
Patissons have a peculiar taste and very tender flesh. Therefore, they go well with standard frying from, onions and.
And the addition of salt, sugar, vinegar and spices allows you to transform the mild taste of dish gourd beyond recognition. The use of caviar helps to improve bile secretion and restore glycogen due to the high concentration of alkaline compounds in vegetables.
Fiber accelerates the elimination of fats and toxins from the body, and pectin substances allow you to get rid of excess cholesterol. Also, dished gourd has a mild laxative and diuretic effect.
Step by step cooking recipe with photo
Cooking caviar does not require much time and special culinary skills. This tasty appetizer is prepared with the minimum amount of available vegetables, but has an incredibly delicate and pleasant taste.
What you need in the kitchen: kitchen appliances and utensils
To prepare the workpiece you will need:
- sharp knife;
- spoon;
- cutting board;
- kitchen scales;
- blender;
- pan with thick walls or aluminum;
- several deep bowls.
Required Ingredients
- 0.5 kg of red ripe tomatoes;
- 2 kg of squash;
- 0.5 kg of carrots;
- 300 g of onions;
- spices - to taste.
Cooking process
- Vegetables are washed and cut into small pieces suitable for chopping in a blender.
- All chopped vegetables are ground in a blender until smooth.
- Pour the resulting puree into a saucepan and mix thoroughly.
- Add salt (1-1.5 tbsp), sugar (2-3 tsp), vegetable oil(150-170 g), 9% vinegar (1-1.5 tablespoons).
- The finished mixture should be boiled for at least an hour if it is prepared for long-term storage. If they plan to eat caviar immediately, then 40 minutes is enough for cooking.
- Hot caviar is laid out in jars, rolled up, turned over and wrapped in a towel.
Video: squash caviar recipe
Required products:
- 1 patisson;
- 2 sweet;
- 2 carrots;
- 4 tomatoes;
- 2 onions;
- 3 cloves;
- 4 tablespoons of vegetable oil;
- spices.
Cooking method:
- Vegetables are washed and cut into cubes.
- Tomatoes are scalded, the peel is removed from them, the pulp is also cut into cubes.
- Pour a little oil into the multicooker bowl and spread the vegetables.
- Add spices to taste, close the lid and select the “Pilaf” mode.
- Then the mass is laid out in a blender and beat until a puree.
- Ready caviar is laid out in jars and stored in the refrigerator under a closed lid for no more than four months.
Important! For harvesting caviar, young pumpkins can be used without peeling them. Overripe patissons should be cleaned and seeds removed, and only then proceed to processing.
Recipes from pre-prepared squash
In addition to raw plate pumpkin, fried or baked vegetables can also be used to prepare blanks. It will give a familiar dish new taste and aroma.
- 1.5 kg of squash;
- 3 large onions;
- 4 tablespoons of tomato paste;
- 0.5 tablespoon of vinegar;
- spices - to taste.
Cooking method:
Did you know? In terms of lecithin content, patissons are second only to eggs.
To prepare this caviar you will need:
- 5 kg of squash;
- 1 kg of carrots and onions;
- 1.5 kg of ripe tomatoes;
- 5 tablespoons of salt;
- 0.5 heads of garlic;
- 3 pieces of hot pepper;
- 0.5 glasses;
- 3 tablespoons of sugar;
- 1 glass of oil;
- greenery.
Cooking method:
Video: how to cook caviar from fried squash
How to properly store blanks
Caviar is well stored for two years from the moment of preparation. Jars of blanks are best kept in the refrigerator or regular basement.
