Source: Qwartm, AdobeStockIf you've managed to get a generous harvest of pattypan squash, then this is an excellent reason to make delicious vegetable caviar for winter. It can be served as a salad, spread on bread, or as a side dish. We share 15 of the best recipes!
1. Pattypan Squash Caviar for Winter, Made with a Meat Grinder
Source: gastronom.ruThe easiest and quickest way to make homemade caviar.
You will need: 3 kg pattypan squash, 2 kg tomatoes, 1 kg carrots, 1 kg onions, 250 ml vegetable oil, 2 tbsp salt, 4 tbsp sugar, 80 ml vinegar, spices.
Preparation: Peel the tomatoes and pass all vegetables through a meat grinder. Add salt, sugar, and oil, bring the mixture to a boil, and simmer for about 40 minutes over low heat. Season, pour in the vinegar, simmer for another 10 minutes, and seal the caviar in sterilized jars.
2. Pattypan Squash Caviar with Garlic for Winter
Source: pro-orehi.ruIf you want to make the caviar spicier, add a couple of chili peppers.
You will need: 1.5 kg pattypan squash, 1 head garlic, 500 g carrots, 500 g onions, 1.5 kg tomatoes, 20 g sugar and salt each, 60 ml vinegar, 200 ml vegetable oil.
Preparation: Roughly chop all vegetables and pass them through a meat grinder separately. Sauté onions and carrots in oil for about 10 minutes. Then add pattypan squash, and after half an hour, add tomatoes. Cook for another half an hour. Add garlic, sugar, salt, and spices, after 5 minutes add vinegar, and after 2 minutes seal the caviar in prepared jars.
3. Pattypan Squash Caviar with Apple Cider Vinegar
Source: mirtesen.ruFruit vinegar not only ensures preservation but also adds subtle flavor notes.
You will need: 500 g pattypan squash, 400 g tomatoes, 120 g carrots, 100 g onions, 5 g sugar, 0.5 tsp salt, 20 g hot pepper, 40 g garlic, 60 ml vegetable oil, 30 ml apple cider vinegar.
Preparation: Finely chop onions, grate carrots, and sauté until soft. Pass pattypan squash through a meat grinder and add this mixture to the sautéed vegetables. Fry for a couple more minutes, then add tomatoes and hot pepper, passed through a meat grinder. Simmer the vegetables for another half an hour and add salt, sugar, and crushed garlic. After another 15 minutes, strain the caviar through a sieve, pour in the vinegar, bring to a boil again, and seal in sterilized jars.
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4. Pattypan Squash Caviar with Tomato Paste for Winter
Source: u-gago.ruIf you don't have fresh tomatoes on hand, tomato paste will be sufficient.
You will need: 4 kg pattypan squash, 500 g carrots, 250 g onions, 1 head garlic, 100 ml vinegar, 100 g tomato paste, 20 g sugar, 150 ml water, 150 ml vegetable oil, spices.
Preparation: Dice the peeled and deseeded pattypan squash. Chop carrots and onions, and sauté them in oil for 7-8 minutes. Add pattypan squash and fry for another 10 minutes, stirring.
Then add water and simmer the vegetables for half an hour. Add tomato paste, chopped garlic, and continue cooking the caviar for another 5 minutes. Blend it with an immersion blender, add sugar, vinegar, and spices, bring to a boil again, and seal the pattypan squash caviar in sterilized jars.
5. Pattypan Squash Caviar with Bell Pepper for Winter
Source: vk.comMore diverse vegetables only enhance your favorite caviar.
You will need: 2 kg pattypan squash, 500 g bell pepper, 500 g tomatoes, 300 g onions, 500 g carrots, 1 bunch herbs, 1 tbsp salt, 2 tbsp sugar, 2 tbsp tomato paste, 2 tbsp vinegar, 150 ml vegetable oil.
Preparation: Peel the tomatoes and chop all vegetables in a blender or with a meat grinder. Add oil, tomato paste, sugar, and salt, bring to a boil, and cook the caviar for 1 hour over low heat, stirring. Add chopped herbs and vinegar, simmer for another 5 minutes, and seal in prepared jars.
6. Pattypan Squash Caviar with Mayonnaise for Winter
Source: pinterest.comOriginal and very tender caviar. This option is definitely worth trying!
You will need: 3 kg pattypan squash, 6 cloves garlic, 120 ml vegetable oil, 100 ml tomato paste and mayonnaise each, 300 ml water, 30 ml vinegar, 30 g salt, 60 g sugar, 1 tsp paprika and khmeli-suneli each.
Preparation: Chop pattypan squash, cover with water, simmer until soft, and blend with an immersion blender. Add mayonnaise, tomato paste, crushed garlic, sugar, salt, and spices. Simmer everything together for another 15 minutes after boiling. Pour in the vinegar, cook the caviar for another 5-7 minutes, and seal in jars for winter.
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7. Pattypan Squash Caviar without Vinegar
Source: bee-master.ruTo preserve pattypan squash caviar longer, it is recommended to sterilize it.
You will need: 1.5 kg pattypan squash, 300 g carrots, 400 g tomatoes, 250 g onions, 30 ml vegetable oil, spices.
Preparation: Finely chop all vegetables. Sauté onions with carrots in oil until soft. Add pattypan squash, and when they are browned, add tomatoes, spices, and a little water. Simmer everything together until the vegetables are soft, blend the caviar with an immersion blender, and transfer it to jars. Sterilize them for another 15 minutes and seal the preparation for winter.
8. Pattypan Squash Caviar with Tomato Juice
Source: ok.ruIt's best to use homemade tomato juice to avoid any unnecessary additives.
You will need: 1.5 kg pattypan squash, 500 g bell pepper, 500 g carrots, 1 bunch herbs, 200 ml vegetable oil, 2 tbsp sugar, 1 tbsp salt, 3 cloves garlic, 1 liter tomato juice.
Preparation: Roughly chop all vegetables and sauté them together in oil until soft. Separately, reduce the tomato juice by half in a saucepan. Pass the vegetables through a meat grinder, add the remaining oil, sugar, and salt, and simmer for half an hour. Add crushed garlic and chopped herbs. Pour in the tomato juice, simmer the caviar for a couple more minutes, and seal in sterilized jars.
9. Pattypan Squash Caviar with Curry for Winter
Source: novyefoto.ruYou can make the caviar even brighter by adding a little smoked paprika.
You will need: 3 kg pattypan squash, 1 kg tomatoes, 500 g onions, 500 g carrots, 30 g salt, 120 g sugar, 10 g curry, 70 ml vinegar, 120 ml vegetable oil, 15 g aromatic herbs, 5 g turmeric.
Preparation: Grate carrots and pattypan squash, finely chop onions, and peel and blend tomatoes. Mix all vegetables with oil, bring to a boil, and simmer for half an hour. Add salt, sugar, spices, and herbs, and simmer for another 5 minutes. Add vinegar, simmer the caviar for another 5 minutes, and seal in jars.
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10. Pattypan Squash Caviar in a Multicooker
Source: pinterest.comYou don't even need to monitor the cooking process – nothing will burn in a multicooker!
You will need: 1.7 kg pattypan squash, 300 g onions, 1 tbsp vegetable oil, 2 tbsp tomato paste, 3 tbsp mayonnaise, 1 tbsp vinegar, 1 tbsp salt and sugar each.
Preparation: Finely chop pattypan squash and onions, and place them in the multicooker bowl with oil, sugar, salt, tomato paste, and mayonnaise. Mix and set to "Stew" mode for 1 hour. Stir the caviar a couple of times during this period. Pour in the vinegar, blend the vegetable caviar with an immersion blender, and seal it in sterilized jars.
11. Pattypan Squash and Eggplant Caviar for Winter
Source: kvashenaya-kapusta.ruEggplants make the caviar thicker and add new flavor nuances.
You will need: 2 kg pattypan squash, 2 eggplants, 150 ml vegetable oil, 2 parsley roots, 1 kg tomatoes, 1 head garlic, 3 tbsp salt, 5 onions, 4 carrots, 1 bunch parsley, 2 chili peppers, 5 tbsp sugar, 70 ml vinegar.
Preparation: Finely chop onions, grate carrots, and sauté them in oil until soft. Peel pattypan squash and eggplants, dice them finely, and add to the onions. Simmer everything for about 45 minutes, then add chopped roots, chili, and garlic. Blend everything with an immersion blender.
Separately, blend peeled tomatoes and pour them in. Add sugar, salt, and vinegar, bring to a boil, and simmer the caviar for another 20 minutes. Add chopped herbs, mix, and after a couple of minutes, seal the preparation in jars.
12. Pattypan Squash Caviar with Celery for Winter
Source: terem-life.ruA recipe especially for those who prefer more complex and piquant flavors.
You will need: 600 g pattypan squash, 300 g carrots, 300 g onions, 500 g tomatoes, 50 g celery root, 25 g parsley root, 15 g salt and sugar each, 30 g fresh parsley, 60 ml vinegar, 120 ml vegetable oil.
Preparation: Finely chop onions, grate carrots, and sauté them in oil until golden. Separately, fry sliced pattypan squash until browned and pass through a meat grinder.
Also pass all roots, herbs, and peeled tomatoes through a meat grinder. Mix everything together, add sugar, salt, and the remaining oil, bring the caviar to a boil, and reduce until thick. Pour in the vinegar, mix, and seal in prepared jars.
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13. Pattypan Squash Caviar with Mushrooms for Winter
Source: vego-kolbasa.ruIf using wild mushrooms, soak them for 1 hour first and then sort them.
You will need: 3 kg pattypan squash, 900 g mushrooms, 2 kg tomatoes, 1 kg onions, 1 kg carrots, 250 ml vegetable oil, 2 tbsp salt, 4 tbsp sugar, 80 ml vinegar.
Preparation: Peel all vegetables, remove skins from tomatoes, and parboil mushrooms in boiling water for about 20 minutes. Pass everything through a meat grinder, add oil, bring the caviar to a boil, and simmer for about 1 hour over low heat. Add sugar, salt, and vinegar, simmer for another 5 minutes, and seal the vegetable caviar in sterilized jars.
14. Pattypan Squash and Zucchini Caviar for Winter
Source: pinterest.comA classic, simple, and accessible caviar option during peak zucchini season.
You will need: 2 kg zucchini, 2 kg pattypan squash, 500 g onions, 1 kg carrots, 200 g hot pepper, 150 g sugar, 60 ml vinegar, 1 tbsp salt, 3 tbsp tomato paste, 200 ml water.
Preparation: Chop onions and peppers, grate carrots, and sauté them for 5-7 minutes in oil. Add tomato paste and water, and mix. Add grated zucchini and pattypan squash, salt, and sugar. Bring everything to a boil and simmer for half an hour over medium heat, stirring. Pour in the vinegar, mix, and seal the caviar in jars for winter.
15. Baked Pattypan Squash Caviar for Winter
Source: pro-orehi.ruVery convenient, as there's no need to fry or parboil them separately!
You will need: 1.5 kg pattypan squash, 200 g tomato paste, 300 g onions, 60 ml vegetable oil, 5 ml vinegar essence, spices.
Preparation: Peel and deseed pattypan squash, slice them, drizzle with oil, and bake on parchment paper for 20 minutes in the oven at 180 degrees Celsius. Finely chop onions and sauté them in the remaining oil.
Blend or pass the baked pattypan squash through a meat grinder, mix with onions and tomato paste, and add spices to taste. Bring the mixture to a boil, simmer for 15 minutes, pour in the vinegar essence, and simmer for another 5 minutes. Seal the pattypan squash caviar in sterilized jars.