The recipe for squash caviar according to GOST USSR

Ask any person who is in their 40s today what shop snack they liked the most as a child. The answer will be instant - zucchini caviar. The Soviet Union has long ceased to exist as a state, but the memories of the good that happened remain in the memory of people. Currently, the canning factories produce caviar according to TU (technical conditions) or according to GOST 52477 2005 (valid in 2018 and today).

But the products produced according to the recipes corresponding to them cannot be compared with the Soviet GOST 51926 2002. Despite the fact that practically the same ingredients are used in modern products, squash caviar according to the GOST of modern manufacturers does not differ in its exquisite taste. And the price is not always attractive. If you have time, it is better to cook caviar yourself and please your homemade squash caviar, as in the USSR. Such a product can be harvested for the winter.

Ingredients for a snack as in the USSR

All the ingredients necessary for the manufacture of squash caviar in accordance with GOST for the recipe are always in large quantities from gardeners. Yes, and the inhabitants of cities to acquire them will not deliver much labor and material costs.

So, we need to prepare caviar in accordance with GOST for the winter:

  • zucchini - 3 kg;
  • refined vegetable oil - 0.3 l;
  • onions - 1 kg;
  • carrots - 1 kg;
  • tomato paste - 3 heaped tablespoons;
  • cloves of garlic (large) - 8 pieces;
  • granulated sugar - 1 tablespoon;
  • ground black pepper - 2 g (you can replace black pepper with a pot - 10 pieces and 5 sweet peas);
  • celery or parsley root (chopped) 1 tablespoon.
  • table salt (not iodized!) - 1.5 tablespoons;
  • vinegar essence 70% - 1-2 tablespoons (taking into account taste preferences and spoon size).

Cooking caviar according to GOST for the winter

Warning! Before preparing caviar, we first thoroughly rinse all the vegetables, since even a small grain of sand can make the products unusable and cause domestic ailments.

Cooking zucchini

For high-quality caviar for the winter, young zucchini, in which the seeds have not yet formed, are better suited. In them, unlike overripe vegetables, you do not have to remove the pulp. And the consistency of the finished snack turns out to be more tender.

Washed and dried zucchini are peeled, cut into pieces.

Spread in small portions in a frying pan with hot oil, until the entire workpiece is stewed. Zucchini are fried over medium-high heat without a lid to evaporate excess liquid.

Important! The pieces that have been let in should become transparent.

Onions and carrots

Onions for caviar, peeled and washed under running water, are cut into cubes. To prevent this vegetable from making you cry, you can hold it in the freezer or sprinkle a little salt on the board.

Rinse the parsley or celery root and cut into pieces.

For squash caviar for the winter GOST 2002, carrots are chopped on a coarse grater or cut into strips. Prepared vegetables and roots separately (allowed according to the GOST recipe and at the same time) are sautéed in heated oil in a frying pan with the lid closed until softened for 5-10 minutes.

Attention! You don't need to fry vegetables.

We put all the vegetables in one cauldron. Pour the oil from the pans into the same place.


Pass the peeled and washed garlic cloves through a crusher. It does not need to be fried. This spicy vegetable goes down almost before the end of cooking zucchini caviar.

Chopping vegetables

To get caviar from zucchini for the winter, according to GOST, grinding in a meat grinder is not the best option, since the composition will not be uniform. Of course, our mothers and grandmothers did just that, but today this procedure is best done with a hand blender.

Advice! To avoid getting burned when chopping vegetables, cool the mass slightly.

Brewing process

After that, caviar from zucchini for the winter in accordance with GOST, which operated in the Soviet Union, is transferred to a container with a thick bottom on a minimum fire. It is good to cook it in a cauldron with the lid closed. The mass must be stirred periodically so that it does not burn.

An hour later, add the remaining ingredients from the recipe (except vinegar and garlic), mix and continue to cook for at least half an hour.

Attention! The oil remaining after frying the vegetables is poured into the total mass.

Then add vinegar essence and garlic, cook for no more than 5 minutes.

While the squash caviar in accordance with GOST for storage for the winter has not cooled down, it is transferred to hot sterile jars, rolled up. To make sure that the air does not pass through and will stand all winter, the jars are turned over onto lids and wrapped. In this position, the caviar should stand until it cools completely. Homework is stored perfectly in any cool place.

Important! Such long-term preparation of caviar will ensure its storage in winter.

For making delicious zucchini caviar according to the recipe GOST 51926 2002 will take a little more than two hours for the winter. But no need to regret the time spent: you will not buy such fragrant caviar from zucchini in any store.

Winter squash caviar recipe:

Instead of a conclusion

Caviar made from zucchini is a healthy product. Even from heat treatment, the quality of the ingredients is not lost. The snack is especially useful because it is low in calories, but at the same time nutritious. The finished product contains a large amount of vitamins, trace elements, minerals and acids.

The GOST recipes that existed in the USSR are still considered the standard, since they were created by specialists, worked out for years in production by experienced craftsmen. As for the modern production of canned vegetables, they are mainly made according to TU, that is, the product does not always correspond to the taste, the recipe changes dramatically.

Many people don't like this kind of caviar. That is why the relevance of recipes is not only not decreasing, but only gaining popularity. The time spent is compensated by the excellent appetite of the household and the praise of the hostess's culinary abilities.

Comments (1)
  1. The caviar turned out to be EXCELLENT! this is the third time I've done it this season. from the first batch, nothing remained - ate! the only thing changed the amount of vinegar. 1 teaspoon is enough, not even full. thanks for the recipe!

    08/17/2019 at 11:08
  2. And I do from the calculation:
    3 kg of zucchini (mature large, remove the skin and grains)
    1 kg sweet pepper
    1 kg of carrots
    1 kg of onion
    2 tablespoons tomato paste (Hanz is the best)
    300 gr parsley
    Salt, pepper, sugar, garlic to taste.
    For this entire volume, 200 grams of vegetable oil.
    Vinegar 100-150 gr;
    Cooking technology:
    Zucchini cut into cubes 2x2 cm
    Sweet pepper strips
    First, simmer in zucchini in a saucepan with a thick bottom (I do not have oil, I have a septor) for 30-40 minutes,
    Add bell peppers, simmer the same amount,
    Fry carrots and onions separately
    Until cooked, then combine everything in a saucepan.
    Simmer over low heat for 20 minutes, add herbs, spices, salt, sugar, garlic, taste, you should like the taste. (Sugar, salt, adjust to taste)
    Then we punch everything with a blender until smooth, add tomato paste, I put 2 tbsp. Spoon heinz and let it simmer for about five minutes.Add 9% vinegar before putting it in the jars.
    I have a saucepan on low heat while I put it in the jars.
    Of course, we sterilize jars and lids in the usual way. I'm for a couple. The caviar is very tasty, my stomach is not entirely healthy, I eat without consequences, unlike the store one. If there is not enough vegetable oil, you can add to the finished caviar and stew a little for 5-7 minutes is enough.

    06.08.2019 at 04:08
    1. Thank!

      08/07/2019 at 07:08
      Alena Valerievna
  3. Wow, and with so much oil, it is clearly not low in calories.

    04.11.2018 at 09:11
  4. Vinegar is NOT ADDED to the squash caviar! My recipe is as follows (it stands in jars until the next harvest, if it is not eaten instantly): a large enough saucepan, 8-10 liters, 5 kg of zucchini, 2 kg of carrots, 2 kg of onion, dill, parsley, ground black pepper, salt, tomato pasta 500 gr jar, head of garlic, 300 ml rast. oils. It is better to take zucchini of medium ripeness (this way less liquid is obtained; if you have your own plot, then plant F1 hybrids, they almost do not form seeds). First, I chop everything: onion or medium. or finely, grated carrots. If the carrots are dry, you can add more oil 100-150 grams. I fry the onions in a saucepan until golden brown, there are carrots for 10 minutes, then zucchini cut into cubes. I dilute the tomato paste 1 to 1, that is, I dilute a 500 g jar in 500 ml of water and into a saucepan. Take tomato paste without vinegar and sugar. The composition should contain only tomatoes and salt. Salt, pepper, garlic, parsley and dill (finely chopped) to taste. Vinegar is not required for winter storage. I even close the mushrooms for the winter without vinegar and everything is just gorgeous. This is my own recipe for caviar using the poke method. I have been closing it this way for several years now and everyone is always happy. The caviar is very tasty and tender. I handed out the recipe to the girlfriends.

    07/30/2018 at 08:07
    1. Your description as "tender" conjures up the image of today's in-store caviar, which is homogenized to the point of horror and nuisance. In Soviet times, caviar had
      some \ structure.

      04.10.2018 at 05:10
  5. I made a test portion of this recipe. I added vinegar with a dessert spoon, but better without it. And about garlic, it is better to add it together with onions and carrots. At the end of cooking, it gives off an unpleasant odor. The rest of the caviar turns out to be very tasty, really the taste of childhood. I'm glad.

    28.07.2018 at 08:07
  6. Hello, different sources give different recipes. There are options where vinegar and garlic are not added. But since different temperatures and special equipment are used in the factory, squash caviar can be cooked without vinegar. Without this ingredient, caviar is prepared if it is eaten immediately. For winter storage, vinegar is an essential ingredient. With regards to garlic, it is added depending on taste preferences. We would be grateful if you could share the recipe.

    28.03.2018 at 10:03
    Alena Bertram
  7. There is no garlic or vinegar in the GOST, and the proportions are not correct. Why mislead people?

    03/27/2018 at 03:03
    1. And which GOST does not contain vinegar and garlic? In the book "For You, Hostess" of 1988 issue, the presence of garlic and vinegar is very clearly spelled out. Only the cooking process is a little different.

      07/27/2019 at 08:07
    2. I also don’t remember garlic in Soviet caviar, otherwise I wouldn’t eat it. For many years I have been cooking caviar without vinegar, you need to stew for a long time until thick, and immediately close it hot. Stored perfectly.

      09/23/2019 at 10:09
  8. I spent so much time cooking, and ruined everything with 2 tablespoons of acetic acid. This caviar is not possible, just a nightmare!

    10/16/2017 at 03:10
Give feedback