The recipe for squash caviar according to GOST USSR

The recipe for squash caviar according to GOST USSR

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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, 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 making squash caviar in accordance with GOST for the recipe are always in large quantities from gardeners. Yes, and the residents 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 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 burst into tears, 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 marrow 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 and will stand all winter, the jars are turned over on 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.

To prepare delicious caviar from zucchini according to the recipe of GOST 51926 2002, it 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.

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