Zucchini Caviar for Winter
A childhood-familiar taste - a true grandma-style snack! Classic zucchini caviar for winter. The method is so simple that even a beginner can handle it. Treat yourself!
Updated : 23 February, 2026
Easy
More than 1 hour.
Ingredients
1.5 kilograms
Zucchini
100 grams
Carrot
80 grams
Onions
25 grams
Parsley root
80 grams
Tomato paste
100 milliliters
Vegetable oil
15 grams
Salt
7 grams
Sugar
0.5 grams
Ground black pepper
0.5 grams
Allspice
5 grams
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the listed ingredients. You’ll need white roots: besides parsley root, you can use celery root or parsnip. For fresh herbs, take equal parts dill, parsley, and celery greens. The vegetable weights are given after peeling. Sterilize the jars and lids in advance.
Step 2
Wash the zucchini. If needed, peel and remove the seeds. Cut the zucchini into large cubes.
Step 3
Heat a large skillet over medium heat with a small amount of oil. Add the zucchini and lightly sauté it. Then reduce the heat and simmer until tender, stirring constantly. You may cover with a lid.
Step 4
Peel and wash the onion, carrot, and parsley root. Chop the onion; grate the carrot and parsley root on a coarse grater if that’s more convenient. In a separate skillet, heat a little oil and cook the vegetables over medium heat until done. Do not let them burn or brown too much - this can affect the final taste. Stir the roots regularly.
Step 5
Put the cooked vegetables and finely chopped fresh herbs (parsley, dill, celery greens) into a blender and puree. You can use an immersion or a countertop blender. Add salt, sugar, a mix of ground peppers, and tomato paste to the vegetable puree. Warm over low heat until the salt and sugar dissolve.
Step 6
In this case, reduce the amount of salt, sugar, and tomato paste. I recommend adding part of the salt, sugar, and paste first (especially if the volume has reduced), tasting, and then deciding whether to add the rest. Spoon the finished zucchini caviar into pre-sterilized jars while warm (not below 70°C / 158°F).
Step 7
No vinegar is used here, so for better keeping it’s best to sterilize the filled jars. Pour water into a clean pot, place a cloth on the bottom, and set it over heat. Put the jars of caviar into the pot and cover with lids. Once the water boils, lower the heat slightly and sterilize: 0.5 L jars for 10-15 minutes; 1-1.5 L for 15-20 minutes; 2-3 L for 20-30 minutes. Close the jars, turn them upside down, wrap in a warm blanket, and let cool completely.
Step 8
Let the finished caviar rest from 3 hours up to 24 hours. Then serve it as a side dish, appetizer, or a spread for sandwiches. Store the jars in a dark place at 0-12°C / 32-54°F.
Author note
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