The Canned Zucchini Spread (Ikra) recipe was mentioned in the Dozen ways to preserve zucchini post. I was not sure what to call it: spread, relish, or condiment? Zucchini Ikra is a delicious end-of-season preserve. Put those veggies into a jar for months to come. There are so many uses for Ikra: A spread on a slice of bread, a topping for baked potatoes, a side dish, or a base for soups and casseroles.
Zucchini spread, aka Kabachkovaya Ikra, is a very traditional Slavic food. Ikra is Russian and means caviar, and the vegetable recipe goes for poor man’s caviar. There are many variations of it. I wrote this recipe many years ago into a garden journal. I do not know anymore where it comes from, but we have enjoyed it ever since.
The vegetables for the recipe
Like most traditional recipes, Zucchini spread Ikra is made out of fresh vegetables from the garden. The recipes can vary from region to region depending on what is available. The amount can also vary. I’m sure the grandmothers back in the day cooked what they had, even if they didn’t have exact measurements.
The color and texture would also vary depending on the color of the vegetables, such as red or green peppers, and how they are cut, grated, or shredded.
I tried to convert the recipe from grams to cups as accurately as I could. However, if you want it exact, use a kitchen scale. That way, it also does not matter how you cut the vegetables; the amount in grams is the same, but not so in cups.
The vegetables in Ikra are usually fried in oil one by one. I do not do that. I just saute the onions in about a tablespoon of oil, and after that, I add carrots, garlic, celery, and zucchini one after another.
I use a food processor to chop most veggies. Our Brown Food Processor was a wedding gift 30-plus years ago. Still going strong, and chopping everything nicely.
Zucchini is the vegetable from which Zucchini Ikra (Kabachkovaya Ikra) got its name. It’s not that there is more zucchini in it than anything else; it’s just because there is also eggplant ikra and real caviar ikra out there. Zucchini can also be diced if you prefer. As you see in the picture, I just use the food processor for it as wel.
Celery is not a usual ingredient in Slavic food. And I have seen many Ikra recipes without it. So if celery is not your favorite, leave it out. I like it, though, and it is good for you. It’s the only vegetable in this recipe that I dice by hand.
Peppers can also be diced, and I sometimes do. A Vitamix blender is a great tool for canning. Starting with the tomatoes, you can chop the peppers, garlic, and jalapenos in the Vitamix blender all at once. It only takes seconds, and everything is done at a low speed. Do not use a high speed, it will turn into puree.
If using homegrown meaty tomatoes, you don’t have to remove the skin or the seeds. However, if your tomatoes have thick skin and many seeds, I would recommend doing so. Blanch tomatoes in boiling water, rinse in cold water, and remove the skin. Cut coarsely and strain the tomatoes.
Make sure to weigh out the tomatoes after they have been peeled and strained, so your recipe still has the needed amount of tomatoes
Last but not least, we add herbs. Dill, cilantro, and parsley are all great herbs. My recipe does not say how much to use of each. I use about a heaped tablespoon of each.
Ikra tastes best when cooked thoroughly. Since I process it in a high-pressure canner (see below), it does not have to be cooked that long. The pressure canning will take care of that.
Canning Zucchini Spread in a high-pressure canner
Zucchini Spread (Ikra) can be made fresh and enjoyed, but it is also a great recipe to preserve for the winter.
I have canned it without a pressure canner many times, and traditionally, that is how it is preserved. I never felt comfortable sharing it with you till I found out it can be pressure canned, and it turns out even better.
So now I would recommend the Canned Zucchini Spread (Ikra) recipe to everyone.
If you are used to traditional canning methods and you think it is safe without pressure canning, do so at your own risk. It needs to be cooked for about an hour prior to canning. Or if you don’t pressure can and aren’t comfortable with the traditional method, Ikra can also be frozen in portions. Note that only white mound jars are suitable for freezing.
The original recipe had 1 cup of apple cider vinegar as an optional ingredient. I cup (500ml) was probably used if the ikra was canned. For pressure canning, you can reduce the vinegar to half a cup (250ml).
Canned Zucchini Spread (Ikra) Recipe
- 500 g (5 cups loosely filled) chopped onions
- 1000 g (8⅓ cups) chopped carrots
- 1000 g (6⅔ cups) chopped zucchini
- 2 celery sticks chopped
- 300 g (2½ cups) chopped bell peppers
- 2 chopped jalapeno peppers
- 900 g (5 cups loosely filled) chopped tomatoes
- 2 big garlic cloves
- Cilantro, Parsley, Dill
- 3 tablespoons salt
- 1 teaspoon black pepper
- ½ - 1 cup apple cider vinegar (Use 1 cup if processed in a water bath canner)
- Oil to fry is optional
- In a large saucepan, sauté (water-sauté or use a tablespoon of oil) the onions, carrots, garlic, celery, and zucchini, adding each in turn.
- Add peppers, tomatoes, and vinegar, and simmer for 10 minutes. Cook up to an hour if you choose not to use a pressure canner.
- Add herbs and spices and cook for a few more minutes.
- Fill jars, leaving 1 inch (2.5 cm) of headspace. Wipe rims, apply lids, and screw on bands finger-tight.
- Place jars into the canner with hot water.
- Lock lid and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close the vent.
- Continue heating on high to achieve pressure.
- Process at 11 pounds pressure for 25 minutes for pints and 30 minutes for quarts. Adjust for processing above 2,000 feet in altitude.
- Turn off the heat.
- Let pressure return to zero naturally. Wait 10 more minutes, then open the vent. remove lid.
- Wait 10 more minutes, then remove jars, cool, check seal, and store.
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I’m curious what the flavor is. What foods do you find this works with well?
Well, how to describe the flavor of traditional food? Maybe a bit like a good relish, just not as vinegary, with a lot of veggies. It is great on top of sprouted wheat bread, you don’t need anything else and you got yourself a great lunch. Or top a baked potato, or just use as you would a spread or relish.
This looks delicious! I’ve been blessed with a good zucchini year and need to try out something new. Cheers!
Hope you like it, it’s always fun to try out new recipes. I already made a second butch, winter is long and I will be glad I did. Happy canning!
It’s happening right now! (I’m just waiting for some of the liquid to cook down) Thank goodness for my food processor or this would have been a 2-day event!
Haha, I hear you. I often wonder how did people in the past feed big families without any kitchen tools. We are so fortunate to have so much help in the kitchen.
The Ikra turned out wonderful! I do need to invest in a kitchen scale because my end amount varied from yours by 2 quarts. (I put up pints) My peppers were very juicy and I’m a tomato nut (I grew-up sucking on tomatoes and loved the treasured seed splash!) so I wouldn’t dream of tossing any of it, but I wound up having to cook it down a bit. The big surprise is that my husband liked it! (Believe me, that is rare!) I used 2 Tablespoons of canning salt and next time I’ll also go with just one. I find that celery adds salt enough for most of my dishes, I would rather just add a bit more celery! This has so much potential beyond a spread and I could whip-up some super garden-grown zucchini soup with this as it’s base, put a dollop of sour cream on tip with chives and a good crusty bread on the side or homemade spicy croutons. YUM! I did pressure can it as I would all low-acid vegetables. Thank you for sharing this Anna! Cheers!
So happy to hear this. If the recipe is off and is more, that’s just a bonus, isn’t it ;). But I do find a kitchen scale very helpful for so many things. It just takes the guess out.
The scale is on my Christmas list..but I’m not waiting that long and I’m going to get one for my daughter also. I had half a pint for the refrigerator and like many foods I’m finding that the flavor gets better each passing day!
I cooked this ad recommended fir that hour. You said you’ve used the water bath process in this recipe. How much time did you cook it for?
I would not recommend doing it.
Why? Was hoping to make today, but don’t have a pressure canner
It’s really up to you. Traditionally it was made in an open kettle. The acidity might be enough for a water bath, but since it is more like a spread, not a salsa, there is a higher chance to spoil according to the rules. Do what you feel good doing at your own risk.
Hi, I wonder if it is safe to substitute eggplant for zucchini? I’ve only ever tried the eggplant version of Ikra (which I love!) I was hoping to safely preserve it using a pressure canner. Thank you!
Yes, eggplant is commonly used in ikra. In our cold climate zucchini just grow easier. So go for it and enjoy!
Make this tonight with our CSA abundance. Mine was chunky- because I chopped everything. Perhaps I should have used an immersion blender before canning. This is a great vegetable soup base and we will try it on toast, although there is quite a bit of juice.
I’m happy to hear you liked it. The amount of juice would mainly depend on the tomato variety used. If you have any doubts, please strain the tomatoes before using. But measure what you actually use in the recipe.