Caviar can be not only squash or eggplant. If you combine these two vegetables, you get a very appetizing and tasty snack. The main thing is to follow the order of preparation, and we will now tell you how to do this and what ingredients are needed.
So, the whole process can be divided into three stages:
- Preparing vegetables.
- Frying and stewing ingredients.
- Processing stewed vegetables and bringing caviar to the desired consistency.
How many and what vegetables will you need?
For caviar you need to wash, peel and cut:
- two large carrots;
- three medium zucchini;
- two medium ones;
- three to four large onions;
- one small hot pepper.
Cut the onion into large cubes. Cut the carrots into two halves, and again divide each of them lengthwise into two parts. Next, we also cut it coarsely, into triangles. Peel the zucchini and eggplant (but without fanaticism), cut off the ends and cut into large cubes. But it’s better to chop the hot pepper finely, after selecting the seeds.
If you come across overripe zucchini with seeds, the latter must be cut out so as not to spoil the appearance of the caviar.
How and for how long to stew vegetables?
In order for our vegetables to be thoroughly fried, we need a cauldron and sunflower oil. There should be a lot of oil, at least 150 ml. It would be possible to immediately combine all the components and simmer, but then the caviar will not have such a unique aroma and taste. Pre-roasting helps the vegetables fully develop and release their flavor.
If you want caviar to be less fatty and without a characteristic odor, it is better to use refined oil.
The order of preparation is as follows:
- First, throw the carrots and onions into the cauldron. Simmer them until a light golden hue appears.
- Add hot pepper to them. Fry for about five minutes, stirring.
- Add the zucchini and eggplant last. We close the lid so that they release the juice faster and the workpiece does not have time to burn at the bottom.
When the vegetables soften and settle, turn on the burner and leave our caviar to simmer for about 40-60 minutes, but without a lid. All this time, be sure to periodically stir the vegetables with a wooden spatula.
Caviar: final stage
So, the vegetables are ready, but for now they look more like a salad. All that remains is to bring them to the consistency of caviar and season. Take a blender, put the mixture into it along with the yushka and grind until smooth. Pour it back into the cauldron and simmer a little more so that the excess juice evaporates. At the end, add salt to taste and pour in 2 tbsp. l. vinegar. Let it simmer for a couple of minutes and you can remove it from the heat and roll it up.
If caviar is not being prepared as a winter reserve, vinegar may not be added.
Video on how to make vegetable caviar
In summer, vegetables delight with their abundance - tasty and rich in vitamins. To preserve them for winter use, they are dried, frozen or canned.
Caviar is a universal side dish and a surprisingly aromatic and tender appetizer. The favorite method of many housewives is to prepare traditional squash and eggplant caviar, but there are many other options.
The success of a vegetable caviar recipe for the winter depends not only on the composition of the vegetables, but also on the method of processing them - frying, stewing or baking. Below are some of the most interesting recipes with different compositions and cooking methods.
Zucchini caviar for the winter “store-bought”
For many lovers of squash caviar the standard of its taste is the version from the store. The reason is simple - factory-made caviar is very tasty and perfectly homogeneous without pieces of onion, pepper or seeds.
The main secret is a large amount of carrots, tomato paste instead of tomatoes and baked zucchini.
The reason the recipe uses citric acid rather than vinegar is because it doesn't affect the flavor.
Cooking step by step
The main ingredient of the dish is zucchini contains a large amount of water. If you fry or stew it, it will take too much time to evaporate it. During baking, any excess water will drain onto the baking sheet and the baked squash will provide a creamy texture.
How to make store-bought squash caviar:
You can add greens to the recipe, but take into account the fact that they can provoke fermentation.
Assorted vegetable caviar for the winter from baked vegetables
Traditionally, vegetable caviar is prepared by frying eggplants in sunflower oil. But for this need a lot of oil, a lot of time and such a dish cannot be called healthy food. But baked eggplants have the most delicate texture, incomparable aroma and are very healthy.
This real vitamin assortment! By covering the vegetables according to this recipe, you can “kill two birds with one stone” - prepare both squash and eggplant caviar at once.
A minimum of fat makes the dish dietary. To enhance the taste, you can add tomato paste at the end.
Cooking step by step
How to prepare delicious dietary vegetable caviar for the winter:
The most secure and simple method of sterilization cans - heating in the oven. To do this, place 0.5–1 jars in a cold oven on a wire rack, heat to 150 degrees and hold for 15 minutes.
The idea of preparing vegetables for caviar for the winter
Vegetables (sweet peppers and eggplants) baked and peeled as indicated in the previous recipe, as well as scalded and peeled tomatoes can be an excellent preparation. They only need to be placed in sterile liter jars to the top in one piece. Distribute 2-3 eggplants, 3-4 peppers, 3-4 tomatoes (depending on size) into each container.
Pour 1 tsp into each jar. (strictly without a pea) salt and granulated sugar, ½ tsp. lemons, pour juice after peeling the pepper. Pasteurize the jars in a saucepan with water for about 30 minutes from boiling and seal.
When consuming, chop vegetables add onion, herbs and olive oil– fresh caviar is ready. This recipe is great because you can make a salad and use vegetables on the pizza. Or dip the bread in olive oil, add half an eggplant, a pepper, feta cheese and a basil leaf.
Eggplant caviar for the winter “grainy”
Some people like the pieces of vegetables in the caviar to be distinguishable. This recipe for vegetable caviar is exactly that - each vegetable cut into small cubes. There is also a special ingredient - apples, which add an interesting flavor.
Only ripe and juicy tomatoes are suitable for this caviar. There is no vinegar in the recipe and lemons, since the caviar will undergo pasteurization. But if in doubt, it is better to add a little lemon (1/2 tsp).
Recipe step by step
How to prepare delicious “grainy” eggplant caviar:
This is a fairly simple winter caviar recipe and is suitable for beginner cooks.
Carrot caviar with apples and cinnamon for the winter
Except usual vegetable options, there are also recipes for true gourmets. This vegetable caviar has an unusual taste and is very healthy.
Apples are an excellent preservative, so the carrot-apple caviar will not ferment.
Cooking step by step
How to prepare carrot-apple caviar for the winter:
- Peel carrots and apples and remove excess parts, grate;
- Chop the onion into small cubes;
- Fry all the vegetables (and apples) in oil, but each one separately;
- Grind all ingredients through a meat grinder, place in a saucepan and bring to a boil;
- Add salt, sugar, cinnamon and herbs. Marjoram or tarragon will do;
- Boil for another 5 minutes, distribute into sterile jars and roll up.
Excellent original snack on a piece of black bread with sweet coffee.
Vegetable caviar for the winter– the recipes and step-by-step descriptions presented in the article are tasty and healthy thanks to the use of baked and stewed vegetables. Try new culinary techniques and surprise your family and guests.
Friends, we continue to replenish the shelves with delicious homemade preparations for the winter. I offer a recipe for vegetables, tomatoes, carrots, onions - a very tasty vitamin mixture of vegetables that are passed through a meat grinder.
This is a variable recipe, as you can change the composition of vegetables at your discretion. So some of the zucchini can be replaced with eggplants. For a more spicy and rich taste, season vegetable caviar with garlic, bay leaf, dill or oregano. For a spicy taste, you can add one or two pods (pre-chopped) of hot chili pepper or use any ready-made hot sauce.
Let's see - a very tasty and healthy vitamin snack.
Ingredients
For the vegetable caviar recipe we will need the following products:
- Zucchini - 1.5 kg
- Onions - 7 pcs.
- Carrots - 7 medium pieces.
- Tomatoes - 5 medium pcs.
- Refined vegetable oil - for frying
- Granulated sugar - 3 tbsp. l.
- Salt - 2 tsp.
- Ground black pepper - to taste
How to prepare vegetable caviar for the winter
- Peel the carrots, wash them and pass them through a meat grinder.
- We peel the onions and pass them through a meat grinder after the carrots.
- Heat a frying pan well with vegetable oil and fry the carrot and onion mixture for 15 minutes over medium heat.
- Wash the zucchini, if the skin is thin, leave it, if it is rough, cut it off. Chop coarsely and pass through a meat grinder. Then simmer in vegetable oil for 15 minutes.
- Combine both vegetable masses, add sugar, salt and pepper to taste. Pour in 1 glass of clean water and bring to a boil. Then reduce the heat to low and cook the vegetables for about half an hour, remembering to stir.
- Place hot caviar in sterilized jars and roll up.
A delicious snack for the winter - vegetable caviar is ready, everyone - bon appetit!
If competitions were held among home-made Finger-Licking preparations, the title of undisputed leader would go to zucchini. It is from them that Russian (and not only) housewives love to prepare caviar, which is valued for its delicate taste, availability and ease of preparation. But preparations from other vegetables: beets, carrots, pumpkins, eggplants, squash, and mushrooms turn out no worse.
The five most commonly used ingredients in finger-licking caviar recipes are:
A more delicate caviar structure can only be achieved using an immersion blender. Therefore, it is worth acquiring this useful household appliance - it will help out more than once in home canning. But if this is not possible, an ordinary meat grinder or grater will do.
Many people prefer to chop mushrooms for caviar very finely and fry them in oil. In this form, it turns out with a more pronounced taste, which is emphasized by spices and onions. Eggplants are easily scrolled through a meat grinder. If you stew them or bake them until soft beforehand, you can then rub them through a sieve.
Five of the fastest caviar recipes for the winter You will lick your fingers:
Most recipes include tomato paste or pureed tomatoes. To enhance the taste, use garlic, sugar, and vinegar. Vegetables are subjected to heat treatment: stewed or fried. Twisting jars should be sterilized to be safe. And to prevent the caviar from becoming moldy over time, you can add vegetable oil on top.
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