Vegetable caviar for the winter through a meat grinder. Vegetable caviar - how to cook a multi-colored vegetable delicacy for the winter and not only

Vegetable caviar is usually prepared for future use and stored all winter in jars. But if desired, caviar can be eaten immediately after cooking. A variety of vegetables are suitable for caviar - singly or in combination with each other: eggplant, beets, carrots, peppers, tomatoes, zucchini and even cucumbers.

Vegetable caviar

Ingredients:

carrots - 1 pc.
beets - 1 pc.
apple - 1 pc.
white cabbage (chopped) - 1/2 cup
onion - 1 pc.
vegetable oil - 4 tbsp.
water - 1/3 cup
salt - to taste
green onions (chopped) - 2 tbsp.

Cooking method:

Peeled carrots, beets, apples without a seed chamber, peeled and washed white cabbage are cut into strips.
Prepared products are mixed, water, salt, chopped onion, vegetable oil are added and everything is mixed, and then brought to a boil.
The finished caviar is cooled to room temperature, placed in a salad bowl and sprinkled with chopped green onions.

Eggplant caviar

Ingredients:

eggplant - 1kg
sour cream - 1 cup
egg - 4 pcs.
garlic - 3-4 cloves
parsley greens - 3-4 sprigs
salt to taste

Cooking method:

Eggplant bake in the oven, peel and cut into cubes. In a mixer, mix sour cream, eggplant and chopped garlic. Salt. If desired, finely chopped eggs can be added to the caviar.
Put the finished eggplant caviar on a plate, decorate with egg slices and parsley sprigs.

Zucchini caviar with mayonnaise

Ingredients:

zucchini (young) - 3 kg
onion - 1 kg
mayonnaise - 300g
tomato paste - 300g
sunflower oil - 150g
salt - 1.5 tbsp.
sand - 1/2 cup
black pepper (ground) - 1/2 tsp
garlic - optional.

Cooking method:

We take young zucchini, since the skin is tender, we do not clean it.
Together with onions we pass through a meat grinder.
Put them in a saucepan and cook for 1 hour.
After that, add the rest of the ingredients. T
mix thoroughly. Cook for 1 more hour.
At the end, pour into jars and close the lids.

Caviar for the winter from baked vegetables

Ingredients:

eggplant - 3 kg
tomato - 1kg
sweet pepper - 1 kg
garlic - 5 cloves
cilantro and parsley - 1 bunch
vegetable oil - 100 ml
salt - 2 tbsp.
granulated sugar - 2 tbsp.
vinegar (9%) - 3 tbsp.
black pepper (ground) and red - to taste.

Cooking method:

Wash and dry all vegetables. Cut the pepper in half, remove the seeds and membranes. Cut the eggplant in half lengthwise as well.
Lay the eggplant cut side down in one row on a greased baking sheet, grease them with vegetable oil and place in the preheated oven.
Bake at 220C until eggplant is soft. Also bake the pepper until it is browned. Peel the eggplant and peppers and chop well with a knife.
Slightly cut the tomatoes, pour over with boiling water and peel.
Cut the pulp into cubes, put in a saucepan and cook until soft. Then knead with a wooden pestle, add finely chopped greens, crushed garlic, oil, salt, sugar and ground pepper. After stirring, cook over moderate heat for 15 minutes.
Then add chopped eggplant and pepper, mix well and cook for another 15 minutes, stirring occasionally.
After removing from the heat, pour in the vinegar, mix well and spread the caviar in sterilized jars. Close with sterile lids, turn upside down and wrap, leave to cool completely.

Eggplant caviar with beans

Ingredients:

tomatoes - 3.5kg
eggplant - 3 kg
sweet pepper - 2.5 kg
onion - 1 kg
capsicum (bitter) - 6 pcs.
beans - 1/2 kg
vegetable oil - 250g
cilantro (greens) - 1 bunch
parsley (greens) - 1 bunch
dill (greens) - 1 bunch
chives - 1 bunch
salt - to taste
sugar - to taste

Cooking method:

Peel eggplant and peppers, cut into small cubes. Finely chop the onion. Fry all the prepared ingredients in a pan in vegetable oil.
Make tomato puree from tomatoes, transfer to a saucepan and bring to a boil. Add fried vegetables, hot peppers and cook for 15-20 minutes over low heat, stirring occasionally.
Boil beans in salted water until tender. Add chopped greens, cooked beans, salt and sugar to the pot with vegetables and cook for another 15 minutes.
Arrange hot eggplant caviar with beans in sterilized jars. Cover with prepared lids and sterilize in a water bath for 30 minutes. Then tightly close the jars and wrap until completely cool.

Black Sea eggplant vegetable caviar

Ingredients:

eggplant - 6 pcs.
tomatoes - 2 pcs.
onion (red) - 2 pcs.
garlic - 6 cloves
sunflower oil - 50 ml
olive oil - 100 ml
lemon - 1 pc.
sugar - 1 tbsp.
parsley - 50g
salt - to taste
black pepper (ground) - to taste.

Cooking method:

Cut the eggplant in half and place cut side down on a greased baking sheet. Place in preheated oven and bake at 200C for 30-40 minutes. Let the cooked eggplant cool slightly, scrape out the flesh with a spoon and cut into small pieces.
Finely chop the onion, garlic and parsley, cut the tomatoes into slices. Combine all prepared ingredients with eggplant and season with lemon juice, olive and sunflower oil. After adding sugar, salt and pepper, mix the caviar and let it brew a little.
Serve ready-made caviar as an appetizer or as a side dish to grilled meat.

Zucchini caviar as in the store

Ingredients:

Zucchini - 2 Pieces
Onion - 1 Piece
Carrot - 1 piece (large)
Tomato paste - 2 tbsp. spoons
Salt - 2/3 Art. spoons
Sunflower oil - 2 tbsp. spoons

Cooking method:

Prepare all the necessary ingredients. Peel and rinse zucchini, onions and carrots.
Cut the zucchini into small cubes so that it fries quickly.
Chop the onion as finely as possible.
Grate carrots.
Heat the sunflower oil in a deep frying pan, send the onions and carrots to it, fry the carrots until soft. Then add the zucchini, fry for a few minutes to warm up and release the juice, then cover and simmer for 15 minutes, stirring occasionally.
Then add tomato paste and salt, mix and simmer covered for another 5-7 minutes.
Transfer the resulting caviar to the blender bowl, grind it to a state of gruel.
Zucchini caviar, like in a store, is ready! It will serve as an excellent snack and addition to any dish.

Preservation of vegetable caviar for the winter

Ingredients:

Zucchini - 1 Kilogram
Carrot - 250 Grams
Onion - 200 Grams
Garlic - 2 Cloves
Salt - 1 teaspoon
Tomato paste - 1 tbsp. a spoon
Sugar - 0.5 Art. spoons

Cooking method:

Prepare food, wash vegetables, peel. Cut the stems off the zucchini.
Cut the onion into as small cubes as possible, add vegetable oil and fry until soft over medium heat.
Grind carrots and zucchini in a convenient way. Can be passed through a meat grinder or stationary grinder.
Put the vegetable gruel in a saucepan with fried onions, mix and simmer over low heat for 40 minutes.
After 40 minutes, add finely chopped garlic, salt, sugar, ground black pepper, tomato paste. Stir and simmer for another 15 minutes.
Pour vinegar into the prepared zucchini caviar, mix and remove from heat.
Arrange caviar in sterile jars and roll up with sterile lids. Turn upside down and leave to cool. Then store in a cool place. To obtain a more homogeneous caviar, you can pass it through a blender again before canning and let it boil.

Cauliflower vegetable caviar

Ingredients:

Cauliflower - 300 Grams
Carrot - 1 piece
Onion - 1 Piece
Tomato - 1-2 Pieces
Garlic - 1-2 Cloves
Vegetable oil - 3-4 Art. spoons
Soy sauce - 2 tbsp. spoons
Provence herbs - 0.5 teaspoons
ground black pepper - to taste
Salt - to taste

Cooking method:

So get your food ready. Disassemble the cabbage into inflorescences, the stump is not needed. Wash vegetables. Let's get started!
Peel the onions and carrots, cut them into small cubes and fry in vegetable oil until tender.
Bring a couple of glasses of water to a boil, salt a little and boil the cabbage in boiling water for about 10 minutes. Throw it in a colander. When the water drains, finely chop the cabbage with a knife.
Peel the skin off the tomatoes. Pour boiling water over them, then immediately place them in cold water - and the peel can be easily removed. Cut them into cubes.
Chop finely peeled garlic. Add cabbage, tomatoes, garlic, ground black pepper, Provence herbs, soy sauce to the fried vegetables. Stew the caviar for 10 minutes.
Finely chopped greens can be added to the finished caviar. Serve hot.

Classic vegetable caviar

Ingredients:

tomatoes - 2.5 Kilograms
onion - 0.5 Kilogram
carrots - 0.5 kilograms
sweet pepper - 0.5 Kilogram
apples - 0.5 Kilogram
garlic - 300 grams
hot pepper - 1 piece
a bunch of parsley - 1 piece
celery - 1 piece
vegetable oil - 1 glass
salt and pepper - to taste

Cooking method:

Peel carrots and onions. Rinse tomatoes, apples and peppers thoroughly. Remove core from apples and peppers. Cut vegetables into small pieces, pass through a meat grinder. You can also use a blender to grind.
Transfer the "vegetable puree" to a bowl. Add salt and pepper, drizzle with vegetable oil. Cook over low heat for 3 hours, stirring occasionally.
Rinse thoroughly and chop all greens. Peel the garlic and mince. Add chopped garlic and herbs to vegetable puree.
Continue cooking for another 15 minutes. Put vegetable caviar in sterile jars. Seal with lids and wait until completely cool. Remove jars in a dark cool place.

Vegetable caviar from tomatoes

You can cook vegetable caviar from a variety of vegetables, including tomatoes. In this article we will talk about simple recipes for vegetable caviar from tomatoes.

Ingredients:

1 kg green tomatoes
500 g ripe tomatoes
1 onion large
2 tbsp Sahara
vegetable oil
Bay leaf
black pepper
dill, parsley

Cooking method:

Rinse the tomatoes, chop the ripe ones in any way, then boil until thickened for about an hour in an enamel pan over moderate heat.
Put green tomatoes on a baking sheet covered with foil, bake at a temperature of 180 degrees for half an hour, remove from the oven, leave to cool for 30 minutes.
Fry chopped onion in oil, put in tomato mass, add chopped green tomatoes, mix, season the mixture with sugar, pepper, salt to taste, add laurel, if desired, dill and parsley, bring to a boil.
Arrange hot tomato caviar in sterilized jars and cork with sterile lids, turn upside down and leave to cool.

Quick vegetable caviar for the winter

Ingredients:

3 kg tomatoes
2 kg carrots
1 kg of onion
600 ml vegetable oil
5 bay leaves
3 tbsp. sugar and salt
2 tsp table vinegar
1 tsp ground black pepper

Cooking method:

Twist the tomatoes in a meat grinder, grate the carrots on a fine grater, finely chop the onion, put these vegetables in a saucepan, mix well, pour in the oil, add laurel, pepper, sugar, salt, mix, bring to a boil and boil for 2 hours on minimum heat.
At the end of cooking, season the caviar with vinegar, mix, sweat for another 5 minutes, spread the caviar hot in sterilized jars, cork with sterile lids, turn upside down and leave until cool, wrapped in a blanket.

Vegetable caviar with apples

Ingredients:

2.5 kg tomatoes
500 g apples
200 ml vegetable oil
1 head of garlic
sweet pepper, carrot, onion

Cooking method:

Wash tomatoes and apples, onions, carrots, peppers, peel everything (from stalks and seed boxes) and twist in a meat grinder.
Salt the mixture, put on fire and boil for 15 minutes, pour in the oil, then simmer the mixture on minimum heat for another 20-30 minutes, then put the chopped garlic, boil for another 15 minutes.
Next, hot caviar is laid out in sterilized hot jars, rolled up, turned upside down and wrapped in a blanket, left for a day.
Vegetable caviar from tomatoes is a very tasty preparation for the winter, which will definitely serve you well, make it and you can see it more than once.

Caviar for the winter "Lick your fingers"

Ingredients:

zucchini, 3 kg
carrots, 1.5 kg
onion, 750 g
vegetable oil, 1.5 cups
tomato paste, 1.5 cups
sugar, 7.5 tbsp.
salt, 3 tbsp.
water, 3/4 cup

Cooking method:

Prepare all vegetables: rinse, peel of everything unnecessary, zucchini with thin skin can not be peeled from it.
Finely chop all vegetables into cubes or sticks, except for carrots - it should be rubbed on a coarse grater.
Put the vegetables in a large saucepan, pour in water, put on the stove over medium heat and simmer until tender.
After 30-40 minutes of cooking, remove the vegetables from the stove, put them in a colander, let the juice drain, then puree the vegetables with an immersion blender until smooth.
Put the resulting vegetable mass back into the pan, add all other products to it (tomato paste, sugar, salt, etc.), mix, bring everything to a boil over medium heat and boil for 10-15 minutes.
Put ready-made hot caviar in sterilized jars, cork with sterile lids, turn the jars upside down, cool the caviar in this position and then store it in a cool place.

Vegetable caviar with eggplant

Ingredients:

2 kg eggplant,
1.5 kg of tomatoes,
1 kg of onion
carrots and sweet peppers
350-400 ml vegetable oil,
2 pods of hot pepper,
3 tbsp salt, 1 tbsp. Sahara.

Cooking method:

Cut the washed eggplant into cubes without peeling, put in a bowl and pour 5 tbsp. salt, pour 3 liters of water - it should completely cover them, leave for 40 minutes.
Cut the onion into small cubes, clean the hot and sweet peppers from the seeds and rinse, cut the sweet into cubes, chop the hot peppers.
Rub the peeled carrots on a fine grater, cut the tomatoes into cubes. drain the water from the eggplants, rinse them, squeeze them out, put them in a large frying pan, fry in oil, put them in a saucepan.
In the same pan, fry the onion, adding oil if necessary, put in the saucepan with the eggplants, do the same with the carrots and sweet peppers, then stew the tomatoes and add to the other vegetables in the saucepan.
Stir the vegetables, putting hot pepper, sugar and salt, turn on a slow fire and simmer for 40 minutes, stirring occasionally.
Arrange the finished caviar in sterilized jars, cover with lids, sterilize for 15 minutes, cork, turn upside down, wrap in a blanket and thus allow to cool. You can store such caviar at room temperature.

Vegetable marinated caviar

Ingredients:

2 kg eggplant,
500 g sweet pepper,
200 ml sunflower oil,
150 ml vinegar 9%, 6-8 garlic cloves, 3 large carrots and onions,
1 bunch of parsley, 4 tbsp. sugar, 1 tsp. black ground pepper and salt.

Cooking method:

Peel and dice the eggplant and pepper, chop the onion in half rings, grate the carrots.
Boil the eggplants in salted water for 10 minutes, drain the water and cool the eggplants.
Mix oil, sugar, vinegar, pepper, salt, season with chopped garlic and herbs, put all the vegetables in the marinade, mix.
Arrange caviar in sterilized jars, sterilize in containers with water (it should reach the middle of the jars) for 10-15 minutes at a boil, seal, wrap with a blanket and leave the jars to cool.
Delicious eggplant caviar, prepared with love and care for the winter, is a wonderful appetizer for any occasion, which is perfect for a festive table.

Vegetable caviar: a recipe for easy preservation

Ingredients:

2 kg of zucchini;
0.5 kg of carrots;
0.5 kg bell pepper
3-4 bulbs;
2 cloves of garlic;
2 tbsp. spoons of tomato paste;
1 st. a spoonful of sugar
1 glass of oil;
2 tbsp. spoons of 9% vinegar;
1 teaspoon ground black pepper
1-2 tbsp. spoons of salt.

Cooking method:

Rinse all vegetables thoroughly, peel and cut into small pieces. Young zucchini can not be peeled and seeds. Finely chop the onion too.
Pass carrots, zucchini and peppers through a meat grinder.
In a wide saucepan with thick walls, sauté the chopped onion.
Put the vegetable mixture into it and bring to a boil over high heat, stirring constantly so as not to burn. Then pour in the oil and simmer over low heat, stirring occasionally, for about 1 hour.
Salt, pepper, add sugar, tomato, chopped garlic, mix well and continue to cook for another 15-20 minutes.
After that, be sure to pour vinegar, mix, fill sterilized jars with caviar and roll up.
Turn the jars upside down, cover with a towel or blanket and leave to cool completely.
Homemade zucchini caviar for the winter is useful both as an independent dish with bread and as an addition to various side dishes.

Delicious vegetable caviar for the winter

Today I propose to roll up delicious and fragrant vegetable caviar for the winter. This dish is such a symphony of flavors, just awesome! Caviar can be eaten with a spoon, spread on bread or served with main dishes. Such a set of products, namely their quantity, results in a little more than 2 liters (4.5 cans of 0.5 liters each) of finished vegetable caviar. By the way, the longer the caviar is stored, the more intense its taste.

Ingredients:

Zucchini - 1 Kilogram
Carrot - 250 Grams
Onion - 200 Grams
Ground black pepper - 0.5 teaspoons
Garlic - 2 Cloves
Salt - 1 teaspoon
Tomato paste - 1 tbsp. a spoon
Table vinegar 9% - 2 Art. spoons
Sugar - 0.5 Art. spoons
Vegetable oil - 50 milliliters

Cooking method:

To prepare vegetable caviar for the winter, we will prepare the following products: zucchini, eggplant, carrots, onions, garlic, sweet peppers, tomatoes, tomato paste, table vinegar (9%), salt, bay leaf, odorless vegetable oil. I give the amount of zucchini, carrots and onions in a purified form and without seeds (concerns zucchini).
Wash all vegetables thoroughly and dry. Cut the eggplant in half lengthwise and make cross-shaped notches with a knife so that the flesh becomes soft faster. We cover the baking sheet with food foil and put the pepper and eggplant on it, cut side up.
We bake in the oven at 180 ° C for about 0.5 hours. In general, so that the skin of the pepper turns black at the points of contact with the foil, and the flesh becomes soft.
While the eggplants and peppers are baking, let's take care of the rest of the vegetables. We clean the zucchini, carrots and onions. From zucchini, we only need pulp if your vegetables are not very young. If the seeds are only in the bud, nothing needs to be removed.
We need a grinder. Have you ever tried to manually twist 1 kg of carrots? Not? And don't even try it - I experienced it myself when I was making carrot jam.
As a bonus: a mega callus (I won’t describe which one) and a crippled finger for a whole month. Now I have an electric meat grinder - my mother-in-law remembered that she has been lying in a closet since the 90s.
In general, if there is no meat grinder, use a grater at worst or a combine (the nozzle is the smallest). We chop the carrots. Then we twist the onion - the smell is indescribable.
We shift all the vegetables into a thick-walled pan or cauldron, put it on the stove and be sure to cover it with a lid. What for? Everything is elementary simple: if you come across the same poisonous onion, you will simply go crazy from the aroma that it exudes during the heat treatment process. But, very soon, this unpleasant smell will disappear.
If your zucchini is not particularly juicy, you can add a little water. In general, simmer the vegetables over medium heat, stirring occasionally, for about 40 minutes - just the eggplant and pepper will be cooked.
And here are the ones above. Ruddy (I turned the pepper after 20 minutes) and very fragrant - we bake them specially for this. Pepper immediately, still hot, put in a bag, which we tie and wrap in a towel - so the skin is easily removed. With a spoon, scrape off the pulp from the eggplant - it easily leaves. Read more:
We scroll through the meat grinder the pulp of pepper and eggplant. Tomatoes will also go there - we make cross-shaped incisions on them, scald with boiling water for 1 minute, pour over with cold water. Remove the skin and grind in the same way (I forgot to photograph this step).
Well, the onion spirit came out of the pan, the vegetables are soft. Add peppers, eggplant and tomatoes. Stir and simmer for another 15 minutes - no more, as the baked vegetables are already ready. Add salt, tomato paste, lavrushka (wash the leaves well). Stir, taste for salt. We clean the garlic and rub it on a fine grater. We measure the vinegar.
Add garlic and vinegar, mix again and let it gurgle for 10 minutes until the garlic becomes soft. Vegetable caviar is ready! We are also ready: we sterilized 0.5 liter jars and lids. Put caviar in jars and roll up.
Vegetable caviar is ready for the winter - turn the jars upside down, wrap everything with a blanket and let it cool completely. Then we store it in the basement. Have a tasty and healthy winter

Vegetable caviar is a lifesaver in winter. It can be used for or simply served with. How to cook vegetable caviar for the winter, now we will tell.

Vegetable caviar for the winter - a recipe through a meat grinder

Ingredients:

zucchini - 500 g;
eggplant - 500 g;
ripe tomatoes - 1.5 kg;
Bulgarian sweet pepper - 500 g;
onion - 600 g;
garlic - 4 cloves;
carrots - 1.3 kg;
vinegar essence 70% - 10 ml;
ground black pepper;
table salt is not iodized.

Cooking

Wash eggplant and cut into several pieces. Then for half an hour we fill them with salted water to get rid of bitterness. Then we take out the vegetables and dry them. We clean the zucchini from the skin, clean the seed part from the pepper. Tomatoes, peppers, eggplant and zucchini are placed in a baking sleeve. We tie the edges. Bake vegetables for about half an hour in a well-heated oven.

Chop the onion into small cubes, chop the carrots with a grater. Fry vegetables in oil until soft. When they are ready, take them out, cool, peel the tomatoes.

All vegetables, previously prepared, are passed through a meat grinder. The resulting mass is placed in a wide saucepan, pour in the oil and, after boiling, simmer for 40 minutes over low heat. And so that the caviar does not burn, it must not be forgotten to mix. Then we remove the pan from the stove, add salt to the caviar, pepper it, let it cool and boil again for about half an hour until all the excess liquid has evaporated. After that, add chopped garlic, pour in vinegar essence and boil for another 5 minutes. We fill pre-steamed jars with cooked caviar to the top and roll them up with boiled metal lids. We put them neck down, wrap them up and leave to cool.

Recipe for vegetable caviar with pumpkin for the winter

Ingredients:

pumpkin pulp - 800 g;
onion - 200 g;
garlic - 3 cloves;
bell pepper - 1 pc.;
tomato - 80 g;
pepper;
vegetable refined oil;
salt.

Cooking

We heat the oil in a cauldron, first we pass the chopped garlic in it. Then add finely chopped onion and diced sweet pepper. Then we put the diced pumpkin there. Fry the vegetables for 5 minutes, reduce the fire and simmer the ingredients for about half an hour under the lid. After that, add tomato paste, add salt, pepper and simmer for another 10 minutes. We pass the resulting mass through a meat grinder, then boil for another 10 minutes and lay out vegetable caviar with pumpkin for the winter in prepared steamed jars.

Vegetable caviar with mushrooms for the winter

Ingredients:

mushrooms - 2 kg;
onion - 400 g;
carrots - 300 g;
table salt - 1.5 teaspoons;
ground black pepper - ½ teaspoon;
refined vegetable oil - 90 ml.

Cooking

First of all, carefully sort and clean the mushrooms. Then wash them well and put them in a large bowl. Fill with cold water, place on the stove and boil for about half an hour. Be sure to remove the foam. Boiled mushrooms will become smaller and change color. We discard them in a colander.

Peel and chop carrots and onions. We place them in a pan with well-heated oil and sauté until golden brown. Then we twist the onions, carrots and boiled mushrooms with a meat grinder. Put salt, pepper, stir well and put on the stove. Simmer, stirring, for about 40 minutes.

Now we prepare the jars - wash them thoroughly with mustard or baking soda, steam them over steam or in the oven. We lay out the finished vegetable caviar with mushrooms through a meat grinder in jars to the very top. Then we cork, turn over, wrap and let cool. Good luck with all preparations!

In summer, vegetables delight with their abundance - tasty and rich in vitamins. To save for winter use, they are dried, frozen or canned.

Caviar is a versatile side dish and a surprisingly fragrant and tender snack. The favorite way of many housewives is to cook traditional squash and eggplant caviar, but there are many other options.

The success of the vegetable caviar recipe for the winter depends not only on the composition of the vegetables, but also on the way they are processed - frying, stewing or baking. Below are some of the most interesting recipes with different composition and cooking methods.

Caviar from zucchini for the winter "shop"

For many lovers of marrow caviar the standard of her taste is the version from the store. The reason is simple - factory caviar is very tasty and perfectly homogeneous without pieces of onion, pepper and seeds.

The main secret is a large amount of carrots, tomato paste instead of a tomato and a baked zucchini.

The reason the recipe uses citric acid rather than vinegar is because it doesn't distort the taste.

Cooking step by step

The main ingredient of the dish is zucchini contains a lot of water. If it is fried or stewed, it will take too much time to evaporate it. During baking, all excess water will drain onto the baking sheet, and the baked zucchini will provide a creamy texture.

How to make zucchini caviar "store":

You can add greens to the recipe, but given the fact that it 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 a delicate texture, incomparable aroma and are very healthy.

it real vitamin assortment! By closing the vegetables according to this recipe, you can “kill two birds with one stone” - cook both zucchini 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 cook delicious dietary vegetable caviar for the winter:

The most secure and easy way to sterilize cans - heating in the oven. To do this, 0.5–1 jars are placed in a cold oven on a wire rack, heated to 150 degrees and kept for 15 minutes.

The idea of harvesting vegetables for caviar for the winter

Baked and peeled vegetables (bell peppers and eggplants) as indicated in the previous recipe, as well as scalded and peeled tomatoes can be an excellent preparation. They only need to be laid 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 of the jars. (strictly without peas) salt and granulated sugar, ½ tsp. lemons, pour juice after peeling peppers. Pasteurize the jars in a saucepan with water for about 30 minutes from boiling and cork.

Cut vegetables when using add onion, herbs and olive oil- fresh caviar is ready. This recipe is good because you can make a salad and use vegetables on pizza. Or dip bread in olive oil, put half an eggplant, pepper, cheese and 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 just that - each vegetable cut into small cubes. There is also a special ingredient - apples, which give an interesting flavor.

Only ripe and juicy tomatoes are suitable for this caviar. There is no vinegar in the recipe. and lemons, as 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 cook delicious "grainy" eggplant caviar:

This is a fairly simple caviar recipe for the winter and is suitable for beginner cooks.

Carrot caviar with apples and cinnamon for the winter

Except familiar vegetable options, there are also recipes for true gourmets. This vegetable caviar is unusual in taste and very useful.

Apples are an excellent preservative, so carrot-apple caviar will not ferment.

Cooking step by step

How to cook carrot-apple caviar for the winter:

Peel carrots and apples and remove excess parts, grate;
Cut the onion into small cubes;
Fry all vegetables (and apples) in oil, but each separately;
Twist all the 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 in 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 description 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.

Ingredients:

young zucchini;
eggplant;
sweet bell peppers;
carrot;
garlic;
hot chili pepper;
vegetable oil;
vinegar;
salt and sugar.

As you can see, I did not specify the quantity for any product, since everything is taken at random. The only thing to consider is that it will be tastier if zucchini and eggplant are used in equal proportions. Salt and sugar also put in vegetable caviar, focusing on your taste preferences. For example, I like this appetizer to be a little sweet. But for some, this may seem like nonsense, such as vegetables and sugar are incompatible products. Therefore, how sweet or salty your caviar will be is up to you.

Cooking:

1. Rinse all vegetables, peel carrots and garlic, remove seeds from peppers, cut off tails from zucchini. Remove skins from tomatoes and eggplant.

2. Heat vegetable oil in a saucepan or in any saucepan with thick walls and a bottom, put chopped peppers and carrots, sauté for about 10 minutes.

3. Cut the zucchini and eggplant, add to the vegetables in the saucepan, mix and fry for about 15 minutes.

Another point that I would like to note is that if the vegetables are cut correctly, then the consistency of the caviar will be homogeneous. It seems to me that cutting into medium-sized cubes is the most optimal for this recipe for Assorted vegetable caviar for the winter.

4. Chop the blanched tomatoes with a blender or grater, add them to the vegetables, add salt and sugar to taste, as well as chopped hot pepper if desired.

5. Stew caviar for an hour and a half. Throw chopped garlic into preservation 10 minutes before the end and, if you want, your favorite spices. A few minutes before readiness, pour vinegar into the caviar - approximately 5 kg of mass 1 tbsp. a spoonful of vinegar essence.

6. That's all, the vegetable caviar is ready, stir it thoroughly again and arrange it in jars for the winter. Sterilize in the oven for 15 minutes and roll up the lids. It is better to store such caviar in a cool place.

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There are a lot of recipes for harvesting zucchini caviar for the winter. There are very simple ones, including only zucchini, onions, carrots and butter. These ingredients are present in almost all recipes. And then other ingredients are added to this base, tomatoes or tomato paste, garlic - for those who like spicy dishes, greens, roots. Of course, salt and pepper.

Differences are found only in the number of certain components. Somewhere they put more onions, somewhere carrots, or vice versa they reduce them. A different amount of vegetable oil is added, or even cooked with mayonnaise. Add vinegar, or cook without it, sterilize, or do without it.

The ingredients are fried, stewed, steamed. For this, dishes with a thick bottom are used, for example a cauldron. Or cooked in a slow cooker. Then grind into a puree, or leave in pieces. They eat caviar freshly prepared or harvest it for the winter.

It is quite easy to prepare it at home. And yes, it doesn't take too much time. Therefore, many people love to cook it! Moreover, those who have their own summer cottages always grow a lot of these vegetables. Sometimes they don't even know what to do with them. They have already eaten and prepared, and they are growing and growing.

And did everyone make caviar from zucchini? Not all? Let's do it together. I want to offer you several recipes, and you already choose which one you like best. Or do as I did. Prepare it according to different recipes, one or two jars each. Will be tasting in the winter.

According to these recipes, you can eat it immediately, or you can prepare it for the winter. In both cases, when you eat, you will get a lot of taste pleasure! After all, it is no coincidence that in the title I use the phrase “you will lick your fingers!”. So it is, all today's recipes quite fall under this definition.

For two days I cooked it in different ways. My whole family were tasters. Four entries made it to the final. And I share them with you today!

I want to be the first to offer you the recipe, during the tasting of which the most laudatory words were heard. We all liked her the most. And when we spread it on a piece of brown bread and ate, smacking our lips with pleasure, we actually licked our fingers. It was so delicious!

This recipe is very easy to make. And at the same time it turns out very tasty. It is not for nothing that the people call him “Lick your fingers”! It turns out airy, tender, sunny, beautiful and incredibly tasty!

We will need:

In the set of ingredients, two values are given. According to the first value, you get 5-6 half-liter jars. According to the second value (I used it), I got two 650-gram cans.

zucchini - 3 kg (1.5 kg)
carrots - 1.5 kg (750 gr)
onion - 750 gr (400 gr)
tomato paste - 3 tablespoons (1.5 tablespoons)
vegetable oil - 300 ml (150 ml)
sugar - 7 tbsp. spoons (3.5 tablespoons)
salt - 3 tbsp. spoons without a slide (1.5 tablespoons)
pepper - 1 tsp (incomplete) 0.5 tsp)
water - 3/4 cup (0.5 cup)
vinegar 9% - 70 ml (35 ml)

In the recipe that came to me, there was no vinegar initially. But I am adding it. Firstly, it tastes better with it, and secondly, it contributes to better preservation of the finished preservation.

You can add it according to your taste and desire.

Cooking:

1. Peel all vegetables. We clean the zucchini from seeds, if they are large. Please note that their weight is given in the recipe without seeds and peel.

2. Cut zucchini and onion into cubes.

3. Grate the carrots.

4. We will cook in a cauldron, so we put all the prepared vegetables in it. We pour water. And put on fire to stew.

You can also use a large pot with a thick bottom, as well as a cooking basin.

After it boils, we detect 40 minutes, cover with a lid and reduce the heat to a minimum. During this time, stir occasionally.

5. After the allotted time, put the vegetables in a colander and allow excess liquid to drain.

Juice vegetables allowed enough. So that the workpiece does not turn out to be liquid, it must be drained, but do not pour it out. It might still come in handy.

6. Then put the vegetables in a bowl and use a blender to puree them until smooth.

7. Then put it back in a cauldron, or a saucepan, add vegetable oil, tomato paste. I use tomato paste "Tomato", it has a bright rich taste and beautiful color.

Sprinkle salt, sugar and pepper. We mix everything thoroughly and send it to the gas stove.

Add all flavoring additives necessarily to taste. For me, it is suitable in such proportions, for someone else, the proportions may be different. It will not affect storage in any way!

8. After it boils, we detect 30 - 35 minutes. It is rather difficult to determine the moment of boiling, since the mass turned out to be dense. I determine this by the characteristic "chuffing" during stirring. By the way, be careful at this moment, the caviar can “shoot”.

Simmer over very low heat with a lid on. Don't forget to stir occasionally.

It is necessary that the caviar boils well and boils. We get it thick and heavy, and therefore it should be steamed very carefully so that the fermentation process does not begin in the jar after twisting.

9. You need to stir often so that it does not burn. If only a hint of this begins to appear, you can add a couple of tablespoons of drained juice.

10. After 30 minutes, pour in the vinegar and mix. Cover again and cook for another 5 minutes, during which time stir a couple more times so that the acid can be evenly distributed.

Add the amount of vinegar to your liking. If you sterilize the jars, then you can do without it at all. I add exactly the proportion that is indicated in the recipe. For whom this is a lot, add it less. In order to pour half first, try. If necessary, you can add.

There is also such a feature that immediately after cooking, when the caviar is still hot, it may seem sour. But when it cools down, the taste will not be sour. It will be quite balanced.

24. After filling the jar to the brim, cover with a sterilized lid and screw it on with a seamer. Then turn over, put on the lid, and cover with a blanket. Leave until completely cool. Then turn over and put in a cool place away from the battery.

As you can see, this recipe does not require sterilization.

Sometimes fresh herbs, mostly parsley, are also added to this recipe. It can be added if it was not possible to find white roots. If you don’t have your own plot and you don’t grow roots yourself, then you can find them only in a large supermarket, and even then not in full.

Therefore, instead of roots, you can add greens. It won't affect the taste much. It can also be prepared in banks. The only thing that needs to be done is to stew it well. Parsley is capricious and can cause a fermentation process.

Caviar according to this recipe is very tasty. It is not for nothing that in Soviet times they so loved products with the abbreviation GOST. And everyone knows what that means. This is a kind of quality mark, a state standard. It was according to this standard that we laid down the amount of ingredients. Therefore, ours should turn out to be exactly “store”, and not some other.

Very tasty and easy to prepare the following delicious recipe. I recommend you take note of it. Due to the addition of garlic, a new spicy note appears in it.

A simple recipe for zucchini caviar

We will need:

zucchini - 3 kg
onion - 1 kg
carrots - 1 kg
tomato paste - 4 tbsp. spoons
garlic - 7 cloves
greens - parsley, dill - bunch
salt - 2 tbsp. spoons (best to taste)
sugar - 1 tbsp
pepper - 0.5 tsp
oil - 200-250 ml
vinegar 9% - 1/4 cup (less can be, but better to taste)

Cooking:

Basically, all squash caviar is prepared according to the same scheme. First, all the ingredients are stewed or fried, and then they are mashed, and then stewed again, already mashed. But for a change, let's make some adjustments to the recipe, and cook it differently. In a simpler way.

1. We clean all the vegetables. If the fruits are large, we remove the seeds from them. Their weight is given in pure form, without seeds and peel.

2. We cut all the vegetables into cubes in random order. You can also rub them on a grater. The method can be any.

3. Grind all fresh vegetables and herbs in a food processor until pureed.

4. We will cook in a cauldron or other thick-walled dishes. We heat the cauldron.

5. Pour in the oil and heat it slightly. Put the finished puree into the hot oil.

6. Fry and simmer for 45 minutes. It is better to simmer with the lid closed on a very slow fire. Don't forget to stir occasionally so it doesn't burn.

7. Add tomato paste and finely chopped or chopped garlic through a garlic press, mix and fry for 5 minutes.

8. Add salt, sugar, pepper. You can use ground pepper, or you can take 15 peppercorns and 5 allspice, crush it in a mortar or grind it in a coffee grinder. The smell from such pepper will be very strong. We add vinegar. Stir and after boiling, simmer for another 5 - 7 minutes.

9. After that, hot lay out in sterilized jars to the very top. Seal with a spoon so that no air bubbles remain. Cover with sterilized lids and twist. You don't need to sterilize.

10. We turn the twisted cans over and put them under the blanket until they cool completely. Or we eat, just spread on bread.

This caviar has a very delicate, slightly spicy taste. The texture is airy and just melts in your mouth! She wants to eat and eat, even if she has already eaten!

Now let's look at another recipe. For this recipe, we will not grind the vegetables. I like this recipe, here all the pieces are tangible and very tasty. Therefore, along with pureed caviar, I always try to make at least a little bit according to this recipe.

Squash caviar pieces

We will need:

zucchini - 1.4 kg
carrots - 300 gr
onion - 300 gr
tomatoes - 5 pcs) small)
garlic - 2 teeth
oil - 100 ml
salt - 1 tbsp. a spoon
sugar - 2 tbsp. spoons
pepper - 0.5 tsp

It is good to cook such caviar in a slow cooker. Simple, fast, easy and delicious. But today we will look at how to do it in a cauldron.

Cooking:

1. Peel the zucchini. If he is young and his skin is very thin, then it is not necessary to clean it. In this case, we will not achieve a uniform color, as in the first recipe, so you can leave it in the peel.

2. If the fruits are large, then you need to clean them from seeds. This is easy enough to do with a spoon. Weight is given without seeds and peel.

3. Cut them into cubes with a side of 1 cm.

4. Peel and cut the carrots into slightly smaller cubes.

5. Peel the onion and also cut into cubes.

6. Make cruciform cuts on both sides of the tomatoes. Pour boiling water over them for 3-4 minutes. Then drain the water. Remove the skin from the tomatoes and cut into small cubes.

7. We will cook in a cauldron. Or you can cook in other dishes with thick walls. In such dishes, the contents will be stewed evenly and will not burn. We heat the cauldron. Then pour oil into it and heat it up.

8. Spread the onion, fry until golden brown.

9. Then spread the carrots, fry for 5-7 minutes.

10. Now it's the turn of the zucchini. Add them and fry everything together for 10-15 minutes.

11. Add tomatoes.

12. Salt and pepper to taste. Simmer with the lid closed for at least an hour. During this time, vegetables will release a sufficient amount of juice. This is good, caviar will be even tastier with it. Don't forget to stir occasionally.

13. 5 minutes before cooking, add garlic.

14. Cool or eat hot. She is good in every way. But still, it's better to let her brew a little.

15. Or we put it in sterilized jars, cover it with sterilized lids and roll it up using a seaming machine. You don't need to sterilize.

In this case, it turns out with juice, so we put it in jars.

16. Turn the jar over, put it under the blanket until it cools completely.

Or we eat with bread, washed down with sweet tea. Overeating!

All recipes presented today are made without sterilization. They are well stored if, after cooling, put them in a cool place, in the underground, in the pantry, away from heating appliances.

If this is not possible, then I would advise you to sterilize the jars before twisting them. It is very easy to do this.

Video on how to cook delicious zucchini caviar with mayonnaise

Recently, they often began to cook caviar with mayonnaise. They say that this is just incredible yummy. And of course, we will not stand aside. And here is the recipe.

Yes, in such an unusual way, you can cook your favorite blank. Try it and share your impressions. And if you have your own interesting recipe, please share it with us!

How to sterilize jars with blanks

I will write about it here very briefly. For those who are interested, please visit this thread.

prepare a large saucepan, lay gauze or a piece of cloth on the bottom. Pour hot water into it, but not boiling water, so that the jar does not burst when we put it in water.
put the jars in the pot. The lids on them should not be twisted, the banks are only covered with them.
add water, it should reach the shoulders of the jar.
put the pan on the gas stove over high heat. After boiling, reduce the heat so that the water does not boil. and boiled moderately.
sterilize half-liter jars for 15 minutes, 650-gram jars for 20 minutes, and liter jars for 25 minutes.
then carefully remove the jar with special tongs and screw it on.
turn neck down, cover with a blanket and leave to cool completely.

Today we looked at several delicious recipes for zucchini caviar. I tried to make for you a selection of the most popular of them. All these recipes have been tested, and I can tell you with confidence that one recipe is better than the other. All are easy to make and all are delicious. In a word - "you will lick your fingers!"

They have only one drawback, as soon as you open the jar, the caviar disappears very quickly from there. And disappears in an unknown direction. Well, okay! That's why we prepared it!

Enjoy your meal!