Vegetable caviar for the winter is a proven recipe. Vegetable caviar - how to cook a multi-colored vegetable delicacy for the winter and not only. Cucumber variant

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:

1. Peeled carrots, beets, apples without a seed chamber, peeled and washed white cabbage cut into straws.
2. The prepared products are mixed, water, salt, chopped onions, vegetable oil are added and everything is mixed, and then brought to a boil.
3. 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:

1. 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.
2. 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:

1. We take young zucchini, since the skin is tender, we do not clean it.
2. Together with onions we pass through a meat grinder.
3. Put them in a saucepan and cook for 1 hour.
4. After that, add the rest of the ingredients. T
5. mix thoroughly. Cook for 1 more hour.
6. 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:

1. Wash and dry all vegetables. Cut the pepper in half, remove the seeds and membranes. Cut the eggplant in half lengthwise as well.
2. Lay the eggplant cut side down in a single row on a greased baking sheet, grease them with vegetable oil and place in the preheated oven.
3. 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.
4. Slightly cut the tomatoes, pour over with boiling water and peel.
5. 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.
6. Then add chopped eggplant and pepper, mix well and cook for another 15 minutes, stirring occasionally.
7. 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:

1. Peel eggplant and peppers, cut into small cubes. Finely chop the onion. Fry all the prepared ingredients in a pan in vegetable oil.
2. 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.
3. 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.
4. 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:

1. 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.
2. 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.
3. 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:

1. Prepare all the necessary ingredients. Peel and rinse zucchini, onions and carrots.
2. Cut the zucchini into small cubes so that it fries quickly.
3. Chop the onion as finely as possible.
4. Grate carrots.
5. In a deep frying pan, heat the sunflower oil, send the onion 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.
6. Then add tomato paste and salt, mix and simmer covered for another 5-7 minutes.
7. Transfer the resulting caviar to the blender bowl, grind it to a state of gruel.
8. 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:

1. Prepare food, wash vegetables, peel. Cut the stems off the zucchini.
2. Cut the onion into as small cubes as possible, add vegetable oil and fry until soft over medium heat.
3. Grind carrots and zucchini in a convenient way. Can be passed through a meat grinder or a stationary grinder.
4. Put the vegetable gruel in a saucepan with fried onions, mix and simmer over low heat for 40 minutes.
5. After 40 minutes, add finely chopped garlic, salt, sugar, ground black pepper, tomato paste. Stir and simmer for another 15 minutes.
6. Pour vinegar into the prepared zucchini caviar, mix and remove from heat.
7. 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:

1. So get your food ready. Disassemble the cabbage into inflorescences, the stump is not needed. Wash vegetables. Let's get started!
2. Peel the onions and carrots, cut them into small cubes and fry in vegetable oil until tender.
3. 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.
4. 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.
5. Chop finely peeled garlic. To fried vegetables, add cabbage, tomatoes, garlic, ground black pepper, Provence herbs, soy sauce. Stew the caviar for 10 minutes.
6. 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:

1. 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.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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.
4. 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 onion
• 600 ml vegetable oil
• 5 bay leaves
• 3 tbsp. sugar and salt
• 2 tsp table vinegar
• 1 tsp ground black pepper

Cooking method:

1. 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.
2. 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:

1. Wash tomatoes and apples, onions, carrots, peppers, peel everything (from stalks and seed boxes) and twist in a meat grinder.
2. 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.
3. Next, hot caviar is laid out in sterilized hot jars, rolled up, turned upside down and wrapped in a blanket, left for a day.
4. 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:

1. Prepare all vegetables: rinse, peel of everything unnecessary, zucchini with thin skin can not be peeled from it.
2. Finely chop all vegetables into cubes or sticks, except for carrots - it should be rubbed on a coarse grater.
3. Put the vegetables in a large saucepan, pour in water, put on the stove over medium heat and simmer until tender.
4. 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.
5. 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.
6. Put the prepared hot caviar in sterilized jars, seal 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:

1. 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.
2. 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.
3. 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.
4. Fry the onions in the same pan, adding oil if necessary, put them in a saucepan with the eggplants, do the same with carrots and sweet peppers, then stew the tomatoes and add to the other vegetables in the saucepan.
5. Stir the vegetables, putting hot pepper, sugar and salt, turn on a slow fire and simmer for 40 minutes, stirring occasionally.
6. 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:

1. Peel and dice the eggplant and pepper, chop the onion in half rings, grate the carrots.
2. Boil the eggplants in salted water for 10 minutes, drain the water and cool the eggplants.
3. Mix oil, sugar, vinegar, pepper, salt, season with chopped garlic and herbs, put all the vegetables in the marinade, mix.
4. 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, cork, wrap with a blanket and leave the jars to cool.
5. 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:

1. Rinse all vegetables thoroughly, peel and cut into small pieces. Young zucchini can not be peeled and seeds. Finely chop the onion too.
2. Pass carrots, zucchini and peppers through a meat grinder.
3. In a wide saucepan with thick walls, sauté the chopped onion.
4. Pour 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.
5. Salt, pepper, add sugar, tomato, chopped garlic, mix well and continue to cook for another 15-20 minutes.
6. After that, be sure to pour vinegar, mix, fill sterilized jars with caviar and roll up.
7. Turn the jars upside down, cover with a towel or blanket and leave to cool completely.
8. 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:

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Transfer all vegetables to thick-walled pan or a cauldron, put on the stove and be sure to cover 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.
9. 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.
10. 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:
11. 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).
12. 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.
13. 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.
14. 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

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We continue the theme of preparations for the winter from vegetables. In this article you will find unusual vegetable caviar recipes. Vegetable caviar is prepared from different vegetables. Caviar can be from a mixture of vegetables or from a single vegetable. For example, from zucchini or beets. How to cook vegetable caviar read on.

Vegetable caviar: how to cook / Vegetable caviar recipes

Greek eggplant caviar recipe

Ingredients:

• 1 kg tomatoes
• 3 kg eggplant
• 0.5 kg bell pepper
• 1 kg of onion
• 0.5 l vegetable oil
• 1 bunch of greens
• 100 gr. salt (or a little less)
• 1 tsp Sahara
• 0.5 tsp ground black pepper
• 10 pieces. 0.5 l cans

Cooking method:

1. Wash and cut greens.
2. Cut eggplant into slices and blanch in boiling water for 10-15 minutes.
3. bell pepper remove seeds and cut into strips.
4. Pepper also blanch in boiling water for 3-5 minutes.
5. Onion peel and cut into half rings.
6. Saute eggplant and onion on the vegetable oil.
7. Cut tomatoes into slices.
8. Pass through the meat grinder eggplant, Bulgarian, pepper, onion, and greens.
9. Transfer everything to an enameled pan, add sugar and salt.
10. Simmer for 20 minutes over low heat.
11. Season with pepper at the end of cooking.
12. Sterilize jars.
13. Fill jars with caviar, cover with lids.
14. Sterilize the eggs for 40-45 minutes.
15. Then roll up the jars with lids, cool and put away for storage.

Squash caviar recipe

Ingredients:

• 1.2 squash
• 3 pcs. onion
• 4 tbsp. l. tomato paste
• 3 art. l. vegetable oil
• 1 tsp 3% vinegar
• pepper

Cooking method:

1. Wash the patissons and cut into slices.
2. Arrange the squash on a baking sheet and bake in a hot oven.
3. Then cool the patissons and pass through a meat grinder along with onions.
4. Add tomato paste.
5. Stew caviar for 10-15 minutes.
6. At the end add add salt and pepper to taste, pour vinegar.
7. Cool the caviar and serve. Keep refrigerated.

Tomato caviar recipe

Ingredients:

• 2.5 kg tomato
• 0.5 kg apples
• 0.5 kg onion
• 0.5 kg carrots
• 0.5 kg bell pepper
• 1 st. vegetable oil
• 5 tooth garlic

Cooking method:

1. Wash the vegetables, peel and pass through a meat grinder along with garlic.
2. Blend with a blender to make it smooth.
3. Transfer the mass to a bowl.
4. Salt and add oil.
5. T take in the caviar for about 30 minutes.
6. Sterilize jars.
7. Arrange caviar in hot jars and immediately roll up.
8. Cool the jars under a towel. Store in a cool place.

Recipe Ryazan onion caviar

Ingredients:

• 0.5 kg onion
• 2 tomatoes
• 5 st. l. vegetable oil
• pepper
• parsley

Cooking method:

1. Wash the tomatoes and cut into cubes.
2. And grind the tomatoes with a blender into a homogeneous puree.
3. Peel and finely chop the onion.
4. Fry the onion in vegetable oil until golden brown.
5. Pour in the tomato puree to the bow.
6. Season the caviar with salt and pepper to taste.
7. Simmer for about 10 minutes.
8. Cool the caviar and serve to the table with greens.

Recipe Caviar from red bulgarian pepper

Ingredients:

• 2.5 kg bell pepper (red)
• 1 parsley root
• 1 celery root
• 0.5 st. vegetable oil
• carrot
• 2 pcs. onion
• 2 tomatoes
• 1 tsp ground black pepper

Cooking method:

1. Peppers wash and bake in the oven.
2. Then wrap them in a bag for a few minutes.
3. Remove the skin from the peppers and remove the seeds.
4. Pass the peppers through a meat grinder.
5. Grate carrots and fragrant roots.
6. Fry the roots with carrots in vegetable oil until half ready.
7. Peel the onion, cut into strips and fry separately until golden brown.
8. Wash the tomatoes and grate on a coarse grater.
9. Boil the resulting tomato mass.
10. Connect with all prepared ingredients in a saucepan.
11. Season the caviar with salt and pepper.
12. Simmer the mass for 10 minutes.
13. Sterilize jars and fill with hot caviar.
14. Sterilize 0.5 liter cans for 30 minutes, and 1 liter cans for 40 minutes.
15. Roll up jars with lids and wrap until completely cool.
16. Store caviar in a cool place.

Video recipe " Zucchini caviar in Hebrew"

Cook with pleasure and be healthy!

Always your Alena Tereshina.

In summer each good hostess trying to make more delicious supplies for the winter. Therefore, the preparation of vegetable caviar in many kitchens is already in full swing. It's incredible tasty dish occupies a strong position in the family menu, and not without reason.

Spicy classic

Eggplant is a favorite summer vegetable, the aroma of which you so want to take with you into the winter. How to cook eggplant vegetable caviar? We cut into cubes 2 kg of fruit with a peel - it is she who gives the dish wonderful spicy notes. We pour them 5 tbsp. l. salt, pour 3 liters of water, leave for 30 minutes. At the end, you need to squeeze the eggplant well. In the meantime, finely chop 1 kg of onion. We clear the seeds of 1 kg of sweet pepper and 2 hot peppers, cut everything into slices. Grate 1 kg of carrots, chop 1.5 kg of tomatoes. Fry eggplant in a pan with vegetable oil and place in a large saucepan. In the same pan, fry onions, carrots, sweet peppers, tomatoes in turn. We combine them in a saucepan, put hot pepper, 1 tbsp. l. sugar and boil eggplant vegetable caviar to the desired density. It remains to cork it in sterilized jars. Such caviar is good both as an appetizer and as a sauce for hot dishes.

Parcel from childhood

The taste of vegetables is familiar to almost everyone since childhood. It still remains a welcome dish on our tables today. If you take young zucchini, you can leave the peel on - the caviar will turn out to be quite tender with it. But mature ones will have to be peeled not only from the peel, but also from the seeds. Cut 2 kg of zucchini into circles 1 cm thick, lightly brown in oil and put in a separate container. Grind 2 medium onion heads, pass them in vegetable oil. We chop a bunch of dill and parsley, also fry them in oil. Grind 6-7 cloves of garlic with 1 tbsp. l. coarse salt. We pass all the vegetables through a meat grinder, add 10 ml of 9% vinegar, garlic mixture, ¼ tsp. black pepper and stir. We spread the resulting mass in liters glass jars, sterilize for 90 minutes and roll up. With such a colorful pasta, excellent sandwiches are provided to you.

With Caucasian flavor

Zucchini caviar for the winter has an interesting taste. Cut into small cubes 4 onions. Grate 2 large carrots. Saute vegetables in vegetable oil until they are properly browned. At the same time, we clean 1 kg of zucchini from seeds and peel, cut into cubes 1 cm thick. Lightly salt them and leave for 15 minutes. After carefully squeeze out all the liquid and put the zucchini in a pan with vegetables. Simmer this mixture without a lid for 30 minutes, stirring occasionally with a wooden spatula. Next, add 3-4 cloves of garlic, passed through the press, ½ tsp. suneli hops, a pinch of red and black pepper, paprika and salt. Then pour a bunch of chopped dill and parsley. At the very end, enter 1 tbsp. l. grape vinegar, pour the caviar into jars, sterilize and roll up. This recipe for vegetable caviar for the winter will conquer everyone completely if you add a handful of ground walnuts to it.

fiery heart

In many recipes for vegetable caviar for the winter, tomatoes act as an auxiliary ingredient. Although the main role they are quite capable of. We clean and rub on a coarse grater 2 large carrots and 200 g of celery root. Finely chop 4 onions and 6-8 cloves of garlic. Saute vegetable platter in olive oil until golden brown. Cut into cubes 1.5 kg of juicy ripe tomatoes, pour into a pan with vegetables and simmer for 10-15 minutes. Add ½ bunch of chopped basil and celery, 3 tbsp. l. tomato paste, 1 tsp. sugar, salt and pepper to taste. Stirring frequently, continue to simmer the vegetable mixture until it thickens. If desired, you can beat it with a blender to make the consistency smoother and more tender. After that, the paste can be poured into jars and preserved. This delicious vegetable caviar will become a harmonious sauce for meat, poultry and fish dishes.

forest treasures

Do you want to surprise home gourmets with something unusual? The recipe for mushrooms will help you with this. We will need 2 kg of your favorite mushrooms. It can be either one variety or assorted mushrooms, saffron mushrooms, boletus mushrooms, etc. We carefully sort them out, wash them several times and cook for 30 minutes in salted water. Do not forget to remove the cloudy foam after boiling. At the end, we recline the mushrooms in a colander and let cool. Cut 3-4 onions into half rings, sauté them in oil until transparent. We pass boiled mushrooms with fried onions through a meat grinder. Finely chop a bunch of cilantro, parsley and dill. We combine greens with mushrooms and onions, pour in 550 ml of vegetable oil, 1 tbsp. l. 6% vinegar and mix. We lay out the caviar from mushrooms in jars, sterilize for 40 minutes and close the lids. Remember, it is better to take nylon caps for mushrooms, since metal can cause the development of botulism bacteria.

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Have you already decided what winter preparations you will make this year? A rich collection of recipes for cooking vegetable caviar from "Eat at Home!" will help you make the right choice. BUT

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

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

• 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.

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

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

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

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

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!

Vegetable caviar through a meat grinder for the winter - recipe Vegetable caviar is a lifesaver in winter. It can be used on sandwiches or simply served with a side dish. How to cook vegetable caviar

How to cook delicious vegetable caviar for the winter

In addition to traditional squash and eggplant caviar, similar snacks can also be made from other types of agricultural products. For example, home-made caviar from vegetables such as bell peppers, beets, tomatoes, pumpkins and carrots will not leave anyone indifferent. In such vegetable dishes you can also add fruits - spicy vegetables with apples are especially well combined in savory canned snacks.

Homemade caviar from vegetables baked in the oven

Roasted pepper and eggplant caviar.

• 3.5 kg tomatoes
• 2.5 kg red bell pepper
• 1.5 kg eggplant
• 50 g salt
• 100 g sugar
• 50 ml vegetable oil
• ground black and hot pepper to taste

To prepare caviar from baked vegetables, you need to put eggplant and bell pepper in the oven and bring them to dark tan marks. Peel the cooled vegetables from the skin, cut into cubes. Rub the tomatoes through a sieve, bring to a boil. Put the eggplant and bell pepper into the boiling tomato mass, pour in the oil, simmer, stirring, for 30 minutes. Pour salt, sugar, spices, simmer for another 10 minutes. Arrange caviar from baked vegetables in jars, roll them up and wrap them until they cool.

Caviar from bell pepper and roots.

• 1 kg bell pepper
• 100 g tomatoes
• 50 g carrots
• 20-25 g parsley root
• 20-25 g celery root
• 100 g onion
• 50-70 ml vegetable oil
• 15 ml 9% vinegar
• sugar
• ground black pepper to taste

Cut the tomatoes, warm over low heat for 7-10 minutes, then rub through a sieve. Bake the pepper in the oven, heated to 180 ° C, until the skin darkens, then peel. Grate carrots, parsley root and celery. Finely chop the onion, fry in oil until soft. Add carrots and roots, simmer for a few minutes. Grind stewed vegetables and baked peppers using a meat grinder or blender. Put the mashed tomatoes in a saucepan, bring to a boil. Add chopped: vegetables, salt, sugar, ground pepper, simmer over low heat for 20-30 minutes. Pour in the vinegar, stir and remove from heat. Arrange hot caviar from baked vegetables in sterilized jars, roll up and wrap until cool.

Vegetable caviar for the winter, grated through a meat grinder: recipes with photos

• 2.5 kg tomatoes
• 500 g bell pepper
• 500 g carrots
• 500 g sour apples
• 500 g onion
• 50 g garlic
• 150 ml vegetable oil
• salt and sugar to taste

To prepare vegetable caviar for the winter, you need to pass peeled vegetables and apples through a meat grinder. Bring the mixture to a boil, simmer for 15 minutes. Then add oil, salt, sugar, simmer over low heat for another 2 hours. Add chopped garlic, simmer for 15 minutes, remove from heat. Place hot caviar in sterilized jars, roll up and wrap until cool.

Assorted caviar with white roots.

• 2.5 kg tomatoes
• 1.5 kg bell pepper
• 500 g carrots
• 150 g parsley root
• 150 g celery root
• 500 g onion
• 100 g garlic
• 100 ml vegetable oil
• 50 g salt
• 100 g sugar

Skip all the vegetables through a meat grinder, put in a container for stewing, pour in oil, simmer for 1 hour. Add salt, sugar, simmer for another 10 minutes. Arrange hot caviar from vegetables in sterilized jars, roll up and wrap until cool.

• 1 kg pumpkin
• 1 kg tomatoes
• 500 g bell pepper
• 250 g carrots
• 250 g apples
• 150 g garlic
• 25 g fresh hot pepper
• 200 ml vegetable oil
• 50-75 ml 9% vinegar
• 50-75 g salt
• 50-75 g sugar
• 2-3 bay leaves
• ground black pepper to taste

Peel all vegetables and apples, remove the skin from the tomatoes. Pass all prepared products for vegetable caviar through a meat grinder or grind in a blender. Add oil to the mixture, bring the mass to a boil, boil for 30-40 minutes. Add spices, salt and sugar, simmer for 10 minutes. Pour in the vinegar, stir and remove from heat. Pour the hot mass into sterilized jars, roll up and wrap until cool.

• 700 g red bell pepper
• 300 g fresh hot pepper
• 500 g tomatoes
• 150 g onion
• 25 g garlic
• 50 ml vegetable oil
• 50 g salt
• 100 g sugar
• 15 ml 9% vinegar

Remove seeds from pepper. Pass vegetables through a meat grinder or chop with a blender. Add oil, salt, sugar, simmer, stirring constantly, for 20 minutes. Pour in vinegar, simmer for 10 minutes and remove from heat. The mass should be thick, almost without liquid. Place hot caviar from vegetables prepared for the winter in sterilized jars, roll up and wrap until cool.

Tomato caviar with apples and celery.

• 2 kg tomatoes
• 2 kg apples
• 500 g celery root
• 500 g onion
• 150 g sugar
• 60 g salt
• ground cinnamon
• cloves and ground black pepper to taste

To prepare caviar from vegetables and fruits for the winter, tomatoes, peeled apples, onions and celery root must be chopped with a blender or meat grinder. Put in a saucepan, simmer for 10-15 minutes. Pour sugar, salt, spices, simmer for another 5-10 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.

Look at a selection of photos for vegetable caviar recipes presented on this page:

Homemade caviar from vegetables for the winter

Bell pepper caviar with pumpkin.

• 700 g bell pepper
• 100 g pumpkin
• 100 g tomatoes
• 100 g onion
• 50 ml vegetable oil
• 10 ml lemon juice
• ground black pepper to taste

To use this recipe for vegetable caviar, bell peppers need to be cut into small cubes. Peel the pumpkin, grate the pulp. Peel tomatoes, cut into slices. Finely chop the onion, fry in vegetable oil until soft. Add the remaining vegetables, salt, pepper, simmer covered for 30-40 minutes, stirring from time to time. Pour in lemon juice, stir. Arrange caviar in sterilized jars, roll up and wrap until cool.

• 1 kg pumpkin
• 500 g tomatoes
• 300 g bell pepper
• 300 g carrots
• 200 g onion
• 100 ml vegetable oil
• 140 ml 9% vinegar
• 30-40 g salt
• 50-60 g sugar
• spices to taste

To prepare homemade caviar from vegetables for the winter, pumpkin pulp, onions, carrots and bell peppers need to be cut into cubes. Pass the tomatoes through a meat grinder or chop in a blender. Heat oil in a saucepan, fry onion and carrot until soft. Put the pumpkin and Bulgarian pepper, mix, simmer for 7-10 minutes. Add chopped tomatoes, salt, sugar and spices, simmer for 30 minutes. Pour in the vinegar, stir and remove from heat. Arrange hot caviar in sterilized jars, roll them up and wrap them until they cool.

Caviar from bell pepper and onion.

• 1 kg bell pepper
• 400 g onion
• 60 ml vegetable oil
• 40 ml 9% vinegar
• 100-150 ml water
• sugar
• ground red and black pepper to taste

Cut the bell pepper and onion into cubes of the same size. Put in a cauldron or other thick-walled dish, add sugar, salt, ground pepper, vinegar and vegetable oil, simmer over low heat for 45 minutes. Then spread delicious vegetable caviar in jars, roll up and wrap until cool.

Bell pepper caviar with garlic.

• 1 kg bell pepper
• 500 g carrots
• 500 g tomatoes
• 100 g onion
• 50 g garlic
• 100 ml vegetable oil
• 30 g salt

Finely chop all vegetables. Fry onions, carrots, peppers separately, transferring to a saucepan. Put the chopped tomatoes and chopped garlic last, salt, simmer under the lid for 30 minutes. Arrange hot homemade caviar from vegetables in sterilized jars, roll up and wrap until cool.

Bell pepper caviar with tomato paste.

• 1 kg bell pepper
• 50-70 g carrots
• 100 g onion
• 30 g parsley
• 30 g tomato paste
• 70 ml vegetable oil
• 10 ml 9% vinegar
• 10 g salt
• ground black pepper to taste

Bake bell peppers in an oven preheated to 1 80 ° C for 20-30 minutes. Remove skins and seeds, chop. Finely chop the onion, grate the carrots, chop the greens. Fry onions and carrots in vegetable oil until golden brown. Add bell pepper, tomato paste, herbs, salt and pepper, simmer for 10-15 minutes. Pour in the vinegar, stir and remove from heat. Place hot caviar in sterilized jars with a volume of 0.5 l, sterilize for 10-15 minutes. Then roll up the vegetable caviar prepared for the winter and wrap it until it cools.

How to cook delicious vegetable caviar for the winter at home: simple recipes with photo

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