Pumpkin caviar with mayonnaise for the winter. How to cook pumpkin caviar for the winter in a slow cooker

Vegetables

Description

Ingredients

Steps

First of all, we prepare the amount of products we need that will be used in the cooking process. excellent caviar from a pumpkin for the winter. Be sure to thoroughly rinse all vegetables before cooking and make sure they are not damaged or spoiled.



Now peel the vegetables one by one, removing the peel from them. After that, cut them into wide slices. You can not try to make them uniform, as in the next steps the vegetables will still have to be chopped..



arm yourself fine grater and chop with it peeled carrots, as well as pumpkin. Place the chopped vegetables in one large saucepan in which it will be convenient for you to cook pumpkin vegetable caviar.



Now you need to chop the onion and pepper, since these ingredients will not be able to be grated. Try to chop them as finely as possible, immediately sending them to the pan with carrots and pumpkin. Add required amount oil in a container and put it on fire. Stir and cook the vegetables until they release enough juice..



When you see that the vegetables have begun to release juice, you should add the required amount of tomato paste to the pan, as well as all other ingredients, including sugar, salt and pepper. Stir all this with a wooden spoon, then cook until the mixture boils. When this happens, reduce the heat to a minimum and cook the caviar for another twenty minutes.



Add minced garlic to the caviar, boil for a few more minutes, then use a blender to turn the whole mixture into a uniform puree. Then add vinegar to the pan, stir it all and remove from heat, transferring the caviar from the pumpkin to sterile jars. Roll them up with lids and put them in the pantry before winter.



Bon appetit!

We are used to cooking eggplant and squash caviar, but few people know that delicious caviar You can also make pumpkin. The pumpkin itself is a distant relative of the zucchini, it is not inferior to it in any way. palatability, nor in the composition of vitamins.

Cooking pumpkin caviar for the winter through a meat grinder is easy. In taste and texture, it is similar to zucchini caviar, but unlike the latter, it has not yet become widespread.

Healthy and tasty pumpkin vegetable caviar is a great side dish for meat or potato dishes, and it can also be used to make sandwiches, as a light snack.

We clean all the vegetables necessary for preparing pumpkin caviar for the winter, if necessary, clean and separately pass through a meat grinder.

First, cut into smaller pieces and scroll the pumpkin.

Then we pass the onion through the meat grinder.

We will cut the carrots in small pieces and grind with a meat grinder.

In a frying pan, preferably with a Teflon or ceramic coating, heat the oil, spread the onion and fry for 4-5 minutes over medium heat, stirring occasionally. Then add the carrots, mix and continue to cook for 7-10 minutes, stirring occasionally.

Now add the pumpkin, continue to fry for 6-8 minutes, not forgetting to stir.

At this time, scroll the tomatoes through a meat grinder and then add them to the pan. I used rolled and then frozen tomatoes. Instead of tomatoes, you can put tomato paste. Add salt, pepper and spices that you like, I added basil. If the pumpkin is not sweet, then you can add sugar if desired.

Simmer vegetables for 15-20 minutes. If your pumpkin is not juicy enough, you can add some water and adjust the density of the caviar. If the consistency suits you, then you can not add water.

Pass the head of garlic through a meat grinder. Add garlic and vinegar to the pan, stir and simmer for another 5 minutes. Then hot caviar put in sterile jars and roll up. Turn the jars over and wrap until cool. We store in a cool place.

Pumpkin caviar through a meat grinder for the winter is ready.

There are many ways to prepare vegetable caviar. Thanks to simple recipes, useful caviar pumpkin will become a favorite dish on the table. Made from pumpkin appetizing caviar with amazing taste!

Classic pumpkin caviar

Required products:

• pumpkin - 1.5 kg;
• 2 onions;
• 1 carrot;
• vegetable oil -30 ml;
• salt, spices, garlic - to taste.

Cooking technology:

1. Peel pumpkin. Cut into slices so that it is convenient to grate. Set the mass aside.
2. Chop the onion and grate the carrots. Fry them for vegetable oil until light golden.
3. Add pumpkin to fried vegetables. Mix, add salt, sugar. Cover with a lid, let the caviar stew.
4. After a while, the pumpkin will decrease in volume, become soft and change color. It must be periodically stirred, when the moisture evaporates, remove the lid.
5. If there is not enough oil so that the caviar does not burn, you can pour in more, spices should also be added.
6. Before you remove the caviar from the fire 5 minutes before readiness, squeeze the garlic cloves, mix well.
7. Serve chilled or spread on sandwiches, decorate with herbs.

Simple winter preparation

Delicious pumpkin caviar for the winter is very easy to prepare and does not require sterilization.

Required products:

• pumpkin - 2.5 kg;
• vegetable oil - 150 ml;
• 500 g of onion;
• 300 g tomato;
• salt - 1 tbsp. spoon;
• vinegar 9% 70 ml;
• pepper mix, Bay leaf, thyme, basil.

Cooking technology:

1. Onion chopped and fried butter in a large frying pan or cauldron, where caviar will be cooked.
2. It is necessary to clean the pumpkin, cut into cubes and blanch for 3-5 minutes. The pieces should soften. Drain the water, grind with a blender until a homogeneous consistency.
3. Peel the skin off the tomatoes and grind them until tomato juice. Pour tomatoes into onions. Simmer, add some salt. When the mass becomes thicker, add pumpkin.
4. Boil the mass over medium heat, stirring regularly until it thickens and changes color.
5. After 30-40 minutes, add the remaining salt, spices, vinegar. Mix again and place in sterilized jars. Close with lids.

IN fresh it is quite difficult to keep a pumpkin for a long time. In an ordinary apartment, she will lie for a maximum of a month. original solution this problem will be a salad with pumpkin for the winter. Pumpkin caviar in a slow cooker for the winter with the addition of vegetables is not only tasty, but also healthy.

Incredible combination fragrant pumpkin with no less fragrant sweet pepper - this is a delicious combination. vegetable abundance, which fits in one jar - this is a godsend for winter, festive evenings. Amazing taste in combination with rich aroma make a real splash.

You will need:

• 1 kg. pumpkin pulp;
• 250 gr. young carrots;
• 250 gr. sweet peppercorns;
• 250 gr. ordinary bow;
• 1.5 kg. tomatoes;
• 2 heads of annual garlic;
• 2 tsp salt;
• 100 gr. Sahara;
• 100 gr. oils;
• 50 gr. vinegar 9%.

Pumpkin salad for the winter:

1. Previously, the pumpkin is peeled and seeds, and then washed. Washed it is cut into neat cubes.
2. The onion is peeled from its characteristic husk and crushed. Large pieces will suffice.
3. Carrots should be peeled and grated using a grater with large holes.
4. To chop tomatoes, use a food processor or a simple meat grinder.
5. The prepared components are transferred to a pan ideal for these purposes, where they are mixed with the amount of sugar, salt and oil indicated in the recipe.
6. Together with the added components, the products are boiled for about forty minutes.
7. After this period of time, crushed garlic and vinegar are added to the stewed vegetables with a press.
8. In this composition, the salad is cooked for literally another five minutes.
9. During cooking, you should prepare the dishes that are needed for the preparation. It must be washed and immediately pasteurized.
10. In already processed jars, the salad is transferred hot and rolled up without delay.
11. The process of cooling the salad must be carried out at room temperature. Turn the jars upside down and cover.

Tip: so that the salad is more tender, and the tomato skin does not come across, it is better to peel it. This process may seem incredibly complicated only at first glance. Knowing one trick - everything is done elementarily. If you first scald the tomatoes in boiling water and immediately pour over cold water- the skin will lag behind them a little and you can simply remove it.

Pumpkin caviar recipe for the winter

Another type of blank is pumpkin caviar for the winter. Unlike other similar dishes, the pumpkin product is more tender, juicier and more aromatic. The addition of asparagus makes it even more nutritious and healthy.

You will need:

• 1 kg. young pumpkin;
• 1 kg. asparagus beans;
• 1 kg. fleshy tomatoes;
• 1 kg. sour apples;
• 500 gr. ordinary bow;
• 500 ml. oils;
• 50 gr. vinegar 9%.

Pumpkin caviar for the winter:

1. Absolutely all vegetables must be peeled and subsequently chopped in a meat grinder separately from each other.
2. Already chopped onion is fried and transferred to a dish ideal for cooking caviar, oil and pumpkin with tomatoes are added to it.
3. This mixture is mixed with the right amount salt, vinegar and sugar, boil.
4. After boiling, all the remaining unused ingredients are poured into the container and everything is boiled for about an hour.
5. While caviar does not require special participation, you need to prepare all the dishes in which future caviar will be stored. It must be washed with soda and sterilized.
6. Hot caviar is transferred to processed high temperature cans and rolls up without delay.
7. Now it is enough to cover the jars until they are completely cool, and they will stand all winter even in a not quite cool pantry.

Salad for the winter with pumpkin

For those who are not indifferent to cauliflower dishes, this salad is a real find. It is so unusual and perfect that it is simply impossible to break away from it. This amazing dish can outshine all other salads.

You will need:

• 500 gr. sweet pepper;
• 2 kg. cauliflower;
• 2 kg. young pumpkin;
• 300 gr. oils;
• 10 cloves of annual garlic;
• 200 gr. Sahara:
• 50 gr. vinegar 9%;
• 50 gr. fresh parsley;
• 50 gr. salt;
• 50 gr. fresh dill.

Pumpkin salads for the winter recipes:

1. Cabbage is very carefully divided into tiny inflorescences and boiled for five minutes.
2. After boiling, it must be crushed in the simplest meat grinder.
3. The pumpkin is cleaned from both the peel and all the seeds. When cleaned, it should be cut into cubes.
4. Garlic and all greens must be crushed.
5. In a container ideal for marinade, the necessary salt, sugar, vinegar are mixed into the water and boiled.
6. In the marinade, which has just boiled, all the necessary ingredients for the salad are immersed and boiled for at least forty minutes.
7. In the process of self-boiling a dish, it is necessary to prepare dishes that are intended for it. long-term storage. It must be washed in soda solution and sterilized immediately.
8. The salad is transferred to jars that have just been processed with high quality and immediately rolled up.
9. For additional pasteurization, lettuce in jars should be covered with something very warm until it is completely cold.
10. Cauliflower can not be crushed to a puree consistency. original and nothing less delicious dish there will be a salad with whole inflorescences. In this case, its preliminary boiling should be carried out for ten minutes longer. Otherwise, it may turn out harsh and undercooked.

Pumpkin salad for the winter

It's not just a salad, it's real masterpiece. Such a preparation, combined with both side dishes and meat, becomes something amazing and fabulous.

You will need:

• 2 kg. pumpkin pulp;
• 3 kg. young eggplants;
• 2.5 kg. fleshy tomatoes;
• 1 kg. sweet pepper;
• 300 gr. annual garlic;
• 300 gr. fresh sprigs of parsley;
• 500 ml. oils;
• 1/4 tsp ground chili pepper;
• 200 gr. Sahara;
• 100 gr. salt;
• 100 ml. vinegar 6%.

Pumpkin salads for the winter:

1. All vegetables, with the exception of only eggplant, should be initially peeled and only then cut into compact slices.
2. Eggplants are cut along with the peel.
3. Tomatoes are immediately crushed in the simplest meat grinder. Should be a tomato paste.
4. The resulting gruel is boiled together with chopped garlic and herbs, sugar, chili peppers, salt, oil and vinegar.
5. Sliced ​​vegetables are poured into the boiled sauce and boiled for at least an hour.
6. During this action, the dishes necessary for the final stage - canning are being prepared. In a soda solution, it is washed and then sterilized.
7. Only the prepared salad is laid out in prepared jars and immediately rolled up.
8. For the purpose of warming up, lettuce jars are covered and do not disturb until they have cooled completely.

Tip: the bitterness inherent in a vegetable such as eggplant can be removed in several ways. The first involves infusing chopped eggplant for an hour and a half in well-salted water. The second is baking until it is half cooked in the oven. The third - richly salted pieces are infused for half an hour under a load and then rinsed and squeezed out. Lovers of this specific bitterness do not expose this product no processing.

Blanks for the winter from pumpkin caviar with a spark

As paradoxical as it may sound, you can cook quite a lot of pumpkin spicy product. For those who can not do without spicy, such a salad will be just to your taste. Spicy, original combination in combination with exquisite aroma- It is something.

You will need:

• 1.5 kg. young pumpkin;
• 2 tbsp. l. salt;
• 2 onions;
• 3 art. l. grated horseradish roots;
• 500 ml. vinegar 9%;
• 5 st. l. Sahara;
• 1/2 st. l. dill seeds;
• 2 tsp mustard seeds.

How to cook pumpkin caviar for the winter:

1. The pumpkin is pre-peeled from coarse peel and seeds and cut into compact slices, salted and insisted overnight.
2. In the morning, water is mixed in a saucepan with vinegar and sugar, then boiled.
3. Infused pieces of pumpkin are boiled for no more than five minutes, after which they are laid out in a colander.
4. In clean, washed soda solution and sterilized jars are laid out pumpkin pieces.
5. All added to banks necessary components and pour marinade in the process of boiling it and insist for half a day.
6. Through given time the marinade is drained, boiled one more time and poured back into the pumpkin salad.
7. There is absolutely no need to roll such a miracle. It is enough to cover with simple nylon caps and send to the cellar or refrigerator.

Pumpkin is incredibly useful, dietary product. It should be eaten not only by children, but by all adults. True, few of the people who have already grown out of kindergarten age will want to eat. regular porridge from this product. But pumpkin caviar for the winter through a meat grinder - with pleasure.

The blanks are delicious, summer-like colorful and fragrant, that they can be eaten all year round. And due to such an abundance of possible variations - such dishes simply cannot get bored. Accordingly, vitamins enough enter the body all year round.

Marvelous tender snack goes well with meat dishes, poultry, pasta and vegetables. How is pumpkin caviar prepared for the winter? The recipe for each blank described in this article is easy to implement at home.

pumpkin caviar

This simple dish has a sour-sweet taste and a beautiful bright color. It will keep in the fridge or pantry for a long time.

Ingredients:

• pumpkin pulp - one kilogram,
• vegetable oil - 100 grams,
• vinegar (suitable 9%) - 50 ml,
• two bulbs,
• carrot,
• water - 100 ml,
• tomato paste - three large spoons,
• salt - a tablespoon,
• garlic - three cloves,
• paprika - two tablespoons,
• ground black pepper - half a tablespoon.

For this dish, it is better to choose a ripe, but unsweetened pumpkin. You can change the spices to your liking. For example, take chili pepper instead of paprika.

How to cook pumpkin caviar for the winter? The appetizer recipe is below.

First, process the vegetables, peel them, and cut the pulp into cubes. After that, put carrots and pumpkin on the bottom of the pan or cauldron. Add some vegetable oil to them.

Stew food for a quarter of an hour on low heat, remembering to stir them occasionally. tomato paste combine with water, and then pour the resulting sauce into the vegetables. Cook the products for another half an hour, and when they become soft, beat them with a submersible blender.

Fry the chopped onion in the remaining oil. When it turns golden brown, place it in a bowl.
Immediately add minced garlic, salt, vinegar and spices. Bring the caviar to a boil again, and then lay out its sterilized jars and roll up.

Pumpkin caviar with carrots

The original appetizer will be safely stored all winter, so you can serve it for lunch or dinner at any time.

This time you will need the following products:

• pumpkin without seeds and peel - 700 grams,
• carrots - 350 grams,
• onion - 300 grams,
• fresh tomatoes - 150 grams,
• garlic - 40 grams,
• salt, dried basil and ground pepper- taste,
• vegetable oil - 60 ml,
• 9% vinegar - two tablespoons.

So, we prepare pumpkin caviar for the winter through a meat grinder. Process the vegetables, peel and cut into medium pieces.

Grind them one by one with a meat grinder and fry in vegetable oil.
First, send the onions to the pan, then the carrots, and at the very end put the pumpkin.

Remove the skin from the tomatoes and chop the pulp.

Instead of fresh tomatoes You can use ketchup or tomato paste.

Add mashed potatoes, salt, garlic, vinegar and spices to vegetables.

When all the ingredients are soft, arrange them in pre-treated jars and close with boiled lids. Pumpkin caviar for the winter is ready. Be sure to turn it upside down and cover well. And the next day, the jars can be stored in the pantry.

Caviar from pumpkin and zucchini

In the autumn, when the time comes to harvest in the country, do not forget to cook delicious vegetable caviar. It will keep for you the memory of the past summer and sunny days for a long time.

Ingredients:

• peeled pumpkin - two kilograms,
• zucchini (pulp) - one kilogram,
• onion - 500 grams,
• tomato paste - 300 grams,
• mayonnaise - 250 grams,
• vegetable oil - 125 grams,
• sugar - 100 grams,
• salt - 60 grams,
• acetic acid 70% - one tablespoon,
• ground black pepper and bay leaf - to taste.

We begin to cook zucchini caviar with pumpkin for the winter. The recipe with mayonnaise is very simple, so anyone can repeat it.

Clean the vegetables from the peel and seeds, and then pass them through a meat grinder. Put them in a saucepan, add oil, spices, salt and mayonnaise. Cook food over low heat for an hour and a half, remembering to stir them occasionally.

If you want the appetizer to be very tender, then at this stage you can beat the vegetables again with a blender.

Add vinegar and cook the dish for another ten minutes. Zucchini caviar with pumpkin and onions, you need to quickly decompose into jars and roll up.

Pumpkin caviar "Lick your fingers"

The multicooker is practical kitchen appliance, which modern housewives often used to make delicious vegetable preparations. He will help us prepare sweet caviar from a pumpkin for the winter. The Lick Your Fingers recipe got its name for a reason - the appetizer really disappears from the table first, and guests always ask for more.

For this dish you will need the following products:

• pumpkin - 500 grams,
• carrots - 150 grams,
• onions - 200 grams,
• tomatoes - 120 grams,
• vegetable oil - six tablespoons,
• garlic - five cloves,
• bay leaf - three pieces,
• salt and ground pepper - to taste,
• ground turmeric - half a teaspoon.

Read our instructions carefully before you start cooking pumpkin caviar for the winter. The recipe in the slow cooker has its own characteristics and is slightly different from other cooking methods.

Peel the carrots and pumpkin first, and then grate on coarse grater. Wash the tomatoes and cut into slices, simultaneously removing the stalks. Free the onion from the husk and finely chop.

Set the mode to "Steam" and pour the oil into the bowl. First, fry the onion until the color changes, then add the carrots to it, and after another ten minutes, the pumpkin. Close the vegetables with a lid and leave them alone for a quarter of an hour. After that, mix the products and add tomatoes, garlic, salt, bay leaf and all spices, chopped into thin slices.

If you like pureed caviar, then chop vegetable stew using a blender.

Turn on the "Soup" mode and simmer the vegetables for another 15 minutes. When the specified time has passed, caviar can be served on the table with bread and meat. If you decide to keep the delicacy until winter, then add two tablespoons of vinegar to it, arrange the vegetables in jars and roll up.

Video recipe for pumpkin and eggplant caviar

Be sure to try cooking pumpkin caviar for the winter! The recipes on this page will help you bring this idea to life. As a result, you will get soft and hearty snack that will delight you on long winter evenings.