Homemade vegetable caviar. Ukrainian onion caviar

In the summer, every good housewife tries to make more tasty supplies for the winter. Therefore, the preparation of vegetable caviar in many kitchens is already in full swing. This incredibly tasty dish has 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. We 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 the 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 lay out the resulting mass in liter 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.

Spices from the branded online store "Eat at Home"

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. A

Good afternoon, dear readers of our blog!

The zucchini harvest season is coming soon. Therefore, it is worth preparing such a tasty and affordable vegetable for the future. Then in winter you can enjoy fragrant zucchini caviar. It turns out no worse than the store, and even better. After all, it does not contain various preservatives harmful additives.

The main thing is to choose the right zucchini. Then the dish will be amazing. Vegetables should be with a thin skin, without stains and damage. No more than 20 cm long. Then they do not have to be peeled from the skin and seeds.

But if you grow larger and fairly mature zucchini, do not worry. They can also be used in the workpiece, but already cleaned.

A real recipe for store-bought squash caviar according to GOST USSR

Very tasty caviar comes from the past. It is not inferior to the current analogues. And you can find such a recipe only in old cookbooks. Therefore, if you don’t have any of these, feel free to use our cooking method according to GOST USSR.

Required products:

• 3 kg of zucchini;
• 1 kg of carrots;
• 1 kg of onion;
• 30 ml sol. oils;
• 4 tbsp tomato. pastes;
• 9 garlic cloves;
• 1 tbsp Sahara;
• 2 g ground black pepper;
• 1 tbsp chopped parsley root;
• 1.5 tbsp salt;
• 2 tbsp 9% vinegar

Step by step preparation:

1. We wash the zucchini, if necessary, clean it. We cut into small pieces. We send it to a frying pan heated with a little oil. Simmer over medium heat without closing the lid. Then excess moisture will evaporate. After the pieces become soft, you can remove the pan from the heat.

Never fry them.

2. Peel the remaining vegetables and wash well. We cut the onion into cubes. Three carrots on a large grater. Mix vegetables, add chopped parsley root. Saute in vegetable oil for about 5-10 minutes. They also don't need to be fried. We shift the mass into a clean bowl. Pour the rest of the oil into it.

3. We clean the garlic and put it through the press. We should get a homogeneous gruel. We take it aside.

4. Mix all the vegetables and pass through a meat grinder or blender. The resulting mass is homogeneous in consistency. Pour it into a bowl or bowl.

5. We put the cauldron on a small fire. We close the lid. Stir occasionally so that the mass does not burn. After an hour, we introduce: sugar, tomato paste, pepper and salt. Mix well and continue cooking for another 30-40 minutes. Finally, add garlic and vinegar. Cook for 5 more minutes. We remove from the stove.

6. In pasteurized jars, lay out the caviar that has not yet cooled down and tightly close the lids. Turn upside down and wrap with a towel. After cooling, store in the refrigerator or cellar.

This is such a delicious dish in just 2-3 hours. We turn the jars upside down, and leave to cool completely, wrapped in a blanket or blanket.

Winter vegetable appetizer is ready!

A classic recipe with mayonnaise and tomato paste for the winter, like in a store

Amazingly tasty and fragrant caviar, just like in childhood. If the dish is eaten quickly and you are not going to leave it until winter, vinegar can be omitted. Pepper is also an optional ingredient, but it adds spiciness.

Required products:

• 3 kg of zucchini;
• 500 g of onion;
• 150 g tomato. pastes;
• 200 g of mayonnaise;
• 0.5 tsp ground black pepper;
• 8 tbsp rast. oils;
• 2 tbsp. salt and sugar;
• 2 tbsp 9% vinegar.

Step by step preparation:

1. Peel zucchini and onions. Three zucchini on a grater. We pass the onion through a meat grinder. Mix them in a large saucepan. We put on a slow fire. Cook for about 1 hour until all moisture has evaporated. Do not forget to stir the mass, otherwise it may burn.

2. Enter: oil, tomato paste, mayonnaise, pepper, salt and sugar. We mix everything well.

3. We continue to cook on low heat for up to 30 minutes, stirring constantly. Pour vinegar a couple of minutes before the end of cooking. We mix. We wait 2 minutes and remove from the stove.

4. Pour the hot dish into pre-prepared jars and roll up the lids.

We cool the jars upside down and wrapped in a blanket.

The most delicious fried zucchini caviar, just like in childhood

Another interesting recipe that will not leave anyone indifferent. The taste is just like in the store. Despite this, it is quite simple and consists of a minimum of ingredients.

Required products:

• 3 kg of peeled and prepared zucchini pulp;
• 1 kg of carrots;
• 1 kg of onion;
• 3 tbsp tomato paste;
• 1 tbsp 9% vinegar;
• 2 tbsp salt;
• rast. frying oil.

Step by step preparation:

1. Chop the vegetables into cubes. Then fry them separately in vegetable oil. We pass through a blender. Add salt and mix well.

2. We shift the vegetable mixture into a thick-walled pan or cauldron. Simmer over low heat for 20 minutes, stirring constantly. After the time has passed, we introduce tomato paste and vinegar.

3. We continue to cook for another 20 minutes. As a result, the caviar will become thick. Next, we pack in pasteurized jars and tightly close the lids. Cool wrapped in a blanket or towel.

A simple recipe for zucchini caviar with tomatoes in a slow cooker. Real jam!

This is a way to cook delicious vegetable preparations at home. Suitable for happy owners of multicookers. Its ingredients are varied. And their combination is just amazing! Be sure to try this recipe.

Required products:

• 1.2 kg of zucchini pulp;
• 250 g of white cabbage;
• 2 onions;
• 2 carrots;
• 4 sweet bell peppers;
• 2 large tomatoes;
• 1 dessert spoon of salt;
• 2 dessert spoons of sugar;
• a pinch of ground black pepper;
• rast. frying oil.

Step by step preparation:

We fry all vegetables under a closed lid.

1. Cut the onion into cubes. Turn on the "Frying" mode on the multicooker. Add oil to cover the bottom. Throw the cooked onions into the bowl of the multicooker. Fry for 5 minutes, stirring occasionally.

2. Cut the carrots into cubes. Pepper - straw. Add carrots to onions. We mix. Cooking for another 5 minutes.

3. Cut the zucchini into cubes. At this time, the vegetables in the slow cooker were fried. We put pepper in them. We mix. Fry for another 5 minutes.

4. Then lay the zucchini. We mix. We cook another 10-15 minutes.

5. At this time, chop the cabbage. We cut the tomatoes into cubes. Add the cabbage to the mixture. We mix.

6. And in the end, it remains to lay the chopped tomatoes. We mix.

7. Close the lid of the multicooker. Select the "Baking" mode for 1 hour and press "Start".

8. Carefully open the multicooker. We mix. Add salt and sugar. Mix again.

9. Grind the vegetables with a blender until puree.

10. Optionally, add ground pepper. We mix. And we settle the caviar in sterilized jars. Roll up.

We turn the workpiece upside down and wrap it with a warm towel or blanket. And we wait until our winter vegetable puree cools down.

Conservation is ready!

Cooking zucchini caviar with mayonnaise and flour in a blender

Very tasty caviar. Roasted flour gives it a store-like taste. The blender is used here only for mashing the finished product.

Required products:

• 3 kg of peeled zucchini pulp;
• water;
• 500 g of onion;
• 1 kg of carrots;
• rast. oil;
• 2 tbsp salt;
• 3 tbsp flour;
• 3 pinches ground black pepper.

Step by step preparation:

1. Peeled zucchini cut into cubes. Put in a saucepan. Don't worry if the pot is full. Gradually, the zucchini will settle. Pour 200 g of water into them. Close and put on a small fire. Cook for 40-50 minutes, stirring constantly. Vegetables should become soft.

2. At this time, cut the onion into cubes. Grate carrots. Fry the vegetables in 100 g of vegetable oil. All this can take up to 50 minutes.

3. When all the vegetables are cooked, you need to spur them in a blender. If you do this in portions, then the caviar will be more uniform and tasty. Then we introduce tomato paste, salt and 4 tbsp. vegetable oil.

4. Mix. Close and turn on the minimum fire. Stir the mixture every 5 minutes so that it does not burn. Thus, we cook the dish for 50 minutes. It will thicken and boil down.

5. At this time, fry the flour. This is done in a dry frying pan without oil. Stir continuously. Fry until lightly browned and fragrant.

6. We introduce flour into caviar. Also add pepper to it. Mix thoroughly and simmer for another 5-7 minutes.

7. We pack the finished dish in jars and sterilize in a water bath for 15 minutes. Then roll up the lids.

We store the workpiece in the refrigerator or cellar.

Delicious video recipe for harvesting with tomatoes and vinegar at home

I found a very simple recipe for cooking zucchini caviar for the winter on YouTube. It looks very appetizing, and not at all complicated. I think it's worth trying this homemade version of the blank. If there is a desire, you can also look, suddenly such a variant of the workpiece and you will like it ...

Recipe for zucchini caviar with citric acid without vinegar, even better than in the store

And finally, we offer a fragrant dish. Vinegar here is replaced by citric acid. The blank, like all previous options, is above all praise.

Required products:

• 1 kg of zucchini;
• 250-300 g of tomatoes;
• 300 g sweet bell pepper;
• 200 g carrots;
• 150 g of onion;
• 3 garlic cloves;
• 1-1.5 tbsp Sahara;
• 2 tsp salt;
• 1/3 tsp citric acid (dilute in 1 tablespoon of water);
• rast. oil for frying;
• ground black pepper.

Step by step preparation:

1. We take young zucchini. Therefore, we wash them well and cut them into cubes.

2. Tomatoes are peeled. This is easy to do if you cut them crosswise from above. Then plunge into boiling water for 1 minute. Then transfer to cold water.

3. It remains only to carefully remove the skin and cut out the core. And then cut the tomatoes into cubes.

4. Now let's deal with pepper. Peel the skin with a vegetable peeler. Cut out the core. Also cut into cubes.

5. We clean the carrots and onions, wash them and cut them into cubes. Grind the garlic in a garlic press.

6. Fry each vegetable in a small amount of oil. This must be done separately. So each ingredient will reveal its taste and aroma. We combine everything in one large saucepan. Pour sugar, salt, pepper and citric acid.

8. Mix thoroughly and simmer under a closed lid for about 40 minutes. Don't forget to stir occasionally.

9. It remains to bring the vegetables to a state of puree. This is done with a blender. In no case do not use a meat grinder, otherwise the caviar will simply lose the desired taste. If necessary, simmer further until desired consistency. And roll up in pre-prepared jars.

Then we turn the jars upside down and wrap them up. So they stay with us until they cool completely. I keep at least a day. Then I put it in the pantry.

The workpiece is ready!

This concludes our collection of recipes. We wish you bon appetit! And see you in the next articles! Do not forget to write in the comments which recipe you liked the most!

I wish you successful preparations!

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 are cut into strips.
2. Prepared products are mixed, water, salt, chopped onion, 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 - 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 one 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. 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.
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. 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 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. Add cabbage, tomatoes, garlic, ground black pepper, Provence herbs, soy sauce to the fried vegetables. 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 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:

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 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:

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. 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.
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, seal, wrap with a blanket and leave the jars to cool.
5. Delicious eggplant caviar, prepared with love and care for the winter, is a great 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. 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.
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. 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? No? 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. 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. For what? 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 very 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 l 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

Vegetable caviar is a convenient preparation. You can process the surplus crop, get a delicious snack and not worry about adding to dinner in the winter. There are many recipes for cooking caviar from vegetables, the most interesting options are collected here.

Vegetable caviar for the winter - general principles of cooking

Vegetables for caviar are usually fried or baked, then stewed. But there are recipes for boiled blanks. They are among the simplest options. All ingredients are crushed, combined at once or in a certain sequence, then boiled on the stove.

What is caviar made of:

Pumpkins, zucchini;

eggplant;

Fresh tomatoes, grated;

Bulb onions;

Carrot.

Spices and garlic are added for taste. All recipes contain vegetable oil. Fresh tomatoes can be substituted for pasta or tomato sauces, but not industrial ketchups.

For grinding boiled or raw vegetables, use a meat grinder, blender. You can leave the workpiece with pieces or lightly knead them with a pestle. After grinding, the mass must be boiled, add spices, vinegar. Caviar is laid out only in sterile jars. Some recipes require additional sterilization.

Vegetable caviar for the winter with pumpkin

A recipe for bright and fragrant vegetable caviar for the winter, the basis of which is pumpkin. The ingredients indicate the weight of the peeled pulp without seeds.

Ingredients

A kilogram of pumpkin;

2 onion heads;

2 carrots;

2 tbsp. l. tomato paste;

3 cloves of garlic;

100 ml of oil;

50 ml of vinegar 9%;

Cooking

1. To cook caviar, you will need a cauldron or a large frying pan. But you can take a pan in which you can fry. Pour oil, put on fire.

2. Cut the onion into cubes, no need to grind. Throw into a saucepan and fry a little.

3. Cut the carrot into slices or strips, add to the onion and cook together until golden brown.

4. During this time, you need to chop the pumpkin into cubes. Add to fried vegetables.

5. Immediately pour 0.5 cups of boiling water, cover. Stew caviar for about half an hour on low heat, we achieve softness of vegetables.

6. Remove the caviar from the fire. Grind in any way.

7. Add pasta, salt, squeeze garlic cloves. Any spices can be added to vegetable caviar.

8. Turn on the stove again, cook at a low boil for about ten minutes.

9. Add vinegar, stir. Let's boil for a minute and you can pour the workpiece into jars, spin it for the winter.

Vegetable caviar for the winter with eggplant

The recipe for fragrant caviar, the basis of which is eggplant. So that the unpleasant bitterness does not spoil the taste of the workpiece, we must soak the vegetables in salt water for about half an hour before cooking.

Ingredients

Eggplant 1.2 kg;

Half a kilo of tomatoes;

0.3 kg of onion;

0.3 kg of carrots;

2 tbsp. l. vinegar;

2 spoons of sugar;

Garlic small head;

A glass of oil.

Cooking

1. Divide the butter in half. Pour one part into a large frying pan, the second into a saucepan or cauldron.

2. We chop the onion in half rings, throw it into the pan.

3. After two minutes, add grated carrots to the onion, fry together.

4. Eggplants are cut into bars, soaked and squeezed. We lay in the heated oil of the second vessel. Fry over high heat, mix well several times from the bottom.

5. Cut the bell pepper into cubes, lay it on the fried eggplants, now the fire can be reduced.

6. We shift the vegetables from the pan, that is, carrots and onions.

7. Add grated tomatoes. Stir, stew caviar until all vegetables are soft.

8. Now the mass needs to be crushed. To do this, remove the future caviar from the fire, cool, interrupt with an immersion blender or twist.

9. Put it on the stove again, put sugar and vinegar in the caviar, chopped head of garlic (less as possible). Taste for salt immediately, adding if necessary.

10. Stew everything together for a quarter of an hour, pour into jars.

Vegetable caviar for the winter "Baked" with zucchini and eggplant

The recipe for a versatile vegetable caviar that can be used as a snack or sauce, you just need to adjust the amount of spices and spiciness to your taste.

Ingredients

900 g zucchini;

1 kg sweet pepper;

700 g eggplant;

300 g carrots;

400 g of onion;

400 g of tomatoes;

2 tablespoons of vinegar;

100 ml of oil.

Cooking

1. Cut the eggplant in half, sprinkle thickly with salt, leave for half an hour, rinse and squeeze.

2. Put eggplant halves, whole pepper pods on a baking sheet, send to the oven and bake for about 20 minutes at medium temperature. As soon as the vegetables are lightly browned, you can take them out.

3. Cut the onion into small cubes, send it to fry in a large saucepan.

4. We twist the peeled carrots and zucchini, add to the onion, and begin to simmer.

5. We free the roasting pepper from the seeds, cut the eggplant into convenient pieces and twist it too.

6. Add these vegetables to the bulk, simmer together for ten minutes.

7. During this time, rub the tomatoes, removing all the peel. And also add to the caviar.

8. Cook the workpiece for another 15 minutes.

9. At the end, pour in 2 tablespoons of table vinegar, salt to taste, add 2 tablespoons of sugar, hot pepper if desired.

10. We lay out the vegetable caviar in sterile jars, roll it up.

Vegetable caviar for the winter with mushrooms

A delicious appetizer of vegetables and mushrooms. Such caviar will definitely not stagnate in the basement. You can take any mushrooms, but the most delicious is obtained with forest dwellers. Prescription with sterilization.

Ingredients

1 kg of mushrooms;

600 g of tomatoes;

300 g carrots;

500 g of onion;

150 g of oil;

300 g of pepper;

2 spoons of sugar;

1.5 tablespoons of salt;

1 tsp vinegar.

Cooking

1. Put the mushrooms to boil. It is enough for them to boil for 20 minutes. Drain all the broth, cool.

2. Fry chopped onions in oil, add grated carrots, simmer together.

3. Next, enter the pepper, cook until soft.

4. Chop the tomatoes, pour over the vegetables, boil for ten minutes. Remove from fire.

5. Grind the mushrooms together with the fried vegetables to the state of caviar.

6. Put on the stove, salt, season with sugar. Cook on low heat for half an hour, add vinegar and stir.

7. Spread the caviar in jars of 0.5 liters.

8. Put in a pan for sterilization, that is, there must be a cloth at the bottom. Cover the top with lids, but do not roll up.

9. Pour boiling water into a saucepan. The water level should reach the banks "shoulder-deep".

10. Turn on the fire, after boiling the water, boil the mushroom caviar with vegetables for 10 minutes.

11. Remove from the pan, roll up.

Vegetable caviar for the winter from pepper and carrots

A variant of a very tender vegetable caviar made from bell peppers with carrots. If desired, you can cook a snack in a spicy version, you get a wonderful adjika.

Ingredients

2 kg of pepper;

500 g carrots;

250 g of onion;

3 cloves of garlic;

1 glass of tomato juice;

150 ml of oil;

1 tsp vinegar.

Cooking

1. Chop the onion into cubes, send to fry. Use a large skillet.

2. Add grated carrots to the onion, fry together for another five minutes. Remove vegetable mixture from heat, let it cool for now.

3. Cut the pepper into pieces, freeing the pods from the seeds. Peel the garlic.

4. Twist the vegetable sauté, bell pepper and garlic cloves together through a meat grinder.

5. Add tomato juice. You can use tomato paste, dilute 2-3 tablespoons with 150 ml of water.

6. Mix everything together, add a tablespoon of salt, put on the stove. Simmer for 35 minutes.

7. Add vinegar, stir and after five minutes you can pour the caviar into jars.

Vegetable caviar for the winter with apples

Recipe for caviar from apples, zucchini and other vegetables. You can cook it in slices or in a twisted version. In any case, it turns out very tasty and unusual.

Ingredients

2 zucchini;

4-5 apples;

2 carrots;

3 tomatoes;

2 onions;

0.5 cups of oil;

1 tsp vinegar.

Cooking

1. Cut the onion and rub the carrot, put it in hot oil, fry for about five minutes.

2. Add diced zucchini, fry until juice is released.

3. Peel the apples, cut them into cubes too.

4. As soon as the zucchini stops frying and a lot of juice appears, add apples.

5. Cover, simmer for a quarter of an hour.

6. Add grated tomatoes, simmer for another 15 minutes.

8. Let the workpiece boil well so that the spices dissolve, pour the caviar into jars.

Quick vegetable caviar for the winter with zucchini

A variant of a very quick and simple caviar made from boiled vegetables. If you have an electric meat grinder, then cooking will take even less time.

Ingredients

3 kg of zucchini;

1 kg of carrots;

2 spoons of sugar;

1 kg of onion;

20 ml of vinegar;

200 ml of oil;

200 g of tomato paste;

1.5 tablespoons of salt.

Cooking

1. If the zucchini is large, then we clean and remove the seeds. You should get 3 kg of pure product. The rest of the vegetables are also cleaned, cut into pieces.

2. We twist everything together. We shift into a saucepan with vegetable oil, simmer on the stove for an hour.

3. Add spices and tomato paste. Cooking another 30 minutes.

4. Add table vinegar, stir.

5. Boil for a couple more minutes, pour the mass into sterile dishes, twist the jars with sealed lids.

6. Keep simple caviar upside down until it cools, put it away for storage.

For caviar, it is desirable to use unrefined oil. If you do not like the pronounced aroma of sunflower, then you can use mustard, olive or any other product of your choice.

When sautéing, it is very important not to burn the vegetables. Otherwise, the workpiece will have a burnt aftertaste. Don't forget to stir the vegetables while frying.

Vinegar is added to caviar to preserve and improve taste. If the acid is insufficient and the workpiece is fresh, then you can always add more. Instead of vinegar, you can also add lemon juice, diluted acid.

“Black, red, squash caviar…yes!…and overseas…eggplant caviar!” Are you sure you know all kinds of delicious caviar that our housewives cook at home for the winter? I think that many recipes for blanks from this section will be a clear revelation for you. For example, caviar is prepared not only from zucchini, eggplant and various types of mushrooms, but also from tomatoes, beets and pumpkins. And this is not an exhaustive list of products suitable for this workpiece. Do you want to verify this? Come visit us! Step-by-step recipes with photos will help you cook such caviar for the winter that you just “lick your fingers”.

The best recipes with photos

The last notes

Usually, after canning mushrooms, many housewives have various trimmings and fragments of mushrooms, as well as overgrown mushrooms that have not been selected for conservation. Do not rush to throw away the mushroom "non-standard" try cooking mushroom caviar according to this simple homemade recipe. It is also often called mushroom extract or concentrate.