Vegetable caviar - how to cook a multi-colored vegetable delicacy for the winter and not only. Vegetable caviar for the winter
Assorted caviar from vegetables is a light, tasty and nutritious preparation. It is suitable for a healthy diet not only for vegetarians, but also for ordinary people. Since it is nothing more than a great addition to other types of food, for example, as a side dish for meat, fish and poultry.
Usually the name of any caviar is given by the presence in a large amount of the main product, for example: beetroot caviar, from pepper, from green tomatoes, from vegetable roots, from tomatoes.
You can always choose the type of preparation that you prefer or show your imagination and cook caviar from vegetables called "Assorted". The best recipes in this article will help you.
Vegetable caviar for the winter through a meat grinder
In the proposed recipe, the emphasis is on the presence of apples, which give the workpiece a piquant taste. Please note that there are no zucchini and eggplant in the recipe.
Required:
- apples - 1 kg
- bell pepper - 1 kg
- carrots - 750 g
- tomatoes - 1 kg
- onion - 1 kg
- garlic - 100 g
- sunflower oil - 100 ml
- jars need to be sterilized, boil the lids
Cooking method:
1. Prepared apples and vegetables are passed through a meat grinder: apples, carrots,
tomatoes and bell peppers.
2. Peel the garlic cloves and cut into pieces. Onions are also cut into small pieces.
3. We will cook in a cast iron pan, in which you can fry and stew. We put it on the fire, pour in the oil and lower the parts of the onion. Fry until soft (no need to fry).
4. Then add the missed carrots to the onion and fry it together with the onion for several minutes.
5. When the carrots are fried, then we lower the missed apples, mix and fry. The moment that the apples have darkened should not scare you, this is allowed.
6. Fry the vegetable mass for 3 minutes.
7. It's the turn to add the missed tomatoes and peppers.
8. Then put the pieces of garlic, mix. Assorted caviar with garlic has a special taste.
9. All the vegetable mass fried over high heat, salt and mix. By this stage of cooking Assorted caviar is collected.
10. We are waiting for the boiling of all the contents in the pan. As soon as the mass boils, reduce the heat, close the lid and simmer until cooked. within 15 minutes.
11. We try vegetables for readiness, they should be soft, which means it's ready. You should like the presence of salt.
12. We lay out immediately in jars and roll up the lids. We wrap the jars with a warm blanket until cool.
Caviar Assorted vegetables for the winter without vinegar
Please note that this recipe does not contain zucchini.
Ingredients:
- 1 kg eggplant
- 0.5 kg sweet pepper
- 0.5 kg onion
- 1 kg ripe tomatoes
- 150 g apples
- 1 teaspoon of sugar, salt and pepper - to taste
Cooking:
- In a tall and wide frying pan, heat 200 ml of vegetable oil. When a whitish smoke appears above the oil, put finely chopped onion into it.
- We bring the onion to a golden color, it is not necessary to overcook it. When it is ready, add finely chopped tomatoes. We cover the dishes with a lid and simmer the tomatoes over low heat, stirring occasionally.
- Then we add at the same time: eggplants cut into small cubes (together with the skin) and finely chopped pepper, from which seeds must be removed and apples grated on a coarse grater. We mix all the vegetables and simmer over low heat under the gut, stirring often.
- And only when the eggplant becomes soft, remove the lid so that excess moisture evaporates.
- If you need Assorted caviar more spicy, then add a pod of hot pepper along with the vegetables. At the same time, make sure that it does not burst when stirring.
- At the very end of cooking, add ground pepper and sugar, salt to taste.
- Pour boiling caviar into prepared jars and roll up with lids. Insulate blanks in jars until cool and store in
Nice to eat!
Video on how to cook vegetable caviar from zucchini and eggplant
Watch a video on how to cook "folk" caviar with eggplant and zucchini for the winter.
Vegetables passed through a meat grinder greatly simplify the cooking process.
How to cook vegetable caviar Assorted without sterilization
Apples, beets and hot peppers give a special taste to the preparation.
Required:
- 1 kg apples
- 1 kg sweet pepper
- 500 g carrots
- 500 g beets
- 5-6 kg ripe tomatoes
- 200 g hot pepper
- 1 cup of sugar
- 1 liter sunflower oil
Cooking process:
- Pass through the meat grinder all the fruits and vegetables.
- Put the skipped vegetables in a large saucepan, pour in oil, add granulated sugar, mix.
- Put the pan on the fire and cook on low heat for 2.5 hours, stirring often. Put salt to taste.
- Then spread hot in sterilized jars and roll up with lids. Assorted caviar is ready.
Among my friends, the reviews for preparing such a simple recipe are good.
Video on how to cook caviar from vegetables in a slow cooker
During the harvest season, many vegetables from the garden are used to prepare the harvest, so that Assorted caviar is tasty and fragrant.
Home-made preparations have always differed in taste and aroma compared to store-bought ones. And let a lot of effort was spent on cooking all the recipes, but what a pleasure!
Zucchini caviar is prepared according to different recipes. And every housewife claims that her recipe is the best. The only way to find your perfect recipe is through numerous trials. But today I will make your task easier. I have collected in this article 5 of the best recipes for zucchini caviar (for my taste) for the winter. If you want to make caviar and eat it immediately, then you do not need to add vinegar or citric acid to it. These additives are for long-term storage.
Many people like caviar, like in a store. But even at home, you can cook caviar no worse than the store version. And I will write how to do it. At the same time, I will write small secrets that will help achieve the desired result. So read and choose the recipe. Don't forget to write in the comments what you did. It's important for me.
For conservation, it is imperative to sterilize jars, lids, a ladle with which zucchini caviar is poured. If there are a lot of jars, it is easiest to sterilize them in an electric oven. Put the jars in a cold oven, turn on the heat at 140 degrees. When the oven is hot, keep the jars in it for 10 minutes. You can also sterilize the jars over steam (above the kettle, put a grate on the pot of water). The jar is sterilized when drops begin to flow down it. Boil the lids for 5 minutes.
I will write this recipe first, because I think it is a favorite. The rest of the recipes are also very tasty, but my family likes this one more than others. In this recipe, I will write the secrets of making the perfect zucchini caviar. Knowing these secrets, you will cook caviar that everyone will like. It will be no worse than squash caviar in the store, and perhaps even better. Everyone who tries it will be asking for more...
First of all, you need to choose the “right” zucchini. Half of the taste of future caviar will depend on the quality of zucchini. Zucchini should be fresh, that is, plucked recently, a day ago. To determine freshness, look at the stem. It should be green and juicy. If the stalk began to dry out, turn brown, then such a zucchini has already been plucked for a long time.
Ingredients:
- zucchini - 1 kg
- carrots - 300 gr.
- onion - 300 gr.
- tomatoes - 300 gr.
- tomato paste - 1 tsp
- vegetable oil - 100 ml
- citric acid - 0.5 tsp
- salt - 1 tsp
- sugar - 1 tsp
- ground black pepper - 0.5 tsp
- dill and parsley - 50 gr. (optional)
How to prepare caviar, as in a store:
1. If you took young zucchini, then you do not need to peel them. If the zucchini is overripe, be sure to cut off the skin and remove the seeds. In this case, the weight of the zucchini will need to be measured after cleaning. Cut the prepared zucchini into 2x2 cm cubes.
The slicing should be the same so that all the pieces are cooked at the same time.
2. So that the caviar does not boil for a long time, but at the same time it turns out thick, chopped zucchini needs to be salted and mixed. For 1 kg of zucchini, take 1 tablespoon of salt without a slide. Leave the salted zucchini for 20 minutes. During this time, the salt will draw out the juice from the vegetables, which will not need to be used when cooking.
3. Carrots will give the caviar a sweetish taste and an orange color. It needs to be cleaned and cut into cubes. Do not grate carrots! First cut into circles, 5 mm thick, then cut these circles into sticks.
4. Cut the onion into half rings, 5 mm wide.
5. Fresh tomatoes must first be peeled so that there are no pieces of it in the finished product. To make the skin peel off easily, make a cross-shaped incision on the top of the tomato. Then pour boiling water for 30 seconds, drain the water and cool with cold water. After such a contrast procedure, you can easily remove the skin with your hands.
Cut the tomatoes into cubes, about 1x1 cm.
6. When the zucchini stand, drain the juice from them and squeeze them out with your hands like a sponge.
7. You need to fry vegetables separately, because they have different structures and different cooking times. If there are three frying pans on the farm, then they will come in handy now. If not, then fry the vegetables in turn. No need to make the caviar too oily, so pour 1-2 tbsp into the pan. oils. Wait until the oil is well heated. It is not necessary to fry until fully cooked, because the vegetables will still be stewed together.
Fry zucchini for 7-10 minutes, carrots - 10-15 minutes, onions and tomatoes - 2 minutes each.
8. In one pan, start frying the onion. When the onion becomes translucent, add chopped tomatoes to it. Saute these vegetables together for a couple more minutes. In another pan, fry the zucchini, stirring them occasionally, in the third - carrots.
9. Take a saucepan with a thick bottom and pour vegetable oil into it (about 3 tablespoons). Spread the oil over the bottom of the pot so the vegetables don't burn. Put all the fried vegetables in the pan.
10. Using an immersion blender, turn all vegetables into a homogeneous mass. You can also use a meat grinder, but in this case there will not be such a uniform texture as you get when using a blender.
11. For a brighter and more saturated color, add 1 teaspoon of tomato paste to the caviar and beat everything again with a blender.
12. Put the caviar on the fire and let it boil. Reduce fire to minimum. Now the stage of boiling has come, when the caviar needs to be brought to the desired consistency. During the quenching, all excess liquid will evaporate. Stew caviar with an open lid. If the lid is closed, the condensate will flow back into the pan and the boiling process will be delayed. Do not forget to stir the caviar from time to time so that it does not burn.
13. After 40 minutes, you need to bring the caviar to taste. Taste it and salt it (about 1 tsp of salt per 1 kg of zucchini). Also add black ground pepper. To prevent the caviar from exploding and storing well, add half a teaspoon of citric acid, as well as 1 teaspoon of sugar for balance. For piquancy, you can add a couple of sprigs of greens (finely chopped), if you like. But this is not at all necessary. Boil caviar, boil for another 5 minutes and you can lay it out in sterilized jars. Do not turn off the heat, put boiling caviar in jars!
You need to salt the caviar at the end of cooking. If you salt immediately, then after boiling it may become oversalted, as the volume will decrease.
Ready caviar will be thick. It falls from a spoon in large drops, but does not drain. Do not forget to sterilize the lid and pour boiling water over the ladle with which you will pour the caviar.
14. It remains to turn over the finished preservation and wrap it in a blanket. Leave the caviar to cool completely. This is a recipe for a truly delicious caviar, thick and bright. You can safely call it "you'll lick your fingers", I recommend it.
Zucchini caviar for the winter according to GOST
In the recipe according to GOST, the minimum number of ingredients. This is zucchini caviar, which means that there should be more zucchini than other vegetables. In addition to zucchini, you also need to take onions and carrots in certain proportions (it is better to use a kitchen scale to accurately determine the weight of vegetables in a peeled form). Tomatoes are not used, but tomato paste is put, which, according to GOST, should be 30%.
If you put fresh tomatoes, then the caviar will turn out to be more liquid, it will need to be boiled longer to the desired consistency.
Vinegar essence or ordinary table vinegar 9% is used as a preservative. Using vinegar you will be sure that the jars will not explode.
Ingredients(vegetables are weighed clean):
- zucchini - 3 kg
- carrots - 1 kg
- onion - 800 gr.
- refined vegetable oil - 300 ml
- tomato paste - 3 tbsp with a slide
- garlic - 6 cloves (optional)
- parsley or celery root - 1 tbsp. (rubbed)
- salt - 1 tbsp. without a slide
- sugar - 1.5 tbsp. (38 gr.)
- vinegar essence 70% - 1 tbsp. (at least 1 tsp)
- ground black pepper - to taste
- ground allspice - to taste
Cooking method:
1. It is better to take young zucchini for caviar. If you managed to find only the old ones, then cut off the peel from them, cut them in half lengthwise and remove the seeds with a spoon. Young ones can be used whole without removing anything.
2. Cut the zucchini into cubes. Peel carrots and onions. Cut the onion coarsely, a small one can be cut into 8 parts, grate the carrots on a coarse grater or cut into circles. Finely chop or grate the parsley root.
3. Pour half of the odorless vegetable oil into the pan and heat it well. Put all the zucchini in the pan to fry them. Cook the zucchini over medium heat with the lid open, stirring occasionally. Vegetables will decrease in size, let out juice, which will partially evaporate. Zucchini will be translucent and soft in the end.
4. Put the zucchini in a heavy-bottomed pan along with the oil in which they were fried.
5. Pour the second half of the vegetable oil into the freed pan and heat it well. Put the chopped carrots and fry it over medium heat for 5 minutes with the lid open. Next, add the chopped parsley root to the carrots, mix and continue to fry for another 5 minutes.
6. Add the onion to the fried vegetables, stir, cover and cook for another 20 minutes. Stir the vegetables occasionally so they don't burn.
7.Pour the fried onions with carrots to the zucchini into the pan along with the oil. Mix all ingredients thoroughly.
8. Put the caviar on a small fire to stew in a saucepan under a closed lid for 30 minutes. Be sure to stir occasionally, otherwise it will burn. The pan must be taken with a thick bottom.
9. When the vegetables are stewed together, use an immersion blender to turn them into a homogeneous puree mass. You can also use a food processor (you will need to shift the caviar into it) or a meat grinder.
10. Put salt, sugar, ground black pepper and allspice to taste, tomato paste into the caviar, stir.
11. On low heat, stirring occasionally, cook caviar for another 30 minutes. The lid should be slightly open so that the water evaporates faster. If you cook with the lid open, the caviar will shoot, which will pollute the kitchen. Boil the caviar to the desired consistency.
12. Squeeze the garlic into the caviar through a press and pour in the acetic acid. The minimum amount of vinegar essence for this amount of caviar is 1 teaspoon. Vinegar is needed to guarantee the safety of caviar in jars. Stir and cook caviar under the lid for another 10 minutes, no more. Be sure to taste for salt and sugar, if necessary, balance the taste. If it is too sour, you can add sugar. Be sure to sterilize jars and lids.
13. Spread hot caviar in jars and roll up with hot sterile lids. Turn over and wrap in a blanket, leave to cool completely. So the real zucchini caviar is ready, delicious, like in childhood.
Zucchini caviar with mayonnaise and tomato paste
Caviar with mayonnaise is very tasty, however, fatty. If this does not scare you, then be sure to cook zucchini caviar according to this recipe.
Ingredients (vegetables weighed peeled):
- zucchini - 3 kg
- onion - 0.5 kg
- tomato paste - 300 gr.
- mayonnaise - 250 gr.
- odorless vegetable oil - 100 ml
- sugar - 100 gr.
- salt - 2 tbsp.
- red ground pepper - 0.5 tsp
Zucchini caviar with mayonnaise - preparation:
1. Wash the zucchini and cut into pieces that fit in a meat grinder. If the zucchini is old, with a thick skin and overripe seeds, then they need to be peeled and the seeds removed. Weigh such zucchini after cleaning.
2. Peel the onion, wash and cut into arbitrary pieces that can be passed through a meat grinder.
3. Now twist the zucchini and onions through a meat grinder. Put the vegetables in a saucepan in which you will stew the caviar.
4. Put mayonnaise, tomato paste and vegetable oil to the vegetables. Mix everything thoroughly. Place over medium heat, cover and bring to a boil. During this time, be sure to stir the caviar two or three times so that it does not burn. When the whole mass boils, reduce the heat and simmer for one hour under a closed lid. Zucchini caviar needs periodic stirring (every 10-15 minutes).
5. After an hour of stewing, add sugar, salt and red pepper to the caviar. Stir and continue to simmer for another hour. At this time, you can sterilize jars and lids.
6. Arrange the finished hot caviar in prepared jars (they must be dry), and roll up the lids. Turn over, put on a blanket with a lid down and wrap it “under a fur coat” until it cools completely (for about a day).
7. That's all. Caviar can be removed to a storage place. From this amount of ingredients, 4 liters of squash caviar are obtained. Delicious!
Spicy zucchini caviar with bell pepper
This recipe is good for those who like spicy. Such caviar will be a great addition to meat (like adjika) or it can be served as an independent snack. The recipe has a lot of garlic and hot peppers. You can put these ingredients to your taste, not everyone likes too spicy food.
Ingredients:
- zucchini - 2 kg (preferably young ones)
- sweet pepper - 0.5 kg
- carrots - 0.5 kg
- garlic - 2 heads
- red ground pepper - 1 tbsp. You can grind fresh chili peppers.
- tomato paste - 150 gr.
- refined vegetable oil - 100 ml
- salt - 1 tbsp.
- sugar - 2 tbsp.
- vinegar 9% - 3 tbsp.
How to cook spicy zucchini caviar:
1. Vegetables need to be washed and cut. The cut should not be too small, but not too large. Cut the zucchini into medium cubes, carrots into slices, tomatoes into slices, pepper into strips. Place tomatoes and zucchini in separate bowls.
2. Lightly salt the zucchini and tomatoes so that they release the juice. Salt take from the total norm of salt for the whole caviar. Vegetables prepared in this way will be easier to boil.
3. Pour all the vegetable oil into a saucepan with a thick bottom and pour all the chopped vegetables, except for tomatoes (zucchini, carrots, peppers).
4. Put the vegetables on the stove and bring to a boil over medium heat. Stir occasionally so that it doesn't burn. Once boiling, reduce heat and simmer for 30 minutes until vegetables are soft.
5. Add tomatoes to the boiled vegetables, mix and continue to cook over medium-high heat to evaporate excess liquid (20 minutes, the time will depend on the juiciness of the vegetables).
6. Now add garlic to the squash caviar, which is cut into slices, mix. Then add the tomato paste and mix again. Pasta can be put more (200 gr.), If you like tomato flavor. Bring to a boil and turn off the heat.
7. Now you need to give the vegetable mixture a classic look of caviar. To do this, grind it with a blender. The easiest way to do this is with an immersion blender right in the pan. If you don't have an immersion blender, use a food processor to transfer all the vegetables into the bowl.
8. Pour 2 tablespoons of sugar, the remaining salt, hot pepper to taste, vinegar into the chopped caviar, mix. Bring the resulting mass to a boil, stirring, try. Now is the time to bring the taste to the desired, for example, add sugar if it turned out sour, or salt. In parallel, you need to sterilize the lids. To do this, it is enough to boil them for 5 minutes. Banks must also be sterile.
9. Pour boiling caviar with a ladle into prepared jars and twist with hot lids. Turn over all jars and cover with a blanket. Leave the jars to cool completely. And it can be a day, or even two days.
10. Enjoy this spicy zucchini caviar in autumn and winter!
Thick zucchini caviar "you will lick your fingers"
This is an unusual recipe, as it contains a lot of carrots. And not just carrots, but pre-boiled ones. The caviar turns out to be thick, pleasant yellow in color, similar in taste to the store version.
Ingredients:
- zucchini - 1.5 kg
- carrots - 2.5 kg
- sweet pepper - 0.5 kg
- onion - 1.5 kg
- tomatoes - 1 kg
- sugar - 3 dessert spoons
- salt - 3 dessert spoons
- vegetable oil - 350 ml
- ground black pepper - 1 tsp
- acetic acid 70% - 1 tbsp.
Zucchini caviar with tomatoes - how to cook:
1. Carrots must be boiled in advance until half cooked. It is convenient to do this in the evening, and in the morning start cooking caviar. Wash the vegetables and cut into pieces that will be convenient to pass through a meat grinder.
Twisted caviar splashes and shoots strongly during cooking. Therefore, I recommend covering the stove with foil. This technique will save from further laundering of the kitchen.
2. First, twist the zucchini through a meat grinder. These are quite juicy vegetables, so they have to be boiled for a long time before the excess liquid evaporates. To make it easier for yourself, fold the resulting squash mass into a colander and let the excess juice drain. No need to squeeze out the juice with a spoon to make the zucchini completely dry. Let him drain himself.
Let the juice from the zucchini drain, cook the zucchini with bell pepper until the juice evaporates. 4. Next, pass the tomatoes, onions and carrots through a meat grinder, putting everything in a separate bowl. When almost all the liquid has evaporated in the zucchini, add the resulting tomato puree to them, mix and continue to boil.
5. Pour vegetable oil (about 50 ml) into the pan, heat it up and put the chopped onion. Fry the onion, stirring occasionally, until the onion juice has evaporated. Onions should be almost dry. Put the fried onions to the zucchini, peppers and tomatoes. Extinguish everything together.
Add tomatoes to boiled zucchini. Saute the onion until the juice has evaporated. 6. Pour oil (about 100 ml) into the freed pan and put the carrots. Fry the carrots until there is no liquid in the pan.
7. Pour the carrots into the pan with the rest of the vegetables, mix. Add sugar and salt, 3 dessert spoons without a slide, black pepper. Pour in 200 ml of refined oil and mix everything well. When the squash caviar boils, reduce the heat and simmer for 1.5 hours until the desired thick consistency.
The amount of salt and sugar can be adjusted to your taste.
8. While the vegetable caviar is cooking, wash and sterilize the jars and lids. 10 minutes before readiness, pour a tablespoon of acetic acid into the pan and taste for salt. Season or add sugar/pepper if needed.
Friends, we continue to replenish the rows of shelves with delicious homemade preparations for the winter. I offer a recipe for vegetables, tomatoes, carrots, onions - a very tasty vitamin mixture of vegetables that are passed through a meat grinder.
This is a variable recipe, as you can change the composition of vegetables at your discretion. So part of the zucchini can be replaced with eggplant. For a more spicy and rich taste, season vegetable caviar with garlic, bay leaf, dill or oregano. For a sharp taste, you can add one or two pods (pre-chopped) of hot chili peppers or use some ready-made hot sauce.
Look - a very tasty and healthy vitamin snack.
Ingredients
For the vegetable caviar recipe, we need the following products:
Zucchini - 1.5 kg
Onion - 7 pcs.
Carrots - 7 medium pcs.
Tomatoes - 5 medium pcs.
Refined vegetable oil - for frying
Sugar sand - 3 tbsp. l.
Salt - 2 tsp
Ground black pepper - to taste
How to cook vegetable caviar for the winter
1. Peel the carrots, wash and pass through a meat grinder.
2. Peels onions from the husk, and pass it through a meat grinder after the carrots.
3. We heat the pan with vegetable oil well and fry the carrot-onion mass for 15 minutes over medium heat.
4. We wash the zucchini, if the skin on them is thin, we leave it, if it is rough, we cut it off. Cut into large pieces and pass through a meat grinder. Then simmer in vegetable oil for 15 minutes.
5. Combine both vegetable masses, add sugar, salt and pepper to taste. Pour in 1 cup of clean water and bring to a boil. Then reduce the heat to a small one and cook the vegetables for about half an hour, not forgetting to stir.
6. Arrange hot caviar in sterilized jars and roll up.
A delicious snack for the winter - vegetable caviar is ready, everyone - bon appetit!
Video recipe: zucchini caviar for the winter in a meat grinder
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Among the winter preparations that housewives undertake in the summer, caviar for the winter from vegetables and mushrooms stands out. It is not too difficult to prepare, the raw materials are inexpensive, and in summer it is in abundance. So you can prepare caviar, almost without straining.
But it is very convenient to use such a seaming in winter: an open jar is unloaded into a salad bowl and immediately placed on the table. Caviar is always eaten with pleasure - both as an appetizer and as a side dish. It is quite appropriate both at a solemn feast and at ordinary family meals. It remains to decide how to cook caviar for the winter, what vegetables to choose as a basis, how to distribute work.
The preparation of blanks in the form of caviar can be summarized in 3 stages:
Selection of ingredients, their preparation for cooking;
The process of implementing a specific recipe;
Packaging in glass containers.
There is nothing new here, everything is standard - jars are thoroughly washed, sterilized and dried; lids are boiled. After rolling, the jars are wrapped and slowly cool.
Consider what are the recipes for caviar for the winter - classic and fantasy
Eggplant caviar for the winter classic
Ingredients:
3 kg blue eggplant
1 kg onion
250 g garlic
3 kg ripe tomatoes
1 kg carrots
1 kg bell pepper
1 pod hot red pepper
0.5 tbsp vegetable oil
1. Wash vegetables, clean. We cut the onion into half rings, sweet pepper without seeds - into strips, blue ones - into smaller cubes. Cut the tomatoes into slices, chop the garlic and hot pepper.
2. We take a deeper pan, we will cook caviar in it. Pour oil on the bottom and fry the onion.
3. Then we put strips of bell pepper and slices of tomatoes to the onion. Stir, wait until the tomatoes begin to actively release juice.
4. It's time to lay out the blue ones, their small cubes are immersed in the sauce. The lid of the pan closes, and stew the vegetables further, another 5-7 minutes.
5. Add garlic and hot pepper, salt and slowly simmer the brew for 30-40 minutes. It is necessary to stir it often, avoiding burning, and monitor the evaporation of the liquid.
6. As soon as the caviar becomes thick, we pack and roll up.
According to this recipe, it is prepared for the winter without vinegar, without sterilization. It is hearty, pleasant in appearance and taste, it stands well all winter, thanks to the presence of garlic and tomato acid.
Caviar from vegetables for the winter in a slow cooker
Ingredients:
200 g white cabbage
0.5 kg zucchini
150 g onion
200 g tomatoes
150 g carrots
1 tsp rock salt
2 tsp sugar
2 tbsp vegetable oil
Vinegar 9%
1. The beginning is standard: my vegetables, zucchini, if necessary, clean. Three large carrots, cut the onion and zucchini into cubes, chop the cabbage thinner. Tomatoes will have to be peeled and cut into smaller pieces.
2. Pour oil into the bowl, add vegetables, mix them along the way, put sugar and salt. We turn on the "Extinguishing" for 1.5 hours, the vegetables will languish in their juice.
3. When the time is up, grind the mass with a blender and pack it. Pour a little vinegar into each jar and immediately roll it up.
A slow cooker is such a useful device in which many dishes are exceptionally successful. Vegetable caviar is no exception. The order of preparation is somewhat different, but it does not matter. It is only necessary to adapt the amount of ingredients to the total volume of the bowl of this unit.
Caviar in a slow cooker for the winter is very easy to prepare, vegetables do not lose their beneficial properties, and the taste and texture of the dish are excellent.
Zucchini caviar with mayonnaise for the winter, known as "Soviet"
Ingredients:
3 kg zucchini (weigh after peeling and removing seeds)
0.5 kg onion
1.5 kg carrots
200 g tomatoes
0.5 tbsp sugar
1 tbsp rock salt
Black pepper, 6 peas
2 tbsp 9% vinegar
1. Wash vegetables and clean. Putting aside the tomatoes, cut all the other components into pieces and grind in a meat grinder.
2. We take a capacious pan, put the ground vegetables into it and put it to simmer for 2 hours. We do not allow burning.
3. We peel off the skin from the tomatoes, cut them into smaller pieces. We put the pieces of tomatoes in the pan along with mayonnaise, throw in the spices and cook, stirring, for another half hour.
Zucchini caviar without mayonnaise, known as "Golden"
Ingredients:
- 2 kg zucchini
1 kg carrots
300 g garlic
1 kg sweet pepper, Bulgarian
0.5 kg onion
1 kg of tomatoes
0.5 ml vegetable oil
70 g rock salt
150 g sugar
50 ml 6% vinegar
1 tbsp spices
2-3 bunches of parsley, only greens
1. Remove the skin from the zucchini, but if they are young, this is not necessary. Three of them on a grater, squeeze out the excess juice. We also three carrots, clean the bell pepper from seeds and lintels, cut into thinner strips. We cut the onion into cubes, divide the garlic into clean slices.
2. We wash and dry the parsley, we do not use the stems. Remove the skin from the tomatoes, cut into pieces and grind together with garlic and parsley leaves in a meat grinder. Salt, add sugar, add vinegar, and get a tomato sauce.
3. Take a saucepan and fry the onion in it, then the carrots. Pour the tomato sauce into a saucepan, mix well and let it boil.
4. Put grated zucchini and pepper strips in a saucepan, wait, stirring, until the mixture starts to boil. Next, you need to cook the caviar very slowly for 50-60 minutes. Those who wish can add spices of their choice.
5. We pack the caviar and roll it up. Banks must be overturned and wrapped.
This recipe for zucchini caviar for the winter is more expressive than the previous one. There is a fair amount of spices and garlic here. Therefore, caviar turns out to be sharper, sweeter, and more aromatic.
Squash caviar for the winter
Ingredients:
5 kg patissons
1.5 kg tomatoes, very ripe
1 kg of onions and carrots
Half head of garlic
3 sweet peppers
1 spicy (optional)
1 tbsp oil
5 tbsp rock salt
3 tbsp sugar
50 ml apple cider vinegar
1. Finely clean the squash, if old ones are caught, remove the seeds and cut off the peel thicker. We cut the pulp into even sticks, fry. When reddened, set aside.
We cut the shell of sweet pepper into cubes, carrots into thin circles. Or halves of circles, if the roots are thick.
3. We release the tomatoes from the skin, clean the garlic, finely cut with a knife. We chop greens.
4. We grind all the fried components in a meat grinder, along with them peeled tomatoes and hot peppers. We put the grid in the middle.
5. We collect the ground mass in a saucepan, including sugar and salt, and boil for half an hour. Then pour the vinegar, cook for another 5 minutes and remove the heat.
6. Roll up.
According to this recipe, delicious and spicy caviar is prepared for the winter, which is in no way inferior in quality to squash. Some squash caviar is even preferred, as it has a more delicate texture.
Onion caviar for the winter
Ingredients:
1 kg onion, the largest (easiest to work with)
2 chili pods
0.5 kg ripe tomatoes
50 ml unscented oil
12 g sea or rock salt, coarse
25 g sugar
1 l water for boiling onions
1. Divide the total number of onion heads into 2 equal parts.
2. Cut one part into large rings, 5 mm thick, and simmer in oil until it becomes creamy.
3. Finely chop the second part of the onions, throw them into boiled water and blanch for several minutes (no more than 8). Strain and add to the fried onion from the first part.
4. Tomatoes, dipping alternately in boiling water and cold water, free from the skin. Cut finely and add to the onion.
5. We also cut the chili peppers finely, without seeds. We put them to the vegetables, salt the contents of the pan and sprinkle with sugar. We will simmer the vegetables for 20-25 minutes, waiting for the mass to thicken. At the end of the quenching, we throw the paprika, stand for another 5 minutes and remove the heat.
6. Grind the vegetables with an immersion blender or do it with a food processor.
7. I grind the mass, which has already become caviar, bring to a boil in the same pan. Packed in jars and sterilized. 25 minutes is enough for half-liter containers.
8. Roll up.
Many housewives put caviar immediately after eggplant and squash, in third place. More can be said - caviar for the winter without zucchini, from only one onion turns out to be spicy, with a peculiar taste.
Its originality is achieved by the peculiarities of the types of heat treatment, more precisely, by their combination: some vegetables are blanched, some are sauteed. As a result, bitterness is removed, and the richness of flavors increases.
Green tomato caviar for the winter - a simple recipe
Ingredients:
Green tomatoes, you need 1.2 kg
300 g ripe, bright red tomatoes
150 g onion
350 g grated carrot
20 g rock salt
25 g sugar
Parsley and celery, chopped herbs and roots
Bay leaf, more spices
100 ml vegetable oil
1. Chop the onion into cubes.
2. All tomatoes, red and green, grind in a meat grinder, pour into a saucepan and boil for 20 minutes.
3. Fry onions and carrots in oil, throw in tomatoes and cook for another 15 or 20 minutes.
4. We pack and roll up.
5. We keep the cooled jars of caviar dry and cool.
This delicious caviar for the winter, made from green tomatoes and greens, with the addition of onions and carrots, is a very popular preparation. She has a slightly exotic look and great taste, it is prepared very easily.
Caviar from ripe tomatoes and beets - "Red"
Ingredients:
1 kg beets
3 kg tomatoes, ripe, bright red
1 kg of onion
3 sweet peppers
1 hot pepper
2 kg carrots
3 tbsp rock salt
1 tbsp sugar
1 tbsp vinegar essence
800 ml vegetable oil
1. Cook vegetables, as usual, cut into pieces. Then we grind everything in a meat grinder.
2. We load the ground mass into the pan along with the oil, add some salt and sprinkle with sugar. We are waiting for the mass to boil, after that we cook slowly for 2 hours. We add vinegar.
3. We pack the caviar, roll it up.
Homemade caviar for the winter of a complex composition, with beets, tomatoes, peppers, carrots and onions, is very healthy and tasty. Yes, and it looks, besides, very decorative. If you want to give it to children, then you can reduce the amount of vinegar indicated in the recipe to almost zero.
Mushroom caviar for the winter
Ingredients:
1 kg freshly picked mushrooms
200 g onion
300 g tomatoes
Ground black pepper
rock salt
Vegetable oil
1. We pre-boil the mushrooms, adding salt to the water, we spend about 20 minutes on this. Then, throwing them in a colander, rinse, let the water drain.
2. In the meantime, cut the onion into thinner half rings, fry them in oil. Tomatoes, cut into circles, add to the onion and fry them together. We set aside.
3. Grind dried mushrooms in a meat grinder and fry in this form in oil in a saucepan. Roasting will last about half an hour with occasional stirring.
4. Add onions and tomatoes to the mushrooms, salt, throw pepper and simmer for another 15 or 20 minutes.
5. Roll up.
In this recipe, only mushrooms and onions, and even tomatoes, to give a sharp taste. Similar to the winter through a meat grinder is a classic, this technology can be taken as a basis, a variety of mushrooms can be used and acceptable components can be added.
Here are some more examples from winter preparations.
Caviar from mushrooms for the winter
Ingredients:
2 kg freshly picked mushrooms
700 g onion
300 g sweet carrots
200 ml vegetable oil
rock salt
Ground black pepper
1. We thoroughly wash the mushrooms, put them in a saucepan and pour cold water over them. When they boil, remove the foam. Cook for half an hour, strain and set to cool. Then we grind the cooled mushrooms in a meat grinder.
2. Chop the onion smaller, fry using half the cooked oil.
3. Separately, on the rest of the oil, fry the chopped carrots. She needs to be soft.
4. In a refractory saucepan, mix all processed foods, sprinkle with pepper and salt. Cover the pot and put it in the oven for 2 hours.
5. We pack the finished caviar and roll it up.
Caviar from honey mushrooms according to this recipe is exceptionally tender. Even tomatoes are not here, and the presence of onions and carrots gives it a rich taste.
It is not spicy, so it can be given to children. It is also good for those who, for some reason, prefer mushrooms to meat. And mushroom caviar for the winter with carrots allows you to safely go through fasting or dietary days.
Mushroom caviar for the winter
Ingredients:
1.5 kg fresh mushrooms
10 carrots
15 onions
3 tsp apple cider vinegar
6 tbsp vegetable oil
dry spices
1. We wash the mushrooms, cook them for 10 minutes, adding salt to the water. We strain the water. After the mushrooms have cooled, chop them. You can use a blender for this.
2. We chop the onion smaller, three carrots.
3. Fry the onion in oil until it acquires a beautiful golden hue. After that, lay out the mushrooms and carrots to the onion. Cook, stirring, 15 minutes.
4. Pour spices, salt, pour vinegar. Mix the contents of the pan, cover it and continue to heat gently for 15 minutes.
5. The caviar is ready. We pack it up and roll it up.
Always delicious with onions and carrots. And champignons do not violate this pattern. Their soft noble taste makes caviar a gourmet dish.
Carrot caviar for the winter
Ingredients:
2 kg juicy and sweet carrots
3 kg ripe tomatoes
1 kg onion
400 ml vegetable oil
1 tsp freshly ground black pepper
2 tbsp table vinegar
5 bay leaves
1. We clean the carrots and onions, cut the vegetables into smaller cubes.
2. Remove the skin from the tomatoes, grind in a meat grinder - we get a tomato mass.
3. Pour the pasta into the pan, put the cubes of vegetables there. Salt, add spices, pour oil.
4. We heat the pan, after boiling, cook for at least 2 hours. When the caviar thickens, add vinegar.
5. We pack the caviar in a hot dish, roll it up without delay.
The proposed recipe for carrot caviar for the winter is very simple to prepare, and as a result we get a universal dish. It can be served immediately on the table, or you can make a sauce based on it, add it to borscht as a dressing, or use carrot caviar as a savory snack.
Pumpkin caviar for the winter
Ingredients:
800 g peeled pumpkin pulp
1 large onion
1 large bell pepper
3 garlic cloves
4 tbsp tomato paste
Vegetable oil
Ground black pepper
1. Chop the garlic, chop the onion, cut the pepper shell and pumpkin pulp into cubes.
2. We take the goose, fry the garlic in it, then throw the onion and pepper into cubes. After that, the turn of the pumpkin comes up, throw it into the goose, fry everything together for a couple of minutes.
3. Cover the goose with a lid, simmer for half an hour.
4. Put tomato paste to the vegetables, knead the brew. Salt, season with pepper, simmer for 10 minutes additionally.
5. Grind caviar with a blender, bring to a boil and pack in a glass container.
6. Roll up.
Such pumpkin caviar is a very healthy dish for the winter. If you take red bell pepper, then the color of caviar will be more cheerful. And green will give it a touch of exoticism. Tomato paste will make pumpkin caviar become more expressive and give it the necessary sharpness.
Tomato caviar for the winter
Ingredients:
Tomatoes are sweet enough for both sauce and roasting.
0.5 kg onion
0.5 tbsp sunflower oil
0.5 tbsp 6% vinegar
Ground pepper, salt
1. Bake the selected tomatoes in the oven until cooked, let cool. Then grind them in a blender or in a meat grinder.
2. Chop and save the onion, add to the tomato mass along with spices. Mix well, pack in jars, filling them half the volume.
3. Prepare the sauce. Tomatoes intended for him, cut and boil. Strain the liquid, cutting off the skins, into a saucepan, and cook. We will achieve a threefold reduction in the volume of the sauce.
4. Add jars of caviar with thick boiled sauce. We sterilize them and roll them up.
It is best to cook such tomato caviar for the winter in the fall, when the harvesting season is almost over. The last tomatoes are allowed to caviar, even those caught by frost. They have a particularly rich taste.
Garlic caviar for the winter - a simple recipe
Ingredients:
800 g mature garlic, with firm young heads
200 ml olive oil (or any vegetable quality)
1. We clean the garlic, we get naked slices.
2. Cut off the hard base of each, put all the slices in a blender. We grind together with oil, we get a homogeneous mass. Gourmets may not crush or grind the garlic, but cut it finely with a knife. The taste will be completely different.
3. We spread the caviar in screw jars to the top and tightly twist the lids.
Such home-made garlic caviar is an indispensable, albeit a simple preparation for the winter. Croutons with her are simply incomparable.
It retains the anti-cold and all other properties of garlic, although not fully. But the garlic itself in this form is in full readiness for use - and this is a big plus.
Bulgarian pepper caviar for the winter
4 kg fleshy bell peppers, preferably red
A couple of hot peppers
2 kg onions
1 tbsp table vinegar
1 tbsp sugar
2 tbsp dry spices
300 ml vegetable oil
1. We clean the bulbs and peppers, wash them, cut them - we prepare for grinding. It is recommended to have a few bright green ones among red peppers, then the caviar will turn out to be more interesting colors.
2. Finely cut hot pepper, do not use seeds.
3. Grind the onion with bell pepper in a meat grinder, collect the mass in a saucepan. We put salt with sugar there, pour oil. You can add spices if you like.
4. We warm to a boil, cook quietly for half an hour. Add vinegar, stir and take a sample. If necessary, adjust the taste.
5. We pack the caviar in hot jars and roll it up as soon as possible.
We get an excellent workpiece, which does not require large labor costs. This is because we use a meat grinder for grinding and, in addition, this caviar is prepared for the winter without sterilization.
Beet caviar for the winter
Ingredients:
2.5 kg beets
3 tsp sugar and rock salt
2 medium sized cloves of garlic (or 1 large)
30 ml vegetable oil
Acetic essence, at the rate of 0.5 tsp per half-liter jar
1. My beets, bake or cook until tender. Let the beets cool down for about 1 hour.
2. We clean the beets and three large.
3. We take a deep frying pan, pour oil into it and lay out the grated beets. Salt, sprinkle with sugar and fry slowly until the juice evaporates.
4. We crush the garlic under pressure, put it on the beets and simmer together for about 5 minutes.
5. That's it. We pack caviar in hot jars, before rolling, pour vinegar into the jar, according to the recipe.
Here is such a beetroot caviar for the winter, a very simple recipe.
Other recipes for winter caviar are not much more complicated. As you can see for yourself, everything is clear and logical, all procedures with vegetables are standard. Therefore, you can work almost automatically, without straining.
Convenience is also in the fact that vegetable caviar for the winter can be harvested without using a cumbersome sterilization procedure. This is a consequence of the fact that the packaging is in a boiling state, vinegar and such a strong natural preservative as garlic are almost always present.
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