Vegetable caviar for the winter - we preserve the taste and benefits, we determine the harvest! Recipes for various vegetable caviar for the winter. vegetable caviar

“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.

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

Vegetable caviar: how to cook / Vegetable caviar recipes

Greek eggplant caviar recipe

Ingredients:

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

Cooking method:

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

Squash caviar recipe

Ingredients:

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

Cooking method:

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

Tomato caviar recipe

Ingredients:

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

Cooking method:

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

Recipe Ryazan onion caviar

Ingredients:

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

Cooking method:

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

Recipe Caviar from red bulgarian pepper

Ingredients:

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

Cooking method:

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

Video recipe " Zucchini caviar in Hebrew"

Cook with pleasure and be healthy!

Always your Alena Tereshina.

We suggest cooking homemade vegetable caviar. You have no idea how tasty and satisfying it is, especially when you make a sandwich with crispy fragrant bread. Each hostess has her own subtleties and secrets of cooking. We will try to tell in detail and show our option. We hope this delicious recipe will find its fans.

Ingredients

• Eggplant - 535 g
class="ingredient">Zucchini - 425 g
• Tomatoes - 400 g
• Sweet pepper - 310 g
• Onion - 270 g
• Garlic - 25 g
• Carrot - 150 g
• Sunflower oil- taste
• Salt - to taste
• Ground black pepper- taste

Information

Snack
Servings - 8
Cooking time - 1 h 0 min

Prepare eggplant, as they require a special approach. Rinse thoroughly from dirt and dust, peel off the skin. Cut into small cubes. Place in a deep container, sprinkle with salt and leave for 30 minutes. Then place in a colander and rinse well. In this way, we will remove the bitterness characteristic of this vegetable.

Peel the onion, cut into half rings. Pour sunflower oil into a frying pan, heat up. Fry the onion until soft.

Rinse and peel the carrots, grate on a coarse grater or cut into small cubes. Add to fried onions. Stir. Fry for 5-7 minutes over low heat.

Add prepared eggplant. Stir. Reduce heat and simmer for 5-10 minutes. If the pan is low on liquid, add some hot water.

While the eggplant is simmering, prepare the zucchini. Wash, dry, cut into cubes. If the zucchini is ripe, remove the core with seeds. Add to eggplant. Stir. Simmer for 5-10 minutes.

Rinse tomatoes and bell peppers. Cut the pepper into small strips, cut the tomatoes into four slices. You can remove the skin from tomatoes. Add vegetables to the skillet. Stir. Cover with a lid. Simmer until all ingredients are ready. Vegetables should become soft.

Peel the garlic, cut into thin rings, add to the stewed vegetables. Stir, simmer for about 10 minutes. Season with salt and ground black pepper.

Vegetable caviar is ready. Delicious both warm and cold. It harmonizes well with cereals, mashed potatoes and fresh bread. Caviar can be eaten in pieces or chopped in a blender.

Bon appetit!

Eggplant, tomato, zucchini and pepper

We want to offer you a very tasty, healthy caviar from vegetables, the preparation of which will take very little time.

Ingredients

• Eggplant - 1 pc.
• Young zucchini - 1 pc.
• Bulgarian pepper- 1 PC.
• Tomato - 1 pc.
• Onion - 1 pc.
• Garlic - 3 cloves
• Vegetable oil- 3 tablespoons
• Salt - to taste
• Pepper - to taste

Information

Snack
Servings - 3
Cooking time - 1 hour

Line a baking dish with foil. Wash and dry the vegetables, cut the pepper and remove the seeds, peel the garlic and onion. Cut all vegetables into large pieces, lay on foil, lightly salt and pepper, sprinkle with vegetable oil. Cover with foil and place in a preheated oven at 190 degrees for 1 hour.

Cool the cooked vegetables slightly and remove the skin from the eggplant.

Transfer to a salad bowl and grind with a blender.

Bon appetit!

Vegetable caviar in 30 minutes!

Vegetable caviar is a very tasty and healthy summer dish. For the preparation of this caviar, only eggplants are subjected to heat treatment, the rest of the vegetables are used fresh.

Ingredients

• Eggplant - 4 pcs.
• Tomatoes - 4 pcs.
• Sweet pepper - 1 pc.
• Onion - 1 pc.
• Greens - 1 bunch
• Salt - to taste
• Ground black pepper- taste
• Sunflower oil- taste

Information

Snack
Servings - 3
Cooking time - 30 min
Ukrainian food

You can cook caviar from different vegetables, combining them at your discretion. Such a preparation can be made sweet and sour, spicy or neutral as desired. It is not recommended to use a large amount of aromatic spices and seasonings for cooking caviar from vegetables. This dish should be as natural as possible in taste, and additional components are designed only to slightly emphasize or shade the taste of vegetables. Vinegar or other preservatives are added to caviar - the main thing here is not to overdo it and not spoil the taste of vegetables in the dish.

We bring to your attention two options for preparing vegetable caviar - a classic recipe and from carrots.

Classic vegetable caviar for the winter

You will need:

• zucchini - 5 pcs.
• tomatoes - 5 pcs.
• onion - 3 pcs.
• carrots - 5 pcs.
• 1 bunch of greens
• vegetable oil - 5 table. spoons
• dill seeds - 1 table. spoon
• sugar - 1 table. spoon
• salt - 1 tsp. spoon
• water - 2 table. spoons
• vinegar 9% - 2 table. spoons

COOKING:

1. Traditionally, this preparation for the winter is prepared from zucchini, tomatoes, onions and carrots. Pre-vegetables are well washed and peeled. Zucchini is crushed with a blender until smooth and the consistency of concentrated juice in a separate bowl. In another bowl, chop the carrots and onions in the same way.
2. Both vegetable masses are mixed, tomato juice obtained from tomatoes is added to them. If this vegetable is not sour enough, you can add 1-2 more pieces. Everything is mixed again, chopped dill greens are put in a container (no more than one small bunch). It does not need to be passed through a blender, just cut into pieces to feel the aroma in the final dish.
3. The mass is placed in a deep saucepan and put to stew on a slow fire for 1 hour under a closed lid, subject to constant stirring with a wooden spoon. After that, the lid is opened, vegetable oil, dill seeds, sugar, salt and a little warm water are added to the caviar. In this form, caviar is cooked with the lid open for another half hour.
4. Then you need to add vinegar there, mix everything well and wait until the mass boils again over low heat. Then the pan is removed from the stove, and the caviar is poured into pre-sterilized containers. Each jar is corked, waiting for the vegetable caviar to cool to room temperature, and sent to a cool place for storage. This dish can be eaten both hot and cold.

Vegetable caviar from carrots for the winter

Such a vegetable snack can be prepared at any time of the year. If you want to prepare carrot caviar for the winter, use our recipe.

You will need:

• carrots - 1 kg
• sweet pepper - 5 pcs.
• hot pepper - 1 pc.
• tomatoes - 1.5 kg
• onions - 3-4 pcs.
• salt - 2 table. spoons
• vinegar 9%

Cooking:

1. To prepare this tasty and healthy preparation, you must first clean and rinse the young carrots well, then dry them and chop them with a blender.
2. To the carrots, add chopped sweet peppers in a similar way, which must first be cleaned of seeds.
3. Red hot peppers are peeled and chopped with a blender.
4. Peel the tomatoes and rub through a colander.
5. The onion for this dish is not chopped in a blender, but cut into small squares with a knife.
6. Mix chopped vegetables and transfer to a deep saucepan with a thick bottom. Put the vegetable mixture on low heat and cook for half an hour with constant stirring.
7. After the time has elapsed, add salt and mix well. The mass is cooked for at least another 10 minutes over low heat, after which it can be laid out in sterile liter jars or other small containers. An incomplete tablespoon of vinegar is added to each such jar, the blanks are corked and sent to a cool place for storage.

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 - we 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