Recipe for delicious pumpkin caviar for the winter. Classic Cooking Recipes

We will introduce bright colors into the winter or lean diet. We propose to make a blank from a pumpkin, namely, pumpkin caviar. Thanks to additional staff vegetables, caviar is obtained with a very rich taste. Such a blank will become a bright accent on any table, caviar will perfectly complement side dishes, meat / fish dishes. We try to choose the sweetest and fragrant pumpkin thanks to her, the final result will be excellent. Smooth it out a little pumpkin flavor, and to add spice, a small amount of garlic will help. Also, this version of caviar can be prepared from baked vegetables, add various spices and spices, but this is already a matter of taste.

Taste Info Pumpkin dishes / Other preparations

Ingredients

• pumpkin - 370-400 g;
• carrots, onions, Bell pepper- 1 pc.;
• garlic - 3 teeth;
• tomato paste - 70 g;
• vegetable oil - 50-60 ml;
• vinegar - 30 ml;
• salt- 25-30 g;
• sugar - 30-50 g;
• filtered water - 70-100 ml;
• ground black pepper - a pinch.

How to cook pumpkin caviar for the winter through a meat grinder

We begin the cooking process by preparing all the vegetables - first we clean the pumpkin. We choose a sweet pumpkin, based on this, in the future we regulate the addition of sugar. After removing the hard peel, rinse the pumpkin under cool water, then dry it with a kitchen towel or napkin. Cut the pulp of the pumpkin in such a way that it easily enters the opening of your meat grinder. You can use another one if you wish. kitchen appliances if the power of the blender allows you to grind hard vegetables, we work with a blender.

Sweet pepper choose red, fleshy. We clean the pepper from the seed box, peel the onion from the husk, peel the carrots with a vegetable peeler, wash everything in cool water, dry it. We cut these three vegetables as you like.

In our version, we use a meat grinder, with the smallest grate holes. First, skip the chopped onion and sweet pepper. By the way, if you love spicy snacks, add half of hot pepper.

Now let's skip the meat grinder orange vegetables- carrots and pumpkin.

Then you can go in several ways, you can cook caviar on the stove, in a saucepan or pan, you can use a slow cooker or stew caviar in the oven. We will cook our bright caviar on the stove, therefore, we unload all the twisted vegetables into a saucepan, immediately pour in a portion vegetable oil, mix. We send the saucepan to the stove, on the most minimal fire. We cook caviar under the lid for 40 minutes. In the process, add filtered water.

After the specified time, we introduce 70 grams of tomato paste, we also add the garlic passed on the press.

Season with salt and a pinch of ground black pepper. At this stage, we take a sample of caviar for sweetness, depending on this, pour a portion granulated sugar. Again we return the stewpan to the upper fire, we continue to simmer the caviar for half an hour.

A few minutes before the end of the quenching, we introduce table or fruit vinegar. Mix, bring to readiness.

We sterilize containers for caviar convenient way Boil the lids for about five minutes. We pack hot orange caviar into jars, immediately put the lids on the neck of the jars, screw them on.

We check the sealing, put the jars upside down, wrap them with a “fur coat”, cool for a day. We store caviar in a cool room.

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Caviar from pumpkin and zucchini for the winter

Suitable blank for " quick bite»both in the event of an unexpected arrival of guests, and for sending your beloved spouse on a fishing or hunting trip. Ideal for overripe zucchini. Pumpkin can be both musky and ordinary, which has been growing in the country or garden for several years. Apples are better to take green, in extreme cases - yellowish, such as "Antonovka". Red varieties contain too much fructose, for snack option no extra sweetness needed. Do not be afraid of garlic - a characteristic smell and spicy taste will go away when cooked. If there are no zucchini - do not despair, you can replace them with pumpkin, increasing its quantity in proportion to the recipe. Pumpkin caviar for the winter, prepared according to this recipe, is a dietary product that does not affect the size of the waist, since in this case oil is not used.

Required products:

• Peeled zucchini - 2 kg;
• Pumpkin pulp - 1-1.5 kg;
• Carrots without skin - 300-500 gr.;
• Peeled apples - 2 pcs.;
• Garlic slices without husks - 150-200 gr.;
• Onion, prepared - 100-150 gr.;
• Sugar - 8 tablespoons;
• Salt - 2 tbsp. l.;
• Table vinegar, 9% - 100 ml;
• Water - 600 ml.

Cooking:

1. On a coarse grater, grate zucchini, pumpkin, carrots, apples and put in a bowl for cooking jam or in another dish suitable in volume and quality. If you are too lazy to rub by hand, you can use a meat grinder.
2. Finely chop onion, add to vegetables.
3. Squeeze the garlic through a special press directly into a container with vegetables prepared for cooking squash-pumpkin caviar for the winter.
4. Pour sugar, salt, pour in vinegar and water, mix.
5. Put on fire, bring to a boil under the lid.
6. Reduce burner power to minimum. Soak on the stove for a third of an hour, stirring from time to time with a wooden spoon.
7. While caviar from pumpkin and zucchini for the winter is brought to readiness, sterilize with any accessible way canning containers and lids.
8. Spread hot product in jars and roll up immediately.
9. Turn the blank upside down, insulate with an old fur coat or an out-of-fashion coat.
10. After a day, store in a suitable place.

Adviсe:

• Open caviar quickly loses its taste, so it is better to use half-liter jars for rolling up for the winter.
• It is very convenient to sterilize canning containers in an electric oven. To do this, the washed jars should be placed or placed on a wire rack and the thermostat turned on at 100 degrees. After 15 minutes, dry, heated dishes are ready for use.

Pumpkin caviar with tomato paste or tomato juice for the winter

An excellent substitute for squash caviar, no less appetizing and tender. A more profitable option for everyone’s favorite blank, because pumpkin is an almost all-weather product. Caviar from a pumpkin with a tomato for the winter is a hearty, very high-calorie snack that is unacceptable in a dietary sense, as it contains a decent amount of vegetable oil. Lemon concentrate can be replaced with table vinegar 9% in the same amount. If someone does not like the presence of garlic, you can not add it or replace it with red hot pepper on the tip of a knife.

Required products:

• Peeled pumpkin - 1 kg;
• Lk onion without husk - 1 head;
• Carrots without peel - 2 pieces, larger;
• Garlic, peeled - 3 cloves;
• Dill, young - 150 gr.;
• Lemon juice, concentrate - 1 tbsp. l.;
• Tomato paste - 1 tbsp. l. or tomato juice- 0.5 st.;
• Sugar sand - 1 tbsp.;
• Vegetable oil, refined - 1 tbsp.;
• Salt and black ground pepper- according to taste and desire.

Cooking:

1. Dice the pumpkin. The optimal size of the pieces is 1.5x1.5 centimeters.
2. Grate carrots with large cells, put in a separate bowl.
3. chop the onion in small pieces, put in a frying pan with 100 ml of heated oil.
4. Keep on fire until purchase golden color, add carrots. Stir, simmer until soft.
5. Pour in the rest of the oil, pour in the pumpkin cubes and add the tomato paste or juice.
6. Simmer over medium heat under a lid for half an hour, until all ingredients are completely soft.
7. 10 minutes before the end of the process, squeeze the garlic directly into the pan, finely chop the greens and send to the total mass. To stir thoroughly.
8. Set aside the finished pumpkin caviar, cool slightly in a natural way.
9. Grind the mass with an immersion blender or in a food processor. In the absence of such devices on the farm, the grandfather's manual meat grinder will fit perfectly.
10. Add to vegetable puree lemon juice, sugar, ground pepper and put back on medium fire. After boiling, keep at minimum burner power for 10 minutes.
11. Prepare banks and metal lids in any way possible.
12. Arrange in a container, crushing with a spoon to avoid the formation of voids. Roll up, turn over, warm. A day later, taste or store pumpkin caviar until winter.

This dish is best served with black bread.

Ira will become much tastier if tomato paste or heat the juice separately with no big amount vegetable oil in a frying pan.

To sterilize seaming containers, you can use a microwave - pour half a glass of water into jars, put in the unit and turn on for 5 minutes at full power. After the beep, open the door and wait until the steam comes out so as not to burn yourself.

Cooking time: 1 hour

Servings: 10

Energy value

• calorie content - 66.9 kcal;
• proteins - 0.9 g;
• fats - 4 g;
• carbohydrates - 6.9 g.

Ingredients

• pumpkin - 750 g;
• eggplant - 750 g;
• red onion - 150 g;
• apples - 150 g;
• garlic - 20 g;
• salt - 20 g;
• pepper - 10 g;
• sunflower oil- 75 ml.

Cooking process

1. Cut the pumpkin and eggplant into small pieces, and the apples and onions into small pieces.
2. Put all the products on a baking sheet, but do not mix them.
3. Salt and pepper the vegetables. Spray with oil.
4. Place in oven at 180 degrees for 50 minutes.
5. Mix all the vegetables and leave for another 20 minutes.
6. Get it, put it in sterilized jars.
7. Put in a saucepan on a towel, pour warm water and bring to a boil. Sterilize for a quarter of an hour. Cool and send to the cellar.

Recipe for caviar from pumpkin and beets

Cooking time: 1 hour

Servings: 11

Energy value

For 1 serving of the finished product:

• calorie content - 83.8 kcal;
• proteins - 1.2 g;
• fats - 5.3 g;
• carbohydrates - 7.9 g.

Ingredients

• pumpkin - 1 kg;
• onion - 250 g;
• beets - 500 g;
• carrots - 250 g;
• sunflower oil - 120 ml;
• apple cider vinegar - 40 ml;
• tomato paste - 60 g;
• garlic -10 g;
• salt - 40 g;
• ground black pepper - 10 g;
• ground nutmeg - 5 g.

Cooking process

1. Grate pumpkin, beets and carrots on a coarse grater. Squeeze out the juice, do not use it.
2. Finely chop the onion and fry it in a pan with vegetable oil.
3. When it becomes transparent, add carrots and beets to it. Simmer for 10 minutes.
4. Add tomato paste, vinegar and wait another 3 minutes.
5. Transfer everything to a glass or ceramic dish along with pumpkin, spices and minced garlic.
6. Cover with a lid or foil and bake in the oven at 180 degrees for 35 minutes.
7. Remove vegetable caviar, cool slightly and beat with a blender.
8. Divide into sterilized jars.
9. Put in a saucepan on a towel, pour warm water and bring to a boil. Sterilize blanks with vegetable caviar 10 min. Then wait for cooling under a blanket and take it to storage in the cellar.

Caviar according to this recipe can also be cooked in a slow cooker on the "Extinguishing" mode. At the last stage, you need to remove the lid so that the liquid evaporates.

You must love these simple and delicious sun-filled dishes. All vitamins are well preserved in baked vegetables. Experiment and pamper yourself more often healthy goodies and stay healthy.

For the preparation of pumpkin caviar, nutmeg pumpkin is best suited. She is the sweetest and most fragrant.

The pumpkin can be peeled before the roasting stage, or peeled from an already baked pumpkin. I recommend the second option.

So, cut butternut squash into medium sized pieces.

Cut a large sweet pepper in half, clean out all the seeds and remove the tail, and if the pepper is too large, then cut it into quarters.

While the vegetables are being prepared, you need to turn on the oven to warm up to 180 degrees.

Peel a large onion and also cut into quarters.

Cut the tomatoes in half. Peel the garlic cloves.

In a baking dish (glass or metal) or directly on a baking sheet, put pieces of pumpkin and other chopped vegetables, sprinkle them provencal herbs, salt, pepper and drizzle with olive oil.

Bake vegetables for about 40 minutes, you need to focus on the readiness of the onion and the softness of the pumpkin. If after 30 minutes the onion begins to brown strongly and the pumpkin has become soft, then you no longer need to bake the vegetables.

Remove the vegetables from the oven and let them cool slightly. Remove skins from tomatoes and peppers. This is easy to do if you put them in while still hot. plastic bag and tightly tie, and then, after 10 minutes, remove and separate the skin from the pulp.

If the pumpkin was baked with a peel, then separate the pulp from the skin too.

Put all the baked and peeled vegetables in a blender, add lemon juice and grind until soft and almost homogeneous. It is not necessary to puree the vegetables, it is enough to smash the vegetables in a food processor.

While grinding the mass, taste the pumpkin caviar. You may need to add a little more salt or lemon juice.

Speaking of taste. The amount of ingredients can be adjusted to your taste: reduce or add garlic, spices, tomatoes or peppers.

Mix the finished pumpkin caviar and arrange in jars.

In the refrigerator, such caviar will last up to one week. But it can be prepared ahead of time. To begin with, the caviar itself must be held in a saucepan on fire for about 10 minutes, so that it boils and begins to gurgle. After sterilizing the jars, put pumpkin caviar in them, roll up and store in cool place away from sunlight.

pumpkin caviar – versatile snack. You can spread it on toast fresh bread, season pasta, make pumpkin, serve as a sauce for a meat or vegetable dish, add color and flavor to a soup fry or fill any side dish. By the way, if your children refuse to eat pumpkin in cereals or baked, then they are unlikely to refuse a sandwich with this fragrant caviar.

The autumn period is favorable for collecting pumpkins. It's valuable seasonal product rich in keratin. Useful vegetable you can enjoy the winter if you preserve it. Options for preparing pumpkin caviar for the winter are described below.

For cooking winter harvest use a gourd that won't last long. caviar It is good to smear on bread or to complement main dishes. Canned vegetables the whole family will love it.

Ingredients:

• garlic - 90 g;
• young carrots - 450 g;
• pumpkin - 1.5 kg;
• tomato paste - 200 g;
• onion- 500 g;
• 6% vinegar - 50 ml;
• bell pepper- 400 g;
• table salt - 1 full tbsp. l.;
• odorless vegetable oil - 1 full glass;
• pepper mixture - 1 tbsp. l.

Wash and chop all indicated vegetables. large slices except pumpkin and carrots. rub them on fine grater, place in a saucepan. Next, chop the bell pepper, onion. Put the ingredients in a common bowl. We put on gas until pumpkin juice appears.

Then add sugar, a mixture of peppers, salt and tomato paste. Cook over low heat for half an hour. Next, pass the garlic through a press and combine with total weight. With an immersion blender, bring the mixture to a puree state and put it back on gas, adding vinegar.

Banks pre-sterilized and decomposed hot caviar. After cooling, store in a dark place.

Caviar with pumpkin and zucchini

The pulp of zucchini and pumpkin is easily absorbed by the body. homemade snack obtained for the winter tastier than any store products. One of the fastest and best recipes which you should definitely like.

Ingredients:

• tomatoes - 3 medium fruits;
• zucchini - 2 kg;
• onions - 2 heads;
• pumpkin - 0.5 kg;
• citric acid - 1.5 tbsp. l.;
• carrots - 2-3 pieces;
• tomato paste - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• sunflower oil - 100 g;
• pepper and salt - to taste.

Steps:
First of all, wash the zucchini, remove the peel and seeds. Cut the vegetable into pieces, salt and leave for half an hour. At this time, we clean and cut the pumpkin. Boil it in a saucepan until tender, put it in a colander.

Wash and grate the carrots. Squeeze the zucchini from the resulting juice, fry in vegetable oil in a pan. Combine zucchini with pumpkin in a saucepan, mix. Peeled tomatoes chop, add to vegetables. Fry onions and carrots, add to the total mass.

Grind the zucchini mixture into a puree with a blender, adding pepper, salt, tomato paste and sugar. Cook over low heat for an hour, stirring occasionally. citric acid add 5 - 7 minutes before readiness. Pack the hot mass in sterile jars, roll up the lids. Bon appetit.

Recipe for caviar for the winter from pumpkin with mayonnaise

cook pumpkin preparation for the winter it is possible with mayonnaise. The ingredient is considered not the most useful, but it turns out very tasty and it is worth adding it in moderation. The number of recipes for caviar with pumpkin for the winter surprises us with its variety.

Ingredients:

• young zucchini - 2 kg;
• acetic acid - 50 g;
• onion - 0.5 kg;
• pumpkin - 2 kg;
• mayonnaise - 0.30 g;
• sugar - to taste;
• bay leaf - 2 units;
• coarse salt - 25 g;
• odorless oil - 100 ml;
• black pepper - to taste;
• tomato paste - 0.30 g.

Steps:
Rinse pumpkin and zucchini, remove seeds and fibers. Grind vegetables with a food processor or meat grinder. Pour oil, tomato paste, mayonnaise into the resulting mass.

Cook for an hour, stirring to prevent burning. Add pepper, sugar and salt. Cook for about an hour more.

Season with bay leaf and vinegar 2-3 minutes before being ready. Sterilize lids and jars and spread the mixture. Roll up the lids hermetically. After cooling, remove to the cellar.

Caviar with pumpkin through a meat grinder

The technology for preparing such an appetizer consists in grinding products in the form of minced meat, which reduces the duration of heat treatment. Recipe for caviar with pumpkin for the winter through a meat grinder Lately popular for saving cooking time.

Ingredients:

• granulated sugar - 2 without a slide st. l.;
• onions - 3 heads;
• 9% vinegar - 50 ml;
• pumpkin - 3 kg;
• vegetable oil - 170 ml;
• tomato paste - 2 full tbsp. l.;
• coarse salt - 1.5 tsp;
• Provence herbs - to taste.

Wash the ingredients, cut and skip the pieces of vegetables through a meat grinder. Meanwhile, heat the sunflower oil in cast iron cauldron, lay out the vegetable mass, season with Provence herbs. Simmer under a closed lid for 30-40 minutes.

Over time, the vegetable mass will boil down. Add salt, sugar and tomato paste. Remember to mix the consistency until smooth.

A few minutes before readiness, pour in vinegar, hold on fire for a couple of minutes. Arrange pumpkin caviar with mayonnaise in sterile jars, screwing the lids tightly. Wrap blanks for the winter in a blanket until cool.

How to cook pumpkin caviar in a slow cooker

Kitchen appliances are designed to simplify the process of cooking and manipulating food. dirty dishes. At home, it is easy to cook pumpkin caviar for the winter. The ability to use a slow cooker is important, the rest is done by the equipment itself.

Ingredients:

• flour premium- 1 full st. l.;
• pumpkin - 0.5 kg;
• fresh carrots - 2 medium-sized vegetables;
• turnip - 1 onion;
• garlic - 2 cloves;
• vegetable oil - 4 tbsp. l.;
• pepper and salt - to taste.

Steps:
Clean the pumpkin from the peel and seeds. Cut the pulp into cubes. Rub the peeled carrots on a grater, chop the onion into small squares. With a sharp knife crush the garlic.

In a special multicooker bowl, fry for vegetable oil garlic. Then combine with onions and carrots. Saute vegetables on simmer for about 10 minutes. Mix chopped pumpkin with pepper, salt. Put to roast, turn on the extinguishing mode for 20 minutes.

At the end of cooking, grind the mass into a puree, decompose into dry sterilized jars. Seal the lids tightly and let cool at room temperature.

Pumpkin caviar with apples

Vegetable caviar is in great demand in winter. Zucchini is a common snack ingredient. Not less than tasty dish can be made from apples and pumpkins, which even children will like. The cooking method is simple, and the products are accessible to everyone.

Ingredients:

• Bulgarian pepper - 1 pc.;
• carrots - 3 vegetables;
• pumpkin - 500 g;
• apples - 2 pcs.;
• tomatoes - 0.5 kg;
• garlic - 60 g;
• sugar - 2.5 tsp;
• vinegar - 1 tbsp. l.;
• vegetable oil - to taste;
• onions - 3 heads;
• coarse salt - to taste.

Rinse vegetable ingredients running water, only pulp without seeds is required from the pumpkin. Cut the pulp arbitrarily for ease of preparation, tomatoes into cubes. fresh onion and garlic are crushed to give aroma and taste to the vegetable mass. Remove core from apples and cut into slices.

Next, put the main ingredients on a baking sheet and place in the oven until completely softened at a temperature of 200 degrees. Season the soft consistency with your favorite spices, pepper and salt. Using a meat grinder, form a homogeneous mass of vegetables.

Place the mixture in a saucepan, pour in the vinegar, bring to a boil. Arrange the hot contents in sterilized jars, roll up with sterile lids. Pumpkin caviar with apples is ready for the winter.

Step 1: prepare the ingredients.

In order not to fuss and run around the kitchen in search of products, we will prepare the ingredients. Rinse the pumpkin under running water and pat dry with paper kitchen towels. Then cut it with a knife into 2 parts and with the help of a tablespoon, remove all the seeds and pulp, leaving only the hard part untouched. Then rub it on coarse grater or finely chop it into cubes 7 by 7 millimeters on a cutting board with a knife. Place the prepared pumpkin in a deep bowl with a tablespoon. Peel the garlic, carrots and onions with a knife, rinse under running water and pat dry with paper kitchen towels. After that, alternately place the onion and garlic on a cutting board and finely chop into a cube up to 5 millimeters. Grate carrots on a large grater. Rinse dill greens under running water, shake excess liquid over the sink, place on a cutting board and chop finely. Divide all ingredients into separate bowls.

Step 2: prepare pumpkin caviar.

After all the ingredients are prepared, you can start cooking caviar. Turn on the stove to a medium level, put a frying pan on it with 1 piece vegetable oil. After the oil is hot, throw in the onion, fry it until transparent and light golden brown during 3 - 5 minutes. Stir the onion with a wooden spatula for even frying. Then add the prepared carrots to the onions and fry them together for 5 -10 minutes Don't forget to stir with a wooden spatula. Carrots should be soft, but not fried without a crust. When the carrots reach desired consistency, throw grated pumpkin into the pan, pour 2 parts of vegetable oil, add tomato paste and simmer these ingredients for 15 - 20 minutes, stirring them intensively with a wooden spatula to prevent vegetables from burning to the bottom of the pan. Behind 10 min before fully prepared add chopped herbs and garlic. The finished mass should be of a soft consistency, greens and garlic are stewed until transparent. Let the prepared vegetable mass cool slightly, transfer to a deep bowl and season with concentrated lemon juice, sugar and salt and black pepper to taste. Stir with a tablespoon and grind with a hand blender to a mushy state and place in a salad bowl or deep bowl.

Step 3: serve pumpkin caviar.

Pumpkin caviar is served warm or cold. It is placed in a salad bowl or a deep bowl and sprinkled with chopped parsley, dill, cilantro and green onions on top. Pumpkin caviar tastes like marrow caviar. Such caviar is considered seasonal, and it is more often cooked in winter time year, pumpkin is very useful and more accessible in winter than zucchini. Tasty and healthy! Bon appetit!

- − I use this recipe, and the proportions of the ingredients you can cook zucchini caviar, caviar from carrots, tomatoes, eggplants and beets.

- − If you want the caviar to be spicier, add 1 little pepper chili no more than 2 centimeters in length.

- - B this species caviar, you can add any spices and herbs you like that are suitable for vegetable dishes. It can be coriander, cloves, paprika, herbs, basil, cilantro, mint.

- − You can cook sweet caviar from pumpkin for children, just do not add onions, black pepper, salt, instead add more sugar and lemon juice, and fry the carrots themselves in olive oil.