Vegetable caviar for the winter: simple step-by-step recipes for preparing preparations

Vegetable caviar for the winter “You'll lick your fingers”

During the harvesting season, I prepare finger-licking vegetable caviar for the winter. It turns out very tender, aromatic and moderately spicy. You can control the consistency yourself: if you want it smaller and more uniform, you can break the caviar with an immersion blender. Try preparing caviar according to this recipe and in winter it will delight you with its taste.

Ingredients:

• tomatoes - 1 kg;
• bell pepper - 1.5 kg;
• zucchini - 1.5 kg;
• carrots - 1 kg;
• onion - 500 g;
• garlic - 50 g;
• tomato paste - 200 g;
• vegetable oil - 100 ml;
• salt - 4 tsp;
• pepper mixture - 3 g;
• vinegar 9% - 50 ml;
• ground black pepper - to taste.

Cooking steps:

Pass the tomatoes through a meat grinder and place in a large saucepan.

Zucchini (not young zucchini must be peeled and seeds removed) and bell pepper, peeled from stalk and seeds, put through a meat grinder and added to the pan with the twisted tomatoes.

Pass the peeled carrots and onions through a meat grinder and place in a pan with vegetables.

Mix the vegetable mass thoroughly, put on the fire and cook the caviar over low heat for 30 minutes from the moment it boils, stirring occasionally.

After the time has passed, pass the peeled garlic through a press and add it to the vegetable mass along with vegetable oil, mix well.

Then add tomato paste, salt, pepper and vinegar, mix thoroughly.

Cook vegetable caviar for 5 minutes over low heat, then remove from heat. Beat the caviar with an immersion blender, put it back on the heat and bring to a boil.

While still hot, place the vegetable caviar into sterile jars and close with boiled lids. Place the jars upside down, cover with a warm blanket and leave until completely cool. From the amount of vegetables indicated in the recipe, approximately 10 cans of 0.5-0.7 liters are obtained. You can store finger-licking vegetable caviar in a dark and cool place. This caviar will be very useful on cloudy winter days and will delight you and your family with the taste of summer vegetables!

Bon appetit!

Zucchini caviar with mayonnaise and tomato paste

In the USSR (1930s), the first jar of industrial caviar was produced. But due to a violation of production technology, a disease broke out. Therefore, it was suspended for several decades. Nina Petrovna Khrushcheva, the wife of Nikita Sergeevich, rehabilitated her. She was a plump woman and constantly struggled with excess weight. Therefore, this delicacy came in handy.

Moreover, the First Secretary of the CPSU Central Committee himself loved this dish so much that he gave instructions to build a cannery in Europe to feed the entire Union. This delicacy is often made independently at home. And it turns out no worse than the factory one, and maybe even better. Today I will show you a recipe for preparing food for the winter with mayonnaise and tomato paste.

By the way, earlier in one of my blog articles I already showed how to make homemade mayonnaise. If anyone is interested, follow the link and create it with me.

It is not prepared quickly using this method, but the result is worth the effort. It turns out very fragrant and is perfectly stored throughout the cold season. Let's begin!

Ingredients:

• Fresh zucchini – 4 kilograms;
• Fresh carrots – 1 kilogram;
• Onions – 1 kilogram;
• Tomato paste – 480 grams;
• Mayonnaise – 400 grams;
• Vegetable oil – 350ml;
• Salt – 2 tablespoons;
• Vinegar 9% – 150ml;
• Granulated sugar – 4 tablespoons;
• Ground black pepper – 1 teaspoon;
• Paprika – 1 teaspoon.

Cooking process:

1. There are quite a few ingredients for preparing this caviar, so let’s prepare them first. Let's wash the vegetables. We also measure out the appropriate amount of spices.

2. Peel the zucchini. Cut off the ends on both sides and chop into small cubes.

3. We also peel the carrots and grate them on a coarse grater.

4. Peel the onions and chop them finely.

5. Take a deep saucepan in which we will later simmer vegetables with spices. Place chopped zucchini in it.

6. Then add chopped onions and grated carrots to them. Mix everything carefully with a spoon. And then add vegetable oil (150 ml.) to the vegetable mixture.

7. Then add granulated sugar, salt and paprika. After that, vinegar 9% and ground black pepper. Mix everything well again.

8. Cover the pan with a lid and place it on low heat.

9. Simmer vegetables for one hour.

During this time, they will decrease slightly in volume and release quite a lot of juice.

10. Grind them into puree using an immersion blender.

11. Then add tomato paste and mayonnaise to the vegetables, crushed until pureed. Mix everything with a spoon until smooth.

12. Then put the pan on low heat again. Cover it with a lid and simmer for another hour. While the squash caviar is languishing, we sterilize the jars and their lids for preservation. Transfer the hot mixture into pre-sterilized containers. Then we roll them up with sterilized lids.

13. Turn them upside down. Cover with a towel and let them cool.

It is best to store the delicacy with mayonnaise and tomato paste in a dark place at room temperature. Enjoy your meal!

Vegetable caviar for the winter

When autumn is generous with juicy, ripe and aromatic fruits, you want not only to fully enjoy their fresh taste, but also to make as many winter preparations as possible from vegetables. Today's recipe for vegetable caviar will definitely please you with the result: rich aroma, balanced taste, and at the same time benefits for health and figure.

I would like to note that the recipe for vegetable caviar for the winter, which I am sharing with you, my dear friends, is universal. That is, you can safely experiment with vegetables and their proportions. Do you want to add less pepper or increase the amount of garlic, for example. You can also add fresh herbs to vegetable caviar - it will also be very tasty and aromatic.

A special feature of this homemade vegetable preparation for the winter is that it contains baked eggplants and sweet peppers. Thanks to this, the caviar acquires a simply indescribable aroma. By the way, lovers of baked peppers will definitely appreciate this recipe!

ARTICLES ON THE TOPIC:

• Squash caviar with tomato paste: the best recipes for the winter at home
• Squash caviar with mayonnaise - recipes for a very tasty preparation for the winter
• Eggplant and zucchini caviar - step-by-step recipes with photos

From this amount of products you get 2 liters of ready-made vegetable caviar for the winter. However, you may get a little more or less - this depends on the juiciness of the fruit, as well as the cooking time (the stronger the fire, the faster the vegetable mass evaporates).

Ingredients:

Zucchini

(900 grams) Sweet pepper (1 kilogram) Eggplant (700 grams) Onions (400 grams) Carrots (300 grams) Tomato (300 grams) Bay leaves (2 pieces) Sunflower oil (50 milliliters) Table salt (2 tablespoons) Tomato paste (3 tablespoons) Table vinegar 9 % (2 tablespoons) Garlic (2 cloves)

Cooking step by step:

Step 1

The recipe for vegetable caviar for the winter includes the following set of necessary products: sweet peppers, zucchini, carrots, eggplants, onions, tomatoes, refined vegetable oil, table vinegar (9%), tomato paste, salt, fresh garlic and bay leaf. The mass of zucchini, carrots and onions is given in peeled form and without seeds (relative to zucchini).

Step 2

First you need to bake the eggplants and bell peppers. To do this, turn on the oven to warm up (190-200 degrees), wash the vegetables. We cut the eggplants in half lengthwise (cut off the stems) and make deep cross cuts in the flesh so that it bakes faster. Spray each half a little with vegetable oil. Place the vegetables on a baking sheet, which should preferably be lined with baking paper or food foil. Then you don’t need to wash the baking sheet, and you can wrap the finished vegetables. Place everything in a hot oven for 30-35 minutes. After 15 minutes, turn the peppers over to ensure they cook evenly.

Step 3

Let’s not waste time and get busy with the rest of the vegetables. We clean the onions and carrots, remove the skin from the zucchini and remove the seeds if they are ripe.

Step 4

Pass the carrots through a meat grinder. Alternatively, you can grate it on a coarse or medium grater.

Step 5

Next, scroll through the peeled onions. Can be cut into small cubes.

Step 6

And finally, zucchini - also through a meat grinder. If desired, you can grind it on a grater.

Step 7

We combine all these chopped vegetables in a large saucepan. It is advisable to choose a thick-walled cauldron so that the vegetables do not burn. Place on the stove, bring to a boil and simmer over medium heat for about an hour. It’s better to keep the lid closed if you don’t want the whole apartment to “smell” with the onion aroma.

Step 8

During this time, the vegetables in the oven have already cooked - take out the baking sheet. Now we stack the hot eggplants and peppers in a heap (that is, on top of each other) and make a bundle out of paper. Cover it all with a large saucepan and let it steam for about 20 minutes. After this procedure, the skin of the pepper will be perfectly removed.

Step 9

But you still need to take care of the tomatoes - peel them. Everything here is as simple as shelling pears (although it may be new to some): wash the tomatoes and make cross-shaped cuts on the side opposite the stalk. Place the vegetables in a deep bowl and pour boiling water over them for a minute or two. Then drain the hot water and pour cold water over the tomatoes for a couple of minutes.

Step 10

Drain the water and voila: the skin slides off the pulp! We remove it and throw it away.

Step 11

Back to baked vegetables again. Unwrap the package, remove the pulp from the eggplants with a spoon, leaving the skin, and put it in a bowl. We also peel the pepper, remove the seeds, and take only the baked pulp. We also pour the juice contained inside the pepper into a bowl with the eggplants.

Step 12

Now we pass peppers, eggplants and tomatoes through a meat grinder. The result is such a bright and very aromatic mass.

Step 13

During this time, other vegetables have already cooked. Did you remember to stir them periodically to prevent them from burning?

Step 14

We transfer the second mass to the first, add a bay leaf there. Place the pan over medium heat and cook covered for about 20 minutes, stirring occasionally.

Step 15

Then it’s time to add salt (2 level tablespoons or use your own taste – less is better than more), tomato paste, chopped garlic. I don’t add sugar, since the baked peppers are already sweet enough. But you can add a spoon if you want. Let it simmer uncovered for another 10 minutes.

Step 16

At the end, pour vinegar: 9% is not necessary, 3 or 6% is quite suitable. Goes great with wine or apple. Mix everything, taste it, adjust salt-sugar-acid, if necessary.

Step 17

Actually, vegetable caviar is ready for the winter. All that remains is to put it in pre-sterilized jars and seal it with lids (boil for minutes). I like to sterilize jars in the microwave - I wash them in a soda solution, rinse them and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5-7 minutes each. We spread the caviar to the very top of the jar to eliminate the possibility of mold, close it hermetically with lids (or screw them on).

Step 18

And here is my wealth - 2 liters of delicious vegetable caviar for the winter! We turned the jars over, wrapped them in a blanket and left them like that until they cooled completely. Well, then to the cellar or basement - where you usually store preparations for the winter.

Step 19

A fragrant and very tasty vegetable appetizer will serve as an excellent addition to meat dishes, vegetables, or just bread. I already opened one jar and couldn’t stand it...

Best Recipes

It would be reckless to call any recipe the best - everyone has their own tastes. But there are recipes for caviar from vegetables that almost everyone can prepare for the winter. They have long become classics.

Classic vegetable caviar

Carrots, onions and zucchini grow in every garden. Every housewife prepares caviar from these home-grown vegetables. Its recipe is simple. For preparation you will need:

• two large zucchini;
• one onion;
• one carrot;
• 2 tablespoons of tomato paste;
• 5 grams of salt;
• 40 grams of sunflower oil.

All vegetables need to be peeled and minced in a meat grinder. Season the mixture with salt and pepper. Fry the tomato paste in vegetable oil and add to the vegetables. Make sure that the paste does not burn. Place everything in a saucepan with a thick bottom and put on low gas. Cook until the moisture is gone. This process will take approximately 40 minutes from the moment it boils. After this, put the finished caviar into jars.

Cucumber option

Not everyone knows for sure about this dish. If you have so many cucumbers growing in your garden that you no longer know what else to do with them, try making caviar. Her recipe is simple, and variety in life doesn’t hurt.

For preparation you will need 1 kg of fresh cucumbers. Wash the cucumbers and grind them into puree using any available method.

Also make a puree from one carrot and one onion. Combine all ingredients in one pan. Add 30 g of salt, 60 g of vinegar, one bay leaf, a few peppercorns and a couple of cloves of chopped garlic. Simmer for 20 minutes. The unique preparation is ready to be placed into jars.

Read more: TOP 11 recipes for lightly salted cucumbers with horseradish leaves and garlic

With pumpkin

To prepare this caviar, take one and a half kilograms of pumpkin, one carrot and two onions. Vegetables are peeled. The seeds are removed from the pumpkin. All ingredients are pureed. Carrots and onions are lightly fried in vegetable oil in a deep frying pan. You need to add a little oil - only 30 g.

When the onion turns golden, add the pumpkin to the pan. The puree is salted and peppered to taste. Continue to simmer until the pumpkin reduces in volume. As it decreases, it becomes soft and changes shade. This indicates that it is time to squeeze the garlic into the puree. Mix the garlic with the stewed vegetables and cook for another 5 minutes. Caviar from pumpkin and vegetables is ready.

In a cucumber basket

The good thing about this original recipe is that the “packaging” is also edible. You can put any caviar prepared for the winter in such a basket. To prepare the basket you only need 1 large cucumber. It is cut into thin slices. The inside of the salad bowl is lined with cling film. Cucumber slices are laid out layer by layer on it. The laid surface is sprayed with water.

A second salad bowl of a similar size is wrapped in cling film and inserted into the first, pressing down the cucumbers. Place both salad bowls in the freezer for 1 hour. After 60 minutes, the cucumber slices will be pressed and frozen into a basket shape. caviar prepared for the winter is placed in an improvised salad bowl . Make a handle from pea or bean pods. The finished basket of caviar is placed on a dish and served to the table.

Seaside caviar recipe

The peculiarity of this recipe for vegetable caviar is the large number of ingredients. It includes 8 vegetables and 5 spices. For preparation you will need:

• 1 zucchini and eggplant each;
• two pods of bell pepper;
• 4 medium tomatoes;
• one onion and one carrot each.

Spices needed: hot pepper, celery, coriander, parsley. They are taken to taste. Eggplants are peeled, cut into cubes and sprinkled with salt. So they should stand for about an hour. Salt draws out the bitterness.

The remaining vegetables are peeled and cut into small pieces: strips or cubes. Then, with each new addition, the vegetables are stewed for 5 minutes. First, place carrots and onions in a saucepan. Simmer in oil for 5 minutes.

Then add bell pepper and hot pepper – another 5 minutes. Next come zucchini and eggplant - again for 5 minutes. Then tomatoes, parsley and celery - for 5 minutes. Then coriander and tomato sauce fried in oil are added. Lastly add soy sauce. The vegetable mixture is stirred and simmered for 20 minutes under a closed lid. Then they put it into jars.

Recipe for caviar with zucchini and eggplant

Zucchini and eggplant are perfectly combined in one dish - vegetable caviar . One and a half kilograms of eggplants, a kilogram of zucchini and sweet peppers, peel and chop half a kilogram of onions. Place in a saucepan and cook until thick, about 1 hour. During the cooking process, the assorted vegetables are stirred so that they do not burn. After an hour, it is salted, peppered and spices are added. All this is added to taste. Vinegar is poured in in a volume of 60 ml. After two minutes, the caviar is ready.

Eggplant with beans

For the winter you can cook eggplants with beans . The dish is based on tomatoes. You will need 3.5 kg of them. You need a little less eggplant - 3 kg. You also need 2.5 kg of sweet peppers, 1 kg of onions and half a kilo of beans.

Finely chop all vegetables, except beans, and fry in 150 g of sunflower oil. Boil the beans.

Pass the tomatoes through a meat grinder. Place in a frying pan with 100 g of vegetable oil, season with hot pepper and simmer until smooth. Mix the tomato with vegetables and cook for 20 minutes. Then put the beans and add spices. Suitable:

• cilantro,
• parsley,
• dill,
• cornflower leaves.

Add salt and sugar to taste. Continue the cooking process for another 20 minutes. After this, put it into jars.

With apples

This is the most delicious caviar, although it is the easiest to prepare. It's about the apples. They give the dish a specific, unique taste. For caviar you need 5 kilograms of tomatoes, 2 kg each of bell peppers, carrots and onions.

Read more: Pickling cucumbers with sunflower oil: 4 best recipes

You will need a kilogram of apples. Preference should be given to yellow hard varieties. All ingredients are cleaned and passed through a meat grinder. Juice is squeezed out of tomatoes. Mix vegetable puree with tomato juice. Add a glass of sugar and a tablespoon of table salt. Cook for three and a half hours.

With onion

Everyone is familiar with vegetable caviar, but not everyone has tried onion caviar. This is a kind of snack. It only requires a kilogram of onions and 400 grams of ripe tomatoes. The onion is peeled and divided into 2 parts. They cut him. One part is fried until golden brown, the other is poured with boiling water for 3 minutes. Then put it in a colander and let the water drain.

Tomatoes are peeled. To do this, you need to pour boiling water over them. Peeled tomatoes are cut into small cubes. All vegetables are chopped in any acceptable way. Pour 50 g of sunflower oil into a deep saucepan and lay out the vegetable mixture. Simmer for 40 minutes. All liquid should go away. After this time, salt, sugar, ground pepper, and basil are added to the puree. Simmer for another 15 minutes. This completes the process of preparing onion caviar for the winter .

Recipe for caviar with carrots

You can prepare a vegetable snack for the winter from carrots . Preparation takes only half an hour. Take 1 kg of young carrots. The vegetable is peeled and ground in a meat grinder. 2 tomatoes are peeled and pureed. Add two cloves of chopped garlic. Vegetables are placed in a pan. Add 100 g of sunflower oil, salt and sugar. Cook at low boil for 30 minutes.

With beets

Beetroot caviar is a very tasty appetizer. To prepare, you only need 450 g of red beets and 200 g of onions. The beets are washed and grated. The onion is peeled and cut into cubes.

You will need two frying pans. In one, onions are fried until golden brown. In the other, beets are stewed until soft.

Then the vegetables are mixed, salted and peppered to taste. 20 g of granulated sugar and 50 g of tomato paste are added to them. Everything is thoroughly mixed and placed in a saucepan, simmered under the lid for a quarter of an hour. During the process it is mixed twice.

Recipe for caviar with bell pepper

For caviar, choose large, fleshy and juicy peppers. 5 kg of bell pepper is cleared of seeds and crushed to a puree. Do the same with 2 kg of tomatoes. Add a glass of sunflower oil and turn on the gas.

Cook for half an hour, covering with a lid. After 30 minutes, add mashed tomatoes and a head of squeezed garlic. Continue to boil the vegetable mass until thick. When the puree thickens, add 40 g of salt and 100 g of sugar. Boil for another 10 minutes. At the end, pour in a teaspoon of vinegar and immediately close it in jars.

Recipe for caviar with tomatoes

amazingly tasty winter snack is made from tomatoes. To prepare you need:

• 3 kg of ripe tomatoes;
• 2 kg carrots;
• 1 kg of onion.

Vegetables are peeled and pureed. This is done using a meat grinder or blender. Add 300 grams of sunflower oil, 10 g of ground black pepper, 60 g of salt and 3 bay leaves to the vegetable puree.

The bay leaf is pre-crushed. The vegetable mass is placed in a saucepan and simmered over moderate heat for 2 hours. It is constantly stirred during the process. 30 g of table vinegar is poured into the finished caviar. Everything is mixed and immediately sent to jars.

Caviar recipe without sterilization

You can close vegetable caviar for the winter without sterilization. To do this, the jars, washed and scalded with boiling water, along with their lids, are dried in a hot oven. Lids should only be metal.

Plastic ones will not withstand such treatment. When the jars are completely dry, the prepared caviar is placed in them.

The workpiece must be strictly hot. Place three cloves of garlic on top of the caviar in each jar. Pour a tablespoon of hot vegetable oil over the surface. Immediately after filling, the jars are rolled up. Garlic plays the role of a natural antiseptic. Oil prevents bacteria from penetrating the finished product.

Without vinegar

Acetic acid is a preservative that increases shelf life and improves the taste of products. There are a lot of food acids. All of them have the same properties as acetic acid.

Read more: Recipes for quick cooking of crispy lightly salted zucchini in 5 minutes

In preparations for the winter, vinegar is replaced with citric acid and aspirin. But that's not all. Lemon, apples, tomatoes and currants have preservative properties. Freshly squeezed juices from the fruits of these plants are successfully used as a preservative when preparing homemade preparations for the winter.

With Caucasian flavor

Vegetable caviar with a Caucasian flavor has a spicy taste and low calorie content. For cooking you need tomatoes, eggplants, bell peppers. Take 3 pieces of each vegetable. The peculiarity of the preparation is that the vegetables are initially cooked on skewers.

Their cooking times are different. Each type is threaded onto a separate skewer. Vegetables are fried over an open fire. You need to make sure they don't burn.

When the skin darkens and the vegetables become soft, remove them from the skewer and allow to cool. Peel the cooled vegetables and remove the seeds. Then they are crushed. Even when crushed, they retain the smell of a fire. Chopped vegetables are salted, peppered and garlic is added. But spices give it a special Caucasian flavor: cilantro and basil. They are crushed and added fresh to caviar.

Baked vegetables

You can prepare a vegetable snack from baked vegetables. To do this, the selected ingredients are peeled and cut into large slices. Grease a baking tray with olive oil. Slices of vegetables are placed on it and baked. When the vegetables darken and become soft, they are cooled and peeled and seeds removed.

Separately, bake a head of garlic in foil, greased with olive oil and grated with thyme.

Its preparation time is 15 minutes. Peeled vegetables and garlic are chopped with a blender and placed in a saucepan. Vegetables are salted, spices are added and kept on low heat. 7 minutes after boiling, the caviar is ready. Vinegar is added to it and rolled into jars.

Spicy caviar recipe

Spicy caviar is a winter appetizer with a spicy taste . The presence of hot spices makes it possible not to sterilize the jars, but only to wrap them for slow cooling.

3 kg of ripe red tomatoes, 1 kg of onions and sweet peppers, two chili peppers, peeled and chopped in any way. Place in a large saucepan, add salt to taste. The mixture is boiled on low gas for 45 minutes. During the cooking process, the puree must be stirred periodically. As soon as the mixture gets rid of excess moisture and thickens, remove it from the heat, add 100 g of vinegar and immediately close it in jars.

The spiciness and piquancy of caviar depend on the amount of hot pepper. It is regulated independently.

Multicooker recipe

You can cook any vegetable caviar in a slow cooker. To do this, the selected vegetables are washed, peeled and chopped. Pour 20 g of sunflower oil into the multicooker bowl and set the “Frying” mode. First, put the carrots in and hold for 5 minutes. Then chopped onions are added to the carrots. Together they are left in the slow cooker for another 5 minutes. Then the remaining vegetables are laid out in layers in the following order:

• Bell pepper,
• eggplants,
• zucchini,
• tomatoes.

Please note: those vegetables that take longer to stew are placed first. Regardless of the composition of the caviar, the principle must be followed. Spices are placed on top: salt, sugar, chili, garlic. All ingredients are poured with 60 g of butter. Keep it in the “Quenching” mode for 2 hours. During the stewing process, after about 30 minutes, the contents are removed and greens are added. After another 30 minutes, remove the steam valve. When planning to roll caviar for the winter, add apple cider vinegar under the lids of the jars.

Winter mushroom caviar salad with vegetables

The salad is a delicacy, incredibly tasty, it is prepared from mushrooms with carrots, onions, garlic and tomatoes.

A particularly tasty salad with wild mushrooms: porcini or honey mushrooms. You can prepare caviar from fresh or dried mushrooms, as well as frozen ones.

Ingredients:

• Mushrooms – 2 kg
• Tomatoes, carrots, onions - 1 pc.
• Garlic – 1 tooth.
• Grows. oil – 3 tbsp. l.
• Salt, pepper

Preparation:

Boil the peeled mushrooms in salted water for about 40 minutes.

Fry the chopped carrots in oil until half cooked (about 10 minutes). Add chopped onion, diced tomatoes, finely chopped garlic, salt and pepper and simmer for 10 minutes.

Fry the boiled mushrooms for about 10 minutes. Grind the mushrooms and prepared mixture of vegetables in a blender. Stir the salad and place it hot in sterile prepared jars. Wrap the jars in a warm blanket and leave until the salad cools. The salad will infuse well and make an excellent appetizer.

How to prepare squash caviar and store it for the winter

In order not to get lost in the sea of ​​​​recipes for the famous vegetable snack, you should remember: they are all based on the same ingredients.

These are zucchini, onions, vegetable oil, carrots. The recipes differ only in proportions.

Zucchini is a neutral vegetable, so to “play” with the taste, add bell pepper, garlic, herbs, spices and roots. Most often, squash caviar is prepared with tomato paste, less often with fresh tomatoes.

Vegetable oil is sometimes replaced with a sauce based on it, and the result is squash caviar with mayonnaise .

Vegetable ingredients are fried, steamed, pureed (sometimes left in the form of pieces) - the technology is simple.

Difficulties arise with how to prepare squash caviar for the winter so that you don’t have to worry about its safety.

Remember the rules.

1. For long-term storage, the product is packaged in sterilized jars .
2. The caviar is laid out slowly : the mass turns out to be thick, and if you rush, air bubbles may form inside the jar. The container, about a quarter full, is shaken or crushed with a spoon. And only after that new portions are added.
3. For greater confidence, it is advisable to sterilize (put them on gauze in warm water and then boil for half an hour to 40 minutes, depending on the size).
   This will allow you to “expel” the air that is still inside. If the caviar is not very thick, you can skip the procedure.
4. It is recommended to keep jars of zucchini goodness in a cool place.

By following the listed rules, you can do without vinegar , which contains almost any recipe for squash caviar at home.

However, in order not to be tormented by vague doubts, it is added at the end of cooking vegetable puree - in small quantities. In addition, many people think that it tastes better with it.

This completes the “general theory of squash caviar cooking.” Let's move on to practice.

So, squash caviar for the winter: the best recipes, valuable tips and step-by-step recommendations from the pros.

Bell pepper caviar

Required:

• 5 kg of sweet pepper;
• 300 g carrots;
• 400 g onions;
• 200 g tomatoes;
• 30 g parsley;
• 5 g each of black and allspice;
• 50 g salt;
• 2 tbsp. spoons of vinegar;
• 2 tbsp. sunflower oil.

Wash the peppers, dry them, brush with sunflower oil and bake in the oven. Then peel and remove the seeds. If the pepper accidentally burns, first rinse it with hot water and only then peel it. Scroll through a meat grinder with a large grid.

Wash all other vegetables thoroughly, peel and chop the greens. Cut the onion into rings and fry in vegetable oil. Cut the carrots and parsley root into strips and sauté until soft.

Grind the tomatoes in a meat grinder, place in an enamel pan and boil to half the original volume. Cool, add the remaining vegetables to the tomato mixture, stir in pepper and vinegar and place on the stove. Stirring constantly, cook over low heat for another 10 minutes.

Place the hot pepper caviar into sterile heated jars and sterilize in boiling water: half-liter jars for 70 minutes, liter jars for 80 minutes. Roll up, cool and store the caviar in a cool place.

Vegetable caviar from cauliflower

Ingredients:

• Cauliflower – 300 grams
• Carrots – 1 piece
• Onion – 1 piece
• Tomato - 1-2 pieces
• Garlic – 1-2 cloves
• Vegetable oil - 3-4 tbsp. spoons
• Soy sauce - 2 tbsp. spoons
• Provençal herbs - 0.5 teaspoons
• Ground black pepper - To taste
• Salt - To taste

Cooking method:

1. So, prepare your food. Separate the cabbage into inflorescences; the stalk is not needed. Wash the vegetables. Let's get started!
2. Peel the onions and carrots, cut them into fine cubes and fry in vegetable oil until tender.
3. Bring a couple of glasses of water to a boil, add a little salt and boil the cabbage in boiling water for about 10 minutes. Drain in a colander. When the water has drained, finely chop the cabbage with a knife.
4. Remove the skins from the tomatoes. Pour boiling water over them, then immediately place them in cold water - and the peel will easily come off. Cut them into cubes.
5. Chop finely peeled garlic. Add cabbage, tomatoes, garlic, ground black pepper, Provençal herbs, and soy sauce to the fried vegetables. Simmer the caviar for 10 minutes.
6. You can add finely chopped herbs to the finished caviar. Serve hot.

Caviar Assorted vegetables for the winter without vinegar

Please note this recipe does not contain zucchini.

Ingredients:

• 1 kg eggplants
• 0.5 kg sweet pepper
• 0.5 kg onions
• 1 kg ripe tomatoes
• 150 g apples
• 1 teaspoon sugar, salt and pepper - to taste

Preparation:

1. Heat 200 ml of vegetable oil in a high and wide frying pan. When a whitish smoke appears above the oil, add finely chopped onion to it.
2. Bring the onion to a golden color; there is no need to overcook it. When it's ready, add finely chopped tomatoes. Cover the dish with a lid and simmer the tomatoes over low heat, stirring occasionally.
3. Then add at the same time: eggplants cut into small cubes (along with the skin) and finely chopped pepper, from which you need to remove the seeds and apples grated on a coarse grater. Mix all the vegetables and simmer over low heat, stirring frequently.
4. And only when the eggplants become soft, remove the lid so that excess moisture evaporates.
5. 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.
6. At the very end of cooking, add ground pepper and sugar, salt to taste.
7. Pour boiling caviar into prepared jars and roll up the lids. Insulate the preparations in jars until they cool and store them in the cellar.

Pleasant to eat!

Delicious squash caviar with garlic

The recipe for squash caviar with garlic is no secret. This is a very common combination. This is probably due to the fact that the vegetable itself is tasteless and rather watery. So the housewives give it charm with all possible forces.

I don't really like garlic, but my wife just loves it. I cook this way especially for her. There's also ground black pepper in the bargain - everything you need for spicy lovers. The preparation itself is nothing new for those who already know how to prepare this delicacy.

Ingredients:

• Zucchini - 2kg;
• Carrots - 500g;
• Onions - 500g;
• Tomato paste - 3 tbsp;
• Salt - 1 tbsp;
• Sugar - 1 tbsp;
• Garlic - 8 cloves;
• Vegetable oil - 100ml;
• Vinegar 9% - 3 tbsp;
• Black pepper - to taste.

Preparation progress:

1. Wash the zucchini. If they are overgrown and have hard, large seeds, remove the pulp with a teaspoon. Also remove the peel. If they are young, then there is no need to do this. Cut them into large pieces.

2. Peel the onions and carrots. Cut the first one into large cubes. Grate the second one on a coarse grater.

3. Pour sunflower oil into a deep saucepan and put onions and carrots there.

Fry for about 5 minutes until they become soft.

4. Place the chopped zucchini with the onions and carrots. Add 150 ml. water and simmer for about 40 minutes, stirring constantly.

5. Place chopped garlic and tomato paste into the pan. Simmer for 5 minutes, stirring while doing so. Then add salt, sugar and ground black pepper. Mix again and simmer for another 15 minutes.

6. Blend the mixture with an immersion blender until smooth. Put the pan on the fire. Add vinegar and bring to a boil.

7. While hot, place the squash caviar into sterilized jars. Close with sterilized lids. Turn it upside down and cover with a towel.

Leave at room temperature until completely cooled.

A delicate and homogeneous mass is obtained using this option. So thick it takes a spoon! As people say. The method itself is very simple and easy to prepare. Try it, you won't regret it!

Vegetable caviar for the winter through a meat grinder

In the proposed recipe, the emphasis is on the presence of apples, which give the preparation a piquant taste. Please note that the recipe does not contain zucchini or eggplant.

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, lids boiled

Cooking method:

1. Pass the prepared apples and vegetables through a meat grinder: apples, carrots,

tomatoes and bell peppers.

2. Peel the garlic cloves and cut into pieces. We also chop the onion into small pieces.

3. We will cook in a cast iron pan, in which you can fry and stew. Put it on the fire, pour oil and lower the onion parts. Fry until soft (no need to fry).

4. Then add the skipped carrots to the onions and fry them together with the onions for several minutes.

5. When the carrots are fried, then lower the missing apples, mix and fry. The fact that the apples have darkened should not scare you, this is allowed.

6. Fry the vegetable mass for 3 minutes.

7. Now it’s time to add the missed tomatoes and peppers.

8. Then add the pieces of garlic and mix. Assorted caviar with garlic has a special taste.

9. Salt and mix all the vegetable mass fried over high heat. At this stage of cooking, the Assorted caviar is collected.

10. Wait for all the contents in the pan to boil. As soon as the mixture boils, reduce the heat, cover with a lid and simmer until done. within 15 minutes.

11. Test the vegetables to see if they are done; they should be soft, which means they’re ready. You should like the presence of salt.

12. Place immediately into jars and roll up the lids. Wrap the jars in a warm blanket until they cool.

Eggplant caviar from fried and baked vegetables, minced

Previously, back in Soviet times, we had only two ways to prepare eggplant yummy. The first is a snack cooked from pieces of vegetables, and the second is rolled in a meat grinder.

Now, although there are a lot of recipes, in fact, there are only two of them left. Only, according to the second method, it is no longer twisted through a meat grinder, but punched with a blender. Thus saving valuable time.

But I still decided to show you, dear readers, how you can still do this. After all, not everyone can have a blender at hand.

The advantage of this option is that the eggplants are pre-baked in the oven, while the remaining vegetables are fried in a frying pan. And of course, you can already imagine how delicious everything turns out!

Of course, this will take a little more time than usual. But it's worth it, believe me. The caviar turns out tender, airy, aromatic and very, very appetizing.

Classic vegetable caviar

Ingredients:

• tomatoes - 2.5 kilograms
• onions - 0.5 kilograms
• carrots - 0.5 kilograms
• sweet pepper - 0.5 kilograms
• apples - 0.5 kilograms
• garlic - 300 grams
• hot pepper - 1 piece
• bunch of parsley - 1 piece
• celery – 1 piece
• vegetable oil - 1 cup
• salt and pepper - - To taste

Cooking method:

1. Peel the carrots and onions. Rinse tomatoes, apples and peppers thoroughly. Core apples and peppers. Cut the vegetables into small pieces and pass through a meat grinder. You can also use a blender for grinding.
2. Transfer the “vegetable puree” to the pan. Add salt and pepper, pour over vegetable oil. Cook over low heat for 3 hours, stirring occasionally. Wash and chop all greens thoroughly. Peel the garlic and chop. Add chopped garlic and herbs to the vegetable puree.
3. Continue cooking for another 15 minutes. Place vegetable caviar in sterile jars. Seal with lids and wait until completely cool. Place the jars in a cool, dark place.

The nutritional value

Vitamins

• A Vitamin A 3.1 mg
• PP Vitamin PP 0.6 mg
• A (RE) Vitamin A (RE) 3100 mcg
• B1 Vitamin B1 0.05 mg
• B2 Vitamin B2 0.05 mg
• B5 Vitamin B5 0.2 mg
• B6 Vitamin B6 0.1 mg
• B9 Vitamin B9 8.5 mcg
• C Vitamin C 15.4 mg
• E (TE) Vitamin E (TE) 2.2 mg
• H Vitamin H 0.2 mcg
• PP Vitamin PP (NE) 0.932 mg

Macronutrients

• Fe Iron 1.3 mg
• Zn Zinc 0.4707 mg
• I Iodine 4.6 mcg
• Cu Copper 89.6 mg
• Mn Manganese 0.3246 mg
• F Fluorine 31.8 mcg
• Mo Molybdenum 9.7 µg
• B Boron 196.7 mcg
• V Vanadium 54.2 mcg
• Co Cobalt 2.5 mcg
• Li Lithium 2 mcg
• Al Aluminum 203.1 µg
• Ni Nickel 6.8 mcg
• Rb Rubidium 243.5 µg

Squash caviar as in the store (according to GOST from the times of the USSR)

“A distant relative worked at a cannery, found out this recipe and secretly brought it home” ... “I was going through the family archive and found this in my grandmother’s old notebook” ...

There are so many legends associated with the Soviet universal snack for all occasions, aromatic and divinely tasty, and most importantly - affordable.

Housewives cooked it en masse at home - in aluminum basins in small “Khrushchev” kitchens, exchanged recipes, argued whether it should be fried, and which was better, tomatoes or tomato paste.

It turned out edible, but “not the same”: squash caviar like in the store remained an unattainable ideal.

Then a certain “relative from the factory” appeared, the paper with the recipe was kept as a relic, and the proportions of the products were passed on to girlfriends in the strictest secrecy (in the bathroom to the sound of flowing water).

So, squash caviar according to USSR GOST: keep the recipe and do not give it to your enemies!

Let’s immediately make a reservation that GOST is not a recipe; it specifies the requirements for the quality of components and the resulting product, packaging, storage, etc. And specific recipes in the USSR (how does this stand for?) were developed and approved by special departments (in accordance with GOST).

Here is the recipe for squash caviar for the winter according to the official Soviet version .

Volumes and numbers are scary, but a little math and you can easily calculate “digestible” volumes at home.

Required:

1. 1.5 kg prepared zucchini
2. 100 g carrots
3. 80 g onion
4. 30 g white roots
5. 5 g greens (parsley)
6. 15 g salt
7. 7 g sugar
8. 100 ml vegetable oil
9. 80 g tomato paste (concentrated, 30%)
10. 0.5 g ground pepper (black and allspice)

Prepared zucchini, onions and carrots are turned into small pieces. The roots (the Soviet recipe implies 50% parsnip, 25% each parsley and celery root) are chopped using a grater or a sharp knife.

Vegetables are fried in oil , together or separately. Experienced producers of vegetable caviar note that in the second case its yield increases slightly. Instructions from the times of the USSR prescribed frying in very hot oil, at a temperature of at least 1300.

After frying, the vegetables need to be slightly simmered . Here it is important to “catch” the golden mean: if the heat treatment is delayed, the total mass will decrease and you will have to rack your brains over changing the amount of salt, tomato and sugar.

At home, it is difficult to create conditions similar to industrial ones, where special ovens and vacuum installations are used to process vegetables. That is why even the most accurate recipe “Zucchini caviar like in the store” does not always give the desired result.

Vegetables, if necessary freed from excess oil, are chopped with a blender or food processor.

The resulting mixture is put on fire, heated, combined with salt, sugar, tomato paste, spices and herbs (according to the Soviet recipe - 50% parsley, 25% green parts of celery and dill). Mix everything and cook for about 30 minutes.

Home cooks are tempted to add vinegar , but the recipe, called “GOST”, does not provide for this.

If it is assumed that this will be squash caviar for the winter, the packaged jars will need to be sterilized in boiling water.

Before serving, the finished product should sit for at least several hours, ideally a day. Then the time will come to take a sample to evaluate the taste and decide for yourself how to make squash caviar according to this recipe.

You may have to do this a few more times to perfect the technology.

How to cook squash caviar without frying

Most recipes suggest the same preparation: fry all ingredients before chopping. Anticipating the righteous anger of healthy eating supporters, let’s add “no-frying” methods.

Here is a simple recipe for squash caviar, where you don’t only need to fry the vegetables, but also don’t need to cut and chop them beautifully: just a holiday for lazy people.

Will need:

1. 3 kg prepared zucchini
2. 250 g tomato paste
3. 4 bell peppers (medium size)
4. 8 garlic cloves
5. 1 cup vegetable oil
6. 1 tbsp vinegar (9%)
7. 1 chili pepper (optional)
8. 1 tbsp each salt and sugar

All vegetables, except garlic, are minced through a meat grinder . Tomato, butter, sugar, salt are added to the mass. Stir and cook over low heat for about 1.5 hours, remembering to stir.

Then chopped garlic and vinegar are used. Cooking continues for another 40 minutes, after which squash caviar for the winter in a meat grinder, simple but tasty, will be ready. All that remains is to package it in jars.