Vegetable caviar for the winter without sterilization. Caviar from carrots and onions for the winter. Beetroot caviar with bell pepper

Vegetable caviar - this is the name of this dish in Uzbekistan. In fact, I think it's a simple vegetable stew. It can be only from zucchini or only from eggplant, you can add carrots to it if you wish. In any case, this is a healthy vegetable dish that can be prepared very quickly and even canned for the winter. I used to cover such caviar in large quantities. Eggplant can be peeled or cooked with it. Our eggplants are sweet and not bitter, so there is no need to soak them or pre-salt them.

Ingredients:

Wash all vegetables, peel and chop. Cut the onion into half rings and fry in a little vegetable oil. Approximately 10 minutes.

While the onion is fried, chop the rest of the vegetables. Eggplant - cubed.

Fry the eggplants in vegetable oil separately.

Cut the zucchini in the same way.

Add the chopped zucchini to the fried onions. Season with salt, sprinkle with different peppers. Fry for 5 minutes.

Cut the Bulgarian pepper into cubes and add to the courgettes with onions.

Dice the tomatoes and add to the vegetables. Eggplants are fried separately.

Then comes the turn of the eggplant. We add them last, at the end. Mix everything well. Taste for salt. If sour, then add a little sugar.

The final accord is slicing herbs and garlic. Add them to the caviar 2 minutes before the end of cooking.

We mix everything well and our caviar is ready.

Caviar can be a completely independent dish, or it can serve as a side dish for meat. It is also very tasty to spread on bread. Bon Appetit!

Vegetable caviar is usually prepared for future use and stored in jars throughout the winter. But if desired, caviar can be eaten immediately after cooking. A variety of vegetables are suitable for caviar - alone or in combination with each other: eggplants, 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 tablespoons
• water - 1/3 cup
• salt to taste
• green onions (chopped) - 2 tablespoons

Cooking method:

1. Peeled carrots, beets, apples without a seed chamber, peeled and washed white cabbage are cut into strips.
2. Mix the prepared products, add water, salt, chopped onion, vegetable oil and mix everything, and then bring to a boil.
3. The prepared 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 glass
• egg - 4 pcs.
• garlic - 3-4 cloves
• parsley - 3-4 sprigs
• salt to taste

Cooking method:

1. Bake the eggplants 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 prepared eggplant caviar in a plate, decorate with egg slices and parsley sprigs.

Zucchini caviar with mayonnaise

Ingredients:

• zucchini (young) - 3kg
• onion - 1kg
• mayonnaise - 300g
• tomato paste- 300g
• sunflower oil - 150g
• salt - 1.5 tablespoons
• sand - 1/2 cup
• black pepper (ground) - 1/2 tsp
• garlic - optional.

Cooking method:

1. We take young zucchini, since the skin is tender, then we do not clean it.
2. Together with onions we pass through a meat grinder.
3. We place them in a saucepan and cook for 1 hour.
4. After that, add the rest of the ingredients. T
5. mix thoroughly. Cook for another 1 hour.
6. At the end, pour into jars and close with lids.

Caviar for the winter from baked vegetables

Ingredients:

• eggplant - 3kg
• tomato - 1kg
• sweet pepper - 1kg
• garlic - 5 cloves
• cilantro and parsley - 1 bunch
• vegetable oil - 100 ml
• salt - 2 tablespoons
• granulated sugar - 2 tablespoons
• vinegar (9%) - 3 tablespoons
• black pepper (ground) and red - to taste.

Cooking method:

1. Wash and dry all vegetables. Cut the pepper into halves, remove seeds and partitions. Cut the eggplants in half lengthwise.
2. Put the eggplants, cut down in one row, on a greased baking sheet, grease them with vegetable oil and place in a preheated oven.
3. Bake at 220C until the eggplants are tender. Also bake the peppers until they are lightly browned. Peel the eggplants and peppers and chop well with a knife.
4. Cut the tomatoes slightly, pour over with boiling water and peel them.
5. Cut the pulp into cubes, put in a saucepan and cook until soft. Then mash with a wooden pestle, add finely chopped herbs, crushed garlic, oil, salt, sugar and ground pepper. After stirring, cook over medium heat for 15 minutes.
6. Then add chopped eggplants and peppers, mix well and cook for another 15 minutes, stirring occasionally.
7. After removing from heat, pour in the vinegar, mix well and spread the caviar in sterilized jars. Close with sterile lids, turn upside down and, wrapped, leave to cool completely.

Eggplant caviar with beans

Ingredients:

• tomatoes - 3.5kg
• eggplant - 3kg
• sweet pepper - 2.5kg
• onion - 1kg
• paprika (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 eggplants and peppers, cut into small cubes. Finely chop the onion. Fry all prepared ingredients in a frying pan in vegetable oil.
2. Make tomato puree from the 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 the beans in salted water until tender. Add chopped greens, cooked beans, salt and sugar to the vegetable saucepan and cook for another 15 minutes.
4. Put the hot eggplant caviar with beans in sterilized jars. Cover with prepared lids and sterilize in a water bath for 30 minutes. Then close the jars hermetically and wrap them until they cool completely.

Black Sea Eggplant Vegetable Caviar

Ingredients:

• eggplant - 6 pcs.
• tomatoes - 2 pcs.
• onions (red) - 2 pcs.
• garlic - 6 cloves
• sunflower oil - 50 ml
• olive oil - 100 ml
• lemon - 1 pc.
• sugar - 1 tablespoon
• parsley - 50g
• salt to taste
• black pepper (ground) - to taste.

Cooking method:

1. Cut the eggplants into halves and place them cut down on a greased baking sheet. Place in a preheated oven and bake at 200C and 30-40 minutes. Cool the finished eggplants a little, scoop out the pulp with a spoon and cut into small pieces.
2. Finely chop the onion, garlic and parsley, chop the tomatoes into wedges. Combine all prepared ingredients with eggplant and season with lemon juice, olive and sunflower oil. Add 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 for grilled meat.

Zucchini caviar as in the store

Ingredients:

• Zucchini - 2 Pieces
• Onion - 1 Piece
• Carrots - 1 Piece (large)
• Tomato paste - 2 Tbsp. spoons
• Salt - 2/3 Art. spoons
• Sunflower oil - 2 tbsp. spoons

Cooking method:

1. Prepare all the ingredients you need. Peel and rinse the courgettes, onions and carrots.
2. Cut the zucchini into small cubes for a quick roast.
3. Chop the onion as small as possible.
4. Grate the 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 let the juice out, then cover and simmer for 15 minutes, stirring occasionally.
6. Then add tomato paste and salt, stir and simmer covered for another 5-7 minutes.
7. Transfer the resulting caviar into a blender bowl, grind it to a state of gruel.
8. Zucchini caviar, as in the store, is ready! It will serve as an excellent appetizer and addition to any dish.

Preservation of vegetable caviar for the winter

Ingredients:

• Zucchini - 1 Kilogram
• Carrots - 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 tails of the zucchini.
2. Cut the onion into small cubes as possible, add vegetable oil and fry until soft over medium heat.
3. Chop carrots and zucchini in a convenient way. Can be passed through a meat grinder or stationary grinder.
4. Place vegetable gruel in a saucepan with fried onions, stir 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 finished squash caviar, stir and remove from heat.
7. Divide the caviar into sterile jars and roll up with sterile lids. Turn upside down and leave to cool. Then put it away in a cool storage area. To get more uniform caviar, you can pass it through a blender again before canning and let it boil.

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 Art. spoons
• Soy sauce - 2 Tbsp. spoons
• Provencal Herbs - 0.5 Teaspoons
• Ground black pepper - To taste
• Salt - To taste

Cooking method:

1. So, prepare the food. Disassemble the cabbage into inflorescences, the stump is not needed. Wash the 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 glasses of water to a boil, add a little salt and boil the cabbage in boiling water for about 10 minutes. Throw in a colander. When the water drains, chop the cabbage finely with a knife.
4. Peel the tomatoes off. 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, Provencal herbs to fried vegetables, soy sauce... Simmer 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
• onions - 0.5 Kilogram
• carrots - 0.5 Kilogram
• Bell pepper- 0.5 Kilogram
• apples - 0.5 Kilogram
• garlic - 300 Grams
• bitter 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. Cored apples and peppers. Cut vegetables into small pieces, mince. You can also use a blender for chopping.
2. Transfer the vegetable puree to a saucepan. Add salt and pepper, pour over with vegetable oil. Cook over low heat for 3 hours, stirring occasionally.
   Rinse thoroughly and chop all greens. Peel and chop the garlic. 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 it cools completely. Remove cans in a cool, dark place.

Vegetable caviar from tomatoes

Vegetable caviar can be prepared from a wide variety of vegetables, including tomatoes. In this article, we will talk about simple recipes vegetable caviar from tomatoes.

Ingredients:

• 1 kg green tomatoes
• 500 g ripe tomatoes
• 1 large onion
• 2 tbsp Sahara
• vegetable oil
• Bay leaf
• black pepper
• dill, parsley

Cooking method:

1. Rinse tomatoes, chop ripe in any way, then boil until thickened for about an hour in an enamel saucepan over moderate heat.
2. Put the green tomatoes on a baking sheet covered with foil, bake at 180 degrees for half an hour, remove from the oven, leave to cool for 30 minutes.
3. Fry the chopped onion in oil, put in the tomato mass, add the 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 seal with sterile lids, turn upside down and leave to cool.

Quick vegetable caviar for the winter

Ingredients:

• 3 kg of tomatoes
• 2 kg of carrots
• 1 kg of onion
• 600 ml vegetable oil
• 5 bay leaves
• 3 tbsp each 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, chop the onion finely, put these vegetables in a saucepan, mix well, pour in oil, add laurel, pepper, sugar, salt, stir, bring to a boil and boil for 2 hours over low heat.
2. At the end of cooking, fill the caviar with vinegar, mix, darken for another 5 minutes, spread the caviar hot in sterilized jars, seal with sterile lids, turn it upside down and leave it until it cools down, wrapped in a blanket.

Vegetable caviar with apples

Ingredients:

• 2.5 kg tomatoes
• 500 g apples
• 200 ml vegetable oil
• 1 head of garlic
• bell peppers, carrots, onions

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 oil, darken the mixture over low heat for another 20-30 minutes, then put 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, so it is left for a day.
4. Vegetable caviar from tomatoes is very tasty preparation for the winter, which will certainly serve you an excellent service, do it and you will be able to make sure of this 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 tablespoons
• salt, 3 tablespoons
• water, 3/4 cup

Cooking method:

1. Prepare all vegetables: rinse, clean from all unnecessary, zucchini with a thin skin can not be peeled from it.
2. Finely chop all vegetables into cubes or cubes, except for carrots - they should be grated on a coarse grater.
3. Place vegetables in a large saucepan, add water, place 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 (tomato paste, sugar, salt, etc.) to it, mix, bring everything over medium heat to a boil and boil for 10-15 minutes.
6. Put the prepared hot caviar in sterilized jars, seal with sterile lids, turn the jars upside down, cool the caviar in this position and then store in a cool place.

Vegetable caviar with eggplant

Ingredients:

• 2 kg eggplant
• 1.5 kg of tomatoes,
• 1 kg of onion
• carrots and bell peppers,
• 350-400 ml of vegetable oil,
• 2 hot pepper pods,
• 3 tbsp salt, 1 tbsp. Sahara.

Cooking method:

1. Cut the washed eggplants into cubes without peeling, put in a bowl and add 5 tbsp. salt, pour in 3 liters of water - it should completely cover them, leave for 40 minutes.
2. Chop the onions into small cubes, peel and rinse hot and sweet peppers, cut into sweet cubes, chop hot peppers.
3. Grate the peeled carrots on a fine grater, dice the tomatoes. drain the eggplant, rinse, squeeze, put in a large frying pan, fry in oil, transfer to a saucepan.
4. In the same pan, fry the onions, adding oil if necessary, put in the eggplant in the pan, do the same with the carrots and bell peppers, then stew the tomatoes and add to the other vegetables in the pan.
5. Stir the vegetables by placing hot peppers, sugar and salt, turn on low heat and simmer for 40 minutes, stirring occasionally.
6. Spread the prepared caviar in sterilized jars, cover with lids, sterilize for 15 minutes, seal, turn upside down, wrap with a blanket and thus allow to cool. You can store such caviar at room temperature.

Pickled vegetable caviar

Ingredients:

• 2 kg eggplant
• 500 g sweet pepper
• 200 ml of sunflower oil,
• 150 ml vinegar 9%, 6-8 cloves of garlic, 3 large carrots and onions,
• 1 bunch of parsley, 4 tablespoons sugar, 1 tsp each. ground black 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 eggplant in salted water for 10 minutes, drain and cool the eggplant.
3. Stir oil, sugar, vinegar, pepper, salt, season with chopped garlic and herbs, put all vegetables in the marinade, mix.
4. Spread the caviar in sterilized jars, sterilize in a container with water (it should reach the middle of the jars) for 10-15 minutes while boiling, seal, wrap a blanket and leave the jars to cool.
5. Delicious eggplant caviar, prepared with love and care for the winter, is a great snack for any occasion, which is also perfect for a festive table.

Vegetable caviar: easy preservation recipe

Ingredients:

• 2 kg of zucchini;
• 0.5 kg of carrots;
• 0.5 kg bell pepper
• 3-4 onions;
• 2 cloves of garlic;
• 2 tbsp. tablespoons of tomato paste;
• 1 tbsp. a spoonful of sugar
• 1 glass of oil;
• 2 tbsp. spoons of 9% vinegar;
• 1 teaspoon ground black pepper
• 1-2 tbsp. tablespoons of salt.

Cooking method:

1. Rinse all vegetables thoroughly, peel and cut into small pieces. Young zucchini need not be peeled and seedless. Chop the onion finely too.
2. Pass carrots, zucchini and peppers through a meat grinder.
3. Save chopped onions in a wide, thick saucepan.
4. Transfer the vegetable mixture to it and bring to a boil over high heat, stirring constantly so that it does not burn. Then cover with oil and cook over low heat, stirring occasionally, for about 1 hour.
5. Season with 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, stir, 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 squash caviar for the winter will come in handy 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 aromatic vegetable caviar for the winter. This dish has such a symphony of tastes, just awesome! Caviar can be eaten with a spoon, spread on bread or served with main courses. Such a set of products, namely their quantity, results in just over 2 liters (4.5 cans of 0.5 liters each) of ready-made vegetable caviar. By the way, the longer the caviar is stored, the more intense its taste.

Ingredients:

• Zucchini - 1 Kilogram
• Carrots - 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 Tbsp. 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 leaves, odorless vegetable oil. I give the amount of zucchini, carrots and onions peeled and without seeds (applies to zucchini).
2. Wash and dry all vegetables thoroughly. Cut the eggplants in half lengthwise and make cruciform notches with a knife to soften the flesh faster. Cover the baking sheet with food foil and put the pepper and eggplant on it, cut up.
3. We put to bake in the oven at 180 ° C for about 0.5 hours. In general, so that the skin of the pepper turns black in the places of contact with the foil, and the pulp becomes soft.
4. While the eggplants and pepper are baked, let's take care of the rest of the vegetables. Peel the zucchini, carrots and onions. We only need pulp from zucchini, if your vegetables are not particularly young. If the seeds are only in embryo, you do not need to remove anything.
5. We need a meat grinder. Have you ever tried hand-twisting 1 kg of carrots? No? And don't even try - I experienced it myself when I was making carrot jam.
6. As a bonus: a mega-corn (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 had been in the 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). Chop the carrots. Next, we twist the onion - the smell is indescribable.
8. We shift all the vegetables into a thick-walled pan or cauldron, put them on the stove and be sure to dig a lid. What for? Everything is elementary simple: if you come across the same poisonous onion, you will simply go crazy with the aroma that it exudes during the heat treatment. But, very soon, this unpleasant smell will disappear.
9. If your zucchini is not very juicy, you can add some water. In general, simmer vegetables over medium heat, stirring occasionally, for about 40 minutes - just the eggplant and pepper will cook.
10. And here are the above. Ruddy (I turned the pepper over after 20 minutes) and very fragrant - we bake them specially for this. Immediately, while still hot, we put the pepper in a bag, which we tie and wrap in a towel - so the skin is easily removed. Scrape the flesh off the eggplant with a spoon - it comes off easily. Read more:
11. Scroll pepper pulp and eggplant through a meat grinder. Tomatoes will also go there - we make cross-shaped cuts on them, scald with boiling water for 1 minute, pour over with cold water. Remove the skin and grind it 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 the peppers, eggplants and tomatoes. Stir and simmer for another 15 minutes - no more, as the baked vegetables are ready. Add salt, tomato paste, lavrushka (wash the leaves well). Stir, taste for salt. Peel the garlic and rub it on a fine grater. We measure out the vinegar.
13. Add garlic and vinegar, mix again and let it bubble for 10 minutes to soften the garlic. Vegetable caviar is ready! We are also ready: we have sterilized 0.5 liter cans and lids. We put caviar in jars and roll up.
14. Vegetable caviar for the winter is ready - turn the jars over with the lids down, wrap everything with a blanket and let it cool completely. Then we store it in the basement. Tasty and healthy winter for you

In summer, vegetables delight with their abundance - delicious and rich in vitamins. To preserve them for winter use, they are dried, frozen or canned.

Caviar is a versatile side dish and a surprisingly aromatic and tender appetizer. A favorite way of many housewives is to cook traditional squash and eggplant caviar, but there are many other options.

The success of a recipe for vegetable caviar for the winter depends not only on the composition of vegetables, but also on the way they are processed - frying, stewing or baking. Below are some of the most interesting recipes with different composition and preparation methods.

Zucchini caviar for the winter "shop"

For many lovers squash caviar the standard of her taste is the version from the store. The reason is simple - factory caviar is very tasty and perfectly homogeneous without pieces of onion, pepper and seeds.

The main secret is a large amount of carrots, tomato paste instead of tomato and baked zucchini.

The reason citric acid is used in the recipe rather than vinegar is because it doesn't distort the flavor.

Cooking step by step

The main ingredient of the dish is zucchini contains a large amount of water... If it is fried or stewed, then it will take too long to evaporate it. During baking, all excess water will drain onto the baking sheet and the baked courgette will provide a creamy texture.

How to make store-bought squash caviar:

You can add greens to the recipe, but given the fact that they can provoke fermentation.

Assorted vegetable caviar for the winter from baked vegetables

Traditionally, vegetable caviar is prepared by frying eggplants on sunflower oil... But for this need a lot of oil, a lot of time and such a dish cannot be called healthy food. But baked eggplants have the most delicate texture, incomparable aroma and are very healthy.

it real vitamin platter! By closing the vegetables according to this recipe, you can "kill two birds with one stone" - immediately cook both zucchini and eggplant caviar.

The minimum of fat makes the dish dietary. To enhance the flavor, you can add tomato paste at the end.

Cooking step by step

How to cook delicious dietary vegetable caviar for the winter:

Most secure and easy way to sterilize cans - heating in the oven. To do this, 0.5–1 jars are placed in a cold oven on a wire rack, heated to 150 degrees and kept for 15 minutes.

The idea of ​​preparing vegetables for caviar for the winter

Vegetables baked and peeled as indicated in the previous recipe (bell peppers and eggplants), and scalded and peeled tomatoes can be great workpieces. They only need to be laid on sterile liter cans to the top in one piece. Distribute 2-3 eggplants, 3-4 peppers, 3-4 tomatoes (depending on size) in each container.

Pour 1 tsp into each of the cans. (strictly without peas) salt and granulated sugar, ½ tsp. lemons, pour over the juice after peeling the pepper. Pasteurize the jars in a saucepan with water for about 30 minutes from boiling and seal.

When using vegetables, cut add onions, herbs and olive oil- fresh caviar is ready. This recipe is good because you can make a salad and use vegetables on a pizza. Or dip the bread in olive oil, add half an eggplant, pepper, feta cheese and a basil leaf.

Eggplant caviar for the winter "grainy"

Some people like to distinguish the pieces of vegetables in the caviar. This recipe for vegetable caviar is just that - each vegetable is cut into small cubes... There is also a special ingredient - apples, which add an interesting flavor.

For this caviar, only ripe and juicy tomatoes are suitable. There is no vinegar in the recipe and lemons, since the caviar will undergo pasteurization. But if in doubt, it is better to add a little lemon (1/2 tsp).

Recipe step by step

How to make delicious grainy eggplant caviar:

This is a fairly simple recipe for caviar for the winter and is suitable for novice cooks.

Carrot caviar with apples and cinnamon for the winter

except familiar vegetable options, there are also recipes for true gourmets. Such vegetable caviar has an unusual taste and is very useful.

Apples are an excellent preservative, so the carrot and apple caviar will not ferment.

Cooking step by step

How to cook carrot and apple caviar for the winter:

1. Peel carrots and apples and remove excess parts, grate;
2. Chop the onion into small cubes;
3. Fry all vegetables (and apples) in oil, but each separately;
4. Twist all the ingredients through a meat grinder, place in a saucepan and bring to a boil;
5. Add salt, sugar, cinnamon and herbs. Marjoram or tarragon will do;
6. Boil for another 5 minutes, distribute in sterile jars and roll up.

Excellent original appetizer on a slice of black bread with sweet coffee.

Vegetable caviar for the winter- the recipes and step-by-step descriptions presented in the article are tasty and healthy thanks to the use of baked and stewed vegetables. Try new culinary tricks and surprise your family and guests.

If there is a refrigerator in the house
Red caviar is not stuffed with caviar,
Stock up on vegetables
-Fortunately, we have them with interest!

l Caviar for the winter is a wonderful preparation, which is not a shame even for festive table set, and serve for family dinner. Cooking caviar is easy and simple, it is a pleasure. Today I opened a jar of squash caviar, tomorrow - from eggplant, the day after tomorrow - I pampered the household with mushroom and so - at least every day!

Caviar for the winter is prepared in three stages: preparation necessary ingredients, the process of preparation itself and packing in clean, sterilized jars, followed by rolling with the same clean sterilized lids. That's all! Can't choose a recipe? Come visit us at Culinary Eden! And we will prompt, and help, and teach.

Zucchini and eggplant caviar can deservedly be called the hits of the fall. Both the one and the other occupy the first places in the ranking of blanks for the winter.

Zucchini caviar "Golden" (without mayonnaise)

Ingredients:
2 kg of zucchini,
1 kg of bell pepper,
1 kg of tomatoes,
1 kg of carrots,
500 g onions
300 g of garlic
2-3 bunches of parsley,
500 g of vegetable oil
150 g sugar
70 g salt
50 g 6% vinegar,
1 tsp allspice or 1 tbsp. l. hops-suneli - optional.

Preparation:
Wash the zucchini thoroughly, peel the peel if it is hard. If the zucchini is young, then you can cook it with the peel. Grate the zucchini with a medium grater and squeeze out excess juice. Grate the carrots with a medium grater, chop the onion, chop the bell peppers, peeled from seeds, into thin strips. Cut the peeled tomatoes into several parts, peel the garlic, rinse the parsley, shake it lightly several times to remove excess moisture, and pass it together with the tomatoes and garlic through a meat grinder. Pour vegetable oil into an enamel saucepan or stewpan, heat it, dip the onion into it and fry, stirring occasionally, for 10 minutes over medium heat. Then add the tomatoes, carrots, stir and continue to fry for another 10 minutes, not forgetting to stir. Pour salt, sugar into tomatoes with garlic and herbs, pour in vinegar and stir. Then pour the tomato sauce into the onions fried with carrots, stir well and let the mixture boil. Next, add to the total mass of zucchini with bell pepper and bring the vegetables to a boil. Boil the caviar over medium heat, stirring so that it does not burn, for 50-60 minutes. At the end of cooking, add suneli hops or allspice to the caviar, if desired. Pack up the prepared caviar in sterilized jars, roll it up, turn it over, wrap it up.

Soviet squash caviar with mayonnaise

Ingredients:
3 kg of zucchini peeled and seeds,
1.5 kg of carrots,
500 g onions
200 g tomatoes
250 ml mayonnaise,
1 tbsp. l. salt,
⅓ Art. Sahara,
2 tbsp. l. 9% vinegar
6 black peppercorns,
favorite spices - to taste and desire.

Preparation:
Pass all washed and peeled vegetables, except tomatoes, through a meat grinder and, putting the vegetable mass in a saucepan with a thick bottom, simmer for 2 hours, stirring occasionally, over low heat. Make sure that the mass does not burn, otherwise all the work will go to waste. Then add very finely chopped tomatoes to the stewed vegetables, after removing the peel from them, and mayonnaise, mix everything thoroughly, add spices and cook over low heat for another 30 minutes. Arrange the prepared hot caviar in pre-sterilized jars and roll up.

Ingredients:
3 kg eggplant,
3 kg of tomatoes,
1 kg of bell pepper,
1 kg of onion
1 kg of carrots,
250 g garlic
1 pod red hot pepper,
½ tbsp. vegetable oil,
salt to taste.

Preparation:
Chop the onion in half rings and fry in a deep thick-walled saucepan or saucepan with heated vegetable oil. Then, after a few minutes, add bell peppers and finely chopped tomatoes, peeled and chopped into strips, to it. When the tomatoes are juiced, add the eggplants, cut into small cubes, to the vegetables. Cover the crockery where vegetables are cooked with a lid and simmer for 5-7 minutes. Then add chopped garlic, salt the dish to taste and cook for 30-40 minutes, stirring constantly, until the liquid evaporates completely. Remember that the bottom of the caviar should not burn in any way. Pack in hot sterilized jars, roll up.

Beetroot caviar also has every right to take its place in our storerooms. And if you reduce the amount of vinegar, then such caviar is also suitable for baby food. In this case, pay special attention to sterilizing the cans and lids and wrap the rolled up cans for a couple of days until they cool completely.

Caviar "Red" from tomatoes with beets for the winter

Ingredients:
3 kg of tomatoes,
2 kg of carrots,
1 kg of onion
1 kg of beets
3 sweet bell peppers,
1 pod of hot pepper,
800 ml of vegetable oil,
1 tbsp. Sahara,
3 tbsp. l. salt,
1 tbsp. l. vinegar essence.

Preparation:
Prepare the vegetables: wash the vegetables, peel, cut everything into pieces and pass through a meat grinder. Add vegetable oil, sugar, salt. Put on fire and after boiling, cook for 2 hours. Add the vinegar before the end of cooking. Stir and, turning off the heat, spread the prepared caviar in prepared sterilized jars, roll up the lids and wrap until it cools completely.

It happens that there are very few red tomatoes left, but there is nowhere to put green ones. A great reason to make caviar out of them.

Caviar from green tomatoes for the winter

Ingredients:
1.2 kg of green tomatoes,
300 g red tomatoes,
350 g carrots,
150 g onions
100 ml of vegetable oil,
25 g sugar
20 g salt
celery and parsley roots, parsley, dill, celery, bay leaf and other spices to taste.

Preparation:
Pass the tomatoes of both colors through a meat grinder and cook for about 20 minutes. Chop carrots and onions and fry in vegetable oil. Combine all ingredients and cook for 15-20 minutes. Then put the caviar in clean sterilized jars and roll them up with prepared boiled lids. When the jars are cool, store them in a cool dry place.

Mushroom caviar with vegetables for the winter

Ingredients:
1 kg of mushrooms,
300 g tomatoes
200 g onions
vegetable oil,
salt, pepper - to taste.

Preparation:
Boil the mushrooms in salted water for 20 minutes, then drain in a colander, rinse and drain off excess water. Then pass the mushrooms through a meat grinder and fry for 30 minutes in a deep frying pan or in a saucepan in vegetable oil, stirring occasionally. Cut the onion into thin half rings, the tomatoes into thin slices. Lightly fry them together with onions in vegetable oil. Then add this mass to the mushrooms, salt and pepper to taste and simmer everything together for another 15-20 minutes. Spread the prepared hot caviar in sterilized jars and roll up the lids.

Almost any recipe for caviar for the winter can be realized in a multicooker. Just reduce the amount of ingredients, focusing on the volume of your multicooker bowl.

Vegetable caviar in a slow cooker

Ingredients:
500 g zucchini
200 g tomatoes
200 g white cabbage,
150 g carrots
150 g onions
2 tbsp. l. vegetable oil,
2 tsp Sahara,
1 tsp salt,
9% vinegar.

Preparation:
Cut the courgettes and onions into cubes, finely chop the cabbage, grate the carrots on a coarse grater, cut the peeled tomatoes into small cubes. Stir the vegetables and put in the multicooker bowl, pouring in the vegetable oil beforehand. Add sugar, salt and, setting the "Stew" mode for 1.5 hours, cook vegetables in own juice... After cooking, grind the vegetables with a blender, arrange in sterilized jars, add a little vinegar to each and roll up the lids.

Here are such different caviar for the winter. On our site there are many more recipes for this simple blank. Visit our pages!

Happy blanks!

Larisa Shuftaykina

If there were contests among the homemade preparations of your fingers, the title of the unconditional leader would go to the squash. It is from them that Russian (and not only) hostesses love to cook caviar, which is appreciated for its delicate taste, affordability and ease of preparation. But preparations from other vegetables: beets, carrots, pumpkins, eggplants, squash, and mushrooms are not worse.

The five most commonly used ingredients in caviar recipes to lick your fingers:

A more delicate structure of caviar can only be achieved with a hand blender. Therefore, it is worth getting this useful household appliance - it will help out more than once in home canning. But if this is not possible, an ordinary meat grinder or grater will do.

Many people prefer to chop and fry mushrooms for caviar in oil. In this form, it turns out with a more pronounced taste, which is emphasized by spices and onions. Eggplants are easily rolled through a meat grinder. If they are stewed or baked until soft beforehand, then they can be rubbed through a sieve.

The five fastest recipes for caviar for the winter You will lick your fingers:

Most recipes include tomato paste or mashed tomatoes. To enhance the taste, take garlic, sugar, vinegar. Vegetables are heat-treated: stewed or fried. For reliability, twist jars should be sterilized. And so that the caviar does not become moldy over time, you can add vegetable oil on top.