Assorted vegetable caviar for the winter recipes. Cooking delicious vegetable caviar: five recipes. A simple recipe for the winter: carrot caviar with garlic

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

Caviar is a universal side dish and a surprisingly aromatic and tender appetizer. The favorite method of many housewives is to prepare traditional squash and eggplant caviar, but there are many other options.

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

Zucchini caviar for the winter “store-bought”

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

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

Reason why the recipe uses lemon acid, and not vinegar in that it does not distort the taste.

Cooking step by step

The main ingredient of the dish is zucchini contains a large amount of water. If you fry or stew it, it will take too much time to evaporate it. During baking, any excess water will drain onto the baking sheet and the baked squash will provide a creamy texture.

How to make store-bought squash caviar:

You can add greens to the recipe, but take into account 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.

This real vitamin assortment! By covering the vegetables according to this recipe, you can “kill two birds with one stone” - cook both squash and eggplant caviar.

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

Cooking step by step

How to prepare delicious dietary vegetable caviar for the winter:

The most secure and simple method of sterilization cans - heating in the oven. To do this, 0.5–1 jars are placed in cold oven on a wire rack, heat to 150 degrees and hold for 15 minutes.

The idea of preparing vegetables for caviar for the winter

Vegetables baked and peeled as indicated in the previous recipe ( Bell pepper and eggplants), as well as scalded and peeled tomatoes can be an excellent preparation. They only need to be placed in sterile liter jars to the top in whole. Distribute 2-3 eggplants, 3-4 peppers, 3-4 tomatoes (depending on size) into each container.

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

When consuming, chop vegetables add onion, herbs and olive oil – fresh caviar ready. This recipe is great because you can make a salad and use vegetables on the pizza. Or dip the bread in olive oil, put half an eggplant, pepper, cheese and basil leaf.

Eggplant caviar for the winter “grainy”

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

Only ripe and juicy tomatoes are suitable for this caviar. 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 prepare delicious “grainy” eggplant caviar:

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

Carrot caviar with apples and cinnamon for the winter

Except usual vegetable options, there are also recipes for true gourmets. This vegetable caviar has an unusual taste and is very healthy.

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

Cooking step by step

How to prepare carrot-apple caviar for the winter:

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

Excellent original snack on a piece of black bread with sweet coffee.

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

Vegetable caviar– this is a lifesaver in winter. It can be used for or simply served with. Now we’ll tell you how to prepare vegetable caviar for the winter.

Vegetable caviar for the winter - recipe through a meat grinder

Ingredients:

zucchini – 500 g;
eggplants – 500 g;
ripe tomatoes – 1.5 kg;
bell pepper – 500 g;
onion – 600 g;
garlic – 4 cloves;
carrots – 1.3 kg;
vinegar essence 70% – 10 ml;
ground black pepper;
table salt is not iodized.

Preparation

Wash the eggplants and cut them into several pieces. Then fill them with salted water for half an hour to get rid of the bitterness. Then remove the vegetables and dry them. We peel the zucchini and remove the seeds from the pepper. Place tomatoes, peppers, eggplants and zucchini in a baking bag. We tie the edges. Bake the vegetables for about half an hour in a well-heated oven.

Chop the onion into small cubes, chop the carrots using a grater. Fry vegetables in oil until soft. When they are ready, take them out, cool, and peel the tomatoes.

All pre-prepared vegetables are passed through a meat grinder. Place the resulting mass in a wide saucepan, add oil and, after boiling, simmer for 40 minutes over low heat. And so that the caviar does not burn, you must remember to stir it. Then remove the pan from the stove, add salt and pepper to the caviar, let it cool and boil again for about half an hour until all the excess liquid has evaporated. After this, add chopped garlic, pour in vinegar essence and cook for another 5 minutes. We fill the pre-steamed jars to the top with prepared caviar and roll them with boiled metal lids. Place them neck down, wrap them up and leave to cool.

Recipe for vegetable caviar with pumpkin for the winter

Ingredients:

pumpkin pulp – 800 g;
onion – 200 g;
garlic – 3 cloves;
bell pepper- 1 PC.;
tomato – 80 g;
pepper;
refined vegetable oil;
salt.

Preparation

Heat the oil in a cauldron, first sauté the chopped garlic in it. Then add finely chopped onion and diced sweet pepper. Then add the diced pumpkin there. Fry the vegetables for about 5 minutes, reduce the heat and simmer the ingredients for about half an hour under the lid. After this, add tomato paste, add salt, pepper and simmer for another 10 minutes. We pass the resulting mass through a meat grinder, then boil for another 10 minutes and arrange the vegetable caviar with pumpkin for the winter in prepared steamed jars.

Vegetable caviar with mushrooms for the winter

Ingredients:

mushrooms – 2 kg;
onion – 400 g;
carrots – 300 g;
table salt – 1.5 teaspoons;
black ground pepper– ½ teaspoon;
refined vegetable oil – 90 ml.

Preparation

First of all, carefully sort and clean the mushrooms. Then wash them well and put them in a large saucepan. Fill in cold water, place on the stove and boil for about half an hour. Be sure to remove the foam. Boiled mushrooms will become smaller in size and change color. We throw them into a colander.

Peel and chop the carrots and onions. Place them in a frying pan with well-heated oil and sauté until golden brown. Then we grind the onions, carrots and boiled mushrooms using a meat grinder. Add salt and pepper, stir well and put on the stove. Simmer, stirring, for about 40 minutes.

Now we prepare the jars - wash them thoroughly with mustard or baking soda, steam them over steam or in the oven. Place the prepared vegetable caviar with mushrooms through a meat grinder into jars to the very top. Then we cap it, turn it over, wrap it up and let it cool. Happy preparations to everyone!

Ingredients:

young zucchini;
eggplant;
sweet bell peppers;
carrot;
garlic;
hot peppers Chile;
vegetable oil;
vinegar;
salt and sugar.

As you can see, I did not indicate the quantity for any product, since everything is taken randomly. The only thing you need to consider is that it will be tastier if you use zucchini and eggplant in equal proportions. Add salt and sugar to the vegetable caviar, too, depending on your taste preferences. For example, I like this snack to be a little sweet. But for some this may seem nonsense, like vegetables and sugar are incompatible foods. Therefore, how sweet or salty your caviar will be is up to you.

Preparation:

1. Wash all the vegetables, peel the carrots and garlic, remove the seeds from the peppers, cut off the tails from the zucchini. Remove the skins from tomatoes and eggplants.

2. Heat vegetable oil in a saucepan or any pan with thick walls and bottom, add chopped peppers and carrots, sauté for about 10 minutes.

3. Chop the zucchini and eggplant, add to the vegetables in a saucepan, stir and fry for about 15 minutes.

Another point that I would like to note is that if the vegetables are cut correctly, the consistency of the caviar will be uniform. It seems to me that cutting into small cubes is the most optimal for this recipe for “Assorted” vegetable caviar for the winter.

4. Grind the blanched tomatoes using a blender or grater, add them to the vegetables, add salt and sugar to taste, as well as chopped hot pepper optional.

5. Simmer the caviar for an hour and a half. Throw in chopped garlic and, if you want, your favorite spices, about 10 minutes before the end. A few minutes before readiness, pour vinegar into the caviar - approximately 1 tbsp for 5 kg of mass. spoon vinegar essence.

6. That’s all, the vegetable caviar is ready, stir it thoroughly again and put it in jars for the winter. Sterilize in the oven for 15 minutes and roll up the lids. It is better to store such caviar in a cool place.

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If there is a refrigerator in the house
The red one is not filled with caviar,
Stock up on vegetables
-Thankfully, we have plenty of them!

lCaviar for the winter is a wonderful preparation that you won’t be ashamed of festive table put, and to family dinner submit. Cooking caviar is easy and simple, it is a pleasure to eat. Today I opened a jar of squash caviar, tomorrow - from eggplant, the day after tomorrow - I treated my household to mushroom caviar, and so on - at least every day!

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

Squash and eggplant caviar can rightfully be called hits of autumn. Both take first place in the ranking of preparations for the winter.

Squash caviar “Golden” (without mayonnaise)

Ingredients:
2 kg zucchini,
1 kg bell pepper,
1 kg of tomatoes,
1 kg carrots,
500 g onions,
300 g garlic,
2-3 bunches of parsley,
500 g 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 off the skin if it is hard. If the zucchini is young, you can cook it with the peel. Grate the zucchini on a medium grater and squeeze out the excess juice. Grate the carrots with a medium grater, chop the onion, and cut the seeded bell pepper into thin strips. Cut the peeled tomatoes into several pieces, 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. IN enamel pan or pour vegetable oil into a saucepan, heat it, put the onion in it and fry, stirring, for 10 minutes over medium heat. Then add tomatoes, carrots, stir and continue frying for another 10 minutes, remembering to stir. Pour salt, sugar, vinegar into the tomatoes with garlic and herbs and stir. Then pour the tomato sauce into the fried onions and carrots, stir well and let the mixture boil. Next, add zucchini with bell pepper to the total mass and bring the vegetables to a boil. Cook the caviar over medium heat, stirring so as not to burn, for 50-60 minutes. At the end of cooking, add suneli hops or allspice to the caviar if desired. Pack the finished caviar into sterilized jars, roll it up, turn it over, and wrap it.

Squash caviar “Sovetskaya” with mayonnaise

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

Preparation:
All washed and peeled vegetables, except tomatoes, are passed through a meat grinder and, placing the vegetable mass in a saucepan with a thick bottom, simmer for 2 hours, stirring, over low heat. Be careful that the mixture does not burn, otherwise all the work will go down the drain. Then add to stewed vegetables very finely chopped tomatoes, having previously peeled them, and mayonnaise, mix everything thoroughly, add spices and cook over low heat for another 30 minutes. Ready hot caviar Place in pre-sterilized jars and seal.

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

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

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

“Red” caviar from tomatoes with beets for the winter

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

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

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

Caviar from green tomatoes for the winter

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

Preparation:
Pass tomatoes of both colors through a meat grinder and cook for 20 minutes. Chop carrots and onions and fry in vegetable oil. Combine all ingredients and cook for 15-20 minutes. Then place the caviar in clean, sterilized jars and seal them with prepared boiled lids. When the jars have cooled, 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 for 20 minutes in salted water, then drain in a colander, rinse and drain excess water. Then pass the mushrooms through a meat grinder and fry in a deep frying pan or saucepan in vegetable oil for 30 minutes, stirring from time to time. Cut the onion into thin half rings, the tomatoes into thin circles. Together with the onions, lightly fry them in vegetable oil. Then add this mass to the mushrooms, salt and pepper to taste and simmer everything together for another 15-20 minutes. Place the finished hot caviar into sterilized jars and roll up the lids.

Almost any caviar recipe for the winter can be made in a slow cooker. Simply reduce the amount of ingredients based 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 onion,
2 tbsp. l. vegetable oil,
2 tsp. Sahara,
1 tsp. salt,
9% vinegar.

Preparation:
Cut the zucchini and onion into cubes, finely chop the cabbage, grate the carrots on a coarse grater, cut the peeled tomatoes into small cubes. Stir the vegetables and place them in the multicooker bowl, adding vegetable oil first. Add sugar, salt and, setting the “Stew” mode for 1.5 hours, cook the vegetables in own juice. After cooking, chop the vegetables with a blender, place them in sterilized jars, add a little vinegar to each and roll up the lids.

Here are some different caviar for the winter. There are many more recipes for this simple preparation on our website. Visit our pages!

Happy preparations!

Larisa Shuftaykina

In the summer, every good housewife tries to make more tasty supplies for the winter. Therefore, the preparation of vegetable caviar in many kitchens is already in full swing. This is incredible tasty dish occupies a strong position in the family menu, and for good reason.

Spicy classic

Eggplant is a favorite summer vegetable, the flavor of which you so want to take with you into winter. How to prepare vegetable caviar from eggplant? We cut 2 kg of fruit with peel into cubes - it is this that gives the dish wonderful spicy notes. Sprinkle them with 5 tbsp. l. salt, add 3 liters of water, leave for 30 minutes. At the end, you need to squeeze the eggplants well. In the meantime, finely chop 1 kg of onions. We remove seeds from 1 kg of sweet pepper and 2 hot peppers, cut everything into slices. Grate 1 kg of carrots, chop 1.5 kg of tomatoes. Fry the eggplants in a frying pan with vegetable oil and place in a large saucepan. In the same frying pan, fry onions, carrots, bell peppers, and tomatoes one by one. Combine them in a saucepan, add hot pepper, 1 tbsp. l. sugar and boil eggplant caviar to the desired thickness. All that remains is to seal it in sterilized jars. This caviar is good both as an appetizer and as a sauce for hot dishes.

A message from childhood

The taste of vegetables is familiar to almost everyone from childhood. It remains a desirable dish on our tables today. If you take young zucchini, you don’t have to remove the peel - the caviar with it will turn out to be quite tender. But the mature ones will have to be peeled not only from the peel, but also from the seeds. Cut 2 kg of zucchini into 1 cm thick circles, lightly brown in oil and place in a separate container. Chop 2 medium onions and sauté them in vegetable oil. Chop a bunch of dill and parsley and fry them in oil. Grind 6-7 cloves of garlic with 1 tbsp. l. coarse salt. We pass all the vegetables through a meat grinder, add 10 ml of 9% vinegar, garlic mixture, ¼ tsp. black pepper and mix. Divide the resulting mass into liter units. glass jars, sterilize for 90 minutes and roll up. With such a colorful pasta, you are guaranteed excellent sandwiches.

With Caucasian flavor

Winter caviar made from zucchini has an interesting taste. Cut 4 onions into small cubes. Grate 2 large carrots. Sauté the vegetables in vegetable oil until they are properly browned. At the same time, remove seeds and peel from 1 kg of zucchini, cut into cubes 1 cm thick. Lightly salt them and leave for 15 minutes. Afterwards, carefully squeeze out all the liquid and place the zucchini in a frying pan with vegetables. Simmer this mixture uncovered for 30 minutes, stirring occasionally with a wooden spatula. Next, add 3-4 cloves of garlic, passed through a press, ½ tsp. hops-suneli, a pinch of red and black pepper, paprika and salt. Then add a bunch of chopped dill and parsley. At the very end, introduce 1 tbsp. l. grape vinegar, pour the caviar into jars, sterilize and seal. This recipe for vegetable caviar for the winter will completely conquer everyone if you add a handful of ground walnuts to it.

fiery heart

In many recipes for vegetable caviar for the winter, tomatoes act as an auxiliary ingredient. Although they are quite capable of the main role. Peel and grate 2 large carrots and 200 g of celery root. Finely chop 4 onions and 6–8 cloves of garlic. Sauté assorted vegetables in olive oil until golden color. Cut 1.5 kg of juicy ripe tomatoes into cubes, pour into a frying pan with vegetables and simmer for 10–15 minutes. Add ½ bunch of chopped basil and celery, 3 tbsp. l. tomato paste, 1 tsp. sugar, salt and pepper to taste. Stirring frequently, continue to simmer vegetable mixture until it thickens. If desired, you can beat it with a blender to make the consistency smoother and more delicate. After this, the paste can be poured into jars and canned. This delicious vegetable caviar will be a harmonious sauce for meat, poultry and fish dishes.

Forest Treasures

Do you want to surprise home gourmets with something unusual? This mushroom recipe will help you with this. We will need 2 kg of your favorite mushrooms. This can be either one variety or an assortment of honey mushrooms, mushrooms, boletus mushrooms, etc. We carefully sort them out, wash them several times and cook for 30 minutes in salted water. Don't forget to skim off the cloudy foam after boiling. Finally, drain the mushrooms in a colander and let cool. Cut 3-4 onions into half rings and saute them in oil until transparent. Pass through a meat grinder boiled mushrooms with fried onions. Finely chop a bunch of cilantro, parsley and dill. Combine greens with mushrooms and onions, pour in 550 ml of vegetable oil, 1 tbsp. l. 6% vinegar and stir. Place mushroom caviar into jars, sterilize for 40 minutes and close with lids. Remember, it is better to use nylon lids for mushrooms, since metal can cause the development of botulism bacteria.

Spices from the branded online store “Eat at Home”

Have you already decided what winter preparations you will make this year? A rich collection of recipes for preparing vegetable caviar from “Eat at Home!” will help you make the right choice. A