Vegetable caviar is a convenient preparation. You can process the excess crop, get a tasty snack and in winter do not worry about the addition to dinner. There are many recipes for preparing caviar from vegetables, the most interesting options are collected here.
Vegetable caviar for the winter - general principles of preparation
Vegetables for caviar are usually fried or baked, then stewed. But there are recipes for cooked billets. They are among the simplest options. All ingredients are crushed, combined immediately or in a certain sequence, then cooked on a stove.
What caviar is made of:
• pumpkins, squash;
• eggplant;
• fresh, grated tomatoes;
• pepper;
• onion;
• carrot.
For taste, add spices, garlic. All recipes contain vegetable oil. Fresh tomatoes can be replaced with pasta or tomato sauces, but not industrial-made ketchups.
For chopping boiled or raw vegetables use a meat grinder, blender. You can leave the workpiece with slices or slightly mash them with a pestle. After grinding, the mass must be boiled, add spices, vinegar. Spawn caviar only in sterile jars. Some recipes require additional sterilization.
Vegetable caviar for the winter with pumpkin
The recipe for a bright and fragrant vegetable caviar for the winter, which is based on pumpkin. The ingredients indicate the weight of the peeled pulp without seeds.
Ingredients
• kilogram of pumpkin;
• 2 onion heads;
• 2 carrots;
• 2 tbsp. l tomato paste;
• 3 cloves of garlic;
• 100 ml of oil;
• 50 ml of vinegar 9%;
• salt.
Cooking
1. To prepare caviar, you will need a cauldron or a large frying pan. But you can take a pan in which you can fry. Pour oil, set on fire.
2. Dice the onion, no need to grind. Throw in a pan and fry a little.
3. Cut the carrot into slices or strips, add to the onion and cook together until it is rosy.
4. During this time, you need to crumble the pumpkin into cubes. Add to the fried vegetables.
5. Immediately pour 0.5 cups of boiling water, cover. Stew caviar for about half an hour on low heat, we achieve the softness of vegetables.
6. Remove the eggs from the heat. Grind in any way.
7. Add the paste, salt, squeeze the garlic cloves. You can add any spices to the vegetable caviar.
8. Turn on the stove again, cook at a low boil for about ten minutes.
9. Add vinegar, stir. Another boil for a minute and you can pour the workpiece into cans, spin for the winter.
Vegetable caviar for the winter with eggplant
The recipe for fragrant caviar, which is based on eggplant. So that the taste of the workpiece does not spoil the unpleasant bitterness, be sure to soak the vegetables in salt water for about half an hour before cooking.
Ingredients
• eggplant 1.2 kg;
• a pound of tomatoes;
• 0.3 kg of onions;
• 0.3 kg of carrots;
• 2 tbsp. l vinegar
• 2 tablespoons of sugar;
• garlic a small head;
• 3 peppers;
• a glass of oil.
Cooking
1. Divide the oil in half. Pour one part into a large frying pan, the second into a pot or cauldron.
2. Shred the onion in half rings, throw it into the pan.
3. After two minutes, we introduce the grated carrot to the onion, fry together.
4. Eggplant cut into bars, soaked and squeezed. We lay in the heated oil of the second vessel. We fry on high heat, mix well several times from the bottom.
5. Cut the bell pepper into cubes, lay it to the fried eggplant, the fire can now be reduced.
6. We shift vegetables from the pan, that is, carrots and onions.
7. Add the grated tomatoes. Stir, simmer caviar until all vegetables are soft.
8. Now the mass needs to be crushed. To do this, remove the future caviar from the fire, cool, interrupt with a hand blender or twist.
9. Put it on the stove again, put sugar and vinegar, chopped head of garlic in the caviar (as little as possible). Immediately try on the salt, add if necessary.
10. Stew all together for a quarter of an hour, pour into jars.
Vegetable caviar for the winter "Baked" with zucchini and eggplant
The recipe for a universal vegetable caviar, which can be used as a snack or sauce, you just need to adjust the number of spices and spiciness to your taste.
Ingredients
• 900 g squash;
• 1 kg of sweet pepper;
• 700 g eggplant;
• 300 g carrots;
• 400 g of onion;
• 400 g of tomatoes;
• 2 tablespoons of vinegar;
• 100 ml of oil.
Cooking
1. Cut the eggplant in half, sprinkle it with salt, leave for half an hour, rinse and squeeze.
2. Put on the baking sheet halves of eggplant, whole pods of pepper, put in the oven and bake for about 20 minutes at medium temperature. Once the vegetables are lightly browned, you can remove them.
3. Cut the onions into small cubes, send them to fry in a large pan.
4. Twist the peeled carrots and zucchini, add to the onion, begin to stew.
5. Free the cayenne pepper from the sunflower seeds, cut the eggplant into convenient pieces and twist it too.
6. Add these vegetables to the bulk, simmer together for about ten minutes.
7. During this time, we rub the tomatoes, removing the entire peel. And also add to the caviar.
8. Cook the workpiece for another 15 minutes.
9. At the end, pour 2 tablespoons of vinegar, salt to taste, add 2 tablespoons of sugar, hot pepper if desired.
10. We spread the vegetable caviar in sterile jars, roll up.
Vegetable caviar for the winter with mushrooms
Awesome appetizer of vegetables and mushrooms. Such caviar just does not stand in the basement. You can take any mushrooms, but the tastiest thing is with the forest inhabitants. Recipe with sterilization.
Ingredients
• 1 kg of mushrooms;
• 600 g of tomatoes;
• 300 g carrots;
• 500 g of onion;
• 150 g of oil;
• 300 g of pepper;
• 2 tablespoons of sugar;
• 1.5 tablespoons of salt;
• 1 tsp vinegar.
Cooking
1. Put the boiled mushrooms. It’s enough for them to boil for 20 minutes. Drain the whole broth, cool.
2. Fry chopped onion in oil, add grated carrots, stew together.
3. Next, enter the pepper, cook until soft.
4. Grind the tomatoes, pour the vegetables, boil for ten minutes. Remove from heat.
5. Grind the mushrooms with sautéed vegetables until caviar.
6. Put on the stove, salt, season with sugar. Cook on low heat for half an hour, add vinegar and stir.
7. Place the eggs in 0.5 liter jars.
8. Put in the pan for sterilization, that is, the fabric must be at the bottom. Cover with lids on top, but do not roll up.
9. Pour boiling water into the pan. The water level should reach the banks "on the shoulders."
10. Turn on the fire, after boiling water, boil mushroom caviar with vegetables for 10 minutes.
11. Remove from pan, roll up.
Vegetable caviar for the winter from peppers and carrots
A variant of a very tender vegetable pepper caviar with carrots. If desired, you can cook an appetizer in a spicy version, you get wonderful adjika.
Ingredients
• 2 kg of pepper;
• 500 g of carrots;
• 250 g of onion;
• 3 cloves of garlic;
• 1 glass of tomato juice;
• 150 ml of oil;
• salt;
• 1 tsp vinegar.
Cooking
1. Onion crumble into cubes, send to fry. Use a large pan.
2. Add the grated carrot to the onion, fry together for another five minutes. Remove the vegetable mixture from the heat, let it cool down for now.
3. Cut the pepper into pieces, freeing the seed pods. Peel the garlic.
4. Twist the vegetable passerovka, Bulgarian pepper and garlic cloves together through a meat grinder.
5. Add tomato juice. You can use tomato paste, dilute 2-3 tablespoons of 150 ml of water.
6. Mix everything together, add a tablespoon of salt, put on a stove. Stew for 35 minutes.
7. Add vinegar, stir and after five minutes you can pour the caviar into jars.
Vegetable caviar for the winter with apples
Caviar recipe from apples, zucchini and other vegetables. You can cook it in slices or in a twisted version. In any case, it turns out very tasty and unusual.
Ingredients
• 2 zucchini;
• 4-5 apples;
• 2 carrots;
• 3 tomatoes;
• 2 onions;
• 0.5 cups of oil;
• spices;
• 1 tsp vinegar.
Cooking
1. Cut the onions and rub the carrots, spread them in hot oil, fry for five minutes.
2. Add the zucchini cut into cubes, fry until the juice is isolated.
3. Peel the apples, also cut into cubes.
4. As soon as the zucchini ceases to fry, and a lot of juice appears, add apples.
5. Cover, simmer a quarter of an hour.
6. Add the grated tomatoes, simmer for another 15 minutes.
7. Season with spices, vinegar, stir.
8. We give the workpiece a good boil so that the spices dissolve, pour the caviar into jars.
Quick vegetable caviar for the winter with zucchini
A variant of a very quick and easy boiled vegetable roe. If you have an electric meat grinder, then cooking will take even less time.
Ingredients
• 3 kg of squash;
• 1 kg of carrots;
• 2 tablespoons of sugar;
• 1 kg of onions;
• 20 ml of vinegar;
• 200 ml of oil;
• 200 g of tomato paste;
• 1.5 tablespoons of salt.
Cooking
1. If the zucchini is large, then clean and remove the seeds. It should turn out 3 kg of pure product. The remaining vegetables are also peeled, cut all into pieces.
2. Twist it all together. Transfer to a pan with vegetable oil, simmer on the stove for an hour.
3. Add spices and tomato paste. Cook another 30 minutes.
4. Add table vinegar, stir.
5. Boil for a couple of minutes, pour the mass into sterile dishes, tighten the jars with sealed lids.
6. We stand a simple caviar until it cools down upside down, put it in storage.
Vegetable caviar for the winter - useful tips and tricks
• It is advisable to use unrefined oil for caviar. If you do not like the pronounced aroma of sunflower, then you can use mustard, olive or any other product at your discretion.
• When steaming, it is very important not to burn vegetables. Otherwise, the workpiece will have a burnt aftertaste. Do not forget to stir the vegetables when frying.
• Vinegar is added to caviar for preservation and improvement of taste. If the acid is insufficient and the workpiece is fresh, then you can always add more. Instead of vinegar, you can also add lemon juice, diluted acid.
