Pumpkin caviar (sauce). Homemade vegetable caviar from pumpkin for the winter in jars

Marvelous delicate snack goes well with meat dishes, poultry, pasta and vegetables. How is pumpkin caviar prepared for the winter? The recipe for each preparation described in this article is easy to implement at home.

Pumpkin caviar

This simple dish has a sour-sweet taste and beautiful bright color. It can be stored in the refrigerator or pantry for quite a long time.

Ingredients:

• pumpkin pulp - one kilogram,
• vegetable oil – 100 grams,
• vinegar (9% is suitable) - 50 ml,
• two onions,
• carrot,
• water – 100 ml,
• tomato paste - three large spoons,
• salt - a tablespoon,
• garlic - three cloves,
• paprika - two spoons,
• ground black pepper - half a tablespoon.

For this dish, it is better to choose ripe but unsweetened pumpkin. You can change the spices to your liking. For example, take chili pepper instead of paprika.

How to prepare pumpkin caviar for the winter? The snack recipe is given below.

First, process the vegetables, peel them, and cut the pulp into cubes. After this, place the carrots and pumpkin on the bottom of the pan or cauldron. Add a little vegetable oil to them.

Simmer the food for a quarter of an hour low heat, remembering to stir them periodically. Combine tomato paste with water, and then pour the resulting sauce into the vegetables. Cook the products for another half hour, and when they become soft, beat them with an immersion blender.

In the remaining oil, fry the finely diced onion. When it turns golden, place it in a pan.
Immediately add chopped garlic, salt, vinegar and spices. Bring the caviar to a boil again, and then put it in sterilized jars and roll it up.

Pumpkin caviar with carrots

The original appetizer will be stored quietly all winter, so you can serve it for lunch or dinner at any time.

This time you will need the following products:

• pumpkin without seeds and peel – 700 grams,
• carrots – 350 grams,
• onion – 300 grams,
• fresh tomatoes – 150 grams,
• garlic – 40 grams,
• salt, dried basil and ground pepper– to taste,
• vegetable oil – 60 ml,
• 9% vinegar - two tablespoons.

So, we prepare pumpkin caviar for the winter through a meat grinder. Process the vegetables, peel and cut into medium pieces.

Grind them one by one using a meat grinder and fry in vegetable oil.
First, add the onions to the pan, then the carrots, and at the very end add the pumpkin.

Peel the tomatoes and chop the pulp.

Instead of fresh tomatoes you can use ketchup or tomato paste.

Add puree, salt, garlic, vinegar and spices to the vegetables.

When all the ingredients become soft, place them in pre-treated jars and cover with boiled lids. Pumpkin caviar is ready for the winter. Don't forget to turn it upside down and cover it well. And the next day the jars can be stored in the pantry.

Pumpkin and zucchini caviar

In the fall, when it’s time to harvest at your dacha, don’t forget to prepare delicious vegetable caviar. It will keep for you for a long time the memory of the past summer and sunny days.

Ingredients:

• peeled pumpkin – two kilograms,
• zucchini (pulp) – one kilogram,
• onions – 500 grams,
• tomato paste – 300 grams,
• mayonnaise – 250 grams,
• vegetable oil – 125 grams,
• sugar – 100 grams,
• salt – 60 grams,
• acetic acid 70% - one tablespoon,
• ground black pepper and bay leaf- to taste.

Let's start preparing squash caviar with pumpkin for the winter. The recipe with mayonnaise is very simple, so anyone can repeat it.

Peel and seed the vegetables, and then pass them through a meat grinder. Place them in a saucepan, add oil, spices, salt and mayonnaise. Cook the food over low heat for an hour and a half, remembering to stir it periodically.

If you want the appetizer to be very tender, then at this stage you can beat the vegetables again with a blender.

Add vinegar and cook the dish for another ten minutes. Squash caviar with pumpkin and onions should be quickly placed in jars and rolled up.

Pumpkin caviar “You'll lick your fingers”

A multicooker is practical kitchen appliance, which modern housewives often use to prepare delicious vegetable preparations. He is the one who will help us cook sweet caviar from pumpkin for the winter. The “Finger-lickin’ good” recipe got its name for a reason - the appetizer really disappears from the table first, and guests always ask for more.

For this dish you will need the following products:

• pumpkin – 500 grams,
• carrots – 150 grams,
• onions – 200 grams,
• tomatoes – 120 grams,
• vegetable oil - six tablespoons,
• garlic - five cloves,
• bay leaf - three pieces,
• salt and ground pepper - to taste,
• ground turmeric - half a teaspoon.

Read our instructions carefully before you start preparing pumpkin caviar for the winter. The slow cooker recipe has its own characteristics and is slightly different from other cooking methods.

Peel the carrots and pumpkin first, and then grate them coarse grater. Wash the tomatoes and cut into slices, removing the stems along the way. Peel the onion and finely chop.

Set the “Steam” mode and pour oil into the bowl. First, fry the onion until the color changes, then add carrots to it, and after another ten minutes, add pumpkin. Cover the vegetables with a lid and leave them alone for a quarter of an hour. After this, mix the products and add tomatoes, thinly sliced ​​garlic, salt, bay leaf and all the spices.

If you like pureed caviar, then chop stewed vegetables using a blender.

Turn on the “Soup” mode and simmer the vegetables for another 15 minutes. When the specified time has passed, the caviar can be served with bread and meat. If you decide to save the delicacy until winter, then add two tablespoons of vinegar to it, put the vegetables in jars and roll up.

Video recipe for pumpkin and eggplant caviar

Be sure to try making pumpkin caviar for the winter! The recipes collected on this page will help you bring this idea to life. As a result, you will get a tender and hearty snack, which will delight you on long winter evenings.

Caviar from eggplant or zucchini is very popular.

But not all housewives know, so no less delicious caviar can be made from pumpkin, besides, it is also very healthy.

The main ingredient for making caviar is pumpkin. It needs to be prepared: peel and select seeds with fiber. The vegetable pulp is crushed into pieces or grated.

In addition to pumpkin, for caviar you will need onions, garlic, carrots and spices. Vegetables are peeled, washed under the tap and chopped according to the recipe. Pumpkin and other vegetables are stewed in cast iron cauldron. In addition to these vegetables, you can add to caviar sweet pepper, zucchini, eggplant and tomatoes.

You can not only stew pumpkin with vegetables, but also pre-bake it in the oven.

When the vegetables become soft, add salt and spices to them. If the recipe does not contain tomatoes, add tomato paste or sauce to the caviar. Then everything is pureed using a submersible blender or masher.

The caviar is placed hot in sterile jars and sealed with a special key.

If you are the lucky owner of a multicooker, you can cook caviar in it. Vegetables will cook as if in a Russian oven, soaking in each other’s aromas.

Recipe 1. Pumpkin caviar for the winter

Ingredients

pumpkin pulp - 700 g;

table salt;

three medium carrots;

freshly ground pepper;

two large onions;

vegetable oil- 30 ml;

garlic - head.

Cooking method

1. Peel and wash carrots, garlic, onions and pumpkin.

2. Grind the pumpkin and carrots into large chips.

3. Chop the onion into thin half rings.

4. Pour vegetable oil into the cauldron. Place on the fire and heat until light smoke appears. Place chopped vegetables in it. Reduce heat to moderate and simmer, stirring occasionally, for 25 minutes.

Simple and quick recipes for finger-licking pumpkin caviar for the winter

Then squeeze the garlic into the vegetables through a press. Stir and simmer for another five minutes. Grind the contents of the cauldron with an immersion blender until pureed. Warm up for a few more minutes.

6. Place the hot caviar into sterile dry jars and screw the lids on tightly.

Recipe 2. Winter pumpkin caviar with curry

Ingredients

kilogram of pumpkin;

kitchen salt;

carrots - half a kilogram;

black pepper;

four onions;

a spoonful of curry;

30 ml 9% vinegar;

vegetable oil

Cooking method

1. Peel the pumpkin and remove seeds and fibers. Cut the pulp in large pieces and place in a cast iron casserole. Pour in a little drinking water To prevent the pumpkin from burning, cover with a lid and simmer over low heat until soft.

2. Peel the onion and chop it finely. Grate the peeled carrots into large shavings. Fry the onion until soft in a frying pan with well-heated oil, then add the carrots and continue to simmer for another ten minutes, stirring constantly.

3. Transfer the roasted vegetables to the pan with the pumpkin, stir, salt and season with curry and pepper. Simmer for another half hour, covering with a lid.

4. Remove the pan from the heat and grind the vegetables with a blender until pureed. Place the resulting mass on the fire again. As soon as it boils, pour in the vinegar and stir. Keep the caviar on the fire for a couple more minutes and place in sterile dry jars. Roll up with metal lids, turn over and cover. Leave in this state until completely cooled.

Recipe 3. Caviar from pumpkin and zucchini for the winter with mayonnaise

Ingredients

50 ml vinegar;

two kg of pumpkin;

zucchini - kilogram;

black pepper;

half a kilogram of onions;

100 ml sunflower oil;

mayonnaise -250 g

tomato paste - 250 g;

two bay leaves.

Cooking method

1. We clean and wash all vegetables. We remove fibers and seeds from zucchini and pumpkin. We pass everything through a meat grinder.

2. Add mayonnaise, vegetable oil and tomato paste to the vegetable mass. Stir and pour it into a cast iron cauldron. We bet on slow fire and cook, stirring from time to time. After about an hour, add sugar, freshly ground pepper and table salt. Stir and cook for another hour.

3. A few minutes before it’s ready, add a bay leaf. Finally add vinegar. Remove the cauldron from the heat, remove the bay leaf and use an immersion blender to blend until smooth.

4. Clean banks and sterilize the lids. Place hot caviar on prepared dry glass containers and immediately seal it tightly. Turn the canning over, cover with a blanket and leave until completely cool.

Recipe 4. Winter pumpkin caviar in the oven with thyme

Ingredients

10 g thyme;

one and a half kg of pumpkin;

two large sweet peppers;

black pepper;

two onions;

table salt;

four cloves of garlic;

150 ml olive oil;

70 g celery;

three tomatoes.

Cooking method

1. Cover a baking sheet with foil. Wash the pumpkin, peel it and select the seeds. Grind the pulp into small slices. Peel the onion and cut into feathers. Wash the sweet pepper, cut out the stem and clean out the seeds. We cut it into long strips. Chop tomatoes and celery into random pieces. Peel the garlic cloves and finely chop them. Place all the vegetables on a baking sheet, salt, pepper and add thyme. Sprinkle olive oil.

2. Place the baking sheet with the vegetables in the oven, preheating it to 200 C, for forty minutes.

3. Transfer the baked vegetables into a blender bowl and blend until pureed. Transfer the resulting mass into a cauldron and heat for ten minutes.

4. Place the hot caviar into sterile jars and immediately seal them tightly. Turn it over, cover it with a blanket and leave it like that for a day.

Recipe 5. Pumpkin caviar for the winter in a slow cooker

Ingredients

800 g pumpkin pulp;

spices;

bulb;

table salt;

bell pepper pod;

vegetable oil;

three cloves of garlic;

50 g ketchup;

50 g tomato paste.

Cooking method

1. Cut the pumpkin pulp, peeled and seeds free, into small cubes. Peel the onion and finely chop it.

2. Pour vegetable oil into the container of the device. Place the onion in it and start the “frying” mode. Cook, stirring occasionally, until the onion becomes translucent.

3. Wash the bell pepper, wipe with a napkin and cut out the stalk. Clean out the seeds. Cut the pulp into small and thin strips. Add to the onion and continue frying without changing the mode for another five minutes.

4. At this stage, add the chopped pumpkin pulp and close the lid of the device. Switch the multicooker to “stew” mode and cook for half an hour. After the allotted time, season the stewed vegetables with tomato paste and ketchup. Stir and season with salt and spices.

5. Cook the dish for another ten minutes. Using an immersion blender, puree the vegetables. Add garlic passed through a press to the resulting mass and mix.

6. Wash the jars with soda and put them in the oven for sterilization. Boil the lids. Place hot caviar in prepared containers and roll up immediately tin lids. Leave for a day, turning it over and covering it with a blanket.

Recipe 6. Pumpkin caviar for the winter through a meat grinder with an apple

Ingredients

seven small tomatoes;

one and a half kg of pumpkin;

table salt;

bell pepper pod;

three onions;

five cloves of garlic;

three carrots;

celery root;

sugar - 15 g;

sunflower oil;

Cooking method

1. Peel onions, pumpkin, carrots, garlic and apples. Remove seeds from pumpkin. Chop the vegetable pulp into finger-thick slices. Rinse the tomatoes, wipe with a napkin and cut in half. Remove bell pepper from stems and seeds. Cut it into strips. Chop the carrots, garlic, onion and celery as finely as possible. Cut the apples into slices and cut out the middle.

2. Place all prepared vegetables in a deep baking tray and shake. Place the baking sheet with vegetables in the oven for 45 minutes. Bake at 200 C. Remove the baking sheet from time to time and stir the vegetables. Season the baked vegetables with spices and salt. Stir and cool.

3. Then grind the cooled vegetables through a meat grinder. Add vinegar to the resulting mass and put on fire. Heat to a boil and place the caviar in sterile dry jars. Roll up tightly, turn over and cover with a blanket. Leave it preserved for a day.

For caviar, butternut squash is best.

If you don't have a blender, you can chop the vegetables using a meat grinder or masher.

Pumpkin caviar can be prepared in winter by adding tomato paste or ketchup instead of tomatoes.

If you bake or stew vegetables, cut them into small pieces.

At the end of cooking, you can add chopped fresh herbs to the caviar.

Pumpkin caviar

There are probably many people who have not only never tried this dish, but have not even heard of it. Let us tell you in detail how pumpkin caviar is prepared.

Method one - fast

Ingredients:

• ripe nutmeg pumpkin without seeds and peel - 1 kg;
• odorless unrefined oil – 50 ml;
• onions – 3 pcs.;
• large sweet carrots – 2 pcs.;
• seasonings (mixture for vegetables or pilaf) – 1 teaspoon;
• iodized salt without additives – 1 pinch;
• greens (onions, parsley, basil) - to taste;
• garlic – 3 cloves.

Preparation

For caviar, you need to choose pumpkin very pickily, because the wrong vegetable will result in a tasteless dish that tastes like porridge. Therefore, we are looking for a fruit that is not very large, the Muscat variety, with aromatic, dense dark orange pulp. When we separate the peel (it is very dense and difficult to peel off, try not to get hurt) and the seeds, about 1 kg of pulp should remain. We grate it on a grater (preferably medium or fine). Also grate three carrots, peeled using a vegetable peeler. Peel and chop the onion finely. Heat the oil well in a saucepan or cauldron, add the onion. When it changes color, add carrots and pumpkin. Reduce heat and cover. Our mixture simmers for about 10 minutes, after which we remove the lid and begin to evaporate the juice. When the caviar reaches desired consistency(after 10 minutes), salt, season and add finely chopped herbs and garlic pressed through a press to taste. This pumpkin caviar (basic recipe) is good for the winter. We increase the amount of ingredients proportionally and, when the caviar is ready, place it in sterile jars.

If you have time

Ingredients:

• “Muscat” pumpkin with reddish flesh – 3 kg;
• large oblong onions – 4 pcs.;
• sweet pepper (“Paprika” or “Bulgarian”) – 1 kg;
• blue garlic – 1 small head;
• red tomatoes – 1 kg;
• a set of spices - to taste;
• white rock salt – 1 tbsp. spoon;
• Unrefined sunflower oil – about 100 g.

Preparation

Place cleanly washed peppers and tomatoes, onions and sliced ​​pumpkin on a baking sheet. Bake until done – the cooking time for peppers and pumpkin is different, so don’t leave the kitchen for too long. Peel the vegetables and remove the seeds from the peppers. In a blender we place the peeled onion, the pumpkin from which the peel has been cut (with baked pumpkin it is much easier to cut), peppers, garlic, tomatoes and spices. Salt and pour oil. Beat until smooth.

If you love spicy food, spicy pumpkin caviar is suitable for you, the recipe is the same, only in addition to garlic we put it in a blender hot pepper without seeds (“Chili” or “Ogonyok”).

If you are not afraid of high-calorie foods, exclude oil: the same recipe is used to prepare amazingly tasty pumpkin caviar with mayonnaise, it is not prepared for the winter, after all, mayonnaise should be consumed in fresh. In any case, pumpkin caviar for the winter is prepared simply and quickly.

Step 1: prepare the ingredients.

Step 2: prepare pumpkin caviar.

Step 3: serve pumpkin caviar.

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

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

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

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

Or eggplant. But delicious caviar can also be made from pumpkin. It turns out no less tasty, and very healthy.

We all know the benefits pumpkin seeds, but pumpkin pulp is no less useful. It contains all the vitamins and macroelements needed in the autumn. Thanks to the huge content of B vitamins, pumpkin will help get rid of neuroses and autumn depression. So be sure to include pumpkin dishes in your diet, and we will help you with this and share our recipes.

Pumpkin caviar recipe

In this calf you won't feel familiar taste pumpkins, even those who don’t like pumpkins will like it. It is very similar to squash caviar, but there is something special about it.

Pumpkin caviar can be eaten simply, spread on fresh bread, or added to side dishes and meat dishes in winter.

Pumpkin caviar can be eaten immediately or stored for the winter. This caviar takes pride of place on the holiday table, since many simply do not realize that such a delicious dish can be made from pumpkin.

Pumpkin season is in full swing, so have time to prepare delicious pumpkin caviar and please your loved ones.

Ingredients

700 g peeled pumpkin pulp

3 medium carrots

2 large onions

1 head of garlic

30 ml vegetable oil

salt, black pepper to taste

frying pan or cauldron for cooking.

Method of preparation.

We prepare all the ingredients for making pumpkin caviar.

Peel and wash onions, carrots and pumpkin. I used butternut squash and it was a pleasure to peel. To quickly peel a head of garlic, you need to cut off the root, remove the core and place it in an aluminum bowl, cover it with another aluminum bowl and shake well. We open it and our garlic is already peeled. Everything is fast and simple. This method always helps me out when I need to peel a lot of garlic.

Grate the pumpkin on a coarse grater. Can be cut into cubes or strips.

We also grate the carrots on a coarse grater.

Cut the onion into half rings.

Pour vegetable oil into a frying pan and add chopped vegetables. Place on low heat and simmer for 25 minutes.

Then we pass the garlic through a press and add it to the stewed vegetables.

Pumpkin caviar - recipe No. 2

This pumpkin caviar is very reminiscent of taste qualities, squash caviar. In addition, it tastes great and is also very healthy. Let's learn how to cook it at home, this will help us prepare well for the coming winter.

Components:

Butternut squash 1.5 kg. (such a pumpkin is not difficult to recognize by its oblong shape and brown skin; it has especially bright and sweet flesh);

Bulgarian sweet pepper 250 gr.;

Onions 2 pieces;

Garlic 3-4 cloves;

70 gr. celery;

600gr. ripe tomatoes;

Sunflower;

Salt, black pepper and nutmeg 2 teaspoons.

Pumpkin caviar recipe preparations.

Take a large baking sheet and line it with foil. The pumpkin needs to be thoroughly washed and the skin removed. Divide it in half and remove the seeds, then cut it into small pieces. First wash the onions and bell peppers, and then peel them and cut them into cubes (half rings).

Tomatoes and celery can be cut as you wish, in any shape. Place all the prepared vegetables, along with the garlic, on a baking dish and sprinkle with spices to taste. Bake for no more than 40 minutes in a preheated oven at 200 degrees.

Let's wait for the vegetables to cool completely and pour all the contents into a blender and grind thoroughly to make a puree. Add salt as needed.

Caviar prepared this way can be kept in the same way as in the refrigerator, but it is better to close a couple of jars for the winter. While still hot, you need to put it into jars, which we sterilize in advance, and roll up the lids using a special key. Turn the jars over and cover with a blanket. So they should stand until they cool completely.

Preserving a pumpkin harvest in a small apartment is quite problematic. One of the solutions to save on long time- pumpkin caviar for the winter. Housewives do not cook it often, although this preservation is very tasty and healthy.

An easy way to preserve pumpkin

Preparing such caviar is similar to canning zucchini.

The following spices will be required:

• garlic;
• spices to taste;
• tomato paste;
• bell pepper

In a roasting pan, heat chopped garlic (1 clove), sweet pepper (100 g) and finely chopped onion (1 head). Add pumpkin cut into pieces (800 g) and fry on a very hot burner for 2 minutes. Then reduce the heat and cover with a lid.

After 30 minutes, you can add tomato paste (180 g) and spices. After this, the contents of the pan should boil for another 2 minutes. For the winter, pumpkin caviar is laid out in sterile jars and sealed hermetically.

Caviar “Pumpkin with carrots”

To make caviar with the addition of carrots have a thicker consistency, you can add a little flour. To ensure that caviar harmonizes with main courses, it is better to choose unsweetened varieties of fruit.

Product composition:

• pumpkin;
• bulb;
• garlic;
• refined oil;
• salt;
• spices according to preference.

Grind the onion and garlic (2 cloves). Fry them in a frying pan with sunflower oil(70 g). Then add grated carrots (0.2 kg). Fry everything until golden brown.

Chop pumpkin (0.5 kg) into small cubes and place in a container for microwave oven. Add cooked onions, garlic and carrots to the same pan. Place in the microwave. Cook caviar at maximum power for a quarter of an hour. Then everything is mixed with a blender.

This caviar can be served immediately as a side dish or boiled again for 20 minutes and sealed tightly in sterile jars. You will get pumpkin caviar for the winter.

Caviar with zucchini and mayonnaise

Squash caviar with pumpkin for the winter is suitable as a side dish and just as a cold snack.

Products:

• pumpkin
• zucchini;
• sugar;
• mayonnaise;
• tomato paste;
• black pepper;
• salt;
• oil;
• bay leaf.

When mayonnaise is added to pumpkin caviar, the taste becomes more delicate.

Grind pumpkin (2.5 kg) with zucchini (1 kg) using a meat grinder. Finely chop the onion (0.5 kg) and add to the twisted mass. Place there (200 g), vegetable oil and mayonnaise (180 g). Mix well and place in a large container, preferably with a thick bottom, so that nothing burns during cooking. This mixture is prepared within 1 hour.

The next step is adding spices and sugar (180 g). After this, the caviar simmers again for 1 hour. Shortly before the end of cooking, add a bay leaf into the container. Before putting it into jars, it is thrown away.

Pumpkin caviar with curry

For lovers Indian cuisine You will like winter pumpkin caviar with the addition of curry.

Ingredients:

• pumpkin;
• vinegar - 30 ml;
• carrot;
• curry;
• salt;
• black pepper;
• oil.

Peel the pumpkin (1 kg) from the top peel and seeds. Simply cut the pulp into bars and place in a roasting pan. Pour water in there so that everything doesn’t burn. Cover with a lid and simmer over medium heat.

Peel the onion (150 g) and finely chop. Place onion in a frying pan vegetable oil(150 g) and simmer until soft over low heat, then add grated carrots (0.5 kg) and simmer for several minutes. Be sure to stir everything during cooking.

Combine fried vegetables, season with curry, add salt and simmer for half an hour in a saucepan with closed lid. Afterwards, the contents of the pan are crushed to a homogeneous puree. The mass is again placed on the burner and, after the contents of the pan boil, vinegar is added.

After the recipe, caviar for the winter from pumpkin should boil again for a couple of minutes, and then everything is placed in sterile jars, sealed with hermetically sealed lids and wrapped in a blanket.

Pumpkin caviar “You'll lick your fingers”

This recipe for winter pumpkin caviar “You'll lick your fingers” differs from similar ones in that thyme is added to it.

Product composition:

• pumpkin;
• bell pepper;
• black pepper;
• thyme;
• garlic;
• oil;
• celery (root);

Peeled and seeded pumpkin (1.5 kg) cut into pieces small cubes. Onion and garlic (50 g) chopped in small pieces. Pepper (2 pcs.) is peeled and cut into strips. Tomatoes (150 g) with celery (70 g) are cut into small pieces.

Place the prepared vegetables on a baking sheet covered with foil and sprinkle with thyme (1 tbsp.). You can sprinkle everything with sunflower or olive oil (150 g) and place in the oven for about 45 minutes with a maximum temperature of 200 degrees. After baking, turn the vegetables into puree, then boil them in a saucepan and place them in sterilized jars and roll them up.

Caviar with apples

An apple added to caviar adds aroma and a unique taste.

• pumpkins;
• 3 small carrots;
• tomato - 0.5 kg;
• vinegar;
• 1 piece sweet pepper;
• garlic;
• oil;
• 3 tsp. Sahara;
• salt;
• celery (root).

Peel the apple and vegetables. Remove from pumpkin (0.5 kg). Cut everything into small bars. Wash the tomatoes and cut into slices. Chop onions (3 pcs.), celery (50 g) and garlic (50 g). Remove the partitions from the apples (2 pcs.) and cut into slices. Place everything in a deep baking tray and place in the oven. The temperature should be set to 200 degrees. Shake the pan periodically.

After the vegetables have softened, they are salted, mixed thoroughly and allowed to cool. Then the contents of the baking sheet are twisted in a meat grinder and placed in a pan.

Vinegar is added there and put on the stove until it boils. Then pumpkin caviar for the winter according to this recipe is placed in sterile jars and preserved. The rolled up jars are covered with a warm blanket or blanket until the next day. After this they are removed to long-term storage to the storage room.

Pumpkin caviar with vegetables in a slow cooker

A pleasant combination of this vegetable with bell pepper- a great addition to festive table.

For this recipe you will need:

• pumpkin;
• carrot;
• tomatoes;
• 0.2 kg sweet pepper;
• sugar;
• garlic;
• oils;
• salt;
• Sahara;
• vinegar.

Using a multicooker when canning will reduce cooking time and simplify the process.

Peel the pumpkin (1.2 kg), cut into cubes. Peel the onion (0.2 kg) and cut into large half rings. Carrots (0.2 kg) are grated on a coarse grater. Tomatoes (1.4 kg) are pureed in a meat grinder. All ingredients are placed in a slow cooker, sugar (100 g), butter (0.2 kg) and salt are added.

The contents are boiled in a slow cooker for 40 minutes. After the specified time, add garlic (50 g) and pour in vinegar (60 g). After this, the vegetables should boil for about 5 minutes. By this time, it is necessary to prepare sterile jars and sterilized metal lids.

Ready winter caviar is quickly put into jars and immediately rolled up. The caviar should cool down at room temperature. The jars are turned over and covered with a blanket.