Caviar from different vegetables for the winter. A collection of delicious recipes for vegetable caviar for the winter

Kindergarten childhood was remembered by many of us with a wonderful cottage cheese casserole. How cooks conjure in kindergartens, what they put in the curd mass, what secret they own - this is a mystery covered in darkness. More than one hostess spent a lot of time trying to repeat the kindergarten culinary masterpiece, but not everyone managed to accurately reproduce the same taste of childhood. Well, okay! Curd casserole is good because you can experiment with its taste as much as you like.

The cuisine of any nation has its own recipes for cottage cheese casseroles, but they all have one thing in common: in order for you to get a cottage cheese casserole, it doesn’t matter if it’s an American cheesecake or an Italian cassata, choose only a quality source product - cottage cheese. No "curd products" or "ready-made curd masses", just real fresh cottage cheese, crumbly and not too greasy, otherwise your casserole will float. All other ingredients must also be fresh.

There are no strict recipes for cottage cheese casseroles - all variations on the theme “cottage cheese + eggs + semolina / flour + filler (dried fruits, fruits, berries, etc.)”, as well as recipes for casseroles with the addition of pasta or noodles, rice or millet, pumpkin or vegetables (a variant of the savory casserole). To make the cottage cheese casserole tender, wipe the cottage cheese through a sieve, but in no case pass it through a meat grinder, the cottage cheese will be sticky and heavy. For a lush casserole, make the curd mass thinner (add sour cream, kefir or natural yogurt) and add a little soda or baking powder for the dough. For a low-calorie casserole, there are recipes without flour or without eggs, such a casserole, especially unsweetened, is the best fit for a hearty breakfast. In general, the result depends only on your imagination, and our site only gives a few examples of what kind of cottage cheese casseroles you can invent.

Ingredients:
1 kg homemade cottage cheese,
½ stack semolina,
2-3 eggs
1 stack Sahara,
½ stack sour cream
½ stack milk,
1 stack raisins,
a pinch of salt,
vanillin - to taste.

Cooking:
Pour the semolina with milk and let stand for 30-50 minutes until it swells. Whisk eggs with sugar. Add semolina, beaten eggs, washed and scalded raisins and other ingredients to the curd rubbed through a sieve. Lubricate the baking dish with butter, sprinkle with semolina or breadcrumbs, lay out the dough and level it. Lubricate the top with sour cream mixed with raw yolk, and place in a preheated oven to 180 ° C for 50-60 minutes.

Ingredients:
500 g cottage cheese,
3 eggs,
5 tbsp semolina,
1 tbsp baking powder
1 sachet of vanilla
dried cranberries, dried cherries, raisins - to taste.

Cooking:
Separate the whites from the yolks and beat them with a pinch of salt until fluffy. Mix the rest of the ingredients, gently fold in the beaten egg whites and put the resulting mass into a greased form. Place in an oven preheated to 180-200°C for 40-45 minutes until the top of the casserole is browned.

Ingredients:
500 g cottage cheese,
200 g sour cream
400 g semolina,
300 g sugar
6 eggs
2 tsp baking powder
1 stack raisins.

Cooking:
Whisk eggs with sugar until fluffy. Rub the cottage cheese through a sieve and mix with sour cream. Combine cottage cheese with egg mass, add semolina mixed with baking powder, and washed and dried raisins. Mix well. Pour the resulting mass into a mold greased with butter and place the mold in an oven heated to 180-200 ° C for 40-45 minutes.

Ingredients:
600 g cottage cheese,
250 ml milk
100-150 g of sugar,
50 g starch,
2 eggs,
100 g of a mixture of nuts and candied fruits,
1 sachet of vanilla
a pinch of salt.

Cooking:
Separate the whites from the yolks. Mash the yolks with cottage cheese, add milk, sugar, vanillin and chopped candied fruits and nuts. Mix well. Whisk the egg whites into a strong foam with salt, add to the curd dough and mix. Line a baking dish with parchment paper and grease it with butter. Pour the dough and put in the oven preheated to 180 ° C for about 1 hour.

Ingredients:
500 g cottage cheese,
1 stack kefir,
½ stack semolina,
4 eggs,
¾ stack. Sahara,
1 tsp baking powder
¼ tsp salt,
½ stack raisins, cinnamon or candied fruits,
vanillin.

Cooking:
Using a mixer, beat the eggs with sugar into a fluffy foam, add grated cottage cheese, kefir, semolina, salt, vanillin, baking powder and raisins. Pour the resulting dough into an oiled multicooker bowl and close the lid. Set the "Baking" mode for 45 minutes. After the signal about the end of work, leave the multicooker in the "Heating" mode for 10 minutes, then remove the casserole using the steamer basket.

Ingredients:
200 g low-fat cottage cheese,
100-150 g pumpkin,
1 egg
½ stack raisins,
sugar, cinnamon, vanillin - to taste.

Cooking:
Stir the cottage cheese with the egg, add the pumpkin cut into small cubes, raisins, spices and mix. Put in a ceramic pot and put to languish in the oven with medium heat for 1-1.5 hours.

Ingredients:
1 stack round rice,
450 g cottage cheese,
100 g sugar
2.5 stack. water,
3 eggs,
1 sachet of vanilla
150 g raisins,
1.5 stack. milk,
a pinch of salt.

Cooking:
Pour the washed rice with water, bring to a boil, reduce heat and cook under the lid until the liquid has completely evaporated for 30-35 minutes. Rice will be sticky. Meanwhile, beat eggs with sugar. Combine all ingredients, adding rice last. Pour into a greased mold and bake at 180°C for 40-45 minutes.

Ingredients:
500 g cottage cheese,
100 g butter,
200 g sugar
3 tbsp starch,
5-6 tbsp semolina,
1 egg
2-3 oranges.

Cooking:
Grind peeled and pitted oranges in a blender until smooth. Add 100 g sugar and 2 tbsp. starch and stir. Set aside for now and combine all other ingredients into a homogeneous mass in a separate bowl. It is better to wipe the cottage cheese through a sieve beforehand. Line a baking dish with baking paper, lay out the curd mass, level it and lay out the orange mass. Place the mold in the oven preheated to 180°C for 50 minutes, then turn off the oven and leave to cool for 15-20 minutes.

Ingredients:
500 g millet,
250 g cottage cheese,
1 liter of water
10 eggs
100 g sugar
500 ml milk
vanilla, salt, breadcrumbs.

Cooking:
Sort the millet, rinse well, scald with boiling water and drain the water. Pour into boiling water, boil for 10 minutes, then pour in boiling milk, salt and cook the porridge until tender. Cool down. Rub the cottage cheese through a sieve and combine with millet porridge. Beat the eggs with sugar in a lush foam and add along with vanilla to the porridge with cottage cheese. Grease a baking dish with butter and sprinkle with breadcrumbs. Put the resulting mass, level it, brush it with a beaten egg mixed with sour cream, and bake until golden brown in the oven, heated to 180-200 ° C.

Cottage cheese dessert with coconut

Ingredients:
750 g cottage cheese,
150 g butter,
4 eggs,
½ stack semolina,
150 g sugar
1 sachet coconut flakes (not colored!),
1 sachet of vanilla sugar
½ stack poppy,
100 ml of milk.

Cooking:
Separate the whites from the yolks. Mix the yolks with cottage cheese, semolina, sugar, juice and vanilla sugar until smooth. Then add softened butter and mix well. Separately, beat the whites with a pinch of salt until a strong foam and gently fold into the curd mass. Divide the mass into two parts, add poppy seeds to one, and coconut flakes to the other. In a form covered with baking paper, lay out the curd mass, alternating, with a tablespoon, in two layers. Place the mold in an oven preheated to 180 ° C for 1 hour, then turn off the oven and leave the casserole for another 15 minutes without opening the door.

Pasta casserole with cottage cheese

Ingredients:
150 g pasta
400 g cottage cheese,
2 tbsp oils,
4 eggs,
4 tbsp Sahara,
1 stack nuts,
raisins, lemon peel - to taste.

Cooking:
Boil macaroni in salted water and drain. Separate the yolks from the protein. Rub the yolks with cottage cheese, sugar, butter and lemon zest, combine with pasta, nuts and raisins. Whisk the whites with a pinch of salt into a strong foam and combine with the curd mass. Put in a greased form and bake in a hot oven for 20-25 minutes.

Ingredients:
400 g cottage cheese,
2 eggs,
2 apples
3 tbsp butter,
1-3 tbsp Sahara,
½ tsp cinnamon,
breadcrumbs, powdered sugar.

Cooking:
Peel the apples, remove the core and cut into slices. Put the apples in the pan, add the butter, sugar and cinnamon and simmer for 5-6 minutes. Cool down. Rub the cottage cheese through a sieve, combine with apples and beaten eggs and mix until smooth. Put in the prepared form and place in the oven, heated to 180-200 ° C, for 15-20 minutes. Sprinkle with powdered sugar when serving.

Cottage cheese casserole with cauliflower

Ingredients:
400 g cauliflower,
200 g cottage cheese,
200 g cheese
4 eggs,
1-2 tbsp butter,
salt.

Cooking:
Separate the cauliflower into florets and chop. Grate the cheese on a coarse grater. Combine cottage cheese, cheese, cauliflower and eggs and mix until smooth. Put the resulting mixture into a greased form and bake for 20-25 minutes at a temperature of 180 ° C.

Cottage cheese and potato casserole

Ingredients:
1 kg potatoes
200 g onion
50 g vegetable oil,
1 tbsp breadcrumbs,

Filling:
500 g cottage cheese,
5 eggs
100 g parsley.

Cooking:
Boil the peeled potatoes until tender and rub through a sieve. Chop the onion and fry in vegetable oil until golden brown, add to the potatoes, salt and pepper to taste. Separate the whites from the yolks, beat the whites and mix with the potato mass. For the filling, chop the greens, rub the cottage cheese through a sieve, mix with parsley and yolks, salt to taste. Grease a baking sheet with oil and sprinkle with breadcrumbs. Put half of the potato mass on a baking sheet, on it - the filling of cottage cheese and herbs, then close the top with the remaining potato mass. Grease the top of the casserole with butter or sour cream and place in an oven heated to 180-200 ° C for 20-30 minutes.

Cottage cheese casserole with sun-dried tomatoes

Ingredients:
500 g low-fat cottage cheese,
3 eggs,
50 g hard cheese
5 tbsp semolina,
5-6 slices sun-dried tomatoes,
1-2 garlic cloves,
2-3 tbsp vegetable oil,
1 tsp baking powder
1 bunch of greens
flour, salt, black ground pepper - to taste.

Cooking:
Wipe the cottage cheese through a sieve, chop the greens, cut the tomatoes into small cubes, chop the garlic very finely. Separate the whites from the yolks. Whisk egg whites to stiff peaks with a pinch of salt. Mash the yolks with cottage cheese, add semolina and baking powder and mix. Add vegetable oil, chopped herbs and garlic. Sprinkle the tomatoes with flour and mix so that the pieces of tomatoes are completely in the flour. Add to the curd mass, mix and gradually gently fold in the beaten egg whites. Salt and pepper to taste. Grease the form with oil and put the dough into it. Place in an oven heated to 180°C for 30-35 minutes. Then sprinkle grated cheese on top and bake for another 10 minutes.

Cottage cheese casserole with herbs

Ingredients:
500 g cottage cheese,
200 g hard cheese,
4 eggs,
1 bunch of green onions
2 cloves of garlic
½ tsp hot red ground pepper,
1 tsp ground paprika,
salt, herbs - to taste.

Cooking:
Rub the cottage cheese through a sieve, chop the greens, grate the cheese on a fine grater. Whip the egg whites into a fluffy foam. Combine all ingredients and mix well. Grease the molds with oil and sprinkle with breadcrumbs, lay out the curd mass and bake at a temperature of 200 ° C until golden brown.

Ingredients:
500 g potatoes
100-200 g of cottage cheese,
½ stack sour cream
1 onion
1 tbsp flour,
salt, pepper - to taste.

Cooking:
Peel potatoes, boil and mash. Combine it with cottage cheese rubbed through a sieve, finely chopped onion and other ingredients. Pour into a greased baking dish and place in the hot oven for 15-20 minutes.

Cottage cheese and mushroom casserole

Ingredients:
400 g cottage cheese,
200 g cheese
4 eggs,
5-6 tbsp sour cream
2 bulbs
500 g mushrooms (fresh or frozen)
salt, black ground pepper - to taste.

Cooking:
Mix cottage cheese, cheese, grated on a fine grater, eggs and sour cream until smooth. Cut the onion into cubes and fry together with the mushrooms in vegetable oil. Cool and add to curd mass. Pour into a baking dish and bake at 180°C for 45 minutes.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

If you really love cottage cheese, then you probably often cook cheesecakes and cottage cheese casseroles. But think about it: how long does it take you to prepare the dough? And what if you cook cottage cheese casserole from cottage cheese mass? She will save you time. This is an ideal baking option if guests are already on their way, and you have nothing to treat them with. Below are a few recipes.

A little about curd mass

Curd mass is a product that can now be found in any grocery store and hypermarket. It can be used both as an independent dish and as a basis for dough for delicious pastries and treats. For example, housewives have already fallen in love with cooking masses in the oven.

What is mass made from?

Many people think that there is absolutely no difference between cottage cheese and a mass of it. But they are wrong. What is curd mass? This is, in fact, the cottage cheese itself, combined with granulated sugar, butter, cream and including fillers and additives. Such a product is sold by weight in markets and in dairy departments, in packages in which the curd mass retains its shape, as well as in plastic containers, which can also be seen on store shelves.

What is curd mass made with?

Curd mass is a flight of fancy. There are various flavor variations.

So, with what you can make or find curd mass in supermarkets:

with raisins;
candied fruit;
cherry;
chocolate chips;
raisins and chocolate;
dried apricots;
nuts;
vanillin;
cookies;
marmalade;
multi-colored confectionery topping;
fruits;

In general, almost everything is combined with cottage cheese. And what will be your curd mass, it's up to you.

The benefits of cottage cheese

The curd mass in the package retains its shape, unlike curd, which tends to crumble.

By the way, many believers make Easter for the Orthodox holiday of the same name from this product, since it already contains sugar, cream, and butter. Agree how easy it is to cook. The same is true with the preparation of cottage cheese casseroles. Curd mass greatly simplifies and speeds up cooking.

This product is ready to use, easy to open and eat at breakfast. You don’t have to add sour cream, raisins and sugar to the cottage cheese and waste time, which is always so lacking in the morning.

The benefits of cottage cheese

This product is not subjected to any serious processing, respectively, all the benefits of cottage cheese are preserved. We are talking about a large amount of protein that is easily digested, calcium, which serves as a building material for teeth, bones and the skeleton in general. That is why cottage cheese and a lot of it should be periodically consumed by children, the elderly, as well as people with intense stress and great physical activity. Also, the product does not contain lactose, unlike milk, it saturates well, gives strength and energy, adjusts to the working mood. Since the curd mass contains sugar, it causes in the body which means that your mood will definitely improve. A good way to avoid depressive thoughts.

Cooking curd mass

If you do not trust the manufacturers of this product, then the ideal option is to cook it yourself in your own kitchen. It's easy, why not treat yourself to a natural delicacy? At least you will know exactly what is included in the dish and in what proportions. This makes it possible, by the way, to calculate the calorie content of the dessert.

So, we need:

half a kilo of cottage cheese (9%);
3 yolks of chicken eggs;
80 ml of milk;
three st. spoons of sugar;
raisins (any ingredients to your taste).

Cooking homemade curd mass:

Open cottage cheese, put in a bowl.
Add egg yolks and milk to a bowl and beat the whole mixture with a mixer.
Rinse raisins, remove all excess from it, pour boiling water for 10 minutes. Pour out the water and rinse the steamed raisins again.
Add raisins to the mixture and stir.

Our dish is ready. Now you can not worry, there are no harmful additives and sweeteners there. By the way, if you follow the figure, you can add a sweetener instead of granulated sugar. For example, based on stevia.

You can add anything instead of raisins: dried apricots, apples, prunes, nuts, berries. You can decorate with colorful sprinkles, powdered sugar or cinnamon.

If you want to make an unsweetened curd mass, add greens, garlic, paprika, tomatoes or peppers instead of raisins. Sugar, of course, must also be removed.

And now let's move on to the recipes for cottage cheese casseroles.

Curd casserole with sour cream

The dessert will turn out very tender and airy. A good option for a hearty breakfast, afternoon snack or light dinner. You can take your child with you to school, family to work, and also take it to a picnic.

What we need:

2 packs of cottage cheese;
three st. spoons of semolina;
Art. a spoonful of butter;
five st. spoons of sour cream;
two eggs.

Cooking method:

Put the curd mixture into a bowl. Combine with two tablespoons of semolina and mix the mass.
Lubricate our form with oil and sprinkle with a spoonful of semolina.
We put our dough in a mold, and grease the top of the casserole with sour cream with a spoon.
We bake for about half an hour at an oven temperature of 180 degrees.

Our cottage cheese casserole with semolina is ready. A great opportunity to gather the whole family at the table together and talk over a cup of tea in a cozy atmosphere.

Flourless cottage cheese casserole

Let's look at the following recipe for cottage cheese casserole with raisins. We will cook without flour.

Ingredients:

2 packs of cottage cheese mass with raisins;
6 art. l. decoys;
three egg whites;
1 sachet of baking powder.

Cooking:

Preheat the oven to 190 degrees.
Take the curd mass out of the package and place in a bowl.
Separate the whites from the yolks.
Mix baking powder, semolina and curd mass.
Proteins are added to our dough last and mix everything with a mixer.
Pour the batter into a pre-greased baking dish.
Bake for about forty minutes.

Serve hot with tea or coffee. You can also put honey or sour cream next to the table.

Mini cottage cheese casseroles with boiled condensed milk

An interesting presentation will attract all tasters to the table. Make sure that all family members get it. By the way, to make the casserole look more attractive, you can use silicone molds in the form of rose petals, muzzles of a bear, a cat, etc.

Ingredients:

2 packs of cottage cheese;
9 tsp boiled condensed milk;
2 tbsp. spoons of semolina

Cooking:

Put the curd mass in a bowl and beat with a mixer until a puree.
Add semolina and mix until it dissolves into the dough.
The dough is ready. We take silicone molds, put there a tablespoon of curd mass.
We put 1.5 teaspoons of thick boiled condensed milk on top.
On condensed milk, we spread again a tablespoon of curd dough.
Bake for about 25 minutes in the oven at 180 degrees.

Sweet tooth will definitely appreciate this delicacy! Children will especially like the dessert because of the insanely delicious boiled condensed milk filling.

Cottage cheese casserole in the microwave from curd mass

Did you know that cottage cheese dessert can be prepared in just 5-10 minutes using a microwave oven? You can prepare a delicious breakfast for the whole family in less than fifteen minutes.

What we need:

300 grams of curd mass with dried apricots;
four st. spoons of low-fat sour cream;
50 g semolina.

Cooking:

Put the curd mass in a bowl. Add semolina and sour cream. Mix everything thoroughly using a whisk.
Pour the dough into a silicone mold.
We put the microwave on 800 W and bake for about seven minutes.

Serve dessert with sour cream, honey, condensed milk, jam, jam or berries grated with sugar.

Multi-colored curd casserole "Zebra" from curd mass

The appearance is sure to wow your guests. After 10 minutes, there will be no trace of the casserole.

Ingredients:

one hundred ml of milk;
2 packs of curd mass with chocolate chips;
80 g of semolina;
25 g cocoa powder;
half a teaspoon of vanilla sugar.

Preparing our dessert:

Put the curd mass with chocolate chips in a bowl. Add semolina, vanilla sugar and pour milk. Mix thoroughly. Leave the dough for half an hour.
Divide the dough into 2 equal parts. Pour cocoa into one of them and mix.
Grease the mold with a little oil. Put the oven on 180 degrees.
We form a casserole: alternately pour a layer with cocoa, then a regular layer. And so in layers several times until the curd dough is over.
Bake for about half an hour. Check readiness with a toothpick.

This recipe for cottage cheese casserole in the oven is surprising in that it consists of two colors. In this way, it resembles a zebra, which is why it is named so. Delight your children, friends and relatives with delicious pastries!

Cottage cheese casserole in a slow cooker

A slow cooker is a wonderful kitchen appliance that often saves housewives by simplifying cooking. It is especially advantageous if you have a bad or old oven, which you do not trust to bake cakes, cakes, pies and casseroles. Let's prepare the most delicate airy casserole with curd mass with candied fruit:

What do we need:

three hundred grams of curd mass with candied fruits;
six st. spoons of sour cream;
vanilla sugar;
three st. spoons of starch (corn);
3 egg whites.

We are preparing our delicate masterpiece:

Lubricate the bowl with oil beforehand.
We combine the curd mass with sour cream (three tablespoons), vanilla sugar and corn starch. Beat with a whisk until creamy.
Whisk the whites to peaks. We introduce gradually into the dough.
Pour the curd dough into the multicooker. Lubricate the surface with three tablespoons of sour cream.
We put the multicooker on the "Baking" mode for an hour. After the casserole is cooked, it is advisable to hold it there for about 2-3 hours so that it becomes even more airy. It is better not to open the lid of the multicooker at all.

Big fans of cottage cheese will definitely appreciate your work. The consistency of the casserole is much more tender than cheesecake or pudding. Try to implement this easy recipe, because you will have to cook no more than 10 minutes (excluding baking).

A good treat for the winter is vegetable caviar. This appetizer of chopped vegetables is loved by many. It is convenient to take to work for a snack. It successfully compensates for the lack of vitamins in the cold season. Any vegetables are suitable for cooking. There are many recipes. Everyone will find their favorite dish.

The main feature of vegetable caviar is that it is prepared from almost everything that grows in the garden. There are traditional types of caviar from vegetables for the winter: squash, eggplant, beetroot. Recipes have been known for a long time. But you can create your own delicious combinations. You can turn your favorite vegetable salad into caviar and roll it up for the winter. The main thing is to know the basic principles of cooking.

Requirements for the main ingredients

The requirements for vegetables from which caviar is prepared are the same as for any preparations for the winter:

Vegetables must be fresh.
Plants damaged by pests, rotten or frozen, cannot be used in the preparation of blanks for the winter. They will spoil the taste and significantly reduce the shelf life.

For the preparation of vegetable caviar for the winter, any homemade vegetables are suitable.

Container preparation rules

Caviar from vegetables is “packed” for the winter in jars. Most often, small containers with a volume of 0.3-0.5 liters are chosen. They are the most convenient, because they do not eat a lot of caviar at once.

Banks are washed in hot water and sterilized. You can sterilize by holding the container over the steam coming out of the kettle spout, or by boiling in a large pot of water. Sometimes jars with screw-on metal lids are used. Lids need to be prepared: rinse and boil for 5 minutes. Plastic lids are simply doused with boiling water immediately before use.

Best Recipes

Calling any recipe the best would be reckless - everyone has their own tastes. But there are recipes for caviar from vegetables that almost everything is prepared for the winter. They have become classics for a long time.

Classic vegetable caviar

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

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

All vegetables must be peeled and scrolled in a meat grinder. Salt and pepper the mixture. Fry the tomato paste in vegetable oil and add to the vegetables. Be careful not to burn the pasta. Put everything in a saucepan with a thick bottom and put on a weak gas. Cook until moisture is gone. This process will take approximately 40 minutes from the moment of boiling. After that, lay out the finished caviar in banks.

Cucumber variant

Not everyone knows about this dish. If so many cucumbers have grown in your garden that you no longer know what else to do with them, try cooking caviar. Her recipe is simple, and variety in life does not hurt.

For cooking, you need 1 kg of fresh cucumbers. Wash cucumbers and grind in puree in any way possible.

Also make mashed potatoes from one carrot and one onion. Combine all ingredients in one saucepan. Add 30 g of salt, 60 g of vinegar, one bay leaf, a few peppercorns and a couple of cloves of minced garlic. Simmer for 20 minutes. A unique blank is ready for layout in banks.

with pumpkin

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

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

In a cucumber basket

This original recipe is good because the "packaging" is also edible. In such a basket you can put any caviar prepared for the winter. To prepare a basket, you only need 1 large cucumber. It is cut into thin slices. The inside of the salad bowl is lined with cling film. Layer upon layer of cucumber slices. Sprinkle the exposed surface with water.

The second salad bowl of the same size is wrapped with cling film and inserted into the first one, pressing down the cucumbers. Both salad bowls are placed in the freezer for 1 hour. After 60 minutes, the cucumber slices will be compressed and frozen in the form of a basket. Any caviar prepared for the winter is laid out in an impromptu salad bowl. Make a handle from pea or bean pods. The finished basket with caviar is placed on a dish and served at the table.

Seaside

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

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

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

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

Then add Bulgarian and hot peppers - another 5 minutes. This is followed by zucchini and eggplant - again for 5 minutes. Then tomatoes, parsley and celery - for 5 minutes. Then coriander and tomato sauce fried in oil are added. Soy sauce is added last. The vegetable mixture is mixed and stewed for 20 minutes under a closed lid. Then they are laid out in banks.

With zucchini and eggplant

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

Eggplant with beans

For the winter, you can cook eggplant with beans. The base of the dish is tomatoes. They will need 3.5 kg. You need a little less eggplant - 3 kg. You also need 2.5 kg of sweet pepper, 1 kg of onions and a pound of beans.

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

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

cilantro,
parsley,
dill,
cornflower leaves.

Put salt and sugar to taste. Continue the cooking process for another 20 minutes. After that, decompose into banks.

with apples

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

It will take a kilogram of apples. You need to give preference to yellow hard varieties. All ingredients are cleaned and driven through a meat grinder. Juice is squeezed out of tomatoes. Mix vegetable puree with tomato juice. Add a glass of sugar and a tablespoon of table salt. Boil for three and a half hours.

With onion

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

Tomatoes are peeled. To do this, they need to be poured with boiling water. Peeled tomatoes are cut into small cubes. All vegetables are ground in any acceptable way. Pour 50 g of sunflower oil into a deep saucepan and spread the vegetable mixture. Stew 40 minutes. All liquid must be gone. After this time, salt, sugar, ground pepper, basil greens are added to the puree. Simmer another 15 minutes. This completes the process of preparing onion caviar for the winter.

with carrots

You can cook a vegetable snack for the winter from carrots. Cooking takes only half an hour. Take 1 kg of young carrots. The vegetable is peeled and ground in a meat grinder. 2 tomatoes are skinned and mashed. Put in two cloves of minced garlic. The vegetables are placed in a bowl. Add 100 g of sunflower oil, salt and sugar. Cook at a low boil for 30 minutes.

With beets

Beet caviar is a very tasty snack. For cooking, you need only 450 g of table red beets and 200 g of onions. The beets are washed and rubbed. The onion is peeled and cut into cubes.

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

Then the vegetables are mixed, salted and peppered to taste. 20 g of granulated sugar and 50 g of tomato paste are added to them. Everything is thoroughly mixed and folded into a saucepan, stewed under the lid for a quarter of an hour. Mixed twice during the process.

With bell pepper

For caviar choose large fleshy and juicy peppers. 5 kg of bell peppers are de-seeded and ground to a puree state. Do the same with 2 kg of tomatoes. Add a glass of sunflower oil and put on gas.

Cook for half an hour with the lid on. After 30 minutes, pureed tomatoes and a head of pressed garlic are added. Continue to boil the vegetable mass until thick. When the puree thickens, put 40 g of salt and 100 g of sugar. Boil for another 10 minutes. At the end, a teaspoon of vinegar is poured in and immediately closed in jars.

With tomatoes

A surprisingly tasty snack for the winter is prepared from tomatoes. For cooking you need:

3 kg of ripe tomatoes;
2 kg carrots;
1 kg of turnip.

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

Bay leaf is pre-crushed. The vegetable mass is placed in a saucepan and stewed at moderate heat for 2 hours. In the process, it is constantly stirred. 30 g of table vinegar is poured into the finished caviar. Everything is mixed and immediately sent to banks.

Without sterilization

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

Plastic ones will not withstand such processing. When the jars are completely dry, they put the cooked caviar in them.

The workpiece must be strictly hot. Three cloves of garlic are placed on top of the caviar in each jar. The surface is poured with a tablespoon of hot vegetable oil. Banks are rolled up immediately after filling. Garlic plays the role of a natural antiseptic. Oil does not allow bacteria to penetrate to the finished product.

without vinegar

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

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

With Caucasian flavor

Vegetable caviar with a Caucasian flavor is distinguished by a sharp taste and low calorie content. For cooking, you need tomatoes, eggplant, bell peppers. Each vegetable is taken in 3 pieces. The peculiarity of cooking is that initially vegetables are cooked on skewers.

They have different cooking times. Each type is strung on a separate skewer. Vegetables are roasted over an open fire. You have to be careful not to burn them.

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

From baked vegetables

You can cook a vegetable snack from baked vegetables. To do this, the selected ingredients are peeled and cut into large slices. The baking sheet is greased with olive oil. Slices of vegetables are laid out on it and baked. When the vegetables darken and become soft, they are cooled and peeled from the skin and seeds.

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

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

spicy caviar

Spicy caviar is a winter snack with a spicy taste. The presence of hot spices allows you not to sterilize the jars, but only wrap them for slow cooling.

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

The sharpness and piquancy of caviar depend on the amount of hot pepper. It is self-regulating.

Recipe for multicooker

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

Bell pepper,
eggplant,
zucchini,
tomatoes.

Please note: those vegetables that are stewed longer are laid first. Regardless of the composition of the caviar, the principle must be respected. Spices are placed on top: salt, sugar, chili, garlic. All ingredients are poured over 60 g of oil. In the "Extinguishing" mode, hold for 2 hours. In the process of stewing, after about 30 minutes, the contents are removed and greens are added. After another 30 minutes, remove the steam valve. If you are going to roll caviar for the winter, add apple cider vinegar under the lids of the jars.

Rules and terms of storage of the finished product

The maximum shelf life of vegetable caviar is 12 months. Blanks in sterilized jars seasoned with vinegar are stored in a cool place. If the product was prepared without sterilization, its shelf life is significantly reduced. Such blanks are kept in the refrigerator. It is advisable to eat them within six months. After opening, caviar from vegetables quickly deteriorates even in the refrigerator. It is not recommended to keep it open for longer than a week.

“Black, red, squash caviar…yes!…and overseas…eggplant caviar!” Are you sure you know all kinds of delicious caviar that our housewives cook at home for the winter? I think that many recipes for blanks from this section will be a clear revelation for you. For example, caviar is prepared not only from zucchini, eggplant and various types of mushrooms, but also from tomatoes, beets and pumpkins. And this is not an exhaustive list of products suitable for this workpiece. Do you want to verify this? Come visit us! Step-by-step recipes with photos will help you cook such caviar for the winter that you just “lick your fingers”.

The best recipes with photos

The last notes

Usually, after canning mushrooms, many housewives have various trimmings and fragments of mushrooms, as well as overgrown mushrooms that have not been selected for conservation. Do not rush to throw away the mushroom "non-standard" try cooking mushroom caviar according to this simple homemade recipe. It is also often called mushroom extract or concentrate.

Roasted pepper and eggplant caviar.

Ingredients:

3.5 kg tomatoes
2.5 kg red bell pepper
1.5 kg eggplant
50 g salt
100 g sugar
50 ml vegetable oil
ground black and hot pepper to taste

Cooking method:

To prepare caviar from baked vegetables, you need to put eggplant and bell pepper in the oven and bring them to dark tan marks. Peel the cooled vegetables from the skin, cut into cubes. Rub the tomatoes through a sieve, bring to a boil. Put the eggplant and bell pepper into the boiling tomato mass, pour in the oil, simmer, stirring, for 30 minutes. Pour salt, sugar, spices, simmer for another 10 minutes. Arrange caviar from baked vegetables in jars, roll them up and wrap them until they cool.

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Caviar from bell pepper and roots.

Ingredients:

1 kg bell pepper
100 g tomatoes
50 g carrots
20-25 g parsley root
20-25 g celery root
100 g onion
50-70 ml vegetable oil
15 ml 9% vinegar
sugar
ground black pepper to taste

Cooking method:

Cut the tomatoes, warm over low heat for 7-10 minutes, then rub through a sieve. Bake the pepper in the oven, heated to 180 ° C, until the skin darkens, then peel. Grate carrots, parsley root and celery. Finely chop the onion, fry in oil until soft. Add carrots and roots, simmer for a few minutes. Grind stewed vegetables and baked peppers using a meat grinder or blender. Put the mashed tomatoes in a saucepan, bring to a boil. Add chopped: vegetables, salt, sugar, ground pepper, simmer over low heat for 20-30 minutes. Pour in the vinegar, stir and remove from heat. Arrange hot caviar from baked vegetables in sterilized jars, roll up and wrap until cool.

Assorted caviar with apples.

Ingredients:

2.5 kg tomatoes
500 g bell pepper
500 g carrots
500 g sour apples
500 g onion
50 g garlic
150 ml vegetable oil
salt and sugar to taste

Cooking method:

To prepare vegetable caviar for the winter, you need to pass peeled vegetables and apples through a meat grinder. Bring the mixture to a boil, simmer for 15 minutes. Then add oil, salt, sugar, simmer over low heat for another 2 hours. Add chopped garlic, simmer for 15 minutes, remove from heat. Place hot caviar in sterilized jars, roll up and wrap until cool.

Assorted caviar with white roots.

Ingredients:

2.5 kg tomatoes
1.5 kg of bell pepper
500 g carrots
150 g parsley root
150 g celery root
500 g onion
100 g garlic
100 ml vegetable oil
50 g salt
100 g sugar

Cooking method:

Skip all the vegetables through a meat grinder, put in a container for stewing, pour in oil, simmer for 1 hour. Add salt, sugar, simmer for another 10 minutes. Arrange hot caviar from vegetables in sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg pumpkin
1 kg tomatoes
500 g bell pepper
250 g carrots
250 g apples
150 g garlic
25 g fresh hot pepper
200 ml vegetable oil
50-75 ml 9% vinegar
50-75 g salt
50-75 g sugar
2-3 bay leaves
ground black pepper to taste

Cooking method:

Peel all vegetables and apples, remove the skin from the tomatoes. Pass all prepared products for vegetable caviar through a meat grinder or grind in a blender. Add oil to the mixture, bring the mass to a boil, boil for 30-40 minutes. Add spices, salt and sugar, simmer for 10 minutes. Pour in the vinegar, stir and remove from heat. Pour the hot mass into sterilized jars, roll up and wrap until cool.

Ingredients:

700 g red bell pepper
300 g fresh hot pepper
500 g tomatoes
150 g onion
25 g garlic
50 ml vegetable oil
50 g salt
100 g sugar
15 ml 9% vinegar

Cooking method:

Remove seeds from pepper. Pass vegetables through a meat grinder or chop with a blender. Add oil, salt, sugar, simmer, stirring constantly, for 20 minutes. Pour in vinegar, simmer for 10 minutes and remove from heat. The mass should be thick, almost without liquid. Place hot caviar from vegetables prepared for the winter in sterilized jars, roll up and wrap until cool.

Ingredients:

2 kg tomatoes
2 kg apples
500 g celery root
500 g onion
150 g sugar
60 g salt
ground cinnamon
cloves and ground black pepper to taste

Cooking method:

To prepare caviar from vegetables and fruits for the winter, tomatoes, peeled apples, onions and celery root must be chopped with a blender or meat grinder. Put in a saucepan, simmer for 10-15 minutes. Pour sugar, salt, spices, simmer for another 5-10 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.

Look at a selection of photos for vegetable caviar recipes presented on this page:

Bell pepper caviar with pumpkin.

Ingredients:

700 g bell pepper
100 g pumpkin
100 g tomatoes
100 g onion
50 ml vegetable oil
10 ml lemon juice
ground black pepper to taste

Cooking method:

To use this recipe for vegetable caviar, bell peppers need to be cut into small cubes. Peel the pumpkin, grate the pulp. Peel tomatoes, cut into slices. Finely chop the onion, fry in vegetable oil until soft. Add the remaining vegetables, salt, pepper, simmer covered for 30-40 minutes, stirring from time to time. Pour in lemon juice, mix. Arrange caviar in sterilized jars, roll up and wrap until cool.

Pumpkin caviar.

Ingredients:

1 kg pumpkin
500 g tomatoes
300 g bell pepper
300 g carrots
200 g onion
100 ml vegetable oil
140 ml 9% vinegar
30-40 g salt
50-60 g sugar
spices to taste

Cooking method:

To prepare homemade caviar from vegetables for the winter, pumpkin pulp, onions, carrots and bell peppers need to be cut into cubes. Pass the tomatoes through a meat grinder or chop in a blender. Heat oil in a saucepan, fry onion and carrot until soft. Put the pumpkin and Bulgarian pepper, mix, simmer for 7-10 minutes. Add chopped tomatoes, salt, sugar and spices, simmer for 30 minutes. Pour in the vinegar, stir and remove from heat. Arrange hot caviar in sterilized jars, roll them up and wrap them until they cool.

Ingredients:

1 kg bell pepper
400 g onion
60 ml vegetable oil
40 ml 9% vinegar
100-150 ml water
sugar
ground red and black pepper to taste

Cooking method:

Cut the bell pepper and onion into cubes of the same size. Put in a cauldron or other thick-walled dish, add sugar, salt, ground pepper, vinegar and vegetable oil, simmer over low heat for 45 minutes. Then spread delicious vegetable caviar in jars, roll up and wrap until cool.

Ingredients:

1 kg bell pepper
500 g carrots
500 g tomatoes
100 g onion
50 g garlic
100 ml vegetable oil
30 g salt

Cooking method:

Finely chop all vegetables. Fry onions, carrots, peppers separately, transferring to a saucepan. Put the chopped tomatoes and chopped garlic last, salt, simmer under the lid for 30 minutes. Arrange hot homemade caviar from vegetables in sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg bell pepper
50-70 g carrots
100 g onion
30 g parsley
30 g tomato paste
70 ml vegetable oil
10 ml 9% vinegar
10 g salt
ground black pepper to taste

Cooking method:

Bake bell peppers in an oven preheated to 1 80 ° C for 20-30 minutes. Remove skin and seeds, chop. Finely chop the onion, grate the carrots, chop the greens. Fry onions and carrots in vegetable oil until golden brown. Add bell pepper, tomato paste, herbs, salt and pepper, simmer for 10-15 minutes. Pour in the vinegar, stir and remove from heat. Place hot caviar in sterilized jars with a volume of 0.5 l, sterilize for 10-15 minutes. Then roll up the vegetable caviar prepared for the winter and wrap it until it cools.

Beet caviar.

Ingredients:

1 kg beets
400 g tomatoes
400 g carrots
200-250 g onions
30 g garlic
200 ml vegetable oil
30 ml vinegar
salt and ground black pepper to taste

Cooking method:

To cook caviar according to this recipe, the beets need to be boiled until cooked, peeled. Peel the skin off the tomatoes. Pass all vegetables separately through a meat grinder. Heat the oil in a saucepan, fry the onion for 5-7 minutes. Put the carrots, simmer for 10 minutes, stirring. Then add tomatoes, simmer for 10 minutes. Put the beets, chopped garlic, add salt, pepper, bring the mass to a boil, reduce the heat and simmer for 10 minutes. Pour in vinegar, stir, remove from heat. Put the hot mass into jars and sterilize: jars with a volume of 0.5 l - 15 min, 1 l - 20 min. Then roll up and wrap until cool.

Beet caviar with bell pepper.

Ingredients:

2 kg beets
1 kg bell pepper
1 kg tomatoes
1 kg onion
100 ml vegetable oil
garlic
ground hot pepper and salt to taste

Cooking method:

Grate the beets on a coarse grater. Bulgarian pepper cut into small cubes. Pass the tomatoes through a meat grinder. Finely chop the onion, fry in vegetable oil. Add bell pepper, fry for 5-7 minutes, stirring. Then add the grated beets and tomato puree, simmer for 40 minutes. Add chopped garlic, salt, ground pepper, simmer for another 10 minutes. Arrange hot vegetable caviar from beets in jars, roll up and wrap until cool.

Ingredients:

2.5 kg tomatoes
500 g beets
500 g bell pepper
500 g sour apples
500 g carrots
500 g onion
200 g garlic
1 hot pepper
50 g parsley
30 -50 g salt
25 g sugar
100 ml vegetable oil
ground black pepper to taste

Cooking method:

To use this beet caviar recipe for the winter, tomatoes, beets, bell peppers, apples, carrots and onions must be passed through a meat grinder. Add oil, sugar, salt to the vegetable mass, simmer over low heat, stirring, for 3 hours. Add chopped hot pepper, ground pepper, garlic and herbs, simmer for another 15 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

1.5 kg beets
500-600 g carrots
1 kg apples
50 g salt
150 ml vegetable oil
500 ml water

Cooking method:

To prepare such a delicious vegetable caviar for the winter, the beets need to be boiled or baked until half cooked, then peeled. Remove core from apples. Grate all products on a coarse grater, put in a saucepan, add vegetable oil, water and salt, simmer for 30 minutes over moderate heat under a lid. Stir regularly. Arrange hot caviar in sterilized jars, roll up, turn over and wrap until cool.

Beetroot caviar prepared according to the above recipes is shown in these photos:

Caviar from carrots.

Ingredients:

2 kg carrots
1 kg bell pepper
1 kg onion
1 kg tomatoes
150 ml vegetable oil
parsley and dill
ground black pepper
salt and sugar to taste

Cooking method:

For this recipe for caviar from vegetables, tomatoes need to be cut, heated under the lid for 7-10 minutes, then rubbed through a sieve. Cut the onion into half rings, carrots and bell peppers into strips, chop the greens. Saute onions and carrots in vegetable oil until soft. Add bell pepper, fry for another 7-10 minutes. Add tomato puree, salt, sugar and spices, simmer until desired thickness. Pour greens, mix thoroughly, simmer for another 2 minutes. Arrange hot caviar in jars, roll up and wrap until cool.

Caviar from cucumbers (1 option).

Ingredients:

1 kg cucumbers
500 g tomatoes
100 g bell pepper
300 g carrots
200 g onion
100 ml vegetable oil
50 ml 9% vinegar
sugar and salt to taste

Cooking method:

Before cooking such vegetable caviar, cucumbers, bell peppers and onions should be cut into small cubes. Grate carrots. Pass the tomatoes through a meat grinder. Fry cucumbers in vegetable oil. When the liquid evaporates, add the onion, simmer for 10-15 minutes. Add carrots and bell peppers, simmer for 15 minutes. Then put the mashed tomatoes, add salt, sugar, cook until thickened. Pour in the vinegar, stir and remove from heat. Arrange the boiling caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

1.5 kg cucumbers
500 g tomatoes
500 g bell pepper
500 g onion
100 g garlic
10 g fresh hot pepper
100 ml vegetable oil
60 ml 9% vinegar
salt and sugar to taste

Cooking method:

Cucumbers, tomatoes, onions and bell peppers cut into small cubes. Grind garlic and hot pepper. Combine all vegetables, pour in vegetable oil and vinegar, simmer for 10 minutes. Add salt, sugar, mix thoroughly and simmer for another 10 minutes. Vegetable caviar prepared according to this recipe for the winter should be laid out in sterilized jars, rolled up and wrapped until it cools.

Ingredients:

1 kg bell pepper
200 g parsley or parsnip root
200 g onion
200 g tomatoes
200 g apples
100 ml vegetable oil
salt to taste

Cooking method:

To prepare such vegetable caviar, onions should be cut into half rings, bell peppers and parsley root - into strips, tomatoes - into slices. Peel apples and grate. Fry the onion and parsley root in vegetable oil until soft. Add apples and tomatoes, simmer for 10 minutes. Then add bell pepper, salt, simmer for 40 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg bell pepper
400 g tomatoes
200 g carrots
200 g parsley root
200 g onion
150 ml vegetable oil
spices to taste

Cooking method:

Finely chop the tomatoes, put in a saucepan, simmer under the lid until soft, then rub through a sieve. Cut the remaining vegetables into cubes. Fry onion, carrot and parsley root in oil. Add bell pepper, simmer for 5-7 minutes. Then add pureed tomatoes, salt, spices, simmer for 15-20 minutes. Arrange homemade vegetable caviar in jars and sterilize: jars with a volume of 0.5 l - 10 minutes, 1 l - 15 minutes. Then roll up and wrap until cool.