Vegetable caviar for the winter assorted recipes. Vegetable caviar through a meat grinder for the winter - a recipe
If there were contests among the homemade preparations of your fingers, the title of the unconditional leader would go to the squash. It is from them that Russian (and not only) hostesses love to cook caviar, which is appreciated for its delicate taste, affordability and ease of preparation. But preparations from other vegetables: beets, carrots, pumpkins, eggplants, squash, and mushrooms are not worse.
The five most commonly used ingredients in caviar recipes to lick your fingers:
A more delicate structure of caviar can only be achieved with a hand blender. Therefore, it is worth getting this useful household appliance - it will help out more than once in home canning. But if this is not possible, an ordinary meat grinder or grater will do.
Many people prefer to chop and fry mushrooms for caviar in oil. In this form, it turns out with a more pronounced taste, which is emphasized by spices and onions. Eggplants are easily rolled through a meat grinder. If they are stewed or baked until soft beforehand, then they can be rubbed through a sieve.
The five fastest recipes for caviar for the winter You will lick your fingers:
Most recipes include tomato paste or mashed tomatoes. To enhance the taste, take garlic, sugar, vinegar. Vegetables are heat-treated: stewed or fried. For reliability, twist jars should be sterilized. And so that the caviar does not become moldy over time, you can add vegetable oil on top.
In summer, vegetables delight with their abundance - delicious and rich in vitamins. To preserve them for winter use, they are dried, frozen or canned.
Caviar is a versatile side dish and a surprisingly aromatic and tender appetizer. A favorite way of many housewives is to cook traditional squash and eggplant caviar, but there are many other options.
The success of a recipe for vegetable caviar for the winter depends not only on the composition of vegetables, but also on the way they are processed - frying, stewing or baking. Below are some of the most interesting recipes with different compositions and methods of preparation.
Zucchini caviar for the winter "shop"
For many lovers of squash caviar the standard of her taste is the version from the store. The reason is simple - factory caviar is very tasty and perfectly homogeneous without pieces of onion, pepper and seeds.
The main secret is a large amount of carrots, tomato paste instead of tomatoes and baked zucchini.
The reason citric acid is used in the recipe rather than vinegar is because it doesn't distort the flavor.
Cooking step by step
The main ingredient of the dish is zucchini contains a large amount of water... If it is fried or stewed, then it will take too long to evaporate it. During baking, all excess water will drain onto the baking sheet and the baked courgette will provide a creamy texture.
How to make store-bought squash caviar:
You can add greens to the recipe, but given the fact that they can provoke fermentation.
Assorted vegetable caviar for the winter from baked vegetables
Traditionally, vegetable caviar is prepared by frying eggplants in sunflower oil. But for this need a lot of oil, a lot of time and such a dish cannot be called healthy food. But baked eggplants have the most delicate texture, incomparable aroma and are very healthy.
it real vitamin platter! By closing the vegetables according to this recipe, you can "kill two birds with one stone" - cook both courgette and eggplant caviar at once.
The minimum of fat makes the dish dietary. To enhance the flavor, you can add tomato paste at the end.
Cooking step by step
How to cook delicious dietary vegetable caviar for the winter:
Most secure and easy way to sterilize cans - heating in the oven. To do this, 0.5–1 jars are placed in a cold oven on a wire rack, heated to 150 degrees and kept for 15 minutes.
The idea of preparing vegetables for caviar for the winter
Vegetables baked and peeled as indicated in the previous recipe (bell peppers and eggplants), and scalded and peeled tomatoes can be great workpieces. They only need to be laid on sterile liter jars to the top in one piece. Distribute 2-3 eggplants, 3-4 peppers, 3-4 tomatoes (depending on size) in each container.
Pour 1 tsp into each of the cans. (strictly without peas) salt and granulated sugar, ½ tsp. lemons, pour over the juice after peeling the pepper. Pasteurize the jars in a saucepan with water for about 30 minutes from boiling and seal.
When using vegetables, cut them, add onions, herbs and olive oil- fresh caviar is ready. This recipe is good because you can make a salad and use vegetables on a pizza. Or dip the bread in olive oil, put half an eggplant, pepper, feta cheese and a basil leaf.
Eggplant caviar for the winter "grainy"
Some people like to distinguish the pieces of vegetables in the caviar. This recipe for vegetable caviar is just that - each vegetable is cut into small cubes... There is also a special ingredient - apples, which add an interesting flavor.
For this caviar, only ripe and juicy tomatoes are suitable. There is no vinegar in the recipe and lemons, since the caviar will undergo pasteurization. But if in doubt, it is better to add a little lemon (1/2 tsp).
Recipe step by step
How to make delicious grainy eggplant caviar:
This is a fairly simple recipe for caviar for the winter and is suitable for novice cooks.
Carrot caviar with apples and cinnamon for the winter
except familiar vegetable options, there are also recipes for true gourmets. Such vegetable caviar has an unusual taste and is very useful.
Apples are an excellent preservative, so the carrot and apple caviar will not ferment.
Cooking step by step
How to cook carrot and apple caviar for the winter:
- Peel carrots and apples and remove excess parts, grate;
- Chop the onion into small cubes;
- Fry all vegetables (and apples) in oil, but each separately;
- Twist all the 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 in sterile jars and roll up.
Excellent original appetizer on a slice of black bread with sweet coffee.
Vegetable caviar for the winter- the recipes and step-by-step descriptions presented in the article are tasty and healthy thanks to the use of baked and stewed vegetables. Try new culinary tricks and surprise your family and guests.
Vegetable caviar is a lifesaver in winter. It can be used for sandwiches or simply served with a side dish. We will now tell you how to cook vegetable caviar for the winter.
Vegetable caviar for the winter - a recipe through a meat grinder
- zucchini - 500 g;
- eggplant - 500 g;
- ripe tomatoes - 1.5 kg;
- bell pepper - 500 g;
- onions - 600 g;
- garlic - 4 cloves;
- carrots - 1.3 kg;
- vinegar essence 70% - 10 ml;
- ground black pepper;
- table salt, not iodized.
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 we take out the vegetables and dry them. We clean the zucchini from the skin, we clean the seed part from the pepper. Place tomatoes, peppers, eggplants and zucchini in a roasting sleeve. We tie the edges. We bake vegetables for about half an hour in a well-heated oven.
Chop the onion into small cubes, chop the carrots with a grater. Fry vegetables in oil until soft. When they are ready, take them out, cool them down, peel the tomatoes.
All vegetables, previously prepared, are passed through a meat grinder. Place the resulting mass in a wide saucepan, pour in the 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 we remove the pan from the stove, add some salt to the caviar, pepper it, let it cool and boil it again for about half an hour, until all the excess liquid has evaporated. After that, add the chopped garlic, pour in the vinegar essence and boil for another 5 minutes. Fill the pre-steamed jars with cooked caviar to the top and roll them up with boiled metal lids. We put them with their neck down, wrap them up and leave to cool.
Vegetable caviar with pumpkin recipe for the winter
- pumpkin pulp - 800 g;
- onions - 200 g;
- garlic - 3 cloves;
- bell pepper - 1 pc.;
- tomato - 80 g;
- pepper;
- refined vegetable oil;
- salt.
In a cauldron we warm up the oil, first we pass the chopped garlic in it. Then add the finely chopped onion and diced sweet pepper. Then put the pumpkin cut into cubes there. Fry vegetables for 5 minutes, reduce the heat and simmer the ingredients for about half an hour under the lid. After that, 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 lay out the vegetable caviar with pumpkin for the winter in prepared steamed jars.
Vegetable caviar with mushrooms for the winter
- mushrooms - 2 kg;
- onions - 400 g;
- carrots - 300 g;
- table salt - 1.5 tsp;
- ground black pepper - ½ tsp;
- refined vegetable oil - 90 ml.
First of all, we carefully sort and clean the mushrooms. Then we wash them well and put them in a large saucepan. Fill with cold water, place on the stove and boil for about half an hour. We must remove the foam. The boiled mushrooms will become smaller and change color. We discard them in a colander.
Peel and chop carrots and onions. We place them in a frying pan with well-heated oil and sauté until golden brown. Then we twist the onions, carrots and boiled mushrooms with a meat grinder. Put salt, pepper, stir well and put on the stove. Simmer, stirring occasionally, 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. Put the finished vegetable caviar with mushrooms through a meat grinder in jars to the very top. Then we seal it, turn it over, wrap it up and let it cool. Successful blanks to all!
Vegetable caviar through a meat grinder for the winter - recipe Vegetable caviar is a magic wand in winter. It can be used for sandwiches or simply served with a side dish. How to cook vegetable caviar
How to cook delicious vegetable caviar for the winter
In addition to traditional squash and eggplant caviar, similar snacks can be made from other types of agricultural products. For example, homemade caviar made from vegetables such as bell peppers, beets, tomatoes, pumpkin and carrots will not leave anyone indifferent. Fruits can also be added to such vegetable dishes - spicy vegetables with apples go especially well in savory canned snacks.
Homemade caviar from vegetables baked in the oven
Baked pepper and eggplant caviar.
- 3.5 kg tomatoes
- 2.5 kg of red bell pepper
- 1.5 kg eggplant
- 50 g salt
- 100 g sugar
- 50 ml vegetable oil
- ground black and hot pepper to taste
To prepare caviar from baked vegetables, put eggplants and bell peppers in the oven and bring them to dark tan. Peel the cooled vegetables, cut into cubes. Rub the tomatoes through a sieve, bring to a boil. Put the eggplants and bell peppers in the boiling tomato mass, pour in the oil, simmer, stirring, for 30 minutes. Add salt, sugar, spices, simmer for another 10 minutes. Arrange the roe from baked vegetables in jars, roll them up and wrap them until they cool.
Bell pepper and root caviar.
- 1 kg bell pepper
- 100 g tomatoes
- 50 g carrots
- 20-25 g parsley root
- 20-25 g celery root
- 100 g onions
- 50- 70 ml of vegetable oil
- 15 ml 9% vinegar
- sugar
- ground black pepper to taste
Chop the tomatoes, heat on low heat for 7-10 minutes, then rub through a sieve. Bake the pepper in an oven preheated to 180 ° C until the skin darkens, then peel. Grate carrots, parsley 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 with 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 vinegar, stir and remove from heat. Arrange hot roe from baked vegetables in sterilized jars, roll up and wrap until cool.
Vegetable caviar for the winter, grated through a meat grinder: recipes with photos
- 2.5 kg tomatoes
- 500 g bell pepper
- 500 g carrots
- 500 g sour apples
- 500 g onions
- 50 g garlic
- 150 ml vegetable oil
- salt and sugar to taste
To prepare vegetable caviar for the winter, you need to skip 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. Spread hot caviar in sterilized jars, roll up and wrap until it cools.
Assorted caviar with white roots.
- 2.5 kg tomatoes
- 1.5 kg bell pepper
- 500 g carrots
- 150 g parsley root
- 150 g celery root
- 500 g onions
- 100 g garlic
- 100 ml vegetable oil
- 50 g salt
- 100 g sugar
Pass all vegetables through a meat grinder, put in a stewing container, pour in oil, simmer for 1 hour. Add salt, sugar, simmer for another 10 minutes. Put hot caviar from vegetables in sterilized jars, roll up and wrap until cool.
- 1 kg pumpkin
- 1 kg of 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
Peel all vegetables and apples, peel the tomatoes off. 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 vinegar, stir and remove from heat. Put the hot mass in sterilized jars, roll up and wrap until it cools.
- 700 g red bell pepper
- 300 g fresh hot pepper
- 500 g tomatoes
- 150 g onions
- 25 g garlic
- 50 ml vegetable oil
- 50 g salt
- 100 g sugar
- 15 ml 9% vinegar
Remove seeds from pepper. Pass the vegetables through a meat grinder or chop with a blender. Add oil, salt, sugar, simmer, stirring constantly, 20 minutes. Pour in vinegar, simmer for 10 minutes and remove from heat. The mass should be thick, practically free of liquid. Put hot caviar from vegetables, cooked for the winter, in sterilized jars, roll up and wrap until cool.
Tomato caviar with apples and celery.
- 2 kg of tomatoes
- 2 kg of apples
- 500 g celery root
- 500 g onions
- 150 g sugar
- 60 g salt
- ground cinnamon
- cloves and ground black pepper to taste
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. Add sugar, salt, spices, simmer for another 5-10 minutes. Spread hot caviar in sterilized jars, roll up and wrap until it cools.
Look at a selection of photos for the vegetable caviar recipes presented on this page:
Home-made caviar from vegetables for the winter
Bell pepper caviar with pumpkin.
- 700 g bell pepper
- 100 g pumpkin
- 100 g tomatoes
- 100 g onions
- 50 ml vegetable oil
- 10 ml lemon juice
- ground black pepper to taste
To use this vegetable caviar recipe, the bell peppers need to be cut into small cubes. Peel the pumpkin, grate the pulp. Peel the tomatoes, cut into slices. Finely chop the onion, fry in vegetable oil until soft. Add the rest of the vegetables, salt, pepper, simmer covered for 30-40 minutes, stirring from time to time. Pour in lemon juice, stir. Spread the caviar in sterilized jars, roll up and wrap until it cools.
- 1 kg pumpkin
- 500 g tomatoes
- 300 g bell pepper
- 300 g carrots
- 200 g onions
- 100 ml vegetable oil
- 140 ml 9% vinegar
- 30-40 g salt
- 50-60 g sugar
- spices to taste
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 onions and carrots until soft. Put pumpkin and bell pepper, stir, simmer for 7-10 minutes. Add chopped tomatoes, salt, sugar and spices, simmer for 30 minutes. Pour in vinegar, stir and remove from heat. Spread hot caviar in sterilized jars, roll them up and wrap them until they cool.
Bell pepper and onion caviar.
- 1 kg bell pepper
- 400 g onions
- 60 ml vegetable oil
- 40 ml 9% vinegar
- 100-150 ml of water
- sugar
- ground red and black pepper to taste
Cut the bell peppers and onions into equal sized cubes. 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 put delicious vegetable caviar in jars, roll up and wrap until it cools.
Bell pepper caviar with garlic.
- 1 kg bell pepper
- 500 g carrots
- 500 g tomatoes
- 100 g onions
- 50 g garlic
- 100 ml vegetable oil
- 30 g salt
Finely chop all vegetables. Fry the onions, carrots, peppers separately, transferring to a saucepan. Put the chopped tomatoes and chopped garlic last, season with salt, simmer under the lid for 30 minutes. Arrange hot homemade caviar from vegetables in sterilized jars, roll up and wrap until cool.
Bell pepper caviar with tomato paste.
- 1 kg bell pepper
- 50-70 g carrots
- 100 g onions
- 30 g parsley
- 30 g tomato paste
- 70 ml vegetable oil
- 10 ml 9% vinegar
- 10 g salt
- ground black pepper to taste
Bake bell peppers in an oven preheated to 80 ° C for 20-30 minutes. Peel and seeds, chop. Finely chop the onion, grate the carrots, chop the herbs. Fry the 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 vinegar, stir and remove from heat. Spread hot caviar in sterilized jars with a volume of 0.5 l, sterilize for 10-15 minutes. Then roll up the vegetable caviar, cooked for the winter, and wrap it until it cools.
How to cook delicious vegetable caviar for the winter at home: simple recipes with photos
"Black, red, marrow caviar ... yes! ... and overseas caviar ... eggplant!" Are you sure you know all types of delicious caviar that our hostesses prepare at home for the winter? I think that many of the 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 pumpkin. And this is not an exhaustive list of products suitable for a given workpiece. Do you want to be convinced of this? Visit us! Step-by-step recipes with photos will help you cook caviar for the winter that you will simply "lick your fingers."
The best recipes with photos
The last notes
Usually, after preserving mushrooms, many housewives have various scraps and fragments of mushrooms, as well as overgrown mushrooms that have not been selected for preservation. Don't rush to throw away mushroom "substandard" try to cook mushroom caviar according to this simple homemade recipe. It is also often called mushroom extract or concentrate.
Vegetable caviar for the winter through a meat grinder - a spicy snack will set off the taste of any dish and improve your mood!
Ingredients (for 8 cans of 0.7 l):
- 1 kg of carrots;
- 1 kg of bell pepper;
- 1 kg of apples (sour or sweet and sour varieties);
- 1 kg of onions;
- 1 kg of beets;
- 3-4 pods of hot pepper;
- 0.5 kg of garlic;
- 150 g salt;
- 50 g sugar;
- 3-3.5 kg of tomatoes (for cooking 2.5 liters of tomato);
- 0.5 l of refined vegetable oil;
- 250 ml vinegar 6%.
Preparation:
Scientists have long identified a number of products that create a good mood and improve well-being. Among them there is also bitter capsicum, the more you eat spicy food, the calmer and more confident you feel.
The hot taste of the pepper is given by the substance capsaicin, which stimulates the nerve endings. In response to a burning sensation, the brain releases endorphins - hormones of "happiness" that relieve pain and contribute to an increase in mood. Not everyone knows that hot red pepper is still the champion in vitamin C content, it is many times more than in lemons!
Take a closer look at the composition of the vegetable caviar, cooked for the winter, in addition to pepper, you will find a set of other vegetables necessary for health, rolled through a meat grinder. The convenient consistency of the snack allows you to combine the vegetable vitamin mixture with any side dish or meat. Fans of spicy foods will love to eat caviar, spreading it on a slice of toasted bread. A tasty and healthy dish in the cold season will help you avoid colds and strengthen the immune system.
Wash the vegetables well. Peel carrots, beets, onions, garlic. For apples, cut the skin thinly and remove the core with a knife. Remove the stalks from the peppers, and in addition to the Bulgarian pepper, clean the center with the seeds. Cut everything into convenient little pieces. Scroll the tomatoes into the tomato mass.
Pass the vegetables through a meat grinder (or in a blender), add a tomato, vegetable oil, sugar, salt and cook in an enamel bowl over low heat for 2.5 hours (counting from the moment of boiling). Stir the caviar periodically for the first 1.5 hours, constantly during the second hour, as the mixture may start to "spit" in different directions, as well as burn and spoil the taste. Stir with a wooden spoon, avoiding oxidation. 15 minutes before the end of cooking, add garlic, ground in a blender or a meat grinder, vinegar, stir again and put in clean dry jars.
Prepare a deep and wide dish for sterilizing glass containers with caviar: put a plate or a towel on the bottom, place the jars covered with lids, pour water “up to the hangers”, approximately corresponding to the temperature of the contents of the jar. In case of sudden thermal changes, the glass may break. From the moment of boiling, the workpieces are sterilized within 15 minutes - in cans of 0.7 liters, 10 minutes - in half-liter cans.
