We are used to preparing eggplant and squash caviar, but few people know that delicious caviar can also be made from pumpkin. Pumpkin itself is a distant relative of zucchini and is not inferior to it either in taste or in the composition of vitamins.

It’s easy to prepare pumpkin caviar for the winter using a meat grinder. It is similar in taste and texture to zucchini caviar, but unlike the latter, it has not yet become widespread.

Healthy and tasty vegetable pumpkin caviar is an excellent side dish for meat or potato dishes, and it can also be used to make sandwiches or as a light snack.

All vegetables necessary for preparing pumpkin caviar for the winter, if necessary, are washed, peeled and individually passed through a meat grinder.

First, cut the pumpkin smaller and mince it.

Then pass the onion through a meat grinder.

Cut the carrots into small pieces and grind them using a meat grinder.

In a frying pan, preferably with a Teflon or ceramic coating, heat the oil, add the onion and fry for 4-5 minutes over medium heat, stirring occasionally. Then add the carrots, mix and continue cooking for 7-10 minutes, stirring.

Now add the pumpkin and continue frying for 6-8 minutes, remembering to stir.

At this time, grind the tomatoes through a meat grinder and then add them to the pan. I used a preparation of rolled and then frozen tomatoes. Instead of tomatoes, you can put tomato paste. Add salt, pepper and spices that you like, I added basil. If the pumpkin is not sweet, you can add sugar if desired.

Simmer vegetables for 15-20 minutes. If your pumpkin is not juicy enough, you can add some water and adjust the thickness of the caviar. If the consistency suits you, then you don’t need to add water.

Let's pass the head of garlic through a meat grinder. Add garlic and vinegar to the pan, stir and simmer for another 5 minutes. Then we put the hot caviar into sterile jars and roll them up. Turn the jars over and wrap them until they cool. Store in a cool place.

Pumpkin caviar through a meat grinder is ready for the winter.

Preface

Many people are accustomed to “overseas caviar” made from eggplant or squash, but this preparation can also be made from other vegetables, in particular, pumpkin caviar for the winter will be of interest to many.

Yes, in the busy season of preparations, the simpler the better, and we will support you in this by offering the most uncomplicated classic recipes. The first one will require you to have 1 pumpkin, 2 onions and 1 large tomato, and you will also need salt and pepper, you can use them to your taste. Start by washing and peeling the pumpkin, then cut it open and remove all the seeds. Next, the pulp should be cut into small cubes, approximately 1 centimeter on a side, maybe a little more. Next, wash the tomato, peel the onion, chop both vegetables carefully, you can even put them through a meat grinder. Place all the cuttings in one large bowl. Immediately add salt and pepper, determining the amount yourself, and mix everything.

Pumpkin rolls

Now light the fire on the stove and reduce it as much as possible. Place the container with the preparation on the burner and cover with a lid. Simmer for about 45–60 minutes, stirring occasionally. You will only know if the product is ready by taking a sample and determining the taste. Shortly before turning off the gas under the dish with caviar, place the glass container in a water bath or in a microwave oven for sterilization. Boil clean water in a separate saucepan and place metal lids in it. While the vegetables are hot, place the preparation in jars and immediately roll up. It should be cooled upside down under a thick cotton or woolen blanket so that there is no access to drafts.. It is better to store in a cool place, for example in a cellar.

The second recipe is not inferior in simplicity to the first. For it you only need 1 kilogram of pumpkin pulp (without the peel), about half a kilo of carrots and 4 large onions. Additional ingredients: a small amount of vegetable oil for frying (any), 1 dessert spoon of salt, 2 tablespoons of 9% table vinegar (can be replaced with apple cider vinegar), as for spices, pepper and other spices can be added to taste. Cut the pumpkin into small cubes, peel the carrots and onions and chop them well, preferably using a grater for the root vegetable.

To get 9% vinegar, you need to dilute the essence with clean water in a ratio of 1:7, and the acid must be poured into the water, and not vice versa.

Now pour half a glass of water into a deep dish with a lid, suitable for stewing, and pour the sliced ​​pumpkin into it, and then, closing it tightly, put it on low heat for 25 minutes. During the cooking process, do not forget to stir the pieces so that they do not burn. At the same time, pour oil into another pot and fry the chopped onions and carrots in it, then pour the pumpkin slices, which have become soft by that time, into the same pot. While mixing the components of the preparation, add salt and spices, including finely chopped fresh herbs (this can be basil or coriander). Then cook for about 25 minutes, after which take an immersion blender and thoroughly chop the vegetable mass. Boil for up to 3 more minutes, and you can transfer the caviar into a sterilized container, roll it up, cool it and put it away.

The next way to replenish supplies with an original blank combines quite a few components. For 1.5 kilos of nutmeg pumpkin you will need 0.6 kilograms of tomatoes, 250 grams, 2 large onions, 4-5 cloves of garlic, 70 grams of celery root and 2 teaspoons of crushed nutmeg. Also keep some sunflower oil (or any other vegetable oil) on hand, as well as salt and ground black pepper. After washing and peeling the pumpkin, cut it into small slices. Other vegetables also need to be washed and chopped well, bell peppers must first be cleared of seeds, and onions and garlic must be peeled. Scrape off the outer layer of the celery root.

Pumpkin caviar

All vegetables should be laid out in one even layer on a baking sheet lined with food foil and greased with vegetable oil and sprinkled with seasonings. Now light the oven, cover it until it heats up well (no more than 200 degrees), and then slide the workpiece onto a baking sheet and leave to bake for 40 minutes. When the vegetables are ready, place them in a blender and thoroughly grind into a homogeneous mass, adding salt. Now, while the workpiece is still hot, it should be placed in sterilized jars, covered with lids and blanched for 10 minutes in a saucepan with a small amount of water, placing a folded towel or a wooden rack. Then roll up, cool and store in the cold.

The next two recipes may seem strange to some, since perishable mayonnaise is added to them, but such preservation can be stored for quite a long time if vinegar is added. So, you need to prepare 1 kilogram of zucchini for 2 kilos of pumpkin, 500 grams of onions and half as much tomato paste. You will also need 250 grams of mayonnaise and 100 milliliters of vegetable oil, 2 tablespoons of vinegar and half as much salt, 2 bay leaves, about 2.5 grams of ground black pepper and a little sugar (to taste). All vegetables should be washed and peeled, and the seeds should be removed from the pumpkin. Then we cut everything into small pieces, after which we turn it into a homogeneous mass using a blender or meat grinder.

Pumpkin caviar with mayonnaise

Now add mayonnaise and tomato paste to the resulting paste, pour in vegetable oil and simmer on low heat, covered. In this case, it is necessary to stir the workpiece regularly so that the mass does not burn to the bottom and walls of the dish. After 1 hour of cooking, add salt, spices and sugar to the caviar. Next, simmer for another 1 hour, continuing to stir. When 50 minutes of the second cooking stage have elapsed, add bay leaf and pour in vinegar, then simmer the workpiece over low heat for 10 minutes and turn off. Transfer the resulting caviar into prepared sterilized jars, removing the bay leaves while filling the container. Roll up, cool and store in a cool place.

The second recipe is very similar to the previous one, but pumpkin caviar prepared for the winter will still be a little different. So, at first everything is the same: 2 kilograms of pumpkin, 2 times less zucchini and half a kilo of onions. But in addition, you will need 500 grams of carrots and half as many tomatoes. Finally, the number of ingredients is again similar: 100 milliliters of vegetable oil, a quarter liter of mayonnaise, 1 tablespoon of salt, twice as much vinegar, sugar and ground black pepper to taste. Vegetables need to be washed. Peel the pumpkin and zucchini (and also remove the seeds from the first one), scrape the skins from the carrots, and remove the peels from the onions. Tomatoes need to be briefly immersed in boiling water and then in cold water so that the skin can be easily removed..

To begin, cut the pumpkin, zucchini, carrots and onions into small pieces; you can even grate the root vegetables. Place all the cuttings in a frying pan, where vegetable oil is first poured, and fry until the vegetables begin to acquire a golden color. Now the roast should be poured into a blender and thoroughly crushed until a homogeneous mass is obtained. Mash the tomatoes well with a fork or pass through a meat grinder (you can use a blender again), then mix with vegetable paste. Add salt, sugar, pepper and mayonnaise, mix everything and place the container with the mixture on low heat. Simmer, covered and stirring only occasionally, for at least 1.5 hours, then place in sterilized jars and seal with lids scalded in boiling water. Cooled pumpkin caviar is stored in a cool place for the winter.

This method can make your task much easier. For this, for every 800 grams of peeled pumpkin you need to prepare 1 onion, 1 pod of sweet bell pepper. Also have on hand 40 grams of vegetable oil, 50 grams of tomato paste, the same amount of ketchup, 3 cloves of garlic and 30 milliliters of vinegar. Salt, sugar and pepper, as well as other spices and seasonings should be added to taste, based on the total volume of the product.

Cooked pumpkin feathers in a slow cooker

First, all vegetables need to be washed and peeled, in particular, bell peppers and pumpkin from seeds. Then chop the onion as finely as possible and fry until golden brown in a multicooker bowl, into which vegetable oil is poured, starting the “Frying” mode. Now you need to chop the bell pepper into thin strips and throw it into the bowl, mixing with the onion. Continue frying as usual for another 5 minutes. During this time, chop the pumpkin into small cubes and add to the frying vegetables, then close the multicooker and set the “Stew” mode, setting the timer for 30 minutes.

After the time has passed, add ketchup and tomato paste, salt, sugar, pepper and other spices that you like in the preparations. Set the “Extinguishing” mode for another 10 minutes. It is advisable to open the lid of the bowl from time to time and stir the caviar so that nothing burns. Using a blender, process the resulting product again to a puree, adding vinegar and finely chopped garlic. While the workpiece is hot, place it in jars, blanch for 10 minutes and roll up. You can add finely chopped mint leaves to the other ingredients, this will give the preservation a piquant taste.

Pumpkin caviar tastes almost no different from caviar, although it is not produced on an industrial scale. It's time to correct this omission and learn how to cook this healthy and tasty dish at home. Moreover, such caviar can be preserved for the whole winter.

Pumpkin caviar recipe

Ingredients:

• pumpkin (pulp) – 800 g;
• tomato paste – 4 tbsp. spoons;
• bell pepper – 1 pc.;
• garlic – 3 cloves;
• onion – 1 pc.;

Preparation

Heat the oil in a casserole dish and first fry the chopped garlic, then add the finely chopped onion and diced pepper. Then we send the medium-sized chopped pumpkin there and brown it for a couple of minutes. Then reduce the heat and simmer for half an hour under a closed lid.

Add tomato paste. Salt and pepper to taste. Stir and simmer for another 10 minutes. Place the caviar, crushed in a blender, into jars. You can roll it up for the winter, or you can close it with a glass lid and put it in the refrigerator. There caviar can be stored for up to 5 days.

Quick pumpkin caviar in the microwave

Ingredients:

• pumpkin pulp – 500 g;
• carrots – 250 g;
• onions – 2 pcs.;
• vegetable oil – 3 tbsp. spoons;
• flour - 1 tbsp. spoon;
• garlic – 2 cloves;
• salt – 0.5 teaspoon;
• ground black pepper – 0.2 teaspoons.

Preparation

Since caviar cannot be classified as a dessert, unpopular, unsweetened varieties of pumpkin are better suited for it. Cut the pulp into small cubes and place in a glass baking dish. Salt, pepper, sprinkle with flour and mix.

In a frying pan heated with oil, first fry the chopped garlic, then add the onion to it. Fry until golden. It's time to add the coarsely grated carrots. Mix the finished roast with pumpkin and bake the vegetables for 15 minutes in the microwave at maximum power. Stir occasionally. Afterwards, we grind the caviar with a blender, and it can be served as a side dish.

Now let's figure out how to make caviar from pumpkin and zucchini.

Pumpkin and zucchini caviar with mayonnaise

Ingredients:

• pumpkin pulp – 2 kg;
• zucchini – 1 kg;
• onion – 500 g;
• sugar – 4 tbsp. spoons;
• vegetable oil – 1/2 tbsp.;
• bay leaf – 1 pc.;
• mayonnaise – 250 g;
• tomato paste – 250 g;
• salt – 1 tbsp. spoon;
• ground black pepper – 1/2 teaspoon.

Preparation

We clean the zucchini, chop it coarsely and grind it through a meat grinder together with the pumpkin pulp and onion. Mix with mayonnaise, oil and tomato paste. Pour into a thick-bottomed vessel and cook, stirring, over low heat for about an hour. Salt and pepper. Add sugar. Continuing to stir, cook for another hour. 5 minutes before cooking, add bay leaf. After turning it off, delete it.

Pumpkin caviar

Ingredients:

• pumpkin – 1 kg;
• carrots – 500 g;
• onions – 4 pcs.;
• vinegar 9% – 1 tbsp. spoon;
• vegetable oil - for frying;
• curry – 1 teaspoon;
• salt, ground black pepper - to taste.

Preparation

Peel the pumpkin, remove the seeds, cut into large cubes and place in a saucepan with a thick bottom. Add a little water so that it does not stick, close the lid and simmer over low heat for about 20 minutes, until soft.

Lightly fry the finely chopped onion, add grated carrots to it. Transfer the finished roast to the pumpkin and mix. Salt, add spices. Cover with a lid and simmer for another half hour. Remove from heat and chop the vegetables using a blender. Bring the resulting mass to a boil, add vinegar and stir. Keep it on the fire for a couple more minutes and place the caviar in dry, sterilized jars. Roll up with metal lids. We turn the jars upside down and cover them with a warm blanket. In this state, the caviar will cool slowly. Can be stored in a cool, dark place all winter.

I cut the pumpkin into large pieces, remove the peel and seeds along with the inner fibrous pulp. All you need is the hard part of the pumpkin. I cut it into small squares.

Sauté in a small amount of oil until it begins to brown and become soft.

Now I'm working on eggplants. I cut off the hard skin from them, which can ruin the taste of the caviar. I cut it roughly like pumpkin.

I add the eggplant cubes to the pumpkin in the pan. I add a little oil. I add salt to taste. I don’t put a lot of salt so that the caviar is still slightly sweet and not too salty.

I squeeze a little garlic into the vegetables for some piquancy and mild spiciness. The aroma of garlic will muffle the smell of pumpkin, and those who try it will not immediately understand what the treat is made from.

I chop the tomatoes coarsely, since you need to take them very ripe and juicy. In any case, they will disintegrate a little during stewing, so you don’t have to waste time cutting them. Also, if desired, you can remove the peel of the tomatoes so that it does not interfere in the future.

I transfer the prepared tomatoes to the frying pan. If there is not enough sunflower oil, I add it. Stir and simmer until all ingredients are soft. If you want, you can beat it with a blender, but I wanted there to be pieces of vegetables.

I put hot caviar in sterilized glass jars. I fill the jars with caviar to the very top.

I roll up the lids so that the workpiece can stand all winter and not spoil.

As usual, I leave the caviar in jars to cool under the “coat”, and then I put it in the pantry, where it will be dark and cool.

This eggplant and pumpkin caviar turns out bright, beautiful in color, harmonious and appetizing in taste.