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 sweet peppers, zucchini, eggplants and tomatoes to caviar.

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 there are no tomatoes in the recipe, add them to the caviar tomato paste or sauce. 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;

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 into 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 fried 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. Place on low heat and cook, stirring occasionally. 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. Sterilize clean jars and lids. Place the hot caviar in a prepared dry glass container 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;

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. Bell pepper wash, cut out the stalk 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 with 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 hermetically. 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;

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 removed. 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, refuel vegetable stew 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;

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 grind 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 not work tasty dish, reminiscent of porridge in taste. 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 the desired consistency (after 10 minutes), add salt, season and add finely chopped herbs and pressed garlic to taste. Such pumpkin caviar(basic recipe) 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 like spicy food, spicy pumpkin caviar is suitable for you, the recipe is the same, but 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.

The autumn period is favorable for collecting pumpkins. It's valuable seasonal product, rich in keratin. A healthy vegetable you can enjoy it in winter if you preserve it. Options for preparing pumpkin caviar for the winter are described below.

For cooking winter harvesting They use pumpkin, which will not last long. Ready caviar good to spread on bread or complement main courses. Canned vegetables the whole family will like it.

Ingredients:

• garlic – 90 g;
• young carrots – 450 g;
• pumpkin – 1.5 kg;
• tomato paste – 200 g;
• onion– 500 g;
• 6% vinegar – 50 ml;
• bell pepper– 400 g;
• table salt – 1 full tbsp. l.;
• odorless vegetable oil - 1 full glass;
• pepper mixture - 1 tbsp. l.

Wash all these vegetables and cut into large slices, except pumpkin and carrots. Grate them on a fine grater and place in a saucepan. Next, chop the bell pepper and onion. Place the ingredients in a common bowl. Put on the gas until the pumpkin juice appears.

Next add sugar, a mixture of peppers, salt and tomato paste. Cook over low heat for half an hour. Next, pass the garlic through a press and combine with the total mass. Use an immersion blender to puree the mixture and put it back on the gas, adding vinegar.

Sterilize the jars in advance and spread out the hot caviar. After cooling, store in a dark place.

Caviar with pumpkin and zucchini

The pulp of zucchini and pumpkin is easily absorbed by the body. Homemade snack works out for the winter tastier than any store products. One of the quick and best recipes that you are sure to love.

Ingredients:

• tomatoes - 3 medium fruits;
• zucchini – 2 kg;
• onion – 2 heads;
• pumpkin – 0.5 kg;
• citric acid – 1.5 tbsp. l.;
• carrots – 2-3 pcs.;
• tomato paste – 1 tbsp. l.;
• sugar – 1 tbsp. l.;
• sunflower oil – 100 g;
• pepper and salt - to taste.

Steps:
First of all, wash the zucchini, remove the peel and seeds. Cut the vegetable into pieces, add salt and leave for half an hour. At this time, we clean and carve the pumpkin. Boil it in a saucepan until tender, drain in a colander.

Wash and grate the carrots into strips. Squeeze the zucchini from the resulting juice and fry in vegetable oil in a frying pan. Combine zucchini and pumpkin in a saucepan and stir. Chop the peeled tomatoes and add to the vegetables. Fry the onions and carrots and add to the total mixture.

Grind the zucchini mixture into a puree in a blender, adding pepper, salt, tomato paste and sugar. Simmer over low heat for an hour, stirring occasionally. Citric acid add 5 – 7 minutes before readiness. Pack the hot mixture into sterile jars and roll up the lids. Bon appetit.

Recipe for winter caviar from pumpkin with mayonnaise

Prepare pumpkin preparation for the winter you can use it with mayonnaise. The ingredient is not considered the healthiest, but it turns out very tasty and should be added in moderation. The number of recipes for caviar with pumpkin for the winter surprises us with its variety.

Ingredients:

• young zucchini – 2 kg;
• acetic acid – 50 g;
• onion – 0.5 kg;
• pumpkin – 2 kg;
• mayonnaise – 0.30 g;
• sugar - to taste;
• bay leaf – 2 units;
• coarse salt – 25 g;
• odorless oil – 100 ml;
• black pepper - to taste;
• tomato paste – 0.30 g.

Steps:
Wash the pumpkin and zucchini, remove seeds and fibers. Chop vegetables using food processor or meat grinders. Pour oil, tomato paste, and mayonnaise into the resulting mass.

Cook for an hour, stirring so as not to burn. Add pepper, sugar and salt. Cook for about another hour.

2-3 minutes before cooking, season with bay leaf and vinegar. Sterilize the lids and jars and spread out the mixture. Seat the lids tightly. After cooling, store in the cellar.

Caviar with pumpkin through a meat grinder

The technology for preparing such a snack is to grind the products in the form of minced meat, which reduces the cooking time. The recipe for caviar with pumpkin for the winter through a meat grinder has recently become popular due to the saving of cooking time.

Ingredients:

• granulated sugar - 2 tbsp. l.;
• onion – 3 heads;
• 9% vinegar – 50 ml;
• pumpkin – 3 kg;
• vegetable oil – 170 ml;
• tomato paste – 2 full tbsp. l.;
• coarse salt – 1.5 tsp;
• Provencal herbs - to taste.

Wash the ingredients, cut them and pass the pieces of vegetables through a meat grinder. Meanwhile, heat the sunflower oil in a cast iron cauldron, add the vegetable mixture, season Provencal herbs. Simmer with the lid closed for 30-40 minutes.

Over time, the vegetable mass will boil down. Add salt, sugar and tomato paste. Don't forget to stir the consistency until smooth.

A few minutes before it’s ready, pour in the vinegar and simmer for a couple of minutes. Place pumpkin caviar with mayonnaise in sterile jars, screwing the lids on tightly. Wrap the preparations for the winter in a blanket until they cool.

How to cook pumpkin caviar in a slow cooker

Kitchen appliances are designed to simplify the process of cooking and handling dirty dishes. It’s easy to prepare pumpkin caviar for the winter at home. It is important to know how to use a multicooker; the rest will be done by the equipment itself.

Ingredients:

• flour premium– 1 full tbsp. l.;
• pumpkin – 0.5 kg;
• fresh carrots - 2 medium-sized vegetables;
• onion - 1 onion;
• garlic – 2 cloves;
• vegetable oil – 4 tbsp. l.;
• pepper and salt - to taste.

Steps:
Peel the pumpkin and remove seeds. Cut the pulp into cubes. Grate the peeled carrots and chop the onion into small squares. Crush the garlic with a sharp knife.

In a special multicooker bowl, fry for vegetable oil garlic. Then combine with onions and carrots. Using the stew mode, fry the vegetables for about 10 minutes. Pre-mix chopped pumpkin with pepper and salt. Place for frying, turn on the simmer mode for 20 minutes.

At the end of cooking, grind the mixture into puree and place in dry, sterilized jars. Seal the lids tightly and cool at room temperature.

Pumpkin caviar with apples

Vegetable caviar is in great demand in winter. A common component of the appetizer is zucchini. An equally tasty dish can be prepared from apples and pumpkins, which even children will enjoy. The cooking method is simple, and the products are available to everyone.

Ingredients:

• bell pepper – 1 pc.;
• carrots - 3 vegetables;
• pumpkin – 500 g;
• apples – 2 pcs.;
• tomatoes – 0.5 kg;
• garlic – 60 g;
• sugar – 2.5 tsp;
• vinegar - 1 tbsp. l.;
• vegetable oil - to taste;
• onion – 3 heads;
• coarse salt - to taste.

Rinse the vegetable components with running water; all you need from the pumpkin is the pulp without the seeds. Cut the pulp as desired for ease of preparation, cut the tomatoes into cubes. Fresh onions and garlic are crushed to add aroma and taste to the vegetable mass. Remove the core from the apples and cut into slices.

Next, place the main ingredients on a baking sheet and place in the oven until completely softened at a temperature of 200 degrees. Season the soft consistency with your favorite spices, pepper and salt. Using a meat grinder, form a homogeneous mass of vegetables.

Place the mixture in a saucepan, pour in vinegar, and bring to a boil. Place the hot contents in sterilized jars and seal with sterile lids. Pumpkin caviar with apples is ready for the 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.

Currently, in addition to the most common squash caviar and eggplant caviar; on store shelves you can also find vegetable caviar, the basis of which is pumpkin. Today I want to show you a recipe with photos, showing step by step the preparation of delicious homemade caviar from pumpkin.

How to prepare vegetable pumpkin caviar for the winter

For this preparation we will need vegetables:

• pumpkin – 2.5 kilograms of pulp;
• onion – 500 grams;
• carrots – 800 grams.

Wash the pumpkin and cut it in half. Using a spoon, remove the fibers and seeds from each half and cut off the thick skin with a knife. Then, cut the vegetable pulp into cubes and put it in a pan.

Advice: Pumpkin seeds are very healthy, so you can wash them and dry them in a dehydrator, oven, or fry them in a frying pan.

Pour 2.5 liters of water into the container with the pumpkin, close the lid and cook over low heat until soft. This took me about 50 minutes.

Now let's move on to the rest of the vegetables. Peel the onion and cut into cubes. Grind the carrots through a coarse grater.

Pour 3 tablespoons of vegetable oil into the frying pan and begin to fry the vegetables. In order to speed up the process, you can cover the pan with a lid, but then the vegetables will taste boiled. If you want to preserve the aroma fried vegetables, then it is better not to close the lid. Frying the onions and carrots took me about 30 minutes.

When all the vegetables are ready, let's start preparing the caviar. Pumpkin with fried vegetables needs to be punched with a blender until smooth. I advise you to do this in small portions and add water if necessary.

IN vegetable mixture add 250 grams of tomato paste, 4 tablespoons of vegetable oil, 3 pinches of black ground pepper and 1.5 tablespoons of salt.

Mix everything, cover with a lid and set to simmer on low heat. This procedure will take approximately 40 minutes. To avoid burning, the workpiece should be stirred every 5-7 minutes.

Attention! Be very careful when opening the lid of the pan, the caviar “spits” very much.

While the vegetable mixture is cooking, boil the jars and lids.

Place pumpkin caviar in prepared containers, cover with lids and sterilize for 20 minutes.

After sterilization, the jars must be covered with a warm blanket for a day, and then the workpiece must be stored in the basement or cellar.

Try to diversify your list winter conservation home vegetable caviar from pumpkin using this step by step recipe with photo.

Yes, during the busy season of preparations - the simpler the better, and we will support you in this by offering the simplest 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, place under the dish with caviar glass containers on 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. From additional components: a small amount of vegetable oil for frying (any), 1 dessert spoon salt, 2 tablespoons 9% table vinegar(can be replaced with apple) 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 clean water in a ratio of 1:7, and the acid must be poured into 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 original blank combines quite a few components. For 1.5 kilos of butternut squash, 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 lined food foil and grease a baking sheet with vegetable oil and sprinkle 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 water, placing a folded towel or a wooden grid. 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 put on a small fire to simmer under the lid. 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 them while filling the container bay leaves. 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 color in the multicooker bowl, where vegetable oil is poured for this purpose, 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.