Vegetable caviar for the winter through a meat grinder - a spicy snack will highlight the taste of any dish and improve your mood!

Ingredients (for 8 cans of 0.7 l each):

• 1 kg carrots;
• 1 kg bell pepper;
• 1 kg of apples (sour or sweet and sour varieties);
• 1 kg of onions;
• 1 kg beets;
• 3-4 pods of hot pepper;
• 0.5 kg garlic;
• 150 g salt;
• 50 g sugar;
• 3-3.5 kg of tomatoes (to prepare 2.5 liters of tomatoes);
• 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 is hot capsicum; the more spicy food you eat, the calmer and more confident you feel.

The fiery taste of pepper comes from the substance capsaicin, which stimulates nerve endings. In response to the burning sensation, the brain releases endorphins - “happy” hormones that relieve pain and improve mood. Not everyone knows that hot red peppers are also a champion in terms of vitamin C content, which is many times more than that found in lemons!

Take a closer look at the composition of vegetable caviar prepared for the winter; in addition to pepper, you will find a set of other vegetables necessary for health, minced through a meat grinder. The convenient consistency of the snack allows you to combine the vegetable vitamin mixture with any side dish or meat. Spicy fans will enjoy eating caviar spread on a piece of fried bread. A tasty and healthy dish during the cold season will help you avoid colds and strengthen your immune system.

Wash the vegetables well. Peel carrots, beets, onions, and garlic. Thinly cut the peel of the apples and remove the core with a knife. Remove the stem from the peppers, and in the case of Bulgarian peppers, additionally, clean out the center with the seeds. Cut everything into convenient small pieces. Roll the tomatoes into the tomato mass.

Pass the vegetables through a meat grinder (or in a blender), add the tomato, vegetable oil, sugar, salt and cook in an enamel basin over low heat for 2.5 hours (counting from the moment of boiling). Stir the caviar periodically for the first 1.5 hours, and constantly during the second hour, as the mixture may begin 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 and vinegar, ground in a blender or meat grinder, stir again and place in clean, dry jars.

Prepare a deep and wide dish for sterilizing glass containers with caviar: place a board or towel on the bottom, arrange the jars covered with lids, pour “hanger-deep” water approximately corresponding to the temperature of the contents of the jar. Sudden thermal changes may cause the glass to burst. From the moment of boiling, the workpieces are sterilized for 15 minutes - in 0.7 liter jars, 10 minutes - in half-liter jars.

Vegetable caviar is a convenient preparation. You can process surplus harvest, get a delicious snack and not worry about adding to your dinner in winter. There are many recipes for making caviar from vegetables; the most interesting options are collected here.

Vegetable caviar for the winter - general principles of preparation

Vegetables for caviar are usually fried or baked, then stewed. But there are recipes for boiled preparations. They are among the simplest options. All ingredients are crushed, combined immediately or in a certain sequence, then cooked on the stove.

What is caviar made from:

Pumpkins, zucchini;

Eggplant;

Fresh, grated tomatoes;

Bulb onions;

Carrot.

Spices and garlic are added for taste. All recipes contain vegetable oil. Fresh tomatoes can be replaced with pasta or tomato sauces, but not with commercially produced ketchups.

To grind cooked or raw vegetables, use a meat grinder or blender. You can leave the workpiece with pieces or lightly knead them with a pestle. After grinding, the mass needs to be boiled, add spices and vinegar. Caviar is placed only in sterile jars. Some recipes require additional sterilization.

Vegetable caviar for the winter with pumpkin

A recipe for bright and fragrant vegetable caviar for the winter, the basis of which is pumpkin. The ingredients indicate the weight of the peeled pulp without seeds.

Ingredients

A kilogram of pumpkin;

2 onions;

2 carrots;

2 tbsp. l. tomato paste;

3 cloves of garlic;

100 ml oil;

50 ml vinegar 9%;

Preparation

1. To prepare caviar you will need a cauldron or a large frying pan. But you can also take a pan in which you can fry. Pour oil and put on fire.

2. Cut the onion into cubes; no need to chop. Throw it into the pan and fry it a little.

3. Cut the carrots into slices or strips, add to the onion and cook together until golden brown.

4. During this time, you need to chop the pumpkin into cubes. Add to fried vegetables.

5. Immediately pour in 0.5 cups of boiling water and cover. Simmer the caviar for about half an hour over low heat until the vegetables are soft.

6. Remove the caviar from the heat. Grind in any way.

7. Add the pasta, salt, squeeze out the garlic cloves. You can add any spices to vegetable caviar.

8. Turn on the stove again and cook at low boil for about ten minutes.

9. Add vinegar and stir. Boil for another minute and you can pour the mixture into jars and seal it for the winter.

Vegetable caviar for the winter with eggplants

Recipe for aromatic caviar based on eggplants. To prevent the taste of the preparation from being spoiled by an unpleasant bitterness, be sure to soak the vegetables in salt water for about half an hour before cooking.

Ingredients

Eggplants 1.2 kg;

Half a kilo of tomatoes;

0.3 kg of onion;

0.3 kg carrots;

2 tbsp. l. vinegar;

2 spoons of sugar;

Small head of garlic;

A glass of oil.

Preparation

1. Divide the butter in half. Pour one part into a large frying pan, the second into a saucepan or cauldron.

2. Chop the onion into half rings and throw them into the frying pan.

3. After two minutes, add grated carrots to the onion and fry together.

4. Eggplants are cut into bars, soaked and squeezed. Place the second pan in the heated oil. Fry over high heat, stirring well from the bottom several times.

5. Cut the bell pepper into cubes, add to the fried eggplants, now you can reduce the heat.

6. Transfer vegetables from the frying pan, that is, carrots and onions.

7. Add grated tomatoes. Stir and simmer the caviar until all the vegetables are soft.

8. Now the mass needs to be crushed. To do this, remove the future caviar from the heat, cool, blend with a submersible blender or twist.

9. Put it on the stove again, add sugar and vinegar, and a chopped head of garlic (less possible) to the caviar. Immediately taste for salt and add if necessary.

10. Simmer everything together for a quarter of an hour, pour into jars.

Vegetable caviar for the winter “Baked” with zucchini and eggplant

A recipe for universal vegetable caviar, which can be used as an appetizer or sauce, you just need to adjust the amount of spices and spiciness to your taste.

Ingredients

900 g zucchini;

1 kg of sweet pepper;

700 g eggplants;

300 g carrots;

400 g onions;

400 g tomatoes;

2 tablespoons of vinegar;

100 ml oil.

Preparation

1. Cut the eggplants in half, sprinkle thickly with salt, leave for half an hour, rinse and squeeze.

2. Place eggplant halves and whole peppers on a baking sheet, place in the oven and bake for about 20 minutes at medium temperature. Once the vegetables are lightly browned, you can remove them.

3. Cut the onions into small cubes and place them in a large saucepan to fry.

4. Twist the peeled carrots and zucchini, add them to the onions, and begin to simmer.

5. Remove the seeds from the baked peppers, cut the eggplants into manageable pieces and twist them too.

6. Add these vegetables to the main mixture and simmer together for about ten minutes.

7. During this time, grate the tomatoes, removing all the peels. And we also add it to the caviar.

8. Cook the workpiece for another 15 minutes.

9. At the end, pour in 2 tablespoons of table vinegar, salt to taste, add 2 tablespoons of sugar, hot pepper if desired.

10. Place vegetable caviar in sterile jars and roll up.

Vegetable caviar for the winter with mushrooms

A delicious appetizer of vegetables and mushrooms. This kind of caviar definitely won’t stagnate in the basement. You can use any mushrooms, but it tastes best with forest dwellers. Recipe with sterilization.

Ingredients

1 kg of mushrooms;

600 g tomatoes;

300 g carrots;

500 g onions;

150 g butter;

300 g pepper;

2 spoons of sugar;

1.5 tablespoons of salt;

1 tsp. vinegar.

Preparation

1. Let the mushrooms cook. It is enough for them to boil for 20 minutes. Drain all the broth and cool.

2. Fry chopped onion in oil, add grated carrots, simmer together.

3. Next, add the pepper and cook until soft.

4. Chop the tomatoes, pour over the vegetables, and boil for ten minutes. Remove from heat.

5. Grind the mushrooms along with the fried vegetables until it turns into caviar.

6. Place on the stove, add salt and sugar. Cook over low heat for half an hour, add vinegar and stir.

7. Place caviar in 0.5 liter jars.

8. Place in a pan for sterilization, that is, there must be fabric at the bottom. Cover the tops with lids, but do not roll them up.

9. Pour boiling water into the pan. The water level should reach the jars' shoulders.

10. Turn on the heat, after the water boils, boil the mushroom caviar with vegetables for 10 minutes.

11. Remove from the pan and roll up.

Vegetable caviar for the winter from peppers and carrots

A variant of very delicate vegetable caviar made from bell peppers and carrots. If you wish, you can prepare the appetizer in a spicy version, you will get a wonderful adjika.

Ingredients

2 kg pepper;

500 g carrots;

250 g onions;

3 cloves of garlic;

1 glass of tomato juice;

150 ml oil;

1 tsp. vinegar.

Preparation

1. Chop the onion into cubes and fry. Use a large frying pan.

2. Add grated carrots to the onions and fry together for another five minutes. Remove the vegetable mixture from the heat and let it cool.

3. Cut the pepper into pieces, removing the seeds from the pods. Peel the garlic.

4. Grind the sauteed vegetables, bell peppers and garlic cloves together through a meat grinder.

5. Add tomato juice. You can use tomato paste, dilute 2-3 tablespoons with 150 ml of water.

6. Mix everything together, add a tablespoon of salt, and place on the stove. Simmer for 35 minutes.

7. Add vinegar, stir and after five minutes you can pour the caviar into jars.

Vegetable caviar for the winter with apples

Recipe for caviar made from apples, zucchini and other vegetables. It can be prepared in pieces or twisted. In any case, it turns out very tasty and unusual.

Ingredients

2 zucchini;

4-5 apples;

2 carrots;

3 tomatoes;

2 onions;

0.5 cups of oil;

1 tsp. vinegar.

Preparation

1. Chop the onion and grate the carrots, place in hot oil and fry for about five minutes.

2. Add the diced zucchini and fry until the juice releases.

3. Peel the apples and also cut them into cubes.

4. As soon as the zucchini stops frying and a lot of juice appears, add the apples.

5. Cover and simmer for a quarter of an hour.

6. Add grated tomatoes and simmer for another 15 minutes.

8. Let the preparation boil well so that the spices dissolve, pour the caviar into jars.

Quick vegetable caviar for the winter with zucchini

A very quick and simple option for caviar made from boiled vegetables. If you have an electric meat grinder, then cooking will take even less time.

Ingredients

3 kg of zucchini;

1 kg carrots;

2 spoons of sugar;

1 kg of onion;

20 ml vinegar;

200 ml oil;

200 g tomato paste;

1.5 tablespoons of salt.

Preparation

1. If the zucchini is large, then peel and remove the seeds. You should get 3 kg of pure product. We also clean the remaining vegetables and cut them all into pieces.

2. Twist everything together. Place in a saucepan with vegetable oil and simmer on the stove for an hour.

3. Add spices and tomato paste. Cook for another 30 minutes.

4. Add table vinegar and stir.

5. Boil for a couple more minutes, pour the mixture into sterile containers, and tighten the jars with airtight lids.

6. Let the simple caviar stand upside down until it cools and put it away for storage.

For caviar, it is advisable to use unrefined oil. If you don’t like the pronounced aroma of sunflower, then you can use mustard, olive or any other product of your choice.

When sautéing, it is very important not to burn the vegetables. Otherwise, the workpiece will have a burnt taste. Don't forget to stir the vegetables while frying.

Vinegar is added to caviar to preserve it and improve its taste. If the acid is insufficient and the workpiece is fresh, you can always add more. Instead of vinegar, you can also add lemon juice and diluted acid.

Squash caviar is prepared according to different recipes. And every housewife claims that her recipe is the best. Finding your ideal recipe is possible only through numerous trials. But today I will make your task easier. I have collected in this article the 5 best recipes for squash caviar (to my taste) for the winter. If you want to make caviar and eat it immediately, then you do not need to add vinegar or citric acid to it. These additives are for long term storage.

Many people like caviar, just like in the store. But even at home, you can prepare caviar no worse than the store-bought version. And I will write how to do it. At the same time, I will write small secrets that will help you achieve the desired result. So read and choose a recipe. Don't forget to write in the comments what you did. It's important for me.

For preservation, it is necessary to sterilize the jars, lids, and ladle with which the squash caviar is poured. If there are a lot of jars, the easiest way to sterilize them is in an electric oven. Place the jars in a cold oven, turn on the heat at 140 degrees. When the oven is hot, keep the jars in the oven for 10 minutes. You can also sterilize the jars over steam (over a kettle, place a wire rack over a pan of water). The jar is sterilized when drops begin to flow down it. Boil the lids for 5 minutes.

I will write this recipe first because I consider it a favorite. The other recipes are also very tasty, but my family likes this one more than the others. In this recipe I will write the secrets of making perfect squash caviar. Knowing these secrets, you will prepare caviar that everyone will like. It will be no worse than squash caviar in the store, and perhaps even better. Everyone who tries it will ask for more...

First of all, you need to choose the “right” zucchini. Half of the taste of future caviar will depend on the quality of the zucchini. The zucchini must be fresh, that is, picked recently, a day ago. To determine freshness, look at the stem. It should be green and juicy. If the stalk begins to dry out and turn brown, then such a zucchini has already been picked a long time ago.

Ingredients:

• zucchini - 1 kg
• carrots - 300 gr.
• onions - 300 gr.
• tomatoes - 300 gr.
• tomato paste - 1 tsp.
• vegetable oil - 100 ml
• citric acid - 0.5 tsp.
• salt - 1 tsp.
• sugar - 1 tsp.
• ground black pepper - 0.5 tsp.
• dill and parsley - 50 gr. (optional)

Method for preparing caviar, as in the store:

1.If you took young zucchini, then you do not need to peel them. If you find zucchini that is overripe, be sure to trim the skin and remove the seeds. In this case, the weight of the zucchini will need to be measured after peeling. Cut the prepared zucchini into 2x2 cm cubes.

The cutting should be the same so that all the pieces are cooked at the same time.

2. So that the caviar does not cook for a long time, but at the same time it turns out thick, the chopped zucchini needs to be salted and mixed. For 1 kg of zucchini, take 1 level tablespoon of salt. Leave the salted zucchini for 20 minutes. During this time, the salt will draw juice out of the vegetables, which will not need to be used when cooking.

3.Carrots will give the caviar a sweetish taste and orange color. It needs to be peeled and cut into cubes. Don't grate carrots! First, cut into circles 5 mm thick, then cut these circles into sticks.

4.Cut the onion into half rings, 5 mm wide.

5. Fresh tomatoes must first be peeled so that there are no pieces of it in the finished product. To remove the skin easily, make a cross-shaped cut on the top of the tomato. Then pour boiling water for 30 seconds, drain and cool with cold water. After such a contrasting procedure, you can easily remove the skin with your hands.

Cut the tomatoes into cubes, approximately 1 x 1 cm.

6.When the zucchini has stood, drain the juice that has separated from it and squeeze it out with your hands like a sponge.

7. You need to fry vegetables separately, because they have different structures and different cooking times. If you have three frying pans on the household, then they will come in handy now. If not, fry the vegetables one at a time. There is no need to make the caviar too fatty, so pour 1-2 tbsp into the pan. oils Wait until the oil warms up well. There is no need to fry until fully cooked, because the vegetables will still be stewing together.

Fry the zucchini for 7-10 minutes, carrots for 10-15 minutes, onions and tomatoes for 2 minutes.

8.In one frying pan, start frying the onion. When the onion becomes translucent, add chopped tomatoes to it. Fry these vegetables together for a couple more minutes. In another frying pan, fry the zucchini, stirring them occasionally, and in a third frying pan, fry the carrots.

9.Take a saucepan with a thick bottom and pour vegetable oil into it (about 3 tbsp). Spread the oil over the bottom of the pan to prevent the vegetables from burning. Place all the fried vegetables into the pan.

10.Use an immersion blender to blend all the vegetables into a smooth mixture. You can also use a meat grinder, but in this case the texture will not be as uniform as that obtained when using a blender.

11.For a brighter and richer color, add 1 teaspoon of tomato paste to the caviar and blend everything again with a blender.

12.Put the caviar on the fire and let it boil. Reduce heat to low. Now comes the boiling stage, when the caviar needs to be brought to the desired consistency. During simmering, all excess liquid will evaporate. Simmer the caviar with the lid open. If you close the lid, the condensation will flow back into the pan and the boiling process will be delayed. Do not forget to stir the caviar from time to time so that it does not burn.

13.After 40 minutes, you need to bring the caviar to taste. Taste it and add salt (about 1 teaspoon of salt per 1 kg of zucchini). Also add ground black pepper. To prevent caviar from exploding and to keep well, add half a teaspoon of citric acid, as well as 1 teaspoon of sugar for balance. For piquancy, you can add a couple of sprigs of greenery (finely chopped), if you like. But this is not at all necessary. Boil the caviar, boil for another 5 minutes and you can put it in sterilized jars. Do not turn off the heat, put boiling caviar into the jars!

You need to salt the caviar at the end of cooking. If you add salt immediately, then after boiling it may become over-salted, as the volume will decrease.

The finished caviar will be thick. It falls from the spoon in large drops, but does not run off. Don’t forget to sterilize the lid and pour boiling water over the ladle you will use to pour the caviar.

14. All that remains is to turn the finished preserve over and wrap it in a blanket. Leave the caviar to cool completely. This is a recipe for truly delicious caviar, thick and bright. You can also safely call it “finger-licking good”, I recommend it.

Squash caviar for the winter according to GOST

The recipe according to GOST contains a minimum number of ingredients. This is zucchini caviar, which means there should be more zucchini than other vegetables. In addition to zucchini, you also need to take onions and carrots in certain proportions (it is better to use a kitchen scale to accurately determine the weight of peeled vegetables). Tomatoes are not used, but tomato paste is added, which according to GOST should be 30%.

If you add fresh tomatoes, the caviar will be more liquid and will need to be boiled longer to reach the desired consistency.

Vinegar essence or ordinary table vinegar 9% is used as a preservative. Using vinegar you will be sure that the jars will not explode.

Ingredients(vegetables are weighed in peeled form):

• zucchini - 3 kg
• carrots - 1 kg
• onions - 800 gr.
• refined vegetable oil - 300 ml
• tomato paste - 3 tbsp. with a slide
• garlic - 6 cloves (optional)
• parsley or celery root - 1 tbsp. (grated)
• salt - 1 tbsp. no slide
• sugar - 1.5 tbsp. (38 gr.)
• vinegar essence 70% - 1 tbsp. (at least 1 tsp)
• ground black pepper - to taste
• ground allspice - to taste

Cooking method:

1. It is better to take young zucchini for caviar. If you only managed to find old ones, then cut off their peel, cut them in half lengthwise and remove the seeds with a spoon. Young ones can be used entirely without removing anything.

2.Cut the zucchini into cubes. Peel the carrots and onions. Chop the onion coarsely, small ones can be cut into 8 pieces, grate the carrots on a coarse grater or cut into slices. Finely chop or grate the parsley root.

3.Pour half of the odorless vegetable oil into the frying pan and heat it well. Place all the zucchini in the pan to fry. Cook the zucchini over medium heat with the lid open, stirring occasionally. Vegetables will shrink in size and release juice, which will partially evaporate. The zucchini will be translucent and soft in the end.

4.Place the zucchini in a thick-bottomed pan along with the oil in which they were fried.

5. Pour the second half of the vegetable oil into the vacated frying pan and heat it well. Add the chopped carrots and fry them over medium heat for 5 minutes with the lid open. Next, add chopped parsley root to the carrots, stir and continue frying for another 5 minutes.

6.Add onion to the frying vegetables, stir, cover and cook for another 20 minutes. Stir the vegetables periodically to prevent them from burning.

7.Pour the fried onions and carrots into the pan with the zucchini along with the oil. Mix all ingredients thoroughly.

8.Put the caviar on low heat and simmer in a saucepan with the lid closed for 30 minutes. Be sure to stir occasionally, otherwise it will burn. Be sure to take a pan with a thick bottom.

9.When the vegetables are stewed together, use an immersion blender to turn them into a homogeneous puree. You can also use a food processor (you will need to transfer the caviar into it) or a meat grinder.

10.Put salt, sugar, ground black pepper and allspice to taste, tomato paste into the caviar, stir.

11.Over low heat, stirring occasionally, cook the caviar for another 30 minutes. The lid should be slightly open so that the water evaporates faster. If you cook with the lid open, the caviar will shoot out, which will lead to contamination of the kitchen. Cook the caviar to the desired consistency.

12. Squeeze the garlic into the caviar through a press and pour in acetic acid. The minimum amount of vinegar essence for this amount of caviar is 1 teaspoon. Vinegar is needed to ensure the safety of caviar in jars. Stir and cook the caviar under the lid for another 10 minutes, no more. Be sure to taste for salt and sugar and balance the taste if necessary. If it is very sour, you can add sugar. Don't forget to sterilize the jars and lids.

13.Place hot caviar into jars and seal with hot, sterile lids. Turn over and wrap in a blanket, leave to cool completely. So the real squash caviar is ready, delicious, just like in childhood.

Squash caviar with mayonnaise and tomato paste

Caviar with mayonnaise turns out very tasty, although a bit greasy. If this doesn’t scare you, then be sure to prepare squash caviar according to this recipe.

Ingredients (weigh vegetables peeled):

• zucchini - 3 kg
• onions - 0.5 kg
• tomato paste - 300 gr.
• mayonnaise - 250 gr.
• odorless vegetable oil - 100 ml
• sugar - 100 gr.
• salt - 2 tbsp.
• ground red pepper - 0.5 tsp.

Squash caviar with mayonnaise - preparation:

1. Wash the zucchini and cut into pieces that will fit in a meat grinder. If the zucchini is old, with a thick skin and overripe seeds, then you need to peel them and remove the seeds. Such zucchini need to be weighed after peeling.

2. Peel, wash and cut the onion into arbitrary pieces that can be passed through a meat grinder.

3.Now grind the zucchini and onions through a meat grinder. Place the vegetables in the pan in which you will simmer the caviar.

4.Add mayonnaise, tomato paste and vegetable oil to the vegetables. Mix everything thoroughly. Place over medium heat, cover and bring to a boil. During this time, be sure to stir the caviar two or three times so that it does not burn. When the whole mass boils, reduce the heat and simmer for one hour under a closed lid. Squash caviar needs periodic stirring (every 10-15 minutes).

5.After an hour of stewing, add sugar, salt and red pepper to the caviar. Stir and continue simmering for another hour. At this time, you can sterilize the jars and lids.

6. Place the finished hot caviar into prepared jars (they must be dry) and roll up the lids. Turn it over, place it on the blanket with the lid down and wrap it “under a fur coat” until it cools completely (about a day).

7. That's all. The caviar can be stored in a storage area. This amount of ingredients yields 4 liters of squash caviar. Delicious!

Spicy squash caviar with bell pepper

This recipe is good for those who like it spicy. Such caviar will be an excellent addition to meat (like adjika) or it can be served as an independent snack. The recipe contains a lot of garlic and hot pepper. You can add these ingredients according to your taste; not everyone likes too spicy food.

Ingredients:

• zucchini - 2 kg (preferably young)
• sweet pepper - 0.5 kg
• carrots - 0.5 kg
• garlic - 2 heads
• ground red pepper - 1 tbsp. You can grind fresh chili peppers.
• tomato paste - 150 gr.
• refined vegetable oil - 100 ml
• salt - 1 tbsp.
• sugar - 2 tbsp.
• vinegar 9% - 3 tbsp.

How to cook spicy squash caviar:

1.Vegetables need to be washed and cut. The cutting should not be too small, but not too large either. Cut the zucchini into medium cubes, carrots into slices, tomatoes into slices, peppers into strips. Place tomatoes and zucchini in separate bowls.

2. Lightly salt the zucchini and tomatoes so that they release their juice. Take salt from the general salt norm for all caviar. Vegetables prepared in this way will be easier to boil.

3. Pour all the vegetable oil into a thick-bottomed pan and add all the chopped vegetables, except tomatoes (zucchini, carrots, peppers).

4.Place the vegetables on the stove and bring to a boil over medium heat. Stir the caviar periodically to prevent it from burning. Once boiling, reduce heat and simmer for 30 minutes until vegetables are soft.

5.Add tomatoes to the boiled vegetables, stir and continue cooking over medium-high heat until excess liquid evaporates (about 20 minutes, the time will depend on the juiciness of the vegetables).

6.Now add garlic, cut into slices, to the squash caviar, mix. Next, add tomato paste and mix again. You can add more pasta (200 g) if you like tomato taste. Bring to a boil and turn off the heat.

7.Now you need to give the vegetable mixture the classic look of caviar. To do this, you need to grind it with a blender. The most convenient way to do this is with an immersion blender directly in the pan. If you don’t have an immersion blender, use a food processor and place all the vegetables in the bowl.

8.Pour 2 tablespoons of sugar, the remaining salt, hot pepper to taste, vinegar into the crushed caviar, mix. Bring the resulting mixture to a boil, stirring, and taste. Now is the time to bring the taste to the desired level, for example, add sugar if it turns out sour, or salt. At the same time, you need to sterilize the lids. To do this, just boil them for 5 minutes. The jars must also be sterile.

9.Pour boiling caviar into prepared jars with a ladle and screw on the hot lids. Turn all the jars over and cover with a blanket. Leave the jars to cool completely. And this could be a day, or even two days.

10.Enjoy fall and winter with this spicy zucchini caviar!

Thick, finger-licking squash caviar

This is an unusual recipe because it contains a lot of carrots. And not just carrots, but pre-boiled ones. The caviar turns out thick, pleasant yellow in color, similar in taste to the store-bought version.

Ingredients:

• zucchini - 1.5 kg
• carrots - 2.5 kg
• sweet pepper - 0.5 kg
• onions - 1.5 kg
• tomatoes - 1 kg
• sugar - 3 dessert spoons
• salt - 3 dessert spoons
• vegetable oil - 350 ml
• ground black pepper - 1 tsp.
• acetic acid 70% - 1 tbsp.

Squash caviar with tomatoes - how to cook:

1.Carrots must be boiled in advance until half cooked. It’s convenient to do this in the evening, and start preparing caviar in the morning. Wash the vegetables and cut into pieces that can be conveniently passed through a meat grinder.

When cooked, twisted caviar splashes and shoots a lot. Therefore, I recommend covering the stove with foil. This technique will protect you from further cleaning of the kitchen.

2.First, grind the zucchini through a meat grinder. These are quite juicy vegetables, so they have to be boiled for a long time until the excess liquid evaporates. To make your task easier, place the resulting zucchini mass in a colander and let the excess juice drain. There is no need to squeeze out the juice with a spoon to make the zucchini completely dry. Let it drain on its own.

Let the juice from the zucchini drain, cook the zucchini with the bell pepper until the juice evaporates.

4.Next, mince the tomatoes, onions and carrots, placing everything in a separate bowl. When almost all the liquid in the zucchini has evaporated, add the resulting tomato puree to it, stir and continue to cook.

5.Pour vegetable oil (about 50 ml) into a frying pan, heat it and add chopped onion. Fry the onion, stirring occasionally, until the onion juice evaporates. The onion should be almost dry. Add fried onions to zucchini, peppers and tomatoes. Simmer everything together.

Add tomatoes to boiled zucchini. Fry the onion until the juice evaporates.

6.Pour oil (about 100 ml) into the vacated frying pan and place the carrots. Fry the carrots until there is no liquid in the pan.

7.Pour the carrots into the pan with the rest of the vegetables, stir. Add sugar and salt, 3 level dessert spoons each, and black pepper. Pour in 200 ml of refined oil and mix everything well. When the squash caviar boils, reduce the heat and simmer for 1.5 hours until the desired thick consistency.

The amount of salt and sugar can be adjusted to your taste.

8.While the vegetable caviar is cooking, wash and sterilize the jars and lids. 10 minutes before cooking, pour a tablespoon of acetic acid into the pan and taste for salt. If necessary, add salt or sugar/pepper.

Caviar Assorted vegetables is a light, tasty and nutritious preparation. It is suitable for a healthy diet not only for vegetarians, but also for ordinary people. Because it is nothing more than a wonderful addition to other types of food, for example, as a side dish for meat, fish and poultry.

Usually, the name of any caviar is given by the presence in large quantities of the main product, for example: beet caviar, from peppers, from green tomatoes, from vegetable roots, from tomatoes.

You can always choose the type of preparation that you prefer or show your imagination and prepare caviar from vegetables called “Assorted”. The best recipes in this article will help you.

Vegetable caviar for the winter through a meat grinder

In the proposed recipe, the emphasis is on the presence of apples, which give the preparation a piquant taste. Please note that the recipe does not contain zucchini or eggplant.

Required:

• apples - 1 kg
• bell pepper – 1 kg
• carrots – 750 g
• tomatoes - 1 kg
• onion - 1 kg
• garlic - 100 g
• sunflower oil - 100 ml
• jars need to be sterilized, lids boiled

Cooking method:

1. Pass the prepared apples and vegetables through a meat grinder: apples, carrots,

tomatoes and bell peppers.

2. Peel the garlic cloves and cut into pieces. We also chop the onion into small pieces.

3. We will cook in a cast iron pan, in which you can fry and stew. Put it on the fire, pour oil and lower the onion parts. Fry until soft (no need to fry).

4. Then add the skipped carrots to the onions and fry them together with the onions for several minutes.

5. When the carrots are fried, then lower the missing apples, mix and fry. The fact that the apples have darkened should not scare you, this is allowed.

6. Fry the vegetable mass for 3 minutes.

7. Now it’s time to add the missed tomatoes and peppers.

8. Then add the pieces of garlic and mix. Assorted caviar with garlic has a special taste.

9. Salt and mix all the vegetable mass fried over high heat. At this stage of cooking, the Assorted caviar is collected.

10. Wait for all the contents in the pan to boil. As soon as the mixture boils, reduce the heat, cover with a lid and simmer until done. within 15 minutes.

11. Test the vegetables to see if they are done; they should be soft, which means they’re ready. You should like the presence of salt.

12. Place immediately into jars and roll up the lids. Wrap the jars in a warm blanket until they cool.

Caviar Assorted vegetables for the winter without vinegar

Please note this recipe does not contain zucchini.

Ingredients:

• 1 kg eggplants
• 0.5 kg sweet pepper
• 0.5 kg onions
• 1 kg ripe tomatoes
• 150 g apples
• 1 teaspoon sugar, salt and pepper - to taste

Preparation:

1. Heat 200 ml of vegetable oil in a high and wide frying pan. When a whitish smoke appears above the oil, add finely chopped onion to it.
2. Bring the onion to a golden color; there is no need to overcook it. When it's ready, add finely chopped tomatoes. Cover the dish with a lid and simmer the tomatoes over low heat, stirring occasionally.
3. Then add at the same time: eggplants cut into small cubes (along with the skin) and finely chopped pepper, from which you need to remove the seeds and apples grated on a coarse grater. Mix all the vegetables and simmer over low heat, stirring frequently.
4. And only when the eggplants become soft, remove the lid so that excess moisture evaporates.
5. If you need Assorted caviar more spicy, then add a pod of hot pepper along with the vegetables. At the same time, make sure that it does not burst when stirring.
6. At the very end of cooking, add ground pepper and sugar, salt to taste.
7. Pour boiling caviar into prepared jars and roll up the lids. Insulate the workpieces in jars until cool and store in

Enjoy eating!

Video on how to prepare vegetable caviar from zucchini and eggplant

Watch a video on how to prepare “folk” caviar with eggplant and zucchini for the winter.

Vegetables passed through a meat grinder greatly simplify the cooking process.

How to prepare assorted vegetable caviar without sterilization

Apples, beets and hot peppers give the preparation a special taste.

Required:

• 1 kg apples
• 1 kg sweet pepper
• 500 g carrots
• 500 g beets
• 5-6 kg of ripe tomatoes
• 200 g hot pepper
• 1 cup of sugar
• 1 liter of sunflower oil

Cooking process:

1. Pass all fruits and vegetables through a meat grinder.
2. Place the skipped vegetables in a large saucepan, add oil, add granulated sugar, and stir.
3. Place the pan on the fire and simmer over low heat for 2.5 hours, stirring frequently. Add salt to taste.
4. Then, when hot, place in sterilized jars and roll up the lids. Assorted caviar is ready.

Among my friends, the reviews for preparing such a simple recipe are good.

Video on how to prepare mixed caviar from vegetables in a slow cooker

During the preparation season, many vegetables from the garden are used to prepare the preparation, so that the Assorted caviar is tasty and aromatic.

Homemade preparations have always had a different taste and aroma compared to store-bought ones. And even though a lot of effort was spent on preparing all the recipes, what a pleasure it is!