Vegetable caviar is what this dish is called in Uzbekistan. Actually, I think it's a simple vegetable stew. It can be made only from zucchini or only from eggplants; you can add carrots to it if desired. In any case, this is a healthy vegetable dish that can be prepared very quickly and even preserved for the winter. I used to cover such caviar in large quantities. Eggplants can be peeled or cooked directly with it. Our eggplants are sweet and not bitter, so there is no need to soak them or pre-salt them.

Ingredients:

Wash all vegetables, peel and chop. Cut the onion into half rings and fry in a small amount of vegetable oil. About 10 minutes.

While the onion is frying, chop the remaining vegetables. Eggplants - cubes.

Fry the eggplants in vegetable oil separately.

Cut the zucchini the same way.

Add chopped zucchini to fried onions. Salt and sprinkle with different peppers. Fry for 5 minutes.

Cut the bell pepper into cubes and add to the zucchini and onions.

Cut the tomatoes into cubes and add to the vegetables. Our eggplants are fried separately.

Then it’s the eggplant’s turn. We add them last, at the end. Mix everything well. Taste for salt. If it is sour, add a little sugar.

The last chord is cutting the herbs and garlic. Add them to the caviar 2 minutes before the end of cooking.

Mix everything well and our caviar is ready.

Caviar can be a completely independent dish, or it can serve as a side dish for meat. It is also very tasty spread on bread. Bon appetit!

Caviar from baked peppers and eggplants.

Ingredients:

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

Cooking method:

To prepare caviar from baked vegetables, you need to put eggplants and bell peppers in the oven and cook them until dark. Peel the cooled vegetables and cut into cubes. Rub the tomatoes through a sieve and bring to a boil. Place eggplants and bell peppers into the boiling tomato mass, add oil, simmer, stirring, for 30 minutes. Add salt, sugar, spices, simmer for another 10 minutes. Place the caviar from the baked vegetables into jars, roll them up and wrap them until they cool.

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Caviar from bell pepper and roots.

Ingredients:

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

Cooking method:

Chop the tomatoes, heat over low heat for 7-10 minutes, then rub through a sieve. Bake the peppers in an oven preheated to 180°C until the skin darkens, then peel. Grate carrots, parsley root and celery. Finely chop the onion and fry in oil until soft. Add carrots and roots, simmer for several minutes. Grind the stewed vegetables and baked peppers using a meat grinder or blender. Place the pureed tomatoes in a saucepan and 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. Place hot caviar from baked vegetables into sterilized jars, roll up and wrap until cool.

Assorted caviar with apples.

Ingredients:

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

Cooking method:

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

Assorted caviar with white roots.

Ingredients:

• 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

Cooking method:

Pass all the vegetables through a meat grinder, place in a stewing container, add oil, simmer for 1 hour. Add salt, sugar, simmer for another 10 minutes. Place hot caviar from vegetables into sterilized jars, roll up and wrap until cool.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

Remove the seeds from the pepper. Pass the vegetables through a meat grinder or chop using a blender. Add butter, salt, sugar, simmer, stirring constantly, for 20 minutes. Pour in vinegar, simmer for 10 minutes and remove from heat. The mass should be thick, with virtually no liquid. Place hot caviar from vegetables, prepared for the winter, into sterilized jars, roll up and wrap until cool.

Ingredients:

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

Cooking method:

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

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

Bell pepper caviar with pumpkin.

Ingredients:

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

Cooking method:

To use this recipe for vegetable caviar, the bell pepper needs to be cut into small cubes. Peel the pumpkin and grate the pulp. Peel the tomatoes and cut into slices. Finely chop the onion and 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 and stir. Place the caviar in sterilized jars, roll up and wrap until cool.

Pumpkin caviar.

Ingredients:

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

Cooking method:

To prepare homemade caviar from vegetables for the winter, pumpkin pulp, onions, carrots and bell peppers need to be cut into cubes. Pass the tomatoes through a meat grinder or grind in a blender. Heat oil in a saucepan, fry onions and carrots until soft. Add 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. Place the hot caviar into sterilized jars, roll them up and wrap them until they cool.

Ingredients:

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

Cooking method:

Cut the bell pepper and onion into equal sized cubes. Place in a cauldron or other thick-walled container, add sugar, salt, ground pepper, vinegar and vegetable oil, simmer over low heat for 45 minutes. Then put the delicious vegetable caviar into jars, roll it up and wrap it until it cools.

Ingredients:

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

Cooking method:

Finely chop all vegetables. Fry the onions, carrots, and peppers separately, transferring them to a saucepan. Lastly add chopped tomatoes and chopped garlic, add salt and simmer covered for 30 minutes. Place hot homemade vegetable caviar into sterilized jars, roll up and wrap until cool.

Ingredients:

• 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

Cooking method:

Bake bell peppers in an oven preheated to 180°C for 20-30 minutes. Remove skin and seeds and chop. Finely chop the onion, grate the carrots, chop the greens. Fry onions and carrots in vegetable oil until golden brown. Add bell pepper, tomato paste, herbs, salt and pepper, simmer for 10-15 minutes. Pour in vinegar, stir and remove from heat. Place hot caviar into sterilized 0.5 liter jars and sterilize for 10-15 minutes. Then roll up the vegetable caviar prepared for the winter and wrap it until it cools.

Beet caviar.

Ingredients:

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

Cooking method:

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

Beetroot caviar with bell pepper.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

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

Carrot caviar.

Ingredients:

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

Cooking method:

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

Cucumber caviar (1 option).

Ingredients:

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

Cooking method:

Before preparing such vegetable caviar, cucumbers, bell peppers and onions need to be cut into small cubes. Grate the carrots. Pass the tomatoes through a meat grinder. Fry cucumbers in vegetable oil. When the liquid has evaporated, add the onion and simmer for 10-15 minutes. Add carrots and bell pepper, simmer for 15 minutes. Then add tomato puree, add salt, sugar, cook until thick. Pour in vinegar, stir and remove from heat. Place boiling caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

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

Cooking method:

Cut cucumbers, tomatoes, onions and bell peppers into small cubes. Chop the garlic and hot pepper. Combine all vegetables, add vegetable oil and vinegar, simmer for 10 minutes. Add salt, sugar, mix thoroughly and simmer for another 10 minutes. For the winter, vegetable caviar prepared according to this recipe should be placed in sterilized jars, rolled up and wrapped until it cools.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

Finely chop the tomatoes, place in a saucepan, simmer covered until soft, then rub through a sieve. Cut the remaining vegetables into cubes. Fry onions, carrots and parsley root in oil. Add bell pepper, simmer for 5-7 minutes. Then add mashed tomatoes, salt, spices, simmer for 15-20 minutes. Place homemade vegetable caviar into jars and sterilize: 0.5 liter jars - 10 minutes, 1 liter - 15 minutes. Then roll up and wrap until cool.

In the summer, every good housewife tries to make more tasty supplies for the winter. Therefore, the preparation of vegetable caviar in many kitchens is already in full swing. This incredibly tasty dish has a strong position on family menus, and for good reason.

Spicy classic

Eggplant is a favorite summer vegetable, the flavor of which you so want to take with you into winter. How to prepare vegetable caviar from eggplant? We cut 2 kg of fruit with peel into cubes - it is this that gives the dish wonderful spicy notes. Sprinkle them with 5 tbsp. l. salt, add 3 liters of water, leave for 30 minutes. At the end, you need to squeeze the eggplants well. In the meantime, finely chop 1 kg of onions. We remove seeds from 1 kg of sweet pepper and 2 hot peppers, cut everything into slices. Grate 1 kg of carrots, chop 1.5 kg of tomatoes. Fry the eggplants in a frying pan with vegetable oil and place in a large saucepan. In the same frying pan, fry onions, carrots, bell peppers, and tomatoes one by one. Combine them in a saucepan, add hot pepper, 1 tbsp. l. sugar and boil eggplant caviar to the desired thickness. All that remains is to seal it in sterilized jars. This caviar is good both as an appetizer and as a sauce for hot dishes.

A message from childhood

Almost everyone is familiar with the vegetable taste from childhood. It remains a desirable dish on our tables today. If you take young zucchini, you don’t have to remove the peel - the caviar with it will turn out to be quite tender. But the mature ones will have to be peeled not only from the peel, but also from the seeds. Cut 2 kg of zucchini into 1 cm thick circles, lightly brown in oil and place in a separate container. Chop 2 medium onions and sauté them in vegetable oil. Chop a bunch of dill and parsley and fry them in oil. Grind 6-7 cloves of garlic from 1 tbsp. l. coarse salt. We pass all the vegetables through a meat grinder, add 10 ml of 9% vinegar, garlic mixture, ¼ tsp. black pepper and mix. Place the resulting mass in liter glass jars, sterilize for 90 minutes and seal. With such a colorful pasta, you are guaranteed excellent sandwiches.

With Caucasian flavor

Winter caviar made from zucchini has an interesting taste. Cut 4 onions into small cubes. Grate 2 large carrots. Sauté the vegetables in vegetable oil until they are properly browned. At the same time, remove seeds and peel from 1 kg of zucchini, cut into cubes 1 cm thick. Lightly salt them and leave for 15 minutes. Afterwards, carefully squeeze out all the liquid and place the zucchini in a frying pan with vegetables. Simmer this mixture uncovered for 30 minutes, stirring occasionally with a wooden spatula. Next, add 3-4 cloves of garlic, passed through a press, ½ tsp. hops-suneli, a pinch of red and black pepper, paprika and salt. Then add a bunch of chopped dill and parsley. At the very end, introduce 1 tbsp. l. grape vinegar, pour the caviar into jars, sterilize and roll up. This recipe for vegetable caviar for the winter will completely conquer everyone if you add a handful of ground walnuts to it.

fiery heart

In many recipes for vegetable caviar for the winter, tomatoes act as an auxiliary ingredient. Although they are quite capable of the main role. Peel and grate 2 large carrots and 200 g of celery root. Finely chop 4 onions and 6–8 cloves of garlic. Sauté assorted vegetables in olive oil until golden brown. Cut 1.5 kg of juicy ripe tomatoes into cubes, pour into a frying pan with vegetables and simmer for 10–15 minutes. Add ½ bunch of chopped basil and celery, 3 tbsp. l. tomato paste, 1 tsp. sugar, salt and pepper to taste. Stirring frequently, continue to simmer the vegetable mixture until it thickens. If desired, you can beat it with a blender to make the consistency smoother and more delicate. After this, the paste can be poured into jars and canned. This delicious vegetable caviar will be a harmonious sauce for meat, poultry and fish dishes.

Forest Treasures

Do you want to surprise home gourmets with something unusual? This mushroom recipe will help you with this. We will need 2 kg of your favorite mushrooms. This can be either one variety or an assortment of honey mushrooms, mushrooms, boletus mushrooms, etc. We carefully sort them out, wash them several times and cook for 30 minutes in salted water. Don't forget to skim off the cloudy foam after boiling. Finally, drain the mushrooms in a colander and let cool. Cut 3-4 onions into half rings and saute them in oil until transparent. We pass boiled mushrooms with fried onions through a meat grinder. Finely chop a bunch of cilantro, parsley and dill. Combine the greens with mushrooms and onions, pour in 550 ml of vegetable oil, 1 tbsp. l. 6% vinegar and stir. Place mushroom caviar into jars, sterilize for 40 minutes and close with lids. Remember, it is better to use nylon lids for mushrooms, since metal can cause the development of botulism bacteria.

Spices from the branded online store “Eat at Home”

Have you already decided what winter preparations you will make this year? A rich collection of recipes for preparing vegetable caviar from “Eat at Home!” will help you make the right choice. A

A good winter treat is vegetable caviar. Many people love this appetizer made from chopped vegetables. It's convenient to take to work for a snack. It successfully compensates for the lack of vitamins during the cold season. Any vegetables are suitable for cooking. There are many recipes. Everyone will find their favorite dish.

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

Requirements for main ingredients

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

1. Vegetables must be fresh.
2. Plants damaged by pests, rotten or frostbitten cannot be used in preparing preparations for the winter. They will spoil the taste and significantly shorten the shelf life.

Any homemade vegetables are suitable for preparing vegetable caviar for the winter.

Rules for preparing containers

Vegetable caviar is “packed” into jars for the winter. Most often, small containers with a volume of 0.3-0.5 liters are chosen. They are the most convenient because they don’t eat a lot of caviar at once.

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

Best Recipes

It would be reckless to call any recipe the best - everyone has their own tastes. But there are recipes for caviar from vegetables that almost everyone can prepare for the winter. They have long become classics.

Classic vegetable caviar

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

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

All vegetables need to be peeled and minced in a meat grinder. Season the mixture with salt and pepper. Fry the tomato paste in vegetable oil and add to the vegetables. Make sure that the paste does not burn. Place everything in a saucepan with a thick bottom and put on low gas. Cook until the moisture is gone. This process will take approximately 40 minutes from the moment it boils. After this, put the finished caviar into jars.

Cucumber option

Not everyone knows for sure about this dish. If you have so many cucumbers growing in your garden that you no longer know what else to do with them, try making caviar. Her recipe is simple, and variety in life doesn’t hurt.

For preparation you will need 1 kg of fresh cucumbers. Wash the cucumbers and grind them into puree using any available method.

Also make a puree from one carrot and one onion. Combine all ingredients in one pan. Add 30 g of salt, 60 g of vinegar, one bay leaf, a few peppercorns and a couple of cloves of chopped garlic. Simmer for 20 minutes. The unique preparation is ready to be placed into jars.

With pumpkin

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

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

In a cucumber basket

The good thing about this original recipe is that the “packaging” is also edible. You can put any caviar prepared for the winter in such a basket. To prepare the basket you only need 1 large cucumber. It is cut into thin slices. The inside of the salad bowl is lined with cling film. Cucumber slices are laid out layer by layer on it. The laid surface is sprayed with water.

A second salad bowl of a similar size is wrapped in cling film and inserted into the first, pressing down the cucumbers. Place both salad bowls in the freezer for 1 hour. After 60 minutes, the cucumber slices will be compressed and frozen into a basket shape. Any caviar prepared for the winter is placed in an improvised salad bowl. Make a handle from pea or bean pods. The finished basket of caviar is placed on a dish and served.

Seaside style

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

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

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

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

Then add bell pepper and hot pepper – another 5 minutes. Next come zucchini and eggplant - again for 5 minutes. Then tomatoes, parsley and celery - for 5 minutes. Then coriander and tomato sauce fried in oil are added. Lastly add soy sauce. The vegetable mixture is stirred and simmered for 20 minutes under a closed lid. Then they put it into jars.

With zucchini and eggplant

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

Eggplant with beans

For the winter you can cook eggplants with beans. The dish is based on tomatoes. You will need 3.5 kg of them. You need a little less eggplant - 3 kg. You also need 2.5 kg of sweet peppers, 1 kg of onions and half a kilo of beans.

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

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

• cilantro,
• parsley,
• dill,
• cornflower leaves.

Add salt and sugar to taste. Continue the cooking process for another 20 minutes. After this, put it into jars.

With apples

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

You will need a kilogram of apples. Preference should be given to yellow hard varieties. All ingredients are cleaned and passed through a meat grinder. Juice is squeezed out of tomatoes. Mix vegetable puree with tomato juice. Add a glass of sugar and a tablespoon of table salt. Cook for three and a half hours.

With onion

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

Tomatoes are peeled. To do this, you need to pour boiling water over them. Peeled tomatoes are cut into small cubes. All vegetables are chopped in any acceptable way. Pour 50 g of sunflower oil into a deep saucepan and lay out the vegetable mixture. Simmer for 40 minutes. All liquid should go away. After this time, salt, sugar, ground pepper, and basil are added to the puree. Simmer for another 15 minutes. This completes the process of preparing onion caviar for the winter.

With carrots

You can prepare a vegetable snack for the winter from carrots. Preparation takes only half an hour. Take 1 kg of young carrots. The vegetable is peeled and ground in a meat grinder. 2 tomatoes are peeled and pureed. Add two cloves of chopped garlic. Vegetables are placed in a pan. Add 100 g of sunflower oil, salt and sugar. Cook at low boil for 30 minutes.

With beets

Beetroot caviar is a very tasty appetizer. To prepare, you only need 450 g of red beets and 200 g of onions. The beets are washed and grated. The onion is peeled and cut into cubes.

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

Then the vegetables are mixed, salted and peppered to taste. 20 g of granulated sugar and 50 g of tomato paste are added to them. Everything is thoroughly mixed and placed in a saucepan, simmered under the lid for a quarter of an hour. During the process it is mixed twice.

With bell pepper

For caviar, choose large, fleshy and juicy peppers. 5 kg of bell pepper is cleared of seeds and crushed to a puree. Do the same with 2 kg of tomatoes. Add a glass of sunflower oil and turn on the gas.

Cook for half an hour, covering with a lid. After 30 minutes, add mashed tomatoes and a head of squeezed garlic. Continue to boil the vegetable mass until thick. When the puree thickens, add 40 g of salt and 100 g of sugar. Boil for another 10 minutes. At the end, pour in a teaspoon of vinegar and immediately close it in jars.

With tomatoes

An amazingly tasty winter snack is made from tomatoes. To prepare you need:

• 3 kg of ripe tomatoes;
• 2 kg carrots;
• 1 kg of onion.

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

The bay leaf is pre-crushed. The vegetable mass is placed in a saucepan and simmered over moderate heat for 2 hours. It is constantly stirred during the process. 30 g of table vinegar is poured into the finished caviar. Everything is mixed and immediately sent to jars.

Without sterilization

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

Plastic ones will not withstand such treatment. When the jars are completely dry, the prepared caviar is placed in them.

The workpiece must be strictly hot. Place three cloves of garlic on top of the caviar in each jar. Pour a tablespoon of hot vegetable oil over the surface. Immediately after filling, the jars are rolled up. Garlic plays the role of a natural antiseptic. Oil prevents bacteria from penetrating the finished product.

Without vinegar

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

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

With Caucasian flavor

Vegetable caviar with a Caucasian flavor has a spicy taste and low calorie content. For cooking you need tomatoes, eggplants, bell peppers. Take 3 pieces of each vegetable. The peculiarity of the preparation is that the vegetables are initially cooked on skewers.

Their cooking times are different. Each type is threaded onto a separate skewer. Vegetables are fried over an open fire. You need to make sure they don't burn.

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

Baked vegetables

You can prepare a vegetable snack from baked vegetables. To do this, the selected ingredients are peeled and cut into large slices. Grease a baking tray with olive oil. Slices of vegetables are placed on it and baked. When the vegetables darken and become soft, they are cooled and peeled and seeds removed.

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

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

Spicy caviar

Spicy caviar is a winter appetizer with a spicy taste. The presence of hot spices makes it possible not to sterilize the jars, but only to wrap them for slow cooling.

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

The spiciness and piquancy of caviar depend on the amount of hot pepper. It is regulated independently.

Multicooker recipe

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

• Bell pepper,
• eggplants,
• zucchini,
• tomatoes.

Please note: those vegetables that take longer to stew are placed first. Regardless of the composition of the caviar, the principle must be followed. Spices are placed on top: salt, sugar, chili, garlic. All ingredients are poured with 60 g of butter. Keep it in the “Quenching” mode for 2 hours. During the stewing process, after about 30 minutes, the contents are removed and greens are added. After another 30 minutes, remove the steam valve. When planning to roll caviar for the winter, add apple cider vinegar under the lids of the jars.

Rules and terms of storage of the finished product

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

Caviar can be not only squash or eggplant. If you combine these two vegetables, you get a very appetizing and tasty snack. The main thing is to follow the order of preparation, and we will now tell you how to do this and what ingredients are needed.

So, the whole process can be divided into three stages:

1. Preparing vegetables.
2. Frying and stewing ingredients.
3. Processing stewed vegetables and bringing caviar to the desired consistency.

How many and what vegetables will you need?

For caviar you need to wash, peel and cut:

• two large carrots;
• three medium zucchini;
• two medium ones;
• three to four large onions;
• one small hot pepper.

Cut the onion into large cubes. Cut the carrots into two halves, and again divide each of them lengthwise into two parts. Next, we also cut it coarsely, into triangles. Peel the zucchini and eggplant (but without fanaticism), cut off the ends and cut into large cubes. But it’s better to chop the hot pepper finely, after selecting the seeds.

If you come across overripe zucchini with seeds, the latter must be cut out so as not to spoil the appearance of the caviar.

How and for how long to stew vegetables?

In order for our vegetables to be thoroughly fried, we need a cauldron and sunflower oil. There should be a lot of oil, at least 150 ml. It would be possible to immediately combine all the components and simmer, but then the caviar will not have such a unique aroma and taste. Pre-roasting helps the vegetables fully develop and release their flavor.

If you want caviar to be less fatty and without a characteristic odor, it is better to use refined oil.

The order of preparation is as follows:

1. First, throw the carrots and onions into the cauldron. Simmer them until a light golden hue appears.
2. Add hot pepper to them. Fry for about five minutes, stirring.
3. Add the zucchini and eggplant last. We close the lid so that they release the juice faster and the workpiece does not have time to burn at the bottom.

When the vegetables soften and settle, turn on the burner and leave our caviar to simmer for about 40-60 minutes, but without a lid. All this time, be sure to periodically stir the vegetables with a wooden spatula.

Caviar: final stage

So, the vegetables are ready, but for now they look more like a salad. All that remains is to bring them to the consistency of caviar and season. Take a blender, put the mixture into it along with the yushka and grind until smooth. Pour it back into the cauldron and simmer a little more so that the excess juice evaporates. At the end, add salt to taste and pour in 2 tbsp. l. vinegar. Let it simmer for a couple of minutes and you can remove it from the heat and roll it up.

If caviar is not being prepared as a winter reserve, vinegar may not be added.

Video on how to make vegetable caviar