Zucchini and eggplant caviar is harvested for the winter in almost every home. But this is by no means all vegetables suitable for preparing caviar. Incredibly delicious caviar can be made, for example, from beets or tomatoes. Caviar from squash for the winter or carrot caviar for the winter will be no worse than standard, more original, bright and tasty.

It is customary to preserve a juicy root vegetable in the form of ordinary preparations for borscht. But few people know that you can cook incredibly tasty caviar from it. It can be served with side dishes and spread on bread.

You will need:

• a couple of kg. beets;
• 1 kg. sweet pepper;
• 3 kg. very ripe tomatoes;
• 3 heads of early garlic;
• a two-hundred-gram glass of oil;
• 1 tbsp. l. salt;
• 50 gr. greenery.

Beetroot caviar for the winter recipe:

1. Beets must be washed and peeled. After that, it must be crushed using a conventional meat grinder.
2. The chopped root vegetable is fried in oil. This process takes about half an hour.
3. The pepper is washed and all the seeds are carefully removed from it. Like beets, it is crushed in a meat grinder and added to a root vegetable languishing in a pan. The frying process is delayed for another hour.
4. Tomatoes are immersed in boiling water for a few seconds, after which the skin is peeled off without effort. Tomatoes are chopped in mashed potatoes, again using a meat grinder.
5. Tomato puree is poured into vegetables and salted. The mixture languishes for another hour.
6. A quarter of an hour before the completion of this process, chopped garlic and herbs are added to the caviar.
7. Containers are prepared for conservation, washed with soda and subjected to the necessary sterilization.
8. The caviar, which is still quite hot, is placed in thermally processed jars and immediately rolled up.

Squash caviar for the winter a simple recipe

Patissons are perfect for cooking caviar. Unlike ordinary zucchini, they do not have huge seeds, they are more juicy and tender. The dish turns out not only fresh, aromatic in summer, but also airy.

You will need:

• one and a half kg. squash;
• half kg. Luke;
• 4 tbsp. l. tomato paste;
• 1 tsp vinegar;
• quarter 200 gr. glasses of oil;
• 1 tbsp. l. salt;
• third tsp ground regular pepper.

Vegetable caviar for the winter through a meat grinder:

1. Squash must be washed, cut and baked until cooked in a regular oven. Baking is a faster process than frying. At the same time, vegetables are much softer and more aromatic.
2. Slightly cooled squash is ground in a conventional meat grinder or blender.
3. Peel the onion and chop it very finely.
4. Chopped onions are transferred to a pan with the most heated oil, tomato paste is added to it and fried a little.
5. The prepared tomato mixture is added to the chopped squash.
6. The caviar is stewed for at least half an hour over low heat until it thickens.
7. A few minutes before cooking it is salted, pepper and vinegar is added.
8. A container for canning is prepared, it is washed with soda and subjected to the necessary sterilization.
9. The finished product is put into heat-treated jars and rolled up immediately.
10. Jars should be cooled upside down and covered with something warm.

Tomato and pepper caviar for the winter

A combination of vegetables such as zucchini and eggplant gives the caviar an unusual taste. They are often used individually, but their tandem works wonders. Such caviar disappears from the plates of even the most capricious kids.

You will need:

• half kg. small eggplants;
• half kg. young zucchini;
• half kg. sweet pepper;
• one and a half kg. tomatoes;
• half kg. Luke;
• a couple of cloves of early garlic;
• half l. oils;
• 1 tsp vinegar essence;
• third tsp ground regular pepper;
• a couple of Art. l. salt.

Vegetable caviar for the winter recipe through a meat grinder:

1. Eggplants must be washed and cut lengthwise into several pieces. To get rid of their inherent bitterness, they should be soaked in slightly salted water for about half an hour, and then wiped until dry.
2. The leftover vegetables are naturally washed too.
3. The skins are peeled off the zucchini.
4. All seeds are carefully removed from the pepper.
5. Tomatoes are cut into a pair of equal pieces.
6. All prepared vegetables are transferred to a special baking sleeve.
7. The filled sleeve is tied and transferred to a preheated oven, where the vegetables should stay for about half an hour.
8. All husks are removed from the onion and cut into small cubes.
9. The carrots are peeled and chopped.
10. In a frying pan, the oil heats up as much as possible and chopped onions and carrots are added to it. They should be fried until tender.
11. A sleeve with baked vegetables is removed from the oven.
12. The peel is removed from slightly cooled tomatoes.
13. All vegetables are minced using a conventional meat grinder.
14. The vegetable mixture is transferred to a dish suitable for further actions, oil is added to it and stewed for at least half an hour with very frequent stirring.
15. The caviar is removed from the fire, mixed with salt and pepper. Then it is cooked for the same amount of time.
16. In the last minutes of cooking, chopped garlic and vinegar are added to the caviar.
17. A container is prepared for further canning, it is thoroughly washed with soda and subjected to the necessary sterilization.
18. Still very hot caviar is transferred to the heat-treated jars and immediately rolled up.
19. It is better to cool such caviar upside down and covered with a blanket.

Important! Baking vegetables is not only good for quick cooking. Such vegetables retain much more nutrients, which simply evaporate during cooking or frying. By baking vegetables, you can avoid adding extra fats to the product, respectively, the dish turns out to be less high-calorie, lighter. And the aroma of such vegetables is different, rich.

Carrot caviar recipe for the winter

One of the most delicious dishes that can be prepared from a healthy orange root vegetable, of course, caviar. It turns out to be incredibly aromatic, with a pleasant sweet and sour aftertaste. You should definitely take care of the presence of such a preparation, even despite the fact that in winter there are no problems with this vegetable. It is young, juicy carrots that will be ideal for preparing this excellent dish.

You will need:

• 1 kg. juicy carrots;
• half kg. sweet pepper;
• 1 hot peppercorn;
• one and a half kg. tomatoes;
• quarter kg. Luke;
• a couple of Art. l. salt;
• quarter 200 gr. glasses of vinegar.

Carrot caviar for the winter recipes are simple:

1. Young carrots must be washed and cleaned, after which they are slightly dried and chopped in a conventional meat grinder or blender.
2. Pepper, sweet and bitter, of course, is also washed, all the seeds are carefully removed and crushed by analogy with carrots.
3. Tomatoes are literally immersed in boiling water for just a few seconds, after which they are easily peeled off. A sieve is used to turn them into puree. All tomatoes are actively rubbed through it.
4. The existing husk is removed from the onion and then it is chopped with a knife into miniature cubes.
5. All prepared vegetables are transferred to a dish suitable for further actions and boiled for half an hour. In this case, they should be continuously mixed.
6. After half an hour, salt is added to the vegetable mixture and the vegetables languish for about ten minutes.
7. The container is prepared for further preservation, it is washed with soda and subjected to the necessary sterilization.
8. Very hot caviar is laid out in thermally processed jars, vinegar is poured in and immediately rolled up.

Carrot caviar for the winter through a meat grinder

Any housewife in the bins has a huge number of jars with various variations of canned tomatoes. But you should not stop there, because you can also prepare caviar. This is a versatile dish that can be added to borscht, and it will not be difficult to make a sauce from it. And by itself, it will give odds to ketchups, adjika and even the most exquisite lecho.

You will need:

• 3 kg. tomatoes;
• a couple of kg. juicy carrots;
• 1 kg. Luke;
• a couple of 200 gr. glasses of butter;
• a couple of Art. l. vinegar;
• 1 tsp ground regular pepper;
• 5 laurel leaves.

Carrot caviar for the winter recipe through a meat grinder:

1. First of all, the container is prepared for further canning, it is washed with soda and subjected to the necessary sterilization.
2. The existing husk is removed from the onion and it is chopped with a knife into miniature cubes.
3. Carrots must be washed and peeled. Then it must be cut into tiny cubes.
4. Tomatoes are immersed in boiling water for a few seconds, after which the skin is easily removed from them.
5. Peeled tomatoes are randomly chopped and minced using a conventional meat grinder.
6. Tomato puree is mixed with chopped carrots and onions, spices, oil and naturally salt.
7. Boil the vegetable mixture and cook for at least two hours with frequent stirring.
8. A couple of minutes before the end of cooking, vinegar is added to the caviar.
9. Ready caviar, still not cooled down, is moved into warm jars and immediately rolled up.

Important! In the process of boiling any caviar, one should not forget about the constant stirring of the vegetable mixture. A little forgetfulness and instead of a tasty dish, you may get burnt gruel. You will hardly want to eat such caviar, let alone canned.

Vegetable preservation should not be limited to pickles and marinades. Beetroot caviar for the winter through a meat grinder must be stored on the shelves. Their amazing taste, combined with a huge amount of vitamins, makes the product simply invaluable. This excellent, unusual snack makes you remember the warm and sunny summer, even in a blizzard and cold. In addition, caviar is also a low-calorie product, especially if the vegetables have been baked, so you can eat it in unlimited quantities.

Ingredients:

• young zucchini;
• eggplant;
• sweet bell peppers;
• carrot;
• garlic;
• hot chili;
• vegetable oil;
• vinegar;
• salt and sugar.

As you can see, I have not specified the quantity for any product, since everything is taken at random. The only thing to consider is that it will be tastier if the zucchini and eggplant are used in equal proportions. Put salt and sugar in vegetable caviar too, focusing on your taste preferences. For example, I like this appetizer to be a little sweet. But for some it may seem nonsense, like vegetables and sugar are incompatible foods. Therefore, how sweet or salty your caviar will be is up to you.

Preparation:

1. Rinse all vegetables, peel carrots and garlic, remove seeds from peppers, cut tails from zucchini. Peel off tomatoes and eggplants.

2. Heat vegetable oil in a saucepan or any saucepan with thick sides and bottom, add chopped peppers and carrots, sauté for about 10 minutes.

3. Chop the zucchini and eggplant, add to the vegetables in a saucepan, stir and fry for about 15 minutes.

Another point that I would like to note is that if the vegetables are cut correctly, the consistency of caviar will be uniform. It seems to me that cutting into small cubes is the most optimal for this recipe for assorted vegetable caviar for the winter.

4. Grind blanched tomatoes with a blender or grater, add them to vegetables, add salt and sugar to taste, and chopped hot peppers if desired.

5. Stew the caviar for an hour and a half. Throw in preservation 10 minutes before the end of the chopped garlic and, if you want your favorite spices. A few minutes before readiness, pour vinegar into the caviar - approximately 5 kg of mass 1 tbsp. spoon of vinegar essence.

6. That's all, the vegetable caviar is ready, stir it thoroughly again and put it in jars for the winter. Sterilize in the oven for about 15 minutes and roll up the lids. It is better to store such caviar in a cool place.

If there were contests among the homemade preparations of your fingers, the title of the unconditional leader would go to the squash. It is from them that Russian (and not only) hostesses love to cook caviar, which is appreciated for its delicate taste, affordability and ease of preparation. But preparations from other vegetables: beets, carrots, pumpkins, eggplants, squash, and mushrooms are not worse.

The five most commonly used ingredients in caviar recipes to lick your fingers:

A more delicate structure of caviar can only be achieved with a hand blender. Therefore, it is worth getting this useful household appliance - it will help out more than once in home canning. But if this is not possible, an ordinary meat grinder or grater will do.

Many people prefer to chop and fry mushrooms for caviar in oil. In this form, it turns out with a more pronounced taste, which is emphasized by spices and onions. Eggplants are easily rolled through a meat grinder. If they are stewed or baked until soft beforehand, then they can be rubbed through a sieve.

The five fastest recipes for caviar for the winter You will lick your fingers:

Most recipes include tomato paste or mashed tomatoes. To enhance the taste, take garlic, sugar, vinegar. Vegetables are heat-treated: stewed or fried. For reliability, twist jars should be sterilized. And so that the caviar does not become moldy over time, you can add vegetable oil on top.

Vegetable caviar is a lifesaver in winter. It can be used for or simply served with. We will now tell you how to cook vegetable caviar for the winter.

Vegetable caviar for the winter - a recipe through a meat grinder

Ingredients:

• zucchini - 500 g;
• eggplant - 500 g;
• ripe tomatoes - 1.5 kg;
• bell pepper - 500 g;
• onions - 600 g;
• garlic - 4 cloves;
• carrots - 1.3 kg;
• vinegar essence 70% - 10 ml;
• ground black pepper;
• table salt, not iodized.

Preparation

Wash the eggplants and cut them into several pieces. Then fill them with salted water for half an hour to get rid of the bitterness. Then we take out the vegetables and dry them. We clean the zucchini from the skin, we clean the seed part from the pepper. Place tomatoes, peppers, eggplants and zucchini in a roasting sleeve. We tie the edges. We bake vegetables for about half an hour in a well-heated oven.

Chop the onion into small cubes, chop the carrots with a grater. Fry vegetables in oil until soft. When they are ready, take them out, cool them down, peel the tomatoes.

All vegetables, previously prepared, are passed through a meat grinder. Place the resulting mass in a wide saucepan, pour in the oil and, after boiling, simmer for 40 minutes over low heat. And so that the caviar does not burn, you must remember to stir it. Then we remove the pan from the stove, add some salt to the caviar, pepper, let it cool and boil it again for about half an hour, until all the excess liquid has evaporated. After that, add the chopped garlic, pour in the vinegar essence and boil for another 5 minutes. Fill the pre-steamed jars with cooked caviar to the top and roll them up with boiled metal lids. We put them with their neck down, wrap them up and leave to cool.

Vegetable caviar with pumpkin recipe for the winter

Ingredients:

• pumpkin pulp - 800 g;
• onions - 200 g;
• garlic - 3 cloves;
• bell pepper - 1 pc.;
• tomato - 80 g;
• pepper;
• refined vegetable oil;
• salt.

Preparation

In a cauldron we warm up the oil, first we pass the chopped garlic in it. Then add the finely chopped onion and diced sweet pepper. Then put the pumpkin cut into cubes there. Fry vegetables for 5 minutes, reduce the heat and simmer the ingredients for about half an hour under the lid. After that, add tomato paste, add salt, pepper and simmer for another 10 minutes. We pass the resulting mass through a meat grinder, then boil for another 10 minutes and lay out the vegetable caviar with pumpkin for the winter in prepared steamed jars.

Vegetable caviar with mushrooms for the winter

Ingredients:

• mushrooms - 2 kg;
• onions - 400 g;
• carrots - 300 g;
• table salt - 1.5 tsp;
• ground black pepper - ½ tsp;
• refined vegetable oil - 90 ml.

Preparation

First of all, we carefully sort and clean the mushrooms. Then we wash them well and put them in a large saucepan. Fill with cold water, place on the stove and boil for about half an hour. We must remove the foam. The boiled mushrooms will become smaller and change color. We discard them in a colander.

Peel and chop carrots and onions. We place them in a frying pan with well-heated oil and sauté until golden brown. Then we twist the onions, carrots and boiled mushrooms with a meat grinder. Put salt, pepper, stir well and put on the stove. Simmer, stirring occasionally, for about 40 minutes.

Now we prepare the jars - wash them thoroughly with mustard or baking soda, steam them over steam or in the oven. Put the finished vegetable caviar with mushrooms through a meat grinder in jars to the very top. Then we seal it, turn it over, wrap it up and let it cool. Successful blanks to all!