Quite often, housewives use extra zucchini and eggplant to prepare caviar. This dish can be a great alternative to sandwiches for breakfast. But few people know that there is pumpkin caviar, which is no less delicious snack. In addition, such a treat is added as a sauce to various meat and pasta products.

The following pumpkin caviar recipe is the most common and easy to prepare. This dish takes about 1.5 hours to prepare.

Pumpkin caviar for the winter

Ingredients:

• 800 gr. pumpkins (peeled);
• 2 red or orange sweet peppers;
• 2 medium onions;
• 4 cloves of garlic;
• 100 gr. tomato paste;
• salt, spices to taste

For frying, you need a little vegetable oil.

Cooking:

1. Cut the pumpkin into medium-sized pieces;
2. Chop the onion. Cut pepper into cubes;
3. Peel and mince the garlic;
4. Add vegetable oil to the container, then pepper and onion. Fry over low heat until the onion becomes transparent;
5. Next, add the prepared garlic mass;
6. Last we put pieces of pumpkin, salt the mixture;
7. Fry for a couple of minutes, while stirring;
8. Then leave under a closed lid on low heat for half an hour. If the pumpkin has acquired a soft structure, you can turn it off;
9. Add 100 gr. tomato paste into the resulting mixture, mix;
10. We season with a lot of spices. You can add thyme, marjoram, pepper. Mix everything thoroughly and leave to languish for 15 minutes;
11. Next, using a blender, bring the dish to a pasty state;
12. We lay out the caviar in sterile jars, roll up.

This dish is stored in jars for a long time. If left in the refrigerator immediately after cooking, the caviar can stand for up to 3 days.

Pumpkin caviar, recipe in a slow cooker

Many housewives save their time and trust modern kitchen gadgets for part of the work. In the preparation of the above recipe, you can use a slow cooker, which will greatly facilitate the preparation of the dish.

1. To do this, you must first cook the onion, and then, together with the pepper in the “frying” mode, sauté for 10-15 minutes.
2. Next, pour the pieces of pumpkin and leave to stew for 30 minutes.
3. Add tomato paste, salt, seasonings and leave in the “quenching” mode for another 10 minutes.
4. Then, as in the first recipe, use a blender.

And then, distribute the resulting mass among the banks prepared in advance.

Pumpkin caviar with mayonnaise

In this recipe, not only pumpkin, but also zucchini acts as the main component. The cooking time is much longer than in the previous one and takes at least 2.5 hours.

Ingredients:

• 1 kg pumpkin;
• 1 medium zucchini;
• 2 onions;
• 150 gr. mayonnaise;
• 150 gr. tomato paste;
• 15 gr. salt;
• 2 tbsp vegetable oil;
• 15 gr. vinegar essence;
• salt, sugar, spices to taste.

Cooking:

1. Peel pumpkin, zucchini, separate seeds;
2. Cut vegetables into small cubes, add onions, chop everything in a blender;
3. In the resulting mass, add tomato paste, mayonnaise, vegetable oil;
4. Mix everything thoroughly;
5. Transfer the mixture to a saucepan, put to boil, stirring from time to time;
6. After an hour, add salt, sugar and the necessary spices;
7. Continue cooking for another 1 hour, while 10 minutes before cooking, you can add a couple of bay leaves;
8. Allocate to banks.

A feature and disadvantage of this recipe is a short shelf life, since perishable mayonnaise is present in the composition.

Eggplant or zucchini caviar is very popular.

But not all housewives know that no less delicious caviar can be prepared from pumpkin, besides, it is also very useful.

Pumpkin caviar for the winter - the basic principles of cooking

The main ingredient for making caviar is pumpkin. It must be prepared: peeled and selected seeds with fibers. The pulp of the vegetable is chopped into pieces, or rubbed on a grater.

In addition to pumpkin, you will need onion, garlic, carrots and spices for caviar. Vegetables are cleaned, washed under the tap and chopped according to the recipe. Pumpkin and other vegetables are stewed in a cast-iron cauldron. In addition to these vegetables, you can add Bell pepper, zucchini, eggplant and tomatoes.

Pumpkin with vegetables can not only be stewed, but also pre-baked in the oven.

When the vegetables become soft, salt and spices are added to them. If there are no tomatoes in the recipe, tomato paste or sauce is added to the caviar. Then everything is interrupted to a puree state using an immersion blender or pusher.

Caviar is laid out hot in sterile jars and rolled up with a special key.

If you are a happy owner of a slow cooker, you can cook caviar in it. Vegetables will be cooked like in a Russian oven, saturated with each other's aromas.

Recipe 1. Pumpkin caviar for the winter

Ingredients

pumpkin pulp - 700 g;

salt;

three medium carrots;

freshly ground pepper;

two large onions;

vegetable oil - 30 ml;

garlic - head.

Cooking method

1. Peel and wash carrots, garlic, onions and pumpkins.

2. Grind pumpkin and carrots into large chips.

3. Chop the onion into thin half rings.

4. Pour vegetable oil into the cauldron. Put on fire and heat until a light haze appears. Put chopped vegetables in it. Reduce heat to medium and simmer, stirring occasionally, for 25 minutes.

5. Then squeeze the garlic into the vegetables through the press. Stir and simmer for another five minutes. Blend the contents of the cauldron with an immersion blender until pureed. Warm up for a few more minutes.

6. Spread hot caviar in sterile dry jars and tightly tighten the lids.

Recipe 2. Pumpkin caviar for the winter with curry

Ingredients

kilogram of pumpkin;

kitchen salt;

carrots - half a kilogram;

black pepper;

four bulbs;

a spoonful of curry;

30 ml of 9% vinegar;

vegetable oil.

Cooking method

1. Peel the pumpkin, remove seeds with fibers. Cut the pulp into large pieces and put in a cast iron cauldron. Pour in some drinking water so that the pumpkin does not burn, cover with a lid and simmer over low heat until soft.

2. Peel the onion and chop it finely. Grate the peeled carrot into large chips. Fry the onion until soft in a pan with well-heated oil, then put the carrots and continue to simmer for another ten minutes, stirring constantly.

3. Transfer the sautéed vegetables to the pot with the pumpkin, stir, season with salt and pepper and curry. Simmer for another half an hour, covered with a lid.

4. Remove the pot from the heat and puree the vegetables with a blender until pureed. Send the resulting mass back to the fire. As soon as it boils, pour in the vinegar and stir. Soak the caviar on the fire for a couple more minutes and arrange in sterile dry jars. Roll up with metal lids, turn over and cover. Leave in this state until completely cooled.

Recipe 3. Caviar from pumpkin and zucchini for the winter with mayonnaise

Ingredients

50 ml of vinegar;

two kg of pumpkin;

zucchini - kilogram;

black pepper;

half a kilogram of onion;

100 ml sunflower oil;

mayonnaise -250 g

tomato paste - 250 g;

two bay leaves.

Cooking method

1. We clean and wash all vegetables. We take out fiber with seeds from zucchini and pumpkin. We pass everything through a meat grinder.

2. Add mayonnaise, vegetable oil and tomato paste to the vegetable mass. Mix and pour it into a cast iron cauldron. We put on a slow fire and cook, stirring from time to time. After about an hour, add sugar, freshly ground pepper and table salt. Stir and cook for another hour.

3. A few minutes before readiness, put the bay leaf. At the end add vinegar. Remove the cauldron from the heat, remove the bay leaf and use an immersion blender to interrupt until smooth.

4. We sterilize clean jars and lids. We lay out the hot caviar in the prepared dry glass container and immediately roll it up hermetically. We turn the preservation over, cover it with a blanket and leave it to cool completely.

Recipe 4. Pumpkin caviar for the winter in the oven with thyme

Ingredients

10 g thyme;

one and a half kg of pumpkin;

two large sweet peppers;

black pepper;

two bulbs;

salt;

four cloves of garlic;

150 ml of olive oil;

70 g celery;

three tomatoes.

Cooking method

1. Cover the baking sheet with foil. Wash the pumpkin, peel it and select the seeds. Grind the pulp into small pieces. We clean the onion and cut into feathers. My sweet pepper, cut the stalk and clean out the seeds. We cut it into long strips. Chop the tomatoes and celery into random pieces. Peel the garlic cloves and finely chop. We spread all the vegetables on a baking sheet, salt, pepper and add thyme. Sprinkle olive oil.

2. We put a baking sheet with vegetables in the oven, preheating it to 200 C, for forty minutes.

3. We shift the baked vegetables into the blender bowl and mash until mashed. We shift the resulting mass into a cauldron and warm it up for ten minutes.

4. We lay out the hot caviar in sterile jars and immediately roll it up hermetically. Turn over, cover with a blanket and leave in this form for a day.

Recipe 5. Pumpkin caviar for the winter in a slow cooker

Ingredients

800 g pumpkin pulp;

spices;

bulb;

salt;

a pod of bell pepper;

vegetable oil;

three cloves of garlic;

50 g of ketchup;

50 g of tomato paste.

Cooking method

1. Cut the peeled and seeded pumpkin pulp into small cubes. Peel the onion and chop finely.

2. Pour vegetable oil into the container of the device. Put the onion in it and start the “frying” mode. Cook, stirring occasionally, until onion is translucent.

3. bell pepper wash, wipe with a napkin and cut the stem. Clean out the seeds. Cut the pulp into small and thin strips. Send to the onion and continue to fry, without changing the mode, for another five minutes.

4. At this point, add the crushed pumpkin pulp and close the lid of the appliance. Switch the multicooker to the “quenching” mode and cook for half an hour. Submit after the allotted time vegetable stew tomato paste and ketchup. Stir and season with salt and spices.

5. Cook the dish for another ten minutes. Puree vegetables using an immersion blender. Add the garlic passed through the press to the resulting mass and mix.

6. Wash the jars with soda and send for sterilization in the oven. Boil the lids. Arrange hot caviar in prepared containers and immediately roll up with tin lids. Leave for a day, turning over and covering with a blanket.

Recipe 6. Pumpkin caviar for the winter through a meat grinder with an apple

Ingredients

seven small tomatoes;

one and a half kg of pumpkin;

salt;

a pod of bell pepper;

three bulbs;

five cloves of garlic;

three carrots;

celery root;

sugar - 15 g;

sunflower oil;

Cooking method

1. Peel onions, pumpkins, carrots, garlic and apples. Remove seeds from pumpkin. Chop the flesh of the vegetable into slices, as thick as a finger. Rinse the tomatoes, wipe with a napkin and cut in half. Free the bell pepper from the tail and seeds. Cut it into strips. Chop carrots, garlic, onions and celery as finely as possible. Cut apples into slices and cut out the middle.

2. Put all the prepared vegetables in a deep baking dish and shake. Put a baking sheet with vegetables for 45 minutes in the oven. Bake at a temperature of 200 C. Remove the baking sheet from time to time and stir the vegetables. Season the baked vegetables with spices and salt. Mix and chill.

3. Then twist the cooled vegetables through a meat grinder. Add vinegar to the resulting mass and put on fire. Heat to a boil and place the caviar in sterile dry jars. Roll up tightly, turn over and cover with a blanket. Leave the preservation for a day.

Butternut squash is best for caviar.

If you do not have a blender, you can chop the vegetables using a meat grinder or pusher.

Pumpkin caviar can also be prepared in winter by adding tomato paste or ketchup instead of tomatoes.

If you are roasting or stewing vegetables, cut them into small pieces.

At the end of cooking, you can add chopped fresh herbs to caviar.

Or eggplant. But delicious caviar can also be prepared from pumpkin. It turns out no less tasty, and very useful.

We all know about the benefits of pumpkin seeds, but pumpkin pulp is no less useful. It contains all the vitamins and macronutrients needed in the autumn period. Due to the huge content of B vitamins, pumpkin will help get rid of neuroses and autumn depression. So be sure to include pumpkin dishes in your diet, and we will help you with this and share our recipes.

Pumpkin caviar recipe

In this caviar you will not feel the usual taste of pumpkin, even those who do not like pumpkin will like it. It is very similar to squash caviar, but there is something special about it.

Pumpkin caviar can be eaten simply, spread on fresh bread or added to side dishes and meat dishes in winter.

Pumpkin caviar can be eaten immediately or rolled up for the winter. This caviar takes pride of place on festive table, since many simply do not realize that such yummy can be prepared from pumpkin.

The pumpkin season is in full swing, so have time to cook delicious pumpkin caviar and please your loved ones.

Ingredients

700 gr peeled pumpkin pulp

3 medium carrots

2 large onions

1 head of garlic

30 ml vegetable oil

salt, black pepper to taste

frying pan or cauldron for cooking.

Cooking method.

We prepare all the ingredients for making pumpkin caviar.

We clean and wash onions, carrots and pumpkin. I used butternut squash, it's a pleasure to clean it. To quickly peel the head of garlic, you need to cut off the root, remove the core and put it in an aluminum bowl, cover with another aluminum bowl on top and shake well. We open and our garlic is already peeled. Everything is fast and simple. This method always helps me out when I need to peel a lot of garlic.

We rub the pumpkin on a coarse grater. Can be cut into cubes or strips.

We also rub the carrots on a coarse grater.

Onion cut into half rings.

Pour vegetable oil into a frying pan and add chopped vegetables. We put on a small fire and simmer for 25 minutes.

Then we pass the garlic through a press and add it to the stewed vegetables.

Pumpkin caviar - recipe number 2

This pumpkin caviar is very similar in taste to squash caviar. In addition, it has an excellent taste and, in addition, is very useful. Let's learn how to cook it at home, this will help us prepare well for the approaching winter.

Components:

Butternut squash 1.5 kg. (such a pumpkin is not difficult to recognize by its oblong shape and brown skin, it has a particularly bright and sweet flesh);

Bulgarian sweet pepper 250 gr.;

Onion 2 pieces;

Garlic 3-4 cloves;

70 gr. celery

600gr. ripe tomatoes;

Sunflower;

Salt, black pepper and nutmeg 2 teaspoons.

Pumpkin caviar recipe cooking.

Take a large baking sheet and line it with foil. Wash the pumpkin well and remove the skin from it. Divide it in half and remove the seeds, then cut into small pieces. First, wash the onion and sweet pepper, and only then clean and cut into cubes (half rings).

Tomatoes with celery can be cut as you like, in any shape. Put all prepared vegetables, together with garlic, on a mold, sprinkle everything with spices to taste. Bake for no more than 40 minutes in a preheated oven at 200 degrees.

Let's wait for the vegetables to cool completely and pour all the contents into a blender and chop well so that we get a puree. Salt as needed.

Caviar of this preparation can be kept as in the refrigerator, but it is better to close a couple of cans for the winter. While still hot, it needs to be laid out in jars, which we sterilize in advance and roll up with lids using a special key. We turn the jars over and cover with a blanket. So they should stand until completely cooled.

For the preparation of pumpkin caviar, nutmeg pumpkin is best suited. She is the sweetest and most fragrant.

The pumpkin can be peeled before the roasting stage, or peeled from an already baked pumpkin. I recommend the second option.

So, cut the butternut squash into medium-sized pieces.

Cut a large sweet pepper in half, clean out all the seeds and remove the tail, and if the pepper is too large, then cut it into quarters.

While the vegetables are being prepared, you need to turn on the oven to warm up to 180 degrees.

Peel a large onion and also cut into quarters.

Cut the tomatoes in half. Peel the garlic cloves.

In a baking dish (glass or metal) or directly on a baking sheet, place pumpkin slices and other chopped vegetables, sprinkle them with Provencal herbs, salt, pepper and drizzle with olive oil.

Bake vegetables for about 40 minutes, you need to focus on the readiness of the onion and the softness of the pumpkin. If after 30 minutes the onion begins to brown strongly and the pumpkin has become soft, then you no longer need to bake the vegetables.

Remove the vegetables from the oven and let them cool slightly. Remove skins from tomatoes and peppers. This is easy to do if you put them still hot in a plastic bag and tie them tightly, and then, after 10 minutes, take them out and separate the skin from the pulp.

If the pumpkin was baked with a peel, then separate the pulp from the skin too.

Put all the baked and peeled vegetables in a blender, add lemon juice and grind until soft and almost homogeneous. It is not necessary to puree the vegetables, it is enough to smash the vegetables in a food processor.

While grinding the mass, taste the pumpkin caviar. You may need to add a little more salt or lemon juice.

Speaking of taste. The amount of ingredients can be adjusted to your taste: reduce or add garlic, spices, tomatoes or peppers.

Mix the finished pumpkin caviar and arrange in jars.

In the refrigerator, such caviar will last up to one week. But it can be prepared ahead of time. To begin with, the caviar itself must be held in a saucepan on fire for about 10 minutes, so that it boils and begins to gurgle. After sterilizing the jars, put pumpkin caviar in them, roll up and store in a cool place away from sunlight.

pumpkin caviar- versatile snack It can be spread on toast, fresh bread, seasoned with pasta, made pumpkin, served as a sauce for a meat or vegetable dish, added for color and flavor to fried soup, or seasoned with any side dish. By the way, if your children refuse to eat pumpkin in cereals or baked, then they are unlikely to refuse a sandwich with this fragrant caviar.

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

Saute in a small amount of oil until it begins to blush and become soft.

Now I'm working on eggplant. I cut off a tough peel from them, which can spoil the taste of caviar. I cut it like a pumpkin.

I add eggplant cubes to the pumpkin in the pan. I add some oil. I add to taste. I do not put a lot of salt, so that the caviar is still slightly sweet and not oversalted.

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

I cut the tomatoes coarsely, as you need to take very ripe and juicy ones. In any case, they will fall apart a little during stewing, you can not waste time slicing. Also, on tomatoes, if desired, you can remove the peel so that in the future it does not interfere.

Transfer the cooked tomatoes to the skillet. If there is not enough sunflower oil, I add it. Stir and simmer until all ingredients are soft. If desired, you can beat with a blender, but I wanted pieces of vegetables to come across.

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

I roll up the lids so that the workpiece stands all winter and does not deteriorate.

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

Such eggplant caviar with pumpkin turns out to be bright, beautiful in color, harmonious and appetizing in taste.