home → Second courses Vegetable caviar for the winter, assorted recipes for homemade preparations. Vegetable caviar for the winter Simple recipe for vegetable caviar for the winter

Vegetable caviar for the winter, assorted recipes for homemade preparations. Vegetable caviar for the winter Simple recipe for vegetable caviar for the winter

In summer, vegetables delight with their abundance - tasty and rich in vitamins. To preserve them for winter use, they are dried, frozen or canned.

Caviar is a universal side dish and a surprisingly aromatic and tender appetizer. The favorite method of many housewives is to prepare traditional squash and eggplant caviar, but there are many other options.

The success of a vegetable caviar recipe for the winter depends not only on the composition of the vegetables, but also on the method of processing them - frying, stewing or baking. Below are some of the most interesting recipes with different compositions and cooking methods.

Zucchini caviar for the winter “store-bought”

For many lovers of squash caviar the standard of its taste is the version from the store. The reason is simple - factory-made caviar is very tasty and perfectly homogeneous without pieces of onion, pepper or seeds.

The main secret is a large amount of carrots, tomato paste instead of tomatoes and baked zucchini.

The reason the recipe uses citric acid rather than vinegar is because it doesn't affect the flavor.

Cooking step by step

The main ingredient of the dish is zucchini contains a large amount of water. If you fry or stew it, it will take too much time to evaporate it. During baking, any excess water will drain onto the baking sheet and the baked squash will provide a creamy texture.

How to make store-bought squash caviar:

You can add greens to the recipe, but take into account the fact that they can provoke fermentation.

Assorted vegetable caviar for the winter from baked vegetables

Traditionally, vegetable caviar is prepared by frying eggplants in sunflower oil. But for this need a lot of oil, a lot of time and such a dish cannot be called healthy food. But baked eggplants have the most delicate texture, incomparable aroma and are very healthy.

This real vitamin assortment! By covering the vegetables according to this recipe, you can “kill two birds with one stone” - prepare both squash and eggplant caviar at once.

A minimum of fat makes the dish dietary. To enhance the taste, you can add tomato paste at the end.

Cooking step by step

How to prepare delicious dietary vegetable caviar for the winter:

The most secure and simple method of sterilization cans - heating in the oven. To do this, place 0.5–1 jars in a cold oven on a wire rack, heat to 150 degrees and hold for 15 minutes.

The idea of preparing vegetables for caviar for the winter

Vegetables (sweet peppers and eggplants) baked and peeled as indicated in the previous recipe, as well as scalded and peeled tomatoes can be an excellent preparation. They only need to be placed in sterile liter jars to the top in one piece. Distribute 2-3 eggplants, 3-4 peppers, 3-4 tomatoes (depending on size) into each container.

Pour 1 tsp into each jar. (strictly without a pea) salt and granulated sugar, ½ tsp. lemons, pour juice after peeling the pepper. Pasteurize the jars in a saucepan with water for about 30 minutes from boiling and seal.

When consuming, chop vegetables add onion, herbs and olive oil– fresh caviar is ready. This recipe is great because you can make a salad and use vegetables on the pizza. Or dip the bread in olive oil, add half an eggplant, a pepper, feta cheese and a basil leaf.

Eggplant caviar for the winter “grainy”

Some people like the pieces of vegetables in the caviar to be distinguishable. This recipe for vegetable caviar is exactly that - each vegetable cut into small cubes. There is also a special ingredient - apples, which add an interesting flavor.

Only ripe and juicy tomatoes are suitable for this caviar. There is no vinegar in the recipe and lemons, since the caviar will undergo pasteurization. But if in doubt, it is better to add a little lemon (1/2 tsp).

Recipe step by step

How to prepare delicious “grainy” eggplant caviar:

This is a fairly simple winter caviar recipe and is suitable for beginner cooks.

Carrot caviar with apples and cinnamon for the winter

Except usual vegetable options, there are also recipes for true gourmets. This vegetable caviar has an unusual taste and is very healthy.

Apples are an excellent preservative, so carrot-apple caviar will not ferment.

Cooking step by step

How to prepare carrot-apple caviar for the winter:

Peel carrots and apples and remove excess parts, grate;
Chop the onion into small cubes;
Fry all the vegetables (and apples) in oil, but each one separately;
Grind all ingredients through a meat grinder, place in a saucepan and bring to a boil;
Add salt, sugar, cinnamon and herbs. Marjoram or tarragon will do;
Boil for another 5 minutes, distribute into sterile jars and roll up.

Excellent original snack on a piece of black bread with sweet coffee.

Vegetable caviar for the winter– the recipes and step-by-step descriptions presented in the article are tasty and healthy thanks to the use of baked and stewed vegetables. Try new culinary techniques and surprise your family and guests.

If there is a refrigerator in the house
The red one is not filled with caviar,
Stock up on vegetables
-Thankfully, we have plenty of them!

lCaviar for the winter is a wonderful preparation that is not a shame to put on the festive table or serve for a family dinner. Cooking caviar is easy and simple, it is a pleasure to eat. Today I opened a jar of squash caviar, tomorrow - from eggplant, the day after tomorrow - I treated my household to mushroom caviar, and so on - at least every day!

Caviar for the winter is prepared in three stages: preparation of the necessary ingredients, the cooking process itself and packaging in clean, sterilized jars, followed by sealing with the same clean, sterilized lids. That's all! Can't choose a recipe? Come visit us at Culinary Eden! And we will advise, and help, and teach.

Squash and eggplant caviar can rightfully be called hits of autumn. Both take first place in the ranking of preparations for the winter.

Squash caviar “Golden” (without mayonnaise)

Ingredients:
2 kg zucchini,
1 kg bell pepper,
1 kg of tomatoes,
1 kg carrots,
500 g onions,
300 g garlic,
2-3 bunches of parsley,
500 g vegetable oil,
150 g sugar,
70 g salt,
50 g 6% vinegar,
1 tsp. allspice or 1 tbsp. l. hops-suneli - optional.

Preparation:
Wash the zucchini thoroughly, peel off the skin if it is hard. If the zucchini is young, you can cook it with the peel. Grate the zucchini on a medium grater and squeeze out the excess juice. Grate the carrots with a medium grater, chop the onion, and cut the seeded bell pepper into thin strips. Cut the peeled tomatoes into several pieces, peel the garlic, rinse the parsley, shake it lightly several times to remove excess moisture, and pass it together with the tomatoes and garlic through a meat grinder. Pour vegetable oil into an enamel pan or saucepan, heat it, put the onion in it and fry, stirring, for 10 minutes over medium heat. Then add tomatoes, carrots, stir and continue frying for another 10 minutes, remembering to stir. Pour salt, sugar, vinegar into the tomatoes with garlic and herbs and stir. Then pour the tomato sauce into the fried onions and carrots, stir well and let the mixture boil. Next, add zucchini with bell pepper to the total mass and bring the vegetables to a boil. Cook the caviar over medium heat, stirring so as not to burn, for 50-60 minutes. At the end of cooking, add suneli hops or allspice to the caviar if desired. Pack the finished caviar into sterilized jars, roll it up, turn it over, and wrap it.

Squash caviar “Sovetskaya” with mayonnaise

Ingredients:
3 kg peeled and seeded zucchini,
1.5 kg carrots,
500 g onions,
200 g tomatoes,
250 ml mayonnaise,
1 tbsp. l. salt,
⅓ tbsp. Sahara,
2 tbsp. l. 9% vinegar,
6 black peppercorns,
favorite spices - according to taste and desire.

Preparation:
All washed and peeled vegetables, except tomatoes, are passed through a meat grinder and, placing the vegetable mass in a saucepan with a thick bottom, simmer for 2 hours, stirring, over low heat. Be careful that the mixture does not burn, otherwise all the work will go down the drain. Then add very finely chopped tomatoes to the stewed vegetables, after removing their skins, and mayonnaise, mix everything thoroughly, add spices and cook over low heat for another 30 minutes. Place the finished hot caviar into pre-sterilized jars and roll up.

Ingredients:
3 kg eggplants,
3 kg tomatoes,
1 kg bell pepper,
1 kg of onion,
1 kg carrots,
250 g garlic,
1 pod of red hot pepper,
½ tbsp. vegetable oil,
salt - to taste.

Preparation:
Chop the onion into half rings and fry in a deep, thick-walled saucepan or saucepan with heated vegetable oil. Then, after a few minutes, add the seeded and cut into strips bell peppers and finely chopped tomatoes. When the tomatoes release their juice, add the eggplants cut into small cubes with the vegetables. Cover the dish where the vegetables are cooked with a lid and simmer the contents for 5-7 minutes. Then add chopped garlic, salt the dish to taste and cook for 30-40 minutes, stirring constantly, until the liquid has completely evaporated. Remember that the bottom of the caviar should not burn under any circumstances. Pack into hot sterilized jars and roll up.

Beet caviar also has every right to take its place in our pantries. And if you reduce the amount of vinegar, then such caviar is suitable for baby food. In this case, pay special attention to sterilizing the jars and lids and wrap the rolled up jars for a couple of days until they cool completely.

“Red” caviar from tomatoes with beets for the winter

Ingredients:
3 kg tomatoes,
2 kg carrots,
1 kg of onion,
1 kg beets,
3 sweet bell peppers,
1 pod of hot pepper,
800 ml vegetable oil,
1 tbsp. Sahara,
3 tbsp. l. salt,
1 tbsp. l. vinegar essence.

Preparation:
Prepare the vegetables: wash the vegetables, peel them, cut everything into pieces and pass through a meat grinder. Add vegetable oil, sugar, salt. Place on the fire and after boiling, cook for 2 hours. Add vinegar before finishing cooking. Stir and, turning off the heat, spread the finished caviar into prepared sterilized jars, roll up the lids and wrap until completely cool.

It happens that there are very few red tomatoes left, but there is nowhere to put the green ones. A great reason to make caviar out of them.

Green tomato caviar for the winter

Ingredients:
1.2 kg green tomatoes,
300 g red tomatoes,
350 g carrots,
150 g onion,
100 ml vegetable oil,
25 g sugar,
20 g salt,
celery and parsley roots, parsley, dill, celery, bay leaf and other spices - to taste.

Preparation:
Pass tomatoes of both colors through a meat grinder and cook for 20 minutes. Chop carrots and onions and fry in vegetable oil. Combine all ingredients and cook for 15-20 minutes. Then place the caviar in clean, sterilized jars and seal them with prepared boiled lids. When the jars have cooled, store them in a cool, dry place.

Mushroom caviar with vegetables for the winter

Ingredients:
1 kg of mushrooms,
300 g tomatoes,
200 g onions,
vegetable oil,
salt, pepper - to taste.

Preparation:
Boil the mushrooms for 20 minutes in salted water, then drain in a colander, rinse and drain excess water. Then pass the mushrooms through a meat grinder and fry in a deep frying pan or saucepan in vegetable oil for 30 minutes, stirring occasionally. Cut the onion into thin half rings, the tomatoes into thin circles. Together with the onions, lightly fry them in vegetable oil. Then add this mass to the mushrooms, salt and pepper to taste and simmer everything together for another 15-20 minutes. Place the finished hot caviar into sterilized jars and roll up the lids.

Almost any caviar recipe for the winter can be made in a slow cooker. Simply reduce the amount of ingredients based on the volume of your multicooker bowl.

Vegetable caviar in a slow cooker

Ingredients:
500 g zucchini,
200 g tomatoes,
200 g white cabbage,
150 g carrots,
150 g onion,
2 tbsp. l. vegetable oil,
2 tsp. Sahara,
1 tsp. salt,
9% vinegar.

Preparation:
Cut the zucchini and onion into cubes, finely chop the cabbage, grate the carrots on a coarse grater, cut the peeled tomatoes into small cubes. Stir the vegetables and place them in the multicooker bowl, adding vegetable oil first. Add sugar, salt and, setting the “Stew” mode for 1.5 hours, cook the vegetables in their own juice. After cooking, chop the vegetables with a blender, place them in sterilized jars, add a little vinegar to each and roll up the lids.

Here are some different caviar for the winter. There are many more recipes for this simple preparation on our website. Visit our pages!

Happy preparations!

Larisa Shuftaykina

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:

Vegetables must be fresh.
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 pressed 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 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.

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

STEP #7
STEP #8

STEP #9
STEP #10

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 vegetable caviar 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 chop 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. Vegetable caviar prepared according to this recipe for the winter 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.

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.