IN fresh keeping a pumpkin for a long time is difficult enough. In an ordinary apartment, she will lie for a maximum of a month. An original solution to this problem will be a salad with pumpkin for the winter. Pumpkin caviar in a slow cooker for the winter with the addition of vegetables is not only tasty, but also healthy.

An incredible combination of fragrant pumpkin with an equally fragrant sweet pepper is a delightful combination. Vegetable abundance, which fits in one jar, is a godsend for winter, holiday evenings. Amazing taste combined with rich aroma will create a real sensation.

You will need:

• 1 kg. pumpkin pulp;
• 250 g young carrots;
• 250 g sweet peppercorns;
• 250 g regular onions;
• 1.5 kg. tomatoes;
• 2 heads of annual garlic;
• 2 tsp salt;
• 100 g Sahara;
• 100 g oils;
• 50 gr. vinegar 9%.

Pumpkin salad for the winter:

1. The pumpkin is preliminarily peeled and seeds removed, and then washed. When washed, it is cut into neat cubes.
2. The onion is peeled from its characteristic husk and chopped. Large pieces will be enough.
3. The carrots should be peeled and grated using a coarse grater.
4. To grind tomatoes, use a food processor or a simple meat grinder.
5. The prepared components are transferred to a pan that is ideal for these purposes, where they are mixed with the amount of sugar, salt and oil specified in the recipe.
6. Together with the added components, the products are boiled for about forty minutes.
7. After this period of time, chopped garlic and vinegar are added to the stewed vegetables with a press.
8. In this composition, the salad is prepared for literally five more minutes.
9. During cooking, you should prepare the dishes that are needed to carry out the preparation. It must be washed and pasteurized immediately.
10. Lettuce is transferred hot to the already processed jars and rolled up without delay.
11. The cooling process of the salad must be carried out at room temperature. Turn the jars over and cover.

Tip: so that the salad is softer, and the tomato skin does not come across, it is better to peel it. This process may seem incredibly complicated only at first glance. Knowing one trick - everything is done elementary. If the tomatoes are first scalded in boiling water and immediately doused cold water- the skin will lag behind them a little and you can simply remove it.

Pumpkin caviar recipe for the winter

Another kind of blanks is pumpkin caviar for the winter. Unlike other similar dishes, the pumpkin product turns out to be softer, juicier and more aromatic. The addition of asparagus makes it even more nutritious and healthy.

You will need:

• 1 kg. young pumpkin;
• 1 kg. asparagus beans;
• 1 kg. fleshy tomatoes;
• 1 kg. sour apples;
• 500 gr. regular onions;
• 500 ml oils;
• 50 gr. vinegar 9%.

Pumpkin caviar for the winter:

1. Absolutely all vegetables need to be peeled and subsequently chopped in a meat grinder separately from each other.
2. Already chopped onions are fried and transferred to a dish ideal for cooking caviar, oil and pumpkin with tomatoes are added to it.
3. This mixture is mixed with the right amount of salt, vinegar and sugar, and boiled.
4. After boiling, all the ingredients remaining so far unused are poured into the container and everything is boiled for about an hour.
5. Until the caviar requires special participation, you need to prepare all the dishes in which the future caviar will be stored. It must be washed with baking soda and sterilized.
6. The hot caviar is transferred to heat-treated jars and rolled up without delay.
7. It is enough now to cover the jars until they cool completely, and they will stand all winter even in a not quite cool pantry.

Winter salad with pumpkin

For those who are not indifferent to cauliflower dishes, this salad is a real find. It is so unusual and perfect that it is simply impossible to tear yourself away from it. This amazing dish can outshine all other salads.

You will need:

• 500 gr. sweet pepper;
• 2 kg. cauliflower;
• 2 kg. young pumpkin;
• 300 gr. oils;
• 10 cloves of annual garlic;
• 200 gr. Sahara:
• 50 gr. vinegar 9%;
• 50 gr. fresh parsley;
• 50 grams of salt;
• 50 gr. fresh dill.

Pumpkin salads for the winter recipes:

1. Cabbage is very neatly divided into tiny inflorescences and boiled for five minutes.
2. After boiling, you need to grind it in the simplest meat grinder.
3. The pumpkin is peeled from both the peel and all the seeds. Peeled, it should be cut into cubes.
4. Garlic and all greens must be crushed.
5. In a bowl ideal for marinade, the necessary salt, sugar, vinegar are mixed into the water and boiled.
6. All the necessary ingredients for the salad are immersed in the marinade, which has just boiled, and boiled for at least forty minutes.
7. In the process of self-boiling a dish, dishes must be prepared that are intended for it. long-term storage... It must be rinsed in a soda solution and sterilized immediately.
8. The salad is transferred to jars, which have just been processed with high quality and immediately rolled up.
9. For additional pasteurization, the salad in jars should be covered with something very warm until it is completely cold.
10. The cauliflower does not need to be chopped to a puree consistency. Original and no less delicious dish will turn out to be a salad with whole inflorescences. In this case, its preliminary boiling should be carried out for ten minutes longer. Otherwise, it may turn out to be harsh and not cooked.

Pumpkin salad for the winter

This is not just a salad, this is a real masterpiece. Such preparation, in combination with both side dishes and meat, becomes something amazing and fabulous.

You will need:

• 2 kg. pumpkin pulp;
• 3 kg. young eggplants;
• 2.5 kg. fleshy tomatoes;
• 1 kg. sweet pepper;
• 300 gr. annual garlic;
• 300 gr. fresh sprigs of parsley;
• 500 ml oils;
• 1/4 tsp ground chili pepper;
• 200 gr. Sahara;
• 100 g salt;
• 100 ml vinegar 6%.

Pumpkin salads for the winter:

1. All vegetables, with the exception of only eggplants, should be peeled first and only then cut into compact slices.
2. Eggplants are cut with the peel.
3. Tomatoes are immediately chopped in the simplest meat grinder. You should get tomato gruel.
4. The resulting gruel is boiled along with chopped garlic and herbs, sugar, chili pepper, salt, oil and vinegar.
5. Vegetables chopped into slices are poured into the boiled sauce and cooked for at least an hour.
6. During this action, the dishes are being prepared, which is necessary for the final stage - canning. In a soda solution, it is washed and then sterilized again.
7. Only in prepared jars is the already prepared salad laid out and immediately rolled up.
8. For the purpose of warming up, the jars of salad are covered and do not worry until they have cooled down completely.

Tip: The bitterness characteristic of a vegetable like eggplant can be removed in several ways. The first one involves the infusion of chopped eggplant for an hour and a half in well-salted water. The second is to bake it until half cooked in the oven. The third - richly salted pieces are infused under the load for half an hour and then rinsed and wrung out. Lovers of this specific bitterness do not subject this product to any processing.

Blanks for the winter from pumpkin caviar with a spark

As paradoxical as it may sound, a rather spicy product can be prepared from pumpkin. For those who cannot do without spicy, this salad will be just to taste. Spicy, original combination in combination with exquisite aroma- It is something.

You will need:

• 1.5 kg. young pumpkin;
• 2 tbsp. l. salt;
• 2 onions;
• 3 tbsp. l. grated horseradish roots;
• 500 ml vinegar 9%;
• 5 tbsp. l. Sahara;
• 1/2 tbsp. l. dill seeds;
• 2 tsp mustard seeds.

How to cook pumpkin caviar for the winter:

1. The pumpkin is pre-peeled from coarse peel and seeds and cut into compact slices, salted and infused overnight.
2. In the morning, in a saucepan, water is mixed with vinegar and sugar, then boiled.
3. The infused pumpkin pieces are boiled for no more than five minutes, after which they are laid out in a colander.
4. Pumpkin pieces are laid out in clean, washed with soda solution and sterilized jars.
5. All are added to the banks necessary components and poured with marinade in the process of boiling and insist for half a day.
6. After this time, the marinade is drained, boiled one more time and poured back into the pumpkin salad.
7. It is not necessary to roll such a miracle at all. It is enough to cover it with simple nylon caps and send it to the cellar or refrigerator.

Pumpkin is incredibly healthy dietary product... It should be eaten not only by children, but also by all adults. True, few people who have already grown up from kindergarten age will want to eat ordinary porridge from this product. But pumpkin caviar for the winter through a meat grinder - with pleasure.

The blanks are delicious, colorful and aromatic in summer, so that you can eat them all year round... And due to such an abundance of possible variations, such dishes simply cannot get bored. And accordingly, vitamins in sufficient quantities enter the body all year round.

Pumpkin is versatile vegetable, from which you can prepare a lot of the most different dishes... Soups and cereals are made from it, vegetable stew and casseroles, boil jelly and make smoothies, used in desserts and baked goods. And it also turns out delicious, bright caviar from pumpkin, which can be cooked quite simply at home, if there is a desire, time and required set products.
Therefore, today we offer a recipe for this tasty and healthy vegetable snack, which is good because you can stock it up for the winter or cook it just for a family or holiday dinner. And if you still don't know how pumpkin caviar is prepared, it's time to find out. In winter, such an appetizer will be very useful, because the ingredients include fresh vegetables: carrots, onions, garlic and aromatic spices. And on a regular day, and on days festive feasts such an appetizer will not be superfluous on the table and will certainly attract attention with bright colors and a very pleasant taste.

step by step photo recipe

Ingredients:

• 500 grams of pumpkin,
• 500 grams of carrots
• 1-2 onions
• 2-3 cloves of garlic,
• 2 tablespoons tomato paste
• 15 grams of salt
• 15 grams of sugar
• 100-150 milliliters of sunflower oil,
• ground black pepper to taste.

Cooking process:

Peel the garlic and onion, finely chop both root vegetables with a sharp knife on a cutting board. Peel the washed carrots and rub on a coarse grater. Cut off the peel from the pumpkin, remove the seeds. Grate the pulp like carrots.

Put pumpkin, onion and garlic in a preheated frying pan with vegetable oil. Add salt and sugar to them immediately.

Let's add tomato paste.

Let's send the pan with vegetables to low heat, be sure to cover it with a lid. We will simmer caviar from pumpkin and carrots for 30 minutes.

In small proportions this vegetable caviar can often be prepared as a snack all year round. If you are preparing pumpkin caviar for the winter, then prepare glass containers and lids while stewing vegetables. Sterilize them in any convenient way. After that, put the caviar in glass jars and roll them up with lids.

Thanks to Julia for the recipe and photo.

We are used to cooking eggplant and zucchini caviar, but few people know that delicious caviar can also be made from pumpkin. The pumpkin itself is a distant relative of the vegetable marrow, it is not inferior to him in any taste, nor by the composition of vitamins.

It's easy to cook pumpkin caviar for the winter through a meat grinder. In taste and texture, it is similar to caviar from zucchini, but unlike the latter, it has not yet become widespread.

Healthy and tasty vegetable caviar from pumpkin is an excellent side dish for meat or potato dishes, and can also be used for making sandwiches, as a light snack.

All vegetables necessary for cooking pumpkin caviar for the winter, if necessary, are cleaned and separately passed through a meat grinder.

First, cut into smaller pieces and roll the pumpkin.

Then we pass the onion through a meat grinder.

Cut the carrots into small pieces and chop them with a meat grinder.

In a frying pan, preferably with a Teflon or ceramic coating, heat the oil, put the onion and fry for 4-5 minutes over medium heat, stirring occasionally. Then add the carrots, stir and continue to cook for 7-10 minutes, stirring occasionally.

Now add the pumpkin, continue to fry for 6-8 minutes, not forgetting to stir.

At this time, we will roll the tomatoes through the meat grinder and then add them to the pan. I used a stock of rolled and then frozen tomatoes. Instead of tomatoes, you can put tomato paste. Add the salt, pepper and spices you like, I added the basil. If the pumpkin is not sweet, you can add sugar if desired.

We simmer vegetables for 15-20 minutes. If your pumpkin is not juicy enough, you can add some water and adjust the thickness of the caviar. If the consistency suits you, then you can not add water.

Let's pass the head of garlic through a meat grinder. Add garlic and vinegar to the pan, stir and simmer for another 5 minutes. Then we lay out the hot caviar in sterile jars and roll it up. Turn the jars over and wrap them until they cool. Store in a cool place.

Pumpkin caviar through a meat grinder is ready for the winter.

An amazingly tender appetizer goes well with meat dishes, poultry, pasta and vegetables. How is pumpkin caviar prepared for the winter? The recipe for each blank described in this article is easy to implement at home.

Pumpkin caviar

This simple dish has a sour-sweet taste and a beautiful bright color. It is stored in the refrigerator or pantry for a long time.

Ingredients:

• pumpkin pulp - one kilogram;
• vegetable oil- 100 grams;
• vinegar (9% is suitable) - 50 ml;
• two onions;
• carrot;
• water - 100 ml;
• tomato paste - three large spoons;
• salt - a tablespoon;
• garlic - three cloves;
• paprika - two spoons;
• ground black pepper - half a tablespoon.

For this dish, it is better to choose a ripe but unsweetened pumpkin. You can change the spices to your liking. For example, take chili instead of paprika.

How to cook pumpkin caviar for the winter? The appetizer recipe is outlined below.

First, process the vegetables, peel them, and cut the pulp into cubes. After that, put on the bottom of the saucepan or cauldron and pumpkin. Add some vegetable oil to them.

Simmer the food for a quarter of an hour on low heat, remembering to stir it occasionally. Tomato paste combine with water, and then add the resulting sauce to the vegetables. Cook the food for another half hour, and when they are tender, whisk them with an immersion blender.

In the remaining oil, fry the chopped small cube onion. When it's golden brown, place it in a saucepan.
Add chopped garlic, salt, vinegar and spices immediately. Bring the caviar to a boil again, and then lay out its sterilized jars and roll up.

Pumpkin caviar with carrots

The original appetizer will be safely stored all winter, so you can serve it for lunch or dinner at any time.

This time you will need following products:

• without seeds and peel - 700 grams;
• carrots - 350 grams;
• onions - 300 grams;
• fresh tomatoes - 150 grams;
• garlic - 40 grams;
• salt, dried basil and ground pepper - to taste;
• vegetable oil - 60 ml;
• 9% vinegar - two tablespoons.

So, we prepare pumpkin caviar for the winter through a meat grinder. Process the vegetables, peel and cut into medium pieces.

Grind them alternately with a meat grinder and fry in vegetable oil.
First, put the onions in the pan, then the carrots, and at the very end, put the pumpkin.

Peel the tomatoes and chop the pulp.

You can use ketchup or tomato paste instead of fresh tomatoes.

Add mashed potatoes, salt, garlic, vinegar, and spices to the vegetables.

When all the ingredients are soft, place them in pre-treated jars and cover with boiled lids. Pumpkin caviar is ready for the winter. Remember to turn it upside down and cover it well. And the next day, the jars can be stored in the pantry.

Pumpkin and zucchini caviar

In autumn, when the time comes to harvest at the dacha, do not forget to cook delicious vegetable caviar. She will keep for a long time the memory of the past summer and sunny days.

Ingredients:

• peeled pumpkin - two kilograms;
• (pulp) - one kilogram;
• onions - 500 grams;
• tomato paste - 300 grams;
• mayonnaise - 250 grams;
• vegetable oil - 125 grams;
• sugar - 100 grams;
• salt - 60 grams;
• acetic acid 70% - one tablespoon;
• ground black pepper and Bay leaf- taste.

Let's start cooking squash caviar with pumpkin for the winter. The recipe with mayonnaise is very simple, so anyone can repeat it.

Peel vegetables and seeds, and then pass them through a meat grinder. Put them in a saucepan, add oil, spices, salt and mayonnaise. Cook foods over low heat for an hour and a half, remembering to stir them occasionally.

If you want the appetizer to turn out very tender, then at this stage, you can beat the vegetables again with a blender.

Add vinegar and cook for another ten minutes. Zucchini caviar with pumpkin and onions must be quickly put in jars and rolled up.

Pumpkin caviar "Lick your fingers"

A multicooker is a practical kitchen appliance that modern housewives often use to prepare delicious vegetable preparations. It is he who will help us prepare sweet pumpkin caviar for the winter. The recipe "Lick your fingers" got its name for a reason - the appetizer really disappears from the table first, and guests always ask for more.

For this dish you will need the following products:

• pumpkin - 500 grams;
• carrots - 150 grams;
• onions - 200 grams;
• tomatoes - 120 grams;
• vegetable oil - six tablespoons;
• garlic - five cloves;
• bay leaf - three pieces;
• salt and ground pepper to taste;
• ground turmeric - half a teaspoon.

Read our instructions carefully before you start cooking pumpkin caviar for the winter. The recipe in a multicooker has its own characteristics and is slightly different from other cooking methods.

Peel the carrots and pumpkin first, and then grate on a coarse grater. wash and cut into slices, simultaneously removing the stalks. Peel the onion and chop finely.

Set the "Steam cooking" mode and pour the oil into the bowl. First, fry the onion until the color changes, then add the carrots to it, and after another ten minutes, add the pumpkin. Cover the vegetables with a lid and leave them alone for a quarter of an hour. After that, mix the products and add to them tomatoes, garlic chopped into thin slices, salt, bay leaf and all the spices

If you like mashed caviar, then grind vegetable stew using a blender.

Turn on the Soup mode and simmer the vegetables for another 15 minutes. When the specified time has passed, caviar can be served with bread and meat. If you decide to keep the treat until winter, then add two tablespoons of vinegar to it, put the vegetables in jars and roll up.

Video recipe for pumpkin caviar and eggplant

Be sure to try cooking pumpkin caviar for the winter! The recipes collected on this page will help you bring this idea to life. As a result, you will get tender and hearty snack that will delight you on long winter evenings.

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

We all know about the benefits pumpkin seeds, but pumpkin pulp is no less useful. It contains all vitamins and macronutrients necessary for 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 pumpkin taste, it will appeal even to those who do not like pumpkin. It is very similar to squash caviar, but there is something special about it.

Pumpkin caviar can be eaten simply by spreading 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 place of honor on the festive table, since many simply do not realize that such a yummy can be made from pumpkin.

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.

Peel and wash onions, carrots and pumpkin. I used butternut squash and it is a pleasure to peel it. To quickly peel the head of garlic, you need to cut off the root, remove the core and put it in an aluminum dish, cover with another aluminum dish 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.

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

We also rub the carrots on a coarse grater.

Cut the onion into half rings.

Pour vegetable oil into the 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 tastes great and is very useful in addition. Let's learn how to cook it at home, this will help us prepare well for the coming winter.

Components:

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

Bulgarian Bell pepper 250 gr.;

Onions 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. The pumpkin needs to be thoroughly washed and skinned. Divide it in half and remove the seeds, then cut into small pieces. First wash the onions and bell peppers, 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, along with garlic, on a mold, sprinkle with spices to taste. We bake for no more than 40 minutes in a preheated oven at 200 degrees.

Let the vegetables cool completely and pour all the contents into a blender and grind 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 over the cans and cover with a blanket. So they should stand until they have completely cooled down.