Vegetable caviar - this is the name of this dish in Uzbekistan. In fact, I think it is simple vegetable stew... It can be only from zucchini or only from eggplant, you can add carrots to it if you wish. Anyway, this is useful vegetable dish, which can be prepared very quickly and even canned for the winter. I used to close such caviar in large quantities... Eggplant can be peeled or cooked with it. Our eggplants are sweet and not bitter, so there is no need to soak or pre-salt them.

Ingredients:

Wash all vegetables, peel and chop. Cut the onion into half rings and fry in a little vegetable oil. Approximately 10 minutes.

While the onion is fried, chop the rest of the vegetables. Eggplant - cubed.

Fry the eggplants in vegetable oil separately.

Cut the zucchini in the same way.

Add the chopped zucchini to the fried onions. Season with salt, sprinkle with different peppers. Fry for 5 minutes.

Cut the Bulgarian pepper into cubes and add to the courgettes and onions.

Dice the tomatoes and add to the vegetables. Eggplants are fried separately.

Then comes the turn of the eggplant. We add them last, at the end. Mix everything well. Taste for salt. If sour, then add a little sugar.

The final accord is slicing herbs and garlic. Add them to the caviar 2 minutes before the end of cooking.

We mix everything well and our caviar is ready.

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

Baked pepper and eggplant caviar.

Ingredients:

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

Cooking method:

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

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Bell pepper and root caviar.

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 of vegetable oil
• 15 ml 9% vinegar
• sugar
• ground black pepper to taste

Cooking method:

Chop the tomatoes, heat on low heat for 7-10 minutes, then rub through a sieve. Bake the pepper in an oven preheated to 180 ° C until the skin darkens, then peel. Grate carrots, parsley and celery. Finely chop the onion, fry in oil until soft. Add carrots and roots, simmer for a few minutes. Grind stewed vegetables and baked peppers with a meat grinder or blender. Put the mashed tomatoes in a saucepan, 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. Put hot caviar from baked vegetables in 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 skip peeled vegetables and apples through a meat grinder. Bring the mixture to a boil, simmer for 15 minutes. Then add oil, salt, sugar, simmer over low heat for another 2 hours. Add chopped garlic, simmer for 15 minutes, remove from heat. Spread hot caviar in sterilized jars, roll up and wrap until it cools.

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 vegetables through a meat grinder, put in a stewing container, pour in oil, simmer for 1 hour. Add salt, sugar, simmer for another 10 minutes. Put the hot caviar from vegetables in sterilized jars, roll up and wrap until it cools.

Ingredients:

• 1 kg pumpkin
• 1 kg of 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, peel the tomatoes off. Pass all prepared products for vegetable caviar through a meat grinder or grind in a blender. Add oil to the mixture, bring the mass to a boil, boil for 30-40 minutes. Add spices, salt and sugar, simmer for 10 minutes. Pour in vinegar, stir and remove from heat. Put the hot mass in sterilized jars, roll up and wrap until it cools.

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 seeds from pepper. Pass the vegetables through a meat grinder or chop with a blender. Add oil, salt, sugar, simmer, stirring constantly, 20 minutes. Pour in vinegar, simmer for 10 minutes and remove from heat. The mass should be thick, practically free of liquid. Put hot caviar from vegetables, cooked for the winter, in sterilized jars, roll up and wrap until it cools.

Ingredients:

• 2 kg of tomatoes
• 2 kg of 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 must be chopped using a blender or meat grinder. Put in a saucepan, simmer for 10-15 minutes. Add sugar, salt, spices, simmer for another 5-10 minutes. Spread hot caviar in sterilized jars, roll up and wrap until it cools.

Look at a selection of photos for the 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 vegetable caviar recipe, the bell peppers need to be chopped small cubes... Peel the pumpkin, grate the pulp. Peel the tomatoes, cut into slices. Finely chop the onion, 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, mix. Spread the caviar in sterilized jars, roll up and wrap until it cools.

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. Put 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. Spread hot caviar in 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 of water
• sugar
• ground red and black pepper to taste

Cooking method:

Cut the bell peppers and onions into equal sized cubes. Put in a cauldron or other thick-walled dish, add sugar, salt, ground pepper, vinegar and vegetable oil, simmer over low heat for 45 minutes. Then put delicious vegetable caviar in jars, roll up and wrap 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, peppers separately, transferring to a saucepan. Put the chopped tomatoes and chopped garlic last, season with salt, simmer under the lid for 30 minutes. Arrange hot homemade caviar from vegetables in 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 80 ° C for 20-30 minutes. Peel and seeds, chop. Finely chop the onion, grate the carrots, chop the herbs. Fry the 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. Spread hot caviar in sterilized jars with a volume of 0.5 l, sterilize for 10-15 minutes. Then roll up the vegetable caviar, cooked for the winter, and wrap it until it cools.

Beetroot caviar.

Ingredients:

• 1 kg of 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 cook caviar according to this recipe, the beets must be boiled until tender, peeled. Peel the tomatoes. Pass all vegetables separately through a meat grinder. Heat oil in a saucepan, fry the onion for 5-7 minutes. Put the carrots, simmer for 10 minutes, stirring. Then add the tomatoes and simmer for 10 minutes. Put the beets, chopped garlic, add salt, pepper, bring to a boil, reduce heat and simmer for 10 minutes. Pour in vinegar, stir, remove from heat. Put the hot mass in jars and sterilize: jars of 0.5 l - 15 min, 1 l - 20 min. Then roll up and wrap until it cools.

Beetroot caviar with bell pepper.

Ingredients:

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

Cooking method:

Grate beets on a coarse grater. Cut the bell pepper into small cubes. Pass the tomatoes through a meat grinder. Finely chop the onion, fry in vegetable oil. Add bell pepper, fry for 5-7 minutes, stirring. Then add grated beets and tomato puree, simmer for 40 minutes. Add chopped garlic, salt, ground pepper, simmer for another 10 minutes. Put hot vegetable caviar from beets in 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 of 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 winter beetroot caviar, tomatoes, beets, bell peppers, apples, carrots and onions must be minced. Add oil, 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. Spread hot caviar in sterilized jars, roll up and wrap until it cools.

Ingredients:

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

Cooking method:

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

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

Carrot caviar.

Ingredients:

• 2 kg of carrots
• 1 kg bell pepper
• 1 kg of onions
• 1 kg of 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, tomatoes need to be cut, heated under a lid for 7-10 minutes, then rubbed through a sieve. Cut the onion into half rings, carrots and bell peppers into strips, chop the herbs. Fry the onions and carrots in vegetable oil until soft. Add bell pepper, fry for another 7-10 minutes. Add tomato puree, salt, sugar and spices, simmer until the desired thickness. Add greens, mix thoroughly, simmer for another 2 minutes. Put hot caviar in jars, roll up and wrap until it cools.

Cucumber caviar (option 1).

Ingredients:

• 1 kg of 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 must be cut into small cubes. Grate carrots. Pass the tomatoes through a meat grinder. Fry cucumbers in vegetable oil. When the liquid has evaporated, add the onion, simmer for 10-1 5 minutes. Add carrots and bell peppers, simmer for 15 minutes. Then put the tomato puree, add salt, sugar, cook until thickened. Pour in vinegar, stir and remove from heat. Put boiling caviar in sterilized jars, roll up and wrap until it cools.

Ingredients:

• 1.5 kg of 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, pour in 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 decomposed 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, cut the onion into half rings, bell pepper and parsley root into strips, tomatoes into slices. Peel the apples and grate. 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. Spread hot caviar in sterilized jars, roll up and wrap until it cools.

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, put in a saucepan, simmer under the lid until soft, then rub through a sieve. Cut the rest of the vegetables into cubes. Fry the 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. Arrange the homemade vegetable caviar in jars and sterilize: 0.5 liter jars - 10 minutes, 1 liter - 15 minutes. Then roll up and wrap until it cools.

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 the vegetable caviar, 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. Wash all the vegetables, peel the carrots and garlic, remove the seeds from the peppers, cut off the tails from the 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 the 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 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.

Squash and eggplant caviar 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 prepared, for example, from beets or tomatoes. Squash caviar for the winter or carrot caviar for the winter will be no worse than the standard ones, 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 from it. delicious caviar... 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 full readiness in a conventional oven. Baking is a faster process than frying. At the same time, vegetables are much softer and more aromatic.
2. Slightly cooled squash is chopped in a conventional meat grinder or blender.
3. Peel the onion and chop it very finely.
4. Chopped onion is 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 laid out in the past heat treatment jars and rolled up immediately.
10. The 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. These vegetables save much more nutrients, which simply evaporate when 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 and 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 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 skins are removed from the onion and then 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 more.
7. The container is prepared for further preservation, it is washed with soda and subjected to the necessary sterilization.
8. Very hot caviar is spread into thermally processed jars, vinegar is poured in and immediately rolled up.

Carrot caviar for the winter through a meat grinder

Any hostess in the bins has a huge number of jars with various variations 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 simmer 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 constant stirring. vegetable mix... A little forgetfulness and instead delicious food burnt gruel may result. 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 appetizer 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.

Baked pepper and eggplant caviar.

Ingredients:

• 3.5 kg tomatoes
• 2.5 kg red bell pepper
• 1.5 kg eggplant
• 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, put eggplants and bell peppers in the oven and bring them to dark tan. Peel the cooled vegetables, cut into cubes. Rub the tomatoes through a sieve, bring to a boil. Put the eggplants and bell pepper in the boiling tomato mass, add oil, simmer, stirring, for 30 minutes. Add salt, sugar, spices, simmer for another 10 minutes. Arrange the roe from baked vegetables in jars, roll them up and wrap them until they cool.

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Bell pepper and root caviar.

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 of vegetable oil
• 15 ml 9% vinegar
• sugar
• ground black pepper to taste

Cooking method:

Chop the tomatoes, heat on low heat for 7-10 minutes, then rub through a sieve. Bake the pepper in an oven preheated to 180 ° C until the skin darkens, then peel. Grate carrots, parsley and celery. Finely chop the onion, fry in oil until soft. Add carrots and roots, simmer for a few minutes. Grind stewed vegetables and baked peppers with a meat grinder or blender. Put the mashed tomatoes in a saucepan, 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. Put hot caviar from baked vegetables in 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 skip peeled vegetables and apples through a meat grinder. Bring the mixture to a boil, simmer for 15 minutes. Then add oil, salt, sugar, simmer over low heat for another 2 hours. Add chopped garlic, simmer for 15 minutes, remove from heat. Spread hot caviar in sterilized jars, roll up and wrap until it cools.

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 vegetables through a meat grinder, put in a stewing container, pour in oil, simmer for 1 hour. Add salt, sugar, simmer for another 10 minutes. Put the hot caviar from vegetables in sterilized jars, roll up and wrap until it cools.

Ingredients:

• 1 kg pumpkin
• 1 kg of 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, peel the tomatoes off. Pass all prepared products for vegetable caviar through a meat grinder or grind in a blender. Add oil to the mixture, bring the mass to a boil, boil for 30-40 minutes. Add spices, salt and sugar, simmer for 10 minutes. Pour in vinegar, stir and remove from heat. Put the hot mass in sterilized jars, roll up and wrap until it cools.

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 seeds from pepper. Pass the vegetables through a meat grinder or chop with a blender. Add oil, salt, sugar, simmer, stirring constantly, 20 minutes. Pour in vinegar, simmer for 10 minutes and remove from heat. The mass should be thick, practically free of liquid. Put hot caviar from vegetables, cooked for the winter, in sterilized jars, roll up and wrap until it cools.

Ingredients:

• 2 kg of tomatoes
• 2 kg of 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 must be chopped using a blender or meat grinder. Put in a saucepan, simmer for 10-15 minutes. Add sugar, salt, spices, simmer for another 5-10 minutes. Spread hot caviar in sterilized jars, roll up and wrap until it cools.

Look at a selection of photos for the 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 vegetable caviar recipe, the bell peppers need to be cut into small cubes. Peel the pumpkin, grate the pulp. Peel the tomatoes, cut into slices. Finely chop the onion, 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, stir. Spread the caviar in sterilized jars, roll up and wrap until it cools.

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. Put 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. Spread hot caviar in 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 of water
• sugar
• ground red and black pepper to taste

Cooking method:

Cut the bell peppers and onions into equal sized cubes. Put in a cauldron or other thick-walled dish, add sugar, salt, ground pepper, vinegar and vegetable oil, simmer over low heat for 45 minutes. Then put delicious vegetable caviar in jars, roll up and wrap 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, peppers separately, transferring to a saucepan. Put the chopped tomatoes and chopped garlic last, season with salt, simmer under the lid for 30 minutes. Arrange hot homemade caviar from vegetables in 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 80 ° C for 20-30 minutes. Peel and seeds, chop. Finely chop the onion, grate the carrots, chop the herbs. Fry the 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. Spread hot caviar in sterilized jars with a volume of 0.5 l, sterilize for 10-15 minutes. Then roll up the vegetable caviar, cooked for the winter, and wrap it until it cools.

Beetroot caviar.

Ingredients:

• 1 kg of 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 cook caviar according to this recipe, the beets must be boiled until tender, peeled. Peel the tomatoes. Pass all vegetables separately through a meat grinder. Heat oil in a saucepan, fry the onion for 5-7 minutes. Put the carrots, simmer for 10 minutes, stirring. Then add the tomatoes and simmer for 10 minutes. Put the beets, chopped garlic, add salt, pepper, bring to a boil, reduce heat and simmer for 10 minutes. Pour in vinegar, stir, remove from heat. Put the hot mass in jars and sterilize: jars of 0.5 l - 15 min, 1 l - 20 min. Then roll up and wrap until it cools.

Beetroot caviar with bell pepper.

Ingredients:

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

Cooking method:

Grate beets on a coarse grater. Cut the bell pepper into small cubes. Pass the tomatoes through a meat grinder. Finely chop the onion, fry in vegetable oil. Add bell pepper, fry for 5-7 minutes, stirring. Then add grated beets and tomato puree, simmer for 40 minutes. Add chopped garlic, salt, ground pepper, simmer for another 10 minutes. Put hot vegetable caviar from beets in 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 of 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 winter beetroot caviar, tomatoes, beets, bell peppers, apples, carrots and onions must be minced. Add oil, 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. Spread hot caviar in sterilized jars, roll up and wrap until it cools.

Ingredients:

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

Cooking method:

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

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

Carrot caviar.

Ingredients:

• 2 kg of carrots
• 1 kg bell pepper
• 1 kg of onions
• 1 kg of 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, tomatoes need to be cut, heated under a lid for 7-10 minutes, then rubbed through a sieve. Cut the onion into half rings, carrots and bell peppers into strips, chop the herbs. Fry the onions and carrots in vegetable oil until soft. Add bell pepper, fry for another 7-10 minutes. Add tomato puree, salt, sugar and spices, simmer until desired thickness. Add greens, mix thoroughly, simmer for another 2 minutes. Put hot caviar in jars, roll up and wrap until it cools.

Cucumber caviar (option 1).

Ingredients:

• 1 kg of 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 must be cut into small cubes. Grate carrots. Pass the tomatoes through a meat grinder. Fry cucumbers in vegetable oil. When the liquid has evaporated, add the onion, simmer for 10-1 5 minutes. Add carrots and bell peppers, simmer for 15 minutes. Then put the tomato puree, add salt, sugar, cook until thickened. Pour in vinegar, stir and remove from heat. Put boiling caviar in sterilized jars, roll up and wrap until it cools.

Ingredients:

• 1.5 kg of 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, pour in 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 decomposed 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, cut the onion into half rings, bell pepper and parsley root into strips, tomatoes into slices. Peel the apples and grate. 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. Spread hot caviar in sterilized jars, roll up and wrap until it cools.

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, put in a saucepan, simmer under the lid until soft, then rub through a sieve. Cut the rest of the vegetables into cubes. Fry the 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. Arrange the homemade vegetable caviar in jars and sterilize: 0.5 liter jars - 10 minutes, 1 liter - 15 minutes. Then roll up and wrap until it cools.