Vegetable caviar for the winter: 19 simple recipes for making delicious preparations with photos

A good treat for the winter is vegetable caviar. This appetizer of chopped vegetables is loved by many. It is convenient to take to work for a snack. It successfully compensates for the lack of vitamins in the cold season. Any vegetables are suitable for cooking. There are many recipes. Everyone will find their favorite dish.

Features of cooking vegetable caviar for the winter

The main feature of vegetable caviar is that it is prepared from almost everything that grows in the garden. There are traditional types of caviar from vegetables for the winter: squash, eggplant, beetroot. 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 the main ingredients

Requirements for vegetables from which caviar is prepared are the same as for any preparations for the winter:

1. Vegetables must be fresh.
2. Plants damaged by pests, rotten or frozen, cannot be used in the preparation of blanks for the winter. They will spoil the taste and significantly reduce the shelf life.

For cooking vegetable caviar for the winter, any homemade vegetables are suitable.

Rules for the preparation of containers

Vegetable caviar is “packed” for the winter in jars. Most often, small containers with a volume of 0.3-0.5 liters are chosen. They are the most convenient, because they do not eat a lot of caviar at once.

Banks 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 in a large pot of water. Sometimes jars with screw-on metal lids are used. Lids need to be prepared: rinse and boil for 5 minutes. Plastic lids are simply dipped in boiling water just 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 everything is prepared 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 homemade vegetables. Its recipe is simple. For cooking you will need:

• two large zucchini;
• one bulb;
• one carrot;
• 2 tablespoons of tomato paste;
• 5 grams of s alt;
• 40 grams of sunflower oil.

All vegetables need to be peeled and scrolled in a meat grinder. S alt and pepper the mixture. Fry the tomato paste in vegetable oil and add to the vegetables. Be careful not to burn the pasta. Put everything in a saucepan with a thick bottom and put on a weak gas. Cook until moisture is gone. This process will take approximately 40 minutes from the moment of boiling. After that, lay out the finished caviar in jars.

Cucumber variant

Not everyone knows for sure about this dish. If so many cucumbers have grown in your garden that you no longer know what else to do with them, try cooking caviar. Her recipe is simple, and diversity in life does not hurt.

For cooking, you need 1 kg of fresh cucumbers. Wash cucumbers and grind into puree in any way possible.

Also mash one carrot and one onion.Combine all ingredients in one saucepan. Add 30 g of s alt, 60 g of vinegar, one bay leaf, a few peppercorns and a couple of cloves of minced garlic. Simmer for 20 minutes. A unique blank is ready for the layout of the banks.

With pumpkin

To prepare this caviar, one and a half kilograms of pumpkin, one carrot and two onions are taken. Vegetables are cleaned. The seeds are removed from the pumpkin. All ingredients are brought to a puree state. Carrots and onions are lightly fried in vegetable oil in a deep frying pan. You need to put a little oil - only 30 g.

When the onion turns golden, add pumpkin to the pan. The puree is s alted and peppered to taste. Continue to simmer until the pumpkin is reduced in volume. Decreasing, it becomes soft and changes shade. This indicates that the time has come to squeeze the garlic into the puree. Mix garlic with stewed vegetables, cook for another 5 minutes.Pumpkin and vegetable caviar is ready.

In a cucumber basket

This original recipe is good because the "package" is also edible. In such a basket you can put any caviar prepared for the winter. To prepare a basket, you only need 1 large cucumber. It is cut into thin slices. The inside of the salad bowl is lined with cling film. Layer upon layer of cucumber slices. Sprinkle the laid surface with water.

The second salad bowl of the same size is wrapped with cling film and inserted into the first, pressing down the cucumbers. Both salad bowls are placed in the freezer for 1 hour. After 60 minutes, the cucumber slices are compressed and frozen in the form of a basket. Any caviar prepared for the winter is laid out in an impromptu salad bowl. Make a handle from pea or bean pods. The finished basket with caviar is put on a dish and served.

Seaside

The peculiarity of this vegetable caviar recipe is a large number of ingredients. It includes 8 vegetables and 5 spices. For cooking you will need:

• 1 each zucchini and eggplant;
• two bell peppers;
• 4 medium tomatoes;
• one onion and one carrot each.

Need spices: hot pepper, celery, coriander, parsley. They are taken to taste. Eggplants are peeled, cut into cubes and sprinkled with s alt. So they should stand for about an hour. S alt draws out bitterness.

The rest of the vegetables are peeled and cut into small pieces: strips or cubes. Then, with each new addition, the vegetables are stewed for 5 minutes. First, put carrots and onions in a saucepan. Stew in oil for 5 minutes.

Then add bell pepper and hot pepper - another 5 minutes. This is followed by 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. Soy sauce is added last. The vegetable mixture is mixed and stewed for 20 minutes under a closed lid. Then they are laid out in banks.

With zucchini and eggplant

Zucchini and eggplant are perfectly combined in one dish - vegetable caviar. One and a half kilograms of eggplant, a kilogram of zucchini and sweet peppers, a pound of onions, peel and chop. Place in a saucepan and cook until thick, about 1 hour. During the cooking process, the vegetable platter is stirred so that it does not burn. An hour later, it is s alted, peppered and spices are added. All this is to taste. Vinegar is poured in a volume of 60 ml. Two minutes later, the caviar is ready.

Eggplant with beans

For the winter, you can cook eggplant with beans. The base of the dish is tomatoes. They will need 3.5 kg. You need a little less eggplant - 3 kg. You also need 2.5 kg of sweet pepper, 1 kg of onions and a pound of beans.

All vegetables, except beans, finely chop and fry in 150 g of sunflower oil. Boil beans.

Pass the tomatoes through a meat grinder. Put 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 beans and add spices. Suitable:

• cilantro,
• parsley,
• dill,
• cornflower leaves.

S alt and sugar to taste. Continue the cooking process for another 20 minutes. After that, decompose into banks.

With apples

This is the most delicious caviar, although the easiest to prepare. It's about apples. They give the dish a specific unique taste. For caviar, you need 5 kilograms of tomatoes, 2 kg of bell peppers, carrots and onions.

It will take a kilogram of apples. You need to give preference to yellow hard varieties. All ingredients are cleaned and driven 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 s alt. Boil for three and a half hours.

With bow

Everyone is familiar with vegetable caviar, but not everyone has tried onion caviar. This is a kind of snack. She needs only 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 in a colander and let the water drain.

Tomatoes are peeled. To do this, they need to be poured with boiling water. Peeled tomatoes are cut into small cubes. All vegetables are ground in any acceptable way. Pour 50 g of sunflower oil into a deep saucepan and spread the vegetable mixture. Stew 40 minutes.All liquid must be gone. After this time, s alt, sugar, ground pepper, basil greens are added to the puree. Simmer another 15 minutes. This completes the process of preparing onion caviar for the winter.

With carrots

You can cook a vegetable snack for the winter from carrots. Cooking takes only half an hour. Take 1 kg of young carrots. The vegetable is peeled and ground in a meat grinder. 2 tomatoes are skinned and mashed. Put in two cloves of minced garlic. The vegetables are placed in a bowl. Add 100 g of sunflower oil, s alt and sugar. Cook at a low boil for 30 minutes.

With beets

Beet caviar is a delicious snack. For cooking, you need only 450 g of table red beets and 200 g of onions. The beets are washed and rubbed. Onions are peeled and cut into cubes.

You will need two pans. In one, the onion is fried until golden brown. In another, beets are stewed until soft.

Then the vegetables are mixed, s alted and peppered to taste. 20 g of granulated sugar and 50 g of tomato paste are added to them. Everything is thoroughly mixed and folded into a saucepan, stewed under the lid for a quarter of an hour. Mixed twice in the process.

With bell peppers

For caviar choose large fleshy and juicy peppers. 5 kg of bell peppers are de-seeded and ground to a puree state. Do the same with 2 kg of tomatoes. Add a glass of sunflower oil and put on gas.

Cook for half an hour with the lid closed. After 30 minutes, pureed tomatoes and a head of pressed garlic are added. Continue to boil the vegetable mass until thick. When the puree thickens, put 40 g of s alt and 100 g of sugar. Boil for another 10 minutes. At the end, a teaspoon of vinegar is poured in and immediately closed in jars.

With tomatoes

A surprisingly tasty snack for the winter is prepared from tomatoes. For cooking you need:

• 3 kg ripe tomatoes;
• 2 kg carrots;
• 1 kg turnip.

Vegetables are peeled and mashed. This is done using a meat grinder or blender. 300 grams of sunflower oil, 10 g of ground black pepper, 60 g of s alt and 3 bay leaves are added to the vegetable puree.

Bay leaf is pre-crushed. The vegetable mass is placed in a saucepan and stewed at moderate heat for 2 hours. In the process, it is constantly stirred. 30 g of table vinegar is poured into the finished caviar. Everything is mixed and immediately sent to the banks.

No sterilization

You can close vegetable caviar for the winter without sterilization. To do this, the jars washed and scalded with boiling water, together with the lids, are dried in a hot oven. Lids must be metal only.

Plastic will not withstand such processing. When the jars are completely dry, they put the cooked caviar in them.

The workpiece must be strictly hot. Three cloves of garlic are placed on top of the caviar in each jar. The surface is poured with a tablespoon of hot vegetable oil. Banks are rolled up immediately after filling. Garlic plays the role of a natural antiseptic. Oil does not allow bacteria to penetrate to the finished product.

No Vinegar

Acetic acid is a preservative that increases the shelf life and improves the palatability of the blanks. Lots of food acids. All of them have the same properties as acetic acid.

In preparations for the winter, vinegar is replaced by citric acid and aspirin. But that's not all. Lemon, apples, tomatoes and currants have preservative properties. Freshly squeezed juices of the fruits of these plants are successfully used as a preservative in the preparation of home-made preparations for the winter.

With Caucasian flair

Vegetable caviar with Caucasian flavor is spicy and low in calories. For cooking, you need tomatoes, eggplant, bell peppers. Each vegetable is taken in 3 pieces. The peculiarity of cooking is that initially vegetables are cooked on skewers.

They have different cooking times. Each type is strung on a separate skewer. Vegetables are roasted over an open fire. You need to make sure that they do not burn.

When the skin turns dark and the vegetables become soft, remove them from the skewer and let them cool. Remove the skin from the cooled vegetables and remove the seeds. Then crushed. Even when crushed, they retain the smell of a fire. Chopped vegetables are s alted, peppered and garlic is added. But spices give a special Caucasian flavor: cilantro and basil. They are crushed and added fresh to caviar.

From baked vegetables

You can make a vegetable snack from baked vegetables. To do this, the selected ingredients are peeled and cut into large slices. The baking sheet is greased with olive oil. Slices of vegetables are laid out on it and baked. When the vegetables darken and become soft, they are cooled and peeled from the skin and seeds.

Separately roast a head of garlic in foil, brushed with olive oil and grated with thyme.

Its preparation time is 15 minutes. Peeled vegetables and garlic are chopped with a blender and put in a saucepan. Vegetables are s alted, spices are added and kept on a low flame. 7 minutes after boiling, the caviar is ready. Vinegar is added to it and rolled into jars.

Spicy caviar

Spicy caviar - a winter snack with a spicy taste. The presence of hot spices allows you not to sterilize the jars, but only wrap them for slow cooling.

3 kg of ripe red tomatoes, 1 kg of onions and sweet peppers, two chili peppers are peeled and chopped in any way. Put in a large saucepan, add s alt to taste. The mixture is boiled on low gas for 45 minutes. During the cooking process, mashed potatoes should be stirred periodically. As soon as the mixture gets rid of excess moisture and thickens, it is removed from the heat, 100 g of vinegar is added and immediately closed in jars.

The sharpness and piquancy of caviar depend on the amount of hot pepper. It is self-regulating.

Recipe for multicooker

You can cook any vegetable caviar in a slow cooker. To do this, the selected vegetables are washed, cleaned and chopped. Pour 20 g of sunflower oil into the multicooker bowl and set the "Frying" mode. First, put the carrot 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, in the following order, lay out the rest of the vegetables in layers:

• sweet pepper,
• eggplant,
• zucchini,
• tomatoes.

Please note: those vegetables that are stewed longer are laid first. Regardless of the composition of caviar, the principle must be observed.Spices are placed on top: s alt, sugar, chili, garlic. All ingredients are poured over 60 g of oil. In the "Extinguishing" mode, hold for 2 hours. In the process of stewing, after about 30 minutes, the contents are removed and greens are added. After another 30 minutes, remove the steam valve. When planning to caviar for the winter, apple cider vinegar is added under the lids of jars.

Rules and terms of storage of the finished product

The maximum shelf life of vegetable caviar is 12 months. Blanks 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 blanks are kept in the refrigerator. It is advisable to eat them within six months. After opening, caviar from vegetables quickly deteriorates even in the refrigerator. It is not recommended to keep it open for longer than a week.

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