Top 18 Easy Recipes for Making Vegetable Caviar for the Winter

In addition to pickling and salting whole garden fruits, vegetable caviar, a winter preserve combining various ingredients, is a popular choice. Chopped vegetables are easily digestible and contain a large amount of vitamins and beneficial microelements. There are many recipes for making caviar, so you can find a recipe that will suit every family member's taste.

Specifics of preparing vegetable caviar for the winter

At home, people make caviar from fruits ripening in the garden. Traditional eggplants and zucchini can be pureed into a snack. Other vegetables, too, retain their unique flavor and nutritional value after being pureed.

The main product for the winter dish is selected ripe, without spoilage or rot. Chopping the fruit is essential. For this, use a meat grinder or blender. Vegetables are usually stewed, boiled, or fried before chopping.

Caviar is useful for those on a vegetarian diet and for children.

The product is an excellent addition to meat and fish dishes.

Selecting and preparing ingredients

Before preparing vegetable caviar, you must:

• pick ripe fruits;
• rinse them thoroughly under running water;
• Peel and seed if necessary.

You shouldn't prepare caviar for winter using rotten, spoiled, or moldy ingredients. Such caviar will quickly spoil and cause poisoning.

For this snack, prepare glass jars with a capacity of 0.5-0.7 liters. It's best to seal the containers with metal lids.

Delicious and proven recipes

With so many caviar recipes to choose from, it's best to choose one that includes your favorite vegetables. You want the dish to be a truly enjoyable snack.

Classic cooking option

The easiest way used by housewives is that vegetables:

• zucchini;
• carrot;
• onion

Mince the mixture. Place the mixture in a saucepan, adding some vegetable oil first. Be sure to season with salt and pepper. Then add the tomato paste, simmered in vegetable oil first.

Cooking of the caviar continues until the liquid from the vegetable mass has completely boiled away and the puree has thickened.

Cucumber caviar

To prepare an interesting snack, it is enough to take 2 of each of the following per kilogram of cucumbers:

• medium-sized carrots;
• bell peppers;
• bulbs;
• clove of garlic.

You'll need 6 tomatoes or tomato paste. Finely chop the vegetables and simmer them separately. Combine the ingredients and simmer over low heat until tender. Season with salt and pepper. Add the tomatoes and garlic 15-20 minutes before the end of cooking.

Pumpkin and carrot

Zucchini in this appetizer can be replaced with its relative, pumpkin. Here's how to prepare the caviar step by step:

1. The pumpkin is peeled and grated.
2. For 1.5 kilograms of pumpkin, I take 0.5 kilograms of peeled carrots, which also need to be grated.
3. 3-4 onions and the same amount of bell peppers are chopped into strips.
4. Pour vegetable oil into a bowl with vegetables and simmer over medium heat until half cooked.
5. After adding tomato paste (200 grams), salt and pepper, cook for half an hour.

Pre-crushed garlic is best added at the end of cooking. Remove the vegetables from the heat, let them cool, and puree the pieces in a blender. To preserve the caviar better, add 50 milliliters of 9% vinegar.

A dish of zucchini and eggplant

When you combine eggplant and zucchini in the same jar, the caviar will be both healthy and delicious. The eggplant will add a spicy kick. It's best to use equal amounts of the main ingredients. You'll also need carrots, tomatoes, and onions. You can also use peppers.

Separately, fry finely chopped onion, grated carrot, and tomato and pepper pieces in vegetable oil. In a separate pan, simmer the diced eggplant and zucchini first. Mix all the vegetables, add tomato paste, and simmer over low heat. Don't forget to season with salt and pepper, finely chopped parsley, and dill.

To keep the caviar fresh longer, add 60 milliliters of vinegar at the end of stewing.

From blue ones with beans

A dish is prepared for the winter from:

• 3.5 kilograms of tomatoes, scalded with boiling water and rubbed through a sieve;
• diced eggplants - 3 kilograms;
• 500 grams of beans boiled until done;
• 1 kilogram of onions fried in vegetable oil and 2 kilograms of bell pepper pieces.

All ingredients are simmered with salt, sugar, cilantro, parsley, and hot pepper until fully cooked. The mixture should be placed in jars while still hot.

With onions

This appetizer is made with onions. Use half as many ripe red tomatoes. Fry one half of the finely chopped onion, then pour boiling water over the other half for 3-5 minutes. Blanch the tomatoes in boiling water, peel them, and mash with a fork or blender. Combine all ingredients and simmer in a heavy-bottomed pan with vegetable oil. When the excess liquid has evaporated, add salt, sugar, pepper, and basil leaves. After stewing, place into jars and roll up.

With beets

One of the simple recipes requires taking 4 kilograms of beets:

• 1.5 kilograms of tomatoes;
• 500 grams of bell pepper and onion;
• head of garlic;
• 3 bunches of parsley;
• a glass of sugar;
• 2 tablespoons of salt;
• vegetable oil 500 ml;
• vinegar 6% 200.

Peel the vegetables, mince them, and simmer them in vegetable oil. For a spicier taste, add a cayenne pepper.

With carrots

Young carrots are used to make delicious caviar. The roots should be washed and grated on a coarse grater. You can also mince the carrots. Add tomato puree to the pot with the carrots. While simmering, season with salt and pepper. Add spices and herbs to taste. Add chopped garlic at the end of cooking.

With sweet pepper

For this appetizer, you'll need 5 kilograms of ripe peppers. You can chop them in a blender or grind them in a meat grinder. Puree 2 kilograms of ripe tomatoes. Place the prepared tomatoes in a saucepan, add oil, and simmer. Halfway through the cooking time, add 2 tablespoons of salt and half a cup of sugar. Continue to simmer, then add a teaspoon of garlic and vinegar at the end.

A quick recipe without sterilization

Jars of prepared caviar are typically sterilized. This allows them to sit in the cellar for a long time without spoiling. But this labor-intensive process can be skipped. To do this, place the hot vegetable mixture into the jars and pour a spoonful of preheated vegetable oil over it.

Garlic has an antiseptic effect. Simply crush it and sprinkle it on top of the caviar, stirring gently with a sterile spoon.

Without vinegar

Without acetic acid, preserves quickly "explode." Vinegar can be substituted with other ingredients. Some cooks add crushed aspirin tablets to the appetizer. Grated apples add a piquant flavor and protect against spoilage. Lemon or red currant juice are excellent alternatives to acetic acid.

Caucasian style with tomatoes

Pieces of tomato, eggplant, and bell pepper are threaded onto skewers and grilled over an open flame on all sides. Now the finished products need to cool. They are chopped, salted, and sprinkled with pepper. Add chopped cilantro, basil, and garlic. Mix everything together and place in jars. Store in the refrigerator and serve as an appetizer with meat.

Let's prepare a spicy appetizer

For those who love spicy dishes, we recommend preparing caviar from tomatoes and onions, which are chopped and stewed. The highlight of the preparation will be hot pepperIt should be finely chopped and added to the pot with the other vegetables. The number of pods depends on your taste. Just two pods will make the caviar very spicy. During cooking, add salt to the puree, stirring thoroughly. Vinegar is added before jarring.

Assorted baked vegetables

This recipe calls for a roasting bag. Place sliced ​​eggplant, zucchini, tomatoes, and bell peppers in it. Bake the vegetables in the oven at 180 degrees Celsius (350 degrees Fahrenheit). They'll be ready in 35-40 minutes. During this time, fry the grated carrots and finely chopped onions in butter. After the baked vegetables have cooled, puree them. To do this, run them through a meat grinder. Add the fried onions and carrots to the purée. Season everything with salt and pepper. Add a little semolina for a thicker consistency. Now simmer everything in a saucepan for 10-15 minutes.

Recipe for a multicooker

Using a household appliance will make the snack preparation process quick and convenient. To prepare vegetables:

• grated carrots;
• diced onion and bell peppers;
• after peeling and cutting the zucchini.

Cook on "Frying" or "Stewing" mode. Add a small amount of vegetable oil. Salt and pepper should be adjusted to taste. After 20 minutes of simmering, add tomato paste. To ensure long shelf life, add vinegar to the caviar before sealing.

Cooking caviar "in a frying pan"

Before cooking, select a thick-bottomed frying pan. Take 2-3 of each vegetable. The base of the appetizer is eggplant, from which the bitterness is removed. You'll need onions, tomatoes, and bell peppers. Peel, wash, and dice everything. Add a little hot pepper. Fry all the vegetables separately. Combine in a frying pan with vegetable oil. Sprinkle with salt, pepper, and sugar, and cook until done. Stir constantly.

Vegetable caviar in a cucumber basket

The main difficulty in the recipe is making the cucumber basket. To do this, cut the cucumbers into slices. Place the cucumber slices in a circle in a salad bowl covered with cling film. Place another salad bowl, covered with cling film, on top. Now, into the freezer. The caviar is made from zucchini, carrots, and bell peppers. Simmer until tender, adding tomato paste 20 minutes before the end. Remove from heat, add a little vinegar and dry white wine. Place the cooled mixture into the cucumber basket. The handle can be made from thin wire strung with pea pods.

Finger-licking good recipe

To ensure a delicious dish, each vegetable must be stewed separately. A blender is used to make the caviar easily digestible, without chunks. The dish's ingredients typically include tomatoes, carrots, and onions. The color and flavor depend on the tomato paste, which is added half an hour before the end of cooking. Mayonnaise is added to enhance the flavor of the caviar. The main ingredient for the appetizer can be eggplant, zucchini, or beetroot.

How and how long to store canned food

The snack can be stored for up to a year. However, it must be sterilized and sealed in jars, storing under metal lids. Once opened, keep in the refrigerator for no more than a week.

Moldy vegetable caviar should not be eaten.