Pumpkin caviar: delicious recipes for you. Recipes for pumpkin caviar for the winter How to make pumpkin caviar

Caviar from eggplant or zucchini is very popular.

But not all housewives know that no less tasty caviar can be made from pumpkin; moreover, it is also very healthy.

Pumpkin caviar for the winter - basic principles of preparation

The main ingredient for making caviar is pumpkin. It needs to be prepared: peel and select seeds with fiber. The vegetable pulp is crushed into pieces or grated.

In addition to pumpkin, for caviar you will need onions, garlic, carrots and spices. Vegetables are peeled, washed under the tap and chopped according to the recipe. Pumpkin and other vegetables are stewed in a cast iron cauldron. In addition to these vegetables, you can add sweet peppers, zucchini, eggplants and tomatoes to caviar.

You can not only stew pumpkin with vegetables, but also pre-bake it in the oven.

When the vegetables become soft, add salt and spices to them. If the recipe does not contain tomatoes, add tomato paste or sauce to the caviar. Then everything is pureed using an immersion blender or masher.

The caviar is placed hot in sterile jars and sealed with a special key.

If you are the lucky owner of a multicooker, you can cook caviar in it. Vegetables will cook as if in a Russian oven, soaking in each other’s aromas.

Recipe 1. Pumpkin caviar for the winter

Ingredients

pumpkin pulp – 700 g;

salt;

three medium carrots;

freshly ground pepper;

two large onions;

vegetable oil – 30 ml;

garlic - head.

Cooking method

1. Peel and wash carrots, garlic, onions and pumpkin.

2. Grind the pumpkin and carrots into large chips.

3. Chop the onion into thin half rings.

4. Pour vegetable oil into the cauldron. Place on the fire and heat until light smoke appears. Place chopped vegetables in it. Reduce heat to moderate and simmer, stirring occasionally, for 25 minutes.

5. Then squeeze the garlic into the vegetables through a press. Stir and simmer for another five minutes. Grind the contents of the cauldron with an immersion blender until pureed. Warm up for a few more minutes.

6. Place the hot caviar into sterile dry jars and screw the lids on tightly.

Recipe 2. Winter pumpkin caviar with curry

Ingredients

kilogram of pumpkin;

kitchen salt;

carrots - half a kilogram;

black pepper;

four onions;

a spoonful of curry;

30 ml 9% vinegar;

vegetable oil

Cooking method

1. Peel the pumpkin and remove seeds and fibers. Cut the pulp into large pieces and place in a cast iron casserole. Pour in a little drinking water to prevent the pumpkin from burning, cover with a lid and simmer over low heat until soft.

2. Peel the onion and chop it finely. Grate the peeled carrots into large shavings. Fry the onion until soft in a frying pan with well-heated oil, then add the carrots and continue to simmer for another ten minutes, stirring constantly.

3. Transfer the fried vegetables to the pan with the pumpkin, stir, salt and season with curry and pepper. Simmer for another half hour, covering with a lid.

4. Remove the pan from the heat and grind the vegetables with a blender until pureed. Place the resulting mass on the fire again. As soon as it boils, pour in the vinegar and stir. Keep the caviar on the fire for a couple more minutes and place in sterile dry jars. Roll up with metal lids, turn over and cover. Leave in this state until completely cooled.

Recipe 3. Caviar from pumpkin and zucchini for the winter with mayonnaise

Ingredients

50 ml vinegar;

two kg of pumpkin;

zucchini - kilogram;

black pepper;

half a kilogram of onions;

100 ml sunflower oil;

mayonnaise -250 g

tomato paste – 250 g;

two bay leaves.

Cooking method

1. We clean and wash all vegetables. We remove fibers and seeds from zucchini and pumpkin. We pass everything through a meat grinder.

2. Add mayonnaise, vegetable oil and tomato paste to the vegetable mass. Stir and pour it into a cast iron cauldron. Place on low heat and cook, stirring occasionally. After about an hour, add sugar, freshly ground pepper and table salt. Stir and cook for another hour.

3. A few minutes before it’s ready, add a bay leaf. Finally add vinegar. Remove the cauldron from the heat, remove the bay leaf and use an immersion blender to blend until smooth.

4. Sterilize clean jars and lids. Place the hot caviar in a prepared dry glass container and immediately seal it tightly. Turn the canning over, cover with a blanket and leave until completely cool.

Recipe 4. Winter pumpkin caviar in the oven with thyme

Ingredients

10 g thyme;

one and a half kg of pumpkin;

two large sweet peppers;

black pepper;

two onions;

salt;

four cloves of garlic;

150 ml olive oil;

70 g celery;

three tomatoes.

Cooking method

1. Cover a baking sheet with foil. Wash the pumpkin, peel it and select the seeds. Grind the pulp into small slices. Peel the onion and cut into feathers. Wash the sweet pepper, cut out the stem and clean out the seeds. We cut it into long strips. Chop tomatoes and celery into random pieces. Peel the garlic cloves and finely chop them. Place all the vegetables on a baking sheet, salt, pepper and add thyme. Sprinkle with olive oil.

2. Place the baking sheet with the vegetables in the oven, preheating it to 200 C, for forty minutes.

3. Transfer the baked vegetables into a blender bowl and blend until pureed. Transfer the resulting mass into a cauldron and heat for ten minutes.

4. Place the hot caviar into sterile jars and immediately seal them tightly. Turn it over, cover it with a blanket and leave it like that for a day.

Recipe 5. Pumpkin caviar for the winter in a slow cooker

Ingredients

800 g pumpkin pulp;

spices;

bulb;

salt;

bell pepper pod;

vegetable oil;

three cloves of garlic;

50 g ketchup;

50 g tomato paste.

Cooking method

1. Cut the pumpkin pulp, peeled and seeds free, into small cubes. Peel the onion and finely chop.

2. Pour vegetable oil into the container of the device. Place the onion in it and start the “frying” mode. Cook, stirring occasionally, until the onion becomes translucent.

3. Wash the bell pepper, wipe with a napkin and cut out the stalk. Clean out the seeds. Cut the pulp into small and thin strips. Add to the onion and continue frying without changing the mode for another five minutes.

4. At this stage, add the chopped pumpkin pulp and close the lid of the device. Switch the multicooker to “stew” mode and cook for half an hour. After the allotted time, season the stewed vegetables with tomato paste and ketchup. Stir and season with salt and spices.

5. Cook the dish for another ten minutes. Using an immersion blender, puree the vegetables. Add garlic passed through a press to the resulting mass and mix.

6. Wash the jars with soda and put them in the oven for sterilization. Boil the lids. Place hot caviar in prepared containers and immediately roll up with tin lids. Leave for a day, turning it over and covering it with a blanket.

Recipe 6. Pumpkin caviar for the winter through a meat grinder with an apple

Ingredients

seven small tomatoes;

one and a half kg of pumpkin;

salt;

bell pepper pod;

three onions;

five cloves of garlic;

three carrots;

celery root;

sugar – 15 g;

sunflower oil;

Cooking method

1. Peel onions, pumpkin, carrots, garlic and apples. Remove seeds from pumpkin. Chop the vegetable pulp into finger-thick slices. Rinse the tomatoes, wipe with a napkin and cut in half. Remove bell pepper from stems and seeds. Cut it into strips. Chop the carrots, garlic, onion and celery as finely as possible. Cut the apples into slices and cut out the middle.

2. Place all prepared vegetables in a deep baking tray and shake. Place the baking sheet with vegetables in the oven for 45 minutes. Bake at 200 C. Remove the baking sheet from time to time and stir the vegetables. Season the baked vegetables with spices and salt. Stir and cool.

3. Then grind the cooled vegetables through a meat grinder. Add vinegar to the resulting mass and put on fire. Heat to a boil and place the caviar in sterile dry jars. Roll up tightly, turn over and cover with a blanket. Leave it preserved for a day.

For caviar, butternut squash is best.

If you don't have a blender, you can chop the vegetables using a meat grinder or masher.

Pumpkin caviar can be prepared in winter by adding tomato paste or ketchup instead of tomatoes.

If you bake or stew vegetables, cut them into small pieces.

At the end of cooking, you can add chopped fresh herbs to the caviar.

Keeping pumpkin fresh for a long time is quite difficult. She will stay in an ordinary apartment for a month at most. An original solution to this problem would 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.

The incredible combination of fragrant pumpkin with equally fragrant sweet pepper is a delicious combination. An abundance of vegetables that fits in one jar is a godsend for winter, holiday evenings. The amazing taste combined with a rich aroma will create a real sensation.

You will need:

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

Winter pumpkin salad:

The pumpkin is first peeled and seeded and then washed. Once washed, it is cut into neat cubes.
The onion is cleared of its characteristic husk and chopped. Large pieces will be enough.
The carrots should be peeled and grated using a grater with large holes.
To grind tomatoes, use a food processor or a simple meat grinder.
The prepared components are transferred to a pan that is ideal for these purposes, where it is mixed with the amount of sugar, salt and butter specified in the recipe.
Together with the added components, the products are boiled for about forty minutes.
After this period of time, crushed garlic and vinegar are added to the stewed vegetables using a press.
In this composition, the salad takes literally another five minutes to prepare.
During cooking, you should prepare the dishes that are needed for the preparation. It must be washed and immediately pasteurized.
Hot salad is transferred into already processed jars and rolled up without delay.
The salad cooling process must be carried out at room temperature. Turn the jars over and cover.

Advice: to make the salad more tender and avoid tomato skins, it is better to peel them. This process may seem incredibly complicated only at first glance. Knowing one trick, everything is done in an elementary way. If you first scald the tomatoes in boiling water and immediately pour cold water on them, the skin will come off a little and you can simply remove it.

Pumpkin caviar recipe for the winter

Another type of preparation is pumpkin caviar for the winter. Unlike other similar dishes, the pumpkin product turns out more tender, juicier and more aromatic. Adding asparagus makes it even more nutritious and healthy.

You will need:

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

Pumpkin caviar for the winter:

Absolutely all vegetables must be peeled and subsequently chopped in a meat grinder separately from each other.
The already chopped onion is fried and transferred into a container ideal for preparing caviar; oil and pumpkin with tomatoes are added to it.
This mixture is mixed with the required amount of salt, vinegar and sugar and boiled.
After boiling, all the remaining unused ingredients are poured into the container and everything is boiled for about an hour.
While caviar does not require special attention, you need to prepare all the dishes in which future caviar will be stored. It must be washed with soda and sterilized.
Hot caviar is transferred to jars treated with high temperature and rolled up without delay.
All you have to do now is cover the jars until they are completely cool, and they will last all winter, even in a not-so-cool pantry.

Winter salad with pumpkin

For those who are partial 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 g salt;
50 gr. fresh dill.

Pumpkin salads for the winter recipes:

The cabbage is very carefully divided into tiny inflorescences and boiled for five minutes.
After boiling, you need to grind it in the simplest meat grinder.
The pumpkin is cleaned of both the peel and all the seeds. When peeled, it should be cut into cubes.
Garlic and all herbs must be chopped.
In a container ideal for marinade, add the necessary salt, sugar, vinegar to the water and boil.
All the necessary ingredients for the salad are immersed in the marinade, which has just boiled, and boiled for at least forty minutes.
In the process of boiling a dish yourself, you must prepare dishes that are intended for long-term storage. It needs to be washed in a soda solution and immediately sterilized.
The salad is transferred to jars that have just been properly processed and immediately rolled up.
For additional pasteurization, salad in jars needs to be covered with something very warm until it is completely cold.
You don't have to grind the cauliflower to a puree consistency. An original and no less tasty dish would be a salad with whole inflorescences. In this case, pre-boiling it should take about ten minutes longer. Otherwise, it may turn out to be tough and undercooked.

Pumpkin salad for the winter

This is not just a salad, it is a real masterpiece. This preparation, combined 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 parsley sprigs;
500 ml. oils;
1/4 tsp. ground chili pepper;
200 gr. Sahara;
100 gr. salt;
100 ml. vinegar 6%.

Pumpkin salads for the winter:

All vegetables, with the exception of eggplants, should first be peeled and only then cut into compact slices.
Eggplants are cut together with the peel.
The tomatoes are immediately crushed in the simplest meat grinder. You should get tomato paste.
The resulting pulp is boiled together with chopped garlic and herbs, sugar, chili pepper, salt, oil and vinegar.
Add chopped vegetables into the boiling sauce and cook for at least an hour.
During this action, the dishes needed for the final stage - canning - are being prepared. It is washed in a soda solution and then further sterilized.
Only the already prepared salad is placed in prepared jars and rolled up immediately.
To warm up, cover the jars with salad and do not worry until they have cooled completely.

Tip: the bitterness inherent in a vegetable like eggplant can be removed in several ways. The first involves infusing chopped eggplant for an hour and a half in well-salted water. The second is baking it in the oven until half cooked. Third - generously salted pieces are infused under a load for half an hour and then rinsed and squeezed out. Fans of this specific bitterness do not subject this product to any processing.

Winter preparations from pumpkin caviar with sparkle

As paradoxical as it may sound, you can make a fairly spicy product from pumpkin. For those who cannot do without something spicy, this salad will be just right for their taste. A piquant, original combination combined with an exquisite aroma 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 prepare pumpkin caviar for the winter:

The pumpkin is pre-peeled from rough peel and seeds and cut into compact slices, salted and infused overnight.
In the morning, water is mixed with vinegar and sugar in a saucepan, then boiled.
The infused pumpkin pieces are boiled for no more than five minutes, after which they are laid out in a colander.
Pumpkin pieces are placed in clean, washed with soda solution and sterilized jars.
All the necessary components are added to the jars and filled with marinade while it is boiling and left to infuse for half a day.
After this time, the marinade is drained, boiled one more time and poured back into the pumpkin salad.
There is no need to roll up such a miracle at all. It is enough to cover with simple nylon lids and put them in the cellar or refrigerator.

Pumpkin is an 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 made from this product. But caviar from pumpkin for the winter through a meat grinder is a pleasure.

The preparations are delicious, summer-colorful and aromatic, so they can be eaten all year round. And due to such an abundance of possible variations, such dishes simply cannot get boring. And accordingly, vitamins are supplied to the body in sufficient quantities all year round.

Pumpkin caviar for the winter- This is an analogue of squash caviar, but modern housewives prepare it much less often. And it’s in vain, because it’s both tasty and healthy.

Pumpkin caviar for the winter - recipe

Compound:

Garlic clove – 3 pieces
- pumpkin pulp – 0.8 kg
- onion
- spices
- bell pepper
- 4 large spoons of tomato paste

Subtleties of preparation:

Heat the oil in a casserole dish, fry the chopped garlic, add finely chopped onion and chopped pepper. Send the chopped pumpkin and fry for a couple more minutes. Reduce heat and simmer with the lid closed for half an hour. Add tomato paste, season, stir, simmer for a couple more minutes. Distribute the crushed preparation into jars and roll up.

Prepare and.

Pumpkin caviar for the winter - a simple recipe

Ingredients:

Bulb
- pumpkin pulp – ? kg
- a large spoon of flour
- carrots – 0.25 kg
- a couple of cloves of garlic
- vegetable oil
- spices
- salt - ? tsp

To prepare the preparation, choose unsweetened fruits. Chop the pulp into cubes and place in a glass baking dish. Season with spices, sprinkle with flour, stir. Heat a frying pan with sunflower oil, fry the garlic, and then the onion, fry until golden. Add grated carrots. Mix the prepared roast with pumpkin, place the vegetables in the microwave for 15 minutes (set to maximum power). Stir several times. Grind the contents in a blender and serve as a side dish.

Consider.

Caviar from pumpkin and zucchini for the winter

Compound:

Half a glass of vegetable oil
- mayonnaise sauce – 0.25 liters
- sugar – 4 tablespoons
- onion – ? kg
- zucchini – 1 kg
- pumpkin (pulp) – a couple of kilograms
- ground black pepper - half a teaspoon
- a large spoon of salt
- tomato paste – 0.25 l
- laurel

How to prepare:

Peel the zucchini, chop into large pieces, grind through a meat grinder with the addition of onion and pumpkin. Combine with mayonnaise, tomato paste and oil. Pour into a container with a tight bottom, cook while stirring for about an hour over a low flame. Season, add salt, add sugar, continue stirring, cook for another hour. Five minutes before the end of cooking, throw in the bay leaves. Remove it after turning off the stove.

Prepare and.

Pumpkin and carrot caviar for the winter

- a tablespoon of vegetable oil
- pumpkin pulp – 1 kg
- acetic acid - large spoon
- onion – 4 pieces
- pumpkin pulp – 1 kg
- seasonings

Subtleties of preparation:

Peel the pumpkin fruit, remove the seeds, chop into large cubes, and place in a container with a tight bottom. Pour in a little water, cover with a lid, simmer until soft for 20 minutes. Lightly fry the chopped onion, add grated carrots. Transfer the finished roast to the pumpkin, stir, sprinkle with spices. Cover with a lid and simmer for half an hour. Remove from heat and puree using a blender.

Combine the resulting mass with vinegar, stir, let it simmer for a couple of minutes, and distribute into sterile dry jars. Roll up with metal lids. Turn the containers upside down and cover with a warm blanket. Store the seams in a dark place all winter.

How to prepare pumpkin caviar for the winter

Compound:

Table salt
- pumpkin pulp – 0.7 kg
- medium carrot – 3 pieces
- head of garlic
- 25 ml vegetable oil
- large onion – 2 pieces
- freshly ground pepper

Remove the skins from the pumpkin, garlic and carrots and rinse. Grind the carrots and pumpkin into large shavings. Chop the onions into thin rings. Pour vegetable oil into the cauldron. Place on the fire, heat until light smoke appears. Add chopped vegetables. Turn the heat down to moderate, simmer for 25 minutes. Squeeze the garlic into the vegetables, stir, simmer for another 5 minutes. Grind the contents of the cauldron with an immersion blender and heat for a few minutes. Distribute the hot snack into dry jars and screw the lids on tightly.

Consider and.

If you don't understand everything, review “pumpkin caviar for the winter video”.

Curry recipe

Pumpkin – 1 kg
- kitchen salt
- ground black pepper
- carrot - ? kg
- onion – 4 pieces
- acetic acid – 30 ml
- vegetable oil
- curry - small spoon

How to prepare:

Cut the peel from the pumpkin fruit, cut out the seeds with fibers. Chop the pulp into pieces and place in a cast iron casserole. Pour in drinking water to prevent the contents from burning. Cover with a lid and simmer until soft over low heat. Peel the onions and finely chop. Grate the peeled carrots, fry in hot oil, add the carrots, continue to simmer for another couple of minutes. Stir the mixture regularly. Transfer the fried vegetables into a container with sliced pumpkin, stir, season with curry and add salt. Simmer for half an hour, making sure to cover with a lid.

Remove the container from the stove and grind the vegetables in a blender bowl to make a puree. Place the mixture on the fire again. After boiling, pour in acetic acid and stir. Let the workpiece stand for a couple of minutes and place it in sterile containers. Screw on the metal caps, unfold, and wrap in a warm blanket.

Find out and.

Pumpkin caviar with mayonnaise for the winter

Acetic acid – 50 g
- pumpkin pulp – 2 kg
- zucchini – a couple of kilograms
- black pepper
- lean butter – 0.1 liters
- sugar
- onion – 0.5 kg
- salt – 30 g
- mayonnaise sauce – 0.25 l
- a pair of bay leaves
- tomato paste – 0.25 l

Peel the vegetables. Remove seeds and fibers from pumpkins and zucchini. Turn through a meat grinder. Add mayonnaise, tomato paste, and vegetable oil to the vegetable mass. After stirring, pour into a cast iron casserole. Place over low heat and cook, stirring occasionally. After an hour, add sugar, table salt, and freshly ground pepper. Stir and cook for about another hour.

In a couple of minutes, throw in the bay leaves. At the end of cooking, add acetic acid. Remove the casserole from the heat, remove the bay leaf using an immersion blender. Process the lids with clean jars. Place the hot workpiece into jars and seal it hermetically.

Pumpkin caviar for the winter recipes are to die for

Recipe with thyme in the oven

Thyme – 10 g

- black pepper
- onion - a couple of pieces
- sweet pepper – a couple of fruits
- garlic clove – 4 pieces
- four garlic cloves
- olive oil – 0.15 liters
- celery – 70 g
- tomato – 3 pieces

How to cook:

Line a baking sheet with foil. Wash the pumpkin, cut off the skin, and select the seeds. Grind the pulp into small slices. Chop the peeled onion into feathers. Wash the sweet pepper, cut out the stalk, and clean the seeds. Chop the pulp into long strips. Chop the celery and tomatoes into arbitrary pieces. Place all vegetables on a baking sheet, season, add thyme. Drizzle with olive oil. Place the baking sheet with vegetables in the oven, leave for forty minutes at 200 degrees. Place the baked vegetables in a blender bowl and puree. Place the mixture in a cauldron, distribute into jars, and seal tightly.

Pumpkin caviar

This simple dish has a sweet and sour taste and a beautiful bright color. It can be stored in the refrigerator or pantry for quite 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 - tablespoon;
garlic - three cloves;
paprika - two spoons;
ground black pepper - half a tablespoon.

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

How to prepare pumpkin caviar for the winter? The snack recipe is given below.

First, process the vegetables, peel them, and cut the pulp into cubes. After this, place the pumpkin and the pot on the bottom of the pan or cauldron. Add a little vegetable oil to them.

Simmer the food for a quarter of an hour over low heat, remembering to stir it periodically. Combine tomato paste with water, and then pour the resulting sauce into the vegetables. Cook the products for another half hour, and when they become soft, beat them with an immersion blender.

In the remaining oil, fry the finely diced onion. When it turns golden, place it in a pan.
Immediately add chopped garlic, salt, vinegar and spices. Bring the caviar to a boil again, and then put it in sterilized jars and roll it up.

Pumpkin caviar with carrots

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

This time you will need the following products:

without seeds and peel – 700 grams;
carrots – 350 grams;
onion – 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 one by one using a meat grinder and fry in vegetable oil.
First, add the onions to the pan, then the carrots, and at the very end add the pumpkin.

Peel the tomatoes and chop the pulp.

Instead of fresh tomatoes, you can use ketchup or tomato paste.

Add puree, salt, garlic, vinegar and spices to the vegetables.

When all the ingredients become soft, place them in pre-treated jars and cover with boiled lids. Pumpkin caviar is ready for the winter. Don't forget 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 the fall, when it’s time to harvest at your dacha, don’t forget to prepare delicious vegetable caviar. It will keep for you for a long time the memory of the past summer and sunny days.

Ingredients:

peeled pumpkin – two kilograms;
(pulp) – one kilogram;
onion – 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 - to taste.

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

Peel and seed the vegetables, and then pass them through a meat grinder. Place them in a saucepan, add oil, spices, salt and mayonnaise. Cook the food over low heat for an hour and a half, remembering to stir it periodically.

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

Add vinegar and cook the dish for another ten minutes. Squash caviar with pumpkin and onions should be quickly placed in jars and rolled up.

Pumpkin caviar “You'll lick your fingers”

A multicooker is a practical kitchen appliance that modern housewives often use to prepare delicious vegetable preparations. He is the one who will help us prepare sweet pumpkin caviar for the winter. The recipe “You'll 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 preparing pumpkin caviar for the winter. The slow cooker recipe has its own characteristics and is slightly different from other cooking methods.

First peel the carrots and pumpkin and then grate them on a coarse grater. wash and cut into slices, removing the stems along the way. Peel the onion and finely chop.

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

If you like pureed caviar, then chop the stewed vegetables using a blender.

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

Video recipe for pumpkin and eggplant caviar

Be sure to try making 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 a tender and satisfying snack that will delight you on long winter evenings.