How to prepare vegetable caviar at home. A collection of delicious vegetable caviar recipes for the winter. Winter caviar from baked vegetables

Caviar from baked peppers and eggplants.

Ingredients:

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

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Caviar from bell pepper and roots.

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

Cooking method:

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

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 the vegetables through a meat grinder, place in a stewing container, add oil, simmer for 1 hour. Add salt, sugar, simmer for another 10 minutes. Place hot vegetable caviar into sterilized jars, roll up and wrap until cool.

Ingredients:

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

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 the seeds from the pepper. Pass the vegetables through a meat grinder or chop using a blender. Add butter, salt, sugar, simmer, stirring constantly, for 20 minutes. Pour in vinegar, simmer for 10 minutes and remove from heat. The mass should be thick, with virtually no liquid. Place hot vegetable caviar prepared for the winter into sterilized jars, roll up and wrap until cool.

Ingredients:

2 kg tomatoes
2 kg 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 need to be chopped using a blender or meat grinder. Place in a saucepan, simmer for 10-15 minutes. Add sugar, salt, spices, simmer for another 5-10 minutes. Place hot caviar into sterilized jars, roll up and wrap until cool.

Look at the selection of photos for 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 recipe for vegetable caviar, the bell pepper needs to be cut into small cubes. Peel the pumpkin and grate the pulp. Peel the tomatoes and cut into slices. Finely chop the onion and 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 and stir. Place the caviar in sterilized jars, roll up and wrap until cool.

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. Add 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. Place the hot caviar into 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 water
sugar
ground red and black pepper to taste

Cooking method:

Cut the bell pepper and onion into equal sized cubes. Place in a cauldron or other thick-walled container, add sugar, salt, ground pepper, vinegar and vegetable oil, simmer over low heat for 45 minutes. Then put the delicious vegetable caviar into jars, roll it up and wrap it 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 onions, carrots, peppers separately, transferring to a saucepan. Lastly add chopped tomatoes and chopped garlic, add salt and simmer covered for 30 minutes. Place hot homemade caviar from vegetables into 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 180°C for 20-30 minutes. Remove skin and seeds and chop. Finely chop the onion, grate the carrots, chop the greens. Fry 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. Place hot caviar into sterilized 0.5 liter jars and sterilize for 10-15 minutes. Then roll up the vegetable caviar prepared for the winter and wrap it until it cools.

Beet caviar.

Ingredients:

1 kg 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 prepare caviar according to this recipe, the beets need to be boiled until tender and peeled. Peel the tomatoes. Pass all vegetables separately through a meat grinder. Heat oil in a saucepan and fry onion for 5-7 minutes. Add carrots and simmer for 10 minutes, stirring. Then add tomatoes, simmer for 10 minutes. Add beets, chopped garlic, add salt, pepper, bring the mixture to a boil, reduce heat and simmer for 10 minutes. Pour in vinegar, stir, remove from heat. Place the hot mass into jars and sterilize: jars with a volume of 0.5 liters - 15 minutes, 1 liter - 20 minutes. Then roll up and wrap until cool.

Beet caviar with bell pepper.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

To prepare such a very tasty vegetable caviar for the winter, the beets need to be boiled or baked until half cooked, then peeled. Remove the core from the apples. Grate all the products on a coarse grater, place in a saucepan, add vegetable oil, water and salt, simmer for 30 minutes over moderate heat under the lid. Stir regularly. Place hot caviar into sterilized jars, roll up, turn over and wrap until cool.

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

Carrot caviar.

Ingredients:

2 kg carrots
1 kg bell pepper
1 kg onions
1 kg 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, you need to chop the tomatoes, heat them under the lid for 7-10 minutes, then rub them through a sieve. Cut the onion into half rings, carrots and bell peppers into strips, chop the greens. Fry onions and carrots in vegetable oil until soft. Add bell pepper and fry for another 7-10 minutes. Add tomato puree, salt, sugar and spices, simmer until desired thickness. Add the greens, mix thoroughly, simmer for another 2 minutes. Place hot caviar into jars, roll up and wrap until cool.

Cucumber caviar (1 option).

Ingredients:

1 kg 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 need to be cut into small cubes. Grate the carrots. Pass the tomatoes through a meat grinder. Fry cucumbers in vegetable oil. When the liquid has evaporated, add the onion and simmer for 10-15 minutes. Add carrots and bell pepper, simmer for 15 minutes. Then add tomato puree, add salt, sugar, cook until thick. Pour in vinegar, stir and remove from heat. Place boiling caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

1.5 kg 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, add 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 placed 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, the onion must be cut into half rings, the bell pepper and parsley root into strips, and the tomatoes into slices. Peel the apples and grate them. 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. Place hot caviar into sterilized jars, roll up and wrap until cool.

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, place in a saucepan, simmer covered until soft, then rub through a sieve. Cut the remaining vegetables into cubes. Fry 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. Place homemade vegetable caviar into jars and sterilize: 0.5 liter jars - 10 minutes, 1 liter - 15 minutes. Then roll up and wrap until cool.

Vegetable caviar for the winter through a meat grinder - a spicy snack will highlight the taste of any dish and improve your mood!

Ingredients (for 8 cans of 0.7 l each):

1 kg carrots;
1 kg bell pepper;
1 kg of apples (sour or sweet and sour varieties);
1 kg of onions;
1 kg beets;
3-4 pods of hot pepper;
0.5 kg garlic;
150 g salt;
50 g sugar;
3-3.5 kg of tomatoes (to prepare 2.5 liters of tomatoes);
0.5 l of refined vegetable oil;
250 ml vinegar 6%.

Preparation:

Scientists have long identified a number of products that create a good mood and improve well-being. Among them is hot capsicum; the more spicy food you eat, the calmer and more confident you feel.

The fiery taste of pepper comes from the substance capsaicin, which stimulates nerve endings. In response to the burning sensation, the brain releases endorphins - “happy” hormones that relieve pain and improve mood. Not everyone knows that hot red peppers are also a champion in terms of vitamin C content, which is many times more than that found in lemons!

Take a closer look at the composition of vegetable caviar prepared for the winter; in addition to pepper, you will find a set of other vegetables necessary for health, minced through a meat grinder. The convenient consistency of the snack allows you to combine the vegetable vitamin mixture with any side dish or meat. Spicy fans will enjoy eating caviar spread on a piece of fried bread. A tasty and healthy dish during the cold season will help you avoid colds and strengthen your immune system.

Wash the vegetables well. Peel carrots, beets, onions, and garlic. Thinly slice the apples and remove the core with a knife. Remove the stem from the peppers, and in the case of Bulgarian peppers, additionally, clean out the center with the seeds. Cut everything into convenient small pieces. Roll the tomatoes into the tomato mass.

Pass the vegetables through a meat grinder (or in a blender), add the tomato, vegetable oil, sugar, salt and cook in an enamel basin over low heat for 2.5 hours (counting from the moment of boiling). Stir the caviar periodically for the first 1.5 hours, and constantly during the second hour, as the mixture may begin to “spit” in different directions, as well as burn and spoil the taste. Stir with a wooden spoon, avoiding oxidation. 15 minutes before the end of cooking, add the garlic, ground in a blender or meat grinder, vinegar, stir again and place in clean, dry jars.

Prepare a deep and wide dish for sterilizing glass containers with caviar: place a board or towel on the bottom, arrange the jars covered with lids, pour “hanger-deep” water approximately corresponding to the temperature of the contents of the jar. Sudden thermal changes may cause the glass to burst. From the moment of boiling, the workpieces are sterilized for 15 minutes - in 0.7 liter jars, 10 minutes - in half-liter jars.

Squash and eggplant caviar is prepared for the winter in almost every home. But these are not all vegetables suitable for preparing caviar. Incredibly tasty caviar can be made, for example, from beets or tomatoes. Squash caviar for the winter or carrot caviar for the winter will turn out to be no worse than standard ones, more original, bright and tasty.

It is customary to preserve the juicy root vegetable in the form of ordinary preparations for borscht. But few people know that you can make incredibly tasty caviar from it. It can be served with side dishes or 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;
two hundred gram glass of butter;
1 tbsp. l. salt;
50 gr. greenery

Beetroot caviar for the winter recipe:

Beets must be washed and peeled. After this, it must be ground using a regular meat grinder.
The chopped root vegetable is fried in oil. This process lasts about half an hour.
The pepper is washed and all the seeds are carefully removed from it. Like beets, they are ground in a meat grinder and added to the root vegetable simmering in a frying pan. The frying process drags on for another hour.
The tomatoes are immersed in boiling water for a few seconds, after which the skin is easily removed. The tomatoes are crushed into puree, again using a meat grinder.
Tomato puree is poured into vegetables and salted. The mixture simmers for another hour.
A quarter of an hour before the completion of this process, chopped garlic and herbs are added to the caviar.
The container for preservation is prepared, washed with soda and subjected to the necessary sterilization.
Still very hot caviar is placed in thermally treated jars and immediately rolled up.

Simple recipe for winter squash caviar

Squash is ideal for preparing caviar. Unlike ordinary zucchini, they do not have huge seeds, they are juicier and more tender. The dish turns out not only fresh, summer-like, aromatic, 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 butter;
1 tbsp. l. salt;
third tsp ground regular pepper.

Vegetable caviar for the winter through a meat grinder:

The squash must be washed, cut and baked until fully cooked in a conventional oven. Baking is a faster process than frying. This makes the vegetables much more tender and flavorful.
Slightly cooled squash is ground in a regular meat grinder or blender.
The onion is peeled and chopped very finely.
The chopped onion is transferred to a frying pan with the oil heated to maximum, tomato paste is added to it and fried a little.
The prepared tomato mixture is added to the chopped squash.
The caviar is stewed for at least half an hour over low heat until it thickens.
A few minutes before it is ready, salt, pepper and add vinegar.
The container for canning is prepared, washed with soda and subjected to the necessary sterilization.
The finished product is placed in heat-treated jars and immediately rolled up.
The jars should cool upside down and covered with something warm.

Caviar from tomatoes and peppers for the winter

The unusual taste of caviar is given by a combination of vegetables such as zucchini and eggplant. They are often used separately, but their tandem works wonders. This kind of caviar disappears from the plates of even the most capricious children.

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;
floor l. oils;
1 tsp. vinegar essence;
third tsp ground regular pepper;
a couple of st. l. salt.

Vegetable caviar for the winter recipe through a meat grinder:

The eggplants must be washed and cut lengthwise into several pieces. To get rid of their inherent bitterness, you should soak them in slightly salted water for about half an hour, then wipe until dry.
The remaining vegetables are naturally washed too.
Peel the skin from the zucchini.
All seeds are carefully removed from the pepper.
The tomatoes are cut into a pair of equal parts.
All prepared vegetables are transferred to a special baking sleeve.
The filled sleeve is tied and placed in a preheated oven, where the vegetables should remain for about half an hour.
All skins are removed from the onion and it is cut into small cubes.
The carrots are peeled and grated.
In a frying pan, heat the oil as high as possible and add chopped onions and carrots. They should be fried until they become soft.
A sleeve with baked vegetables is removed from the oven.
Remove the skin from slightly cooled tomatoes.
All vegetables are chopped using a regular meat grinder.
The vegetable mixture is transferred to a container suitable for further actions, oil is added to it and simmered for at least half an hour with very frequent stirring.
The caviar is removed from the heat and mixed with salt and pepper. After which it cooks for the same amount of time.
In the last minutes of cooking, chopped garlic and vinegar are added to the caviar.
The container is prepared for further canning, it is thoroughly washed with soda and subjected to the necessary sterilization.
Still very hot caviar is transferred into jars that have undergone heat treatment and immediately rolled up.
It is better for such caviar to cool upside down and covered with a blanket.

Important! Roasting vegetables is good not only in terms of speed of preparation. Such vegetables retain much more useful substances, which simply evaporate when boiled or fried. By baking vegetables, you can avoid adding excess fat to the product, which means the dish turns out to be less high in calories 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 is, of course, caviar. It turns out incredibly aromatic, with a pleasant sweet and sour aftertaste. You should definitely take care of the availability of such a preparation, even despite the fact that there are no problems with this vegetable in winter. Young, juicy carrots will be ideal for preparing this excellent dish.

You will need:

1 kg. juicy carrots;
half kg. sweet pepper;
1 hot pepper;
one and a half kg. tomatoes;
quarter kg. Luke;
a couple of st. l. salt;
quarter 200 gr. a glass of vinegar.

Simple carrot caviar recipes for the winter:

Young carrots must be washed and peeled, after which they are slightly dried and chopped in a regular meat grinder or blender.
Peppers, sweet and bitter, are naturally also washed, all seeds are carefully removed and chopped in the same way as carrots.
Tomatoes are literally immersed in boiling water for a few seconds, after which the peel is easily removed. A sieve is used to puree them. All tomatoes are actively ground through it.
The existing peel is removed from the onion and then chopped into miniature cubes with a knife.
All prepared vegetables are transferred to a container suitable for further actions and boiled for half an hour. In this case, you should stir them continuously.
After half an hour, salt is added to the vegetable mixture and the vegetables simmer for about ten minutes.
The container is prepared for further preservation; it is washed with soda and subjected to the necessary sterilization.
Still very hot caviar is placed in heat-treated jars, vinegar is poured in and immediately rolled up.

Carrot caviar for the winter through a meat grinder

Any housewife has a huge number of jars with different variations of canned tomatoes in her bins. But you shouldn’t stop there, because you can also prepare caviar. This is a universal dish that can be added to borscht, and making a sauce from it is not difficult. And in 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 200 gr. glasses of butter;
a couple of st. l. vinegar;
1 tsp. ground regular pepper;
5 laurel leaves.

Carrot caviar recipe for the winter using a meat grinder:

First of all, the container is prepared for further canning; it is washed with soda and subjected to the necessary sterilization.
The existing peel is removed from the onion and it is chopped into miniature cubes with a knife.
Carrots must be washed and peeled. Then it needs to be cut into tiny cubes.
The tomatoes are immersed in boiling water for a few seconds, after which the skin can be easily removed.
Peeled tomatoes are randomly chopped and crushed using a regular meat grinder.
Tomato puree is mixed with chopped carrots and onions, spices, oil and naturally salt.
Boil the vegetable mixture and cook for at least two hours with frequent stirring.
A couple of minutes before the end of cooking, vinegar is added to the caviar.
The finished caviar, while not yet cooled, is transferred to warm jars and immediately rolled up.

Important! During the cooking process of any caviar, you should not forget to constantly stir the vegetable mixture. A little forgetfulness and instead of a tasty dish you may end up with burnt mush. You will hardly want to eat such caviar, much less preserve it.

Preserved vegetables should not be limited to pickles and marinades. For the winter, beet caviar through a meat grinder must be stored on shelves. Their amazing taste combined with a huge amount of vitamins makes the product simply priceless. This excellent, unusual snack makes you remember the warmth and sunny summer even in a snowstorm 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.

Vegetable caviar is a lifesaver in winter. It can be used for sandwiches or simply served with a side dish. Now we’ll tell you how to prepare vegetable caviar for the winter.

Vegetable caviar for the winter - recipe through a meat grinder

zucchini – 500 g;
eggplants – 500 g;
ripe tomatoes – 1.5 kg;
bell pepper – 500 g;
onion – 600 g;
garlic – 4 cloves;
carrots – 1.3 kg;
vinegar essence 70% – 10 ml;
ground black pepper;
table salt is not iodized.

Wash the eggplants and cut them into several pieces. Then fill them with salted water for half an hour to get rid of the bitterness. Then remove the vegetables and dry them. We peel the zucchini and remove the seeds from the pepper. Place tomatoes, peppers, eggplants and zucchini in a baking bag. We tie the edges. Bake the vegetables for about half an hour in a well-heated oven.

Chop the onion into small cubes, chop the carrots using a grater. Fry vegetables in oil until soft. When they are ready, take them out, cool, and peel the tomatoes.

All pre-prepared vegetables are passed through a meat grinder. Place the resulting mass in a wide saucepan, add oil and, after boiling, simmer for 40 minutes over low heat. And so that the caviar does not burn, you must remember to stir it. Then remove the pan from the stove, add salt and pepper to the caviar, let it cool and boil again for about half an hour until all the excess liquid has evaporated. After this, add chopped garlic, pour in vinegar essence and cook for another 5 minutes. We fill the pre-steamed jars to the top with prepared caviar and roll them with boiled metal lids. Place them neck down, wrap them up and leave to cool.

Recipe for vegetable caviar with pumpkin for the winter

pumpkin pulp – 800 g;
onion – 200 g;
garlic – 3 cloves;
bell pepper – 1 pc.;
tomato – 80 g;
pepper;
refined vegetable oil;
salt.

Heat the oil in a cauldron, first sauté the chopped garlic in it. Then add finely chopped onion and diced sweet pepper. Then add the diced pumpkin there. Fry the vegetables for about 5 minutes, reduce the heat and simmer the ingredients for about half an hour under the lid. After this, add tomato paste, add salt, pepper and simmer for another 10 minutes. We pass the resulting mass through a meat grinder, then boil for another 10 minutes and arrange the vegetable caviar with pumpkin for the winter in prepared steamed jars.

Vegetable caviar with mushrooms for the winter

mushrooms – 2 kg;
onion – 400 g;
carrots – 300 g;
table salt – 1.5 teaspoons;
ground black pepper – ½ teaspoon;
refined vegetable oil – 90 ml.

First of all, carefully sort and clean the mushrooms. Then wash them well and put them in a large saucepan. Fill with cold water, place on the stove and boil for about half an hour. Be sure to remove the foam. Boiled mushrooms will become smaller in size and change color. We throw them into a colander.

Peel and chop the carrots and onions. Place them in a frying pan with well-heated oil and sauté until golden brown. Then we grind the onions, carrots and boiled mushrooms using a meat grinder. Add salt and pepper, stir well and put on the stove. Simmer, stirring, for about 40 minutes.

Now we prepare the jars - wash them thoroughly with mustard or baking soda, steam them over steam or in the oven. Place the prepared vegetable caviar with mushrooms through a meat grinder into jars to the very top. Then we cap it, turn it over, wrap it up and let it cool. Good luck with your preparations everyone!

Vegetable caviar through a meat grinder for the winter - recipe Vegetable caviar is a lifesaver in winter. It can be used for sandwiches or simply served with a side dish. How to cook vegetable caviar

How to prepare delicious vegetable caviar for the winter

In addition to traditional squash and eggplant caviar, similar snacks can be made from other types of agricultural products. For example, homemade caviar made from vegetables such as bell peppers, beets, tomatoes, pumpkin and carrots will not leave anyone indifferent. You can also add fruits to such vegetable dishes - spicy vegetables and apples go especially well in savory canned snacks.

Homemade caviar from vegetables baked in the oven

Caviar from baked peppers and eggplants.

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

Caviar from bell pepper and roots.

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

Vegetable caviar for the winter, ground through a meat grinder: recipes with photos

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

Assorted caviar with white roots.

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

1 kg pumpkin
1 kg 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

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

Tomato caviar with apples and celery.

2 kg tomatoes
2 kg apples
500 g celery root
500 g onions
150 g sugar
60 g salt
ground cinnamon
cloves and ground black pepper to taste

Look at the selection of photos for vegetable caviar recipes presented on this page:

Homemade caviar from vegetables for the winter

Bell pepper caviar with pumpkin.

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

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

Caviar from bell peppers and onions.

1 kg bell pepper
400 g onions
60 ml vegetable oil
40 ml 9% vinegar
100-150 ml water
sugar
ground red and black pepper to taste

Bell pepper caviar with garlic.

1 kg bell pepper
500 g carrots
500 g tomatoes
100 g onions
50 g garlic
100 ml vegetable oil
30 g salt

Bell pepper caviar with tomato paste.

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

How to prepare delicious vegetable caviar for the winter at home: simple recipes with photos

“Black, red, squash caviar... yes!... and overseas caviar... eggplant!” Are you sure that you know all the types of delicious caviar that our housewives prepare at home for the winter? I think that many of the recipes for the preparations in this section will be a clear revelation for you. For example, caviar is prepared not only from zucchini, eggplant and various types of mushrooms, but also from tomatoes, beets and pumpkin. And this is not an exhaustive list of products suitable for this preparation. Want to make sure of this? Come visit us! Step-by-step recipes with photos will help you prepare finger-licking caviar for the winter.

The best recipes with photos

The last notes

Usually, after canning mushrooms, many housewives are left with various trimmings and fragments of mushrooms, as well as overgrown mushrooms that were not selected for preservation. Don’t rush to throw away mushroom “substandard”; try making mushroom caviar using this simple homemade recipe. It is also often called mushroom extract or concentrate.