A good winter treat is vegetable caviar. Many people love this appetizer made from chopped vegetables. It's convenient to take to work for a snack. It successfully compensates for the lack of vitamins during the cold season. Any vegetables are suitable for cooking. There are many recipes. Everyone will find their favorite dish.
The main feature of vegetable caviar is that it is prepared from almost everything that grows in the garden. There are traditional types of vegetable caviar for the winter: squash, eggplant, beetroot. The recipes have been known for a long time. But you can create your own delicious combinations. You can turn your favorite into caviar vegetable salad and roll it up for the winter. The main thing is to know the basic principles of cooking.
The requirements for the vegetables from which caviar is prepared are the same as for any preparations for the winter:
Any homemade vegetables are suitable for preparing vegetable caviar for the winter.
Vegetable caviar is “packed” into jars for the winter. Most often, small containers with a volume of 0.3-0.5 liters are chosen. They are the most convenient because they don’t eat a lot of caviar at once.
The jars 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 it in a large saucepan of water. Sometimes jars with screw-on metal lids are used. The lids need to be prepared: rinse and boil for 5 minutes. Plastic lids are simply doused with boiling water immediately before use.
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 everyone can prepare for the winter. They have long become classics.
Carrots, onions and zucchini grow in every garden. Every housewife prepares caviar from these home-grown vegetables. Its recipe is simple. For preparation you will need:
All vegetables need to be peeled and minced in a meat grinder. Season the mixture with salt and pepper. Fry the tomato paste for vegetable oil and add to vegetables. Make sure that the paste does not burn. Place everything in a saucepan with a thick bottom and put on low gas. Cook until the moisture is gone. This process will take approximately 40 minutes from the moment it boils. After this, put the finished caviar into jars.
Not everyone knows for sure about this dish. If you have so many cucumbers growing in your garden that you no longer know what else to do with them, try making caviar. Her recipe is simple, and variety in life doesn’t hurt.
To prepare you will need 1 kg fresh cucumbers. Wash the cucumbers and grind them into puree using any available method.
Also make a puree from one carrot and one onion. Combine all ingredients in one pan. Add 30 g of salt, 60 g of vinegar, one bay leaf, a few peppercorns and a couple of cloves of chopped garlic. Simmer for 20 minutes. The unique preparation is ready to be placed into jars.
To prepare this caviar, take one and a half kilograms of pumpkin, one carrot and two onions. Vegetables are peeled. The seeds are removed from the pumpkin. All ingredients are pureed. Carrots and onions are lightly fried in vegetable oil in a deep frying pan. You need to add a little oil - only 30 g.
When the onion turns golden, add the pumpkin to the pan. The puree is salted and peppered to taste. Continue to simmer until the pumpkin reduces in volume. As it decreases, it becomes soft and changes shade. This indicates that it is time to squeeze the garlic into the puree. Mix the garlic with the stewed vegetables and cook for another 5 minutes. Caviar from pumpkin and vegetables is ready.
This original recipe The good thing is that the “packaging” is also edible. You can put any caviar prepared for the winter in such a basket. To prepare the basket you only need 1 large cucumber. It is cut into thin slices. The inside of the salad bowl is lined with cling film. Cucumber slices are laid out layer by layer on it. The laid surface is sprayed with water.
A second salad bowl of a similar size is wrapped in cling film and inserted into the first, pressing down the cucumbers. Place both salad bowls in the freezer for 1 hour. After 60 minutes, the cucumber slices will be compressed and frozen into a basket shape. Any caviar prepared for the winter is placed in an improvised salad bowl. Make a handle from pea or bean pods. The finished basket of caviar is placed on a dish and served.
The peculiarity of this recipe for vegetable caviar is the large number of ingredients. It includes 8 vegetables and 5 spices. For preparation you will need:
Spices needed: hot pepper, celery, coriander, parsley. They are taken to taste. Eggplants are peeled, cut into cubes and sprinkled with salt. So they should stand for about an hour. Salt draws out the bitterness.
The remaining vegetables are peeled and cut into small pieces: strips or cubes. Then, with each new addition, the vegetables are stewed for 5 minutes. First, place carrots and onions in a saucepan. Simmer in oil for 5 minutes.
Then add bell pepper and hot pepper – another 5 minutes. Next come zucchini and eggplant - again for 5 minutes. Then tomatoes, parsley and celery - for 5 minutes. Then coriander is added and fried in oil. tomato sauce. Lastly they put soy sauce. The vegetable mixture is stirred and simmered for 20 minutes under a closed lid. Then they put it into jars.
Zucchini and eggplant are perfectly combined in one dish - vegetable caviar. One and a half kilograms of eggplants, a kilogram of zucchini and sweet peppers, peel and chop half a kilogram of onions. Place in a saucepan and cook until thick, about 1 hour. During the cooking process, the assorted vegetables are stirred so that they do not burn. After an hour, it is salted, peppered and spices are added. All this is added to taste. Vinegar is poured in in a volume of 60 ml. After two minutes, the caviar is ready.
For the winter you can cook eggplants with beans. The dish is based on tomatoes. You will need 3.5 kg of them. You need a little less eggplant - 3 kg. You also need 2.5 kg of sweet peppers, 1 kg of onions and half a kilo of beans.
Finely chop all vegetables, except beans, and fry in 150 g of sunflower oil. Boil the beans.
Pass the tomatoes through a meat grinder. Place 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 the beans and add spices. Suitable:
Add salt and sugar to taste. Continue the cooking process for another 20 minutes. After this, put it into jars.
This is the most delicious caviar, although the easiest to prepare. It's about the apples. It is they who give the dish its specific unique taste. For caviar you need 5 kilograms of tomatoes, 2 kg each of bell peppers, carrots and onions.
You will need a kilogram of apples. Preference should be given to yellow hard varieties. All ingredients are cleaned and passed through a meat grinder. Juice is squeezed out of tomatoes. Mix vegetable puree with tomato juice. Add a glass of sugar and a tablespoon table salt. Cook for three and a half hours.
Everyone is familiar with vegetable caviar, but not everyone has tried onion caviar. This is a kind of snack. It only requires 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 it in a colander and let the water drain.
Tomatoes are peeled. To do this, you need to pour boiling water over them. Peeled tomatoes are cut into small cubes. All vegetables are chopped in any acceptable way. Pour 50 g of sunflower oil into a deep saucepan and lay out the vegetable mixture. Simmer for 40 minutes. All liquid should go away. After this time, salt, sugar, ground pepper, and basil are added to the puree. Simmer for another 15 minutes. This completes the process of preparing onion caviar for the winter.
You can prepare a vegetable snack for the winter from carrots. Preparation takes only half an hour. Take 1 kg of young carrots. The vegetable is peeled and ground in a meat grinder. 2 tomatoes are peeled and pureed. Add two cloves of chopped garlic. Vegetables are placed in a pan. Add 100 g of sunflower oil, salt and sugar. Cook at low boil for 30 minutes.
Beetroot caviar is a very tasty appetizer. To prepare, you only need 450 g of red beets and 200 g of onions. The beets are washed and grated. The onion is peeled and cut into cubes.
You will need two frying pans. In one, onions are fried until golden brown. In the other, beets are stewed until soft.
Then the vegetables are mixed, salted and peppered to taste. 20 g are added to them granulated sugar and 50 g of tomato paste. Everything is thoroughly mixed and placed in a saucepan, simmered under the lid for a quarter of an hour. During the process it is mixed twice.
For caviar, choose large, fleshy and juicy peppers. 5 kg of bell pepper is cleared of seeds and crushed to a puree. Do the same with 2 kg of tomatoes. Add a glass of sunflower oil and turn on the gas.
Cook for half an hour, covering with a lid. After 30 minutes, add mashed tomatoes and a head of squeezed garlic. Continue to boil the vegetable mass until thick. When the puree thickens, add 40 g of salt and 100 g of sugar. Boil for another 10 minutes. At the end, pour in a teaspoon of vinegar and immediately close it in jars.
Marvelous delicious snack for the winter they are prepared from tomatoes. To prepare you need:
Vegetables are peeled and pureed. This is done using a meat grinder or blender. Add 300 grams of sunflower oil, 10 g of ground black pepper, 60 g of salt and 3 bay leaves to the vegetable puree.
The bay leaf is pre-crushed. The vegetable mass is placed in a saucepan and simmered over moderate heat for 2 hours. It is constantly stirred during the process. 30 g of table vinegar is poured into the finished caviar. Everything is mixed and immediately sent to jars.
Close for winter vegetable caviar possible without sterilization. To do this, the jars, washed and scalded with boiling water, together with their lids, are dried in a hot oven. Lids should only be metal.
Plastic ones will not withstand such treatment. When the jars are completely dry, the prepared caviar is placed in them.
The workpiece must be strictly hot. Place three cloves of garlic on top of the caviar in each jar. Pour a tablespoon of hot vegetable oil over the surface. Immediately after filling, the jars are rolled up. Garlic plays the role of a natural antiseptic. Oil prevents bacteria from penetrating the finished product.
Acetic acid is a preservative that increases shelf life and improves the taste of products. There are a lot of food acids. All of them have the same properties as acetic acid.
In preparations for the winter, vinegar is replaced citric acid and aspirin. But that's not all. Lemon, apples, tomatoes and currants have preservative properties. Freshly squeezed juices from the fruits of these plants are successfully used as a preservative when preparing homemade preparations for the winter.
Vegetable caviar with a Caucasian flavor has a spicy taste and low calorie content. For cooking you need tomatoes, eggplants, bell pepper. Take 3 pieces of each vegetable. The peculiarity of the preparation is that the vegetables are initially cooked on skewers.
Their cooking times are different. Each type is threaded onto a separate skewer. Vegetables are fried on open fire. You need to make sure they don't burn.
When the skin darkens and the vegetables become soft, remove them from the skewer and allow to cool. Peel the cooled vegetables and remove the seeds. Then they are crushed. Even when crushed, they retain the smell of a fire. Chopped vegetables are salted, peppered and garlic is added. But spices give it a special Caucasian flavor: cilantro and basil. They are crushed and added fresh to caviar.
You can prepare a vegetable snack from baked vegetables. To do this, the selected ingredients are peeled and cut into large slices. Grease a baking tray with olive oil. Slices of vegetables are placed on it and baked. When the vegetables darken and become soft, they are cooled and peeled and seeds removed.
Separately, bake a head of garlic in foil, greased with olive oil and grated with thyme.
Its preparation time is 15 minutes. Peeled vegetables and garlic are chopped with a blender and placed in a saucepan. Vegetables are salted, spices are added and kept on low heat. 7 minutes after boiling, the caviar is ready. Vinegar is added to it and rolled into jars.
Spicy caviar - a winter appetizer with spicy taste. The presence of hot spices makes it possible not to sterilize the jars, but only to wrap them for slow cooling.
3 kg of ripe red tomatoes, 1 kg of onions and sweet peppers, two chili peppers, peeled and chopped in any way. Place in a large saucepan, add salt to taste. The mixture is boiled on low gas for 45 minutes. During the cooking process, the puree must be stirred periodically. As soon as the mixture gets rid of excess moisture and thickens, remove it from the heat, add 100 g of vinegar and immediately close it in jars.
The spiciness and piquancy of caviar depend on the amount of hot pepper. It is regulated independently.
You can cook any vegetable caviar in a slow cooker. To do this, the selected vegetables are washed, peeled and chopped. Pour 20 g of sunflower oil into the multicooker bowl and set the “Frying” mode. First, put the carrots in 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 the remaining vegetables are laid out in layers in the following order:
Please note: those vegetables that take longer to stew are placed first. Regardless of the composition of the caviar, the principle must be followed. Spices are placed on top: salt, sugar, chili, garlic. All ingredients are poured with 60 g of butter. Keep it in the “Quenching” mode for 2 hours. During the stewing process, after about 30 minutes, the contents are removed and greens are added. After another 30 minutes, remove the steam valve. When planning to roll caviar for the winter, add apple cider vinegar under the lids of the jars.
The maximum shelf life of vegetable caviar is 12 months. The preparations 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 preparations are kept in the refrigerator. It is advisable to eat them within six months. Once opened, vegetable caviar quickly deteriorates even in the refrigerator. It is not recommended to store it open for more than a week.
Among winter preparations, which housewives undertake in the summer, caviar is released for the winter from vegetables and mushrooms. It is not too difficult to prepare, the raw materials are inexpensive, and in the summer they are abundant. So you can prepare caviar with almost no effort.
But it is very convenient to use such a seal in winter: the open jar is unloaded into a salad bowl and immediately placed on the table. Caviar is always eaten with pleasure - both as an appetizer and as a side dish. It is quite appropriate both at a ceremonial feast and at ordinary family meals. All that remains is to decide how to prepare caviar for the winter, what vegetables to choose as a base, and how to distribute the work.
The preparation of preparations in the form of caviar can be broadly represented in 3 stages:
Selection of ingredients, their preparation for culinary processing;
The process of implementing a specific recipe;
Packaged in glass containers.
There is nothing new here, everything is standard - the jars are thoroughly washed, sterilized and dried; the caps are boiled. After rolling, the jars are wrapped and slowly cooled.
Let's look at the types of caviar recipes for the winter - classic and fancy.
Ingredients:
3 kg blue eggplants
1 kg onion
250 g garlic
3 kg ripe tomatoes
1 kg carrots
1 kg bell pepper
1 pod hot red pepper
0.5 tbsp vegetable oil
1. Wash and clean the vegetables. Cut the onions into half rings, sweet peppers without seeds into strips, blue peppers into smaller cubes. Cut the tomatoes into pieces, garlic and hot pepper chop.
2. Take a deeper pan and cook caviar in it. Pour oil into the bottom and fry the onion.
3. Then add strips of bell pepper and tomato slices to the onion. Stir and wait until the tomatoes begin to actively release juice.
4. It’s time to lay out the blue ones; their small cubes are immersed in the sauce. Close the lid of the pan and continue to simmer the vegetables for another 5-7 minutes.
5. Add garlic and hot pepper, add some salt and simmer the brew slowly for 30-40 minutes. It is necessary to stir it often, avoiding burning, and monitor the evaporation of the liquid.
6. As soon as the caviar becomes thick, pack it and roll it up.
By this recipe Prepared for the winter without vinegar, without sterilization. It is nourishing, pleasant in appearance and taste, and stands well all winter, thanks to the presence of garlic and the acidity of tomatoes.
Ingredients:
200 g white cabbage
0.5 kg zucchini
150 g onions
200 g tomatoes
150 g carrots
1 tsp rock salt
2 tsp sugar
2 tbsp vegetable oil
Vinegar 9%
1. The beginning is standard: wash the vegetables, peel the zucchini, if necessary. Roughly chop the carrots, cut the onions and zucchini into cubes, and chop the cabbage thinly. You will have to peel the tomatoes and cut them smaller.
2. Pour oil into a bowl, add vegetables, mix them at the same time, add sugar and salt. Turn on “Stew” for 1.5 hours, the vegetables will simmer in their juice.
3. When the time is up, grind the mass with a blender and package it. Pour a little vinegar into each jar and immediately roll it up.
A multicooker is such a useful device in which many dishes turn out exceptionally well. Vegetable caviar is no exception. The cooking procedure is slightly different, but this is not important. You just need to adapt the amount of ingredients to the total volume of the bowl of this unit.
It is very easy to prepare caviar in a slow cooker for the winter; the vegetables do not lose their beneficial properties, and the taste and consistency of the dish are excellent.
Ingredients:
3 kg zucchini (weigh after cleaning and removing seeds)
0.5 kg onions
1.5 kg carrots
200 g tomatoes
0.5 tbsp sugar
1 tbsp rock salt
Black pepper, 6 peas
2 tbsp 9% vinegar
1. Wash and clean the vegetables. Putting the tomatoes aside, cut all the other ingredients into pieces and grind them in a meat grinder.
2. Take a large saucepan, put ground vegetables in it and let it simmer for 2 hours. We do not allow burning.
3. Peel the skins from the tomatoes and cut them into smaller pieces. Place the tomato pieces in a saucepan along with mayonnaise, add the spices and cook, stirring, for another half hour.
Ingredients:
- 2 kg of zucchini
1 kg carrots
300 g garlic
1 kg sweet pepper, bell pepper
0.5 kg onions
1 kg tomatoes
0.5 ml vegetable oil
70 g rock salt
150 g sugar
50 ml 6% vinegar
1 tbsp spices
2-3 bunches of parsley, only greens
1. Remove the skin from the zucchini, but if they are young, this is not necessary. Three of them on a grater, squeezing out the excess juice. Also, three carrots, peel the bell peppers from seeds and stems, and cut into thinner strips. Cut the onion into cubes, divide the garlic into clean slices.
2. Wash and dry the parsley, do not use the stems. Remove the skin from the tomatoes, cut into pieces and grind together with garlic and parsley leaves in a meat grinder. Let's add some salt, add sugar, add vinegar, and we get tomato sauce.
3. Take a saucepan and fry the onion in it, then the carrots. Pour the tomato sauce into the saucepan, mix well and let it boil.
4. Place grated zucchini and pepper strips in a saucepan and wait, stirring, until the mixture begins to boil. Next you need to cook the caviar very slowly for 50-60 minutes. Anyone who wishes can add spices of their choice.
5. Pack the caviar and roll it up. The cans must be overturned and wrapped up.
This recipe squash caviar for the winter it is more expressive than the previous one. There is a fair amount of spices and garlic involved here. Therefore, caviar turns out to be spicier, sweeter, and more aromatic.
Ingredients:
5 kg squash
1.5 kg tomatoes, very ripe
1 kg of onions and carrots
Half a head of garlic
3 sweet peppers
1 spicy (if desired)
1 tbsp oil
5 tbsp rock salt
3 tbsp sugar
50 ml apple cider vinegar
1. Peel the squash finely; if you find old ones, remove the seeds and cut off the thicker peel. Cut the pulp into even pieces and fry. When they turn brown, set them aside.
Cut the shell of the sweet pepper into cubes, and the carrot into thin slices. Or in half circles if the root vegetables are thick.
3. Remove the skins from the tomatoes, peel the garlic and finely chop with a knife. We chop the greens.
4. Grind all the fried ingredients in a meat grinder, along with peeled tomatoes and hot peppers. Place the grill in the middle.
5. Collect the ground mass in a saucepan, including sugar and salt, and boil for half an hour. Then pour in the vinegar, cook for another 5 minutes and turn off the heat.
6. Roll up.
This recipe is used to prepare tasty and spicy caviar for the winter, which is in no way inferior in quality to squash caviar. Some even prefer squash caviar, as it has a more delicate consistency.
Ingredients:
1 kg onions, the largest (easier to work with)
2 chili pods
0.5 kg ripe tomatoes
50 ml odorless oil
12 g sea or rock salt, coarse
25 g sugar
1 liter water for cooking onions
1. Divide the total number of onion heads into 2 equal parts.
2. Cut one part into large rings, 5 mm thick, and simmer in oil until it becomes creamy.
3. Finely chop the second part of the onions, throw them into boiling water and blanch for several minutes (no more than 8). Strain and add to the frying onions from the first part.
4. Dip the tomatoes alternately into boiling and cold water and remove the skins. Cut it finely and add it to the onion.
5. We also cut the chili peppers finely, without seeds. Place them with the vegetables, salt the contents of the frying pan and sprinkle with sugar. We will simmer the vegetables for 20-25 minutes, waiting for the mass to thicken. At the end of the simmering, add the paprika, wait for another 5 minutes and turn off the heat.
6. Grind the vegetables with an immersion blender or do it using a food processor.
7. Bring the ground mass, which has already become caviar, to a boil in the same frying pan. We pack it in jars and set it for sterilization. 25 minutes is enough for half-liter containers.
8. Roll up.
Many housewives place caviar immediately after eggplant and squash, in third place. One can say more - caviar for the winter without zucchini, from onions alone, turns out to be spicy, with a unique taste.
Its originality is achieved by the peculiarities of the types of heat treatment, or more precisely, by their combination: some of the vegetables are blanched, some are sautéed. As a result, bitterness is removed, and the richness of flavors increases.
Ingredients:
Green tomatoes, you will need 1.2 kg
300 g ripe, bright red tomatoes
150 g onions
350 g grated carrots
20 g rock salt
25 g sugar
Parsley and celery, chopped herbs and roots
Bay leaf, more spices
100 ml vegetable oil
1. Chop the onion into cubes.
2. Grind all the tomatoes, red and green, in a meat grinder, pour into a saucepan and boil for 20 minutes.
3. Fry the onions and carrots in oil, add them to the tomatoes and cook for another 15 or 20 minutes.
4. Pack and roll up.
5. Keep the cooled jars of caviar dry and cool.
This delicious winter caviar, made from green tomatoes and herbs, with the addition of onions and carrots, is a very popular preparation. It has a slightly exotic look and great taste, and is very easy to prepare.
Caviar from ripe tomatoes and beets – “Red”
Ingredients:
1 kg beets
3 kg tomatoes, ripe, bright red
1 kg onion
3 sweet peppers
1 pod hot pepper
2 kg carrots
3 tbsp rock salt
1 tbsp sugar
1 tbsp vinegar essence
800 ml vegetable oil
1. Prepare vegetables as usual, cut into pieces. Then we grind everything in a meat grinder.
2. Load the ground mass into the pan along with the butter, add some salt and sprinkle with sugar. We wait for the mixture to boil, then cook slowly for 2 hours. Add vinegar.
3. Pack the caviar and roll it up.
Homemade caviar for the winter with a complex composition, with beets, tomatoes, peppers, carrots and onions, is very healthy and tasty. And it looks, moreover, very decorative. If you want to give it to children, you can reduce the amount of vinegar indicated in the recipe to almost zero.
Ingredients:
1 kg freshly picked mushrooms
200 g onions
300 g tomatoes
Ground black pepper
Rock salt
Vegetable oil
1. First boil the mushrooms, adding salt to the water, spend about 20 minutes on this. Then, throwing them in a colander, rinse them and let the water drain.
2. Meanwhile, cut the onion into thinner half rings and fry them in oil. Add the tomatoes, cut into slices, to the onions and fry them together. We leave.
3. Grind the dried mushrooms in a meat grinder and fry them in oil in a saucepan. Frying will last for about half an hour with occasional stirring.
4. Add onions and tomatoes to the mushrooms, add salt, add pepper and simmer for another 15 or 20 minutes.
5. Roll up.
This recipe contains only mushrooms and onions, and also tomatoes to add a spicy taste. Using a meat grinder like this for the winter is classic; this technology can be taken as a basis, use a variety of mushrooms and add acceptable components.
Here are more examples from winter preparations.
Ingredients:
2 kg of freshly picked honey mushrooms
700 g onions
300 g sweet carrots
200 ml vegetable oil
Rock salt
Ground black pepper
1. Wash the mushrooms thoroughly, put them in a saucepan and fill with cold water. When it boils, skim off the foam. Cook for half an hour, strain and leave to cool. Then grind the cooled honey mushrooms in a meat grinder.
2. Chop the onion into smaller pieces and fry using half the prepared oil.
3. Separately, fry the chopped carrots in the remaining oil. It needs to become soft.
4. In a fireproof pan, mix all the processed products, sprinkle with pepper and salt. Cover the pan and put it in the oven for 2 hours.
5. Pack the finished caviar and roll it up.
Caviar from honey mushrooms according to this recipe turns out to be exceptionally tender. There are not even tomatoes here, but the presence of onions and carrots gives it a richness of taste.
It is not spicy, so it can be given to children. It is also good for those who for some reason prefer mushrooms to meat. And mushroom caviar for the winter with carrots allows you to safely pass fast days or diet days.
Ingredients:
1.5 kg fresh champignons
10 carrots
15 onions
3 tsp apple cider vinegar
6 tbsp vegetable oil
Dry spices
1. Wash the mushrooms, cook them for 10 minutes, adding salt to the water. We strain the water. After the mushrooms have cooled, chop them. You can use a blender for this.
2. Chop the onion into smaller pieces and three carrots.
3. Fry the onion in oil until it acquires a beautiful golden hue. After this, add mushrooms and carrots to the onions. Fry, stirring, for 15 minutes.
4. Add spices, salt, and vinegar. Mix the contents of the frying pan, cover it and continue to heat gently for 15 minutes.
5. The caviar is ready. We pack it and roll it up.
It always turns out delicious with onions and carrots. And champignons do not violate this pattern. Them soft noble taste makes caviar a delicious dish.
Ingredients:
2 kg of juicy and sweet carrots
3 kg ripe tomatoes
1 kg onions
400 ml vegetable oil
1 tsp freshly ground black pepper
2 tbsp table vinegar
5 bay leaves
1. Peel the carrots and onions, cut the vegetables into smaller cubes.
2. Peel the tomatoes, grind them in a meat grinder - we get tomato mass.
3. Pour the pasta into a saucepan, and place the vegetable cubes there. Salt, add spices, pour in oil.
4. Heat the pan, after boiling, cook for at least 2 hours. When the caviar thickens, add vinegar.
5. Pack the caviar into a hot bowl and roll it up without delay.
The proposed recipe for carrot caviar for the winter is very easy to prepare, and in the end we get a universal dish. It can be served immediately, or you can prepare a sauce based on it, add it to borscht as a dressing, or use carrot caviar as a savory appetizer.
Ingredients:
800 g peeled pumpkin pulp
1 large onion
1 large bell pepper
3 cloves of garlic
4 tbsp tomato paste
Vegetable oil
Ground black pepper
1. Chop the garlic, chop the onion, cut the pepper shell and pumpkin pulp into cubes.
2. Take a casserole dish, fry the garlic in it, then throw in the onion and pepper in cubes. After this, it’s the pumpkin’s turn, throw it into the casserole dish, fry everything together for a couple of minutes.
3. Cover the casserole with a lid and simmer for half an hour.
4. Add tomato paste to the vegetables and stir the brew. Salt, season with pepper, simmer for an additional 10 minutes.
5. Grind the caviar with a blender, bring to a boil and package in glass containers.
6. Roll up.
This pumpkin caviar is very healthy dish for winter. If you take red bell pepper, the color of the caviar will be more cheerful. And green will give it a touch of exoticism. Tomato paste will make the pumpkin caviar more expressive and give it the necessary spiciness.
Ingredients:
Sweet tomatoes, enough for both sauce and baking
0.5 kg onions
0.5 tbsp sunflower oil
0.5 tbsp 6% vinegar
Ground pepper, salt
1. Bake the selected tomatoes in the oven until ready, let cool. Then we grind them in a blender or meat grinder.
2. Chop and sauté the onion, add to the tomato mass along with the spices. Mix well and pack into jars, filling them halfway.
3. Let's prepare the sauce. We cut and boil the tomatoes intended for it. Strain the liquid, cutting off the skins, into a saucepan and cook. Let's reduce the volume of the sauce by three times.
4. Add the thick boiled sauce to the jars of caviar. Let's sterilize them and roll them up.
This kind of tomato caviar for the winter is best prepared in the fall, when the harvesting season is almost over. The last tomatoes, even those caught by frost, are allowed to spawn. They have a particularly rich taste.
Ingredients:
800 g mature garlic, with dense young heads
200 ml olive oil(or any vegetable quality)
1. Peel the garlic, get naked cloves.
2. Cut off the hard base of each and place all the slices in a blender. Grind together with oil to obtain a homogeneous mass. Gourmets may not press or grind the garlic, but finely chop it with a knife. The taste will be completely different.
3. Place the caviar in screw-on jars to the top and screw the lids on tightly.
Such garlicky caviar homemade is an indispensable, albeit simple preparation for the winter. Toasts with it are simply incomparable.
It retains the anti-cold and all other properties of garlic, although not to the fullest extent. But the garlic itself in this form is completely ready for use - and this is a big plus.
Bell pepper caviar for the winter
4 kg of fleshy bell peppers, preferably red
A couple of hot peppers
2 kg onions
1 tbsp table vinegar
1 tbsp sugar
2 tbsp dry spices
300 ml vegetable oil
1. We clean the onions and peppers, wash them, cut them and prepare them for grinding. It is recommended to have several bright green ones among the red peppers, then the caviar will turn out to have a more interesting color.
2. Finely chop the hot pepper, do not use the seeds.
3. Grind the onion and bell pepper in a meat grinder, collect the mass in a saucepan. Put salt and sugar there and pour in butter. You can add spices as desired.
4. Heat to a boil, cook quietly for half an hour. Add vinegar, stir and take a sample. If necessary, adjust the taste.
5. Pack the caviar into hot jars and quickly roll it up.
We get an excellent workpiece that does not require much labor. This is because we use a meat grinder for grinding and, in addition, this caviar is prepared for the winter without sterilization.
Ingredients:
2.5 kg beets
3 tsp each sugar and rock salt
2 medium sized garlic cloves (or 1 large)
30 ml vegetable oil
Vinegar essence, at the rate of 0.5 tsp per half-liter jar
1. Wash the beets, bake or cook until tender. Let the beets cool for about 1 hour.
2. Peel the beets and chop them coarsely.
3. Take a deep frying pan, pour oil into it and place grated beets. Salt, sprinkle with sugar and fry slowly until the juice evaporates.
4. Press the garlic under pressure, add it to the beets and simmer together for about 5 minutes.
5. That's all. We pack the caviar into hot jars, and before rolling, pour vinegar into the jar, according to the recipe.
This is beetroot caviar for the winter, a very simple recipe.
Other recipes for winter caviar are not much more complicated. As you can see for yourself, everything is clear and logical, all procedures with vegetables are standard. Therefore, you can work almost automatically, without straining.
It is also convenient that vegetable caviar can be prepared for the winter without using a cumbersome sterilization procedure. This is a consequence of the fact that the packaging is boiling; vinegar and such a strong natural preservative as garlic are almost always present.
Caviar from baked peppers and eggplants.
Ingredients:
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:
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 several minutes. Stewed vegetables and grind the baked pepper 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:
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:
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 caviar from vegetables into sterilized jars, roll up and wrap until cool.
Ingredients:
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:
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 caviar from vegetables, prepared for the winter, into sterilized jars, roll up and wrap until cool.
Ingredients:
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:
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:
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:
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:
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:
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, greens, 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:
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 and 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: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up and wrap until cool.
Beet caviar with bell pepper.
Ingredients:
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:
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:
Cooking method:
To prepare such delicious 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 in 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:
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:
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:
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:
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:
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.
Friends, we continue to replenish the shelves with delicious homemade preparations for the winter. I offer a recipe for vegetables, tomatoes, carrots, onions - a very tasty vitamin mixture of vegetables that are passed through a meat grinder.
This is a variable recipe, as you can change the composition of vegetables at your discretion. So some of the zucchini can be replaced with eggplants. For a more spicy and rich taste, season vegetable caviar with garlic, bay leaf, dill or oregano. For a spicy taste, you can add one or two pods (pre-chopped) of hot chili pepper or use any ready-made hot sauce.
Let's see - a very tasty and healthy vitamin snack.
For the vegetable caviar recipe we will need the following products:
A delicious snack for the winter - vegetable caviar is ready, everyone - bon appetit!
Caviar from baked peppers and eggplants.
Ingredients:
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:
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 several 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:
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:
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 caviar from vegetables into sterilized jars, roll up and wrap until cool.
Ingredients:
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:
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 caviar from vegetables, prepared for the winter, into sterilized jars, roll up and wrap until cool.
Ingredients:
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:
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:
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:
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:
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:
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:
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 and 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: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up and wrap until cool.
Beet caviar with bell pepper.
Ingredients:
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:
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:
Cooking method:
To prepare such delicious 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 in 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:
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:
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:
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:
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:
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.
