Preserving a pumpkin harvest in a small apartment is quite problematic. One solution for long-term preservation is pumpkin caviar for the winter. Housewives do not cook it often, although this preservation is very tasty and healthy.
An easy way to preserve pumpkin
Preparing such caviar is similar to canning zucchini.
You will need the following vegetables and spices:
- pumpkin;
- onion;
- garlic;
- spices to taste;
- tomato paste;
- Bulgarian pepper.
In a roasting pan, roast chopped garlic (1 clove), sweet pepper (100 g) and finely chopped onion (1 head). Add pumpkin (800 g) cut into pieces and fry on a very hot burner for 2 minutes. Then reduce the heat and cover with a lid.
After 30 minutes, you can add tomato paste (180 g) and spices. After this, the contents of the pan should boil for another 2 minutes. For the winter, pumpkin caviar is placed in sterile jars and sealed hermetically.
Caviar “Pumpkin with carrots”
To make caviar with the addition of carrots have a thicker consistency, you can add a little flour. To ensure that caviar harmonizes with main courses, it is better to choose unsweetened varieties of fruit.
Product composition:
- pumpkin;
- bulb;
- carrot;
- garlic;
- refined oil;
- salt;
- spices according to preference.
Grind the onion and garlic (2 cloves). Fry them in a frying pan with sunflower oil (70 g). Then add grated carrots (0.2 kg). Fry everything until golden brown.
Chop the pumpkin (0.5 kg) into small cubes and place in a microwave-safe container. Add cooked onions, garlic and carrots to the same pan. Place in the microwave. Cook caviar at maximum power for a quarter of an hour. Then everything is mixed with a blender.
This caviar can be served immediately as a side dish or boiled again for 20 minutes and sealed tightly in sterile jars. You will get pumpkin caviar for the winter.
Caviar with zucchini and mayonnaise
Squash caviar with pumpkin is suitable for the winter as a side dish or simply as a cold appetizer.
Products:
- pumpkin
- zucchini;
- onion;
- sugar;
- mayonnaise;
- tomato paste;
- black pepper;
- salt;
- oil;
- Bay leaf.
When mayonnaise is added to pumpkin caviar, the taste becomes more delicate.
Grind pumpkin (2.5 kg) with zucchini (1 kg) using a meat grinder. Finely chop the onion (0.5 kg) and add to the twisted mass. Place tomato (200 g), vegetable oil and mayonnaise (180 g) there. Mix well and place in a large container, preferably with a thick bottom, so that nothing burns during cooking. This mixture is prepared within 1 hour.
The next step is adding spices and sugar (180 g). After this, the caviar simmers again for 1 hour. Shortly before the end of cooking, add a bay leaf into the container. Before putting it into jars, it is thrown away.
Pumpkin caviar with curry
For lovers of Indian cuisine, winter pumpkin caviar with the addition of curry will appeal.
Ingredients:
- pumpkin;
- onion;
- vinegar - 30 ml;
- carrot;
- curry;
- salt;
- black pepper;
- oil.
Peel the pumpkin (1 kg) from the top peel and seeds. Simply cut the pulp into bars and place in a roasting pan. Pour water in there so that everything doesn’t burn. Cover with a lid and simmer over medium heat.
Peel the onion (150 g) and finely chop. Place onion with vegetable oil (150 g) in a frying pan and simmer until soft over low heat, then add grated carrots (0.5 kg) and simmer for several minutes. Be sure to stir everything during cooking.
Combine the fried vegetables, season with curry, add salt and simmer for half an hour in a saucepan with the lid closed. Afterwards, the contents of the pan are crushed to a homogeneous puree. The mass is again placed on the burner and, after the contents of the pan boil, vinegar is added.
After the recipe, caviar for the winter from pumpkin should boil again for a couple of minutes, and then everything is placed in sterile jars, sealed with hermetically sealed lids and wrapped in a blanket.
Pumpkin caviar “You'll lick your fingers”
This recipe for winter pumpkin caviar “You'll lick your fingers” differs from similar ones in that thyme is added to it.
Product composition:
- pumpkin;
- Bulgarian pepper;
- black pepper;
- onion;
- thyme;
- garlic;
- oil;
- celery (root);
- tomatoes.
Peeled and seeded pumpkin (1.5 kg) is cut into small cubes. Onion and garlic (50 g) are cut into small pieces. Pepper (2 pcs.) is peeled and cut into strips. Tomatoes (150 g) with celery (70 g) are cut into small pieces.
Place the prepared vegetables on a baking sheet covered with foil and sprinkle with thyme (1 tbsp.). You can sprinkle everything with sunflower or olive oil (150 g) and place in the oven for about 45 minutes with a maximum temperature of 200 degrees. After baking, turn the vegetables into puree, then boil them in a saucepan and place them in sterilized jars and roll them up.
Caviar with apples
An apple added to caviar adds aroma and a unique taste.
Compound:
- pumpkins;
- 3 small carrots;
- tomato - 0.5 kg;
- onion;
- vinegar;
- 1 PC. sweet pepper;
- garlic;
- oil;
- apples;
- 3 tsp. Sahara;
- salt;
- celery (root).
Peel the apple and vegetables. Remove seeds from pumpkin (0.5 kg). Cut everything into small bars. Wash the tomatoes and cut into slices. Chop onions (3 pcs.), celery (50 g) and garlic (50 g). Remove seeds from apples (2 pcs.) and cut into slices. Place everything in a deep baking tray and place in the oven. The temperature should be set to 200 degrees. Shake the pan periodically.
After the vegetables have softened, they are salted, mixed thoroughly and allowed to cool. Then the contents of the baking sheet are twisted in a meat grinder and placed in a pan.
Vinegar is added there and put on the stove until it boils. Then pumpkin caviar for the winter according to this recipe is placed in sterile jars and preserved. The rolled up jars are covered with a warm blanket or blanket until the next day. After this, they are put away for long-term storage in the pantry.
Pumpkin caviar with vegetables in a slow cooker
The pleasant combination of this vegetable with bell pepper is a great addition to the holiday table.
For this recipe you will need:
- pumpkin;
- carrot;
- tomatoes;
- 0.2 kg sweet pepper;
- onion;
- sugar;
- garlic;
- oils;
- salt;
- Sahara;
- vinegar.
Using a multicooker when canning will reduce cooking time and simplify the process.
Peel the pumpkin (1.2 kg), cut into cubes. Peel the onion (0.2 kg) and cut into large half rings. Carrots (0.2 kg) are grated on a coarse grater. Tomatoes (1.4 kg) are pureed in a meat grinder. All ingredients are placed in a slow cooker, sugar (100 g), butter (0.2 kg) and salt are added.
The contents are boiled in a slow cooker for 40 minutes. After the specified time, add garlic (50 g) and pour in vinegar (60 g). After this, the vegetables should boil for about 5 minutes. By this time, it is necessary to prepare sterile jars and sterilized metal lids.
Ready winter caviar is quickly put into jars and immediately rolled up. The caviar should cool at room temperature. The jars are turned over and covered with a blanket.
