TOP 19 simple recipes for preparing vegetable caviar preparations for the winter

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.

Features of preparing vegetable caviar for the winter

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 vegetable salad into caviar and roll it up for the winter. The main thing is to know the basic principles of cooking.

Requirements for main ingredients

The requirements for the vegetables from which caviar is prepared are the same as for any preparations for the winter:

1. Vegetables must be fresh.
2. Plants damaged by pests, rotten or frostbitten cannot be used in preparing preparations for the winter. They will spoil the taste and significantly shorten the shelf life.

Any homemade vegetables are suitable for preparing vegetable caviar for the winter.

Rules for preparing containers

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.

Best Recipes

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.

Classic vegetable caviar

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:

• two large zucchini;
• one onion;
• one carrot;
• 2 tablespoons of tomato paste;
• 5 grams of salt;
• 40 grams of sunflower oil.

All vegetables need to be peeled and minced in a meat grinder. Season the mixture with salt and pepper. Fry the tomato paste in vegetable oil and add to the 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.

Cucumber option

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.

For preparation you will need 1 kg of 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.

With pumpkin

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.

In a cucumber basket

The good thing about this original recipe 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 pressed 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 to the table.

Seaside style

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:

• 1 zucchini and eggplant each;
• two pods of bell pepper;
• 4 medium tomatoes;
• one onion and one carrot each.

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 and tomato sauce fried in oil are added. Lastly add soy sauce. The vegetable mixture is stirred and simmered for 20 minutes under a closed lid. Then they put it into jars.

With zucchini and eggplant

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.

Eggplant with beans

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:

• cilantro,
• parsley,
• dill,
• cornflower leaves.

Add salt and sugar to taste. Continue the cooking process for another 20 minutes. After this, put it into jars.

With apples

This is the most delicious caviar, although it is the easiest to prepare. It's about the apples. They give the dish a 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 of table salt. Cook for three and a half hours.

With onion

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.

With carrots

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.

With beets

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 of granulated sugar and 50 g of tomato paste are added to them. 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.

With bell pepper

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.

With tomatoes

An amazingly tasty winter snack is made from tomatoes. To prepare you need:

• 3 kg of ripe tomatoes;
• 2 kg carrots;
• 1 kg of onion.

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.

Without sterilization

You can close vegetable caviar for the winter without sterilization.To do this, the jars, washed and scalded with boiling water, along 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.

Without vinegar

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 with 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.

With Caucasian flavor

Vegetable caviar with a Caucasian flavor has a spicy taste and low calorie content. For cooking you need tomatoes, eggplants, bell peppers. 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 over an 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.

Baked vegetables

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

Spicy caviar is a winter appetizer with a 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.

Multicooker recipe

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:

• Bell pepper,
• eggplants,
• zucchini,
• tomatoes.

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.

Rules and terms of storage of the finished product

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.