Surprisingly tender appetizer goes well with meat dishes, poultry, pasta and vegetables. How to prepare pumpkin caviar for the winter? The recipe for each piece described in this article is easy to make at home.

Pumpkin Caviar

This simple dish has a sour-sweet taste and a beautiful bright color. It is stored in the refrigerator or pantry for a long time.

Ingredients:

• pumpkin pulp - one kilogram,
• vegetable oil - 100 grams,
• vinegar (9% is suitable) - 50 ml,
• two onions
• carrot,
• water - 100 ml
• tomato paste - three large spoons,
• salt - a tablespoon,
• garlic - three cloves,
• paprika - two spoons
• ground black pepper - half a tablespoon.

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

How to cook pumpkin caviar for the winter? A snack recipe is outlined below.

To begin, process the vegetables, peel them, and cut the flesh into cubes. After that, add carrots and pumpkin to the bottom of the pot or cauldron. Add some vegetable oil to them.

Simmer foods for a quarter of an hour over low heat, not forgetting to stir them periodically. Combine the tomato paste with water, and then pour the resulting sauce into the vegetables. Cook the food for another half hour, and when they become soft, beat them with a hand blender.

In the remaining oil, fry the onion chopped into a small dice. When it gets a golden hue, put it in a pan.
  Add chopped garlic, salt, vinegar, and spices right away. Bring the eggs to a boil again, and then lay out their sterilized jars and roll them up.

Pumpkin caviar with carrots

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

This time you will need the following products:

• pumpkin without seeds and peel - 700 grams,
• carrots - 350 grams,
• onions - 300 grams,
• fresh tomatoes - 150 grams,
• garlic - 40 grams,
• salt, dried basil and ground pepper - to taste,
• vegetable oil - 60 ml,
• 9% vinegar - two tablespoons.

So, we prepare caviar from pumpkin for the winter through a meat grinder. Process vegetables, peel and cut into medium slices.

Grind them alternately with a meat grinder and fry in vegetable oil.
  First, send onions to the pan, then carrots, and at the very end put the pumpkin.

Peel the tomatoes and chop the pulp.

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

Add mashed potatoes, salt, garlic, vinegar and spices to the vegetables.

When all the ingredients are soft, lay them in pre-processed jars and cover with boiled lids. Pumpkin caviar is ready for the winter. Do not forget to turn it upside down and cover it well. And the next day, cans can be stored in the pantry.

Pumpkin caviar and zucchini

In autumn, when it comes time to harvest in the country, do not forget to cook a delicious vegetable caviar. It will for a long time keep for you the memory of the past summer and sunny days.

Ingredients:

• peeled pumpkin - two kilograms,
• zucchini (pulp) - one kilogram,
• onions - 500 grams,
• tomato paste - 300 grams,
• mayonnaise - 250 grams,
• vegetable oil - 125 grams,
• sugar - 100 grams
• salt - 60 grams
• acetic acid 70% - one tablespoon,
• ground black pepper and bay leaf to taste.

We begin to cook squash caviar with pumpkin for the winter. The recipe with mayonnaise is very simple, so anyone can repeat it.

Peel the vegetables and seeds, and then pass them through a meat grinder. Put them in a pan, add butter, spices, salt and mayonnaise. Boil the products on low heat for an hour and a half, not forgetting to stir them periodically.

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

Add the vinegar and cook for another ten minutes. Zucchini caviar with pumpkin and onions need to be quickly laid out in banks and rolled up.

Pumpkin caviar "Lick your fingers"

A crock-pot is a practical kitchen appliance that modern housewives often use to prepare tasty vegetable preparations. It is he who will help us prepare sweet caviar from pumpkin for the winter. The recipe “You Lick Your Fingers” got its name for a reason - the appetizer really disappears from the table first, and guests always ask for an addition.

For this dish you will need the following products:

• pumpkin - 500 grams,
• carrots - 150 grams,
• onions - 200 grams,
• tomatoes - 120 grams,
• vegetable oil - six tablespoons,
• garlic - five cloves,
• bay leaf - three pieces,
• salt and ground pepper - to taste,
• ground turmeric - half a teaspoon.

Read our instructions carefully before you start cooking pumpkin caviar for the winter. The recipe in a slow cooker has its own characteristics and is slightly different from other cooking methods.

Peel the carrots and pumpkin, and then grate on a coarse grater. Wash the tomatoes and cut into slices, simultaneously removing the stalks. Peel the onion and chop finely.

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

If you like mashed caviar, then grind the stewed vegetables with a blender.

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

Video recipe for pumpkin and eggplant caviar

Be sure to try making pumpkin caviar for the winter! The recipes collected on this page will help you bring this idea to life. As a result, you will get a tender and satisfying snack that will delight you with long winter evenings.

Foreword

Many are accustomed to eggplant or zucchini overseas caviar, however, such harvesting can also be made from other vegetables, in particular, pumpkin caviar for the winter will be interesting to many.

Yes, in the hot season of preparations - the simpler the better, and we will support you in this by offering the most simple classical recipes. The first of them will require you to have 1 pumpkin, 2 onions and 1 large tomato, and you will also need salt and pepper, you can use them to your liking. First, wash and peel the pumpkin, then cut it and remove all the seeds. Next, the pulp should be cut into small cubes, with approximately 1 centimeter side, a little more. Next, wash the tomato, peel the onions, carefully chop both vegetables, you can even skip through the meat grinder. Fold the whole cut into one large bowl. Immediately pour salt and pepper there, having independently determined their amount, and mix everything.

Pumpkin rolls

Now light the fire on the stove and reduce it as much as possible. We place the container with the workpiece on the burner and cover it with a lid. Stew for about 45-60 minutes, stirring occasionally. You will learn about the readiness of a product only by taking a sample and determining the taste. Shortly before turning off the gas, place a glass container under a dish with caviar in a water bath or in a microwave oven for sterilization. In a separate saucepan, boil clean water and immerse metal covers there. While the vegetables are hot, lay the workpiece in jars and immediately roll up. It should be cooled upside down under a thick cotton or wool blanket so that there is no access to drafts. Store better in a cool place, for example - in the cellar.

The second recipe is not inferior in simplicity to the first. For it, you need only 1 kilogram of pumpkin pulp (already without a peel), about a pound of carrots and 4 large onions. Of the additional components: a small amount of vegetable oil for frying (any), 1 dessert spoon of salt, 2 tablespoons of 9% table vinegar (can be replaced with apple), as for spices, pepper and other spices can be put to taste. Cut the pumpkin into small cubes, peel the carrots and onions and chop them well too, the root crop - preferably with a grater.

To get 9% vinegar, you need to dilute the essence with clean water in a ratio of 1: 7, and the acid must be poured into water, and not vice versa.

Now, in a deep cookware with a lid suitable for stewing, pour half a glass of water and pour a cut of pumpkin there, and then, tightly closing, put on a small fire for 25 minutes. During cooking, do not forget to stir the pieces so that they do not burn. At the same time, pour oil into another pot and fry chopped onions and carrots on it, then pour pumpkin slices there, which by then had become soft. While mixing the components of the workpiece, add salt and spices, including finely chopped fresh herbs (this may be basil or coriander). Then cook for about 25 minutes, then take a hand blender and chop the vegetable mass thoroughly. Boil for up to 3 minutes, and you can transfer the eggs to a sterilized container, roll up, cool and clean.

The next way to replenish stocks with the original workpiece combines quite a lot of components. You will need 1.5 kilograms of nutmeg pumpkin 0.6 kilograms of tomatoes, 250 grams, 2 large onions, 4-5 cloves of garlic, 70 grams of celery root and 2 teaspoons of crushed nutmeg. Also keep on hand a little sunflower oil (or any other vegetable oil), as well as salt, ground black pepper. After washing and peeling the pumpkin, cut it into small slices. Other vegetables also need to be washed and chopped well, bell peppers should be cleaned from seeds, and onions and garlic should be peeled. Scrape off the outer layer from celery root.

Pumpkin Caviar

All vegetables should be laid out in one even layer on a baking sheet covered with food foil and greased with vegetable oil and sprinkled with seasonings. Now light the oven, cover it to heat well (no more than 200 degrees), and then push the workpiece on the baking sheet and leave to bake for 40 minutes. When the vegetables are ready, put them in a blender and carefully chop into a homogeneous mass, adding salt. Now, while the workpiece is still hot, it should be laid out in sterilized jars, covered with lids and blanched for 10 minutes in a pan with a small amount of water, laying a folded towel or wooden lattice. Then roll, cool and store in the cold.

The next two recipes may seem strange to someone, because they add perishable mayonnaise, but this preservation can be stored for a long time if vinegar is added. So, you need to prepare 2 kilograms of pumpkin 1 kilogram of zucchini, 500 grams of onions and half less - tomato paste. You will also need 250 grams of mayonnaise and 100 milliliters of vegetable oil, 2 tablespoons of vinegar and half the salt, 2 bay leaves, about 2.5 grams of ground black pepper and a little sugar (to taste). All vegetables should be washed and peeled, while the seeds are removed from the pumpkin. Then we cut everything into small pieces, after which we turn it into a homogeneous mass using a blender or a meat grinder.

Pumpkin caviar with mayonnaise

Now add mayonnaise and tomato paste to the resulting paste, pour in the vegetable oil and put on a small fire to stew under the lid. In this case, it is necessary to regularly stir the workpiece so that the mass does not stick to the bottom and walls of the dishes. After 1 hour of cooking, add salt, spices and sugar to the caviar. Then simmer for another 1 hour while continuing to stir. When 50 minutes of the second cooking stage have expired, add bay leaf and pour vinegar, after which, on the smallest fire, simmer the workpiece for 10 minutes and turn it off. Transfer the obtained caviar to pre-prepared sterilized jars, taking bay leaves in the process of filling the containers. Roll up, cool and store in a cold place.

The second recipe is very similar to the previous one, but pumpkin caviar harvested for the winter will still be slightly different. So, at first everything is the same: 2 kilograms of pumpkin, 2 times less zucchini and a pound of onions. But besides that, you'll need 500 grams of carrots and half as many tomatoes. At the end, again a similar amount of components: 100 milliliters of vegetable oil, a quarter liter of mayonnaise, 1 tablespoon of salt, twice as much vinegar, sugar and ground black pepper to taste. Vegetables need to be washed. Peel the pumpkin and zucchini from the peel (and the first - also from the seeds), scrape the carrots from the skin, and free the onions from the husk. Tomatoes need to be dipped briefly in boiling water, and then in cold water, so that they can easily be peeled off.

To begin, chop pumpkin, zucchini, carrots and onions into small pieces, root crops can generally be passed through a grater. Place the whole cut in a pan where vegetable oil is poured previously, and fry until the vegetables begin to acquire a golden color. Now fry should be poured into a blender and chopped thoroughly until a homogeneous mass. Mash the tomatoes well with a fork or skip through a meat grinder (you can use a blender again), then mix with vegetable paste. Add salt, sugar, pepper and mayonnaise, mix everything and place the container with the workpiece on a small fire. Simmer, covered with a lid and only occasionally stirring, for at least 1.5 hours, then put into sterilized jars and roll up the lids scalded in boiling water. Cooled pumpkin caviar is cleaned in a cool place for the winter.

This method can greatly facilitate your task. For it, for every 800 grams of peeled pumpkin you need to prepare 1 onion, 1 pod of sweet bell pepper. Also have on hand 40 grams of vegetable oil, 50 grams of tomato paste, the same amount of ketchup, 3 cloves of garlic and 30 milliliters of vinegar. Salt, sugar and pepper, as well as other spices should be added to taste, based on the total volume of the workpiece.

Cooked pumpkin feather in a slow cooker

First, all vegetables need to be washed and peeled, in particular, bell peppers and pumpkin seeds. Then cut the onion as small as possible and fry until golden brown in the bowl of the multicooker, where vegetable oil is poured for this, starting the "Frying" mode. Now you need to chop the bell pepper with a thin straw and toss into the bowl, mixing with onions. Continue to fry as before for another 5 minutes. During this time, chop the pumpkin into small cubes and toss to the roasting vegetables, then close the slow cooker and set the "Stew" mode, setting the timer for 30 minutes.

After time, fill in ketchup and tomato paste, salt, sugar, pepper and other spices that you like in the workpieces. Set the "Extinguishing" mode for another 10 minutes. It is advisable to open the lid of the bowl from time to time and stir caviar so that nothing burns. Process the resulting product with a blender once again to a puree condition, while adding vinegar and a small chop of garlic. While the workpiece is hot, put it in jars, blanch for 10 minutes and roll up. To other ingredients, you can add finely chopped mint leaves, this will give conservation a piquant taste.

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

Pumpkin caviar for the winter - recipe

   Structure:

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

Subtleties of cooking:

Calcinate the butter in the goose bowl, fry the chopped garlic, add chopped onion, chopped pepper. Send the chopped pumpkin, fry for a couple more minutes. Reduce heat, simmer for half an hour with the lid closed. Enter the tomato paste, season, stir, simmer a couple more minutes. Distribute the crushed workpiece into jars, roll up.

   Cook and.

Pumpkin caviar for the winter - a simple recipe

   Ingredients:

Bulb
   - pumpkin pulp -? kg
   - a large spoon of flour
   - carrot - 0.25 kg
- a couple of cloves of garlic
   - lean butter
   - spices
   - salt -? tsp

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

   Consider.

Pumpkin and zucchini caviar for the winter

   Structure:

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

How to prepare:

Peel the zucchini, chop in large pieces, turn through a meat grinder with the addition of onions and pumpkins. Combine with mayonnaise, tomato paste and butter. Pour into a vessel with a dense bottom, cook while stirring for about an hour in a quiet flame. Season, salt, add sugar, continue to stir, cook for another hour. Five minutes before the end of cooking, toss the lavrushka. Remove it after disconnecting the cooker.

   Cook and.

Pumpkin and carrot caviar for the winter

   - a tablespoon of lean butter
   - pumpkin pulp - 1 kg
   - acetic acid - a large spoon
   - onion - 4 pieces
   - pumpkin pulp - 1 kg
   - seasonings

Subtleties of cooking:

Peel the pumpkin fruit, take out the seeds, chop in a large cube, put in a container with a dense bottom. Pour a little water, cover with a lid, simmer for 20 minutes until soft. Chop the onion lightly, add the grated carrot. Transfer the finished frying to the pumpkin, stir, sprinkle with spices. Cover with a lid, simmer for half an hour. Remove from the stove, grind with a blender.

   Combine the mass that you have with vinegar, stir, let stand a couple of minutes on fire, distribute in sterile dry jars. Roll up metal caps. Expand the containers upside down, cover with a warm blanket. Keep seals in a dark place all winter.

How to cook pumpkin caviar for the winter

   Structure:

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

Free pumpkin, garlic and carrot from the peel, rinse. Grind carrots and pumpkin into large chips. Chop the bulbs with thin rings. Pour vegetable oil into a bowl. Place on fire, heat until light smoke appears. Put chopped vegetables. Tighten the fire to moderate, simmer for 25 minutes. Squeeze the garlic into the vegetables, stir, simmer another 5 minutes. Grind the contents of the cauldron with a submersible blender, warm for several minutes. Distribute hot appetizer over dry jars, tighten tightly with lids.

   Consider and.

If you do not understand everything, check "Pumpkin caviar for the winter video".

   Curry Recipe

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

How to prepare:

Cut the peel from the pumpkin fruit, cut the seeds with fibers. Chop the pulp into pieces, transfer to a cast-iron cauldron. Pour in drinking water so that the contents do not burn. Cover, simmer until soft on low heat. Peel the onions, crumble finely. Grate peeled carrots, fry in hot oil, put carrots, continue to simmer for a couple more minutes. Stir the mass regularly. Transfer the vegetable frying into a container with pumpkin slices, stir, season the curry, add salt. Stew for half an hour, be sure to cover it with a lid.

Remove the container from the stove, chop the vegetables in a blender bowl to make a mashed potato. Put the mass on the fire again. After boiling pour in acetic acid, stir. Soak the workpiece for a couple of minutes, determine in sterile containers. Screw the metal caps, unfold, wrap a warm blanket.

   Find out and.

Pumpkin caviar with mayonnaise for the winter

Acetic acid - 50 g
   - pumpkin pulp - 2 kg
   - zucchini - a couple of kilograms
   - black pepper
   - Lentil butter - 0.1 liters
   - sugar
   - onion - 0.5 kg
   - salt - 30 g
   - mayonnaise sauce - 0.25 L
   - a couple of laurels
   - tomato paste - 0.25 l

Peel the vegetables. Remove seeds and fiber from pumpkin and zucchini. Crank through the meat grinder. Introduce mayonnaise, tomato paste, and vegetable oil into the vegetable mass. After stirring, pour into a cast-iron cauldron. Put on a slow fire, cook with stirring from time to time. After an hour, add sugar, table salt, freshly ground pepper. Stir, cook for about an hour.

In a couple of minutes, drop the lavrushka. At the end of cooking, add acetic acid. Remove the cauldrons from the fire, remove the laurel sheet with a hand blender. Treat lids with clean jars. Define the hot workpiece in jars, tightly roll up.

Pumpkin caviar for the winter

Thyme Recipe in Oven

Thyme - 10 g

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

How to cook:

Line the baking sheet with foil. Wash the pumpkin, cut the peel, select the seeds. Grind the flesh into small slices. Chop the peeled onions with feathers. Rinse the sweet pepper, cut the stem, clean the seeds. Chop the flesh into long strips. Grind celery with tomatoes in arbitrary pieces. Put all the vegetables on a baking sheet, season, and add thyme. Drizzle with olive oil. Put the baking tray with vegetables in the oven, leave for forty minutes with a temperature of 200 degrees. Put the baked vegetables in a blender bowl, mashed. Fold the mass in a cauldron, distribute it in jars, roll up hermetically.

   You will like and.

Pumpkin caviar in a slow cooker for the winter

You will need:

Spices
   - onion
   - table salt
   - pumpkin pulp - 0.8 kg
   - bell pepper pod
   - lean butter
   - garlic clove - 3 pieces
   - tomato paste - 50 g
   - ketchup - 50 g

How to prepare:

Peel the pumpkin from seeds and peel, chop into small cubes. Clean the onion, chop into small pieces. Pour vegetable oil into the container, put the onion, start the function "Frying". Fry until the contents are transparent. Rinse Bulgarian peppers, wipe with a napkin, remove the stem. Scrub the seeds, and chop the soft part with a thin straw. Send to the onion, keep frying. Leave to cook for another five minutes without changing the mode.

Enter chopped pulp, cover the appliance lid. Change the mode to the "Extinguishing" mode, cook for half an hour. Dress vegetables with ketchup and tomato paste, mix, season with spices and salt. Continue cooking for another 10 minutes. Puree vegetables with a hand blender. Combine with crushed garlic, stir. Rinse the jars of soda and place in the oven for sterilization. Immediately roll up tin lids. Refrigerate throughout the day.

   Harvest and.

Variation with apples

Bell pepper pod
   - small tomato - 7 pcs.
   - table salt
- three onions
   - pumpkin pulp - one and a half kilograms
   - carrots - 3 pieces
   - garlic clove - 5 pcs.
   - vegetable oil
   - an Apple
   - granulated sugar - 15 g
   - celery root

How to cook:

Peel the apple, garlic, carrot, pumpkin and onion. Remove the seeds from the pumpkin. Chop the vegetable flesh into slices. Rinse the tomatoes, wipe with a napkin, cut in half. Chop celery, onions, garlic and carrots. Chop the apple into slices, cut out the central part.

Fold the prepared vegetables in a deep pan, shake. Place the pan in the oven with vegetables. Bake until cooked at 200 degrees. Shake the pan from time to time to mix the contents. Season with seasoning salt, stir, refrigerate. Turn the chilled vegetables through a meat grinder. Add vinegar, place on the stove. Preheat to a boil, put into dry and processed jars. Roll up tightly, unfold, wrap with a blanket.

Tomato and Carrot Recipe

Pumpkin pulp - 1.5 kg
   - an Apple
   - celery root
   - garlic clove - 5 pieces
   - sweet pepper
   - carrots - 3 pieces
   - onion - 3 things
   - tomatoes - 7 pcs.
   - sugar - 15 g
   - salt

Wash and peel the vegetables. Chop a pumpkin in a small cube. Cut the tomatoes in half and the pepper in strips. Chop the carrots with celery in pieces. Chop the garlic and onion. Slice an apple. Distribute the slices on a baking sheet, bake. Add seasoning and salt at the end. Allow to cool. Turn through a meat grinder, add vinegar, serve to the table or put in hot jars and screw.

For the preparation of pumpkin caviar, nutmeg pumpkin is best suited. She is the sweetest and most fragrant.

The pumpkin can be peeled before the baking stage or peeled from the already baked pumpkin. I recommend the second option.

So, chop the nutmeg pumpkin into medium sized pieces.

Cut large sweet pepper in half, clean out all the seeds and remove the tail, and if the pepper is too large, then cut it into quarters.

While preparing vegetables, you need to turn on the oven to warm up to 180 degrees.

Peel the large onion and cut into quarters too.

Tomatoes cut in half. Peel the garlic cloves.

In a baking dish (glass or metal) or directly on a baking sheet, put pieces of pumpkin and other chopped vegetables, sprinkle them with Provencal herbs, salt, pepper and drizzle with olive oil.

Bake vegetables for about 40 minutes, you need to focus on the readiness of the onion and the softness of the pumpkin. If after 30 minutes the onion begins to brighten and the pumpkin becomes soft, then you no longer need to bake the vegetables.

Remove vegetables from the oven, let them cool slightly. Peel the tomatoes and peppers. This is easy to do if you put them still hot in a plastic bag and tie them tightly, and after 10 minutes, remove and separate the skin from the pulp.

If the pumpkin was baked with peel, then separate the pulp from the skin, too.

Put all baked and peeled vegetables in a blender, add lemon juice and grind to a soft and almost uniform state. It is not necessary to grind it in mashed potatoes, it is good enough to kill the vegetables in the food processor.

When chopping, try pumpkin caviar to taste. You may need to add a little more salt or lemon juice.

Speaking of taste. The amount of ingredients can be adjusted to your taste: reduce or add garlic, spices, tomatoes or peppers.

Mix the finished pumpkin caviar and arrange in banks.

In the refrigerator, such caviar will last up to one week. But it can be prepared for the future. To begin with, the caviar itself needs to be held in a saucepan on a fire for about 10 minutes, so that it boils and begins to gurgle. After sterilizing the jars, put the pumpkin caviar in them, roll them up and store in a cool place away from sunlight.

Pumpkin caviar is a universal appetizer. It can be spread on toasts, fresh bread, seasoned with pasta, made pumpkin, served as a sauce for a meat or vegetable dish, added for color and flavor to a soup roast or seasoned with any side dish. By the way, if your children refuse to eat pumpkin in cereals or in baked form, then they are unlikely to refuse a sandwich with this fragrant caviar.

High yields on pumpkin farms allow you to make delicious and beautiful harvests from this unpretentious vegetable in growing. The usual types of dishes from zucchini and eggplant began to give up their positions and yield in popularity, for example, to such healthy and delicious preservation as caviar made from pumpkin for the winter.

The main ingredient in caviar is pumpkin - a vitamin vegetable that is easily prepared at home for the winter. At the beginning of the process, the pumpkin is properly prepared - it is peeled of hard peels, seeds and hard fibers. Pumpkin pulp is chopped into pieces or processed using a grater.

Additional ingredients for future caviar, in the form of onions, garlic, carrots, are washed, chopped and, together with pumpkin, stewed in a cauldron. According to the specifics of a particular recipe, spices, sweet pepper, zucchini, eggplant and tomatoes are added to the above vegetables.

For greater piquancy, pumpkin with vegetables is baked in the oven. And when the vegetables acquire the necessary softness, they are salted and the necessary spices are added. If the recipes do not intend to add tomatoes to the eggs, they are replaced with tomato paste or sauce.

At the final stage of pumpkin caviar production for the winter, stewed vegetables are processed in mashed potatoes using a pusher or a blender, laid out on already sterilized jars and rolled up.

Pumpkin selection and preparation

Naturally, first of all, vegetables are used to prepare pumpkin caviar, which, for a number of reasons, cannot be stored for long. For example, a pumpkin with a damaged broken tail or marked with skin defects. For the quality of caviar, it is necessary that the fruit from which the winter harvest will be prepared is still ripe and whole.

Important! The most suitable fruit for harvesting caviar for the winter is the so-called nutmeg pumpkin - a cylindrical vitamin vegetable with orange pulp.

How to cook pumpkin caviar at home

You can cook caviar from a pumpkin both on an open fire - in a cauldron, and in the oven, slow cooker, in a frying pan or in the microwave.

According to the rules, vegetables for preserving caviar are seasoned with herbs, garlic, stewed and baked in the oven. Such caviar recipes are suitable for preparing winter preparations directly at home, and the absence of vinegar in some of them will make this vegetable delicacy a dietary option for a cold snack.

Classic recipe

Billets, which, first of all, you need to pay attention to, are a classic recipe for vegetable caviar called "You'll Lick Your Fingers", prepared simply and incredibly quickly.

Ingredients:

• pumpkin - 800 grams;
• garlic - 1 tooth;
• salt, spices - to taste;
• tomato paste - a glass;
• pepper (sweet) - 100 grams.

Method of preparation: to begin the process of preserving the simplest pumpkin caviar for the winter, it is necessary to calcinate chopped garlic, chopped bell pepper and finely chopped onions in a roasting pan. To the prefabricated in this way, you need to add a pumpkin cut into pieces and fry it on a hot plate for a couple of minutes. Then continue the stewing of vegetables with the lid closed, but already on low heat.

After half an hour, tomato paste, salt, spices must be added to the vegetable components and let the mass boil for a few more minutes. After the pumpkin caviar for the winter, you need to put it in jars and close it under the covers.

With curry

Fans of oriental seasonings will definitely enjoy this recipe for curry caviar.

Ingredients:

• pumpkin - 1 kilogram;
• carrot - 500 grams;
• onion - 4 pieces;
• vinegar (9) - 1 large spoon;
• salt, black pepper - for an amateur;
• curry - 15 grams;
• oil (lean).

Method of preparation: it is necessary to remove the crust from the fruit and peel the seeds from the pumpkin. Then cut the flesh into small pieces, transfer it to the cauldron, pour over water and put on fire, stew under the lid.

After that, chop the onion, grate the carrots and put the contents into a pan with heated oil. Stew vegetables on low heat until they soften.

Combine onions and carrots with pumpkin, and then season with salt, pepper, season with the required amount of curry and simmer for another 30 minutes under the lid. After the vegetable mass must be brought to a puree state with a blender.

Once again, all the components in the vessel set on fire and, when boiled, season with vinegar. The finished caviar needs to be laid out in glass containers and rolled under the lids.

With zucchini and mayonnaise

Ingredients:

• pumpkin - 2.5 kilograms;
• zucchini - 1 kilogram;
• onion - 500 grams;
• tomato paste - 1 cup;
• oil (vegetable origin) - ¾ cup;
• mayonnaise - ¾ cup;
• salt, pepper, sugar - to taste;
• bay leaf.

Method of preparation: pumpkin and zucchini must be processed in a meat grinder. Chop the onion and add to the previously prepared vegetable mass, put tomato paste, butter and mayonnaise there. Mix all components thoroughly, transfer to a container with a thick bottom and put on fire. The preparation time for such squash caviar with pumpkin and mayonnaise is 1 hour.

After that, in the vegetable mass, add spices and granulated sugar. Stew caviar for another hour. A few minutes before cooking, you need to add bay leaf to vegetable puree, remove caviar from the heat and arrange in jars.

In the oven with thyme

Ingredients:

• thyme - 10 grams;
• pumpkin pulp - 1.5 kilograms;
• onion - 2 pieces;
• pepper (sweet) - 2 pieces;
• tomatoes - 3 pieces;
• celery - 2 tablespoons;
• garlic - 4 cloves;
• pepper (black) - to taste;
• salt - for an amateur;
• oil (olive) - ¾ cup.

Method of preparation: it is necessary to wash the pumpkin, peel it and peel it. Cut pumpkin flesh into small slices. Peel and chop the onion in half rings. Wash bell peppers, clean from seeds and stalks, and then cut into strips. Grind tomatoes and celery with a kitchen knife.

The whole vegetable preparation must be evenly spread on a baking sheet lined with foil in advance, pepper, salt, season with thyme and sprinkle with oil.

Put the prepared vegetable mass in an oven preheated to 200 degrees for ¾ hours. After the finished vegetables, it is necessary to transfer from the baking sheet to a cup and grind with a blender. Spread the finished caviar in sterile jars and roll up.

In a slow cooker

Ingredients:

• pumpkin pulp - 800 grams;
• bulgarian pepper - 1 piece;
• bulb;
• garlic - 3 cloves;
• tomato paste and ketchup - 50 grams each;
• oil (lean);
• salt, seasonings - to taste.

Method of preparation: pre-processed pumpkin needs to be chopped in small cubes. Chopped peeled onion into small pieces. Pour a lean oil into the crock-pot, and, putting the onions in it, install the “Frying” program. To the onion fried to a transparent state, add Bulgarian pepper, chopped with straws, and continue cooking vegetables on the same program for at least another 5 minutes.

After the specified time, it is necessary to add the pulp of the pumpkin to the vegetables and cook the ingredients, but already in the "Stewing" mode, another 30 minutes. After the vegetable mass, you need to season with tomato, ketchup, salt and spices and leave to simmer for another 10 minutes until tender.

At the end of the process, the vegetables must be chopped to a homogeneous mass with the addition of garlic chopped with a blender. Put the finished caviar in jars and roll it under the lids.

Through a meat grinder with an apple

Ingredients:

• pumpkin - 500 grams;
• tomatoes - 500 grams;
• carrot - 3 pieces;
• onion - 3 pieces;
• apples - 2 fruits;
• pepper (sweet) - 1 pod;
• garlic - 50 grams;
• oil;
• vinegar;
• sugar, salt - to taste;
• celery root - 50 grams.

Method of preparation: apples and vegetables are peeled and cut into cubes. Washed tomatoes are cut into slices. Onions, celery, and garlic are minced.

Vegetables are laid out on a baking sheet, which is placed in the oven, heated to 200 degrees.

After softening the vegetables, they are salted, mixed and cooled. Finished components are processed in a meat grinder and laid out in a pan. Vinegar is added to the vegetable puree, and the caviar is put on fire until it boils.

After the finished caviar is packaged in cans and canned.