Original and tasty vegetable preparations

Additional Ingredients

Vegetable caviar, if desired, can be flavored with various spicy ingredients, spices or dried herbs. It is recommended to add during cooking:

• dill – gives a spicy and fresh note to the twists;
• parsley – enriches caviar with a fresh aroma characteristic of this plant;
• Basil – the leaves of this plant will add a special spice to the dish.

Spices are an essential ingredient in any caviar. As spices you can use:

• a mixture of peppers: white, black, red and green. Each type of pepper has a special taste, for example, chili gives it a spicy kick, while white pepper has a more subtle taste;
• bay leaf gives the dish a spicy, deep aroma;
• mustard seeds are useful for adding a slight spice;
• Turmeric gives a nice golden hue to the snack.

Cooking methods

You can prepare aromatic, healthy vegetable caviar in order to later enjoy its taste in the winter season in different ways. It's best to cook on the stovetop, but it's not the only cooking option. You can make caviar:

• In a multicooker bowl, using the “stew” function. This method is convenient for busy housewives. The disadvantage of cooking is that the taste of the dish will be slightly different from the one obtained on the stove. Some people find this unusual taste confusing.
• In the oven - this cooking option will appeal to experienced cooks who want to try something new. Caviar cooked in the oven turns out to be as tasty and aromatic as possible. This snack retains maximum nutrients. The disadvantage of this method is that not everyone has durable cooking utensils and, moreover, not every home has an oven.
• It is most convenient to make a snack on the stove. This method is suitable for many, both beginners and experienced cooks. The disadvantage of this method is that you have to constantly monitor the cooking process, especially when frying or sautéing onions.

Selection and preparation of ingredients

It is better to use seasonal vegetables to prepare snacks. Such fruits will cook faster and are healthier in their composition. It is imperative to remove large seeds from old overripe vegetables, and also cut off the rough peel from eggplants and zucchini.

When choosing vegetables at the market or in a store, you need to take a closer look at their appearance. It is better to buy zucchini and eggplants of medium or small size, because large fruits are most often overripe and their peel is hard. It is advisable to choose sweet, juicy varieties of tomatoes. Strong, fleshy tomatoes are also suitable for caviar.

In order for the twists to last all winter, you need to properly sterilize the jars in which the dish will be placed, and the lids. Vegetable oil, salt, vinegar and spices improve the preservation process and help preserve the product longer.

Recommendations:

• Preparing vegetables involves thoroughly washing the fruits under cold running water. Then they should all be peeled.
• The eggplants must first be salted and soaked in water for several hours to remove any excess bitterness.
• Zucchini should be peeled if it is hard. Soft young zucchini does not need to be peeled.
• It is advisable to remove the skin from tomatoes, since during cooking it separates itself and many do not like it when it comes across in an appetizer.
• The washed, peeled vegetables are dried and all stalks are removed. After this, you can start cutting the fruits and preparing the caviar.

Carrot caviar “Golden reserve”

If you have never tried carrot caviar, then you have missed a lot! Taste, color, aroma - this is truly a golden reserve for the winter! Ingredients:

• 1 kg carrots,
• 1 kg bell pepper (red only),
• 1 kg red onion,
• 2 kg red ripe tomatoes,
• 200 g vegetable oil
• 0.5 tsp. ground black pepper,
• 2-3 cloves,
• 1 tsp salt
• 3 tsp Sahara

1 saucepan for 5-7 liters, frying pan. Preparation:

1. Wash vegetables, dry; peel the onion and garlic, wash; Pour boiling water over the tomatoes and remove the skins.
2. Pass carrots and peppers through a meat grinder separately; finely chop the onion; Puree the tomatoes in a blender or mince them separately into a cup.
3. Pour 0.5 cups of vegetable oil into the pan and heat over high heat.
4. Pour the remaining oil into the frying pan and bring to a boil.
5. As soon as the oil is hot, add the carrots to the pan and saute them until they change color and absorb the oil, and put the onion in the pan and fry it for 5-7 minutes until golden brown.
6. Add onion and bell pepper to the pan, stir and cook for another 15 minutes, covered.
7. Add tomato mass, salt, sugar and pepper, cloves to the pan, stir.
8. Cook the caviar over medium heat for about 1.5 hours until the carrots are completely cooked, stirring occasionally.
9. What is important here is not the actual readiness of the caviar, but when it will be ready for you))) Some people like it boiled, others like it crunchy. Focus on your feelings when you try.
10. Leave the caviar on the stove for 15 minutes, covered with a lid!
11. Sterilize jars and lids.
12. Transfer the cooled caviar into sterilized jars, pour in calcined vegetable oil and roll up. Wrap up and leave until completely cool.

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Shelf life 3 months.

Tricks for preparing delicious vegetable caviar for the winter

Simple recommendations will not only make the cooking process easier. Thanks to a few culinary secrets, you can make vegetable caviar as delicious as possible.

Important subtleties of preparing snacks:

• It is advisable to buy spices whole and then grind them at home in a mortar - fresh spices make the aroma of the dish richer and more piquant;
• to preserve vitamins in a dish, do not add a lot of vinegar;
• Instead of acetic acid, you can add 0.5 teaspoon of citric acid to each jar.

Porcini mushroom caviar “Snack”

In a good year, you could squeeze in 10, 15, 20 jars of mushroom caviar and not look at the shelves with canned food and pates in winter. The only pity is that such caviar is stored for a very short time - only one month. Therefore, do not hesitate to use frozen mushrooms!)))

Ingredients:

• 0.5 kg of porcini mushrooms,
• 1 small carrot
• 1 medium onion,
• 2-3 cloves of garlic,
• Any soft cheese – 200 g,
• Sour cream 3-4 tbsp.
• 0.5 cups olive oil,
• 0.5 tsp. salt.

2 frying pans.

Preparation:

1. Sort the mushrooms, peel, rinse twice with cold water, and pass through a meat grinder.
2. Peel, wash and mince the carrots.
3. Peel and finely chop the onion; peel and finely chop the garlic.
4. In one pan, fry the onion and garlic in half the olive oil until golden brown.
5. Add the mushrooms and fry for another 5 minutes all together, let cool.
6. In a second frying pan, heat the remaining olive oil and fry the carrots for 10-15 minutes.
7. Place all the fried ingredients, salt, sour cream and cheese into a blender bowl and grind to a paste.
8. Sterilize jars and lids.
9. Transfer the caviar into sterilized jars and roll them under the lids.

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Shelf life 1 month.

Recipes for vegetable caviar for the winter

Classic zucchini-eggplant caviar

Tasty, aromatic and very easy to prepare, caviar will always be popular as an appetizer for main courses. The recipe is quite simple, the main thing is to prepare the ingredients in advance.

List of products:

• 600 g eggplants;
• 700 g zucchini;
• 400 g fleshy tomatoes;
• 2-3 onions;
• 2 large carrots;
• 3 cloves of garlic;
• vegetable oil;
• ground black pepper;
• salt.

Preparation:

1. Rinse the vegetables in the sink and peel them.
2. Cut the eggplants and zucchini into small cubes.
3. Chop the onion and grate the carrots on a medium grater.
4. Peel the tomatoes and then cut them into arbitrary slices.
5. In a frying pan, sauté the onions and carrots in vegetable oil for about 10 minutes. Stir vegetables regularly while frying.
6. Add chopped tomatoes, zucchini and eggplant to the carrot-onion mixture. Fry the vegetables until golden brown. The tomatoes should be completely softened.
7. Cover the vegetables with a lid. Simmer for about 30 minutes over medium heat.
8. After half an hour, stir the contents in the frying pan. Add garlic cloves to the vegetable mixture through a press. Mix thoroughly.
9. Season the dish with salt and ground pepper to taste.
10. Cool the prepared vegetables slightly and grind them using a blender.
11. Boil the finished caviar again in the saucepan.
12. Distribute the squash-eggplant caviar into sterile jars. Roll up with metal lids.

Spicy vegetable caviar for the winter

The savory snack will appeal to lovers of spicy foods. To spice up the appetizer, you can use not only red hot chili, but other varieties of pepper, such as jalapeno or habanero.

Ingredients:

• 700 g medium-sized eggplants;
• 300 g zucchini;
• 3 pcs. sweet bell pepper;
• 1 small chili pepper;
• 2 onions;
• 5 tomatoes;
• 4 cloves of garlic;
• a mixture of ground peppers;
• vegetable oil;
• salt.

Step by step recipe:

1. Cut clean vegetables, except peppers and eggplants, into arbitrary pieces.
2. Remove the cores from the bell peppers.
3. Cut the eggplants into medium cubes. Sprinkle them with salt for 10 minutes and then rinse them under cold water.
4. Finely chop the hot chili pepper.
5. Grind the garlic through a press.
6. Pour 2-3 tablespoons of oil into a heated frying pan.
7. Fry the sweet peppers and onions.
8. Add eggplants and tomatoes to the fried pieces of vegetables. Simmer covered for half an hour.
9. Add hot peppers and garlic to the prepared vegetable mixture. Season with salt and pepper to taste. Stir.
10. Simmer almost finished caviar for an additional 10 minutes.
11. To ensure that the caviar has a uniform consistency, grind the prepared vegetables in a blender.
12. Pour the spicy caviar into prepared jars and seal the appetizer with metal lids.

Video: vegetable caviar in a slow cooker

The recipe is especially good because it does not require strict adherence to proportions. The amount of vegetables, and their composition, can vary quite a lot.

Ingredients:

• 1-1.5 kg of zucchini;
• 200-300 grams of cabbage;
• 3-4 bell peppers;
• 3 medium-sized meaty tomatoes;
• 2 large carrots;
• 1 dessert spoon of salt;
• 2 dessert spoons of sugar;
• vegetable oil for frying.

You will learn all the tricks for preparing vegetable caviar in a slow cooker using this recipe from the video:

Zucchini caviar with carrots and herbs

Squash caviar with fried carrots is a beautiful, sunny and incredibly tasty appetizer. You can cook it on the stove or in a slow cooker. The cooking time will be significantly reduced if you use young seasonal zucchini in the recipe.

You will need:

• 2 kg of zucchini;
• 1.5 kg of meaty tomatoes;
• 1 kg of sweet bell pepper;
• 3 carrots;
• 2 tbsp. l. granulated sugar;
• 3 tbsp. l. salt;
• a bunch of fresh herbs (dill, parsley, basil are suitable);
• vegetable oil.

Preparation:

1. Cut the zucchini into cubes.
2. Grate the carrots using the large blades of a grater.
3. Cut the tomatoes into slices.
4. Saute the carrots in vegetable oil for about 5 minutes.
5. Add sliced ​​bell peppers, eggplants and diced tomatoes. Simmer covered for about half an hour.
6. Add salt and pepper to taste to almost finished caviar.
7. Chop the greens finely enough. Mix with vegetable caviar.
8. Additionally, simmer the zucchini with vegetables for 10 minutes.
9. Pour the finished hot product into jars and roll up the twists with metal lids.

Eggplant caviar with mayonnaise

A jar of spicy eggplant-mayonnaise caviar will be a great addition to potatoes, porridge and meat in the winter season. The nuances of such a preparation are that it can be stored for no more than 1 year in the refrigerator or cellar.

Ingredients:

• 6 kg eggplants;
• 2 kg red onion;
• 2 heads of garlic;
• 500 ml mayonnaise;
• 100 ml vinegar 9%;
• ground black pepper;
• 400 ml vegetable oil;
• 50 g salt.

Step by step recipe:

1. Prepare a large bowl and place clean eggplants in it.
2. Soak the eggplants in cold water overnight to remove any bitterness.
3. Cut off the stems of the eggplants and cut them into medium cubes.
4. Fry the eggplant pieces in a frying pan with 2-3 tablespoons of vegetable oil.
5. Cut the onions into half rings. Fry the onion in a separate pan.
6. Grind the garlic through a press.
7. Place the vegetables in a deep, heavy-duty saucepan.
8. Season the vegetables with mayonnaise, black pepper, remaining oil and vinegar. Mix thoroughly with a spatula.
9. Distribute the finished eggplant caviar into previously prepared clean jars.
10. Cover your winter snacks with metal lids.

Beetroot caviar for the winter with apples and eggplants

Delicious, inexpensive beet caviar will be an ideal weekday or holiday snack all winter long. The color of the dish turns out bright and festive. The main ingredient, beets, is a rich source of vitamins and microelements, so caviar is not only tasty, but also healthy.

List of products:

• 1 kg beets;
• 1 kg eggplant;
• 900 g sweet and sour apples;
• 7 tbsp. spoons of granulated sugar;
• 3 tbsp. spoons of tomato paste;
• 1 dried chili pepper;
• 1.5 tbsp. spoons of salt;
• vegetable oil.

Cooking method:

1. Finely chop the apples and eggplants into pieces of any size.
2. Grate the raw beets.
3. Place the chopped ingredients into a deep saucepan. Stir and sprinkle with sugar.
4. Leave the vegetable mass on the table for 1 hour until the fruits release their juice.
5. Place the pan over low heat.
6. Add tomato paste to vegetables and apples. Add some salt.
7. Simmer the caviar over medium heat for 60 minutes.
8. Pour 300 ml of vegetable oil into the prepared snack.
9. Grind the chili pepper in a mortar. Add beet caviar. Stir.
10. Distribute the finished caviar into a sterilized glass container. Roll up the lids.

Ladles

Now the season of preparing and twisting is just beginning, this is the vegetable caviar I made first. The recipe for vegetable caviar is very simple, easy to prepare, and the result is an incredibly tasty and healthy snack. Why The Magnificent Seven? — Because caviar is made from seven tasty and healthy, and most importantly, affordable vegetables.

For approximately 7 cans of 0.5 l:

- 3 eggplants - 3 zucchini - 2 medium carrots - 3 large onions - 3 bell peppers - 4 medium tomatoes - 6 cloves garlic

- vegetable oil - 7 teaspoons 9% vinegar - salt - sugar - SMP - dry basil

To begin with, all vegetables, except onions and garlic, need to be washed well and at the same time prepare a large container into which the prepared vegetables will be gradually added; for this I used a 7-liter enamel basin. And don’t forget to add a little salt and pepper to each batch of vegetables when cooking.

I start with zucchini, cut them into cubes, about 1x1 cm

And I send them to stew in a frying pan in vegetable oil, and while the man is stewing them, stirring often, I do further cutting. I cut eggplants the same way as zucchini

I put the finished zucchini in a container, and the eggplants in a frying pan. I pour a couple of glasses of water and simmer them over high heat, stirring constantly, then, as the water has evaporated, add vegetable oil

While the man is working his magic on the eggplants, I’m chopping onions and grating carrots

Then the eggplants are placed in a container, and I add oil to the frying pan and simmer the onion until transparent

Then I add grated carrots to the onions, mix well, fry for about 5 minutes, while you need to add a little more oil, because carrots absorb it well

While I'm working on carrots and onions, the man is blanching the tomatoes; You need to make cross cuts on them, I mean only on tomatoes, I’ll still need it! So, let's return to the tomatoes, having made cuts, they need to be placed in boiling water for a couple of minutes, and then in ice water, then the skin will be removed well

Then the carrots and onions go into a container, and in a frying pan I simmer finely chopped tomatoes until quite a lot of juice appears. Muschshchino is cutting bell peppers at this time.

Now to the tomatoes I add pepper, chopped garlic, 1 teaspoon of basil and 1 tablespoon of sugar, simmer all this over low heat, stirring constantly, for about 10 minutes

Once all the vegetables are ready and collected in the main container, I mix them thoroughly, check for salt, sugar and pepper, add vinegar and place the caviar in sterile half-liter jars. I’m a bit of a maniac for reinsurance and therefore I sterilize closed jars for another 10 minutes. Then I keep them upside down under the blanket for about a day. Then I store jars of vegetable caviar in a dark place; unopened/unrolled jars should be stored in the refrigerator. The caviar should sit for about 5-7 days. Before serving, the caviar should be mixed well. By the way, I ordered all the vegetables from Utkonos, it’s very convenient when food is delivered to your home, I just like to wrap a lot of jars at once, which means I need a lot of vegetables. This time I ordered not only them, but also jars, they brought me 3 huge bags, I can’t imagine, if I bought all this at the market, I wouldn’t have enough hands.

Have fun =)