Pumpkin caviar for the winter- This is an analogue of squash caviar, but modern housewives cook it much less often. And in vain, because it is both tasty and healthy.
Pumpkin caviar for the winter - recipe
Compound:Garlic clove - 3 pieces
- pumpkin pulp - 0.8 kg
- bulb
- spices
- bulgarian pepper
- 4 large spoons of tomato paste
Subtleties of preparation:
Ignite the oil in the goose, fry the chopped garlic, add the finely chopped onion, chopped pepper. Send the chopped pumpkin, fry for a couple more minutes. Reduce the heat, simmer with the lid closed for half an hour. Enter tomato paste, season, stir, simmer for a couple more minutes. Distribute the crushed workpiece into jars, roll up.
Prepare and.
Pumpkin caviar for the winter - a simple recipe
Ingredients:Bulb
- pumpkin pulp -? kg
- a large spoonful of flour
- carrot - 0.25 kg
- a couple of cloves of garlic
- vegetable oil
- spices
- salt - ? tsp
To prepare the workpiece, choose unsweetened fruits. Chop the pulp into cubes, transfer to a glass baking dish. Season with spices, sprinkle with flour, stir. Heat a frying pan with sunflower oil, fry the garlic, and then the onion, fry until golden. Put in the grated carrots. Mix the prepared 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 .
Caviar from pumpkin and zucchini for the winter
Compound: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
- ground black pepper - half a teaspoon
- a large spoonful of salt
- tomato paste - 0.25 l
- Lavrushka
How to prepare:
Clean the zucchini, chop large pieces, turn through a meat grinder with the addition of onion and pumpkin. Combine with mayonnaise, tomato paste and butter. Pour into a heavy-bottomed pot and simmer for about an hour over a low flame, stirring occasionally. Season, salt, add sugar, continue stirring, cook for another hour. Throw in the parsley five minutes before the end of cooking. Remove it after turning off the stove.
Prepare and.
Caviar from pumpkin and carrots for the winter
- a tablespoon of vegetable oil- pumpkin pulp - 1 kg
- acetic acid - a large spoon
- onion - 4 pieces
- pumpkin pulp - 1 kg
- seasonings
Subtleties of preparation:
Peel the pumpkin fruit, remove the seeds, chop into a large cube, put in a container with a dense bottom. Pour in a little water, cover with a lid, simmer until soft, 20 minutes. Slightly fry the chopped onion, 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 obtained with vinegar, stir, soak for a couple of minutes on fire, distribute into sterile dry jars. Roll up with metal caps. Turn the containers upside down, cover with a warm blanket. All winter, store seamings in a dark place.
How to cook pumpkin caviar for the winter
Compound:Salt
- pumpkin pulp - 0.7 kg
- medium carrot - 3 pieces
- head of garlic
- 25 ml vegetable oil
- large onion - 2 pieces
- freshly ground pepper
Free pumpkin, garlic and carrots from the peel, rinse. Grind carrots and pumpkin into large chips. Chop the bulbs into thin rings. Pour vegetable oil into a cauldron. Place on fire, heat until light smoke appears. Lay out chopped vegetables. Turn the heat down to medium, simmer for 25 minutes. Squeeze garlic into vegetables, stir, simmer for another 5 minutes. Grind the contents of the cauldron with an immersion blender, warm up for a few minutes. hot appetizer Distribute in dry jars, screw tightly with lids.
Consider and.
If you don't understand, please see "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 out 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 with a lid, simmer until soft over low heat. Peel the bulbs, chop finely. Grate the peeled carrots, fry in hot oil, put the carrots, continue to simmer for a couple more minutes. Stir regularly. Transfer the roasted vegetables to a container with pumpkin slices, stir, season with curry, salt. Simmer for half an hour, making sure to cover with a lid.
Remove the container from the stove, chop the vegetables in a blender bowl to make a puree. Put the mass on fire again. After boiling, pour acetic acid, stir. Soak the workpiece for a couple of minutes, determine in sterile containers. Screw with metal caps, unfold, wrap with a warm blanket.
Learn and.
Pumpkin caviar with mayonnaise for the winter
Acetic acid - 50 g
- pumpkin pulp - 2 kg
- zucchini - a couple of kilograms
- black pepper
- lean oil - 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
Clean your vegetables. Remove seeds and fibers from pumpkin and zucchini. Check through a meat grinder. Enter mayonnaise, tomato paste, vegetable oil into the vegetable mass. After stirring, pour into a cast iron cauldron. Put on slow fire, cook while stirring from time to time. After an hour, add sugar, table salt, freshly ground pepper. Stir, cook for about an hour more.
For a couple of minutes, throw the lavrushka. Add acetic acid at the end of cooking. Remove the cauldron from the heat, remove the bay leaf with an immersion blender. Treat the lids with clean jars. hot billet put in jars, seal tightly.
Pumpkin caviar for the winter recipes lick your fingers
Recipe with thyme in the 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 a baking sheet with foil. Wash the pumpkin, cut the peel, select the seeds. Chop the pulp into small pieces. Chop the peeled onion with feathers. Rinse the sweet pepper, cut the stalk, clean the seeds. Chop the pulp into long strips. Chop the celery and tomatoes into random pieces. Put all the vegetables on a baking sheet, season, add thyme. sprinkle olive oil. Place a baking sheet with vegetables in the oven, leave for forty minutes at a temperature of 200 degrees. Put the baked vegetables in a blender bowl, puree. Put the mass in a cauldron, distribute it in jars, roll it up tightly.
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
- a pod of bell pepper
- vegetable oil
- garlic clove - 3 pieces
- tomato paste - 50 g
- ketchup - 50 g
How to prepare:
Peel the pumpkin from seeds and peel, chop small cubes. Clean the onion, chop small pieces. Pour vegetable oil into the container, lay the onion, start the "Frying" function. Fry until contents are transparent. Rinse the bell peppers, wipe with a napkin, remove the stem. Clean the seeds, and chop the soft part into thin strips. Send to the onion, continue to fry. Leave to cook for another five minutes without changing the mode.
Enter the crushed pulp, cover the lid of the device. Change the mode to the "Extinguishing" mode, cook for half an hour. Season the vegetables with ketchup and tomato paste, mix, season with spices and salt. Continue cooking for another 10 minutes. Puree vegetables with an immersion blender. Combine with crushed garlic, stir. Rinse the jars of soda, place in the oven for sterilization. Roll up with tin caps immediately. Refrigerate throughout the day.
Prepare 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
- 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 pulp into slices. Rinse the tomatoes, wipe with a napkin, cut in half. Chop the celery, onion, garlic and carrots. Cut the apple into slices, cut out the central part.
Put the prepared vegetables in a deep baking dish, shake. Place a baking sheet in the oven with vegetables. Bake until done at 200 degrees. Shake the pan from time to time to mix the contents. Season with salt and seasonings, stir, refrigerate. Chilled vegetables turn through a meat grinder. Add vinegar, place on the stove. Heat to a boil, determine in dry and processed jars. Roll up tightly, unfold, wrap with a blanket.
Recipe with tomatoes and carrots
Pumpkin pulp - 1.5 kg
- Apple
- celery root
- garlic clove - 5 pieces
- sweet pepper
- carrots - 3 pieces
- onion bulb - 3 pieces
- tomatoes - 7 pcs.
- sugar - 15 g
- salt
Wash vegetables, peel. Chop the pumpkin into small cubes. Cut the tomatoes in half, peppercorns in strips. Chop carrots and celery into pieces. Chop garlic with onion. Slice the apple. Spread the slices on a baking sheet, bake. Add seasonings and salt at the end. Let the mass cool down. Turn through a meat grinder, add vinegar, serve or determine in hot jars and screw.
Keeping a pumpkin crop in a small apartment is quite problematic. One of the solutions to save long time- pumpkin caviar for the winter. Her mistresses do not cook often, although such preservation is very tasty and healthy.
An easy way to preserve pumpkin
The preparation of such caviar is similar to the conservation of zucchini.
You will need the following spices:
- garlic;
- spices to taste;
- tomato paste;
- Bulgarian pepper.
In a roasting pan, roast the chopped garlic (1 clove), Bell pepper(100 g) and finely chopped onion (1 head) Add chopped pumpkin (800 g) to them and fry on a very hot burner for 2 minutes. Then reduce the fire and cover with a lid.
After 30 minutes, you can add tomato paste (180 g) and spices. After that, the contents of the pan should boil for another 2 minutes. Pumpkin caviar for the winter is laid out in sterile jars and hermetically rolled up.
Caviar "Pumpkin with carrots"
To make the caviar with the addition of carrots have a thicker consistency, you can add a little flour. To harmonize caviar with main dishes, it is better to choose fruits of unsweetened varieties.
Composition of products:
- pumpkin;
- bulb;
- garlic;
- refined oil;
- salt;
- spices to your preference.
Chop the onion and garlic (2 cloves). Fry them in a pan with sunflower oil (70 g). Then add grated carrots (0.2 kg) there. Fry everything until you get golden brown.
Chop the pumpkin (0.5 kg) into small cubes and place in a container for microwave oven. In the same pan, add the cooked onion, garlic and carrots. Put in the microwave. Cook caviar at maximum power for a quarter of an hour. Then everything is mixed with a blender.
Such caviar can be served immediately as a side dish or boiled again for 20 minutes and sealed in sterile jars. Get pumpkin caviar for the winter.
Caviar with zucchini and mayonnaise
Zucchini caviar with pumpkin for the winter is suitable as a side dish and just as a cold snack.
Products:
- pumpkin
- zucchini;
- sugar;
- mayonnaise;
- tomato paste;
- black pepper;
- salt;
- oil;
- Bay leaf.
When adding mayonnaise to pumpkin caviar, the taste is 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 there (200 g), vegetable oil and mayonnaise (180 g). Mix well and place in a large container, preferably with a thick bottom, so that nothing burns during cooking. Such a mass is prepared within 1 hour.
The next step is adding spices and sugar (180 g). After that, the caviar languishes again for 1 hour. Shortly before the end of cooking, bay leaves are thrown into the container. Throw it away before putting it in jars.
Pumpkin caviar with curry
For lovers of Indian cuisine, pumpkin caviar for the winter with the addition of curry will appeal to you.
Ingredients:
- pumpkin;
- vinegar - 30 ml;
- carrot;
- curry;
- salt;
- black pepper;
- oil.
Peel pumpkin (1 kg) from the top peel and seeds. The pulp is simply cut into bars and placed in a roasting pan. Pour water in there so that everything does not burn. Cover with a lid and simmer over medium heat.
Onion (150 g) peeled and finely chopped. 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. During cooking, be sure to stir everything.
Combine vegetables with roast, season with curry, salt and simmer for half an hour in a saucepan with a closed lid. After 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 pumpkin caviar for the winter, according to the recipe, it should boil again for a couple of minutes, and then everything is placed in sterile jars, sealed with lids and wrapped in a blanket.
Pumpkin caviar "Lick your fingers"
This recipe for caviar from pumpkin for the winter “You will lick your fingers” differs from similar ones in that thyme is added to it.
Composition of products:
- pumpkin;
- Bulgarian pepper;
- black pepper;
- thyme;
- garlic;
- oil;
- celery (root);
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 cleaned from seeds and cut into strips. Tomatoes (150 g) with celery (70 g) are cut into small pieces.
Prepared vegetables are placed on a baking sheet covered with foil and sprinkled with thyme (1 tablespoon). 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 mashed potatoes, and then boil them in a saucepan and put them in sterilized jars and roll them up.
Caviar with apples
An apple added to the caviar adds aroma and a peculiar flavor.
- pumpkins;
- 3 small carrots;
- tomato - 0.5 kg;
- vinegar;
- 1 PC. sweet pepper;
- garlic;
- oil;
- 3 tsp Sahara;
- salt;
- celery (root).
Peel apple with vegetables. Remove from pumpkin (0.5 kg). Cut everything into small pieces. Wash the tomatoes and cut into slices. Onions (3 pcs.), Celery (50 g) and garlic (50 g) chop. For apples (2 pcs.), Remove with partitions and cut into slices. Put everything in a deep baking sheet and place in the oven. The temperature should be set to 200 degrees. Shake the pan periodically.
After the vegetables soften, they are salted, mixed thoroughly and allowed to cool. Then the contents of the pan are twisted in a meat grinder and placed in a pan.
Vinegar is also added there and put on the stove until it boils. Then, according to this recipe, pumpkin caviar for the winter is laid out in sterile jars and preserved. Rolled up jars are covered with a warm blanket or blanket until the next day. After that, they are removed long-term storage to the storage room.
Pumpkin caviar with vegetables in a slow cooker
Nice combination this vegetable with bell pepper is a great addition to festive table.
For this recipe you will need:
- pumpkin;
- carrot;
- tomatoes;
- 0.2 kg of sweet pepper;
- sugar;
- garlic;
- oils;
- salt;
- Sahara;
- vinegar.
Using a slow cooker during preservation will reduce cooking time and simplify this process.
Peel pumpkin (1.2 kg), cut into sticks. Remove the husk from the onion (0.2 kg) and cut into large half rings. Carrots (0.2 kg) rubbed on coarse grater. Tomatoes (1.4 kg) are rubbed 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, garlic (50 g) is added and vinegar (60 g) is poured in. After that, the vegetables should boil for about 5 minutes. By this time, it is necessary to prepare sterile jars and sterilized metal lids.
Finished winter caviar quickly decomposes into jars and immediately rolls up. Caviar should cool down at room temperature. Banks are turned over and covered with a blanket.
Juicy, bright and fragrant pumpkin caviar is a wonderful cold appetizer, which is similar in taste and color to marrow caviar. If it seems to you that only sweet dishes are obtained from pumpkin, then this is not so - spicy pumpkin caviar will make you convinced of the opposite. This dish will be a delicious aperitif for serving with meat and fish snacks, can serve as salad dressing, etc.
Pumpkin caviar is prepared for 20-25 minutes and you can even cork it for the winter if you add 9% vinegar to the puree and boil it a little more, and then put it in sterilized jars and cork it. The appetizer is stored for 2 days in the refrigerator and canned in the pantry for about 1 year.
Ingredients
- 700-800 g pumpkin
- 20 ml vegetable oil
- salt and spices to taste
- 1-2 cloves of garlic or 0.5 tsp. ground dried garlic
How to cook pumpkin caviar
1. Cut off the necessary piece by weight from the pumpkin if the fruit is too large. Peel the skin by cutting it with a knife and rinse the pumpkin piece in water. Then cut it into medium cubes.
2. Put pumpkin slices in a saucepan, cauldron or pan and add salt. If you want to add some more seasonings, then add them at this point. Pour in some water, literally 50 ml and place the container on the stove. Simmer for about 15-20 minutes over medium heat, stirring occasionally so that all the pumpkin cubes are evenly stewed.
3. As soon as they become soft, remove the container from the stove.
4. Puree the pumpkin mixture with an immersion blender for about 3-5 minutes, or puree it in the bowl of a food processor, remembering to add vegetable oil.
5. Pour chopped fresh or dried herbs into the puree. If using fresh garlic cloves, peel them and mash them into a puree, or add dried ground garlic. Gently mix the puree so that all the spices are evenly distributed over it.
Serve fresh cooked pumpkin caviar in a gravy bowl, bowl or bowl, garnished with fresh herbs.
Note to the owner
1. Pureing a thick hot mass is an unsafe action: viscous substances leave more noticeable burns than liquid ones, and it is difficult to protect yourself from flying drops. If the hostess has only an immersion blender at her disposal, it is necessary to grind the semi-finished product in the deepest and narrowest container possible. The high sheer walls of the dishes will trap splashes. Those who have a device with a bowl or jug, it is better to use such a unit.
2. In the central part of the pumpkin there is a fibrous pulp - we are talking about the area to which the seeds previously adjoined. Although it is tasty, because it is the sweetest, it is advisable to cut it off so that the finished caviar does not become lumpy.
3. Before adding spices, slightly cooled puree should be tasted. It may turn out that it is absolutely fresh or, on the contrary, too sugary - a lot depends on the degree of maturity and the variety of melons. Having highlighted the dominant flavor, it will already be possible, focusing on preferences, to add sour, spicy or spicy ingredients. In one case, it would be reasonable to use lemon juice, in the other - ground dried chili, fresh arugula grated in a mortar (by the way, this herb is appropriate not only in pumpkin, but also in squash, eggplant caviar).
Keeping a pumpkin crop in a small apartment is quite problematic. One of the solutions for long-term preservation is pumpkin caviar for the winter. Her mistresses do not cook often, although such preservation is very tasty and healthy.
The preparation of such caviar is similar to the conservation of zucchini.
You will need the following vegetables and spices:
- pumpkin;
- 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 to them and fry on a very hot burner for 2 minutes. Then reduce the fire and cover with a lid.
After 30 minutes, you can add tomato paste (180 g) and spices. After that, the contents of the pan should boil for another 2 minutes. Pumpkin caviar for the winter is laid out in sterile jars and hermetically rolled up.
Caviar "Pumpkin with carrots"
To make the caviar with the addition of carrots have a thicker consistency, you can add a little flour. To harmonize caviar with main dishes, it is better to choose fruits of unsweetened varieties.
Composition of products:
- pumpkin;
- bulb;
- carrot;
- garlic;
- refined oil;
- salt;
- spices to your preference.
Chop the onion and garlic (2 cloves). Fry them in a pan with sunflower oil (70 g). Then add grated carrots (0.2 kg) there. Fry everything until golden brown.
Chop the pumpkin (0.5 kg) into small cubes and place in a microwave-safe container. In the same pan, add the cooked onion, garlic and carrots. Put in the microwave. Cook caviar at maximum power for a quarter of an hour. Then everything is mixed with a blender.
Such caviar can be served immediately as a side dish or boiled again for 20 minutes and sealed in sterile jars. Get pumpkin caviar for the winter.
Caviar with zucchini and mayonnaise
Zucchini caviar with pumpkin for the winter is suitable as a side dish and just as a cold snack.
Products:
- pumpkin
- zucchini;
- sugar;
- mayonnaise;
- tomato paste;
- black pepper;
- salt;
- oil;
- Bay leaf.
When adding mayonnaise to pumpkin caviar, the taste is 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. Such a mass is prepared within 1 hour.
The next step is adding spices and sugar (180 g). After that, the caviar languishes again for 1 hour. Shortly before the end of cooking, bay leaves are thrown into the container. Throw it away before putting it in jars.
Pumpkin caviar with curry
For lovers of Indian cuisine, pumpkin caviar for the winter with the addition of curry will appeal to you.
Ingredients:
- pumpkin;
- vinegar - 30 ml;
- carrot;
- curry;
- salt;
- black pepper;
- oil.
Peel pumpkin (1 kg) from the top peel and seeds. The pulp is simply cut into bars and placed in a roasting pan. Pour water in there so that everything does not burn. Cover with a lid and simmer over medium heat.
Onion (150 g) peeled and finely chopped. 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. During cooking, be sure to stir everything.
Combine vegetables with roast, season with curry, salt and simmer for half an hour in a saucepan with a closed lid. After 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 pumpkin caviar for the winter, according to the recipe, it should boil again for a couple of minutes, and then everything is placed in sterile jars, sealed with lids and wrapped in a blanket.
Pumpkin caviar "Lick your fingers"
This recipe for caviar from pumpkin for the winter “You will lick your fingers” differs from similar ones in that thyme is added to it.
Composition of products:
- pumpkin;
- Bulgarian pepper;
- black pepper;
- 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 cleaned from seeds and cut into strips. Tomatoes (150 g) with celery (70 g) are cut into small pieces.
Prepared vegetables are placed on a baking sheet covered with foil and sprinkled with thyme (1 tablespoon). 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 mashed potatoes, and then boil them in a saucepan and put them in sterilized jars and roll them up.
Caviar with apples
An apple added to the caviar adds aroma and a peculiar flavor.
- pumpkins;
- 3 small carrots;
- tomato - 0.5 kg;
- vinegar;
- 1 PC. sweet pepper;
- garlic;
- oil;
- apples;
- 3 tsp Sahara;
- salt;
- celery (root).
Peel apple with vegetables. Remove seeds from pumpkin (0.5 kg). Cut everything into small pieces. Wash the tomatoes and cut into slices. Onions (3 pcs.), Celery (50 g) and garlic (50 g) chop. For apples (2 pcs.), remove the seeds with partitions and cut into slices. Put everything in a deep baking sheet and place in the oven. The temperature should be set to 200 degrees. Shake the pan periodically.
After the vegetables soften, they are salted, mixed thoroughly and allowed to cool. Then the contents of the pan are twisted in a meat grinder and placed in a pan.
Vinegar is also added there and put on the stove until it boils. Then, according to this recipe, pumpkin caviar for the winter is laid out in sterile jars and preserved. Rolled up jars are covered with a warm blanket or blanket until the next day. After that, they are removed for long-term storage in the pantry.
Pumpkin caviar with vegetables in a slow cooker
A pleasant combination of this vegetable with bell pepper is a great addition to the festive table.
For this recipe you will need:
- pumpkin;
- carrot;
- tomatoes;
- 0.2 kg of sweet pepper;
- sugar;
- garlic;
- oils;
- salt;
- Sahara;
- vinegar.
Using a slow cooker during preservation will reduce cooking time and simplify this process.
Peel pumpkin (1.2 kg), cut into sticks. Remove the husk from the onion (0.2 kg) and cut into large half rings. Carrots (0.2 kg) are rubbed on a coarse grater. Tomatoes (1.4 kg) are rubbed 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, garlic (50 g) is added and vinegar (60 g) is poured in. After that, the vegetables should boil for about 5 minutes. By this time, it is necessary to prepare sterile jars and sterilized metal lids.
Ready-made winter caviar is quickly laid out in jars and immediately rolled up. Caviar should cool at room temperature. Banks are turned over and covered with a blanket.
Natural pumpkin caviar for the winter has the properties to saturate the body with useful components. Its most important merit lies in original taste. Soft, light and pleasant pumpkin caviar - favorite dish many Russians. Try to cook it at home, and you will no longer be able to eat store-bought counterparts. This pumpkin delicacy is incredibly delicious - it really melts in your mouth!
- Dish type: winter preparation.
- Dish subtype: pumpkin caviar.
- The weight ready meal: 4 kg.
- Time for preparing:
- Calories: 82.5 kcal
Ingredients for making pumpkin caviar for the winter
- Pumpkin - 2 kg.
- Zucchini - 1 kg.
- Onion - 0.5 kg.
- Sunflower oil - 100 ml.
- Mayonnaise - 250 g.
- Bay leaf - 2 pcs.
- Tomato paste - 250 g.
- Salt - 1 tbsp. l.
- Sugar - to taste.
- Pepper - 0.5 tsp
- Vinegar - 2 tbsp. l.
Pumpkin caviar for the winter with mayonnaise: a simple recipe
Pumpkin caviar for the winter: a recipe for professionals
- Type of dish: winter preparation.
- Dish subtype: pumpkin caviar.
- Number of servings per outlet: 40.
- Weight of the finished dish: 4 kg.
- Cooking time: 3.5 hours.
- National cuisine to which the dish belongs: Russian.
Ingredients
- Pumpkin - 2 kg.
- Zucchini - 1 kg.
- Onion - 0.5 kg.
- Carrots - 200 g.
- Sunflower oil - 100 ml.
- Mayonnaise - 250 g.
- Tomatoes - 250 g.
- Salt - 1 tbsp. l.
- Sugar - to taste.
- Pepper - 0.5 tsp
- Vinegar - 2 tbsp. l.
Cooking method
To prepare caviar special recipe you will have to pre-fry the vegetables. Zucchini, pumpkin, onions and carrots should be cut into pieces and put in a preheated pan. When they turn golden, remove the container from the heat. The more oil you use when passivating, the higher it will be. the energy value caviar. However, the abundance of sunflower pomace makes ready-made pumpkin caviar a very nutritious and appetizing dish. Process the vegetables with a blender until a porridge-like mass is obtained. Scald the tomatoes with boiling water and remove the skin from them. Then their flesh must be mashed with a fork. Enter the tomatoes into the vegetable mass, add the remaining ingredients and put on fire. The product is stewed on low heat for 1.5 hours. Then it is removed from the stove and poured into prepared jars. Remember to turn them upside down and cover with a warm cloth. When the contents of the jars have cooled, transfer them to a place for storing home preservation.
Pumpkin caviar recipe for the winter in a slow cooker
- Type of dish: winter preparation.
- Dish subtype: pumpkin caviar.
- Number of servings per outlet: 15.
- Weight of the finished dish: 1.5 kg.
- National cuisine to which the dish belongs: Russian.
Ingredients
- Pumpkin - 0.8 kg.
- Onion - 1 pc.
- Bulgarian red pepper - 1 pc.
- Tomato paste - 50 g.
- Vegetable oil - 40 g.
- Garlic - 3 cloves.
- Tomato paste - 50 g.
- Spices - to taste.
- Salt - to taste.
- Sugar - to taste.
- Vinegar - 30 ml.
Cooking method
To prepare pumpkin caviar according to this recipe, cut the peeled pumpkin pulp into small cubes. Also chop onion. Pour vegetable oil into the bowl of the multicooker and put the onion. Turn on the "Frying" program and wait until the pieces become transparent and soft. Cut the Bulgarian pepper into strips and combine with onions. Fry the vegetables together for 5 minutes. Then add the pumpkin to the vegetable mass. Cover and simmer for half an hour. After this time, add ketchup, tomato paste, spices and salt. Simmer food for another 10 minutes. Then process the dish with a blender to a puree consistency. Add chopped garlic and vinegar to it, mix and pour into jars. It will not be superfluous if you add mint leaves to the pumpkin caviar. The dish will get very interesting taste and will be amazingly fresh.
Pumpkin caviar for the winter through a meat grinder
- Type of dish: winter preparation.
- Dish subtype: pumpkin caviar.
- Number of servings per outlet: 30.
- Weight of the finished dish: 3 kg.
- Cooking time: 1.5 hours.
- National cuisine to which the dish belongs: Russian.
Ingredients
- Pumpkin - 1.5 kg.
- Bulgarian pepper - 1 pc.
- Garlic - 5 cloves.
- Root celery - 1 pc.
- Apple - 1 pc.
- Sunflower oil - 15 g.
- Sugar - 15 g.
- Carrots - 3 pcs.
- Onion - 3 pcs.
- Tomatoes - 7 pcs. medium size.
- Salt - to taste.
Cooking method
Wash and clean all vegetables. Chop the pumpkin into small pieces as thick as a finger. Cut the tomatoes in half and bell pepper- stripes. Cut celery and carrots into pieces half the size of pumpkin. Chop onion and garlic. Apples can be cut into slices. Spread the vegetables in a deep baking sheet and shake. Put them in an oven preheated to 200 degrees. The mass should be baked for 45 minutes. Do not forget to periodically remove the baking sheet and mix the vegetables. When everything is ready, add salt and spices. Thoroughly mix the products and let them cool. Then twist them in a meat grinder, add vinegar and serve. If you want to keep pumpkin caviar until spring, boil it and put it hot in sterilized jars. You can serve caviar as a separate dish as an appetizer or as an addition to hot dishes. It pairs deliciously with potatoes, cereals and pasta. You will not be able to eat meat without pumpkin caviar. Also, the product is used as a filling for pies and other pastries.
