Eggplant or zucchini caviar is very popular.
But not all housewives know that no less tasty caviar can be made from pumpkin, and besides, it is also very useful.
Pumpkin caviar for the winter - the basic principles of preparation
The main ingredient for making caviar is pumpkin. It must be prepared: peeled and choose seeds with fibers. The pulp of the vegetable is chopped into pieces, or rubbed on a grater.
In addition to pumpkin, for caviar, you will need onions, garlic, carrots and spices. Vegetables are peeled, washed under the tap and chopped according to the recipe. Pumpkin and other vegetables are stewed in a cast-iron cauldron. In addition to these vegetables, caviar can add sweet peppers, zucchini, eggplant and tomatoes.
Pumpkin with vegetables can not only be stewed, but also pre-baked in the oven.
When the vegetables are soft, salt and spices are added to them. If there are no tomatoes in the recipe, add tomato paste or sauce to the caviar. Then they interrupt to a puree state with the help of a submersible blender or pusher.
Caviar is laid hot in sterile jars and rolled with a special key.
If you are a happy owner of a multicooker, you can cook caviar in it. Vegetables will be cooked as in a Russian oven, saturated with each other's aromas.
Recipe 1. Pumpkin caviar for the winter
Ingredients
pumpkin pulp - 700 g;
salt;
three medium carrots;
freshly ground pepper;
two large onions;
vegetable oil - 30 ml;
garlic - head.
Cooking method
1. Peel the carrots, garlic, onions and pumpkin and wash.
2. Grind pumpkin and carrots into large chips.
3. Chop the onion into thin half rings.
4. Pour vegetable oil into a cauldron. Put on fire and heat until a slight haze appears. Put chopped vegetables in it. Turn the heat to moderate and simmer, stirring occasionally, for 25 minutes.
5. Then squeeze the garlic into the vegetables through a press. Stir and simmer another five minutes. Grind the contents of the cauldron with a hand blender until smooth. Warm up for a few more minutes.
6. Spread the hot caviar in sterile dry jars and tightly tighten the lids.
Recipe 2. Pumpkin caviar for the winter with curry
Ingredients
kilogram of pumpkin;
table salt;
carrots - half a kilogram;
black pepper;
four onions;
a spoon of curry;
30 ml of 9% vinegar;
lean oil.
Cooking method
1. Peel the pumpkin, remove the seeds with fiber. Cut the flesh into large pieces and put in a cast-iron cauldron. Pour in some drinking water so that the pumpkin does not burn, cover and simmer over low heat until soft.
2. Peel the onion and chop it finely. Rub the peeled carrots into large chips. Fry the onions until tender in a pan with well-heated butter, then lay the carrots and continue to simmer another ten minutes, stirring constantly.
3. Put the vegetable frying in a pan with pumpkin, mix, salt and season with curry and pepper. Simmer for another half hour, cover.
4. Remove the pan from the heat and chop the vegetables with a blender to a puree state. Send the resulting mass to the fire again. Once it boils, pour in the vinegar and mix. Soak the eggs on the fire for a couple more minutes and place them in sterile dry jars. Roll up metal covers, flip and cover. Leave in this condition until completely cooled.
Recipe 3. Pumpkin and zucchini caviar for the winter with mayonnaise
Ingredients
50 ml of vinegar;
two kg of pumpkin;
zucchini - a kilogram;
black pepper;
a pound of onion;
sugar;
100 ml of sunflower oil;
30 g of salt;
mayonnaise -250 g
tomato paste - 250 g;
two bay leaves.
Cooking method
1. We clean and wash all vegetables. We take out fibers with seeds from zucchini and pumpkin. We pass everything through a meat grinder.
2. Add mayonnaise, vegetable oil and tomato paste to the vegetable mass. Mix and pour it into a cast-iron cauldron. We put on a slow fire and cook, stirring from time to time. After about an hour, add sugar, freshly ground pepper and table salt. Mix and cook for another hour.
3. A few minutes before readiness, put a bay leaf. At the end, pour the vinegar. We remove the cauldron from the fire, remove the bay leaf and use a submersible blender to interrupt until smooth.
4. We clean sterilized jars and lids. We spread the hot caviar on the prepared dry glass containers and immediately roll hermetically. We overturn preservation, cover it with a blanket and leave it to cool completely.
Recipe 4. Pumpkin caviar for the winter in the oven with thyme
Ingredients
10 g of thyme;
one and a half kg of pumpkin;
two large sweet peppers;
black pepper;
two onions;
salt;
four cloves of garlic;
150 ml of olive oil;
70 g celery;
three tomatoes.
Cooking method
1. Cover the baking sheet with foil. Wash the pumpkin, peel it and pick the seeds. Grind the pulp into small slices. We clean the onion and cut into feathers. Sweet pepper, we cut the stalk and clean the seeds. We cut it into long strips. Grind tomatoes and celery in arbitrary pieces. We clean and finely chop the chives. We spread all the vegetables on a baking sheet, salt, pepper and add thyme. Sprinkle with olive oil.
2. Put the baking sheet with vegetables in the oven, after preheating it to 200 C, for forty minutes.
3. We transfer the baked vegetables to the blender bowl and interrupt until mashed. We transfer the resulting mass to the cauldron and warm it for ten minutes.
4. We spread the hot caviar in sterile jars and immediately roll hermetically. Turn over, cover with a blanket and leave in this form for a day.
Recipe 5. Pumpkin caviar for the winter in a slow cooker
Ingredients
800 g of pumpkin pulp;
spices;
bulb;
salt;
bell pepper pod;
vegetable oil;
three cloves of garlic;
50 g of ketchup;
50 g of tomato paste.
Cooking method
1. Cut the pulp of pumpkin peeled and peeled into small cubes. Peel and finely chop the onion.
2. Pour vegetable oil into the container. Put the onion in it and start the "frying" mode. Cook, stirring occasionally, until the onions become clear.
3. Wash bell pepper, wipe with a napkin and cut the stem. Scrub the seeds. Cut the flesh into small and thin strips. Send to the onion and continue to fry, without changing the mode, another five minutes.
4. At this point, add chopped pumpkin pulp and close the appliance lid. Switch the multicooker to the "quenching" mode and cook for half an hour. After the allotted time, season the stewed vegetables with tomato paste and ketchup. Stir and season with salt and spices.
5. Cook the dish for another ten minutes. Use a hand blender to chop the vegetables until mashed. Add the garlic passed through the press to the resulting mass and mix.
6. Wash cans with soda and send for sterilization in the oven. Boil the lids. Put hot caviar in prepared containers and immediately roll up tin lids. Leave for a day, turning over and covering with a blanket.
Recipe 6. Pumpkin caviar for the winter through a meat grinder with an apple
Ingredients
seven small tomatoes;
one and a half kg of pumpkin;
salt;
bell pepper pod;
three onions;
five cloves of garlic;
three carrots;
celery root;
sugar - 15 g;
sunflower oil;
an Apple.
Cooking method
1. Peel onions, pumpkin, carrots, garlic and apples. Remove the seeds from the pumpkin. Chop the vegetable flesh into slices the thickness of a finger. Rinse the tomatoes, wipe with a napkin and cut in half. Paprika free from tails and seeds. Cut it into strips. Chop the carrots, garlic, onions and celery as finely as possible. Cut the apples into slices and cut the middle.
2. Put all prepared vegetables in a deep baking sheet and shake. Put the pan with vegetables for 45 minutes in the oven. Bake at a temperature of 200 ° C. From time to time, remove and stir vegetables. Season the baked vegetables with spices and salt. Stir and cool.
3. Then twist the cooled vegetables through a meat grinder. Add vinegar to the resulting mass and put on fire. Warm to a boil and spread the eggs in sterile dry jars. Hermetically roll up, turn over and cover with a plaid. Leave conservation for a day.
Pumpkin caviar for the winter - tips and tricks
For caviar, nutmeg pumpkin is best.
If you don’t have a blender, you can chop the vegetables with a meat grinder or a meat grinder.
Pumpkin caviar can also be prepared in winter by adding tomato paste or ketchup instead of tomatoes.
If you bake or stew vegetables, cut them into small pieces.
At the end of cooking, you can add to the caviar, chopped fresh herbs.
