Pumpkin caviar (sauce). Recipes for pumpkin caviar for the winter Pumpkin recipes for the winter caviar

15.09.202427.05.2017

This surprisingly tender appetizer goes well with meat dishes, poultry, pasta and vegetables. How is pumpkin caviar prepared for the winter? The recipe for each preparation described in this article is easy to implement at home.

Pumpkin caviar

This simple dish has a sweet and sour taste and a beautiful bright color. It can be stored in the refrigerator or pantry for quite 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 - tablespoon;
garlic - three cloves;
paprika - two spoons;
ground black pepper - half a tablespoon.

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

How to prepare pumpkin caviar for the winter? The snack recipe is given below.

First, process the vegetables, peel them, and cut the pulp into cubes. After this, place the pumpkin and the pot on the bottom of the pan or cauldron. Add a little vegetable oil to them.

Simmer the food for a quarter of an hour over low heat, remembering to stir it periodically. Combine tomato paste with water, and then pour the resulting sauce into the vegetables. Cook the products for another half hour, and when they become soft, beat them with an immersion blender.

In the remaining oil, fry the finely diced onion. When it turns golden, place it in a pan.
Immediately add chopped garlic, salt, vinegar and spices. Bring the caviar to a boil again, and then put it in sterilized jars and roll it up.

Pumpkin caviar with carrots

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

This time you will need the following products:

without seeds and peel – 700 grams;
carrots – 350 grams;
onion – 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 pumpkin caviar for the winter through a meat grinder. Process the vegetables, peel and cut into medium pieces.

Grind them one by one using a meat grinder and fry in vegetable oil.
First, add the onions to the pan, then the carrots, and at the very end add the pumpkin.

Peel the tomatoes and chop the pulp.

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

Add puree, salt, garlic, vinegar and spices to the vegetables.

When all the ingredients become soft, place them in pre-treated jars and cover with boiled lids. Pumpkin caviar is ready for the winter. Don't forget to turn it upside down and cover it well. And the next day the jars can be stored in the pantry.

Pumpkin and zucchini caviar

In the fall, when it’s time to harvest at your dacha, don’t forget to prepare delicious vegetable caviar. It will keep for you for a long time the memory of the past summer and sunny days.

Ingredients:

peeled pumpkin – two kilograms;
(pulp) – one kilogram;
onion – 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.

Let's start preparing squash caviar with pumpkin for the winter. The recipe with mayonnaise is very simple, so anyone can repeat it.

Peel and seed the vegetables, and then pass them through a meat grinder. Place them in a saucepan, add oil, spices, salt and mayonnaise. Cook the food over low heat for an hour and a half, remembering to stir it periodically.

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

Add vinegar and cook the dish for another ten minutes. Squash caviar with pumpkin and onions should be quickly placed in jars and rolled up.

Pumpkin caviar “You'll lick your fingers”

A multicooker is a practical kitchen appliance that modern housewives often use to prepare delicious vegetable preparations. It is he who will help us prepare sweet pumpkin caviar for the winter. The “Finger-lickin’ good” recipe got its name for a reason - the appetizer really disappears from the table first, and guests always ask for more.

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 preparing pumpkin caviar for the winter. The slow cooker recipe has its own characteristics and is slightly different from other cooking methods.

First peel the carrots and pumpkin and then grate them on a coarse grater. wash and cut into slices, removing the stems along the way. Peel the onion and finely chop.

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

If you like pureed caviar, then chop the stewed vegetables using a blender.

Turn on the “Soup” mode and simmer the vegetables for another 15 minutes. When the specified time has passed, the caviar can be served with bread and meat. If you decide to save the delicacy until winter, then add two tablespoons of vinegar to it, put the vegetables in jars and roll 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 on long winter evenings.

Pumpkin is a versatile vegetable that can be used to prepare a wide variety of dishes. Soups and porridges, vegetable stews and casseroles are prepared from it, jelly is cooked and smoothies are made, and used in desserts and baked goods. You also get delicious, bright pumpkin caviar, which can be prepared quite simply at home if you have the desire, time and the necessary set of products.
Therefore, today we offer a recipe for this tasty and healthy vegetable snack, which is good because it can be stocked up for the winter or simply prepared for a family or holiday dinner. And if you don’t yet know how pumpkin caviar is prepared, it’s time to find out. In winter, such a snack will come in handy, because the ingredients include fresh vegetables: carrots, onions, garlic and aromatic spices. Both on an ordinary day and on holiday feasts, such an appetizer will not be out of place on the table and will certainly attract attention with its bright colors and very pleasant taste.

step by step photo recipe

Ingredients:

500 grams of pumpkin,
500 grams of carrots,
1-2 onions,
2-3 cloves of garlic,
2 tablespoons of tomato paste,
15 grams of salt,
15 grams of sugar,
100-150 milliliters of sunflower oil,
ground black pepper to taste.

Cooking process:

Peel the garlic and onion, finely chop both root vegetables with a sharp knife on a cutting board. Peel the washed carrots and grate them on a coarse grater. Cut the skin off the pumpkin and remove the seeds. Grate the pulp like carrots.

Place pumpkin, onion and garlic in a heated frying pan with vegetable oil. Immediately add salt and sugar to them.

Add tomato paste.

Send the frying pan with vegetables to low heat, be sure to cover it with a lid. We will simmer the pumpkin and carrot caviar for 30 minutes.

In small proportions, this vegetable caviar can be often prepared as a snack all year round. If you are preparing pumpkin caviar for the winter, then while stewing the vegetables, prepare glass containers and lids. Sterilize them in any convenient way. After this, put the caviar into glass jars and seal them with lids.

Thanks to Julia for the recipe and photo.

Caviar from eggplant or zucchini is very popular.

But not all housewives know that no less tasty caviar can be made from pumpkin; moreover, it is also very healthy.

Pumpkin caviar for the winter - basic principles of preparation

The main ingredient for making caviar is pumpkin. It needs to be prepared: peel and select seeds with fiber. The vegetable pulp is crushed into pieces or grated.

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, you can add sweet peppers, zucchini, eggplants and tomatoes to caviar.

You can not only stew pumpkin with vegetables, but also pre-bake it in the oven.

When the vegetables become soft, add salt and spices to them. If the recipe does not contain tomatoes, add tomato paste or sauce to the caviar. Then everything is pureed using a submersible blender or masher.

The caviar is placed hot in sterile jars and sealed with a special key.

If you are the lucky owner of a multicooker, you can cook caviar in it. Vegetables will cook as if in a Russian oven, soaking in each other’s aromas.

Recipe 1. Pumpkin caviar for the winter

Ingredients

pumpkin pulp – 700 g;

table salt;

three medium carrots;

freshly ground pepper;

two large onions;

vegetable oil – 30 ml;

garlic - head.

Cooking method

1. Peel and wash carrots, garlic, onions and pumpkin.

2. Grind the pumpkin and carrots into large chips.

3. Chop the onion into thin half rings.

4. Pour vegetable oil into the cauldron. Place on the fire and heat until light smoke appears. Place chopped vegetables in it. Reduce heat to moderate and simmer, stirring occasionally, for 25 minutes.

5. Then squeeze the garlic into the vegetables through a press. Stir and simmer for another five minutes. Grind the contents of the cauldron with an immersion blender until pureed. Warm up for a few more minutes.

6. Place the hot caviar into sterile dry jars and screw the lids on tightly.

Recipe 2. Winter pumpkin caviar with curry

Ingredients

kilogram of pumpkin;

kitchen salt;

carrots - half a kilogram;

black pepper;

four onions;

a spoonful of curry;

30 ml 9% vinegar;

vegetable oil

Cooking method

1. Peel the pumpkin, remove seeds and fibers. Cut the pulp into large pieces and place in a cast iron casserole. Pour in a little drinking water to prevent the pumpkin from burning, cover with a lid and simmer over low heat until soft.

2. Peel the onion and chop it finely. Grate the peeled carrots into large shavings. Fry the onion until soft in a frying pan with well-heated oil, then add the carrots and continue to simmer for another ten minutes, stirring constantly.

3. Transfer the fried vegetables to the pan with the pumpkin, stir, salt and season with curry and pepper. Simmer for another half hour, covering with a lid.

4. Remove the pan from the heat and grind the vegetables with a blender until pureed. Place the resulting mass on the fire again. As soon as it boils, pour in the vinegar and stir. Keep the caviar on the fire for a couple more minutes and place in sterile dry jars. Roll up with metal lids, turn over and cover. Leave in this state until completely cooled.

Recipe 3. Caviar from pumpkin and zucchini for the winter with mayonnaise

Ingredients

50 ml vinegar;

two kg of pumpkin;

zucchini - kilogram;

black pepper;

half a kilogram of onions;

100 ml sunflower oil;

mayonnaise -250 g

tomato paste – 250 g;

two bay leaves.

Cooking method

1. We clean and wash all vegetables. We remove fibers and seeds from zucchini and pumpkin. We pass everything through a meat grinder.

2. Add mayonnaise, vegetable oil and tomato paste to the vegetable mass. Stir and pour it into a cast iron cauldron. Place on low heat and cook, stirring occasionally. After about an hour, add sugar, freshly ground pepper and table salt. Stir and cook for another hour.

3. A few minutes before it’s ready, add a bay leaf. Finally add vinegar. Remove the cauldron from the heat, remove the bay leaf and use an immersion blender to blend until smooth.

4. Sterilize clean jars and lids. Place the hot caviar in a prepared dry glass container and immediately seal it tightly. Turn the canning over, cover with a blanket and leave until completely cool.

Recipe 4. Winter pumpkin caviar in the oven with thyme

Ingredients

10 g thyme;

one and a half kg of pumpkin;

two large sweet peppers;

black pepper;

two onions;

table salt;

four cloves of garlic;

150 ml olive oil;

70 g celery;

three tomatoes.

Cooking method

1. Cover a baking sheet with foil. Wash the pumpkin, peel it and select the seeds. Grind the pulp into small slices. Peel the onion and cut into feathers. Wash the sweet pepper, cut out the stem and clean out the seeds. We cut it into long strips. Chop tomatoes and celery into random pieces. Peel the garlic cloves and finely chop them. Place all the vegetables on a baking sheet, salt, pepper and add thyme. Sprinkle with olive oil.

2. Place the baking sheet with the vegetables in the oven, preheating it to 200 C, for forty minutes.

3. Transfer the baked vegetables into a blender bowl and blend until pureed. Transfer the resulting mass into a cauldron and heat for ten minutes.

4. Place the hot caviar into sterile jars and immediately seal them hermetically. Turn it over, cover it with a blanket and leave it like that for a day.

Recipe 5. Pumpkin caviar for the winter in a slow cooker

Ingredients

800 g pumpkin pulp;

spices;

bulb;

table salt;

bell pepper pod;

vegetable oil;

three cloves of garlic;

50 g ketchup;

50 g tomato paste.

Cooking method

1. Cut the pumpkin pulp, peeled and seeds free, into small cubes. Peel the onion and finely chop it.

2. Pour vegetable oil into the container of the device. Place the onion in it and start the “frying” mode. Cook, stirring occasionally, until the onion becomes translucent.

3. Wash the bell pepper, wipe with a napkin and cut out the stalk. Clean out the seeds. Cut the pulp into small and thin strips. Add to the onion and continue frying without changing the mode for another five minutes.

4. At this stage, add the chopped pumpkin pulp and close the lid of the device. Switch the multicooker to “stew” 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. Using an immersion blender, puree the vegetables. Add garlic passed through a press to the resulting mass and mix.

6. Wash the jars with soda and put them in the oven for sterilization. Boil the lids. Place hot caviar in prepared containers and immediately roll up with tin lids. Leave for a day, turning it over and covering it 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;

table salt;

bell pepper pod;

three onions;

five cloves of garlic;

three carrots;

celery root;

sugar – 15 g;

sunflower oil;

Cooking method

1. Peel onions, pumpkin, carrots, garlic and apples. Remove seeds from pumpkin. Chop the vegetable pulp into finger-thick slices. Rinse the tomatoes, wipe with a napkin and cut in half. Remove bell pepper from stems and seeds. Cut it into strips. Chop the carrots, garlic, onion and celery as finely as possible. Cut the apples into slices and cut out the middle.

2. Place all prepared vegetables in a deep baking tray and shake. Place the baking sheet with vegetables in the oven for 45 minutes. Bake at 200 C. Remove the baking sheet from time to time and stir the vegetables. Season the baked vegetables with spices and salt. Stir and cool.

3. Then grind the cooled vegetables through a meat grinder. Add vinegar to the resulting mass and put on fire. Heat to a boil and place the caviar in sterile dry jars. Roll up tightly, turn over and cover with a blanket. Leave it preserved for a day.

For caviar, butternut squash is best.

If you don't have a blender, you can grind the vegetables using a meat grinder or masher.

Pumpkin caviar can 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 chopped fresh herbs to the caviar.

Currently, in addition to the most common squash caviar and eggplant caviar, you can also find vegetable caviar on store shelves, the basis of which is pumpkin. Today I want to show you a recipe with photos, showing step by step the preparation of delicious homemade pumpkin caviar.

How to prepare vegetable pumpkin caviar for the winter

For this preparation we will need vegetables:

pumpkin – 2.5 kilograms of pulp;
onion – 500 grams;
carrots – 800 grams.

Wash the pumpkin and cut it in half. Using a spoon, remove the fibers and seeds from each half and cut off the thick skin with a knife. Then, cut the vegetable pulp into cubes and put it in a saucepan.

Advice: Pumpkin seeds are very healthy, so you can wash them and dry them in a dehydrator, oven, or fry them in a frying pan.

Pour 2.5 liters of water into the container with the pumpkin, close the lid and cook over low heat until soft. This took me about 50 minutes.

Now let's move on to the rest of the vegetables. Peel the onion and cut into cubes. Grind the carrots through a coarse grater.

Pour 3 tablespoons of vegetable oil into the frying pan and begin to fry the vegetables. In order to speed up the process, you can cover the pan with a lid, but then the vegetables will taste boiled. If you want to preserve the aroma of fried vegetables, it is better not to close the lid. Frying the onions and carrots took me about 30 minutes.

When all the vegetables are ready, let's start preparing the caviar. Pumpkin with fried vegetables needs to be punched with a blender until smooth. I advise you to do this in small portions and add water if necessary.

Add 250 grams of tomato paste, 4 tablespoons of vegetable oil, 3 pinches of ground black pepper and 1.5 tablespoons of salt to the vegetable mixture.

Mix everything, cover with a lid and set to simmer on low heat. This procedure will take approximately 40 minutes. To avoid burning, the workpiece should be stirred every 5-7 minutes.

Attention! Be very careful when opening the lid of the pan, the caviar “spits” very much.

While the vegetable mixture is cooking, boil the jars and lids.

Place pumpkin caviar in prepared containers, cover with lids and sterilize for 20 minutes.

After sterilization, the jars must be covered with a warm blanket for a day, and then the workpiece must be stored in the basement or cellar.

Try to diversify the list of your winter preserves with homemade vegetable pumpkin caviar, using this step-by-step recipe with photos.

I cut the pumpkin into large pieces, remove the peel and seeds along with the inner fibrous pulp. All you need is the hard part of the pumpkin. I cut it into small squares.

Sauté in a small amount of oil until it begins to brown and become soft.

Now I'm working on eggplants. I cut off the hard skin from them, which can ruin the taste of the caviar. I cut it roughly like pumpkin.

I add the eggplant cubes to the pumpkin in the pan. I add a little oil. I add salt to taste. I don’t put a lot of salt so that the caviar is still slightly sweet and not too salty.

I squeeze a little garlic into the vegetables for some piquancy and mild spiciness. The aroma of garlic will muffle the smell of pumpkin, and those who try it will not immediately understand what the treat is made from.

I chop the tomatoes coarsely, since you need to take them very ripe and juicy. In any case, they will disintegrate a little during stewing, so you don’t have to waste time cutting them. Also, if desired, you can remove the peel of the tomatoes so that it does not interfere in the future.

I transfer the prepared tomatoes to the frying pan. If there is not enough sunflower oil, I add it. Stir and simmer until all ingredients are soft. If you want, you can beat it with a blender, but I wanted there to be pieces of vegetables.