Pumpkin caviar for the winter

Pumpkin is a necessary ingredient for the human body. Its balanced composition allows you to compensate for the lack of vitamins, minerals and other necessary substances. Preserving the catchy fruit at home is quite difficult. The longest shelf life in an apartment is no more than 30 days. A good solution would be to can the vegetable. We invite you to look at step-by-step recipes for making pumpkin caviar for the winter.

Regular method

The usual option for a catchy snack. Preparation of ingredients is rapid, not requiring additional abilities and skills. Following the manufacturing technology presented below, pumpkin caviar comes out tender and fragrant.

rock salt to taste;
carrots - 0.3 kg;
pumpkin - 1 kg;
ground pepper - 0.5 tsp;
onions - 0.2 kg;
oil - 50 ml;
garlic - 10 cloves.

Prepare vegetables: wash, cut off the skin in a thin layer, remove seeds and coarse fibers if necessary. Grate the pumpkin and carrots on a medium-sized grater. Chop the onion heads into half rings.
Pour oil into a deep saucepan and heat it up. Place the processed vegetables alternately. Reduce the heat on the stove to a minimum and continue simmering for half an hour. Don't forget to stir often so that the contents don't burn.
Chop the unblemished cloves of garlic into small cubes with a knife. Add to the saucepan, cook for 5 minutes. Remove the hot snack from the stove. Cool slightly and puree in a blender until smooth. Pour the thick mass back into the container and heat for a couple of minutes.
Place prepared pumpkin caviar for the winter according to the usual recipe in a sterile container, close and throw under a terry towel until it cools.

With tomatoes

This unique snack is perfectly stored throughout the winter. It can be served for lunch, made into sandwiches, or added to a festive table.

pumpkin - 1.2 kg;
carrots - 300 g;
tomatoes - 250 g;
onion - 250 g;
garlic - 1 head;
dry basil;
pickling salt;
ground pepper;
oil - 70 ml;
table vinegar - 40 ml.

Peel the pumpkin from the skin and seeds, chop into medium cubes. Carrots, tomatoes and onions - remove inedible parts. Cut into slices. Using a manual meat grinder, grind any individual product.
Pour oil into a saucepan and heat it up. Add the ingredients alternately after any 5 minutes: onions, carrots, pumpkin and tomatoes.
Throw in the spices, salt, chopped garlic and acid. Simmer until the ingredients are ready. Place winter pumpkin caviar, prepared through a meat grinder, into sterile containers. Seal tightly, turn over and cover with a warm blanket until cool. Store in the cold.

With tomatoes and apple

The combination of pumpkin and apple fruit gives the finished snack an unusually tender, soft taste. Conservation will appeal not only to adults, but also to children.

tomatoes - 1.2 kg;
pumpkin - 1.6 kg;
rock salt - 1 tbsp;
sweet capsicum - 80 g;
onion - 250 g;
garlic - 5 cloves;
carrots - 250 g;
celery (root) - 80 g;
sweet sand - 20 g;
oil - 50 ml;
apples - 200 g.

The acquired products need to be prepared: rinsed, removed the skin, seeds and stalks if necessary. Depending on the vegetable, use the following type of cutting:

pumpkin - medium sized block;
tomatoes and apples - in slices;
sweet pepper - into strips;
carrots, garlic, onions, celery - in small cubes.

Line a baking sheet with parchment paper. Lay out all the prepared ingredients. Place in the oven, bake at 180 degrees for 30 to 45 minutes. To ensure even baking, vegetables need to be stirred frequently. Then combine with spices and salt. Cool.

Puree the vegetable mass with a blender and transfer to a saucepan. Pour in the acid and place on the stove. After boiling, distribute the contents into sterile containers. Close tightly. Place on the table under a blanket until completely cool. Store pumpkin caviar in the refrigerator.

With zucchini

Sometimes at the dacha, not only pumpkins will grow, but also zucchini. You can quickly and easily process vegetables by making delicious pumpkin caviar for the winter.

zucchini - 1.3 kg;
onion - 550 g;
tomato paste - 280 g;
pumpkin - 2.2 kg;
mayonnaise - 230 g;
oil - 130 ml;
sweet sand - 110 g;
pickling salt - 45 g;
vinegar essence - 20 ml;
ground dark pepper.

Then we proceed like this:

Remove seeds and skin from zucchini and pumpkin. Remove the skin from the onion. Chop the food into comfortable slices. Scroll through a meat grinder. Combine all ingredients in a saucepan, pour in oil, mayonnaise and add spices. Stir, put on fire with constant stirring. The extinguishing time is 1.5 hours.
To obtain the most homogeneous mass without lumps, it is recommended to further grind the composition with a blender.
Mix the mixture with acid and cook for 10 minutes. Caviar with zucchini and pumpkin, prepared according to a delicious recipe for the winter, is ready. Place in sterile containers, close, and turn over until completely cool. Place in the refrigerator.

There are so many options for pumpkin snacks. Each of them is unique and extraordinary in its own way. Having tried it once, it always remains in your hearts.

Step-by-step recipes for pumpkin caviar for the winter

The deliciously warm appetizer pairs perfectly with meats, 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, catchy color. It can be stored in the refrigerator or pantry for quite a long time.

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

For this dish, it is better to choose a mature but unsweetened pumpkin. You can change the spices to your own taste. 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 carrots and pumpkin 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 occasionally. Combine tomato paste with water, and then pour the purchased 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 onion, cut into small cubes. 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 later put it in sterilized containers and roll it up.

Pumpkin caviar with carrots

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

Now you will need the following products:

pumpkin without seeds and skin – 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 alternately 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 new 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-processed 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

Sometimes in the fall, when it’s time to collect the harvest at the dacha, do not forget to prepare tasty vegetable caviar. It will forever preserve your memory of the past summer and sunny days.

peeled pumpkin – two kilograms;
zucchini (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 dark 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 the vegetables and remove seeds, 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 occasionally.

If you want the appetizer to come out very tender, then at this step you can blend the vegetables again with a blender.

Add vinegar and cook the dish for another 10 minutes. Squash caviar with pumpkin and onions must be quickly poured into jars and rolled up.

Pumpkin caviar “You'll lick your fingers”

A multicooker is a convenient kitchen device that modern housewives often use to make tasty vegetable preparations. Specifically, he will help us prepare sweet pumpkin caviar for the winter. The recipe “You'll Lick Your Fingers” got its name for a reason - the appetizer really disappears from the table first, and guests constantly 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 – 6 tablespoons;
garlic – 5 cloves;
bay leaf - three pieces;
salt and ground pepper - to taste;
ground turmeric - half a teaspoon.

Read our summary carefully before you start preparing pumpkin caviar for the winter. A slow cooker recipe has its own personality and differs slightly from other production methods.

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

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 10 minutes, pumpkin. Cover the vegetables with a lid and leave them alone for a quarter of an hour. After this, stir 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 designated 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 keep you happy on long winter evenings.

Pumpkin dishes, Vegetable caviar

Appetizer recipes → Vegetable caviar

Pumpkin dishes

Colorful pumpkin caviar stewed with onions and tomatoes in its juice is a good option for a lean, low-calorie vegetable dish that even a beginner can handle making. The caviar according to this recipe comes out tender and very juicy, reminiscent in its taste of the beloved squash caviar by almost everyone. Simple, inexpensive and very tasty. Try it!

Vegetable caviar made from pumpkin, zucchini and bell pepper, prepared according to this recipe, is suitable for long-term storage. This caviar is great served as a vegetable side dish for meat dishes or spread on bread.

A recipe for vegetable caviar made from pumpkin and carrots - a light, healthy snack that can be served with meat, potatoes or rice, or spread on a sandwich.

Vegetable caviar made from pumpkin and mushrooms is suitable for those who are fasting. It is convenient to cook pumpkin caviar in the microwave.

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