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

How to cook vegetable caviar from pumpkin for the winter

For this preparation we need vegetables:

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

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

Advice: Pumpkin seeds are very healthy, so they can be washed and dried in a dehydrator, oven, or pan-fried.

Pour 2.5 liters of water into a container with a pumpkin, close the lid and set to 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. Grate the carrots through a coarse grater.

Pour 3 tablespoons of vegetable oil into the 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 be boiled to taste. If you want to preserve the aroma of fried vegetables, then it is better not to close the lid. It took me about 30 minutes to fry the onions and carrots.

When all the vegetables are ready, we will prepare the caviar. Pumpkin with vegetable roast should be pierced with a blender until a homogeneous consistency. I advise you to do this in small portions and add, if necessary, water.

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

We mix everything, close the lid and put on a small fire to boil. This procedure will take approximately 40 minutes. The workpiece, in order to avoid burning, should be stirred every 5-7 minutes.

Attention! Be very careful when opening the lid of the pot, the caviar "spits" a lot.

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

Arrange pumpkin caviar in prepared containers, cover with lids and set to sterilize for 20 minutes.

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

Try to diversify your list of winter preserves with homemade pumpkin caviar using this step by step recipe with photo.

The autumn period is favorable for collecting pumpkins. It is a valuable seasonal product rich in keratin. Useful vegetable you can enjoy the winter if you preserve it. Options for preparing pumpkin caviar for the winter are described below.

For cooking winter harvest use a gourd that won't last long. Ready caviar is good to smear on bread or to complement main dishes. Vegetable preservation will appeal to the whole family.

Ingredients:

  • garlic - 90 g;
  • young carrots - 450 g;
  • pumpkin - 1.5 kg;
  • tomato paste - 200 g;
  • onions - 500 g;
  • 6% vinegar - 50 ml;
  • bell pepper- 400 g;
  • table salt - 1 full tbsp. l.;
  • odorless vegetable oil - 1 full glass;
  • pepper mixture - 1 tbsp. l.

Wash all these vegetables and cut into large slices, except for pumpkin and carrots. Grind them on a fine grater, place in a saucepan. Next, chop the bell pepper, onion. Put the ingredients in a common bowl. We put on gas until pumpkin juice appears.

Then add sugar, a mixture of peppers, salt and tomato paste. Cook over low heat for half an hour. Next, pass the garlic through a press and combine with the total mass. With an immersion blender, bring the mixture to a puree state and put it back on gas, adding vinegar.

Sterilize jars in advance and lay out hot caviar. After cooling, store in a dark place.

Caviar with pumpkin and zucchini

The pulp of zucchini and pumpkin is easily absorbed by the body. homemade snack for the winter it turns out tastier than any store products. One of the fastest and best recipes which you should definitely like.

Ingredients:

  • tomatoes - 3 medium fruits;
  • zucchini - 2 kg;
  • onions - 2 heads;
  • pumpkin - 0.5 kg;
  • citric acid - 1.5 tbsp. l.;
  • carrots - 2-3 pieces;
  • tomato paste - 1 tbsp. l.;
  • sugar - 1 tbsp. l.;
  • sunflower oil - 100 g;
  • pepper and salt - to taste.

Steps:
First of all, wash the zucchini, remove the peel and seeds. Cut the vegetable into pieces, salt and leave for half an hour. At this time, we clean and cut the pumpkin. Boil it in a saucepan until tender, put it in a colander.

Wash and grate the carrots. Squeeze the zucchini from the resulting juice, fry for vegetable oil in a frying pan. Combine zucchini with pumpkin in a saucepan, mix. Peeled tomatoes chop, add to vegetables. Fry onions and carrots, add to the total mass.

Grind the zucchini mixture into a puree with a blender, adding pepper, salt, tomato paste and sugar. Cook over low heat for an hour, stirring occasionally. citric acid add 5 - 7 minutes before readiness. Pack the hot mass in sterile jars, roll up the lids. Enjoy your meal.

Recipe for caviar for the winter from pumpkin with mayonnaise

You can cook pumpkin preparation for the winter with mayonnaise. The ingredient is considered not the most useful, but it turns out very tasty and it should be added in moderation. The number of recipes for caviar with pumpkin for the winter surprises us with its variety.

Ingredients:

  • young zucchini - 2 kg;
  • acetic acid - 50 g;
  • onion - 0.5 kg;
  • pumpkin - 2 kg;
  • mayonnaise - 0.30 g;
  • sugar - to taste;
  • bay leaf - 2 units;
  • coarse salt - 25 g;
  • odorless oil - 100 ml;
  • black pepper - to taste;
  • tomato paste - 0.30 g.

Steps:
Rinse pumpkin and zucchini, remove seeds and fibers. Grind vegetables with a food processor or meat grinder. Pour oil, tomato paste, mayonnaise into the resulting mass.

Cook for an hour, stirring to prevent burning. Add pepper, sugar and salt. Cook for about an hour more.

Season with bay leaf and vinegar 2-3 minutes before being ready. Sterilize lids and jars and spread the mixture. Roll up the lids hermetically. After cooling, remove to the cellar.

Caviar with pumpkin through a meat grinder

The technology for preparing such a snack is to grind products in the form of minced meat, which reduces the heat treatment time. The recipe for caviar with pumpkin for the winter through a meat grinder has recently been popular due to saving cooking time.

Ingredients:

  • granulated sugar - 2 without a slide st. l.;
  • onions - 3 heads;
  • 9% vinegar - 50 ml;
  • pumpkin - 3 kg;
  • vegetable oil - 170 ml;
  • tomato paste - 2 full tbsp. l.;
  • coarse salt - 1.5 tsp;
  • Provence herbs - to taste.

Wash the ingredients, cut and skip the pieces of vegetables through a meat grinder. In the meantime, heat the sunflower oil in a cast-iron cauldron, put the vegetable mass, season provencal herbs. Simmer under a closed lid for 30-40 minutes.

Over time, the vegetable mass will boil down. Add salt, sugar and tomato paste. Remember to mix the consistency until smooth.

A few minutes before readiness, pour in vinegar, hold on fire for a couple of minutes. decompose pumpkin caviar with mayonnaise in sterile jars, tightly twisting the lids. Wrap blanks for the winter in a blanket until cool.

How to cook pumpkin caviar in a slow cooker

Kitchen appliances are designed to simplify the process of cooking and handling dirty dishes. At home, it is easy to cook pumpkin caviar for the winter. The ability to use a slow cooker is important, the rest is done by the equipment itself.

Ingredients:

  • flour premium- 1 full st. l.;
  • pumpkin - 0.5 kg;
  • fresh carrots - 2 medium-sized vegetables;
  • turnip - 1 onion;
  • garlic - 2 cloves;
  • vegetable oil - 4 tbsp. l.;
  • pepper and salt - to taste.

Steps:
Peel the pumpkin from the skin and seeds. Cut the pulp into cubes. Rub the peeled carrots on a grater, chop the onion into small squares. Crush the garlic with a sharp knife.

In a special multicooker bowl, fry the garlic in vegetable oil. Then combine with onions and carrots. Saute vegetables on simmer for about 10 minutes. Mix chopped pumpkin with pepper, salt. Put to roast, turn on the extinguishing mode for 20 minutes.

At the end of cooking, grind the mass into a puree, decompose into dry sterilized jars. Seal the lids tightly and let cool at room temperature.

Pumpkin caviar with apples

Vegetable caviar is in great demand in winter. Zucchini is a common snack ingredient. Not less than tasty dish can be made from apples and pumpkins, which even children will like. The cooking method is simple, and the products are accessible to everyone.

Ingredients:

  • Bulgarian pepper - 1 pc.;
  • carrots - 3 vegetables;
  • pumpkin - 500 g;
  • apples - 2 pcs.;
  • tomatoes - 0.5 kg;
  • garlic - 60 g;
  • sugar - 2.5 tsp;
  • vinegar - 1 tbsp. l.;
  • vegetable oil - to taste;
  • onions - 3 heads;
  • coarse salt - to taste.

Rinse the vegetable components with running water, only the pulp without seeds is required from the pumpkin. Cut the pulp arbitrarily for ease of preparation, tomatoes into cubes. Fresh onions and garlic are crushed to add aroma and taste to the vegetable mass. Remove core from apples and cut into slices.

Next, put the main ingredients on a baking sheet and place in the oven until completely softened at a temperature of 200 degrees. Season the soft consistency with your favorite spices, pepper and salt. Using a meat grinder, form a homogeneous mass of vegetables.

Place the mixture in a saucepan, pour in the vinegar, bring to a boil. Arrange the hot contents in sterilized jars, roll up with sterile lids. Pumpkin caviar with apples is ready for the winter.

Pumpkin caviar

Pumpkin caviar

Pumpkin caviar is a very tasty and easy to prepare appetizer. This is a recipe not for the winter, but to cook and eat.

Compound

  • Pumpkin - 1 kg;
  • Onion - 2 heads;
  • Bulgarian sweet pepper - 2 pieces;
  • Tomatoes - 2 pieces;
  • Garlic - 1 clove;
  • Dried basil - 1 teaspoon;
  • Ground pepper (or black, or allspice) - 0.5 teaspoon;
  • Salt - to taste;
  • Vegetable oil for frying - 4 tablespoons.

It is convenient to cook in a cauldron or a wok pan (you can use another deep frying pan or a pan with a wide thick bottom.

What you need for pumpkin caviar - a pumpkin slice, tomatoes, onions, peppers, garlic, spices, oil and salt

How to cook

1. Chop vegetables

  • Pumpkin: wash. Cut, peel and seeds. Cut into large pieces, which - grate on a coarse grater.
  • Slice: bow and Bell pepper - in small pieces. Grate the tomato on a coarse grater (cut into halves, attach to the grater with a cut, then discard the remaining skin). Grind the garlic (through a press, on a fine grater or finely chop).

2. Stew vegetables

  • Pour oil into the cauldron. Fry the onion in it until transparent. Add sweet pepper. Simmer together for 3 minutes (small fire so as not to burn).
  • Add pumpkin. Simmer for ~25 minutes, stirring occasionally (over low to medium heat). Try. If the pumpkin is already soft, go to the next step. If not completely, simmer for another 5-10 minutes (maximum).
  • Add tomato, garlic, spices. Salt. Mix. Simmer everything together for another 5 minutes.
  • Ready caviar, if not immediately eaten, can be stored in the refrigerator for several days.

Enjoy your meal!

Delicious pumpkin caviar is ready!

Pumpkin Caviar Ingredients
Pumpkin, coarsely grated
Finely chop the onion

Finely chop the sweet pepper too.
Fry until transparent
Add bell pepper to the onion

Minced garlic (passed through a press)
Spicy and sour dressing for caviar: tomatoes, garlic, basil and pepper
Pumpkin caviar is ready!

Tartlets with pumpkin caviar

Sandwich with pumpkin caviar

What to add

If you like spicy, then you can add red to pumpkin caviar hot pepper(a piece of a pod or 0.5 teaspoon dried).

They also make pumpkin-eggplant caviar, pumpkin-zucchini caviar, with carrots. Most of these recipes suggest that pumpkin replaces carrots in the recipe or complements it (or pumpkin is taken instead of zucchini or eggplant in the recipe). For my taste, the version of caviar only from pumpkin with sweet pepper and tomato is the most harmonious and delicious.

This pumpkin caviar is salty.

For a sweet option, you can take:

  • pumpkin - 1 kg;
  • apples (sour, coarse grater) - 1-2 pieces;
  • lemon or Orange juice(and / or their zest) - 0.5-1 piece;
  • raisins or grapes - a handful (optional);
  • bananas (but only in combination with citrus juice, so as not to darken) - 1-4 pieces;
  • carrots (but this is if you have nowhere to put it, pumpkin and carrots are very close in taste and color and are interchangeable).

From spices - ginger, red hot pepper, mint. Sugar or honey and some salt.

Stew in the same way - first a pumpkin, then add apples and the rest to it. Butter can be taken. And if there is no pumpkin, then you can cook the same caviar from carrots. At the same time, sweet pumpkin or carrot caviar can be cooked without any fruit additives, just stew pumpkin or carrots with butter. A little salt, add sugar, something sour is desirable for the pumpkin (apples or citrus juice), you can even black or hot red pepper or ginger (spicy sweet will not hurt here).

Should I boil pumpkin before chopping?

If your pumpkin is very hard, you can boil it in advance until soft, and then grate it and stew it. Then the time of its extinguishing will be reduced from 25 minutes to 10, approximately.

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.

Saute in a small amount of oil until it begins to blush and become soft.


Now I'm working on eggplant. I cut off a tough peel from them, which can spoil the taste of caviar. I cut it like a pumpkin.


I add eggplant cubes to the pumpkin in the pan. I add some oil. I add to taste. I do not put a lot of salt, so that the caviar is still slightly sweet and not oversalted.


I squeeze a little garlic for the vegetables for piquancy and light 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 of.


I cut the tomatoes coarsely, as you need to take very ripe and juicy ones. In any case, they will fall apart a little during stewing, you can not waste time slicing. Also, on tomatoes, if desired, you can remove the peel so that in the future it does not interfere.


Transfer the cooked tomatoes to the skillet. If a sunflower oil not enough, I add. Stir and simmer until all ingredients are soft. If desired, you can beat with a blender, but I wanted pieces of vegetables to come across.


I put hot caviar in sterilized glass jars. I fill jars with caviar to the very top.


I roll up the lids so that the workpiece stands all winter and does not deteriorate.


As usual, I put the caviar in jars to cool under the “fur coat”, and then I put it in the pantry, where it will be dark and cool.


Such eggplant caviar with pumpkin turns out to be bright, beautiful in color, harmonious and appetizing in taste.

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. Such a dish will be a delicious aperitif for serving with meat and fish snacks, it can serve as a sauce for salads, 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 mass with an immersion blender for about 3-5 minutes, or beat 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 freshly 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 to the snack. 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).