Vegetable caviar
Ingredients
Servings: 12Step-by-step preparation
Cooking time: 1 hrSTEP 1
How to prepare vegetable caviar for the winter? Prepare all the necessary ingredients.
STEP 2
Wash the tomatoes thoroughly and cut them into small pieces. Place the tomatoes in a blender bowl and puree. You can also use a food processor. You can make different consistencies. You can pass tomatoes (and other vegetables) through a meat grinder. Then the consistency of the finished caviar will not be so smooth. You can also cut all the ingredients into small cubes, in which case the caviar will look more like a salad.
STEP 3
Pour the tomato puree into the pan.
STEP 4
Wash the zucchini thoroughly. Cut off the ends and, if necessary, any damaged areas. Cut the zucchini into small pieces, place in a blender bowl, and also puree.
STEP 5
Pour the zucchini puree into the tomato puree into the pan and stir.
STEP 6
Wash the carrots and bell peppers. Peel the carrots, remove the stem and seeds from the pepper. Peel the onion. Cut all the vegetables into small pieces and also grind in a blender.
STEP 7
Also add the resulting puree to the saucepan with the tomato and zucchini puree. If desired, you can add chopped eggplant to the puree. For added spice, you can add hot pepper to the caviar.
STEP 8
Place the pan on the fire. After boiling, cook the vegetable puree for about 30 minutes, stirring from time to time. The exact time depends on the characteristics of your stove. Be careful, my puree gurgled a lot, so when you stir the caviar, cover with a lid. While the vegetable caviar is preparing, sterilize the jars in a convenient way: steamed, in the microwave or in the oven. Boil the jar lids for 3-5 minutes.
STEP 9
During this time, peel the garlic and grate it on a fine grater or pass it through a garlic press.
STEP 10
After half an hour, add garlic, salt, vinegar and vegetable oil to the vegetable puree and cook for about 5 minutes.
STEP 11
Pour the finished caviar into sterile jars and close with sterile lids. Place the jars upside down and leave them like that until they cool completely. Store vegetable caviar in a cool, dark place. This amount of ingredients makes about 5 half-liter jars. Happy harvesting!
Comments on the recipe
Similar recipes
Mackerel in foil with vegetablesA healthy dish with perfect taste - it’s impossible to stop eating!- 1 hr 20 mins
- 4 Servings
- 559 kcal
- 32
Lazy cabbage rolls with bell pepperA very tasty and healthy dish. Easy and quick to prepare.- 1 hr 10 mins
- 6 Servings
- 467 kcal
- 32
Mushrooms with buckwheat in a frying panSimple, satisfying and very tasty, for dinner for the whole family!- 1 hr
- 4 Servings
- 312 kcal
- 129
Vegetable salad from zucchini with tomatoes and onionsVery tasty and colorful homemade preserves.- 4 day
- 5 Servings
- 146 kcal
- 332
Squash caviar with carrots through a meat grinderBright, rich, tasty, for every day!- 2 hr
- 12 Servings
- 84 kcal
- 96
Zucchini caviar in the sleeveThis recipe is for those who don’t like to stand near the stove for a long time!- 1 hr 30 mins
- 8 Servings
- 136 kcal
- 90
Pink salmon stuffed with vegetables in the ovenSimply delicious for the holiday table!- 1 hr 15 mins
- 4 Servings
- 410 kcal
- 13
- Lazy cabbage rolls with bell pepperA very tasty and healthy dish. Easy and quick to prepare.
- 1 hr 10 mins
- 6 Servings
- 467 kcal
- 32
Apricot sweet and sour sauce in 5 minutesThe sauce hides a thousand sins of culinary art!- 5 mins
- 20 Servings
- 63 kcal
- 15
Español
Deutsch
Français
日本語
Italiano
한국어
Polski
