Caviar from zucchini and eggplant for the winter

Caviar from zucchini and eggplant for the winter is an incredibly tasty and appetizing preparation that will definitely diversify your home table and usual menu. For easy DIY preparation, use a proven culinary selection of ten recipes for vegetable caviar with step-by-step photographs and a detailed description of the process.

Caviar from eggplants and zucchini for the winter through a meat grinder

Caviar from eggplants and zucchini for the winter through a meat grinder comes out very tender and interesting in taste. It can be spread on bread or served with hot dishes as a sauce. To prepare for long-term storage, be sure to use a proven recipe from our selection.

1. 
   How to prepare finger-licking caviar from eggplants and zucchini for the winter through a meat grinder? We wash and sterilize the jars. Boil the lids.
2. 
   Peel carrots, onions and garlic. We wash the vegetables along with the chili pepper.
3. 
   Finely chop the onion and heat a cauldron with vegetable oil.
4. 
   Place the onion here and fry it until golden brown.
5. 
   Wash and cut the zucchini into pieces. Grind them in a meat grinder.
6. 
   We do the same with eggplants.
7. 
   Wash the tomatoes and parsley. We also grind them through a meat grinder.
8. 
   Next, chop the carrots.
9. 
   Transfer the vegetable mass to the cauldron with the onions. Simmer them and stir constantly.
10. 
    Add salt here.
11. 
    Next add sugar.
12. 
    Add dried basil.
13. 
    Let's prepare tomato paste.
14. 
    Pour the paste into the contents.
15. 
    Mix well and simmer the treat for about an hour.
16. 
    Pour vinegar essence into the mixture. Mix again. Pour the hot mixture into sterile jars and seal. Turn the jars upside down, wrap them up and leave until completely cool.
17. 
    Caviar from eggplants and zucchini is ready for the winter through a meat grinder. Take it away for storage.

Winter caviar from eggplant, zucchini and tomatoes

Winter caviar from eggplant, zucchini and tomatoes is a bright and appetizing preparation that will be difficult to resist. Vegetable caviar turns out very tasty and interesting. To prepare, use a proven culinary recipe with step-by-step photographs.

Cooking time – 1 hour 30 minutes

Cooking time – 30 minutes

Portions – 1.5 l.

Ingredients:

• Zucchini – 1 kg.
• Eggplants – 0.7 kg.
• Large tomatoes – 7 pcs.
• Onions – 400 gr.
• Carrots – 400 gr.
• Bell pepper – 5 pcs.
• Vegetable oil – 1 tbsp.
• Salt – 1 tbsp.
• Sugar – 1 tbsp.
• Vinegar 9% – 1 tsp. (per jar)

Cooking process:

Step 1.To prepare caviar for the winter from eggplants, zucchini and tomatoes, peel the onions, chop them and place them in a deep saucepan.

Step 2. Add grated carrots to the onion.

Step 3. Wash the zucchini, remove the peel and seeds. Cut the peeled fruit into small cubes.

Step 4. Place zucchini and small pieces of bell pepper into the pan.

Step 5. Peel the washed eggplants.

Step 6. Cut them into cubes and add to the total mass. Add salt here.

Step 7. Next, add the specified amount of sugar.

Step 8. Make cross cuts on the tomatoes and scald them in boiling water.

Step 9. Cool the tomatoes, peel them, chop them and add them to the rest of the vegetables.

Step 10. Pour vegetable oil here. Stir and bring the mixture to a boil, then simmer for 15 minutes.

Step 11. Pour the treat into sterilized jars, pour vinegar into each. Place the preparations in a pan with a towel on the bottom and water. Bring the water to a boil and sterilize for 15 minutes. Carefully remove the jars from the boiling water. Roll up, turn upside down, wrap and leave until completely cool.

Step 12. Winter caviar from eggplant, zucchini and tomatoes is ready. Can be stored in a cool place.

Caviar from zucchini, eggplant, bell pepper and tomatoes for the winter

Caviar from zucchini, eggplant, bell peppers and tomatoes for the winter turns out to be very appetizing and interesting in taste. It can be spread on bread or served with hot dishes as a sauce. To prepare for long-term storage, be sure to use a proven recipe from our selection.

Cooking time – 1 hour 30 minutes

Cooking time – 30 minutes

Portions – 2 l.

Ingredients:

• Zucchini – 1 kg.
• Eggplants – 1 kg.
• Tomatoes – 1 kg.
• Bell pepper – 500 gr.
• Garlic – 1 head.
• Vegetable oil – 150 ml.
• Acetic acid 70% – 1 des.l.
• Salt - to taste.
• Sugar - to taste.

Cooking process:

Step 1. To prepare caviar from zucchini, eggplant, bell peppers and tomatoes for the winter, first of all, wash and sterilize the jars. Boil the lids.

Step 2. Wash the eggplants well, place them on the oven rack and bake until soft.

Step 3. Wash the tomatoes, divide them into halves or quarters and place them in a deep saucepan.

Step 4. Peel the zucchini and cut into circles. We put them on top of the tomatoes. Salt the vegetables and leave for 15 minutes until the juice releases.

Step 5. Supplement the contents with pieces of bell pepper.

Step 6. Peel the garlic.

Step 7. Add the cloves to the total mass. Pour in vegetable oil, close the lid and place on the stove.

Step 8. Simmer the vegetables until soft, stirring occasionally.

Step 9. Cool the eggplants. Remove the peels and separate the pulp.

Step 10. Add the eggplant pulp to the vegetables.

Step 11. Blend the contents of the pan with an immersion blender.

Step 12. Pour salt and sugar here. Blend again with a blender until the dry ingredients are dissolved.

Step 13. Boil the contents and add acetic acid. Pour into sterilized jars, roll up, wrap in a blanket and leave until completely cool.

Step 14. Caviar from zucchini, eggplant, bell pepper and tomatoes is ready for the winter. Take it away for storage.

Vegetable caviar with eggplants, zucchini, onions and carrots

Vegetable caviar with eggplant, zucchini, onions and carrots is an incredibly appetizing preparation that will not leave anyone indifferent. Homemade vegetable caviar is tasty and nutritious.To prepare, use a proven recipe with step-by-step photographs.

Cooking time – 1 hour 30 minutes

Cooking time – 30 minutes

Portions – 2.5 l.

Ingredients:

• Zucchini – 3 kg.
• Eggplants – 1.5 kg.
• Large carrots – 2 pcs.
• Large onions – 2 pcs.
• Large bell pepper – 2 pcs.
• Tomatoes – 5 pcs.
• Vegetable oil – 100 ml.
• Salt – 5 tbsp.
• Sugar – 3 tbsp.
• Vinegar 9% – 5 tbsp.
• Ground black pepper – 1 pinch.

Cooking process:

Step 1. Prepare ingredients for vegetable caviar with eggplants, zucchini, onions and carrots. Wash the eggplants well under water and cut off the stems.

Step 2. Remove the peel and cut the eggplants into pieces.

Step 3. We do the same with zucchini. Transfer them to a separate pan, add 50 ml of vegetable oil and simmer until soft over medium heat.

Step 4. Place pieces of carrots and onions into another pan.

Step 5. Place the eggplants in a pan with onions and carrots.

Step 6. We also send pieces of bell pepper here. Pour in the remaining 50 ml of vegetable oil.

Step 7. Fry the vegetables over medium heat. Add peeled tomatoes here.

Step 8. When the zucchini is ready, pour out any excess liquid.

Step 9. We also wait for the remaining vegetables to be completely ready.

Step 10. Combine both parts in one pan. Salt, sprinkle with sugar and grind using a submersible blender.

Step 11. Next add ground black pepper.

Step 12. Simmer the mixture over low heat for about 10 minutes, stirring occasionally. 5 minutes before readiness, add vinegar.

Step 13. Pour the treat into sterilized jars. Close them with lids and leave until completely cool.

Step 14. Vegetable caviar with eggplants, zucchini, onions and carrots is ready. Take it away for storage.

Zucchini and eggplant caviar with tomato paste

Zucchini and eggplant caviar with tomato paste is a bright and appetizing preparation that will not leave anyone indifferent. Vegetable caviar turns out very tasty and interesting. To prepare, use a proven recipe with step-by-step photographs.

Cooking time – 1 hour

Cooking time – 20 minutes

Portions – 0.5 l.

Ingredients:

• Zucchini – 0.7 kg.
• Eggplants – 0.3 kg.
• Tomato paste – 1.5 tbsp.
• Onions – 150 gr.
• Carrots – 150 gr.
• Vegetable oil – 30 ml.
• Salt - to taste.
• Sugar - to taste.
• Vinegar 9% – 2 tbsp.
• Garlic - optional.

Cooking process:

Step 1. To prepare caviar from zucchini and eggplant with tomato paste, chop the onions and grate the carrots. Place the vegetables in a pan with vegetable oil. Simmer over moderate heat for about 15-20 minutes.

Step 2. Peel, wash the zucchini, then cut them into small cubes. We send to onions and carrots.

Step 3. We do the same with the eggplant. We send it to the vegetables. Add some water.

Step 4. Cover the contents with a lid and simmer for another 20-25 minutes.

Step 5. Grind the mass using an immersion blender, add sugar, salt and tomato paste. Mix well.

Step 6. Pour out the vinegar and add chopped garlic if desired. We distribute the treats into sterilized jars and roll them up.

Step 7. Zucchini and eggplant caviar with tomato paste is ready. Take it away for storage.

Zucchini-eggplant caviar in pieces for the winter

Squash and eggplant caviar in pieces for the winter turns out to be bright and interesting in taste. It can be served with hot meat and fish dishes as a sauce. To prepare for long-term storage, be sure to use a proven recipe from our selection.

Cooking time – 1 hour 20 minutes

Cooking time – 30 minutes

Portions – 2.5 l.

Ingredients:

• Zucchini – 2 kg.
• Eggplants – 1.5 kg.
• Carrots – 4 pcs.
• Onions – 3 pcs.
• Tomato paste – 100 gr.
• Tomatoes – 5 pcs.
• Garlic – 8 cloves.
• Sugar – 2 tbsp.
• Salt – 2.5 tbsp.
• Table vinegar – 1.5 tbsp.
• Vegetable oil – 200 ml.
• Ground black pepper - to taste.
• Sweet peas – 4 pcs.

Cooking process:

Step 1. Let's prepare the necessary ingredients for preparing zucchini-eggplant caviar in pieces for the winter. Wash the zucchini and cut into small, neat cubes.

Step 2. Simmer the vegetable in a large, wide frying pan in vegetable oil until soft and lightly browned.

Step 3. Cut the eggplants into the same cubes. If you want to remove the bitterness of the vegetable, then sprinkle it with a small amount of salt and leave for a while.

Step 4. Fry the eggplants in oil until soft.

Step 5. Peel the onions and cut them into small cubes.

Step 6. Grate the peeled carrots.

Step 7. Fry the onions and carrots until soft.

Step 8. Chop the garlic in any convenient way.

Step 9. Wash the tomatoes and cut into small cubes.

Step 10. Add garlic and tomato to onions and carrots.

Step 11. Remove the vegetables to the side of the pan and pour in the tomato paste.

Step 12. Warm up the pasta, then mix it into the vegetables. Fry everything together for about 3-4 minutes.

Step 13. Combine all the fried vegetables in one pan. Add salt, sugar, spices and vinegar.

Step 14. Stir, bring to a boil and then simmer for about 35-40 minutes.

Step 15. Distribute the treats into sterilized jars and roll up. Turn over, wrap and leave until cool.

Step 16. Zucchini-eggplant caviar in pieces is ready for the winter. You can take it away for storage!