Pumpkin caviar for the winter is a tasty way to preserve vitamins. The best recipes for cooking caviar on the stove, in the slow cooker and oven

Pumpkin caviar for the winter is a tasty way to preserve vitamins. The best recipes for cooking caviar on the stove, in the slow cooker and oven

Eggplant or zucchini caviar is very popular.

But not all housewives know that no less tasty caviar can be cooked from pumpkin, besides, it is also very useful.

Pumpkin caviar for the winter - the basic principles of cooking

The main ingredient for cooking caviar is pumpkin. It is necessary to prepare it: peel and select the seeds with fibers. The flesh of the vegetable is crushed into pieces, or grated.

In addition to pumpkin, for caviar you need onions, garlic, carrots and spices. Vegetables are cleaned, washed under the tap and crushed 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 your caviar.

Pumpkin with vegetables can be not only stewed, but also pre-baked in the oven.

When the vegetables are soft, add salt and spices. If there are no tomatoes in the recipe, add tomato paste or sauce to the caviar. Then all interrupted to a puree state with the help of a submersible blender or tolkushki.

Caviar is laid out hot in sterile jars and rolled up with a special key.

If you are a happy owner of a multicooker, you can cook caviar in it. Vegetables will be cooked like in a Russian stove, saturated with the flavors of each other.

Recipe 1. Pumpkin caviar for the winter


pumpkin pulp - 700 g;


three medium carrots;

freshly ground pepper;

two large onions;

vegetable oil - 30 ml;

garlic - head.

Method of preparation

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

2. Grind pumpkin and carrot into large chips.

3. Shred the onion with thin half-rings.

4. Pour vegetable oil into a cauldron. Put on the fire and heat until a slight haze. Put the chopped vegetables in it. Twist the fire to moderate and simmer, stirring occasionally, for 25 minutes. 5. Then squeeze the garlic into the vegetables. Stir and simmer another five minutes. Grind the contents of the cauldron with an immersion blender until mashed. Warm up for a few more minutes.

6. Spread hot caviar in sterile dry jars and tightly screw on the lids.

Recipe 2. Pumpkin caviar for the winter with curry


kilogram of pumpkin;

kitchen salt;

carrot - half a kilo;

black pepper;

four onions;

curry spoon;

30 ml of 9% vinegar;

lean oil.

Method of preparation

1. Peel the pumpkin, remove the seeds with fibers. Pulp cut into large pieces and put in a cast-iron cauldron. Pour in some drinking water so that the pumpkin does not burn, cover with a lid and simmer over low heat until soft.

2. Peel the onion and finely crumble it. Rub peeled carrot into large chips. Fry the onions until soft in a frying pan with well heated oil, then put the carrots and continue to simmer for another ten minutes, stirring constantly.

3. Transfer the vegetable frying to the pan with the pumpkin, mix, salt and season with curry and pepper. Simmer another half hour, covered with a lid.

4. Remove the pan from the heat and chop the vegetables in a blender to a puree. Send the resulting mass back to fire. As soon as it boils, pour in the vinegar and mix. Soak the eggs on the fire for another couple of minutes and place them in sterile, dry jars. Roll up the metal lids, flip and cover. Leave in this state until cool.

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


50 ml of vinegar;

two kg of pumpkin;

zucchini - kilogram;

black pepper;

half a pound of onion;


100 ml of sunflower oil;

30 grams of salt;

Mayonnaise -250g

tomato paste - 250 g;

two bay leaves.

Method of preparation

1. All vegetables are clean and wash. We take out of the zucchini and pumpkin fiber with seeds. We pass everything through a meat grinder. 2. Add mayonnaise, vegetable oil and tomato paste to the vegetable mass. Mix and pour it into a cast-iron cauldron. We put on a slow fire and cook, stirring from time to time. After about an hour, add sugar, freshly ground pepper and table salt. Stir and cook for another hour.

3. A few minutes before the readiness put the bay leaf. At the end pour in the vinegar. Remove the cauldron from the fire, remove the bay leaf and using an immersion blender interrupt until homogeneous.

4. Clean jars and lids sterilized. Spread hot caviar on prepared dry glass containers and immediately roll up hermetically. We turn over a preservation, we cover with a rug and leave it to cool completely.

Recipe 4. Pumpkin caviar for the winter in the oven with thyme


10 g thyme;

one and a half kg of pumpkin;

two large sweet peppers;

black pepper;

two bulbs;


four cloves of garlic;

150 ml of olive oil;

70 g celery;

three tomatoes.

Method of preparation

1. Cover the baking sheet with foil. Wash my pumpkin, peel it, and select the seeds. The flesh is crushed into small slices. Peel and cut onions. Sweet pepper, cut the stem and clean the seeds. We cut it with long strips. Grind tomatoes and celery in arbitrary slices. Chives clean and finely crumbled. Put all the vegetables on a baking sheet, salt, pepper and add thyme. Sprinkle with olive oil.

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

3. Put the baked vegetables in the bowl of the blender and smash to a state of mashed potatoes. We shift the resulting mass to the cauldron and warm it up for ten minutes.

4. Spread hot caviar in sterile jars and immediately roll up hermetically. We turn over, we cover with a rug and leave it in this form for a day.

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


800 g pumpkin pulp;




paprika pod;

vegetable oil;

three cloves of garlic;

50 g of ketchup;

50 g of tomato paste.

Method of preparation

1. Peel the skin of the pumpkin pulp and cut into small cubes. Peel and chop the onion.

2. Pour vegetable oil into the container. Put the onion in it and start the “frying” mode. Cook, stirring occasionally, until the onions are translucent.

3. Wash the Bulgarian pepper, wipe it with a napkin and cut the stem. Clean out the seeds. Cut the flesh into small and thin straws. Send to the onion and continue to fry, without changing the regime, another five minutes.

4. At this stage add the crushed pumpkin pulp and close the lid of the device. Switch the slow cooker to “extinguishing” mode and cook for half an hour. After the allotted time, season the steamed vegetables with tomato paste and ketchup. Stir and season with salt and spices.

5. Cook another ten minutes. Using an immersion blender, perebite vegetables to the state of mashed potatoes. Add to the resulting mass garlic passed through the press and mix.

6. Wash the jars with soda and send them to the oven for sterilization. Boil lids. Spread hot caviar in prepared containers and immediately roll up tin lids. Leave for a day, turning and covering the rug.

Recipe 6. Caviar from the pumpkin for the winter through a meat grinder with an apple


seven small tomatoes;

one and a half kg of pumpkin;


paprika pod;

three onions;

five cloves of garlic;

three carrots;

celery root;

sugar - 15 g;

sunflower oil;

an Apple.

Method of preparation

1. Peel onions, pumpkins, carrots, garlic and apples. Remove pumpkin seeds. Chop vegetable pulp into slices as thick as a finger. Rinse the tomatoes, wipe with a napkin and cut in half. Bulgarian pepper free from the tail and seeds. Cut it into strips. Carrots, garlic, onions and celery crumble as small as possible. Apples cut into slices and cut out the middle. 2. Put all prepared vegetables in a deep pan and shake. Place the baking tray with vegetables in the oven for 45 minutes. Bake at 200C. The baking tray from time to time take out and mix vegetables. Season baked vegetables with spices and salt. Stir and cool.

3. Then twist the cooled vegetables through a meat grinder. In the resulting mass add vinegar and put on fire. Heat to boil and spread the eggs in sterile dry jars. Hermetically roll, turn and cover the rug. Leave the preservation for a day.

Pumpkin caviar for the winter - tips and tricks

Butter gourd is best for caviar.

If you do not have a blender, you can chop the vegetables with a meat grinder or tolkushki.

Pumpkin caviar can be cooked in the winter, adding tomato paste or ketchup instead of tomatoes.

If you are baking or stewing vegetables, cut them into small pieces.

At the end of cooking you can add to the caviar, chopped fresh greens.

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