Cabuccus caviar for winter fingers with vinegar. Caviar from the zucchini for the winter "Fingers license": the best recipes for cooking Cabacco caviar

Vegetable caviar is usually prepared by the future and store all winter in banks. But if you wish, the caviar can be used immediately after cooking. A variety of vegetables are suitable for caviar - one or in combination with each other: eggplants, beets, carrots, peppers, tomatoes, zucchini and even cucumbers.

Vegetable caviar

Ingredients:

carrot - 1 pc.
beets - 1 pc.
apple - 1 pc.
white cabbage (chopped) - 1/2 cup
onion - 1 pc.
vegetable oil - 4 tbsp.
water - 1/3 cup
salt to taste
green onion (chopped) - 2 tbsp.

Cooking method:

Purified carrots, beets, apples without a seed chamber, cleaned and washed with white cabbage cut with straw.
Prepared products are mixed, water, salt, chopped onion, vegetable oil and all stirred, and then brought to a boil.
The finished cavity is cooled to room temperature, put into a salad bowl and sprinkled with chopped green onions.

Icra from eggplazhanov

Ingredients:

eggplants - 1kg
sour cream - 1 cup
egg - 4 pcs.
garlic - 3-4 teeth
parsley Greens - 3-4 Spreadts
salt to taste

Cooking method:

Eggplant bake in the oven, clean the skin and cut into cubes. In a mixer mix sour cream, eggplants and chopped garlic. Salt. If you wish in caviar, you can add finely chopped eggs.
Finished eggplant caviar to lay out in a plate, decorate eggs with eggs and parsley sprigs.

Kabachk caviar with mayonnaise

Ingredients:

zucchini (young) - 3kg
onion - 1kg
mayonnaise - 300g
tomato paste - 300g
sunflower oil - 150g
salt - 1.5 tbsp.
sand - 1/2 cup
black pepper (ground) - 1/2 C.L.
garlic - at will.

Cooking method:

We take young zucchini, as the skin is gentle without cleaning.
Together with the onion we skip through the meat grinder.
We put them in a saucepan and cook 1 hour.
After that, add other ingredients. T.
we mix. Cook for another 1 hour.
At the end, we spill on banks and close the lids.

Caviar for the winter of baked vegetables

Ingredients:

eggplant - 3kg
tomato - 1kg
pepper Sweet - 1kg
garlic - 5 teeth
kinza and Parsley - 1 beam
vegetable oil - 100 ml
salt - 2 tbsp.
sugar sand - 2 tbsp.
vinegar (9%) - 3 tbsp.
pepper black (ground) and red - to taste.

Cooking method:

All vegetables wash and dry. Pepper cut on halves, remove seeds and partitions. Eggplants are also cut along in half.
Share eggplants down into one row on a lubricated baking sheet, lubricate them with vegetable oil and put in a preheated oven.
Bake at 220s until eggplants become soft. Also bake the peppers until it is twisted. Eggplants and pepper clean from the peel and chop well with a knife.
Tomatoes slightly cut, quiet boiling water and clean the skin.
Shake cut into cubes, lay out in a saucepan and cook until soft. Then weigh the wooden pestle, add finely chopped greens, crushed garlic, oil, salt, sugar and ground pepper. Stirring, prepare on moderate heat for 15 minutes.
Then add shredded eggplants and peppers, mix well and cook for another 15 minutes, sometimes stirring.
After removing from the fire, pour vinegar, mix well and decompose the caviar by sterilized banks. Close up with sterile covers, flip upside down and, shitting, leave up to complete cooling.

Eggplant caviar with beans

Ingredients:

tomatoes - 3.5kg
eggplant - 3kg
pepper Sweet - 2.5kg
onion - 1kg
podpick pepper (bitter) - 6 pcs.
beans - 1/2 kg
vegetable oil - 250g
kinza (greens) - 1 beam
parsley (greens) - 1 beam
dill (greens) - 1 beam
schitt-bow - 1 beam
salt to taste
sugar - to taste

Cooking method:

Clean eggplants and peppers, cut into small cubes. Onions finely cut. All prepared ingredients fry in a frying pan on vegetable oil.
From tomatoes to make a tomato puree, shifting into the pan and bring to a boil. Add roasted vegetables, bitter pepper and prepare 15-20 minutes on a small fire, stirring periodically.
Beans boil in salted water until ready. Add chopped greens, ready-made beans, salt and sugar in a saucepan to vegetables and cook for another 15 minutes.
Hot caviar from eggplants with beans decompose into sterilized banks. Cover the prepared covers and sterilize 30 minutes in the water bath. Then hermetically closed banks and wrap up to complete cooling.

Eggplant vegetable caviar in Black Sea

Ingredients:

eggplants - 6 pcs.
tomatoes - 2 pcs.
onion onion (red) - 2 pcs.
garlic - 6 teeth
sunflower oil - 50 ml
olive oil - 100 ml
lemon - 1 pc.
sugar - 1 tbsp.
parsley - 50g
salt to taste
pepper black (ground) - to taste.

Cooking method:

Eggplants cut on halves and lay out a cut down on a lubricated baking sheet. Place in a preheated oven and bake at 200 ° C and 30-40 minutes. Finished eggplants cool a little, spoon embrozed the flesh and cut into small pieces.
Onions, garlic and parsley finely chop, cut the tomatoes with slices. All prepared ingredients are combined with eggplants and fill with lemon juice, olive and sunflower oil. By adding sugar, salt and pepper, mix the caviar and give a little broken.
Serve ready-made caviar as a snack or as a side disk to grilled meat grilled.

Kabachk caviar as in the store

Ingredients:

Zucchini - 2 pieces
Onions - 1 piece
Carrot - 1 piece (large)
Tomato paste - 2 tbsp. Spoons
Salt - 2/3 of Art. Spoons
Sunflower oil - 2 tbsp. Spoons

Cooking method:

Prepare all the necessary ingredients. Zucchini, onions and carrots Clean and rinse.
Cut the zucchini with small cubes so that he quickly spare.
Onions Pass as much as possible.
Carrot soda on a grater.
In a deep frying pan, heals sunflower oil, send onions and carrots to it, fry until the carrot is soft. Then add zucchini, a few minutes fire, so that they warm up and let juice, and then cover the lid and extinguish 15 minutes, stirring.
Then add tomato paste and salt, mix and extinguish under the lid for another 5-7 minutes.
Put the resulting caviar into the bowl of the blender, grind it to the state of Cashitz.
Kabachk caviar, as in the store, ready! It will serve as an excellent snack and addition to any dish.

Preservation of vegetable caviar for the winter

Ingredients:

Zucchini - 1 kilogram
Carrot - 250 grams
Bow - 200 grams
Garlic - 2 teeth
Salt - 1 teaspoon
Tomato paste - 1 tbsp. the spoon
Sugar - 0.5 Art. Spoons

Cooking method:

Prepare products, wash vegetables, clean. Kabachkov cut the tails.
The onions cut the maximum as small cubes, add vegetable oil and fry until soft on medium fire.
Carrots and zucchini grind in a convenient way. You can skip through a meat grinder or stationary chopper.
Fold a vegetable cleaner into a saucepan with a fried onion, mix and extinguish on a slow meter of 40 minutes.
After 40 minutes, add the outdated fine garlic, salt, sugar, black ground pepper, tomato paste. Stir and extinguish for another 15 minutes.
In the finished zucchini caviar, pour vinegar, mix and remove from the fire.
Spread the caviar by sterile jars and sunk sterile covers. Turn over the bottom and leave cool. After that, remove into the cool storage space. To obtain more homogeneous caviar, you can skip it once again through a blender and let boil.

Cauliflower vegetable caviar

Ingredients:

Cauliflower - 300 grams
Carrot - 1 piece
Onions - 1 piece
Tomato - 1-2 pieces
Garlic - 1-2 teeth
Vegetable oil - 3-4 tbsp. span
Soy sauce - 2 tbsp. Spoons
Olive herbs - 0.5 teaspoons
Pepper black ground - to taste
Salt to taste

Cooking method:

So, prepare products. Cabbage disassemble for inflorescences, no blockage will need. Wash vegetables. Baister!
Clean the onions and carrots, cut them in finely cubes and fry on vegetable oil until readiness.
Bring a couple of water glasses to boil, salt a little and boil the cabbage in boiling water for about 10 minutes. Catch off the colander. When water is stalking, chop the cabbage finely knife.
With tomatoes, remove the peel. Throw them with boiling water, after you immediately place it in the cold water - and the peel easily. Cut them into cubes.
Put the finely peeled garlic. To roasted vegetables, add cabbage, tomatoes, garlic, black ground pepper, olive herbs, soy sauce. Watch 10 minutes caviar.
You can add finely chopped greens in the finished caviar. Serve hot.

Classic vegetable caviar

Ingredients:

tomatoes - 2.5 kilograms
onions - 0.5 kilograms
carrot - 0.5 kilogram
sweet pepper - 0.5 kilograms
apples - 0.5 kilograms
garlic - 300 grams
bitter pepper - 1 piece
petrushki bundle - 1 piece
celery - 1 piece
vegetable oil - 1 cup
salt and pepper - - to taste

Cooking method:

Clear carrots and onions. Wash tomatoes, apples and peppers thoroughly. Remove the core from apples and peppers. Cut the vegetables in small pieces, skip through a meat grinder. Also for grinding you can use a blender.
Put the "vegetable puree" in a saucepan. Add salt and pepper, pour vegetable oil. Cooking on a weak heat for 3 hours, interfere with periodically.
Rinse thoroughly and cut all the greens. Clean garlic and crush. Add crushed garlic and greens in a vegetable puree.
Continue to cook for another 15 minutes. Share vegetable caviar by sterile banks. Seal covers and wait for a complete cooling. Remove banks in a dark cool place.

Vegetable caviar from tomatoes

You can cook vegetable caviar from a variety of vegetables, including tomatoes. In this article we will tell about the simple recipes of vegetable caviar from tomatoes.

Ingredients:

1 kg of green tomatoes
500 g ripe tomatoes
1 Lukovitsa is large
2 tbsp. Sahara
vegetable oil
bay leaf
black pepper
dill, parsley

Cooking method:

Tomatoes rinse, ripe to chop in any way, then peel to thickening for about an hour in an enameled saucepan on moderate heat.
Green tomatoes lay out on the stinned foil baking sheet, bake at 180 degrees for half an hour, get out of the oven, to leave for cooling.
Fierce on oil crushed onions, put in tomato mass, add crushed green tomatoes, mix, reflecting a mixture with sugar, pepper, salt to taste, add a laurel, if desired - dill and parsley, bring to a boil.
Dispatch hot tomato caviar into sterilized banks and sterling sterile covers, flip upside down and left to cool down.

Fast vegetable caviar for the winter

Ingredients:

3 kg of tomatoes
2 kg of carrots
1 kg of Luca
600 ml vegetable oil
5 laurel sheets
3 tbsp. sugar and salt
2 tsp vinegar table
1 tsp. Black hammer pepper

Cooking method:

To twist tomatoes in a meat grinder, in a small grater to lose carrots, finely chopped onions, fold these vegetables in a saucepan, mix well, pour oil, add a laurel, pepper, sugar, salt, mix, bring to a boil and peak 2h at minimum fire.
At the end of the cooking, fill the caviar with vinegar, mix it, it is still 5 minutes, it is hot to decompose the caviar from sterilized cans, sterile with sterile covers, flip upside down and left before cooling, shook the blanket.

Vegetable caviar with apples

Ingredients:

2.5 kg of tomatoes
500 g apple
200 ml vegetable oil
1 head garlic
sweet pepper, carrots, bow

Cooking method:

Wash tomatoes and apples, onions, carrots, pepper, clean everything (from fruits and seed boxes) and twist in the meat grinder.
Salt the mixture, put on fire and boil 15 minutes, pour the oil, the mixture on the minimum fire is another 20-30 minutes, then put a crushed garlic, pecking another 15 minutes.
Next, hot caviar is folded according to sterilized hot banks, rolled up, turns upside down and wrapped with a blanket, it is left for a day.
Vegetable caviar from tomatoes is a very tasty billet for the winter that you will definitely serve a wonderful service, make it and be able to make sure of it.

Caviar for the winter "Fingers license"

Ingredients:

zucchini, 3 kg
carrots, 1.5 kg
lukovitsa, 750 g
vegetable oil, 1.5 glasses
tomato paste, 1.5 glasses
sugar, 7.5 tbsp.
salt, 3 tbsp.
water, 3/4 cup

Cooking method:

All vegetables prepare: rinse, clean from all unnecessary, zucchini with thin skin can not be cleaned from it.
Finely cut all the vegetables with cubes or cubes, except for carrots - it should be lost on a large grater.
Share vegetables into a large saucepan, pour water, put on the stove on the middle fire and extinguish until readiness.
After 30-40in cooking, remove vegetables from the plate, lean on the colander, give juice, then pour vegetables with a submersible blender to homogeneity.
The resulting vegetable mass lay back into the pan, add all other products to it (tomato-paste, sugar, salt, etc.), mix, bring everything on medium heat to boiling and 10-15min boil.
Share the finished hot caviar into sterilized banks, sketching with sterile covers, upside down banks, cool the caviar in this position and then remove for storage in a cool place.

Vegetable caviar with eggplants

Ingredients:

2 kg of eggplants,
1.5 kg of tomatoes,
1 kg of bow,
carrots and sweet peppers,
350-400 ml of vegetable oil,
2 pods of acute peppers,
3 tbsp. Salt, 1 tbsp. Sahara.

Cooking method:

Washed eggplants cut into cubes, not cleaning, lay out in a bowl and pour 5st. Salts, pour 3 liters - it should be completely covered, to leave 40 minutes.
Small cube cut into onions, sharp and sweet peppers to clean from seeds and rinse, cut into a sweet cube, sharp - crush.
Purified carrot to lose on a shallow grater, cut the cube with tomatoes. Make the water from eggplants, rinse them, squeeze, lay out in a large pan, fry on the oil, shock in a pan.
In the same frying pan, frying onions, adding oil if necessary, put to eggplants in the pan, the same to do with carrots and sweet peppers, then put out tomatoes and add to other vegetables in the pan.
Mix vegetables, putting sharp peppers, sugar and salt, turn on slow fire and stew all 40 min, stirring.
Dispatch ready-made caviar into sterilized banks, cover with covers, sterilize 15 minutes, wait, upside down, bite the blanket and thus give to cool. You can store such caviar at room temperature.

Vegetable marinated caviar

Ingredients:

2 kg of eggplants,
500 g sweet pepper,
200 ml of sunflower oil,
150 ml of vinegar 9%, 6-8 cloves of garlic, 3 large carrots and bulbs,
1 bunch of parsley, 4 tbsp. Sahara, 1 tsp. Black hammer pepper and salt.

Cooking method:

Clear and cut cubes with eggplants and peppers, chipper chicks onions, rub the carrot on the grater.
Boil eggplants in salted water 10 min, merge water and cool eggplants.
Stir the oil, sugar, vinegar, pepper, salt, fill with crushed garlic and greens, put all the vegetables in the marinade, mix.
Scroll through sterilized cans, sterilize in water tanks (it must come up to the middle of the cans) 10-15 minutes when boiling, clap, bite the blanket and leave banks before cooling.
Delicious eggplant caviar, with love and care harvested for the winter - a wonderful snack for any case of life, which is perfect for the festive table.

Vegetable caviar: Mild Conservation Recipe

Ingredients:

2 kg of zucchini;
0.5 kg of carrots;
0.5 kg of bell pepper
3-4 bulbs;
2 garlic teeth;
2 tbsp. spoons of tomato paste;
1 tbsp. Sugar spoon,
1 glass of oil;
2 tbsp. spoons 9% vinegar;
1 h. Spoon of black ground pepper
1-2 art. Salt spoons.

Cooking method:

All vegetables are thoroughly rinse, clean and cut into small pieces. Young zucchini can not be cleaned of peel and seeds. Onions too finely cut.
Carrots, zucchini and peppers skip through a meat grinder.
In a wide saucepan with thick walls, spasore crushed onions.
Place the vegetable mixture into it and bring to a boil on the high heat, constantly stirring so that it is not burned. Then fill with oil and boil on slow heat, after periodically stirring, approximately 1 hour.
Sung wash, pepper, add sugar, tomato, crushed garlic, mix well and continue cooking for another 15-20 minutes.
After that, be sure to pour vinegar, mix, fill sterilized banks and roll out the caviar.
Turn the banks upside down, cover with a towel or blanket and leave up to complete cooling.
Homemade caurious caviar for the winter will come in handy and as an independent dish with bread, and as an addition to various garniram.

Delicious vegetable caviar for winter

Today I propose to roll the delicious and fragrant vegetable caviar for the winter. In this dish, such symphony of tastes, just awesome! Caviar can eat a spoon, smear on bread and serve to basic dishes. Such a set of products, namely, their number, results in a little more than 2 liters (4.5 cans of 0.5 liters) of the finished vegetable caviar. By the way, the longer the caviar is stored, the more saturated with her taste.

Ingredients:

Zucchini - 1 kilogram
Carrot - 250 grams
Bow - 200 grams
Black ground pepper - 0.5 teaspoons
Garlic - 2 teeth
Salt - 1 teaspoon
Tomato paste - 1 tbsp. the spoon
Vinegar table 9% - 2 tbsp. Spoons
Sugar - 0.5 Art. Spoons
Vegetable oil - 50 milliliters

Cooking method:

For the preparation of vegetable caviar for the winter, we will prepare the following products: zucchini, eggplants, carrots, onions, garlic, sweet pepper, tomatoes, tomato paste, vinegar table (9%), salt, laurel sheet, vegetable oil without odor. The number of zucchini, carrots and onions give in purified and without seeds (touching the zucchini).
All vegetables will be carefully mine and expelled. Eggplant cuts along in half and make cruciform notches with a knife, so that the flesh is faster enough. A baking sheet with food foil and laying on it pepper and eggplant cut up.
We put in the oven at 180 ° C of about 0.5 hours. In general, the pepper skin blackened in the places of contact with the foil, and the flesh became soft.
While eggplants are baked with pepper, we will deal with other vegetables. Zucchini, carrots and onions cleanse. From the zucchini we need only pulp if you have no very young vegetables. If seeds are only in the ensuing, it is not necessary to remove anything.
We need a meat grinder. Have you ever tried to twist manually 1 kg of carrots? Not? And do not try even - I experienced it on myself when I was preparing carrot jam.
As a bonus: Mega-Corn (I will not describe what) and crippled finger for a whole month. Now I have an electric storage room - mother-in-law remembered that she has been lying from the 90s in Chulana.
In general, if there is no meat grinder, use a grave at a thin end or a combine (the nozzle is the smallest). Grind carrots. After you twist the onion - the smell is indescribable.
We shift all the vegetables in a thick-walled saucepan or cauldron, put on the stove and be sure to run down the lid. What for? Everything is elementary simple: if you get the same poisonous onions, you just crawl from the flavor, which it exudes in the process of heat treatment. But, very soon, this unpleasant smell will disappear.
If your zucchini is not particularly juicy, you can fill a little water. In general, weaving vegetables on medium heat, after periodically stirring, about 40 minutes - just eggplants and peppers will prepare.
And here is the aforementioned. Ruddy (I turned the pepper in 20 minutes) and very fragrant - we specifically bake them for this. Pepper immediately, still hot, put in a package, which is tied and wrapped in a towel - so the skin is easily removed. With eggplant spoon I scrape the flesh - it easily leaves. Read more:
Scroll through the meat grinder to the flesh of pepper and eggplant. Tomatoes will go there - we make cruciform cuts on them, we look at 1 minute, we hide with cold water. Remove the skin and similarly crushing (I forgot to take a picture of this step).
Well, the onion spirit came out with a saucepan, soft vegetables. Add pepper, eggplants and tomatoes. Mix and shop still 15 minutes - no longer need, as baked vegetables are ready. Add salt, tomato paste, laurel (pretty wash leaves). Stir, trying to salt. Garlic purify and rub on a small grater. Measure vinegar.
We add garlic and vinegar, mix again and let you smoke 10 minutes so that the garlic becomes soft. Vegetable caviar ready! We are also ready: the cans of 0.5 l and covers sterilized. We impose caviar to banks and ride.
Vegetable caviar for the winter is ready - we turn down the canes down the covers, we cover everything with a blanket and give it completely cool. Then store in the basement. Delicious and useful winter to you

Few who do not like zucchini in general, and caviar from the wonderful vegetable in particular. Our family is no exception. I will say more, the zabachk caviar for the winter is the most sought-after preservation. Gentle and tasty andchochka perfectly performs the role of snacks to the main dishes, there is no equal to it for sandwiches.

Preparation options Cabacco caviar Great set. But in each case, I mandatory vegetables individually. Agree that such technology will make the taste of the finished product much more interesting than vegetables just boil or stew. So try to cook, you will definitely appreciate the advantages of such a technique.

With all its simplicity, the caviar from the zucchini is pretty a capricious thing. In the sense that it must be sterilized. This slightly adds trouble. But you will be confident one hundred percent that work will not disappear. Ikra will be well standing, and it will be possible to enjoy it all winter.

It is not desirable to use those zucchini, which have just been torn from the bed. They still have a ripening process. In the bank, they may not behave very well. For a greater guarantee, use pre-prepared vegetables. Zucchini is preferably choosing young.

On bow and carrots and carrots are positively affected by caviar. There must be a lot of them. Wonderful if the carrot itself is sweet and tasty. After all, there is a very "no" taste, water-free. I think the cook will support my point of view that this nuance must be considered.

Banks are better to prepare the floor - liter. They are very convenient from the point of view of the amount of product. Opened - ate. It will not clutch the refrigerator for a long time.

Preserving process Start from preparation of containers. Banks need to be thoroughly wash and quiet hot steam. Sterilize one word. Just accepted and with iron lids.

To speed up the process, several pan can be used. Prepare and container where you will add roasted vegetables, comfortable deep bowl or saucepan.

Banks and inventory are ready, it's time to prepare a set of products.

One kg Kabachkov
Two sweet peppers (if possible, select red)
Six middle lukovits
Six middle Morkovin
Ten tomatoes are small
Oil vegetable 400 gr. (butter can not use everything, but let it be at hand)
Vinegar 2 tbsp. Spoons
Salt grams 30.
Sugar grams 50.

Step-by-step cooking

First prepare zucchini. They need to be washed, clean from the peel, and if necessary, then from the cores with seeds
Cut them into small cubes
Send a fry to the frying pan heated
Subtill, do not forget to stir. Froze until the fluid evaporates. When zucchini will reach gold and soft condition, put them in a saucepan
Clean the onions, cut the cubes, send to the hot pan. Fry to golden color, then determine the zucchini
Also enclose with peppers - clean, cut into cubes, fridge slightly and send to the fellow
Carrots need to be cleaned, rub on a large grater, fry. Then add to the total mass
Tomatoes also grate on the grater, or cut into cubes, pre-cleaned from the peel. Strain and get rid of seeds, boil the resulting juice in a pan. Here it is not hurry to send to all vegetables. Let stand separately
In the pan lay vinegar, sugar, mix everything well in a saucepan. Tomato juice add styardly, stirring and trying to taste. The acid in tomatoes can be different, the gradual infusion of juice will allow not to reoxit the finished product. If there is not enough salt, satisfy
Now the resulting mass must be chopped by a blender or combine
Spread the caviar to the banks, send to sterilization. It must be done 1 hour.
I sterilize as follows. The bottom of a big pan lay a pure waffle towel. I install jars with caviar (covered with a cover for rifts), then pour a warm driver. Water should cover two thirds of the height of the jar. I put on fire, cover with a saucepan. When the water boils, the lid slightly open, I make fire a little weaker. No need to boil water strongly
After time, banks carefully remove from the pan, roll.

Leave a dimension for the sample. You certainly want to prepare for the winter one more portion!

If you use two or more pans, then prepare all the vegetables immediately - clean, cut, soda. So it will be convenient. And you will not rush when the pan with oil will be ready to take a vegetable, and it will not be ready
If you prepare caviar to 1 kg of zucchini, then the onions, pepper and carrots can be firing together, they will be a small amount. The proportions, of course, can be increased. Depending on the collected, or acquired crop.
Taste amplifiers, in the form of salts, sugar, vinegar and tomato juice, add gradually. After all, all the tastes are different. And so you will achieve your optimal proportions
Vegetable oil is desirable to use odorless.

Recipe Kabachkoe caviar for winter with mayonnaise

Very interesting and popular in our time recipe cooking caviar with the addition of mayonnaise. I think I will not be mistaken if I note that many housewives are skeptical about mayonnaise. And here it is also added to the blockage. Long did not decide to such an experiment and me. But one day, having tried the "mayonnaise" caviar, concluded - the recipe is very good, has the right to exist. After all, the main components of mayonnaise are oil, vinegar and mustard, which can embellish the taste of caviar.

The first time did half a portion, on the sample, so to speak. We liked, now boldly increase the number of vegetables. And in the storeroom I own jars with caviar prepared in different ways. By the way, the caviar cooked with mayonnaise is very similar to the taste of the store. So, at least, my households say. It is distinguished by spicy taste and pleasant sharpness.

The Internet offers products to twist on the meat grinder, then boil long, evaporating fluid. I went to another way - the vegetables I pierce separately, only then twist. It is much more tastier and more convenient. There is no need for many oxidane digestion, infinite stirring.

So, we need the following set of products.

Zucchini 3 kg
Luke 0.5 kg
Carrots 0.5 kg
Mayonnaise 250 ml
Tomato paste (puree) 250 ml
Garlic 10 teeth (can be less, depending on taste)
Sugar from 50 to 100 gr. (you will add gradually, trying to taste)
Salts 1 tbsp. the spoon
Vegetable oil prepare 150-200 gr. (The main mass will go for roasting vegetables)
Vinegar table (9 percent) 2 tbsp. Spoons
The pinch of red hammer pepper.

Start the process from the preparation of jars. We need carefully washed and sterilized. From the specified number of products, jars will be released 6 floors - liter. Prepare a saucepan where you will settle roasted vegetables.

Immediately engage in zucchini. They need to be washed, clean from the peel, and if necessary and from the seed
Cut the zucchini small cubes
Send a frying pan to heated with oil. Silte, mix. Froze before evaporation of the liquid, do not forget to mix. Catching, send to the saucepan
Clean the onion and carrots. Onions Cut the cubes, soda on the grater
Lightly fry vegetables separately. Finger not needed. Prepared Vegetables Send to Zucchin
Allowing vegetables a little cool, twist them on a meat grinder, or a blender
Clean and miss the garlic through the press
Add all other ingredients to the bulk - Tomato paste, mayonnaise, sugar, vinegar, garlic, pepper
Mix everything well
Vegetable Mass need a slightly peel in a saucepan on a slow fire, pre-lulled to the bottom of a bit of vegetable oil, so as not to burn. This process will allow all ingredients to unite in one. Be sure to taste, satisfy if necessary. At this stage, you can adjust the taste of the addition of the punch, vinegar, sugar and salts. By time, it will be 15-20 minutes. Time adjust the ovens because different, and the presence of the remaining fluid can be different. I do not speak about the consistency - everyone remembers the factory. If you got fat - negotiate longer
Spread the caviar in the prepared banks, cover the lids, put it sterilize in a large water saucepan. The bottom of the pan does not forget to add a towel, so that the banks do not fall. It is necessary to sterilize two hours, no less. It will be a guarantee of good wintering of our yummy. Fire must be made moderate so that the water does not boil strongly, you can register if necessary. Water should cover two thirds of the height of the jar. Sterilization in a saucepan can be replaced by roasting in the oven. For this, covered with a lid (for rolling) cans with caviar should be sent to the oven. Set the temperature of 100 degrees. Time too - one and a half - two hours
After the time of time, the banks gently get out of the pan, sunk
Take the warm things to complete cooling.

Consider that you have provided a seven vitamined stock for the winter!

Recipe Icres from Zucchini for the Winter

Summer in full swing. Zabachkov harvest on glory. Naturally, it raises the desire to borrow with caviar, enrich it with a variety of vegetables and all sorts of fragrant utilities. I like to add roots to caviar. It may be celery or parsley root. Try, very tasty. Caviar acquires a special highlight.

Prepare products

Zucchini 2 kg
Carrots 0.5 kg
Pepper Bulgarian 0.5 kg
Luke 0.5 kg
Petrushki root
A small piece of celery root (approximately as much as parsley)
Garlic 2 teeth
Tomato paste 2 tbsp. l. (can be replaced with tomato juice from fresh tomatoes)
Sugar 1 tbsp. l.
Oil vegetable glass
Vinegar 2 tbsp. l.
Black hammer pepper 1 tsp.
Salts 1-2 Art. l.

Cooking caviar

Prepare all vegetables and roots. We wash away, clean. Zucchini get rid of the peel, pepper from seeds
We apply all with small cubes, only carrots and root socks on the grater
Fry all the vegetables individually with the addition of oil, lay in a saucepan. Root roasting with carrots. Zucchini literally evaporate from the liquid, not forgetting to satisfy
Cooled vegetables with grinding blender, or skip through a meat grinder. Who has a combine - wonderful, you can use it
Garns will miss through the press
In a deep pan (saucepan, cauldron), we combine vegetable mass with tomato paste, sugar, vinegar, pepper, garlic. Stir
Provariate caviar on the weak fire thirty minutes, not forgetting to stir. At this time we try and adjust the taste. This can be done by adding tomato paste, vinegar, sugar, salt. If you want to make the caviar sharper - add the punch. This is a very responsible stage - you give the taste of the workpiece. To better determine the taste, you can postpone a tablespoon, give it to cool. In the cold form Ikra will better show what is missing
Now you can decompose the caviar in the prepared jars, cover with a cover for rifts and send to sterilization. Time of this mandatory procedure 1 hour
Last effort - jars must be rolled, to cover warm things before cooling.

Ready! In winter, it will be possible to fly an orange miracle with great pleasure.

Eggplants and zucchini are light summer vegetables, which are often used to prepare salads, first dishes, and also can be preserved for the winter. Each hostess has several of their simple and delicious billets from these vegetables. Any recipe for caviar from eggplant "Fingers Losing" can be used for cooking and canning for the winter.

Eggplant cooking technology

The process of cooking on the recipes of caviar "Fingers losing" consists of several stages:

cleaning and washing vegetables;
roasting ingredients, if provided for by the recipe;
extinguishing in tanks with thick walls;
adding spices and seasonings;
canning in sterile banks.

To prepare a really tasty snack, you need to know several culinary secrets:

Only mature eggplants need to use or as they are also called "blue", but they contain many Solanin, which is poison for the body. To remove it will help soak in salt water for 5-10 minutes, and after it is necessary to rinse and dry on the towel.
Eggplant has a dense skin, which is better to remove, so as not to spoil the taste of snacks "Hold your fingers."
Tomatoes are better to clean the skin, byping them with boiling water.
Snack will be fragrant and tastier if you prehell all the vegetables.
Many recipes present vinegar. This snack is not necessary to sterilize. If you do not want to use it, then to keep the conservation for a long time, an additional heat treatment process will be required.
Snack "Fingers lick" lay down hot and only in sterile container.
It is necessary to clog it with hermetically metal covers.

Recipes Icres from eggplant for the winter "Fingers lick"

There are no clear rules for cooking snacks. It can be done in gentle or sour, sharp or sweet, spicy, liquid or thick. This is exactly the type of conservation, which is only tastier if you add any spices and greens.

Important! Icru "Fingers Losing" can be served to the table in the form of a separate dish, smeared on the bread, add to the side dish, for example, preparing vegetable stew.

Acute eggplant caviar for the winter "Finger Losing"

For fans of sharp snacks this recipe is suitable. Ingredients:

1 kg of basic ingredients;
2 peppers;
4-5 bulbs;
5 large tomatoes;
1 chili pepper pod;
1/2 Art. l. salts;
1 tbsp. l. Sahara;
1/2 h. L. Coriander;
oil for extinguishing.

The stages of canning the caviar "Fingers are license" by recipe:

The main component of the recipe after cleansing is cut into small cubes. Soak in saline for half an hour.
With tomatoes, remove the skin, pulling boiling water, rub on the grater.
Peppers cut out fruit and seeds, chopping thin straw. Onions after cleaning cut into semirogram.
Take a saucepan, pour oil and fry onions.
Pepper piercing and offset for 5 minutes.
Follow the tomatoes, salt and sugar.
Eggplant squeeze, add to vegetables.
Mix and leave under the closed lid to stew half an hour, intermitted periodically.
Before shutting down, add a coriander.

Important! The finished dish will be when all the water is evaporated, and only oil will remain on the surface.

Dispatch a snack for sterile banks, close, flip, wrap.

Caviar with eggplants with mushrooms

Cooking the caviar "Fingers lick" with any mushrooms: hassle, chanterelles, champignons or cherry. These ingredients will be required:

3 kg of tomatoes and eggplants;
1.5 kg of mushrooms (weighed already boiled);
1 kg of bow, carrots and sweet peppers;
500 ml of tomato sauce;
1 tbsp. oils;
1 tbsp. purified garlic;
1/4 Art. salts;
1/2 Art. Sahara.

Stages of billets of vegetables for the winter prescription:

Prepare vegetables: eggplants, onions and carrots clean, with tomato remove the skin, pepper cut the fruit with seeds.
Chopping components finely.
Boil mushrooms and give water drain.
Fry onions, add carrots, trail pepper, twisted 10 minutes.
After pouring the juice from tomatoes, which crushed the meat grinder.
Add eggplants sliced \u200b\u200bwith cubes and mushrooms.
Next, salt, sugar and make sauce.
Stir and snatch on slow heat for about an hour.
5 minutes before readiness to pour garlic, missed through the press.

Still boiling vegetables put it in a sterile container, roll up, bite with a blanket, turning upside down.

Fried eggplant caviar

Very tasty it turns out the snack "Fingers lick", if you finge all the vegetables. For its preparation, such ingredients of the recipe will be required:

0.5 kg of eggplants;
1 major bulb;
2 peppers of Bulgarian;
2 carrots;
5-6 tomatoes;
a pinch of salt;
1 tbsp. Oil.

Preserving stages for winter caviar "Holding":

All vegetables wash. Eggplants cut into thin circles.
Onions and pepper chunks finely.
Grind carrots.
In the pan separately fry all the vegetables.
In a saucepan, add all the prepared ingredients, add tomatoes, grinding on the meat grinder, turn half an hour on slow fire. Salt.
In sterilized banks decompose hot caviar, close the lids.

Fried snack "Fingers lick" ready. If you want to try it now, then you can leave the part and file to the table.

Eggplant caviar for the winter "Hold your fingers" with zucchi

Ikra diner will like adults and children, it turns out fragrant and tender. Recipe products:

10 pieces. eggplants;
3-4 young zucchini;
2-3 carrots;
one bulb;
10-12 fleshy tomatoes;
1 tbsp. oils;
2 tbsp. l. salts;
1/4 Art. Sahara;
1 tbsp. l. acetic essence;
chopping mixture of peppers.

Tip! You can add or reduce the amount of sugar and salt, if there is a desire, then make a couple of pieces of garlic.

Stages of cooking snacks "Finger Losing":

Eggplant cleaned, cut into pieces, soak in salted water.
Clear onions and carrots, crumpled with a knife.
With tomatoes remove the skin, grind a blender.
Eggplant squeeze, combine with prepared vegetables, make spices, put out 40 minutes.
Skaschka chopped fine. Pour into the saucepan to the other ingredients, prevent, leave for another 20 minutes. If garlic is used, then it is brought together with zaccochki.
Turn off the caviar, pour the essence, roll in banks.

Delicious recipe through a meat grinder

This recipe is successful in many owners, as it is perfect for cooking sauces, vegetable stew. You can not preserve, but immediately serve to the table. Ingredients:

10 large eggplants;
0.5 kg of the reptile bows;
2 tbsp. l. tomato paste;
5-6 tomatoes;
4 garlic slices;
250 ml. water;
1/2 Art. oils;
spices to taste;
1 tbsp. l. vinegar.

Step-by-step recipe:

Initially, it is necessary to prepare eggplants if the skin is rigid, then clean, chop, soak in salt water. Fry in a frying pan, pour water and put out for 20 minutes.
Onions chopping, fry separately. Add tomato paste and tomatoes, grated on the grater. Extinguish for 10 minutes.
Add garlic, missed through the press, salt, spice spice.
Next of vegetables make a homogeneous puree, whipping a blender.
To shift to the scenery, add a vinegar, to extinguish half an hour.
In sterile banks, decompose the caviar for the conservation for the winter, to cut down the cold.

With carrots and tomatoes

5-6 eggplants;
10-15 tomatoes;
8 pcs. pepper and bows;
4 carrots;
2 tbsp. l. salts;
1 tbsp. l. Sahara;
3 tbsp. l. vinegar.
500 ml of oil.

Step-by-step canning caviar "Fingers Light" by recipe:

All vegetables prepare for frying in a pan. Wash, clean, chop. So that eggplants do not care, they can be pre-soaked half an hour in salted water.
After frying, all the vegetables are folded into the scenery. Stew until they are ready. Periodically stir for not burnt. Sweep salt, sugar, spices to your liking. Stir and put on a slow fire to put out 20 minutes. Pour vinegar and hot decomposition salad for banks, roll in metal covers.

Terms and conditions of storage

Canned vegetables "Fingers license" to keep in the storage room away from the heating devices or in the cellar. Storage time, like any other conservation, up to 3 years old, but as practice shows, the snack is so tasty and fragrant, which is completely eaten in the first year.

Conclusion

Anyone described above the recipe for caviar from eggplants "Holds You Watch" can be easily supplemented with your favorite spices and greens. Such experiments will make a snack for the winter only tastier and fragrant. Do not be afraid to cook something new.

Related records

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Kuccachk caviar Fingers lice for the winter on the recipes from the downloads is delicious? Why? Recipes are tested and tested by many hostesses, so you get boldly - with the addition of tomatoes, sweet peppers, onions, mayonnaise (or without it), fragrant spices, exotic seasonings. Warm, carcasses, baked vegetables together or separately. Grinding blender or meat grinder, and you can choke into small pieces.

The five most commonly used ingredients in the recipes of the Kuccachki caviar fingers are license:

One of the cooking methods is:

Cut the zucchini and extinguish them in a small amount of water until readiness along with grated with carrot and label.
Water merge, pouring vegetables into a colander.
Share back into the saucepan and pour.
Add salt and spices, tomato paste and vegetable oil, bring to a boil.
Give boiled 15 minutes.
Pour vinegar.
Dispatch on banks and roll.
Instead of vegetable oil, many add mayonnaise

The five low-calorie recipes of cabs of zucchini fingers are license for the winter:

if the zucchini is young and tender, skinny with them do not count
if vegetables do not extinguish, and fry with butter in front of purrirovania, caviar will take a pronounced taste
if you are preparing from old zucchini, it has be sure to remove bones of them
it is better to fry vegetables in the dishes with thick walls and the bottom - the process will be uniform
it is not necessary to fry not all right away, but small parties so that vegetables are frying, and not stew
fresh greenery causes fermentation, so it is better not to add it in caviar