Vegetable caviar for the winter recipe with a photo. Zucchini caviar for the winter "Lick your fingers Classic vegetable caviar

It's time for homemade preparations, and all housewives first of all strive to make caviar from zucchini. It is very easy to prepare, has a long shelf life, and most importantly, its taste is simply divine. Zucchini caviar for the winter "lick your fingers" turns out to be light, airy and incredibly tasty. Prepare more cans, as your household will only demand it.

Such a light snack is perfect for special occasions, as well as for a dinner table or an addition to breakfast.

Ease of preparation will attract novice cooks, and experienced housewives will delight the most delicate delicate taste of caviar.

Main ingredients

• small zucchini - 5 pcs;
• onions - 0.75 kg;
• medium-sized carrots - 15 pcs;
• tomato paste - 350 gr;
• sunflower oil - 250 ml;
• sugar - 190 gr;
• salt - 45 gr;
• water - 50 ml.

Step by step cooking technology

The fruits and roots of vegetables must be washed and peeled. If the zucchini has a thin skin, you do not need to remove it. Rub the carrots on a grater to make small strips. Cut the courgettes and onions into cubes. Send all prepared components to a saucepan, pour water into it and put to stew on a gas stove, turning on medium heat. Leave it on for 40 minutes, stirring occasionally. After that, drain the juice from the vegetables using a colander, and process the pieces themselves in a blender. Send the resulting mixture back to heat treatment, add the remaining ingredients and spices there. Mix everything and boil for 10 minutes. It's time for conservation. We sterilize the jars and put an appetizing vegetable mass there, roll up the lids. Next, turn the vessels upside down and wrap them with warm cloth. In this form, they should stand all night. In the morning we put them in the cool.

Zucchini Spicy Caviar Recipe

If you are a spicy lover, then this recipe is for you. Buy or take in the garden three zucchini, one tomato, four onion roots, one bell pepper (red), three garlic cloves, three carrots, 2.5 grams of ground black pepper and salt in the amount you need.

Preparation:

We peel the variety of pumpkin (if it is tough), seeds and cut into squares. We shift the mountain of chopped zucchini into a bowl and fill it with water, without covering the top layer of the zucchini. Simmer for 20 minutes. If the vegetable has become soft, you can turn off the gas. Rub the carrots on a medium grater, cut the onions into small cubes. Put the resulting mass in a frying pan, pour vegetable oil and fry. As soon as everything cooked has cooled, mix everything together and pour into a blender. Cut the peppers, garlic and tomatoes into small pieces and add to other blanks. Sprinkle salt and pepper on top. Grind everything until smooth. There is a second way to chop vegetables - scrolling through a meat grinder. Pour the yellow-orange mixture into a saucepan and bring to a boil over low heat. We pour it into cans. But ready-made caviar can be eaten immediately warm.

With bell pepper and garlic

The dish has a very mild flavor. On the one hand, spicy garlic, and on the other, bell peppers. Be sure to choose three medium zucchini, half a kilo of carrots, 0.3 kg of onion, four bell peppers, four cloves of garlic, sunflower seed oil and salt of your choice.

What do you need

• three pieces of medium zucchini;
• Four large bell peppers;
• A quarter of garlic;
• Five pieces of carrots;
• Seven onions;
• Vegetable oil in any direction and salt to taste.

How to cook

1. We process vegetables by removing unnecessary skins and rinsing them under the tap.
2. In a saucepan with a capacity of 2 liters, boil 400 ml of water.
3. Throw the carrots into boiling water and leave them for 15 minutes.
4. When cooking carrots, cut the remaining ingredients of the recipe into squares.
5. Chop the onion in the form of rings and fry in a pan until golden brown.
6. We pass all processed vegetables through a blender or meat grinder.
7. We send the chopped mixture to simmer in a saucepan over medium heat until it turns orange.
8. In the process of cooking, salt and pepper the future caviar.
9. Prepare jars with lids and pour the prepared squash caviar into them.

Zucchini caviar according to GOST

Many of us miss the times of the USSR, when products and ready meals were tastier, better quality and healthier. Today's zucchini caviar, which is sold in the store, does not satisfy the taste of consumers. Therefore, you can cook caviar in accordance with GOST at home.

Main ingredients

• A kilogram of large zucchini;
• 60 ml tomato juice;
• 10 grams of salt;
• 8 grams of sugar;
• 85 ml of any vegetable oil;
• 1 piece of celery;
• 10 black peppercorns;
• One onion;
• two pieces of carrots.

Cooking process

1. Cut the onion, zucchini, carrots and celery root into small cubes.
2. Pour sunflower oil into a frying pan and leave to warm.
3. As soon as the dishes are hot, put the zucchini there and fry until they acquire a golden hue.
4. Cook the onions, celery and carrots in another skillet.
5. After frying them, pour water into the container and simmer the vegetables until the products soften.
6. Then put everything together in a blender and grind.
7. You will get a homogeneous mass. We transfer it to a saucepan, add tomato paste, salt and pepper. Cook over low heat for 15 minutes.
8. After the caviar becomes thick, turn off the gas.
9. The appetizer should be light brown without any lumps. You can roll it up in jars, or you can eat it right away.

Mayonnaise recipe

If you are wondering how to cook squash caviar for the winter, take a look at this recipe. This is not your usual way of preparing an appetizer, but it can add some fun to your menu. The main ingredients will be four zucchini, one garlic, 0.25 liters of tomato paste, 0.1 kg of sugar, 15 g of salt, 30 ml of vinegar, 0.22 kg of mayonnaise and ground red pepper to taste.

Cooking process

The recipe for squash caviar for the winter is very simple. Free the zucchini from the peel and seeds and cut into cubes. We clean the garlic and grind it together with the zucchini through a meat grinder. We spread the resulting mass in a saucepan. Add mayonnaise, tomato paste, salt, sugar, butter and pepper there. We are waiting for the caviar to boil. Then simmer over low heat for 3 hours. Pour vinegar 10 minutes before cooking. We roll vegetables in jars or refrigerate them and use them for food the next day.

Zucchini caviar with apple

Want to add a twist to your favorite squash caviar? Apples will help you with this. The taste will be lighter and more pleasant. Apples must be sour.

Recipe composition

• zucchini - 5 pcs;
• onions - 1 pc;
• black bread - 1 slice;
• garlic - 3 cloves;
• lemon - 1 pc;
• apple - 2 pcs;
• olive oil - 15 ml;
• flour;
• salt to taste.

Cooking process

Peel and rinse all vegetables. Cut the courgettes into rings. Cut the onion into medium slices. Peel the bread and cut into cubes. Mix the flour and salt and roll the zucchini in this mixture. Pour oil into a skillet and fry the zucchini in flour until a light crust forms. Crush the garlic and add salt to it. Cut the apples into quarters. Scroll everything except the garlic in a meat grinder or blender. Add garlic to the resulting mass, salt to taste. Leave to cool in the refrigerator for 6 hours. The dish is ready.

Caviar with tomatoes

Tomato paste can be unnatural, and that's when fresh tomatoes come in. Of course, the staples in this recipe are tomatoes. We will need them in the amount of two kilograms, do not forget about the pumpkin subspecies - zucchini, we use one and a half kilograms, and we also take onion and carrot roots by half a kilogram, 0.1 kg sugar, 40 g salt and 0.25 liters of vegetable oil.

How to cook

Wash and peel vegetables. Cut the tomatoes into large pieces, like the courgettes. Cut the onion into half rings, rub the carrots on a coarse grater. Process all ingredients with a blender. We put the mass in a saucepan, add butter, sugar and salt. Cook over low heat for 40 minutes. Place ready squash caviar in jars and roll up.

Spicy squash caviar

If you and your family love hot snacks, then this simple recipe is perfect for you.

Ingredients

• Four things of carrots;
• Two large zucchini;
• One chili pepper;
• One onion;
• Three cloves of garlic;
• vegetable oil - 70 ml;
• salt to your liking.

Cooking technology

Remove the skin from the most important ingredient, peel and chop into small cubes. Carry out the same procedure with carrots, onions, garlic and peppers. Pour oil into a high skillet or saucepan and leave to heat. After a minute, put all the vegetables in a bowl and simmer for 2 hours. Don't forget to add 50 ml of water. Vegetables should be soft after cooking. You need to put them through a blender. Put the resulting puree back into the pan, add all the spices and simmer for another 5 minutes. And in winter, enjoy the delicious taste of the squash.

With mushrooms

Buy 1 kg of zucchini, 0.4 kg of mushrooms, four tomatoes, three onions, four garlic cloves, one medium carrot, two bell peppers, dill, salt, tomato paste and add sugar to taste.

Cooking process

We carry out the standard procedure with vegetables, peel and cut - onions into rings, zucchini in squares, mushrooms into strips. First, fry the mushrooms in a pan until all the liquid has disappeared. After that, in the same empty dish, let onions and carrots go for heat treatment. After 15 minutes, put slices of zucchini, tomato, pepper to them. Add a little water and simmer until the vegetables acquire softness for about an hour. After 30 minutes, throw mushrooms there, tomato sauce and dill with spices.

Zucchini caviar for the winter in a slow cooker

In a multicooker, squash caviar is cooked 2 times faster. You can leave all the products in the bowl and go about your business at this time. Kitchen appliances will do everything for you. For the dish, take one bell pepper, two zucchini, one onion, two carrots, half a head of garlic, a pinch of sugar, tomato paste and 70 ml oil each, dill, the amount of which you choose and salt to taste.

How to cook

Process vegetables according to the standard procedure. Pour the required portion of vegetable oil into a multicooker, put finely chopped onion and carrot pieces into it. Close the lid and set the “bake” function, time - 20 minutes. While smart kitchen appliances are working, peel the zucchini and chop them into squares. Put them in a slow cooker along with all the other ingredients. Extend baking by 20 minutes. After that, rearrange to "extinguishing". Put crushed garlic and chopped dill 5 minutes before the end of the program. After the vegetables are completely cooked, pour the mass into a blender and chop. The most delicate dish ready.

The taste of the prepared dish depends on many circumstances: the right good zucchini, the method of preparing vegetables, chopping the zucchini mass and the time for boiling caviar. Vegetable cooking is divided into two stages: before and after grinding. For the first time, cook over medium heat for 30-40 minutes until the zucchini, tomato or carrots are completely softened. The second time, we put the mass ground in a blender or meat grinder on the stove for 10-15 minutes. This is done in order to let the vegetables simmer, extract more juice from them and mix with the spices. Many housewives are worried about the question of whether it is necessary to roll up the squash caviar in sterilized jars and put away for the winter, or whether it can be immediately served at the table. The most best recipes the preparation of caviar involves rolling up the prepared food. It is advisable to arrange sterilization of the jars so that excess microorganisms do not penetrate there, and the caviar does not disappear.

Some secrets of caviar preparation

To make the homemade preparation soft, tender and very tasty, it is important not to miscalculate with the choice of ingredients and balance the spices. Here are some guidelines to help you make a decent snack on your holiday table.

1. For cooking and stewing, use pots with a thick bottom. The cookware material should be made of either cast iron or stainless steel. Thus, the caviar mass will be evenly distributed over the pan, and the taste will be richer.
2. Do not use enamel pots during cooking, otherwise the caviar will burn in them.
3. A blender works best with the task of chopping food. When scrolling through a meat grinder, the vegetable mass will not be homogeneous, some large pieces will still remain.
4. Young zucchini can not be peeled from the peel, but large and old ones need to be rid of thick skin and seeds.

The question of whether it turns out to be a real tasty zucchini game can decide its color: the color of the best snack should be light brown. If caviar of this shade, there is no excess liquid in it and it is of excellent density (when turning a spoon, the caviar slowly flows down), know that you have prepared the perfect squash caviar.

Harvesting squash caviar for the winter has become a tradition for most hostesses. After all, regardless of the option chosen, the product is obtained from the category of your fingers! There are many options for preparing this preservation - from pre-fried vegetables, with the addition of tomato paste, mayonnaise, vinegar or without them.

It remains to try, choosing a recipe according to your own taste. It is simply impossible not to love such caviar. If you are not yet a fan of her, then you just tried not "your" version!

This vegetable is an incredibly fertile basis for preparing everyday meals, holiday snacks, twists. Juicy, soft, but at the same time firm pulp has an almost neutral taste, goes well with sour, salty, spicy, sweet ingredients.

Unfortunately, some housewives limit themselves to the simplest, although there is also room for imagination. But there is still a variety for the everyday table. And about the varieties with different fillings I have already told you. Well, and we must not forget about a variety of twists - with spicy ones, like pineapple, like mushrooms ...

The recipe "Lick your fingers" got its name for a reason - the dish prepared in this way turns out to be delicate, fragrant, with a light texture. Simply delicious!

Ingredients:

• Zucchini - 1 kg
• Carrots - 0.5 kg
• Onions - 250 g
• Garlic - a culinary taste
• Vegetable fat - 0.5 tbsp.
• Water - 1 tbsp.
• Tomato paste - 1 tablespoon
• Sugar - 1.5 tablespoons
• Salt - 1 tablespoon
• Ground black pepper - to taste

• Cut the zucchini into cubes, if there are large bones, remove
• Chop the peeled carrots on a coarse grater
• Chop the onion into cubes, chop the garlic

• Mix vegetables in containers, add water
• Simmer over low heat for 40 minutes until softened
• Strain the stew in a colander from excess liquid

• Grind vegetables in a meat grinder or blender
• Add pasta with spices, cook for 20 minutes, stirring constantly

• We put it in sterile jars, close it with clean lids, cool it down, move it to the cellar or refrigerator.

Zucchini caviar in a slow cooker for the winter

It is convenient to prepare a dish using a multicooker. In it, the product can be stewed without the danger of burning - forget about constant stirring, we will do other things while our kitchen assistant is working!

And also, you can fry the ingredients right in the bowl, so that then only one container can be washed. Saving time for cleaning the workplace is significant!

I note right away that this recipe is prepared in accordance with GOST without vinegar, so it is better to store such a spin at a low temperature, a refrigerator or a good cellar is suitable - it can deteriorate in the pantry.

Ingredients:

• Zucchini - 2 kg
• Large carrots - 1 pc.
• Medium onion - 1 pc.
• Tomato paste - 190 g
• Sunflower oil - 90 g
• Black pepper - 2 g
• Sugar - 20 g
• Salt - 20-30 g

Preparation:

• Wash the zucchini, if necessary, remove the thick peel and seeds, cut into cubes, if available, use a food processor.
• Diced onions, three carrots.
• Fry onions, carrots in vegetable fat (using half of the norm) in the frying mode with the type of product "vegetables" for 4-5 minutes.
• We remove the frying, pour in the remaining oil, add the main ingredient.
• We fry for 20 minutes on the same mode, stirring occasionally for even heating.
• We mix vegetables in a container of the required volume, grind with a blender, chopper, meat grinder (which is at hand).
• Put the mashed potatoes in a multicooker, put the steamer basket on top (without closing the lid), turn on the stewing mode for 40 minutes. During this time, the caviar will evaporate, but thanks to the lid, the splashes will not smear the table and the miracle oven.
• Add all the other ingredients, mix, boil for another 20 minutes.
• We lay out the finished dish in sterile jars.
• Watch the video, there all the steps are illustrated in detail.

Zucchini and eggplant caviar

There is marrow caviar, there is eggplant (remember, with what enthusiasm the clerk from "Ivan Vasilyevich Changes His Profession" spoke about it?), And then there is eggplant and marrow! I confess that I had no idea about the existence of the latter until recently, having accidentally heard a recipe in public transport from a conversation between two grandmothers.

I know eavesdropping is not good, but they talked so deliciously! Arriving home, I immediately rushed to the computer to search for the recipe, and then to the kitchen, since all the ingredients were just at hand. Now I am sharing my knowledge with you!

Prepare:

• Zucchini - 1.5-1 kg
• Eggplant - 1.5 kg
• Sunflower oil - 250 ml
• Tomatoes - 600 g
• Garlic - 3 heads
• Sweet pepper - 5 pcs.
• Bitter pepper - 2 pods
• Salt - 3 tablespoons
• Apple cider vinegar 6% - 20 ml
• Sugar - 3 tablespoons

Preparation:

• First, we sterilize the jars (we steam it either using the oven), wash the lids, boil for 5-10 seconds.

• Wash eggplants, cut into half rings, add salt, fill with cold water for 15-20 minutes to remove bitterness.

• Peel the zucchini, cut it arbitrarily for further grinding in a meat grinder.
• Peel the sweet pepper, cut into large cubes.
• Peel the garlic, cut the hot pepper into rings. Seeds, if you do not like too spicy, can be removed.
• Rinse the tomatoes, cut into quarters.

• We turn all vegetables with a meat grinder (can be replaced with a blender, chopper, food processor).

• Add vegetable fat, salt, sugar to the puree, mix well.
• Cook over low heat for 50-60 minutes, stirring to avoid burning.

• Add vinegar, cook for 3-5 minutes.
• We pour it into clean jars, store it in a cool, dark place, even without a cellar. The dish goes well with meat, side dishes, as it is quite spicy and juicy.

Spicy zucchini caviar recipe

The spicy version of the preparation is especially loved by men, appreciating for its spicy, burning taste. So I boldly invite my men to the cooking process, if those at home are relatively free. After all, it is they who will absorb this yummy in whole banks in winter!

We need:

• Large zucchini - 3 pcs.
• Onions - 5 pcs.
• Carrots - 5 pcs.
• Hot peppers - 5 pcs.
• Sugar - 50 g
• Tomato paste - 3 tablespoons
• Salt to taste
• Vegetable oil - 1.5 tablespoons

• Peel the main ingredient (if it is thick), remove seeds, partitions, chop the pulp into smaller cubes, grind with a meat grinder, blender
• Peeled onions, carrots and mashed potatoes
• Peel hot peppers from the stalk, seeds (it is better to work, after putting on gloves), chop after all the vegetables, set aside for now
• Stew vegetables over medium heat, adding salt, sugar, vegetable fat, after boiling, reduce the power of the stove to a minimum, cook for 2 hours
• Pour tomato paste, hot pepper puree into the food, mix, taste, add salt if necessary, simmer for another two hours, stirring occasionally
• Pour into pre-sterilized jars, close tightly with lids, cool at room temperature, store in a cool, shaded place, and it is better to eat the dish cold - it tastes better!

The most delicious zucchini caviar as in childhood

Remember the taste of this dish from childhood when your parents bought a jar in the store? Agree, these memories warm the soul, make you return to those joyful times ... Cooking such a blank will help you feel small and so uncloudedly happy again, at least for a couple of minutes, as you can only be in childhood. Let's try a ticket to the past?

Products:

• Zucchini or zucchini - 3 kg
• Carrots - 1 kg
• Onions - 1 kg
• Salt - 2 tsp with a slide and 1 tsp. without a slide
• Black pepper - on the tip of a knife
• Red pepper - to taste
• Tomato paste - 3 tablespoons
• Vinegar 9% - 2 tablespoons during cooking and 1 tbsp. before rolling the cans

• Zucchini (it is better to take young ones, the old ones will have to remove the skins with seeds), cut the onion into small cubes.
• Grate the carrots or chop them into pieces.

• Fry each component with vegetable fat separately for 25-30 minutes (you can simmer under the lid, since the juice will come in handy later).

• Grind vegetables with a meat grinder, blender.

• Heat the puree, add salt, sugar, some vinegar, spices, cook for 15-20 minutes.
• Add the remaining vinegar, mix, pour into pre-steamed jars.
• If you plan to store it in a warm place (for example, an apartment), then it is worth boiling it twice for 30-40 minutes.

• Output - 3.5 liters of product.

Video recipe for zucchini caviar with mayonnaise

The younger generation could not taste the taste of a traditional store product, and especially for them we offer a recipe for a dish with mayonnaise. The taste is the same as that of Soviet caviar!

Zucchini caviar with tomato paste

The dish comes out very tasty when tomato paste is added, it gives it a beautiful orange tint, as well as sweetness with moderate sourness. Incredible yummy!

• Zucchini - 1 kg
• Onions - 180 g
• Carrots - 300 g
• Tomato paste - 80 g
• Salt to taste
• Vegetable oil for frying

Preparation:

• Peel, chop, fry the vegetables separately in vegetable fat
• Grind slightly cooled ingredients with a meat grinder, add salt, paste (if you want a more saturated color, you can double the serving of tomato)
• Boil for 10 minutes
• Roll up, spread out in sterile jars

Caviar recipe for the winter from fried zucchini

When vegetables are fried, the appetizer turns out to be tastier, richer, more aromatic. Of course, it will take longer to tinker, but the result is worth it! I will add that this option is prepared without tomato paste, with fresh vegetables - only natural, no preservatives!

Products we need:

• Zucchini or zucchini - 1 kg
• Carrots - 2-3 pcs.
• Onions - 1-2 pcs.
• Fresh tomatoes - 2-3 pcs.
• Garlic - 2-3 cloves
• Black pepper - to taste
• Salt to taste
• Vegetable oil - for frying

Preparation:

• Peel the zucchini, remove the hard peel, seeds if necessary, cut into cubes, fry with the addition of vegetable oil until soft
• Peel the onion, chop into cubes, also fry (separately)
• Pass the carrots
• Mix all ingredients, grind with a blender
• Simmer for 15 minutes over low heat. For food, it is enough to cool the dish, then serve it to the table, add vinegar to taste for preparation for the winter, pour it into clean jars.

Zucchini caviar is an invariably favorite snack of several generations of housewives, because it is quite easy to cook, and the taste is amazing. It can be used as a side dish, an addition to meat, or simply spread on bread. Although everyone knows how to eat this dish, but now - and how to cook it, roll it up for the winter. Bon appetit, check out our blog for new recipes!

Zucchini caviar is a traditional preparation for the winter, along with swirling tomatoes and cucumbers, pickled mushrooms and other snacks. But nothing beats the incomparable caviar from the zucchini "Lick your fingers"! The zucchini are so delicious that the first can will be immediately followed by the second, and the third, and so on!

Today we will prepare a small portion of squash caviar - about one liter jar. It seems that it turns out a lot, but as soon as you start spreading this delicacy on bread, you will not stop! So take the time and cook more.

For the preparation of squash caviar "Lick your fingers" for the winter, we will take vegetables: squash, carrots, onions, and also garlic. Of the other ingredients, we need salt and sugar, black pepper to taste, as well as vegetable oil, tomato paste and plain water. I would like to note that my finished snack turned out to be not spicy, with an exquisite sweetish taste, therefore, if you like something harder, put garlic and pepper more boldly, you can even add a hot one and reduce the amount of sugar. And instead of tomato paste, you can also take ketchup, only it will need more for the rich color of caviar.

So, let's start preparing squash caviar "Lick your fingers" for the winter! First, let's clean the vegetables. If necessary, remove the seeds from the courgettes.

Cut the courgettes into small pieces. We spread it in a large container, in which we will stew the vegetables later.

We rub the carrots on a coarse grater and transfer to the zucchini.

Chop the onion and garlic, transfer to the vegetables.

We put the container with vegetables on the fire, pour in water and start stewing. If it works, mix the contents, but, in principle, this can be done later, when the vegetables are slightly stewed and reduced in volume.

We simmer vegetables for about 40 minutes, stir occasionally so that they do not burn.

There is no need to wait for all the water to boil off. Enough for the vegetables to cook and soften.

We shift the resulting stew into a colander so that the excess liquid is glass - we do not need it.

Then we scroll the vegetables through a meat grinder. For a smoother, more puree consistency, use a blender.

Add the remaining ingredients to the squash caviar: salt, pepper, sugar, butter and tomato paste.

Mix well and put it back on low heat.

Cook for 15-20 minutes, stirring all the time so that the caviar does not burn.

You also need to prepare jars with lids and sterilize them in your favorite way. I just scald it with boiling water, then dry it and spread the caviar.

I got two 0.5 liter jars and a small bowl, into which we put the remaining caviar for testing.

Zucchini caviar for the winter "You will lick your fingers" is ready! We store in the refrigerator until winter or until the next dinner!

In the winter cold, you will really be delighted with such a bright and juicy snack, reminiscent of the summer season!

Bon Appetit!

If there were contests among the homemade preparations of your fingers, the title of the unconditional leader would go to the squash. It is from them that Russian (and not only) hostesses love to cook caviar, which is appreciated for its delicate taste, affordability and ease of preparation. But preparations from other vegetables: beets, carrots, pumpkins, eggplants, squash, and mushrooms are no worse.

The five most commonly used ingredients in Caviar Recipes To Lick Your Fingers:

A more delicate structure of caviar can only be achieved with the hand blender. Therefore, it is worth getting this useful household appliance - it will help out more than once in home canning. But if this is not possible, an ordinary meat grinder or grater will do.

Many people prefer to chop and fry mushrooms for caviar in oil. In this form, it turns out with a more pronounced taste, which is emphasized by spices and onions. Eggplants are easily rolled through a meat grinder. If they are stewed or baked until soft beforehand, then they can be rubbed through a sieve.

The five fastest recipes for caviar for the winter You will lick your fingers:

Most recipes include tomato paste or mashed tomatoes. To enhance the taste, take garlic, sugar, vinegar. Vegetables are heat-treated: stewed or fried. For reliability, twist jars should be sterilized. And so that the caviar does not become moldy over time, you can add vegetable oil on top.