Vegetable Caviar with Pumpkin Recipe
This recipe was born after the husband’s question, looking at the 16-kilogram beauty, he asked “is pumpkin caviar cooked?”. I decided to try it, we liked the result.
Servings
3liters
Cook Time
90minutes
Servings
3liters
Cook Time
90minutes
Ingredients
Instructions
  1. Here are the products we need. There is no sugar and vinegar in the photo. The weight of the products is indicated in the purified form.
  2. Wash all vegetables, peel, cut into large pieces.
  3. Grate the pumpkin and carrots on a coarse grater. Add to the pan.
  4. Cut onion and pepper into strips and add to the pan to the pumpkin with carrots. Add the vegetable oil and put the pan on medium heat, stirring until the juice is released from the pumpkin.
  5. Then add tomato paste, salt, sugar, pepper. Cook everything together for 30 minutes at a low boil. After 20 minutes, add the garlic passed through the press. Next, whisk the puree with a blender, return the pan to the fire, add the vinegar and, as soon as it boils, remove from the heat.
  6. Place the hot eggs in sterilized jars, roll up. You can eat right away. From this amount of products, almost 3 liters of caviar turned out. Please, I would be glad if someone could use the recipe.
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