Carrot caviar for the winter: simple and very tasty preparations

It is not always possible to keep carrots fresh in an apartment, so you can make different preparations from this root vegetable. Freezing, drying, canning, delicious jam, but one of the most popular options is carrot caviar for the winter. This snack is great for making sandwiches, it can be served with savory pancakes or simply used as an addition to a side dish of potatoes or rice.

Carrot caviar with baked bell pepper

Carrots – 1.5 kg
Bell pepper – 1 kg
Onions - 200 g (2 medium pieces)
Tomato – 400 g
Garlic - 4-5 cloves
Greens (dill and parsley) - 3 tbsp. spoons (chopped!)
Vegetable oil - up to 200 ml
Apple cider vinegar (6%) - 2 tbsp. spoons
Salt, sugar - to taste (try and adjust to taste)

Preservation yield: about 3.5 liters
We take red peppers, as fleshy as possible.

Preparation:

Bake the peppers in the oven at 200°C. Turn the vegetables over several times until they are browned on all sides until darkly charred. This will take up to half an hour, depending on the size of the peppers. Turn off the heat and let the peppers cool in the closed oven. The skin will come off and we can easily peel the pulp. We cut the yummy into small sizes, and if you are lazy, then put it through a blender.
Let's cut the onion in the classic way: into small cubes, as for frying soup. Chop carrots according to your mood. Both shavings and thin short straws from Berner are suitable for this option. Simmer it together with the onion until soft in a saucepan with half the oil (100 ml) - 5-7 minutes. Add the tomato puree and keep it at a low simmer for another 15 minutes.
Place the baked peppers and herbs into a saucepan. Add salt and sugar and try to see if there is enough for our taste.
We continue to simmer the vegetable splendor for another 10-15 minutes. Add chopped garlic, mix and pour in vinegar. The last 5 minutes on the fire - it’s time to distribute into jars directly from the stove. Once rolled up, let it cool slowly while wrapped.

Recipes and step-by-step process for preparing winter preparations

There are many recipes for cooking, each housewife supplements it with her favorite ingredient. It turns out a new delicious snack.

The simplest recipe

The most famous recipe for making caviar from tomatoes is:

1.2 kg of tomatoes;
350-400 g (four medium onions) onions;
0.5 kg carrots;
200 ml vegetable oil;
15 g ground black or allspice;
2-3 bay leaves;
50 g granulated sugar;
15 g salt (to taste).

This is the basis of any caviar recipe made from tomatoes, carrots and onions.

Classic method: through a meat grinder

Passing the ingredients through a meat grinder is a classic way of grinding food. If you have a blender, the work becomes easier. Pieces of the product are stewed and turned into a homogeneous mass using a blender.

Cooking process:

The tomatoes are blanched, the skin and seeds are removed, and chopped. Peel and cut the onions and carrots into pieces. Jars and lids are sterilized over boiled water.
Small parts of the onion are ground through a meat grinder, carrots are chopped in the same way. This is a classic way of chopping food before stewing.
Pour vegetable oil into a cast iron casserole, heat it, add onions, carrots, and tomatoes one by one. You should not put ingredients into cold oil, they will not be as fragrant. Before boiling, the components are mixed so that they do not stick to the bottom, then steam over low heat for 55-60 minutes under the lid.
Turn off the heat, leave the mixture for 15 minutes, and if necessary, blend with a blender or rub through a sieve. The puree is supplemented with pepper, sugar, bay leaf.
Place the caviar in a container. Place the jars in a pan, the bottom of which is covered with cloth. Pour hot water into the pan.
Return the pan to the fire, and after boiling, sterilize for 10 minutes.
Remove the jars from the water, seal them hermetically, wrap them, and leave until cool.

There is no need to use aluminum cookware for cooking. The acid will damage the walls of the vessel, oxidation will occur, which will give the dish a metallic taste. .

Without vinegar

This simple caviar recipe without vinegar. Tomatoes are selected red - they contain their own acid.

If pink tomatoes are used in the mixture, you will need to add 30 ml of lemon juice.

Caviar without sterilization

You can prepare the dish without the last sterilization.

For this recipe use:

brown or greenish tomatoes – 1.5 kg;
sweet bell pepper, carrots, onions in equal parts – 0.5 kg;
100 ml vegetable oil;
60 g sugar;
30 g salt;
25 ml 9% vinegar;
2 cloves of garlic;
greenery.

Spicy carrot-tomato caviar

1.5 tsp will add spiciness to the caviar. ground black pepper, 5 cloves of garlic. The cooking process is similar.

Cooked with onions and tomato paste

The dish is prepared according to the basic recipe; 20 minutes before it’s ready, add 300 g of tomato paste to the cast iron. The next steps are identical.

Add apples

Caviar with the addition of apples has a special charm.

For the recipe you will need:

0.5 kg of ripe cherry tomatoes;
0.4 kg carrots;
0.5 kg apples;
0.2 kg sweet pepper;
0.1 kg of onion;
0.05 kg garlic;
0.05 kg celery root;
0.1 kg vegetable oil;
salt to taste.

Step-by-step preparation is similar to the previous one.

Savory appetizer of tomatoes and carrots

The following ingredients are used for this snack:

4 things. large fleshy tomatoes;
2 medium onions;
3 large carrots;
2 cloves of garlic;
1 medium chili pepper;
2 bay leaves;
0.5 tsp. salt.

The cooking process is the same as the main recipe. You can add salt and pepper to your liking. This puree can be eaten freshly prepared, or stored in the refrigerator for 10 days.

A simple recipe for caviar with carrots

To make carrot caviar according to the classic recipe, you will need the following products:

8 kg carrots;
2 kg garlic;
2 tbsp. tomato paste;
50 g salt;
1 tbsp. vinegar.

Seasonings in the form of ground pepper are added at your discretion. The carrots are peeled, chopped in an accessible way, and the garlic is pressed. Stew vegetables in a frying pan for 30 minutes, add tomato paste, seasonings, garlic, vinegar, and simmer for another 10 minutes. The hot product is distributed into containers and rolled up.

Selection and preparation of carrots for making caviar

Any type of root vegetable is suitable for carrot caviar, but the dish will be especially tasty if you use a deep orange vegetable. The main ingredient is washed under running water and the skin is removed using a vegetable peeler.

Carrots are boiled whole or chopped raw. A knife, food processor, regular grater, and meat grinder are equally suitable for this. If you choose a recipe for pureed caviar, use a blender.

Carrot caviar is prepared both according to the classic recipe and with the addition of other vegetables. Recipes with mushrooms and herring are popular.

Classic recipe for carrot caviar

The simplest recipe. Besides carrots, the only vegetables it contains are onions and garlic.

For 3 kg of carrots you will need:

onion - 8 medium onions;
garlic - 6 large cloves;
granulated sugar - 150 g;
coarse salt - 100 g;
apple cider vinegar 6% - 7 tbsp. l.;
sunflower oil - 600 ml.

Step-by-step instruction:

Grind the prepared carrots on a coarse grater, place in a cauldron or frying pan with high sides, add oil and simmer under the lid over low heat.
After 8-10 minutes, add the onion, cut into sauteed pieces with a side of 6-8 mm.
Gently mix the vegetables and continue to simmer for at least a quarter of an hour. Don't forget to stir, otherwise the mixture will burn. For this it is better to use a wooden spatula.
Add chopped garlic, sugar, salt and vinegar, stir.
Simmer for another 5 minutes and remove the cauldron from the stove.
Grind the cooled caviar using a blender.

Caviar with beets through a meat grinder (recipe in a slow cooker)

Ingredients

Carrots – 1 kg
Beetroot – 1 kg
Onion - 500 g
Refined sunflower oil – 50 ml
Salt - 2 tbsp. l. (large stone, without pot)
Granulated sugar - 3 tbsp. l.
Vinegar - 6 tbsp. l.

Yield of finished product : about 0.5 l.

By the way! It is not for nothing that the ingredients indicate that you need coarse salt. If you take the same 2 spoons, but finely ground (extra), the caviar will be hopelessly over-salted.

Preparation

So, again Cinderella's ball! We take out a kitchen scale and measure out the required amount of ingredients. By the way, the garlic here is just “for beauty.” It is not required in the recipe, but if you like it, chop it together with the onion.

Let's clean them!

Puree the vegetables using a blender with a bowl, but better yet, in an electric meat grinder. This is what processed beets look like...

…Carrot. There was unexpectedly a lot of it, just a mountain.

And onion puree. When working with this vegetable, you should turn off the cold water tap nearby - running water will protect your eyes from tears.

Select the “Frying vegetables” mode and heat the oil. Place all vegetables in a bowl and stir.
Important! The bowl must have a volume of at least 4 liters!

In most devices, this frying takes 45 minutes. We prepare the caviar, stirring it from time to time with a plastic, or better yet, a wooden spatula. As you would expect, it sank significantly during cooking...

Add salt, sugar, vinegar. If necessary, turn on “Fry” again so that the caviar boils for another 10 minutes. In general, it should cook for about an hour.

While boiling, we seal it in jars, and - under a fur coat!

Result : caviar is unexpectedly juicy, sweetish, and tender.

If you make this preparation with tomatoes and herbs, you will have a “magic wand” for borscht. But caviar like the one in this recipe is also suitable. A half-liter jar of the preparation is enough for two 3-liter pans of borscht (although you can add more or less caviar, depending on your taste).

An open jar will last in the refrigerator for about a week, no more than two.

Carrot caviar with tomatoes

2 kg carrots;
1.5 kg of tomatoes;
100 gr. granulated sugar;
15 cloves of garlic;
20 ml vinegar (9%);
180 ml vegetable oil;
salt, ground black pepper to taste.

How to cook:

Wash the tomatoes, cut them into four parts, cutting out the place where the stalk attaches. Peel the carrots, wash them and cut them into pieces that can be conveniently chopped in a meat grinder. We pass tomatoes and carrots through a meat grinder. Pour the resulting mass into a thick-walled pan or cauldron.
Add oil and salt to the vegetable mass, mix and put on fire. Bring to a boil and, reduce heat, simmer for two hours. About 10 minutes before the end of the stewing time, add sugar, finely grated garlic to the caviar, and pepper to taste. Add vinegar.
We sterilize the jars in advance. Place the caviar, just removed from the heat, into still warm jars. Immediately close the jars tightly. Turn the jars over and place them on the lids. Wrap tightly with blankets so that the canned food cools as slowly as possible.

Features of cooking through a meat grinder

The preparation method is suitable for everyone who loves pasty carrot caviar. It is also convenient in terms of saving time and ease of preparation. All the vegetables listed in the classic recipe are passed through a meat grinder.

Add oil, tomato paste or sauce, spices, salt, sugar to the resulting mass, mix in a saucepan and cook over low heat until tender.

In a slow cooker

It’s even faster and more convenient to make carrot caviar in a slow cooker. To prepare for the winter, you will need equipment with a large bowl. Various cooking modes save time. While the multicooker is cooking, the housewife can do other things and not be afraid that the dish will burn.

Cooking time is set manually or automatic modes are selected. For each multicooker model, the original operating instructions are used. A book with basic recipes is also included to help.

Carrot caviar for the winter through a meat grinder

Ingredients for a winter snack:

850 g bright orange carrots;
1.5 kg of ripe tomatoes;
2 onions;
3 cloves of garlic;
¾ vegetable oil;
0.5 tbsp. granulated sugar;
30 g salt;
half tsp cinnamon.

Recipe Features:

Wash and peel the vegetables, peel the tomatoes, remove the stem and cut into slices. Grind the prepared ingredients in a meat grinder.
Transfer the homogeneous mass into a bowl, add spices and oil.
Simmer at low temperature for about two hours until the vegetable puree thickens. As the liquid evaporates, the contents of the pan must be stirred.
The prepared carrot snack for the winter according to this recipe is rolled into steamed jars, turned over and cooled under a fur coat.

You can store caviar in the winter in the basement or refrigerator.

Classic version of caviar

Every housewife should have a recipe for a delicious canned carrot snack. It’s easy and quick to prepare, perfect for those new to cooking.

Products:

onion - 500 g;
carrots - 1.7 kg;
garlic - 60 g;
granulated sugar - 75 g;
rock salt - 45 g;
table vinegar - 50 ml;
oil - 300 ml.

And off we go:

Rinse the main ingredient thoroughly and remove the skin in a thin layer. Chop on a coarse grater. Place in a large container and add oil. Place over medium heat and simmer for 4-7 minutes.
Peel the onion and rinse. Cut into medium cubes. Add to the container with the carrots. Continue cooking for 10 minutes.
Peel the garlic cloves and puree in a blender. Along with salt, sugar and vinegar, add the garlic to the sautéed vegetables. Stir, simmer for 3-4 minutes.
Place carrot caviar in sterile containers for the winter. Cover and sterilize for a quarter of an hour after boiling. Seal tightly and turn until completely cooled.

Carrot caviar for the table

Carrot caviar with mushrooms

A very tasty option is carrot caviar with mushrooms. To prepare the preparation, we will use honey mushrooms, which we will first boil in salted boiling water. You need to cook for about half an hour. A sign that honey mushrooms are ready is that the mushrooms will sink to the bottom.

1 kg of boiled honey mushrooms;
300 gr. carrots;
300 gr. onions;
4 cloves of garlic;
1.5 tablespoons of salt;
4 allspice peas;
0.5 teaspoon ground black pepper;
1 bay leaf;
0.5 tablespoon of vinegar essence (70%);
70 ml vegetable oil.

Preparation:

Boil fresh mushrooms, and if we use frozen ones, put them in a colander and pour boiling water over them. Let the liquid drain. Then we pass the mushrooms through a meat grinder or grind them in a blender.
Peel the onions and carrots, rinse and dry. Cut the onion into small cubes and grate the carrots. Fry the onion in a frying pan until it becomes translucent. Then add the carrots to the onion and continue frying for a quarter of an hour. Stir occasionally during cooking. They should be half cooked. Let the fried vegetables cool and grind them in a blender or using a meat grinder. Do not drain the oil remaining in the pan, but mix it with chopped vegetables.
In a large saucepan, mix chopped mushrooms and vegetables, add salt, pepper, peppercorns and bay leaf. Add chopped garlic. Cook the caviar for 15 minutes from the moment it boils. Then pour in the vinegar, stir and turn off the heat.

Place the hot preparation into sterilized jars and immediately close the lids tightly.

Taste characteristics of the dish, serving rules

Mothers and grandmothers are accustomed to preparing caviar from eggplants, having no idea about one important fact that in winter you can make caviar from carrots. The taste will be even better than in the usual dishes that are often served at the dinner table. Of course, carrots are significantly different from zucchini and eggplant, but for the sake of variety it’s worth trying new recipes for the whole family.

Previously, caviar was quite spicy, but later cooking methods began to change, and people like to cook sweet dishes more. After all, many food lovers cannot often eat only spicy and salty delicacies. Depending on the region of residence, cooking enthusiasts began to make carrot caviar in completely different ways.

Some people add onions to the base of a cold or hot snack, others prefer tomatoes, and still others prefer semolina or other cereals. Housewives love to make caviar and serve it immediately, while grandmothers prefer to prepare it for winter storage.

The most delicious sweet carrot caviar is one of the most satisfying dishes for the holiday table.

The taste characteristics of the dish differ for each housewife for the reason that caviar is prepared with the addition of different elements and proportions. One woman makes the dish on a grater, another - in a meat grinder, the third beats the carrots with a rolling pin or ladle. Fantasy in the kitchen is limitless, and housewives do a lot of manipulations with vegetables and fruits, cereals and spices for the sake of new experiments.

The rules for serving the dish are never definite, because in one family it is customary to serve caviar hot. And in other groups they prefer to refrigerate food and serve cold carrot caviar for dinner. Housewives also experiment with side dishes and meat, adding vegetable salads and mixing with hot porridge.

But this dish is best combined with onions and tomatoes. The taste is quite rich and bright when tomatoes are added with a small amount of onions. Housewives know many secrets of good aroma and taste, and therefore sometimes mix caviar with a small handful of spices instead of kilograms of vegetables.

For women who are on a diet, an alternative to tomatoes is beets or green beans with bell pepper. Naturally, all people love to cook according to their own recipes, and there are no clear rules for preparing the only true carrot caviar.

Spicy caviar

In the recipe below, vinegar is not used; salt and granulated sugar are added at your discretion. Onions, hot/black pepper, bay leaves, and garlic have preservative properties.

The following products are needed:

1 kg carrots;
4 pieces of bell pepper and onions;
5 garlic heads;
1 chili pepper;
3 tomatoes, 2 tbsp. tomato paste;
3 laurel leaves.

Tomatoes are added at your discretion; they can be replaced with tomato paste, then the taste of the preserve will be sharper. Peel all ingredients, cut into cubes, grate carrots, and place in a frying pan. Fry the onion until golden brown, add garlic to it, sprinkle with seasonings, simmer for 30 minutes. Distribute the mixture into hot jars.

What you need for cooking: ingredients and equipment

To prepare a dish, collect equipment so that everything is at hand:

wide bowl or pan with water;
colander for blanching tomatoes and sterilizing jars;
cutting board;
a sharp knife (a dull knife cannot cut onions);
meat grinder or blender;
container for crushed mass;
cast iron pot or saucepan with thick walls;
glass jars for caviar with metal lids;
ladle for filling jars;
seaming key.

Ingredients:

dense, ripe, thick-walled tomatoes;
white onions;
young carrots;
refined vegetable oil;
ground black or allspice;
Bay leaf;
granulated sugar;
salt.

Carrot caviar with pumpkin and onion

Another version of caviar is made from carrots with pumpkin and onions.

Required Products:

500 g carrots;
300 g pumpkin;
1 onion;
3 cloves of garlic;
2 tablespoons of tomato paste;
2 teaspoons salt;
2 teaspoons sugar;
0.5 teaspoon ground pepper;
0.5 cups vegetable oil.

Preparation:

Peel the pumpkin and carrots, grate the vegetables. Cut the peeled onion into small cubes. Place all the vegetables in a frying pan, add oil and fry the vegetables for about 5 minutes. Then add tomato paste, season with sugar and salt. Simmer over low heat, covered, for half an hour.

Grind the caviar in a blender. Then we bring it to a boil again and put the boiling mass into sterilized jars and immediately roll it up.

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With bell pepper

An appetizer of carrots with bell peppers has a sweetish, aromatic taste and a deep orange hue.

To prepare it, you need the following products:

0.5 kg sweet pepper
6 kg carrots;
3 garlic heads;
2 tbsp. tomato paste;
2 onions;
15 ml vinegar 9;
spices of your choice, salt/sugar 1 tbsp.

Peel the vegetables in the standard way, cut into cubes, and grind in a blender until pureed. Make a fry of onions and garlic, add the gruel from the remaining ingredients, simmer for 30 minutes over low heat. Salt, pepper, add tomato paste and vinegar. Simmer for another 10 minutes. Pour the hot mixture into jars.

Carrot caviar for the winter - step-by-step recipe with photos

This recipe with step-by-step photos will turn out carrot caviar at its best for everyone, even novice cooks. The appetizer is prepared without vinegar. Spices, salt, onions and garlic with herbs are added according to desire and taste. If you don't like something, replace it with your favorite ingredients.

Vegetable oil is not needed in this recipe, but if someone likes it richer, you can pour any vegetable oil into the finished mixture, but not more than 100 ml per 1 kg of carrots.

Your rating: ( 1 ratings, average: 5.00 out of 5)
Cooking time: 1 hour 0 minutes

Quantity: 7 servings

With beets

Beetroot and carrot caviar is a favorite snack for many. The combination of vegetables allows you to use canned food as a borscht dressing, a holiday snack to decorate the table, and also for making quick sandwiches. Ingredients:

onion - 0.55 kg;
carrots - 600 g;
beets - 1.8 kg;
pickling salt - 40 g;
granulated sugar - 90 g;
table vinegar - 120 ml.

Preparation:

Wash and peel all vegetables. Cut into convenient slices. Using a meat grinder, grind each component separately. Place ingredients in a saucepan or saucepan. Mix together.
Place the container on the stove, turning on the minimum heat. Cover and simmer for 60 minutes. Don't forget to stir the contents from time to time. Otherwise, the vegetable mixture will burn and spoil the external taste and aroma of the dish.
Pour in oil, acid, add salt, sugar
Prepare in advance the container in which the snack will be stored. Wash the jars and sterilize over water steam, boil the lids.
Place carrot caviar for the winter, prepared according to a simple recipe, in a sterile container. Seal tightly and turn over. Cool, first wrapped in a blanket.

The snack is stored well both in the cellar and in a simple cabinet in the kitchen.

With tomato paste

Caviar is tasty and tender if you cook it in a slow cooker. A kitchen assistant helps preserve all the beneficial properties of food. To improve the taste, it is recommended to add bay leaf and allspice to the appetizer.

tomato paste - 100 ml;
carrots - 1.2 kg;
onion - 0.25 kg;
oil - 110 ml;
granulated sugar - 35 g;
pickling salt - 45 g;
allspice -5 pcs.;
vinegar 70% - 1 tsp.

The cooking process is as follows:

Peel the onion. Chop into small cubes. Grease the multicooker bowl and heat it up. Add the vegetable and sauté until done, stirring regularly.
Dissolve tomato paste in 100 ml of water. Pour into the onion, stir, set the “Baking” mode, and the timer for half an hour.
Peel the carrots, rinse and chop them on a fine grater. Place in the slow cooker after the time has elapsed. Set the “Extinguishing” mode for 60 minutes. After a quarter of an hour, add spices, salt, mix thoroughly. Close and continue cooking.
At the very end, add chopped allspice and, if desired, a bay leaf. Mix thoroughly, turn on the “Bake” mode for 1 hour. After the time has passed, pour in the acid.
Place carrot caviar with tomato paste for the winter in a sterile container, close it, leave it on the table for a day, then put it in the cold.

With zucchini

The dish will turn out tender, airy and at the same time beneficial for the digestive system.

What to cook from:

carrots and zucchini - 1 kg each;
onion - 0.5 kg;
winter garlic - 1 large head;
vegetable oil - 140 ml;
salt and spices - to taste.

How to cook:

Peel the carrots and remove the skin from the zucchini. If they are old, you will have to remove the seeds too.
Prepare the onion for sautéing, pass the garlic through a garlic press.
Pass the carrots and zucchini separately through a meat grinder, and then beat in a blender (also separately).
Heat the oil in a cauldron, add the onion there and let it fry slightly (until transparent).
Now add the carrots and fry for another 10 minutes. Be sure to stir with a wooden spatula, otherwise it will burn.
Add zucchini puree to the mixture, stir, cover and simmer for ¾ hour. Don't forget to stir.
At the very end (a couple of minutes before turning off the heat) add the garlic.
Prepare the finished caviar using a method that involves sterilizing the contents.

With apple

Preparation will require a minimum of time and products available to each person. Bright, beautiful carrot caviar for the winter according to the recipe described below turns out to be pleasant to the taste, with a memorable aroma. Let's look at how to prepare it and surprise all your family.

Products:

onion - 750 g;
carrots - 550 g;
apples - 0.55 kg;
oil - 250 ml;
granulated sugar - 40 g;
rock salt - 30 g;
vinegar 9% - 30 ml.

Let's get started:

Wash and peel all vegetables. Chop the onion and carrots into half rings. Grease a frying pan with oil, add the prepared foods and fry until half cooked.
Cut the apples into slices and grind through a meat grinder. We perform similar actions with sautéed vegetables.
In a separate pan, mix the crushed ingredients, add salt and sugar. Place on the stove and simmer over low heat until it boils. Remove the container and place it on the table. Pour in the acid while stirring regularly. Cover and leave for a quarter of an hour to infuse.
Place caviar from carrots and onions into sterile jars for the winter and seal tightly. Turn over and leave until completely cool. It is recommended to store the workpiece in a cold room.

Carrot caviar with apple

Recipe for carrot caviar Ryzhik

Many housewives prepare caviar from carrots, which is called “Ryzhik”. The taste of the appetizer is excellent, so it is also served at the holiday table. The food set for the recipe for the winter is minimal; carrot caviar is also prepared without onions.

Components:

carrots – 1 kg;
tomato paste – 2 tbsp. l.;
refined vegetable oil – 250 ml;
salt 10 g;
granulated sugar – 30 g;
vinegar – 20 ml;
Ground black pepper and garlic are added to taste.

Recipe Features:

Rinse the carrots before and after peeling, grate on a grater with a coarse grid.
Peel the garlic, wash and pass through a garlic press.
Mix carrots with garlic in a thick-bottomed saucepan, add salt, sugar, and add the remaining ingredients.
You need to simmer over low heat. Be sure to stir the caviar so that it does not burn for 15 minutes.
The jars are washed and steamed in advance. Ready-made snacks for the winter are laid out in them. Immediately cover with metal lids, turn upside down and put under a fur coat until it cools completely.
The delicious snack Ryzhik is stored in the refrigerator or basement.

Carrot caviar with sweet paprika and tomatoes

Delicious caviar, prepared for the winter in glass jars, is obtained from carrots, bell peppers, ripe, fleshy tomatoes and onions. This dish is very budget-friendly, but the menu has excellent variety. And besides, it’s also healthy: carrot caviar will well fill our need for vitamins and minerals, especially during the cold winter period.

Ingredients:

Carrots – 1.8 kg.
Paprika – 8-10 pcs.
Tomatoes – 2.5 kg.
Garlic – 1-2 heads.
Onions – 500 gr.
Hot pepper – 1 pc. or to taste.
Vegetable oil – 150 ml.
Apple vinegar – 2-3 tbsp.
Salt – 40 gr.
Water – 1 tbsp.

Cooking process:

Wash the sweet pepper, remove the stems and seeds, and chop finely.
Peel the carrots and onions and chop them finely.
Grind the vegetables into a paste using a meat grinder or blender.
We will cook caviar in a saucepan with a thick bottom (in a cauldron). Pour in oil, add vegetables, add salt, and boil the caviar.
We will simmer the caviar over low heat under the lid. The entire process may take about 1 hour or a little more. It is important to simmer the vegetables until soft, stirring to prevent them from burning.
5-10 minutes before readiness, add vinegar, chopped garlic and hot, finely chopped pepper.
Place the finished carrot caviar in sterilized jars and roll up. Turn it upside down and cool under a warm blanket.
Store cooled jars in the cold for storage.

Bon appetit!

Squash caviar, like in a tomato store

3 hours 40 min. 30 2

A tasty and healthy snack can be prepared from the simplest and most affordable vegetables - zucchini and tomatoes. The dish goes perfectly with meat, and can also “act” as an independent dish, combined with fresh black bread.

Cooking time – 55 minutes.

Cooking time – 25 minutes.

Servings – 8.

Ingredients:

Zucchini – 500 gr.
Onion – 50 gr.
Tomatoes – 150 gr.
Vegetable oil – 50 ml.
Vinegar – 15 ml.
Salt – ½ tsp.
Granulated sugar – ¼ tsp.
Green onion – 20 gr.
Flour – 40 gr.
Ground black pepper – ¼ tsp.

Cooking process:

Let's prepare the main ingredient - zucchini. Remove the thick peel, cut in half and remove the entire seed part. If you are using young zucchini, you do not need to remove the skin.
Cut the zucchini pulp into small cubes.
Roll the resulting pieces in flour.
Heat a small amount of vegetable oil in a frying pan and fry the cubes.
Cook until a delicious golden crust forms.
Grind the rosy zucchini using an immersion blender or grind it in a meat grinder.
Pour boiling water over the tomatoes and easily remove the skin.
We also puree the tomatoes.
Peel the onion and randomly cut into small slices.
Fry the onion pieces in vegetable oil until golden.
Add tomatoes to the same pan and bring to a boil, continue to simmer for about 3-5 minutes.
Place the zucchini puree into the boiling mass, stir, let it boil and immediately reduce the heat to minimum and close the lid. Cook for about 25 minutes, stirring occasionally.
After 20-30 minutes, add salt, granulated sugar, vinegar and ground black pepper to the mixture - stir and after a couple of minutes remove from the stove.
Take a sample and add salt or sugar to your taste.
Carefully transfer the hot caviar to a plate and let it cool a little.
Sprinkle the chilled appetizer with chopped green onions and serve. Store the finished dish in the refrigerator for no more than 4 days. Bon appetit!

How to make mushroom caviar from barns

You can prepare caviar using various additional ingredients. Each recipe is delicious in its own way, and it is recommended to try all types. We propose to consider several of the most popular recipes for caviar from barns and ways to prepare them for the winter.

Delicious caviar from pigs

After the mushrooms have undergone preliminary preparation, we make the marinade for the pigs. To do this you will need the following components:

A glass of sunflower oil.
A tablespoon of vinegar (70%).
Two cloves and a few peppercorns.

Attention! This recipe is for 1 basin of cleaned and soaked barns

We wash the prepared mushrooms with cold water, dry them and grind them in a blender. Along with them we put three onions (we peel them, cut them and fry them until golden brown, then pass them through a blender), for additional intensity of taste.

After the caviar is ready, it is placed in jars (without allowing it to cool). The jars are pre-sterilized. We close it, and the preparation for the winter is ready.

With carrots and garlic

To make the taste of caviar more rich and interesting, it is prepared with the addition of carrots and garlic.

For one kilogram of pigs you will need:

Three tomatoes.
One carrot.
Two onions.
A glass of vegetable oil.
Head of garlic.
Salt and pepper to taste.

Grind the boiled barns using a blender or meat grinder and place them in a frying pan, after adding oil. It will take 10 minutes to fry the minced meat.

Chop the vegetables (chop the onions and tomatoes, and grate the carrots) and fry them separately from the mushroom mass.

Then mix the resulting ingredients, place them in one frying pan and add garlic and spices (pre-press the garlic). Simmer for ten minutes and place in sterilized jars.

With tomato juice with sterilization

An interesting recipe for caviar with the addition of tomato juice. For two kilograms of mushrooms you will need 400 grams. In addition, you will need a head of garlic, sunflower oil and spices (salt, pepper).

Boiled mushrooms are chopped and added to the pan along with tomato juice. Simmer over low heat for half an hour, add salt, pepper and garlic.

The finished caviar is placed in jars and sterilized for 30 minutes. Then we close the jars and put them under a blanket (warm). After the caviar has cooled, we take it to a storage place (cellar, basement, pantry).

From frozen mushrooms

To freeze barns without losing their taste, follow these rules:

After the mushrooms have been cleaned, soaked and boiled in water until tender, they are placed in a colander and cooled.
Dried, dry mushrooms are frozen.
Shelf life in the freezer is no more than six months.

When preparing caviar from frozen mushrooms, cool them at room temperature.

You can use these pigs in any recipe.

In a slow cooker

To prepare delicious caviar in a slow cooker, you will need:

Two kilograms of mushrooms.
Two medium onions.
One carrot (small).
Three tomatoes.
Bay leaf.
Vinegar (9%) – tablespoon.
Salt, garlic and pepper to taste.

We pass the pre-prepared pigs through a meat grinder, we also chop the onions and carrots (the carrots can be grated using a grater).

Pour 200 grams of oil into a multicooker and fry the onions and carrots (about 20 minutes). Then add the mushrooms and the remaining oil with spices. Stir and simmer for 2 hours. After this, all that remains is to add vinegar.

We prepare the jars and lids - wash, sterilize (boil the lids). Hot caviar is rolled into jars. Once cooled, it can be stored for a year at room temperature.

Cooking tips and tricks

Cooking caviar also has its own nuances.

To make the paste have a unique smell, fry the onion separately until golden brown, then add the rest of the ingredients.

Tomatoes for puree are thick-walled and contain a lot of pulp. White onions are hotter than blue onions, which is why they are used in caviar. If the dishes are prone to burning, the mass is simmered in a water bath, adding 0.5 hours of time.