Garlic caviar

Ingredients

• Garlic 200 g
• Olive oil 50 ml

Manufacturing steps

Naturally, to make garlic caviar, we first need garlic. You need to select only the youngest and densest heads of garlic, the cloves of which have recently reached their maturity. As for olive oil, due to its absence, you can take any other vegetable oil without aroma and the highest properties.

We peel all the cooked garlic, divide it into cloves and peel them separately. We cut off the dense base and place the cloves in a blender, add olive oil and carefully grind the ingredients until smooth. Obviously, it would be better to use an ordinary knife to chop garlic, but this can take quite a lot of time.

As for the jar for storing the workpiece, it is not necessary to sterilize it; it will be enough to simply wash the glass container in boiling water with soda and dry it. Fill the jar with garlic mixture to the very top and screw the lid on tightly.

This preservation will be stored in the refrigerator and can be used like ordinary garlic. Garlic caviar, prepared at home according to the most common recipe, is ready for the winter. Bon appetit!

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Step-by-step photo recipe for making garlic caviar for the winter at home

Garlic caviar is the most common and, at the same time, the most necessary preparation for the winter. Just think about it, because one small jar will contain useful vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and one of the most effective weapons in the fight against colds and viruses. Obviously, the required value of such preparation will be slightly less compared to if you covered the garlic completely or in slices for the winter. But preparing garlic this way for the winter will also provide an extraordinary taste. It is best to use garlic caviar as a light aperitif, spreading it on bread or delicious crispy croutons made from snow-white bread. You can also serve such caviar simply at the table, then anyone can create a sandwich for themselves to accompany the main course. Caviar is also often used as a sauce.

This step-by-step photo recipe will tell you in the most pleasant and detailed way how to independently prepare garlic caviar for the winter. It is clear that garlic is so useful thanks to allicin, but this substance is released only in the process of destroying the integrity of the structure of the garlic clove and it does not exist for a long time. But, thanks to the large amount of garlic and olive oil, garlic will still retain its beneficial properties to a certain extent. Therefore, we can safely say that the preparation will turn out not only especially tasty, but also quite useful. Let's start making garlic caviar for the winter according to the most common recipe at home.

Ingredients

Manufacturing steps

1. Naturally, to make garlic caviar, we first need garlic. You need to select only the youngest and densest heads of garlic, the cloves of which have recently reached their maturity. As for olive oil, due to its absence, you can take any other vegetable oil without aroma and the highest properties.

We peel all the cooked garlic, divide it into cloves and peel them separately. We cut off the dense base and place the cloves in a blender, add olive oil and carefully grind the ingredients until smooth. Obviously, it would be better to use an ordinary knife to chop garlic, but this can take quite a lot of time.

As for the jar for storing the workpiece, it is not necessary to sterilize it; it will be enough to simply wash the glass container in boiling water with soda and dry it. Fill the jar with garlic mixture to the very top and screw the lid on tightly.

This preservation will be stored in the refrigerator and can be used like ordinary garlic. Garlic caviar, prepared at home according to the most common recipe, is ready for the winter.

TOP 4 delicious recipes for making squash caviar with garlic for the winter

Thick, fragrant, with an excellent aroma, squash caviar with garlic for the winter is prepared surprisingly simply and simply. Every housewife has her own secret. Some people like to add vinegar at the end of cooking, others prefer lemon juice. There are recipes that use tomato paste, carrots, onions and other ingredients. Also, the manufacturing design differs in almost everything. But, in any case, the finished dish is a tasty appetizer that is not shameful to serve on a festive table.

Individualities of making caviar from zucchini with garlic

Nutritionists like to add zucchini to the menu for weight loss because it is rich in potassium, iron, carotene, vitamins C, B and microelements. To make caviar, vegetables are minced in a meat grinder for uniformity. Meanwhile, they can be cut into small pieces, fried and spices added.

All these manipulations are carried out in a metal bowl or stainless steel with a thick bottom. In enamel dishes, food will stick to the bottom and burn.

It’s important to understand! During cooking, vegetables should be stirred with a wooden spoon for every 5 minutes to prevent them from sticking to the bottom.

Selection and preparation of ingredients

Zucchini should be young, with narrow skin, and small in size. Ripe fruits have large seeds and overripe flesh. During cooking, the pulp and seeds are removed. To prepare squash caviar for the winter, vegetables are prepared in advance: peeled, washed, grated, passed through a press, and so on.

How to prepare containers?

It’s easy to prepare cylinders for sterilizing squash caviar with garlic for the winter. Glass jars are carefully washed with soda and placed in a cool oven. Turn it on at 130-140 degrees, wait until the cylinders are dry and sterilized. Place the lids in a small bowl of water, turn on the gas and boil for 5 minutes.

Another type of sterilization is boiling the container in water. The containers are washed, turned upside down and placed in a pan with bubbling water.

Afterwards, the hot caviar is poured into jars and covered with a boiled lid. All that remains is to roll them up or close them perfectly with their own lid.

The best recipes

Finding your own perfect recipe takes patience and practice. Only by studying can you derive the formula for the best recipe and achieve good results.

Finger-licking fried zucchini caviar

For the recipe, vegetables should be finely chopped, fried and minced. And although the preparation process takes time, in the end the dish comes out delicious. The following products are needed:

• zucchini - kilogram;
• vegetable oil – 100 g;
• tomatoes – 5 pieces;
• onions - three heads;
• carrots - two pieces;
• garlic - four cloves;
• bell pepper – two pieces;
• various greens - one bunch;
• tomato paste – 30 g;
• salt - two teaspoons;
• dark pepper - teaspoon;
• apple vinegar – 50 g;
• sugar - a teaspoon.

Vegetables should be cut randomly. Then fry them in sunflower oil and grind in a blender. Peel the tomatoes, chop finely, and add to the vegetables. Salt and pepper everything, add sugar, herbs and simmer. At the end, add tomato paste, garlic and after 5 minutes – vinegar. Pour into containers and roll up. Zucchini caviar “You'll lick your fingers” is ready.

Spicy version with tomato paste

This recipe is an exact copy of “Finger-lickin’ good”, only here the bell pepper is replaced with hot chili pepper. Vegetables must be finely chopped, fried and minced. Remove seeds from hot peppers and roll. At the end, add seasonings, tomato, citric acid. Remove from heat, pour into jars, wrap in a warm blanket for sterilization. The caviar is ready.

Squash caviar with garlic pieces

The squash caviar is delicious due to the fact that all the vegetables are cut by hand. The amount of ingredients corresponds to the recipe “You will lick your fingers.” Cut vegetables into small pieces. Onions go first for frying, then zucchini and tomatoes. Squeeze the garlic cloves through a press. Add to vegetables. Add spices and simmer for an hour. Pour into jars and seal.

Pressure cooker recipe

Cooking in a pressure cooker is a pleasure. Used: vegetable oil, zucchini, carrots, tomatoes, garlic, spices. Everything except tomato paste and bell pepper. The quantity of goods corresponds to the above examples.

Grate the carrots on a small grater or chop them in a blender and simmer in oil. Add finely chopped onion, coarsely chopped zucchini, peeled tomatoes and salt. Grate the garlic, throw it into a container, sprinkle it with sugar and turn on the “Porridge” mode. After the signal, open the lid. Let off the steam and drain off the excess water. Grind the vegetables in a blender. To preserve the caviar for a long time, pour a tablespoon of vinegar into each jar.

Storage periods and rules

Almost everyone sterilizes caviar in the oven. Place jars of squash caviar on a baking sheet, turn on the oven for 20 minutes, remove and roll up. The temperature does not have to exceed 100 fifty degrees.

Another type of sterilization: place a kitchen towel at the bottom of a deep pan, pour water and put it on fire. As the water begins to boil, lower the cylinders with caviar and boil for another fifteen minutes.

The shelf life of homemade squash caviar is one year. If the workpiece has not been sterilized, then it can be stored for up to a year at a temperature of 10 degrees Celsius.

Otherwise, the temperature of the room where the jars of caviar are stored can reach 20 degrees. Opened containers of caviar should be kept in the refrigerator.

Mushroom caviar with garlic: the best recipes

It is clear that people in Rus' dabbled with mushrooms even before the adoption of Christianity. Although the word itself came into use only in the 16th century. Previously, farmers would walk into the forest to “break sponges,” which meant picking mushrooms. At the same time, entire villages gathered. And, naturally, so that the collection would not be lost, they already tried to create preparations.

Mushroom caviar with garlic appeared relatively recently, only in the 19th century, when they learned to create the first canned food. Nowadays this delicacy is prepared for the winter, added to pies and made into pizza innards. Serve as an appetizer with ready-made meat dishes and simply eat sandwiches with caviar.

Cooking delicious food: general tips

Most often, mushroom caviar with garlic is prepared from new plants. This is due to the fact that salted and pickled mushrooms can distort the special taste of the dish.

An all-purpose recipe may include the following ingredients:

• fresh mushrooms – 0.5 kilograms;
• garlic – 3-5 cloves;
• vegetable oil – 3 tablespoons;
• lemon juice – 1 tablespoon;
• dill – 10 g;
• parsley – 10 g;
• spices.

In addition, you can add 1 onion.

1. The mushrooms must be peeled, cut, poured into a frying pan and simmered over low heat. Add water there so that the yummy does not burn. Mushrooms should simmer in a frying pan for at least 45-60 minutes.
2. Finely chopped onion is fried in oil.
3. The cooled mushrooms are processed twice in a meat grinder.
4. Garlic can be crushed using a special crusher or grated on a small grater.
5. All prepared ingredients are mixed, lemon juice and spices (pepper and salt) are added.
6. If the dish is served, it can be decorated with herbs.

This snack can be stored in the refrigerator for up to 5 days.

Preparation for the winter

It is worth considering that mushroom caviar with garlic for the winter is prepared according to a slightly different recipe. First, all the listed ingredients are taken in larger quantities. One jar for the winter is not serious. It is best to multiply them proportionally by 3-4 times (not 0.5 mushrooms, but 1.5 kilograms, not 1 onion, but 3, etc.).

In addition, there should be additional products on the kitchen table:

• vinegar;
• bay leaf.

So, how is mushroom caviar with garlic prepared? The recipe for the winter is as follows:

1. Peeled and finely chopped mushrooms must be boiled for an hour. After that, wash and wait until all the water has drained. Otherwise, instead of a tasty snack, you will end up with a watery slurry.
2. Next, you need to fry the onion and add the mushroom preparation to it. Mix.
3. Add spices and bay leaves to the resulting mixture. Simmer for 1.5-2 hours.
4. Lastly, add garlic and a tablespoon of vinegar.

After production, the still hot snack is laid out in sterile jars and stored in the cellar.

Alternatively, you can store caviar in the freezer. Then there is no need to add vinegar during the manufacturing process.

The most delicious caviar from honey mushrooms

Experienced cooks are convinced that the tastiest mushroom caviar is made from honey mushrooms with garlic.

To indulge in this delicious dish, you need to take the following ingredients:

• fresh honey mushrooms – 1 kilogram;
• onions – 2 pieces;
• garlic – 4-5 cloves;
• vegetable oil;
• vinegar;
• spices to taste.

Those who dream of preparing a snack for a couple of days are recommended to use the first recipe described. In this case, there is no need to add vinegar. To pamper yourself with mushrooms in the winter, you need to prepare them according to the second recipe.

By the way, to keep the caviar better, you can pour the remaining oil in which the onions were fried into the jar on top.

Vegetables will not spoil the dish

In addition, experienced housewives are convinced that mushroom caviar with garlic is most special if you add vegetables to it. Most often found in recipes:

• carrots (usually limited to one medium-sized root vegetable);
• tomatoes (it is recommended to take 2-3 pieces per kilogram of mushrooms).

In this case, vegetables can be taken in a duet, or only one ingredient can be used in the recipe. Carrots are usually grated and stewed together with onions. The tomatoes, in turn, are finely chopped and also sent to the frying pan. If the recipe contains both tomatoes and carrots, it is recommended to fry the mixture until golden brown. For those who prefer spicy snacks, you can add a little chili pepper to the dish.

White mushroom caviar

The recipe for white mushrooms looks different. This generous “forest dweller” differs not only in its taste properties, but also in its cooking methods.

So, how is “snow-white” mushroom caviar with garlic prepared? The recipe usually contains the following ingredients:

• a kilogram of generous snow-white mushrooms;
• 3-4 tomatoes;
• garlic to taste;
• vegetable oil;
• 50 g butter;
• spices.

For caviar, choose the largest mushrooms, peel them and finely chop them. After that they send it to the frying pan. Beforehand, you need to heat the vegetable oil and butter on it.

It is worth paying attention that white mushrooms are fried for 20 minutes, then they are cooled and chopped using a blender or meat grinder.

In this recipe, it is recommended to peel the tomatoes and also grind them through a meat grinder. In the next step, all ingredients are mixed. After that they go into the frying pan for a couple of minutes. The hostess just has to wait for the excess moisture to evaporate from the snack.

What other mushrooms can be turned into caviar?

Mushroom caviar with garlic can turn out to be unique from virtually all mushrooms. Winning snacks come from:

• oily;
• champignons;
• russula;
• saffron milk caps;
• chanterelles;
• oyster mushroom;
• milk mushrooms;
• redheads.

In any case, the milk mushrooms need to be boiled first. Even if this is not a preparation for the winter, but a dish for a festive table. Even salted milk mushrooms are boiled for at least 40 minutes.

In addition, nowadays caviar can be prepared at any time of the year. Frozen and dry mushrooms are suitable for deliciousness. Only in the first case do they need to be thawed and excess water drained, and in the second case, on the contrary, should they be soaked for several hours.

Even in winter you can find the freshest mushrooms on store shelves. Most often oyster mushrooms and champignons. But also from time to time honey mushrooms or snow-white mushrooms appear there.

When you have a multicooker at home

Modern housewives can prepare most dishes in a slow cooker. Mushroom caviar with garlic was no exception. The main thing is to maintain proportions.

For snacks you will need:

• fresh frozen mushrooms – 0.6 kilograms;
• onion – 2 heads;
• carrots – 1 piece;
• garlic – 2-3 heads;
• vegetable oil – 5-6 tablespoons;
• water – 2 liters;
• vinegar;
• bay leaf - 2-3 pieces;
• spices.

1. Place the mushrooms in a bowl and cover with water. Add spices, vinegar and garlic, stir. Turn on the “Soup” program and set the timer for 20 minutes.
2. Strain the cooled mushrooms through a sieve and grind in a meat grinder. Grind onions and carrots.
3. Pour vegetable oil into the multicooker pan, add and stir the vegetables. Close the lid and set to “Fry” for 15 minutes.
4. After that, mix everything and set the “Stew” program for 20 minutes.

The caviar is ready. You can put it in sterile jars or simply spread it on a sandwich.

Useful tips from chefs

There are also a few tips that you shouldn't ignore.

First, experienced housewives recommend using loose nylon lids for mushrooms. It is not recommended to seal jars hermetically. The fact is that mushrooms without air create a good environment for the proliferation of microbes. Including botulism, which is unsafe for life.

You should not prepare a lot of mushroom caviar for the winter. It’s still safer to salt mushrooms.

You can only cook from non-hazardous edible mushrooms. When visiting with unfamiliar guests, it is better to avoid such snacks. There is no guarantee that the dish is prepared according to all the rules.

In addition, you should not let children try mushroom caviar. This is a very difficult food for the body.