Carrot caviar for the winter

Carrot caviar for the winter is a necessary and tasty snack. Used as an independent dish, for sandwiches, and also added to various vegetable salads. A nourishing, but at the same time light preparation will diversify a meager menu when following a diet (Diet is a set of rules for the consumption of food by a person) or fasting. It will replenish the lack of vitamins and minerals in the body or simply amuse you with colorful summer notes.

In addition to the main component, the preservation may include tomatoes, apples, bell peppers, zucchini, etc. To enhance the taste and smell, a natural preservative is added - garlic cloves. Let's look at the secrets and recipes for making a pasty dish.

Traditional version of caviar

Every housewife should have a recipe for a delicious canned carrot snack. It’s easy and quick to prepare, perfect for beginners in preparations.

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

Wash the main ingredient thoroughly and remove the skin in a thin layer. Chop on a large grater. Place in a large container and add oil. Place on medium heat and simmer for 4-7 minutes.
Peel the onion and wash. Cut into medium cubes. Add to the container with the carrots. Continue production 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 over until completely cool.

Carrot caviar for the table

With tomatoes

A canned snack is a beautiful addition to lunch or decoration for a feast. The production is quick, because all the products are crushed in a meat grinder, so the preparation takes a minimum of time. The presence of cinnamon will make the dish fragrant. If you are intolerant to the spice, you can replace it with a small amount of ground nutmeg. Let's look at a recipe for carrot caviar for the winter with tomatoes.

carrots - 2 kg;
tomatoes - 4 kg;
onions - 0.2 kg;
garlic - 8 cloves;
oil - 400 ml;
cinnamon - 0.5 tsp;
granulated sugar - 0.4 kg;
rock salt - 45 g.

Found and prepared ingredients - clean and rinse. Cut into comfortable slices. Grind the vegetables in a meat grinder and place them in one pan. Stir thoroughly, add butter, salt, sugar and spices.

Place the container with the contents on the stove. After boiling, simmer the mixture on low heat for 2 hours. Place the finished mixture in sterile jars and seal tightly. After cooling, place in the refrigerator.

With sweet pepper

Carrot caviar for the winter through a meat grinder comes out with a pleasant taste. The production is fast. The snack keeps well all winter.

tomatoes - 1.8 kg;
carrots - 2.3 kg;
sweet capsicum - 0.5 kg;
onion - 550 g;
sweet sand - 15 g;
pickling salt - 15 g;
oil - 230 ml.

Wash, peel and remove the seeds from all cooked vegetables. Cut into slices. Place in a blender bowl and grind. Place the mixture in a saucepan, place on the stove and cook for 40 minutes after boiling at a leisurely temperature.

Remove the skin from the onion and chop into small cubes. Grease a frying pan with oil, heat it up, and add the vegetable. Sauté until golden brown. Combine with cooked caviar and cook for a quarter of an hour. Place the snack in sterile jars and leave it on the kitchen counter for a day until it cools completely.

Leave until completely cool

With tomato paste

Caviar turns out tasty and tender if you cook it in a slow cooker. A kitchen assistant helps to preserve all the useful characteristics of products. To improve the taste, it is recommended to add bay leaf and aromatic pepper 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 manufacturing 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 constantly.
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, wash and chop the carrots on a small 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, and mix thoroughly. Close and continue cooking.
At the very end, crushed aromatic pepper and, if desired, a bay leaf are added. 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, and then put it in the cold.

With beets

Beetroot and carrot caviar is almost everyone's favorite snack. The combination of vegetables allows you to use canned food as a borscht dressing, a festive appetizer for table decoration, and also for making quick sandwiches.

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

Wash and peel all vegetables. Cut into convenient slices. Using a meat grinder, grind any component separately. Place the ingredients in a saucepan or saucepan. Mix together.
Place the container on the stove, turning on low 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 smell of the dish.
Pour in oil, acid, add salt and sugar. Stir and boil for a quarter of an hour.
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 the usual recipe, in a sterile container. Seal tightly and turn over. Cool, previously covered with a blanket.

The snack is stored perfectly both in the cellar and in an ordinary cabinet in the kitchen.

With apple

Manufacturing will require a minimum of time and products accessible to everyone. Colorful, wonderful carrot caviar for the winter according to the recipe described below turns out to be pleasant to the taste and with a memorable smell. Let's look at how to prepare it and amaze all your family.

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.

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 do similar things 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 constantly. 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 cool room.

Carrot caviar with apple

Snack “Unique”

Finally, I would like to share an unusual recipe for caviar made from carrot cake. Having prepared freshly squeezed juice, it is a pity to throw away the leftovers. Therefore, let’s look at how tasty and special it is to preserve carrots that are unsuitable for food. In such a difficult task, the “magic of the oven” - a multicooker - will help.

tomatoes - 2 kg;
garlic - 90 g;
carrot cake - 2.2 kg;
onion - 0.3 kg
pickling salt - 90 g;
sweet sand - 40-60 g;
a mixture of peppers as desired;
vinegar 6% - 60 ml.

Place the pulp into the bowl of the multicooker and throw it to the side. Peel the onion and rinse along with the tomatoes. Chop into slices, place in a plastic bowl and grind with a blender.
Pour salt and sugar into the purchased onion-tomato sauce. Stir and pour over carrots. Set the “Extinguishing” mode for 60 minutes.
Peel the garlic cloves. Chop into small cubes. A quarter of an hour before the timer signal, add the cooked garlic along with the consistency of the peppers. If desired, you can add fragrant herbs - cilantro, parsley or basil.
When ready, pour in the acid, stir and place the caviar in sterile jars. Seal tightly and leave in the kitchen until completely cool. Store in the cellar.

There are a huge number of recipe options for making carrot caviar for the winter through a meat grinder. As the masters say, pieces of vegetables impart a certain typical taste to the dish. Naturally, no one forbids using a blender or food processor, but the taste of the finished product will vary significantly.

Carrot caviar

Among the few preparations for the winter that we make at home, carrot caviar occupies a venerable space. The recipe differs significantly from what is on the website. Making is not difficult, although it does take time. The appetizer is moderately spicy, sourish-sweet, and in winter it’s a nice thing to add to the appetizer table! It is best to prepare it during the vegetable season, when everything is nearby, cheap and ripe. You can grate the carrots on a small grater, and not on a large one, like ours, and remove the skin from the tomatoes. I don’t do this, but if you want, it won’t be worse.

Ingredients for “Carrot Caviar”:

Carrots – 1 kg
Onions – 1 kg
Tomato – 1 kg
Garlic - 8 teeth.
Chili pepper - 1 pc.
Salt - to taste
Vegetable oil - 4 tbsp. l.

Production time: 90 minutes

Number of servings: 20

Nutritional and energy value:

Ready meals
kcal 1644.9 kcal	proteins 45.1 g	fat 53.9 g	carbohydrates 270.7 g
Portions
kcal 82.2 kcal	proteins 2.3 g	fat 2.7 g	carbohydrates 13.5 g
100 g dish
kcal 50.6 kcal	proteins 1.4 g	fat 1.7 g	carbohydrates 8.3 g

Recipe for “Carrot Caviar”:

Grate the carrots on a large grater.

Cut the onion into small cubes.

Finely chop the tomatoes.

Remove the pepper from seeds and membranes and chop finely.

Crush the garlic cloves with a garlic press.

Heat vegetable oil in a thick-bottomed saucepan, fry the onion until transparent, add carrots, fry until soft.

Then add tomatoes and peppers, add salt, mix, simmer covered over low heat until the caviar becomes virtually homogeneous, when you cannot distinguish the ingredients from each other.
Although, if you don’t remove the skin from the tomatoes, they will still be speckled, but this does not interfere with the taste. Add crushed garlic, stir, remove from heat. Place the fried caviar in glass jars, close the jars tightly, turn them over, cover with a towel and let stand for a day. You can try it every other day. Just without fanaticism, otherwise you won’t leave anything for the New Year!

You can serve it in tartlets, on pieces of rye bread...

...or just as a stand-alone snack.
Bon appetit!

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June 13, 2018 vasilevg # (recipe creator)

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