Carrot caviar for the winter

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.
  1. 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.
  2. Peel the onion and wash. Cut into medium cubes. Add to the container with the carrots. Continue production for 10 minutes.
  3. 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.
  4. 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:

  1. Peel the onion. Chop into small cubes. Grease the multicooker bowl and heat it up. Add the vegetable and sauté until done, stirring constantly.
  2. Dissolve tomato paste in 100 ml of water. Pour into the onion, stir, set the “Baking” mode, and the timer for half an hour.
  3. 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.
  4. 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.
  5. 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.

  1. 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.
  2. 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.
  3. Pour in oil, acid, add salt and sugar. Stir and boil for a quarter of an hour.
  4. Prepare in advance the container in which the snack will be stored. Wash the jars and sterilize over water steam, boil the lids.
  5. 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.
Read also:  Walnut salad recipe

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.
  1. 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.
  2. Cut the apples into slices and grind through a meat grinder. We do similar things with sautéed vegetables.
  3. 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.
  4. 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.
  1. 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.
  2. Pour salt and sugar into the purchased onion-tomato sauce. Stir and pour over carrots. Set the “Extinguishing” mode for 60 minutes.
  3. 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.
  4. 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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Carrot caviar

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  • lean
  • For diet (Diet is a set of rules for human consumption of food)
  • For pregnant and lactating women
  • vegetarian
  • economical

Ingredients

tomatoes 1.5 kg
carrot 1 kg
vegetable oil 1 glass
sugar 100 g
salt 1 tbsp.
garlic 100 g
vinegar 1-2 tbsp.
freshly ground pepper

general information

Total production time

3 h

Active production time

1 hour minutes

Complexity

Easy

Step-by-step recipe with photos

Wash the tomatoes, dry and cut into cubes.
Wash the carrots, peel and grind in a meat grinder or chop in a blender.

Place tomatoes and carrots in a saucepan, pour in vegetable oil, add sugar, salt and simmer for 1.5-2 hours from the moment of boiling.

15 minutes before the end of cooking, add peeled and pressed garlic and pepper and mix well.
After the cooking time has passed, turn off the heat, pour in the vinegar, mix well, put into sterilized jars and roll up.
Place the seams in a cold, black space for storage.

Bon appetit!

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Carrot caviar for the winter – 5 finger-licking recipes with step-by-step photos

Delicious, sweet carrot caviar can be eaten immediately after production, or stored for future use in glass jars. To ensure that the caviar is not only tasty, but also has a beautiful orange color, choose the most colorful carrots for it. In addition, catchy carrots contain a lot of useful vitamins (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) A. This simple dish is a good side dish for meat and fish dishes , to mashed potatoes and pasta. Most often, carrot caviar is prepared according to a traditional recipe with the addition of tomato paste and onions. But there are other types of this snack. We offer you 5 carrot caviar recipes to choose from.

Carrot caviar with tomato paste for the winter

Cooking time – 1.5 – 2 hours.

Servings – 1.5 liters.

Carrot caviar with tomato paste is very easy to prepare. Peel, chop, stew and roll up the indicated quantity of goods. This way you will get a stunning, bright orange homemade vegetable preparation, with which any second dish will be much juicier and tastier. And this thick and fragrant caviar with a slight taste of garlic can be eaten just like that, with bread.

Ingredients

Manufacturing process

Carrot caviar with sweet paprika and tomatoes

Savory caviar, prepared for the winter in glass jars, comes from carrots, bell peppers, ripe, fleshy tomatoes and onions. This dish is very economical, but the menu has amazing variety. And it’s also healthy: carrot caviar will perfectly fill our need for vitamins and minerals, especially during the cool 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.

Manufacturing process:

  1. Wash the sweet pepper, remove the tails and seeds, and chop finely.
  2. Peel the carrots and onions and chop them finely.
  3. Grind the vegetables using a meat grinder or blender into a paste.
  4. 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.
  5. We will simmer the caviar over low heat under the lid. The whole process can take about 1 hour or a little more. It is important to simmer the vegetables until soft, stirring so as not to burn.
  6. 5-10 minutes before readiness, add vinegar, chopped garlic and hot, finely chopped pepper.
  7. Place the finished carrot caviar in sterilized jars and roll up. Turn it upside down and cool under a warm blanket.
  8. Store cooled jars in the cold for storage.

Carrot caviar with horseradish and apples for the winter

Every housewife can prepare carrot caviar with apples without much effort. For the most intense taste, horseradish root is added to the caviar in this recipe. This spicy dish can be eaten as a side dish or with meat sandwiches.

Ingredients:

  • Water – 100 ml.
  • Apples – 0.5 kg.
  • Carrots – 0.5 kg.
  • Horseradish root – 0.3 kg.
  • Vegetable oil – 50 ml.
  • Vinegar 9% – 20 ml.
  • Salt – 20 gr.
  • Sugar – 50 gr.

Manufacturing process:

  1. Wash the apples, peel the skins, remove the cores, and cut them as desired.
  2. Peel the carrots and horseradish root and cut into small pieces.
  3. Grind the vegetables and apples into a pulp (using a meat grinder or blender).
  4. Place the prepared products in a saucepan with a thick bottom (cauldron). Pour in oil and water, add salt and sugar.
  5. Let the caviar boil and then simmer over low heat for about 1.5 hours under the lid. It is important that in the end the carrot caviar with horseradish and apples comes out soft, homogeneous, without pieces. Don’t forget to stir it from time to time, otherwise the caviar will burn. Simmer over low heat.
  6. Add vinegar to the pan 5-10 minutes before it’s ready.
  7. Place the prepared carrot caviar with horseradish and apples in sterilized jars and roll up. Turn it upside down and cool under a warm blanket.
  8. Store cooled jars in the cold for storage.

Carrot caviar with zucchini

Almost all of us prepare caviar from zucchini, where carrots are an additional, and not the main component. But in this recipe everything is the opposite: zucchini plays the role of “second fiddle”, because in this recipe they are added half as much as carrots. But this will not affect the taste of the prepared vegetable in any way - it will simply be the same.

Ingredients:

  • Tomatoes – 1 kg.
  • Carrots – 0.9 kg.
  • Zucchini – 0.5 kg.
  • Onions – 200 gr.
  • Dill – 150 gr.
  • Vegetable oil – 150 ml.
  • Vinegar 9% – 4 tbsp.
  • Bay leaf – 5-6 pcs.
  • Ground dark pepper – 5-7 gr.
  • Salt – 60-70 gr.

Manufacturing process:

  1. The process of making carrot caviar in any recipe is very similar. Let's start by washing and peeling the zucchini, tomatoes, onions and carrots.
  2. Then we will cut the vegetables randomly.
  3. Grind the chopped vegetables in a meat grinder or using a food processor (or blender).
  4. Simmer in a large saucepan with a thick bottom. To do this, pour the required amount of vegetable oil into the pan. Bring to a boil, add some salt and simmer until soft over low heat under the lid. The process will take about an hour. If the vegetables start to burn, add a little water. Don't forget to stir.
  5. 10 minutes before readiness, add bay leaf, chopped dill and vinegar to the caviar. Put it all out together.
  6. Place the finished caviar into sterilized jars. Roll up the lids.
  7. Leave it upside down under a blanket until it cools.
  8. Store cooled jars in a cool, dark space.

Special carrot caviar for winter

This caviar made from carrots and other ingredients turns out to be very tasty. One that will lick your fingers! And all thanks to the different spices that give the ordinary carrot, familiar to all of us from early youth, a very unusual, specifically spicy taste. It’s so unique that you won’t even guess what this vegetable delicacy is made of!

Ingredients:

  • Carrots – 1 kg.
  • Paprika – 0.4 kg.
  • Tomatoes – 1 kg.
  • Garlic – 100 gr.
  • Hot pepper – 50 gr.
  • Vegetable oil – 150 gr.
  • Apple vinegar – 2/3 cup (200 ml).
  • Ground ginger – 10 gr.
  • Turmeric – 20 gr.
  • Sugar – 120 gr.
  • Salt – 50 gr.

Manufacturing process:

  1. Wash vegetables (tomatoes, carrots and sweet paprika), remove stems and seeds from peppers. Cut into randomly shaped pieces.
  2. Grind in a meat grinder or using a food processor.
  3. Finely chop the garlic and hot pepper.
  4. We will cook the caviar in a large, deep saucepan with a thick bottom or in a cauldron. Pour oil into the bottom of the dish, add vegetable puree (not counting garlic and hot pepper).
  5. Season the vegetables with ginger, turmeric, and salt. Fry the vegetables over high heat, stirring occasionally, for 10-15 minutes.
  6. After the designated time, add vinegar, sugar, chopped hot pepper and garlic, simmer under the lid for another 15-20 minutes over low heat until soft. But this vegetable preparation does not have to turn out very soft, similar to porridge.
  7. Place the finished caviar in the prepared jars and roll it up here.
  8. Send to cool like each vegetable preparation, turning it upside down and wrapping it in a warm blanket.
  9. Store cooled containers in the cold.
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