Carrot caviar for the winter. Caviar from carrots and onions for the winter. Carrot caviar for the winter recipes are simple

A great snack for all occasions. Such carrot caviar is especially good now, when many are fasting, or at least trying to keep. As always, everything is very simple, tasty and healthy. Carrot caviar is prepared according to this recipe with ingredients available to all and will take you a maximum of one hour in time.

• We need:
• Carrots-1 kg.
• Onion-500 gr.
• Garlic-3-4 cloves.
• Tomato paste-2 tablespoons
• Vegetable oil-150 gr.
• Salt and ground black pepper to taste.
• Bay leaf - 1-2 pcs.
• Dissolve the tomato paste with boiled chilled water until the consistency of thick sour cream.
• Onions, carrots, peel, wash. Cut the onion into small cubes, grate the carrots on a coarse grater.
• Then, in a separate saucepan, combine tomato paste, chopped onions, add vegetable oil, bay leaf, salt and pepper to taste, mix everything well.
• Put the saucepan with the cooked ingredients on fire, bring to a boil, reduce heat and cook over medium heat, stirring constantly, until the tomato is boiled down and the onion is soft.
• In a separate, preheated skillet with vegetable oil, fry the carrots, add a little water and simmer until soft.
• Peel the cloves of garlic, grind with salt.
• Then add pounded garlic, stewed carrots to the tomato mass in a saucepan, put on fire, bring to a boil and remove immediately.
• Cool the prepared caviar and can be consumed; the shelf life of such caviar in the refrigerator is several months.

It is possible to cook many dishes from carrots, but many do not know how to store it correctly. I offer you my help in solving this issue. And I share the secrets and advice of experienced gardeners.

Carrot caviar is an excellent appetizer that can be eaten on its own or as an addition to a variety of meat dishes. Carrot caviar is especially relevant in winter, because it is prepared from vegetables rich in vitamins. To enhance the taste, sweet or hot pepper, garlic, tomatoes or tomato paste.

You can experiment with spices, each time giving the preservation a special taste. The recipe uses virgin sunflower oil, which gives the carrot caviar a pleasant aroma. If you like unusual combinations, you can add 1 tsp to the caviar. aromatic flaxseed oil, which will make the taste of the dish even more intense.

Carrot caviar recipe

Rinse the carrots, peel and grate on a coarse grater. Peel the onion, cut into four pieces and cut into small cubes. Rinse the tomatoes thoroughly under running water and cut into small cubes. Bell pepper rinse with water, cut in half, remove the stem and seeds, and cut the flesh into small cubes.

Peel the garlic from films and husks, and then grate on a fine grater or pass through a press. Heat a deep skillet vigorously, add 1 tablespoon sunflower oil and sauté all vegetables for ten minutes. Fry vegetables over high heat so that the moisture evaporates quickly.
Carrot caviar can be used both as a separate appetizer and as a full-fledged vitamin salad. Then reduce the heat to low and simmer the vegetables, covered, for twenty minutes. Add salt, pepper mixture and hot pepper. Mix thoroughly. After the specified time, pour the remaining sunflower oil into the pan and simmer the vegetables under the lid for another five minutes. Next, sterilize the cans.

Place the jars and lids in the steamer tray and heat on maximum steam for ten minutes. You can also sterilize the jars in the oven or in a pot of boiling water. Put the prepared caviar in jars and roll up the lids. Cool the carrot caviar at room temperature, after wrapping each jar with a blanket or towel.

What's in carrots? It contains a lot of vitamins E, P, C, D, K, B, microelements: fluorine, potassium, iron, calcium, magnesium, iodine, zinc. Carrots are low in protein and carbohydrates. Dishes made from it are useful in the treatment of many diseases, liver, kidney, heart, stomach. The fruit, especially when raw, has antimicrobial properties. With improper heat treatment, most vitamins are destroyed. Therefore, to prepare carrot caviar for the winter, it is necessary to use gentle culinary methods and recipes.

There are many options for carrot caviar for the winter. Its composition in recipes may vary depending on preference.

The main thing is to use such methods of culinary processing of vegetables, in which most of the vitamins and minerals are retained in the finished dish.

Steam cooking, baking, minimization of the thermal effect contributes to the fact that the vegetable preparations for the winter will be as useful as possible.

Important! To prevent canned food from spoiling, all vegetables and utensils must be absolutely clean, and jars and lids must be sterile. Only under this condition will efforts be crowned with success.

Carrot caviar for the winter - recipes

• Carrot caviar without sterilization for the winter.
• Carrot caviar sterilized for the winter.

Spicy carrot caviar for the winter - recipe

To prepare spicy canned food, peel small or medium-sized carrots, tomatoes, bell peppers. The vegetables are cut into small cubes. Fry in a highly preheated pan with the addition of sunflower oil, salt, ground hot pepper, turmeric no more than 5 minutes. This is necessary to preserve the maximum amount of vitamins in the product. 2 minutes before the end of frying, put in the blank chopped garlic, sugar... Pour in apple cider vinegar. We put the hot carrot mass in pre-sterilized jars, twist it, turn it upside down and wrap it in a thick cloth. Such spicy canned food is perfect as an additional side dish for meat dishes.

Composition of raw materials for a savory snack

Sweet carrot caviar for the winter - recipe

For a dessert dish, peeled carrots and Bulgarian Bell pepper chop into strips... We grind washed tomatoes and physalis of sweet varieties with removed stalks, add sugar, vanillin or cinnamon to the mixture. Combine all prepared products, let stand for 20 minutes to extract tomato juice, partially dissolve sugar and impregnate the seasoning with the aroma. Then we let the workpiece in own juice over high heat for about 10 minutes. In a hot state, put the vegetable mass in sterilized small jars, tighten with lids and wrap. It turns out very tasty and healthy carrot caviar for sandwiches for dessert.

Components for a dessert dish

• Carrots - 800 grams;
• Sweet pepper - 350 grams;
• Tomatoes - 550 grams.;
• Physalis - 300 gr.;
• Granulated sugar - 500 gr.;
• Vanillin or cinnamon - 20 gr.

Carrot caviar with zucchini for the winter - recipe

For canned food, clean small carrots, zucchini and onions. My vegetables. Add prepared tomatoes... We twist it through a meat grinder with stainless steel knives. When knives made of simple metal come into contact with vegetables, oxidation and loss of vitamins, especially C.

Pour butter into the prepared raw materials, let it sit for 7 minutes, put the rest of the ingredients: salt, bay leaf, dill, peppercorns. Pour in vinegar. After 4 minutes, fill clean jars with hot caviar, sterilize for 10 minutes, twist, wrap in woolen cloth. When the cans are cool, we put them in a cool place for storage. This is a simple recipe and doesn't take too long to prepare. And in winter, such a dish will delight you with its fresh taste and aroma.

Ingredients for caviar

Carrot simple caviar for the winter - recipes

• carrot caviar from baked vegetables.
• steam carrot caviar.

Carrot caviar with baked pumpkin - recipe

We bake sweet varieties of carrots and pumpkins with peel in the oven until half cooked. Fry onions with oil at high temperature for 4 minutes. Add chopped garlic, paprika, salt. After 3 minutes into the content pour apple cider vinegar and remove from the stove. Peel the baked vegetables, combine with fried ingredients, twist through a meat grinder. Fill half-liter jars with a ready-made carrot snack, sterilize for 10 minutes, twist and cover with a thick woolen cloth until it cools. Caviar from baked vegetables is ready for the winter. A vegetable dish prepared according to this recipe can be further enriched in winter by sprinkling with finely chopped dill, celery, frozen or fresh. It turns out nutritious and healthy.

Components

• Medium carrots - 850 gr.;
• Sweet pumpkin - 550 gr.;
• Onions - 300 gr.;
• Garlic - 45 gr.;
• Paprika - 30 gr. "
• Apple vinegar- 100 ml .;
• Salt - 30 gr.

Steam carrot caviar for the winter - recipe

It is not difficult to prepare such canned food. A simple recipe and a minimum of time to create. Pure fruits of carrots and pumpkin steam until half cooked... We clean from the skin. Apples and tomatoes can be baked in the oven or without a shell, put chopped into the main blank for carrot caviar, scroll through a meat grinder. Sauteed onions and white roots should also be passed through the machine. Put black pepper, kalindzhi (black cumin), salt in the vegetable mass. Sterilize in liter cans 20 minutes.

Steamed caviar components

Today we have caviar on the menu. And although it is to some extent red, it is still not fishy, ​​no. I want to tell you about carrot caviar - a very tasty and beautiful appetizer. I close such carrot caviar for the winter - it's excellent: simple and affordable. Carrot caviar for the winter will be very popular with those who observe the fast - this dish is just perfect for this in composition and allows you to diversify the lean table. As I already said, the recipe for making carrot caviar for the winter is quite simple, and the most ordinary products are needed for it.

I cook such caviar from carrots and onions, tomato sauce and garlic, add spices - black and red peppers, salt. And from such simple ingredients, a very tasty canning is obtained. Well, I will not bother you with long conversations and my enthusiasm about this preparation. I'd better get down to business quickly and tell you how to cook carrot caviar for the winter - with all the details and step-by-step photos. Are we going to the kitchen?

Ingredients:

• 1 kg of carrots;
• 500 g of onions;
• 350 g tomato sauce;
• 100 ml of vegetable oil;
• 50 ml of 9% vinegar;
• 6-7 cloves of garlic;
• 1 tablespoon salt
• 0.5 teaspoon ground black pepper;
• a pinch of hot ground red pepper.

How to cook carrot caviar for the winter:

Peel the onions and carrots. Cut the onion into cubes, rub the carrots on a coarse grater.

In a frying pan with heated vegetable oil (the whole amount), sauté the onion for 10 minutes.

Add carrots, half of the salt and mix. Saute for 15 minutes, until the carrots are soft.

Pass the garlic through a press. We put it with carrots and onions tomato sauce and garlic, mix.

We pass for another 10 minutes.

Cool the mass slightly and transfer it to a small saucepan (it is inconvenient to grind in the mixer bowl - you will have to work in small portions, which will take a lot of time). Grind the carrot mass with a blender. If you grind it for a short time, about 1 minute, small grains will be felt in the carrot mass.

If this suits you, stop grinding. If you work with a blender for a couple of minutes, the carrot caviar for the winter will become completely homogeneous.

Put the mass in the pan again, pour in vinegar, salt, pepper, mix and bring to a boil (more correctly - to "puff").

We immediately put the ready-made caviar from carrots with garlic for the winter in hot, wiped dry sterilized jars. Since the caviar is dense, we shake the jars when laying the jars, compacting the mass.

We immediately seal the jars hermetically, turn them upside down and wrap them with a blanket. We withstand this for about a day, until it cools completely.