Carrot caviar recipes. Vegetable caviar from carrots and onions - a step-by-step photo recipe for cooking for the winter. Vegetable caviar for the winter through a meat grinder

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

We will need:
Carrot-1 kg.
Onion-500 gr.
Garlic - 3-4 cloves.
Tomato paste-2 tbsp
Vegetable oil-150 gr.
Salt, ground black pepper to taste.
Bay leaf-1-2 pcs.
Dilute tomato paste with boiled chilled water to the consistency of thick sour cream.
Peel onions, carrots, wash. Cut the onion into small cubes, grate the carrots on a coarse grater.
Then, in a separate saucepan, combine tomato paste, chopped onion, add vegetable oil, bay leaf, salt and pepper to taste, mix everything well.
Put the pot with the prepared ingredients on the fire, bring to a boil, reduce the heat and cook over medium heat, stirring constantly, until the tomato is reduced and the onion is soft.
In a separate, heated pan with vegetable oil, fry the carrots, add a little water and simmer until soft.
Peel the garlic cloves, rub with salt.
Then add crushed garlic, stewed carrots to the tomato mass in a saucepan, put on fire, bring to a boil and immediately remove.
Cool the finished caviar and you can use it, the shelf life of such caviar in the refrigerator is several months.

Many dishes can be prepared from carrots, but many do not know how to properly store them. I offer you my help in resolving this issue. And I share the secrets and advice of experienced gardeners.

carrot caviar- budget, simple, but very tasty snack. How to cook caviar from carrots for the winter, now you will learn.

Carrot caviar for the winter - a simple recipe

Ingredients:

ripe tomatoes - 1.5 kg;
granulated sugar- 100 g;
carrots - 2 kg;
garlic - 15 cloves;
vinegar - 20 ml;
- 180 ml;
ground black pepper;
salt.

Cooking

Wash tomatoes and carrots well. We cut the tomatoes into small cubes, and chop the carrots with a blender.
We put the ingredients prepared in this way into a saucepan, pour in the butter, add sugar, put salt and simmer for about 2 hours.
Approximately 10 minutes before the end of cooking, add chopped garlic, pepper and stir again.
We lay out the finished carrot caviar in steamed jars, cork, turn over and wrap.

Recipe for caviar from carrots for the winter

Ingredients:

carrots - 500 g;
water - 100 ml;
horseradish - 500 g;
vinegar - 20 ml;
apples are not too sweet - 0.5 kg;
sugar - 50 g;
vegetable oil - 50 ml;
salt- 20 y.

Cooking

Apples, horseradish root and carrots are first peeled, and then chopped with a grater.
We put the prepared ingredients in a saucepan, add water, pour in oil, salt and sugar.
Simmer for about 1.5 hours, stirring occasionally. Almost at the end, add vinegar.
We distribute caviar from carrots and apples for the winter in pre-sterilized containers. Then we roll them up and send them to storage.

Caviar from carrots and onions for the winter

Ingredients:

onion - 700 g;
garlic - 5 cloves;
carrots - 1 kg;
- 40 g;
black peppercorns - 8 pcs.;
vegetable oil - 140 ml;
ground black pepper.

Cooking

We clean the onion and chop finely.
Peeled carrots are cut into random pieces of small size and chopped with a blender or using a food processor.
Grind the peeled garlic in any convenient way.
Add water to the tomato and stir to make a paste.
We put the onion in a cauldron, add the tomato, pour in the oil, put the spices. Mix well and put on a small fire. Stirring, simmer for about half an hour.
Pour oil into a frying pan, add chopped carrots. Fry over low heat, stirring, 5 minutes. Then pour in about 70 ml hot water, cover the pan with a lid and bring the carrots to a soft state.
Now mix carrots with onions and stir thoroughly. Cover the pot and place in a moderately hot oven.
Then we take out the container with caviar, add the garlic, stir well and put it in the oven for another 5 minutes.
We lay out the prepared caviar in prepared jars and cork.

Caviar from carrots and peppers for the winter

Ingredients:

carrots - 1.8 kg;
ripe fleshy tomatoes - 2.5 kg;
onion - 450 g;
vegetable oil - 150 ml;
non-iodized table salt - 40 g;
sweet pepper - 10 pcs.;
garlic - 10-15 cloves;
hot pepper - 1 pc.

Cooking

First, we prepare the vegetables - we clean the carrots and onions, cut the tails and the seed part from the sweet pepper.
We turn the prepared vegetables through a meat grinder or chop with a blender.
Pour oil into a saucepan or cauldron, put chopped vegetables, salt and place on medium heat. After boiling, reduce the fire to low. Cover the container with a lid and simmer for 2 hours. In this case, of course, you must not forget to mix the caviar so that it does not stick to the bottom.
Almost at the end, add chopped garlic, finely chopped hot pepper. Stir again, let the mass boil again, and remove from the stove.
hot spicy caviar from carrots for the winter we distribute in clean, dry jars, cork and put away for further storage.

Good luck preparing everyone!

Zucchini and eggplant caviar is harvested for the winter in almost every home. But these are far from all vegetables suitable for harvesting caviar. Incredibly tasty caviar can be prepared, for example, from beets or tomatoes. Squash caviar for the winter or carrot caviar for the winter will turn out to be no worse than standard ones, more original, bright and tasty.

It is customary to preserve a juicy root crop in the form of ordinary preparations for borscht. But few people know that incredibly tasty caviar can be prepared from it. It can be served with side dishes, and spread on bread.

You will need:

couple kg. beets;
1 kg. sweet pepper;
3 kg. very ripe tomatoes;
3 heads of early garlic;
two hundred gram glass of oil;
1 st. l. salt;
50 gr. greenery.

Beet caviar for the winter recipe:

Beets must be washed and peeled. After that, it must be crushed using a conventional meat grinder.
The crushed root vegetable is fried in oil. This process takes about half an hour.
Peppers are washed and all seeds are carefully removed from it. Like beets, they are ground in a meat grinder and added to the root vegetable languishing in a pan. The frying process is delayed for another hour.
Tomatoes are immersed in boiling water for a few seconds, after which the skin is easily removed from them. Tomatoes are crushed into puree again with the help of a meat grinder.
Tomato puree is poured into vegetables and salted. The mixture simmers for another hour.
A quarter of an hour before the completion of this process, chopped garlic and herbs are added to the caviar.
The container for conservation is prepared, washed with soda and subjected to the necessary sterilization.
Still quite hot caviar is laid out in thermally processed jars and immediately rolled up.

Squash caviar for the winter a simple recipe

Squash for cooking caviar is the best fit. Unlike ordinary zucchini, they do not have huge seeds, they are more juicy and tender. The dish turns out not only fresh, fragrant in summer, but also airy.

You will need:

one and a half kg. squash;
half kg. Luke;
4 tbsp. l. tomato paste;
1 tsp vinegar;
quarter 200 gr. a glass of oil;
1 st. l. salt;
third tsp. ground common pepper.

Vegetable caviar for the winter through a meat grinder:

Squash must be washed, cut and baked until fully cooked in a conventional oven. Roasting is a faster process than frying. In this case, vegetables are much more tender and fragrant.
Slightly cooled patissons are crushed in a conventional meat grinder or with a blender.
The onion is peeled from the existing husk and very finely chopped.
The chopped onion is moved to a pan with the most heated oil, tomato paste is added to it and fried a little.
The prepared tomato mixture is added to the chopped patissons.
Caviar is stewed for at least half an hour on low heat until it thickens.
A few minutes before it is ready, it is salted, peppered and vinegar is added.
A container for canning is prepared, it is washed with soda and subjected to the necessary sterilization.
The finished product is laid out in heat-treated jars and immediately rolled up.
The jars should be upside down and covered with something warm to cool.

Caviar from tomatoes and peppers for the winter

An unusual taste of caviar is given by a combination of vegetables such as zucchini and eggplant. Often they are used separately, but their tandem works wonders. Such caviar disappears from the plates of even the most capricious children.

You will need:

half kg. small eggplants;
half kg. young zucchini;
half kg. sweet pepper;
one and a half kg. tomatoes;
half kg. Luke;
a couple of cloves of early garlic;
floor l. oils;
1 tsp vinegar essence;
third tsp. ground ordinary pepper;
a couple of st. l. salt.

Vegetable caviar for the winter recipe through a meat grinder:

Eggplant must be washed and cut lengthwise into several pieces. To get rid of their inherent bitterness, they should be soaked for about half an hour in slightly salted water, and then wiped to dryness.
The remaining vegetables are also naturally washed.
The skin is peeled off the zucchini.
All seeds are carefully removed from the pepper.
Tomatoes are cut into a pair of identical parts.
All prepared vegetables are moved to a special sleeve for baking.
The filled sleeve is tied and moved to a preheated oven, where the vegetables should stay for about half an hour.
All the husks are removed from the onion and it is cut into small cubes.
Carrots are peeled and chopped on a grater.
In a frying pan, the oil is heated to the maximum and chopped onions and carrots are added to it. They should be fried until they become soft.
A sleeve with baked vegetables is removed from the oven.
The skin is removed from the slightly cooled tomatoes.
All vegetables are chopped using a conventional meat grinder.
The vegetable mixture is transferred to a dish suitable for further actions, oil is added to it and stewed for at least half an hour with very frequent stirring.
Caviar is removed from the fire, mixed with salt and pepper. Then it cooks for the same amount of time.
In the last minutes of cooking, chopped garlic and vinegar are added to the caviar.
The container is prepared for further preservation, it is thoroughly washed with soda and subjected to the necessary sterilization.
Still very hot caviar is transferred to jars that have undergone heat treatment and immediately rolled up.
It is better to cool such caviar upside down and covered with a blanket.

Important! Roasting vegetables is good not only in terms of speed of cooking. Such vegetables retain much more nutrients, which simply evaporate during cooking or frying. By baking vegetables, you can avoid adding excess fat to the product, respectively, the dish turns out to be not so high-calorie, lighter. Yes, and the aroma of such vegetables is different, rich.

Carrot caviar recipe for the winter

One of the most delicious dishes that can be prepared from a healthy orange root vegetable is, of course, caviar. It turns out incredibly fragrant, with a pleasant sweet and sour aftertaste. You should definitely take care of the presence of such a preparation, even despite the fact that there are no problems with this vegetable in the winter. It is young, juicy carrots that will be ideal for preparing this excellent dish.

You will need:

1 kg. juicy carrots;
half kg. sweet pepper;
1 hot pepper;
one and a half kg. tomatoes;
quarter kg. Luke;
a couple of st. l. salt;
quarter 200 gr. a glass of vinegar.

Carrot caviar for the winter simple recipes:

Young carrots must be washed and peeled, after which they are dried a little and chopped in a conventional meat grinder or with a blender.
Peppers, sweet and bitter, are naturally also washed, all the seeds are carefully removed and crushed by analogy with carrots.
Tomatoes are literally immersed in boiling water for a few seconds, after which they are easily peeled off. A sieve is used to turn them into a puree. All tomatoes are actively rubbed through it.
The existing husk is removed from the onion and then chopped with a knife into miniature cubes.
All prepared vegetables are transferred to a dish suitable for further actions and boiled for half an hour. In this case, they should be constantly mixed.
After half an hour, salt is added to the vegetable mixture and the vegetables languish for about ten more minutes.
The container is prepared for further preservation, it is washed with soda and subjected to the necessary sterilization.
Still very hot caviar is laid out in heat-treated jars, vinegar is poured in and immediately rolled up.

Caviar from carrots for the winter through a meat grinder

Any hostess in the bins has a huge number of jars with various variations of canned tomatoes. But you should not stop there, because you can also prepare caviar. This is a universal dish that can be added to borscht, and it is not difficult to make a sauce from it. And in itself, it will give odds to ketchup, adjika and even the most sophisticated lecho.

You will need:

3 kg. tomatoes;
couple kg. juicy carrots;
1 kg. Luke;
couple 200 gr. glasses of oil;
a couple of st. l. vinegar;
1 tsp ground ordinary pepper;
5 leaves of laurel.

Carrot caviar for the winter recipe through a meat grinder:

First of all, a container is prepared for further preservation, it is washed with soda and subjected to the necessary sterilization.
The existing husk is removed from the onion and it is crushed with a knife into miniature cubes.
Carrots must be washed and peeled. Then it must be cut into small cubes.
Tomatoes are immersed in boiling water for a few seconds, after which the skin is easily removed from them.
Peeled tomatoes are randomly cut and chopped using a conventional meat grinder.
Tomato puree is mixed with chopped carrots and onions, spices, oil and naturally salt.
The vegetable mixture is boiled and boiled for at least two hours with frequent stirring.
A couple of minutes before the end of cooking, vinegar is added to the caviar.
Ready caviar in a not yet cooled form is transferred to warm jars and immediately rolled up.

Important! In the process of cooking any caviar, one should not forget about the constant stirring of the vegetable mixture. A little forgetfulness and instead delicious dish it may turn out to be a burnt slurry. You will hardly want to eat such caviar, let alone preserve it.

Vegetable preservation should not be limited to pickles and marinades. Beet caviar for the winter through a meat grinder must be stored on the shelves. Their amazing taste combined with huge amount vitamin makes the product simply priceless. This is excellent unusual snack makes you remember the warmth and sunny summer even in a snowstorm and cold. In addition, caviar is also a low-calorie product, especially if the vegetables were baked, so you can eat it in unlimited quantities.

Canning and harvesting is still in progress, but my jars are already slowly being “destroyed” at dinner. Squash caviar is replaced by no less tasty carrot caviar. Sunny carrot caviar is suitable not only for a snack. A good preparation and as a seasoning for soup, and as a filling for savory pastries.

All in all, don't miss out...

To prepare simple caviar from carrots for the winter through a meat grinder, you will need: carrots, tomato paste, sunflower oil, onions with garlic, a little fresh parsley, as well as salt, black pepper and a little hot pepper, apple cider vinegar.

All vegetable ingredients must be cleaned and cut so that it is convenient to pass through a meat grinder.

So, carrots, onions, a little hot pepper and garlic were twisted in a meat grinder.

Added tomato paste and mixed. Set to simmer over medium heat. We simmer and stir. If the caviar seems too thick or it starts to burn, add a glass of water to the pan. Just check this moment in advance.

After 30 minutes of cooking, it is advisable to take a sample, salt and pepper the caviar. Black pepper is better to take peas, but crush in a mortar. With it, carrot caviar for the winter will become even more fragrant. Do not forget to complement the appetizer with chopped parsley, but just a little bit.

We continue to stew the caviar for another 30 minutes. 5 minutes before readiness, we introduce vinegar and ole-gop, everything is ready!

The container for storing carrot caviar must be carefully calcined in the oven and cooled. Boil the lids. The jars are filled with hot caviar just above the shoulders. Close with lids and turn over. Wrap yourself in a blanket until completely cool. Carrot caviar for the winter is ready! You can store in the cellar.

Carrot caviar with potato garnish is good in winter, good in pies and pies. I also sometimes use it as a dressing for cabbage soup, and it is also very convenient and tasty.

The carrot caviar recipe was originally developed in Tunisia, but quickly became popular in our country. Cooking a dish does not cause great difficulties, and almost every housewife knows how to do it. Let's consider in detail the main points.

Taste qualities

Carrot caviar is very useful for the body. Its taste depends not only on the quality of the products used, but also on the amount of spices added.
In this way, you can make the dish spicy, sweet or salty. But if you follow the conditions of the recipe, it will have a soft texture and a pleasant taste.

Kitchen tools

To cook caviar, you will need not only a gas or electric stove, but also such kitchen tools:

grater, meat grinder or blender. It is better to grate the vegetable on the side with small holes;
a press for chopping garlic (if you do not want to add it whole);
cutting board;
colander;
pot;
cauldron or saucepan;
spoons (table and tea);
glass jars;
tin lids for cans;
closing machine.

Required Ingredients

We suggest considering what ingredients you need to cook carrot caviar. But we will use substandard carrots.

For this we need:

1 kg of washed, peeled and trimmed carrots;
300-400 g;
1.5 l twisted in a meat grinder;
1-1.5 st. l. salt;
0.5 cup sugar (varie to taste);
0.5 cups of refined oil;
1-1.5 st. l. 70% vinegar;
2-3 cloves;
3 allspice peas;

Preparing jars and lids

Before you start rolling carrot caviar, you need to boil the lids. To do this, you need to wash them thoroughly. Because the containers are made of glass, they may have chips, cracks, or other defects. This is unacceptable for both the jar and the lid.

To sterilize dishes at home, you can use a large saucepan and a colander. To do this, pour water into this container, install an iron mesh on top, on which put the cans upside down. 15 minutes after boiling, put them out, without turning them over, on a clean towel prepared in advance and laid out on a hard surface.

In addition, for sterilization, you can use the oven. To do this, you need to put the washed jars in the oven, heated to 160 ° C. To use for the same purpose microwave oven, you should pour a little water on the bottom of the glass container and, setting the power regulator to 700-800 W, sterilize for 3-5 minutes.

Did you know? Glass jars differ in their volume, but the diameter of their necks is the same. So, for containers with a volume of 0.35, 0.5, 1, 2, 3, 5, 10 liters, the neck diameter is 83 mm, for half-liter bottles and cans of 0.2 liters - 58 cm.

If you want to use screw caps, boil them for 10-15 minutes. This is best done immediately before rolling vegetables into jars.

Step by step cooking process

Important! It is necessary to stir the ingredients regularly for 10-15 minutes to prevent burning and ensure even browning.

Important! If during pouring the caviar into the container the product gets on the neck, then its residues should be removed. This can be done with a cotton pad soaked in alcohol or vodka.

From this amount of ingredients, a little more than 2 liters of carrot caviar is obtained, so you can use two liter cans. Then you need to cover them with lids and roll them up, then turn them over and put them wrapped up until they cool completely.

Where and how much can be stored

For storing rolled caviar, it is better to choose dark and cool place: suitable cellar or basement. The dish should be consumed within a year, because it is not recommended to store it longer. After opening the jar, it must be put in the refrigerator.

What can you eat with

Being a very common root crop, carrots goes well with other vegetables, among them, greens and others. In addition, many caviar lovers prefer to spread it on bread.

Did you know? In Europe until the 12th century, carrots were used exclusively as feed for horses - until the Spaniards came up with several ways to serve them. They seasoned the vegetable with oil, salt and vinegar, which greatly improved it. taste qualities. In Italy, carrots are seasoned with honey and eaten as a dessert.

Cooking options for carrot caviar: reviews of housewives

2 kg carrots, 10 sweet peppers (paprika), 3 kg tomatoes, 500 grams onion, 500 ml vegetable oil, 2 tables. tablespoons of salt, a whole head of garlic or a pod of hot pepper to taste (I managed with dry ground hot red pepper).

Rinse vegetables under water, peel carrots, remove onions. onion peel. Remove seeds and white membrane from paprika. Remove the green core from the tomatoes. All these vegetables must be scrolled through a blender or meat grinder. Pour the twisted vegetables into a non-stick saucepan, season with salt, pour vegetable oil into it, mix everything well, put on fire. As the mass boils, it will be necessary to reduce it to a slow fire, closing the lid, since the caviar splashes when boiling and cook for about one and a half to two hours, until the excess liquid is reduced a little and all the vegetables are well boiled. Do not forget to stir the caviar during cooking. After you have turned off the finished caviar, at the end you will need to add the garlic squeezed through the garlic, finely chopped hot pepper or dry hot red pepper to taste, if there is little salt, then add salt and mix everything well. Pour hot caviar into prepared jars to the very top and tighten the lids. Turn the caviar upside down and let them cool completely.