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 of carrots, 10 sweet peppers (paprika), 3 kg of tomatoes, 500 grams of onions, 500 ml of 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.

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, onion 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.

Add tomato paste and stir. 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 only 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.

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

  1. Wash tomatoes and carrots well. We cut the tomatoes into small cubes, and chop the carrots with a blender.
  2. 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.
  3. Approximately 10 minutes before the end of cooking, add chopped garlic, pepper and stir again.
  4. 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

  1. Apples, horseradish root and carrots are first peeled, and then chopped with a grater.
  2. We put the prepared ingredients in a saucepan, add water, pour in oil, salt and sugar.
  3. Simmer for about 1.5 hours, stirring occasionally. Almost at the end, add vinegar.
  4. 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

  1. We clean the onion and chop finely.
  2. Peeled carrots are cut into random pieces of small size and chopped with a blender or using a food processor.
  3. Grind the peeled garlic in any convenient way.
  4. Add water to the tomato and stir to make a paste.
  5. 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.
  6. 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.
  7. Now mix carrots with onions and stir thoroughly. Cover the pot and place in a moderately hot oven.
  8. Then we take out the container with caviar, add the garlic, stir well and put it in the oven for another 5 minutes.
  9. 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

  1. First, we prepare the vegetables - we clean the carrots and onions, cut the tails and the seed part from the sweet pepper.
  2. We turn the prepared vegetables through a meat grinder or chop with a blender.
  3. 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.
  4. Almost at the end, add chopped garlic, finely chopped hot pepper. Stir again, let the mass boil again, and remove from the stove.
  5. 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!

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 onions, add vegetable oil, bay leaf, salt, 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 with onions for the winter is a great diet, and besides tasty dish. The caviar is prepared in a now fashionable way called "natural canning", that is, without the use of sugar, salt and vinegar. After all, everyone knows that the above products add only taste to dishes, without bringing any health benefits.

In the blank we offer, the products themselves have preservative properties - black pepper, bay leaf, onion and garlic. Well, and, of course, very important role in the long-term preservation of preservation, heat treatment plays - frying, stewing and cooking in the oven at high temperatures.

As a result, fragrant and tender caviar from carrots with onions, which may well become a decoration not only for everyday life, but also for holiday table. Such caviar is very tasty on a slice of freshly baked white bread, and as a side dish to meat dishes she fits perfectly.

Ingredients:

  • carrots - 1 kg
  • onion - 500 g
  • garlic - 4-5 cloves
  • tomato paste - 2 tbsp. l.
  • vegetable oil - 150 ml
  • bay leaf - 2 pcs.
  • black peppercorns - 8 pcs.
  • ground black pepper - to taste.

Recipe for carrot dietary caviar

Peel the onion, wash and chop finely.

Remove skin from carrots and wash thoroughly. Cut the root vegetables into small pieces of arbitrary shape. Put them in the bowl of a blender or food processor.

Grind. If your household does not have such kitchen appliances, you can simply grate the carrots on a grater with medium or large holes.


- Divide the head of garlic into cloves. Required amount Clean the teeth, rinse and chop finely. If desired, you can skip the garlic through a press.

Dilute the tomato paste with cold water to the consistency of thick sour cream.

Place chopped onion in a thick-walled pan. Choose dishes that you can later put in the oven. Add tomato paste, 100 ml of vegetable oil, bay leaves and black peppercorns to the onion.

Stir and put on a small fire. Simmer, stirring frequently, for 30 minutes. As a result of this, the onion should become completely soft, and the tomato paste should boil down.
- Pour the remaining vegetable oil into the pan and add the chopped carrots.
- Fry for 5 minutes over low heat, stirring occasionally.

Add 70 ml of hot water, cover the pan with a lid and simmer the carrots until soft. This procedure will take 15 minutes.

Pour the carrots into the pan with the onions and mix well. Cover the pan with a lid and place in an oven preheated to 180°C.

Remove the caviar from the oven, add garlic and black pepper to taste. Mix well and place in the oven for another 2 minutes.


- Carrot caviar with onions is ready. Remove the pan from the oven and let the contents cool.

Transfer the caviar to clean glass jars and close tightly with plastic lids.

Put jars of carrot caviar in the refrigerator or basement, where other canned preparations are stored.

Carrot caviar can be stored in a cold place for 3 months.