Carrot caviar for the winter - 5 recipes you will lick your fingers with a photo step by step

Bon Appetit!

Carrot caviar with sweet paprika and tomatoes

Delicious caviar, prepared for the winter in glass jars, is obtained from carrots, bell peppers, ripe, fleshy tomatoes and onions. This dish is very budgetary, but the menu diversifies excellently. And also useful: carrot caviar will well fill our need for vitamins and minerals, especially in the cold winter.

Ingredients:

• Carrots - 1.8 kg.
• Paprika - 8-10 pcs.
• Tomatoes - 2.5 kg.
• Garlic - 1-2 heads.
• Bulb onions - 500 gr.
• Hot pepper - 1 pc. or to taste.
• Vegetable oil - 150 ml.
• Apple cider vinegar - 2-3 tablespoons
• Salt - 40 gr.
• Water - 1 tbsp.

Cooking process:

1. Wash the bell peppers, remove the tails and seeds, and grind finely.
2. Peel the carrots and onions, chop finely.
3. Grind vegetables with a meat grinder or blender into gruel.
4. We will cook caviar in a saucepan with a thick bottom (in a cauldron). Add oil, put vegetables, salt, boil caviar.
5. We will simmer caviar over low heat under a lid. The entire process can take about 1 hour or more. It is important to stew the vegetables until soft, stirring to prevent them from burning.
6. Add vinegar, chopped garlic and hot, finely chopped pepper 5-10 minutes before cooking.
7. Put the finished carrot caviar in sterilized jars, roll up. Turn it upside down, cool it under a warm blanket.
8. Store the cooled jars in the cold for storage.

Bon Appetit!

Carrot caviar with horseradish and apples for the winter

Cooking carrot caviar with apples will be easy for every housewife. For a richer taste, according to this recipe, horseradish root is added to the caviar. 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.

Cooking process:

1. Wash the apples, peel the skins, remove the centers, cut them arbitrarily.
2. Peel the carrots and horseradish root, cut into small pieces.
3. Grind vegetables and apples into gruel (using a meat grinder or blender).
4. Put the prepared food in a saucepan with a thick bottom (in a cauldron). Pour oil and water, add salt, add sugar.
5. Let the caviar boil and then simmer over low heat for about 1.5 hours, covered. It is important that in the end the carrot caviar with horseradish and apples turns out to be soft, homogeneous, without pieces. Remember to stir it from time to time, otherwise the caviar will burn. Simmer over low heat.
6. Add the vinegar to the saucepan 5-10 minutes until tender.
7. Put the finished carrot caviar with horseradish and apples in sterilized jars, roll up. Turn it upside down, cool it under a warm blanket.
8. Store the cooled jars in the cold for storage.

Bon Appetit!

Carrot caviar with zucchini

Many of us cook caviar from zucchini, where carrots are an additional, not the main component. However, in this recipe, everything is the other way around: zucchini is assigned the role of "second violin", because in this recipe half of them are added than carrots. However, the taste of the vegetable preparation will not suffer from this at all - it will simply be different.

Ingredients:

• Tomatoes - 1 kg.
• Carrots - 0.9 kg.
• Zucchini - 0.5 kg.
• Bulb onions - 200 gr.
• Dill - 150 gr.
• Vegetable oil - 150 ml.
• Vinegar 9% - 4 tablespoons
• Bay leaves - 5-6 pcs.
• Ground black pepper - 5-7 gr.
• Salt - 60-70 gr.

Cooking process:

1. The process of making carrot caviar in any recipe is very similar. Let's start by washing and peeling zucchini, tomatoes, onions and carrots.
2. Then we will chop the vegetables randomly.
3. Grind the chopped vegetables in a meat grinder or with a food processor (or blender).
4. Simmer in a large heavy-bottomed saucepan. To do this, pour the required amount of vegetable oil into a saucepan. Bring to a boil, add salt and simmer until soft over low heat under a lid. The process will take about an hour. If the vegetables start to burn, add some water. Remember to stir.
5. 10 minutes before cooking, add bay leaf, chopped dill and vinegar to the caviar. Put it out all together.
6. Divide the prepared caviar into sterilized jars. Roll up the lids.
7. Leave upside down under a blanket to cool.
8. Store the cooled cans in a cool, dark place.

Bon Appetit!

Spicy carrot caviar for the winter

This caviar made from carrots and other ingredients turns out to be very tasty.Such that you will lick your fingers! And all thanks to the various spices that give the usual, familiar carrot to all of us from early childhood, a very unusual, specifically spicy taste. So original that you can't immediately guess what this yummy vegetable 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 cider vinegar - 2/3 cup (200 ml).
• Ground ginger - 10 gr.
• Turmeric - 20 gr.
• Sugar - 120 gr.
• Salt - 50 gr.

Cooking process:

1. Wash the vegetables (tomatoes, carrots and sweet paprika) well, remove the stalks and seeds from the pepper. Cut into pieces of any shape.
2. Grind in a meat grinder or with a food processor.
3. Finely chop the garlic and hot pepper.
4. We will cook caviar in a large deep saucepan with a thick bottom or in a cauldron. Pour oil on the bottom of the dish, add vegetable puree (except for garlic and hot pepper).
5. Season vegetables with ginger, turmeric, and salt. Fry vegetables over high heat, stirring occasionally, for 10-15 minutes.
6. After the indicated time, add vinegar, sugar, chopped hot peppers and garlic, simmer under a lid for another 15-20 minutes over low heat until soft. However, this vegetable preparation should not work out too soft, similar to porridge.
7. Spread the prepared caviar in the prepared jars and roll up immediately.
8. Send it to cool, like every vegetable preparation, turning it upside down and wrapping it in a warm blanket.
9. Store the cooled jars in a cold place.

Bon Appetit!