Carrot caviar for the winter - the most delicious recipes

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It is not overseas, not eggplant, but also tasty and desirable. At the same time, not everyone has tried it yet. But in vain! Carrot caviar tastes complex and rich. Depending on the wishes of the hostess, it can be tender and sweetish or spicy and spicy.

Caviar with onions, garlic and tomato paste

Ingredients

• Carrots - 1 kg (unpeeled)
• Onions - 500 g
• Garlic - 7 cloves (large)
• Tomato juice - 350 g or 3 tablespoons of tomato paste, diluted with 300 ml of water;
• Refined sunflower oil - 100 ml
• Vinegar - 50 ml (strength - 9%)
• Salt - 1 tsp (large stone)
• Black pepper - 0.5 tsp
• Dry cayenne pepper - 1 pinch (optional)

Output of the finished product: about 1 l.

If you are cooking for the first time, you should choose the smallest possible jars. For example, 200 ml - one of these is just enough for a family tasting.

Preparation

Result: delicate in consistency, but rather pungent (especially in the aftertaste) appetizer. Immediately after cooking, vinegar can be felt in it, but when the caviar is infused in cans, the taste is normalized.

Due to the absence of sugar, such a preparation will appeal to those watching their figure. It is also suitable for a lean table.

By the way! In appearance, this blank resembles classic squash caviar, and in the dark of the pantry it is easy to confuse it with apricot jam. Therefore, the jars are worth signing!

Caviar with beets through a meat grinder (recipe in a slow cooker)

Ingredients

• Carrots - 1 kg
• Beets - 1 kg
• Onions - 500 g
• Refined sunflower oil - 50 ml
• Salt - 2 tbsp. l. (large-stone, without peas)
• Granulated sugar - 3 tbsp. l.
• Vinegar - 6 tbsp. l.

Output of the finished product: about 0.5 l.

By the way! It is not for nothing that the ingredients indicate that coarse salt is needed. If you take the same 2 spoons, but finely ground (extra), the caviar will be hopelessly salty.

Preparation

Result: caviar is unexpectedly juicy, sweetish, tender.

If you make this blank with tomatoes and herbs, you will have a "magic stick" for borscht. But caviar such as in this recipe is also suitable. A half-liter jar of billet is enough for two 3-liter pots of borscht (although you can add more or less caviar to your taste).

An open jar will stand in the refrigerator for about a week, no more than two.

Caviar with carrots and apples

Ingredients

• Carrots - 1 kg (preferably young - they are the most tender and sweet)
• Green apples - 5 pcs (preferably more acidic - the first summer ones are also suitable)
• Granulated sugar - 250 g
• Boiling water - 85 ml (one third of a glass, for syrup)
• Boiling water - 1 l

Exit: from the specified amount of ingredients, a little more than a liter of the finished product should be obtained. This is enough for two half-liter jars + a few sandwiches.But if possible, it is better to roll up such sweet carrot caviar in small (one hundred or two hundred gram) jars. One such jar is just enough for breakfast for the whole family.

Preparation

Result: due to the high amount of sugar, this caviar will turn out to be semi-sweet. It cannot be added to soup, but it is ideal in cereals such as oatmeal. It can also be used to make excellent sandwiches with fresh white bread and even buns.

Caviar with carrots, tomatoes and bell peppers

Ingredients

• Carrots - 1.5 kg
• Bulgarian pepper - 1 kg (sweet, preferably thick-walled, as juicy as possible)
• Zucchini - 2 pcs (small)
• Onions - 200 g (this is about 2 medium-sized onions)
• Garlic - 4 cloves (large)
• Vegetable oil - 150-200 ml
• Vinegar - 2 tbsp. l. (this is about 2 medium-sized onions)
• Salt - 3 tsp ("Under the knife")
• Granulated sugar - 2 tsp

You can take more or less salt and sugar, adjusting the taste of carrot caviar to your preferences.

Exit finished product: about 1.8 l. You will get 3 jars of 0.5 l each + you will fill one bowl-bowl for family tasting.

By the way! If the caviar is not cooked with a blender, but by cutting all the ingredients into pieces, it will turn out to be a little more voluminous.

Preparation

Result: rich vegetable caviar, which can be confused with the usual squash. But it tastes softer, sweeter. In addition, it looks brighter, more orange, more elegant.

This caviar is ideal for sandwiches that are served with the first or second course. If you decorate the sandwich with fresh herbs, the taste of the preparation will sparkle with new, pleasant notes.

Secrets of cooking delicious carrot caviar for the winter

The first vegetable caviar was invented in African Tunisia more than one hundred years ago. At that time, the dish was textured, very spicy and just carrot. When the caviar reached Russia, it turned into the appetizer that we know it: it became tender, pasty, sweetish.

To make the workpiece as successful as possible, do not forget:

• choose rich, bright orange roots - they contain the most vitamin A;
• a lot of vitamins "hide" in the carrot skin, so it is better not to cut it off with a knife, but to clean it off with a special brush or scrape it off with the sharp side of a knife (of course, this is much better to do if the carrot is fresh, seasonal, from the garden);
• use kitchen appliances: a meat grinder, or even better - a blender (preferably not with a bowl, but an immersion one - it is such a model that will really speed up the preparation of carrot caviar);
• the dish will sparkle with new colors if you use the first pressing oil, and not necessarily sunflower oil - you should add a couple of tablespoons of linseed to it, it will most successfully emphasize the taste of this vegetable;
• it is not necessary to sterilize containers with ready-made caviar, because the dish takes a long time to boil, but the lids and cans must be “neutralized” in the oven or over boiling water in any case;
• store the workpiece in a cool, dark place (although caviar with vinegar is quite good even in a kitchen cabinet);
• Correct filling of the jars can increase the shelf life of ready caviar - the fewer air pockets inside, the better the workpiece will stand, therefore, when placing the caviar in the jar, the latter should be shaken in the hand or lightly tapped on the table.

By the way! It is believed that the preparation prepared in a multicooker must be eaten first. It should be stored for up to 3 months, while caviar cooked in a more traditional way (on the stove) will stand up to 12 months without any problems.

This caviar can be used as a snack (neat or mixed with mayonnaise). It not only spreads well on bread, but also looks beautiful in tartlets. In addition, red carrot blanks can be used as a ready-made dressing for soup (and no housework), and red, with beets, for borscht. Also, caviar can be added to salad dressing, barbecue marinade, used as an ingredient for second courses.