How to prepare carrot caviar for the winter: a selection of the best recipes

Carrots are firmly entrenched in the list of basic products in the kitchen of every housewife. It has long been an essential ingredient in many everyday and festive dishes.

Let's share the recipes for carrot caviar, the taste of which has been appreciated by many modern housewives.

Selection and preparation of carrots for cooking caviar

Any kind of root vegetable is suitable for carrot caviar, but the dish will turn out to be especially tasty if you use a rich orange vegetable. The main ingredient is washed under running water and the skin is removed with a vegetable peeler.

Carrots are boiled whole or chopped raw. A knife, a food processor, a regular grater, and a meat grinder are equally well suited for this. If the recipe for mashed caviar is chosen, use a blender.

Carrot caviar is prepared both according to the classic recipe and with the addition of other vegetables. Recipes with mushrooms and herring are popular.

How to make classic carrot caviar

The easiest recipe. In addition to carrots, it contains only onions and garlic.

For 3 kg of carrots you will need:

• onion - 8 medium onions;
• garlic - 6 large cloves;
• granulated sugar - 150 g;
• coarse salt - 100 g;
• apple cider vinegar 6% - 7 tbsp l .;
• sunflower oil - 600 ml.

Step-by-step instruction:

1. Grind the prepared carrots on a coarse grater, put in a cauldron or frying pan with high sides, fill with oil and put to simmer under a lid over the lowest heat.
2. After 8-10 minutes, add the onion, chopped into checkers with a side of 6-8 mm.
3. Stir the vegetables gently and continue to simmer for at least a quarter of an hour. Be sure to stir or the mixture will burn. For this it is better to use a wooden spatula.
4. Add chopped garlic, sugar, salt and vinegar and stir.
5. Then simmer another 5 minutes and remove the cauldron from the stove.
6. Grind the cooled caviar with a blender.

How to prepare carrot caviar for the winter

Carrot caviar is successfully rolled up and stored. For this, both the classic recipe and all the others are suitable, except for the options with herring and mushrooms. Housewives practice two options for spins - with and without sterilization.

With sterilization

This topic causes a lot of controversy among housewives, but many housewives from year to year prepare homemade canned food it is only in this way that they believe that using a household autoclave gives an ideal result.

For those who nevertheless decided to use the old method of sterilization - step by step instructions:

1. Spread the prepared caviar in clean, dry jars, cover with lids.
2. Place a waffle towel folded in four at the bottom of a large, wide saucepan.
3. Place jars of caviar on it and carefully fill with water so that it reaches the shoulders.
4. Turn on the stove, bring the water in a saucepan to a boil and sterilize for 10 minutes.
5. Simultaneously boil the lids in a small container.
6. Take out the banks one at a time and then roll them up.
7. Turn the finished seams over and cover with a blanket until they cool completely.

Without sterilization

For this method of seaming, it is imperative to use alcoholic 9% vinegar. Caviar is laid out in dry sterilized jars in stages. During the entire canning time, the future workpiece is languishing on low heat.

Hot caviar is put into the jar "to the eyeballs" and immediately closed with a screw cap removed from boiling water.

On a note. When preserving any salads without sterilizing the contents, the use of screw caps saves time.

Other recipe variations

Experiment lovers add other vegetables, mushrooms, fruits and even fish to carrot caviar.

With onion

This recipe almost does not differ from the classic one, but the taste of caviar is more piquant due to the addition of tomato paste and spices.

Products:

• medium carrots - 7-8 pcs.;
• onions - 3-4 pcs.;
• natural tomato paste without additives - 2 tbsp. l. with a slide;
• vegetable oil - 5 tbsp. l .;
• bay leaf - 2 pcs.;
• garlic - a few cloves;
• a mixture of peppers on the tip of a teaspoon;
• salt - 1 tsp. without top.

Preparation:

1. Dilute the tomato paste with water - you should get a thick juice.
2. In a 2-liter stainless steel saucepan (without plastic parts, suitable for use in the oven), pour the tomato juice, part of the vegetable oil, add the mixture of peppers and bay leaf, stir.
3. Chop the onion and add it to the tomato sauce.
4. Place the pot over low heat - simmer, covered, until the onions are tender.
5. While the tomato sauce is stewing, grate the carrots and send them to the skillet with heated vegetable oil (use the remainder of the recipe).
6. First fry the carrots, and then simmer for 10 minutes over low heat, adding ¼ tbsp. water.
7. Chop the garlic with a knife or in a garlic and salt.
8. Mix the stewed carrots with the garlic, add to the tomato sauce and stir well.
9. Preheat the oven to + 160 ° C and place the carrot caviar there for half an hour, just remember to cover the dishes with a lid.

With tomatoes

This recipe will require a slightly different set of ingredients:

• carrots - 2 kg;
• tomatoes - 1.5 kg;
• sugar - 100 g;
• winter garlic - 8-10 cloves;
• vinegar - 30 ml;
• vegetable oil - an incomplete faceted glass;
• salt and ground black pepper to taste.

How to cook:

1. Wash, peel and mince tomatoes and carrots
2. Fold the resulting gruel into a 5 liter cast-iron duck. Salt, add oil, stir.
3. Once the mixture boils, reduce heat and simmer for 2 hours.
4. At the end of cooking, add sugar, finely chopped garlic and pepper, pour in vinegar and mix everything.
5. The caviar is laid out in pre-sterilized glass jars and sealed with screw caps.
6. The container is put on a towel, with the lids turned upside down, and covered with something warm.

With zucchini

The dish will turn out to be tender, airy and at the same time useful for the digestive system.

What to cook from:

• carrots and zucchini - 1 kg each;
• turnip onions - 0.5 kg;
• winter garlic - 1 large head;
• vegetable oil - 140 ml;
• salt and spices to taste.

How to cook:

1. Peel the carrots, cut the skin from the zucchini. If they are old, the seeds will have to be removed.
2. Prepare the onion for sautéing, pass the garlic through a garlic press.
3. Pass the carrots and zucchini separately through a meat grinder, and then beat in a blender (also separately).
4. Heat oil in a cauldron, put onion there - let it brown a little (until transparent).
5. Now add the carrots and cook for another 10 minutes. Be sure to stir with a wooden spatula, otherwise it will burn.
6. Add the zucchini puree to the mass, stir, cover and simmer for. Hour. Don't forget to stir.
7. At the very end (a couple of minutes before turning off the heat) add the garlic.
8. Prepare the ready-made caviar using the method of sterilizing the contents.

With beets

This caviar is perfect as a dressing for borscht.

Ingredients:

• carrots and onions - 0.5 kg each;
• beets - 2 kg;
• sugar - 3 tbsp. l .;
• salt - 2 tbsp. l .;
• vegetable oil and vinegar 9% - 50 ml each.

Preparation:

1. Chop the vegetables in a food processor or use a regular grater, finely chop the onion with a knife.
2. Transfer the vegetable mass to a thick-walled saucepan and stir.
3. Add 1/2 tbsp. water, oil and set to simmer for an hour.
4. Do not forget to stir the mixture, otherwise it will burn, which will greatly spoil the taste of the caviar.
5. Add vinegar, sugar and salt 15 minutes before the end, bring to a boil and leave to cook over low heat.
6. Arrange the appetizer in jars and roll up.

With mushrooms

In this recipe, it is best to use boiled mushrooms. The finished dish tastes like mushroom caviar.

Ingredients:

• boiled mushrooms - 1 kg;
• carrots and onions - 300 g each;
• winter garlic - 1 large head;
• coarse salt - 1 tbsp. l. with a slide;
• allspice - 4-5 peas;
• ground black pepper - 0.5 tsp;
• Bay leaf;
• vinegar - 2.5 tbsp. l .;
• vegetable oil - 1/3 cup.

Step by step recipe:

1. Pass the boiled mushrooms through a meat grinder.
2. Finely chop the onion, chop the carrots on a medium-sized grater, lightly fry, then add water to the pan and simmer until half cooked.
3. Whip the resulting mass in a blender, mix with mushrooms, then put in a saucepan, add finely chopped garlic, spices, salt, mix well. Simmer over low heat for a quarter of an hour.
4. At the end of cooking, add vinegar and stir again.

With pumpkin

If you want to make carrot caviar unusual, add pumpkin to it.

Ingredients:

• carrots - 6-7 pcs.;
• pumpkin - 0.3 kg;
• small onion - 1 pc.;
• garlic - 2-3 cloves;
• 100% tomato paste - 2 tbsp l .;
• salt and sugar - 2 tsp each;
• ground black pepper - 0.5 tsp;
• vegetable oil - ½ tbsp.

Preparation:

1. Prepare and grate the carrots and pumpkin.
2. Cut the onion into sautéing.
3. Fry vegetables in a deep frying pan.
4. Mix the caviar ingredients into a homogeneous mass and simmer for 30 minutes.
5. Then whisk in a blender.
6. Preserve by sterilizing the contents in cans.

Sweet with apples

To prepare dessert you will need:

• carrots - 1 kg;
• sweet and sour green apples - 4-5 pcs.;
• sugar - 1 tbsp.;
• water - 80 ml.

How to cook:

1. Cook peeled carrots.
2. Cut off the peel from the apples, divide into 4 sectors and remove the seeds along with the chambers.
3. Grind the finished carrots with apples in a blender.
4. Boil the syrup from sugar and water.
5. Add carrot and applesauce, heat and bring to a boil.
6. Arrange in jars and preserve in a sterilized manner.

With herring

This caviar recipe is not for preservation. Cook it exactly as much as you can eat in a day or two.

Composition:

• carrots - 4 pcs.;
• beets, potatoes and onions - 1 medium each;
• salted herring - fillet of 2-3 fish;
• vegetable oil - ½ tbsp.;
• tomato paste without additives - 2 tbsp. l .;
• Bay leaf;
• salt, black pepper - to taste.

For the convenience of cooking, take forshmak, pieces of herring or preserves (fillets in oil 400 g). In this case, use the oil contained in the package.

Preparation:

1. If the herring is bought in carcasses, fillet and cut into pieces.
2. Chop the onion with a knife, the rest of the vegetables in the bowl of a blender with an S-shaped knife.
3. Put onion in a saucepan with heated oil.
4. When it turns transparent, add the rest of the ingredients (carrots, potatoes, beets, herring pieces, and tomato paste).
5. Simmer for half an hour, salt.
6. Finally, pepper the caviar and place the bay leaf in a saucepan.
7. After 2-3 minutes, take it out and turn off the heat.

Ready caviar is also eaten hot, but it is more delicious to spread chilled on a sandwich.

With bell pepper

This bright orange snack is reminiscent of lecho.

You will need:

• carrots - 6 kg;
• sweet pepper (red or orange) - 500 g;
• turnip onions - 2 medium pieces;
• winter garlic - 3 large heads;
• tomato paste without additives - 2 tbsp. l .;
• sugar and salt - 1 tbsp each l .;
• spices, aromatic herbs - your choice to taste;
• alcohol vinegar 9% 3 tsp;
• vegetable oil for sautéing.

Preparation:

1. Remove the skin from the carrots, cut into pieces.
2. Wash the pepper, remove the stalk, seeds and partitions.
3. Grind the vegetables with a blender.
4. Finely chop the onion and garlic and sauté.
5. Put the frying, carrot and pepper puree in a large saucepan and put on low heat.
6. Bring to a boil and simmer for another half hour.
7. Add salt, sugar, spices, tomato paste and vinegar and mix thoroughly.
8. Bring to a boil again, simmer for 5 minutes and turn off heat.
9. Spread the prepared caviar in jars and sterilize using the "with contents" method, then roll up.

Features of cooking through a meat grinder

The cooking method is suitable for everyone who loves pasty carrot caviar. It is also convenient in terms of time savings and ease of preparation. All vegetables listed in the classic recipe are passed through a meat grinder.

Add oil, tomato paste or sauce, spices, salt, sugar to the resulting mass, mix in a saucepan and cook over low heat until tender.

In a multicooker

Carrot caviar in a slow cooker is even faster and more convenient. For preparations for the winter, you will need a technique with a large bowl. Saves time thanks to different cooking modes. While the multicooker is cooking, the hostess can do other things and not be afraid that the dish will burn.

Cooking time is set manually or auto modes are selected. For each multicooker model, use the original operating instructions. A book with basic recipes is also included to help.

Tips & Tricks

Carrots go well with almost all foods. It is used in soups, side dishes, salads and as an independent dish. Consumed fresh and after heat treatment.

Some secrets will help to make the dish not only tasty, but also healthy:

1. When choosing carrots, pay attention to the shape of the root vegetable. It should be smooth, without cones - their presence indicates that chemistry was actively used during cultivation.
2. If the roots are sold unwashed, it is difficult to tell the color of the flesh, but you can tell by the shape. Typically, carrots with a rounded end have a sweet taste and rich orange color. The brighter the fruit, the more beta-carotene it contains.
3. Do not buy carrots with greens at the base - the pulp will taste bitter. In addition, the fruit may be up to half green inside.
4. Saute the carrots over low heat, avoid scorching, which will spoil the taste of the caviar.
5. If the recipe contains onions, fry the vegetables in stages. First, put onions in a frying pan with heated oil and only after 5 minutes add carrots.
6. Add vinegar no earlier than 5 minutes before the meal is ready.

It is interesting:

How delicious to prepare Korean carrots for the winter in jars.

How to determine when to store carrots from the garden.

A guide to planting carrots for the winter for beginner gardeners.

Conclusion

Carrot caviar is not only tasty, but also a healthy dish that contains a lot of fiber. Prepare a small amount, evenly reducing the rates of ingredients, and try different flavors. The one that you like the most is easy to prepare for the winter.

A variety of recipes allows you to use the snack not only for its intended purpose, but also use it as an ingredient for preparing other dishes. Carrot caviar is an independent dish, a side dish for meat and fish, or a dressing for hot dishes. The use of modern household appliances will allow you to make blanks quickly, efficiently and without unnecessary effort.