Canned carrot caviar. Vegetable caviar from carrots and onions - a step-by-step photo recipe for cooking for the winter

13.02.2021

Carrot caviar - budget, simple, but very delicious snack... How to cook carrot caviar for the winter, now you will find out.

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.

Preparation

Wash the tomatoes and carrots well. 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 butter, add sugar, put salt and simmer for about 2 hours.
About 10 minutes before the end of cooking, add chopped garlic, pepper and stir again.
Put the finished carrot caviar in steamed jars, seal, turn over and wrap.

Recipe for making carrot caviar 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;
table salt - 20 g.

Preparation

First clean the apples, horseradish root and carrots, and then grind them with a grater.
We place the prepared ingredients in a saucepan, add water, add oil, salt and sugar.
Simmer for about 1.5 hours, stirring occasionally. Add vinegar almost at the end.
We distribute caviar from carrots and apples for the winter in pre-sterilized containers. Then we roll them up and send them for storage.

Caviar from carrots and onions for the winter

Ingredients:

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

Preparation

Peel and finely chop the onion.
Cut the peeled carrots into random small pieces and grind with a blender or with a food processor.
Grind the peeled garlic in any convenient way.
Add water to the tomato and stir to make a gruel.
Put the onion in a cauldron, add the tomato, pour in the oil, put the spices. Stir well and place over low heat. Stirring, simmer for about half an hour.
Pour oil into the pan, add chopped carrots. Fry over low heat, stirring occasionally, for 5 minutes. Then pour in about 70 ml of hot water, cover the pan with a lid and bring the carrots to a soft state.
Now we mix carrots with onions and stir thoroughly. Cover the saucepan and place in a moderately heated oven.
Then we take out the container with caviar, add the garlic, stir well and put it in the oven for another 5 minutes.
Put the prepared caviar in prepared jars and seal.

Carrot and pepper caviar for the winter

Ingredients:

carrots - 1.8 kg;
ripe fleshy tomatoes - 2.5 kg;
onions - 450 g;
vegetable oil - 150 ml;
table salt not iodized - 40 g;
sweet pepper - 10 pcs.;
garlic - 10-15 cloves;
hot pepper- 1 PC.

Preparation

First, we prepare the vegetables - peel the carrots and onions, cut the tails and the seed part from the sweet pepper.
Turn the prepared vegetables through a meat grinder or grind with a blender.
Pour oil into a saucepan or cauldron, put chopped vegetables, salt and place over 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, one must not forget to stir 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.
We distribute hot spicy carrot caviar for the winter in clean dry jars, seal and put away for further storage.

Good luck to everyone!

Carrot caviar with onions for the winter is an excellent dietary one, and besides, tasty dish... The caviar is prepared in a fashionable nowadays method called "natural preservation", that is, without the use of sugar, salt and vinegar. After all, everyone knows that the above listed products add only taste to dishes, without bringing any health benefits.

In the preparation we offer, the products themselves have preserving properties - black pepper, bay leaves, onions and garlic. Well, and, of course, a very important role in the long-term preservation of preservation is played by heat treatment - frying, stewing and cooking in the oven at a high temperature.

As a result - fragrant and tender caviar from carrots and onions, which may well become an adornment not only of everyday life, but also festive table... Such caviar is very tasty on a slice of freshly baked white bread, and as a side dish to meat dishes it will fit perfectly.

Ingredients:

carrots - 1 kg
onions - 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 making dietary carrot caviar

Peel the onions, rinse and chop finely.

Peel the carrots and wash thoroughly. Cut the root vegetables into small, free-form pieces. Place them in the bowl of a blender or food processor.

Grind. If you don't have these utensils on your farm, you can simply grate the carrots with medium to large holes.

- Divide the head of garlic into cloves. Peel the required number of cloves, rinse and chop finely. If desired, you can pass the garlic through a press.

Dissolve the tomato paste cold water until the consistency of thick sour cream.

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

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

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

Place the carrots in a saucepan over the onions and stir well. Cover the pot with a lid and place in an oven preheated to 180 ° C.

Remove the caviar from the oven, add the garlic and black pepper to taste. Stir 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 caps.

Place the jars of carrot caviar in the refrigerator or basement where other canned items are stored.

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

Carrot caviar most often acts as winter preparations, although if you wish, you can do it immediately before the meal. It is served as a stand-alone snack instead of vegetable salad or spread on bread. So light and hearty dish will become an excellent variety of diet during fasting or diet, will allow you to add vitamins to the winter menu and will simply delight all households with its spicy and unusual taste.

In addition to the carrots themselves, tomatoes or tomato paste most often get into the caviar. They are included in almost every recipe, however, you can exclude them and replace them with beets. Onions, bell peppers and garlic are also often added to carrots. For lovers hot snacks it is recommended to include in the composition of the dish hot pepper, a variety of seasonings. So that the carrots keep their taste properties and did not deteriorate during storage, salt, sugar, vegetable oil and vinegar are put into the caviar.

There are no secrets in how to make carrot caviar or complex processes... It is enough just to grind all the ingredients with a meat grinder or blender until puree, and then boil in a saucepan along with the spices. A multicooker is also perfect for this dish. In this case, it is better that it was with a large bowl. Otherwise, you will have to cook caviar in several approaches.

Often, jars after filling with carrot caviar do not require additional sterilization. They can be stored in a cool place for several months.

Delicate vegetable appetizer will decorate any meal and is suitable even for a festive table. In winter, it will become an irreplaceable source of vitamins. With the help of a meat grinder, all the ingredients are chopped very quickly, so cooking does not take much time. Cinnamon will add a spicy flavor to the dish. It can be replaced with nutmeg if desired.

Ingredients:

1 kg of carrots;
2 kg of tomatoes;
1 onion;
4 cloves of garlic;
1 glass of vegetable oil;
½ tsp cinnamon;
1 cup of sugar;
1 tbsp. l. salt.

Cooking method:

Peel onions, garlic, carrots and tomatoes.
Pass everything through a meat grinder into one saucepan, mix.
Pour vegetable oil into the vegetables, add salt, cinnamon and sugar.
Mix everything and put the saucepan on the fire.
Boil the caviar for 2 hours after boiling over low heat.
Arrange the prepared caviar in jars and roll up the lids.

Interesting from the net

The multicooker is great for cooking caviar. You can slightly increase or decrease the amount of ingredients depending on the size of your bowl. To prevent the onion from causing tears, dip it briefly in cold water, and only then start cutting. You can also use the blender attachment to cut vegetables. Chopped garlic can be added along with bay leaves and allspice if desired.

Ingredients:

1 kg of carrots;
4 tbsp. l. tomato paste;
3 onions;
100 ml of vegetable oil;
1.5 tbsp. l. Sahara;
2 tbsp. l. salt;
5 peas of allspice;
1 tsp vinegar;
3 bay leaves;
Salt pepper.

Cooking method:

Peel and finely chop the onion, put it in a multicooker and add vegetable oil.
Dilute the tomato paste with water to the consistency of low-fat sour cream, pour over the onion.
Mix everything and turn on the "Baking" mode for 30 minutes.
Peel and grate the carrots, add to the multicooker bowl after the timer signal.
Continue cooking in the "Braising" mode for 1 hour.
15 minutes after the start of the program, add salt, black pepper and sugar to the carrots.
Mix everything and close the lid of the multicooker.
At the end of the program, add allspice and bay leaves to the caviar.
Stir the contents of the multicooker again and switch to the "Baking" mode.
Cook the caviar for 60 minutes, then add the vinegar.
Transfer the caviar into sterilized jars and roll them up with lids.

A very simple recipe carrot caviar... If you do not want to cook it in that amount, reduce the ingredients proportionally. It is better to fry carrots in several stages so that there are not too many vegetables in the pan. So it will turn out evenly fried and, accordingly, more tasty.

Ingredients:

4 kg of carrots;
1.5 liters of tomato paste;
2 kg of onions;
300 g of garlic;
Vegetable oil;
Salt pepper.

Cooking method:

Pass the peeled carrots through a meat grinder and fry them in vegetable oil.
Fry the chopped onion separately, combine the vegetables in an enamel saucepan.
Add minced garlic, salt, pepper and tomato paste.
Mix everything, boil and cook over low heat for 40 minutes.
Transfer the hot caviar into sterile jars and roll up the lids.
Cool the jars by wrapping them in a warm blanket.

For those who love hot snacks, this dish will be a real discovery. Hot peppers perfectly matches the delicate texture of carrots and their sweetish aftertaste. If desired, its amount, as well as the amount of seasonings, can be adjusted to your taste. If you want to make carrot caviar without tomatoes for a change, just exclude the tomato from the recipe.

Ingredients:

5 carrots;
2 bell peppers;
¼ hot pepper;
1 tomato;
3 cloves of garlic;
½ tsp ground black pepper;
3 onions;
Salt.

Cooking method:

Peel the vegetables, including the tomato, and grate the carrots.
Bell peppers, hot peppers, garlic and onions cut into small cubes.
Grate or chop the tomato.
Heat vegetable oil in a frying pan.
Fry the onion until transparent, add the garlic and fry for another 2-3 minutes.
Put spicy and bell peppers, mix.
Fry everything a little more, add carrots and tomato.
Salt and pepper the contents of the pan, mix well.
Stir the caviar from time to time and simmer it over low heat for 30 minutes under a closed lid.
Arrange the carrot caviar in jars and close the lids.

Now you know how to cook carrot caviar for the winter according to a recipe with a photo. Bon Appetit!

Carrot caviar will appeal even to those who are not a fan of vegetable snacks. Thanks to the pleasant combination of flavors and the variety of seasonings that can be added to this dish, everyone can find perfect recipe just for yourself. Such a bright treat will become a great addition collections of winter conservation, and for those who still have not figured out how to cook carrot caviar, the following recommendations will help:
For tasty caviar, choose sweet juicy carrots. It has a rich orange color. Also, some culinary experts recommend selecting fruits with a blunt nose;

Ready caviar, if desired, can be mashed with a blender so that it becomes more tender and homogeneous;

For 1 kg of carrots, add about 5 cloves of garlic;

The amount of sugar in the recipes is approximate. You may need less if the carrots are already sweet enough. Pay close attention to this nuance so that the caviar does not turn into jam.

If you are tired of the monotony of prepared dishes and do not mind experimenting at all, then cook carrot caviar! This appetizer turns out to be moderately spicy and so tasty that you will not be able to stop after tasting the first spoon of such a dish. Carrot caviar will be an excellent aperitif instead of a regular salad, especially in winter, when fresh vegetables and there is no trace. You can also preserve it for the winter if, after chopping, add a little 9% vinegar to the caviar and simmer it on the stove for about 5 minutes, then transfer it to sterilized containers and seal.

Ingredients

Carrots - 400 g
Garlic - 5 cloves
Salt - 3 pinches
Vegetable oil- 20 ml
Ground black pepper- 2 pinches
Water - 100 ml

Information

Snack
Servings - 4
Cooking time - 0 h 25 min

How to cook

Peel the carrots and rinse them in water. By the way, the most delicious caviar obtained from young and juicy carrots.

Pour vegetable oil into a saucepan or a frying pan with high sides. Cut the carrots into small pieces and pour the slices into a saucepan, place it on the stove.

Add salt and ground black pepper, fry in well-heated vegetable oil until soft, about 5-10 minutes.

Let's add hot water... Peel the garlic cloves, rinse them in water and press directly into a saucepan. Gently mix and simmer the carrot slices until tender (about 10 minutes), covering the container with a lid. Optionally, you can add a couple of bay leaves to it.

As soon as the slicing becomes soft, pour it into a deep blender container and grind it for 3-5 minutes, not forgetting to add water if the broth is not enough, and the mass will turn out thick. Let's taste the caviar, and if you don't have enough spices, you can add them at any time.

Recipes for carrot caviar for the winter Carrot caviar with tomatoes For cooking you will need: carrots - 1 kg tomatoes - 1.5 kg garlic - 100 g sugar - 100 g vegetable oil - 1 tbsp. salt - 1 tbsp. l. ground black pepper - 1 tbsp. l. vinegar essence (70%) - 1 tbsp. l. Preparation Turn the peeled carrots through a meat grinder. Add the tomatoes passed through a meat grinder to the resulting mass, not forgetting to remove the skin from them first. For this, the tomatoes should be cut crosswise and scalded with boiling water. Add salt, sugar, oil to the carrot and tomato puree. Simmer for 1 hour and 15 minutes. Then add chopped garlic and ground pepper. Simmer for another 10 minutes. Next, add the vinegar essence and simmer for another 5 minutes. Spread the hot carrot caviar in dry sterilized jars, roll up immediately. Flip and wrap. Leave to cool and then store6. Carrot caviar with sweet peppers For cooking you will need: carrots - 2 kg sweet peppers - 10 pcs. tomatoes - 3 kg onions - 0.5 kg vegetable oil - 0.5 l garlic - 1 head salt - 2 tbsp. l. chilli pepper - 1 pc. Preparation Peel the onions and carrots. Remove the seeds from the pepper, peel the tomatoes after scalding them. Pass all vegetables through a meat grinder or chop with a blender. Transfer the resulting mass to a saucepan with a thick bottom, salt, pour in vegetable oil and put on a small fire to simmer. Simmer the caviar for 1.5-2 hours, stirring occasionally. A couple of minutes before the end of cooking, add the garlic passed through a press and chopped hot pepper. Stir. Spread the hot caviar in sterilized jars, roll up with boiled lids. Turn upside down and leave to cool. Remove stored in a cool, dark place. Carrot caviar with onions For cooking you will need: carrots - 3 kg onions - 1 kg sugar - 150 g vegetable oil - 3 tbsp. garlic - 1 head table vinegar 6% - 7 tbsp. l. salt - 5 tbsp. l. Preparation Peel and grate the carrots. Peel the onion and cut into small cubes. Pour oil into a saucepan with a thick bottom, simmer the carrots in it for 5-10 minutes. Then add the onions and simmer until the vegetables are tender. Add salt and sugar, stir. Pour in the vinegar, mix and place the caviar in sterilized 0.5 liter jars. Cover the jars with boiled lids. Leave to sterilize for 7-10 minutes (count from the moment the water boils). Then roll up the lids and turn the cans over and leave to cool. Put the cooled caviar in the pantry or cellar. Note. If you want to get a more uniform consistency of caviar, then after stewing, rotate the vegetables through a meat grinder or chop with an immersion blender. Bon Appetit