Caviar from carrots and onions for the winter

Of course, carrot caviar for the winter looks like an unusual dish for most housewives. Everyone has long been accustomed to the fact that carrots are an obligatory component in recipes for squash or eggplant caviar. But here we will talk about recipes for preparing delicious caviar for the winter, where carrots play a major role.

Secrets of preparing delicious carrot caviar for the winter

The history of the first recipe for carrot caviar goes back to ancient times and begins in northern Africa, in Tunisia. In those parts, they mainly prepared spicy caviar from carrots.Later, when this dish became known in Russia, recipes for a soft, airy, very tasty, even sweet delicacy were more popular, although spicy varieties of carrot caviar were also not forgotten.

Recipes for carrot caviar include both its production as a fresh snack that can be eaten immediately, and longer-term storage for the winter. This tasty and satisfying dish will perfectly diversify the Lenten table, serve as a good appetizer or addition to any side dish, and even decorate a festive feast.

The best combinations with carrots in recipes are onions and tomatoes, usually in the form of tomato paste. Tomatoes complement the sweetness of carrots and give the dish a rich taste and aroma. But there are recipes when you can do without them, replacing tomatoes with beets.

Carrot caviar for the winter goes perfectly with many other vegetables and fruits: peppers, garlic, zucchini, physalis, pumpkin, apples. And of course, its taste can be diversified by adding herbs and spices. For long-term winter storage of carrot caviar, both temperature treatment and the addition of vinegar, salt and vegetable oil are used.

In the process of making carrot caviar, according to various recipes, there are no special secrets or tricks. It is only important that all components are fresh, without signs of disease or spoilage.

To make vegetable carrot caviar tender and tasty, all components are crushed before production. Therefore, to make carrot caviar according to any recipe, kitchen utensils are useful: a meat grinder, a food processor, a blender, a juicer, and in extreme cases, a grater.

Since all components in the process of making carrot caviar are subjected to intensive heat treatment, sterilization of the finished dish is very rarely needed.

But dishes for storing for the winter - jars and lids - must be washed very thoroughly and be sure to sterilize before distributing delicious carrot caviar on them.

Carrot caviar is traditionally stored in winter in places where sunlight does not reach and where it is not very hot. The maximum shelf life is about 12 months, although carrot caviar cooked in a slow cooker can be stored for only 3 months.

Caviar from carrots and onions for the winter

This is a recipe for classic carrot caviar for the winter, which is easy and quick to prepare and consists of a minimal amount of ingredients, but turns out very tasty.

You will need:

• 1 kg carrots;
• 2 large onions;
• 1/3 cup odorless oil;
• ½ teaspoon ground black pepper;
• salt, sugar - to taste;
• 1 tbsp. spoon of 9% vinegar.

How to cook delicious caviar without deviating from the recipe:

1. Peel the onion, cut into quarters of thin rings, fry in a frying pan heated with oil.
2. Add spices and mix well.
3. After 10 minutes, add the carrots, grated on a medium grater, to the same frying pan.
4. Sauté for another quarter of an hour.
5. Add vinegar, mix and pack into small glass jars.
6. Carrot caviar can be stored in a cool room for no more than 3 months, so in winter it is better to store the product in the refrigerator.

Carrot caviar for the winter through a meat grinder

According to this winter recipe, carrot caviar turns out tender, tasty and delicious and is quite suitable for decorating a holiday table.

You need to prepare:

• 2 kg of tomatoes;
• 1 kg carrots;
• 1 onion;
• 4 cloves of garlic;
• 200 ml of natural odorless oil;
• 120 g sugar;
• 30 g salt;
• ½ tsp.cinnamon.

Preparing the snack is very simple, since all components are quickly crushed through a meat grinder. But it takes a lot of time to cook.

But the spices will give the dish a special piquancy. Instead of cinnamon, or in addition to it, you can take ground ginger.

1. Vegetables are peeled and passed through a meat grinder.
2. Cover with sugar, salt and spices, add butter.
3. Mix everything, place the mixture on the fire and cook for about 2 hours at moderate heat.
4. At this point the process can be considered complete - delicious carrot caviar without vinegar is ready for the winter - all that remains is to distribute it among the jars.

Carrot and tomato caviar

In some families, similar carrot caviar is called “Orange Miracle”, it is so tasty, and does not have time to become boring during the long winter. In addition, the recipe does not contain onions, which may attract those who, for various reasons, cannot tolerate this vegetable.

You need to prepare:

• 1.5 kg carrots;
• 2 kg of tomatoes;
• 2 heads of garlic;
• 220 ml vegetable oil;
• 1.5 tbsp. spoons of salt;
• 0.5 cups sugar;
• 1 tsp. ground black pepper;
• 2 tbsp. l. apple cider vinegar.

Preparing a snack according to this recipe is not the fastest way, but thanks to long-term heat treatment and the addition of vinegar, it can be stored throughout the winter without refrigeration, and enjoy the deliciousness at any time.

1. Carrots and tomatoes are peeled and chopped using a food processor or meat grinder.
2. Mix both types of vegetables, add butter and sugar with salt.
3. Simmer in a frying pan using low heat with occasional stirring for about 1.5 hours.
4. Finely chop the garlic and add it with seasonings to the pan.
5. After a couple of minutes, pour in vinegar and heat for some more time under the lid.
6. The hot preparation is immediately laid out in jars and rolled up for the winter.

Tender and tasty caviar made from carrots, tomatoes and onions

The ingredients for this recipe for the winter are completely the same as the previous recipe, but the manufacturing method is slightly different.

Despite the ease of production, carrot caviar according to this recipe turns out to be especially tasty, perhaps due to the fact that it is baked in the oven.

1. Finely chopped onions and tomatoes are placed in a saucepan with a thick bottom.
2. Pepper, bay leaf, salt and vegetable oil are also added there.
3. The mixture is simmered until the onion is completely softened.
4. At the same time, grate the peeled carrots on a medium grater and simmer in a separate frying pan, adding some water to make them soft.
5. Combine vegetables, add sugar and crushed garlic, mix well and place in the oven for at least half an hour.
6. The finished dish is distributed into jars and the lids are screwed on for the winter.

Spicy carrot caviar without sterilization

In the recipe below for the winter, vinegar is not used, and salt and sugar are added solely as desired. Because the ingredients themselves used in this delicious recipe have preservative properties: onions, garlic, hot and black pepper, bay leaf.

You need to prepare:

• 1 kg carrots;
• 0.5 kg of sweet pepper;
• 0.5 kg onions;
• 5 cloves of garlic;
• 1 pod of hot pepper;
• 3 tomatoes or 2 tbsp. l. tomato paste;
• 2 bay leaves;
• 8 black peppercorns;
• 150 ml vegetable oil;

According to this recipe for the winter, if desired, you can do without tomatoes (tomato paste) at all - in this case the taste will be even sharper.

1. Peel all vegetables, including tomatoes, and cut into small cubes.
2. Grate the carrots on a medium grater.
3. Heat the oil in a frying pan and fry the onion until transparent, then add the garlic.
4. Add the sweet and hot peppers, stir a little more, and add the tomatoes and carrots last.
5. Add spices and simmer for about half an hour under a closed lid over low heat.
6. Delicious spicy carrot caviar is ready for the winter - it is distributed into sterilized jars and stored.

Boiled carrot caviar

This recipe for the winter results in a completely dietary dish. But it’s difficult to call it completely bland, since both onions and peppers will give it an additional tasty note.

You need to prepare:

• 1 kg carrots;
• 2 large onions;
• 1/3 cup vegetable oil;
• 2 tbsp. l. tomato paste;
• ground black and red peppers - to taste;
• 1 tbsp. l. apple cider vinegar;
• 1 tsp. salt;
• 1 tsp. Sahara;

The recipe for cooking is very simple:

1. The carrots are washed and boiled for about half an hour with the peel.
2. The root vegetables should not become too soft, but a fork should easily enter the core.
3. After which the water is drained and the carrots are cooled.
4. Onions, cut into thin half rings, are stewed in oil until softened.
5. The cooled carrots are grated and mixed with onions.
6. Tomato paste is also placed there, everything is thoroughly stirred and sugar and salt are added.
7. Simmer over low heat for half an hour, stirring occasionally.
8. Pour vinegar into the caviar, boil for some more time and place in sterile containers.

Recipe for carrot caviar with semolina

The dish prepared according to this recipe for the winter is particularly thick.

You need to prepare:

• 1 kg carrots;
• 0.5 kg beets;
• 1.5 kg of red tomatoes;
• 0.5 kg of onion;
• 0.5 cups semolina;
• 0.5 cups vinegar;
• 0.25 l sunflower oil;
• garlic, salt, sugar - to taste.

Thanks to the beets and tomatoes used in the recipe, carrot caviar turns out beautiful, rich in color and very tasty.

1. Vegetables are prepared in the traditional way - washed, cleaned of all excess.
2. Beets and carrots are grated, onions are cut into strips.
3. Mix in a deep saucepan with preheated oil and simmer for half an hour over low heat.
4. The tomatoes are pureed using a blender and added to the vegetables in a saucepan.
5. Simmer for another 40 minutes and, with continuous stirring, add semolina into the vegetable mixture in a thin stream.
6. The mixture of vegetables and cereals is boiled for about a quarter of an hour, then crushed garlic, sugar, vinegar and salt are added.
7. After some time, a sample is taken from the finished caviar, and spices are added if necessary.
8. The finished carrot caviar is distributed into jars and rolled up.

Pumpkin-carrot caviar

Carrots traditionally go well with pumpkin in both taste and color. Therefore, it is not surprising that the recipe for carrot caviar for the winter with the addition of baked pumpkin is so delicious that you will lick your fingers.

You need to prepare:

• 850 g carrots;
• 550 g sweet pumpkin;
• 300 g onions;
• 45 g peeled garlic;
• 30 g paprika (dried sweet pepper);
• 100 ml apple cider vinegar;
• 30 g salt.

This recipe requires sterilization to preserve for the winter, since it is prepared with minimal heat treatment.

1. Carrots and pumpkin, along with the peel, are baked in the oven when half cooked (about a quarter of an hour).
2. Finely chop the onion and fry over high heat.
3. Add chopped garlic, salt, paprika.
4. After a few minutes, add apple cider vinegar and almost immediately remove from heat.
5. Cooled baked vegetables are peeled, combined with fried ingredients and minced through a meat grinder.
6. Delicious carrot caviar is filled into small, cleanly washed jars and sterilized in any device of your choice: in the oven, in an air fryer, in the microwave, or in a pan of boiling water.
7. After which the jars are rolled up and cooled upside down.

A very tasty recipe for carrot caviar for the winter with bell pepper

Opening a jar of caviar prepared according to this recipe in winter, you can’t help but plunge into summer – its contents will be so aromatic and appetizing.

You need to prepare:

• 1 kg carrots;
• 2 kg red bell pepper;
• 1 kg of tomatoes;
• 0.6 kg of onion;
• 1 head of garlic;
• 50 g parsley;
• 50 g dill;
• 4 tbsp. l. sunflower oil;
• 1 tbsp. l. natural vinegar;
• 30 g sugar;
• 45 g salt.

Preparing a delicious dish for the winter is not so difficult:

1. Carrots, herbs, garlic and onions are cut into small pieces.
2. Peeled peppers and tomatoes are baked in the oven until softened and, after allowing them to cool, they are chopped with a knife or using a blender.
3. Heat the oil in a deep frying pan and put all the vegetables with herbs and garlic in it.
4. Simmer over low heat for about an hour.
5. Then vinegar and spices are added, heated slightly, and packaged hot in jars.

A simple recipe for the winter: carrot caviar with garlic

This winter recipe is characterized by almost Spartan simplicity, but the taste of carrot caviar will attract all lovers of spicy food.

You need to prepare:

• 800 g carrots;
• 200 g garlic;
• 2 tbsp. l. tomato paste;
• 1/3 tsp each ground red and black pepper;
• 1 tsp. salt;
• 3 tbsp. l. sunflower oil;
• 1 tbsp. l. vinegar.

Preparing carrot caviar for the winter using this recipe is very simple:

1. Carrots are peeled and chopped in any convenient way.
2. Garlic is crushed in a press.
3. In a deep frying pan, the root vegetables are stewed for about half an hour.
4. Then add tomato paste, garlic, spices and vinegar and heat for some more time.
5. Hot caviar is distributed into jars and sealed for the winter.

Spicy carrot caviar

It is recommended to store such very tasty and healthy caviar in the winter in a cellar or in the refrigerator for 1 to 3 months, unless, of course, it is eaten earlier. This carrot caviar is prepared without onions, since the main preservatives are garlic, pepper and vinegar.

You need to prepare:

• 950 g carrots;
• 400 g sweet pepper;
• 50 g hot pepper;
• 1100 g tomatoes;
• 110 g garlic;
• 50 g salt;
• 20 g turmeric;
• 10 g ginger;
• 120 g sugar;
• 100 g vegetable oil;
• 200 ml apple cider vinegar.

Prepare carrot caviar without sterilization according to this recipe very quickly:

1. Vegetables are peeled and chopped using a food processor or meat grinder.
2. Then heat the oil in a deep frying pan and place all the vegetables except garlic there.
3. Fry the vegetables over high heat with the addition of salt and seasonings for no more than 7 minutes.
4. Some time before the end of frying, add sugar, chopped garlic and vinegar to the caviar.
5. Immediately distribute the finished dish into small jars and roll up.

The appetizer is quite spicy, but very tasty.

Sweet and very tasty carrot caviar with physalis

This winter recipe can be called unique, since carrot caviar with physalis is still an exotic dish for Russian conditions.

You need to prepare:

• 550 g carrots;
• 500 g onions;
• 1000 g physalis;
• 3 cloves of garlic;
• 50 g each of celery, dill and parsley;
• 20 g each of salt and sugar;
• 5 g ground black pepper;
• 200 ml sunflower oil;
• 20 ml vinegar 9%.

The process of making carrot caviar with physalis cannot be called complicated:

1. Remove the physalis from the outer shell and immerse it in boiling water for 5 minutes.
2. Remove with a slotted spoon, dry and cut into small pieces.
3. Finely chop the onion and fry until light brown.
4. Do the same with carrots after grating them.
5. Fry finely chopped physalis until softened.
6. Vegetables are mixed in a blender and pureed.
7. Vegetable puree is stewed for about 20 minutes in a deep frying pan.
8. Then finely chop the greens, add them along with salt and sugar to the vegetable mixture and heat for some more time.
9. Lastly, add chopped garlic and vinegar, stir and remove from heat.
10. Distribute into jars and roll up.

Finger-licking recipe for the winter: carrot caviar with zucchini

Recipe squash caviar with carrots probably known to all housewives. But in this recipe for the winter, carrots will play the main role, and this will not make the caviar any less tasty.

You need to prepare:

• 900 g carrots;
• 400 g zucchini;
• 950 g tomatoes;
• 200 g onion;
• 150 g dill along with stems;
• 150 ml sunflower oil;
• 4 tbsp. l. vinegar 9%;
• 5 bay leaves;
• 70 g salt;
• 5 g ground black pepper.

The process of making delicious caviar for the winter is quite traditional and does not take much time:

1. All vegetables are peeled and chopped using a meat grinder or other kitchen device.
2. The vegetables are mixed in a large saucepan with a thick bottom, oil is added to them, and everything is boiled together for about 7 minutes.
3. Then add herbs, spices and vinegar, heat for the same amount of time and place in clean jars.
4. The jars are sterilized in any way, twisted and left upside down until they cool.

Caviar from carrots, onions and apples

Carrots, being a rather sweet vegetable, go well with fruits, particularly apples. Moreover, it is allowed to use apples of any variety, both sour and sweet and sour. The dish prepared according to this recipe is loved by children and it has its own name - Ryzhik. The recipe for carrot caviar “Ryzhik” is so simple that even a beginner can handle it.

You need to prepare:

• 1 kg carrots;
• 1 kg apples;
• 1.5 kg of onions;
• 0.5 l sunflower oil;
• 2 tbsp. l. vinegar;
• salt and sugar - to taste.

Both the recipe and the process of making caviar are completely simple:

1. The carrots are peeled, cut into large pieces and browned in oil.
2. The onion is cut into rings and also lightly browned.
3. Apples are peeled and cored and passed through a meat grinder.
4. Fried onions and carrots are also chopped.
5. All crushed components are combined, spices are added and mixed thoroughly.
6. Transfer the vegetable mixture to a frying pan with heated oil and heat well.
7. After the mixture boils, warm it up a little more, add vinegar and remove from heat.
8. After a short infusion, distribute into sterile containers and seal for the winter.

Cooking carrot caviar for the winter in a slow cooker

A slow cooker makes the process of making carrot caviar somewhat easier, but most of the steps, in any case, are carried out manually.

You need to prepare:

• 1 kg carrots;
• 350 g onions;
• 4 tbsp. l. tomato paste;
• 100 ml vegetable oil;
• 1 tsp. vinegar;
• 30 g salt;
• 30 g sugar;
• 3 bay leaves;
• garlic, ground pepper - to taste.

Despite the use of miracle technology, you will have to peel and chop vegetables manually.

1. Cut the onion into cubes, place it in a multicooker bowl, add oil and tomato paste diluted with water.
2. Turn on the “Baking” mode for half an hour.
3. While the onions are cooking, peel and grate the carrots.
4. Add the carrots to the onions, close the lid and turn on the “Stew” mode for an hour.
5. After a quarter of an hour, spices are added to the carrots, which have already released their juice, mixed and the lid is closed again.
6. After the beep, add chopped garlic, bay leaf and pepper to the multicooker bowl.
7. Put it on the “baking” mode for another quarter of an hour.
8. Then transfer the caviar to another container, add vinegar and, cover with a lid, cool.
9. Transfer the caviar into sterile jars and roll up.

Conclusion

Carrot caviar is a very healthy and tasty preparation for the winter, although it is still unusual for some housewives. Among the many recipes presented, it is easy to choose the most suitable option to suit the tastes of the whole family.

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