Two of the simplest, but most delicious, recipes for making carrot caviar for the winter

How to make carrot caviar for the winter? My husband loves zucchini very much, I always roll it right in buckets. Recently I tried carrot caviar from a friend for the first time. I don't know about my husband, but I liked it, so nice, a little sweetish. I took the recipe and immediately prepared a small portion at home. But for some reason it didn't work out for me, I got a completely different taste, sour, probably, I wrote down the recipe incorrectly.

Canned vegetable side dishes in winter cannot fully replace fresh vegetables and provide the body with vitamins. But on the other hand, they diversify and make porridge, pasta or mashed potatoes tastier, and can also serve as a spread on sandwiches, especially carrot caviar. There are many recipes for making carrot caviar for the winter. This root vegetable is amazing not only for its rich color and pleasant sweet taste. It also goes well with other vegetables. Onions, tomatoes, zucchini and even mushrooms help to make the taste of such caviar richer and saturate it with additional notes.

Any kind of carrot is suitable for winter harvesting. But the most delicious dishes are obtained from orange varieties, because they contain more sugars.

How to make caviar from carrots for the winter with onions

The classic version of caviar is only root vegetables with a small amount of onions and garlic. The caviar is tasty, sweet, but with a piquant garlic note. And it requires additional heat treatment in the form of sterilization, otherwise it may "explode" due to sweet carrots.

Caviar is prepared in this way:

1. Wash, peel and grate 3 kg of carrots.
2. Pour 3 tbsp into the cauldron. vegetable oil and simmer carrots for 10 minutes.
3. During this time, peel and finely chop a kilogram of onions.
4. Add the onion to the cauldron and simmer for another 15 minutes.
5. At the end, put a head of garlic passed through a press, 5 tbsp. l. salt and 150 g of sugar.
6. Let the caviar cool slightly and grind it until smooth with a blender.
7. Return the workpiece to the cauldron again, let it boil, and add vinegar (7 tbsp. L.). Let it boil and immediately place in 0.5 liter jars.
8. Sterilize for 10 minutes, roll up.

Carrot caviar with tomatoes without sterilization

Thanks to the acid contained in tomatoes, such caviar can be stored well even without sterilization. In addition, it turns out not cloying, with a slight pleasant sourness.

There is another significant advantage of the recipe, especially if you do not have a lot of free time - it prepares very quickly:

• twist 2 kg of carrots and 1.5 kg of tomatoes through a meat grinder;
• transfer the mass to a cauldron, add vegetable oil (180 ml) and salt to taste;
• simmer for 2 hours;
• at the end, put 100 g of sugar, 2 heads of garlic, peeled and grated on a fine grater, and 20 ml of vinegar;
• Simmer for another 10 minutes, pepper to taste.

Everything, the caviar is ready, it remains only to pack it in sterilized jars and roll it up. And instead of sterilizing, wrap the jars with a warm blanket and leave, let them cool completely.

Carrot and squash caviar

https://www.youtube.com/watch?v=2vwQ59hbFf8