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 indispensable component in recipes for squash or eggplant caviar. But here we will talk about recipes for making delicious caviar for the winter, where carrots play a major role.

Secrets of cooking delicious carrot caviar for the winter

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

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

Carrots are best combined in recipes with onions and tomatoes, usually in the form of tomato paste. Tomatoes set off 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 well with many other vegetables and fruits: peppers, garlic, zucchini, physalis, pumpkin, apples. And of course, its taste can be varied by adding herbs and spices. For long-term storage of carrot caviar for the winter, both heat treatment and the addition of vinegar, salt and vegetable oil are used.

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

To make carrot caviar tender and tasty, all components are crushed before manufacturing. Therefore, for the manufacture of caviar from carrots according to any recipe, kitchen appliances are useful: a meat grinder, a combine, a blender, a juicer, 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 the dishes for storage for the winter – jars and lids – must be washed very carefully and be sure to sterilize before distributing delicious carrot caviar over them.

Carrot caviar is traditionally stored in winter in places where sunlight does not fall and where it is not very hot. The maximum shelf life is about 12 months, although carrot caviar cooked in a slow cooker is 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 prepared quickly and easily and consists of a minimum amount of ingredients, but it turns out very tasty.

You will need:

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

How to cook delicious caviar without departing 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 pan.
4. Saute another quarter of an hour.
5. Add vinegar, mix and pack in small glass jars.
6. In a cool room, carrot caviar is stored for no more than 3 months, so in winter it is better to store the workpiece in the refrigerator.

Caviar from carrots for the winter through a meat grinder

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

You need to prepare:

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

Preparing an appetizer 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, passed through a meat grinder.
2. Fall asleep with sugar, salt and spices, add oil.
3. Everything is mixed, put the mixture on fire and cook for about 2 hours at moderate heat.
4. This process can be considered complete – delicious carrot caviar without vinegar for the winter is ready – it remains only to distribute it among the jars.

Caviar from carrots and tomatoes

In some families, such carrot caviar is called “Orange Miracle”, it is so tasty, and does not have time to pall over 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 of vegetable oil;
• 1,5 Art. spoons of salt;
• 0,5 cup of sugar;
• 1 tsp ground black pepper;
• 2 tbsp. l. apple cider vinegar.

Preparing an appetizer according to this recipe is not the fastest way, but thanks to the long heat treatment and the addition of vinegar, it can be stored throughout the winter without a refrigerator, and enjoy yummy at any time.

1. Carrots and tomatoes are peeled and chopped using a combine or meat grinder.
2. Mix both types of vegetables, add butter and sugar with salt.
3. Stew in a pan using a slow fire with occasional stirring, about 1,5 hours.
4. Finely chop the garlic and add it with seasonings to the pan.
5. After a couple of minutes, vinegar is poured into the same place, heated for some more time under the lid.
6. The hot billet is immediately laid out in jars and rolled up for the winter.

Tender and tasty caviar from carrots and tomatoes and onions

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

Despite the ease of manufacture, carrot caviar according to this recipe is 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 reported there.
3. The mixture is stewed until the onion is completely softened.
4. At the same time, the peeled carrots are rubbed on a medium grater and stewed in a separate pan, adding a certain amount of water to make it 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 in jars and twisted with lids for the winter.

Spicy carrot caviar without sterilization

In the recipe below for the winter, vinegar is not used, and salt and sugar are placed exclusively at will. Since the ingredients used in this delicious recipe have preservative properties: onion, garlic, hot and black pepper, bay leaf.

You need to prepare:

• 1 kg carrots;
• 0,5 kg of sweet pepper;
• 0,5 kg of onion;
• Xnumx cloves of garlic;
• 1 pod of hot pepper;
• 3 tomatoes or 2 tbsp. l. tomato paste;
• 2 bay leaves;
• 8 peas black pepper;
• 150 ml of 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 turn out to be even sharper.

1. Peel all vegetables, including tomatoes, and cut into small cubes.
2. Grate carrots on a medium grater.
3. Heat the oil in a frying pan and fry the onion until translucent, then add the garlic to it.
4. Add sweet and hot peppers, mix a little more, and put 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 in sterilized jars and placed in storage.

Boiled carrot caviar

According to this recipe for the winter, the result is a completely dietary dish. But it is difficult to call it completely insipid, since both onion and pepper will give it an additional tasty note.

You need to prepare:

• 1 kg carrots;
• 2 large onion heads;
• 1/3 cup vegetable oil;
• 2 Art. l tomato paste;
• ground black and red peppers – to taste;
• 1 Art. liter. apple cider vinegar;
• 1 tsp. salts;
• 1 tsp Sahara;

The recipe for cooking is very simple:

1. Carrots are washed and boiled for about half an hour along with the peel.
2. The root vegetables should not become too soft, but the fork should easily enter the core.
3. After that, 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 ground on a grater and mixed together with onions.
6. Tomato paste is also spread there, everything is thoroughly stirred and sugar and salt are added.
7. Stew over low heat for half an hour, stirring occasionally.
8. Vinegar is poured into caviar, boiled for some more time and laid out in sterile dishes.

Recipe for carrot caviar with semolina

A dish made according to this recipe for the winter is especially thick.

You need to prepare:

• 1 kg carrots;
• 0,5 kg beet;
• 1,5 kg of red tomatoes;
• 0,5 kg of onions;
• 0,5 cups semolina;
• 0,5 cups vinegar;
• 0,25 l of sunflower oil;
• garlic, salt, sugar – to taste.

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

1. Vegetables are prepared in the traditional way – they are washed, cleaned of everything superfluous.
2. Beets and carrots are rubbed on a grater, onions are cut into strips.
3. Mix in a deep saucepan with preheated oil and simmer for half an hour over low heat.
4. Tomatoes are mashed with a blender and added to vegetables in a saucepan.
5. Stew for another 40 minutes and, with continuous stirring, semolina is introduced into the vegetable mixture in a thin stream.
6. A mixture of vegetables with cereals is boiled for about a quarter of an hour, then crushed garlic, sugar with vinegar and salt are added.
7. After some time, a sample is taken from the finished caviar, spices are added if necessary.
8. Ready carrot caviar is distributed among jars, rolled up.

Pumpkin-carrot caviar

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

You need to prepare:

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

This recipe requires sterilization for winter preservation, as it is cooked with minimal heat.

1. Carrots and pumpkin, together with the peel, are baked in the oven until half cooked (about a quarter of an hour).
2. Onion finely chopped, fried over high heat.
3. Add chopped garlic, salt, paprika.
4. After a few minutes, apple cider vinegar is added and removed from heat almost immediately.
5. Cooled baked vegetables are peeled, combined with fried ingredients and scrolled 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 the convection oven, in the microwave, or in a pot of boiling water.
7. After that, the banks are rolled up and cooled upside down.

A delicious recipe for carrot caviar for the winter with bell pepper

Opening a jar of caviar prepared according to this recipe in winter, one cannot help but plunge into the summer – its contents will be so fragrant and appetizing.

You need to prepare:

• 1 kg carrots;
• 2 kg red bell pepper;
• 1 kg of tomatoes;
• 0,6 kg of onions;
• 1 garlic head;
• 50 g of parsley;
• 50 g of dill;
• 4 st. l. sunflower oil;
• 1 st. l. natural vinegar;
• 30 grams of 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, are crushed 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 into it.
4. Simmer over low heat for about an hour.
5. After that, vinegar and spices are added, slightly heated, and hot packaged in jars.

A simple recipe for the winter: carrot caviar with garlic

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

You need to prepare:

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

Cooking carrot caviar for the winter according to this recipe is quite simple:

1. Carrots are peeled and chopped in any convenient way.
2. The garlic is crushed in a press.
3. In a deep frying pan, 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 in jars and corked for the winter.

Spicy carrot caviar

It is recommended to store such very tasty and healthy caviar in the winter in the 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 of hot pepper;
• 1100 g of tomatoes;
• 110 g of garlic;
• 50 g salt;
• 20 g of turmeric;
• Xnumx ginger;
• 120 grams of sugar;
• 100 g of vegetable oil;
• 200 ml apple cider vinegar.

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

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

The appetizer is quite spicy, but very tasty.

Sweet and delicious carrot caviar with physalis

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

You need to prepare:

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

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

1. Release the physalis from the outer shell and immerse it in boiling water for 5 minutes.
2. Remove with a slotted spoon, pat dry and cut into small pieces.
3. Finely chop the onion and fry until light brown.
4. Do the same with carrots after rubbing them on a grater.
5. Fry and finely chopped physalis until softened.
6. Vegetables are mixed in a blender and mashed.
7. Stew vegetable puree for about 20 minutes in a deep frying pan.
8. Then the greens are finely chopped, added together with salt and sugar to the vegetable mixture and heated for some more time.
9. Lastly, chopped garlic and vinegar are added, mixed and removed from heat.
10. Distributed by banks and rolled up.

Recipe “lick your fingers” for the winter: carrot caviar with zucchini

The recipe for cooking zucchini caviar with the addition of carrots is probably known to all housewives. But in this recipe for the winter, carrots will play the main role, and this caviar will not become less tasty.

You need to prepare:

• 900 g carrots;
• 400 g squash;
• 950 g of tomatoes;
• 200 g onions;
• 150 g of dill along with stems;
• 150 ml of 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 cleaned and chopped using a meat grinder or other kitchen device.
2. Vegetables are mixed in a large saucepan with a thick bottom, oil is added to them, and they are boiled together for about 7 minutes.
3. After that, greens, spices and vinegar are added, heated for the same amount of time and laid out in clean jars.
4. Banks are sterilized in any way, twisted and left to cool upside down.

Caviar from carrots, onions and apples                            

Carrots, being a rather sweet vegetable, go well with fruits, in particular apples. Moreover, the use of apples of any variety, both sour and sweet and sour, is allowed. The dish cooked according to this recipe is very fond of 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 of apples;
• 1,5 kg onions;
• 0,5 l of sunflower oil;
• 2 tbsp. l. vinegar;
• sugar and salt – to taste.

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

1. 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 freed from the skin and core, and passed through a meat grinder.
4. Also chopped and fried onions with carrots.
5. All crushed components are combined with each other, spices are added and mixed thoroughly.
6. Transfer the vegetable mixture to a frying pan with heated oil and heat well.
7. After boiling the mixture, warm it up slightly, add vinegar and remove from heat.
8. After a short infusion, they are distributed in sterile dishes and clogged for the winter.

Cooking caviar from carrots for the winter in a slow cooker

The slow cooker allows you to somewhat facilitate the process of making carrot caviar, but most of the actions, in any case, are carried out manually.

You need to prepare:

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

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

1. Cut the onion into cubes, put 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 being cooked, peel and grate the carrots.
4. Add carrots to the onion, 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 managed to release juice, mixed and the lid is closed again.
6. After the beep, chopped garlic, bay leaf and pepper are added to the multicooker bowl.
7. Put on the “baking” mode for another quarter of an hour.
8. After that, the caviar is transferred to another container, vinegar is added and, having covered with a lid, cool.
9. The caviar is transferred to sterile jars and rolled 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 for the tastes of the whole family.