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 preparing 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 recipe for carrot caviar is rooted in antiquity and begins in northern Africa, in Tunisia. In those parts of the country they cooked mostly 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 the spicy varieties of carrot caviar were also not forgotten.

Recipes for carrot caviar provide for both its production in the form of a fresh snack that can be eaten immediately, and preparation of longer storage for the winter. This tasty and satisfying dish perfectly diversifies the lean table, serves as a good snack or addition to any side dish, and even decorates a festive feast.

Onions and tomatoes work best with carrots in recipes, usually in the form of tomato paste. Tomatoes accentuate the sweetness of the carrots and give the dish a rich flavor 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 for the winter of carrot caviar, 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 the vegetable caviar from carrots tender and tasty, all components are crushed before production. Therefore, for the manufacture of caviar from carrots according to any recipe, kitchen appliances are useful: a meat grinder, a food processor, a blender, a juicer, in extreme cases, a grater.

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

But the utensils for storage for the winter - jars and lids - must be washed very thoroughly and must be sterilized before distributing tasty carrot caviar over them.

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

Caviar from carrots and onions for the winter

This is a recipe for the classic carrot caviar for the winter, which is prepared quickly and easily and consists of the minimum amount of ingredients, but it turns out to be very tasty.

You will need:

• 1 kg of carrots;
• 2 large onions;
• 1/3 cup odorless oil;
• ½ teaspoon of ground black pepper;
• salt, sugar - to taste;
• 1 tbsp. 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 for another quarter of an hour.
5. Add vinegar, stir and pack into 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 preparation in the refrigerator.

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

Preparing an appetizer is very simple, since all components are quickly ground through a meat grinder. But it takes a lot of time to cook.

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

1. Vegetables are cleaned, passed through a meat grinder.
2. Fall asleep with sugar, salt and spices, add oil.
3. Stir everything, place the mixture on 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, such carrot caviar is called "Orange Miracle", so tasty it is, and does not have time to become boring during the long winter. In addition, there is no onion in the recipe, which may attract those who, for various reasons, cannot tolerate this vegetable.

You need to prepare:

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

An appetizer according to this recipe is not prepared in 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 you can enjoy the yummy 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, sugar and salt.
3. Simmer in a skillet using low heat with occasional stirring for about 1.5 hours.
4. Chop the garlic finely and add it with seasoning to the pan.
5. After a couple of minutes, pour vinegar into the same place, warm it up for some time under the lid.
6. The hot billet is immediately laid out in banks and rolled up for the winter.

Delicate and tasty caviar from carrots and tomatoes and onions

The components for this recipe for the winter completely coincide with the previous recipe, but the manufacturing method is somewhat different.

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

1. Finely chopped onions and tomatoes are placed in a heavy-bottomed saucepan.
2. Pepper, bay leaves, salt and vegetable oil are also reported there.
3. The mixture is stewed until the onion is completely softened.
4. At the same time, peeled carrots are grated on a medium grater and stewed in a separate pan, adding some 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 covered with lids for the winter.

Spicy carrot caviar without sterilization

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

You need to prepare:

• 1 kg of carrots;
• 0.5 kg of sweet pepper;
• 0.5 kg of 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 of vegetable oil;

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

1. Peel and cut all vegetables, including tomatoes, 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 to it.
4. Add sweet and hot peppers, stir a little more, and last with tomatoes and carrots.
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 bland, since both onions and peppers will give it an additional tasty note.

You need to prepare:

• 1 kg of carrots;
• 2 large onion heads;
• 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 the cooking method is very simple:

1. The carrots are washed and boiled for about half an hour along with the peel.
2. The roots should not become overly soft, but the fork should fit easily into the center.
3. Then the water is drained and the carrots are cooled.
4. The 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 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 the caviar, boiled for some time and laid out on sterile dishes.

Recipe for making carrot caviar with semolina

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

You need to prepare:

• 1 kg of carrots;
• 0.5 kg of beets;
• 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 all unnecessary.
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. Tomatoes are mashed using a blender and added to vegetables in a saucepan.
5. Stew for another 40 minutes and, with continuous stirring, introduce semolina into the vegetable mixture in a thin stream.
6. The mixture of vegetables with cereals is boiled for about a quarter of an hour, then crushed garlic, sugar, vinegar and salt are added.
7. After a while, a sample is removed from the finished caviar, and spices are added if necessary.
8. The finished carrot caviar is distributed among the banks, rolled up.

Pumpkin and carrot caviar

Carrots traditionally go well with pumpkin 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 of apple cider vinegar;
• 30 g of salt.

This recipe requires sterilization to preserve it for the winter, as it is cooked with minimal cooking.

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

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 but plunge into summer - its contents will be so fragrant and appetizing.

You need to prepare:

• 1 kg of carrots;
• 2 kg of red bell pepper;
• 1 kg of tomatoes;
• 0.6 kg of onions;
• 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 of salt.

Cooking a delicious meal for the winter is not so difficult:

1. Cut carrots, herbs, garlic and onions into small pieces.
2. Peppers and tomatoes, peeled from seeds, are baked in the oven until softened and, after allowing them to cool, are chopped with a knife or using a blender.
3. In a deep frying pan, heat the oil and put all the vegetables with herbs and garlic in it.
4. Stew for about an hour on low heat.
5. After that, vinegar and spices are added, they are slightly warmed up, and hot they are packaged in jars.

A simple recipe for the winter: carrot caviar with garlic

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

You need to prepare:

• 800 g carrots;
• 200 g of 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 quite simple:

1. Carrots are peeled and chopped in any convenient way.
2. Garlic is crushed on a press.
3. Root vegetables are stewed in a deep frying pan for about half an hour.
4. Then add tomato paste, garlic, spices and vinegar and heat for some time.
5. Hot caviar is distributed in 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 of tomatoes;
• 110 g garlic;
• 50 g of salt;
• 20 g turmeric;
• 10 g ginger;
• 120 g sugar;
• 100 g of vegetable oil;
• 200 ml of apple cider vinegar.

Carrot caviar is prepared very quickly according to this recipe without sterilization:

1. Vegetables are cleaned and chopped using a food processor or meat grinder.
2. Then the oil is heated in a deep frying pan and all vegetables are placed there, except for the garlic.
3. Vegetables are fried over high heat 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 into small jars and roll up.

The appetizer turns out to be 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 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 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. Free the physalis from the outer shell and immerse 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 and finely chopped physalis until softened.
6. The vegetables are mixed in a blender and mashed.
7. Stew the 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 time.
9. Chopped garlic and vinegar are added last, stir and remove from heat.
10. Distribute to banks and roll up.

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

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

You need to prepare:

• 900 g carrots;
• 400 g zucchini;
• 950 g tomatoes;
• 200 g onions;
• 150 g of dill 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 peeled and minced using a meat grinder or other kitchen device.
2. The vegetables are mixed in a large heavy-bottomed saucepan, oil is added to them, and the whole is boiled together for about 7 minutes.
3. After that, herbs, 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 upside down to cool.

Caviar from carrots, onions and apples

Carrots, being a fairly sweet vegetable, go well with fruits, in particular apples. Moreover, it is allowed to use apples of any kind, both sour and sweet and sour. The dish prepared according to this recipe is very fond of children and it has its own name - Ryzhik. The recipe for Ryzhik carrot caviar is so simple that even a beginner can handle it.

You need to prepare:

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

Both the recipe and the process of making caviar is not complicated at all:

1. Peel the carrots, cut into large pieces and brown in oil.
2. Cut the onion into rings and brown it too.
3. Apples are freed from the skin and core, and passed through a meat grinder.
4. Fried onions with carrots are also chopped.
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 little infusion, they are distributed over sterile dishes and sealed for the winter.

Cooking carrot caviar for the winter in a slow cooker

The multicooker makes the process of making carrot caviar somewhat easier, but most of the actions, in any case, are carried out manually.

You need to prepare:

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

Despite the use of a miracle technique, vegetables will have to be peeled and chopped 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 onion is cooking, peel and grind the carrots on a grater.
4. Add the 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 had time to start juice, mix and close the lid again.
6. After the sound signal, add chopped garlic, bay leaf and pepper to the multicooker bowl.
7. They put on the "baking" mode for another quarter of an hour.
8. Then the caviar is transferred to another container, vinegar is added and, covered with a lid, cooled.
9. The caviar is transferred to sterile jars and rolled up.

Conclusion

Carrot caviar is a very useful 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.

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