Beet caviar in jars for the winter

Beets store well - under good conditions, root vegetables can be kept fresh almost until spring. Another great way to prepare beets for the winter is to make caviar out of them. This preparation is good both as an independent snack and as an addition to various dishes.

A simple recipe for beetroot caviar for the winter “You’ll lick your fingers”

The recipe is really simple: alternately fry onions, beets and carrots, then flavor the mass with spices, tomato paste and pack it in jars. Thanks to frying, the caviar becomes rich and aromatic. It is advisable to choose young, sweet beets - with such beets the caviar will be truly “finger-licking good”.

1. 
   How to prepare beet caviar for the winter in finger-licking jars? Peel the beets, carrots and onions, rinse and dry.
2. 
   Cut the onion into small cubes.Heat vegetable oil in a frying pan and fry the onion in it until golden brown. Do not forget to stir so that the onion does not burn, but acquires a blush throughout.
3. 
   Three carrots and beets on a fine grater. First add grated carrots to the fried onions, mix, fry for a couple of minutes while stirring. Next, add the grated beets, as well as salt and sugar to taste. Add dry basil and dill, a mixture of ground peppers, tomato paste and tomato juice. Stir, close the lid and simmer for fifteen minutes.
4. 
   Peel and chop the garlic. Pour it into the caviar and mix. Pour in the vinegar, stir again and after five minutes remove from the stove.
5. 
   Place the hot caviar in dry, sterile jars, close with dry, sterile lids, let cool slowly and store.

Bon appetit!

How to prepare caviar from beets and carrots for the winter?

In this case, beet caviar is prepared by boiling. Additionally, add carrots for sweetness and tomatoes for sourness. Vegetables can be grated on a Korean grater - in this case the caviar will be in large pieces, or passed through a meat grinder - the consistency will be smoother.

Cooking time: 2 hours.

Cooking time: 30 min.

Servings: approximately 3 liters of prepared caviar.

Ingredients:

• Beetroot – 1 kg.
• Onions – 1 kg.
• Carrots – 1 kg.
• Tomatoes – 1 kg.
• Salt – 1 tbsp. l.
• Vegetable oil – 200 gr.
• Granulated sugar – 1 tbsp.
• Ground black pepper – 1-2 tsp.
• Ground coriander – 1-2 tbsp. l.
• Sweet paprika – 1-2 tbsp. l.
• Red hot pepper - a pinch.
• Table vinegar 9% – 1 tbsp. l.

Cooking process:

1. Wash and dry the tomatoes. We cut out the trace from the stalk, cut it into pieces, and pass it through a meat grinder.

2.Peel the carrots, rinse, dry, and grate on a Korean grater.

3. We do the same with beets.

4. We also prepare the onions. It can also be grated or chopped by hand into thin pieces.

5. Place chopped vegetables into a cooking container, pour in refined vegetable oil, salt and spices. Place the container with the vegetable mixture on the stove and gradually bring to a boil. Cook the caviar for two hours over low heat, stirring occasionally.

6. Twenty minutes before the end of cooking, add granulated sugar and vinegar and mix.

7. Place the hot caviar into dry sterilized jars and seal with dry, sterile lids using a special key. Place the cooled jars in the refrigerator for storage.

Bon appetit!

Beetroot and garlic caviar for the winter

Such caviar will be a lifesaver for the housewife: as an appetizer for a sandwich, as a dressing for borscht, and as an additive for salads. To make caviar tasty, choose the “right” beets: dark, juicy, without light rings on the cut and dark damage.

Cooking time: 30 min. excluding beet cooking.

Cooking time: 30 min.

Servings: approximately 1.5 liters of prepared caviar.

Ingredients:

• Boiled beets – 2 kg.
• Garlic – 3 cloves.
• Salt – 2 tsp.
• Vegetable oil – 6 tbsp. l.
• Granulated sugar – 3 tsp.
• Table vinegar 9% – 2 tbsp. l.

Cooking process:

1. Pre-boil the beets until tender. After cooking, cool, peel and cut into pieces.

2. Twist the boiled beets through a meat grinder along with peeled garlic cloves.

3. Place the resulting mass in a cooking container, add salt, granulated sugar, and vegetable oil. After boiling, cook the mixture for fifteen minutes over low heat.

4.Pour in vinegar, stir, cook for another five minutes. Remove the caviar from the stove and place it hot in dry, sterile jars. Screw on with dry, sterile lids. We put the cooled jars away for storage.

Bon appetit!

How to prepare caviar from beets and zucchini for the winter?

For this caviar we take beets and zucchini. If the zucchini is young, then chop them whole. If the fruits are mature and have already hardened, remove the seeds and cut off the hard skin.

Cooking time: 60 min.

Cooking time: 30 min.

Servings – approximately 6 liters of prepared caviar.

Ingredients:

• Beetroot – 2 kg.
• Zucchini – 4 kg.
• Onions – 1.5 kg.
• Garlic – 100 gr.
• Salt – 2 tbsp. l.
• Granulated sugar – 1 tbsp.
• Vegetable oil – 150 ml.
• Hot pepper – 1 pc.
• Table vinegar 9% – 100 ml.
• Ground allspice – 1 tsp.
• Water – 1 tbsp.

Cooking process:

1. Prepare vegetables: peel them, wash and dry. We simply wash the hot peppers and do not remove the seeds.

2. Chop the onion into small cubes with a knife, grate the beets and zucchini on a coarse grater. Pass the garlic through a press. Place chopped onion, grated beets and zucchini, garlic in a large cooking container, and add a pod of hot pepper. Add salt, sugar, vegetable oil, vinegar, ground allspice and water. Leave everything for two hours to release the juice.

3. After infusion, mix the mass and place the container on the stove. Bring the caviar to a boil and cook for one hour over medium heat. Don't forget to stir. After the cooking time has passed, turn off the stove and remove the pepper pod from the caviar.

4. We pack hot caviar in dry, sterile jars. Screw on with dry, sterile lids.

5. Remove the completely cooled jars for storage.

Bon appetit!

Spicy beet caviar for the winter

A very tasty preparation that will compete with adjika and other spicy rolls. The sweetness of the beets goes well with the garlic and spiciness of the pepper. To complete the taste, we also add bell peppers and tomatoes. This caviar will ideally complement cold meat, lard, and poultry snacks.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings: approximately 3 liters of prepared caviar.

Ingredients:

• Beetroot – 1 kg.
• Tomatoes – 1.5 kg.
• Bell pepper – 1 kg.
• Hot pepper – 3-5 pcs.
• Garlic – 2 heads.
• Table vinegar 9% - 100 ml.
• Vegetable oil – 100 ml.
• Salt – 2 tbsp. l.
• Granulated sugar – 100 gr.

Cooking process:

1. Peel the beets, wash, dry and cut into pieces.

2. Wash the bell peppers, remove seeds and stems, and cut into pieces.

3. Wash the hot peppers and cut off the stem. We leave the seeds.

4. Wash the tomatoes, dry them, cut out the trace from the stalk. We cut into pieces.

5. Pass all prepared vegetables through a meat grinder. Peel the garlic. We wash, dry and also pass through a meat grinder.

6. Place the container with the vegetable mixture on the stove. Add salt and sugar and mix. Bring to a boil. From the moment it boils, cook the caviar over high heat for forty-five minutes. Stir so it doesn't burn.

7. After the cooking time has passed, pour vinegar and vegetable oil into the caviar, mix and cook for another fifteen minutes.

8. Pour hot caviar into dry, sterilized jars. Screw on with dry, sterile lids. We store caviar in a cool place.

Bon appetit!

Delicious beet caviar with mayonnaise for the winter

Beets and mayonnaise are always a great combination. We also use this sauce in the preparation. This caviar is perfect as a salad for hot dishes.

Cooking time: 20 min.excluding beet cooking time.

Cooking time: 20 min.

Servings – 500 ml. approximately finished caviar.

Ingredients:

• Beets – 590 gr.
• Mayonnaise – 200 gr.
• Granulated sugar – 1 tsp.
• Parsley – 1 bunch.
• Vinegar - 2 tbsp. l.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cook the beets until tender. Let it cool, cut off the skin.

2. Pass the beets through a meat grinder, add mayonnaise, salt and pepper to taste.

3. Wash the parsley, dry it well, and finely chop it with a knife. Mix caviar with herbs.

4. Place the caviar in a dry, sterile jar and cover with a dry, sterile lid. We store it in the refrigerator.

Bon appetit!