The recipe for carrot caviar was originally developed in Tunisia, but quickly became popular in our country. Cooking does not cause great difficulties, and almost every housewife knows how to do it. Consider in detail the main points.
Taste qualities
Caviar from carrots is very beneficial for the body. Its taste depends not only on the quality of the products used, but also on the amount of added spices. 
In this way, the dish can be made spicy, sweet or salty. But if you adhere to the conditions of the recipe, it will have a soft texture and a pleasant taste.
We recommend that you familiarize yourself with recipes for cooking caviar from squash and eggplants.
Kitchen tools
To cook caviar, you will need not only a gas or electric stove, but also such kitchen tools:
- grater, meat grinder or blender. It is better to rub the vegetable on the side with small holes;
- garlic mincer press (unless you want to add it whole);
- cutting board;
- knife;
- colander;
- pan;
- cauldron or stewpot;
- spoons (dining and tea);
- glass jars;
- tin covers for cans;
- seamer.
Required Ingredients
We offer to consider what ingredients will be needed to cook carrot caviar. But we will use substandard carrots.
For this we need:
- 1 kg of washed, peeled and trimmed carrots;
- 300-400 g onions;
- 1.5 l of tomatoes twisted in a meat grinder;
- 1-1.5 st. l salts;
- 0.5 cups of sugar (vary to taste);
- 0.5 cup of refined oil;
- 1-1.5 st. l 70% vinegar;
- 2-3 cloves of garlic;
- 3 sweet peas;
- 2 bay leaves.
See also: recipes for the winter for onions, garlic, tomatoes (green, cold salted, and pickled; lettuce with tomatoes, tomatoes in their own juice, tomato juice, ketchup, tomatoes with mustard, Yum Fingers, adjika).
Preparation of cans and lids
Before you start rolling up carrot caviar, you must sterilize the jars and boil the lids. For this you need to thoroughly wash them. Since containers are made of glass, they may have chips, cracks and other defects. This is unacceptable for both banks and lids.
To sterilize the dishes at home, you can use a large pan and a colander. To do this, it is necessary to pour water into this container, on top of it, install an iron mesh on which to put the cans down the neck. Fifteen minutes after boiling, place them, without turning them, on a clean towel prepared beforehand and laid out on a hard surface.
In addition, for sterilization, you can use the oven. To do this, put the washed jars in the oven, heated to 160 ° C. In order to use the microwave oven for the same purpose, you should pour a little water on the bottom of the glass container and, setting the power regulator to 700-800 W, sterilize for 3-5 minutes.
Did you know? Glass jars differ in their volume, but the diameter of their necks is the same. So, for 0.35, 0.5, 1, 2, 3, 5, 10 l containers, the neck diameter is 83 mm, for half-liter bottles and 0.2 l cans - 58 cm.
If you want to use screw caps, they must be boiled for 10-15 minutes. This is best done immediately before rolling the vegetables into the jars.
Step by Step Cooking Process
- It is recommended to choose spices to taste depending on your preferences. This is followed by pouring half a portion of the oil (25 g) into a well heated cauldron.
- Pour thinly chopped onions. Top with half a teaspoon of sugar and a pinch of salt.
- Then you need to mix everything and sauté the onions on low heat until caramel and creamy taste, stirring occasionally for 10-12 minutes. Sugar and salt must be added in order to evaporate excess liquid from the onion, and the product itself gives a spicy dish.
- After the onion has acquired a golden color and a characteristic pleasant smell, it is necessary to pour in the cauldron remains of vegetable oil (25 g). Then you should add a portion of pre-prepared carrot - grated or skipped through a meat grinder. It is also possible to process the cooled onion, but this is not necessary.
- Then you need to mix the contents of the cauldron so that the carrots are soaked with oil, and the onion is evenly distributed around the perimeter of the container.
Important! It is necessary to mix the ingredients regularly for 10-15 minutes to prevent burning and ensure even browning.
- After that, you should pour in the tomatoes and mix the ingredients thoroughly. In this case, before the mass boils, you can make a bigger fire. Next, add sugar and salt, then mix and cover the container with a lid.
- From time to time it is necessary to lift the lid to mix the contents. After 20-25 minutes the dish will be ready.
- After 15 minutes of stewing, it is recommended to add garlic. It can be crushed or cut into slices and cook with caviar, and before rolling it into a jar, remove it from the carrot mass and discard.
- So, after 10 minutes, you can taste the dish and, if the carrot is tough, put it out for about 15 minutes under the lid closed. At the end of cooking, you must add bay leaf, sweet peas and spices. Then you should add 1 tablespoon of vinegar, mix everything and prepare to unfold the dish in the container for spin.
Important! If during the pouring of caviar into the container the product got on the neck, then its remnants should be removed. This can be done with a cotton pad soaked in alcohol or vodka.
From this amount of ingredients, a little more than 2 liters of carrot caviar is obtained, so you can use two liter jars. Then it is necessary to cover them with lids and roll them up, then turn them upside down and put them, wrapped, until they cool down completely.
Where and how much can be stored
To store rolled caviar is better to choose. dark and cool place: suitable cellar or basement. It should be consumed throughout the year, because it is not recommended to keep it longer. After opening the can, you need to put it in the fridge.
Carrots can be kept fresh (in sand, sawdust, bags), dried or frozen.Read also about the benefits and harms of carrots (white, yellow, purple), carrot tops and juice, as well as the use of carrots in traditional medicine.
What can you eat
Being a very common root vegetable, carrots goes well with other vegetablesamong them are potato, beet, pumpkin, eggplant, zucchini, radish, cabbage, tomato, onion, greens and others. In addition, many lovers of caviar prefer to spread it on bread.
Did you know? In Europe until the XII century, carrots were used exclusively as feed for horses - until the Spaniards came up with several ways to feed it. They seasoned the vegetable with oil, salt and vinegar, which greatly improved its taste. In Italy, carrots are seasoned with honey and used as a dessert.
Cooking options for carrot caviar: reviews of housewives
Wash vegetables under water, peel carrots, onions from onion peel. Remove the seeds and white partition from the paprika. Remove green pith from tomatoes. All these vegetables need to scroll through a blender or meat grinder. Pour the twisted vegetables into a non-stick saucepan, salt and pour vegetable oil into it, mix everything well, put on the fire. As the mass boils, it will be necessary to turn it down to a slow fire, close the lid, as the caviar sprinkles and boil for about one and a half to two hours, until the excess liquid is boiled down and all the vegetables boil well. Do not forget to stir during the cooking. After you have turned off the ready-made caviar, in the end you will need to add garlic, squeezed through a garlic dish, chopped bitter pepper or dry bitter red pepper to taste, if there is little salt, then dosolit and mix everything well. Hot caviar pour in cooked jars to the top and tighten the lids. Turn the caviar bottom to the top and let them cool completely.
Since the carrot is one of the most useful vegetables, its use has a positive effect on the body. In addition, caviar cooked from it, will appeal to many gourmets and will be an excellent snack on a festive table.
