Many housewives prepare supplies for the winter, including squash and eggplant caviar. Squash caviar for the winter, which every housewife should know is considered a dietary dish and can be a cold appetizer or a side dish. We offer several simple and affordable recipes for making caviar.
Squash caviar for the winter recipe first
Very tasty squash caviar is obtained from three kilograms of zucchini, two kilograms of tomatoes, one kilogram of carrots and one kilogram of onions. Caviar cooked according to this simple recipe is not only very tasty, but also well stored in the winter.
All the ingredients must be cut into large pieces and fried separately in vegetable oil until soft, and then pass through a meat grinder, add 4 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of vinegar and simmer for an hour and a half over low heat, stirring so as not to burnt out. You can grind caviar in a blender and boil again, and then put it in pasteurized jars and put in a saucepan for sterilization. Liter cans sterilize an hour, half-liter cans - 45 minutes. Then the cans are removed, twisted and turned over.
Zucchini caviar for the winter recipe second
Before proceeding with the preparation of caviar, you need to prepare the necessary tools: a cutting board, a meat grinder, a knife and a large one, 10 liters pot, otherwise the process will drag on for a long time. Now you need to decide what kind of consistency the caviar will be - homogeneous or sliced. To get the classic caviar of a homogeneous, even consistency, you need to pass the vegetables through a meat grinder, and to obtain caviar of a discrete consistency - cut them into small, neat pieces of the same size.
In young zucchini, seeds are not removed and the skin is not removed. From such marrows of milk ripeness the most tasty caviar turns out. At the bottom of the pan, pour 100 grams of sunflower oil and fill it with zucchini to the very top. While the zucchini is boiled over low heat, they still prepare the same portion of zucchini, since during cooking they boil strongly. Fresh zucchini is added to the pan as it is boiled, but you can also boil caviar in two pans.
To prevent caviar from burning, the brew should be mixed periodically. Zucchini stand on fire for two hours. During this time, the necessary ingredients are prepared for zucchini caviar, and first of all, onion - it will take a lot, about one onion per one zucchini. Onions are cut in half rings and fried in sunflower oil until golden brown. Before cooking, you need to salt the onions, add a teaspoon of red pepper and the same amount of curry, and then transfer to the zucchini. For aroma, you need to add parsley, parsnip and chopped celery root into small pieces of caviar.
Now take on the carrots. The number of carrots, as well as onions, is equal to the number of zucchini, that is, one medium carrot is taken for one medium-sized zucchini. Root crops are thoroughly washed and ground on a grater or better on a vegetable cutter, and then fried in a skillet in sunflower oil. Fried carrots are also sent to a common pot. When the caviar thickens a little, a glass of pre-fried tomato paste is added to it. If desired, the paste can be replaced with tomatoes, just do not be too lazy and peel them, otherwise the caviar may turn out to be inedible.
Now, if you make classic caviar, the contents of the pan need to be passed hot through a meat grinder, preferably electric, and then put on fire and bring to readiness. Now caviar can be salted, and for taste add one or two teaspoons of sugar. For 10 kilograms of caviar, you need to take about 10 teaspoons of salt. Ready caviar is laid out on sterilized jars and rolled up with lids. Everything, squash caviar for the winter recipe which was described above, is ready! Keep jars of caviar in a cool place.
Eggplant caviar recipe delicious billet
* Eggplant - 1 kg
* Carrots - 135 grams
* 1-2 bulbs
* Garlic - 2-3 cloves
* Vegetable oil - half a glass
* Sweet pepper - 300 grams
* Vinegar - 30 grams
* Dill and other greens
Eggplant caviar whose recipe is simple, but requires a creative approach, like all other culinary recipes, is prepared as follows. The eggplants must be thoroughly washed and boiled in a small amount of water until tender, which will take about 20 minutes, after which, after peeling them from the skin, you need to grind them in a blender or pass through a meat grinder.
Now we take carrots, onions, sweet peppers, cut it all into small pieces (taking out the seeds from the pepper), fry the vegetables in a frying pan in oil until golden brown. Next, add the tomatoes, peeled and peeled in a blender, to simmer for 10 minutes, combine everything together, add vinegar, salt to taste and ground pepper and simmer until cooked. We lay the finished caviar in sterilized jars, cover with lids and, having cooled, store in the refrigerator.
Harvesting for the winter has always attracted many housewives. They allow not only to provide the whole family with tasty, healthy and nutritious products in the winter, but also to realize their creative capabilities ...