Beetroot caviar for the winter - 6 simple recipes for the winter in jars

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

A simple recipe for beetroot caviar for the winter "Lick your fingers"

The recipe is really simple: alternately fry the onions, beets and carrots, after which we season the mass with spices, tomato paste and pack in cans. Frying the caviar is rich and aromatic. It is advisable to choose young, sweet beets - with such beets, caviar will really "lick your fingers."

Servings - 500 ml. ready-made caviar approximately.

• 
  Peel, rinse and dry the beets, carrots and onions.
• 
  Cut the onions 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 onions do not burn, but acquire a blush throughout the mass.
• 
  Three carrots and beets on a fine grater. First spread the grated carrots to the fried onions, stir, fry for a couple of minutes with stirring. Next, lay out 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.
• 
  Peel and grind the garlic. Pour it into the caviar, mix. Pour in the vinegar, mix again and after five minutes remove from the stove.
• 
  We spread the hot caviar in dry sterile jars, close with dry sterile lids, let it cool slowly and put it away for storage.

Bon Appetit!

How to prepare beetroot and carrot caviar for the winter?

In this case, we cook beetroot caviar by the cooking method. Additionally, put carrots for sweetness and tomatoes for sourness. Vegetables can be grated on a Korean grater - in this case, the caviar will be with large pieces or skip through a meat grinder - the consistency will be smoother.

Cooking time: 2 hours.

Cooking time: 30 min.

Servings - approximately 3 liters of ready-made caviar.

Ingredients:

• Beets - 1 kg.
• Bulb 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.
• Hot red pepper - a pinch.
• Table vinegar 9% - 1 tbsp. l.

Cooking process:

1. We wash and dry the tomatoes. We cut out the trace from the stalk, cut into pieces, pass through a meat grinder.
2. Peel the carrots, wash, dry, three on a Korean grater.
3. We do the same with beets.
4. We also prepare onions. It can also be grated or chopped by hand into thin pieces.
5. Put chopped vegetables into a cooking container, pour in refined vegetable oil, salt with spices. We put the container with the vegetable mass on the stove and gradually bring it to a boil. Cook caviar for two hours on low heat, stirring occasionally.
6. Twenty minutes before the end of cooking, add granulated sugar and vinegar, mix.
7. We spread hot caviar in dry sterilized jars, roll up with dry sterile lids using a special key. We put 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 hostess: as an appetizer for a sandwich, as a dressing for borscht, and as an additive for salads. To make the caviar tasty, choose the "right" beets: dark, juicy, without light rings on the cut and dark damage.

Cooking time: 30 min. excluding boiling beets.

Cooking time: 30 min.

Servings - approximately 1.5 liters of ready-made 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 chives.
3. We place the resulting mass in a cooking container, add salt, granulated sugar, vegetable oil. After boiling, cook the mass for fifteen minutes over low heat.
4. Pour in vinegar, mix, cook for another five minutes. We remove the caviar from the stove and spread it hot on dry sterile jars. We tighten with dry sterile lids. We remove the cooled cans for storage.

Bon Appetit!

How to cook beetroot and zucchini caviar for the winter?

For this caviar, we take beets and zucchini. If the zucchini is young, then chop them whole. If the fruits are ripe and have time to become coarse, we remove the seeds and cut off the hard peel.

Cooking time: 60 min.

Cooking time: 30 min.

Servings - approximately 6 liters of ready-made caviar.

Ingredients:

• Beets - 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. We prepare vegetables: peel them, rinse and dry. We just wash hot peppers, we do not extract the seeds.
2. Chop the onion into small cubes with a knife, three beets and zucchini on a coarse grater. Pass the garlic through a press. Put chopped onion, grated beets with zucchini, garlic in a large cooking container, put a pod of hot pepper. Add salt, sugar, vegetable oil, vinegar, ground allspice and water. We leave everything for two hours to extract juice.
3. After insisting, mix the mass and place the container on the stove. Bring the caviar to a boil and cook for one hour over medium heat. Do not forget to stir. After the cooking time has elapsed, turn off the stove and remove the pepper pod from the caviar.
4. We pack hot caviar in dry sterile jars. We tighten with dry sterile lids.
5. We remove the completely cooled cans for storage.

Bon Appetit!

Spicy beetroot caviar for the winter

A very tasty piece that will compete with adjika and other sharp seams. The sweetness of beets is well combined with garlic and hot pepper. For completeness, we also add bell peppers and tomatoes. Such caviar will ideally complement cold meat, bacon, poultry snacks.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings - approximately 3 liters of ready-made caviar.

Ingredients:

• Beets - 1 kg.
• Tomatoes - 1.5 kg.
• Bulgarian pepper - 1 kg.
• Bitter 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. We wash the bell peppers, free them from seeds and stalks, cut into pieces.
3. We wash the hot pepper, cut off the stalk. We leave the seeds.
4. We wash the tomatoes, dry them, cut out the trace from the stalk. Cut into pieces.
5. We pass all prepared vegetables through a meat grinder. Peel the garlic. We wash, dry and also pass through a meat grinder.
6. We put the container with the vegetable mass on the stove. Add salt and mix sugar. Bring to a boil.From the moment of boiling, cook the caviar over high heat for forty-five minutes. Stir so as not to burn.
7. After the cooking time has elapsed, pour vinegar and vegetable oil into the caviar, mix and cook for another fifteen minutes.
8. Pour hot caviar into dry sterilized jars. We tighten with dry sterile lids. We store the caviar in a cool place.

Bon Appetit!

Delicious beetroot caviar with mayonnaise for the winter

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

Cooking time: 20 min. excluding the cooking time of the beets.

Cooking time: 20 min.

Servings - 500 ml. ready-made caviar approximately.

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 down, cut off the skin.
2. We pass the beets through a meat grinder, add mayonnaise, salt and pepper to taste.
3. We wash the parsley, dry well, chop finely with a knife. We mix caviar with herbs.
4. We spread the caviar in a dry sterile jar, roll it up with a dry sterile lid. We put it in the refrigerator for storage.

Bon Appetit!