Cucumber caviar for the winter
Cucumbers can be eaten both fresh and canned. There have always been many lovers of the crunchy taste of pickled cucumbers, so every family has a stash of jarred pickles. But you can also preserve salads and even caviar. For those who haven't yet tried making cucumber caviar for the winter, we'll tell you how today. The recipe is quite simple, and the result will surprise many. The caviar is so delicious, it's simply finger-licking good!
Caviar goes well with any side dish: potatoes, porridge, or spaghetti. To prepare the caviar, prepare the vegetables and gather the necessary spices and seasonings. We'll also need regular table vinegar, which will help the caviar keep all winter without turning sour in the jars. To achieve a smooth caviar consistency, we'll need a blender. If you don't have one, use a regular grater or a meat grinder.
Cucumber caviar is a great way to use up large, unconventional vegetables that are usually chopped anyway. If you've harvested a large crop of delicious home-grown cucumbers, but their shape isn't quite right, prepare this delicious caviar for the winter. Your harvest won't be wasted, and it makes a great winter snack for any occasion.
Necessary products:
- 500 grams of cucumbers,
- 150 grams of carrots,
- 1 onion,
- 0.5 tablespoons of salt (no heap)
- 50 grams of vegetable oil,
- 0.5 tsp. l. Sahara,
- 1.5 tablespoons of 9% vinegar,
- 1.5 tablespoons of tomato paste,
- 1-2 cloves of garlic.
How to make cucumber caviar for the winter
Peel the onion and carrot and rinse with cold water. Grate the carrots and dice the onion with a knife.
Let's start by stewing the onions and carrots in a saucepan with the addition of vegetable oil.
While the vegetables are simmering, cut the cucumbers into small wedges. This size will soften them quickly.
After simmering the onions and carrots for 10 minutes, add the cucumbers and tomato paste. If the paste is too thick, thin it with two tablespoons of water.
Simmer the vegetables for 20 minutes over low heat until the cucumbers soften.
5 minutes before it's ready, squeeze a couple of cloves of garlic into the caviar to add a piquant flavor and more aroma to the appetizer.
Remove from heat, use an immersion blender, and blend the vegetables in a few strokes until you have a caviar with small chunks of vegetables. There shouldn't be any large chunks, but small pieces will make the caviar more appetizing.
Return to the heat, add sugar and salt. Bring the caviar to a boil, stirring with a spoon until the spices dissolve. Then pour in the vinegar, wait until it boils, and turn off the heat.
Place hot cucumber caviar into a sterile jar.
We seal the lids and place them under a “fur coat” of a warm blanket until they cool completely.
Ready-made caviar will always fit perfectly into your menu.
Bon Appetite!