Beetroot caviar for the winter - a simple recipe
We offer a simple recipe for beetroot caviar for the winter. Basically, vegetable caviar can be made from any vegetable. The most famous ones are eggplant and zucchini, but beetroot caviar is much tastier.This appetizer is easy to prepare: the vegetable mixture is stewed and then minced. It's important to preserve the beetroot's vibrant color during cooking, and apple cider vinegar will help with this.
Add variety to your homemade preparations – add this recipe to your collection.
It will take 45 minutes to prepare, and the ingredients listed in the recipe will make two half-liter jars.
Ingredients:
- boiled beets – 1 kg;
- onions – 200 g;
- celery – 150 g;
- carrots – 150 g;
- bell pepper – 200 g;
- vegetable oil – 65 ml;
- table salt – 20 g;
- granulated sugar – 30 g;
- apple cider vinegar – 50 ml.
How to make beetroot caviar for the winter
Finely chop the onion. Dice the celery stalks. Heat the vegetable oil and add the chopped vegetables.
Grate the carrots on a coarse vegetable grater and add to the onion and celery.
Remove the seeds from the bell peppers and rinse them under running water. Cut the flesh into thin strips and add to the pan with the onion, carrot, and celery.
Fry the vegetables over medium heat until they are soft. The volume of the vegetables should be reduced by about half.
Peel the boiled beets and chop coarsely. Grind the beets and stewed vegetables through a meat grinder. Return the mixture to the pan and add table salt, apple cider vinegar, and sugar. Bring to a boil over low heat and cook the caviar for 15 minutes, stirring occasionally. The vegetable mixture is very thick and will puff and splatter as it boils, so keep your eyes and hands away from splashes.
Wash the jars and lids thoroughly with any dishwashing detergent. Pour boiling water over them and dry them in an oven at about 100 degrees Celsius.
We pack the caviar into jars, cover with lids, and place in a container for sterilization.
Pour hot water and bring to a boil. Sterilize half-liter jars for 15 minutes. Screw the lids tightly and, once cooled, store in a cool, dark pantry.
Storage temperature not exceeding +10 degrees Celsius.