carrot caviar for the winter

Carrot caviar

Carrots harvested in this way can be an excellent semi-finished product for cooking various dishes in winter. For example, soups and vegetable stews. It can also be used as a filling for pies or served as a salad.


  • carrots – 800 g;
  • tomatoes – 300 g;
  • garlic – 3 cloves;
  • sugar – 1 tbsp. l.;
  • salt – 0.5 tbsp. l.;
  • table vinegar 9% – 1 tbsp. l.;
  • vegetable oil – 3 tbsp. l.

Method for preparing caviar from carrots for the winter:

  1. Wash the carrots, peel, cut into small pieces, chop with a blender.
  2. Wash the tomatoes, remove the stalks and chop.
  3. Peel the garlic, pass through a press or grate on a fine grater.
  4. Place carrots in a heavy bottomed pan or saucepan. Add vegetable oil, sugar and salt. Simmer carrots on medium heat for 15 minutes. from the moment of boiling.
  5. Add tomato puree and garlic, mix well. Simmer 10 min.
  6. Add vinegar, simmer another 10 minutes.
  7. Arrange the hot vegetable mixture in pre-sterilized jars.
  8. Roll up jars with sterile lids. Let cool upside down, covered, at room temperature.
  9. Remove jars for storage in a cool place.

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