Cucumber caviar for winter

Step-by-step cooking

1. Step 1:

   

   There are quite a few recipes for caviar from cucumbers. Prepare the ingredients for the salad. If desired, vegetables for caviar can be crushed very finely with a blender, which is suitable for spreading on bread, or cut into cubes with a knife and then serve it as a salad or snack. Cucumbers are washed and soaked for one hour with cold water, then they will be more crispy in the salad. Caviar can be cooked even from overripe vegetables and those that have lost their presentable appearance.

2. Step 2:

   

   Cucumbers are washed again and cut into cubes. It can be grated to obtain a finer mass.

3. Step 3:

   

   Onions, you can take blue, it will improve the color scheme of the salad, clean and finely cut with a knife.

4. Step 4:

   

   Carrots are washed, cleaned and grated on a medium grater.

5. Step 5:

   

   Tomatoes are washed and diced. If the tomatoes do not have a hard skin, you can not remove it, cut it together with it. If the skin seems hard, then the tomatoes need to be doused with boiling water and peel off. Tomatoes can be passed through a meat grinder to obtain a more homogeneous consistency. Bulgarian pepper, you can take any color, wash, remove the seeds and insides, and cut into strips. It can also be crushed in a blender or combine.

7. Step 6:

   

   Garlic is cleaned and finely chopped with a knife.

8. Step 7:

   

   Pour vegetable oil into a saucepan with a thick bottom or a saucepan. Turn on the fire, heat up the oil. Put the chopped onion and grated carrots. Fry the vegetables until transparent. Add cucumbers and tomatoes, bell pepper, garlic to the pan. Add salt and ground black pepper, mix. If it seems that there is not enough oil left from the frying, you can add three tablespoons. It is no longer necessary, a lot of liquid will be released from the vegetables during stewing.

9. Step 8:

   

   The main thing is to mix them periodically in a timely manner. Simmer the vegetables for about 40 minutes. Add the bay leaf. At the end of stewing, add vinegar to the pan with vegetables. Stir and simmer for about 10 more minutes. We put the caviar in sterilized jars, take out the bay leaf. Pour water into a saucepan, put a cloth on the bottom, put it on fire. We put cans of caviar in a saucepan, cover with lids, and sterilize 1 liter cans for about 15 minutes.

10. Step 9:

    

    It is better not to use large cans for caviar, so that the salad after opening is immediately eaten without storage. We close the banks. We let them cool down at room temperature in an inverted form, wrap them with a blanket. The cooled cans are removed to a cool place for storage. Bon appetit!