Composition / ingredients
Step-by-step cooking
Step 1:
To start, peel the onion from the husk and cut into small cubes. Peel the garlic and finely chop it with a knife. If the garlic is not young, or has begun to germinate (that is, the core is already visually distinguishable), then remove it beforehand.
Step 2:
Wash, peel and grate the carrots on a coarse grater. When rubbing vegetables, I always use my favorite method. I just prick the vegetable with a fork so as not to hurt my fingers.
Step 3:
Heat the vegetable oil in a deep frying pan. And fry the onion, garlic and carrots.
Step 4:
Then add diced squash and tomato. Add a little hot boiled water and simmer the vegetables until softened. Then salt, sugar, spices and pepper to taste. At this stage, I also add a little apple cider vinegar.
Step 5:
As soon as the vegetables are ready and the main part of the liquid has boiled off, you can start chopping. To do this, I use an immersion blender. If you are afraid of damaging the frying pan (although mine was not damaged at all), then transfer the vegetables to another container.
Step 6:
Wash the jars with a hook lock and pour boiling water from the inside, not forgetting about the lids.
Step 7:
Boil the O-rings for five to seven minutes.
Step 8:
Distribute the caviar into the jars, do not forget to pre-pour the ladle (or spoon) with boiling water. Put the sealing rings on the covers and fasten the metal lock.
After that, put a kitchen towel on the bottom of a high saucepan. Put the cans on it. Fill with water for 1 cm.above the lid. That is, the banks must be completely drowned. I sterilize cans of 0.75 l. about 12-15 min. During this process, air will escape from under the lid. That's how it should be. After sterilization, wrap the jars until completely cooled, without turning them over.
I haven't used cans for a couple of years now. For me it is difficult and dreary. Basically, I do preservation with screw-on lids or in jars with a hook lock, specially designed for sterilization.
Choose any spices to your taste. It can be basil, and cardamom, and hops-suneli, or even mint.
I add vinegar more for taste, as I like spicier caviar. You can not add it at all.
I keep such caviar in the refrigerator. And, as a rule, it rarely lasts until deep winter, simply because it is very popular with my family.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Patisson - 18 kcal/100g
