Beet Caviar for Winter
Description
A simple way to make a large batch for later. First, wash and peel all the vegetables, then grind them in an electric meat grinder; if you don’t have one, grate them on a coarse grater — it won’t affect the flavor of the spread. The beauty of these recipes is that you combine all the vegetables at once with oil, salt, and sugar, and stew them in their own juices for 45–50 minutes until tender. During that time, you’ll have enough time to sterilize the jars and lids. Then pack the hot spread into the jars and seal them. After cooling, store in a pantry or cellar. The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare the vegetables — let's get started!
- 2
Step 2
Wash and peel all vegetables. Cut the tomatoes into 4 pieces and the beets into small pieces suitable for the meat grinder.
- 3
Step 3
Cut the carrots and onion.
- 4
Step 4
Turn on the meat grinder and pass all the vegetables (except garlic) through the large metal plate.
- 5
Step 5
Place all the vegetables in the pot.
- 6
Step 6
Add salt, sugar, and vegetable oil; mix well. Place the pot on the heat, bring the roe to a boil, and cook covered for 45 minutes. Stir occasionally.
- 7
Step 7
Peel the garlic and finely chop it with a knife or press it through a garlic press. Add the garlic and vinegar to the prepared caviar.
- 8
Step 8
Mix well. The caviar is ready!
- 9
Step 9
Pack the hot caviar into sterile jars. Seal with the lids. Once cooled, move to a cool place for storage.
- 10
Step 10
Happy preserving!