Not sure where to put your excess vegetable harvest? All to caviar! It will turn out delicious, satisfying and economical!
It is necessary
- 1-1.5 liters
- - cucumbers 500 g;
- - carrots 1 kg;
- - sweet pepper 500 g;
- - tomatoes 500 g;
- - onion 1 pc;
- - garlic 2-3 cloves;
- - mustard seeds 1 tsp;
- - curry 1 tsp;
- - dried ginger 1/2 tsp;
- - vegetable oil;
- - vinegar (9%) 2 tablespoons;
- - ground black pepper, salt.
Instructions
Step 1
Peel the carrots, rinse and grate on a coarse grater. Rinse the tomatoes and twist in a meat grinder, peel the garlic and pass through a press. Rinse cucumbers and bell peppers under running water and cut into small cubes. Peel the onion and cut into medium cubes.
Step 2
Pour 1/2 cup vegetable oil into a heat-resistant saucepan, add cucumbers to it. When all the liquid has evaporated from them, add the chopped onions - simmer for 5 minutes, then add the carrots and peppers, mix.
Step 3
Then simmer until the vegetables are tender. Then add chopped garlic, simmer for 1-2 minutes, pour in the tomato mass, add mustard, curry and ginger. Season with salt and pepper to taste. Continue simmering until the liquid evaporates.
Step 4
Rinse prepared jars with hot water and rinse, then sterilize in a place with lids. Remove the prepared caviar from the heat, pour in the vinegar, mix thoroughly and place in jars. Roll up. When the jars are cool, store in a cool, dark place.
Step 5
By the way, such caviar can be eaten immediately, spread on a piece of bread or as a side dish for meat. But in this case, you do not need to add vinegar - it serves only as a preservative. If desired, when serving, caviar can be garnished with chopped fresh herbs.
