Recipes for caviar from cucumbers for the winter you will lick your fingers
Cucumber caviar for the winter every summer saves my harvest. I grow cucumbers in a greenhouse, when they start singing in July, we just don't have time to eat them. We pickle small cucumbers, but there will always be “harmful” cucumbers that successfully hide in the foliage, therefore they grow to huge sizes. It is from these overgrowths that I usually cook cucumber caviar for the winter, you will lick all the recipes.
The easiest cucumber caviar recipe
I take only overripe cucumbers. I make this caviar of the most delicate consistency, so I peel the skin. Naturally, I wash the cucumbers well before that. I cut them together with the seeds into pieces. The weight of the prepared cucumbers is 500 g.
I take 1 large carrot and 1 onion. First, I cut the onion into cubes and send it to stew in a saucepan (stewpan) with a thick bottom. I pour part of the vegetable oil onto the bottom, in total it will need 50 ml. While the onion is stewing, peel, grate the carrot and send it to the onion.
To make the vegetables start juicing faster, add salt. We need only 15 g of salt. We also add a tablespoon of sugar and the same amount of tomato paste. If desired, the portion of pasta can be doubled, it won't get any worse. You can't spoil caviar with paste. After 5 minutes, we send the cucumber slices to the vegetables, pour out the remaining oil, cook the vegetables for 20 minutes
As I already noted, this caviar should have the most delicate structure, so I take a hand blender and grind the mixture into a smooth puree. I fill it with vinegar (30 ml), carcass for 5 minutes, pour it into jars. Agree, this is a very simple recipe.
Caviar from overripe cucumbers and tomatoes
Cooking cucumber caviar using this recipe is as easy as shelling pears. All vegetables are available, the preparation is prepared without sterilization. We take overripe cucumbers (2 kg), be sure to peel them, three of them on a grater. You need half the tomato (1 kg). We twist them in a meat grinder.
Peel and finely chop the onion 400 g, carrots 600 g. Grate the carrots like grated cucumbers. It remains to prepare sweet peppers, you need 4 pieces. Cut the pepper pulp into cubes without seeds and partitions. All the vegetable preparation is on the table, it remains to cook the caviar.
First, fry the grated carrots and onions in oil, and then proceed to the main preparation:
- Put all vegetables in a large saucepan.
- Add 3 tablespoons of oil.
- Salt the workpiece with 3 tablespoons of salt, if the salt is very salty, you can slightly reduce the dose.
- Simmer for 40 minutes.
The consistency of the workpiece is closer to the appetizer. If desired, caviar from cucumbers can be chopped with a blender, boiled a little and poured into jars. From this amount of vegetables, I usually get 4 liter cans of caviar from fresh cucumbers.
Sterilized caviar from fresh or pickled cucumbers
For the winter, caviar from cucumbers can be very easily prepared from both yellowed cucumbers and pickled ones. And if you wish, you can take pickled gherkins. Sometimes you open a can, but nobody eats cucumbers. In this case, so that they do not have to be thrown away, we are preparing a delicious snack for the winter.
Cucumbers need 1 kg. For yellow cucumbers, the skin must be removed. Grind the fruits on a grater and set aside for now. Peel one carrot and one onion. It is better to take vegetables of large size. Finely chop the onion, grate the carrots. Take out a cauldron, pour oil into it, 5 tablespoons are enough. Fry onions with carrots in oil until tender.
Put the grated cucumbers into the cauldron, simmer for 15 minutes. Clean and chop 3 garlic cloves, mix them with 2 tablespoons of tomato paste, send them to the cauldron for vegetables. After 10 minutes, salt the preparation to your taste, add spices to your liking, pour in 3 tablespoons of vinegar (9%).
We lay out the hot workpiece in hot, sterilized jars. The caviar from pickled cucumbers is ready, but for long-term storage the jars need to be sterilized. Liter - 15 minutes, for 0.5 liter cans, 10 minutes is enough.
Cucumber caviar in a slow cooker
How to get around the multicooker. When there is no time for cooking, she always comes to the aid of the hostess. Now I'll tell you how to cook a delicious snack from overripe cucumbers in a slow cooker.
We take the same amount of carrots and onions (400 g). We take more cucumbers - 1.8 kg. We wash all the vegetables, peel, cut into pieces. We take out the meat grinder. To make a snack, twist all the vegetables in a meat grinder.
We put the multicooker, start the "Fry" mode. Pour oil (100 ml) into a bowl, spread the vegetable mixture, stirring, fry for 15 minutes. Pour in 1 glass of tomato juice, add a dessert spoon of salt, mix.
Switch to Soup mode. Cooking continues for 45 minutes. To keep the snack made for a long time, pour in a tablespoon of vinegar. We introduce vinegar 5 minutes before the end of cooking. It remains to pour into cans and roll up a cucumber snack cooked in a slow cooker.
My caviar recipe: I take 1 eggplant, 1 green pepper, 1 red pepper, 1 bitter pepper pod, 4 tomatoes per serving, put it in cold salted water, after an hour I easily separate the skin, cut everything into cubes, put it in a deep baking sheet to simmer in vegetable oil first for 15 minutes all the pepper and eggplant, then add the tomatoes, after 5 minutes I cut and add 2 onions, squeeze out 3 cloves of garlic, cut the herbs (parsley, dill, basil), carcass for another 5 minutes, take out, mix it. Such caviar can also be placed on the table, both hot and cold; you can roll it into jars. I have my own tomatoes and eggplants, I grow them in a greenhouse, I use natural additives BioGrow, and buy pepper.