If you are looking for a versatile garnish, the pepper roe for the winter is just an ideal option. Its preparation does not require too complicated operations and special culinary skill, and the caviar can be served not only to meat, porridge or potatoes (it very favorably shades their taste), but even to use instead of butter.
Caviar from pepper and tomatoes for the winter
This dish has a juicy sweetish flavor, so you may not even notice how to eat almost a whole small jar. Such caviar from Bulgarian pepper for the winter is a real find for those who do not aspire to devote much time to cooking, and at the same time they like to pamper themselves with exquisite delicacies.
Ingredients:
- tomatoes - 250 g;
- pepper - 2,5 kg;
- black ground pepper - 0,75 tsp.
- carrots - 150 g;
- celery root - 1 piece;
- fragrant ground pepper - 0,75 tsp.
- onion - 250 g;
- parsley root - 1 pc.
Preparation
- Bake pepper in the oven (this will take about 20-30 minutes), peel and remove the seeds, and then bring to a puree state using a blender.
- Roots of celery and fresh parsley, as well as carrots, clean, cut into thin strips and fry until half-ready.
- Onions are also peeled, cut into rings and fried until they have a pleasant golden hue.
- Tomatoes peel from the skin and cut into small slices, place in freshly boiled water and cook for about 5 minutes. Then put the remaining vegetables and leave the mixture to stew for about 10 minutes.
- This is one of the surprisingly simple recipes of caviar from sweet pepper for the winter, however, so that it is well kept, do not forget to sterilize the cans: half a liter - about half an hour, liter - 40 minutes.
Caviar from pepper for the winter through a meat grinder
Even if the billets from vegetables - not your horse, to cook a dish incorrectly in this case is simply unrealistic. This is a very simple recipe for caviar from pepper for the winter, from which you can begin a close acquaintance with cooking.
Ingredients:
- ripe red pepper - 2 kg;
- sugar - 0.5 cup;
- salt, spices, black pepper peas - to taste;
- onions - 1 kg;
- vinegar 9% - 0.5 cup;
- sunflower oil - 1 glass.
Preparation
- Cut the peppers and thoroughly clean from the seeds.
- Onion peel and cut into small cubes, and then grind with pepper using a meat grinder.
- The resulting mixture of vegetables, put into a saucepan, add sugar, salt and pour oil and vinegar. Stir well, wait for the boil and simmer for about 25-30 minutes on the minimum possible fire.
- Caviar is still hot put into jars and put sterilized for 20 minutes on a water bath. Then roll them, put them on the lid, cover them with something warm and leave them until they cool down completely.
Caviar of bitter pepper for the winter
This is a real "highlight" of the national conservation. If caviar from red pepper for the winter can be eaten with whole spoons, then this sharp billet should be used as a spice, gradually adding to the soup, mashed potatoes .
Ingredients:
- wine vinegar - 0,5 l;
- salt - 3 tbsp. spoons;
- fresh bitter pepper - 2 kg.
Preparation
- Wash the bitter pepper and remove the seeds from it, and then grind it using a meat grinder (preferably working with gloves).
- Add salt and spread it over previously sterilized banks. Pour the cans of wine vinegar to the very neck.
- Close the container with a lid and move it to the refrigerator. Gradually, the wine vinegar will be absorbed, and this billet will be safely stored for several months.
- If the taste seems too sharp, you can add to the dish tomatoes or carrots, which are also ground with a meat grinder.