Onion caviar: a recipe for the winter with step-by-step cooking instructions

Winter blanks are usually made in summer or autumn. But onion caviar can be made at any time of the year. It is versatile and goes well with any main course as an accompaniment. It can also be used as a snack or simply spread on bread. In addition, caviar will help boost immunity during the cold season. Next, a method will be described in detail on how to quickly cook onion caviar, as well as a recipe for preparations for the winter.

Features of harvesting onion caviar for the winter

Onion caviar, prepared without special treatment and sterilization of the container, will stand in the refrigerator for a month and will not deteriorate. However, this option is not suitable for long-term storage of blanks for the winter.

So that they do not deteriorate and stand until winter, you need to follow the specifics of cooking:

• containers should be sterilized for at least 20 minutes;
• you need to fill the jar not to the very top, leaving one and a half to two centimeters to the brim;
• you can't change the storage temperature abruptly and take full cans from heat to cold, otherwise they may burst.

The specificity of the choice of ingredients

The main ingredient of this caviar is onion. Cooking is easier if you choose large heads for this. The classic recipe uses regular onions, you can also combine them with white or red - this will make the taste of the dish more interesting.

As an experiment, you can roll each jar with different combinations to find the perfect recipe for yourself later.

Usually, onion caviar recipes also contain tomatoes, but you can replace them with tomato paste.Carrots are also a frequent ingredient in caviar, with its help you can adjust the spiciness: the more you use it, the more tender and softer the taste will be. Sunflower oil can be replaced with olive or corn oil.

For lovers of sourness, add lemon juice or wine vinegar. To add spice, garlic, black pepper or chili should be added to the caviar mass. Fragrant herbs will also not be superfluous: parsley, dill, basil will do.

Preparation of containers

Winter blanks are traditionally stored in glass jars. It is this dish, combined with tight lids, that allows for long-term storage. However, you should remember the most important rule: the dishes must be not just clean, but sterile. This applies not only to jars, but also to lids.

How to sterilize glass jars at home:

• in the oven;
• microwave;
• steamed over the pot.

It is also important to check the jars for cracks and chips. Sterilization caps should be boiled in water for 15 minutes.

Methods of harvesting onion caviar

Onion caviar is undeservedly inferior in popularity to squash and eggplant caviar. But it's much easier to make, with fewer ingredients and less cooking time.

For preparations for the winter, the classic version with sterilization of cans is better suited. However, you can do without it if you do not plan to leave onion caviar for a long time without attention.

Classic recipe

This is the most popular recipe for long-term storage onion caviar. It is better to prepare sterilized dishes in advance so as not to be distracted from cooking.

Required ingredients:

• 1 kilogram of onion;
• a can of tomato paste or a pound of tomatoes;
• 60 milliliters of sunflower (or any other) oil;
• s alt and spices to taste.

Step-by-step instructions for preparing onion caviar for the winter:

1. Peel the onion and then chop coarsely.
2. Fry half of the chopped onion in a pan over low heat. You need to constantly stir the contents of the pan and make sure that the onion does not burn. 15 minutes of frying will be enough.
3. The rest of the onion should be scalded with boiling water and put in a colander.
4. Now you need to mix the whole onion and simmer in a saucepan for 20 minutes. There you also need to add tomato paste (or tomatoes) and spices. Remember to keep stirring the vegetables.
5. Then the resulting mixture should be passed through a meat grinder or chopped with a blender.
6. After that, the mixture should be stewed in a pan for a couple more minutes.
7. Without waiting for cooling, the caviar must be transferred to prepared jars (after sterilization, they should just be warm).
8. Put a cotton cloth on the bottom of the pot and only then put the jars. Then the pan is poured with hot water (temperature 80 degrees). So the jars should stand for half an hour, only then they can be tightly closed with lids.
9. The blanks should cool to room temperature, after which they can be put away in a cool place.

Option without sterilization

If there is no need for long-term storage of onion caviar, then you can cook it without sterilizing the containers.

This blank can be stored in the refrigerator for about a month. In this case, the cooking recipe is no different from the one described earlier, except for the last steps.

It is enough to put the onion caviar in a clean dish, let it cool and put it in the refrigerator. It is better not to eat right away, but let it brew for at least 12 hours - then the taste will reveal better.

How and how much can be stored

Onion caviar is stored at a temperature of +2 to +7 degrees. For this, storage in a dry cellar, on a balcony or in a refrigerator is suitable. It is important to monitor the cooling in the room where the blanks are stored: at sub-zero temperatures, the cans may burst.

Do not leave stocks of onion blanks for more than a year - there is a risk that they will deteriorate. An opened jar should be stored in the refrigerator for no longer than two weeks.

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