Spicy pickled cucumber caviar
6 large pickled cucumbers, 2 small onions or 1 bunch of green onions, 4 cloves of garlic, 2 tbsp. spoons vegetable oil, 1 /2 teaspoons ground red pepper.
Finely chop the onion, grate the pickled cucumbers coarse grater or finely chop with a knife, and drain the resulting brine. Mix cucumbers, onions and crushed garlic, season with oil and red pepper (if the cucumbers are not salted). Caviar can be served in small salad bowls, garnished with herbs, or placed on pieces of black bread, cut into triangles.
From book 200 best recipes cold snacks author Kostina DariaSquid and pickled cucumber caviar 200–250 g squid, 6 pickled cucumbers, 2–3 onions, 1 tbsp. spoon of tomato paste, 2 tbsp. spoons of vegetable oil, salt and ground black pepper to taste. Finely chop the peeled onion and fry in vegetable oil until golden brown. Salty
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From the book Dishes for fasting days. Eat and don't get fatter author Lagutina Tatyana VladimirovnaPickled cucumber caviar with squid Ingredients: Pickled cucumbers - 4 pcs., squid - 200 g, onions- 2 pcs., tomato paste - 20 g, vegetable oil - 40 ml, ground black pepper, salt to taste. Method of preparation: Peel the squid and cook in salted water
From the book Preparations. Easy and according to the rules author Sokolovskaya M.Spicy zucchini caviar For 4.5 kg of zucchini - 350 g of onion, 3-4 heads of garlic, 20-25 g of herbs, 200-250 g of vegetable oil, 1 tbsp. l. salt and sugar, 1 tsp. ground black pepper, 3 tbsp. l. vinegar. Wash the zucchini, trim the stalks, cut into circles 1–1.5 cm thick,
From the book Best dishes from tomatoes, cucumbers, peppers, cabbage and zucchini author Kashin Sergey PavlovichSpicy zucchini caviar Ingredients: 500 g zucchini, 2 carrots, 1 pod hot pepper, 2 cloves of garlic, 1 onion, 4 tablespoons of vegetable oil, salt. Method of preparation: Wash, peel and finely chop the zucchini. Wash the carrots, peel and cut into slices.
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From the book 1000 most delicious Lenten dishes author Kayanovich Lyudmila Leonidovna From the book Cooking for Health. We eat without harmful fats author Collection of recipesVegetarian caviar from pickled cucumbers Ingredients: 1 kg of pickled cucumbers, 3 onions, 2 tbsp. l. tomato paste, 2 tbsp. l. vegetable oil, pepper, salt - to taste. Preparation: Finely chop the pickled cucumbers, squeeze the juice from the resulting mass. Fry finely in oil
From the book Lenten cuisine. 600 delicious recipes author Shabelskaya Lidiya OlegovnaPickled cucumber caviar with squid You will need: 200 g squid, 6 pickled cucumbers, 3 onions, 1 tbsp. l. tomato paste, 2 tbsp. l. vegetable oil, ground black pepper to taste Finely chop the pickles, squeeze out excess liquid. Peel the onion, finely chop, fry
From the book Canning and the Best culinary recipes experienced gardeners and gardeners authorPickled cucumber caviar? ingredients: 1 kg of pickled cucumbers, 200 g of onions, 50 g of tomato puree, 40 ml of vegetable oil, salt and pepper to taste.? cooking method 1. Finely chop the pickles and squeeze out the juice.2. Fry finely chopped onions in vegetable oil
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From the author's bookSpicy caviar (from pickled cucumbers instead of eggplant) 1 kg red tomatoes, 1 kg onions, 1 kg carrots, 1 kg bell pepper, 5 kg of pickled cucumbers or green tomatoes. 1. Finely chop all ingredients, except cucumbers or green tomatoes.2. Lightly fry for
From the author's bookSpicy caviar (from pickled cucumbers instead of eggplant) 1 kg of red tomatoes, 1 kg of onions, 1 kg of carrots, 1 kg of bell pepper, 5 kg of pickled cucumbers or green tomatoes.1. Finely chop all ingredients, except cucumbers or green tomatoes.2. Lightly fry
Caviar from cucumbers for the winter saves my harvest every summer. I grow cucumbers in a greenhouse; when they start to ripen in July, we simply don’t have time to eat them. We pickle small cucumbers, but there are always “harmful” cucumbers that successfully hide in the leaves and therefore grow to enormous sizes. It is from these overgrowths that I usually prepare cucumber caviar for the winter, all the recipes are finger licking good.
I only take overripe cucumbers. I make this caviar with the most delicate consistency, so I clean the skin. Naturally, I wash the cucumbers well before doing this. I cut them together with the seeds into pieces. Weight of prepared cucumbers 500 g.
I take 1 large carrot and 1 onion. First, I cut the onion into cubes and send it to simmer in a saucepan (saucepan) with a thick bottom. I pour some of the vegetable oil into the bottom; in total you will need 50 ml. While the onions are stewing, peel, grate the carrots and add them to the onions.
To make the vegetables release their juice faster, add salt. You only need 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 will not be worse. You can't spoil caviar with paste. After 5 minutes, add the cucumber slices to the vegetables, pour out the remaining oil, and cook the vegetables for 20 minutes.
As I already noted, this caviar should have the most delicate structure, so I take an immersion blender and grind the mixture into a homogeneous puree. I season it with vinegar (30 ml), simmer for 5 minutes, pour into jars. Agree, this is a very simple recipe.
Caviar from overripe cucumbers and tomatoes
Making cucumber caviar using this recipe couldn’t be easier. All vegetables are available, the preparation is prepared without sterilization. Take overripe cucumbers (2 kg), be sure to peel them, and grate them. You need half as much tomato (1 kg). We twist them in a meat grinder.
Peel and finely chop the onion 400 g, carrots 600 g. It is better to grate the carrots like cucumbers on a grater. All that remains is to prepare sweet pepper, you need 4 pieces. Without seeds and partitions, cut the pepper pulp into cubes. All vegetable preparation on the table, all that remains is to prepare the caviar.
First, fry the grated carrots and onions in oil, and then proceed to the main preparation:
- Place 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 reduce the dose slightly.
- Simmer for 40 minutes.
The consistency of the workpiece is closer to a snack. If desired, caviar from cucumbers can be crushed in a blender, boiled a little and poured into jars. From this amount of vegetables I usually get 4 liter jars caviar from fresh cucumbers.
Sterilized caviar from fresh or pickled cucumbers
Cucumber caviar for the winter can be very easily prepared from both yellowed cucumbers and salted ones. And if you wish, you can take pickled gherkins. Sometimes you open the jar, but no one eats the cucumbers. In this case, so that you don’t have to throw them away, we prepare delicious snack for the winter.
You need 1 kg of cucumbers. Yellow cucumbers need to be skinned. Grind the fruits on a grater and set aside for now. Peel one carrot and one onion. It is better to take vegetables in large sizes. Finely chop the onion and grate the carrots. Take out a cauldron, pour oil into it, 5 tablespoons is enough. Fry the onion and carrots in oil until tender.
Pour grated cucumbers into the cauldron, simmer for 15 minutes. Peel and chop 3 garlic cloves, mix them with 2 tablespoons of tomato paste, and add them to the cauldron with the vegetables. After 10 minutes, salt the workpiece to your taste, add spices to your taste, pour in 3 tablespoons of vinegar (9%).
Hot billet Place in hot, sterilized jars. Pickled cucumber caviar is ready, but for long-term storage jars need to be sterilized. Liter - 15 minutes, 0.5 liter jars need 10 minutes.
Cucumber caviar in a slow cooker
How to bypass the multicooker with your attention. When there is no time to cook, she always comes to the aid of the hostess. Now I’ll tell you how to prepare a delicious appetizer from overripe cucumbers in a slow cooker.
Take the same amount of carrots and onions (400 g). We take more cucumbers - 1.8 kg. We wash all the vegetables, peel them and cut them into pieces. We take out a meat grinder. To make the appetizer, grind all the vegetables in a meat grinder.
Place the multicooker and start the “Frying” mode. Pour oil (100 ml) into a bowl, add the vegetable mixture, stirring, fry for 15 minutes. Pour in 1 glass of tomato juice, add a dessert spoon of salt, mix.
Switch to the “Soup” mode. Cooking continues for 45 minutes. To keep the prepared snack for a long time, add a tablespoon of vinegar. Add vinegar 5 minutes before the end of cooking. All that remains is to pour the cucumber snack prepared in the slow cooker into jars and roll it up.
Step 1: prepare caviar from pickled cucumbers.
Take the most unsightly, ugly, humpback pickles.
Using a knife, cut them into medium cubes of approximately 1 by 1 centimeter, place them in gauze folded in 2 – 3 layers, bring its edges together to form a bag and, helping yourself with your hand, squeeze the juice out of the cucumbers. Then place the salted, chopped vegetables in a deep bowl. 
Then take the onion, peel it with a knife, rinse it under running water, dry it with paper kitchen towels, place it on a cutting board and cut it into a medium cube 1 by 1 centimeter. Transfer the prepared onion to a plate, helping yourself with a knife. 
Place a frying pan with the amount of vegetable oil you need on a high level on the stove. After the frying pan is hot and the oil is hot, add the prepared onion into it and fry it until golden brown and translucent for about 5 -7 minutes.
Then add the chopped cucumbers and simmer both ingredients for 30 minutes until fully cooked, stirring them vigorously with a wooden spatula to avoid burning to the bottom of the pan. The consistency of prepared vegetables should be soft and transparent. The cucumbers will release enough juice so that you don’t need to add water! After the required time has passed, add tomato puree and stew the caviar some more 13 - 15
minutes. For 1 -2 minutes until ready, season the dish to taste with sugar, salt and black ground pepper. Let the finished caviar cool directly in the pan. Then, using a tablespoon, place it in a salad bowl or deep bowl, cover with plastic wrap and let it sit in the refrigerator. 1 – 2 hours.
Step 2: serve caviar from pickled cucumbers.
Caviar from pickled cucumbers is served cold, in a salad bowl or deep bowl. This type of caviar goes well with meat and fish dishes. It's a pleasure to savor it with anyone boiled vegetables or porridges cooked from different cereals. It can be served along with hot first courses, soups, stews, and broth. Very often, caviar from pickled cucumbers is added to pizza or sauces that need to add sourness. Tasty and economical! Bon appetit! - Very often, carrots and pumpkin are added to pickled cucumber caviar; it is believed that these two ingredients absorb a large amount of salt that comes out of the cucumbers during stewing.
- − To this type of caviar you can add any spices you like intended for vegetables, for example coriander, ginger, cloves, anise, nutmeg, fennel, bay leaf.
- − When preparing caviar from pickled cucumbers, you can add any herbs you like, it can be thyme, parsley, celery, dill.
- − If you want your caviar to be spicier, you can add garlic or hot pepper chili no more than 2 - 3 centimeters in length.
