Don't you know where to put surplus of a harvest of vegetables? All in caviar! It will turn out tasty, nourishingly and economically!
It is required to you
- On 1-1.5 liters
- - cucumbers of 500 g;
- - carrots of 1 kg;
- - paprika of 500 g;
- - tomatoes of 500 g;
- - onions of 1 piece;
- - garlic 2-3 cloves;
- - seeds of mustard of 1 tsp;
- - curry of 1 tsp;
- - dried ginger of 1/2 tsps;
- - vegetable oil;
- - vinegar (9%) of 2 tablespoons;
- - the black pepper ground salt.
Instruction
1. Peel carrots, wash out and grate. Wash out tomatoes and overwind on the meat grinder, peel garlic from a peel and miss through a press. Cucumbers and a paprika wash a baking plate with flowing water and cut in small cubes. Peel onions and cut in average cubes.
2. In a heat resisting pan pour in 1/2 glasses of vegetable oil, add to it cucumbers. When from them all liquid is evaporated, add the cut onions - extinguish 5 minutes, then add carrots and pepper, mix.
3. Further you extinguish until vegetables don't become soft. Later add the crushed garlic, you extinguish 1-2 minutes, pour in tomato weight, add mustard, a curry and ginger. Salt and pepper to taste. Continue to extinguish, liquid won't evaporate yet.
4. Wash the prepared banks with hot water and rinse, then sterilize in the place with covers. Remove ready caviar from fire, pour in vinegar, carefully mix and spread out on banks. Roll up. When banks cool down, remove on storage to the dark cool place.
5. By the way, such caviar can be eaten at once, having smeared on a piece of bread or as a garnish for meat. But in this case it isn't necessary to add vinegar - it serves only as preservative. At will when giving on a table, caviar it is possible to decorate with chopped fresh greens.