Preparations for the winter are usually done 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 dish as a complement. 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, we will describe in detail how to quickly prepare onion caviar, and also describe a recipe for preparations for the winter.
Features of preparing onion caviar for the winter
Onion caviar, prepared without special processing and sterilization of the container, will last in the refrigerator for a month and will not spoil. However, this option is not suitable for long-term storage of preparations for the winter.
To prevent them from spoiling and to last until winter, you need to follow the cooking features:
- containers must be sterilized for at least 20 minutes;
- The jar should not be filled to the very top, leaving one and a half to two centimeters to the brim;
- You cannot suddenly change the storage temperature and take full jars from hot to cold, otherwise they may burst.
Specifics of ingredient selection
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 up each jar with different combinations and then find the perfect recipe for yourself.
Usually, onion caviar recipes also contain tomatoes, but you can replace them with tomato paste. Carrots are also a common ingredient in caviar; you can use it to regulate the spiciness: the more you use it, the more tender and mild the taste will be. Sunflower oil can be replaced with olive or corn oil.
For those who like sourness, add lemon juice or wine vinegar. To add spiciness, add garlic, black pepper or chili to the caviar mass. Aromatic herbs will also not be superfluous: parsley, dill, basil will do.
Preparing containers
Winter preparations are traditionally stored in glass jars. It is these dishes, in combination with tight lids, that allow for long-term storage.However, you should remember the most important rule: the dishes should not only be clean, but sterile. This applies not only to cans, but also to lids.
How to sterilize glass jars at home:
- in the oven;
- in the microwave;
- steam over a saucepan.
It is also important to check the jars for cracks and chips. For sterilization, caps should be boiled in water for 15 minutes.
Methods for preparing onion caviar
Onion caviar is unfairly inferior in popularity to squash and eggplant caviar. But it’s much easier to prepare: you need few ingredients and it takes less time to prepare.
For preparations for the winter, the classic option with sterilization of jars is better suited. However, you can do without it if you do not plan to leave onion caviar unattended for a long time.
Classic recipe
This is the most popular recipe for making long-lasting onion caviar. It is better to prepare sterilized dishes in advance so as not to be distracted from cooking.
Required ingredients:
- 1 kilogram of onions;
- a can of tomato paste or half a kilo of tomatoes;
- 60 milliliters of sunflower (or some other) oil;
- salt and spices - to taste.
Step-by-step instructions for preparing onion caviar for the winter:
- Peel the onion and then roughly chop it.
- Fry half the chopped onion in a frying pan over low heat. You need to constantly stir the contents of the pan and make sure that the onions do not burn. 15 minutes of frying will be enough.
- The rest of the onion should be scalded with boiling water and placed in a colander.
- Now you need to mix all the onions and simmer in a saucepan for 20 minutes. You also need to add tomato paste (or tomatoes) and spices. Don't forget to stir the vegetables constantly.
- Then the resulting mixture should be passed through a meat grinder or chopped with a blender.
- After this, the mixture should be simmered in a frying pan for a couple more minutes.
- Without waiting for it to cool, the caviar must be transferred to prepared jars (after sterilization, they should be warm).
- Place a cotton cloth on the bottom of the pan and only then place the jars. Then the pan is filled with hot water (temperature 80 degrees). So the jars should stand for half an hour, only then they can be tightly closed with lids.
- The workpieces 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, you can prepare it without sterilizing the containers.
This preparation can be stored in the refrigerator for about a month. In this case, the cooking recipe is no different from that described earlier, except for the last steps.
Just put the onion caviar in a clean bowl, let it cool and put it in the refrigerator. It’s better not to eat right away, but let it brew for at least 12 hours – then the taste will develop better.
How and how long can you store
Onion caviar is stored at temperatures from +2 to +7 degrees. Storage in a dry cellar, on the balcony or in the refrigerator is suitable for this. It is important to monitor the temperature in the room where the preparations are stored: at sub-zero temperatures, the jars may burst.
You should not leave stocks of onion preparations for more than a year - there is a risk that they will spoil. An opened jar should be stored in the refrigerator for no longer than two weeks.
