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Cucumber caviar for winter

Cucumber Relish for Winter

A tasty, simple canned relish made from overgrown cucumbers! This cucumber "caviar" is a great way to use up cucumbers that got too big. The result — more of a spread or side than a salad — is really delicious. A jar of it earns its place on the winter table and is perfect alongside lunch or dinner. It's quite easy to make, and you can pick the mix of vegetables to suit your taste and what you have on hand. Any vegetables that don't look pretty enough for canning whole can go right into it.

Snezhana

Recipe author

Composition / ingredients

Servings:

Cucumbers

Tomatoes

500

Bell pepper

300

Carrots

300

Onion

300

Vegetable oil

Table vinegar

Salt

1.5

Ground black pepper

0.5

Garlic

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 1 g

Fats 33 % 3 g

Carbohydrates 56 % 5 g

46 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

There are plenty of recipes for cucumber relish. Gather the ingredients. If you like, blend the vegetables very fine for a spread you can put on bread, or dice them by hand to serve as more of a salad or side. Wash the cucumbers and soak them in cold water for an hour so they stay crisper. You can use overgrown cucumbers that have lost their good looks.
Step 2:

Rinse the cucumbers again and cut them into cubes. You can grate them for a finer texture.
Step 3:

Peel the onion — red onion works nicely and brightens up the color — and finely chop it with a knife.
Step 4:

Wash, peel, and grate the carrots on the medium holes of a box grater.
Step 5:

Wash the tomatoes and cut them into cubes. If the skins aren't tough, leave them on. If they seem tough, pour boiling water over the tomatoes and peel them. You can also run the tomatoes through a food mill or grinder for a smoother consistency. Wash the bell pepper (any color), remove the seeds and insides, and cut it into strips. You can also chop it in a blender or food processor.
Step 6:

Peel the garlic and mince it with a knife.
Step 7:

Pour vegetable oil into a heavy-bottomed pot or sauté pan. Turn on the heat and warm the oil. Add the chopped onion and grated carrot and sauté until translucent. Add the cucumbers, tomatoes, bell pepper, and garlic. Add the salt and ground black pepper and stir. If it looks like there isn't much oil left from sautéing, add three tablespoons — no more, since the vegetables will release plenty of liquid as they cook.
Step 8:

The key is to stir it regularly. Simmer the vegetables for about 40 minutes, then add the bay leaf. At the end of cooking, add the vinegar to the pot. Stir and simmer for about 10 more minutes. Spoon the relish into sterilized jars and remove the bay leaf. Fill a large pot with water, put a cloth on the bottom, and set it over the heat. Set the jars of relish in the pot, cover with lids, and process 1-quart (1-liter) jars for about 15 minutes.
Step 9:

It's better not to use large jars, so that once opened the relish gets eaten right away rather than stored. Seal the jars. Let them cool at room temperature upside down, wrapped in a blanket. Once cool, move them to a cool place for storage. Enjoy!