Caviar from honeydew with garlic for the winter through a meat grinder
Today I will share an interesting recipe for caviar from honeydew for the winter. This unusual preparation is loved by my family and friends who have ever tried it. Mushroom caviar can be served to the table as a snack or used as a filling in dumplings and pies.
Ingredients
Step-by-step cooking recipe
Pick the honeydew, clean it from the sand, rinse it under running water, then throw it into a colander.
Fill the mushrooms with cold water, add bay leaf and pepper, bring to a boil, add salt and boil over low heat for 20-25 minutes. Then flip into a colander and rinse under running water.
Finely chop the onion, grate the carrots on a coarse grater, chop the garlic.
Fry onions and carrots in preheated vegetable oil.
Add the mushrooms, stir and fry all together on medium heat for 3-5 minutes. Then cool a little.
Pass the cooled mushrooms with carrots and onions through a meat grinder.
Put the resulting mass back in the pan, add salt to taste, add ground pepper and vinegar. Fry the workpiece over low heat, stirring, for 30 minutes. A couple of minutes before cooking, add chopped garlic to the caviar, mix and remove from the heat.
Pack hot caviar from honeydew into pre-sterilized half-liter jars, cover with lids and sterilize in a saucepan with boiling water for 30 minutes (for 1 liter cans - 60 minutes). Then roll up the jars, turn upside down, wrap and cool. Store the cooled mushroom caviar in a cool, dark place.
