Caviar from pears for the winter through a meat grinder
Don't know how else to diversify the winter diet? And what about caviar from pears? This original winter snack can be served as an independent dish or used for canapes, various sandwiches and even for stuffing eggs. Try it for sure!
Ingredients
- Gruzdi - 2,5 kg
- Onion - 320 g
- Garlic - 40 g
- Celery - 1 bundle
- Dill - 2 twigs
- Currant leaves - 3 pcs.
- Cherry leaves - 3 pcs.
- Water - 400 ml (+2 L)
- Vegetable oil - 200 ml
- Vinegar (9%) – 1 tsp.
- Salt - 3 art.l.
Step-by-step cooking recipe
Sort out the bunches, clean them of sand and forest debris, soak them in cold water for a while. Then drain the water and rinse each mushroom under running water with a sponge.
Cut large specimens arbitrarily, leave small ones intact.
Place the prepared mushrooms in an enameled saucepan, sprinkle with salt and pour 2 liters of water. Cover the pan with a lid and bring to a boil over high heat. Reduce the heat and boil the grapes for half an hour. Then flip into a colander, rinse with boiled water and cool slightly.
Pass the cooled pears through a meat grinder.
Wash all the greens and dry them with paper towels.
Cut the onion into small cubes, chop the garlic.
In preheated vegetable oil, fry the onion and garlic until golden brown.
In a cooking pot, combine the chopped pears, herbs, fried onions and garlic. Stir, bring the caviar to a boil and cook over low heat, stirring occasionally, for 1 hour.
Adjust the amount of salt to your taste. A couple of minutes before cooking, add vinegar, mix.
Pack the boiling caviar in pre-sterilized jars, after removing all the leaves (they have already given their taste and aroma). Roll up the jars, turn upside down and cool. Store the cooled caviar from the pears in a cool, dark place.
