Beet-garlic caviar

The author's recipe calls for 4 pounds of beets, so I made half that amount. The caviar takes 90 minutes to cook! Here are the ingredients we need. Raw beets, already peeled.

The caviar must have a homogeneous texture, so we use a meat grinder. We will start with the beets, since they take longer to cook than the rest of the vegetables.

Put the chopped beets in a saucepan. And immediately add the sunflower oil.

Stir thoroughly and put on the stove. First give it a high heat. During this time, keep stirring constantly and bring the beets to the boil. Then turn down the heat to low, and simmer, stirring occasionally, for 30 minutes.

While the beets are boiling we grind the tomatoes on a meat grinder. After half an hour add them to the beets and mix well.

Boil for another 30 minutes and do not forget to stir! In the meantime, peel the pepper from the seeds and mince it with a meat grinder.

After half an hour add the pepper, mix well and boil for 30 minutes.

And while the vegetables are boiling, let's do the garlic! Peel it and mince it with a garlic press.

10 minutes before the end of cooking, we add the minced garlic. Originally I took 3 pieces (on photo with products), but after trying it in the caviar, I decided to add more. I got the total number - 4 heads, it's about 100-130 grams. But of course you can add more! Here - to taste!

Add sugar - 1 tbsp. teaspoon on top.

Add salt. To adjust the taste I decided to add salt with a spoon - "without topping"! First 2 tbsp. teaspoonfuls, then one at a time, two more. Total of 4 tbsp. tablespoons of salt, no topping. You, of course, add salt and sugar to taste!

Add apple cider vinegar - 2 tbsp. spoonfuls. Here I have homemade apple cider vinegar.

Stir well, and simmer for 10 minutes. The caviar is ready! We put it in sterilized jars. Roll up and wrap until completely cooled. I used a screw lid. From this amount we got 2,5 liters.

Here, and for the test, we kept one jar!