Green tomato caviar reviews. Green tomato caviar recipes for the winter

Vegetables

Description

Ingredients

Steps

We will prepare all the products we need in order to cook unusual and very tasty caviar from green tomatoes at home. Collect everything you can find from your garden, and purchase the missing ingredients in addition.



Now directly about how to cook caviar from green tomatoes. Our main ingredient is tomatoes, thoroughly washed in cold water, cut into quarters, remove the stalks and damaged areas. We chop tomatoes in any way convenient for you.



First of all, we carefully wash the selected small carrots from dirt and dust, after that we cut off the dense peel with a thin layer and remove the stalk. We rub the vegetable on the largest grater.



We clean the onion from the husk, and then cut it into small cubes as shown in the photo. If you cut an onion with a knife dipped in cold water, then its smell will not irritate the mucous membrane of the eye and you will not have tears in your eyes.



Pour odorless vegetable oil into a saucepan with a dense bottom, heat it and bring to a boil. Pour the chopped onion into the heated oil at the bottom of the pan, fry it until soft and transparent, nothing if it is slightly blushed.



Also, to the onion, we also add the carrots grated by us earlier into the pan. Mix the ingredients, continue to fry them for another 5-6 minutes, Stir occasionally with a wooden spatula..



After the specified period of time, we send the chopped green tomatoes to the pan to the vegetables, mix the ingredients again.



At this stage, it is necessary to add all the spices listed in the ingredients to the caviar. You can also add other seasonings according to your taste. In this case, it is worth remembering that the original taste of caviar may change..



Thoroughly mix the ingredients and simmer them for 2-3 hours on the smallest fire. Periodically, caviar must be stirred with a wooden spoon or spatula so that it does not burn to the bottom.



We wash the glass jars in cold water with soda, then wipe them dry with a clean towel, put them upside down in the oven on a baking sheet and sterilize.



Pour the still hot vegetable mass into prepared sterilized jars, then twist them tightly. Cooled cans can be sent for storage in the cellar or pantry. Caviar from green tomatoes for the winter simple recipe ready.



Enjoy your meal!

Many hostesses make twists for the winter from vegetables from the garden, and one of the popular preparations is delicious green tomato caviar. Such a savory appetizer, which in winter goes with a bang as a spread on bread or as an addition to various first courses, is cooked without much hassle and fuss, but it turns out great in taste - spicy-sweet. Its rich aroma will seduce anyone. In addition, such a recipe will be a real salvation for those chefs who grow their own crops. After all, often when harvesting in September, unripe vegetables remain, and this is the best base for cooking such a salad. In the same way, you can sell tomatoes that are spoiled by phytophthora.

Cooking time -2 hours.

The number of servings is 5.

Ingredients

This simple and delicious recipe caviar from green tomatoes for the winter without sterilization does not involve the use of a huge list of products. Everything is very simple here:

• green tomatoes - 3 kg;
• carrots - 1 kg;
• bell pepper - 1 kg;
• granulated sugar - 150 g;
• onion turnip - 1 kg;
• odorless vegetable oil - 250 g;
• ground black pepper - 1.5 tsp;
• table vinegar 9% - 4-5 tbsp. l.;
• salt - to taste.

On a note! To cook such caviar without sterilization for the winter, you can use not only green, but also brown tomatoes.

Cooking method

In order for your family to eat vegetable twists with pleasure in winter, you should take care of their preparation in advance. Below is a detailed step by step recipe with a photo of cooking appetizing caviar from green tomatoes and other vegetables. The appetizer turns out so delicious - you just lick your fingers!

1. So, it’s worth preparing the twist from the preparation of the main component. Rinse unripe tomatoes thoroughly in running water. Cut out the stalk and the seal located here. Remove all dark areas and other questionable places. Cut the fruit into halves or small pieces.

Wash the pepper. Cut off the stem. From the inside, clean the seeds with partitions. Cut into slices.

Peel carrots. Wash the vegetables thoroughly and cut into medium-sized pieces (such that it is convenient to scroll them through a meat grinder). Also at this stage, you need to peel the onion and cut it into halves or quarters, depending on the size of the vegetables.

Twist all the vegetables in a meat grinder. Transfer the resulting mass to a basin or other similar container with a thick bottom. Put on a slow fire.

Pour refined vegetable oil into the vegetable mixture.

Pour in the salt. Add granulated sugar. How to mix everything. Boil caviar from green tomatoes for a twist for the winter on low heat for 1.5 hours, at least. You can evaporate the mixture and about 2 hours. But do not forget to periodically stir the composition so that it does not burn.

Add to mixed vegetables table vinegar 9% approximately 10 minutes before the end of caviar cooking.

On a note! Vinegar is recommended to be used at the rate of 1 tablespoon per 1 liter of finished twist. So, not 3 kg of caviar will come out of the indicated amount of products, but somewhat more (4-5 kg, depending on the degree of salad evaporation).

Wash and sterilize jars in any convenient way. Boil the lids.

Spread the caviar from brown and green tomatoes on the prepared dishes. Seal with lids. Cover with a towel and keep under it until completely cooled. Send for storage in the basement or cellar.

This is how easy and tasty caviar is prepared from green tomatoes without sterilization and other unnecessary fuss. This is an ideal twist option for hostesses who do not have extra time.

Video recipes

Below are some video recipes for beginner cooks. The videos will help you choose the best option for cooking caviar for the winter from green tomatoes:

Usually, every year I make this appetizer at the very end of the summer season. When the main crop has already been harvested and it is simply not possible to wait until individual fruits ripen. This primarily applies to tomatoes, they are very whimsical from sunlight, and in the fall there is no longer any need to wait for favors from the sun, so there is no longer much hope that brown unripe fruits will fill with juice and become ripe and fragrant.

Therefore, such a photo recipe for caviar from green tomatoes for the winter "Lick your fingers" for me personally is just a godsend. But what about - I use my harvest completely, removing unripe fruits from the branches, and the technology for cooking this caviar is very simple and does not require much effort. But the taste of the snack is simply amazing! Unripe tomatoes have a delicate, pronounced taste, which is emphasized by the piquancy of lettuce pepper, the tenderness and freshness of carrots, and the sharpness of onions. I twist all the vegetables in a meat grinder with a large grate, and then boil in a cauldron with the addition of spices and oil to completely evaporate the moisture. After I add the vinegar, I still boil for a couple of minutes and quickly transfer to the jars. There is one nuance here, if I am going to keep caviar in the basement, then immediately after it cools down, I take it out for winter storage. And if it’s more convenient for me to keep a snack in the apartment, then I sterilize the jars in a water bath.



Ingredients for green tomato caviar:
- unripe tomato fruits - 3 kg,
- salad pepper - 3 pcs.,
- turnip onion - 1 pc.,
- root carrots - 300 g,
- medium grinding kitchen salt - 1 tbsp,
- white crystalline sugar - 100 g,
- vegetable oil - 1 tbsp,
- table vinegar (9%) - 2 tbsp.




Wash the tomatoes and wipe them dry. If fruits with blackened sides come across, then it is better not to use them. The rest of the tomatoes are cut into pieces, of arbitrary shape, but at the same time cutting out the hard parts of the fruit.
Coarsely chop the peeled onion.
Peel the carrots and cut into slices.
We wash the lettuce pepper, disassemble it into pieces and remove the seeds. And we cut the pepper into pieces.




Now we twist all the vegetables with a meat grinder into a homogeneous mass.




We shift the caviar into a large saucepan or cauldron, add salt and oil.




Stew vegetables for about 1.5 hours on moderate heat.
Then pour in table vinegar and boil for a couple more minutes.




We shift the finished caviar into jars prepared in advance and close the lids.
If you store the blanks in a warm place, then we will sterilize the eggs for an additional 8-10 minutes in a water bath.
We take out the finished caviar for storage or serve it to the table.




Enjoy your meal!

No less delicious

At the end of the season, summer residents always have left, which, unknowingly, are thrown away. Meanwhile, from unripe fruits you can cook delicious preparations for the winter: salads, and even candied fruits. The most common recipe for caviar, which, in addition to green tomatoes, may contain various vegetables.

You can cook caviar different ways: in a slow cooker, with frying the ingredients in a pan, whole or in slices.

Such caviar is prepared quite quickly.

Ingredients:

• 3 kg of unripe tomatoes;
• 2 kg ripe zucchini (any skin color);
• 1 kg of onion;
• 600 g of garlic cloves;
• 2 hot peppers;
• 300 g of sugar;
• 200 ml sunflower oil;
• 200 ml fruit vinegar;
• salt, horseradish to taste.

Cooking progress:

Washed tomatoes and zucchini are cut into rings. Peeled onions and garlic are cut into thin circles and slices. Put the prepared vegetables in a saucepan, add chopped hot pepper, salt, vinegar, pour in sunflower oil. After mixing the workpiece, it is left to infuse until juice is formed.

Thoroughly washed jars must be sterilized. Hot caviar needs to be laid out in jars and rolled up. Until cool, the jars are kept upside down under a warm shelter.

Caviar from zucchini, green tomatoes with tomato paste and mayonnaise

This is a very satisfying snack for the winter, which is enjoyed by both children and adults.

Ingredients:

• 1 kg and unripe tomatoes;
• 2 pcs. Luke;
• 300 ml of mayonnaise;
• spices;
• 3 tablespoons of tomato paste;
• any greenery.

Cooking:

Washed green tomatoes and zucchini need to be peeled, after which they are cut into small cubes. To speed up the peeling process, dip the tomatoes in hot water and after 5-10 seconds transfer to a bowl of cold water.

Coarsely rub the carrots, cut the pepper into cubes. Peeled onions are chopped coarsely. Washed greens should be finely chopped. The prepared vegetable mass is folded into a slow cooker, spices, salt and lavrushka are added. In the menu, set the "Extinguishing" mode and the time for 1 hour.

When the vegetable mass has cooled, it is crushed with a blender or passed through a meat grinder. Next, mayonnaise and tomato paste are added to the mass, everything is mixed. The workpiece is transferred to the multicooker bowl and stewed again for about half an hour. It remains to decompose the hot vegetable caviar into sterilized jars, roll up.