Green tomato caviar - a recipe for vegetable harvesting for the winter. Caviar from green tomatoes for the winter "you will lick your fingers" Caviar from green tomatoes for the winter is very

Very tasty, practical preparation - caviar from green tomatoes for the winter, the recipe through a meat grinder is one of the fastest, as it is prepared without sterilization and does not require long-term stewing of vegetables. Unripe tomatoes contain a large number of natural acid, which acts natural preservative, so we will not use vinegar either. Cut the tomatoes into small pieces, simmer in oil with onions and grated carrots until soft. Grind in a meat grinder, add salt, sugar and roll up. Before laying out, caviar must be brought to a boil, and laid out in hot steamed jars. In winter, you will have an excellent snack for meat dishes, potatoes, cereals, pasta, and how tasty it is to make a sandwich with such caviar!

In the green tomato caviar recipe, along with carrots and onions, you can add sweet bell pepper and parsley. The taste will only benefit from this. But if these ingredients are not on hand, stick to the basic version.

Ingredients:

• green tomatoes - 1 kg;
• carrots 3 pcs (or 300 g);
• onions - 3-4 pieces (300 g);
• sunflower oil - 5-6 tbsp. l;
• parsley greens - a bunch (optional);
• salt - to taste;
• sugar - 1.5-2 tbsp. l.

How to cook caviar from green tomatoes for the winter. Prescription without sterilization

The first step is cutting vegetables. Cut the onions into four pieces. First along, then across, and then chop with feathers. You can cut into the usual half rings, but in any case, the cut will be large. Heat the oil in a deep saucepan or frying pan with sides. Throw out the onion. We immediately twist the flame to a barely noticeable one and leave the onion to stew, absorb the oil. It should become soft, change color to translucent. You do not need to fry the onion, watch it and do not overcook it.

We rub the carrots through a grater with large holes. Other cutting is not suitable. When frying, carrots should be saturated with oil, and if they are cut into strips or cubes, they will not become so oily. In addition, this method of grinding is convenient and fast. Stew carrots for ten minutes.

Pay attention to the state of vegetables after stewing - they are not fried, but only sautéed. You should get the same. We cut green tomatoes into a medium-sized cube, cutting off the spots and the remains of the stalk. You can replace part of it with brown ones - the caviar will be juicier. Add to saucepan, mix. Cover with a lid and let simmer for half an hour, stirring occasionally.

After 15-20 minutes, the tomatoes will already soften, change color to olive. But they are not ready yet, the vegetables need to be steamed well so that the tomato slices almost fall apart. Before switching off, add salt, take a sample and correct the taste by adding sugar. It will give a contrasting note and weaken the acidity of the tomatoes.

We pass the vegetable mass through a meat grinder with a large or small grate. Choose the degree of grinding at your discretion - if you want to get an almost homogeneous, homogenized mass - skip several times, and for caviar with pieces of vegetable pulp, once is enough.

We shift the caviar back to the saucepan, heat and evaporate to the desired consistency. Five minutes is enough, do not make the caviar too thick. You can add chopped parsley at this stage. Don't forget to taste the caviar before packaging. Put a little on a saucer, cool, check if the taste suits you (it changes when hot). Correct if something is wrong. We prepare jars with special care, as caviar is prepared without sterilization. We wash in a hot soda solution, scald with boiling water, steam for about three minutes. Keep the lids in boiling water. We lay out puffing caviar in hot jars, seal hermetically.

We wrap it in newspapers, put on a blanket or a blanket and let it cool down in this form for a day or two. Additional warming will only benefit.

After cooling, the jars with caviar from green tomatoes are rearranged on a shelf in the pantry or lowered into the underground, basement. At room temperature this blank is perfectly stored, but choose a place without access to sunlight. Otherwise, the caviar will darken. Good luck and delicious preparations for the winter!

Another version of cooking green caviar, but longer in preparation

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, washed thoroughly 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, remember that original taste caviar can 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 savory snack, 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 pepper black - 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 the preparation of 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 in vegetable mix refined vegetable oil.

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 evaporation of the salad).

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. It - perfect option spins 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:

Unripe tomatoes that you picked in your own garden or bought cheaply on the market, can become an elite snack. For example, appetizing caviar from green tomatoes for the winter will sparkle on your table with new flavors and colors: recipes with photos will help you cook everything quickly and tasty, and most importantly - with love.

Green tomatoes cannot be eaten fresh, but they are excellent for canning. We have already told you how, and right now we are ready to demonstrate recipes for this appetizer.

Caviar from green tomatoes with bell pepper

Delicious greens are made with peppers and carrots. We will make this blank without sterilization, however, jars and lids will still have to be sterilized beforehand.

For three kilograms of unripe tomatoes you will need 1 kg of sweet pepper, the same amount of carrots and half a kilogram of onions. To bring the workpiece to taste, prepare the following spices and seasonings:

• 100 grams of sugar;
• tablespoon vegetable refined oil;
• 4 tablespoons of vinegar;
• one teaspoon of salt;
• black ground pepper;
• coriander and basil.

Step by step instructions with photos and explanations

Green tomato caviar: the most delicious harvest recipe

To prepare not only super tasty, but also a bright preparation of green tomatoes, we offer new exotic recipe.

This harvesting method only seems complicated and unusual, in fact, for him simple products needed.

• 3 kilograms of green tomatoes;
• one and a half kilograms of beets;
• one and a half kilograms of carrots;
• kilogram of onion;
• a head of garlic;
• about a glass of sunflower oil;
• three tablespoons of salt;
• two tablespoons of sugar;
• 15 tablespoons of vinegar.
• spices to choose from.

How to cook bright caviar from green tomatoes?

To make the workpiece as useful as possible, carrots and beets can be cooked in the oven in foil (temperature - 180 degrees, baking time - hour). We have already told, so you can use this method.

While beets and carrots are baking, chopped onions and garlic are fried in vegetable oil.

After 10 minutes, add finely chopped green tomatoes and simmer until the juice has evaporated from the pan.

Peel the prepared beets and carrots, grate and send to the vegetables. Cook 5 more minutes.

Add sugar, salt, vinegar and heat over the fire for a couple more minutes. To give the dressing a spicy taste, put a few rings hot pepper and a teaspoon of ground paprika. And instead of regular vinegar, use wine or balsamic.

Spread the caviar in jars, add a couple of spoons on top vegetable oil. Place the jars in a saucepan filled with water so that it covers 2/3 of the jar. Sterilize jars with blanks for 8-10 minutes and then roll up the lids tightly.

Caviar turns out - overeating, and appearance- sightseeing. You can store this yummy for several months in a cool pantry or cellar.

There are many ways to prepare caviar from unripe tomatoes: with the addition of various vegetables, seasonings and spices. If you liked such a blank as spicy caviar from green tomatoes for the winter: recipes through a meat grinder will make your task much easier.

This time we'll show you how to do it. appetizing appetizer of green tomatoes, hot pepper and apples.

You will need tomatoes in the amount of 1.3 kilograms, as well as 400 grams of carrots, a pound of onions, three sweet peppers, hot chili peppers, two apples and garlic.

Green tomato is a rather bitter vegetable, so it must be soaked in salted water. Wash all vegetables, as well as apples, peel, cut, chop in a meat grinder. Pour everything into a bowl add two tablespoons of vegetable oil and the same amount of salt, add four tablespoons of sugar. Boil over low heat for 40 minutes, before turning off, pour in a teaspoon of vinegar, add 4 cloves of garlic and hot pepper.

Caviar from green tomatoes for the winter through a meat grinder without sterilization.

Often in the fall, unripe tomatoes remain on tomato bushes, and sometimes plantings of tomatoes fall ill with late blight, and in order not to lose the entire crop, it is urgent to use green tomatoes. This is where this caviar comes to the rescue.

This original snack from ground unripe tomatoes, sweet peppers, carrots and onions sweet and sour taste and a little spiciness thanks to ground pepper. By its structure, it is a granular mass that can be spread on bread or used as a seasoning for hot dishes.

For the recipe "Caviar from green tomatoes for the winter through a meat grinder" you will need the ingredients:

• green or brown tomatoes - 3 kg;
• sweet pepper - 1 kg;
• carrots - 1 kg;
• onion - 1 kg;
• granulated sugar - 100 - 150 gr;
• vegetable oil - 200-250 gr;
• salt and ground pepper - to taste
• vinegar - 5 table. lies. (Approximately one tablespoon of 9% vinegar is consumed per liter of twist).

Cooking caviar from green tomatoes for the winter through a meat grinder

We sort through the tomatoes, separate the stalks, wash, cut off all the damage and damaged places. and mine. Divide in half to cut out the roughened stalk attachment point. We divide large tomatoes into several parts, so that it is convenient to pass through a meat grinder.

We sort and wash sweet peppers. We cut into two parts and take out the seeds along with the partitions. For the convenience of turning in a meat grinder - we divide it into several parts.

My carrots, peel off the top dirty layer. If the carrot is large, then divide into several parts.

We remove the husk from the onion and also cut into pieces. If you want to make the caviar sharper - add a little hot pepper along with the seeds to grind along with the rest of the vegetables.

We pass all the vegetables through a large meat grinder grate (you can grind through a blender) and get large minced meat. We put the resulting mixture in an enameled container (pot or basin).

We mix. Adding required amount vegetable oil, salt and granulated sugar. Boil everything for an hour and a half on low heat. So that the caviar does not burn and does not stick to the bottom, stir constantly.

Ten minutes before the end of cooking, add ground pepper and vinegar.

In the meantime, we prepare the container: we sterilize the jars, boil the lids. Then we lay out the caviar on the banks. We roll it up with a key or screw it tightly.

After cooling, put it in a cool place for storage.

Caviar from green tomatoes for the winter through a meat grinder is ready. Successful preparations and bon appetit!

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