A simple recipe with step-by-step photos of delicious green tomato caviar for the winter without sterilization. Caviar from green tomatoes for the winter Caviar from green tomatoes for the winter is very

Unripe tomatoes that you collected from your own garden bed or purchased inexpensively at the market, can become an elite snack. For example, your table will sparkle with new flavors and colors from appetizing green tomato caviar for the winter: recipes with finger-licking photos will help you prepare 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 snack.

Green tomato caviar with bell pepper

Delicious green ones are made with peppers and carrots. We will make this preparation without sterilization, but the jars and lids will still have to be sterilized first.

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 preparation to taste, prepare the following spices and seasonings:

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

Step-by-step instructions with photos and explanations

Green tomato caviar: the most delicious preparation recipe

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

This harvesting method only seems complicated and unusual, but in fact it you will need simple products.

• 3 kilograms of green tomatoes;
• one and a half kilograms of beets;
• one and a half kilograms of carrots;
• kilogram of onions;
• 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 make bright caviar from green tomatoes?

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

While the 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 juices evaporate from the pan.

Peel the finished beets and carrots, grate them and add them to the vegetables. Cook for another 5 minutes.

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

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

The caviar turns out to be delicious, and the appearance is a sight for sore eyes. You can store this delicacy for several months in a cool pantry or cellar.

There are many ways to prepare caviar from unripe tomatoes: by adding various vegetables, seasonings and spices. If you like something like spicy green tomato caviar for the winter: recipes using a meat grinder will make your task much easier.

This time we will tell you how to do a delicious appetizer of green tomatoes, hot peppers and apples.

You will need 1.3 kilograms of tomatoes, as well as 400 grams of carrots, half a kilo 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, peel, cut, and grind all vegetables, as well as apples, in a meat grinder. Pour everything into a saucepan add two tablespoons of vegetable oil and the same amount of salt, add four tablespoons of sugar. Simmer over low heat for 40 minutes, before turning off, pour in a teaspoon of vinegar, add 4 cloves of garlic and hot pepper.

Vegetables

Description

Ingredients

Steps

Let's prepare all the products we need in order to prepare an unusual and very tasty green tomato caviar at home. Gather everything you can find from your garden, and purchase additional ingredients that are missing.



Now directly about how to prepare caviar from green tomatoes. Our main ingredient is tomatoes, rinse thoroughly in cold water, cut into quarters, remove stems and spoiled areas. Grind tomatoes in any way convenient for you.



First of all, we carefully wash the selected small carrots from dirt and dust, then cut off the dense peel in a thin layer and remove the stalk. Grate the vegetable on the coarsest grater.



We peel the onion 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 tight bottom, heat it and bring to a boil. Pour chopped onions into the heated oil at the bottom of the pan, fry them until soft and transparent, it’s ok if they turn slightly brown.



We also add the carrots we grated earlier into the pan along with the onions. Mix the ingredients, continue to fry them for another 5-6 minutes, stir the vegetables occasionally with a wooden spatula.



After the specified period of time, add chopped green tomatoes to the pan with the vegetables and mix the ingredients again.



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



Mix the ingredients thoroughly and simmer them for 2-3 hours over low heat. Periodically, the caviar must be stirred with a wooden spoon or spatula so that it does not burn to the bottom.



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



Pour the still hot vegetable mass into prepared sterilized jars, then screw them tightly. Cooled jars can be stored in a cellar or pantry. Caviar from green tomatoes for the winter according to a simple recipe is ready.



Bon appetit!

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

Often in the fall, unripe tomatoes remain on the tomato bushes, and sometimes the tomato plantings become infected with late blight, and in order not to lose the entire harvest, you urgently need to eat green tomatoes. This is where this caviar comes to the rescue.

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

For the recipe “Green tomato caviar for the winter through a meat grinder” you will need the following ingredients:

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

Preparing caviar from green tomatoes for the winter using a meat grinder

We sort through the tomatoes, separate the stalks, wash them, cut off all damage and spoiled areas. and wash. We divide it in half to cut out the roughened place where the stalk is attached. We divide large tomatoes into several parts so that they can be easily passed through a meat grinder.

We sort and wash the sweet peppers. Cut into two parts and remove the seeds along with the partitions. For ease of cranking in a meat grinder, we divide it into several parts.

Wash the carrots, peel off the top dirty layer. If the carrots are large, then divide them into several parts.

Remove the skins from the onion and also cut into pieces. If you want to make the caviar spicier, 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 grinder (you can grind them through a blender) and get large minced meat. Place the resulting mixture in an enamel container (pan or basin).

Mix. Add the required amount of vegetable oil, salt and granulated sugar. Boil everything for one and a half hours over low heat. To prevent the caviar from burning and sticking to the bottom, stir constantly.

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

In the meantime, prepare the containers: sterilize the jars and boil the lids. Then we put the caviar into jars. Roll it up with a wrench or screw it tightly.

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

Caviar from green tomatoes is ready for the winter through a meat grinder. Good luck with your preparations and bon appetit!

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You can make a lot of delicious things for the winter from green tomatoes. Today there are several recipes for caviar from unripe tomatoes - it’s both delicious and won’t waste a harvest that hasn’t had time to ripen.

Pre-treatment of ripe and green tomatoes differs, since unripe fruits contain substances that affect not only the taste of the finished product, but also human health.

1. First of all, it is solanine. This substance is found in all nightshades: it is concentrated in the green peel (including in green potatoes - it also belongs to this botanical family) and in large quantities is harmful to health.
2. The second not the most useful component is tomatine.

Therefore, if to prepare ripe tomatoes it is enough to select undamaged ones, without rot, and wash the fruits, then it is advisable to soak the green ones without cutting them in salted water - it will “pull out” excess solanine and tomatine.

If the tomatoes are too green, be sure to cut off the greenest part - around the stem.. This is necessary so that caviar from unripe tomatoes does not taste bitter and is not too sour. By the way, you cannot mask the excess acid in caviar with sugar - you will get a sharp sweet-sour taste.

The most delicious recipes for green tomato caviar with step by step photos

Each housewife has her own signature recipe for such caviar, and this is not surprising: sometimes the rich harvest of tomato beds does not have time to fill with redness and sweet juice before the onset of autumn. And then, so that the vitamin goodness does not disappear,

For the finger-licking caviar you will need:

• 3 kg green tomatoes;
• 1 kg of carrots and sweet peppers;
• 0.5 kg of onion;
• half a glass of refined vegetable oil;
• a third of a glass of vinegar;
• half a glass of granulated sugar;
• salt and ground black pepper to taste.

The color of the sweet pepper does not affect the taste, but the yellow one will look more beautiful - with red carrots and green tomatoes.

1. Wash and peel the vegetables, remove the core and seeds from the pepper.
2. Cut the onions and carrots into small cubes, and cut the tomatoes and peppers into pieces that are convenient to grind in a meat grinder.
3. Mix the crushed ingredients in a metal bowl (saucepan) with thick walls, add salt, pepper and oil.
4. Simmer the caviar over low heat for at least an hour. If the vegetables have not released enough juice, you need to add a few tablespoons of warm water, otherwise the caviar will burn. When the dish is almost ready, add sugar, add vinegar, stir and cover with a lid for 15 minutes.
5. We fill the washed, sterilized jars with hot caviar from the pan, roll up the boiled lids and leave to cool upside down, wrapped in a blanket.

To prepare caviar according to this recipe, you need to take:

• 1 kg green tomatoes;
• 0.5 onions;
• 0.5 carrots;
• 3 large bell peppers;
• a small pod of hot pepper;
• a head of garlic;
• 2 apples;
• 2 tbsp. tablespoons of salt and refined vegetable oil;
• 1/3 cup sugar;
• half a teaspoon of table vinegar.

1. All vegetables, except hot peppers, are washed, peeled of excess, cut into pieces and twisted in a meat grinder through a grid with large holes. Under the meat grinder we immediately place the dishes in which the caviar will be prepared - a saucepan or a stewpan.
2. Squeeze the garlic into a bowl and add hot pepper, cut into thin rings. Add salt and sugar and add butter. Mix.
3. Cook over low heat, uncovered and stirring with a wooden spatula or spoon, for a little longer than half an hour. 10 minutes before readiness, add vinegar, after testing for sugar and salt and adding what is missing, if necessary. Caviar should be thick in consistency.
4. We sterilize the jars and lids, pour hot caviar into containers, roll them up, turn them over and wrap them. The caviar sits until it cools down. From this amount of products you will get about one and a half liters of blanks.

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

The simplest green tomato caviar recipe requires a minimum set of ingredients:

• 800 g tomato;
• 250 each for carrots and onions;
• 2 tbsp. spoons of tomato sauce;
• Art. spoon of granulated sugar;
• a teaspoon of salt;
• half a glass of refined vegetable (sunflower) oil.

Instead of sauce, you can use mild ketchup.

1. Washed tomatoes and peeled onions are cut into cubes. Peel the carrots and grate them.
2. The ingredients are mixed in a thick-walled saucepan, add salt and sugar, tomato sauce or ketchup, vegetable oil and simmer slowly. If necessary, add water.
3. After half an hour, remove the caviar from the heat and place it hot in sterilized containers, covering with boiled lids. If desired, you can punch the vegetable mass with a blender, then you will get a more homogeneous consistency.

Very tasty and simple green tomato caviar: video

The delicate taste of zucchini harmoniously combines with the piquant sourness of unripe tomatoes, making this caviar a delicious dish.

To make a delicious meal of green tomatoes for the winter, we take products per kilogram of unripe tomatoes:

• 300 g carrots;
• 3 medium onions;
• 2 bell peppers;
• a tablespoon of tomato paste or ketchup;
• half a glass of refined sunflower oil;
• a couple of bay leaves;
• black pepper, salt and sugar to taste.

This recipe is different in that it does not use vinegar.

1. We eat the tomatoes, peel them and cut them. Grind in a meat grinder and place on a sieve so that excess juice can drain.
2. Wash and peel the onions, carrots and bell peppers. Cut the onion and pepper into strips, grate the carrots coarsely, fry everything in a frying pan in vegetable oil until the onion becomes transparent.
3. Transfer the contents of the frying pan with oil into a saucepan, add twisted tomatoes, salt and pepper and sugar.
4. Simmer over low heat for 15 minutes with occasional stirring, then add bay leaf and ketchup, stir and simmer at maximum heat for another 10 minutes.
5. Place in boiled jars, close with boiled lids and leave to cool upside down, wrapped in a blanket or blanket.

This preparation is excellent both as an independent snack, and in the form of a sandwich, and as an addition to the main course.

This caviar has a wonderful southern, sunny taste. In order to prepare it, you need:

• 3 kg of unripe tomatoes;
• a kilogram of onions, carrots and sweet bell peppers;
• 3 cloves of garlic;
• salt;
• olive oil.

You can use another vegetable oil, but with olive oil this caviar will be especially tasty.

1. Washed, peeled tomatoes are minced in a meat grinder.
2. In a frying pan with olive oil, lightly fry the carrots, grated on a coarse grater, add the diced onion, then squeeze out the garlic.
3. Put it back on low heat, add salt to taste and cook for about 10-12 minutes. Place while hot in sterilized jars and close.

You can spread it on brown bread, or you can add it to pasta sauce.

Green tomato caviar with bell pepper: video

Green tomatoes should not be consumed if you have pathologies of the joints, gall bladder, or kidney diseases. You should also avoid this vegetable if you have previously experienced signs of an allergic reaction.

Green tomatoes are unripe tomatoes that contain many useful and nutritious microelements. Vegetables are used in the preparation of various dishes that have an unusual taste. When creating green tomato caviar, additional ingredients are often used to improve the quality of the product.

Unripe tomatoes contain substances that not only impart a bitter taste, but can also disrupt the functioning of internal organs. Therefore, before you start spinning caviar, it is necessary to remove harmful components from the tomato in a certain way.

The process of preparing the product boils down to the following: tomatoes are fried and stewed, after which they are crushed to a mushy state. After this, you can add other ingredients.

There are many recipes for green tomato caviar. Each method involves the use of its own preservative and snack preparation technology. To avoid premature spoilage of the product, it is recommended to strictly follow the given recipes.

Salting of tomatoes should be carried out in barrels or glass containers. Plastic containers are not suitable for storing workpieces.

Benefits and available contraindications

Unripe tomatoes contain:

• unsaturated fatty acids;
• Omega-3 and Omega-6;
• carbohydrates (namely mono- and disaccharides);
• protein;
• several types of amino acids;
• potassium, copper and other trace elements;
• vitamin C.

Tomatoes contain solanine, which in large quantities is quite harmful to the body. However, small doses of this substance (less than 100-200 milligrams, or about 3-4 tomatoes) have a positive effect on the immune system, stimulate urine excretion, eliminate inflammation and spasms. In addition, solanine strengthens vascular walls, suppresses the activity of fungi and viruses, and accelerates recovery from diseases of the liver and upper respiratory tract.

The second dangerous substance found in unripe green tomatoes is tomatine. The latter, like solanine, in small quantities strengthens the immune system and destroys pathogenic microorganisms. Tomatine has antioxidant properties and removes carcinogens.

Other microelements of unripe tomatoes eliminate constipation and normalize the acid-base balance.

Green tomatoes should not be consumed if you have pathologies of the joints, gall bladder, or kidney diseases. You should also avoid this vegetable if you have previously experienced signs of an allergic reaction.

Selection and preparation of tomatoes

Medium-sized tomatoes are suitable for caviar. It is more convenient to work with such vegetables. It is better to choose berries with thick skin without visible damage.

Because solanine gives green vegetables a bitter taste, it is recommended to pre-soak the tomatoes in salt water for several hours. During this time, the liquid will absorb most of the hazardous substance.

To reduce the likelihood of caviar poisoning, you can use whitened or slightly pink vegetables to prepare the latter.

Recipes for making caviar from green tomatoes for the winter

When choosing a caviar recipe, it is recommended to take into account the period and place of storage of the product. You should also consider the number of people this product is designed for. To increase the shelf life, you can add a branch of bird cherry to each jar.

Classic way

For three kilograms of tomatoes you will need:

• a kilogram of bell peppers and carrots;
• 5 grams of salt and ground black pepper;
• half a kilo of onions;
• 100 milliliters of 9 percent table vinegar;
• 100 grams of sugar (cane sugar is recommended);
• 30 milliliters of oil (preferably lean).

Vegetables are washed and peeled and seeds removed (except for tomatoes). Peppers and tomatoes are ground in a meat grinder. The remaining vegetables are cut into small cubes. All fruits are placed in a pan and mixed with pepper, salt and oil. If the mixture turns out to be thick, you can add a small amount of water according to the recipe.

The workpiece is cooked over low heat for about one hour. About 15 minutes before the end of the process, vinegar and sugar are added to the pan.

Then the resulting caviar is placed in pre-sterilized jars and stored. After several months, the snack will turn out to be a real delight.

Through a meat grinder without sterilization

To prepare caviar you will need:

• 700 grams of tomato;
• 100 grams of onions and carrots;
• 40 milliliters of sunflower oil (refined is recommended);
• 10 grams of salt;
• 15 grams of sugar;
• 2 grams of black pepper (recommended in the form of peas, which are crushed in a hub);
• 5 milliliters of 6 percent apple cider vinegar.

The tomatoes are crushed in a meat grinder, the carrots are grated, and the onions are finely chopped. The latter is placed in a frying pan into which oil is poured. When the onion reaches a golden color, add carrots. Then the vegetables are mixed with tomato paste, remaining oil, sugar and salt.

The appetizer is stewed over low heat for about two hours. At the end you should get caviar with a thick consistency. Then the mixture is ground through a fine sieve. The caviar, along with black pepper, is again put on the fire for half an hour. After this, the product is placed in a container and closed with a lid.

With carrots and onions

For 800 grams of tomatoes you will need:

• 250 grams each of onions and carrots;
• 120 grams of tomato sauce;
• 45 grams of sugar;
• 15 grams of salt;
• 120 milliliters of sunflower oil (refined is recommended).

To make caviar, you need to cut the onion into half rings. The carrots are finely grated. Tomatoes should be cut into strips 3 centimeters long. All ingredients, including vegetables, are placed in a slow cooker and mixed. In the “Stew” mode, the caviar is kept for 2.5 hours.

At the end of the allotted period, the snack is re-mixed and placed in jars.

With apples

According to this recipe, 2.5 kilograms of tomatoes will require half a kilogram of apples. To prepare the snack you also need:

• 200 milliliters of high-quality sunflower oil;
• head of garlic;
• onions, carrots and sweet peppers.

All vegetables are twisted through a meat grinder. The resulting paste is placed in a pan and salt is added. The caviar is boiled for 15 minutes, after which it is mixed with oil and simmered for 20 minutes. At the end a head of garlic is added. The appetizer is then simmered again for 15 minutes.

With zucchini

For 3.1 kilograms of zucchini you need to prepare:

• 1 kilogram each of red and green tomatoes, onions;
• a tablespoon of salt and sugar;
• 2 tablespoons of acetic acid;
• 7 garlic cloves;
• coriander, basil and other spices to taste.

All vegetables are chopped through a meat grinder and mixed with the rest of the ingredients. The pasta is boiled and simmered in a saucepan over low heat for 10 minutes. After cooking, the caviar is distributed into glass containers.

With pumpkin

For 1.5 kilograms of tomatoes and 400 grams of pumpkin you will need:

• 150 grams of carrots and onions;
• a tablespoon of sugar, salt and 9 percent vinegar;
• 6 tablespoons (full) vegetable oil;
• 30 grams of garlic;
• 3 medium bell peppers.

Vegetables are peeled and passed through a meat grinder. The caviar is placed on low heat, mixed with oil and other ingredients, and cooked for about half an hour. At the end, vinegar is added to the composition.

The finished caviar is immediately distributed into jars.

With concentrated tomato paste

For this recipe, for 1 kilogram of tomato you need:

• 500 grams of onions and carrots;
• 100 grams of sugar and 30 grams of salt;
• two cloves of garlic;
• a tablespoon of tomato paste;
• 100 milliliters of purified sunflower oil;
• 30 milliliters of 9 percent bite;
• a teaspoon of ground black pepper and paprika.

Tomatoes are crushed in a meat grinder. The mass is laid out in a saucepan with the thickest walls and then simmered over low heat for 20 minutes. Onions and carrots are chopped in a blender and mixed with tomatoes. The composition is stewed for 10 minutes. After this, tomato paste, spices, and chopped garlic are added to the mass.

After 5 minutes, the caviar is removed from the heat and mixed with vinegar. Then the snack is distributed into jars and covered with lids.

With beets

For 500 grams of tomatoes and a kilogram of beets you need:

• 500 grams of sweet pepper and onion;
• 250 milliliters of vegetable oil;
• salt, sugar and 10 black peppercorns.

The vegetables are finely chopped and the beets are grated. The onion is fried in a frying pan until golden brown, then mixed with oil and other ingredients. Caviar is stewed for 40 minutes over low heat. Then sugar, pepper and salt are added to the mixture. After this, the mass is simmered for another 10 minutes until it thickens.

With eggplants

For 1 kilogram of tomatoes and eggplant you need to prepare:

• greenery;
• 500 milliliters of tomato juice;
• 500 grams of onion;
• Purified vegetable oil, bay leaf (dry), salt and ground pepper.

Vegetables are finely chopped. The onion is fried in a pan until golden brown, then mixed with eggplants and tomatoes, and then simmered until completely softened. After this, seasonings and juice are added to the mixture. The mixture is simmered for another 5 minutes and divided into containers.

With chili

According to the recipe, for 700 grams of tomato you need 3 chili peppers, as well as:

• 300 grams of carrots;
• 50 milliliters of sunflower oil;
• 3 cloves of garlic;
• a tablespoon of salt;
• 2 tablespoons of 9 percent vinegar.

Vegetables are peeled from seeds and crushed together to a mushy state. Then the remaining ingredients (except vinegar) are added to the mixture. The caviar is simmered over low heat for 60 minutes until it thickens. After adding vinegar, the mixture simmers for another 10 minutes.

With mayonnaise in a slow cooker

For 300 grams of mayonnaise you need to prepare:

• 1 kilogram of tomatoes and zucchini;
• 1 piece each sweet pepper, onion;
• bay leaf, peppercorns, salt;
• 3 tablespoons of tomato paste;
• greenery.

Vegetables and herbs are finely chopped and laid out on the bottom. Then spices are added. The multicooker switches to the “Stew” mode. After an hour, the vegetables are crushed in a blender until smooth, mixed with tomato paste and mayonnaise and stewed again for 30 minutes.