Delicious green tomato caviar. Green tomato caviar for the winter: recipes with photos. Recipe for caviar from green tomatoes “You will lick your fingers” - basic cooking principles

Usually, every year I make this appetizer at the very end of the summer season. When the main harvest has already been harvested, it is simply no longer possible to wait until individual fruits ripen. This primarily applies to tomatoes, they are very whimsical from sunlight, and in the fall you can no longer expect favors from the sun, so there is no longer any special hope that the brown, unripe fruits will fill with juice and become ripe and fragrant.

Therefore, this photo recipe for caviar from green tomatoes for the winter “You’ll lick your fingers” is just a godsend for me personally. But what about - I use all my harvest, removing unripe fruits from the branches, and the technology for preparing 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 spiciness of lettuce peppers, the tenderness and freshness of carrots, and the spiciness of onions. I grind all the vegetables in a meat grinder with a large wire rack, and then boil them in a cauldron with the addition of spices and oil to completely evaporate the moisture. After I add the vinegar, I boil it for a couple more minutes and quickly transfer it to the jars. There is one nuance here: if I am going to keep caviar in the basement, then immediately after it has cooled down, I take it out for winter storage. And if it’s more convenient for me to keep the 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.,
- onion – 1 pc.,
- carrot root vegetable – 300 g,
- medium-ground kitchen salt – 1 tbsp.,
- white crystalline sugar – 100 g,
- vegetable oil – 1 tbsp.,
- table vinegar (9%) – 2 tbsp.




We wash the tomatoes and wipe them dry. If you come across fruits with blackened sides, it is better not to use them. We cut the remaining tomatoes 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 salad pepper, take it apart and remove the seeds. And we cut the pepper itself into pieces.




Now we grind all the vegetables using a meat grinder into a homogeneous mass.




Transfer the caviar to a large saucepan or cauldron, add salt and oil.




Simmer the vegetables for about 1.5 hours over moderate heat.
Then pour in table vinegar and boil for another couple of minutes.




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




Bon appetit!

They turn out no less tasty

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

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

This caviar cooks quite quickly.

Ingredients:

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

Preparation progress:

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

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

Zucchini caviar, green tomatoes with tomato paste and mayonnaise

This is a very satisfying winter snack that both children and adults enjoy.

Ingredients:

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

Preparation:

You need to remove the skin from washed green tomatoes and zucchini, after which they are cut into small cubes. To speed up the peeling process, place the tomatoes in hot water and after 5-10 seconds transfer them to a bowl of cold water.

Grate the carrots coarsely, cut the pepper into cubes. Peeled onions are chopped coarsely. The washed greens need to be finely chopped. The prepared vegetable mass is placed in a slow cooker, spices, salt and bay leaf 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, add mayonnaise and tomato paste, mix everything. The workpiece is transferred to the multicooker bowl and simmered again for about half an hour. All that remains is to put the hot vegetable caviar into sterilized jars and roll it up.

Usually, every year I make this appetizer at the very end of the summer season. When the main harvest has already been harvested, it is simply no longer possible to wait until individual fruits ripen. This primarily applies to tomatoes, they are very whimsical from sunlight, and in the fall you can no longer expect favors from the sun, so there is no longer any special hope that the brown, unripe fruits will fill with juice and become ripe and fragrant.

Therefore, this photo recipe for caviar from green tomatoes for the winter “You’ll lick your fingers” is just a godsend for me personally. But what about - I use all my harvest, removing unripe fruits from the branches, and the technology for preparing 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 spiciness of lettuce peppers, the tenderness and freshness of carrots, and the spiciness of onions. I grind all the vegetables in a meat grinder with a large wire rack, and then boil them in a cauldron with the addition of spices and oil to completely evaporate the moisture. After I add the vinegar, I boil it for a couple more minutes and quickly transfer it to the jars. There is one nuance here: if I am going to keep caviar in the basement, then immediately after it has cooled down, I take it out for winter storage. And if it’s more convenient for me to keep the 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.,
- onion – 1 pc.,
- carrot root vegetable – 300 g,
- medium-ground kitchen salt – 1 tbsp.,
- white crystalline sugar – 100 g,
- vegetable oil – 1 tbsp.,
- table vinegar (9%) – 2 tbsp.




We wash the tomatoes and wipe them dry. If you come across fruits with blackened sides, it is better not to use them. We cut the remaining tomatoes 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 salad pepper, take it apart and remove the seeds. And we cut the pepper itself into pieces.




Now we grind all the vegetables using a meat grinder into a homogeneous mass.




Transfer the caviar to a large saucepan or cauldron, add salt and oil.




Simmer the vegetables for about 1.5 hours over moderate heat.
Then pour in table vinegar and boil for another couple of minutes.




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




Bon appetit!

They turn out no less tasty

Preparing caviar for the winter from green tomatoes:

Green tomatoes for caviar need to be washed very well.

Cut the prepared tomatoes into halves and carefully cut out the stem - it is better to cut out the hard part as well.

Peel the carrots, wash them in clean water and cut them into small pieces.

Wash the sweet peppers and remove the seeds. Then we also cut them into small pieces - cubes, so that they can be conveniently chopped in a meat grinder.

Onions can be cut into small cubes or grated directly.

Prepared vegetables need to be chopped in a meat grinder - it is advisable to use a smaller grid.

Transfer the resulting mass into a convenient container - it is best to take an enamel bowl or cauldron so that the caviar does not burn during cooking. Cook for about an hour and a half so that the excess liquid evaporates and the caviar is completely ready. To do this, add oil and spices to the tomato mass.

When the caviar has evaporated sufficiently and is ready, add the required amount of vinegar, boil it for five minutes and immediately put the caviar into jars.

Jars of prepared caviar are best stored in the refrigerator or other cool place. If you store room temperature, it is best to sterilize jars at a temperature of 100 degrees. For 0.5 liter jars, 8 minutes is enough, for liter jar- 10 minutes. Cool the jars slowly - wrap them in a blanket. As soon as the caviar has cooled, it can be tasted.

Chilled caviar can be served immediately - you can add fresh herbs and garlic. Bon appetit!

For centuries, autumn has been a hot time, when many representatives of the fairer sex are busy thinking about how to make preparations for the winter faster and more deliciously. Experienced housewives They know the tricks of preparing snacks not only from ripe vegetables, but also from green tomatoes. Indeed, in some years, many tomatoes do not have time to ripen and turn red. And no one wants to throw away the fruits obtained by labor. Housewives are faced with the problem of how to use unripe vegetables, because they contain many useful nutrients and microelements. Green tomato caviar becomes a lifesaver for women.

Preparing this dish with an unusual taste helps solve the problem of using the entire tomato harvest. Russian housewives know a large number of recipes for caviar made from green tomatoes. Some of them are passed down from generation to generation. Women use both the latest and already proven technologies for preparing winter snacks. Various products serve as preservatives. The combination of unripe tomatoes, other vegetables and seasonings gives delicate dish amazing taste.

Technology for harvesting caviar from green tomatoes for the winter

Experienced chefs know the following nuances of preparing delicious caviar:

1. You can choose not only unripe tomatoes, but also those with a white, pink, brown or orange tint.
2. The best consistency of caviar from green tomatoes will be obtained when the housewife uses dense fruits. Watery vegetables will need to be evaporated for a long time, otherwise the snack will turn out liquid.
3. Choose medium-sized unripe vegetables with thick, elastic skin without visible damage.

Important! Unripe tomatoes contain substances harmful to the human body. They are what gives green tomatoes an unpleasant bitterness.

The technology for preparing caviar is simple:

1. To eliminate toxic components, unripe fruits are soaked in a salty solution for 5-6 hours. This time is enough for most of the toxins to be absorbed into the liquid.
2. Green tomatoes are mixed with additional ingredients.
3. You can add a wide variety of spices - allspice or black peppercorns, aromatic paprika powder, herbs, seeds, and coriander roots.
4. It is better to put the resulting dish in half-liter containers. glass jars. Plastic containers are completely unsuitable for storing green tomato caviar.
5. Filled containers are closed with plastic or tin lids.
6. Sterilization is not necessary.
7. The workpiece is stored in the refrigerator, cellar or basement.

The original snack can be consumed:

• as a side dish for fish or meat dishes;
• as a filling for pies;
• spread on a piece of soft bread.

Green tomato caviar recipes

Before choosing a recipe, the housewife must decide who will taste the green tomato caviar. After all, not everyone may like the taste of winter preparations. Also, the dish should not be consumed by people with gastrointestinal diseases and children under 8 years of age.

Preparing the treat is very simple; the entire cooking period is short in time.

1. Chopped vegetables and unripe tomatoes are fried in a frying pan, adding vegetable oil, or stewed in any container.
2. A few minutes before it’s ready, add it to the dish. granulated sugar, rock salt, spices and table salt, which acts as a preservative.

Spicy green tomato caviar

This unusual caviar with “sparkle” will appeal to gourmets who adore peppered food. Spicy caviar from green tomatoes is prepared quite quickly. The spiciness of the treat can vary and directly depends on the amount of garlic and hot pepper used.

For the dish you need:

• 700 g green tomatoes;
• 3-5 small pods of hot pepper;
• 3-4 pcs. medium-sized carrots;
• 3-5 large garlic cloves;
• 1.5 tbsp. l. rock salt;
• 2.5 tbsp. l. food vinegar and refined vegetable oil.

1. Washed and peeled vegetables are cut into pieces and placed in a clean container.
2. Grind the mass to a pulp consistency using a food processor, electric or simple meat grinder.
3. The vegetable mixture is thoroughly mixed, placed in a thick-walled pan and poured into the mix. vegetable oil, add salt.
4. The dish is simmered over low heat for about 60-70 minutes until the mass thickens.

   Attention! The contents of the pan must be constantly stirred so that it does not burn.

5. Vinegar is added about 5 minutes before readiness. Spicy caviar from green tomatoes is placed in jars and covered with lids (it is better to use tin ones).
6. Cover the containers with a blanket and leave until completely cooled.

Recipe for green tomato caviar without vinegar

Here is another simple recipe for green tomato caviar. It is especially valuable that you do not need vinegar to prepare it.

For 11 half-liter jars you need to supply:

• 8-8.5 kg of green tomatoes;
• 1.5 kg carrots;
• 1.5 kg onions;
• 350-450 g refined vegetable oil;
• 8-9 tbsp. l. granulated sugar
• 5-6 tbsp. l. rock salt;
• 1.5 tsp. ground black pepper.

Step-by-step recipe for green tomato caviar:

1. Unripe tomatoes are cut or minced through a meat grinder. It is better to take a nozzle with large holes.
2. Grate the carrots on the coarsest grater.
3. Chopped onions are mixed with carrots.
4. Heat a frying pan with high sides. Fry the vegetable mixture until the onion turns golden. Add ground black pepper.
5. Add chopped tomatoes, salt and sugar to the frying. The mass is thoroughly mixed.
6. Reduce the heat and simmer the resulting mixture for 2-2.5 hours.
7. Towards the end of the time, the jars are pasteurized in a hot oven.
8. The resulting mixture is poured into containers and left to cool to room temperature.

How to cook caviar from green tomatoes with mayonnaise

To prepare caviar with mayonnaise sauce you will need:

• 3 kg of unripe small tomatoes;
• 450 g onions;
• hot pepper Chile;
• mayonnaise;
• 2.5 tbsp. l. table salt;
• 3.5 tbsp. l. granulated sugar;
• spices to taste;
• 2 cloves of garlic.

This appetizer is prepared in a slow cooker.

1. Green tomatoes are cut into quarters, loaded into a slow cooker, and the stewing mode is selected.
2. After 20 minutes, add chopped chili pepper and onion to the tomato puree. Spices, granulated sugar and salt are also added, everything is thoroughly mixed.
3. After 1 hour stewed vegetables take out and leave to cool. After 2 hours, add enough mayonnaise so that the mixture becomes a soft light green color.
4. To create a spicy note, some housewives add 2 chopped garlic cloves.

Green tomato caviar with zucchini

Caviar with the addition of zucchini is prepared according to the following recipe:

1. Wash and cut into large pieces unripe tomatoes, zucchini, peppers.
2. Grind vegetables using an electric meat grinder.
3. Mix the mixture until a homogeneous thick consistency is obtained.
4. Carrots and onions are chopped, fried and placed in a mixture of green tomatoes, zucchini and peppers.

Advice! Add a few pinch of ground black pepper and other seasonings to taste.

Recipe for caviar from green tomatoes “You will lick your fingers”

It’s not for nothing that this preparation is called “Finger-lickin’ good.” It tastes so good that it doesn’t stagnate on the table for long. For this caviar you need to take 3 kg of green tomatoes and the following ingredients:

• 23 black peppercorns;
• 1.5 kg of sweet bell pepper;
• 2.5-3 tbsp. l. rock salt;
• 1.5 kg carrots;
• 150 ml table vinegar;
• half a kilo of onions;
• 4-5 tbsp. l. refined vegetable oil;
• 150 g granulated sugar.

Peeled and washed vegetables are chopped:

• peppers and tomatoes - in the bowl of a food processor;
• onions and carrots are cut into small cubes.

The vegetable mass is placed in a thick-walled pan, pepper and salt are added, and vegetable oil is poured in. Cover the pan with a lid and cook the caviar for 1.5 hours. 10 minutes before readiness, add granulated sugar and pour in vinegar. Ready dish Place in sterilized containers and close. The containers are wrapped in a blanket.

Spicy green tomato caviar

For a savory preparation of unripe tomatoes you will need:

• a little more than 1.5 kg of tomatoes;
• 450 g carrots;
• 550 g onions;
• 3-4 sweet peppers;
• 1 small hot pepper;
• 3 medium apples;
• 2.5 tbsp. l. vegetable oil;
• 4.5 tbsp. l. table salt;
• 3.5 tbsp. l. granulated sugar;
• 2 heads of garlic.

The algorithm of actions will be as follows:

1. Unripe fruits are washed and minced through a meat grinder (insert a nozzle with large holes).
2. The remaining vegetables and apples are poured with boiling water and cut into cubes.
3. Combine everything, add sugar, vegetable oil and salt, mix the mass.
4. Place the mixture in a thick-walled pan and cook for 50 minutes.
5. After cooking, add vinegar, chopped garlic and seasonings to taste.
6. The prepared caviar is poured into glass jars pasteurized with boiling water.

Caviar from green tomatoes for the winter with beets

The preparation with beets is prepared without vinegar, so the jars with caviar are sterilized. The combination of sweet beets and sour unripe tomatoes is unusual. The original caviar will appeal to lovers of vegetable dishes.

Attention! The finished product has a bright burgundy color.

Ingredients:

• 550 g green tomatoes;
• 1.5 kg beets;
• 550 g each of onions and sweet peppers;
• 350 ml refined vegetable oil;
• 25 black peppercorns;
• 150 g granulated sugar;
• 3-4 tbsp. l. rock salt.

The washed and peeled fruits are cut and placed in a pan. The onions are pre-fried. The vegetable mixture is boiled for an hour and a half, and the remaining ingredients are added 10 minutes before the end of cooking. Hot caviar is placed in containers, covered with tin lids and pasteurized.

Caviar from green tomatoes and bell peppers

Prepare caviar from green tomatoes as follows:

1. 4 onions, 4-5 carrots and 1 kg of green tomatoes are crushed using a blender or meat grinder. Add spices, 2.5 tsp. salt, 4.5 tsp. sugar and 4 chopped cloves of garlic.
2. Place the resulting mass in a saucepan, add 0.4 liters of water, and simmer over low heat.
3. After 40 minutes, add 2 pinches of hot ground pepper, 3.5 tbsp. table vinegar, after 15 minutes, turn off the fire.

The contents are left in the pan. When the mass has cooled completely, it is transferred to pasteurized containers. The caviar can be immediately stored in a room for permanent storage.

Green tomato caviar without bitterness with eggplant

To prepare 5 liters of caviar you need:

• 600 g large green tomatoes;
• medium eggplant;
• 3 sweet peppers;
• 300 g onions;
• 55 g ground red hot pepper;
• 30 ml table vinegar 9%.

Preparation:

1. Eggplants are filled with water, add 4 tbsp. l. table salt, wait 30 minutes. Thanks to this procedure, the bitterness will go away.
2. Vegetables are washed and coarsely chopped.
3. Place the onion in a frying pan, fry it, and then add the eggplant. Simmer the mixture for about half an hour.
4. Then tomatoes and sweet peppers are added to the frying pan. Simmer the vegetable mixture for 50 minutes. 10 minutes before the end of cooking, add salt and a few pinches of ground red pepper to the caviar.

   Comment! It is necessary to stir the mixture often so that the vegetables do not burn.

5. The jars are poured with boiling water, then the resulting caviar is poured into them.

Terms and conditions of storage

It is important to follow not only all the rules for preparing caviar from green tomatoes, but also its storage conditions.

1. Temperatures ranging from + 3-0 °C are ideal for storing all vegetable preparations.
2. Caviar under a tin or metal lid at this temperature does not spoil for about 10-12 months. And under polyethylene - 6-7. Increasing the shelf life leads to souring of the product.
3. Containers with caviar must be kept in a dry room. In damp places, rust appears on the lids. Naturally, interaction begins between the metal and the acids contained in the workpiece. Caviar changes color and taste and becomes unfit for consumption.
4. Caviar from unripe tomatoes freezes at - 3-5 °C. The liquid in the jar becomes ice and its volume increases. This leads to the appearance of deep cracks on the walls of the glass container.

Conclusion

Green tomato caviar is a dish that can be prepared using various recipes. Thanks to the diligence of the hostess, during the cold season the whole family will be able to enjoy delicious snack, which will remind you of warm summer and September days.

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