Caviar from green tomatoes is very good for the winter. Caviar from green tomatoes for the winter: how to turn an unripe harvest into a delicious snack

Vegetables

Description

Green tomato caviar for the winter- a preparation that is unusual in taste, color and smell, which will definitely diversify the range of your preserves. It must be prepared, of course, during the green tomato season. For cooking, purchase ripe and firm fruits that are quite juicy and sour. This recipe has several of its own features, which we will talk about in more detail below in the step-by-step photo recipe presented there. He will describe to you in all colors every stage of creating such an unusual caviar. Ready-made and infused preserves can be served both as an independent snack and as an addition to any other dish.

At home, you can prepare as much of this preparation as will fit in your pantry. Please note that in addition to caviar, you will probably be preparing other preserves for the winter, for example, pickled tomatoes or cucumbers. During cooking, we will first chop all the ingredients and only then cook them in a saucepan. The color of this green tomato caviar will be closer to traditional, although lighter. Such delicious green tomato caviar will be stored for a very long time; the main thing is to properly sterilize the jars and screw them tightly. This unusual treat can even be given as a gift: very tasty caviar will delight any gourmet. Let's start preparing homemade caviar from green tomatoes for the winter without sterilization.

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!

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 storing at room temperature, it is best to sterilize the jars at 100 degrees. For 0.5 liter jars, 8 minutes is enough, for a 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!

When tomatoes harvested at the end of August do not want to ripen, caviar from green tomatoes saves the harvest for the winter. The combination of green tomatoes with different vegetables allows you to prepare snacks that differ from each other in taste. Let's try to prepare some of the most delicious recipes.

For green tomato caviar you will need vegetables:

  • carrots - 400 g;
  • onion - 500 g;
  • sweet pepper - 3 pcs.;
  • hot pepper (chili);
  • apples;
  • garlic.

The main component - tomatoes - needs 1.3 kg.

To chop vegetables, take a meat grinder. Let's process the tomatoes first: wash them and cut them into 6-7 pieces. The pieces should easily pass into the throat of the meat grinder.

Peel the carrots and cut into pieces. Remove the skins from the onion and cut into large pieces. Wash the sweet pepper, cut out the core with seeds, and remove the stalk. Cut the pepper pulp into cubes. Cut the washed apples (2 pcs.) into pieces, cut out the seeds.

Grind all the vegetables in a meat grinder. Pour the resulting mass into a saucepan. Before placing the saucepan on the stove, add 2 tbsp. l. vegetable oil, 2 tbsp. l. salt, 4 tbsp. l. Sahara. The oil should have no odor.

Cook the mixture for 40 minutes. At the very end of cooking, pour in ½ teaspoon of 70% vinegar. Chop 4 cloves of garlic and add there. Pour hot caviar into jars. Sterilize jars and lids in advance. Turn the sealed jars over and cover them with something warm. After a day they can be put away for storage.

Cooking caviar from green tomatoes with mayonnaise

You can make this delicious preparation using the recipe below. The appetizer of green tomatoes with mayonnaise was liked by my work colleagues, and my family also appreciated it. I bring all the preparations prepared according to new recipes to work and conduct a tasting. Friends, many of my recipes are now prepared in their kitchen.

Only Cherry was selected for preparation - even the green ones taste sweetish. They contain less acid than other varieties of tomatoes. I took exactly 1 kg, washed it, and cut it into pieces. I decided to use a slow cooker. Placed finely chopped cherry tomatoes into the bowl.

To prepare caviar you need carrots. I cleaned 2 pieces, weighed them, it turned out to be 200 g - what I needed. I grated it on a simple, coarse grater and poured it into a bowl with the tomatoes. I chose a large zucchini; after removing the peel and seeds, I got about 1 kg of pulp. I decided to use it all. I washed it and chopped it randomly with a knife. I sent zucchini to Cherry and carrots. Next came the bell pepper. I took 1 piece, removed the seeds and partitions, and cut it into cubes. Added 1 finely chopped onion and chopped parsley and dill. It looked like 100 grams of greenery.

In the multicooker I used the “Stew” mode and set the time to 60 minutes. After the beep, I opened the lid, squeezed out 300 g of mayonnaise from the pack, and added salt. It took a little more than half a tablespoon of salt. I added the same amount of sugar for harmony. Peeled ½ head of garlic. I crushed the cloves with a knife, cut them, and put them in a bowl with the vegetables.

I decided that there was too much green color, so I flavored the preparation with tomato paste. I measured it out exactly 100 g. I crushed everything with a blender. I set the extinguishing mode for 30 minutes.

Like other winter preparations, I pour this green tomato caviar into sterilized containers and seal it hermetically.

A very simple recipe for green tomato caviar

I love this green tomato caviar recipe for its simplicity. It is very easy to prepare, especially if the vegetables are of high quality. Good vegetables are pleasant to wash and process.

It will take a lot of tomatoes - 3 kg. I wash them, put them on a large dish, where the tomatoes flow around for a while, then cut them into slices. It takes 1 kg of pepper, I weigh it unpeeled. For cooking, I remove the seeds and membranes, and chop the pulp randomly. You have to puff over the carrots. It takes time to wash and clean 1 kg. You also need to cut the carrots into pieces.

I take out the meat grinder when all the vegetables are prepared, grind them, and put the mixture of vegetables in the pan. Pour a tablespoon of oil into the bottom of the pan. When making caviar, I simmer the mixture for at least an hour, stirring occasionally.

After 40 minutes, add salt and pepper to taste. It turns out that the salt is a little more than a teaspoon, and the pepper is literally on the tip. I pour in 100 g of sugar and pour in vinegar. You need 4 tbsp. l. When the mass is boiled down, I pour it into clean jars, roll it up with tires and wrap it in a blanket.

An original recipe for tender caviar made from green tomatoes and beets

This recipe is worth using for those who do not like pronounced flavor accents. Beets soften the sour taste of tomatoes and make caviar more tender. In addition, due to the use of beets, the preparation acquires a beautiful burgundy color.

If necessary, this appetizer can be seasoned with borscht in winter. Add finely chopped fresh cabbage, potatoes to the meat broth and pour in a jar of caviar. Borscht, although cooked in a hurry, will be rich not only in color, but also in taste.

It's time to start working on the caviar. What vegetables should we take first for caviar? Let's start with beets. It will take a little less than a kilogram. Wash the root vegetable, peel the skin, grate the pulp. I take a large grater. I process beets with gloves on, as my hands are stained by their juice and are difficult to wash.

I select almost three kilograms of green tomatoes, wash them thoroughly, and cut them into small pieces. This recipe uses almost a kilogram of onions. After cleaning, I chop it as finely as possible. I choose a pan of suitable volume. The bottom must be thick. Cook the vegetables for a long time, almost an hour. In a pan with a thin bottom, they will certainly burn, and the taste of the appetizer will be ruined.

Like any other appetizer, you need to add spices to this caviar. First add tomato paste, you need 300-400 grams of it, followed by sugar - add at least ½ cup of it, maybe a little more. 2 tablespoons of salt is enough; don’t forget about vinegar. In this recipe I use regular, table-style. The percentage on the bottle is 6.

I mix the mixture very carefully, cook for at least an hour, and keep the temperature close to minimum. 5 minutes before the end I taste the salt. Salt and pepper if necessary.

I pour the caviar into jars. Sterilization is not necessary. I twist it, put it under my fur coat, and after cooling I send it to the cellar. In winter, the jars melt before our eyes, because this caviar is delicious.

Conclusion

You have learned how to prepare green tomato caviar using simple recipes. I suggest not to hesitate, while not all the tomatoes in the pantry are yet ripe, but to prepare a meal from them for the family for the winter.

According to reviews from experienced chefs, brown, black, and orange tomatoes are also suitable for preparing “under-ripe” caviar. The denser the berries, the more pleasant the caviar structure. The thick twist can be used as a garnish or filling for pies. Watery fruits will have to evaporate for a long time, otherwise you will end up with a liquid preparation.

Benefits and contraindications

Tomatoes are abundant sources of vitamins and active substances necessary for the human body. Tomatoes contain essential and non-essential amino acids, lycopene, which helps fight cancer, serotonin - the “happiness hormone”, and phytoncides. Berries improve mood, improve the functioning of the digestive system, and normalize metabolism. Ripe tomatoes are much juicier and sweeter than unripe fruits, but in terms of the quality of the chemical composition, green berries are in no way inferior to their red “brothers”. The table shows the content of vitamins and elements in unripe fruits.

Table - Chemical composition of unripe tomatoes

CompoundContent per 100 g, mg
Potassium204
Phosphorus28
Vitamin C23,4
Calcium13
Sodium13
Magnesium10
Vitamin B48,6
Vitamin B50,5
Vitamin PP0,5
Aluminum0,4
Bor0,2
Manganese0,1
Iron0,51
Vitamin E0,38
Copper0,09
Zinc0,07
Vitamin B10,06
Vitamin B60,081
Vitamin A0,032

Despite the beneficial elements and substances, tomatoes contain a lot of acid and are contraindicated for diseases of the gastrointestinal tract. If you have gastritis, frequent heartburn or ulcers, it is better to avoid tomatoes, especially in combination with acetic acid. Individual intolerance can also be caused by aggressive allergens found in the berry.

Unripe tomatoes, like all nightshades, contain solanine, a substance dangerous to human health. High concentrations in the body cause acute poisoning. To reduce the “harmfulness” of unripe berries, it is recommended to soak the tomatoes in warm water for five to ten minutes before cooking.

Recipes for caviar from green tomatoes for the winter: “classic” and 9 variations

You can prepare caviar from green tomatoes according to any recipe without sterilization. The role of a preservative is played by vinegar solution, oil, salt, sugar. In the cold, unsterilized twist is stored throughout the winter. If the refrigerator is full and there is no other cold place, then it is better to sterilize the filled jar.

Traditional

Description . Caviar from green tomatoes is traditionally prepared through a meat grinder with “garden gifts” - onions, carrots, peppers. This snack is also called “Finger-lickin’ good.” In the absence of a meat grinder, a food processor or blender is suitable for grinding ingredients. You can also finely chop the vegetables with a knife. In this case, the snack will come out in pieces.

Components:

  • green tomatoes - 3 kg;
  • onion - 500 g;
  • bell pepper - 600 g;
  • carrots - 1 kg;
  • sugar - 150 g;
  • sunflower oil - 250 ml;
  • 9% vinegar - 60 ml;
  • peppercorns - three pieces;
  • salt;
  • ground pepper.

Step by step

  1. Wash fruits and roots thoroughly.
  2. Remove the skin from the carrot.
  3. Cut the onions into slices.
  4. Remove the seeds from the peppers.
  5. Quarter the tomatoes and remove the stems.
  6. Grind the prepared ingredients with any kitchen appliance until smooth.
  7. Place the resulting slurry in a saucepan.
  8. Add salt, sweeten, and set over low heat.
  9. Cook for about an hour and a half, stirring with a wooden spatula so that the future caviar does not burn.
  10. Ten minutes before the end of cooking, pour in the oil, vinegar solution, and pepper.
  11. Carefully place in sterile containers and roll up.

With beets

Description . Beetroot preparation is made without vinegar. Therefore, before seaming, it is recommended to sterilize the container in a pan or oven. The combination of sweet root vegetables with sour unripe fruits gives the caviar a pleasant sweet and sour taste. The finished snack comes in pieces. To achieve uniformity, chopped vegetables can be chopped using kitchen utensils.

Components:

  • green tomatoes - 500 g;
  • beets - 1 kg;
  • sweet pepper - 500 g;
  • onion - 500 g;
  • vegetable oil - 250 ml;
  • salt, sugar.

Step by step

  1. Wash the ingredients and dry.
  2. Cut onion heads, green berries, and peppers into small cubes.
  3. Peel and coarsely grate the beet pulp.
  4. Fry the onion cubes in oil until translucent.
  5. Add the rest of the ingredients, pour in the remaining oil, and simmer over low heat.
  6. After about 35-40 minutes, add salt, sugar and black peas.
  7. Simmer for another five to ten minutes until thick.
  8. Turn off the burner and place the workpiece in a container.
  9. Cover the containers with lids and sterilize for about a quarter of an hour.
  10. Seal, turn over, wait to cool.

With pumpkin

Description . Caviar from green tomatoes with pumpkin has a specific taste, so it most likely will not impress pumpkin opponents. Salting and sweetening are recommended depending on the ripeness and juiciness of the orange fruit.

Components:

  • unripe tomatoes - 500 g;
  • pumpkin pulp - 500 g;
  • onion - two pieces;
  • garlic cloves - six pieces;
  • vegetable oil - 50 ml;
  • 9% apple cider vinegar - 30 ml;
  • sugar, salt.

Step by step

  1. Blanch unripe berries and remove skins.
  2. Cut the tomato and pumpkin pulp into small cubes.
  3. Finely chop the onions and fry in oil until translucent.
  4. Add pumpkin, simmer for five minutes.
  5. Lay out the tomatoes, sweeten, pour in vinegar.
  6. Simmer until soft and thick.
  7. Add salt, add finely chopped garlic cloves, stir.
  8. Place in sterile containers and seal.

With tomato paste

Description . Green tomato caviar in a tomato sauce is prepared in about 40 minutes. Vegetables do not boil down for a long time and retain their freshness and pleasant aroma. From this amount of components you will get two liters of caviar.

Components:

  • green tomatoes - 1 kg;
  • carrots - 500 g;
  • onion - 500 g;
  • garlic - two heads;
  • tomato paste - two tablespoons;
  • sunflower oil - 100 ml;
  • 9% vinegar solution - 30 ml;
  • sugar - 100 g;
  • salt - 30 g;
  • paprika - teaspoon;
  • ground black pepper - a teaspoon.

Step by step

  1. Rinse all fruits thoroughly.
  2. Divide the tomatoes into four wedges and cut out the stems.
  3. Grind the slices until puree.
  4. Pour oil into a thick-bottomed pan and add the mixture.
  5. Cook covered for 20 minutes over low heat.
  6. Grind the peeled carrots and onions in a blender and add to the tomato pulp.
  7. Simmer covered for ten minutes.
  8. Add pasta and spices.
  9. Squeeze the garlic cloves and stir.
  10. Boil for five minutes, add vinegar solution.
  11. Stir the mixture and turn off the burner.

Instead of tomato paste, you can use freshly squeezed juice with pulp. In this case, simmer the vegetable mass until excess moisture evaporates.

With zucchini

Description . Squash caviar is a classic dish that every cook prepares in their favorite way. Unripe tomatoes will complement a traditional appetizer and add a pleasant sour taste to neutral fruits.

Components:

  • zucchini - 1 kg;
  • green tomatoes - 1.5 kg;
  • onion - 500 g;
  • garlic head - 300 g;
  • hot pepper - pod;
  • vegetable oil - 100 ml;
  • sugar - 150 g;
  • 9% fruit vinegar - 100 ml;
  • salt, spices.

Step by step

  1. Rinse the vegetables and dry.
  2. Finely chop the onions, bitter pod, garlic cloves.
  3. Chop the remaining fruits into cubes.
  4. Place the chopped ingredients in a saucepan and add oil.
  5. Add some salt and wait for the juice to release.
  6. Add vinegar and set over low heat.
  7. After boiling, simmer for ten minutes.
  8. Pour the hot vegetable mixture into a container and roll up.

With chili

Description . Fans of savory dishes will love the spicy caviar made from green tomatoes and hot peppers. Depending on the desired spiciness, you can use red chili, green or cayenne pepper. If you do not clear the seeds from the pods, the snack will turn out even spicier. Caviar goes well with grilled meat.

Components:

  • green tomatoes - 700 g;
  • carrots - 300 g;
  • hot peppers - three pods;
  • garlic cloves - three pieces;
  • sunflower oil - 50 ml;
  • salt - a tablespoon;
  • 9% vinegar - two tablespoons.

Step by step

  1. Wash the berries, cut into slices, cut out the stalks.
  2. Cut the tails off the pods and remove the seeds if desired.
  3. Peel the carrots and garlic cloves.
  4. Grind the prepared ingredients to a paste.
  5. Add salt, add oil, and let it cook.
  6. Simmer the mixture for 40-60 minutes until thick.
  7. Pour in the vinegar solution and simmer for another five to ten minutes.
  8. Fill a dry, sterile container and seal.

You can make ketchup from chillies, unripe tomatoes and onions. The components, crushed until smooth, are stewed for half an hour and ground through a sieve. Simmer the salted and sweetened mixture until thick for about an hour. Ten minutes before the end of cooking, you can add ground black pepper and crushed garlic cloves.

With mayonnaise in a slow cooker

Description . The multicooker is great for preparing vegetable paste, adjika or caviar. While cooking, you can do other things without fear that the dish will burn or not be extinguished. It is not necessary to chop the softened vegetables; you can cover the caviar in pieces. This will significantly reduce cooking time.

Components:

  • unripe tomatoes - 1 kg;
  • zucchini - 1 kg;
  • carrots - 200 g;
  • large onion;
  • Bell pepper;
  • a bunch of dill and parsley;
  • tomato paste - three tablespoons;
  • mayonnaise - 300 ml;
  • Bay leaf;
  • peppercorns;
  • salt.

Step by step

  1. Wash and dry the vegetables.
  2. Cut zucchini, peppers, tomatoes into cubes.
  3. Pass the peeled carrots through a coarse grater.
  4. Finely chop the onion.
  5. Chop the green bunch.
  6. Place the ingredients in the bottom of the bowl.
  7. Salt, add bay, black peas, close the lid.
  8. Set the “Extinguishing” mode for an hour.
  9. After the signal, grind the steamed vegetables with a blender or food processor until smooth.
  10. Add tomato paste and white sauce.
  11. Stir and simmer for another half hour.
  12. Divide the resulting mass into containers and seal.

With eggplants

Description . This is a simple option for making caviar from green tomatoes with vegetables. If desired, the recipe can be varied with carrots, hot peppers, and celery. Vinegar is not added, so it is recommended to sterilize the containers before seaming. Sugar is added as desired.

Components:

  • green tomatoes - 1 kg;
  • eggplants - 1 kg;
  • onion - 500 g;
  • tomato juice - 500 ml;
  • a bunch of greenery;
  • vegetable oil;
  • Bay leaf;
  • ground pepper;
  • salt.

Step by step

  1. Rinse the vegetables and dry.
  2. Finely chop into cubes.
  3. Pour a little oil into the saucepan and brown the onion pieces.
  4. Add eggplant cubes.
  5. Add tomato pieces.
  6. Simmer until soft over low heat.
  7. Add laurel and tomato juice.
  8. Add salt and cook until smooth.
  9. Take out the bay leaf, add pepper and finely chopped green bunch.
  10. Stir and simmer for another five minutes.
  11. Divide the mixture into jars.
  12. Cover with lids, sterilize, seal.

No cooking

Description . The simplest and fastest recipe for green tomato caviar for the winter, requiring lightly roasted vegetables. There is no need to boil the ingredients for a long time. It is not necessary to sterilize filled containers, since the composition includes vinegar essence.

Components:

  • green tomatoes - 2 kg;
  • onion - 150 g;
  • garlic cloves - six pieces;
  • ground pepper - to taste;
  • a bunch of parsley and dill;
  • vegetable oil;
  • salt - 40 g;
  • sugar - 30 g;
  • 70% vinegar essence - 10 ml.

Step by step

  1. Wash and dry the vegetables.
  2. Chop the tomatoes into half rings one centimeter thick.
  3. Pour oil into the pan and brown the tomato pieces.
  4. Transfer to a separate bowl until cool.
  5. Chop the onion and brown in oil.
  6. Squeeze the garlic cloves and mix with salt.
  7. Chop the green bunch.
  8. Combine the prepared ingredients together and add salt.
  9. Grind using a kitchen appliance until smooth.
  10. Add pepper, sugar, mix.
  11. Place in a sterile container and roll up.

Fragrant

Description . An easy way to prepare aromatic “green” caviar with spices. The number of components is calculated for two liters of caviar.

Components:

  • green tomatoes - 1.5 kg;
  • sweet pepper - 500 g;
  • carrots - 500 g;
  • onion - 500 g;
  • sunflower oil - 250 ml;
  • 9% vinegar solution - 15 ml;
  • sugar - 150 g;
  • salt - 30 g;
  • allspice - five peas;
  • black pepper - ten peas;
  • cloves - two buds;
  • laurel - two leaves.

Step by step

  1. Rinse the vegetables.
  2. Cut the berries into four parts and cut off the stem.
  3. Carefully cut each slice into two or three more pieces.
  4. Cut the remaining vegetables into small cubes.
  5. Pour oil into a saucepan and heat.
  6. Add tomato slices and simmer over low heat for an hour and a half without removing the lid. Don't forget to stir.
  7. Add salt and sugar, then add spices.
  8. Pour in vinegar and stir.
  9. Add the remaining vegetables.
  10. Stir, close the lid, simmer for an hour and a half over low heat.
  11. Place the finished product in pre-sterilized jars and seal.

Fragrant and spicy caviar is made with horseradish. The pungent taste depends on the quantity and maturity of the root. First, a kilogram of tomatoes with several garlic cloves is put through a meat grinder. Then the root is turned (about 50 g). The ingredients are mixed into one mass. All that remains is to add salt, sweeten and place in sterile jars.

Fragrant green tomato caviar can become a regular snack for the winter. “Green” caviar is not only a way to get rid of unripe berries, but also a complete dish. If you can’t wait to try a tomato appetizer, then feel free to pick off the first fruits and cook the caviar. Store the preparations for no more than a year in a cool place.

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.