Simple recipes for preparing caviar from green tomatoes for the winter
When the tomatoes removed at the end of August do not want to sing, 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 in taste. Let's try to cook some of the most delicious recipes.
Spicy caviar from green tomatoes
For caviar from green tomatoes you need vegetables:
- carrots - 400 g;
- onions - 500 g;
- sweet pepper - 3 pcs.;
- hot pepper (chili);
- apples;
- garlic.
The main component - tomatoes - you need 1.3 kg.
For chopping vegetables, take a meat grinder. Let's process the tomatoes first: wash them, cut them into 6-7 pieces. The pieces should fit easily into the throat of the grinder.
Peel the carrots, cut into pieces. Remove the husk from the onion, cut into large pieces. Wash the sweet pepper, cut out the core with seeds, remove the stalk. Cut the pulp of the pepper into cubes. Cut the washed apples (2 pcs.) Into pieces, cut the seeds.
Scroll all 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 be odorless.
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 send to the same place. Pour the caviar into hot jars. Sterilize jars and lids in advance. Turn the sealed cans over and cover with something warm. They can be put away for storage every other day.
Cooking caviar from green tomatoes with mayonnaise
You can make this delicious blank according to the recipe below. The appetizer of green tomatoes with mayonnaise was liked by colleagues at work, and the homemade ones also appreciated it. To work I wear all the blanks prepared according to new recipes, I conduct a tasting. My friends now cook many of my recipes in their kitchens.
Only Cherry selected for the preparation - they even taste green, sweetish. They contain less acid than other varieties of tomatoes. I took exactly 1 kg, washed it, cut it into pieces. I decided to use a multicooker. I loaded the finely chopped cherry tomatoes into the bowl.
You need carrots to cook caviar. I cleaned 2 pieces, weighed them, it turned out to be 200 g - what I needed. Grated it on a simple, coarse grater and poured it into a bowl with tomatoes. I chose a large zucchini, after removing the peel and seeds, about 1 kg of pulp was obtained. I decided to use everything. Washed and chopped randomly with a knife. Sent zucchini to Cherry and carrots. Bulgarian pepper followed. I took 1 piece, removed the seeds and partitions, cut it into cubes.I added 1 finely chopped onion and chopped parsley and dill. Greenery in appearance was 100 grams.
In the multicooker I used the “Quenching” mode, set the time to 60 minutes. After the beep, I opened the lid, squeezed 300 g of mayonnaise out of the pack, and added salt. The salt took just over half a tablespoon. Added the same amount of sugar for harmony. Peeled ½ a head of garlic. She crushed the cloves with a knife, cut them, put them in a bowl with vegetables.
I decided that the green color was a bit too much, and seasoned the blank with tomato paste. I measured it exactly 100 g. Chopped everything with a blender. I set the extinguishing mode for 30 minutes.
Like other winter preparations, this caviar from green tomatoes is poured into a sterilized container and hermetically rolled up.
A very simple recipe for caviar from green tomatoes
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 handle.
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 I cut them into slices. Pepper leaves 1 kg, I weigh unpeeled. For cooking, I remove seeds and partitions, and chop the pulp arbitrarily. You have to pant over the carrots. It takes time to wash and clean 1 kg. You also need to cut carrots into pieces.
I take out the meat grinder when all the vegetables are prepared, twist them, put the mixture of vegetables in the pan. Pour a tablespoon of oil into the bottom of the pan. Making caviar, carcass the mixture for at least an hour, sometimes interfere.
After 40 minutes, salt and pepper to taste. It turns out salt is a little more than a teaspoon, and pepper is literally on the tip. I pour in 100 g of sugar, pour in vinegar. It needs 4 tbsp. l. When the mass is boiled down, I pour it into clean cans, roll it up with tires and wrap it with a blanket.
The original recipe for tender caviar from green tomatoes with beets
This recipe should be used by those who do not like pronounced taste accents. Beets soften the sour taste of tomatoes, making caviar more tender. In addition, the harvest due to the use of beets acquires a beautiful burgundy color.
This appetizer, if necessary, can be used to season borscht in winter. Add finely chopped fresh cabbage, potatoes to the broth and pour a jar of caviar. The borscht, although it is whipped up, will be rich not only in color, but also in taste.
It's time to start caviar. What should we take from vegetables for caviar in the first place? 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, as my hands are stained with its juice and are poorly washed.
I choose almost three kilograms of green tomatoes, wash them carefully, cut them into small pieces. Onion for this recipe takes almost a kilogram. After cleaning it, shred it as small as possible. I choose a saucepan that is suitable for its volume. The bottom must be thick. Cook vegetables for a long time, almost an hour. In a saucepan with a thin bottom, they will certainly burn, the taste of the snack will be spoiled.
As with any other appetizer, spices must be added to this caviar. First we add tomato paste, it needs 300-400 grams, followed by sugar - pour it at least ½ cup, maybe a little more. There will be enough 2 tablespoons of salt, you need not forget about vinegar. I take in this recipe the usual, table one. The percentage is indicated on the bottle with it - 6.
I mix the mass very thoroughly, cook for at least an hour, keep the temperature closer to a minimum. 5 minutes before the end I try it for salt. Salt and pepper if necessary.
I pour caviar into jars. No sterilization required. I twist it, put it under a fur coat, after cooling down 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 cook caviar from green tomatoes according to simple recipes.I suggest not to hesitate until all the tomatoes are ripe in the pantry, but to prepare a delicious meal for the family for the winter.
