Caviar from green tomatoes for the winter: the best recipes for overeating with photos

When tomatoes taken 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 from each other. Let's try to cook some of the most delicious recipes.

Spicy green tomato caviar

For green tomato caviar you will need vegetables:

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

The main component - tomatoes - you need 1.3 kg.

To grind vegetables, take a meat grinder. First, we process the tomatoes: wash, cut into 6-7 parts. The pieces should easily pass into the throat of the meat grinder.

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

Scroll through all the vegetables in the meat grinder. Pour the resulting mass into a saucepan. Before putting the saucepan on the stove, add 2 tbsp. l. vegetable oil, 2 tbsp. l. s alt, 4 tbsp. l. Sahara. Oil should be odorless.

Cook the mixture for 40 minutes. At the very end of cooking, pour in ½ teaspoon of 70% vinegar.Grind 4 cloves of garlic and send there. Pour caviar into hot jars. Sterilize jars and lids in advance. Turn hermetically sealed cans over and cover 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 according to the recipe below. The appetizer of green tomatoes with mayonnaise was liked by colleagues at work, it was also appreciated by home ones. I carry all the preparations prepared according to new recipes to work, I conduct a tasting. Buddies, many of my recipes are now cooked in my kitchen.

Only Cherry was selected for harvesting - they even have a sweetish green taste. They have less acid than other varieties of tomatoes. I took exactly 1 kg, washed it, cut it into pieces. Decided to use a slow cooker. Loaded the finely chopped cherry tomatoes into the bowl.

To prepare caviar, you need carrots.I cleaned 2 pieces, weighed, it turned out 200 g - what you need. I rubbed it on a simple, coarse grater and poured it into a bowl of tomatoes. I chose a large zucchini, after removing the peel and seeds, about 1 kg of pulp was obtained. Decided to use all. Washed and chopped randomly with a knife. I sent zucchini to Cherry and carrots. Bulgarian pepper followed. I took 1 piece, removed the seeds and partitions, cut into cubes. I added 1 finely chopped onion and chopped parsley and dill. The greens looked like 100 grams.

In the multicooker, I used the “Extinguishing” mode, set the time to 60 minutes. After a beep, she opened the lid, squeezed 300 g of mayonnaise out of the pack, s alted it. S alt took a little more than half a tablespoon. Added the same amount of sugar for harmony. Peeled ½ head of garlic. I crushed the cloves with a knife, cut them, put them in a bowl with vegetables.

I decided that the green color is too much, I flavored the blank with tomato paste. I measured it out exactly 100 g. I crushed everything with a blender. Set the extinguishing mode for 30 minutes.

Like other winter preparations, I pour this green tomato caviar into a sterilized container and seal it tightly.

Very easy green tomato caviar recipe

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.

Tomatoes will take a lot - 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 the unpeeled. For cooking, I remove the seeds and partitions, and shred the pulp arbitrarily. You have to puff on carrots. It takes time to wash and clean 1 kg. Carrots also need to be cut 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. When making caviar, I stew the mixture for at least an hour, sometimes I interfere.

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

Original recipe for tender green tomato caviar with beets

This recipe should be used by those who do not like pronounced flavor 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 can be seasoned with borsch if necessary in winter. Add finely chopped fresh cabbage, potatoes and pour a jar of caviar into the meat broth. Borscht, although cooked in haste, will be rich not only in color, but also in taste.

Time to start caviar.What will 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 crop, 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 thoroughly, cut them into small pieces. Onion according to this recipe leaves almost a kilogram. Its after cleaning the shinkuyu as small as possible. I choose the right size pan. The bottom must be thick. Boil 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. S alt is enough for 2 tablespoons, you need to remember about vinegar.I take in this recipe the usual, table. On the bottle with it, the percentage is indicated - 6.

I mix the mass very carefully, cook for at least an hour, keep the temperature closer to the minimum. 5 minutes before the end I taste for s alt. S alt and pepper as needed.

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

Conclusion

How to cook green tomato caviar according to simple recipes, you have learned. I suggest not to hesitate until not all the tomatoes are ripe in the pantry, but to cook them for a family meal for the winter.