Caviar from green tomatoes for the winter: how to turn an unripe crop into a delicious snack

According to expert culinary experts, brown, black, and orange tomatoes are also suitable for preparing “unripe” caviar. The denser the berries, the nicer the caviar structure. Thick twist can be used as a side dish or pie filling. The watery fruits will have to be evaporated for a long time, otherwise a liquid preparation will result.

Benefits and contraindications

Tomatoes are abundant sources of vitamins and active substances needed by the human body. Tomatoes contain non-essential and essential amino acids, lycopene, which helps fight cancer, serotonin - “hormone of happiness”, volatile. Berries increase mood, improve the digestive system, normalize metabolism. Ripe tomatoes are much juicier and sweeter than unripe fruits, but the quality of the chemical composition of green berries is not inferior to the red "brothers." The table shows the content of vitamins and elements in unripe fruits.

Table - The chemical composition of unripe tomatoes

Despite the useful elements and substances, tomatoes contain a lot of acid and are contraindicated in diseases of the gastrointestinal tract. With gastritis, frequent heartburn or an ulcer, it is better to refuse tomatoes, especially in combination with acetic acid. Also, individual allergies can cause aggressive allergens in the berry.

Recipes of caviar from green tomatoes for the winter: "classic" and 9 variations

You can cook caviar from green tomatoes according to any recipe without sterilization. The role of preservative is played by acetic solution, oil, salt, sugar. In the cold, unsterilized spin lasts all winter. If the refrigerator is clogged and there is no other cold place, then it is better to sterilize the filled jar.

Traditional

Description. Caviar from green tomatoes through a meat grinder is traditionally prepared with "garden gifts" - onions, carrots, peppers. This appetizer is also called "Lick your fingers." In the absence of a meat grinder, a food processor or blender is suitable for grinding ingredients. You can also finely chop vegetables with a knife. In this case, the snack will turn into slices.

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 the fruits and root vegetables thoroughly.
2. Peel the carrot.
3. Cut the onions into slices.
4. Scrub the seeds from the peppers.
5. Quarter the tomatoes, remove the stalks.
6. Grind the prepared ingredients with any kitchen appliance until smooth.
7. Put the resulting slurry in the pan.
8. Salt, sweeten, set on low heat.
9. Cook for about an hour and a half, stirring with a wooden spatula so that future caviar does not burn.
10. Ten minutes before the end of cooking pour oil, vinegar, pepper.
11. Gently lay on sterile containers, roll up.

With beetroot

Description. Beetroot harvesting is done without vinegar. Therefore, it is recommended that the containers be sterilized in a pot or oven before rolling. The combination of sweet root vegetables with acidic unripe fruits gives caviar a pleasant sweet and sour aftertaste. The finished snack is obtained in pieces. To give uniformity, chopped vegetables can be chopped with kitchen appliances.

Components:

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

Step by step

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

With pumpkin

Description. Caviar from green tomatoes with pumpkin has a specific taste, therefore, most likely, it will not impress opponents of pumpkin. It is recommended to salt and sweeten 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 vinegar - 30 ml;
• sugar, salt.

Step by step

1. Blanch unripe berries, peel.
2. Cut the tomato and pumpkin pulp into small cubes.
3. Chop the onions finely and fry in oil until transparent.
4. Add the pumpkin, simmer for five minutes.
5. Put tomatoes, sweeten, pour vinegar.
6. Stew until soft and thick.
7. Salt, add finely chopped garlic cloves, mix.
8. Arrange on sterile containers, plug.

With tomato paste

Description. Caviar from green tomatoes in tomato is cooked in about 40 minutes. Vegetables do not boil for a long time and retain freshness and a pleasant aroma. From this number of components, two liters of caviar will be obtained.

Components:

• green tomatoes - 1 kg;
• carrot - 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 - a teaspoon;
• ground black pepper - a teaspoon.

Step by step

1. Rinse all the fruits thoroughly.
2. Divide the tomatoes into four segments and cut the stalks.
3. Grind the wedges until mashed.
4. Pour oil into a thick-bottomed pan, lay out the mass.
5. Cook under the lid for 20 minutes over low heat.
6. Grind the peeled carrots and onions with a blender, add to the tomato gruel.
7. Stew under the lid for ten minutes.
8. Add the pasta and spices.
9. Squeeze the garlic cloves, mix.
10. Boil for five minutes, add the vinegar solution.
11. Stir the mass, turn off the burner.
12. Put in a sterile container, roll up.

With zucchini

Description. Zucchini caviar is a classic dish that every culinary specialist prepares in his favorite way. Unripe tomatoes complement the traditional appetizer and give 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 vegetables, dry.
2. Thinly chop onions, bitter pod, garlic cloves.
3. Dice the remaining fruits.
4. Put the chopped ingredients in a pan, pour oil.
5. Salt and wait until the juice is released.
6. Add vinegar, set on low heat.
7. After boiling, boil for ten minutes.
8. Pour the hot vegetable mass on the container, roll up.

With chili

Description. Fans of spicy dishes will like spicy caviar from green tomatoes and hot pepper. Depending on the desired sharpness, you can use red chili, green or cayenne pepper. If you do not clear the seed pods, the snack will be even sharper. Caviar goes well with grilled meat.

Components:

• green tomatoes - 700 g;
• carrot - 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. Rinse the berries, cut into slices, cut the stalks.
2. Cut the ponytails from the pods, pull out the seeds if desired.
3. Peel the carrots and garlic cloves.
4. Grind the prepared ingredients until gruel.
5. Salt, add oil, set to boil.
6. Stew the mixture for 40-60 minutes until thick.
7. Pour in the vinegar solution and boil for another five to ten minutes.
8. Fill a dry sterile container, seal.

With mayonnaise in a slow cooker

Description. The slow cooker is great for making vegetable pasta, adjika or caviar. During cooking, you can do other things without fear that the dish will burn or not calm down. Softened vegetables do not have to be chopped; you can cover the caviar with slices. This will significantly reduce cooking time.

Components:

• unripe tomatoes - 1 kg;
• zucchini - 1 kg;
• carrot - 200 g;
• large onion;
• Bell pepper;
• 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, pepper, tomatoes into cubes.
3. Pass the peeled carrots through a coarse grater.
4. Chop the onion finely.
5. Chop the green bunch.
6. Put the ingredients on the bottom of the bowl.
7. Salt, add laurel, black peas, close the lid.
8. Set the Extinguishing mode to an hour.
9. After the beep, grind the steamed vegetables with a blender or food processor to a uniform consistency.
10. Add tomato paste and white sauce.
11. Stir and put stewed for another half hour.
12. Lay out the resulting mass in containers, cork.

With eggplant

Description. This is an easy option, how to cook caviar from green tomatoes with vegetables. If desired, the recipe can be varied with carrots, hot peppers, celery. Vinegar is not added, so it is recommended that the containers be sterilized before rolling. Sugar is put at will.

Components:

• green tomatoes - 1 kg;
• eggplant - 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 vegetables, dry.
2. Finely chop in cubes.
3. Pour a little oil into the saucepan and brown the onion slices.
4. Add the eggplant cubes.
5. Pour in tomato slices.
6. Simmer until tender on low heat.
7. Add laurel, tomato juice.
8. Salt and cook until smooth.
9. Remove the bay leaf, pour pepper and finely chopped green bunch.
10. Stir, simmer another five minutes.
11. Put the mass in jars.
12. Cover, sterilize, cork.

No cooking

Description. The simplest and fastest recipe for caviar from green tomatoes for the winter, requiring easy frying of vegetables. Boil the ingredients for a long time. It is not necessary to sterilize the 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, dry vegetables.
2. Slice the tomatoes in half rings one centimeter thick.
3. Pour oil into a pan, brown the tomato slices.
4. Put in a separate bowl until cool.
5. Chop the onion, brown in oil.
6. Squeeze the garlic cloves, mix with salt.
7. Chop the green bunch.
8. Combine the prepared ingredients together, salt.
9. Grind with a kitchen appliance until smooth.
10. Add pepper, sugar, mix.
11. Put in a sterile container, roll up.

Fragrant

Description. An easy way to cook aromatic "green" caviar with spices. The number of components is designed for two liters of caviar.

Components:

• green tomatoes - 1.5 kg;
• sweet pepper - 500 g;
• carrot - 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, cut the stem.
3. Gently cut each slice into two or three parts.
4. Cut the remaining vegetables into small cubes.
5. Pour oil into the stewpan, heat.
6. Add tomato slices and simmer over low heat for an hour and a half, without removing the lid. Do not forget to mix.
7. Add salt and sugar, then pour in spices.
8. Pour in the vinegar, mix.
9. Add the remaining vegetables.
10. Stir, cover, simmer an hour and a half on low heat.
11. Lay out the finished product in pre-sterilized jars, cork.

Fragrant caviar from green tomatoes for the winter can be a constant snack. Green caviar is not only a way to get rid of unripe berries, but also a full-fledged dish. If you can not wait to try a snack with a tomato, then boldly pick off the first fruits and cook caviar. Keep the blanks no more than a year in a cool place.

Reviews

Caviar from childhood. Very tasty, open can immediately emptied))). In the recipe, we added a little more red tomatoes - about a fifth of the amount of green ones.

Biryusa, http://forum.say7.info/topic46711.html

A very relevant recipe for our weather conditions :-) - when the green fruits are already harvested, but do not ripen, but begin to rot - you can soon put them in jars ... Cut the tomatoes into slices, sprinkle with salt and leave for 12 hours. Drain the liquid. Then put the stew and gradually add (after about 1 hour) the carrots in large strips, onions in half rings, sweet pepper in strips, tomato sauce (you can taste it from the jar or mashed red tomatoes if you have time to ripen any thread). About 20 minutes before the end of the stew add salt, sugar, parsley, black pepper and sweet peas or a little ground, for every 3 liters of the resulting mixture - 1 dessert. L. acetic acid. You can add other favorite seasonings (for example, clove). After 2 hours of stewing, roll into jars (0.5 or 1 liter is better. Proportions are quite arbitrary, depending on availability, but tomatoes are about half of the rest of the vegetables. Try it!

Olgitsa, https://forum.sibmama.ru/viewtopic.php?t=54168

It was found empirically that green tomatoes even scrolled stew for a long time. But if the caviar becomes soft and tender earlier than after 2 hours, then you can start to roll up and without waiting for this time.

Lana_nov, http://forum.say7.info/topic46711.html

From green tomatoes we get very tasty caviar! Cut the tomatoes into medium slices, approximately 5-6 mm thick, so that they can be cooked quickly. In a bowl, salt the tomatoes and leave for 15 minutes. Meanwhile ... Cut the onion and fry until slightly golden, add carrots and also fry under the lid. Squeeze the tomatoes from the juice, I still wash them with water from salt and seeds. Add tomatoes to sauteed vegetables.Stew until soft, add chopped bell pepper, let a little fried together. Caviar should not be watery. Add to taste salt, sugar, vinegar, crushed garlic, chopped herbs and keep on low heat for another 5 minutes. Serve as an appetizer, side dish or just with bread.

Elenka, http://mooka.com.ua/topic/1101-ikra-iz-zelenykh-pomidor/

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