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 adding 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

A very tasty, practical preparation - caviar from green tomatoes for the winter, the recipe through a meat grinder is one of the fastest, as it is prepared without sterilization and does not require long stewing of vegetables. Unripe tomatoes contain a large amount of natural acid, which acts as a natural preservative, so we won’t use vinegar either. Cut the tomatoes into small pieces, simmer in oil along with onions and grated carrots until soft. Grind in a meat grinder, add salt, sugar and roll up. Before laying out, the caviar must be brought to a boil and placed in hot steamed jars. In winter, you will have an excellent appetizer for meat dishes, potatoes, cereals, pasta, and how delicious it is to make a sandwich with such caviar!

In the recipe for green tomato caviar, along with carrots and onions, you can add sweet bell peppers and parsley. The taste will only benefit from this. But if you don't have these ingredients on hand, stick with the basic version.

Ingredients:

• green tomatoes – 1 kg;
• carrots 3 pcs (or 300 g);
• onions – 3-4 pcs (300 g);
• sunflower oil – 5-6 tbsp. l;
• parsley - a bunch (optional);
• salt - to taste;
• sugar – 1.5-2 tbsp. l.

How to prepare caviar from green tomatoes for the winter. Recipe without sterilization

The first stage is cutting vegetables. Cut the onions into four parts. First along, then across and then shred with feathers. You can cut into the usual half rings, but in any case the cutting will be large. Heat the oil in a deep saucepan or frying pan with sides. Pour out the onions. Immediately turn down the flame until barely noticeable and leave the onion to simmer and absorb the oil. It should become soft and change color to translucent. There is no need to fry the onion; keep an eye on it and do not overcook it.

Grate the carrots through a grater with large holes. Any other cut is not suitable. When frying, the carrots should be saturated with oil, and if they are cut into strips or cubes, they will not become so oily. In addition, this grinding method is convenient and fast. Simmer the carrots for ten minutes.

Pay attention to the condition of the vegetables after stewing - they are not fried, but only sautéed. You should get the same ones. Cut the green tomatoes into small cubes, cutting off the spots and the remains of the stalk. You can replace some with brown ones - the caviar will be juicier. Add to the saucepan and mix. Cover with a lid and leave to simmer for half an hour, stirring occasionally.

After 15-20 minutes, the tomatoes will already soften and change color to olive. But they are not ready yet; the vegetables need to be steamed well so that the tomato pieces almost fall apart. Before turning it off, add salt, take a sample and adjust the taste by adding sugar. It will add a contrasting note and weaken the acidity of the tomatoes.

We pass the vegetable mass through a meat grinder with a large or fine grid. Choose the degree of grinding at your discretion - if you want to get an almost homogeneous, homogenized mass, skip it several times, but for caviar with pieces of vegetable pulp, once is enough.

Transfer the caviar back into the saucepan, heat and evaporate to the desired consistency. Five minutes is enough, don’t make the caviar too thick. At this stage you can add chopped parsley. Don't forget to taste the caviar before packaging. Put a little on a saucer, cool, check if you like the taste (it changes when hot). Correct if something is wrong. We prepare the jars with special care, since the caviar is prepared without sterilization. Wash in a hot soda solution, scald with boiling water, and steam for three minutes. Keep the lids in boiling water. Place the puffing caviar into hot jars and seal tightly.

We wrap it in newspapers, throw on a blanket or blanket and let it cool for a day or two. Additional warming up will only be beneficial.

After the jars of green tomato caviar have cooled, we move them onto a shelf in the pantry or lower them into the basement or basement. At room temperature, this workpiece is stored well, but choose a place without access to sunlight. Otherwise the caviar will darken. Good luck with your winter preparations!

Another version of preparing green caviar, but longer in preparation

I just love closing up green tomatoes and can't wait for the start of October. After all, no matter how warmly I feel about canning and no matter how many cans I roll over the summer, all housewives will agree with me that this is a period of enormous work. The green tomatoes are the last thing I seal, and that's the end of this labor-intensive process called Preservation. And of course, it’s just a pity to throw away unripe tomato fruits, and there are so many of them in the garden. We have to look for new, very tasty recipes, but at the same time taking into account the wishes of all household members. I would like to offer you recipes for caviar from green tomatoes for the winter with photos - you will lick your fingers.

Caviar from green tomatoes for the winter through a meat grinder without sterilization

For a half-liter jar you need:

• Green tomatoes – 700 gr.;
• Carrots – 100 gr.;
• Onions – 100 gr.;
• Refined sunflower oil – 40 ml;
• Sugar – 15 gr.;
• Salt – 10 g;
• Black pepper – 2 gr.;
• Apple cider vinegar 6% – 5 ml.

Tip: it’s better to take black pepper in peas, and then grind it in a mortar until a powder forms (it’s more aromatic this way).

Preparation of “green” caviar:

Wash green or unripe brown tomatoes, peel and wash onions and carrots.

Cut the tomatoes into cubes and put them through a meat grinder. Finely chop the onion and grate the carrots on a fine grater.

Pour oil into the frying pan and send it, fry the onion until golden brown, and then add the carrots.

When the carrots are fried, pour in the vegetable puree. To this mixture add the remaining vegetable oil, sugar and salt.

Simmer the vegetable mixture for about 2 hours until it becomes thick.

Grind the hot caviar through a sieve to obtain a homogeneous mass. Add ground black pepper and return to the fire for at least 30 minutes. Place the finished caviar into a sterilized container and roll it up. Let it cool in a place where small children have no access.

Advice: don’t go anywhere and stir thoroughly so that nothing burns.

Advice: you don’t have to grind the caviar if you are happy with small pieces in the finished product.

Try this masterpiece of unripe tomatoes. And then tell your friends how to prepare caviar from green tomatoes through a meat grinder for the winter.

Appetizer for caviar of green tomatoes with carrots and onions

I am very pleased with this recipe, because the caviar looks and tastes similar to squash. And if, like last year, there was a dry summer and there were only enough zucchini to cook them fresh right away and pickle them a little for the winter. In such a situation, I am not at all upset, knowing that in the fall there will be enough green tomatoes. And, when the time came, I closed this caviar for 3 kg of fruit.

For 2 half-liter jars you will need:

• Green tomatoes – 800 gr.;
• Onions – 250 gr.;
• Carrots – 250 gr.;
• Tomato sauce – 120 gr.;
• Refined sunflower oil – 120 ml;
• Sugar – 45 gr.;
• Salt – 15 gr.

Cooking method:

1. We wash the vegetables. Remove the stems from the tomatoes and peel the onions and carrots.
2. Cut the tomatoes into strips 3 cm long, the onions into thin half rings, and the carrots into three on a coarse grater.
3. Place vegetable oil, tomatoes, onions and carrots, pasta, salt and sugar into the multicooker bowl.
4. Mix everything and close the lid.
5. On the panel, select the “Stew” mode, cooking time is 2 hours 30 minutes.
6. After the time has passed, open the lid, mix the contents in the multicooker and put them into ready-made (sterilized) jars with a deep spoon.
7. We seal the jars with twists and wrap the blanks in a warm blanket.

In winter you will lick your fingers from such caviar, which is what my little daughter does calmly when she eats it.

Green tomato caviar with eggplant

One day, while talking with a friend, I learned that the local newspaper had published her recipes for green tomato caviar for the winter with a photo. “You’ll be licking your fingers,” that’s the title of the article I saw when I purchased the printed copy. The photos were so successful that I tried to prepare this particular appetizer for caviar. And indeed, it turned out very tasty.

For two liter jars you will need:

• Green tomatoes – 500 gr.;
• Eggplants – 500 gr.;
• Sweet pepper – 500 gr.;
• Onions – 250 gr.;
• Hot pepper – 50 gr.;
• Refined sunflower oil – up to 150 ml;
• Salt – 20 gr.;
• Table vinegar 9% - 30 ml.

Tip: the solution is prepared at the rate of 20 g per 1 liter of water. salt.

Cooking method:

1. Wash all vegetables under running water. Peel the onion, remove all the tails and cut out the pulp and seeds from the pepper.
2. Cut tomatoes and eggplants into rings up to 0.5 cm thick, sweet peppers and onions into half rings, and hot peppers into small circles.
3. Pour chopped eggplants with salt brine for 15 minutes to remove the bitterness.
4. Fry the eggplants until golden brown on both sides and place on a baking sheet lined with a paper towel.
5. In a frying pan with the remaining oil, fry the onions and carrots alternately.
6. Place the fried vegetables and green tomatoes in the roasting pan, cover and simmer for 40 minutes. In 5 min. Add salt and vinegar until the process is complete.
7. Layer the eggplants and vegetable mixture into the prepared jars and place the jars in hot water to simmer for 20 minutes. at a temperature of 100ºС.
8. Using oven mitts, carefully take out the canned food and tighten it.

Tip: do not forget to stir, especially at the end of stewing.

The winter salad is ready, try and enjoy.

Caviar "Amateur"

In late autumn, when it’s drizzling outside almost all the time and my daughter and I don’t go for walks, I arrange festive lunches or dinners with simple and tasty dishes. For the main course - a piece of pork loin fried in a grill pan with spices (great smell), for the side dish - a whole potato in the oven and a whole bowl of amateur caviar made from green tomatoes, which is used instead of sauce. Simply chic.

For a 0.5 liter jar you need the following products:

• Green tomatoes – 700 gr.;
• Hot pepper – 50 gr.;
• Garlic cloves – 6 pcs.;
• Parsley – 25 gr.;
• Sugar – 15 gr.;
• Salt – 15 g;
• Apple cider vinegar 6% – 60 ml.

Let's prepare a snack:

1. We wash the vegetables and herbs, separate the tails and cut out the pulp and seeds from the pepper. Peel the garlic.
2. Finely chop the greens, grind the garlic in a mortar, and pass the vegetables through a meat grinder or grind them in a blender bowl.
3. In a bowl, combine the resulting vegetable puree with garlic, sugar and salt, leaving for 10 minutes until they dissolve completely. And then add apple cider vinegar, small herbs and mix.
4. Place the snack in a washed and sterilized jar. We collect water in a saucepan and immerse the jar in it.
5. Sterilize a half-liter jar for about 30 minutes. and roll it up, and then put it in a blanket until it cools completely.

Tip: the water level in the pan for sterilization should reach half the height of the jar.

Now you know how to prepare a savory snack with virtually no effort.

Green tomato caviar with apples “Picant”

All housewives like it when their work is appreciated: they eat the whole dish at once. I am also proud of the recipes for such dishes. Caviar with apples is like a godsend when you want something unusual and win-win. Of course, when serving, I also add a pinch of cinnamon to give it a spicy kick.

For a 0.5 liter jar you need:

• Green tomatoes – 1 kg;
• Apples (sour) – 200 gr.;
• Hot pepper – 3 circles;
• Garlic – 4 cloves;
• Sunflower oil (refined) – 40 ml;
• Salt – 10 g;
• Sugar – 60 gr.;
• Black and ground peppers – 5 gr.;
• Table vinegar 9% - 5 ml.

Preparing the snack:

1. Wash fruits and vegetables, remove stems. Peel the garlic.
2. Cut the tomatoes and apples into thin slices (cutting out the core and seeds of the apples). Grind the garlic in a mortar and salt.
3. Pour the oil into the frying pan and when it gets hot, add the tomatoes there and fry them for about 10 minutes. until juice appears and simmer for 50 minutes. with the lid closed. Then add apple pieces.
4. After 20 minutes, add hot pepper, garlic with salt and sugar to the frying pan. And then after 10 minutes, pour in the vinegar and, after waiting another 5 minutes, turn off the heat and put the snack in the prepared jars.
5. Seal and wrap in a blanket until completely cool.

Tip: Stir the fruit and vegetable mixture periodically to prevent it from burning.

Don't let this greenish color scare you. You know how to make this interesting caviar for a winter feast without sterilization.

Recipes for caviar from green tomatoes are finger licking good, very convenient for the winter with a photo: I opened it and, if necessary, rewrote it. But videos are also convenient, you can turn up the volume and immediately close the preservation, you don’t need to read and re-read if you suddenly forgot something.

In the autumn, quite often a large number of unripe fruits (green or brown) remain on tomato bushes. What to do with them? This question has been asked by many who have encountered a similar situation. It’s a shame to throw it away, and under no circumstances should it! After all, these seemingly illiquid vegetables make excellent preserves for the winter without sterilization - caviar from green tomatoes through a meat grinder.

Caviar has a delicate granular structure and differs from other preparations in its rather piquant taste. It is used in cooking as an addition to main dishes, as a spread for bread, or as a semi-finished seasoning in the process of preparing hot dishes from vegetables and meat.

Note to the housewife: when working with unripe tomatoes, you should be careful. Indeed, with insufficient heat treatment, the fruits can harm the body. Carefully follow all the described recommendations for their preparation.

Classic caviar through a meat grinder without sterilization

Components:

• Green tomatoes (brown are allowed) – 3 kg;
• Bell pepper (sweet paprika) – 1 kg;
• Carrot root vegetable – 900 g;
• Salad onion – 500 g;
• Crystal sugar – 150 g;
• Rock salt – 25 g;
• Vegetable oil – 300 ml;
• Ground pepper (black) – 2 tsp;
• Vinegar 9% – 100 ml.

Step-by-step description of preparation:

1. Peel, wash and pre-prepare the vegetables: cut the tomatoes into 2 pieces, remove the peppers from seeds and internal partitions, cut the onions into quarters, and cut the carrots into medium-sized cubes (for more convenient further chopping).
2. Scroll all prepared ingredients through a meat grinder with a fine grid. Place the resulting minced vegetables in an enamel pan, add all the ingredients listed in the list (except for vinegar and ground pepper).
3. Place the pan over low heat and cook the caviar, stirring occasionally, for an hour and a half after boiling.
4. At the end of cooking, add ground pepper and vinegar to the vegetable caviar. Mix thoroughly to evenly distribute the ingredients.
5. The hot preparation is poured into sterile jars and sealed under an iron lid. Stored in the basement or pantry.

Tip: if you like “spicy” preparations, add a chopped pod of hot chili pepper or “Ram’s horn” (along with seeds) to the list of ingredients for preparing caviar. It will give the appetizer a piquant spiciness and a touch of sophistication.

Green tomato and eggplant caviar

Ingredients:

• Bulgarian sweet pepper – 0.5 kg;
• Young blue ones - 1 kg;
• Green tomatoes – 0.3 kg;
• Garlic (winter) – 1 head;
• Salt – to taste (small pinch);
• Ground red paprika;
• Sugar – 75 g;
• Vegetable oil – 1 tbsp;
• 9% table vinegar – 2 tbsp;
• Fresh herbs (dill, parsley, cilantro).

Preparation:

1. Cut off the tails of the washed eggplants, and then soak them for 1 hour in cold, generously salted water (to remove excess bitterness). After soaking, the blue ones should be passed through a meat grinder.
2. Send tomatoes, sweet peppers and garlic after the blue ones.
3. Combine all crushed ingredients. Add chopped herbs and spices to them. Bring the mixture to a boil, reduce the heat to the minimum possible and simmer (stirring occasionally) for 1.5 hours. 5-7 minutes before removing from heat, pour in vinegar.
4. Immediately after removing it from the stove, place the hot caviar into sterile jars and seal. Once cooled, store in the basement.

Advice: to prepare caviar for the winter, choose dense and fleshy green tomatoes; watery and spoiled ones are not suitable. Otherwise, you risk ruining the entire batch of prepared seaming (it will “explode”).

For a more detailed and visual understanding of how caviar from green tomatoes is prepared for the winter through a meat grinder without sterilization, I recommend that you watch the video recipe below.