The recipe for caviar from green tomatoes “Yum fingers” - greetings from autumn. The best recipes of caviar from green tomatoes

The recipe for caviar from green tomatoes “Yum fingers” - greetings from autumn. The best recipes of caviar from green tomatoes

Often, in the late autumn, green tomatoes remain on the beds, and they will not have time to ripen, but I do not want to throw out the harvest.

In fact, you can make a lot of different dishes from them: salads, snacks or caviar. That is about it and will be discussed in this article. Caviar from green tomatoes in combination with other vegetables is tasty, delicate and aromatic.

Caviar recipe from green tomatoes “Yum Fingers” - the basic principles of cooking

To make caviar tasty and appetizing, you need to choose the main product - green tomatoes. They should have a hard skin and thick, dense flesh. Gather tomatoes while the tops are still green. To accurately determine whether the fruits are suitable for canning, they are cut and looked to see if the tomatoes meet the above criteria. In addition, there should be a minimum of liquid inside the vegetable.

Cooking caviar from green tomatoes is easy and does not take much time. Vegetables can be fried in a pan, put out in a cauldron, or cooked in a slow cooker.

In addition to tomatoes, onion, garlic, carrots and greens are usually added to caviar. All vegetables are crushed and fried separately, or immediately spread in a deep cauldron and stew all together.

Season caviar with salt, spices and sugar. As a preservative, use vinegar.

Caviar from green tomatoes is also cooked with zucchini, mayonnaise, eggplants, beets, bell peppers, etc.

1 Recipe for green tomato caviar “Yum fingers”

Ingredients

green tomatoes - three kg;

5 g of black ground pepper;

Bulgarian pepper - kg;

5 g of salt;

1 kg of carrots;

100 ml of table vinegar;

500 g onions;

30 ml of vegetable oil;

100 g cane sugar.

Method of preparation

1. Clean the onions and carrots from the rind and rinse under the tap. Freed Bulgarian pepper from the stem, clean the seeds. Tomatoes and peppers are also mine. 2. Grind carrots and onions in small cubes. Pepper and tomatoes are cut in half and twist them in a meat grinder.

3. Add all the vegetables in a thick-walled pot, pour in vegetable oil and add ground pepper and salt. If the vegetable mixture is too thick, you can pour in some boiled water.

4. Put the pan on a low fire and cook the vegetables for about an hour and a half. A quarter of an hour before the end of cooking, add sugar and pour in vinegar.

5. Banks wash and sterilize in the oven or over steam. Covers boil for five minutes. We spread hot caviar on prepared cans and roll it up. We leave to complete cooling, turning and wrapping a rug. We keep caviar in the pantry or cellar.

2 Caviar recipe from green tomatoes “Yum fingers” with zucchini

Ingredients

one and a half kg of green tomatoes;

fruit vinegar - 100 ml;

hot pepper pod;

salt;

kg zucchini;

150 grams of sugar;

horseradish;

100 ml of sunflower oil;

300 g of garlic;

half a pound of onion.

Method of preparation

1. Wash green tomatoes and cut them into small slices. Wash zucchini, cut off the peel with a sharp knife and chop the flesh. Free onions and garlic from the husk, and cut into thin slices.

2. Place the chopped vegetables in a cauldron, pour in sunflower oil and vinegar. Salt and add chopped hot peppers into the caviar. Stir and leave for some time to let the vegetables juice.

3. Put the cauldron on the fire and boil for another ten minutes from the moment of boiling.

4. Wash jars with soda and sterilize. Spread hot caviar in dry jars and immediately spin with tin lids, boiling them beforehand. Turn over, cover with a blanket and wait until the preservation has cooled completely.

3 Recipe for Caviar from Green Tomatoes “Yummy Fingers” with Apples

Ingredients

green tomatoes - two kilograms;

salt; apples - half a kilo;

garlic - a few cloves;

vegetable oil - a glass;

onion - half a kilo;

carrot - 500 g

Method of preparation

1. Wash green tomatoes and cut them in half. Apples are washed, cut into quarters and remove the core. We clean the carrots and onions from the rind, wash them and shred them in medium pieces. We twist all prepared vegetables in a meat grinder. The resulting vegetable mixture is placed in a deep thick-walled pot, salt and set on fire.

2. After a quarter of an hour after the start of cooking, pour vegetable oil into the pan.

3. We remove from garlic husk and finely crumble it. Add to the vegetable mixture, mix and cook for another half hour.

4. We pack the hot caviar from green tomatoes in sterile glass containers and immediately roll them up with boiled tin lids. Preservation is left to cool completely, turning and wrapping the veil.

4 Recipe for caviar made from green tomatoes “Yum fingers” with tomato paste and mayonnaise in a slow cooker

Ingredients

kg zucchini;

300 ml of mayonnaise;

kg of green cherry tomatoes;

salt;

200 g carrots;

allspice peas;

100 g onions;

Bay leaf;

100 g of tomato paste;

parsley and dill;

pod of paprika.

Method of preparation

1. Wash and chop green tomatoes and zucchini in small random pieces. If you have ripe zucchini, they need to be peeled and remove the seeds.

2. Peel carrots, wash and grate for Korean salads.

3. Free the pod of the bell pepper from the stem and clean the seeds. Vegetable pulp finely chop.

4. Chop the peeled onion into thin slices. Rinse greens, dry and chop finely.

5. Place all prepared vegetables in the multicooker bowl and add the greens. Salt and put the bay leaf. Place the bowl in the device and start it in “quenching” mode. Cooking time is approximately 60 minutes. 6. Slightly cool the prepared vegetables and chop them until smooth using an immersion blender or meat grinder.

7. Add tomato paste and peppercorns to the vegetable mixture. Stir and put it back into the bowl. Close the lid and turn on the extinguishing program for half an hour.

8. Spread ready-made eggs in prepared sterile jars. Hermetically roll boiled caps, turn over and cool under the rug.

5 Recipe for caviar from green tomatoes with garlic and hot pepper without boiling

Ingredients

two kilograms of tomatoes;

refined vegetable oil;

150 g onions;

dill and parsley;

10 ml of acetic essence;

black ground and allspice;

40 g of salt;

six cloves of garlic;

40 g cane sugar.

Method of preparation

1. We rinse the green tomatoes under the tap, lay them on a paper towel and dry them. Cut into small pieces, the thickness of which should be approximately a centimeter. Put the tomatoes in the pan with hot oil and fry, stirring, for half an hour. Cooling down.

2. Onions clean and finely crumbled. Fry it separately until golden brown.

3. Free the chives from the husk, finely chop and grind with salt.

4. Rinse greens and put on a paper towel. As soon as it dries, it is ground.

5. Put all the prepared ingredients in the bowl of the blender and interrupt until smooth. Fill the mixture with salt, ground black pepper and sugar. Stir.

6. Spread caviar on a liter sterile jars, cover with lids and set in a wide pan, the bottom of which is covered with a towel. Pour in hot water so that it reaches the hanger of the container. We put on a slow fire and sterilize one and a half hours. Hermetically roll, cool and send for storage in the cellar.

6 Recipe for Caviar from Green Tomatoes “Yum Fingers” with Beetroot

Ingredients

green tomatoes - three kilograms;

100 g of salt;

kilogram of sweet pepper;

100 g of cane sugar;

a pound of carrots;

400 ml of sunflower oil;

per kilogram of onions, beets and cucumbers.

Method of preparation

1. All vegetables are washed. We clean carrots, cucumbers, beets and onions from the rind. We clean sweet pepper from stalks and seeds. Grind carrots and beets on a coarse grater. Cucumbers, green tomatoes and sweet pepper crumble into small pieces. Onion chop thin half-rings.

2. Put all chopped vegetables in an enamelled bucket, salt, mix and cover with a clean towel. Leave in a cool place at night. In the morning, pour the juice from the vegetables.

3. We shift the vegetables in a deep cauldron. Oil boil for ten minutes, and fill them with vegetables. Add sugar and mix. Cooking eggs on low heat for another half an hour.

4. We pack caviar in sterile jars and immediately roll it up. Cool under the blanket during the day.

Caviar from green tomatoes “Yummy fingers” - tips and tricks

If you want caviar to get a uniform consistency, you can twist the vegetables in a meat grinder, or smash the ready-made vegetable stew with an immersion blender.

Green tomatoes should not be watery, such fruits are not suitable for caviar.

Caviar will taste better if you pre-fry all the vegetables separately and then stew them.

To make caviar piquant, add finely chopped garlic and a mixture of peppers.

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