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

Unripe tomatoes that you picked in your own garden or bought cheaply on the market, can become an elite snack. For example, on your table it will sparkle with new flavors and colors. appetizing caviar from green tomatoes for the winter: recipes with photos you will lick your fingers will help you cook everything quickly and tasty, and most importantly - with love.

Green tomatoes cannot be eaten fresh, but they are excellent for canning. We have already told you how, and right now we are ready to demonstrate recipes for this appetizer.

Caviar from green tomatoes with bell pepper

Delicious greens are made with peppers and carrots. We will make this blank without sterilization, however, the jars and lids will still have to be sterilized beforehand.

For three kilograms of unripe tomatoes you will need 1 kg of sweet pepper, the same amount of carrots and half a kilogram of onions. To bring the workpiece to taste, prepare the following spices and seasonings:

100 grams of sugar;
tablespoon vegetable refined oil;
4 tablespoons of vinegar;
one teaspoon of salt;
black ground pepper;
coriander and basil.

Step by step instructions with photos and explanations

Green tomato caviar: the most delicious harvest recipe

To prepare not only super tasty, but also a bright preparation of green tomatoes, we offer new exotic recipe.

This harvesting method only seems complicated and unusual, in fact, for him will be required simple products .

3 kilograms of green tomatoes;
one and a half kilograms of beets;
one and a half kilograms of carrots;
kilogram of onion;
a head of garlic;
about a glass sunflower oil ;
three tablespoons of salt;
two tablespoons of sugar;
15 tablespoons of vinegar.
spices to choose from.

How to cook bright caviar from green tomatoes?

To make the workpiece as useful as possible, carrots and beets can be cooked in the oven in foil (temperature - 180 degrees, baking time - hour). We have already told, so you can use this method.

While beets and carrots are baking, chopped onions and garlic are fried in vegetable oil.

After 10 minutes, add finely chopped green tomatoes and simmer until the juice has evaporated from the pan.

Peel the prepared beets and carrots, grate and send to the vegetables. Cook 5 more minutes.

Add sugar, salt, vinegar and heat over the fire for a couple more minutes. To give a dressing piquant taste put some rings hot pepper and a teaspoon ground paprika. And instead ordinary vinegar use wine or balsamic.

Spread the caviar in jars, add a couple of tablespoons of vegetable oil on top. Place the jars in a saucepan filled with water so that it covers 2/3 of the jar. Sterilize jars with blanks for 8-10 minutes and then roll up the lids tightly.

Caviar turns out - overeating, and appearance- sightseeing. You can store this yummy for several months in a cool pantry or cellar.

There are many ways to prepare caviar from unripe tomatoes: with the addition of various vegetables, seasonings and spices. If you liked such a blank as spicy caviar from green tomatoes for the winter: recipes through a meat grinder will make your task much easier.

This time we'll show you how to do it. appetizing snack from green tomatoes, hot peppers and apples.

You will need tomatoes in the amount of 1.3 kilograms, as well as 400 grams of carrots, a pound of onions, three sweet peppers, hot pepper chili, two apples and garlic.

green tomato- a rather bitter vegetable, so it must be soaked in salted water. Wash all vegetables, as well as apples, peel, cut, chop in a meat grinder. Pour everything into a bowl add two tablespoons of vegetable oil and the same amount of salt, add four tablespoons of sugar. Simmer for 40 minutes on low heat, before turning off, pour in a teaspoon of vinegar, add 4 cloves of garlic and spicy pepper.

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-term stewing of vegetables. Unripe tomatoes contain a large number of natural acid, which acts as a natural preservative, so we will not use vinegar either. cut tomatoes in small pieces, stew in oil with onions and grated carrots until soft. Grind in a meat grinder, add salt, sugar and roll up. Before laying out, caviar must be brought to a boil, and laid out in hot steamed jars. In winter you will excellent snack to meat dishes, potatoes, cereals, pasta, and how tasty it is to make a sandwich with such caviar!

In the green tomato caviar recipe, along with carrots and onions, you can add sweet bell pepper and parsley. The taste will only benefit from this. But if these ingredients are not on hand, stick to the basic version.

Ingredients:

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

How to cook caviar from green tomatoes for the winter. Prescription without sterilization

The first step is cutting vegetables. Cut the onions into four pieces. First along, then across, and then chop with feathers. You can cut into the usual half rings, but in any case, the cut will be large. Heat the oil in a deep saucepan or frying pan with sides. Throw out the onion. We immediately twist the flame to a barely noticeable one and leave the onion to stew, absorb the oil. It should become soft, change color to translucent. You do not need to fry the onion, watch it and do not overcook it.

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

Pay attention to the state of vegetables after stewing - they are not fried, but only sautéed. You should get the same. We cut green tomatoes into a medium-sized cube, cutting off the spots and the remains of the stalk. You can replace part of it with brown ones - the caviar will be juicier. Add to saucepan, mix. Cover with a lid and let simmer for half an hour, stirring occasionally.

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

skipping vegetable mass through a meat grinder with a large or small grate. Choose the degree of grinding at your discretion - if you want to get an almost homogeneous, homogenized mass - skip several times, and for caviar with pieces of vegetable pulp, once is enough.

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

We wrap it in newspapers, put on a blanket or a blanket and let it cool down in this form for a day or two. Additional warming will only benefit.

After cooling, the jars with caviar from green tomatoes are rearranged on a shelf in the pantry or lowered into the underground, basement. At room temperature this blank is perfectly stored, but choose a place without access to sunlight. Otherwise, the caviar will darken. Good luck and delicious preparations for the winter!

Another version of cooking green caviar, but longer in preparation

Such a delicious snack can be spread on bread, sprinkled with chopped herbs on top. Caviar can be made spicy by adding hot pepper.

It is better to close caviar in small jars with a capacity of 300-500 ml. You can add a variety of spices, for example, black, allspice ground pepper, fenugreek, coriander, paprika.

List of ingredients:

3 sweet peppers
1 kg green tomatoes
2 bulbs
2 tbsp. l. Sahara,
1 st. l. salt,
50 ml vegetable oil, spices to taste,
30 ml apple cider vinegar
1 head of garlic.

How to cook caviar from green tomatoes for the winter

You need to prepare all the ingredients for making a delicious snack. Wash the tomatoes and remove the place where the stalk was attached. Cut the vegetables into 2-4 pieces. Any Bell pepper also wash, remove seeds, stalk, cut into halves. After removing the husk from the onion, cut each into several parts. Peel the garlic.

Place all prepared vegetables in the bowl of a food processor.

Whisk the vegetables on medium speed until smooth but not too finely ground. You can also twist all the vegetables through a meat grinder. Shift vegetable caviar in a saucepan or saucepan, add sugar and salt.

Pour into the pot vegetable oil, mix everything. Now you can put the pan on the stove and simmer for low fire within 40 minutes. Do not forget to stir with a spoon or spatula so that the caviar does not burn to the bottom of the pan. This is why it is important that the pan is thick-walled.

5 minutes before the end of the stew, pour into the pan Apple vinegar, stir. Divide the appetizer sterile jars, roll up with sterile caps and simply screw tightly.

Now the blanks need to be turned upside down and covered with a blanket. When the caviar has cooled, you can rearrange it for storage in a dark place with a temperature below room temperature. Ideal for this pantry or cellar.

When the tomatoes taken at the end of August do not want to sing, caviar from green tomatoes saves the crop for the winter. Combination of green tomatoes with different vegetables allows you to prepare snacks that differ from each other in taste. Let's try to cook some of the most delicious recipes.

For caviar from green tomatoes, you will need vegetables:

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

The main component - tomatoes - needs 1.3 kg.

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

Peel the carrots, cut into pieces. Remove the skin 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, cut out the seeds.

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

Boil 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

Make this delicious preparation you can follow the recipe below. The appetizer of green tomatoes with mayonnaise was liked by colleagues at work, it was also appreciated by the family. 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 their kitchens.

I selected only Cherry for preparation - they are even green, sweetish in taste. There is less acid in them than in tomatoes of other varieties. I took exactly 1 kg, washed it, cut it into pieces. Decided to use a slow cooker. I loaded the finely chopped cherry tomatoes into the bowl.

To cook caviar, you need carrots. I cleaned 2 pieces, weighed, it turned out 200 g - what you need. I rubbed it on a simple one, coarse grater and poured into a bowl of tomatoes. chose big 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. Greens in appearance was 100 grams.

In the slow cooker, I used the “Extinguishing” mode, set the time to 60 minutes. After a beep, she opened the lid, squeezed out 300 g of mayonnaise from a pack, salted it. Salt 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 was too much, flavored the workpiece with tomato paste. I measured it out exactly 100 g. I crushed everything with a blender. Set the extinguishing mode for 30 minutes.

Like others winter preparations, I pour this caviar from green tomatoes into a sterilized container and tightly roll it up.

A very simple green tomato caviar recipe

I 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 nice to wash and handle.

A lot of tomatoes will go away - 3 kg. I wash them, put them on big dish, where the tomatoes wrap 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, 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 100 g of sugar, pour vinegar. It needs 4 tbsp. l. When the mass is boiled, I pour it into clean jars, roll up tires and wrap a blanket.

The original recipe for tender caviar from green tomatoes with beets

This recipe is worth using for 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, if necessary, can be seasoned with borscht in winter. AT meat broth add finely chopped fresh cabbage, potatoes and pour a jar of caviar. Borscht, although cooked on hastily, will be saturated not only in color, but also in taste.

It's 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 carefully, cut 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. Salt is enough for 2 tablespoons, you need to remember about vinegar. I take in this recipe the usual, table. Percentage is indicated on the bottle with it - 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 salt. Salt and pepper if necessary.

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 simple recipes, you learned. I suggest not to hesitate, while not all the tomatoes are ripe in the pantry, but to cook from them a meal for the family for the winter.

I just love closing green tomatoes and looking forward to the beginning of October. After all, no matter how warmly I relate to canning and no matter how many cans I roll up over the summer, all housewives will agree with me that this is a period of great work. Green tomatoes are the last thing I cork, and this is the end of this laborious process called "Canning". And of course, it's just a pity to throw away the unripe fruits of tomatoes, and there are so many of them in the garden. Have to look for new ones delicious recipes, but at the same time taking into account the wishes of all household members. I want to offer you recipes for caviar from green tomatoes for the winter with a photo - 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.;
Onion - 100 gr.;
Refined sunflower oil - 40 ml;
Sugar - 15 gr.;
Salt - 10 gr.;
Black pepper - 2 gr.;
Apple cider vinegar 6% - 5 ml.

Tip: it is better to take black pepper with peas, and then grind it in a mortar until a powder is formed (it is more fragrant this way).

Cooking "green" caviar:

Green or unripe brown tomatoes wash, peel and wash the onion with carrots.

Cut the tomatoes into cubes and run through a meat grinder. Finely chop the onion, and three carrots on a fine grater.

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

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

We extinguish vegetable mix about 2 hours until thick.

Grind hot caviar through a sieve to get homogeneous mass. Add black ground pepper and, again, send to the fire for at least 30 minutes. We put the finished caviar in a sterilized container and roll it up. We put to cool in a place where there is no access to small children.

Tip: do not leave anywhere and stir thoroughly so that nothing burns.

Tip: you can not grind the caviar if you are satisfied with small pieces in the finished product.

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

Green tomato caviar appetizer with carrots and onions

I am very pleased with this recipe, because the caviar turns out to be similar in appearance and taste to squash. And if it’s the same as last year there was a dry summer and there were only enough zucchini to cook them fresh right away and marinate a little for the winter. Then 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, she closed this caviar per 3 kg of fruit.

For 2 half-liter jars you will need:

Green tomatoes - 800 gr.;
Onion - 250 gr.;
Carrots - 250 gr.;
Tomato sauce - 120 gr.;
Refined sunflower oil - 120 ml;
Sugar - 45 gr.;
Salt - 15 gr.

Cooking method:

We wash vegetables. We remove the stalks from the tomatoes, and peel the onions and carrots.
Cut the tomatoes into strips 3 cm long, onions into thin half rings, and carrots into three on a coarse grater.
We send vegetable oil, tomatoes, onions with carrots, pasta and salt with sugar into the multicooker bowl.
Mix everything and close the lid.
On the panel, select the "Extinguish" mode, cooking time 2 hours 30 minutes.
After the time has elapsed, open the lid, mix the contents in a slow cooker and put them into ready-made (sterilized) jars with a deep spoon.
We seal the jars with twists and wrap the blanks in a warm blanket.

You will lick your fingers in winter from such caviar, which my little daughter calmly does when she eats it.

Green tomato caviar with eggplant

Once, while talking with a friend, I found out that the local newspaper published her recipes for caviar from green tomatoes for the winter with a photo. “You will lick your fingers,” I saw this title of the article when I purchased a printed copy. The photos were so successful that I tried to cook this particular appetizer for caviar. And indeed, it turned out very tasty.

For two liter jars would need:

Green tomatoes - 500 gr.;
Eggplant - 500 gr.;
Sweet pepper - 500 gr.;
Onion - 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 based on 1 liter of water - 20 gr. salt.

Cooking method:

Wash all vegetables under running water. We peel the onion, remove all the tails and cut out the pulp with seeds from the pepper.
We cut the tomatoes with eggplant into rings up to 0.5 cm thick, sweet peppers and onions into half rings, and hot ones into small circles.
Pour the sliced eggplants with salt brine for 15 minutes to remove the bitterness.
Fry the eggplant until browned on both sides and spread on a baking sheet covered with paper towels.
In a frying pan with the remaining oil, alternately fry the onion and carrots.
We send the fried vegetables and green tomatoes to the roaster, cover and simmer for 40 minutes. For 5 min. before the end of the process, add salt and vinegar.
We spread eggplant and vegetable mixture in prepared jars in layers and put the jars in hot water languish 20 min. at a temperature of 100ºС.
Carefully take out the canned food with potholders and twist it.

Tip: do not forget to mix, especially at the end of the stew.

Salad for the winter is ready, try and enjoy.

Caviar "Amateur"

In late autumn, when it rains almost all the time on the street, and my daughter and I don’t go for a walk, I arrange holiday dinners or dinners from simple and delicious meals. On the main - a piece fried in a grilled pan pork loin with spices (great smell), for garnish - a whole potato in the oven and a whole bowl of amateur caviar from green tomatoes, which goes instead of sauce. Just chic.

For a 0.5 l jar, the following products are needed:

Green tomatoes - 700 gr.;
Hot pepper - 50 gr.;
Garlic slices - 6 pcs.;
Parsley greens - 25 gr.;
Sugar - 15 gr.;
Salt - 15 gr.;
Apple cider vinegar 6% - 60 ml.

Let's prepare a snack:

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

Tip: The water level in the sterilizing pot should be half the height of the jar.

Now you know how to cook spicy snack with almost no effort.

Caviar from green tomatoes with apples "Piquant"

All housewives like it when their work is appreciated: they eat the whole dish at once. I am proud of these recipes. 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 spice it up.

For a jar with a capacity of 0.5 liters, you need:

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

Appetizer preparation:

Rinse fruits and vegetables, remove tails. Peel the garlic.
We cut the fruits of a tomato with apples into thin slices (cutting out the core with seeds from the apples). Grind the garlic in a mortar with salt.
Pour oil into the frying pan and when it heats up, send the tomatoes there, fry them for about 10 minutes. until juice appears and simmer for 50 minutes. at closed lid. Then add apple slices.
After 20 minutes, add hot pepper, garlic with salt and sugar to the brazier. And then after 10 minutes - pour in the vinegar and, after waiting another 5 minutes, turn off the fire and put the snack in the prepared jars.
Seal and wrap in a blanket until completely cool.

Tip: Stir the fruit and vegetable mixture from time to time so that it does not burn.

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

Recipes for caviar from green tomatoes - you will lick your fingers, for the winter with a photo they are very convenient: I opened it and, if necessary, rewrote it. But the videos are also convenient, you can turn on the sound louder and immediately close the conservation, you do not need to read and re-read if you suddenly forgot something.