Green tomato paste for the winter. Recipe for caviar from green tomatoes "Lick your fingers" - hello from autumn

For the winter, you can make blanks not only from ripe tomatoes but also from green fruits. From unripe tomatoes can be made very tasty caviar. Usually, a meat grinder is needed to prepare this, but if it is not at hand, it is quite possible to rub the tomatoes on a grater with large cells.

An appetizer of green tomatoes turns out to be very tasty, interesting color. You can also add some red or pink fruits to the tomatoes. In addition, the recipe contains onions.

Caviar turns out to be sweet and sour, a little spicy due to the addition ground pepper. Caviar can be spread as a sandwich on bread, as well as served as a side dish for meat or hot vegetable dishes. It takes about an hour and a half to prepare, but the cooking process itself is simple and easy.

Caviar for the winter from green tomatoes

Product composition:

• three kilograms of green tomatoes;
• kilogram;
• kilogram of bell pepper;
• 500 g;
• a glass of vegetable oil;
• 150 g of granulated sugar;
• pepper and salt (to taste);
• four tablespoons of vinegar.

Cooking progress:

1. For cooking, you should choose only solid and intact. Wash them, remove the stalks. Cut each into two parts, then cut out the part on each half where the stem was attached.
2. After a turn of sweet pepper. Wash, divide each pepper into two parts and remove the seeds and partitions from the halves. You can additionally cut into several more parts to make it easier to twist in a meat grinder. Peel the carrots from the top dirty layer with a knife, wash. Divide into pieces. get rid of the husk, cut off the tail. After we also divide the heads into pieces.
3. Now twist all prepared vegetables through a meat grinder. You can use a blender. Grind everything to the state of minced meat.
4. Put the resulting vegetable mixture into a clean saucepan. The container must be either stainless steel or enameled. Mix the ingredients well. Then salt and add granulated sugar, pour vegetable oil.
5. We cook caviar on a small flame for one and a half hours. At this time, the caviar must be stirred periodically so that it does not stick to the bottom of the pan. ten minutes before fully prepared vinegar and ground pepper must be added to the caviar.
6. Next remove from the stove. Arrange caviar from green tomatoes in sterile jars, roll them up. Leave first in the room to cool, and then move to storage in any cool room.

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);
• onion- 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.

We pass the 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 to 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 sunlight. Otherwise, the caviar will darken. Good luck and delicious preparations for the winter!

Another version of cooking green caviar, but longer in preparation

Green tomatoes are a harsh product. Mistakes when harvesting for the winter are not forgiven. Those who have already dealt with them know: if you do something wrong, and green tomatoes strive to rush into flight, away from cans rolled up for the winter. For unripe tomatoes, recipes that have proven themselves well with their red relatives are not suitable. We need special, reliable, time-tested recipes. And one of these: caviar from green tomatoes for the winter through a meat grinder, without sterilization, which is important. After all, sometimes in the fall on the bushes there are so many tomatoes that have not had time to ripen that it takes you dumbfounded. And this fall is no exception. This is where this caviar comes to the rescue. Through a meat grinder, you can oh how many tomatoes have time to scroll through. Along with carrots and onions. Add a little sweet pepper and garlic for taste. Note that the recipe is extremely budget. No expensive vegetables. The resulting product is great as an appetizer on bread with a slice. salty fat or with meat.

Ingredients:

• green (brown) tomatoes 1.3 kg
• onion 500 g
• carrot 400 g
• Bell pepper 3 pcs.
• hot chili pepper to taste
• garlic 4 cloves
• apple 2 pcs.
• salt 2-3 tbsp. l.
• sugar 3-4 tbsp. l.
• vegetable oil (odorless) 2 tbsp. l.
• vinegar essence 0.5 tsp

Cooking time: 1 hour.

Output quantity: 1-1.5 liters.

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

Green tomatoes, you can also add brown, slightly unripe specimens, wash thoroughly.

Cut the tomatoes into large slices to fit into the meat grinder.

On the large grate of the meat grinder, scroll the tomatoes immediately into the saucepan in which you will cook.

Peel the sweet pepper and onion, cut coarsely.

Grind prepared vegetables in a meat grinder, as well as several large apples. Squeeze the garlic and cut the pod hot pepper, pour into a saucepan. Pour sugar, salt, pour odorless vegetable oil.

Boil the caviar over moderate heat, stirring occasionally with a spoon. Do not close the lid. Caviar must be cooked before purchase thick consistency, in time it will take from 30 to 40 minutes. Be sure to test for salt and sugar, adding more if needed. dry herbs and fragrant spices can be added to caviar from green tomatoes to taste. Pour essence or vinegar 10 minutes before ready.

Carefully sterilize glass jars with lids and pour boiling caviar over them. Roll up the caviar with lids and wrap well upside down.

Green tomatoes "lick your fingers"

For 3 kg. tomatoes

200 gr. greens: parsley, dill, cherry (or currant) leaves
100 gr. onions (I cut half an onion into each jar)
1 head of garlic

3 liters of water
9 st. spoons of sugar
2 tbsp. spoons of salt
2-3 pieces bay leaf
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken at the rate of 1 tablespoon per liter jar)

The same tomatoes can be cooked with a different filling (for a 3-liter jar):

1.5 liters of water
1 st. a spoonful of sugar
1 st. a spoonful of salt
1 tablespoon of vinegar
1 st. spoon vegetable oil

In a jar, first put greens, garlic, vegetable oil. Then tomatoes, and on top of onions. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Filling (for three liter cans):

1 liter of water
1 glass of granulated sugar
1 st. spoonful of salt
0.5 cup 9% vinegar
Horseradish, dill, parsley

Make cuts on the tomato in several places. Insert thinly sliced ​​garlic into these slits. I cut all the tomatoes in half, and large ones into four parts. Put green tomatoes in jars, fill with hot brine. Sterilize 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband loves Green Tomatoes stuffed with garlic. By taste sensations among canned tomatoes men gave them first place.

Another option:

For 5 liters of water 1 st salt, 2 st sugar, 1 st vinegar, 300 g garlic, 5 pcs pepper, lavrushka, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper, garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with stuffing. Put the tomatoes in jars, add lavrushka and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.

Green tomatoes "drunk"

Filling (for 7 - 700 gr. jars):

1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons of salt
3 bay leaves
2 garlic cloves
10 allspice black peppercorns
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons of 9% vinegar
A pinch of hot red pepper

Pour tomatoes with prepared marinade, sterilize for 15-20 minutes and roll up. Banks keep well even at room temperature.

Green tomatoes are delicious

1 liter of water
4 tbsp. spoons of sugar
3 tsp salt
100 gr. 6% vinegar
Sweet bell pepper

Put the tomatoes and slices of bell pepper in jars, pour boiling water twice, on the third - boiling brine and roll up. Tomatoes are very tasty.
I closed such tomatoes in tomato juice but without the addition of vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then she poured tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled up the lid.

Green tomatoes with gelatin "miracle"

For 1 liter of water
3 art. spoons of salt
3 art. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cup 6% vinegar

Soak the gelatine in warm water for 40 minutes. Make a filling, boil, add gelatin and vinegar to it, boil the filling again. Fill the tomatoes with filling and sterilize for 5-10 minutes.
I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two servings: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out delicious and my friends love them.

Green tomatoes with cabbage

2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
bell pepper

Coarsely chop green tomatoes and cabbage and put in a jar of spices. The first time pour boiling water, let stand for 20 minutes, the second time with the finished filling. Add 1 aspirin per quart jar and seal.
This is the recipe of my colleague, very tasty tomatoes are obtained.

According to this recipe, I closed two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes laid in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomato and cabbage more (I generally like tomato sauce).

Green tomatoes with apples in pink brine

1.5 liters of water
1 st. a spoonful of salt
5 st. spoons of sugar
70 gr. 6% vinegar
Allspice peas
Parsley
Apples
Beet

Place a few tomatoes in a jar apple slices and 2 small circles of peeled beets. Depends on the amount of beets saturated color brine and taste. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent. Pour in boiling water for 20 minutes. Then make a filling from this water, boil it. Pour the hot brine over the tomatoes and roll up the lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. Such delicious tomatoes I was treated by a friend at work.
The same tomatoes can be made without beets, they are also very tasty.

Salted green tomatoes in barrels (salted tomatoes)

For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
For 10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. blackcurrant or cherry leaves

You can salt green, ripe and brown tomatoes but must be separate. I give a recipe: how to salt green tomatoes. Salted green tomatoes in the usual way ready-made get pretty tough. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in the prepared container (barrel or aluminum cookware) along with spices, which are placed on the bottom of the barrel, in the middle and on top and sprinkle with sugar. When laying the tomatoes, shake the dishes slightly and, after filling, pour the prepared brine. The riper and larger the fruits, the stronger the brine becomes. Close up filled dish with tomatoes tight lid or put a wooden circle with oppression on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

10 kg. tomatoes
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)

I bring unusual way salting tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top and sprinkle with sugar. Thus, do the styling without reaching the edge of the container by 20 centimeters. Upper layer tomatoes, cover with currant leaves and pour tomato paste(from ripe tomatoes) with sugar. Put oppression on top. For this salting method, green tomatoes can be blanched in boiling water for one to two minutes. This recipe can be made canned tomatoes in banks.

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Cut a little larger than a salad. Fold in jars with a capacity of 0.5 and 0.7 liters. Pour cold water and set to sterilize for 10-15 minutes. Roll up.
Such tomatoes are good for making salad in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs to them - salad from fresh tomatoes ready.

Green tomatoes with grapes

1.5 liters of water
3 art. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas

Wash the tomatoes and put in a jar, shifting onions and spices. Put a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.

green tomato salad

3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg of onion
Hot pepper to taste

350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar

Cut the vegetables, put them in a non-oxidizing bowl, mix with salt, sugar, vinegar and oil. Let stand for a few hours (6-8) until they release their juice. Then boil for 30 minutes. Arrange the salad in jars, add 1 aspirin per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

Caviar from green tomatoes

3 kg. green tomatoes
1 kg. carrots
1 kg. onion
5-6 pcs. bell pepper
You can add hot pepper to taste

1 cup of sugar
3 art. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Twist all vegetables in a meat grinder, add sugar, salt and butter and leave in stainless utensils for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.

Greens stuffed tomatoes

5 kg. tomatoes
1 kg. onion
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste

Cut the top of the tomatoes in half so that you can remove the core. Fill the resulting hole with finely chopped or twisted through a meat grinder vegetable mixture. Sterilize: liter jars for 15-20 minutes, 3 liter jars for 25-30 minutes and roll up the lid.

Stuffed green tomatoes - 2

For the filling (for 5 three-liter jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)

6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar

Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Pour over the tomatoes twice hot water for 10 minutes. For the third time, pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.

You can do it this way too. Stuff the tomatoes in the same way, put in a saucepan, pour over the brine and put oppression on top. In a few days, stuffed tomatoes will be ready to eat.

Lecho of green tomatoes

3 kg. green tomatoes
1 kg. onion
1.5 kg. carrots
1 kg. bell pepper
1 liter spicy tomato sauce
0.5 liters of sunflower oil refined oil
Salt to taste

Grate carrots on coarse grater. Slice the tomatoes and peppers large slices, onion half rings. Put the vegetables in a bowl with hot oil, add tomato sauce and, stirring, cook for 1.5 hours. Add salt and cook for another 10 minutes. The treatment is ready. Hot put lecho into sterilized jars and roll up.

Salted green tomatoes for the winter.

The most popular and traditional, green tomatoes, we have pickled. Very tasty! At the bazaar they are sold in large wooden barrels, all year round.

Green unripe tomatoes, preferably large, fleshy.
celery-twigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)

Cut the tomatoes in half lengthwise, but not completely. If the garlic is large, then cut each clove into several slices. Pepper mode into rings (I do this with scissors, very convenient). Celery sprigs.
We put several plates of garlic, 2-3 rings of pepper into each tomato (depending on how much you like spicy, or there are children in the house). We also stuff a celery sprig, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, then it is possible without threads). Bazaar aesthetes stuff red pepper in such a way that it peeks out of the tomato with a red tongue (teasing). -Like a smiley.
At the bottom of the pan, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then again celery, etc. Top layer of celery.
We dilute salt in water and pour tomatoes. We put it under oppression. Approximately 1.5 liters of brine are used for a 3 liter jar.
When the tomatoes are overplayed, they stop bubbling, the brine becomes transparent, that's it, the pickle is ready. If you use it right away, then you don't need to do anything else. And if you want to save, then drain the brine, boil and immediately pour the tomatoes. You can close it either with a plastic lid or roll it up with an iron one. This should be done immediately after pouring boiling brine. It can be stored for a very long time, even 2 years

The finished tomato is cut into pieces and poured with vegetable oil. You can also without oil, as you like.
Bon appetit!

Salad "Winter"

This recipe uses green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg of onion
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt

Cut everything to taste, salt, pour oil and vinegar. Leave for a day in the refrigerator.
Arrange in jars and sterilize for 15 minutes. Roll up.

Green Stuffed Tomatoes "Take Your Eyes Out".

A bucket of very green tomatoes needs 200 g of garlic, 200 g of bitter capsicum and 250 g leaf celery. We pass all this through a meat grinder. Wash the tomatoes and cut off the lid or cut in half, select the pulp with a spoon. We put a burning mixture in this recess. We connect the halves together. Fold carefully into three-liter jars. Do I need to say that the jars are pre-washed and sterilized? Pour in boiling brine. For 5 liters of water, 250 g of salt and 250 g of sugar. As soon as the brine is turned off, immediately pour in 250 g of vinegar. You can not twist the lid, just close it with polyethylene and take it out to a cold place. The mixture can be varied according to one's own desire and possibilities. You can add grated carrots and any other greens.
Invigorating snack!

Salad of green tomatoes "Watercolor".

The salad turns out very tasty and beautiful due to green, red and orange color in the bank. Decoration winter table. For 4 kg of green tomatoes, 1 kg of onion, 1 kg of carrots, 1 kg of red sweet bell pepper.

All vegetables are washed. Cut the tomatoes into rings or half rings. Onions, carrots and peppers - straws. Mix everything in large saucepan or deep bowl. Pour in 0.5 cups of salt. Mix again, cover the container with a clean towel and leave for 6 hours. Then you can drain the juice. I don't usually do that. The brine is delicious, I roll it up with the salad. Heat 2 cups of vegetable oil and immediately pour into the salad. Add 1 glass of sugar. We mix everything. We spread the salad in clean prepared glass jars. We sterilize for 15-20 minutes. Roll up. Salad ready. Admire these colors. Watercolor painting!

Caviar from green tomatoes "Autumn greetings".

4 kg of green tomatoes, 1 kg of onions, 1 kg of carrots, 0.5 kg of bell peppers - green or red, 300 g of parsley root.

Wash, clean and prepare vegetables. We cut the tomatoes into slices, onions into rings, carrots and peppers into strips, parsley root into rings or grated. Pour 0.5 cups of salt into this mixture and keep it for 10-12 hours. I usually do the harvesting in the evening, and in the morning I start cooking caviar. The resulting brine is drained. (I always salt cucumbers in it. How delicious they turn out!) I add a glass of sugar, 5 pieces of pure bay leaf, 20 black peppercorns, 10 cloves and 300 g of vegetable oil to the mixture. I close the lid of the pan and simmer on low heat for about an hour. Stir regularly. Immediately transfer to clean sterilized jars and roll up. If the lids and the jars themselves are well processed, the caviar in the jars does not need to be sterilized. If in doubt, it is better to sterilize for another 10-15 minutes (half-liter or liter jars). It turns out a homogeneous mass with a sweet and sour taste. Dream!

Green tomatoes for the winter.

To prepare green tomatoes for the winter, you will need three kilograms of green tomatoes, two hundred grams of various herbs (cherry leaves, parsley, dill), one hundred grams of onions, one head of garlic. For pouring, prepare three liters of water, nine tablespoons of sugar, two tablespoons of salt, two or three bay leaves, five peas of allspice, a glass of nine percent vinegar, vegetable oil (at the rate of a tablespoon of oil per liter jar). Or you can use another filling option - for this, prepare one and a half liters of water, a tablespoon of sugar, a tablespoon of salt, a tablespoon of vinegar and a tablespoon of vegetable oil.

We first put greens, vegetable oil and garlic in a jar. After that, tomatoes, and put onions on top. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize jars for about fifteen minutes.

Pickled green tomatoes.

To pickle green tomatoes, you will need two kilograms of tomatoes, two tablespoons of salt, a tablespoon of vinegar, two dill umbrellas, three to five currant leaves, three to five cherry leaves, twenty grams of horseradish root or leaves, ten peppercorns, one liter of water.

Cook this way - choose tomatoes that are fairly firm, undamaged and evenly ripe. Wash them well, prick them with a fork from the side of the stalk - so they will not crack during heat treatment. Then tightly put in a jar, shift each layer with spices. Now prepare the brine, bring it to a boil and pour it into a jar. Roll up the jar with a lid and turn it upside down on a towel, cover the jars with a blanket. After the jar has cooled, put it in the place where you will store it. Can also be stored at room temperature.

Adjika from green tomatoes.

To cook green tomato adjika, you will need five kilograms of green tomatoes, one kilogram of sweet bell pepper, one kilogram of quince, half a kilogram of carrots, half a kilogram of zucchini, two kilograms of onions, one pod of hot pepper, one glass table salt, one glass of any greens, one glass of granulated sugar, two glasses of vegetable oil.

Now you start cooking the adjika itself - cut green tomatoes into pieces, salt them and leave for five to six hours, so excess bitterness will go away from the tomato. After this time, drain the juice. Pass quince, sweet pepper, zucchini, carrots, onions through a meat grinder. Mix all the ingredients and put on fire, cook for one hour. Add the garlic passed through the garlic press, finely chopped or minced greens and pepper (hot), continue to cook for another hour. Add vegetable oil, salt and granulated sugar to the mixture, let it boil two or three more times, after which you can pour hot adjika into jars. Now you can roll up the lids.

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 recipe blanks

To cook not only super tasty, but also bright blank from 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 of 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 regular 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 additions different vegetables, condiments 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. Boil over low heat for 40 minutes, before turning off, pour in a teaspoon of vinegar, add 4 cloves of garlic and hot pepper.