Green tomato salad with mayonnaise. How to pickle barrel tomatoes with vegetables in adjika

Calories: Not specified
Cooking time: not specified

Salad of green tomatoes with mayonnaise for the winter is very tasty and well stored.
green tomatoes in Lately are gaining popularity and all of them began to buy on the market. Collective farmers bring in autumn for sale not only the remaining red tomatoes, but also green ones. From green tomatoes you can cook a lot of dishes that everyone will like. In winter, the Vedas want something salty and there is a desire to open a jar of one or another preservation. Previously, green tomatoes were only fermented, but today they have learned how to cook delicious salads for the winter. In order for green tomatoes to become edible (no one eats them raw), they need to be stewed until soft, until cooked. After heat treatment green tomatoes turn into delicious vegetable. When my husband and I finish the summer season and remove the leftover vegetables from the garden, we always leave green tomatoes. Firstly, pickled green tomatoes are loved by my whole family, and I cook them every fall, using a barrel. And from the remaining green tomatoes I cook a delicious winter salad or.

Required products:
- 1.5 kg of green tomatoes,
- 0.5 kg of sweet pepper,
- 0.5 kg of carrots,
- 0.5 kg onion,
- 150 grams of mayonnaise,
- 150 grams of tomato juice,
- 100 grams of vegetable oil,
- 50 grams of granulated sugar,
- 25 grams of salt.

Step by step recipe with photo:

Wash all vegetables, peel if necessary, then chop. We grate the carrots in the usual way, and cut the onion and sweet with green tomatoes into cubes.

Mix vegetables and put them in a bowl. Add salt, sugar and mix again.

Pour oil over the vegetables so that the vegetables are soaked and become more juicy.

We put mayonnaise to the vegetables, mix and put it on stew. medium fire.

After 25 minutes, green tomatoes will become soft, so you can add the rest of the ingredients.

Adding to the pot tomato juice. It's easy to prepare. From fresh tomato it turns out delicious juice, only they need to be scrolled through a juicer so that there is no peel and seeds.

Simmer the salad over low heat for another 15 minutes. Mix and the dish is ready.

We lay out in jars that were washed in advance with soda and steamed. We twist the jars with lids and that's it. Salad of green tomatoes with mayonnaise for the winter is ready. Bon Appetite!
I also advise you to prepare

A real hostess will be able to make a real one out of any product. cooking masterpiece. Surely everyone knows that tomatoes without the sun will not acquire the desired color. In the shadow green fruits they will remain green, but this is not a reason to throw them away. In this form, they are definitely not suitable for eating, but if they canned, it will turn out to be very appetizing.

Oh, what winter can be without summer blanks? In the warm season, you have to work a lot so that you can enjoy the winter canned food. If you want to cook unripe tomatoes in a jar for the winter, then you must definitely know the preservation recipe. This is a rather difficult task, but it is better to push yourself and stock up for the winter than to throw away whole tomatoes.

Salad with green tomatoes, garlic and pepper

This method of cooking is very popular in the Caucasus. Appetizer will be in perfect harmony with meat dishes, which in Georgia are prepared for any holiday.

Ingredients:

unripe tomatoes 1.5 kg.
pepper 0.3 kg.
garlic 2 medium heads.
refined oil 100 ml.
onion not big size 3 pcs.
vinegar 9% 85 ml.
seasonings.
greenery.
salt to your taste, but not less than one tbsp.

Cooking:

My tomatoes and cut into slices. Transfer to a deep bowl, mix with salt. We press down with a plate so that the tomatoes release juice, put in the refrigerator for several hours. After we remove the formed liquid.

We clean the onion, finely chop. Fry it with spices in a closed pan for about 4 minutes over moderate heat. After we add pepper and move the whole mass to the tomatoes, pour the oil in the same way. We chop the greens, pour with garlic to the tomatoes, stir.

Vinegar must be boiled, then poured over vegetables. We fill the vegetable mass, put in cool place, we wait until the tomatoes are marinated. After 48 hours, the salad will be completely ready. Remember to stir the contents a couple of times a day.

Green tomato salad with cucumbers

delicious salad from vegetables for the winter.

Ingredients:

cucumbers 1 kg.
green tomatoes 0.5 kg.
zucchini 0.5 kg.
apples 0.5 kg.
garlic 200 g
refined oil 100 ml.
granulated sugar 50 g.
tarragon 50 g.
apple cider vinegar 100 ml.
salt at least 40 g.

Cooking:

We wash all the fruits and chop for small pieces. Remove the core from the apples and cut into slices. We clean the garlic and chop it smaller, we do the same with tarragon. Mix the ingredients in a large bowl, salt, add sugar, refined oil and vinegar. Thoroughly mix the mixed vegetables.

We put on the fire and wait until the ingredients boil, then keep on the stove for about 10 minutes. Immediately distribute the salad in jars and roll up hot.

Spicy green tomato salad

If you are a fan of sharp sensations, then prepare a salad for the winter according to this recipe. Be sure that someone from your family will definitely like this dish.

We will need:

sweet pepper 1.2 kg.
green tomato 2.5 kg.
garlic 0.3 kg.
hot pepper 300 g.
parsley 300 g.

For marinade:

red tomatoes 2 kg.
refined oil 2 cups.
vinegar 5% 1 tbsp.
sugar 200 g
salt 130 g.

Cooking:

We wash the vegetables, let dry. Unripe tomatoes should be cut into 2 parts. If the fruits are large, then divide into quarters. We remove the seeds from 2 types of pepper, cut into strips. Press the garlic through a press. We chop the parsley.

We cut the red tomatoes for the marinade and place them in a container resistant to high temperature. Add oil, vinegar, sugar and salt.

We place the dishes on the maximum fire, as soon as the contents boil, keep on the stove for about 2 more minutes. Add chopped vegetables and herbs to the marinade. Within 15 minutes, the mass should boil, do not forget to interfere. Salad after cooking should be placed in jars and immediately rolled up. We wrap the banks, put them upside down. Tomatoes should be stored in a dark place.

Korean green tomatoes: the most delicious recipe

Turn green tomatoes into appetizing salad ik is quite easy. Thanks to this method, you can enjoy cold weather preservation. A salad with many vitamins is just the way in winter, when fresh vegetables nowhere.

Ingredients:

sweet pepper 2 pcs.
green tomatoes 1 kg.
garlic 1 small head.
refined oil 50 ml.
vinegar 9% 50 ml.
red pepper (if you like).
greenery.
sugar 50 g.
salt at least 30 g.

Cooking:

Wash vegetables and chop into thin slices. We wash the pepper, remove the seed part, cut into strips. Finely chop the greens. Grind the garlic with a knife, but it is better to use a garlic maker. Pour oil and vinegar over vegetables. Stir the mass, then salt, add sugar and mix again. We fill the container with assorted vegetables and cork. We put in the refrigerator for the night. You can take a sample from the dish now, or leave the jars for the winter.

Video recipe:

Bon appetit!

Salad with green tomatoes and bell pepper

Appetizing vegetable salad, which contains many useful substances.

Ingredients:

Bulgarian pepper of all colors 1 kg.
green tomato 2 kg.
onion 1 kg.

For marinade:

refined oil 1 tbsp.
vinegar 9% 1 tbsp.
granulated sugar 80 g.
warm water 300 ml.
coarse salt 50 g.

Cooking:

We wash all the fruits and proceed to cutting. cut tomatoes large slices, we make half rings from the onion, divide the pepper into about 6-7 parts.

We begin to prepare the marinade. Pour water into a bowl, add salt and sugar. Pour vinegar and refined oil, stir. Pour the vegetables into the marinade, mix the assortment, close the pan. Let the vegetables stand for 120 minutes.

As soon as the time is up, put the mass on the stove. We wait for the boil, then reduce the heat, continue to cook the platter for 10 minutes.

You can safely fill the jar with a delicious salad, and store it until the coldest time. That's when he will be on the table in time.

Delicious salad with carrots and green tomatoes

Ingredients:

green tomato 3 kg.
carrots 1.5 kg.
onion 1.5 kg.
granulated sugar 150 g.
coarse salt 100 g
refined oil 300 g
black peppercorns 5 pcs.
vinegar 9% 60 g.
Bay leaf 5 pieces.

Cooking:

My tomatoes, remove the green part, chop into sticks. washed carrots clean and rub on a large grater. If the onion is large, then cut it into half rings, make smaller onions into rings.

We are looking for deep dishes, pour vegetables, salt well. We keep in this state for at least 10 hours. The juice that forms during this time should be poured into another container, it will be used as a marinade.

Add refined oil, vinegar, sugar to it and put it on the stove. In the process, add bay leaf and peppercorns. Bring the mixture to a boil, stirring regularly. Pour the boiling marinade to the vegetable mass, mix it.

We put the salad on medium heat, cook for about 40 minutes. Stir frequently to prevent vegetables from sticking to the bottom. As soon as you complete the process, do not wait, and fill the container with the finished product. We put the banks upside down, cover with a blanket. After complete cooling, remove to a cool room. Waiting for winter to take a sample.

Vegetable salad "Eating"

In this recipe, we will stuff the tomatoes various vegetables and seasonings.

Ingredients:

green tomato 3 kg.
carrots 0.5 kg.
Bulgarian pepper 0.5 kg
a couple of heads of garlic.
greens (parsley, dill) 1 bunch.
horseradish leaves 2 pcs.
ground black pepper 1 tbsp.
vinegar 9% 1 tbsp. to the bank.
salt one tsp
sugar one tbsp.

The brine will require 1 liter of water and 1 tbsp. salt.

Cooking:

We wash the fruits along with the greens. We clean the garlic, pass through the garlic. We cut the seeds from the pepper, cut into slices, rub the carrots. We make a small incision on top of the tomatoes to get the pulp with a teaspoon. Then we cut it into small sticks and mix with sugar, garlic, salt and pepper.

We fill the tomatoes with chopped products. We fill the container with tomatoes, put greens between the layers. Add 1 tbsp vinegar to each jar.

Bring water to a boil, salt. Fill the container with vegetables with brine. We sterilize for 20 minutes, then cork with lids. We put the jars upside down, wrap them up and wait for them to cool completely. After that, place in a dark, cool place for storage.

Hunting salad with cabbage

delicious vegetable dish, which will become great addition to the garnish. It will be especially appetizing with mashed potatoes.

Ingredients:

green tomato 200 g
cucumber 200 g
white cabbage 300 g
sweet pepper 200 g.
carrots 100 g
garlic one clove.
greens on one branch.
sunflower oil 2 tbsp
onion turnip one head.
salt to your taste.

Cooking:

We wash the vegetables, let dry. Cut tomatoes into small cubes, pepper into more large pieces(previously remove the seed part), turn the carrots into straws, do the same with cucumbers. Chop up the cabbage even more.

We place the mixed vegetables in a container, add the garlic and salt the mass. Let it brew for about 60 minutes. We put them on the stove, do not let them boil. While warm, add butter and bite.

Mix the contents and lay out in containers, cover with lids. After a 10-minute sterilization, we cork the salads and turn the jars upside down, wrap them up. If you did everything according to the recipe, then you will definitely get crunchy mouth-watering vegetables.

Pickled green tomatoes in a jar

Tomatoes that have remained unripe can be pickled in any way. Today we will prepare a delicious salad with unripe tomatoes, which we will fill with a delicious filling.

Ingredients:

green tomato 3 kg.
carrots 100 g
garlic one head.
onion 3 pcs. medium size.
parsley one bunch.

For marinade:

vinegar 9% 2 tbsp.
sugar 4 tbsp
salt 2 tbsp
bay leaf a couple of things.
carnation 3 inflorescences.
black pepper 7 pcs.
allspice 5 pcs.

Cooking:

We wash the parsley, chop it in a wet state, finer. We clean the carrots and cut into slices. We clean the garlic. On all tomatoes, cuts should be made into which carrots, chopped garlic and herbs must be placed. Fill the container with vegetables.

Onions cut into rings, preferably thicker, put to the tomatoes. Fill the container with boiling water, leave for 10 minutes. Then drain the liquid into a separate bowl. Pour boiling water over the vegetables again. Add salt, sugar, seasonings to the cooled liquid, bring to a boil, do not reduce the heat for another 10 minutes. Turn off the stove, add vinegar to the marinade. We empty the jars of liquid and pour a new boiling marinade. We seal the container.

We wrap the banks, after putting them upside down.

Winter salad without sterilization

Many people remember how quite recently almost all housewives sterilized jars filled with food. This is a rather long and inconvenient process. It is better to sterilize the container in advance, so that later you can just roll up the salad.

Ingredients:

green tomatoes 6 kg.
carrots 1 kg.
Bulgarian pepper 1 kg.
hot pepper 2 pods.
onion 1 kg.
garlic 3 heads.
salt 120 g.
sugar 120 g.
vinegar 9% 250 ml.
refined oil 230 ml.
water.

Cooking:

If you do not want to spend a lot of time cutting vegetables, then use the technique. So you get the same and beautiful pieces.

Tomatoes and red pepper should be cut into cubes. Pass the carrots, garlic and hot peppers through a grater. We combine assorted vegetables in one bowl, pour refined oil and put on the stove until boiling. Do not rush to immediately pour a lot of water, as the tomatoes will let own juice. In a boiling state, add sugar, salt and vinegar. We make a minimum fire, cook vegetables for several minutes. Immediately fill the container with products and cork.

Video recipe:

Bon appetit!

Ripe and green tomato salad

Pretty tasty and unusual blank for the winter you love. Surely, many have both ripe and unripe tomatoes in the summer. Here's a use for them.

Ingredients:

red and unripe tomatoes 1 kg.
sweet pepper 1 kg.
onion 1 kg.
garlic 1 head.
bay leaf.
allspice and peas.
gelatin one pack.
greenery.
sugar and salt.

Cooking:

Tomatoes, along with peppers and onions, cut into rings, divide the garlic into small plates. Alternately fill the jar with vegetables, do not forget about the greens. Be sure to put a bay leaf and pepper in each jar at the bottom. Pour the components with boiling water so that they start up the juice.

Let's start creating the marinade. Stir the gelatin into hot water until it dissolves. Pour the liquid from the jars and bring to a boil. Mix with gelatin, keep a little on maximum heat. Pour the finished marinade into jars, cork the containers. We wait for them to cool, do not forget to turn the container over.

Caviar from green tomatoes for the winter

Nothing will please the table in the winter like fresh canned vegetables. It is worth working a little in the summer to enjoy vegetable stocks in the cold season. For example, you can make caviar from green tomatoes ov!

Today's recipe is quite interesting, thanks to it you will succeed delicious caviar for the winter. If you do not have enough unripe tomatoes, then you can add ripened tomatoes. In the absence of a meat grinder, you can use a grater. As a seasoning, coriander and basil are perfect. Parsley can be used as a decoration.

Ingredients:

green tomatoes 3 kg.
Bulgarian pepper 1 kg.
carrots 1 kg.
onion 0.5 kg.
sugar 100 g
refined oil 1 tbsp.
vinegar 4 tbsp
salt one tsp
ground black pepper one tsp

Step by step preparation:

1. We wash all vegetables: tomatoes, peppers, onions and carrots. We clean the bulbs, we clean upper layer with carrots, cut into cubes. Remove the seeds from the pepper and cut into small pieces. Divide tomatoes as you like. Vegetable mix pass through a meat grinder.

2. Move minced vegetable in a saucepan, add refined oil, salt and pepper. Do not rush to add water, as the vegetables will give juice. During the cooking process, you can add a little boiled water. Leave the mass on a minimum heat for about 90 minutes.

3. After an hour or more of cooking, add vinegar and sugar. In the meantime, you can do the sterilization of the jars, which is a mandatory step.

4. Fill the container with caviar, cover the jars with lids and cork. We wrap the blanket upside down, hold it in this position until the caviar cools down. We send for storage in the refrigerator or basement.

Video recipe:

Tomatoes are a favorite berry of many nations. Just five fruitful bushes can provide seven vitamins for whole year. Due to bad weather or disease, tomatoes do not always have time to ripen. However, unripe berries are suitable for cooking. original snacks. Recipes for caviar from green tomatoes for the winter will help diversify twists with red tomatoes.

Easy to cook

According to reviews experienced chefs, brown, black, orange tomatoes. The denser the berries, the more pleasant the structure of the caviar. The thick twist can be used as a garnish or pie filling. Watery fruits will have to be evaporated for a long time, otherwise you will get a liquid preparation.

Benefits and contraindications

Tomatoes are abundant sources of vitamins and active substances required by the human body. Tomatoes contain essential and essential amino acids, lycopene, which helps fight oncological diseases, serotonin - "hormone of happiness", phytoncides. Berries improve mood, improve work digestive system, normalize metabolism. Ripe tomatoes are much juicier and sweeter. unripe fruits, but in terms of the quality of the chemical composition, green berries are in no way inferior to the red "brothers". The table shows the content of vitamins and elements in unripe fruits.

Table - Chemical composition unripe tomatoes

Compound	Content in 100 g, mg
Potassium	204
Phosphorus	28
Vitamin C	23,4
Calcium	13
Sodium	13
Magnesium	10
Vitamin B4	8,6
Vitamin B5	0,5
Vitamin PP	0,5
Aluminum	0,4
Bor	0,2
Manganese	0,1
Iron	0,51
Vitamin E	0,38
Copper	0,09
Zinc	0,07
Vitamin B1	0,06
Vitamin B6	0,081
Vitamin A	0,032

Despite useful elements and substances, tomatoes contain a lot of acid and are contraindicated in diseases gastrointestinal tract. With gastritis, frequent heartburn or ulcers, from tomatoes, especially in combination with acetic acid, it is better to refuse. Also, individual intolerance can be caused by aggressive allergens found in the berry.

Unripe tomatoes, like all nightshade ones, contain solanine, a substance hazardous to human health. High concentrations in the body cause acute poisoning. To reduce the "harmfulness" of unripe berries, it is recommended to soak the tomatoes in warm water for five to ten minutes before cooking.

Recipes for 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 a preservative is played vinegar solution, butter, salt, sugar. In the cold, an unsterilized twist is stored for the whole winter. If the refrigerator is full 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 "You'll lick your fingers." In the absence of a meat grinder for grinding ingredients will do food processor or blender. You can also finely chop the vegetables with a knife. In this case, the snack will turn out to be pieces.

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

Wash the fruits and roots thoroughly.
Remove the skin from the carrot.
Cut the onions into slices.
Clean out the seeds from the peppers.
Quarter the tomatoes, remove the stalks.
Grind the prepared ingredients with any kitchen appliance until smooth.
Place the resulting slurry in a saucepan.
Salt, sweeten, set on low heat.
Boil for about an hour and a half, stirring with a wooden spatula so that the future caviar does not burn.
Ten minutes before the end of cooking, pour in the oil, vinegar solution, pepper.
Carefully lay out in sterile containers, roll up.

With beets

Description . Beet harvest made without vinegar. Therefore, it is recommended to sterilize the containers in a saucepan or oven before seaming. The combination of sweet root vegetables with sour unripe fruits gives caviar a pleasant sweet and sour taste. Ready snack comes in pieces. To give uniformity, chopped vegetables can be chopped with kitchen utensils.

Components:

green tomatoes - 500 g;
beets - 1 kg;
sweet pepper - 500 g;
onion - 500 g;
vegetable oil - 250 ml;
salt, sugar.

Step by step

Wash ingredients, pat dry.
Cut onion heads, green berries, peppers into small cubes.
Peel and coarsely grate the beet pulp.
Saute onion cubes in oil until translucent.
Add the rest of the ingredients, pour in the remaining oil, simmer over low heat.
After about 35-40 minutes, salt, add sugar, black peas.
Simmer for another five to ten minutes until a thick mass is obtained.
Turn off the burner and place the workpiece in a container.
Cover the container with lids and sterilize for about a quarter of an hour.
Seal, turn over, wait to cool.

with pumpkin

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

Step by step

Blanch unripe berries, remove the skin.
cut the tomato and pumpkin pulp small cubes.
Finely chop the onion and fry in oil until translucent.
Add pumpkin, simmer for five minutes.
Put the tomatoes, sweeten, pour in the vinegar.
Simmer until soft and thick.
Salt, add finely chopped garlic cloves, mix.
Arrange in sterile containers, cork.

With tomato paste

Description . Caviar from green tomatoes in a tomato cooks in about 40 minutes. Vegetables do not boil for a long time and retain freshness and 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% acetic solution - 30 ml;
sugar - 100 g;
salt - 30 g;
paprika - a teaspoon;
ground black pepper - a teaspoon.

Step by step

Wash all fruits thoroughly.
Divide the tomatoes into four wedges and cut out the stems.
Grind the slices to a puree.
Pour oil into a thick-bottomed pan, lay out the mass.
Cook covered for 20 minutes over low heat.
Grind the peeled carrots and onions with a blender, add to the tomato gruel.
Simmer covered for ten minutes.
Add pasta and spices.
Squeeze garlic cloves, mix.
Boil for five minutes, add vinegar solution.
Stir the mass, turn off the burner.

Instead of tomato paste, you can use freshly squeezed juice with pulp. In this case, simmer the vegetable mass until the excess moisture evaporates.

With zucchini

Description . Squash caviar - classic dish, which every cook prepares in their favorite way. Unripe tomatoes complement traditional snack and will 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 - a pod;
vegetable oil - 100 ml;
sugar - 150 g;
9% fruit vinegar - 100 ml;
salt, spices.

Step by step

Wash vegetables, pat dry.
Finely chop the onions, bitter pod, garlic cloves.
Chop the rest of the fruits into cubes.
Put the chopped ingredients in a saucepan, pour in the oil.
Salt and wait for the juice to separate.
Add vinegar, set over low heat.
After boiling, boil for ten minutes.
Pour the hot vegetable mass into the container, roll up.

from chili

Description . lovers savory dishes you will like spicy caviar from green tomatoes and hot pepper. Depending on the desired spiciness, you can use red chili, green or Cayenne pepper. If you do not clean the pods from seeds, the appetizer will turn out 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

Rinse the berries, cut into slices, cut the stalks.
Cut off the stems from the pods, remove the seeds if desired.
Peel the carrots and garlic cloves.
Grind the prepared ingredients to a pulp.
Salt, add oil, put to boil.
Simmer the mixture for 40-60 minutes until thick.
Pour in the vinegar solution and boil for another five to ten minutes.
Fill dry sterile container, seal.

from chile, no ripe tomato ov and onions can cook ketchup. The components crushed to homogeneity are stewed for half an hour and rubbed through a sieve. Simmer the salted and sweetened mass until thick for about an hour. Ten minutes before the end of cooking, you can put ground black pepper and crushed garlic cloves.

With mayonnaise in a slow cooker

Description . The slow cooker is great for cooking vegetable paste, adjika or caviar. During cooking, you can do other things without fear that the dish will burn or not be extinguished. Softened vegetables do not need to be chopped, you can close the caviar in pieces. This will greatly reduce the cooking time.

Components:

unripe tomatoes - 1 kg;
zucchini - 1 kg;
carrot - 200 g;
large onion;
Bell pepper;
a bunch of dill and parsley;
tomato paste - three tablespoons;
mayonnaise - 300 ml;
Bay leaf;
peppercorns;
salt.

Step by step

Wash and dry vegetables.
Cut the zucchini, peppers, tomatoes into cubes.
Pass the peeled carrots through a coarse grater.
Finely chop the onion.
Chop the green bunch.
Put the ingredients in the bottom of the bowl.
Salt, add laurel, black peas, close the lid.
Set the "Extinguishing" mode to an hour.
After the signal, grind the steamed vegetables with a blender or food processor until smooth.
Add tomato paste and white sauce.
Stir and simmer for another half an hour.
Spread the resulting mass into containers, cork.

with eggplant

Description . This is an easy option on how to cook green tomato caviar with vegetables. If desired, the recipe can be varied with carrots, hot pepper, celery. Vinegar is not added, so it is recommended that the containers be sterilized before seaming. Sugar is added as desired.

Components:

green tomatoes - 1 kg;
eggplant - 1 kg;
onion - 500 g;
tomato juice - 500 ml;
a bunch of greens;
vegetable oil;
Bay leaf;
ground pepper;
salt.

Step by step

Wash vegetables, pat dry.
Finely chop into cubes.
Pour a little oil into a saucepan and brown the onion pieces.
Add eggplant cubes.
Throw in the tomato pieces.
Simmer until soft over low heat.
Add laurel, tomato juice.
Salt and cook until smooth.
Take out the bay leaf, add pepper and finely chopped green bunch.
Stir, simmer for another five minutes.
Divide the mass into jars.
Cover with lids, sterilize, cork.

Without cooking

Description . The most simple and quick recipe caviar from green tomatoes for the winter, requiring light roasting of vegetables. It is not necessary to boil the ingredients for a long time. It is not necessary to sterilize filled containers, as it contains vinegar essence.

Components:

green tomatoes - 2 kg;
onion - 150 g;
garlic cloves - six pieces;
ground pepper - to taste;
bunch of parsley and dill;
vegetable oil;
salt - 40 g;
sugar - 30 g;
70% vinegar essence - 10 ml.

Step by step

Wash and dry vegetables.
Chop the tomatoes into half rings one centimeter thick.
Pour oil into the pan, brown the tomato pieces.
Transfer to a separate bowl to cool.
Chop the onion, brown in oil.
Squeeze the garlic cloves, mix with salt.
Chop up a green bunch.
Combine the prepared ingredients together, salt.
Chop with kitchen appliance to homogeneity.
Add pepper, sugar, mix.
Put in a sterile container, roll up.

Fragrant

Description . easy way cooking fragrant "green" caviar with spices. The number of components is calculated 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% acetic solution - 15 ml;
sugar - 150 g;
salt - 30 g;
allspice - five peas;
black pepper - ten peas;
carnation - two buds;
laurel - two leaves.

Step by step

Rinse vegetables.
Cut the berries into four parts, cut off the stem.
Carefully cut each slice into two or three more pieces.
Cut the rest of the vegetables into small cubes.
Pour oil into a saucepan, heat up.
Add tomato slices and simmer on low heat for an hour and a half without removing the lid. Don't forget to stir.
Add salt and sugar, then add spices.
Pour in the vinegar, stir.
Add the rest of the vegetables.
Stir, close the lid, simmer for an hour and a half on low heat.
Arrange the finished product in pre-sterilized jars, cork.

Fragrant and spicy caviar is obtained with horseradish. spicy taste depends on the number and maturity of the root. First, a kilogram of tomatoes with several garlic cloves is scrolled through a meat grinder. Then the root is turned (about 50 g). The ingredients are mixed into one mass. It remains to salt, sweeten and arrange in sterile jars.

Fragrant caviar from green tomatoes for the winter can become a constant snack. "Green" caviar is not only a way to get rid of unripe berries, but also full meal. If you can’t wait to try a tomato appetizer, then feel free to pick off the first fruits and cook caviar. Store blanks for no more than a year in a cool place.

From green tomatoes you can cook a lot of delicious food for the winter. Today, there are several recipes for caviar from unripe tomatoes - both tasty and not to disappear for a crop that has not had time to ripen.

Pretreatment of mature and green tomatoes differs because in unripe fruits contains substances that affect not only taste qualities finished product but also on human health.

First of all, it is solanine. This substance is found in all nightshades: it is concentrated in the green peel (including green potatoes - it also belongs to this botanical family) and in large quantities unhealthy.
The second one is not the best useful component- tomatine.

Therefore, if for the preparation of ripe tomatoes it is enough to choose intact, without rot, and wash the fruits, then it is advisable to soak the green ones without cutting into salt water- she will "pull out" the excess of solanine and tomatine.

If the tomatoes are too green, be sure to cut off the most green place- around the stem. This is necessary so that caviar from unripe tomatoes does not taste bitter and is not too sour. By the way, you can’t disguise excess acid in caviar with sugar - you get a sharp sweet-sour taste.

The most delicious green tomato caviar recipes with photos step by step

Every hostess has her own crown recipe such caviar, and this is not surprising: sometimes a fat crop of tomato beds does not have time to fill with redness and sweet juice before the onset of autumn. And then, so that the vitamin good does not disappear,

For caviar called "You will lick your fingers" you will need:

3 kg of green tomatoes;
1 kg of carrots and sweet peppers;
0.5 kg of onion;
half a glass of refined vegetable oil;
a third of a glass of vinegar;
half a glass of granulated sugar;
salt and ground black pepper to taste.

The color of sweet pepper does not affect the taste, but yellow will look more beautiful - with red carrots and green tomatoes.

Wash and clean the vegetables, remove the seeds from the pepper.
Onions and carrots are cut into small cubes, and tomatoes and peppers are cut into pieces that are convenient to scroll in a meat grinder.
Mix the crushed ingredients in a metal bowl (pan) with thick walls, salt, pepper and pour over with oil.
We simmer the caviar on low heat for at least an hour. If the vegetables have not allocated enough juice, you need to add a few tablespoons warm water otherwise the caviar will burn. When the dish is almost ready, add sugar, add vinegar, mix and cover with a lid for 15 minutes.
We fill the washed sterilized jars with hot caviar from the pan, roll it up with boiled lids and set it to cool upside down, wrapped in a blanket.

To cook caviar according to this recipe, you need to take:

1 kg of green tomatoes;
0.5 onions;
0.5 carrots;
3 large bell peppers;
a small pod of hot pepper;
a head of garlic;
2 apples;
2 tbsp. tablespoons of salt and refined vegetable oil;
1/3 cup sugar;
half a teaspoon of table vinegar.

All vegetables, except hot peppers, are washed, cleaned of excess, cut into pieces and twisted in a meat grinder through a grate with large holes. Under the meat grinder, we immediately substitute the dishes in which caviar will be cooked - a saucepan or stewpan.
Squeeze the garlic into a bowl and put hot pepper cut into thin rings. Add salt and sugar and pour in the oil. We mix.
Cook over low heat, uncovered and stirring with a wooden spatula or spoon, for a little longer than half an hour. 10 minutes before readiness, add vinegar, having previously tasted for sugar and salt and adding the missing one, if necessary. The caviar should be thick in consistency.
Sterilize jars and lids, pour into containers hot caviar, roll up, turn over and wrap. Caviar stands until it cools down. From this amount of products, about one and a half liters of blanks will be obtained.

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

The easiest green tomato caviar recipe requires minimum set products:

800 g tomato;
250 each for carrots and onions;
2 tbsp. spoons of tomato sauce;
Art. a spoonful of granulated sugar;
a teaspoon of salt;
half a glass of refined vegetable (sunflower) oil.

Instead of sauce, you can take mild ketchup.

Washed tomatoes and peeled onions are cut into cubes. We clean the carrots and rub on a grater.
The ingredients are mixed in a thick-walled saucepan, add salt and sugar, tomato sauce or ketchup, vegetable oil and slowly simmer. Add water if necessary.
After half an hour, remove the caviar from the heat and lay it hot on sterilized dishes, rolling it up with boiled lids. If desired, you can pierce the vegetable mass with a blender, then you get a more uniform consistency.

Delicious and simple green tomato caviar: video

The delicate taste of zucchini is harmoniously combined with the spicy sourness of unripe tomatoes, which makes this caviar a gourmet dish.

To get a binge of green tomatoes for the winter, we take products based on a kilogram of unripe tomatoes:

300 g carrots;
3 medium onions;
2 bell peppers;
a tablespoon of tomato paste or ketchup;
half a glass of refined sunflower oil;
a couple of bay leaves;
black pepper, salt and sugar to taste.

This recipe is different in that it does not use vinegar.

Eat tomatoes, peel and chop. We twist it in a meat grinder and put it on a sieve so that excess juice can drain.
Wash and clean onions, carrots and bell peppers. Cut the onion and pepper into strips, rub the carrots coarsely, fry everything in a frying pan in vegetable oil to make the onion translucent.
We shift the contents of the pan with oil into the pan, add the twisted tomatoes, salt and pepper and sugar.
On the quietest fire, simmer for 15 minutes with occasional stirring, then put the lavrushka and ketchup, mix and simmer at the maximum heat for another 10 minutes.
We lay out in boiled jars, close with boiled lids and leave to cool upside down, wrapped in a blanket or blanket.

This preparation is beautiful and how independent snack, and in the form of a sandwich, and as an addition to the main course.

This caviar has a wonderful southern, sunny taste. In order to cook it, you need:

3 kg of unripe tomatoes;
per kilogram of onions, carrots and sweet bell peppers;
3 cloves of garlic;
salt;
olive oil.

You can take another vegetable oil, but such caviar will be especially tasty with olive oil.

Washed peeled tomatoes are scrolled in a meat grinder.
in a pan with olive oil lightly fry the grated coarse grater carrots, add diced onion, then squeeze the garlic.
Put it back on slow fire, salt to taste and cook for about 10-12 minutes. Pour hot into sterilized jars and seal.

You can spread it on black bread, or you can add it to pasta sauce.

Green tomato caviar with bell pepper: video

Green tomatoes are forbidden to be consumed with pathologies of the joints and gallbladder, kidney diseases. You should also refuse this vegetable if you have previously experienced signs of an allergic reaction.

Green tomatoes are unripe tomatoes that contain many beneficial and micronutrients. Vegetables are used in cooking various dishes having unusual taste. When creating caviar from green tomatoes, they often use additional ingredients which improve the quality of the product.

Unripe tomatoes contain substances that not only give a bitter taste, but can also disrupt the work internal organs. Therefore, before proceeding to spin the caviar, it is necessary in a certain way to remove harmful components from tomato.

The process of preparing the product is as follows: tomatoes are fried and stewed, after which they are crushed to a mushy state. After that, you can add other ingredients.

There are many recipes for green tomato caviar. Each method involves the use own preservative and technologies for preparing snacks. In order to avoid premature spoilage of the product, it is recommended to strictly follow the recipes given.

Salting of tomatoes should be carried out in barrels or glass containers. Plastic containers are not suitable for storing workpieces.

Benefits and available contraindications

Unripe tomatoes contain:

unsaturated fatty acids;
Omega-3 and Omega-6;
carbohydrates (namely mono- and disaccharides);
protein;
several types of amino acids;
potassium, copper and other trace elements;
vitamin C.

Solanine is found in tomatoes, which in large quantities is quite harmful to the body. However, small doses of this substance (less than 100-200 milligrams, or about 3-4 tomatoes) have positive impact on immunity, stimulate the excretion of urine, eliminate inflammation and spasms. In addition, solanine strengthens the vascular walls, inhibits the activity of fungi and viruses, accelerates recovery in diseases of the liver and upper respiratory tract.

Second dangerous substance, which is part of unripe green tomatoes, is tomatine. The latter, like solanine, in small quantities strengthens the immune system and destroys pathogenic microorganisms. Tomatine has antioxidant properties and removes carcinogens.

Other trace elements of unripe tomatoes eliminate constipation, normalize the acid-base balance.

Green tomatoes are forbidden to be consumed with pathologies of the joints and gallbladder, kidney diseases. You should also refuse this vegetable if you have previously experienced signs of an allergic reaction.

Choosing and preparing a tomato

For caviar, medium-sized tomatoes are suitable. These vegetables are easier to work with. Berries are better to choose with a thick skin without visible damage.

Due to the fact that solanine gives green vegetables bitter taste, tomatoes are recommended to be pre-soaked in salt water for several hours. During this time, the liquid will absorb most dangerous substance.

To reduce the likelihood of caviar poisoning, whitened or slightly pinked vegetables can be used to prepare the latter.

Recipes for cooking caviar from green tomatoes for the winter

When choosing a recipe for caviar, it is recommended to take into account the period and place of storage of the workpiece. You should also take into account the number of people for whom this product. To increase the shelf life, you can add a branch of bird cherry to each of the jars.

Classic way

For three kilograms of tomatoes you will need:

kilogram bell pepper and carrots;
5 grams of salt and black ground pepper;
half a kilo of onions;
100 milliliters of 9 percent table vinegar;
100 grams of sugar (recommended cane);
30 milliliters of oil (preferably lean).

Vegetables are washed and cleaned of skin and seeds (with the exception of tomatoes). Peppers with tomatoes are crushed in a meat grinder. The remaining vegetables are cut into small cubes. All fruits are laid out in a saucepan and mixed with pepper, salt and oil. If you get a thick mixture, you can, according to the recipe, add a small amount of water.

The workpiece is cooked over low heat for about one hour. Approximately 15 minutes before the end of the process, vinegar and sugar are added to the pan.

Then the resulting caviar is laid out in pre-sterilized jars and stored. After a few months, you get an appetizer - a real delicacy.

Through a meat grinder without sterilization

To prepare caviar, you will need:

700 grams of tomato;
100 grams of onions and carrots;
40 milliliters of sunflower oil (refined is recommended);
10 grams of salt;
15 grams of sugar;
2 grams of black pepper (recommended in the form of peas, which are crushed in the hub);
5 milliliters of 6% apple cider vinegar.

Tomatoes are crushed in a meat grinder, carrots are rubbed, and onions are finely chopped. The latter is laid in a frying pan, where oil is poured. When the bow reaches golden color, carrots are added. The vegetables are then mixed with tomato paste, oil residue, sugar and salt.

The appetizer is stewed over low heat for about two hours. At the end you should get caviar thick consistency. The mixture is then passed through a fine sieve. Caviar, along with black pepper, is again sent to the fire for half an hour. After that, the product is placed in a container and closed with a lid.

With carrots and onions

For 800 grams of tomatoes you will need:

250 grams of onion and carrots;
120 grams of tomato sauce;
45 grams of sugar;
15 grams of salt;
120 milliliters of sunflower oil (refined is recommended).

To make caviar, you need to cut the onion into half rings. The carrots are finely grated. Tomatoes should be cut into strips 3 centimeters long. All ingredients, including vegetables, are placed in a slow cooker and mixed. In the "Extinguish" mode, caviar is aged for 2.5 hours.

At the end of the allotted time, the snack is re-mixed and laid out in jars.

with apples

According to this recipe, 2.5 kilograms of tomatoes will require a pound of apples. Also for the preparation of snacks you need:

200 milliliters of high-quality sunflower oil;
a head of garlic;
onions, carrots and sweet peppers.

All vegetables are twisted through a meat grinder. The resulting paste is placed in a saucepan, and salt is added. Caviar is boiled for 15 minutes, after which it is mixed with butter and simmered for 20 minutes. At the end, a head of garlic is added. The appetizer then languishes again for 15 minutes.

With zucchini

For 3.1 kilograms of zucchini, you need to prepare:

1 kilogram of red and green tomatoes, onions;
a tablespoon of salt and sugar;
2 tablespoons of acetic acid;
7 garlic cloves;
coriander, basil and other spices to taste.

All vegetables are minced through a meat grinder and mixed with the rest of the ingredients. The pasta is boiled and cooked in a saucepan over low heat for 10 minutes. After cooking, caviar is distributed in glass containers.

with pumpkin

For 1.5 kilograms of tomatoes and 400 grams of pumpkin you will need:

150 grams of carrots and onions;
a tablespoon of sugar, salt and 9 percent vinegar;
6 tablespoons (full) of vegetable oil;
30 grams of garlic;
3 medium bell peppers.

Vegetables are peeled and passed through a meat grinder. Caviar is put on a slow fire, mixed with butter and other ingredients, boiled for about half an hour. At the end, vinegar is added to the composition.

Ready caviar is immediately distributed among the banks.

With concentrated tomato paste

According to this recipe, for 1 kilogram of tomato you need:

500 grams of onions and carrots;
100 grams of sugar and 30 grams of salt;
two cloves of garlic;
a tablespoon of tomato paste;
100 milliliters of refined sunflower oil;
30 milliliters 9 percent bite;
a teaspoon of ground black pepper and paprika.

Tomatoes are crushed in a meat grinder. The mass is laid out in a saucepan with the thickest walls and then simmered over low heat for 20 minutes. Onions and carrots are chopped in a blender and mixed with tomatoes. The composition is stewed for 10 minutes. After that, tomato paste, spices, chopped garlic are added to the mass.

After 5 minutes, the caviar is removed from the heat and mixed with vinegar. Then the appetizer is distributed among the jars and rolled up with lids.