Recipe for spicy green tomato caviar

Many gardeners face the same situation every fall. There are still a lot of green tomatoes left in the garden, but the onset of cold weather does not allow them to fully ripen. What to do with the harvest? Of course, we will not throw anything away. After all, you can cook wonderful caviar from unripe tomatoes. In this article, we will learn how to cook this dish quickly and very tasty.

How to cook caviar from green tomatoes

Most importantly, choose the right ingredients. The first step is to focus on the tomatoes themselves. Vegetables should be firm with thick skins. Such fruits can be harvested while the bushes have not yet dried up. You should also examine the fruits from the inside. To do this, the tomatoes are cut and the degree of density of the pulp is determined.

Bitterness may be present in green fruits, which indicates the content of solanine. This poisonous substance is dangerous to human health and gives tomatoes a bitter taste. To remove the solanine, soak the tomatoes for a while in salt water. Also remember that only green vegetables are bitter. Therefore, it is safer to take whitened or pinked tomatoes for harvesting.

The principle of cooking caviar is quite simple. You just need to fry the vegetables, and then stew them in a slow cooker or a regular cauldron. Such a process will not take much time and effort. The only thing you have to clean and cut all the necessary components.

In addition to the tomatoes themselves, the composition of caviar may include garlic, onions, fresh carrots and young greens. Usually, vegetables are fried in a pan separately, and then I transfer everything to a cauldron and stew. But there are other ways to cook caviar.

Green tomato caviar for the winter may also contain mayonnaise, zucchini, red beets, eggplant and sweet peppers. Below we will consider a recipe for caviar from green tomatoes with peppers and zucchini. We are sure that such an appetizer will not leave you indifferent.

Caviar “You’ll lick your fingers” with green tomatoes and peppers

To prepare this blank for the winter, you should prepare the following components:

• unripe tomatoes – three kilograms;
• ground black pepper – five grams;
• sweet bell pepper – one kilogram;
• edible salt – to taste;
• fresh carrots – one kilogram;
• table 9% vinegar – 100 milliliters;
• onions – half a kilogram;
• vegetable oil – 30 milliliters;
• granulated sugar – 100 grams.

The process of preparing caviar “You will lick your fingers”:

1. The first step is to prepare the vegetables. Onions are peeled and washed under running water. We also clean and wash the carrots. We clean the sweet pepper from seeds and remove the core with a knife. Wash the tomatoes thoroughly under water.
2. Onions and carrots are cut into small cubes. Peppers and tomatoes must be chopped with a blender or meat grinder.
3. For stewing, use a container with a thick bottom, otherwise the caviar will start to stick. All prepared vegetables are laid out in a saucepan, sunflower oil is poured into it and black pepper and edible salt are added. If the mass seems too thick to you, you can pour a small amount of water (boiled) into the cauldron.
4. The container is placed on the stove and boiled over low heat. After about an hour, granulated sugar and table vinegar are added to the mass. Caviar is boiled for another 15 minutes and the pan is removed from the heat. At this stage, you need to taste the workpiece and add salt and other spices if necessary.
5. Prepared jars should be thoroughly washed and sterilized in a convenient way. Metal caps should also be sterilized. The hot billet is poured into jars and immediately rolled up. Then the containers are turned over and wrapped in a warm blanket. Caviar prepared for the winter after complete cooling is transferred to a cool room.

Caviar with green tomatoes and zucchini

Spicy caviar from green tomatoes and zucchini is prepared from the following ingredients:

• green tomatoes – one and a half kilograms;
• apple cider vinegar – 100 milliliters;
• hot pepper – one pod;
• edible salt to taste;
• young zucchini – 1 kilogram;
• granulated sugar – 150 gram;
• horseradish root optional;
• vegetable oil – 100 milliliters;
• garlic – 0,3 kg;
• onion 500 grams.

Caviar preparation:

1. Unripe tomatoes are washed and cut into small pieces. Zucchini is peeled and rubbed on a coarse grater. Garlic and onions are peeled and cut into thin pieces.
2. All vegetables are placed in a cauldron, vegetable oil, apple cider vinegar, salt and hot pepper are added to them. The mass is stirred and set aside so that the juice stands out.
3. Then the pan is put on fire, brought to a boil and boiled for only ten minutes.
4. Cooked caviar is poured into clean sterilized jars. The containers are immediately rolled up with sterilized metal lids. Next, the jars need to be turned over and covered with a warm blanket. After a day, the workpiece should cool completely. This means that it can be transferred to the cellar for further storage in the winter.

Conclusion

This article describes step by step how to cook caviar from green tomatoes. These recipes consist of the simplest and most affordable products. Therefore, everyone can cook such a delicacy for the winter. The amount of ingredients can be adjusted to your liking. Those who like it spicier can add more chili peppers or, conversely, reduce its amount. We are sure that such recipes will help you make wonderful savory snacks for the winter.