Many housewives make twists for the winter from vegetables from the garden, and one of the popular preparations is delicious caviar from green tomatoes. This savory appetizer, which is a great go-to in the winter as a spread on bread or as an addition to various first courses, is cooked without much fuss or fuss, but it tastes great - islandy-sweet. Its rich aroma will seduce anyone. In addition, such a recipe will be a real salvation for those cooks who grow their own crops. After all, when harvesting in September, unripe vegetables often remain, and this is the best base for cooking such a salad. In the same way, you can sell tomatoes that are spoiled by late blight.
Cooking time – 2 hours.
Number of servings – 5.
Ingredients
This simple and tasty recipe for caviar from green tomatoes for the winter without sterilization does not involve the use of a huge list of products. Everything is very simple here:
- green tomatoes – 3 kg;
- carrots – 1 kg;
- bell pepper – 1 kg;
- granulated sugar – 150 g;
- onion – 1 kg;
- odorless vegetable oil – 250 g;
- ground black pepper – 1.5 tsp;
- table vinegar 9% - 4-5 tbsp. l.;
- salt - to taste.
On a note! To cook such caviar without sterilizing for the winter, you can use not only green, but also brown tomatoes.
Cooking method
To ensure that your family enjoys eating vegetable twists in winter, you should take care of preparing them in advance. Below is a detailed step-by-step recipe with photos of preparing delicious caviar from green tomatoes and other vegetables. The appetizer turns out so delicious - you'll just lick your fingers!
- So, it’s worth preparing the twist by preparing the main component. Rinse unripe tomatoes thoroughly in running water. Cut out the stalk and the seal located here. Remove all dark areas and other questionable areas. Cut the fruits into halves or small pieces.
Wash the pepper. Cut off the stem. Clean out the seeds with partitions from the inside. Cut into slices.
Peel the carrots. Wash the vegetables thoroughly and cut into medium-sized pieces (such that it is convenient to roll them through a meat grinder). Also at this stage, you need to peel the onions and cut them into halves or quarters, depending on the size of the vegetables.
Grind all the vegetables in a meat grinder. Transfer the resulting mass into a basin or other similar container with a thick bottom. Place on low heat.
Pour refined vegetable oil into the vegetable mixture.
Add salt. Add granulated sugar. Mix everything properly. Cook the caviar from green tomatoes for twisting for the winter over low heat for at least 1.5 hours. You can evaporate the mixture for about 2 hours. But do not forget to stir the mixture periodically so that it does not burn.
Add table vinegar 9% to the vegetable mixture approximately 10 minutes before the end of cooking the caviar.
On a note! It is recommended to use vinegar at the rate of 1 tablespoon per 1 liter of finished twist. So from the specified amount of products you will get not 3 kg of caviar, but somewhat more (4-5 kg depending on the degree of evaporation of the salad).
Wash and sterilize jars in any convenient way. Boil the lids.
Place caviar from brown and green tomatoes in prepared dishes. Seal with lids. Cover with a towel and keep under it until completely cooled. Send to storage in the basement or cellar.
This is how easy and tasty it is to prepare caviar from green tomatoes without sterilization or other unnecessary fuss. This is an ideal twist option for housewives who don’t have extra time.
Video recipes
Below are several video recipes for beginner cooks. The videos will help you choose the best option for cooking caviar for the winter from green tomatoes:
Unripe tomatoes that you collected from your own garden bed or purchased inexpensively at the market, can become an elite snack. For example, your table will sparkle with new flavors and colors from appetizing green tomato caviar for the winter: recipes with finger-licking photos will help you prepare 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 snack.
Green tomato caviar with bell pepper
Delicious green ones are made with peppers and carrots. We will make this preparation without sterilization, but the jars and lids will still have to be sterilized first. 
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 preparation to taste, prepare the following spices and seasonings:
- 100 grams of sugar;
- tablespoon refined vegetable oil;
- 4 tablespoons vinegar;
- one teaspoon of salt;
- ground black pepper;
- coriander and basil.
Step-by-step instructions with photos and explanations
Green tomato caviar: the most delicious preparation recipe
To prepare not only a super tasty, but also a bright green tomato preparation, we offer new exotic recipe.
This harvesting method only seems complicated and unusual, but in fact it you will need simple products.
- 3 kilograms of green tomatoes;
- one and a half kilograms of beets;
- one and a half kilograms of carrots;
- kilogram of onions;
- 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 make bright caviar from green tomatoes?
To make the preparation as healthy as possible, carrots and beets can be cooked in the oven in foil (temperature - 180 degrees, baking time - an hour). We have already told you, so you can use this method. 
While the 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 juices evaporate from the pan. 
Peel the finished beets and carrots, grate them and add them to the vegetables. Cook for another 5 minutes.
Add sugar, salt, vinegar and heat over heat for a couple more minutes. To give the dressing a piquant taste, add a few hot pepper rings and a teaspoon of ground paprika. Instead of regular vinegar, use wine or balsamic vinegar. 
Place the caviar in jars and 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 the jars with the preparation for 8-10 minutes, and then roll up the lids tightly.
The caviar turns out to be delicious, and the appearance is a sight for sore eyes. You can store this delicacy for several months in a cool pantry or cellar.
There are many ways to prepare caviar from unripe tomatoes: by adding various vegetables, seasonings and spices. If you like something like spicy green tomato caviar for the winter: recipes using a meat grinder will make your task much easier.
This time we will tell you how to do a delicious appetizer of green tomatoes, hot peppers and apples. 
You will need 1.3 kilograms of tomatoes, as well as 400 grams of carrots, half a kilo of onions, three sweet peppers, hot chili peppers, two apples and garlic.
Green tomato is a rather bitter vegetable, so it must be soaked in salted water. Wash, peel, cut, and grind all vegetables, as well as apples, in a meat grinder. Pour everything into a saucepan add two tablespoons of vegetable oil and the same amount of salt, add four tablespoons of sugar. Simmer over low heat for 40 minutes, before turning off, pour in a teaspoon of vinegar, add 4 cloves of garlic and hot pepper. 
When tomatoes harvested at the end of August do not want to ripen, caviar from green tomatoes saves the harvest for the winter. The combination of green tomatoes with different vegetables allows you to prepare snacks that differ from each other in taste. Let's try to prepare some of the most delicious recipes.
For green tomato caviar 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. Let's process the tomatoes first: wash them and cut them into 6-7 pieces. The pieces should easily pass into the throat of the meat grinder.
Peel the carrots and cut into pieces. Remove the skins from the onion and cut into large pieces. Wash the sweet pepper, cut out the core with seeds, and remove the stalk. Cut the pepper pulp into cubes. Cut the washed apples (2 pcs.) into pieces, cut out the seeds.
Grind all the vegetables in a meat grinder. Pour the resulting mass into a saucepan. Before placing the saucepan on the stove, add 2 tbsp. l. vegetable oil, 2 tbsp. l. salt, 4 tbsp. l. Sahara. The oil should have no odor.
Cook the mixture for 40 minutes. At the very end of cooking, pour in ½ teaspoon of 70% vinegar. Chop 4 cloves of garlic and add there. Pour hot caviar into jars. Sterilize jars and lids in advance. Turn the sealed jars over and cover them with something warm. After a day they can be put away for storage.
Cooking caviar from green tomatoes with mayonnaise
You can make this delicious preparation using the recipe below. The appetizer of green tomatoes with mayonnaise was liked by my work colleagues, and my family also appreciated it. I bring all the preparations prepared according to new recipes to work and conduct a tasting. Friends, many of my recipes are now prepared in their kitchen.
Only Cherry was selected for preparation - even the green ones taste sweetish. They contain less acid than other varieties of tomatoes. I took exactly 1 kg, washed it, and cut it into pieces. I decided to use a slow cooker. Placed finely chopped cherry tomatoes into the bowl.
To prepare caviar you need carrots. I cleaned 2 pieces, weighed them, it turned out to be 200 g - what I needed. I grated it on a simple, coarse grater and poured it into a bowl with the tomatoes. I chose a large zucchini; after removing the peel and seeds, I got about 1 kg of pulp. I decided to use it all. I washed it and chopped it randomly with a knife. I sent zucchini to Cherry and carrots. Next came the bell pepper. I took 1 piece, removed the seeds and partitions, and cut it into cubes. Added 1 finely chopped onion and chopped parsley and dill. It looked like 100 grams of greenery.
In the multicooker I used the “Stew” mode and set the time to 60 minutes. After the beep, I opened the lid, squeezed out 300 g of mayonnaise from the pack, and added salt. It took a little more than half a tablespoon of salt. I added the same amount of sugar for harmony. Peeled ½ head of garlic. I crushed the cloves with a knife, cut them, and put them in a bowl with the vegetables.
I decided that there was too much green color, so I flavored the preparation with tomato paste. I measured it out exactly 100 g. I crushed everything with a blender. I set the extinguishing mode for 30 minutes.
Like other winter preparations, I pour this green tomato caviar into sterilized containers and seal it hermetically.
A very simple recipe for green tomato caviar
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 are pleasant to wash and process.
It will take a lot of tomatoes - 3 kg. I wash them, put them on a large dish, where the tomatoes flow around for a while, then cut them into slices. It takes 1 kg of pepper, I weigh it unpeeled. For cooking, I remove the seeds and membranes, and chop the pulp randomly. You have to puff over the carrots. It takes time to wash and clean 1 kg. You also need to cut the carrots into pieces.
I take out the meat grinder when all the vegetables are prepared, grind them, and put the mixture of vegetables in the pan. Pour a tablespoon of oil into the bottom of the pan. When making caviar, I simmer the mixture for at least an hour, stirring occasionally.
After 40 minutes, add salt and pepper to taste. It turns out that the salt is a little more than a teaspoon, and the pepper is literally on the tip. I pour in 100 g of sugar and pour in vinegar. You need 4 tbsp. l. When the mass is boiled down, I pour it into clean jars, roll it up with tires and wrap it in a blanket.
An original recipe for tender caviar made from green tomatoes and beets
This recipe is worth using for those who do not like pronounced flavor accents. Beets soften the sour taste of tomatoes and make caviar more tender. In addition, due to the use of beets, the preparation acquires a beautiful burgundy color.
If necessary, this appetizer can be seasoned with borscht in winter. Add finely chopped fresh cabbage, potatoes to the meat broth and pour in a jar of caviar. Borscht, although cooked in a hurry, will be rich not only in color, but also in taste.
It's time to start working on the caviar. What vegetables should we take first for caviar? Let's start with beets. It will take a little less than a kilogram. Wash the root vegetable, peel the skin, grate the pulp. I take a large grater. I process beets with gloves on, as my hands are stained by their juice and are difficult to wash.
I select almost three kilograms of green tomatoes, wash them thoroughly, and cut them into small pieces. This recipe uses almost a kilogram of onions. After cleaning, I chop it as finely as possible. I choose a pan of suitable volume. The bottom must be thick. Cook the vegetables for a long time, almost an hour. In a pan with a thin bottom, they will certainly burn, and the taste of the appetizer will be ruined.
Like any other appetizer, you need to add spices to this caviar. First add tomato paste, you need 300-400 grams of it, followed by sugar - add at least ½ cup of it, maybe a little more. 2 tablespoons of salt is enough; don’t forget about vinegar. In this recipe I use regular, table-style. The percentage on the bottle is 6.
I mix the mixture very carefully, cook for at least an hour, and keep the temperature close to minimum. 5 minutes before the end I taste the salt. Salt and pepper if necessary.
I pour the caviar into jars. Sterilization is not necessary. I twist it, put it under my fur coat, and after cooling I send it to the cellar. In winter, the jars melt before our eyes, because this caviar is delicious.
Conclusion
You have learned how to prepare green tomato caviar using simple recipes. I suggest not to hesitate, while not all the tomatoes in the pantry are yet ripe, but to prepare a meal from them for the family for the winter.
Caviar from green tomatoes for the winter through a meat grinder without sterilization.
Often in the fall, unripe tomatoes remain on the tomato bushes, and sometimes the tomato plantings become infected with late blight, and in order not to lose the entire harvest, you urgently need to eat green tomatoes. This is where this caviar comes to the rescue.
This original snack made from ground unripe tomatoes, sweet peppers, carrots and onions has a sweet and sour taste and a slight spiciness thanks to ground pepper. Its structure is a granular mass that can be spread on bread or used as a seasoning for hot dishes.
For the recipe “Green tomato caviar for the winter through a meat grinder” you will need the following ingredients:
- green or brown tomatoes - 3 kg;
- sweet pepper - 1 kg;
- carrots - 1 kg;
- onion - 1 kg;
- granulated sugar - 100 - 150 g;
- vegetable oil - 200-250 g;
- salt and ground pepper - to taste
- vinegar - 5 table. lie (approximately one tablespoon of 9% vinegar is consumed per liter of twist).
Preparing caviar from green tomatoes for the winter using a meat grinder
We sort through the tomatoes, separate the stalks, wash them, cut off all damage and spoiled areas. and wash. Divide in half to cut out the roughened place where the stalk attaches. We divide large tomatoes into several parts so that they can be easily passed through a meat grinder.
We sort and wash the sweet peppers. Cut into two parts and remove the seeds along with the partitions. For ease of cranking in a meat grinder, we divide it into several parts.
Wash the carrots, peel off the top dirty layer. If the carrots are large, then divide them into several parts.
Remove the skins from the onion and also cut into pieces. If you want to make the caviar spicier, add a little hot pepper along with the seeds to grind along with the rest of the vegetables.
We pass all the vegetables through a large grinder (you can grind them through a blender) and get large minced meat. Place the resulting mixture in an enamel container (pan or basin).
Mix. Add the required amount of vegetable oil, salt and granulated sugar. Boil everything for one and a half hours over low heat. To prevent the caviar from burning and sticking to the bottom, stir constantly.
Ten minutes before the end of cooking, add ground pepper and vinegar.
In the meantime, prepare the containers: sterilize the jars and boil the lids. Then we put the caviar into jars. Roll it up with a wrench or screw it tightly.
After cooling, put it in a cool place for storage.
Caviar from green tomatoes is ready for the winter through a meat grinder. Good luck with your preparations and bon appetit!
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Preparing caviar for the winter from green tomatoes:
Green tomatoes for caviar need to be washed very well.
Cut the prepared tomatoes into halves and carefully cut out the stem - it is better to cut out the hard part as well.
Peel the carrots, wash them in clean water and cut them into small pieces.
Wash the sweet peppers and remove the seeds. Then we also cut them into small pieces - cubes, so that they can be conveniently chopped in a meat grinder.
Onions can be cut into small cubes or grated directly.
Prepared vegetables need to be chopped in a meat grinder - it is advisable to use a smaller grid.
Transfer the resulting mass into a convenient container - it is best to take an enamel bowl or cauldron so that the caviar does not burn during cooking. Cook for about an hour and a half so that the excess liquid evaporates and the caviar is completely ready. To do this, add oil and spices to the tomato mass.
When the caviar has evaporated sufficiently and is ready, add the required amount of vinegar, boil it for five minutes and immediately put the caviar into jars.
Jars of prepared caviar are best stored in the refrigerator or other cool place. If storing at room temperature, it is best to sterilize the jars at 100 degrees. For 0.5 liter jars, 8 minutes is enough, for a liter jar - 10 minutes. Cool the jars slowly - wrap them in a blanket. As soon as the caviar has cooled, it can be tasted.
Chilled caviar can be served immediately - you can add fresh herbs and garlic. Bon appetit!
