TOP 10 recipes for making caviar from green tomatoes for the winter in a slow cooker and on the stove

Green tomato caviar for the winter “You'll lick your fingers”: recipe with photos

This caviar is truly to die for. Made from tomatoes, peppers, carrots and onions, it delights with its unique aroma and unique taste.

Products for 5 liters of product:

• 3 kilograms of tomatoes;
• kilogram of sweet pepper;
• kilogram of carrots;
• kilogram of onions;
• 150 grams of sugar;
• 250 grams of vegetable oil;
• salt and ground pepper to taste;
• 5 tablespoons of nine percent vinegar.

How to cook finger-licking caviar:

1. We wash all the vegetables, peel them if necessary and cut off the stems and damaged areas.
2. If the tomatoes are large, cut them into several parts - it will be easier to chop them with a meat grinder.
3. Cut the peppers in half and remove the insides. To make it more convenient to pass through a meat grinder, you can cut into strips.
4. We divide large carrots into several parts.
5. Chop the onion.
6. Take a large meat grinder and chop the vegetables. You will get large minced meat, which we put in an enamel pan. Mix thoroughly.
7. Add vegetable oil, salt and sugar and cook over low heat for an hour and a half. Don't forget to stir - otherwise the caviar will burn.
8. Ten minutes before the end of cooking, add ground pepper and vinegar.
9. Place the snack in prepared jars and close with sterile lids. Should be stored in a cool place.

Caviar made from green tomatoes, onions and carrots goes great as an appetizer and is ideal to spread on bread. You can eat it without anything, just from a jar – it’s also delicious. If you want the preserved food to be spicy, add a little chili pepper. Bon appetit!

Selection and preparation of tomatoes

Medium-sized tomatoes are suitable for caviar. It is more convenient to work with such vegetables. It is better to choose berries with thick skin without visible damage.

Because solanine gives green vegetables a bitter taste, it is recommended to pre-soak the tomatoes in salt water for several hours. During this time, the liquid will absorb most of the hazardous substance.

To reduce the likelihood of caviar poisoning, you can use whitened or slightly pink vegetables to prepare the latter.

Delicious caviar made from green tomatoes and beets

Green tomato caviar made with carrots and beets has an unusual taste. I roll it into liter jars because it is eaten with a bang.

Ingredients:

• 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;
• half a liter of vegetable oil;
• 3 tablespoons salt;
• 2 tablespoons sugar;
• 2 tablespoons vinegar essence
• ground black pepper.

How to make caviar from beets and green tomatoes:

1. We wash all the ingredients and clean them if necessary.
2. Grind tomatoes, carrots, onions and beets in a meat grinder.
3. Add vegetable oil, sugar, salt and a tablespoon of ground black pepper. Mix thoroughly and cook for one and a half hours. Don't forget to stir during the cooking process.
4. 5 minutes before cooking, add garlic and vinegar.
5. We place the blanks in sterile containers and roll them up.

Note: despite the fact that this recipe does not involve sterilization thanks to vinegar, some housewives do not add it and sterilize the finished product. The choice is yours.

Tomato caviar “Pink mist”

Green caviar may not be to everyone's liking. Therefore, if you diversify the previous recipe with tomato sauce, you will get a wonderful appetizer with a classic color.

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To do this, the following is added to the recipe:

• Tomato sauce - 200 ml;
• Carnation inflorescence - 2 pcs.

Cloves are a specific spice; in combination with tomato products, it behaves very well and makes the taste of the culinary product piquant and refined.

When boiling the ground ingredients, the cloves should be added at the beginning, but the tomato sauce should be added when the vinegar is added.

It is not recommended to add acids to vegetables at the beginning of cooking, as this will increase the cooking time.

Preparation of green tomatoes and eggplants “Uncle Zhora”

You can find many different options for vegetable caviar in the store. With carrots, garlic, pepper... However, there is nothing better than homemade preserves. I suggest making you caviar from green tomatoes and eggplants.

Products for a couple of liter jars:

• kilogram of tomatoes;
• kilogram of eggplant;
• half a kilo of onions;
• liter of tomato juice;
• a glass of vegetable oil;
• greens, bay leaf, ground black pepper and salt - to taste.

How to prepare pickling:

1. Pour oil into the bottom of the pan. The quantity should be such that the vegetables are well fried.
2. Wash all vegetables and peel.
3. Finely chop the onion. The pieces should not disturb the structure of the caviar.
4. Place the onion in a frying pan in hot oil.
5. Cut the eggplants into small cubes. To make a vegetable bitter, cover it with salt for half an hour and rinse with water.
6. Place the blue ones in the frying pan with the onions.
7. We cut tomatoes in the same way as eggplants. Add to fry with the rest of the vegetables.
8. Add bay leaf to the frying, pour in tomato juice. Adjust the amount of juice depending on the desired thickness of the twist.
9. Cover the vegetable mixture with a lid and simmer until done. 5 minutes before the end of cooking, add the greens.
10. After this, place the product in sterile jars and roll up. Keep cool.

Note: Serve with fresh sprigs of basil and arugula. This way you will complement the taste of the spark with pleasant notes.

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.

Tomatoes contain solanine, 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 a positive effect on the immune system, stimulate urine excretion, eliminate inflammation and spasms. In addition, solanine strengthens vascular walls, suppresses the activity of fungi and viruses, and accelerates recovery from diseases of the liver and upper respiratory tract.

The second dangerous substance found in 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 microelements of unripe tomatoes eliminate constipation and normalize the acid-base balance.

Green tomatoes should not be consumed if you have pathologies of the joints, gall bladder, or kidney diseases.

You should also avoid this vegetable if you have previously experienced signs of an allergic reaction.

Green tomato caviar for the winter with tomato paste

I continue to share with you golden recipes for caviar from green tomatoes for the winter without sterilization, through a meat grinder and in finger-licking pieces! This time we will make simple caviar in jars with tomato paste.

For a couple of liter jars you will need:

• kilogram of tomatoes;
• half a kilo of carrots;
• half a kilo of onions;
• 12 cloves of garlic;
• 2 tablespoons of tomato paste;
• a tablespoon of salt;
• 4 tablespoons sugar;
• 100 grams of sunflower oil;
• one and a half teaspoons of ground black pepper;
• a teaspoon of paprika;
• 2 tablespoons of nine percent vinegar.

How to prepare caviar for the winter:

1. We wash and clean the vegetables.
2. Grind the tomatoes with a meat grinder or food processor.
3. Pour sunflower oil into a saucepan. Add the tomatoes, mix and simmer for 15 minutes.
4. Grind the onions and carrots with a meat grinder, add them to the tomatoes, add sugar and salt. Mix. Simmer for 10 minutes.
5. Add tomato paste, black pepper and paprika to the mixture of vegetables and tomatoes. There is also crushed garlic. Simmer for another five minutes and add vinegar just before it’s ready.
6. Place caviar with garlic, tomatoes and vegetables in sterile containers, roll up and turn over. Wrap it up and wait to cool.

Tip: any side dish will go well with caviar. I often use it for sandwiches. After opening the seal, add a little greenery and plant space for brightness of taste.

How to cook caviar in a slow cooker

This wonderful recipe for caviar from chopped vegetables is designed for cooking in a slow cooker, which makes it possible to significantly save time and get a high-quality, unstewed dish with a delicious taste.

To prepare 4 half-liter jars you need to take:

• Unripe tomatoes – 1 kg;
• Zucchini – 1 kg;
• Carrots – 200 g;
• Onion – 1 pc.;
• Sweet pepper – 1 pc.;
• Dill greens – 1 bunch;
• Parsley – 1 bunch;
• Tomato paste – 3 tablespoons;
• Mayonnaise – 300 ml;
• Salts - to taste;
• Black peppercorns - optional;
• Bay leaf - optional.

How to make: Wash and dry the vegetables in advance. I cut tomatoes, peppers, zucchini into cubes. I grate the carrots on a coarse grater. I finely chop the onion. I chop the greens with a knife.

I mix the prepared ingredients with laurel, peppercorns, salt and put them in a slow cooker for 60 minutes in the “Stew” mode. Then I grind it with a blender until smooth, mix it with tomato paste and mayonnaise. I send it to simmer for another 30 minutes.

More deliciousness:

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I put the resulting caviar into sterilized jars and roll up the lids. I turn it over, cover it with a blanket, wait for it to cool down and put it away for storage.

Home-made caviar with tomato paste keeps well for a year, but my family eats this delicacy much earlier.

Canning caviar without vinegar “Autumn Hello”

Do you want a sweet and sour preserve that reminds you of warm autumn days? Then be sure to cook it according to my recipe!

Products for 1-2 three-liter jars:

• 4 kilograms of tomatoes;
• kilogram of onions;
• kilogram of carrots;
• half a kilo of pepper;
• 300 grams of parsley root;
• salt and sugar to taste;
• 5 bay leaves;
• 20 black peppercorns;
• 10 stalks of cloves;
• 300 grams of vegetable oil.

The most delicious recipe for the “Autumn Hello” snack:

1. First, wash and peel the vegetables.
2. We cut vegetables. Tomatoes - in circles, peppers and carrots - in strips, onions and parsley - in rings.
3. Mix the vegetables and add half a glass of salt to them, let them sit for half a day.
4. After the specified time has elapsed, you will find brine in the dish - drain it. Add a glass of sugar, bay leaf, peppercorns and clove stems to the mixture. Pour in vegetable oil.
5. Simmer the vegetables for about an hour over low heat. Don't forget to stir periodically.
6. When ready, place the caviar in a sterile container while hot and roll it up.

Note: sterilization of the finished product is not necessary, but only if you have carefully processed the jars and lids.

Green tomatoes with mushrooms - caviar through a meat grinder in 0.5 liter jars

Mushrooms are rightfully loved by many housewives. Caviar with mushrooms and tomatoes is an excellent complement to various cereals, potatoes, and on its own this appetizer will be quite filling due to its high protein content. For convenience, put the product in half-liter jars - you can take it out and eat it right away.

Ingredients:

• 3-4 kilograms of assorted mushrooms;
• 4 kilograms of tomatoes;
• 2 onions;
• 2 tablespoons salt;
• half a glass of cold-pressed sunflower oil.

Step-by-step recommendations:

1. We prepare all the ingredients: sort, wash, clean.
2. Fill the mushrooms with water and cook together with the onions. Then grind it using a meat grinder.
3. We scald the tomatoes, remove the skin and also process them with a meat grinder or blender.
4. Mix the tomatoes and mushrooms, add oil, add salt and let it simmer, stirring occasionally. The cooking process takes a quarter of an hour from the moment of boiling.
5. When ready, place the caviar in sterile jars and seal.

Note: green tomatoes have a specific taste, so to smooth out the sour notes, add sugar to the preparation.