Good afternoon, my reader. The appetizer, which will be discussed today, I always prepare at the very end of the summer season. At this time, the entire crop is already in cool bins, and it is simply pointless to wait for its individual fruits to ripen. First of all, I'm talking about tomatoes now. Tomatoes are a very whimsical and sun-loving vegetable. And in the fall you no longer have to wait for a lot of warm sun. Therefore, there is no hope that tomatoes that have not matured over the summer will suddenly finally be filled with juice and become truly ripe.
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Therefore, such a recipe for caviar from green tomatoes, which was also made by my beloved grandmother, is just an excellent way out of the situation. After all, it allows me to eat a lot of unripe fruits that would otherwise simply disappear. Moreover, the very technology of boiling this caviar is very simple and takes little time, and the taste of the dish at the exit is simply amazing. A kind of autumn tenderness, which is spicy diluted with salad peppers and a spicy onion.
In general, I collected all green tomatoes in my garden. And today I will share with you a great way to quickly prepare them.
Unripe Tomato Caviar Recipe
Products: - green tomatoes - 3 kg, - salad peppers - 3 pcs., - onions - 1 pc., - carrots - 300 g, - salt (medium) - 1 tbsp. l, - granulated sugar - 100 g, - vegetable oil - 1 tbsp. l, - vinegar (9%) - 2 tbsp. l.
Cooking method
- We sift out fruits with blackened sides from the harvest of green tomatoes. Wash the remaining tomatoes thoroughly and wipe dry. We cut all the vegetables into random pieces, remembering to cut out the hardest parts of the fruit.
- We clean the onion and cut it into large pieces.
- We wash and peel the carrots and cut them into slices.
- We remove the seeds from the washed lettuce pepper and also cut it into pieces.
- Now we pass everything that was cut through a meat grinder. Here I must say that I always use a meat grinder with a large grid.
- Transfer the resulting homogeneous mass to a high saucepan (you can take a cauldron), pour salt and sugar into it, pour in vegetable oil.
- We put the future caviar on moderate heat and simmer it for an hour and a half.
- At the end, pour in the vinegar and cook for another two minutes. As a result, you should have a caviar in which there will be no excess moisture at all.
- We shift the resulting caviar into prepared jars and twist the lids on them.
- If your caviar will be stored in a rather warm place (for example, in an apartment), then you need to sterilize it additionally by placing it in boiling water (water bath) for 10 minutes.
- Let the workpiece cool down. Then you can take the caviar for storage in the pantry. Well, if you want to enjoy the fresh gifts of the autumn garden, then you can immediately serve it to your table.
Enjoy your meal!
Do you cook caviar from green tomatoes?
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Also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers