For the winter, I want to prepare as many tasty salads, jams and other other dishes as possible. I suggest you also make caviar from green tomatoes. It is perfectly served with potatoes or with all kinds of meat dishes.
Pick your recipe
You will need
- - green tomatoes - 3 kg;
- - onion - 1 kg;
- - carrots - 1.5 kg;
- - beets - 1.5 kg;
- - vegetable oil - 0.5 l;
- - sugar - 2 tablespoons;
- - salt - 3.5 tablespoons;
- - ground black pepper - 1 tablespoon;
- - Acetic essence - 2 tablespoons.
Instruction manual
1
With vegetables such as onions, beets and carrots, do the following: rinse them under cold running water, and then put them in a blender bowl. Grind this vegetable mixture to a uniform consistency, that is, to a puree state. Put the resulting mass into a prepared pan with a sufficiently deep bottom.
2
In a puree-like vegetable mass, add ingredients such as ground black pepper, granulated sugar, sunflower oil and salt. Mix everything together properly. Bring the mixture to a boil, cook, not forgetting to stir at the same time, for one and a half hours on a rather low fire.
3
When the cooking time for the vegetable mixture has elapsed, introduce vinegar essence into it. Mix everything as it should, then cook the resulting mass for another 5 minutes.
4
After 5 minutes, remove the caviar from the green tomato from the heat and distribute it to pre-prepared sterilized jars.
5
Put jars of green tomato caviar in a bowl of water. In such a peculiar water bath, boil the vegetable mass for one quarter of an hour. After 15 minutes, roll eggs under the covers.
6
Put the dishes with the vegetable mass upside down, warmly cover, for example, with a blanket, and do not touch it until it cools completely. Caviar from green tomato is ready! Store this dish in a fairly cool place, that is, in the cellar.