There is an opinion that vegetable caviar for the winter can only be made from zucchini. I propose to debunk this myth and cook an interesting delicious caviar from ... green tomatoes. The recipe is proven, the cooking process is simple, and the caviar turns out - you'll lick your fingers!
Ingredients
- Green tomatoes - 3 kg
- Onion - 500 g
- Carrots - 1 kg
- Bell pepper - 6 pcs.
- Chili pepper - 2 pcs.
- Vegetable oil - 250 ml
- Vinegar (9%) – 1 glass
- Sugar - 150 g
- Salt - 2 tsp.
- Ground black pepper - 2 tsp.
Step-by-step cooking recipe
Wash and peel the vegetables. Cut everything into arbitrary medium pieces.
Using a food processor, beat the prepared vegetables into a homogeneous mass.
Put the vegetable mass in a cooking pot, add vegetable oil, salt, sugar and ground pepper. Bring the billet to a boil and boil over low heat for an hour.
Half an hour before cooking, pour vinegar into the vegetable mass and mix.
Pour hot caviar from green tomatoes into pre-prepared sterile jars, roll up and cool. Store the workpiece in a cool, dark place for no more than one and a half years.
