Squash caviar with mayonnaise for the winter. The most successful recipe for squash caviar for the winter

Zucchini, squash, zucchini are summer vegetables, inexpensive, accessible to all categories of the population, which are unpretentious when grown and produce good fruit yields. The skin can be of different colors: green, white, yellow. Zucchini cooks quickly and tastes very attractive. How can you not take advantage of the summer gifts and stock up for the winter? Recipes for preparing zucchini a large number of, but when you mention this vegetable, an association immediately arises with “overseas” caviar, squash. We propose to dwell in more detail on this type of low-calorie preservation.

How to choose the right zucchini for harvesting for the winter

Low-calorie zucchini, which in its raw form contains only 17 kcal per 100 g, is very healthy, it contains a lot of fiber, vitamins B, A, C, D, a large amount minerals. How not to lose this entire treasure trove and use it in winter time? By preparing squash caviar according to the suggested recipes, you can not only feed your family deliciously with your own hands, but also bring great benefits to the body. In order for zucchini to remain nutritious and healthy, you need to skillfully select the right fruits for preservation. Here are some tips on which zucchini are suitable for canning:

Inspect each instance of the vegetable; there should be no black rotten spots or dents on it.
The zucchini skin should be smooth and shiny.
The stalk should have a fresh, not dried out appearance.
For preservation, it is better to choose small-sized vegetables; young zucchini has more tender pulp and almost no seeds.
If you only have large zucchini, you will definitely have to remove the thick skin from them, cut them, remove the core and seeds.

Recipes for delicious squash caviar with mayonnaise and tomato paste

There is hardly a person who has never tried squash caviar. The favorite food of adults and children is not only tasty, but also healthy. Every housewife who tries to preserve vegetables with her own hands has a recipe for squash caviar. It may differ in some ways, but the essence remains the same - zucchini in in different forms they love, appreciate and prepare for future use in order to enjoy the unusual taste in winter. Step-by-step recipes with attached photos will help you prepare your favorite product.

We can preserve classic homemade caviar according to GOST, just like in a store

To prepare squash caviar, which tastes like a store-bought recipe that was sold several decades ago, you will need the following products:

Zucchini.
Bulb onions.
Vegetable oil.
Tomato paste.
Mayonnaise.
Sugar.
Salt.

Take three kilograms of zucchini, preferably small in size, wash, cut off the edges, cut into pieces.
Peel 0.4 kg onion, pass together with zucchini through a blender or meat grinder.
In a large saucepan, simmer the mixture for one hour.
Add 0.150 l vegetable oil, simmer for another hour.
Pour 100 grams of sugar, 1 tbsp. l. salt, 200 g mayonnaise, four tbsp. l. tomato paste.
Simmer for one hour. In total it will take a little more than three hours, taking into account that the cans need to be rolled up while hot. You will get 3 liters of caviar.

How to cook with eggplant and garlic in the oven

Ingredients:

Young zucchini.
Eggplants are small.
Tomatoes.
Sweet bell pepper.
Garlic.
Salt.
Oil.

Zucchini (2-3 pcs.), eggplants (2 small ones), tomatoes (2-3 pcs.), bell pepper(1 piece) wash, cut into small cubes, place on a baking sheet or baking dish.
Place in the oven, preheated to 180 degrees, bake for about an hour, stirring, adding a little vegetable oil and salt.
Before finishing the process, add chopped garlic.
Use a blender to puree the finished mixture.
Place in hot steamed jars.

Dietary caviar without vinegar in a blender

The recipe without the use of vinegar and oil is suitable for children's menus, diabetics and those on a diet.

Ingredients:

Young zucchini.
Tomato paste.
Carrot.
Garlic.
Bulb onions.
Salt pepper.

Wash about two kilograms of zucchini; if the vegetables are large, cut them lengthwise, remove the core and seeds, and peel the skin. For young zucchini, you only need to cut off the edges - the stalk and the place of flowering.
Peel 4 onions and cut into cubes.
4 medium-sized carrots, peeled and grated.
After combining the onions and carrots, add them to the pan, adding a little water. Simmer vegetables for 5-7 minutes.
Add diced zucchini to carrots and onions and simmer for another 45-60 minutes, stirring occasionally. The zucchini should release juice; if it is not enough, add water as needed.
A few minutes before the end of the process, add three tablespoons of tomato paste, squeeze the garlic through a press, add salt and pepper to taste.
After the zucchini has cooled, puree in a blender until smooth.
Store the resulting dietary caviar in the refrigerator.

Spicy fried zucchini with onions without sterilization

Ingredients:

Young zucchini.
Bulb onions.
Garlic.
Vegetable oil.
Salt.
Vinegar.

Wash three zucchini pieces of the same size and cut into circles.
Fry in vegetable oil on both sides, adding a little salt.
Separately, fry the onion, cut into half rings, until golden brown.
Grind zucchini, onion, and garlic in a blender.
Place in a clean steamed jar. Pour in hot oil.
Pour 1 teaspoon of vinegar into each jar. Seal the jars.

How to close with carrots and bell peppers without tomatoes

Ingredients:

Zucchini.
Sweet bell pepper.
Carrot.
Vegetable oil.
Salt.
Sugar.
Mayonnaise.
Ground black pepper.

Zucchini (3 kg), large ones, peeled and seeds removed, small ones, just cut. Wash and peel onions (500 grams), carrots (800-1000 grams), red bell peppers (6-8 pieces).
Pass all vegetables through a meat grinder.
Add 250 grams of mayonnaise, 150 grams of vegetable oil.
Cook in a saucepan for 1 hour, stirring occasionally.
Add two tablespoons of salt, a glass of sugar, and black pepper to taste to the vegetable mass.
Cook for another hour.
Place the hot mixture into jars and seal for the winter.

Stewed caviar pieces with apples and tomatoes in a slow cooker

Ingredients:

Zucchini.
Apples.
Tomatoes.
Sugar.
Vegetable oil.
Salt.
Vinegar.

Wash the zucchini, 3-4 pieces in quantity, trim the stalks, then place together with 3-4 tomatoes in a dry multicooker bowl to bake for 30-40 minutes in the “baking” mode. Halfway through the process, turn over to the other side.
After baking is complete, remove the skin from the tomatoes and chop them together with the zucchini with a knife.
2 onions and 100 grams of apples, cubed. Add a little vegetable oil to the multicooker bowl and fry the onion and apples until softened.
Place the zucchini-tomato mixture there and fry for about 20 minutes, stirring.
At the end of the process, add salt, pepper and sugar to taste.
Leave for 10 minutes in the “warm” mode.
Caviar should be placed in jars while it is hot.
To prepare this recipe, you can use a pressure cooker instead of a multicooker, keeping all the processes step by step.

Zucchini salad-caviar “Mother-in-law’s tongue” without frying

Ingredients:

Zucchini.
Sweet bell pepper.
Bitter chili pepper.
Garlic.
Vegetable oil.
Salt.
Sugar.
Vinegar 9%.
Tomato paste 25%.

Peeled zucchini, weighing 3 kg, cut into small strips.
Peel and chop 4 sweet peppers and one bitter pepper in a blender.
Prepare the marinade: in a saucepan, mix 1 glass of water, chopped peppers, half a liter of tomato paste, a glass of vegetable oil, 120 grams granulated sugar, two tablespoons of salt. Boil.
Pour out the planed zucchini “tongues”. Mix. The marinade should lightly cover the surface.
Cook over low heat for about 40 minutes, stirring occasionally.
5 minutes before the end of the process, add 3 heads of chopped garlic.
After the cooking is finished, add 120 grams of vinegar, stir and immediately pour into jars while hot. Roll up for the winter. Squash caviar is obtained with small inclusions of “tongues”.

Easy recipe for fried caviar with carrots and squash in jars

Ingredients:

Zucchini or squash.
Carrot.
Vegetable oil.
Tomatoes.
Salt, ground black pepper.
Vinegar 9%.

Peel carrots (500 grams), onions (500 grams) and fry separately in a frying pan in sunflower oil.
Peel zucchini or squash (2 kilograms) and cut into cubes.
In a large frying pan with a thick bottom, fry the squash for about half an hour, then add the onions and carrots.
Cut the tomatoes into cubes, removing the skin, and fry in a separate frying pan until the moisture evaporates, transfer to the zucchini. You can replace tomatoes with an equal amount of ketchup.
Add salt, spices, simmer for about an hour.
Grind the prepared mass with a blender. Add about 100 grams of vinegar.
Place in jars until the caviar has cooled.

Video recipe for delicious zucchini caviar through a meat grinder

Many lovers of homemade preparations for the winter share their most successful recipes. In the proposed video you can find out who scored a large number positive feedback from housewives who tried it. Simple operations, compliance with the proportions of the input products, and the cooking sequence guarantee you will get delicious squash caviar, reminiscent of “Nezhinskaya” in taste, sold in stores and meeting all standards and GOSTs.

We advise you to prepare squash caviar according to this recipe. To be absolutely sure of the taste delights of the finished dish, make a test batch for several servings, corresponding to the number of family members. Having appreciated the squash caviar at dinner according to the video recipe, you can safely close the preserve for the winter, which is impossible not to love.

Squash caviar is a very popular dish among housewives. However, not everyone knows that it can be prepared with mayonnaise for the winter. Thanks to this recipe, this dish acquires a delicate taste, and mayonnaise itself can be a good preservative. When cooking, it is better to use homemade sauce, however, if you don’t have it on hand or don’t want to cook again, you can get by with a store-bought one.

Zucchini caviar with mayonnaise for the winter

Components :

zucchini (without peel) 3 kg;
tomato paste 250 g;
0.500 kg. Luke;
sugar 3-4 tbsp. l;
mayonnaise (fat) 250 g;
salt 2 tbsp. l;
pepper 0.5 tsp;
vegetable oil 150 ml;
Bay leaf.

Preparation:

Beat onion and zucchini in a blender (or mince). Add oil, add mayonnaise and season with paste. Place on the stove and cook for 50 minutes - an hour. Stir the contents of the pan.
Sprinkle with spices and continue cooking for another hour. Next, you should put the caviar into sterile jars, roll them up and cool, after turning them with the lid down and wrapping them up. Store in the basement (balcony, cellar, refrigerator).
Mayonnaise entered the recipe for squash caviar relatively recently. This is not surprising - previously the product was not as widespread as it is today. Perhaps this is why it has gained such high popularity now.
Nowadays, many housewives like to experiment with cooking - it’s affordable, and besides, it’s a great way to please the household. One such experiment may well be preparing squash caviar with mayonnaise. It will definitely be received with joy, and its results will quickly be used.
For supporters healthy eating It is recommended to prepare the sauce yourself. After all, a store-bought product, despite the manufacturers’ assurances, is likely to be far from high quality .

Caviar with carrots and Krasnodar sauce

Carrots and apples are not very typical components for caviar from this vegetable, but they can interestingly change its ordinary taste, giving it new notes.

Ingredients:

zucchini 3 kg;
onion 0.500 kg;
carrots 1,500 kg;
Krasnodar sauce 250 g;
mayonnaise (the fattier the better) 200 kg;
sugar 2 tbsp. l;
salt pepper.

Preparation:

Grind peeled raw vegetables in a blender or meat grinder (through the smallest grill), add salt. Sprinkle with sugar and simmer for two hours, stirring the mixture in the pan from time to time.
Season with sauce and spices. If desired, add a few tbsp. l. vinegar - this will contribute to long-term storage. Continue cooking for another half hour. Pack into sterile jars, screw and turn over. Let cool.

Recipe for caviar from zucchini and mayonnaise in a slow cooker

Today, many people own a wonderful assistant - a multicooker. It can significantly save energy and time preparing caviar for the winter.

Components:

processed zucchini 4 kg;
vegetable oil 120 ml;
tomato paste 150 g;
onion 0.500 kg;
bell pepper 250 g;
carrots 0.4 kg;
mayonnaise (fat) 360 g;
garlic 5-7 cloves;
pepper, salt.

Preparation:

Grate the vegetables or use a blender. Place them in a slow cooker, add salt and oil. Set the “Quenching” mode. Approximately half an hour before readiness, add mayonnaise, tomato paste, chopped garlic. Mix. Turn on the multicooker again and end the “Stewing” program.
This is a very simple recipe. It does not require expensive ingredients or long cooking times, but in winter its unusual taste will definitely win the favor of your family.

Squash caviar with mayonnaise

To prepare squash caviar with mayonnaise for the winter based on a 6 liter pan

We will need the following products:

zucchini - 3 kg
onions - 0.5 kg
carrots - 250 g (there are no carrots in my aunt’s recipe)
vegetable oil - 150 ml (75 ml)
tomato paste - 250 gr
mayonnaise - 250 grams
sugar - 0.5 cups
salt - 2 tbsp. spoons
ground black pepper - 0.5 teaspoon
bay leaf - 1 pc.
garlic - 1 small head

.Preparation:

First, peel and finely chop the onion. Throw it into the pan.
Peel the carrots, grate them on a coarse grater and place them in a saucepan with the onions.
Next come the zucchini. If the zucchini is mature, peel off the skin and remove the seeds. I also finely chop the zucchini and add it to the pan with the onions.
Pour vegetable oil into the pan, add mayonnaise and tomato paste, mix everything and cook under a closed lid for 1 hour over medium heat.
Next, add salt, sugar and pepper, add bay leaf and cook for another 1 hour. After cooking, the bay leaf must be removed.
While the caviar is cooking, I work on the jars and lids. Wash them thoroughly, first with detergent, then with soda. I sterilize jars in the microwave for 1-1.5 minutes for each jar, i.e., if I put 4 jars, I sterilize them for 5-6 minutes at full power. And I sterilize the lids in boiling water on the stove for about 7 minutes.
7-10 minutes before readiness, I add chopped garlic to the caviar.
I pour hot caviar into hot sterilized jars, wipe the neck with a cotton swab dipped in vodka or alcohol and screw on the lid.
To control the tightness of the twist, I turn the jars over and cover them with something warm and leave them until they cool completely.

Caviar with mayonnaise and tomatoes

Many, having tried such squash caviar at least once, refuse other preparations in its favor. Mayonnaise goes very well with zucchini. Adding carrots makes it a little sweeter, which also tastes great. Instead of tomato paste, it is, of course, better to use homemade, well-ripened or even overripe tomatoes. They need to be boiled and rubbed on a sieve.

Ingredients:

Young zucchini – 3 kg;
a pack of mayonnaise (250 ml);
ketchup or tomato sauce also a pack (250 ml);
salt, sugar;
a few cloves of garlic if desired;

oil – 100 ml;
seasonings: black pepper (red pepper would also be useful).

Preparation:

Wash the zucchini and thinly peel it, remove the seeds if you have them and cut them into small pieces.
Pass the prepared product through an electric meat grinder along with the garlic. Place the resulting mixture into a container. Then you should add mayonnaise, also tomato paste, sugar, a little pepper, salt, mix. Bring the contents of the container to a boil and simmer over low heat for about 3 hours. Just before the end, pour in the vinegar. You can say, squash caviar with tomatoes for the winter, all that remains is to put it in jars and screw it up.
If you are preparing it just for a snack, you need to cool it and serve it.

Squash caviar cooked in a slow cooker

Today, many people have helpers in their kitchens: a food processor, a blender, a multicooker. With their help, you can make your work easier and prepare delicious various dishes. Many people liked preparing zucchini caviar with mayonnaise and tomato paste for the winter in a slow cooker.

For cooking cold snack According to this recipe you need to prepare:

Young zucchini – 4 kg;
vegetable oil 130 ml;
sweet meaty pepper (red) – 300 grams;
regular onion half a kilogram;
tomato paste 150 g;
peeled garlic cloves 5 pieces;
spices to taste.

Preparation:

Grind all raw ingredients on a grater or using a blender. Place this prepared mixture into the multicooker container, season with salt and add vegetable oil. Set the “simmer” mode and leave until the end of this program.
Half an hour before turning off the device, add more garlic and tomato paste into the container, stir and turn it on again. Place the finished squash caviar into jars. They must first be washed and sterilized.
The recipe is very simple, but very tasty. It may become your favorite dish. Moreover, this is caviar prepared at home from fresh and proven products, which means it is not only tasty, but also healthy.

Squash caviar for the winter

This workpiece belongs to vegetable snacks. The products included in the recipe need to be stewed or baked, as well as some vegetables and seasonings. This combination is very successful with wonderful taste qualities and also useful. Just recently a recipe appeared: zucchini caviar with mayonnaise and tomato paste for the winter; you can watch the video plot. Mayonnaise can be purchased at the store, or you can prepare it yourself if you wish.

To prepare you need:

Medium-sized young zucchini - 6 pieces;
onions- 10 pieces;
a pack of mayonnaise (250 ml);
tomato paste (350 g);
granulated sugar – 200 g;
salt;
pepper mixture - 1 teaspoon each;
vinegar 9% - 200 ml.

Preparation:

Wash the main ingredient, peel the skin and grind it into a meat grinder. Carry out the same procedure with onions, mix and place in a container. Add the remaining ingredients, stir again and place over medium heat. It is necessary to simmer the caviar for approximately 3 hours, stirring periodically with a wooden spatula. Before the end of cooking, add mayonnaise, garlic, pepper and simmer for another half hour, and then put into pre-sterilized jars.
Some cooking tips: it is better to cook caviar in a large saucepan made of stainless steel or cast iron. In such containers, the food is heated evenly, which can positively affect the taste of the prepared dish. The snack will burn in an enamel bowl, so it is better not to use it.
You need to choose very young zucchini so that the caviar turns out tender. In this case there is no need to clean them. In mature vegetables, it is imperative to select seeds. It is better to roll it up in small, well-sterilized jars so as not to spoil the snack.

Caviar with tomato sauce

Zucchini caviar with mayonnaise and tomato paste turns out to be very aromatic for the winter; reviews about it are only positive.

To prepare you should have:

Young zucchini – 6 kg (it’s up to you to peel them or not);
mayonnaise 67% fat – 0.5 liters;
fresh tomato or paste at least 25% of the total mass (the main thing is that the color is rich and not pale);
onion – 200 g;
vinegar 6% - 150 ml;
granulated sugar, add salt to taste.

Preparation:

Rinse the zucchini under running water if necessary. Grind in a meat grinder, place in a large saucepan (preferably with a thick or non-stick bottom) and cook for more than 2 hours from the moment of boiling.
Make the fire low and constantly stir the mixture. In this recipe, chop the onion very finely and simmer in a frying pan with vegetable oil until a beautiful golden color.
After boiling for two hours, add fatty mayonnaise, tomatoes, fried onions, sugar, salt to the container with zucchini, simmer for a few more hours. There is no need to panic if the mixture becomes very light after adding mayonnaise, it will darken over time.
Ready homemade squash caviar Place into containers and roll up well and sterilize for another 15-20 minutes. After this, the jars should be placed upside down on the table and wrapped.

Delicious zucchini caviar with garlic

It's nice to know that zucchini caviar with mayonnaise and tomato paste for the winter with garlic is not only a tasty appetizer, but also healthy. The vegetable product itself is rich in vitamins and minerals.

It contains magnesium, potassium, as well as phosphorus, vitamins C and B, copper, and fiber. Vegetables that need to be added only increase the vitamin composition. This caviar can be made as a preparation for the winter, and also served as a cold appetizer.

Tomato sauce can be replaced with fresh, well-ripened tomatoes, just peel them (first douse them with boiling water). Only in this case, the caviar should be cooked a little longer to evaporate the excess liquid.

Ingredients:

Young zucchini – 3 kg;
tomato paste - 3 tablespoons;
carrots and onions per kilogram;
garlic – 7 cloves;
a bunch of your favorite greens;
vinegar 9% - 2 tablespoons;
salt and other spices to taste.

Preparation:

Prepare the vegetables this way: grate the carrots on a coarse grater, cut the onion into medium half rings, and cut the zucchini into cubes. Pour olive or sunflower oil into a frying pan, throw in the zucchini, fry, and then transfer to another container.
When removing the zucchini, it is important to ensure that as much oil remains in the pan; for this reason, it is better to remove them with a slotted spoon. Fry the onion in this fat and add to the zucchini. Do the same with carrots. Cool the processed vegetables and grind in a food processor.
Place them in a container and simmer over very low heat for about an hour. A few minutes before it’s ready, season this mass with tomato paste and add granulated sugar, salt, garlic, herbs, and vinegar and cook for another 15 minutes. Place the still-not-cooled snack into jars, sterilize for 40 minutes and roll up with iron lids. Cover with a blanket and leave until cool.

Caviar with carrots and mayonnaise

Many housewives know what winter squash caviar with mayonnaise and tomato paste with carrots is. This snack will remind you of golden autumn even in deep winter. It’s easy to prepare caviar using this recipe, and even more enjoyable to eat.

Main ingredients:

Young zucchini – 1.5 kg;
tomatoes – 500 g;
carrots – 300 g;
onion - one large head;
several cloves garlic;
mayonnaise – 3 tablespoons.

Preparation:

At the end you need to add mayonnaise and cook for another 10 minutes over low heat. The prepared mass should be allowed to cool and then placed in a blender and grind. Ready squash caviar with mayonnaise can be stored for the winter or eaten immediately.

One of the most popular winter preparations is, of course, squash caviar. Of course, because such a snack is prepared quickly, simply and inexpensively. And how multifunctional it is! And they make sandwiches with it, and eat it as a salad, and even in vegetable stew add. But which cooking method should you choose from the huge range of recipes? Having paid attention to zucchini caviar with mayonnaise and tomato paste, you will not regret that you decided to prepare just such an option. The taste is familiar from childhood, it is what parents remember from the time Soviet Union. And, as you know, the quality of products in the country of the Soviets has always been at a very high level.

If you haven’t encountered the procurement process yet, don’t be alarmed – it’s not complicated. step by step recipe will help you understand this, at first glance, difficult process. In reality, everything is much simpler. And after opening a jar of caviar in winter and pampering your family, you will understand that it is worth your time and effort!

Taste Info Zucchini for the winter

Ingredients

Zucchini - 1.5 kg;
Onion - 2 pcs.;
Mayonnaise - 120 g;
Tomato paste - 120 g;
Vegetable oil - 50 ml;
Sugar - 50-70 g;
Salt - to taste;
A mixture of ground peppers - to taste;
Vinegar 9% - 2 tbsp. l.

How to cook delicious squash caviar with tomato paste and mayonnaise for the winter

First you need to prepare the vegetables for the caviar. Wash the zucchini and peel the skin, cutting it off in a thin layer using a knife or vegetable peeler. In case there are large seeds inside, remove them; they are not useful for caviar. Peel the onion and rinse under running water. Cut the vegetables into large cubes or strips so that they can be easily chopped later. If you don't like the taste of onions, you don't have to add them.

Grind the prepared vegetables in a meat grinder or use a food processor.

Add mayonnaise, tomato paste, vegetable oil to the vegetable mixture and mix the mass well.

Take a pan with a non-stick bottom and sides, and transfer the resulting mixture into it. Place the container with the future caviar on medium heat and bring to a boil, stirring occasionally so that the mass does not burn. Reduce the flame to minimum and continue to simmer for 40 minutes. Don't forget to stir the caviar sometimes.

After the specified time, the caviar should acquire a beautiful, bright orange hue. It's time to add salt, sugar and a mixture of ground peppers, vary the amount based on your taste. Simmer the caviar for another 10 minutes.

At this stage, you can grind the squash caviar using an immersion blender. If you are satisfied with the current consistency, then leave it as is.

Add 2 tablespoons of vinegar to the squash caviar, return to the stove and bring to a boil, stirring constantly with a spatula.

The jars must be prepared in advance: washed with soda, rinsed well and sterilized. Fill the treated containers with boiling zucchini caviar and roll up the lids. Turn the jars of caviar upside down, wrap them well and cool completely. Store the workpieces in a cool, dark room.

Leave some of the finished caviar and treat your family in the evening.

Having opened a jar of squash caviar with mayonnaise and tomato paste for the winter, spread it on a piece of bread and feel the unusually rich and bright taste of this snack! Serve as a side dish for main courses. Bon appetit and the most delicious winter!

If you don’t know how to properly sterilize jars and lids, take note of several methods:

Place clean jars on the bottom of a large saucepan and pour cold water so that it completely covers the containers. Place over medium heat and bring to a boil, then leave for another 2-3 minutes. Remove from the water and fill with preparations.
Fill a saucepan with water, bring to a boil and place a metal colander or sieve on top. Place clean jars on this device upside down. Sterilize over steam for 5 minutes (for a volume of 0.5 l). The jars are ready to be filled.
To sterilize the lids, bring a small amount of water to a boil and drop them into the hot liquid. Leave for a few minutes, remove with a fork and immediately roll up the filled jars.

Squash caviar is prepared for the winter; they are prepared with different ingredients, which largely depend on the taste of the household. Recipes are created with the approval and order of family members.

It also happens that a family eats the same recipes year after year. There is always an interest in learning a different taste of squash caviar.

When spices are added during preservation, the taste of the product changes. Today we’ll look at recipes with the addition of mayonnaise that many readers don’t know. Zucchini is not an acidic vegetable, so sterilization is done over a long period of time. But when they contain tomatoes, or sauce, or paste that are highly acidic, sterilization is simplified (sometimes absent).

Recipe for squash caviar “Everyone likes it” - through a meat grinder

Preparing stock for the winter using a meat grinder is the most popular way.

Ingredients:

3 kg zucchini (peeled without seeds)
0.5 kg onions
250 g mayonnaise (you can use “Provencal”)
300 g tomato paste
150 g vegetable oil
0.5 cups sugar
2 tbsp. spoons of salt
0.5 teaspoon ground pepper
1 bay leaf

Preparation:

Grind the zucchini and onions through a meat grinder.

Add mayonnaise, tomato paste, vegetable oil. Mix everything and cook for 1 hour.

Zucchini caviar “Everyone likes it” is ready.

Squash caviar for the winter - a delicious recipe through a meat grinder

Ingredients:

zucchini - 3 kg
mayonnaise - 250 ml
tomato sauce - 250 ml
garlic - 7 - 10 cloves
sugar - 100 g
sunflower oil - 100 ml
vinegar - 2 tbsp. spoons
salt - 1 tbsp. spoon
ground red pepper - 2 pinches

Preparation:

Wash the zucchini, cut off the peel and remove the seeds. Cut into small pieces.
Peel the garlic.
Pass the zucchini and garlic through a meat grinder.
Transfer the resulting vegetable mass to a saucepan (or thick-bottomed pan) or cast-iron cauldron.
Add mayonnaise, tomato sauce, sunflower oil, sugar, salt and 2 pinches of ground red pepper.
Mix all ingredients and place the saucepan on the stove. Squash caviar should be simmered over low heat for 2.5 - 3 hours, stirring occasionally.
2 - 3 minutes before the end of cooking, pour vinegar into the saucepan and stir the vegetable mass.
Then the squash caviar is carefully ladle into sterilized jars, covered with lids and rolled up.

If you wish, you can add a small amount of carrots to the squash caviar with mayonnaise, previously peeled and minced along with fresh zucchini. You can add herbs and ground black pepper.

Squash caviar with mayonnaise and tomato paste - the best recipe 2017

Ingredients:

zucchini - 3 kg
onions - 0.5 kg
vegetable oil - 150 ml
tomato paste - 200 g
mayonnaise - 150 g
sugar - 0.5 cups
salt and pepper - to taste

Preparation:

The zucchini caviar in this recipe is made only from zucchini. There is an opinion that if you add carrots, tomatoes and peppers, then it is not squash caviar, but vegetable caviar.

Wash the zucchini, peel the skin, remove the seeds. Take out a clean cast iron pan.

Cut the zucchini directly into the pan into 3 kg pieces.

Pour 150 ml of vegetable oil into the cauldron with zucchini and turn on the heat. Mix.

As soon as the zucchini begins to boil, add 500 g of chopped onion.

The onions are stewed together with the zucchini until softened.

The zucchini has already boiled down and you can add other ingredients:

mayonnaise, tomato paste, sugar and salt.

Mix everything and simmer for another 10 - 15 minutes. And when the consistency looks like in the photo, take out the blender.

The zucchini mass is blended directly in a cast iron pan with a blender.

Blend carefully with a blender until the zucchini mass turns into a soft, smooth puree. You can put it out a little more, but there will be splashes - be careful. Turn off the heat and place the caviar into clean, sterilized jars. Zucchini caviar is ready. Bon appetit!

Recipe for zucchini caviar with homemade mayonnaise - video recipe

The time has come for zucchini to ripen. Have time to prepare vegetables for the winter.