Squash caviar with mayonnaise and tomato paste. Squash caviar with mayonnaise and tomato paste, the most amazing

This recipe for squash caviar has become very popular due to the fact that the caviar tastes indistinguishable from good store-bought caviar. Plus the recipe is very simple.

This year has turned out to be a very productive year for zucchini. We’ve already fried, stewed, baked them, and it’s time to stock up for the winter. I decided to start with perhaps the most delicious squash preparation - caviar. There are a lot of options here, but the first one will be the simplest - squash caviar with mayonnaise and tomato paste for the winter. The recipe with photos is just perfect for beginners. Minimum ingredients, minimum financial and time costs. The main thing is to choose high-quality mayonnaise and tomato paste, because the taste of the finished caviar will largely depend on them. In addition, the composition will only include, in fact, zucchini and onions (salt, sugar, butter - of course). The bite is not added to the preparation, the filled jars are not sterilized either - the caviar is already perfectly stored. Otherwise, everything is quite simple: grind the vegetables in a meat grinder, simmer them until tender and you’re done! The caviar turns out bright, tender and incredibly tasty!

For ease of calculation, I give the ingredients for 1 kg of zucchini - if you are making zucchini caviar with mayonnaise and tomato paste for the first time, these proportions are just right for testing.

Ingredients:

• zucchini (peeled of all excess) – 1 kg,
• onions – 170 g,
• mayonnaise (67%) – 70-100 g,
• tomato paste – 100 g,
• vegetable oil – 50 ml,
• salt – 0.5-1 tbsp. l.,
• sugar – 2 tbsp. l.,
• ground pepper – 0.5 tsp,
• Bay leaf- 1 PC.

Yield: 1-1.2 liters of finished caviar.

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

We start by preparing the vegetables: rinse them, dry them and peel them. Onions - from the husk, zucchini - from the skin and seeds, if the zucchini is large. Next we have to grind the vegetables in a meat grinder, so for convenience it is better to immediately cut them into small pieces.

Now we grind the prepared vegetables in a meat grinder. The order here doesn’t matter at all, whatever suits you.

Place the twisted vegetables in a suitable saucepan, preferably a thick-walled one, so that nothing burns during cooking. Add mayonnaise and tomato paste.

I’ll tell you separately about their number. I take “Makheevsky” mayonnaise, and it has its own rather bright taste. And if you overdo it with this mayonnaise, it will be very noticeable in the caviar and will disrupt the harmony of taste. That’s why I put the minimum: 70 g of mayonnaise per 1 kg of zucchini.

For tomato paste. Thick tomato paste can be added according to the recipe. But if it’s a bit runny, then it’s better to increase its quantity – it will be tastier, and the color of the caviar will be more saturated.

Add vegetable oil to the pan. Mix. At this stage, the caviar may seem pale to you - this is not scary. During cooking, its color will change.

We put the pan with caviar on the stove, first at maximum heat, and when it boils, switch it to medium. From the moment of boiling we mark 90 minutes. and cook the caviar, covering the pan with a lid and stirring from time to time.

After the specified time, add salt and sugar, ground pepper, allspice and bay leaf to the caviar. Mix again and simmer the caviar on the same heat for another 1 hour - and the caviar is ready! Don't forget to taste the finished caviar and perhaps adjust the amount of salt/sugar to your taste.

While the contents of the saucepan are bubbling for the last 30-40 minutes, prepare the jars and lids. We sterilize them: boil the lids for 5-7 minutes, heat the jars over steam, in the oven or in the microwave. Place the finished caviar into sterile jars.

Please note: there is no need to put bay leaves in jars, otherwise the caviar will taste bitter; throw it away.

Screw the lids on the jars tightly, turn them over, wrap them until they cool and put them away for storage. The jars hold up well all winter.

During the zucchini season, it is simply impossible not to prepare preparations from this affordable vegetable. The first place in popular love and popularity is traditionally occupied by fashionable winter squash caviar with mayonnaise. You'll literally lick your fingers in the winter, it's so delicious! The recipe for caviar with tomato paste and store-bought mayonnaise is incredibly popular in Lately, although controversial.

This dish is the undisputed leader in spreading it on bread!

The controversy is caused by the addition of mayonnaise to the recipe. Many housewives are perplexed, why add it to zucchini caviar? And those who have tried this recipe claim that it is very tasty!

All the pros and cons of this cooking method

• Firstly, mayonnaise adds a creamy taste to the finished product.
• Secondly, it acts as an additional preservative.
• Thirdly, the main disadvantage is the use of store-bought mayonnaise. Adding preservatives does not make it healthy for us. In addition, it is unknown how these same additives and preservatives will behave during heat treatment.

Advice: I will share with you advice that will reduce your worries to nothing. Make your own homemade mayonnaise using only natural products. See the cooking technology in 1 minute at home. In this case, you can safely add it to caviar.

Required Products

• Zucchini or zucchini – 2 kg
• Carrots – 200 grams
• Fat mayonnaise – 130 grams
• Vegetable oil – 130 ml
• White onion – 350 gr.
• Salt – 1 tbsp.
• Sugar – 1.5 tbsp.
• Garlic – 2 cloves
• Concentrated tomato paste – 2 full tablespoons
• Vinegar – 1 tbsp. 6% fruit vinegar
• Ground pepper to taste

Cooking caviar from zucchini with photos

Important note: Be very careful during the stirring step. Vegetable puree behaves dangerously for your eyes or face. It puffs and suddenly “spits.” It can get not only on you, but also stain the ceiling. Before stirring, remove the dishes from the hot stove and let the mixture calm down. And then lean over to stir.

1. It's mayonnaise's turn. Spread it out and mix. Don't be embarrassed if it splits into incomprehensible flakes. After time, the mass will become homogeneous. Leave to simmer covered for another 10 minutes. Let's mix and protect your eyes and hands!
2. Season everything to taste with salt, sugar and pepper. The amount of spices indicated is approximate. There can be a lot or a little salt for your taste, this is an individual matter. The amount of sugar depends on the type of tomato you use. If it is sour, then more sugar will be consumed. The taste of caviar depends on your taste. Pour in the vinegar, stir and wait 5 minutes. Let's try again, if you like everything, then you can roll it up.
3. Dry sterile jars should already be prepared. The lids also need to be boiled in advance. The quality of processing of the cans directly determines whether they will explode during storage or not.
4. Using a clean wooden spoon, spoon the vegetables into the jars all the way to the top. Roll up the lids using a machine. Turn it over onto a blanket and wrap it with a blanket for the night. This stage is additional sterilization of the product.

Various cooking methods and my comments

• This recipe is a great way to process a mountain of zucchini, of all different types. appearance. Crooked, oblique and pot-bellied specimens are ideal for him.
• You can do without frying. Just put all the ingredients in a cauldron, including pasta and mayonnaise. Simmer the whole thing for an hour, season with spices and roll up. But I like my version better in taste. And I don’t see the point in stewing mayonnaise for an hour.
• It's up to you to add carrots or not - naturally, it tastes better with them. You can double the amount, then be sure to sterilize the jars before sealing. Vinegar is also added because of it.
• Don't be confused by the color of the caviar in the photo. It is a little different from the real one - beautiful and bright. It's always hard to convey it true color using photography.

You will get such beautiful zucchini caviar if you use my tips. Boiled eggs and delicious bread spread with caviar are one of the most delicious breakfasts from my childhood. Bon appetit and delicious preparations! Anyuta cooked with you today, I’m looking forward to seeing everyone for some delicious new items!

Many housewives like to cook and also enjoy winter time prepared salads or other delicious preparations. One of them is zucchini caviar with mayonnaise and tomato paste for the winter. Its taste is reminiscent of store-bought, as it was prepared before. It gets eaten very quickly. This recipe is not traditional, but it can be prepared both for canning and as a regular vegetable snack.
It's high in calories, but at the same time dietary dish. But in this case, the presence of mayonnaise does not make it so. But this deficiency is made up for by the fact that it turns out very tender, tasty, and most importantly, cooked at home.

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 that 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.

To prepare a cold appetizer 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 preparation refers 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. By the way, it turns out very tasty.

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 mandatory you need to choose 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.

When ready, place it in containers and roll it 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 vitamin composition. Such caviar can be made as a preparation for the winter, and also served as cold snack.

Tomato sauce You can replace them with fresh well-ripened tomatoes, just peel them from the skin (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:

Vegetables need to be washed under cold running water, peeled and peeled, and if necessary, zucchini should also be freed from seeds. Cut all the products into medium cubes and fry in a frying pan one by one. First zucchini, then onions and carrots. Then combine everything and simmer for another 10 minutes with the addition of tomatoes.
At the end, sprinkle with finely chopped garlic.

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. The finished one can be stored for the winter or eaten immediately.

Squash caviar with pasta

The taste of a zucchini snack depends largely on the spices put into it, as well as the method of processing the vegetables. To make caviar from zucchini with mayonnaise and tomato paste tasty for the winter, you need to put the necessary products, as in the previous recipes, but with the addition of celery root, parsley and parsnips.

Tomatoes should not be sour so as not to spoil the taste. To give the caviar a piquant taste, you can bake the tomatoes in the oven. For cooking, it is better to use a pressure cooker or a thick-bottomed casserole dish.

Zucchini needs to be baked in electric oven(at a temperature of 220 ° C for half an hour) directly with the peel, peel and grind in a meat grinder, and then simmer for 30 minutes. Fry the onion and carrots, put in a blender, add to the zucchini. Add tomatoes, salt and a little sunflower oil to the prepared mass.

Cook for more than 2 hours. at the end add pepper and fry in a frying pan until golden brown wheat flour a few tablespoons. Simmer for another 5 minutes and you can put them in jars and sterilize for 30 minutes.

Squash caviar with mayonnaise is prepared by stewing over low heat. For such a snack, it is advisable to use homemade mayonnaise. And if it’s store-bought, then make sure that it contains as little “chemicals” as possible and more natural ingredients.

A simple recipe for squash caviar with mayonnaise

Squash caviar with the addition of mayonnaise has a richer and brighter taste. The recipe is very simple. If desired, you can add a little herbs to the preparation, for example, dill, as well as bay leaves and black pepper.

To prepare squash caviar with mayonnaise you will need:

• 3 kg of young zucchini;
• 8 cloves of garlic;
• 1 glass of tomato puree;
• 1 glass of mayonnaise;
• 80 gr. Sahara;
• 1 tablespoon coarse salt;
• 1/3 cup sunflower oil;
• 1/3 teaspoon ground red/black pepper.

Preparation

1. Wash the zucchini. Remove peels and seeds from ripe fruits. Young, medium-sized vegetables do not need to be peeled. Cut the zucchini into slices. Remove the skins from the garlic cloves.
2. Grind the zucchini and garlic through a fine mesh grinder. Place in a cast iron casserole. Pour in the tomato puree (to make it, chop the tomatoes in a blender), then sunflower oil and mayonnaise. Add sugar and season the caviar with salt and red or black pepper.
3. Place the container with the snack on the stove. Turn the heat to low and cook the mixture for 2.5 hours, stirring every 10-15 minutes.
4. Add vinegar to the preparation a couple of minutes before the end of the stewing process. Stir the vegetable mass and, without allowing it to cool, place it in jars that have been sterilized in advance over a kettle.
5. Cover each jar with a sterilized lid, seal and leave until cool. After this, move it to a storage location.
   

   Note: you can cook not only zucchini, but also eggplant with mayonnaise for the winter, see.

Squash caviar with Korean mayonnaise

This recipe for squash caviar has nothing to do with Korea itself. However, the seasoning that we will use in this recipe was named after this country because of its pungency. It adds piquancy and unique taste to the preparation.

Products you will need:

• 3 kg of zucchini;
• 200 gr. tomato paste;
• 1 kg of onion;
• 3 pcs. carrots;
• 1 head of garlic;
• 250 g homemade mayonnaise;
• 1 packet of Korean carrot seasoning;
• 4 tablespoons salt;
• 1/3 cup sugar;
• 2 tablespoons of vinegar, it should be nine percent;
• 250 ml. vegetable oil.

Preparation

1. Peel the zucchini and cut it into cubes. It is not recommended to twist them in a meat grinder, as the taste of the dish will not be the same.
2. If you have a multicooker, then pour vegetable oil into it. If you don’t have one, then a thick-bottomed pan will do. After pouring the oil into the container, add the chopped zucchini. You need to fry them a little. This will give the dish a certain piquancy in taste.
3. Fry onions and carrots in a frying pan. There is no need to overcook them.
4. Add fried onions and carrots to the zucchini. Then mix it all and simmer. Vegetables should soften while stewing.
5. After the vegetables are stewed, add seasoning, mayonnaise, garlic, salt, sugar and tomato paste, mix.
6. Now everything should simmer over low heat for about ten minutes.
7. Then take a blender and puree the ingredients in a saucepan.
8. Then squash caviar with mayonnaise needs to be simmered for 30-40 minutes.
9. Now add vinegar. Delicious squash caviar with Korean mayonnaise is ready! You can put it in containers and close it tightly. Then put it in the refrigerator, where the caviar can be stored for a long time. Once the container is opened, the shelf life of the caviar will be no more than a day.
10. If you plan to close the squash caviar for the winter, then you need to prepare the jars and lids - sterilize them. Scatter the caviar into jars, cover with lids, place the jars in a pan with warm water and sterilize for at least 1 hour over low heat.

What dishes are not prepared from zucchini? They are marinated, fried in batter, baked, and stuffed. This vegetable is not expensive, but is quite multifunctional. Even wonderful desserts are made from zucchini; canned zucchini with cherry plum is simply incredibly tasty and aromatic. At that moment when we get tired of frying zucchini, a recipe for making zucchini caviar with mayonnaise and tomato paste comes to our aid. This is a fairly simple, but tender and appetizing dish. Each of us has been familiar with squash caviar in jars since childhood. I bring to your attention a recipe for preparing squash caviar both for preparations for the winter and for daily use. The recipe is very simple, just grind the zucchini and onions in a meat grinder or blender, mix with mayonnaise, tomato paste, spices and you're done. Simple, tasty and versatile!

Cooking time: 2 hours 30 minutes

Product yield: 3 liters

To prepare zucchini caviar with mayonnaise, we will need the following ingredients:

- young zucchini - 3 kilograms;

- onions - 0.5 kilograms;

- fatty mayonnaise - 250 grams;

- tomato paste - 250 grams;

- vegetable oil - 150 grams;

- granulated sugar - 0.5 cups;

- rock salt - 2 tablespoons;

- ground pepper - 0.5 teaspoon;

- bay leaf - 2 pieces.

Stages of preparing squash caviar with mayonnaise and tomato paste:

First, let's prepare the zucchini. They must be washed thoroughly under cold water, trim the tails and cut into several pieces. If you are using old zucchini, it is better to remove the seeds, as they will add bitterness to the caviar. In this case, you need to take 2 times more zucchini.

Grind the zucchini in a meat grinder. Peel the onion, rinse under running water, cut into 4-6 parts and also grind in a meat grinder or blender. Place everything in a saucepan with a thick bottom, add vegetable oil and tomato paste, mix.

Add salt, sugar, ground black pepper, bay leaf.

Simmer for 1 hour over low heat. Add mayonnaise, simmer for another 1 hour.

If the caviar turns out watery, then it is better to simmer it with the lid open.

After the specified time, remove from heat, cool and you can eat. Squash caviar with mayonnaise and tomato paste is ready.

If you want to prepare caviar from zucchini for the winter, then you need to sterilize the jars, spread the caviar and close the lids tightly. This way you can pamper your loved ones with squash caviar and mayonnaise at any time of the year. This caviar can be used for sandwiches or as a snack.

Squash caviar with mayonnaise for the winter

Oh, this squash caviar with mayonnaise... For several years the recipe for this vegetable snack for the winter haunted me - it was the presence of mayonnaise in the composition that bothered me. However, I took it and prepared it, despite the more than mixed reviews in the virtual culinary communities about this dish. Well, what can I say: it turned out tasty, tender, aromatic... but first things first.

So, why is squash caviar and mayonnaise nonsense for many? First of all, what is mayonnaise? That's right, this is a COLD sauce, which is usually prepared based on egg yolk and vegetable oil. I won’t write down the composition further, since that’s not the point. The fact is that mayonnaise is not a priori intended for heating - it is served cold, but here we add it to the boiling vegetable mass and then simmer it...

In general, having combed through more than a hundred (or even more) articles about the dangers of heating mayonnaise, I have not found a single adequate justification for the dangers of heat treatment of HOMEMADE mayonnaise. Yes, it’s homemade, since I don’t use store-bought and have been preparing this cold sauce myself for a long time. Well, what can happen if you heat a homogeneous and smooth emulsion of yolk, butter, salt, sugar, mustard and lemon juice? Nothing! Nothing, except that homogeneity will remain a thing of the past: the sauce will separate and the yolk will curdle, rejecting the vegetable fat. You will get squash caviar with egg yolk, and then all the same ingredients according to the recipe.

A few words about heating INDUSTRIAL mayonnaise. Everything is more complicated here. In addition to natural ingredients, store-bought sauce contains a number of additives (such as preservatives, stabilizers, emulsifiers, flavor and aroma enhancers, etc., etc.), which actually form certain substances during heat treatment that adversely affect health person. I can’t say anything specific, since all these conclusions are only based on the articles I’ve read, but it’s worth thinking about. This concludes my demagoguery about mayonnaise.

I’ll continue, perhaps, about the squash caviar itself and its preparation. So, in addition to the zucchini themselves, the recipe includes a sufficient amount of fresh onions, which we will fry separately. Thanks to this method, the finished caviar will be incredibly aromatic, it will have a completely different taste than chopping all the vegetables and simmering them together. We will also fry the zucchini in pieces - this will not only shorten the time of stewing the caviar, but also add aromatic notes.

Many cooks prepare squash caviar with tomato mayonnaise, but I prefer to use tomato paste. This is a concentrate, due to which the taste of the finished vegetable snack becomes richer, the color more saturated, and you need to stew the caviar less (there is no need to evaporate the excess liquid from the tomatoes for a long time).

From the specified amount of ingredients used, 1.5 liters of ready-made squash caviar with mayonnaise is obtained. I indicated the weight of vegetables in already peeled form. Apple vinegar You can safely replace it with wine or table garlic (take a little less), and fresh garlic with dry garlic (half a teaspoon is enough).

Ingredients:

Zucchini (1.5 kilograms) Onions (300 grams) Tomato paste (150 grams) Mayonnaise (100 grams) Vegetable oil (100 milliliters) Apple cider vinegar (1 tablespoon) Salt(1.5 teaspoons) Garlic (2 cloves) Sugar (1 tablespoon)

of the whole dish - 2203 kcal
in 100 grams - 130 kcal

Squash caviar with mayonnaise, a simple recipe for preparing for the winter

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

The recipe below uses very few ingredients and the results will exceed your expectations.

• 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.

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.

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.

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.

• 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.

Grate the vegetables or use a blender. Place them in a slow cooker, add salt and oil. Set the “Quenching” mode. About half an hour before it’s ready, add mayonnaise, tomato paste, and 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.