Good day, dear readers.
What is the first association that comes to your mind when you hear the word “zucchini”? I think that for 99 percent of people the combination “squash caviar” comes up. And if you come from the 80s and earlier, then you are very familiar with this taste from childhood. Nowadays, store shelves are littered with various twists with hundreds of filling options. And then caviar was one of the few available delicacies.
Lately, I've probably collected a hundred here various recipes cooking zucchini. We've already done them. But caviar stands apart from all this. She has a special status: nostalgic.
In this selection, I tried to show the most interesting and most delicious, in my opinion, recipes from GOST recipes with consistent proportions to folk ones that have managed to win the love and honor of being in the notebooks of housewives.
Squash caviar for the winter: the best recipe through a meat grinder
Vegetables for caviar must be prepared in advance. This is usually done in three ways: they are put through a meat grinder, crushed in a blender to a puree, or simply cut into pieces.
This recipe uses traditional grinding through a meat grinder. This grainy consistency most closely resembles the appearance and taste of the same squash caviar from childhood.
Ingredients for 5 liter jars:
- Zucchini - 3 kg
- Carrots – 1 kg
- Onions – 1 kg
- Granulated sugar - 0.5 cups (200 ml glass)
- Tomato paste - 200 g
- Salt - 1.5 tbsp.
- Sunflower oil - 1 cup (200 ml)
- Ground black pepper, bay leaf
Preparation:
1. Wash the zucchini and carrots, peel them and pass through a meat grinder. If the zucchini is young, then you do not need to cut off the peel, just cut off the tails.
You don’t have to spin the vegetables separately, you can do them together at once, it will mix even better.
2. Do not chop the onion large pieces and combine all the vegetables in a thick-walled deep saucepan.
3. Place the pan on the fire, bring the vegetables to a boil, then cover the lid and simmer the mixture for 1.5 hours, stirring occasionally.
4. Then add the remaining ingredients to the pan: salt, sugar, a couple of pinches of pepper, a couple of bay leaves, tomato paste and sunflower oil.
Reduce the heat to low and simmer the vegetables for another 1.5 hours under the lid and stirring occasionally.
5. Remove the pan from the heat and pour the still hot caviar into pre-filled jars, filling them up to the neck.
To prevent the jars from cracking, they must be hot. Or, as an alternative, you can put metal teaspoons in the jars and remove them before rolling.
6. Then we close the jars or roll them up with sterilized lids, turn them over, wrap them in a blanket and leave them until they cool completely. Then store it in a cool, dark place.
Sunflower oil creates a protective film and prevents vegetables from fermenting. But if you doubt that you have sterilized the jars correctly, then before pouring the caviar, add a couple of tablespoons of 6% vinegar to the pan and stir.
A simple and tasty recipe for squash caviar, just like in the store (according to GOST)
And this recipe can be called traditional, because... it uses exactly the amount of ingredients recommended by Soviet GOST. That is why the quantity is indicated in grams and for cooking you will need a kitchen scale.
Ingredients for 1 liter jar:
- Zucchini (peeled) - 1 kg
- Carrots (peeled) - 60 g
- Onions (peeled) - 40 g
- Salt - 20 g
- Sugar - 10 g
- Black pepper - a pinch
- Tomato paste (30%) – 100 g
- Vinegar - 2 tbsp.
Preparation:
1. Cut the peeled and seeded zucchini into pieces and fry over medium heat with a small amount vegetable oil until softened.
No need to wait to appear golden crust, this may spoil the final appearance of the dish, we just want to get the aroma of the roasted vegetables.
2. Grate the carrots on a fine grater, chop the onion and fry them together until soft.
3. Place the zucchini, carrots and onions in a food processor or blender bowl and puree them.
4. Place the resulting puree in a thick-walled pan, add salt, sugar and tomato paste. Stir and bring the mixture to a boil over medium heat. Then reduce the heat to low, cover the pan with a lid and cook for 30 minutes, stirring occasionally.
5. Place the pre-washed jar in boiling water (so that the jar is half immersed in it) and boil (sterilize) it together with the metal lid for about 15 minutes.
6. After 30 minutes, remove the caviar from the heat, add vinegar to it, stir and place in a sterilized hot jar.
The jar needs to be filled to the very neck, making sure that there is no air left in it.
7. Close the jar with a sterilized lid, turn it over and leave it to cool under a blanket.
Ready. Store the jar in a cool, dark place.
Zucchini caviar with mayonnaise and finger-licking tomato paste
One of the most favorite folk recipes is with mayonnaise and tomato paste. One of the best flavor combinations. Be sure to try making at least 1 jar to appreciate this great taste.
Ingredients for 12 half liter jars:
- Zucchini – 6 kg
- Onions – 6 pcs.
- Sunflower oil – 200 ml
- Mayonnaise - 500 g
- Tomato paste - 500 g
- Sugar - 4 tbsp.
- Vinegar 9% - 4 tbsp.
- Salt - 2 tbsp.
Preparation:
1. Cut off the peel and tails from the zucchini, cut them into small cubes and place them in a large aluminum (or simply thick-walled) pan. Place the pan over medium heat, wait for the zucchini to begin to boil, then reduce the heat to low, close the lid and simmer for 2 hours, stirring occasionally.
2. After 2 hours, when the zucchini is well boiled, puree them with an immersion blender.
There is no need to remove the pan from the heat; the main thing is to do everything carefully so as not to splash the vegetables around the kitchen.
3. The onion also needs to be pureed in a blender.
4. Now we put the onions into the pan, and add all the remaining ingredients there: salt, sugar, tomato paste, mayonnaise, sunflower oil and vinegar. Mix everything well and continue to cook the caviar over low heat under the lid for another 45 minutes, stirring occasionally.
5. Transfer the finished hot caviar into pre-sterilized jars, filling them up to the shoulders.
We close the jars with metal lids, turn them over and leave them to cool under the blanket.
Video on how to cook caviar for the winter in a slow cooker
If you are the proud owner of a multicooker, then be sure to pay attention to this tasty and not complicated recipe.
The most delicious recipe with tomatoes and bell peppers
If zucchini alone in caviar seems insufficient to you, then it can be diversified by the presence of other vegetables (I mean in addition to traditional onions and carrots) - tomatoes and bell peppers. You'll get real summer in a jar.
Ingredients for 2 liter jars:
- 1.2 kg zucchini
- 2 carrots
- 2 onions
- 1 bell pepper
- 400 g tomatoes
- 1 tbsp sugar
- 1-2 tbsp lemon juice
- 2-3 cloves of garlic
- 1 tbsp tomato paste
- Salt - 1 tbsp.
- black pepper, coriander - to taste
- 60 ml vegetable oil
Preparation:
1. Grind all the vegetables through a meat grinder using an attachment with 7 mm holes.
You can only twist zucchini and pepper together, all other vegetables separately.
2. Place the prepared vegetables one by one in a heated frying pan with vegetable oil.
First of all, we lay out the carrots, because they are the hardest. When it softens a little, add the onion and continue to sauté the vegetables over medium heat for 3-4 minutes.
3. Then add zucchini and pepper (drain off excess liquid first). We continue to fry, stirring occasionally, this time focusing on the softness of the zucchini.
4. The following ingredients There are twisted tomatoes, salt, pepper, seasonings to taste, sugar and lemon juice. Stir and continue to fry, stirring occasionally until done.
5. It’s very easy to check the readiness of the caviar: you need to use a spatula to spread the vegetables in the center of the pan and if no liquid flows into the free space, then the caviar is ready.
6. All that remains is to add pressed garlic to it, stir and place the still hot mass into sterilized jars and roll up with sterilized lids.
And leave it to cool under the blanket upside down.
Zucchini caviar for the winter with garlic without vinegar and without sterilization
This recipe contains no vinegar or citric acid, which usually act as antiseptics. Here garlic takes on this function. Fans of "vigorous" will definitely like it.
Ingredients for 5 0.5 l cans:
- Zucchini – 3 kg
- Onion (bitter white) – 1 kg
- Tomato paste - 120 g
- Carrots – 1 kg
- Large rock salt- 1.5 tablespoons
- Sunflower oil – 150 ml
- Sugar - 50 gr
- 8-10 large cloves of garlic
- Bunch of dill
- 1/3 teaspoon ground pepper
The amount of ingredients is given for already prepared (peeled and chopped) vegetables.
Preparation:
1. Fry zucchini cut into small cubes in an open frying pan until golden brown.
At the same time, we cook the zucchini in small portions, and do not pour it into the pan in a heap. They should be fried, not stewed.
2. But fry the chopped onion all at once in one frying pan. We fry it until transparent.
3. We also fry the grated carrots until soft, and then combine all the vegetables in one large bowl and mix.
4. Then we pass the resulting vegetable mass through a meat grinder with small holes.
5. Then put it in a thick-walled deep saucepan, bring to a boil, reduce the heat to low, cover with a lid and simmer for 30 minutes, stirring occasionally so that the mixture does not burn.
After 30 minutes, add salt, sugar, tomato paste, chopped herbs and pressed garlic to the caviar. Mix thoroughly and simmer with the lid closed for another 10 minutes.
6. After the specified time, turn off the stove and place the still hot caviar into pre-sterilized jars and close with sterilized lids.
7. And we leave them to cool upside down under the blanket. Then store in a cool, dark place.
Photo recipe for squash caviar, cooked in pieces
Well, the last one for today recipe - zucchini caviar with pieces of vegetables. Some may say that this is more like lecho, because it contains a lot of vegetables and they are not chopped enough for caviar, I won’t argue. But I think that this option should still be in this collection.
Ingredients for 5 half liter jars:
- Carrots – 700 g
- Tomatoes – 1 kg
- Sweet pepper - 500 g
- Zucchini - 500 g
- Onion - 500 g
- Eggplants – 500 g
- Vegetable oil – 250 ml
- Vinegar 9% - 2 tbsp.
- Garlic - 1 head
- Salt - 0.5 tbsp.
Preparation:
1. Wash all the vegetables, peel them and cut them into small, approximately equal cubes.
2. Pour sunflower oil into a deep, thick-walled bowl (for example, a cauldron) and fry the onion in it until golden brown.
3. Next, add the rest of the vegetables, mix well and bring to a boil over medium heat with the lid closed.
4. Then remove the lid, reduce the heat to low and cook for 1 hour 15 minutes, stirring occasionally.
5. After this time, add pressed garlic, salt and vinegar, mix and cook for another 15 minutes.
Now the caviar is ready and needs to be placed in pre-sterilized jars (to the very top) and sealed with lids.
Then, without turning them over, wrap them in a blanket and leave to cool. Then store in a cool, dark place.
This is such an interesting selection. And starting from there, we will slowly begin to move from everyday dishes to winter preparations. Autumn is coming soon and it's time to start preparing supplies.
And that’s all for today, thank you for your attention.
Winter preparations are very popular. They allow you to diversify your diet during the winter months, not give up your favorite foods, and save on groceries. Recipes you like spread quickly. All housewives know how to prepare squash caviar, but the version with mayonnaise and tomato paste became known not so long ago.
The popularity of squash caviar for the winter has not decreased for many years, and with the addition of mayonnaise this type of preparation is very reminiscent store-bought caviar. Suitable for both canning and quick cooking.
Some housewives are afraid to use mayonnaise in canning. For squash caviar, it is best to take the preparation of mayonnaise into your own hands. Then you will be confident in the quality of the components. But if this is not possible, then the option with store-bought sauce has been tried by many and it is quite reliable. Zucchini caviar with mayonnaise turns out tasty, aromatic and stores well.
Squash caviar without mayonnaise has lower calorie content than the option with its addition. But mayonnaise makes it unusual spicy taste a familiar dish.
How to choose the right zucchini for harvesting for the winter?
Inexpensive, zucchini is a versatile vegetable. You can eat it raw, bake bread from it, fry it, make salads and preparations for the winter.
When choosing them for canning at the market, in a store or in the garden, remember three things and you will get a good result:
- Question of size. Larger zucchini tends to be watery and flavorful, with fleshy insides and large seeds. Stay away from them. Smaller is better. Try to find zucchini that is approximately 13 – 17 cm in length. Even if the vegetable is not yet fully ripe, it is still ideal for canning without changing the taste of the product. If there are scratches or damage, then such a vegetable will not be able to be stored for a long time.
- Equivalent color. Zucchini can be green, yellow, white. The color does not change the taste. But always choose zucchini with a brighter, richer color.
- Check for stems. Look for zucchini that still has a good piece of stem attached, these will store better.
Young zucchini can be completely used for cooking. Ripe fruits must be peeled and seeds removed.
If you can't cook the zucchini right away, store it in a paper bag in the crisper drawer in the refrigerator for up to one week. Do not store zucchini in plastic bags, as they collect moisture and the vegetables will become slimy.
Classic recipe for winter squash caviar with mayonnaise and tomato paste
Ingredients:
- 3 kg zucchini (peeled without seeds),
- 0.5 kg of onion,
- 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.
- Next, add sugar, salt, pepper, bay leaves and cook for another 1 hour. Then remove the bay leaf, place the hot caviar into jars, and roll up.
- Zucchini caviar “Everyone likes it” is ready.
Squash caviar with mayonnaise, tomato sauce and carrots
A tasty addition to lunch with an interesting, piquant aroma. To prepare caviar, it is best to use Krasnodar sauce - a balanced amount of spices goes well with the sweetish taste of carrots.
Ingredients:
- 3 kg of young zucchini with soft skin;
- 0.5 kg of onion varieties;
- 1.5 kg carrots;
- 250 g Krasnodar sauce;
- 200 g of mayonnaise with the highest percentage of fat content;
- 2 tbsp. l. granulated sugar;
- table salt and ground black pepper - to taste.
How to prepare:
- Wash the vegetables thoroughly in running water and dry on a towel. Cut into pieces convenient for a meat grinder or food processor.
- Grind the peeled vegetables using a meat grinder. If you don’t have a meat grinder with a fine grid in your house, grind it raw ingredients again.
- Salt, add sugar and mix. Let it sit for a few minutes and taste, the puree should be slightly bland, the remaining flavor notes will be added by the sauce and mayonnaise.
- Place on the stove and cook for at least 2 hours. Stir regularly.
- Add mayonnaise, seasonings and spices. If desired, you can pour in a few tablespoons of apple or table vinegar.
- Simmer for another half hour over low heat while it cooks - prepare the containers for canning.
- Place the prepared squash caviar with mayonnaise and tomato sauce into hot sterilized jars and roll up.
- Turn it over onto a fabric backing and insulate it.
- You can remove the workpiece for storage after a day.
Dietary caviar without vinegar in a blender
Recipe without using vinegar and oil will do 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.
- Received dietary caviar Keep refrigerated.
Video recipe for caviar with Mivina
As soon as the hostesses' imagination does not work. Mivina chicken seasoning adds an unusual aroma and flavor to squash caviar. Favorable days for planting pepper seedlings in February 2019
Step by step recipe:
- Wash, peel the zucchini and onions, chop them in any way.
- Heat the oil in a frying pan and fry the vegetables. Cover with a lid and simmer on low power for about an hour.
- Add tomato, mayonnaise, seasoning and simmer for another half hour.
- Fill the jars, roll them up and add a few citric acid crystals under the lid to avoid sterilizing the jars.
- When the workpiece has cooled, place it in a cool place.
Squash caviar with mayonnaise for the winter- a workpiece with a gentle, pleasant taste. Make at least a couple of jars this year and you'll be making it every year.
Squash caviar with mayonnaise for the winter - recipe
You will need:Zucchini – 3 kg
- acetic acid – 10 g
- a large spoon without a slide of coarse salt
- tomatoes – 1 kg
- onion – ½ kg
- carrot root vegetables – 1.6 kg
- sugar – 70 g
Subtleties of preparation:
Cut the peel off the zucchini, clean out the seeds, and chop. Peel the onion and carrots and chop them into large slices. Grind the vegetables through a meat grinder. Place the slices in a pan and place on the stove to simmer. Slice the tomatoes large slices, rub the pulp. Add the tomato mass to other vegetables. Add the vegetable mixture to other vegetables, bring to a boil, reduce heat, simmer, and stir over low heat. It will take about 2.5 hours to extinguish. Enter mayonnaise sauce, add salt, add sugar. Stir and simmer for half an hour. Pour in acetic acid and stir. Pour into a sterile container.
Consider the simple recipe described.
Zucchini caviar for the winter, fingers with mayonnaise
Required components:Bay leaf – 4 pieces
- squash fruits – 3 kilograms
- mayonnaise sauce – 0.25 liters
- coarse salt - a couple of tablespoons
- onion – ½ kg
- tomato paste – 0.25 kg
- purified vegetable oil – 0.15 kg
- ground black pepper
How to cook:
Wash the zucchini, remove the peel and seeds. Clean the onion. Grind the vegetables through a meat grinder. Stir, transfer to the tile. Keep the heat low and cook for about an hour. Add salt, season with pepper, throw in the bay leaves, sprinkle with sugar. Boil the contents for about an hour. At the very end of cooking, remove the bay leaf, pour the mixture into containers, and screw it on. Turn the seams upside down.
What do you think?
Homemade squash caviar with mayonnaise for the winter
Prepare the components:Carrots, onions – 0.3 kg each
- bell pepper – 0.55 kg
- coarse salt
- mayonnaise – 0.25 kg
- tomato paste – 0.2 kg
Subtleties of preparation:
Boil peppers, carrots, and zucchini until pleasantly soft. Cool the boiled vegetables. Chop the onion into half rings and fry. Pass the vegetables and onions through a meat grinder. Place the twisted vegetables in a cauldron and simmer for about half an hour. Add mayonnaise sauce with tomato paste. Salt and simmer for another half hour. Cook for half an hour. If the snack turns out too liquid, leave for 20 minutes to evaporate excess moisture. Serve cooled.
Consider and.
How to prepare squash caviar with mayonnaise for the winter
You will need:Salt, granulated sugar - 10 g each
- ground black pepper
- acetic acid – 10 ml
- garlic – 5 cloves
- onion – 0.15 kg
- full-fat mayonnaise sauce – 0.15 kg
- dill with parsley – 50 g
Cooking steps:
Chop the zucchini into slices and fry in sunflower oil. Chop the onion and fry until golden brown. Mix with chopped herbs. Turn through a press, grind with added salt. Grind through a meat grinder or puree in a blender. Add mayonnaise sauce to the resulting mass, sprinkle with sugar, pour in acetic acid, sprinkle with pepper, stir. Place the workpiece in containers, cover with lids, and store.
Rate and.
Delicious squash caviar with mayonnaise for the winter
Ingredients:
Onion
- zucchini
- tomato paste
- vegetable oil
- sugar
- kitchen salt
Subtleties of preparation:
Select 3 kg of small zucchini, wash, cut off the edges, chop into pieces. Peel 0.4 kg and add onion through a blender. Simmer in a large saucepan for one hour. Add vegetable oil (about 0.15 liters). Simmer for another hour. Add 100 g of granulated sugar, a large spoonful of coarse salt, mayonnaise sauce, a few tablespoons of tomato paste, and simmer for one hour. In total, it will take approximately 3 hours to prepare the workpiece.
Enjoy and...
Squash caviar with mayonnaise and onions for the winter
Required components:
Young zucchini - a couple of pieces
- small eggplants
- tomatoes – 3 pcs.
- salt
- bell pepper
- garlic
- vegetable oil
How to cook:
Wash the pepper and chop it into small cubes. Place in a mold or on a baking sheet. Place in an oven heated to 180 degrees. Bake for about an hour, add a little vegetable oil and add some salt. At the end of cooking, add chopped garlic. Bring the mixture to a puree. Transfer to hot steamed jars.
Cooking squash caviar with mayonnaise for the winter
Wash a couple of kilograms of zucchini. If the fruits are large, cut them lengthwise. Cut out the core with seeds, cut off the peel. If the fruits are young, cut off only the edges. Peel 4 onions and chop into cubes. Peel and grate a medium-sized carrot. Mix the onion and carrots, pour into a frying pan, add a little water, and simmer for 7 minutes. Combine diced zucchini with carrots and onions. Simmer everything together for 60 minutes. Stir several times. Vegetables should give juice; add a little water if necessary. At the end of the process, add 3 tablespoons of tomato paste, squeeze the garlic through a press. Add salt and pepper to taste. After cooling, grind the mixture with a blender. Store the preparation on the refrigerator shelf.
What do you think?
Recipe without sterilization
Ingredients:
Young zucchini
- onion
- garlic
- vegetable oil
- acetic acid, salt
- onion
- mayonnaise sauce
How to cook:
Wash three identical squash fruits, chop them into slices, and fry them on both sides in heated oil. Season lightly. Separately, fry the onion half rings. Grind the zucchini, garlic, and onions in a blender. Place in a clean, steamed jar and add hot oil. Add a teaspoon to each container acetic acid. Seal the containers.
Recipe with bell pepper
Required components:
Red bell pepper – 8 pcs.
- carrots – 1.1 kg
- onion – ½ fruit
Subtleties of preparation:
Grind the vegetables through a meat grinder and mix with 0.25 kg of mayonnaise sauce. Pour in 150 g of vegetable-based oil. Cook the contents for an hour while stirring. Combine the vegetable mass with two tablespoons of sugar and season with pepper. Continue cooking for an hour. Distribute into jars and seal the containers.
Rate and.
Option with apples and tomatoes
You will need:
apples
- bulbs
- zucchini
- vegetable oil
- acetic acid
- mayonnaise sauce
Cooking steps:
Wash 3 zucchini, cut off the stems, place together with three tomatoes in a dry multicooker bowl, bake for forty minutes in the “Baking” mode. Halfway through the process, flip to the other side. Once the baking process is complete, remove the peel and chop sharp knife along with the peel. Chop 100 g apples and a couple of onions into cubes. Add a little sunflower oil to the multicooker bowl and fry until softened. Add mayonnaise sauce. Fold in the tomato-zucchini mixture and fry for 20 minutes while stirring. Leave in the “Warming” mode for 10 minutes. Finally, add salt, pepper and granulated sugar to taste. Let stand for 10 minutes. Cover the workpiece while it is hot.
Caviar salad with chili
Ingredients:
Sweet bell pepper
- garlic
- chili
- vegetable oil
- sugar
- coarse salt
- mayonnaise sauce
- tomato paste
How to prepare:
Peel the young zucchini and weigh exactly 3 kg. Chop the pulp into strips. Select 4 sweet peppers and one hot pepper and grind in a blender. Make the marinade: combine in a saucepan a glass of water, processed peppers, half a liter of tomato paste, 110 g of granulated sugar, a couple of tablespoons of kitchen salt. Boil the mixture. Mix with zucchini shavings and stir. The marinade filling should cover the contents somewhat. Cook for 40 minutes over low heat. As soon as 5 minutes remain until the end, add chopped garlic. After cooking is complete, put 110 g of acetic acid into jars.
You will like it too.
Recipe with green apples
Ingredients:
90 ml vegetable oil
- squash fruits – 3.1 kg
- green apples – ½ kg
- white onion – 500 g
- mayonnaise sauce – 0.25 kg
- garlic, a few cloves
- coriander
- black pepper
- acetic acid - a couple of tablespoons
- one and a half tablespoons of salt
- granulated sugar – 2.1 tbsp. spoons
Subtleties of preparation:
Peel the fruits, cut off the skins from green apples, and remove the seeds. Grind the pulp with a blender. Chop the onion and lightly fry on the hot surface of a frying pan. Make sure the onion becomes soft. Grind in a meat grinder. Place the vegetables in a saucepan and simmer for a couple of hours. Make the fire quiet. Add mayonnaise sauce, add additional additives. You can also add tomato paste.
Option with tomato sauce
Ingredients:
Carrots – 1.5 kg
- tomato sauce– 0.25 kg
- zucchini – 3 kg
- onion – ½ kg
- a pair of large onions
- rich mayonnaise sauce
- a large spoon of coarse salt
- other spices, garlic
- sugar
How to prepare:
Peel the skins of carrots, zucchini, onion, remove the seed part. Process in a meat grinder. Place the mixture in a saucepan, add granulated sugar and salt. After the mixture boils, simmer for a couple of hours. The mixture should be stirred as often as possible. Add mayonnaise sauce and crushed garlic. Add spices, tomato sauce, acetic acid, cook for about half an hour.
There are many options for preparing delicious caviar from zucchini. Each is delicious and original in its own way. To enhance taste qualities you can add tomato sauce, sweet and hot spices, chili, bell peppers and even green apples. Try and enjoy amazingly delicious preparations.
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 sour vegetables, so sterilization is done for a long 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 together with fresh zucchini. You can add greens and black ground 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.
In stores you can find jars of squash caviar, to which tomato paste and mayonnaise are added. However, we don’t know that when cooked at home, it turns out no less tasty and healthy. Here's how to prepare squash caviar with mayonnaise and tomato paste, the taste of which will delight you in winter.
Classic recipe
For cooking, you need to take local zucchini, as they turn out more juicy and tasty than any other. For 1 kilogram of zucchini you will need:
— 300 grams of tomato paste;
- several large onions;
- salt and pepper to taste;
- mayonnaise;
- sugar and vegetable oil.
Zucchini needs to be cut into pieces. Peel, chop and mince 3 small onions along with the zucchini. In a small covered saucepan, simmer all this for about 1 hour, then add sugar, salt, vegetable oil to taste and simmer for the same amount of time. The standard proportion is 100 grams of sugar, a tablespoon of salt, a tablespoon of tomato paste and 100 grams of mayonnaise. All this needs to be mixed and simmered for about another hour. Then roll into jars and enjoy wonderful squash caviar for the winter.
This standard recipe, the preparation of which is used in factory production. However, based on it, you can make several more recipes in winter, adding spices, pepper or something else. Here's how to make tomato paste according to another recipe that will appeal to those who love an islandy taste.
Recipe for spicy caviar with squash
To prepare it for the winter, you need to take:
- 500 grams of zucchini;
- 500 grams of squash;
- 300 grams sour apples;
- 2 large onions;
- 4 cloves of garlic;
- ground red chili pepper to taste;
— 300 grams of spicy tomato paste;
- the same amount of lemon mayonnaise;
- 2 tablespoons of odorless vegetable oil;
- salt and sugar to taste.
Step 1. Wash the zucchini, cut off the tails and top part, cut into small pieces. Do the same with the squash.
Step 2. Peel the apples, remove the core and seeds, mix with zucchini.
Step 3. Peel the onion along with the garlic, cut into pieces, mix with apples and zucchini. Then add salt and sugar and puree everything with a mixer.
Step 4. Put the mixture on the fire and simmer for an hour. Then add tomato paste, mayonnaise and vegetable oil and simmer for an hour.
Step 5. Roll into sterilized jars and enjoy the pleasant taste of squash caviar in winter.
Caviar prepared according to this recipe turns out to be very tender, sweetish with a slight sourness and a pleasant aftertaste. Squash together with apples make it more watery than usual option, but the heat of the onions, peppers and garlic makes it a wonderful spicy addition to comforting dishes. For example, to potatoes and even meat.
There is another recipe with a photo according to which you can prepare caviar at home.
With zucchini and red sweet pepper
Before cooking, you need to cover the red pepper and remove the top skin, as it will interfere with the preparation of the dish. To prepare it, you will need:
- a kilogram of zucchini;
- vegetable oil in small quantities;
- 100 grams of mayonnaise;
- 4 tablespoons of tomato paste;
- salt and pepper to taste;
- large onion;
- head young garlic;
- 300 grams of bell pepper;
- a small amount of ground chili pepper.
Step 1. Wash the zucchini, cut into pieces, removing the top parts. The pepper needs to be washed, cut, seeds and skin removed from the top. In order for it to separate well, you need to keep the red pepper under hot water. Then mix with zucchini.
Step 2. Peel the onion, scald with boiling water, then cut and mix with pepper and zucchini.
Step 3. Peel and chop the garlic, add to the garlic and pepper.
Step 4. Mix everything together, puree with a blender, put in a saucepan and simmer on fire for an hour.
Step 5. Add tomato paste, mayonnaise, salt and pepper, vegetable oil, then mix everything and put on fire. Simmer for another hour.
Step 6. Then put everything in jars and then put it in a warm place.
Squash caviar with mayonnaise prepared according to this recipe turns out to be moderately spicy and slightly sweet due to bell pepper. If you want to make it spicier and brighter, you can add a small amount to it. apple cider vinegar or lemon juice. To make the consistency of the caviar more delicate, you can add some sour apples to it. Well, very delicate taste you can get it if you add bell peppers with the same amount of sour apples with the addition of 100 grams of lemon juice and a small amount of vinegar.
You can use any mayonnaise for cooking, but it is best to use olive or lemon in the recipe, depending on your taste preferences. It is also possible to change the proportions in the recipe, depending on what kind of result you would like to get.
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