Zucchini caviar with mayonnaise is a fairly simple and tasty dish. You just need to choose the right recipe, cooking method and enjoy the result :)
Today I decided to prepare a recipe that was praised several years ago by the readers of a small magazine, and then by my colleagues. The recipe is not quite ordinary, namely - squash caviar with mayonnaise. I'll tell you about a classic recipe that I made myself and about several variations.
It's a little scary to prepare a blank for the winter with such a component. So at first I just wanted to cook it for dinner. But then she looked at the two huge zucchini languishing in anticipation and decided to make a large portion at once: eat some at once, and roll up some for the winter. Who knows, maybe it won't be worth it before winter, it turns out very tasty.
For squash caviar with mayonnaise you will need:
250 g tomato paste
2 tbsp. l. salt
0.5 tbsp. Sahara
150 g vegetable oil (refined sunflower oil)
1 piece bay leaf
Prepare the zucchini: remove the skin, seeds, cut into strips.
Peel carrots with onions and sauté in vegetable oil.
Add zucchini, simmer over low heat.
Sprinkle with salt, spices, sugar and add crushed garlic.
Simmer for 7-14 minutes, turn off and cool.
Cooking time: 4.5 hours
Complexity: easily
Progress
We clean the zucchini from the skin and core with seeds.
We clean the onion.
Now the hardest and most time-consuming part of the work: we pass the vegetables into the meat grinder. To do this, I had to cut the zucchini quite finely.
Usually I make caviar differently: I boil vegetables in a little water and grind them with a crush or blender. Today I decided to make caviar with a grainy consistency, so I donated an hour of time. This is how raw zucchini and onions chopped in a meat grinder look like.
The vegetables are chopped. We add mayonnaise to them.
Immediately - tomato paste and vegetable oil. To measure the right amount, I put the pot of zucchini on the scale and added the rest of the ingredients.
We put the pan on the stove, wait for it to boil, reduce the heat and simmer for 1 hour.
An hour later, put salt, pepper, lavrushka and sugar and - for another hour.
While the caviar is boiling, I sterilize the jars in the oven with minimal heat and boil the lids.
An hour later, put the caviar in prepared jars (discard the bay leaf) and close. We leave some to eat right there. What we did with pleasure!
Zucchini caviar with mayonnaise
This recipe is unusual in that it contains mayonnaise. But, believe me, zucchini with mayonnaise in combination gives a very rich and bright taste, making an already appetizing snack even better. So, be prepared for the fact that you will not have time to blink an eye, as you will have to prepare a new portion!
Components:
mayonnaise with a fat content of 67% - 4 tbsp. l .;
tomato sauce - 4 tbsp. l .;
vegetable oil - 60 g;
lavrushka - 2 pcs.;
Steps guide:
Remove the peel, seeds from the zucchini, wash well. Remove the husk from the onion. Cut vegetables into cubes.
Grind vegetables with a meat grinder or blender. A meat grinder will give a more grainy texture, and a blender will give a mushy texture. Therefore, the choice of the puréing method is yours.
Add oil, mayonnaise with tomato paste to vegetables. Stir, simmer until boiling. As soon as the caviar boils, reduce heat, simmer for about an hour.
Add spices, bay leaves and simmer for 15 minutes.
How to make carrot squash
If you choose this recipe, be sure to pay attention to the taste of the carrots themselves. Young carrots, for example, are quite sweet, so when you season your pasta, keep the flavor balanced.
Components:
tomato sauce - 200 g;
vegetable oil - 150 g.
Steps guide:
Chop the onion finely enough. Chop zucchini and carrots, you can use a coarse grater.
Heat a saucepan, fry the onions until soft in oil. After adding carrots, zucchini, reduce the heat. Leave the vegetable mass to simmer for an hour.
Put bay leaf and tomato sauce in a saucepan. Simmer the vegetables for another hour.
Add spices 5 minutes before cooking, turn off heat. Wait until the squash caviar has cooled slightly, then bring it to a mushy state with a blender or potato press.
Those who love aromatic dishes will love this recipe. The amount of garlic can be changed depending on your desire. For example, I love the pronounced taste of garlic in food, so I add a little more of it than indicated below.
Components:
tomato sauce - 100 g;
vegetable oil - 100 g;
Steps guide:
Grind pre-peeled zucchini into a puree mass.
Grate the garlic through a garlic press, I like to chop it with a knife more. This will make the squash caviar more aromatic. To chop the garlic well, you need to press down on the clove with the flat side of the knife.
A flattened clove is more convenient to clean and finely chop.
Put the zucchini in a heavy-bottomed saucepan, add the sauce, butter, sugar and salt. Top up with a little water (100 ml) so that the zucchini does not burn.
Bring the mixture to a boil, leave to simmer for 46 minutes. To make the paste more liquid, you need to cover it with a lid.
After half an hour, put black pepper, garlic, vinegar in the vegetable mass. Boil the mixture for 10 minutes.
Zucchini caviar with mayonnaise as a store
If you are crazy about the squash caviar that you can find on the shelves of the store, rejoice! With this recipe, you will be able to prepare such a pasta that no one can distinguish it from the store. And then it will turn out tastier.
Components:
mayonnaise - 6 tablespoons;
tomato paste to taste;
vegetable oil - 80 ml.
Steps guide:
Dice the peeled vegetables.
Heat oil in a saucepan and put onions first, and after a couple of minutes - carrots. Bring to a soft state.
Put all the other vegetables, simmer until cooked.
Cool the mixture a little, beat the vegetables in mashed potatoes with a blender.
Pour the mixture into a saucepan, add chili and cook for another 5 minutes. Chili must be removed from the mass.
Zucchini caviar with mayonnaise in a slow cooker
Technological progress has given us such a wonderful thing as a multicooker. Therefore, if you have it, you can use it to cook vegetable caviar. A slow cooker will simplify the process, as you do not have to worry about the mixture burning. Also, the multicooker will turn itself off at the end of cooking, so it will be very difficult to spoil the caviar.
The amount of ingredients below will yield about two liters of squash caviar. The recipe is calculated for a five-liter multicooker bowl.
Components:
zucchini - 4 kg;
carrots - 240 g;
vegetable oil - 250 g;
sauce - 350 g;
mayonnaise - 6 tablespoons;
Steps guide:
Peel vegetables. Dice the onion, zucchini and coarsely grate the carrots.
Heat the multicooker bowl. Pour in vegetable oil, wait a little until it warms up. Then fry the zucchini until transparent, followed by carrots and onions. The vegetables must be fried separately. You can do this in a skillet if that's more convenient.
Kill the mashed vegetables with a blender. Put the mixture back into the bowl and turn the multicooker on to the simmering mode. Set the timer for 40 minutes, let the vegetables simmer with the lid open. So the excess liquid evaporates.
Add salt, sugar, pepper and sauce and simmer for another 15 minutes. At this stage, you should pay attention to the amount of liquid. If you are satisfied with the consistency, you can close the lid. If not, you can add some water.
Canning squash puree for the winter
This appetizer pleases in winter, when there are not so many vegetables on store shelves. Therefore, it is worth stocking up on squash caviar during the harvest season. But it is necessary to properly prepare cans for conservation, there are several nuances that need to be taken into account.
Banks must not have cracks, chips or defects. To perfect cleanliness, you can wash them with baking soda. It is better to use new screw caps, or boil well.
Sterilization with a pan. This requires a flat metal sieve. It is put on a pot of water, jars are placed upside down. The boiling water will steam the cans for 15 minutes. After the time has elapsed, in the same position, rearrange the cans on a clean, dry cloth.
Sterilization in the oven. Preheat the oven to 160 degrees, put wet, clean jars in it. Dry until water droplets evaporate.
What dishes are just not prepared from zucchini. They are marinated and fried in batter, and baked and stuffed. This vegetable is not expensive, but rather versatile. Even wonderful desserts are made from zucchini, canned zucchini with cherry plum are simply incredibly tasty and aromatic. At that moment, when frying zucchini is already boring, a recipe for cooking zucchini caviar with mayonnaise and tomato paste comes to our aid. This is a fairly simple, but tender and mouth-watering dish. Each of us from childhood is familiar with squash caviar in jars. I bring to your attention a recipe for cooking 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 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 leaves - 2 pieces.
Stages of cooking squash caviar with mayonnaise and tomato paste:
First, let's prepare the zucchini. They must be thoroughly rinsed under cold water, trimmed and cut into several pieces. If you are using old zucchini, it is best 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 it under running water, cut it into 4-6 parts and grind it in a meat grinder or blender as well. We put everything in a saucepan with a thick bottom, add vegetable oil and tomato paste, mix.
Add salt, sugar, black pepper, bay leaves.
Simmer for 1 hour over low heat. Add mayonnaise, simmer for another 1 hour.
If the caviar turns out to be watery, then it is better to stew it with the lid open.
After the indicated time, remove from heat, cool and you can eat. Zucchini 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 tightly with lids. So you can pamper your loved ones with squash caviar with mayonnaise at any time of the year. This caviar can be used for sandwiches or as a snack.
Zucchini 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 was embarrassing. Nevertheless, I took it and cooked it, despite more than mixed reviews in the vastness of virtual culinary communities about this dish. What can I say: it turned out delicious, tender, fragrant ... but first things first.
So why squash caviar and mayonnaise are nonsense for many. First of all, what is mayonnaise? That's right, this is a COLD sauce, which is usually prepared on the basis of egg yolk and vegetable oil. I will not write the composition further, since this is not the point. The fact is that mayonnaise is a priori not intended for heating - it is served cold, and then we introduce it into the boiling vegetable mass and then simmer ...
In general, having gone through more than a hundred (or even more) articles about the dangers of heating mayonnaise, I still have not found a single adequate justification for what the heat treatment of HOMEMADE mayonnaise threatens. Yes, it’s homemade, since I don’t use a store one, but for a long time I have been preparing this cold sauce myself. Well, what can happen if you heat a homogeneous and smooth emulsion of yolk, oil, salt, sugar, mustard and lemon juice? Nothing! Nothing, except that homogeneity will be a thing of the past: the sauce will stratify - the yolk will curl up, rejecting the vegetable fat. You will have 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, the store sauce contains a number of additives (such as preservatives, stabilizers, emulsifiers, flavor and aroma enhancers, etc., etc.), in fact, which form certain substances during heat treatment that adversely affect health person. I can’t say anything concrete, since all these conclusions are only based on the articles I have read, but it’s worth pondering. This concludes the demagoguery about mayonnaise.
I will 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 fragrant, it will have a completely different taste than chopping all the vegetables and stewing together. We will also fry the zucchini in pieces - this not only shortens the stewing time of the caviar, but also adds aromatic notes.
Many chefs prepare squash caviar with mayonnaise with tomatoes, but I like using tomato paste more. This is a concentrate, due to which the taste of the finished vegetable snack becomes richer, the color richer, 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 an already peeled form. You can safely replace apple cider vinegar with wine or table vinegar (we take a little less), and fresh garlic - dry (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)
whole dish - 2203
kcal
in 100 grams - 130
kcal
Zucchini caviar with mayonnaise, a simple recipe for preparing for the winter
Zucchini 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. In cooking, it is better to use a homemade sauce, however, if it is not at hand or there is no desire to cook it again, you can do with the purchased one.
Zucchini caviar with mayonnaise for the winter
The recipe below uses very few ingredients and will exceed your expectations.
- zucchini (without peel) 3 kg;
- tomato paste 250 g;
- 0.500 kg. Luke;
- sugar 3-4 tbsp. l;
- mayonnaise (fatty) 250 g;
- salt 2 tbsp. l;
- pepper 0.5 tsp;
- vegetable oil 150 ml;
- Bay leaf.
Beat the onion, zucchini in a blender (or mince). Add oil, add mayonnaise and season with pasta. Send to 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 spread the caviar in sterile jars, roll up and cool, having previously unrolled the lid down and wrapped them up. Store in the basement (balcony, cellar, refrigerator).
Mayonnaise entered the recipe for squash caviar relatively recently. This is not surprising - the product was not as widespread in the past as it is today. Perhaps that is why he has gained such high popularity today. Now many housewives love to experiment with cooking - it's affordable, and besides, it's a great way to please household members. One of such experiments may well be the preparation of squash caviar with mayonnaise. They will definitely accept it with joy, and quickly find application for its result.
Caviar with carrots and Krasnodar sauce
Carrots and apples are not quite typical ingredients for caviar from this vegetable, however, they can interestingly change its everyday taste, giving it new notes.
Grind the peeled raw vegetables in a blender or meat grinder (through the smallest wire rack), salt. Sprinkle with sugar and simmer for two hours, while stirring the mixture in a saucepan from time to time. Season with sauce and spices. If desired, put a few st. l. vinegar - this will contribute to the long-term storage. Continue cooking for another half hour. Pack in sterile jars, twist and turn over. Let cool.
Zucchini caviar and mayonnaise recipe in a slow cooker
Today, many people own a wonderful assistant - a multicooker. It can significantly save the energy and time of cooking caviar for the winter.
- processed zucchini 4 kg;
- vegetable oil 120 ml;
- tomato paste 150 g;
- onions 0.500 kg;
- bulgarian pepper 250 g;
- carrots 0.4 kg;
- mayonnaise (fatty) 360 g;
- garlic 5-7 teeth;
- pepper, salt.
Grate vegetables or use a blender. Transfer them to a slow cooker, salt, add oil. Set the "Extinguishing" mode. Add mayonnaise, tomato paste, chopped garlic about half an hour before cooking. Mix. Turn on the multicooker again and end the "Putting out" program.
This is a very simple recipe. It does not require expensive ingredients and long cooking times, but in winter its unusual taste will definitely win the favor of your family.
Good afternoon friends!
Zucchini caviar is a wonderful summer dish, today we will cook it for the winter, and I will try to show you the best recipes.
When the "piglets in the beds" ripen (this is what a friend of mine calls the zucchini), the husband says that it is time to make the soldiers' jam. When he served in the army, and he wanted something tasty, they spread a thick layer of caviar on bread and tucked them in on both cheeks. He does not like zucchini for the lack of a pronounced taste, but he loves caviar, therefore I try to prepare more of it, because this is the best way to save a vegetable for the winter.
This low-calorie product (100 g - 98 kcal) is quickly absorbed by the body, therefore it is included in health-improving diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls of blood vessels, lowers cholesterol levels, and stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and you will be healthy!
The difference in the ratio of ingredients and cooking technology gives a lot of different cooking recipes, as well as. The ingredients are baked in the oven, fried or stewed in a cauldron. You can cook in a slow cooker and in a heavy-bottomed saucepan. Vegetables can be cooked in different ways: mince, puree with a blender, or cook in slices.
The best recipe for squash caviar for the winter
Ingredients:
- zucchini - 1 kg
- carrots - 300 gr.
- onions - 300 gr.
- garlic - 1 medium head
- tomatoes - 300 gr.
- sunflower oil - 1/2 tbsp.
- tomato paste - 1/2 tbsp l.
- vinegar - 1/4 tbsp.
- salt - 1 tbsp. l. without a slide
- sugar - 1-2 tbsp. l.
Preparation:
For this recipe, use a 5L heavy-bottomed saucepan to hold the entire mixture of chopped vegetables.
We adhere to the basic principle of cooking: we lay the harder and denser vegetables first, and those that are soft and quickly cooked last.
We put the pan on medium heat, pour in the oil. We wash all vegetables, peel and cut into cubes.
Cut the carrots lengthwise into four parts, then cut into small cubes. We send it to a saucepan, in slightly hot oil.
Cut the onion and garlic into small cubes and send to the saucepan.
Cut the young zucchini into cubes along with the juicy peel. If you come across an "old" one, remove the seeds with a spoon.
Simmer vegetables over low heat. The carrots become soft and juiced, the onions should become transparent.
Put the sliced zucchini on top.
Peeled and chopped tomatoes follow. As you noticed, we did not put salt on purpose. It gives a large amount of liquid, which we do not need at all.
We simmer vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture to a food processor.
Grind vegetables with a blender until puree. We got it of a beautiful light brown color, delicate consistency, airy. We put everything back into the pan, and now we will bring it to the desired taste and density.
Add tomato paste for color and flavor. Vinegar for acidity and preservation. Ground black pepper for light bitterness. As well as salt and sugar. Mix everything thoroughly, boil for 5 minutes. If the caviar turned out to be liquid, boil it to the desired density.
We put it hot, in prepared sterilized jars. Close with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.
After filling the jars, there is always a part of the product left. Let it brew for 15-20 minutes and cool. And now we spread it on a slice of brown bread and eat with pleasure. Bon Appetit!
A simple recipe for squash caviar through a meat grinder
A young hostess can handle this quick recipe. It remains only to observe the ratio of products. Everything is very simple and fast.
Ingredients:
- zucchini - 3 kg
- sweet bell pepper - 8-10 pcs.
- garlic - 100 gr.
- tomato paste - 400 gr.
- vegetable oil - 400 gr.
- vinegar 70% - 1 tbsp. l.
- salt - 2 tbsp. l.
- sugar - 150 gr.
- red hot pepper - 1 pc.
Squash caviar in pieces for the winter - you will lick your fingers recipe
You cannot buy such caviar in a store, you can only cook it yourself at home.
Ingredients:
We choose the most ripe, juicy and fresh vegetables.
- zucchini - 1 pc.
- carrots - 1 pc.
- onion - 1 pc.
- garlic - 2 cloves
- tomatoes - 1 pc.
- a set of favorite greens - a bunch
- bay leaf - 2 pcs.
- salt to taste
- ground black pepper - to taste
Preparation:
We will get the final product with the same even pieces, so we cut the main ingredients into beautiful cubes.
- We clean the juicy zucchini from seeds and chop.
- Then we chop the carrots, onions and garlic.
- We make notches on the tomatoes, dip them in boiling water for 10 seconds, and then immediately into cold water, easily peel them off. We cut.
- Fry the carrots in a pan, add the onion and garlic and fry for another 2 minutes.
- We spread the tomatoes, salt and simmer for 10 minutes.
- Put the zucchini on top, add chopped herbs, bay leaves, salt, pepper. Simmer until fully cooked.
- Put it hot in jars and roll it up.
We stewed a mixture of several vegetables, and got one very tasty dish, in which each piece retained its taste, aroma and biological value.
Roll up hot in sterilized jars, store in a dark and cool room.
We cool part of the caviar and take a sample. We took the usual ingredients, combined their tastes, and we got a great, very, very tasty dish, you will lick your fingers.
Zucchini caviar according to GOST, as in the store
In Soviet times, squash caviar prepared in accordance with GOST was sold. When it comes to talking about it, it is exactly that famous, store-bought, tasty and fragrant, rich orange color that comes to mind.
It was worth a penny, but it was very tasty. It was made according to a single standard with strict adherence to technology. The recipe for such caviar is the best fit for harvesting it for the winter.
Ingredients:
- zucchini - 3 kg
- carrots - 180 gr.
- tomato paste - 240 gr.
- vegetable oil - 150 ml
- onions - 120 gr.
- parsley root - 60 gr.
- tomatoes - 1 pc.
- sugar - 2 tsp
- black peppercorns - 3 peas
- allspice black pepper - 3 peas
- salt - 1 tbsp. l.
Preparation:
- We thoroughly rinse the zucchini and peel them, cut them into small cubes 1x1 cm.
- Fry them in a pan until lightly golden brown.
- We also chop the onions.
- Rub the carrots and parsley root on a coarse grater.
- Transfer the fried zucchini to a plate.
- Fry the rest of the vegetables so that they become soft.
- Then we put everything together and grind with a blender until completely homogeneous.
- After that, simmer the mass for 20 minutes and bring to the desired density.
- Grind the peppercorns in a mortar and add to the caviar, add salt and sugar.
- Add tomato paste, use a blender to mix well again and simmer for 5 minutes. The tomato will give a beautiful color and enhance the taste of the product.
- We put it in sterilized jars and roll it up for the winter. We store it in the cellar.
Delicious recipe for squash caviar with mayonnaise and tomato paste
The only thing that confuses me about this recipe is the use of mayonnaise. But there is a way out. What can make regular caviar tasty? Well, of course, wonderful homemade mayonnaise, with a creamy thick consistency.
Ingredients:
- zucchini - 6 kg
- tomato paste - 500 gr.
- mayonnaise - 500 gr.
- vegetable oil - 200 ml
- onions - 1 kg
- sugar - 4 tbsp. l.
- salt - 2 tbsp. l.
- vinegar 9% - 1/4 tbsp.
Preparation:
We take the most ripe and freshest vegetables, rinse, peel and chop. You can cut it as you like, since later we will turn them into mashed potatoes.
Place the chopped juicy zucchini in a large saucepan and simmer in vegetable oil until fully cooked for 1.5-2 hours.
Chop young, juicy, onions in a blender until smooth.
We combine all the ingredients. Add onion mass, mayonnaise, tomato paste, salt, sugar and vinegar to the zucchini.
Mix everything with a blender, put on a small fire and simmer for 15-20 minutes.
We bring to a certain consistency and the desired density.
We put it hot in prepared jars. It is better to take them in a small volume, at a time. I opened the jar and ate it right away without leaving it for later.
Zucchini caviar for the winter in a slow cooker
Have you boiled zucchini caviar for the winter? I think you should try this, choose any recipe. And see you soon!
This popular snack is greetings from the USSR, distant Soviet childhood. Zucchini caviar is loved and prepared by many families using their own homemade recipes. Prepare in the traditional way, or change the ingredients to your liking. Naturally, zucchini remains the main component of the snack - vegetables are extremely useful for health. In addition, they contain very few calories, which adds to the popularity of squash caviar among people who monitor their weight.
There are many recipes for this snack. It is prepared with and without tomato, garlic, onion and sweet or hot pepper are added. Today we will consider recipes where mayonnaise is present as an ingredient.
So, how to cook delicious squash caviar with mayonnaise for the winter? Let's remember this right now:
Preliminary preparation
To make the caviar truly tasty, take note of a few useful tips from experienced housewives:
For cooking, use young, thin-skinned zucchini. It is better not to use old vegetables, as the dish will have a sweetish, less pronounced taste. You can trim the skin, but you don't have to. Thin delicate skin will not affect the quality of caviar.
If you use fresh tomatoes when cooking, be sure to peel them off. To do this, make a small cross-shaped incision in the area where the stalk is attached, pour boiling water for 10 minutes and pour cold water over it. The skin comes off easily. Be sure to take red, ripe tomatoes.
If you want to add bell peppers, go for the yellow or red varieties. Greens don't look very nice in a ready-made snack.
And most importantly, buy only very fresh, not spoiled vegetables. Old, soft, rotten ones are not suitable for a quality dish.
Well, now let's start cooking squash caviar with mayonnaise and other ingredients for the winter:
With tomato paste
For 1 kg of zucchini, we need: 3-4 medium carrots, half a glass of tomato sauce. Sweet or Universal works well.
You also need to take: 2 medium, but necessarily dense onions, half a glass of dense mayonnaise, 2 tablespoons of table vinegar, half a glass of vegetable oil for stewing, dried dill and parsley leaves - 1 tsp of both, and also salt and sugar taste. If you are using sweet tomato sauce, you do not need to add sugar.
Cooking:
Wash vegetables, peel, cut into pieces that are convenient for chopping in a meat grinder. Grind everything, transfer to a thick-walled saucepan or a volumetric saucepan, where pre-pour the vegetable oil.
Simmer over low heat for 15-20 minutes. Then add the tomato sauce, continue to boil the vegetables, stirring frequently. A total of one and a half hours. Now add salt, sugar, seasonings, vinegar and mayonnaise, mix well, cook for another half hour.
While the caviar is boiling, prepare the jars for rolling: wash, sterilize in the oven or in a saucepan with boiling water. Boil the lids. Spread the prepared caviar in hot (this is a must!) Jars, roll up. Turn upside down, warm with a blanket. Only after complete self-cooling, cans of caviar can be removed for long-term storage.
And here's how you can cook squash caviar with mayonnaise for the winter:
With fresh tomatoes and garlic
For 1 kg of zucchini we take products: 2 medium, dense onions, 3 not very large, but very ripe tomatoes, 2 carrots, a medium head of garlic. Also prepare half a glass of vegetable oil, the same amount of fatty mayonnaise, 2 tablespoons of table vinegar, salt, black pepper, 1 tablespoon of dried aromatic herbs and a bay leaf.
Prepare the vegetables, scroll through a meat grinder (except tomatoes), peel the garlic and pass through a press. Only now we will not stew them right away, but first fry them in a deep frying pan with the addition of oil (except for garlic).
Please note that we fry the mass of zucchini separately, and the rest of the vegetables separately. By the way, you can fry the vegetables cut into pieces, and only then grind them with a blender. Here, whichever is more convenient for you.
When the vegetables are fried until golden brown, combine them together, place in a deep thick-walled saucepan, and bring to a boil. Reduce the heat immediately and simmer with a gentle boil for an hour and a half, stirring frequently.
Now chop the peeled tomatoes, add them to the pan, continue to simmer for another half hour. Add seasoning, salt, sugar, vinegar and mayonnaise. Stir, cook for another half hour. 5 minutes before the end, add chopped garlic, and remove the lavrushka from the pan. Spread the prepared caviar in the prepared jars, roll up.
With mayonnaise and hot pepper - hot
For this recipe, we'll also use 1kg of courgettes. You will also need: 2 carrots, 2 onions, 1 hot chili pepper, 6 cloves of garlic, as well as vegetable oil and fatty mayonnaise - half a glass each. Also take salt, a little sugar (0.5 tsp), dried herbs for flavor.
Cooking:
Prepare the vegetables, pass the garlic through a crusher or chop finely. Pepper the seeds and chop finely too. Chop carrots, onions, zucchini into small cubes or mince.
Heat vegetable oil in a saucepan or deep saucepan, dip vegetables (except garlic) there, fry. Reduce the temperature, simmer with a barely noticeable boil, 1 hour. Half an hour before cooking, add salt, sugar and mayonnaise, continue to boil. A few minutes before finishing add garlic, dried plants.
Spread the prepared caviar in hot sterile jars. Since we did not add vinegar, the jars will have to be pasteurized. To do this, place them in a wide saucepan of boiling water for 20 minutes. Then roll it up. Bon Appetit!
Life is good 🙂
Is your life a success too? 🙂 We have - yes! We prepare our favorite caviar for the winter. This year, in addition to the already familiar ones, we tried to cook zucchini caviar with mayonnaise - it turned out to be a very tasty preparation. And the cooking recipe is quite simple, I am happy to share it below.
The following Ingredients:
- 3 kg of zucchini,
- Half a kilogram of onions,
- 1 tsp red hot pepper,
- 300 gr. tomato. pastes,
- 250 g mayonnaise (regular "Provencal"),
- 300 gr. rast. oils (you can safely add 100 grams less),
- 150 g sugar (6 tablespoons),
- 3 tbsp. tablespoons of salt.
The output of caviar with mayonnaise with the above amount of ingredients is approximately 3.5 liters.
Peel the zucchini and remove the seeds (if the fruits are very young, then you can leave the seeds). We cut into large pieces. Peel and wash the onions.
I weighed onions and zucchini with canter. It took me 3 zucchini (1 large and two small) to make 3 kg peeled. And half a kilogram of onions fit 6.5 heads.
We pass the vegetables through a meat grinder (or food processor).
In a large saucepan, put the zucchini and onions on the fire and simmer for an hour. Do not forget to stir.
Then add the remaining ingredients: mayonnaise, tomato paste, pepper, oil, salt and sugar.
The following ingredients: tomato paste, mayonnaise, oil and ... 
... and red pepper Measuring these ingredients was more difficult. Added by eye. The paste turned out a little more - 380 grams (the whole jar), mayonnaise - 1 full glass... I measured the oil in a 450-gram jar, poured about 300 ml by eye (although grams and ml in the case of oil are not the same, but still) the photo shows how much it took. Later, judging by the ready-made caviar, I realized that less oil could have been added, at least by 100 ml. However, on the other hand, oil contributes to better storage of the workpiece, and if there is not enough of it, the cans can simply swell. So it's up to you to decide. You can add less oil, but add vinegar for preservation. However, the taste will be different. I decided to skip the vinegar.
Prescription salt required 2 tbsp. spoons, but the caviar tasted undersalted, so I added about 1.5 tbsp. spoons. Since the amount of ingredients may vary slightly, it is best to sample the caviar and add salt to taste.
Sugar - 6 rounded tablespoons.
Red pepper - 1 teaspoon without a slide, but if you like it sharper, then you can pour in half a spoon more.
We simmer everything together for another half hour, stirring occasionally, otherwise the caviar may burn.
While the caviar is stewing, boil the lids. The jars, which had been thoroughly washed beforehand, I dried in the oven.
We immediately put the prepared hot caviar in the jars and tighten the lids.
Turns the cans upside down and send them under the "fur coat". After about 10 hours, when the caviar has cooled down, you can lower it to storage in the cellar (or put it in the refrigerator).
And enjoy life in the morning with a sandwich with squash caviar 🙂 
