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

Zucchini caviar with mayonnaise for the winter prepared according to this recipe, it turns out to taste and texture exactly the same as in the store. I am sure that many housewives, of course, dream of getting zucchini caviar like in a store. Through trial and error, many of us tried to achieve a result by experimenting with certain ingredients and changing technology. Caviar prepared according to other recipes and I turned out to look “homemade” and not at all like store-bought. A couple of years ago, having tried one of my friends at a party, I was amazed at how similar it was in all respects to the store.

So, recipe for squash caviar with mayonnaise for the winter and got into my piggy bank of culinary recipes for many years. With this recipe, you will get bright orange, pasty zucchini caviar with a wonderful taste and pronounced aroma.

From year to year I close a couple of jars of such caviar, and it diverges in the forefront among the most delicious preparations. However, such caviar can be prepared not only for the winter in reserve, but also for a family meal, respectively, reducing the amount of necessary ingredients. In the refrigerator, zucchini caviar with mayonnaise in a clean sterile jar can stand up to 4-5 days. And now let's see how zucchini caviar with mayonnaise is prepared for the winter - a recipe with a photo like in a store.

Ingredients:

• Zucchini - 3 kg.,
• Onion - 500 gr.,
• Carrot -500 gr.,
• Mayonnaise - 1 pack,
• Salt - 1 tbsp. spoon (no slide),
• Vinegar - 2 tbsp. spoons,
• Sugar - 3 tbsp. spoons,
• Sunflower oil for frying carrots and onions
• Spices: ground black pepper, paprika, curry, dried basil, turmeric.

Zucchini caviar with mayonnaise for the winter - recipe

Zucchini caviar with mayonnaise for the winter. Photo

Life is good 🙂

Do you also have a good life? 🙂 With us - yes! We prepare our favorite caviar for the winter. This year, in addition to the usual, we tried to cook zucchini caviar with mayonnaise - it turned out to be a very tasty preparation. And the recipe is quite simple, I am happy to share it below.

You will need the following Ingredients:

• 3 kg zucchini,
• Half a kilo of onion,
• 1 tsp red hot pepper,
• 300 gr. tomato. pasta,
• 250 gr. mayonnaise (regular Provencal),
• 300 gr. rast. butter (you can safely add 100 grams less),
• 150 gr. sugar (6 tablespoons),
• 3 art. spoons of salt.

The output of caviar with mayonnaise with the above amount of ingredients is approximately 3.5 liters.

We clean the zucchini from the peel and from the seeds (if the fruits are very young, then you can leave the seeds). We cut into large pieces. We clean and wash the onion.

I weighed onions and zucchini with a cantar. It took me 3 zucchini (1 large and two small ones) to get 3 kg in a peeled form. And in half a kilogram of onions fit 6.5 heads.

We pass vegetables through a meat grinder (or food processor).

In a large saucepan, put the zucchini with onions on the fire and simmer for an hour. Don't forget to stir.

After that, add the remaining ingredients: mayonnaise, tomato paste, pepper, oil, salt and sugar.

Measuring these ingredients was more difficult. Added to the eye. Pasta 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 into my eye (although grams and ml are not the same in the case of oil, but still) the photo shows how much it took. Later, judging by the finished 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 jars may simply swell. So it's up to you. You can pour less oil, but add vinegar for preservation. However, the taste will be different. I decided to do without the vinegar.

Salt according to the recipe required 2 tbsp. spoons, but the caviar tasted undersalted, so I added about 1.5 more tbsp. spoons. Since the amount of ingredients may vary slightly, it is better to taste the caviar and add salt to taste.

Sugar - 6 tablespoons with slides.

Red pepper - 1 teaspoon without a slide, but if you like it spicier, then you can pour another half a spoon.

We simmer everything together for another half an hour, stirring occasionally, otherwise the caviar may burn.

While the caviar is stewing, boil the lids. Banks, thoroughly washed in advance, I dried in the oven.

Ready hot caviar is immediately laid out in jars and twisted with lids.

Turns the cans upside down and send them under the “fur coat”. After about 10 hours, when the caviar has cooled, you can lower it for storage in the cellar (or put it in the refrigerator).

Caviar from zucchini has been prepared by housewives for more than a dozen years. Such a preparation for the winter has a pleasant taste, and it can be used as a side dish for meat dishes. A recipe that contains tomato paste and mayonnaise is considered more popular. The appetizer is prepared quickly and is very tasty.

The traditional composition of squash caviar includes products such as mayonnaise and tomato paste, these additives give the workpiece a piquancy and a beautiful color. There are several recipes for preparing zucchini caviar.

The original recipe for squash caviar

Zucchini caviar can be cooked in a couple of hours. The hostess should not change the amount of ingredients, since the taste of the finished workpiece depends on this.

Ingredients:

• young zucchini - 3 kg;
• sunflower oil - 150 ml;
• onions - 600 grams;
• salt - 2 tablespoons;
• tomato paste - 300 grams;
• carrots - 300 grams;
• granulated sugar - 100 grams;
• ground pepper - 5 grams;
• bay leaf - 1 piece;
• mayonnaise - 300 grams;
• young garlic - 5 cloves.

Cooking steps:

Zucchini is washed, after which the peel is removed from them and the middle with seeds is cut out. Onions are peeled, chopped into small cubes and poured into a saucepan.

Fresh carrots are peeled, chopped with a vegetable grater and also sent to a container with onions. Zucchini is cut into medium-sized pieces, vegetables are sent to the pan. 150 ml of sunflower oil is added to the container, tomato paste and 300 grams of mayonnaise are sent there.

The contents are stirred so that the vegetables are covered with sauce. The pan is placed on the fire and the vegetables are stewed on slow heating for about one hour. When the hour is up, all the required spices are added to the dish, the workpiece is salted and the indicated amount of sugar is poured.

Stew caviar for another hour, when ten minutes remain until the end of cooking, add grated garlic.

The finished caviar is poured into jars, the neck of the jars is wiped with alcohol, and the blanks are sealed with lids.

Zucchini caviar with mayonnaise, tomato paste and vinegar

In the previous recipe with a photo, acetic acid was not used, but it is it that acts as a preservative. Thanks to vinegar, the workpiece will be stored longer, and will acquire a rich taste and aroma.

Ingredients:

• onions - 300 grams;
• sunflower oil - 150 ml;
• young zucchini - 2 kg;
• salt - 1 spoon;
• fresh carrots - 300 grams;
• vinegar 9% - 1/2 spoon;
• tomato paste - 100 grams;
• granulated sugar - 1/2 spoon;
• homemade mayonnaise - 150 grams.

Cooking steps:

Wash the zucchini and cut off the ends of the fruits. Carrots are peeled and washed, also come with onions. Courgettes are cut into large cubes, onions are chopped into rings, and carrots should be cut into circles.

All vegetables are placed in the bowl of a food processor or blender and chopped.

The finished vegetable mass is transferred to a large saucepan and mixed.

Pour 150 ml of sunflower oil into the vegetable mass. The container is placed on the fire, and the vegetables are brought to a boil. The heat is reduced to a minimum, and the caviar is left to cook for two hours under the lid.

The vegetable mass is periodically mixed so that the workpiece does not burn. After two hours of stewing, tomato paste and homemade mayonnaise are added to the caviar. Then pour half a spoonful of sugar and salt, pour 9% vinegar.

The ingredients are mixed and again set to stew. Bring the workpiece to a boil, and then leave to boil for thirty minutes.

Ready caviar is poured into jars, corked with lids and insulated for several days.

Fact! After the workpiece has cooled, it can be served immediately.

Quick zucchini caviar with mayonnaise

This recipe with a photo is simple and quick, it is unique in that apples will be included in the caviar. The appetizer is prepared with vinegar, so it will be stored longer even at room temperature. If you exclude vinegar from the recipe, you will have to remove the finished snack for storage in the refrigerator.

Ingredients:

• onions - 500 grams;
• mayonnaise - 250 grams;
• young zucchini - 3 kg;
• sunflower oil - 100 ml;
• granulated sugar - 2 tablespoons;
• green apples - 350 grams;
• vinegar 9% - 2 tablespoons;
• garlic spicy - 5 cloves;
• tomato paste - 300 grams;
• salt - to taste;
• spices - to taste.

Cooking steps:

1. Zucchini and apples are peeled, after which the seeds are removed from the fruits.
2. Vegetables and apples are cut into pieces and minced with a meat grinder to get a vegetable puree.
3. Peel the onion from the husk, cut the vegetable into small cubes, and then fry it in a pan in sunflower oil.
4. The onion is fried until it acquires a golden hue.
5. The finished vegetable is sent to the vegetable mass and everything is re-whipped with a blender.
6. 300 grams of tomato paste, 250 grams of mayonnaise, as well as salt and the required spices are added to the vegetable mixture.
7. Move the workpiece to the stove, light a slow fire and cover the container with a lid, extinguish the components for at least two hours.
8. During cooking, the vegetables are stirred so that they do not burn.
9. After two hours, crushed garlic and table vinegar are introduced into the workpiece, caviar is mixed and transferred to jars.

Interesting! Ready-made zucchini caviar with mayonnaise and tomato paste for the winter can be served immediately after cooling, as it does not need to be infused. The preparation will be a great addition to vegetable and meat dishes.

Caviar from zucchini according to GOST

Snack according to GOST practically does not differ in taste from the store. Thanks to the tomato paste in the composition, the caviar is bright and fragrant. This is the best recipe, according to which the caviar is tender and very tasty.

Ingredients:

• fresh carrots - 350 grams;
• dill greens - 1 bunch;
• granulated sugar - 5 grams;
• fresh zucchini - 2.5 kg;
• salt - 10 grams;
• sunflower oil - 50 ml;
• tomato paste - 150 grams;
• onions - 300 grams;
• ground pepper - to taste;
• mayonnaise - 250 grams.

Cooking steps:

1. The carrots are chopped with a grater, and the onion is cut into small cubes.
2. Zucchini is cleaned of seeds, if not young fruits are used, the peel is removed from them, and then cut into pieces.
3. Separately, zucchini are fried until golden, they are transferred to a bowl, and onions and carrots are placed in a pan.
4. Fried vegetables are sent to zucchini, after which the vegetable mass is crushed with a blender.
5. Chopped dill greens are added to the caviar and everything is beaten again.
6. The finished puree is transferred to a saucepan or bowl, a small amount of water is added to the vegetables so that the consistency becomes similar to sour cream.
7. The mixture is brought to a boil, then the fire is reduced and the vegetable puree is left to simmer for thirty minutes.
8. In a separate bowl, tomato puree is mixed with hot water and mayonnaise, spices are also sent there.
9. Tomato sauce is poured into almost ready-made caviar, the ingredients are mixed and stewed under the lid for another ten minutes.
10. The finished puree is poured into small jars and rolled up with lids.

Advice! To keep zucchini caviar with mayonnaise and tomato paste for the winter longer, the workpiece can be sterilized for half an hour.

Spicy zucchini caviar with squash, mayonnaise and tomato paste

This blank turns out to be more liquid in consistency, since apples and squash will be added to the composition. You can use fresh garlic, onions and hot peppers to spice up the preparation.

Ingredients:

• young zucchini - 500 grams;
• sour apples - 350 grams;
• fresh garlic - 5 cloves;
• fresh squash - 500 grams;
• tomato paste - 300 grams;
• sunflower oil - 2 tablespoons;
• fresh chili pepper - 2 pieces;
• ground red pepper - to taste;
• homemade mayonnaise - 300 grams;
• granulated sugar - 2 tablespoons;
• salt - to taste.

Cooking steps:

1. Wash the zucchini well, then remove the tips and cut into medium-sized cubes.
2. The patissons are washed and cut into small cubes.
3. Apples are peeled from seed boxes, you can remove the peel from them.
4. The fruits are cut into pieces and mixed with other vegetables.
5. The onion is peeled and cut into small cubes.
6. The garlic is peeled and finely chopped, both products are placed in a bowl with vegetables.
7. Two tablespoons of sugar are added to the mass and the composition is salted to taste, then the components are mashed.
8. Vegetables put on fire and simmer for one hour under a closed lid.
9. Ground and fresh chili peppers, a little sunflower oil, as well as homemade mayonnaise and tomato paste are added to the workpiece.
10. The appetizer is simmered for another hour, after which it is removed from the heat and poured into clean jars.

Caviar is sealed tightly with lids, the jars are turned over and insulated. You can send the workpiece for storage only after cooling. Zucchini appetizer is served with meat and vegetable dishes, due to its spiciness, caviar can be an excellent sauce.

There are some general tips for cooking zucchini caviar, for example, it is better to use young zucchini for harvesting, as they are more tender and require less time to prepare. To give a vegetable appetizer spiciness, you can use not only fresh pepper, but also ground.

For flavor, a little black and allspice ground pepper, as well as bay leaf and garlic, are put in the caviar. To prepare a thicker appetizer, it is enough to cook the vegetable mass a little longer than indicated in the recipe. Then the liquid will evaporate better, and the snack will become thicker.

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Fresh zucchini should be washed well in cold water. Remove all damaged areas and cut into medium pieces.

Peel the onion and cut into medium-sized pieces.

Zucchini and onions are scrolled in a meat grinder. It is advisable to use a fine grid.

Mayonnaise is best to take ready-made store. Add tomato paste and mayonnaise to the zucchini mixture. Mix well and cook over medium heat.

We boil the squash caviar until the mass is reduced by half and all excess liquid is evaporated. After the caviar is thicker, you can add salt and sugar.
On low heat, cook caviar with mayonnaise until cooked for about 30 minutes. Caviar does not need to be sterilized, so we lay it out hot in jars and immediately roll it up.

Ready-made jars of caviar need to be cooled very slowly. To do this, wrap each jar in a blanket. Tip: store the jars in a cool, dark place - a pantry. An open jar - in the refrigerator for no more than three days. The amazing taste of this fragrant caviar goes well with meat and vegetable dishes. You can also serve it as a separate appetizer. Bon appetit!
The second way to cook zucchini caviar with mayonnaise
For this method, you also need to take young vegetables - so that they do not have large seeds and thick skins. If you come across more ripe zucchini, peel their skins and seeds with a knife. We cut the zucchini arbitrarily - so that it is convenient to scroll them through a meat grinder.

We clean the garlic and pass through a meat grinder along with zucchini.

Shredded zucchini should be transferred to an enamel bowl and put on medium heat.

Bring to a boil and you can reduce the heat. Boil for about five minutes, after which it will be possible to add all the remaining ingredients. Do not forget to mix well so that the caviar does not burn. Reduce the heat to a minimum and boil the caviar for about two hours.

Caviar prepared according to this recipe does not need to be sterilized. We spread the hot mass on the banks and immediately roll up. Store finished jars of caviar in a cool, dark place, you can use a pantry or a balcony.
The third way to cook zucchini caviar with mayonnaise
First of all, pay attention to the fact that zucchini should not be very young - you do not need to take vegetables of milky ripeness, otherwise the caviar will be very thin and watery. For caviar, medium-sized zucchini are perfect - about 10 centimeters in length. Cut the washed zucchini into thin strips - you can use a special grater.

Prepared zucchini should be transferred to a convenient dish and simmer for 10 minutes.

Ripe tomatoes are cut into four parts and chopped in a meat grinder.

Pour the resulting juice from the tomatoes to the zucchini and continue to simmer. Onions for caviar from zucchini will need to be fried separately. To do this, clean the onion and fry in a small amount of vegetable oil.

Add the fried onion until golden brown to the zucchini and tomatoes and continue to simmer. Reduce the heat and simmer the prepared vegetables for about 40 minutes.
After that, it will be possible to add salt and sugar, allspice, mayonnaise and bite. We continue to simmer on low heat for another half hour.

If desired, you can add fresh herbs - then this will need to be done five minutes before the end of cooking. Ready caviar can be decomposed into banks.

If you want caviar of a homogeneous mass, chop it with a blender and boil for another five minutes. All jars must be clean and sterilized. We fill them up to the shoulders, roll them up and wrap them well. Do not forget to turn the jars over to cool. Chilled zucchini caviar with mayonnaise can be served at the table. Bon appetit!