How to cook delicious zucchini caviar for the winter with mayonnaise - a recipe with a photo. Homemade zucchini caviar with mayonnaise

If you want to prepare zucchini caviar for the winter with mayonnaise, then you probably know that this appetizer will have the most delicate taste.

There are many recipes for squash caviar, today we will cook vegetable caviar with mayonnaise, tomato paste, carrots and onions.

Such tasty and healthy caviar is a great addition to any table and feast in winter and summer. It's much better than store bought.

Do-it-yourself mayonnaise caviar from zucchini is suitable for treating relatives and guests who will give you, as a good hostess, sincere compliments!

Zucchini caviar on mayonnaise with carrots

Ingredients:

• zucchini - 2 kg
• carrots - 200 g
• onion - 300 g
• fat mayonnaise - 200 ml
• vegetable oil - 80 ml
• tomato paste - 200 ml
• table vinegar 9% - 30 ml
• sugar - 30 g
• salt - 20 g
• paprika - 3 g
• ground black pepper - 2 g

Preservation of caviar from zucchini with mayonnaise:

1. Cut the peeled onion into rings, grate the carrots on a coarse grater.

2. Fry the onion in oil first, and then add the carrots and cook for another 5 minutes together. Grind with a blender into a puree.

3. Wash the zucchini, cut the peel and remove the seeds. Cut into cubes, pass through a meat grinder or chop with a blender.

4. Put all the vegetables in a saucepan and simmer for 2 hours, stirring so that the caviar does not burn.

5. 30 minutes before turning off, add mayonnaise, tomato paste, oil, 10 minutes - paprika, black pepper and vinegar.

6. Arrange the snack in clean half-liter jars, cover with lids and place in a pot of water to sterilize for 15 minutes.

For storage in the cellar, zucchini caviar can not be sterilized before seaming.

7. Roll up the jars with lids. When the caviar in the jars has cooled at room temperature, store it in a dark, cool place.

Zucchini caviar recipe with mayonnaise and garlic

Composition:

• 6 young zucchini (weighing about a kilogram)
• 1 kg of onion
• 2 heads of garlic
• 350 g tomato paste
• 250 ml mayonnaise
• 200 g sugar
• 200 ml vinegar 9%
• 3 tbsp salt
• 1 tsp ground black pepper

How to make caviar from zucchini for the winter with mayonnaise:

1. Twist the peeled zucchini and onions in a meat grinder.

Order an energy saver and forget about the former huge expenses for light

2. Mix, transfer to a saucepan, add vinegar, sugar, oil and salt, tomato paste, mix.

3. Cook over medium heat for 2.5 hours, stirring occasionally with a wooden spoon.

4. Add the garlic passed through the press to the caviar, put mayonnaise, pepper, mix and cook for another half hour.

5. Arrange in sterilized jars and roll up.

Zucchini caviar with mayonnaise and tomato paste for the winter

You will need:

• 6 kg zucchini
• 1 kg of onion
• 500 ml tomato paste
• 250 ml vegetable oil
• 500 ml mayonnaise
• 4 tablespoons of sugar
• 2 tablespoons salt
• 4 table vinegar essences 70%
• ground pepper to taste

Cooking caviar from zucchini without frying:

1. Scroll onions and zucchini in a meat grinder.

2. Put in a saucepan on the fire and cook for 1.5 hours, stirring all the time.

3. Add tomato paste and vegetable oil, salt, vinegar, sugar.

4. Cook for another 40-50 minutes, put mayonnaise, mix and cook for 20 minutes.

5. Spread the caviar in sterilized jars and roll up.

How to cook zucchini caviar with mayonnaise in a slow cooker

Ingredients:

• zucchini - 1.5 kg (already peeled and seeds)
• onion - 250 g
• mayonnaise - 100 g
• tomato paste - 100 g
• vegetable oil - half a glass
• sugar - 1 tbsp. l. (with slide)
• salt - 0.5 tbsp. l.
• ground black pepper to taste

Recipe for caviar from zucchini for the winter in a slow cooker:

1. Peel and chop the onion in a food processor or meat grinder.

2. Transfer it to the multicooker bowl (in the Redmond 4500 multicooker recipe, power 700 W), add tomato paste, vegetable oil, salt, sugar, pepper and mix.

3. Set the "Extinguishing" mode to 20 minutes. Cook, stirring occasionally, at the end of the program, transfer the mass to another container.

4. Chop the zucchini as well.

After a meat grinder, your caviar will turn out to be more liquid, if with a blender, then thicker.

5. Place in a slow cooker, add mayonnaise and mix.

6. Cook on the same mode for 2 hours.

7. 40 minutes before the end of the program, add the tomato-onion mixture to the zucchini, stir and continue to simmer until the signal.

8. After the beak, spread the zucchini caviar with mayonnaise from the multicooker into sterilized jars and roll up the lids.

Bon Appetit!

Today's topic is dedicated to admirers of squash caviar. This incredibly tasty vegetable preparation turns out to be especially good when cooked with tomato paste. Having made such a vegetable snack at home, you can see for yourself, and our recipes will help you.

Quick zucchini caviar with garlic, mayonnaise and tomato

Ingredients:

• garlic - 10 teeth;
• - 250 g;
• refined vegetable oil - 100 ml;
• granulated sugar - 100 g;
• salt - 30 g;
• ground red pepper - to taste;
• vinegar 9% - 30 ml.

Cooking

To prepare caviar, we remove the washed zucchini from the core with seeds and skins, cut it into arbitrary slices and pass it through a meat grinder along with pre-peeled garlic. We place the vegetable mixture in a deep saucepan, frying pan or cauldron, add tomato paste, mayonnaise, vegetable oil, also throw in salt, sugar, ground red pepper and put the container with the contents on fire. After boiling, reduce the intensity of the fire to a minimum and simmer the zucchini caviar under the lid for two hours. Two minutes before the end of the cooking process, pour in the vinegar and mix well.

We lay out the finished hot squash caviar in sterile, dry jars and roll it up with boiled lids. We put the workpiece with the lids down and wrap it thoroughly until it cools completely.

In this recipe, garlic can, if desired, be replaced with onions, taking five hundred grams of it. The taste of this will be a little different, but no less interesting.

Zucchini caviar at home with mayonnaise and tomato paste

Ingredients:

• zucchini (already peeled) - 3 kg;
• carrots - 1.5 kg;
• onion - 500 g;
• tomato paste - 250 g;
• mayonnaise with a high percentage of fat content - 260 g;
• granulated sugar - 100 g;
• salt - 30 g;
• vinegar 9% - 30 ml.

Cooking

We wash the squash fruits, cut off the skin, remove the core with seeds, and cut the pulp into arbitrary pieces smaller than the throughput of the meat grinder. We clean the onions and carrots and also cut into several parts. We scroll the vegetables through a meat grinder and place the vegetable mixture in a cauldron or any other thick-walled dish of a suitable size. Add tomato paste and simmer from the moment of boiling, stirring, for two and a half hours, after covering the container with a lid and reducing the intensity of the fire to a minimum. Now add mayonnaise, salt, granulated sugar and evaporate moisture, stirring, until the desired density of caviar is obtained. At the end of the stew, pour in the mayonnaise and mix.

We lay out the finished zucchini caviar in previously prepared sterile jars, cork with lids and put the lids down under a warm blanket for self-sterilization. After complete cooling, we determine the workpiece for storage in a dark place.

Zucchini caviar, like store-bought - recipe with mayonnaise

Ingredients:

Cooking

Properly prepared vegetables are passed through a meat grinder, put the vegetable mass in a thick-walled bowl and put on fire. Immediately add salt, granulated sugar, refined oil, vinegar, ground pepper and paprika and cook on low heat for an hour and a half. Now we break through the mass with a blender, add mayonnaise and tomato paste and cook for another hour.

When ready, we lay out hot caviar in sterile jars, cork with lids and put under a warm blanket until it cools completely.

Zucchini caviar with mayonnaise for the winter- a preparation with a delicate, pleasant taste. Prepare at least a couple of jars this year, and you will prepare it every year.

Zucchini 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 roots - 1.6 kg
- sugar - 70 g

Subtleties of preparation:

Cut the peel from the zucchini, clean the seeds, chop. Peel the onion with carrots, chop into large slices. Turn the vegetables through a meat grinder. Fold the sliced ​​\u200b\u200binto the pan, put it on the tile to stew. Cut the tomatoes into large slices, rub the pulp. Send the tomato mass to other vegetables. Send the vegetable mass to other vegetables, bring to a boil, reduce the heat, simmer, stir over low heat. It will take about 2.5 hours to extinguish. Enter mayonnaise sauce, salt, add sugar. Stir, simmer for half an hour. Pour in acetic acid, stir. Pour into a sterile container.

Consider the simple recipe described.

Zucchini caviar for the winter fingers with mayonnaise

Required components:

Lavrushka 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. Clear the beam. Run the vegetables through a meat grinder. Stir, rearrange on the tile. Make the fire quiet, cook for about an hour. Salt, season with pepper, throw in the parsley, sprinkle with sugar. Boil the contents for about an hour. At the very end of cooking, take out the parsley, pour the workpiece into containers, screw it on. Turn the seams upside down.

How about you?

Zucchini caviar homemade with mayonnaise for the winter

Prepare the components:

Carrot, onion - 0.3 kg each
- Bulgarian pepper - 0.55 kg
- coarse salt
- mayonnaise - 0.25 kg
- tomato paste - 0.2 kg

Subtleties of preparation:

Boil peppers, carrots, zucchini until pleasantly soft. Refrigerate boiled vegetables. Crumble the onion in half rings, fry. Pass vegetables with an onion through a meat grinder. Transfer the twisted vegetables to the cauldron, simmer for about half an hour. Enter mayonnaise sauce with tomato paste. Salt, simmer for another half hour. Cook for half an hour. If the appetizer turned out to be too watery, leave for 20 minutes to evaporate excess moisture. Serve chilled on the table.

Consider and.

How to cook zucchini 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
- fatty mayonnaise sauce - 0.15 kg
- dill greens with parsley - 50 g

Cooking steps:

Chop the zucchini into circles, fry in sunflower oil. Grind the onion, fry to get a golden color. Mix with chopped herbs. Turn through a press, rub with the addition of salt. Scroll through a meat grinder or wipe in a blender. In the resulting mass, add mayonnaise sauce, crush with sugar, pour in acetic acid, sprinkle with pepper, stir. Arrange the workpiece in containers, wrap with lids, send for storage.

Rate and .

Tasty zucchini 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, turn with the addition of an onion through a blender. Simmer for one hour in a large saucepan. Top up with vegetable oil (about 0.15 liters). Simmer for another hour. Pour 100 g of granulated sugar, a large spoonful of coarse salt, mayonnaise sauce, a few tablespoons of tomato paste, simmer for one hour. In total, the preparation of the blank will take approximately 3 hours.

Enjoy and.

Zucchini caviar with mayonnaise onions for the winter

Required components:

Young zucchini - a couple of pieces
- small eggplants
- tomatoes - 3 pcs.
- salt
- bulgarian pepper
- garlic
- vegetable oil

How to cook:

Wash the pepper, chop into small cubes. Arrange in a mold or on a baking sheet. Put in the oven, calcined to 180 degrees. Bake for about an hour, add a little vegetable oil, salt. At the end of cooking, lay out the chopped garlic. Bring the mass to a puree state. Transfer to hot steamed jars.

Cooking zucchini caviar with mayonnaise for the winter

Rinse a couple of kilograms of zucchini. If the fruits are large, cut lengthwise. Cut out the core with seeds, cut off the peel. If the fruits are young, cut only the edges. Peel 4 onions, chop into cubes. Peel and grate a medium sized carrot. Mix the onion with carrots, pour into a pan, add a little water, 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 the press. Salt, pepper to taste. After cooling, grind the mass with a blender. Store the workpiece on the shelf of the refrigerator.

How about you?

Prescription without sterilization

Ingredients:

Young zucchini
- onion
- garlic
- vegetable oil
- acetic acid, salt
- onion
- mayonnaise sauce

How to cook:

Wash three identical zucchini fruits, chop into slices, fry on both sides in heated oil. Salt lightly. Fry onion half rings separately. Grind zucchini, garlic, onions in a blender. Fold in a clean steamed jar, pour further hot oil. Add a teaspoon of acetic acid to each container. Seal containers.

Recipe with bell pepper

Required components:

Red bell pepper - 8 pcs.
- carrot - 1.1 kg
- onion - ½ fruit

Subtleties of preparation:

Twist the vegetables through a meat grinder, mix with 0.25 kg of mayonnaise sauce. Pour in 150 g vegetable oil. Boil the contents for an hour while stirring. Combine the vegetable mass with two tablespoons of sugar, season with pepper. Continue cooking for an hour. Divide into jars, seal containers.

Rate and .

Variant with apples and tomatoes

You will need:

apples
- bulbs
- zucchini
- vegetable oil
- acetic acid
- mayonnaise sauce

Cooking steps:

Rinse 3 zucchini, cut off the stalks, put them together with three tomatoes in a dry multicooker bowl, bake for forty minutes in the “Baking” mode. In the middle of the process, turn over to the other side. As soon as the baking process is completed, remove the peel, chop with a sharp knife along with the peel. Chop 100 g of apples and a couple of onions into cubes. Add a little sunflower oil to the multicooker bowl, fry until softened. Enter mayonnaise sauce. Fold the tomato-zucchini mass, fry for 20 minutes while stirring. Leave in the "Heating" mode for 10 minutes. Salt at the end, pepper, add granulated sugar to taste. Let stand 10 minutes. Close the workpiece hot.

Chili caviar salad

Ingredients:

Sweet bell pepper
- garlic
- chili
- vegetable oil
- sugar
- coarse salt
- mayonnaise sauce
- tomato paste

How to prepare:

Peel young zucchini, weigh exactly 3 kg. Chop the flesh into strips. Select 4 sweet peppers and one hot pepper, chop in a blender. Make a 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 mass. Mix with zucchini "shavings", stir. Marinade filling should cover the contents a little. Boil for 40 minutes over low heat. As soon as 5 minutes remain until the end, enter the chopped garlic. After cooking is completed, 110 g of acetic acid, arrange in jars.

You will like and.

green apple recipe

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
- sugar sand - 2.1 tbsp. spoons

Subtleties of preparation:

Peel the fruits, cut the skins from green apples, remove the seeds. Grind the pulp with a blender. Chop the onion, lightly fry on the hot surface of the pan. Make sure the bow is soft. Grind in a meat grinder. Transfer the vegetables to a saucepan, simmer for a couple of hours. Keep the fire quiet. Enter mayonnaise sauce, add additional additives. You can also add tomato paste.

Variant with tomato sauce

Ingredients:

Carrot - 1.5 kg
- tomato sauce - 0.25 kg
- zucchini - 3 kg
- onion - ½ kg
- a couple of large onions
- fat mayonnaise sauce
- a large spoonful of coarse salt
- other spices, garlic
- sugar

How to prepare:

Peel carrots, zucchini, onions from the skin, remove the seed part. Process in a meat grinder. Put the mass in a saucepan, add granulated sugar, salt. After boiling the mass, simmer for a couple of hours. The mixture should be stirred as often as possible. Put mayonnaise sauce, crushed garlic. Enter spices, tomato sauce, acetic acid, cook for about half an hour.

There are a lot of options for preparing delicious caviar from zucchini. Each one is delicious and original in its own way. To enhance the taste, you can add tomato sauce, sweet and spicy spices, chili, bell peppers and even green apples. Try and enjoy amazing delicious preparations.

Hello my lovely hosts. Don't miss the chance to stock up on various appetizers, salads and vegetable pickles. Be sure to scroll through our section at this link: (there are the best recipes). In past issues, we considered (simply, real jam!).

And today, we continue the theme of delicious zucchini preparations, and to your attention the simplest and best recipes. Please choose...

The dish can be prepared from various products, but it must include zucchini and tomatoes, but the latter can be replaced with purchased or homemade tomato paste.

Good news for those who are losing weight, zucchini caviar contains a minimum of calories, so it can be included in the daily diet without restriction. It will not cause any harm to the figure.

So, let's begin…

Zucchini caviar for the winter - you will lick your fingers!

Do you like store-bought zucchini caviar? If yes, then you can cook it yourself. The lunch will be even tastier. This recipe allows you to make a blank in a short time.

Ingredients:

• 1.5 kg of peeled zucchini.
• 250 gr carrots.
• 150 gr canned tomato paste.
• 250 gr onions.
• 100 ml sunflower oil.
• 3 cloves of garlic.
• 1 tbsp 9% vinegar.
• Sugar, salt, pepper to taste.

Step by step cooking

Thoroughly wash the zucchini, peel them from the skin. If there are large seeds, and the core is very soft, then they must be removed. Cut the vegetable into random pieces. Young zucchini have a thin skin and dense flesh, so they are easy enough to wash.

Then chop onions and carrots. After that, the vegetables should be passed through a meat grinder.

Put thick-walled and enameled dishes with food on the stove, add odorless vegetable oil, mix and bring to a boil over medium heat. Switch to the minimum heat mode, cover with a lid and simmer for 40 minutes.

While the game is being prepared, you can start preparing the container. Jars can be steam sterilized for 5 minutes, and the lids can simply be boiled.

Remove saucepan from stove. To give the caviar a delicate structure, it is recommended to kill it with a blender. But this is not required.

Put the vegetables back on the burner, add tomato paste to them, which will give the dish not only a good color, but also a taste. Stir and wait until it boils, then add granulated sugar and edible salt. You can add red and black pepper if you like. Cook for about 20 minutes with the lid ajar.

If you want to make thicker caviar, you can increase the cooking time. 5 minutes before the dish is ready, add vinegar and chopped garlic to it. Arrange caviar in glass jars and roll up with sterilized lids using a special machine.

The output is 1.5 liters of snacks. The workpiece must be wrapped, cleaned in a dark place. When it has completely cooled, it can be stored in a cellar, refrigerator or pantry at room temperature.

The best recipe for zucchini caviar for the winter through a meat grinder

One of the most delicious ways to cook caviar for conservation. It is very important to prepare only fresh and ripe fruits.

Ingredients:

• 3 kg of zucchini.
• 1 kg of carrots.
• 1 kg of onions.
• Sunflower oil for frying.
• 2.5 tsp salt.
• 3 tablespoons of tomato paste.
• 1.5 tbsp 9% vinegar.

Cooking process.

Cut zucchini into medium cubes. It is recommended to use only young fruits in which the seeds are still dairy. And if the vegetable is overripe, then it is recommended to cut out the entire middle, otherwise, they will give the caviar a bitter taste and will crunch in the mouth.

Caviar prepared in this way resembles the taste of zucchini appetizers, which were made in the USSR.

Peel onions, wash under running water, and chop into pieces or half rings, if desired.

Grate carrots on a medium grater. The pieces should look something like the image below.

Heat vegetable oil in a deep frying pan and fry all the vegetables separately. First, put the zucchini in a bowl. The lid must be covered. You need to simmer the vegetable for 30 minutes. When the fruits become soft, shift them into a deep bowl. Do not pour out the juice, as it will be useful for further preparation.

Send the onion to the empty pan. You also need to cook for half an hour, but you need to make sure that it does not burn. Transfer to a separate plate.

Carrots are a hard vegetable, so they need to be stewed a little longer, about 40-50 minutes.

When the vegetables have cooled down a bit, they need to be twisted through a meat grinder. First carrots, then onions, then zucchini.

It is important to note that a household blender is designed to work for 2-3 minutes, so do not get carried away, otherwise the device may burn out.

Prepare a heavy-bottomed saucepan so that the dish does not burn. Put it on the stove until it boils, then cook over low heat for 20-25 minutes. If you plan to store the workpiece at room temperature, then you need to cook it for about 45 minutes.

After this time, add salt, pepper if desired, canned tomato paste and 2 tablespoons of vinegar. Mix everything and cook for another 20 minutes. If stored in a warm place, increase the time to 45 minutes. At the end, add another 1 tbsp of vinegar. Wait 10 minutes and you can remove from the stove

Pour zucchini caviar into glass jars, which must first be sterilized. Roll up with a special key.

The output should be 3.5 liters of snacks. Cooking time is approximately 4.5 hours.

Zucchini caviar with tomatoes (instead of tomato paste)

This is one of the oldest recipes that has been used for many years. Products are recommended to be weighed already prepared. That is, they must be cleaned, cut the stalk from the tomato, remove the seeds from the zucchini. From the specified amount of products, 1 liter of caviar is obtained. You can add garlic if you like, but it can contribute to fermentation, as a result of which the appetizer will be spoiled.

Ingredients:

• 1 kg ripe zucchini.
• 300 gr fleshy tomatoes.
• 2 onion heads.
• 2 medium sized carrots
• 3 tsp sugar.
• 1 tsp salt.
• 60 ml sunflower oil.

Cooking method

Cut all vegetables into equal pieces. To begin with, divide the tomatoes into two parts. Heat the vegetable oil in a heavy-walled frying pan, and first fry the onion in it, it will be enough for 1 minute. Then add carrots and saute for about 3 minutes. Put the zucchini, and fry for another 5 minutes. All this can be done in a saucepan, but if it is enameled, non-stick and thick-walled, otherwise, there is a risk that all the vegetables will burn.

At the next stage of cooking, add the tomato halves. Salt everything and mix. Simmer with the lid closed until fully cooked. After about 15 minutes, you need to take the first sample. During this time, the skin of the tomato should peel off, it must be removed. Readiness check on the carrot, as it needs more time.

Pass the stewed vegetables through a meat grinder or chop with a blender. Transfer everything to a saucepan, add a small amount of granulated sugar, if desired, dry garlic. Mix well until a homogeneous mass is obtained.

Put on medium heat so that the caviar boils, then cook it for about 5 minutes on a minimum setting so that it warms up well. It is better not to leave the stove, and stir constantly so that it does not burn.

Advice! It is better to cook a zucchini appetizer in a tall saucepan, because after boiling, the caviar starts to shoot, and can splatter the entire stove and hostess.

You need to lay out the game in sterilized jars while hot. If you use a funnel, then it must also be boiled.

Cover the inverted jars with a blanket. Despite the simplicity of the recipe, the dish is very tasty.

Zucchini caviar with mayonnaise. simple recipe

Mayonnaise can be used to prepare squash blanks. In this case, the color of the caviar will be more delicate. This appetizer goes well with almost any meal.

Ingredients:

• 3 kg of peeled zucchini.
• 250 gr tomato paste.
• 250 gr mayonnaise.
• 5 cloves of garlic.
• 1 tbsp salt.
• 100 grams of sugar.
• 100 ml sunflower oil.
• 1.5 tablespoons of vinegar.

The process of preparing caviar

Send zucchini gruel to the pan, add pasta, mayonnaise, chopped garlic, vegetable oil, sugar and salt. Mix everything, put on the stove. When the vegetables boil, they need to be stewed for one hour.

About 5 minutes before the dish is fully cooked, you need to add vinegar.

That's all! Delicious caviar with mayonnaise is ready. Now it needs to be transferred to glass jars. The container can be sterilized in any convenient way: in the microwave, oven, dishwasher, boiling water.

Banks roll up, turn over and wrap. When the workpiece has cooled down, it is recommended to store it in a cool place.

The most delicious squash caviar

Consider another recipe for harvesting a very healthy dish for the winter. If you make your own caviar at least once, you will never buy it in the store again.

Ingredients:

• 1.5 kg of zucchini.
• 0.5 kg of onions.
• 1.5 kg of carrots.
• 1 tablespoon of table salt.
• 1 tsp sugar.
• 2 tbsp tomato paste.
• Vegetable oil.

Cooking procedure

If you have old zucchini, then you need to peel them, and also remove all the seeds. Cut fruit into squares.

Wash the carrots, peel and chop on a coarse grater. Transfer to a separate bowl and set aside for a while.

Onions, also need to be peeled, and cut into ¼ rings.

Put a cauldron or a frying pan with a thick bottom on medium heat. Heat the sunflower oil in a bowl and send the zucchini into it. Simmer the vegetable until fully cooked with the lid closed so that it starts up the juice.

Saute the onion on the other burner. The main thing is not to get involved in the process. Vegetables should be cooked until translucent.

Carrots can be fried together with onions or in a separate pan to speed up the cooking process.

When all the products are ready, they should be chopped in a blender.

Send chopped vegetables to a separate pan. Add salt, tomato paste, granulated sugar. You can add a couple of garlic cloves if you like. Mix all ingredients. Before putting the dishes on the stove, it is recommended to taste the caviar and, if necessary, add a little more table salt. After boiling, cook for about 5 minutes. If the caviar turned out to be too liquid, then you need to cook for another 15 minutes.

After that, the snack needs to be rolled up in a bank. Be sure to leave a little to enjoy the most delicate and pleasant taste.

As you already understood, there is great amount recipes that differ in composition and cooking time. If desired, fresh herbs and various seasonings can be added to zucchini caviar.

• 3 kg of zucchini;
• 250 ml of mayonnaise;
• 250 ml of tomato paste;
• 100 ml of refined oil;
• 2 tbsp. l. granulated sugar;
• 2 tbsp. l. table vinegar 9%;
• 0.5 kg of onion varieties;
• sweet paprika, allspice peas, ground black pepper - to taste, about 4 g per serving.

Cooking:

Finely chop the peeled onions, fry in portions in hot vegetable oil until golden edges appear on the pieces.

We clean the zucchini, cut into pieces convenient for a meat grinder. Grind together with onions, put on the stove.

We simmer the vegetable mass over low heat for at least 2 hours. You need to stir all the time and make sure that the zucchini and onions do not stick to the bottom of the container.

Mix boiled vegetables with mayonnaise and pasta, keep on the stove for another 20 minutes. Pour vinegar, send sugar, salt and spices to the resulting mixture. Cook over low heat for another 10 minutes.

While zucchini caviar with mayonnaise and tomato paste for the winter according to this recipe with a photo absorbs all the flavors, we sterilize the jars in the oven.

We spread the finished snack in hot containers and roll up and turn over. We warm with an old blanket, wait until it cools down completely, and take it out to the cellar.

Spicy caviar with tomato paste and mayonnaise

The presence of sharp, fragrant spices makes the usual recipe completely different, unlike standard blanks. The amount of hot pepper and garlic can be varied at your own discretion. You should not replace seasonings with ready-made tomato sauce with various additives - you can spoil the finished caviar.

Important: the weight of the original products is indicated in a purified form, without peel and seeds.

Ingredients:

• 3 kg of zucchini of any variety;
• 10-15 cloves of garlic (largest);
• 250 g of tomato paste;
• 250 g mayonnaise (with the highest percentage of fat content);
• 1 st. l. table salt;
• 100 g of granulated sugar;
• 0.5 tsp ground hot paprika;
• 100 g of refined oil;
• 2 tbsp. l. table vinegar 9%.

Cooking:

We wash and clean the vegetables, cut them into large pieces.

Pass the zucchini and garlic together through a meat grinder with a fine grate.

We mix the resulting mass with pasta, salt, spices, butter and sugar and send it to the stove for 2-2.5 hours.

While the appetizer is being prepared, degrease and sterilize the jars and lids. According to this recipe with a photo, you get 7 half-liter containers.

As soon as the specified time has elapsed, pour vinegar into the zucchini caviar with tomato paste and mayonnaise for the winter, mix and put the hot mixture in jars.

We roll it up, turn it over on a thick substrate and warm it. We take it to storage in the cellar in a day.

Caviar "Gentle"

Thanks to the preliminary heat treatment, overripe vegetables, which were removed from the garden late, will also be used.

Ingredients:

• 6 kg of zucchini;
• 1 kg of onions of light varieties;
• 250 ml of refined oil;
• 500 ml of tomato paste from a trusted manufacturer;
• 500 ml of Provencal mayonnaise;
• 4 tbsp granulated sugar;
• 4 tablespoons table vinegar 9%;
• 0.5 tsp ground red pepper;
• 2 tbsp table salt.

Cooking:

1. We wash the vegetables, peel, peel and seeds.
2. Shred the zucchini into small pieces, put in a large saucepan. Pour some drinking water and put the workpiece on the fire. Boil the vegetables until soft and carefully drain the excess liquid.
3. While the zucchini is cooling, finely chop the onion, fry in pieces in vegetable oil until a golden color appears on the pieces.
4. Grind the onion and caviar base in a blender or meat grinder.
5. Mix the puree with the remaining ingredients and send to simmer for at least 2 hours.
6. While the caviar is languishing, we prepare containers for canning - wash, sterilize in the oven. For this type of blanks, it is better to use a dry type of disinfection. Excess water can ruin the blanks.
7. As soon as the caviar is ready, we put the hot appetizer in jars and immediately roll it up.
8. We turn it over on an old terry towel, wrap it with a warm blanket.

A day later, we take out canned food to the cellar or basement.

Don't have time to cook? Follow the ideas of quick recipes on Instagram:

Zucchini caviar with mayonnaise, tomato sauce and carrots

A delicious addition to dinner with an interesting, savory flavor. To prepare caviar, it is best to use the 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 of carrots;
• 250 g Krasnodar sauce;
• 200 g of mayonnaise with the highest percentage of fat content;
• 2 tbsp. l. granulated sugar;
• salt and ground black pepper - to taste.

How we cook:

1. Thoroughly wash vegetables in running water, dry on a towel. Cut into pieces suitable for a meat grinder or food processor.
2. Grind the peeled vegetables with a meat grinder. If the house does not have a meat grinder with a fine grate, grind the raw ingredients again.
3. Salt, add sugar and mix. We give a few minutes to stand and try, the puree should be slightly bland, the rest of the flavor notes will be added by the sauce and mayonnaise.
4. We send it to the stove, cook for at least 2 hours. Stir regularly.
5. Add mayonnaise, seasonings and spices. If desired, you can pour a few tablespoons of apple or table vinegar.
6. We simmer for another half an hour on a small fire, while it is being cooked - we prepare containers for canning.
7. In hot sterilized jars, lay out the finished zucchini caviar with mayonnaise and tomato sauce and roll it up.
8. Turn over on a fabric substrate, insulate.

You can remove the workpiece for storage in a day.

Zucchini caviar in a slow cooker

It is not difficult for the happy owners of this miracle unit to prepare a fragrant appetizer from zucchini. The main work consists only in the preliminary preparation of root crops and zucchini.

Ingredients:

• 4 kg of peeled zucchini of any degree of maturity;
• 120 ml of refined oil;
• 150 g of tomato paste;
• 250 g of bell pepper;
• 500 g of light onions;
• 400 g carrots;
• 360 g mayonnaise with a high percentage of fat content;
• 7 cloves of garlic;
• ground black pepper, salt - to taste.

Cooking:

1. Wash and clean all vegetables. Put on a towel, dry from excess moisture.
2. Cut the prepared ingredients into large pieces, pass through a meat grinder.
3. Add salt and oil to the vegetable puree, mix thoroughly.
4. We spread the resulting mass into the multicooker bowl, close the lid and turn on the “Extinguishing” mode for 2 hours.
5. Add mayonnaise and tomato paste to the mixture, pour in vinegar. We turn on the multicooker for another 10 minutes.
6. After the beep, put the hot appetizer into dry-sterilized containers and roll it up.
7. Turn over on a warm substrate, cover with an old blanket.

If you do not like bell pepper, you can remove it from the recipe by distributing the desired weight over the rest of the ingredients, except for mayonnaise and pasta.

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