Rinse the zucchini or zucchini, cut off the sides. If you are using young vegetables, then, along with the skin and seeds, cut them into large pieces... More mature zucchini (with a thick skin that is barely scratched by a fingernail and tough seeds) will need to be peeled to use only the flesh.

Place the zucchini chunks in the bowl food processor and grind to a state of gruel. If you have a small household harvester, you will have to do this in 3-4 passes in order to grind all the harvested zucchini. Place the chopped vegetables in a saucepan.

Add mayonnaise to the squash gruel and stir. Do not put the saucepan on the fire yet.

Peel the garlic cloves, and pass the cloves themselves through the garlic. Add minced garlic to the squash mixture: together they create a unique flavor ensemble!

Place the tomato paste in a pot of vegetables. Stir well with a spoon. Do not be alarmed that the vegetable mixture will not immediately turn out to be reddish: during the cooking process it will change color and become more “tomato” in appearance!

Salt vegetables and add sugar to them.

The last in the pan with the squash mixture should go vegetable oil... Pour it in and stir all the ingredients thoroughly with a spoon. Put the saucepan on low heat (it is even better to use a divider) and be sure to cover it with a lid: when boiling, the mixture will “gurgle” and splash in all directions.

Boil the future caviar under the lid for 3 hours, stirring it from time to time (be careful here: during this you can burn yourself with the spray).

When the caviar is already cooking its last minutes, sterilize the jars in which you want to place vegetable mix, and lids. To do this, place the container upside down in a saucepan with a little water. This water will boil for 10 minutes and the container will be sterilized. Next, spread the hot caviar in hot jars and tighten the lids. Place the jars of squash caviar upside down and wait until they cool completely.

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, we tried to cook zucchini caviar with mayonnaise - it turned out 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).

V large saucepan put the zucchini with 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.

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 ready-made caviar, realized that less oil could be added, at least 100 ml. On the other hand, however, oil contributes to better storage blanks, 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).

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

Preparation:

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

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

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

Mix the boiled vegetables with mayonnaise and pasta, keep on the stove for another 20 minutes. Pour in 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 aromas, we sterilize the cans in the oven.

Put in hot containers ready-made snack and roll up and turn over. We warm it with an old blanket, wait until it cools completely, and take it into the cellar.

Spicy caviar with tomato paste and mayonnaise

The presence of acute fragrant spices does familiar recipe completely different, unlike standard blanks. The amount of hot peppers and garlic can be varied at your own discretion. Replace seasonings with ready-made tomato sauce With various additives not worth it - you can spoil the finished caviar.

Important: weight starting products indicated in a purified form, without peels and seeds.

Ingredients:

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

Preparation:

We wash and clean vegetables, cut them in large pieces.

We pass the zucchini and garlic together through a meat grinder with a fine grid.

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 will get 7 half-liter containers.

As soon as the specified time has elapsed, pour vinegar into the squash 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 insulate it. We put it in the cellar for storage in a day.

Caviar "Tender"

Thanks to the preliminary heat treatment Overripe vegetables that were later removed from the garden will also be used.

Ingredients:

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

Preparation:

1. We wash vegetables, peel, husk and seeds.
2. Shred zucchini into small slices, put in a large pot... We pour in a little drinking water and put the workpiece on the fire. Boil vegetables until soft and gently drain off excess liquid.
3. While the zucchini is cooling, finely chop the onion, fry in parts in vegetable oil until golden brown on the pieces.
4. Grind the onion and caviar base in a blender or meat grinder.
5. We 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 workpieces, it is better to use a dry type of disinfection. Excess water can spoil the workpieces.
7. As soon as the caviar is ready, put it out hot appetizer into banks and immediately roll up.
8. Turn it over on an old terry towel, wrap it with a warm blanket.

In a day, we take out the canned food to the cellar or basement.

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Zucchini caviar with mayonnaise, tomato sauce and carrots

Delicious addition to dinner with interesting, spicy aroma... For the preparation of caviar, it is best to use Krasnodarskiy sauce - a balanced amount of spices goes well with the sweetish taste of carrots.

Ingredients:

• 3 kg of young squash 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;
• 2 tbsp. l. granulated sugar;
• salt and ground black pepper to taste.

How we cook:

1. Thoroughly wash the vegetables in running water, dry them on a towel. Cut into pieces that are convenient 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 raw ingredients again.
3. Salt, add sugar and mix. Let it stand for a few minutes and taste, the puree should be slightly bland, the rest of the flavor notes will add sauce and mayonnaise.
4. We send to the stove, cook for at least 2 hours. Stir regularly.
5. Add mayonnaise, herbs and spices. If desired, you can pour in a few tablespoons of apple cider vinegar or table vinegar.
6. Simmer for another half an hour on low heat, while cooking - we prepare containers for canning.
7. Put ready-made squash caviar with mayonnaise and tomato sauce into hot sterilized jars and roll up.
8. Turn over onto a fabric backing, 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 wonderful unit to prepare a fragrant snack from zucchini. The main work consists only in preliminary preparation root vegetables and zucchini.

Ingredients:

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

Preparation:

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

If you don't love bell pepper, it can be removed from the recipe by distributing desired weight for the rest of the ingredients, except for mayonnaise and pasta.

Say thanks for the article 1

Winter blanks are very popular. They allow you to diversify your diet in the winter months, not to give up your favorite foods, and save on food. The recipes you like spread quickly. All housewives know how to cook squash caviar, but the option with mayonnaise and tomato paste became known not so long ago.

The popularity of squash caviar for the winter has not diminished for many years, and with the addition of mayonnaise, this type of preparation is very similar shop caviar... Suitable for both preservation and instant cooking.

Some housewives are afraid to use mayonnaise in canning. For squash caviar, it's best to take the preparation of mayonnaise into your own hands. Then you will be sure of the quality of the constituent components. But if this is not possible, then the option with a purchased sauce has been tried by many and it is quite reliable. Zucchini caviar with mayonnaise turns out to be tasty, aromatic and well stored.

Squash caviar without mayonnaise has a lower calorie content than the option with its addition. But mayonnaise gives an unusual spicy taste familiar dish.

How to choose the right zucchini for harvesting for the winter?

Inexpensive zucchini is versatile vegetable... You can eat it raw, bake it into bread, fry it, make a salad and make preparations for the winter.

When choosing them for canning in the market, in the store or in the garden, remember three things, and you will get a good result:

• Size issue. Larger zucchinis are generally watery and aromatic, with fleshy insides and large seeds. Stay away from those. Smaller is better. Try to find a zucchini that is about 13 to 17 cm long. Even if the vegetable is not yet fully ripe, it is still ideal for canning without changing taste qualities 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 taste does not change from color. But always choose a zucchini with a brighter, more intense color.
• Check for stems. Look for zucchini that still have a nice piece of stem attached, so they keep better.

Young zucchini can be fully used for cooking. Ripe fruits must be peeled and seeds removed.

If it is not possible to cook zucchini right away, store in a paper bag in a vegetable drawer in the refrigerator for no more than one week. Do not store zucchini in plastic bags as they collect moisture and the vegetables will become slimy.

The classic recipe for squash caviar for the winter with mayonnaise and tomato paste

Ingredients:

• 3 kg of courgettes (peeled without seeds),
• 0.5 kg of onions,
• 250 g mayonnaise (you can "Provencal"),
• 300 g tomato paste
• 150 g vegetable oil
• 0.5 cups sugar
• 2 tbsp. tablespoons of salt
• 0.5 teaspoon ground pepper
• 1 Bay leaf.

Preparation:

1. Zucchini and onion turn through a meat grinder.
2. Add mayonnaise, tomato paste, vegetable oil. Mix everything and cook for 1 hour.
3. Then add sugar, salt, pepper, lavrushka and cook for another 1 hour. Then remove the lavrushka, put the hot caviar in the jars, roll up.
4. Everyone likes squash caviar is ready.

Zucchini caviar with mayonnaise, tomato sauce and carrots

A tasty addition to dinner with an interesting, piquant aroma. For the preparation of caviar, it is best to use Krasnodarskiy sauce - a balanced amount of spices goes well with the sweetish taste of carrots.

Ingredients:

• 3 kg of young squash 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;
• 2 tbsp. l. granulated sugar;
• table salt and ground black pepper - to taste.

How we cook:

1. Thoroughly wash the vegetables in running water, dry them on a towel. Cut into pieces that are convenient 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. Let it stand for a few minutes and taste, the puree should be slightly bland, the rest of the flavor notes will add sauce and mayonnaise.
4. We send to the stove, cook for at least 2 hours. Stir regularly.
5. Add mayonnaise, herbs and spices. If desired, you can pour in a few tablespoons of apple cider vinegar or table vinegar.
6. Simmer for another half an hour on low heat, while cooking - we prepare containers for canning.
7. Put ready-made squash caviar with mayonnaise and tomato sauce into hot sterilized jars and roll up.
8. Turn over onto a fabric backing, insulate.
9. You can remove the workpiece for storage in a day.

Diet caviar without vinegar in a blender

The recipe without the use of vinegar and oil is suitable for a child's menu, diabetics and those who follow a diet.

Ingredients:

• Young zucchini.
• Tomato paste.
• Carrot.
• Garlic.
• Onion.
• Salt pepper.

1. Rinse the zucchini about two kilograms, if the vegetables are large, cut lengthwise, remove the core with seeds, peel the peel. For young zucchini, you only need to cut off the edges - the stalk and the place of flowering.
2. Peel 4 onions, cut into cubes.
3. Carrots 4 pieces of medium size, peel, grate.
4. Combine onions and carrots, add to the pan with a little water. Simmer vegetables for 5-7 minutes.
5. Add diced courgettes to carrots, onions, simmer for another 45-60 minutes, stirring occasionally. Zucchini should start up juice, if it is not enough, add water as needed.
6. A few minutes before the end of the process, add three tablespoons of tomato paste, squeeze the garlic through a press, salt and pepper to taste.
7. After the zucchini has cooled, grind with a blender until smooth.
8. Received dietary caviar Keep refrigerated.

Video recipe for caviar with Mivina

As soon as fantasy does not work for hostesses. The Mivina chicken seasoning gives an unusual aroma and flavor to squash caviar.

Zucchini caviar recipes for the winter with a photo

Familiar to everyone from Soviet times squash paste you can cook it yourself quite easily for the winter. For this, you will also need mayonnaise and tomato paste ...

3 l

4 h

90 kcal

3.5/5 (2)

After watching the famous "Ivan Vasilvich ..." rarely any of your acquaintances joked about overseas caviar, marrow. I think this recipe, inherited from my mother, Veronica Nikolaevna, is quite fit for king's table ... If the Tsar is Russian, of course.

How to choose the right zucchini

Zucchini is a healthy vegetable. They are low in calories, but high in vitamins., useful minerals, fiber. All this can not only be eaten immediately during the season, but also saved for the winter. But beforehand you need to pick the zucchini themselves meticulously.

• Look at each vegetable from all sides, whether there are any dents or spots. They should not be, the skin of your chosen ones is shiny, smooth, the stalk of the zucchini is fresh, not dried out.
• Don't go after sizes. Small young zucchini have fewer seeds, and the flesh is more tender. They go into processing as a whole.
• If you managed to buy only large-sized vegetables, the skin from them will have to be cut off, and the insides with seeds removed. Overripe fruits do not taste like squash, but pumpkin, so sweet. In general, caviar from them will not taste at all what you expected.
• Taste the fruit with your fingers. If it's soft, don't take it. Will not give juice and full flavor. The same applies to onions - another component of caviar.
• The time when zucchini is in in the best shape- from June to September.

What you need for squash caviar

Proportions such. To make caviar from 6 kilograms of young zucchini, you need the following ingredients:

How to cook squash caviar with mayonnaise and ketchup: a step-by-step recipe

1. My zucchini, cut off the excess, cut into pieces.
2. We clean, cut the onion.
3. Mix the slices of zucchini and onions and fill them together in a meat grinder, skip.
4. Put the resulting mixture in a large saucepan, simmer for an hour.
5. After an hour, add vegetable oil. We simmer for another hour.
6. Put sugar, salt, mayonnaise and tomato paste in a saucepan. We simmer for another hour.
7. Add pepper, garlic, vinegar, bay leaf to the resulting caviar to taste. (We remove the lavrushka before spinning).
8. We sterilize lids and jars in a water bath.
9. Hot rolled into jars.

In total, for three hours of work, we received six liters of premium caviar.

Extinguish- means to cook for a long time on low heat with closed lid pots. The stewing time is given approximate, depending on which zucchini were caught. The main thing is that the caviar is juicy, but not liquid.

Vinegar is a must, if you are going to store caviar, especially for the winter. If you are not going to, your business is to add, not add. Lemon will do instead of vinegar.

How to store and with what to eat squash caviar

After twisting the jars, put them upside down and wrap them with a blanket overnight. For storage, select dark cool place- basement, storage room.