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:
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).
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.
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:
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.
Thanks to the preliminary heat treatment Overripe vegetables that were later removed from the garden will also be used.
Ingredients:
Preparation:
In a day, we take out the canned food to the cellar or basement.
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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:
How we cook:
You can remove the workpiece for storage in a day.
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:
Preparation:
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.
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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.
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:
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.
Ingredients:
Preparation:
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:
How we cook:
The recipe without the use of vinegar and oil is suitable for a child's menu, diabetics and those who follow a diet.
Ingredients:
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.
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.
Proportions such. To make caviar from 6 kilograms of young zucchini, you need the following ingredients:
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.
After twisting the jars, put them upside down and wrap them with a blanket overnight. For storage, select dark cool place- basement, storage room.