Zucchini caviar with mayonnaise is prepared by stewing over low heat. For such a snack, it is advisable to use homemade mayonnaise. And if the store, then make sure that it contains as little "chemistry" as possible, and more - natural ingredients.

A simple recipe for squash caviar with mayonnaise

Zucchini caviar with the addition of mayonnaise has a richer and brighter taste. The recipe is very simple. If desired, you can add a little greenery to the preparation, for example, dill, as well as bay leaves and black pepper.

To prepare squash caviar with mayonnaise you will need:

• 3 kg of young zucchini;
• 8 cloves of garlic;
• 1 cup tomato puree;
• 1 glass of mayonnaise;
• 80 gr. Sahara;
• 1 tablespoon of coarse salt;
• 1/3 cup sunflower oil
• 1/3 teaspoon ground red / black pepper.

Preparation

1. Wash the courgettes. Ripe fruits, peel and seeds. Young, small vegetables do not need to be peeled. Cut the courgettes into slices. Peel the garlic cloves.
2. Turn zucchini with garlic through a fine mesh of a meat grinder. Put in a cast-iron cauldron. Pour in tomato puree (chop the tomatoes in a blender for it), then sunflower oil and mayonnaise. Add sugar and season the caviar with salt and red or black pepper.
3. Put the container with the appetizer on the stove. Make the fire small and cook for 2.5 hours, stirring every 10-15 minutes.
4. Add vinegar to the preparation a couple of minutes before the end of the stewing process. Stir the vegetable mass and, without allowing it to cool, put it in jars, previously sterilized over the kettle.
5. Cover each jar with a sterilized lid, seal and leave to cool. Then rearrange to storage.
   

   Note: for the winter with mayonnaise, you can cook not only zucchini, but also eggplants, see.

Korean squash caviar with mayonnaise

This recipe for squash caviar has nothing to do with Korea itself. However, the seasoning that we will use in this recipe, because of its pungency, was named after this country. It gives piquancy and a unique taste to the preparation.

Products you need:

• 3 kg of zucchini;
• 200 gr. tomato paste;
• 1 kg of onions;
• 3 pcs. carrots;
• 1 head of garlic;
• 250 g homemade mayonnaise;
• 1 bag of Korean carrot seasoning;
• 4 tablespoons of salt;
• 1/3 cup sugar
• 2 tablespoons of vinegar, it should be nine percent;
• 250 ml. vegetable oil.

Preparation

1. Peel and cut the courgettes so that they turn into cubes. It is not recommended to twist them in a meat grinder, since the taste of the dish will not be the same.
2. If there is a slow cooker, then fill it with vegetable oil. If not, then a saucepan with a thick bottom will do. After pouring the oil into the container, pour the chopped zucchini into it. You need to fry them a little. This will add a certain piquancy to the taste of the dish.
3. Fry the onions and carrots in a skillet. Do not overcook them.
4. Add the fried onions and carrots to the zucchini. Then stir it all up and simmer. Vegetables should soften when stewing.
5. After the vegetables are stewed, add seasoning, mayonnaise, garlic, salt, sugar and tomato paste, mix.
6. Now everything should be stewed over low heat for ten minutes.
7. Then take a blender and grind the ingredients in a saucepan until puree.
8. Then marrow caviar with mayonnaise should be stewed for 30-40 minutes.
9. Now add the vinegar. Delicious Korean style squash caviar with mayonnaise is ready! You can put it in containers and close it tightly. Then put it in the refrigerator, where the caviar can be stored for a long time. After the container is open, the shelf life of caviar will be no more than a day.
10. If you plan to close the squash caviar for the winter, then you need to prepare the jars and lids - sterilize them. Spread the caviar over the jars, cover with lids, put the jars in a saucepan with warm water and sterilize for at least 1 hour over low heat.

Many housewives enjoy cooking and also enjoying prepared salads or other tasty preparations in winter. One of them is zucchini caviar with mayonnaise and tomato paste for the winter. Its taste resembles that of a store, as it was cooked before. It is eaten very quickly. This recipe is not traditional, but it can be prepared both for preservation and as a regular vegetable snack.
This is a high-calorie, but at the same time dietary dish. But in this case, the presence of mayonnaise does not make it so. But this deficiency is made up for by the fact that it comes out very tender, tasty, and most importantly cooked at home.

Caviar with mayonnaise and tomatoes

Many people at least once, having tried such squash caviar, refuse other preparations in favor of it. Mayonnaise goes very well with zucchini. Adding carrots makes it a little sweeter, which tastes very good too. Instead of tomato paste, of course, it is better to use homemade, well-ripened or even overripe tomatoes. They need to be cooked and wiped on a sieve.

Ingredients:

Young zucchini - 3 kg;
a pack of mayonnaise (250 ml);
ketchup or tomato sauce also a pack (250 ml);
salt, sugar;
several cloves of garlic if desired;
oil - 100 ml;
seasonings: black pepper (red will not be superfluous).

Preparation:

Wash the zucchini and remove the peel thinly, the seeds, if any, take out and cut into small pieces. Pass the prepared product through an electric meat grinder together with garlic. Put the resulting mixture in a container. Then add mayonnaise, also tomato paste, sugar, a little pepper, salt, mix.

Bring the contents of the container to a boil and simmer over low heat for about 3 hours. Pour vinegar just before the end. We can say that it remains to spread out in banks and twist. If cooking just for a snack, you need to refrigerate and serve.

Zucchini caviar cooked in a slow cooker

Today, many in the kitchen have helpers: a food processor, a blender, a multicooker. With their help, you can make your work easier and prepare deliciously different dishes. Harvesting caviar from zucchini with mayonnaise and tomato paste for the winter in a slow cooker many people liked.

To prepare a cold snack according to this recipe, you must prepare:

Young zucchini - 4 kg;
vegetable oil 130 ml;
sweet fleshy pepper (red) - 300 grams;
common onion half a kilogram;
tomato paste 150 g;
peeled garlic cloves 5 pieces;
spices to taste.

Preparation:

Grind all raw ingredients on a grater or with a blender. Put this prepared mixture into a multicooker container, season with salt and add vegetable oil. Set the "extinguish" mode and leave it until the end of this program.

Half an hour before turning off the device, put more garlic, tomato paste in the container, stir and turn it on again. Arrange the prepared squash caviar in jars. They must first be washed and sterilized.

The recipe is very simple but tastes very good. It can become your favorite food. Moreover, this is home-made caviar from fresh and proven products, which means that it is not only tasty, but also healthy.

Zucchini caviar for the winter

This preparation belongs to vegetable snacks. The ingredients in the recipe need to be stewed or baked, and some vegetables and seasonings must be added. This combination is very successful with excellent taste and also healthy. More recently, a recipe has appeared: zucchini caviar with mayonnaise and tomato paste for the winter, the video can be viewed. Mayonnaise can be purchased at the store, and if you wish, you can prepare it yourself. By the way, it turns out very tasty.

For cooking you need:

Young zucchini of medium size - 6 pieces;
onions - 10 pieces;
a pack of mayonnaise (250 ml);
tomato paste (350 g);
granulated sugar - 200 g;
salt;
a mixture of peppers - 1 teaspoon each;
vinegar 9% - 200 ml.

Preparation:

Wash the main ingredient, peel the skin and twist it in a meat grinder. Carry out the same procedure with onions, mix and put in a container. Add the rest of the ingredients, stir again and heat over medium heat. Stew the caviar for about 3 hours, stir occasionally with a wooden spatula. Put mayonnaise, garlic before the end of cooking, pepper and simmer for half an hour, and then spread over pre-sterilized jars.

Some cooking tips: it is better to cook caviar in a large saucepan, which is made of stainless steel or cast iron. In such a container, food is heated evenly, which can positively affect the taste of the prepared dish. The snack will burn in an enamel bowl, so it is better not to use it.

You need to choose very young zucchini in order for the caviar to turn out to be tender. In this case, there is no need to clean them. For mature vegetables, it is imperative to choose seeds. It is better to roll up in small, well-sterilized jars so as not to spoil the snack.

Caviar with tomato sauce

Very aromatic caviar is obtained from zucchini with mayonnaise and tomato paste for the winter, reviews about it are only positive.

For cooking, you should have:

Young zucchini - 6 kg (you decide whether to peel them or not);
mayonnaise 67% fat - 0.5 liters;
fresh tomato or paste at least 25% of the total mass (the main thing is that the color is saturated, and not pale);
onions - 200 g;
vinegar 6% - 150 ml;
granulated sugar, salt to taste.

Preparation:

Rinse the zucchini under running water, if there is a need to clean. Grind in a meat grinder, place in a large saucepan (preferably with a thick or non-stick bottom) and cook for more than 2 hours from the moment of boiling.

Make the fire small and the mass must be constantly interfered with. In this recipe, chop the onion very finely and simmer in a skillet with vegetable oil until a beautiful golden color.

After two hours of boiling, add fatty mayonnaise, tomatoes, fried onions, sugar, salt to a container with zucchini, simmer for a few more hours. No need to panic if after adding mayonnaise the mixture becomes very light, it will darken over time.

Once ready, put in containers and roll up and sterilize with high quality for another 15-20 minutes. After that, the banks should be placed upside down on the table and wrapped.

Delicious squash caviar with garlic

It's nice to know that caviar from zucchini with mayonnaise and tomato paste for the winter with garlic is not only a tasty snack, but also healthy. The vegetable product itself is rich in vitamins and minerals.

It contains magnesium, potassium, as well as phosphorus, vitamins C and B, copper, fiber. Vegetables that need to be added only increase the vitamin content. Such caviar can be made as a preparation for the winter, and also served as a cold appetizer.

Tomato sauce can be replaced with fresh, well-ripened tomatoes, just peel them from the skin (first pour boiling water over them). Only in this case, the caviar should be boiled a little longer in order to evaporate the excess liquid.

Ingredients:

Young zucchini - 3 kg;
tomato paste - 3 tablespoons;
carrots and onions per kilogram;
garlic - 7 cloves;
a bunch of your favorite greens;
vinegar 9% - 2 tablespoons;
salt and other spices to taste.

Preparation:

Prepare vegetables in this way: rub the carrots on a coarse grater, chop the onion in medium half rings, and the zucchini into cubes. Pour olive or sunflower oil into a frying pan, throw zucchini there, fry, and then transfer to another container.

When removing the zucchini, it is important to ensure that as much oil remains in the pan, for this reason it is better to remove them with a slotted spoon. Fry the onions in this fat and add to the courgettes. Do the same with carrots. Cool the processed vegetables and grind in a food processor.

Place them in a container and simmer over very low heat for about an hour. A few minutes before cooking, fill this mass with tomato paste and add granulated sugar, salt, garlic, herbs, and vinegar and boil for another 15 minutes. Put the still cold snack in jars, sterilize for 40 minutes and roll up with iron lids. Cover with a blanket, leave to cool.

Caviar with carrots and mayonnaise

Many housewives know what winter squash caviar with mayonnaise and tomato paste with carrots is. This appetizer will remind you of the golden autumn even in deep winter. It is easy to cook caviar according to this recipe, and it is even more pleasant to eat.

Main Ingredients:

Young zucchini - 1.5 kg;
tomatoes - 500 g;
carrots - 300 g;
bow - one large head;
several cloves of garlic;
mayonnaise - 3 tablespoons.

Preparation:

Vegetables should be washed under cold running water, peeled and peeled, and if necessary, the zucchini should also be freed from seeds. Cut all products into medium cubes and fry in a pan one by one. First zucchini, then onions and carrots. Then combine everything, simmer for another 10 minutes with the addition of tomatoes.
Sprinkle with finely chopped garlic at the end.

At the end, add mayonnaise and cook for another 10 minutes over low heat. The prepared mass should be allowed to cool down and then placed in a blender and chopped. Ready-made can be harvested for the winter or eaten immediately.

Zucchini caviar with pasta

The taste of a zucchini snack depends largely on the spices it contains, as well as the method of processing vegetables. To make caviar from zucchini with mayonnaise and tomato paste for the winter tasty, you need to put the necessary products, as in the previous recipes, but with the addition of celery root, parsley and parsnip.

Tomatoes should not be sour so as not to spoil the taste. To give the caviar a spicy taste, the tomatoes can be baked in the oven. For cooking, it is better to use a pressure cooker or gosper with a thick bottom.

Zucchini must be baked in an electric oven (at a temperature of 220 ° C for half an hour) right with the peel, peeled and chopped in a meat grinder, and then simmer for 30 minutes. Fry onions and carrots, put in a blender, add to the zucchini. Add tomatoes, salt and a little sunflower oil to the cooked mass.

Cook for more than 2 hours. at the end put pepper and a few tablespoons of wheat flour fried in a pan until golden brown. Put out for another 5 minutes and can be laid out in jars, sterilized for 30 minutes.

How much information I rummaged through, how much I tried, until I finally got real squash caviar! I cook it with mayonnaise, it turns out exactly like in a store. I studied more than one recipe before achieving the classic taste from the Soviet past.

In different sources, it seems that the ingredients are the same, and the proportions are similar, but the result was always different for some reason. And most importantly, the caviar from zucchini turned out to be tasty, but not ideal, not store-bought. Then it began to seem to me that it was simply impossible to achieve the desired consistency and taste at home. But through trial and error, going through the entire Internet and cookbooks, I found the very perfect recipe.

Well, are you interested? Will you try to cook?

Ingredients

• zucchini - 1.5 kg;
• onions - 250 g;
• carrots - 250 g;
• sunflower oil - 200 ml;
• tomato paste - 100 g;
• sugar - ½ tbsp. l .;
• salt - 1 tbsp. l .;
• table vinegar 9% - ½ tbsp. l .;
• mayonnaise 67% fat - 100 g.

Output: 3-3.5 cans with a volume of 0.5 liters

The harvesting season is June - September.

This kind of preservation is just a great way to quickly process large quantities of courgettes. Any substandard is suitable here - both curves and pot-bellied. The main thing is to choose young specimens with thin skin and small seeds, then the caviar will turn out to be fragrant and piquant.

Wash the zucchini and remove the stalks. Peel and wash the carrots. Peel the onion and rinse. Cut the courgettes and onions into large cubes and the carrots into slices.

Place the vegetables in the bowl of a food processor or blender.

Grind. You can also mince the vegetables or grate them on a fine grater.

Put the resulting mass in a saucepan and mix thoroughly. Since during cooking the contents of the pan will "shoot" and gurgle, choose a cookware with a volume reserve, preferably 4-5 liters.

Pour in sunflower oil.

Place a saucepan over medium heat and bring to a boil. Then reduce the heat to very low and cook the vegetables for 2 hours, stirring occasionally so that they do not burn.

While the zucchini caviar is boiling, you have time to prepare the capping dishes for the winter. Thoroughly wash the jars with a baking soda solution and sterilize in any way you like: over a kettle, in the microwave, in the oven.

After the specified time has elapsed, add the tomato paste and mayonnaise to the saucepan.

Add sugar. Add salt.

Pour in vinegar.

Stir well and put the pot back on the fire. Bring to a boil and simmer over low heat for half an hour (30 minutes).

Put hot caviar in dry jars and seal hermetically. Turn the jars upside down and cover with something warm, such as a blanket or blanket. Leave as it is until it cools completely.

Delicious canned squash caviar with mayonnaise is completely ready to eat. Store it in a cool place. I think the same caviar can be made from zucchini.

A bright orange, pasty, delicate summer snack, the eye is so happy! As they say, you will lick your fingers! For a long time I have been striving to cook just homemade squash caviar, so that I know exactly what I put in it. With a purchased product, of course, there is no such confidence. During the season, I usually roll up a few cans for the winter. It goes very well with any meat or boiled potato. But most of all I love to eat it in the form of a sandwich, on a piece of black bread with herbs.

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 squash 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.

Preparation

To prepare caviar, we remove the washed zucchini from the core with seeds and skins, cut them into arbitrary slices and pass them together with pre-peeled garlic through a meat grinder. 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 the fire. After boiling, reduce the intensity of the fire to a minimum and simmer the courgette caviar under the lid for two hours. Two minutes before the end of the cooking process, pour in the vinegar and mix well.

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

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

Homemade squash caviar with mayonnaise and tomato paste

Ingredients:

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

Preparation

We wash the zucchini fruits, cut off the skin, remove the core with the seeds, and cut the pulp into arbitrary pieces smaller than the throughput of the meat grinder. We peel the onions and carrots and also cut into several parts. Scroll 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 the minimum. Now add mayonnaise, salt, granulated sugar and evaporate the moisture, stirring, until the desired caviar density is obtained. At the end of stewing, pour in mayonnaise and stir.

We spread the ready-made squash caviar in previously prepared sterile jars, seal 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 caviar - recipe with mayonnaise

Ingredients:

Preparation

We pass the properly prepared vegetables through a meat grinder, place the vegetable mass in a thick-walled dish and put on fire. Immediately add salt, granulated sugar, refined oil, vinegar, ground pepper and paprika and cook in 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 spread the hot caviar in sterile jars, cork it with lids and put it under a warm blanket until it cools 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 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.

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 can, 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).