home Preparations Zucchini caviar with mayonnaise recipes. Zucchini caviar with mayonnaise and tomato paste

Zucchini caviar with mayonnaise recipes. Zucchini caviar with mayonnaise and tomato paste

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:

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.

What dishes just do not cook from zucchini. They are marinated, and fried in batter, and baked, and stuffed. This vegetable is not expensive, but quite multifunctional. Even wonderful desserts are obtained from zucchini, canned zucchini with cherry plums are simply incredibly tasty and fragrant. At the moment when frying zucchini is already boring, a recipe for cooking zucchini caviar with mayonnaise and tomato paste comes to the rescue. This is a fairly simple, but tender and appetizing dish. Each of us has been familiar with marrow caviar in jars since childhood. I bring to your attention a recipe for cooking zucchini caviar both for preparations for the winter and for daily use. The recipe is very simple, just grind zucchini and onions in a meat grinder or in a blender, mix with mayonnaise, tomato paste, spices and you're done. Simple, delicious and versatile!

Cooking time: 2 hours 30 minutes

Product yield: 3 liters

To prepare caviar from zucchini with mayonnaise, we need the following ingredients:

- young zucchini - 3 kilograms;

- onion - 0.5 kilograms;

- fat mayonnaise - 250 grams;

- tomato paste - 250 grams;

- vegetable oil - 150 grams;

- granulated sugar - 0.5 cups;

- rock salt - 2 tablespoons;

- ground pepper - 0.5 teaspoon;

- bay leaf - 2 pieces.

Stages of cooking zucchini caviar with mayonnaise and tomato paste:

First, let's prepare the zucchini. They must be thoroughly rinsed under cold water, cut off the tails and cut into several pieces. If you are using old zucchini, then it is better to remove the seeds, as they will add bitterness to the caviar. In this case, you need to take zucchini 2 times more.

Grind zucchini in a meat grinder. We clean the onion, wash it under running water, cut it into 4-6 parts and also grind it in a meat grinder or blender. We put everything in a saucepan with a thick bottom, add vegetable oil and tomato paste, mix.

Add salt, sugar, ground black pepper, bay leaf.

Simmer for 1 hour on low heat. Add mayonnaise, simmer for another 1 hour.

If the caviar turns out to be watery, then it is better to stew it with the lid open.

After the specified time, remove from heat, cool and you can eat. Zucchini caviar with mayonnaise and tomato paste is ready.

If you want to prepare caviar from zucchini for the winter, then you need to sterilize the jars, spread the caviar and close the lids tightly. So you can pamper your loved ones with zucchini caviar with mayonnaise at any time of the year. Such caviar can be used for sandwiches or as a snack.

Zucchini caviar with mayonnaise for the winter

Oh, this zucchini caviar with mayonnaise ... For several years, the recipe for this vegetable snack for the winter haunted me - it was the presence of mayonnaise in the composition that confused me. Nevertheless, I took it and cooked it, despite the more than mixed reviews in the vast virtual culinary communities about this dish. What can I say: it turned out delicious, tender, fragrant ... but first things first.

So, why zucchini caviar and mayonnaise is nonsense for many. First of all, what is mayonnaise? That's right, this is a COLD sauce, which is usually prepared on the basis of egg yolk and vegetable oil. I will not write further composition, since this is not the point. The fact is that mayonnaise is a priori not intended for heating - it is served cold, and then we introduce it into a boiling vegetable mass and then stew ...

In general, having gone through more than a hundred (or even more) articles about the dangers of heating mayonnaise, I have not found a single adequate justification for the dangers of heat treatment of HOMEMADE mayonnaise. Yes, it’s homemade, since I don’t use the store-bought one, but I’ve been preparing this cold sauce for a long time on my own. Well, what can happen if you heat up a homogeneous and smooth emulsion of yolk, butter, salt, sugar, mustard and lemon juice? Nothing! Nothing, except that homogeneity will remain in the past: the sauce will delaminate - the yolk will curdle, rejecting vegetable fat. You will get zucchini caviar with egg yolk, and then all the same components according to the recipe.

A few words about heating INDUSTRIAL mayonnaise. Everything is more complicated here. In the composition of the store-bought sauce, in addition to natural ingredients, there are a number of additives (such as preservatives, stabilizers, emulsifiers, flavor and aroma enhancers, etc.), in fact, which form certain substances during heat treatment that adversely affect health person. I can’t say anything specific, since all these conclusions are only based on the articles I read, but it’s worth thinking about. This concludes the demagogy about mayonnaise.

I will continue, perhaps, about the zucchini caviar itself and its preparation. So, in addition to the zucchini themselves, the recipe includes a sufficient amount of fresh onions, which we will fry separately. Thanks to this method, the finished caviar will be incredibly fragrant, it will have a completely different taste than chop all the vegetables and stew together. We will also fry the zucchini in pieces - this way not only the time for stewing caviar is reduced, but also fragrant notes are added.

Many chefs prepare zucchini caviar with tomato mayonnaise, but I prefer to use tomato paste. This is a concentrate, due to which the taste of the finished vegetable snack becomes richer, the color more saturated, and you need to stew the caviar less (there is no need to evaporate the excess liquid from the tomatoes for a long time).

From the indicated amount of ingredients used, 1.5 liters of finished zucchini caviar with mayonnaise are obtained. I indicated the weight of vegetables already peeled. You can safely replace apple cider vinegar with wine or table vinegar (we take a little less), and fresh garlic - dry (half a teaspoon is enough).

Ingredients:

Zucchini (1.5 kilograms) Onion (300 grams) Tomato paste (150 grams) Mayonnaise (100 grams) Vegetable oil (100 milliliters) Apple cider vinegar (1 tablespoon) Salt (1.5 teaspoons) Garlic (2 cloves) Sugar (1 tablespoon)

whole dish - 2203 kcal.
in 100 grams - 130 kcal.

Zucchini caviar with mayonnaise, a simple recipe for harvesting for the winter

Zucchini caviar is a very popular dish among housewives. However, not everyone knows that it can be cooked with mayonnaise for the winter. Thanks to this recipe, this dish acquires a delicate taste, and mayonnaise itself can be a good preservative. In cooking, it is better to use homemade sauce, however, if it is not at hand or there is no desire to cook once again, you can get by with a store-bought one.

Zucchini caviar with mayonnaise for the winter

The recipe below uses very few ingredients, and the result will exceed all your expectations.

Beat onions, zucchini in a blender (or pass through a meat grinder). Add oil, add mayonnaise and season with pasta. Send to the stove and cook for 50 minutes - an hour. Stir the contents of the bowl. Sprinkle with spices and continue cooking for another hour. Next, lay the caviar in sterile jars, roll up and cool, after turning the lid down and wrapping them. Store in the basement (balcony, cellar, refrigerator).

Mayonnaise has entered the recipe for squash caviar relatively recently. This is not surprising - before the product was not as widespread as it is today. Perhaps that is why he has gained such high popularity now. Now many housewives like to experiment with cooking - because it is affordable, and besides, a great way to please the household. One of these experiments may well be the preparation of zucchini caviar with mayonnaise. It will definitely be received with joy, and its result will quickly be used.

Caviar with carrots and Krasnodar sauce

Carrots and apples are not quite typical components for caviar from this vegetable, but they can interestingly change its ordinary taste, giving it new notes.

Grind the peeled raw vegetables in a blender or meat grinder (through the smallest grate), salt. Sprinkle with sugar and put to stew for two hours, while stirring the mixture in a saucepan from time to time. Season with sauce and spices. If you wish, put a few art. l. vinegar - this will contribute to long-term storage. Continue cooking for another half hour. Pack in sterile jars, twist and turn over. Let cool.

Recipe for caviar from zucchini and mayonnaise in a slow cooker

Today, many own a wonderful assistant - a slow cooker. It can significantly save energy and time for preparing caviar for the winter.

Grate vegetables or use a blender. Transfer them to a slow cooker, salt, add oil. Set the "Extinguishing" mode. Approximately half an hour before readiness, add mayonnaise, tomato paste, chopped garlic. Mix. Turn on the multicooker again and finish the "Extinguishing" program.

This is a very simple recipe. It does not require expensive ingredients and long cooking times, but in winter its unusual taste will definitely win favor in your family.

In stores, you can find jars of squash caviar, to which they add tomato paste and mayonnaise. However, we do not know that, cooked at home, it turns out to be no less tasty and healthy. This is how zucchini caviar is prepared with mayonnaise and tomato paste, the taste of which will delight you in winter.

Classic recipe

For cooking, you need to take local zucchini, as they turn out to be more juicy and tasty than any other. For 1 kilogram of zucchini you will need:

- 300 grams of tomato paste;

- several large bulbs;

- salt and pepper to taste;

- mayonnaise;

- sugar and vegetable oil.

Zucchini should be cut into pieces. Peel 3 small onions, cut and mince together with zucchini. In a small closed saucepan, simmer all this for about 1 hour, then add sugar, salt, vegetable oil to taste and simmer for the same amount of time. The standard proportion is 100 grams of sugar, a tablespoon of salt, a tablespoon of tomato paste and 100 grams of mayonnaise. All this must be mixed and simmered for about an hour. Then roll up the banks and enjoy the wonderful zucchini caviar for the winter.

This is a standard recipe, the preparation of which is used in factory production. However, based on it, you can make a few more recipes in the winter, adding spices, pepper or something else. Here's how to make tomato paste according to another recipe that will appeal to those who love spicy taste.

Recipe for spicy caviar with squash

To prepare it for the winter, you need to take:

- 500 grams of zucchini;

- 500 grams of patissons;

- 300 grams of sour apples;

- 2 large onions;

- 4 cloves of garlic;

- ground red chili pepper to taste;

- 300 grams of spicy tomato paste;

- the same amount of lemon mayonnaise;

- 2 tablespoons of odorless vegetable oil;

- salt and sugar to taste.

Step 1. Wash the zucchini, cut off the tails and the top, cut into small pieces. Do the same with the patissons.

Step 2. Peel the apples, remove the middle and bones, mix with zucchini.

Step 3. Peel the onion along with garlic, cut into pieces, mix with apples and zucchini. Then add salt and sugar, puree everything with a mixer.

Step 4. Put the mass on the fire and simmer for an hour. Then add tomato paste, mayonnaise and vegetable oil, simmer for an hour.

Step 5. Roll up in sterilized jars and enjoy the pleasant taste of zucchini caviar in winter.

Caviar prepared according to this recipe is very tender, sweetish with a slight sourness and a pleasant aftertaste. The squash, along with the apples, makes it more watery than the usual version, but the pungency of onions, peppers and garlic makes it a great spicy addition to delicious dishes. For example, to potatoes and even meat.

There is another recipe with a photo, according to which you can cook caviar at home.

With zucchini and red sweet pepper

Before cooking, you need to pour over the red pepper and remove the top skin from it, as it will interfere with the preparation of the dish. To prepare it, you will need:

- a kilogram of zucchini;

- vegetable oil in a small amount;

- 100 grams of mayonnaise;

- 4 tablespoons of tomato paste;

- salt and pepper to taste;

- a large onion;

- a head of young garlic;

- 300 grams of bell pepper;

- a small amount of ground chili pepper.

Step 1. Wash the zucchini, cut into slices, removing the upper parts. Peppers need to be washed, cut, seeds and skin removed from above. So that it separates well, you need to hold the red pepper under hot water. After that, mix with zucchini.

Step 2. Peel the onion, scald with boiling water, then cut and mix with pepper and zucchini.

Step 3. Peel and cut the garlic, add to the garlic and pepper.

Step 4. Mix everything together, puree with a blender, put in a saucepan and simmer over a fire for an hour.

Step 5. Add tomato paste, mayonnaise, salt and pepper, vegetable oil, then mix everything and put on fire. Simmer for another hour.

Step 6. Then put everything in jars and then put in a warm place.

Zucchini caviar with mayonnaise, prepared according to this recipe, is moderately spicy and slightly sweet due to Bulgarian pepper. If you want to make it spicier and brighter, you can add a little apple cider vinegar or lemon juice to it. In order to make the consistency of caviar more tender, you can add some sour apples to it. Well, you can get a very delicate taste if you notice bell pepper with the same amount of sour apples with the addition of 100 grams of lemon juice and a little vinegar.

You can take any mayonnaise for cooking, but it is best to use olive or lemon in the recipe, depending on your taste preferences. Also in the recipe it is allowed to change the proportions, depending on what kind of result you would like to get.

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

Place the zucchini pieces in the bowl of a food processor and grind to a pulp. If you have a small household food processor, you will have to do this in 3-4 passes to grind all the prepared zucchini. Place chopped vegetables in a bowl.

Add mayonnaise to the squash and stir. Don't put the pot on the fire yet.

Peel the garlic cloves from the skin, and pass the cloves themselves through the garlic. Add chopped garlic to the squash mass: together they will create a unique flavor ensemble!

Pour the tomato paste into the bowl with the vegetables. Mix well with a spoon. Do not be afraid that the vegetable mixture will not immediately turn reddish: during the cooking process, it will change color and become more "tomato" in appearance!

Salt the vegetables and add sugar to them.

Vegetable oil should go last into the pan with the zucchini mixture. Pour it in and mix all the ingredients thoroughly with a spoon. Put the pan on a small fire (it is even better to use a divider) and be sure to cover with a lid: when boiling, the mixture will “gurgle” and splash in all directions.

Boil future caviar under the lid for 3 hours, stirring it from time to time (be careful here: during this you can get burned by splashes).

Once the caviar has finished cooking its last minutes, sterilize the jars you want to place the vegetable mixture in and the 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. Put the jars of zucchini caviar upside down and wait for them to cool completely.

Zucchini caviar with mayonnaise for the winter

Components :

Cooking:

Beat onions, zucchini in a blender (or pass through a meat grinder). Add oil, add mayonnaise and season with pasta. Send to the stove and cook for 50 minutes - an hour. Stir the contents of the bowl.
Sprinkle with spices and continue cooking for another hour. Next, lay the caviar in sterile jars, roll up and cool, after turning the lid down and wrapping them. Store in the basement (balcony, cellar, refrigerator).
Mayonnaise has entered the recipe for squash caviar relatively recently. This is not surprising - before the product was not as widespread as it is today. Perhaps that is why he has gained such high popularity now.
Now many housewives like to experiment with cooking - because it is affordable, and besides, a great way to please the household. One of these experiments may well be the preparation of zucchini caviar with mayonnaise. It will definitely be received with joy, and its result will quickly be used.
For supporters of a healthy diet, it is recommended to prepare the sauce with your own hands. After all, a store product, despite the assurances of manufacturers, is likely to be far from high quality. .

Caviar with carrots and Krasnodar sauce

Carrots and apples are not quite typical components for caviar from this vegetable, but they can interestingly change its ordinary taste, giving it new notes.

Ingredients:

zucchini 3 kg;
onion 0.500 kg;
carrots 1,500 kg;
Krasnodar sauce 250 g;
mayonnaise (the fatter the better) 200 kg;
sugar 2 tbsp. l;
salt pepper.

Cooking:

Grind the peeled raw vegetables in a blender or meat grinder (through the smallest grate), salt. Sprinkle with sugar and put to stew for two hours, while stirring the mixture in a saucepan from time to time.
Season with sauce and spices. If you wish, put a few art. l. vinegar - this will contribute to long-term storage. Continue cooking for another half hour. Pack in sterile jars, twist and turn over. Let cool.

Recipe for caviar from zucchini and mayonnaise in a slow cooker

Today, many own a wonderful assistant - a slow cooker. It can significantly save energy and time for preparing caviar for the winter.

Components:

Cooking:

Grate vegetables or use a blender. Transfer them to a slow cooker, salt, add oil. Set the "Extinguishing" mode. Approximately half an hour before readiness, add mayonnaise, tomato paste, chopped garlic. Mix. Turn on the multicooker again and finish the "Extinguishing" program.
This is a very simple recipe. It does not require expensive ingredients and long cooking times, but in winter its unusual taste will definitely win favor in your family.

Zucchini caviar with mayonnaise

For the preparation of squash caviar with mayonnaise for the winter, based on a 6-liter saucepan

We will need the following products:

zucchini - 3 kg
onion - 0.5 kg
carrots - 250 gr (there is no carrot in my aunt's recipe)
vegetable oil - 150 ml (75 ml)
tomato paste - 250 gr
mayonnaise - 250 grams
sugar - 0.5 cups
salt - 2 tbsp. spoons
ground black pepper - 0.5 tsp
bay leaf - 1 pc.
garlic - 1 small head

.Cooking:

First, peel and finely chop the onion. Throw it into a saucepan.
Peel the carrots, grate on a coarse grater and transfer to the pan with the onions.
Next comes the zucchini. If the zucchini is ripe, then peel off the skin and remove the seeds. I also finely chop the zucchini and send it to the pan with the onion.
I pour vegetable oil into a saucepan, add mayonnaise and tomato paste, mix everything and cook under a closed lid for 1 hour over medium heat.
Next, add salt, sugar and pepper, put the bay leaf and cook for another 1 hour. After cooking, the bay leaf must be removed.
While the caviar is cooking, I work on jars and lids. Thoroughly wash them first with detergent, then with soda. I sterilize jars in the microwave for 1-1.5 minutes for each jar, i.e., if I put 4 jars, I sterilize them for 5-6 minutes at full power. And I sterilize the lids in boiling water on the stove for about 7 minutes.
7-10 minutes before readiness, I add chopped garlic to the caviar.
I pour hot caviar into hot sterilized jars, wipe the neck with a cotton swab dipped in vodka or alcohol and screw on the lid.
To check the tightness of the twist, I turn the jars over and cover them with something warm and leave to cool completely.

Caviar with mayonnaise and tomatoes

Many at least once, having tried such zucchini caviar, refuse other preparations in its favor. Mayonnaise goes very well with zucchini. The addition of carrots makes it a bit sweeter, which also tastes great. Instead of tomato paste, it is better, of course, to use homemade, well-ripened or even overripe tomatoes. They need to be boiled and rubbed 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;
optionally a few cloves of garlic;

oil - 100 ml;
seasonings: black pepper (red will not be superfluous).

Cooking:

Wash the zucchini and peel thinly, seeds, if any, remove and cut into small pieces.
Pass the prepared product through an electric meat grinder along with garlic. Pour the resulting mixture into a container. Then you should 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. Just before the end, pour in the vinegar. We can say that zucchini caviar with tomatoes for the winter, it remains to decompose into jars and twist.
If you cook just for a snack, you need to cool and serve.

Zucchini caviar cooked in a slow cooker

Today, many in the kitchen have helpers: a combine, a blender, a slow cooker. With their help, you can make your work easier and cook deliciously various dishes. Harvesting caviar from zucchini with mayonnaise and tomato paste for the winter in a slow cooker was to many liking.

To prepare a cold appetizer according to this recipe, you need to prepare:

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

Cooking:

Grind all raw ingredients on a grater or with a blender. Put this prepared mixture into the container of the multicooker, season with salt and add vegetable oil. Set the mode to "extinguish" and leave until the end of this program.
Half an hour before turning off the device, put more garlic, tomato paste into the container, mix and turn it on again. Arrange the finished zucchini caviar in jars. They need to be washed and sterilized first.
The recipe is very simple, but very tasty. It may become your favorite dish. Moreover, this is home-cooked 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 products included in the recipe need to be stewed or baked, as well as adding some vegetables and seasonings. This combination is very successful with wonderful taste and also useful. More recently, a recipe has appeared: zucchini caviar with mayonnaise and tomato paste for the winter video plot can be viewed. Mayonnaise can be purchased at the store, and if you wish, you can cook it yourself.

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;
vinegar 9% - 200 ml.

Cooking:

Wash the main ingredient, peel the skin and twist it into 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 place over medium heat. It is necessary to stew caviar for about 3 hours, periodically stir with a wooden spatula. Before the end of cooking, put mayonnaise, garlic, pepper and simmer for half an hour, and then arrange in 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, the products are heated evenly, which can positively affect the taste of the cooked dish. The snack will burn in enameled dishes, so it is better not to use it.
It is necessary to choose zucchini very young in order for the caviar to turn out tender. In this case, there is no need to clean them. In mature vegetables, seeds must be selected without fail. It is better to roll up in small, well-sterilized jars so as not to spoil the snack.

Caviar with tomato sauce

It turns out very fragrant caviar from zucchini with mayonnaise and tomato paste for the winter, reviews about it are only positive.

To prepare you should have:

Young zucchini - 6 kg (peel them or not, it's up to you);
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, not pale);
onion - 200 g;
vinegar 6% - 150 ml;
granulated sugar, put salt to taste.

Cooking:

Rinse the zucchini under running water if necessary. Grind in a meat grinder, put 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 stirred. In this recipe, chop the onion very finely and sauté in a pan with vegetable oil until a beautiful golden color.
After two hours of boiling, add fat mayonnaise, tomatoes, fried onions, sugar, salt to the container with zucchini, simmer for a few more hours. There is no need to panic if the mixture becomes very light after the mayonnaise is added, it will darken over time.
Ready homemade squash caviar Arrange in containers and roll up and sterilize for another 15-20 minutes. After that, the jars should be placed upside down on the table and wrapped.

Tasty zucchini caviar with garlic

It's nice to know that zucchini caviar 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 composition. 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 (pre-dip in boiling water). Only in this case, the caviar should be cooked a little longer 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.

Cooking:

Prepare vegetables in this way: rub the carrots on a coarse grater, cut the onion into medium half rings, and zucchini into cubes. Pour olive or sunflower oil into a frying pan, throw zucchini there, fry, and then transfer to another container.
When taking out the zucchini, it is important to ensure that the oil remains in the pan as much as possible, for this reason it is better to take them out with a slotted spoon. In this fat, fry the onion and add to the zucchini. 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 readiness, season this mass with tomato paste and add granulated sugar, salt, garlic, herbs, and vinegar and boil for another 15 minutes. Put the appetizer that has not yet cooled down into 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 zucchini caviar is for the winter with mayonnaise and tomato paste with carrots. This appetizer will remind you of golden autumn even in deep winter. Cooking caviar according to this recipe is easy, and eating is even more pleasant.

Main Ingredients:

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

Cooking:

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