Zucchini caviar with mayonnaise for the winter cooked according to this recipe, it turns out to taste and consistency just like in the store. I am sure that many housewives undoubtedly dream of making zucchini caviar like in a store. Through trial and error, many of us have tried to achieve results by experimenting with certain ingredients and changing technology. Caviar, cooked according to other recipes, and I got a kind of "home" and did not at all look like a store one. A couple of years ago, having tried one of my friends at a visit, I was amazed at how similar it was in all respects to a store one.
So, recipe for squash caviar with mayonnaise for the winter and got into my piggy bank of culinary recipes for many years. With this recipe, you will have a bright orange, pasty squash caviar with a wonderful taste and a pronounced aroma.
From year to year, I close a couple of jars of such caviar, and it disperses in the first rows among the most delicious blanks. However, such caviar can be prepared not only for the winter in reserve, but also for a family meal, accordingly reducing the amount of necessary ingredients. In the refrigerator, zucchini caviar with mayonnaise in a clean sterile jar can stand up to 4-5 days. Now let's see how zucchini caviar with mayonnaise is prepared for the winter - a recipe with a photo just like in a store.
Ingredients:
- Zucchini - 3 kg.,
- Onions - 500 gr.,
- Carrots -500 gr.,
- Mayonnaise - 1 pack,
- Salt - 1 tbsp spoon (no slide),
- Vinegar - 2 tbsp. spoons,
- Sugar - 3 tbsp. spoons,
- Sunflower oil for frying carrots and onions
- Spices: ground black pepper, paprika, curry, dried basil, turmeric.
Zucchini caviar with mayonnaise for the winter - a recipe
Zucchini caviar with mayonnaise for the winter. Photo
It is impossible to refuse this preparation, it is so tasty, as in the famous slogan: having tried it once, I eat it now. And all because in the recipe for homemade squash caviar there is a secret ingredient - mayonnaise. Each time, having prepared an uncountable number of cans for the winter, I am sure that there will be enough until spring. And I miss constantly. All the suggested recipes are good in their own way.
Interesting fact! The preparation of canned caviar is a modern invention. In the 30s of the last century, the Soviet industry developed a recipe, and began to produce it on an industrial scale.
Soon the hostesses joined in, canning the zucchini at home. But, for some reason, caviar is especially appreciated, the taste of which is said to be like a store-bought one.
Zucchini caviar with mayonnaise and tomato paste
The classic recipe for making winter preparations, the most popular and less troublesome. Other recipes that are said to be, find out in another article.
Advice: do not skimp on paste, choose with a high percentage of density. Decide to substitute tomato sauce - double the amount of tomato.
Take:
- Zucchini - 3 kg.
- Tomato paste - 6 spoons.
- Mayonnaise - 5 tablespoons.
- Onions - 0.5 kg.
- Table vinegar - 2 large spoons.
- Carrots - 0.5 kg.
- Ground pepper - a teaspoon.
- Salt is a big spoon.
- Sugar - 2 tablespoons.
- Lean oil for frying.
How to roll up for the winter:
- Peel and cut the courgettes to any size, rub the carrots and chop the onions. First fry the onion until transparent, throw in the carrots, and after a couple of minutes - the zucchini. Lightly brown.
- Cool slightly and grind with a blender or mincing.
- Place in a saucepan, bring to a boil over moderate heat. Cook for 2 hours.
- Pour in vinegar, add mayonnaise, pasta, and other spices.
- Continue to boil the contents for an additional half hour.
- Distribute in jars, roll up immediately. Store in a pantry, cellar.
Zucchini caviar with ketchup for the winter - a delicious recipe
It turns out like store-bought caviar, amazingly tasty, tender.
Required:
- Zucchini - 3 kg.
- Ketchup (tomato sauce) - 250 ml.
- Mayonnaise - 200 ml.
- Onions - 0.5 kg.
- Table vinegar - 2 tablespoons.
- Carrots - 1.5 kg.
- Salt is a big spoon.
- Sugar - 2 tablespoons.
- Garlic - 5-6 cloves (as many as possible).
- Pepper (I advise you to grind the peas, not too finely).
How to cook homemade caviar:
- Peel vegetables, cut to any size. Pass in a meat grinder. If you want a fractional consistency, with fragments, it is better to use a blender.
- Transfer the mass to a saucepan, add sugar and salt. Stir and cook for two hours.
- Send mayonnaise, ketchup, chopped garlic, vinegar to the pan.
Finish the last 30 minutes. - Place in sterilized jars and close under an iron lid.
Attention! A couple of green apples give a very interesting taste to homemade preparations with mayonnaise. Try it, I'm sure you won't regret it.
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.
You will need:
- Zucchini - 2 kg.
- Onions - 2-3 pcs.
- Seasoning "Mivina" - a tablespoon.
- Mayonnaise - 100 ml.
- Tomato - 100 gr.
- Lemon acid.
- Refined sunflower oil.
Step by step recipe:
- Wash, peel the zucchini with onions, chop in any way.
- Heat oil in a frying pan, send vegetables to fry. Cover and simmer on low power for about an hour.
- Add tomato, mayonnaise, seasoning and simmer for another half hour.
- Fill the jars, roll them up and add some citric acid crystals under the lid to avoid sterilizing the jars.
- When the workpiece is cool, place it in a cool place.
Zucchini caviar in a slow cooker with mayonnaise
According to the recipes suggested above, caviar is cooked in a modern assistant to women - a multicooker. It turns out surprisingly tasty.
Cooking homemade caviar:
- Chop the onions and carrots, put them in the bowl of the machine. Add all selected spices, excluding tomato and mayonnaise. Be sure to splash the vegetable oil.
- Cook on the "Stew" mode for 20 minutes without closing the multicooker.
- Toss in the zucchini cut into cubes, add mayonnaise, stir.
- Continue cooking on the same setting, but with the lid closed, for 2 hours.
- After 1.20 minutes, add the tomato to the bowl. Continue simmering until the end of the program.
Caviar recipe without vinegar with mayonnaise
Do not be alarmed by the lack of the main preservative - vinegar is included in mayonnaise, albeit a little.
Prepare:
- Vegetable - 3 kg.
- Tomato - 250 gr.
- Onions - 0.5 kg.
- Fatty mayonnaise - 250 gr.
- Sunflower oil - glass.
- Salt - 2 tablespoons.
- Bay leaf.
- Black pepper - ½ teaspoon.
- Sugar is a glass.
We procure:
- Place the chopped and blended vegetables in a saucepan.
- Add mayonnaise sauce, butter, stir.
- Simmer for exactly one hour after boiling.
- Add pasta and other spices and continue simmering over low heat for another hour.
- Remove from the stove, distribute to banks, roll up.
Delicious homemade caviar for the winter
Video recipe for canning delicious squash caviar for the winter. Good luck with your blanks!
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 the caviar, we remove the washed zucchini from the core with seeds and skins, cut into arbitrary slices and pass them together with pre-peeled garlic through a meat grinder. We place the vegetable mixture in a deep stewpan, 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 by 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 them into several pieces. 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 lay out 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.
Zucchini caviar is prepared for the winter, they are prepared with different ingredients, which largely depend on the taste of the household. Recipes are created with the approval and order of family members.
It also happens that a family eats the same recipes from year to year. There is always an interest in learning a different taste of squash caviar.
When spices are added during conservation, the taste of the workpiece changes. Today we will consider recipes with the addition of mayonnaise, which many readers do not know. Zucchini are not sour vegetables, so sterilization is done for a long time. But when they include tomatoes, or sauce, or pasta with high acidity, sterilization is simplified (sometimes absent).
The recipe for squash caviar "Everyone likes it" - through a meat grinder
Cooking a blank for the winter with a meat grinder is the most popular way.
Ingredients:
- 3 kg courgettes (peeled without seeds)
- 0.5 kg of onions
- 250 g mayonnaise (Provencal is possible)
- 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:
Zucchini and onion turn through a meat grinder.
Add mayonnaise, tomato paste, vegetable oil. Mix everything and cook for 1 hour.
Everyone likes squash caviar is ready.
Zucchini caviar for the winter - a delicious recipe through a meat grinder
Ingredients:
- zucchini - 3 kg
- mayonnaise - 250 ml
- tomato sauce - 250 ml
- garlic - 7 - 10 cloves
- sugar - 100 g
- sunflower oil - 100 ml
- vinegar - 2 tbsp. spoons
- salt - 1 tbsp. a spoon
- ground red pepper - 2 pinches
Preparation:
- Wash the zucchini, cut off the peel and remove the seeds. Cut into small pieces.
- Peel the garlic.
- Zucchini and garlic mince.
- Transfer the resulting vegetable mass to a saucepan (or a saucepan with a thick bottom) or a cast-iron cauldron.
- Add mayonnaise, tomato sauce, sunflower oil, sugar, salt and 2 pinches of ground red pepper.
- Stir all the ingredients, place the saucepan on the stove. Squash caviar should be squeezed over low heat for 2.5 - 3 hours, stirring occasionally.
- 2 - 3 minutes before the end of cooking, pour vinegar into a saucepan and stir the vegetable mass.
- Then the squash caviar is carefully laid out with a ladle in sterilized jars, covered with lids and rolled up.
Optionally, you can add a small amount of peeled carrots and minced through a meat grinder along with fresh zucchini to the squash caviar with mayonnaise. You can add herbs and black pepper.
Zucchini caviar with mayonnaise and tomato paste - the best recipe 2017
Ingredients:
- zucchini - 3 kg
- onions - 0.5 kg
- vegetable oil - 150 ml
- tomato paste - 200 g
- mayonnaise - 150 g
- sugar - 0.5 cups
- salt and pepper to taste
Preparation:
The squash caviar in this recipe is made only from squash. It is believed that if you add carrots, tomatoes and peppers, then this is not squash caviar, but vegetable caviar.
Wash zucchini, peel, remove seeds. We take out a clean cast iron pan.
Cut the zucchini directly into the pan into 3 kg pieces.
Pour 150 ml of vegetable oil into a cauldron with zucchini and turn on the fire. We mix.
As soon as the zucchini starts to boil, add 500 g of chopped onions.
The onion is stewed with the zucchini until softened.
The zucchini has already boiled down and you can put other ingredients:
mayonnaise, tomato paste, sugar and salt.
Mix everything and simmer for another 10 - 15 minutes. And when the consistency looks like in the photo - we take out the blender.
The zucchini mass is interrupted with a blender directly in a cast-iron pan.
We interrupt with a blender carefully until the zucchini mass turns into a soft smooth puree. You can put out a little more, but there will already be splashes - be careful. Turn off the heat and place the caviar in clean, sterilized jars. The squash caviar is ready. Bon Appetit!
Zucchini caviar with mayonnaise at home - recipe video
It's time for the zucchini to ripen on Time to prepare vegetables for the winter.
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
- Wash the zucchini. Ripe fruits, peel and seeds. Young, small vegetables do not need to be peeled. Cut the courgettes into slices. Peel the garlic cloves.
- Turn zucchini with garlic through a fine mesh of a meat grinder. Put in a cast-iron cauldron. Pour in tomato puree (grind tomatoes in a blender for it), then sunflower oil and mayonnaise. Add sugar and season the caviar with salt and red or black pepper.
- Put the container with the appetizer on the stove. Make the fire small and cook for 2.5 hours, stirring every 10-15 minutes.
- Add vinegar to the workpiece a couple of minutes before the end of the stewing process. Stir the vegetable mass and, without letting it cool, put it in jars, sterilized in advance over the kettle.
- 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 eggplant, look.
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 was named after this country because of its pungency. 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
- 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.
- If there is a slow cooker, then fill it with vegetable oil. If not, then a heavy-bottomed saucepan will do. After pouring the oil into the container, pour the chopped zucchini into it. You need to fry them a little. This will give the dish a certain piquancy in taste.
- Fry the onions and carrots in a skillet. Do not overcook them.
- Add fried onions and carrots to the zucchini. Then stir it all up and simmer. Vegetables should soften when stewing.
- After the vegetables are stewed, add seasoning, mayonnaise, garlic, salt, sugar and tomato paste, mix.
- Now everything should be stewed over low heat for ten minutes.
- Then take a blender and grind the ingredients in a saucepan until puree.
- Then marrow caviar with mayonnaise should be stewed for 30-40 minutes.
- 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 opened, the shelf life of caviar will be no more than a day.
- 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 in the jars, cover with lids, put the jars in a saucepan with warm water and sterilize for at least 1 hour over low heat.