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Zucchini caviar with mayonnaise is a light snack for every day. Zucchini caviar with mayonnaise, canned for the winter

Good afternoon, dear readers of our blog!

The zucchini harvest season is coming very soon. Therefore, it is worth preparing such a tasty and affordable vegetable for future use. Then in winter you can enjoy fragrant squash caviar. It turns out no worse than store-bought, and even better. After all, it does not contain various preservatives or harmful additives.

The main thing is to choose the right zucchini. Then the dish will be delicious. Vegetables should have a thin skin, without stains or damage. No more than 20 cm long. Then they will not have to be peeled from skins and seeds.

But if you grow larger and more mature zucchini, don't worry. They can also be used in the preparation, but already peeled.

A real recipe for store-bought squash caviar according to USSR GOST

Very tasty caviar comes from the past. It is not inferior to current analogues. And you can only find such a recipe in old cookbooks. Therefore, if you don’t have any of these, feel free to use our cooking method according to GOST USSR.

Required Products:

3 kg of zucchini;
1 kg carrots;
1 kg of onion;
30 ml plant. oils;
4 tbsp. tomato. pastes;
9 garlic cloves;
1 tbsp. Sahara;
2 g ground black pepper;
1 tbsp. chopped parsley root;
1.5 tbsp. salt;
2 tbsp. 9% vinegar

Step-by-step preparation:

1. Wash the zucchini and clean it if necessary. Cut into small pieces. Place in a frying pan heated with a small amount of oil. Simmer over medium heat without covering with a lid. Then the excess moisture will evaporate. Once the pieces are soft, you can remove the pan from the heat.

Do not fry them under any circumstances.

2. Peel the remaining vegetables and rinse well. Cut the onion into cubes. Three carrots on a grater large size. Mix the vegetables, add chopped parsley root. Passing on vegetable oil about 5-10 minutes. They also don't need to be fried. Transfer the mixture to a clean bowl. Pour the remaining oil into it.

3. Peel the garlic and put it through a press. We should have a homogeneous paste. We put it aside.

4. Mix all the vegetables and pass through a meat grinder or blender. The result will be a mass of homogeneous consistency. Pour it into a cauldron or saucepan.

5. Place the cauldron on low heat. Close the lid. Stir occasionally to prevent the mixture from burning. After an hour, add: sugar, tomato paste, pepper and salt. Mix well and continue cooking for another 30-40 minutes. Finally, add the garlic and vinegar. Cook for another 5 minutes. Remove from the stove.

6. Place the not yet cooled caviar into pasteurized jars and close the lids tightly. Turn it upside down and wrap it in a terry towel. After cooling, store in the refrigerator or basement.

Here it is tasty dish in just 2-3 hours. Turn the jars upside down and leave until completely cool, covered with a blanket or blanket.

Winter vegetable appetizer is ready!

Classic recipe with mayonnaise and tomato paste for the winter, just like in the store

Amazingly tasty and aromatic caviar, just like in childhood. If the dish is eaten quickly and you are not going to leave it until winter, you don’t need to add vinegar. Pepper is also an optional ingredient, but it does add some heat.

Required Products:

3 kg of zucchini;
500 g onions;
150 g tomato. pastes;
200 g mayonnaise;
0.5 tsp ground black pepper;
8 tbsp. rast. oils;
2 tbsp each salt and sugar;
2 tbsp. 9% vinegar.

Step-by-step preparation:

1. Peel the zucchini and onions. Three zucchini on a grater. Pass the onion through a meat grinder. Mix them in a large saucepan. Place on low heat. Cook for about 1 hour until all the moisture has evaporated. Don't forget to stir the mixture, otherwise it may burn.

2. Add: oil, tomato paste, mayonnaise, pepper, salt and sugar. Mix everything well.

3. Continue cooking over low heat for up to 30 minutes, stirring constantly. A couple of minutes before the end of cooking, add vinegar. Mix. We wait 2 minutes and remove from the stove.

4. Pour the hot dish into pre-prepared jars and roll up the lids.

Cool the jars upside down and wrap them in a blanket.

The most delicious fried zucchini caviar, just like in childhood

Another interesting recipe, which will not leave anyone indifferent. The taste is just like in the store. Despite this, it is quite simple and consists of a minimum of ingredients.

Required Products:

3 kg of peeled and prepared zucchini pulp;
1 kg carrots;
1 kg of onion;
3 tbsp. tomato paste;
1 tbsp. 9% vinegar;
2 tbsp. salt;
rast. oil for frying.

Step-by-step preparation:

1. Chop the vegetables into cubes. Then fry them separately in vegetable oil. Pass through a blender. Add salt and mix well.

2. Transfer the vegetable mixture to a thick-walled saucepan or cauldron. Simmer over low heat for 20 minutes, stirring constantly. After the time has passed, add tomato paste and vinegar.

3. Continue cooking for another 20 minutes. As a result, the caviar will become thick. Next, pack into pasteurized jars and close the lids tightly. Cool by wrapping it in a blanket or towel.

A simple recipe for squash caviar with tomatoes in a slow cooker. Real jam!

This is a way to prepare delicious vegetable preparation at home. Suitable for happy owners of multicookers. The ingredients in it are varied. And their combination is simply amazing! Be sure to try this recipe.

Required Products:

1.2 kg of zucchini pulp;
250 g white cabbage;
2 onions;
2 carrots;
4 sweet bell peppers;
2 large tomatoes;
1 dessert spoon of salt;
2 dessert spoons of sugar;
a pinch of ground black pepper;
rast. oil for frying.

Step-by-step preparation:

Fry all vegetables under a closed lid.

1. Cut the onion into cubes. Turn on the “Frying” mode on the multicooker. Add oil to cover the bottom. Throw the cooked onion into the multicooker bowl. Fry for 5 minutes, stirring occasionally.

2. Cut the carrots into cubes. Pepper - into strips. Add carrots to onions. Mix. Cook for another 5 minutes.

3. Cut the zucchini into cubes. At this time, the vegetables were fried in the slow cooker. Add pepper to them. Mix. Fry for another 5 minutes.

4. Then add the zucchini. Mix. Cook for another 10-15 minutes.

5. At this time, chop the cabbage. Cut the tomatoes into cubes. Add cabbage to the mixture. Mix.

6. And finally, all that remains is to add the chopped tomatoes. Mix.

7. Close the lid of the multicooker. Select the “Baking” mode for 1 hour and press “Start”.

8. Carefully open the multicooker. Mix. Add salt and sugar. Mix again.

9. Grind the vegetables with a blender until pureed.

10. If desired, add ground pepper. Mix. And we arrange the caviar in sterilized jars. Let's roll up.

Turn the workpiece upside down and wrap it in a warm towel or blanket. And we wait until our winter vegetable puree cools down.

Preservation is ready!

Cooking squash caviar with mayonnaise and flour in a blender

Very tasty caviar. Fried flour gives it a store-bought taste. The blender here is used only for pureeing the finished product.

Required Products:

3 kg of peeled zucchini pulp;
water;
500 g onions;
1 kg carrots;
rast. oil;
2 tbsp. salt;
3 tbsp. flour;
3 pinches of ground black pepper.

Step-by-step preparation:

1. Cut the peeled zucchini into cubes. Place in a saucepan. Don't worry if the pan is completely filled. Gradually the zucchini will settle. Pour 200 g of water into them. Close and place on low heat. Cook for 40-50 minutes, stirring constantly. The vegetables should become soft.

2. At this time, cut the onion into cubes. Grate the carrots. Fry the vegetables in 100 g of vegetable oil. All this can take up to 50 minutes.

3. When all the vegetables are cooked, you need to puree them in a blender. If you do this in portions, the caviar will be more uniform and tasty. Then add tomato paste, salt and 4 tbsp. vegetable oil.

4. Mix. Close and turn on low heat. Stir the mixture every 5 minutes to prevent it from burning. In this way we cook the dish for 50 minutes. It will thicken and cook down.

5. At this time, fry the flour. This is done in a dry frying pan without oil. Continuously stirring. Fry until the flour darkens slightly and the aroma appears.

6. Add flour to the caviar. We also add pepper there. Mix thoroughly and simmer for another 5-7 minutes.

7. Ready dish Pack into jars and sterilize in a water bath for 15 minutes. Then we roll up the lids.

We store the workpiece in the refrigerator or cellar.

Delicious video recipe for making tomatoes and vinegar at home

I found a very simple recipe for making squash caviar for the winter on YouTube. It looks very appetizing, and not at all complicated. I think it's worth trying this one too home option blanks. If you want, you can take a look and see if you like this version of the preparation...

Recipe for zucchini caviar with citric acid without vinegar, even better than in the store

And finally, we offer a flavorful dish. Vinegar here is replaced by citric acid. The blank, like all previous options, is above all praise.

Required Products:

1 kg of zucchini;
250-300 g tomatoes;
300 g sweet bell pepper;
200 g carrots;
150 g onion;
3 garlic cloves;
1-1.5 tbsp. Sahara;
2 tsp salt;
1/3 tsp. citric acid (dilute in 1 tbsp water);
rast. frying oil;
ground black pepper.

Step-by-step preparation:

1. We take young zucchini. Therefore, we wash them well and cut them into cubes.

2. Peel the tomatoes. This is easy to do if you cut them crosswise at the top. Then immerse in boiling water for 1 minute. Then transfer to cold water.

3. All that remains is to carefully remove the skin and cut out the core. And then cut the tomatoes into cubes.

4. Now let's take care of the pepper. Peel the peel using a vegetable peeler. Cut out the core. And also cut into cubes.

5. Peel the carrots and onions, wash them and cut them into cubes. Grind the garlic in a garlic press.

6. Fry each vegetable in a small amount of oil. This must be done separately. This way each ingredient will reveal its taste and aroma. Combine everything in one large saucepan. Add sugar, salt, pepper and citric acid.

8. Mix thoroughly and simmer under a closed lid for about 40 minutes. Don't forget to stir periodically.

9. All that remains is to puree the vegetables. This is done with a blender. Do not use a meat grinder under any circumstances, otherwise the caviar will simply lose its desired taste. If necessary, simmer further to the desired consistency. And roll into pre-prepared jars.

Then we turn the jars upside down and wrap them up. So they remain with us until they cool completely. I keep it for at least a day. Then I put it away in the pantry.

The preparation is ready!

This concludes our selection of recipes. We wish you bon appetit! And see you again in the next articles! Don't forget to write in the comments which recipe you liked the most!

I wish you successful preparations!

One of the most popular winter preparations, of course, squash caviar. Of course, because such a snack is prepared quickly, simply and inexpensively. And how multifunctional it is! And they make sandwiches with it, and eat it as a salad, and even in vegetable stew add. But which cooking method should you choose from the huge range of recipes? Paying attention to the zucchini caviar with mayonnaise and tomato paste, you will not regret that you decided to prepare just such an option. The taste is familiar from childhood, it is what parents remember from the time Soviet Union. And, as you know, the quality of products in the country of the Soviets has always been at a very high level.

If you haven’t encountered the procurement process yet, don’t be alarmed – it’s not complicated. step by step recipe will help you understand this, at first glance, difficult process. In reality, everything is much simpler. And after opening a jar of caviar in winter and pampering your family, you will understand that it is worth your time and effort!

Taste Info Zucchini for the winter

Ingredients

Zucchini - 1.5 kg;
Onion - 2 pcs.;
Mayonnaise - 120 g;
Tomato paste - 120 g;
Vegetable oil - 50 ml;
Sugar - 50-70 g;
Salt - to taste;
A mixture of ground peppers - to taste;
Vinegar 9% - 2 tbsp. l.

How to cook delicious squash caviar with tomato paste and mayonnaise for the winter

First you need to prepare the vegetables for the caviar. Wash the zucchini and peel the skin, cutting it off in a thin layer using a knife or vegetable peeler. In case there are large seeds inside, remove them; they are not useful for caviar. Peel the onion and rinse under running water. Cut the vegetables into large cubes or strips so that they can be easily chopped later. If you don't like the taste of onions, you don't have to add them.

Grind the prepared vegetables in a meat grinder or use a food processor.

Add mayonnaise, tomato paste, vegetable oil to the vegetable mixture and mix the mass well.

Take a pan with a non-stick bottom and sides, and transfer the resulting mixture into it. Place the container with the future caviar on medium heat and bring to a boil, stirring occasionally so that the mass does not burn. Reduce flame to minimum value and continue to simmer for 40 minutes. Don't forget to stir the caviar sometimes.

After the specified time, the caviar should acquire a beautiful, bright orange hue. It's time to add salt, sugar and a mixture of ground peppers, vary the amount based on your taste. Simmer the caviar for another 10 minutes.

At this stage, you can grind the squash caviar using an immersion blender. If you are satisfied with the current consistency, then leave it as is.

Add 2 tablespoons of vinegar to the squash caviar, return to the stove and bring to a boil, stirring constantly with a spatula.

The jars must be prepared in advance: washed with soda, rinsed well and sterilized. Fill the treated containers with boiling zucchini caviar and roll up the lids. Turn the jars of caviar upside down, wrap them well and cool completely. Store the workpieces in a cool, dark room.

Leave some of the finished caviar and treat your family in the evening.

Opening the jar squash caviar with mayonnaise and tomato paste for the winter, spread it on a piece of bread, and feel the unusually rich and bright taste of this snack! Serve as a side dish for main courses. Bon appetit and the most delicious winter!

If you don’t know how to properly sterilize jars and lids, take note of several methods:

Place clean jars on the bottom of a large saucepan and pour cold water so that it completely covers the containers. Place over medium heat and bring to a boil, then leave for another 2-3 minutes. Remove from the water and fill with preparations.
Fill a saucepan with water, bring to a boil and place a metal colander or sieve on top. Place clean jars on this device upside down. Sterilize over steam for 5 minutes (for a volume of 0.5 l). The jars are ready to be filled.
To sterilize the lids, bring a small amount of water to a boil and drop them into the hot liquid. Leave for a few minutes, remove with a fork and immediately roll up the filled jars.

Oh, this squash 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 bothered me. However, I took it and prepared it, despite the more than mixed reviews in the virtual culinary communities about this dish. Well, what can I say: it turned out tasty, tender, aromatic... but first things first.

So, why is squash caviar and mayonnaise nonsense for many? First of all, what is mayonnaise? That's right, this is a COLD sauce, which is usually prepared based on egg yolk and vegetable oil. I won’t write down the composition further, since that’s not the point. The fact is that mayonnaise is not a priori intended for heating - it is served cold, but here we add it to the boiling vegetable mass and then simmer it...

In general, having combed 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 store-bought and have been preparing this cold sauce myself for a long time. Well, what can happen if you heat a homogeneous and smooth emulsion of yolk, butter, salt, sugar, mustard and lemon juice? Nothing! Nothing, except that homogeneity will remain a thing of the past: the sauce will separate - the yolk will curdle, rejecting the vegetable fat. You will get squash caviar with egg yolk, and then all the same ingredients according to the recipe.

A few words about heating INDUSTRIAL mayonnaise. Everything is more complicated here. In addition to natural ingredients, store-bought sauce contains a number of additives (such as preservatives, stabilizers, emulsifiers, flavor and aroma enhancers, etc., etc.), which actually 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’ve read, but it’s worth thinking about. This is where I’ll end the demagoguery about mayonnaise.

I’ll continue, perhaps, about the squash 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 aromatic, it will have a completely different taste than chopping all the vegetables and simmering them together. We will also fry the zucchini in pieces - this will not only shorten the time for stewing the caviar, but also add aromatic notes.

Many cooks prepare squash 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 is more saturated, and you need to stew the caviar less (there is no need to evaporate for a long time excess liquid from tomatoes).

From the specified amount of ingredients used, 1.5 liters of ready-made squash caviar with mayonnaise is obtained. I indicated the weight of vegetables in already peeled form. Apple vinegar you can safely replace it with wine or table wine (take a little less), and fresh garlic- dry (half a teaspoon is enough).

Ingredients:

(1.5 kilograms) (300 grams) (150 grams) (100 grams) (100 milliliters) (1 tablespoon ) (1.5 teaspoons) (2 cloves) (1 tablespoon )

Cooking the dish step by step with photos:

You need to cook squash caviar in a thick-walled container, as the vegetables may burn during the stewing process. Pour 100 milliliters of refined vegetable oil into a pan and heat it. In the meantime, peel the onion (I give 300 grams peeled), after which we cut it into arbitrary pieces, not very finely. Place the onion in hot oil and fry until soft, beautiful golden color and characteristic aroma - over medium heat without a lid for about 10-12 minutes. I hope you understand that time is in this case- a very relative concept. This is how much it takes me, but you may need more or less (depending on the diameter of the dish, the size of the vegetable pieces, the strength of the fire...).

While the onions are fried, let’s not waste time and prepare the zucchini. If your vegetables are young, you can simply wash them, dry them and cut them into fairly large pieces, along with the peel and germs of the seeds. Although my zucchini is not old, its seeds have already formed, so I removed them. Also, the skin wasn't very pretty either, so I peeled it off thinly with a vegetable peeler. For this recipe for squash caviar with mayonnaise, we take 1.5 kilograms of prepared vegetables.

There was a decent amount of oil left in the pan (almost as much as there was). Place the zucchini pieces in a bowl and fry them over high (!) heat without a lid for 10 minutes, stirring a couple of times during this time.

Don't expect the zucchini to turn golden without any breading (batter or flour). The vegetable slices will initially only slightly brown, after which they will begin to release juice - this is how it should be.

When the zucchini is half cooked and becomes translucent, add pre-fried onions to it. Stir, cover the pan with a lid and simmer over medium heat for about 15 minutes. During this time, the zucchini will release even more juice and the onions will stew in it. Don't forget to open the lid a couple of times and stir everything.

As a result, you get this light, homogeneous mass. Essentially, this is a squash puree soup that just needs to be seasoned and you can eat it. But we are preparing squash caviar for the winter. Of course, if you don't have an immersion blender, you'll have to put everything into a food processor and grind it. But in any case, this recipe does not require preliminary grinding of raw products through a meat grinder or in a food processor - we prepare the vegetables in the form of pieces, only after that we grind them!

Mix everything, cover the pan with a lid and simmer the squash caviar for another 15 minutes over low heat (closer to low). During the stewing process, the caviar will spit very strongly (it will fly to the ceiling!), so it is important to cover the dish with a lid. In order to mix the mass, remove the pan from the stove and let it stand for a few seconds - only then remove the lid. When the caviar is stewed, it’s time to add our signature ingredient - mayonnaise. And then a surprise awaits you, I would say, an unpleasant one - when this sauce gets into the hot mass, it will instantly curdle, separate and go in pellets.

Don’t worry - we have a blender, thanks to which we turn everything into a homogeneous mass again. Just a few seconds and the mayonnaise completely dissolves in the general vegetable mixture. Close the dish with a lid and simmer the squash caviar over low heat for another 10 minutes. Don't forget to stir it!

At the end of cooking, add salt, sugar, vinegar and ground black pepper. If you want, season the future squash caviar with mayonnaise hot pepper. Don't forget that you should adjust the amount of salt and sugar to your own taste - I have the proportions that I personally like. You should also keep in mind that mayonnaise is a fairly salty sauce, and tomato paste contains quite a lot of acid. That's why you always try what you cook! Mix everything and let it simmer under the lid for another 5-7 minutes.

Many housewives like to cook and also enjoy winter time prepared salads or other delicious preparations. One of them is zucchini caviar with mayonnaise and tomato paste for the winter. Its taste is reminiscent of store-bought, as it was prepared before. It gets eaten very quickly. This recipe is not traditional, but it can be prepared both for canning and as a regular vegetable snack.
It's high in calories, 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 turns out very tender, tasty, and most importantly, cooked at home.

Caviar with mayonnaise and tomatoes

Many, having tried such squash caviar at least once, refuse other preparations in its favor. Mayonnaise goes very well with zucchini. Adding carrots makes it a little sweeter, which also tastes great. Instead of tomato paste, it is, of course, better 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;
a few cloves of garlic if desired;
oil – 100 ml;
seasonings: black pepper (red pepper would also be useful).

Preparation:

Wash the zucchini and thinly peel it, remove the seeds if you have them and cut them into small pieces. Pass the prepared product through an electric meat grinder along with the garlic. Place 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. You can say that all that remains is to put it in jars and screw it up. If you are preparing it just for a snack, you need to cool it and serve it.

Squash caviar cooked in a slow cooker

Today, many people have helpers in their kitchens: a food processor, a blender, a multicooker. With their help, you can make your work easier and prepare delicious various dishes. Many people liked preparing zucchini caviar with mayonnaise and tomato paste for the winter in a slow cooker.

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

Young zucchini – 4 kg;
vegetable oil 130 ml;
sweet meaty pepper (red) – 300 grams;
regular 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 using a blender. Place this prepared mixture into the multicooker container, season with salt and add vegetable oil. Set the “simmer” mode and leave until the end of this program.

Half an hour before turning off the device, add more garlic and tomato paste into the container, stir and turn it on again. Place the finished squash caviar into jars. They must first be washed and sterilized.

The recipe is very simple, but very tasty. It may become your favorite dish. Moreover, this is caviar prepared at home from fresh and proven products, which means it is not only tasty, but also healthy.

Squash caviar for the winter

This preparation refers to vegetable snacks. The products included in the recipe need to be stewed or baked, as well as some vegetables and seasonings. This combination is very successful with wonderful taste qualities and also useful. Just recently a recipe appeared: zucchini caviar with mayonnaise and tomato paste for the winter; you can watch the video plot. Mayonnaise can be purchased at the store, or you can prepare it yourself if you wish. By the way, it turns out very tasty.

To prepare you need:

Medium-sized young zucchini - 6 pieces;
onions – 10 pieces;
a pack of mayonnaise (250 ml);
tomato paste (350 g);
granulated sugar – 200 g;
salt;
pepper mixture - 1 teaspoon each;
vinegar 9% - 200 ml.

Preparation:

Wash the main ingredient, peel the skin and grind it into a meat grinder. Carry out the same procedure with onions, mix and place in a container. Add the remaining ingredients, stir again and place over medium heat. It is necessary to simmer the caviar for approximately 3 hours, stirring periodically with a wooden spatula. Before the end of cooking, add mayonnaise, garlic, pepper and simmer for another half hour, and then put into pre-sterilized jars.

Some cooking tips: it is better to cook caviar in a large saucepan made of stainless steel or cast iron. In such containers, the 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 so that the caviar turns out tender. In this case there is no need to clean them. In mature vegetables, it is imperative to select seeds. It is better to roll it up in small, well-sterilized jars so as not to spoil the snack.

Caviar with tomato sauce

Zucchini caviar with mayonnaise and tomato paste turns out to be very aromatic for the winter; reviews about it are only positive.

To prepare you should have:

Young zucchini – 6 kg (it’s up to you 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 rich and not pale);
onion – 200 g;
vinegar 6% - 150 ml;
granulated sugar, add salt to taste.

Preparation:

Rinse the zucchini under running water if necessary. Grind in a meat grinder, put in 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 low and constantly stir the mixture. In this recipe, chop the onion very finely and simmer in a frying pan with vegetable oil until a beautiful golden color.

After boiling for two hours, add fatty 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 adding mayonnaise, it will darken over time.

When ready, place it in containers and roll it up well and sterilize for another 15-20 minutes. After this, the jars should be placed upside down on the table and wrapped.

Zucchini delicious 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 appetizer, 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, and 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 cold snack.

Tomato sauce can be replaced with fresh, well-ripened tomatoes, just peel them (first douse them with 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.

Preparation:

Prepare the vegetables this way: grate the carrots on a coarse grater, cut the onion into medium half rings, and cut the zucchini into cubes. Pour olive oil into the pan sunflower oil Throw in the zucchini, 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 onion in this fat 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 it’s ready, season this mass with tomato paste and add granulated sugar, salt, garlic, herbs, and vinegar and cook for another 15 minutes. Place the still-not-cooled snack into jars, sterilize for 40 minutes and roll up iron lids. Cover with a blanket and leave until cool.

Caviar with carrots and mayonnaise

Many housewives know what winter squash caviar with mayonnaise and tomato paste with carrots is. This snack will remind you of golden autumn even in deep winter. It’s easy to prepare caviar using this recipe, and even more enjoyable to eat.

Main ingredients:

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

Preparation:

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

At the end you need to add mayonnaise and cook for another 10 minutes over low heat. The prepared mass should be allowed to cool and then placed in a blender and grind. The finished one can be stored for the winter or eaten immediately.

Squash caviar with pasta

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

Tomatoes should not be sour so as not to spoil the taste. To give the caviar a piquant taste, you can bake the tomatoes in the oven. For cooking, it is better to use a pressure cooker or a thick-bottomed casserole dish.

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

Cook for more than 2 hours. at the end add pepper and a few tablespoons of wheat flour fried in a frying pan until golden brown. Simmer for another 5 minutes and you can put them in jars and sterilize for 30 minutes.

3 kg of zucchini;
250 ml mayonnaise;
250 ml tomato paste;
100 ml refined oil;
2 tbsp. l. granulated sugar;
2 tbsp. l. table vinegar 9%;
0.5 kg of onion varieties;
sweet paprika, allspice, 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 and cut it into pieces suitable for a meat grinder. Grind it together with the onion and put it on the stove.

Simmer the vegetable mass over low heat for at least 2 hours. You need to stir all the time 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, add sugar, salt and spices to the resulting mixture. Cook over low heat for another 10 minutes.

While squash caviar with mayonnaise and tomato paste for the winter according to this recipe with photo absorbs all the flavors, we sterilize the jars in the oven.

Place the prepared snack into hot containers, roll it up and turn it over. We insulate it with an old blanket, wait until it cools down completely, and take it into the cellar.

Spicy caviar with tomato paste and mayonnaise

The presence of hot, fragrant spices makes the usual recipe completely different, unlike standard preparations. Quantity hot pepper and garlic can be varied at your own discretion. You should not replace seasonings with ready-made tomato sauce with various additives - you can spoil the finished caviar.

Important: The weight of the original products is indicated in purified form, without peels and seeds.

Ingredients:

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

Preparation:

Wash and peel vegetables, cut them in large pieces.

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

Mix the resulting mass with paste, salt, spices, butter and sugar and place on the stove for 2-2.5 hours.

While the snack is being prepared, degrease and sterilize the jars and lids. This recipe with photo will make 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 into jars.

We roll it up, turn it over onto a thick base and insulate it. We take it out to the cellar for storage within a day.

Caviar “Tender”

Thanks to preliminary heat treatment, overripe vegetables that were removed from the garden too late will also be used.

Ingredients:

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

Preparation:

We wash the vegetables, remove peels, husks and seeds.
Shred the zucchini into small slices and place in a large saucepan. Pour in a little drinking water and put the workpiece on the fire. Boil the vegetables until soft and carefully drain off the excess liquid.
While the zucchini is cooling, finely chop the onion and fry in vegetable oil in sections until the pieces appear golden brown.
Grind the onion and caviar base in a blender or meat grinder.
Mix the puree with the remaining ingredients and cook over low heat for at least 2 hours.
While the caviar is languishing, we prepare the containers for canning - wash them and sterilize them in the oven. For this type of workpiece, it is better to use a dry type of disinfection. Excess water can ruin the workpiece.
As soon as the caviar is ready, put the hot appetizer in jars and immediately roll it up.
We turn it over to the old one terry towel, wrap you in a warm blanket.

After a day, we take the canned food into the cellar or basement.

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Squash caviar with mayonnaise, tomato sauce and carrots

A tasty addition to lunch with an interesting, piquant aroma. To prepare caviar, it is best to use Krasnodar sauce - a balanced amount of spices goes well with the sweetish taste of carrots.

Ingredients:

3 kg of young zucchini with soft skin;
0.5 kg of onion varieties;
1.5 kg carrots;
250 g Krasnodar sauce;
200 g of mayonnaise with the highest percentage of fat content;
2 tbsp. l. granulated sugar;
salt and ground black pepper - to taste.

How to prepare:

Wash the vegetables thoroughly in running water and dry on a towel. Cut into pieces convenient for a meat grinder or food processor.
Grind the peeled vegetables using a meat grinder. If you don’t have a meat grinder with a fine grid at home, grind the raw ingredients again.
Salt, add sugar and mix. Let it sit for a few minutes and taste, the puree should be slightly bland, the remaining flavor notes will be added by the sauce and mayonnaise.
Place on the stove and cook for at least 2 hours. Stir regularly.
Add mayonnaise, seasonings and spices. If desired, you can pour in a few tablespoons of apple or table vinegar.
Simmer for another half hour over low heat while it cooks - prepare the containers for canning.
Place the prepared squash caviar with mayonnaise and tomato sauce into hot sterilized jars and roll up.
Turn it over onto a fabric backing and insulate it.

You can remove the workpiece for storage after a day.

Squash caviar in a slow cooker

For the lucky owners of this miracle unit, preparing a delicious appetizer from zucchini is not at all difficult. The main work consists only of preliminary preparation of root vegetables and zucchini.

Ingredients:

4 kg of peeled zucchini of any degree of maturity;
120 ml refined oil;
150 g tomato paste;
250 g bell pepper;
500 g 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:

We wash and clean all the vegetables. Place on a towel and dry to remove excess moisture.
Cut the prepared ingredients into large pieces and pass through a meat grinder.
TO vegetable puree add salt and oil, mix thoroughly.
Place the resulting mixture in the multicooker bowl, close the lid and turn on the “Stew” mode for 2 hours.
Add mayonnaise and tomato paste to the mixture, pour in vinegar. Turn on the multicooker for another 10 minutes.
After the beep, place the hot snack into dry-sterilized containers and roll up.
Turn it over onto a warm base and cover it with an old blanket.

If you don't like bell peppers, you can remove them from the recipe by distributing the desired weight among the rest of the ingredients, except mayonnaise and paste.

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