Good afternoon, my reader. Zucchini caviar, seasoned with tomato paste and mayonnaise, is a favorite preparation for the winter of many housewives. This is due to the fact that such a dish is eaten at home very quickly and brings a lot of pleasure to the whole family. After all, such caviar always turns out to be very tasty, and many, having tried such a snack at least once, in the future make it constantly. Today I will tell you as many as four recipes for this magnificent dish.
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Option with tomatoes and mayonnaise
Products: - zucchini (young) - 3 kg, - mayonnaise - 250 ml, - ketchup (tomato sauce) - 250 ml, - to taste - salt, sugar and garlic, - vinegar - two tbsp. spoons, - oil - 100 ml, - black pepper (red is possible, both are possible).
Rinse the zucchini, remove the skin from them, cut into small wedges. Throw in a meat grinder and skip (you can with garlic). Place the squash puree in a saucepan. Add mayonnaise, ketchup (paste), sugar, pepper, salt. Bring to a boil and cook (stirring constantly) for about 3 hours over low heat. Pour vinegar at the end. Next, put the caviar in jars, refrigerate and serve.
Zucchini caviar in a slow cooker
Products: - zucchini - 4 kg, - vegetable oil –130 ml, - pepper - 300 grams, - onion - 1/2 kg, - tomato paste - 150 g, - garlic cloves - 5 pcs., - spices according to personal taste.
Grind all products with a blender (or on a grater) and put the resulting mass in a multicooker. Add oil, add salt and put on the “simmer” program. We turn off the device half an hour before the end of cooking and put the garlic and tomato paste in the container. We mix everything. We turn on the multicooker again and finish stewing. We lay out the banks.
Useful advice: It is preferable to cook in a cast iron pan (or stainless steel). Products in these containers are heated equilaterally, which significantly improves the taste of the dishes.
Caviar with tomato sauce
Products: - zucchini (preferably young) - 6 kg, - fatty mayonnaise (67%) - 1/2 liter, - fresh tomatoes or tomato paste - at least a quarter of the total mass of the dish, - onions - 200 g, - vinegar (6%) - 150 ml, - according to personal taste - sugar and salt.
Wash and clean the zucchini again, turn them in a meat grinder. Put in a saucepan and cook for two hours after boiling. At the same time, finely chop the onion and fry it with oil until golden brown. After two hours, put mayonnaise, fried onions, tomatoes, salt, sugar and cook for another two to three hours. Then we spread the caviar in jars and sterilize for 15-20 minutes. At the end, we put the cans on the lids and wrap them with a blanket (blanket).
Zucchini caviar with garlic
Products: - zucchini (young again) - 3 kg, - tomato paste - 3 tbsp. spoons, - carrots, onions - one kilogram each, - garlic cloves - 7 pcs., - herbs - one bunch of your favorite, - vinegar - two tbsp. spoons; - spices and salt to personal taste.
We rub the carrots with a coarse grater, cut the onion in half rings, young zucchini into cubes. Pour some sunflower oil into a frying pan and fry the zucchini on it. We take out the zucchini with a slotted spoon (so that the oil remains in the pan) and put in a saucepan. In the remaining fat, fry the onions and carrots (separately) and then grind them on a food processor. Then add to the zucchini and simmer this mass for about an hour over low heat. A few minutes before the end, you need to throw sugar, salt, herbs and garlic into the zucchini and pour the vinegar. Put out another 15 minutes. Then put the hot caviar in the jars, close the lids and sterilize for another 40 minutes. Cover with a blanket. Leave to cool. Done!
We add that squash caviar can be made as a preparation for a long winter or immediately served as a snack.
Enjoy your meal!
Do you cook squash caviar?
Original articleand many other materials, you can find on ourwebsite.
You can also read about tomato caviar in the following article:Green Tomato Caviarin
