Squash caviar with mayonnaise for the winter. Squash caviar with mayonnaise and tomato paste: a recipe for the winter

20.10.2019 Relationship

Recipes for winter squash caviar with photos

Zucchini paste, familiar to everyone since Soviet times, can be quite easily prepared for the winter yourself. For this you will also need mayonnaise and tomato paste...

3 l

4 hours

90 kcal

3.5/5 (2)

After watching the famous “Ivan Vasilvich...” rarely did any of your friends joke about the topic of overseas caviar, squash. I think this recipe, which I inherited from my mother, Veronika Nikolaevna, is quite suitable for the royal table. If the Tsar is Russian, of course.

How to choose the right zucchini

Zucchini is a healthy vegetable. They are low in calories, but high in vitamins., useful minerals, fiber. All this can not only be eaten immediately during the season, but also stored for the winter. But first you have to choose your zucchini meticulously.

Look at each vegetable from all sides to see if there are any dents or spots. There shouldn’t be any, the skin of your chosen ones is shiny, smooth, the stalk of the zucchini is fresh, not dried out.
Don't chase sizes. Small young zucchini have fewer seeds and the flesh is more tender. They are recycled entirely.
If you were able to buy only large-sized vegetables, the skin will have to be cut off and the insides with seeds removed. Overripe fruits have a taste not of zucchini, but of pumpkin, so sweet. In general, the caviar from them will not taste at all like what you expected.
Taste the fruit with your fingers. If it is soft, you shouldn't take it. It will not give juice or full flavor. The same applies to onions, another component of caviar.
The time when zucchini is in its best shape is from June to September.

What you need for squash caviar

Proportions such. To make caviar from 6 kilograms of young zucchini, you will need the following ingredients:

How to cook squash caviar with mayonnaise and ketchup: step-by-step recipe

Wash the zucchini, trim off the excess, cut into pieces.
Peel and cut the onion.
Mix the pieces of zucchini and onion and put them together in a meat grinder and pass through.
Place the resulting mixture in large saucepan, simmer for an hour.
After an hour, add vegetable oil. Simmer for another hour.
Pour sugar, salt, mayonnaise and tomato paste into the pan. Simmer for another hour.
Add pepper, garlic, vinegar, and bay leaf to the resulting caviar to taste. (Remove the bay leaves before twisting).
Sterilize lids and jars in a water bath.
When hot, roll into jars.

In total, in three hours of work we received six liters of first-class caviar.

Stew- means cook for a long time over low heat with the lid of the pan closed. The stewing time is approximate, depending on what kind of zucchini you get. The main thing is that the caviar is juicy, but not runny.

Vinegar is a must, if you are going to store caviar, especially for the winter. If you’re not going to, it’s up to you to add or not to add. Lemon will do instead of vinegar.

How to store and what to eat with squash caviar

After twisting, place the jars upside down and wrap them in a blanket for the night. For storage we select dark cool place- basement, storage room.

Good afternoon friends!

Squash caviar is a wonderful summer dish, today we will prepare it for the winter, and I will try to show you the best recipes.

When the “piglets in the garden beds” (that’s what one friend of mine calls zucchini) ripen, my husband says it’s time to make soldier’s jam. When he served in the army, and he wanted something tasty, they spread a thick layer of caviar on bread and devoured it on both cheeks. He doesn’t like zucchini because it lacks a distinct taste, but he loves caviar, which is why I try to prepare more of it, because it’s The best way save the vegetable for the winter.

This low-calorie product (98 kcal per 100 grams) is quickly absorbed by the body, so it is included in health-improving diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls of blood vessels, reduces cholesterol levels, and stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and stay healthy!

The difference in the ratio of ingredients and cooking technology gives a lot various recipes preparations, just like . The ingredients are baked in the oven, fried or stewed in a cauldron. Can be cooked in a slow cooker and in a saucepan with a thick bottom. Vegetables can be prepared in different ways: minced, pureed in a blender, or cooked in pieces.

The best recipe for squash caviar for the winter

Ingredients:

zucchini - 1 kg
carrots - 300 gr.
onion - 300 gr.
garlic - 1 medium head
tomatoes - 300 gr.
sunflower oil- 1/2 tbsp.
tomato paste - 1/2 tbsp. l.
vinegar - 1/4 tbsp.
salt - 1 tbsp. l. no slide
sugar - 1-2 tbsp. l.

Preparation:

To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables.

We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last.

Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes.

Cut the carrots lengthwise into four parts, then cut into small cubes. Place in a saucepan in slightly hot oil.

Cut the onion and garlic into small cubes and place in a saucepan.

Cut the young zucchini into cubes along with the juicy skin. If you find an “old” one, remove the seeds with a spoon.

Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent.

Place chopped zucchini on top.

Next come peeled and chopped tomatoes. As you noticed, we did not intentionally add salt. She gives a large number of liquids that we don’t need at all.

Simmer the vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture into a food processor.

Grind the vegetables in a blender until puree. It turned out to be a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness.

Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness.

Place hot in prepared sterilized jars. Cover with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool. Now spread it on a piece of black bread and eat it with pleasure. Bon appetit!

A simple recipe for squash caviar through a meat grinder

With this quick recipe The young housewife can handle it too. All that remains is to maintain the ratio of products. Everything is very simple and fast.

Ingredients:

zucchini - 3 kg
sweet bell pepper - 8-10 pcs.
garlic - 100 gr.
tomato paste - 400 gr.
vegetable oil - 400 gr.
vinegar 70% - 1 tbsp. l.
salt - 2 tbsp. l.
sugar - 150 gr.
red hot pepper - 1 pc.

Squash caviar in pieces for the winter - the recipe is finger-licking good

You can’t buy this kind of caviar in a store; you can only prepare it with your own hands at home.

Ingredients:

We choose the most ripe, juicy and fresh vegetables.

zucchini - 1 pc.
carrots - 1 pc.
onion - 1 pc.
garlic - 2 cloves
tomatoes - 1 pc.
a bunch of your favorite greens
bay leaf - 2 pcs.
salt - to taste
ground black pepper - to taste

Preparation:

We will get the final product with identical, even pieces, so we cut the main ingredients into beautiful cubes.

Peel the juicy zucchini from seeds and cut into pieces.
Then chop the carrots, onions and garlic.
We make cuts on the tomatoes, lower them into boiling water for 10 seconds, and then immediately into cold water, easily remove the peel. Let's cut it.
Fry the carrots in a frying pan, add the onion and garlic and fry for another 2 minutes.
Add tomatoes, salt and simmer for 10 minutes.
Place zucchini on top, add chopped herbs, bay leaf, salt and pepper. Simmer until fully cooked.
Place while hot into jars and seal.

We stewed a mixture of several vegetables, and got one very tasty dish, in which each piece retains its taste, aroma and biological value.

We roll it hot into sterilized jars and store it in a dark and cool room.

Cool part of the caviar and take a sample. We took ordinary ingredients, combined their flavors, and we came up with a great, very, very tasty, finger-licking dish.

Squash caviar according to GOST, as in the store

In Soviet times, squash caviar was sold, prepared according to GOST. When people talk about it, it’s the famous one that comes to mind, the store-bought one, tasty and aromatic, with a rich orange color.

It cost a penny, but was very tasty. It was manufactured according to a single standard with strict adherence to technology. The recipe for such caviar is perfect for preparing it for the winter.

Ingredients:

zucchini - 3 kg
carrots - 180 gr.
tomato paste - 240 gr.
vegetable oil - 150 ml
onion - 120 gr.
parsley root - 60 gr.
tomatoes - 1 pc.
sugar - 2 tsp.
black peppercorns - 3 peas
allspice black pepper - 3 peas
salt - 1 tbsp. l.

Preparation:

We thoroughly wash and peel the zucchini, cut into small cubes 1x1 cm.
Fry them in a frying pan until lightly browned.
We also chop the onion.
Grate the carrots and parsley root on a coarse grater.
Transfer the fried zucchini to a plate.
Fry the remaining vegetables until they become soft.
Then we combine everything together and grind with a blender until completely homogeneous.
After this, simmer the mixture for 20 minutes and bring it to the desired thickness.
Grind the peppercorns in a mortar and add to the caviar, add salt and sugar.
Add tomato paste, mix well again using a blender and simmer for 5 minutes. The tomato will add a beautiful color and enhance the taste of the product.
Place in sterilized jars and seal for the winter. We store it in the cellar.

Delicious recipe for squash caviar with mayonnaise and tomato paste

The only thing that bothers me about this recipe is the use of mayonnaise. But there is a way out. What can make ordinary caviar tasty? Well, of course, wonderful homemade mayonnaise, with a creamy thick consistency.

Ingredients:

zucchini - 6 kg
tomato paste - 500 gr.
mayonnaise - 500 gr.
vegetable oil - 200 ml
onion - 1 kg
sugar - 4 tbsp. l.
salt - 2 tbsp. l.
vinegar 9% - 1/4 tbsp.

Preparation:

We take the ripest and freshest vegetables, wash, peel and cut. You can cut them however you like, as we will later turn them into puree.

Place the chopped juicy zucchini in a large saucepan and simmer in vegetable oil until fully cooked, 1.5-2 hours.

Grind young, juicy onions in a blender until smooth.

We combine all the ingredients. Add onion mixture, mayonnaise, tomato paste, salt, sugar and vinegar to the zucchini.

Mix everything using a blender, put on low heat and simmer for 15-20 minutes.

Bring to a certain consistency and desired thickness.

Place while hot into prepared jars. It is better to take them in small volumes, for one time. I opened the jar and ate it right away, without leaving it for later.

Squash caviar for the winter in a slow cooker

Have you cooked caviar from zucchini for the winter? I think you should try this, choose any recipe. And, see you later!

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 large grater. Mix the vegetables, add chopped parsley root. Sauté in vegetable oil for 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.

This is such a delicious 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. 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 preparations 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. Stirring continuously. 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. Pack the finished dish 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 homemade version. 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!

Housewives have been preparing zucchini caviar for decades. This winter preparation has a pleasant taste and can be used as a side dish for meat dishes. A more popular recipe is one that contains tomato paste and mayonnaise. The appetizer is prepared quickly and turns out very tasty.

The traditional composition of squash caviar includes products such as mayonnaise and tomato paste; these additives add piquancy and a beautiful color to the preparation. There are several recipes for preparing squash caviar.

Original recipe for squash caviar

Squash caviar can be prepared in a couple of hours. The housewife should not change the amount of ingredients, since the taste of the finished product depends on this.

Ingredients:

young zucchini - 3 kg;
sunflower oil - 150 ml;
onions - 600 grams;
salt - 2 tablespoons;
tomato paste - 300 grams;
carrots - 300 grams;
granulated sugar - 100 grams;
ground pepper - 5 grams;
bay leaf - 1 piece;
mayonnaise - 300 grams;
young garlic - 5 cloves.

Cooking steps:

The zucchini is washed, after which the peel is removed and the middle with the seeds is cut out. Peel the onion, chop it into small cubes and pour it into a saucepan.

Fresh carrots are peeled, chopped with a vegetable grater and also placed in a container with onions. The zucchini is cut into medium-sized pieces, and the vegetables are placed in a saucepan. Add 150 ml of sunflower oil to the container, add tomato paste and 300 grams of mayonnaise.

The contents are mixed until the vegetables are coated with the sauce. Place the pan on the fire and simmer the vegetables over low heat for about one hour. When the hour is up, all the required spices are added to the dish, the preparation is salted and the specified amount of sugar is added.

Stew the caviar for another hour, when ten minutes remain until the end of cooking, add grated garlic.

The finished caviar is poured into jars, the neck of the jars is wiped with alcohol, and the blanks are sealed with lids.

Zucchini caviar with mayonnaise, tomato paste and vinegar

In the previous recipe with photo, acetic acid was not used, but it is this that acts as a preservative. Thanks to vinegar, the product will be stored longer and will acquire a rich taste and aroma.

Ingredients:

onions - 300 grams;
sunflower oil - 150 ml;
young zucchini - 2 kg;
salt - 1 spoon;
fresh carrots - 300 grams;
vinegar 9% - 1/2 spoon;
tomato paste - 100 grams;
granulated sugar - 1/2 spoon;
homemade mayonnaise - 150 grams.

Cooking steps:

The zucchini is washed and the ends of the fruit are cut off. The carrots are peeled and washed, also treated with onions. Zucchini is cut into large cubes, onions are chopped into rings, and carrots should be cut into slices.

All vegetables are placed in the bowl of a food processor or blender and chopped.

The finished vegetable mass is transferred to a large saucepan and mixed.

150 ml of sunflower oil is poured into the vegetable mass. The container is placed on the fire and the vegetables are brought to a boil. The heat is reduced to minimum, and the caviar is left to cook for two hours under the lid.

The vegetable mass is stirred periodically so that the preparation does not burn. After two hours of stewing, tomato paste and homemade mayonnaise are added to the caviar. Next, add half a spoonful of sugar and salt, pour in 9% vinegar.

The ingredients are mixed and put back to simmer. Bring the mixture to a boil and then leave to simmer for thirty minutes.

The finished caviar is poured into jars, sealed with lids and insulated for several days.

Fact! After the workpiece has cooled, it can be served immediately.

Quick squash caviar with mayonnaise

This recipe with photo is simple and quick, it is unique in that the caviar will contain apples. The appetizer is prepared with vinegar, so it will last longer even at room temperature. If you exclude vinegar from the recipe, you will have to store the finished snack in the refrigerator.

Ingredients:

onions - 500 grams;
mayonnaise - 250 grams;
young zucchini - 3 kg;
sunflower oil - 100 ml;
granulated sugar - 2 spoons;
green apples - 350 grams;
vinegar 9% - 2 tablespoons;
hot garlic - 5 cloves;
tomato paste - 300 grams;
salt - to taste;
spices - to taste.

Cooking steps:

Zucchini and apples are peeled, after which the seeds are removed from the fruit.
Vegetables and apples are cut into pieces and minced with a meat grinder to obtain vegetable puree.
Peel the onions, cut the vegetable into small cubes, and then fry it in a frying pan in sunflower oil.
The onion is fried until it acquires a golden hue.
The finished vegetable is sent to the vegetable mass and everything is re-blended with a blender.
Add 300 grams of tomato paste, 250 grams of mayonnaise, as well as salt and the required spices to the vegetable mixture.
Move the workpiece to the stove, light a slow fire, cover the container with a lid, and simmer the ingredients for at least two hours.
Stir vegetables during cooking to prevent them from burning.
After two hours, crushed garlic and table vinegar are added to the preparation, the caviar is mixed and transferred to jars.

Interesting! Ready-made squash caviar with mayonnaise and tomato paste for the winter can be served immediately after cooling, since it does not need to infuse. The preparation will be an excellent addition to vegetable and meat dishes.

Zucchini caviar according to GOST

According to GOST, the snack is practically no different in taste from the store-bought one. Thanks to the tomato paste in the composition, the caviar is bright and aromatic. This best recipe, which makes the caviar tender and very tasty.

Ingredients:

fresh carrots - 350 grams;
dill greens - 1 bunch;
granulated sugar - 5 grams;
fresh zucchini - 2.5 kg;
salt - 10 grams;
sunflower oil - 50 ml;
tomato paste - 150 grams;
onions - 300 grams;
ground pepper - to taste;
mayonnaise - 250 grams.

Cooking steps:

The carrots are chopped with a grater, and the onion is cut into small cubes.
Zucchini is peeled from seeds; if not young fruits are used, the peel is removed from them, and then cut into pieces.
Separately, fry the zucchini until golden, transfer it to a bowl, and place the onions and carrots in the frying pan.
The fried vegetables are sent to the zucchini, after which the vegetable mass is crushed with a blender.
Add chopped dill to the caviar and beat everything again.
Transfer the finished puree into a saucepan or bowl, add a small amount of water to the vegetables so that the consistency becomes similar to sour cream.
The mixture is brought to a boil, then the heat is reduced and the vegetable puree is left to simmer for thirty minutes.
In a separate bowl, mix tomato puree with hot water and mayonnaise, spices are also sent there.
Tomato sauce is poured into almost finished caviar, the ingredients are mixed and simmered under the lid for another ten minutes.
The finished puree is poured into small jars and covered with lids.

Advice! To keep squash caviar with mayonnaise and tomato paste longer for the winter, the workpiece can be sterilized for half an hour.

Spicy zucchini caviar with squash, mayonnaise and tomato paste

This preparation will be more liquid in consistency, since apples and squash will be added to the composition. To add spice to the preparation, you can use fresh garlic, onions and hot peppers.

Ingredients:

young zucchini - 500 grams;
sour apples - 350 grams;
fresh garlic - 5 cloves;
fresh squash - 500 grams;
tomato paste - 300 grams;
sunflower oil - 2 tablespoons;
fresh chili pepper - 2 pieces;
ground red pepper - to taste;
homemade mayonnaise - 300 grams;
granulated sugar - 2 spoons;
salt - to taste.

Cooking steps:

The zucchini is washed well, then the ends are removed and cut into medium-sized cubes.
The squash is washed and cut into small cubes.
The apples are peeled from the seed boxes and the peel can be removed.
The fruits are cut into pieces and mixed with other vegetables.
The onions are peeled and cut into small cubes.
Peel the garlic and chop it finely; place both products in a bowl with vegetables.
Add two tablespoons of sugar to the mass and salt the composition to taste, then turn the components into puree.
The vegetables are placed on the fire and simmered for one hour under a closed lid.
Add ground and fresh chili pepper, a little sunflower oil, as well as homemade mayonnaise and tomato paste to the preparation.
Simmer the appetizer for another hour, after which it is removed from the heat and poured into clean jars.

The caviar is sealed tightly with lids, the jars are turned over and insulated. The workpiece can be sent for storage only after cooling. Zucchini appetizer is served with meat and vegetable dishes; due to its spiciness, caviar can be an excellent sauce.

There are several general tips for preparing squash caviar, for example, it is better to use young squash for preparation, as they are more tender and require less preparation time. To add spice to a vegetable appetizer, you can use not only fresh pepper, but also ground pepper.

For flavor, add a little black and allspice to the caviar, as well as bay leaf and garlic. To prepare a thicker snack, it is enough to cook the vegetable mass a little longer than indicated in the recipe. Then the liquid will evaporate better and the snack will become thicker.

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Squash caviar with mayonnaise is prepared by stewing over low heat. For such a snack, it is advisable to use homemade mayonnaise. And if it’s store-bought, then make sure that it contains as little “chemicals” as possible and more natural ingredients.

A simple recipe for squash caviar with mayonnaise

Squash caviar with the addition of mayonnaise has a richer and brighter taste. The recipe is very simple. If desired, you can add a little herbs 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 glass of tomato puree;
1 glass of mayonnaise;
80 gr. Sahara;
1 tablespoon coarse salt;
1/3 cup sunflower oil;
1/3 teaspoon ground red/black pepper.

Preparation

Wash the zucchini. Remove peels and seeds from ripe fruits. Young, medium-sized vegetables do not need to be peeled. Cut the zucchini into slices. Remove the skins from the garlic cloves.
Grind the zucchini and garlic through a fine mesh grinder. Place in a cast iron casserole. Pour in tomato puree (for this, grind the tomatoes in a blender), then sunflower oil and mayonnaise. Add sugar and season the caviar with salt and red or black pepper.
Place the container with the snack on the stove. Turn the heat to low and cook the mixture for 2.5 hours, stirring every 10-15 minutes.
Add vinegar to the preparation a couple of minutes before the end of the stewing process. Stir the vegetable mass and, without allowing it to cool, place it in jars that have been previously sterilized over a kettle.
Cover each jar with a sterilized lid, seal and leave until cool. After this, move it to a storage location.
Note: you can cook not only zucchini, but also eggplant with mayonnaise for the winter, see.

Squash caviar with Korean 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 adds piquancy and unique taste to the preparation.

Products you will need:

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

Preparation

Peel the zucchini and cut it into cubes. It is not recommended to twist them in a meat grinder, as the taste of the dish will not be the same.
If you have a multicooker, then pour vegetable oil into it. If you don’t have one, then a thick-bottomed pan will do. After pouring the oil into the container, add the chopped zucchini. You need to fry them a little. This will give the dish a certain piquancy in taste.
Fry onions and carrots in a frying pan. There is no need to overcook them.
Add fried onions and carrots to the zucchini. Then mix it all and simmer. Vegetables should soften while stewing.
After the vegetables are stewed, add seasoning, mayonnaise, garlic, salt, sugar and tomato paste, mix.
Now everything should simmer over low heat for about ten minutes.
Then take a blender and puree the ingredients in a saucepan.
Then squash caviar with mayonnaise needs to be simmered for 30-40 minutes.
Now add vinegar. Delicious squash caviar with Korean 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. Once the container is opened, the shelf life of the 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. Scatter the caviar into jars, cover with lids, place the jars in a pan with warm water and sterilize for at least 1 hour over low heat.