Zucchini is not only an affordable and cheap product, but also healthy and low-calorie. Everyone enjoys caviar from this vegetable, both adults and children. We will reveal to you all the secrets of cooking natural and delicious squash caviar.
Squash caviar with mayonnaise - the basic principles of preparation
To make caviar useful and nutritious, you need to choose the right zucchini. The vegetable should not have dents or rotten spots. It is advisable to take young zucchini with soft, smooth skin and unformed seeds. If you use large zucchini for caviar, you will definitely need to remove the skin from them, cut and remove the core with seeds.
The remaining vegetables used for the preparation of caviar are cleaned and washed.
If fresh tomatoes are used instead of tomato paste, they must be peeled. This will be easy to do if pre-doused with boiling water.
Onions and carrots are twisted separately through a meat grinder, or chopped using a blender. Then, separately from each other, they are fried until golden brown.
Zucchini is ground similarly and combined with sauteed vegetables. The mixture is placed in a cauldron and put on a small fire. Cook, stirring regularly, for two hours.
Then add chopped fresh tomatoes or tomato paste, spices and pour in vegetable oil. Cook for another 20 minutes, pour vinegar and, after three minutes, lay out on a sterile dry glass container.
Recipe 1. Zucchini caviar with mayonnaise
Ingredients
three kg of squash;
ground black pepper;
a pound of onion;
paprika;
a pound of carrots;
curry;
a pack of mayonnaise;
dried basil;
sugar - 75 g;
turmeric;
salt - 30 g;
table vinegar - 50 ml.
Cooking method
Peel the onion, zucchini and carrot and rinse. If the zucchini is large, cut them in half and remove the core with seeds. Peeled vegetables are cut into not too large slices. We twist the carrots and zucchini through a meat grinder and place in different bowls. Chop the onion into small pieces.
We put a cast-iron frying pan on a fire and heat the oil in it. We spread carrot and onion in it. Stew without covering, about eight minutes until soft. Mix regularly so as not to burn.
Grind zucchini through a meat grinder and place in a cauldron. Add the fried vegetables to them and mix. To taste, salt and season with spices. Mix again.
We send the cauldron to the stove and turn on the slow fire. Cook, stirring occasionally, 60 minutes.
Now add mayonnaise, sugar to the cauldron with caviar and pour the table vinegar. Stir and cook for another ten minutes. Remove from the stove and immediately interrupt the hand blender until smooth. We again send the cauldron to a low fire and boil again.
My glass containers with soda, rinse and sterilize. We spread the hot zucchini caviar on the prepared container and seal with sterile lids using a sealing key. Turn over and cool under a warm blanket.
Recipe 2. Zucchini caviar with mayonnaise and tomato paste
Ingredients
bay leaf - two pcs .;
three kg of squash;
ground pepper - 3 g;
onions - ½ kilograms;
salt - 60 g;
a small pack of mayonnaise;
half a glass of sugar;
tomato paste - 250 g;
vegetable oil - 150 ml.
Cooking method
Remove the peel from the washed zucchini and remove the seeds. You can leave the young vegetables with the skin.
Peel the onions. Cut each onion into four pieces.
Grind vegetables using a blender, meat grinder or food processor.
Place the resulting vegetable mass in a cast-iron cauldron. Put tomato paste and mayonnaise in it, pour in vegetable oil. Mix well.
Put the cauldron on the stove and turn on a small fire. Cook from boiling for 60 minutes. Do not forget to mix, so that the caviar does not burn.
Now add spices, sugar, bay leaf and salt. Cook another hour. Then take out the bay leaf and lay it hot in sterile glass containers. Roll with a special key sterile covers. Leave overnight under the covers.
Recipe 3. Zucchini caviar with mayonnaise in Ukrainian
Ingredients
one zucchini;
table salt;
bulb;
ground pepper;
three slices of brown bread;
apple vinegar;
mayonnaise - 50 g;
lean oil.
Cooking method
Wash the zucchini and, without cleaning, cook for 15 minutes until the skin becomes soft. We take the vegetable out of boiling water and cool. Remove the peel and cut along in half.
Between the halves of the zucchini we put slices of brown bread, after cutting the crusts. Fold the halves and put it under oppression. As soon as the bread absorbs the released moisture from the zucchini, grind everything in a meat grinder together with a peeled onion.
Season the resulting mass with pepper, salt, put mayonnaise, pour in vegetable oil and apple cider vinegar. Mix, transfer to a jar and send to the refrigerator. According to this recipe, caviar is stored for a short time and only in the cold.
Recipe 4. Zucchini caviar with mayonnaise and bell pepper
Ingredients
sweet bell pepper - eight pods;
three kilograms of squash;
ground black pepper;
a kilogram of carrots;
mayonnaise - 250 g;
½ kilogram of onion;
fine sugar - a glass;
refined oil - 150 ml;
table salt - two tablespoons.
Cooking method
Wash the zucchini. If you are using small, young zucchini, just cut them into small pieces. With large fruits, peel and core the seeds.
Wash the peeled onions and carrots.
Rinse sweet peppers, remove the stem and clear of seeds.
Cut all the vegetables into small pieces and chop using a meat grinder, combine or blender. Put the vegetable mass in a cast iron cauldron. Pour in vegetable oil and add mayonnaise. Put on low heat and cook for 60 minutes. Stir to prevent caviar from burning.
Add salt, pepper and sugar to the vegetable mixture. Stir and cook for another hour. Pack hot caviar in glass jars, having previously sterilized them, and seal with boiled lids using a special key. Cool by leaving it overnight under a warm blanket.
Recipe 5. Zucchini caviar with mayonnaise in a slow cooker
Ingredients
zucchini - one and a half kg;
½ stack. vegetable oil;
onions - 250 g;
salt;
100 g of tomato paste and mayonnaise;
ground pepper;
30 g of fine sugar.
Cooking method
Wash and chop the peeled onions using a food processor or blender.
Place chopped onions in the appliance bowl. Add tomato paste season with spices and salt, pour in vegetable oil. Stir.
Run the quenching program and cook for 20 minutes, stirring occasionally. Put the fried onions in a plate. Rinse the container and wipe with a towel.
Washed zucchini peel and cut the seeds. Cut the vegetable into small pieces and twist in a meat grinder. Place the squash mass in the appliance container, add mayonnaise and mix. Cook for two hours in simmer mode.
About forty minutes before the end of cooking, add the onion fried with tomato into the zucchini mixture, mix and continue to simmer, closing the lid.
Wash glass containers with soda, rinse well and sterilize in a way convenient for you. Hot squash caviar in a prepared container and roll with sterile lids. Turn over and cool under a warm cloth.
Recipe 6. Zucchini caviar with mayonnaise and garlic
Ingredients
100 ml of refined oil;
three kilograms of squash;
ground black pepper;
an average pack of mayonnaise;
90 ml of table vinegar 9%;
garlic - 100 g;
table salt - 60 g;
onions - 400 g;
sugar - half a glass;
tomato paste - stack.
Cooking method
Free onion and garlic from the husk. Zucchini peeled. All the vegetables are mine.
Grind vegetables with a blender or meat grinder. We place the vegetable mixture in a cast-iron cauldron and mix. We put on a small fire and cook for an hour. Constantly mix, so that the mass does not burn.
Add seasoning to the vegetable mixture according to the recipe and cook for another half hour.
Now put in a mixture of tomato paste and mayonnaise. Stir and cook for another ten minutes. Pour the vinegar and cook for three minutes.
My glass containers with baking soda, rinse and sterilize in the oven or over steam. In the dried jars, we spread the hot squash caviar and twist hermetically with sterile lids. Turn over, cover with a warm cloth and leave overnight.
Zucchini caviar with mayonnaise - tips and tricks
Especially tasty caviar is obtained from young zucchini.
Caviar mayonnaise is better to take 67%.
Add vinegar a couple of minutes before the end of cooking. If you do not cook caviar for the winter, you can replace it with lemon juice.
You can replace tomato paste with fresh tomatoes.
