Zucchini caviar with mayonnaise and tomato paste for the winter. The best recipe for zucchini caviar for the winter

I decided to cook this caviar after I heard rave reviews about it several times. I cooked it, put a jar of zucchini caviar with mayonnaise and tomato paste in the bins, wrote the recipe with a photo, it remains only to describe my impression ... and with it I had some hitch.

In my blog, I try not only to give recipes for simple dishes from affordable and understandable products, but also to write them truthfully. And this means that I will also write everything about this caviar from zucchini "as is".

The presence of mayonnaise in the preparation for the winter immediately embarrassed me. And to be honest, I don’t know what role it plays in the taste or texture of caviar. Perhaps mayonnaise is added to squash caviar due to the presence of vinegar in it, as a preservative? Everything is clear here with tomato paste, it is both visible and tastes felt.

Opinions in the family about this recipe were divided. My husband liked it, he loves tomato more than I do. I personally in this caviar, except for the speed and ease of preparation, did not see anything. Yes, of course, in comparison with the recipes that I suggested earlier, this one is really the fastest and easiest. Here it is, no question! And this one is… normal. Not impressed. However, the recipe

Ingredients

• zucchini - 750g;
• onion - 150g;
• tomato paste - 70g;
• mayonnaise - 70g;
• vegetable oil - 50 ml;
• salt and sugar - to taste.

How to cook zucchini caviar with mayonnaise and tomato paste

From the indicated amount, I got a little more than 1 half-liter jar.

And in the end, I want to say a little more about color and consistency. The color of zucchini caviar with tomato paste and mayonnaise, prepared according to this recipe, does not differ from industrial caviar, at first glance it also looks the same, but it seems to me that when you eat it, the smallest pieces of zucchini are still felt, unlike absolutely homogeneous caviar . In general, I will not prepare it for the winter. Tried and enough, if someone wants more, it can be quickly prepared at any time.

In the season of zucchini, it is simply impossible not to prepare preparations from this affordable vegetable. The first place in popular love and popularity is traditionally occupied by fashionable zucchini caviar for the winter with mayonnaise. You will lick your fingers in winter in the literal sense of the word, it is so tasty! The recipe for caviar with tomato paste and store-bought mayonnaise has been insanely popular lately, although controversial.

This dish is the undisputed leader in spreading it on bread!

It is the addition of mayonnaise to the recipe that causes controversy. Many housewives are perplexed why add it to zucchini caviar? And those who have tried this recipe say that it is very tasty!

All the pros and cons of this cooking method

• Firstly, mayonnaise gives a creamy taste to the finished product.
• Secondly, it acts as an additional preservative.
• Thirdly, the main disadvantage is the use of store-bought mayonnaise. The addition of preservatives does not make it useful for us. In addition, it is not known how these same additives and preservatives will behave during heat treatment.

Tip: I will share with you a tip that will nullify your worries. Make your own homemade mayonnaise using only natural products. See the cooking technology for 1 minute at home. In this case, you can safely add it to caviar.

Required products

• Zucchini or zucchini - 2 kg
• Carrots - 200 grams
• Fat mayonnaise - 130 grams
• Vegetable oil - 130 ml
• White onion - 350 gr.
• Salt - 1 tbsp.
• Sugar - 1.5 tbsp.
• Garlic - 2 cloves
• Tomato paste concentrated - 2 full tablespoons
• Vinegar - 1 tbsp. 6% fruit vinegar
• Ground pepper to taste

Cooking with a photo of caviar from zucchini

Important note: be very careful when mixing. Vegetable puree behaves dangerously for your eyes or face. It puffs and suddenly “spits”. It can get not only on you, but also stain the ceiling. Before stirring, set the dishes aside from the hot stove, let the mass calm down. And then bend over to stir.

1. It's time for the mayonnaise. Put it out and mix. Do not be embarrassed if it is divided into incomprehensible flakes. After a while, the mass will become homogeneous. Let simmer covered for another 10 minutes. We interfere and protect our eyes and hands!
2. Season everything to taste with salt, sugar and pepper. The amount of spices is approximate. Salt can be too much or too little, depending on your taste. The amount of sugar depends on which tomato you are using. If it is sour, then more sugar will go away. The taste of caviar depends on your taste. Pour the vinegar, stir and wait 5 minutes. We try again, if you like everything, then you can roll it up.
3. Dry sterile jars should already be prepared. The lids also need to be boiled in advance. It directly depends on the quality of the processing of cans whether they will explode during storage or not.
4. We lay out the vegetables with a clean wooden spoon in the jars to the very top. We roll up the lids with a machine. We turn it over on a bedspread and wrap it with a blanket for the night. This stage is additional sterilization of the product.

Various cooking methods and my notes

• This recipe is a great way to recycle a mountain of zucchini with a wide variety of looks. Curves, oblique and pot-bellied specimens are perfect for him.
• You can do without frying. Just put all the ingredients in a cauldron, including pasta and mayonnaise. Stew the whole thing for an hour, season with spices and roll up. But I like my version better. Yes, and I don’t see the point in stewing mayonnaise for an hour.
• Add carrots or not, it's up to you - with it, of course, it tastes better. You can double its amount, then be sure to sterilize the jars before seaming. Vinegar is also added because of it.
• Don't let the color of the caviar in the photo fool you. It is slightly different from the real one - beautiful and bright. It is always difficult to convey its true color with a photograph.

Here is such a beautiful caviar from zucchini you will succeed if you use my advice. Boiled eggs and mouth-watering bread smeared with caviar is one of the most delicious breakfasts from my childhood. Bon appetit and delicious preparations to all! Anyuta cooked with you today, I'm waiting for everyone to visit for delicious new items!

It turns out very tasty zucchini caviar for the winter with mayonnaise. Just lick your fingers! Easy to cook and everyone loves it!

This popular appetizer is a greeting from the USSR, a distant Soviet childhood. Zucchini caviar is loved and cooked in many families using their homemade recipes. Prepared in the traditional way, or change the ingredients to your liking. Naturally, zucchini remains the main component of the snack - vegetables are extremely healthy. In addition, they contain very few calories, which adds to the popularity of squash caviar among people who are watching their weight.

There are many recipes for this appetizer. It is cooked with and without tomato, garlic, onion and sweet or hot peppers are added. Today we will consider recipes where mayonnaise is present as an ingredient.

So, how to cook delicious zucchini caviar with mayonnaise for the winter? Let's remember this right now:

Preliminary preparation

To make the caviar really tasty, take into account some useful tips from experienced housewives:

For cooking, use young zucchini with a thin skin. It is better not to use old vegetables, as the dish will have a sweetish, less pronounced taste. The skin can be trimmed, but it is not necessary. Thin delicate skin will not affect the quality of caviar.

If you use fresh tomatoes for cooking, be sure to remove the skin from them. To do this, make a small cross-shaped incision in the area where the stalk is attached, pour boiling water for 10 minutes and pour cold water over. The skin comes off easily. Be sure to take red, ripe tomatoes.

If you want to add bell pepper, choose yellow or red varieties. Greens do not look very nice in the finished snack.

And most importantly, buy only very fresh, not spoiled vegetables. Old, soft, rotten ones are not suitable for a quality dish.
Well, now let's start preparing zucchini caviar for the winter with mayonnaise and other ingredients:

With tomato paste

For 1 kg of zucchini we need: 3-4 medium carrots, half a glass of tomato sauce. "Sweet" or "Universal" works well.

You also need to take: 2 medium, but always dense onions, half a glass of thick mayonnaise, 2 tablespoons of table vinegar, half a glass of vegetable oil for stewing, dried dill and parsley leaves - 1 tsp of both, and also, salt and sugar taste. If you are using a sweet tomato sauce, you can skip the sugar.

Cooking:

Wash the vegetables, peel, cut into pieces, convenient for chopping in a meat grinder. Grind everything, transfer to a thick-walled saucepan or a large saucepan, where you first pour vegetable oil.

Simmer over low heat for 15-20 minutes. Then add the tomato sauce, continue to boil the vegetables, stirring frequently. In total - one and a half hours. Now add salt, sugar, seasonings, vinegar and mayonnaise, mix well, cook for another half hour.

While the caviar is being cooked, prepare the jars for rolling: wash, sterilize in the oven or in a pot of boiling water. Boil the lids. Arrange the finished caviar in hot (this is a must!) Banks, roll up. Turn upside down, warm with a blanket. Only after complete independent cooling, cans of caviar can be removed for long-term storage.

And here's another way to cook zucchini caviar with mayonnaise for the winter:

With fresh tomatoes and garlic

For 1 kg of zucchini, we take products: 2 medium, dense onions, 3 not very large, but very ripe tomatoes, 2 carrots, a medium head of garlic. Also prepare half a glass of vegetable oil, the same amount of fat mayonnaise, 2 tablespoons of table vinegar, salt, ground black pepper, 1 tablespoon of dried aromatic herbs and bay leaf.

Prepare vegetables, scroll through a meat grinder (except tomatoes), peel the garlic and pass through a press. Only now we will not stew them immediately, but first fry them in a deep frying pan with the addition of oil (except garlic).

Please note that we fry the mass of zucchini separately, and the rest of the vegetables separately. By the way, you can fry vegetables cut into pieces, and only then chop them with a blender. Here, whichever is more convenient for you.

When the vegetables are fried until golden, mix them together, put in a deep thick-walled pan, boil. Lower the heat immediately and simmer at a gentle simmer for an hour and a half, stirring frequently.

Now chop the peeled tomatoes, add them to the pan, continue to simmer for another half hour. Put seasonings, salt, sugar, vinegar and mayonnaise. Stir, cook for another half hour. 5 minutes before the end, add chopped garlic, and remove the parsley from the pan. Arrange the finished caviar in prepared jars, roll up.

With mayonnaise and hot pepper - spicy

For this recipe, we will also take 1 kg of zucchini. You will also need: 2 carrots, 2 onions, 1 hot chili pepper, 6 cloves of garlic, as well as vegetable oil and fat mayonnaise - half a glass each. Also take salt, a little sugar (0.5 tsp), dried herbs for flavor.

Cooking:

Prepare the vegetables, pass the garlic through a crusher or chop finely. Remove the seeds from the pepper and chop finely. Chop carrots, onions, zucchini into small cubes or pass through a meat grinder.

Heat vegetable oil in a saucepan or deep saucepan, dip vegetables (except garlic) there, fry. Lower the temperature, simmer at a barely noticeable boil, 1 hour. Half an hour before readiness, add salt, sugar and mayonnaise, continue to boil. A few minutes before the end, add garlic, dried herbs.

Spread the finished caviar in hot sterile jars. Since we did not add vinegar, the jars will have to be pasteurized. To do this, place them in a wide pot of boiling water for 20 minutes. Then roll up. Bon appetit!

Life is good 🙂

Do you also have a good life? 🙂 With us - yes! We prepare our favorite caviar for the winter. This year, in addition to the usual, we tried to cook zucchini caviar with mayonnaise - it turned out to be a very tasty preparation. And the recipe is quite simple, I am happy to share it below.

You will need the following Ingredients:

• 3 kg zucchini,
• Half a kilo of onion,
• 1 tsp red hot pepper,
• 300 gr. tomato. pasta,
• 250 gr. mayonnaise (regular Provencal),
• 300 gr. rast. butter (you can safely add 100 grams less),
• 150 gr. sugar (6 tablespoons),
• 3 art. spoons of salt.

The output of caviar with mayonnaise with the above amount of ingredients is approximately 3.5 liters.

We clean the zucchini from the peel and from the seeds (if the fruits are very young, then you can leave the seeds). We cut into large pieces. We clean and wash the onion.

I weighed onions and zucchini with a cantar. It took me 3 zucchini (1 large and two small ones) to get 3 kg in a peeled form. And in half a kilogram of onions fit 6.5 heads.

We pass vegetables through a meat grinder (or food processor).

In a large saucepan, put the zucchini with onions on the fire and simmer for an hour. Don't forget to stir.

After that, add the remaining ingredients: mayonnaise, tomato paste, pepper, oil, salt and sugar.

The following ingredients are: tomato paste, mayonnaise, butter and…
...and red pepper

Measuring these ingredients was more difficult. Added to the eye. Pasta turned out a little more - 380 grams (the whole jar), mayonnaise - 1 full glass. I measured the oil in a 450-gram jar, poured about 300 ml into my eye (although grams and ml are not the same in the case of oil, but still) the photo shows how much it took. Later, judging by the finished caviar, I realized that less oil could have been added, at least by 100 ml. However, on the other hand, oil contributes to better storage of the workpiece, and if there is not enough of it, the jars may simply swell. So it's up to you. You can pour less oil, but add vinegar for preservation. However, the taste will be different. I decided to do without the vinegar.

Salt according to the recipe required 2 tbsp. spoons, but the caviar tasted undersalted, so I added about 1.5 more tbsp. spoons. Since the amount of ingredients may vary slightly, it is better to taste the caviar and add salt to taste.

Sugar - 6 tablespoons with slides.

Red pepper - 1 teaspoon without a slide, but if you like it spicier, then you can pour another half a spoon.

We simmer everything together for another half an hour, stirring occasionally, otherwise the caviar may burn.

While the caviar is stewing, boil the lids. Banks, thoroughly washed in advance, I dried in the oven.

Ready hot caviar is immediately laid out in jars and twisted with lids.

Turns the cans upside down and send them under the “fur coat”. After about 10 hours, when the caviar has cooled, you can lower it for storage in the cellar (or put it in the refrigerator).

And enjoy life in the morning with a sandwich with zucchini caviar 🙂

How much information I rummaged through, how much I tried, until I finally got real zucchini caviar! I cook it with mayonnaise, it turns out exactly like in the store. I studied more than one recipe before I achieved a classic taste from the Soviet past.

In different sources, it seems that the ingredients are the same, and the proportions are similar, but for some reason the result always came out different. And most importantly, the zucchini caviar turned out delicious, but not perfect, not store-bought. Then it began to seem to me that it was simply impossible to achieve the desired consistency and taste at home. But by trial and error, going through the entire Internet and cookbooks, I found the very perfect recipe.

Well, are you interested? Will you try cooking?

Ingredients

• zucchini - 1.5 kg;
• onion - 250 g;
• carrots - 250 g;
• sunflower oil - 200 ml;
• tomato paste - 100 g;
• sugar - ½ tbsp. l.;
• salt - 1 tbsp. l.;
• table vinegar 9% - ½ tbsp. l.;
• mayonnaise 67% fat - 100 g.

Yield: 3-3.5 jars of 0.5 l

Harvesting season - June - September.

Such conservation is just a great way to quickly process a large number of zucchini. Any substandard is suitable here - both crooked and pot-bellied. The main thing is to choose young specimens with thin skin and small seeds, then the caviar will turn out fragrant and piquant.

Wash the zucchini and free from the stalks. Peel and wash carrots. Free the onion from the husk and rinse. Cut the zucchini and onion into large cubes, and carrots into circles.

Place the vegetables in the bowl of a food processor or blender.

Grind. You can also pass vegetables through a meat grinder or grate on a fine grater.

Put the resulting mass into a saucepan and mix thoroughly. Since the contents of the pan will “shoot” and gurgle during cooking, choose dishes with a margin of volume, preferably 4-5 liters.

Pour in sunflower oil.

Place the saucepan over medium heat and bring to a boil. Then reduce the fire to the smallest and cook the vegetables for 2 hours, stirring occasionally so as not to burn.

While zucchini caviar is being cooked, you have time to prepare dishes for capping for the winter. Wash the jars thoroughly with a solution of baking soda and sterilize in any way that suits you: over a kettle, in a microwave, in an oven.

After the specified time, add tomato paste and mayonnaise to the pan.

Pour in the sugar. Add salt.

Pour in the vinegar.

Mix well and put the pot back on the fire. Bring to a boil and simmer over low heat for half an hour (30 minutes).

Place hot caviar in dry jars and seal tightly. Turn the jars upside down and cover with something warm, such as a blanket or blanket. Leave it like this until it cools completely.

Delicious canned squash caviar with mayonnaise is completely ready to eat. Keep it in a cool place. I think the same caviar can be made from zucchini.

A bright orange, pasty, tender summer snack that pleases the eye! As they say, lick your fingers! I have long sought to cook homemade squash caviar in order to know exactly what I put in it. With a purchased product, of course, there is no such certainty. During the season, I usually roll up a few cans for the winter. It goes very well with any meat or boiled potatoes. But most of all I like to eat it in the form of a sandwich, on a piece of black bread with herbs.