Squash caviar with mayonnaise for the winter, a recipe for all occasions

Squash caviar with mayonnaise for the winter

Wednesday, July 27, 2020

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

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. You can safely replace apple cider vinegar with wine or table vinegar (take a little less), and fresh garlic with dry garlic (half a teaspoon is enough).

Squash caviar with mayonnaise and tomato paste

In order for squash caviar with mayonnaise and tomato paste to please you with a wonderful result, you need to take only ripe vegetables and all high-quality ingredients.

Squash caviar with mayonnaise will require the following ingredients:

• 3 kg peeled zucchini
• 0.5 kg onions
• 8 tablespoons thick high-calorie mayonnaise
• 8 tablespoons good quality tomato paste
• 5 tablespoons sugar
• 9 tablespoons olive oil
• 2 tablespoons coarse salt
• 1 PC. bay leaf
• 7 pcs. black peppercorns

1. Zucchini is peeled and seeds removed. Only the soft parts of the vegetable should remain. Cut into cubes. The prepared material should be weighed so that the weight matches the requirements of the recipe.
2. The onion is peeled and cut into several pieces.
3. Prepared vegetables are twisted through a meat grinder. The composition should have a creamy consistency. For this purpose, in order to avoid small pieces that come across, at the second stage of grinding, the mass is whipped with a blender.
4. The crushed mixture is placed in a cauldron, mayonnaise, tomato paste and olive oil are added to the mixture.
5. The contents are thoroughly mixed and put on fire. Cook the mixture for an hour with constant stirring so that the caviar does not burn.
6. During stewing, salt, sugar and all the necessary spices are added.
7. To avoid a bitter taste in the last minutes of stewing the caviar, the bay leaf and peppercorns should be removed from the composition.
8. Prepared squash caviar with mayonnaise for the winter is placed in sterilized jars and sealed with sterilized lids.
9. Each jar is turned upside down, wrapped in a warm blanket and left in this state until it cools completely.

After some time, the cooled jars are placed in the refrigerator or taken to a cold place to avoid fermentation of the product and swelling of the lids.

Zucchini caviar with mayonnaise for the winter

The recipe below uses very few ingredients and the results will exceed your expectations.

• zucchini (without peel) 3 kg;
• tomato paste 250 g;
• 0.500 kg. Luke;
• sugar 3-4 tbsp. l;
• mayonnaise (fat) 250 g;
• salt 2 tbsp. l;
• pepper 0.5 tsp;
• vegetable oil 150 ml;
• Bay leaf.

Beat onion and zucchini in a blender (or mince). Add oil, add mayonnaise and season with paste. Place on the stove and cook for 50 minutes to an hour. Stir the contents of the pan. Sprinkle with spices and continue cooking for another hour. Next, you should put the caviar into sterile jars, roll them up and cool, after turning them with the lid down and wrapping them up. Store in the basement (balcony, cellar, refrigerator).

Mayonnaise entered the recipe for squash caviar relatively recently. This is not surprising - previously the product was not as widespread as it is today. Perhaps this is why it has gained such high popularity now. Nowadays, many housewives like to experiment with cooking - it’s affordable, and besides, it’s a great way to please the household. One such experiment may well be preparing squash caviar with mayonnaise. It will definitely be received with joy, and its results will quickly be used.

For those who support a healthy diet, it is recommended to prepare the sauce yourself. After all, a store-bought product, despite the assurances of the manufacturers, is likely to be far from high quality.

The best recipe for squash caviar with tomato paste through a meat grinder

This vegetable caviar recipe is our family's favorite. In addition to zucchini, carrots, onions and bell peppers are used here. The caviar is rich in taste and color. Raw vegetables are first passed through a meat grinder. And then the pulp from them is boiled to the desired consistency on the stove. It turns out to be an amazingly delicious snack!

Ingredients:

• 1 kg - young zucchini
• 200 g - carrots
• 300 g - sweet bell pepper
• 200 g - onions
• 2 tbsp. l. - tomato paste
• 0.5 tsp. - ground hot pepper
• 50 ml - refined vegetable oil
• 1 tbsp. l. - table salt

1. First, prepare all the vegetables. Remove the stem and seeds from the peppers. Cut the zucchini along with the onion into pieces and pass through a meat grinder.

2. Next, scroll through the bell peppers and carrots.
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3. Season the chopped products with tomato paste, add salt, pepper and mix.

4. Place the frying pan on the fire, pour in the oil and add the vegetable mixture. Fry, stirring, for 10 minutes to evaporate the moisture. Then, under the lid, leave to simmer over low heat for 15 minutes.

5. The caviar is ready and can be served at the table. To prepare for the winter, you need to add 9% bite - 2/3 tbsp. l. Stir the mixture over the heat again and immediately place it in a sterile jar. Close the workpiece with a sterile lid. Leave upside down until completely cooled, wrapped in warmth.
   

   If you want to prepare a larger amount of caviar, increase the amount of ingredients and vinegar proportionally.

Caviar with carrots and Krasnodar sauce

Carrots and apples are not very typical components for caviar from this vegetable, but they can interestingly change its ordinary taste, giving it new notes.

Grind peeled raw vegetables in a blender or meat grinder (through the smallest grill), add salt. Sprinkle with sugar and simmer for two hours, stirring the mixture in the pan from time to time. Season with sauce and spices. If desired, add a few tbsp. l. vinegar - this will contribute to long-term storage. Continue cooking for another half hour. Pack into sterile jars, screw and turn over. Let cool.

Step-by-step preparation

1. First, thoroughly wash the zucchini. Then we cut off the skin from them, cut them in half and use a spoon to remove the seeds. This must be done even if you are using young zucchini.
2. Next, cut the zucchini into small pieces to make it easier to chop them later. Please note that the amount of ingredients is calculated specifically for 3 kg of already peeled zucchini.
3. Next, peel the carrots and rinse them thoroughly under running water, and also peel several small onions.
4. After this, the prepared vegetables need to be ground through a meat grinder using a fine grid. Place the chopped zucchini, carrots and onions in a deep saucepan, add 250 g of tomato paste and 250 g of mayonnaise. Mix thoroughly and place on the stove. Then bring the future caviar to a boil, reduce the heat and, stirring occasionally, cook for about 1 hour.
5. After an hour, add 1/2 cup to the pan. sugar, 2 tbsp. l. salt and 1/2 tbsp. l. ground black pepper. If you want to make the caviar spicier, you can add a little more pepper. Also add 1 tsp to the caviar. vinegar essence 70%. Stir and cook for another 1 hour.
6. Next, put the finished caviar into pre-sterilized jars, cover with boiled lids and roll up using a seaming machine. If desired, you can use jars with twist-off lids.
7. We turn the rolled up jars upside down to check their tightness, and then wrap them in a warm blanket or bedspread until they cool completely. It is better to store squash caviar in a cool, dark place. Bon appetit.

Recipe for caviar from zucchini and mayonnaise in a slow cooker

Today, many people own a wonderful assistant - a multicooker. It can significantly save energy and time preparing caviar for the winter.

• processed zucchini 4 kg;
• vegetable oil 120 ml;
• tomato paste 150 g;
• onion 0.500 kg;
• bell pepper 250 g;
• carrots 0.4 kg;
• mayonnaise (fat) 360 g;
• garlic 5-7 cloves;
• pepper, salt.

Grate the vegetables or use a blender. Place them in a slow cooker, add salt and oil. Set the “Quenching” mode. About half an hour before it’s ready, add mayonnaise, tomato paste, and chopped garlic. Mix. Turn on the multicooker again and end the “Stewing” program.

This is a very simple recipe. It does not require expensive ingredients or long cooking times, but in winter its unusual taste will definitely win the favor of your family.

Recipe for caviar without vinegar with mayonnaise

Don't be alarmed by the absence of the main preservative - mayonnaise contains vinegar, albeit only a little.

Prepare:

• Vegetable – 3 kg.
• Tomato – 250 gr.
• Onion – 0.5 kg.
• Fat mayonnaise – 250 gr.
• Sunflower oil - a glass.
• Salt – 2 tablespoons.
• Bay leaf.
• Black pepper – ½ teaspoon.
• Sugar - a glass.

We prepare:

1. Place chopped and blended vegetables into a saucepan.
2. Add mayonnaise sauce, oil, stir.
3. Simmer for exactly one hour after boiling.
4. Add the paste and other spices and continue simmering over low heat for another hour.
5. Remove from the stove, distribute into jars, and roll up.

Squash caviar for the winter as store-bought according to GOST - 7 most delicious recipes

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. 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 that 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.

Next, place the jars with the lid down on a towel and wrap them in a blanket. They stand upside down until they cool completely.

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!

Source: https://azbyka-vkysa.ru/kabachkovaya-ikra-na-zimu.html