Today's theme is dedicated to admirers of squash caviar. This incredibly tasty vegetable preparation is especially good when prepared with mayonnaise and tomato paste. Making such a vegetable snack at home, you can see for yourself, and our recipes to help you.
Fast caviar with garlic, mayonnaise and tomato
Ingredients:
- zucchini (already peeled) - 3 kg;
- garlic - 10 teeth;
- tomato paste - 250 g;
- mayonnaise with a high percentage of fat content - 260 g;
- refined vegetable oil - 100 ml;
- granulated sugar - 100 g;
- salt - 30 g;
- ground red pepper - to taste;
- vinegar 9% - 30 ml.
Preparation
To prepare the caviar, we remove the squash marrows from the core with seeds and skins, cut into random slices and pass along with the previously cleaned garlic through a meat grinder. Place the vegetable mixture in a deep saucepan, frying pan or cauldron, add tomato paste, mayonnaise, vegetable oil, we also throw salt, sugar, ground red pepper and put the container with the contents on the fire. After boiling, reduce the intensity of fire to a minimum and squeeze the caviar under the lid for two hours. Two minutes before the end of the cooking process, pour in the vinegar and mix well.
The ready hot caviar is laid out on sterile, dry jars and rolled with boiled lids. We put the workpiece lids down and wrap it thoroughly until it cools down completely.
In this recipe, garlic can be replaced, if desired, with onions, taking it five hundred grams. The taste of this will be a little different, but not less interesting.
Caviar caviar in home conditions with mayonnaise and tomato paste
Ingredients:
- zucchini (already peeled) - 3 kg;
- carrots - 1,5 kg;
- onion - 500 g;
- tomato paste - 250 g;
- mayonnaise with a high percentage of fat content - 260 g;
- granulated sugar - 100 g;
- salt - 30 g;
- vinegar 9% - 30 ml.
Preparation
We wash the squash, cut the skin, extract the core with the seeds, and cut the flesh into arbitrary pieces smaller than the mincer's opening. We clean the onions and carrots and also cut into several pieces. We scroll the vegetables through a meat grinder and place the vegetable mixture in a cauldron or any other thick-walled utensil of the appropriate size. Add tomato paste and simmer from the moment of boiling, stirring, for two and a half hours, before covering the container with a lid and reducing the intensity of fire to a minimum. Now add the mayonnaise, salt, sugar and evaporate the moisture, stirring, until the desired density of caviar is obtained. At the end of quenching, pour in mayonnaise and mix.
We lay out ready-made caviar on preliminary prepared sterile jars, we seal with lids and put the lids down under a warm blanket for self-sterilization. After complete cooling, we determine the workpiece for storage in a darkened place.
Caviar roe as a shop - recipe with mayonnaise
Ingredients:
- zucchini - 4 kg;
- carrots - 1,5 kg;
- onion - 1 kg;
- refined vegetable oil - 300 ml;
- granulated sugar - 175 g;
- vinegar - 140 ml;
- salt - 50 g;
- mayonnaise with a high percentage of fat content - 400 g;
- tomato paste - 500 g;
- ground black pepper - 10 g;
- ground sweet paprika - 10 g.
Preparation
Prepared properly vegetables let's go through the meat grinder, put the vegetable mass in thick-walled dishes and put it on the fire. Immediately add salt, sugar, refined oil, vinegar, ground pepper and paprika and cook on low heat for one and a half hours. Now we punch the mass with a blender, add mayonnaise and tomato paste and cook for another hour.
When ready, we spread the hot caviar on sterile jars, we seal the lids and put them under a warm blanket until it cools down completely.