Zucchini caviar can be prepared in many ways. But if you want it to turn out to be as tasty as in a store, try making it with mayonnaise and tomato paste - a kind of “ketchunez” (as one famous karateka from the TV series “Univer” said).
Pick your recipe
You will need
- - mayonnaise (you can homemade) - 200 grams;
- - tomato paste (25%) - 200 grams;
- - zucchini - 3 kg;
- - onions - 1 kg;
- - carrots - 0.5 kg (you can slightly more);
- - sunflower oil - 100 ml;
- - salt and sugar - 1.5 tbsp. spoons (or to taste);
- - cloves of garlic - 3-4 pieces;
- - table vinegar - 1/4 cup;
- - a mixture of ground peppers - 0.5 tsp.
Instruction manual
1
Peel the vegetables, rinse well under running water. Cut onions and young zucchini into cubes or half rings, carrots into thin strips. Grind the cloves of garlic with garlic cloves. All products, except garlic, mix well with each other, shift into a large cauldron and pour vegetable oil.
2
Put the cast-iron dishes with vegetables on a small fire, boil until the products give juice. This usually takes 10-15 minutes. If it seems that the liquid is not enough, you can add another half a glass of water. Pouring more oil is strictly forbidden, otherwise the dish will turn out to be very fatty.
3
After the appearance of a sufficient amount of broth, vegetables should be boiled for another 40 minutes. The cauldrons do not need to be closed with a lid, as excess moisture should evaporate. 10 minutes before cooking, add chopped garlic. This vegetable will give the dish a special taste and aroma.
4
At the end of cooking, the cauldrons should be removed from the heat, the vegetables should be slightly cooled and mashed with a blender. The mixture should end up with a homogeneous consistency. Pour sugar, salt and pepper mixture into it. Send there mayonnaise with tomato sauce. Stir the food thoroughly with a wooden spatula.
5
Send squash caviar back to the pot, boil for 5-10 minutes or until hot spray. At this time, be extremely careful not to burn yourself. A minute before removing the dish from the fire, vinegar should be poured into it. But you can not add it if you are preparing caviar to eat "for now."
6
That's all, squash caviar with mayonnaise and tomato paste is ready. It remains only to wait until it cools down a little, and you can transfer to sterilized jars. It is recommended to turn the glass container with the product after tightening the lids upside down and send it under a warm blanket until it cools completely. After that, it will be possible to take it out to the cellar or put it in the refrigerator.
note
Use to create caviar you need high-quality mayonnaise. This is one that is manufactured according to GOST and contains at least 80% fat.
Since there are many products used, it is better to take at least 8 liters of cauldrons for cooking.
Useful advice
If you make squash caviar for the winter, the amount of vinegar should be increased to 0.5 cups. If less is added, the workpiece may become sour during storage.