Squash caviar with mayonnaise is a taste familiar from childhood. The best recipes for making squash caviar with mayonnaise. Squash caviar with tomato paste. Recipes for caviar from zucchini for the winter at home

Zucchini, squash, zucchini are summer vegetables, inexpensive, accessible to all categories of the population, which are unpretentious when grown and produce good fruit yields. The skin can be of different colors: green, white, yellow. Zucchini cooks quickly and tastes very attractive. How can you not take advantage of the summer gifts and stock up for the winter? There are a large number of recipes for preparing zucchini, but when you mention this vegetable, an association immediately arises with “overseas” caviar, zucchini. We propose to dwell in more detail on this type of low-calorie preservation.

How to choose the right zucchini for harvesting for the winter

Low-calorie zucchini, which in its raw form contains only 17 kcal per 100 g, is very healthy, it contains a lot of fiber, vitamins B, A, C, D, and a large number of minerals. How not to lose all this treasure and use it in winter? By preparing squash caviar according to the suggested recipes, you can not only feed your family deliciously with your own hands, but also bring great benefits to the body. In order for zucchini to remain nutritious and healthy, you need to skillfully select the right fruits for preservation. Here are some tips on which zucchini are suitable for canning:

Inspect each specimen of the vegetable; there should be no black rotten spots or dents on it.
The zucchini skin should be smooth and shiny.
The stalk should have a fresh, not dried out appearance.
For preservation, it is better to choose small-sized vegetables; young zucchini has more tender pulp and almost no seeds.
If you only have large zucchini, you will definitely have to remove the thick skin from them, cut them, remove the core and seeds.

Recipes for delicious squash caviar with mayonnaise and tomato paste

There is hardly a person who has never tried squash caviar. The favorite food of adults and children is not only tasty, but also healthy. Every housewife who tries to preserve vegetables with her own hands has a recipe for squash caviar. It may differ in some ways, but the essence remains the same - zucchini in various forms is loved, valued and stored for future use in order to enjoy its unusual taste in winter. Step-by-step recipes with attached photos will help you prepare your favorite product.

We can preserve classic homemade caviar according to GOST, just like in a store

To prepare squash caviar, which tastes like a store-bought recipe that was sold several decades ago, you will need the following products:

Zucchini.
Bulb onions.
Vegetable oil.
Tomato paste.
Mayonnaise.
Sugar.
Salt.

Take three kilograms of zucchini, preferably small in size, wash, cut off the edges, cut into pieces.
Peel 0.4 kg onion, pass together with zucchini through a blender or meat grinder.
In a large saucepan, simmer the mixture for one hour.
Add 0.150 liters of vegetable oil and simmer for another hour.
Pour 100 grams of sugar, 1 tbsp. l. salt, 200 g mayonnaise, four tbsp. l. tomato paste.
Simmer for one hour. In total it will take a little more than three hours, taking into account that the cans need to be rolled up while hot. You will get 3 liters of caviar.

How to cook with eggplant and garlic in the oven

Ingredients:

Young zucchini.
Eggplants are small.
Tomatoes.
Sweet bell pepper.
Garlic.
Salt.
Oil.

Wash zucchini (2-3 pcs.), eggplants (2 small ones), tomatoes (2-3 pcs.), bell peppers (1 pc.), cut into small cubes, place on a baking sheet or baking dish.
Place in the oven, preheated to 180 degrees, bake for about an hour, stirring, adding a little vegetable oil and salt.
Before finishing the process, add chopped garlic.
Use a blender to puree the finished mixture.
Place in hot steamed jars.

Dietary caviar without vinegar in a blender

The recipe without the use of vinegar and oil is suitable for children’s menus, diabetics and those on a diet.

Ingredients:

Young zucchini.
Tomato paste.
Carrot.
Garlic.
Bulb onions.
Salt pepper.

Wash about two kilograms of zucchini; if the vegetables are large, cut them lengthwise, remove the core and seeds, and peel the skin. For young zucchini, you only need to cut off the edges - the stalk and the place of flowering.
Peel 4 onions and cut into cubes.
4 medium-sized carrots, peeled and grated.
After combining the onions and carrots, add them to the pan, adding a little water. Simmer vegetables for 5-7 minutes.
Add diced zucchini to carrots and onions and simmer for another 45-60 minutes, stirring occasionally. The zucchini should release juice; if it is not enough, add water as needed.
A few minutes before the end of the process, add three tablespoons of tomato paste, squeeze the garlic through a press, add salt and pepper to taste.
After the zucchini has cooled, puree in a blender until smooth.
Store the resulting dietary caviar in the refrigerator.

Spicy fried zucchini with onions without sterilization

Ingredients:

Young zucchini.
Bulb onions.
Garlic.
Vegetable oil.
Salt.
Vinegar.

Wash three zucchini pieces of the same size and cut into circles.
Fry in vegetable oil on both sides, adding a little salt.
Separately, fry the onion, cut into half rings, until golden brown.
Grind zucchini, onion, and garlic in a blender.
Place in a clean steamed jar. Pour in hot oil.
Pour 1 teaspoon of vinegar into each jar. Seal the jars.

How to close with carrots and bell peppers without tomatoes

Ingredients:

Zucchini.
Sweet bell pepper.
Carrot.
Vegetable oil.
Salt.
Sugar.
Mayonnaise.
Ground black pepper.

Zucchini (3 kg), large ones, peeled and seeds removed, small ones, just cut. Wash and peel onions (500 grams), carrots (800-1000 grams), red bell peppers (6-8 pieces).
Pass all vegetables through a meat grinder.
Add 250 grams of mayonnaise, 150 grams of vegetable oil.
Cook in a saucepan for 1 hour, stirring occasionally.
Add two tablespoons of salt, a glass of sugar, and black pepper to taste to the vegetable mass.
Cook for another hour.
Place the hot mixture into jars and seal for the winter.

Stewed caviar pieces with apples and tomatoes in a slow cooker

Ingredients:

Zucchini.
Apples.
Tomatoes.
Sugar.
Vegetable oil.
Salt.
Vinegar.

Wash the zucchini, 3-4 pieces in quantity, trim the stalks, then place together with 3-4 tomatoes in a dry multicooker bowl to bake for 30-40 minutes in the “baking” mode. Halfway through the process, turn over to the other side.
After baking is complete, remove the skin from the tomatoes and chop them together with the zucchini with a knife.
2 onions and 100 grams of apples, cubed. Add a little vegetable oil to the multicooker bowl and fry the onion and apples until softened.
Place the zucchini-tomato mixture there and fry for about 20 minutes, stirring.
At the end of the process, add salt, pepper and sugar to taste.
Leave for 10 minutes in the “warm” mode.
Caviar should be placed in jars while it is hot.
To prepare this recipe, you can use a pressure cooker instead of a multicooker, keeping all the processes step by step.

Zucchini salad-caviar “Mother-in-law’s tongue” without frying

Ingredients:

Zucchini.
Sweet bell pepper.
Bitter chili pepper.
Garlic.
Vegetable oil.
Salt.
Sugar.
Vinegar 9%.
Tomato paste 25%.

Peeled zucchini, weighing 3 kg, cut into small strips.
Peel and chop 4 sweet peppers and one bitter pepper in a blender.
Prepare the marinade: in a saucepan, mix 1 glass of water, chopped peppers, half a liter of tomato paste, a glass of vegetable oil, 120 grams of granulated sugar, two tablespoons of salt. Boil.
Pour out the planed zucchini “tongues”. Mix. The marinade should lightly cover the surface.
Cook over low heat for about 40 minutes, stirring occasionally.
5 minutes before the end of the process, add 3 heads of chopped garlic.
After the cooking is finished, add 120 grams of vinegar, stir and immediately pour into jars while hot. Roll up for the winter. Squash caviar is obtained with small inclusions of “tongues”.

Easy recipe for fried caviar with carrots and squash in jars

Ingredients:

Zucchini or squash.
Carrot.
Vegetable oil.
Tomatoes.
Salt, ground black pepper.
Vinegar 9%.

Peel carrots (500 grams), onions (500 grams) and fry separately in a frying pan in sunflower oil.
Peel zucchini or squash (2 kilograms) and cut into cubes.
In a large frying pan with a thick bottom, fry the squash for about half an hour, then add the onions and carrots.
Cut the tomatoes into cubes, removing the skin, and fry in a separate frying pan until the moisture evaporates, transfer to the zucchini. You can replace tomatoes with an equal amount of ketchup.
Add salt, spices, simmer for about an hour.
Grind the prepared mass with a blender. Add about 100 grams of vinegar.
Place in jars until the caviar has cooled.

Video recipe for delicious zucchini caviar through a meat grinder

Many fans of homemade preparations for the winter share their most successful recipes. In the proposed video you can find out which has received a large number of positive reviews from housewives who have tried it. Simple operations, compliance with the proportions of the input products, and the cooking sequence guarantee you will get delicious squash caviar, reminiscent of “Nezhinskaya” in taste, sold in stores and meeting all standards and GOSTs.

We advise you to prepare squash caviar according to this recipe. To be absolutely sure of the taste delights of the finished dish, make a test batch for several servings, corresponding to the number of family members. Having appreciated the squash caviar at dinner according to the video recipe, you can safely close the preserve for the winter, which is impossible not to love.

In stores you can find jars of squash caviar, to which tomato paste and mayonnaise are added. However, we don’t know that when cooked at home, it turns out no less tasty and healthy. Here's how to prepare squash caviar with mayonnaise and tomato paste, the taste of which will delight you in winter.

Classic recipe

For cooking, you need to take local zucchini, as they turn out more juicy and tasty than any other. For 1 kilogram of zucchini you will need:

— 300 grams of tomato paste;

- several large onions;

- salt and pepper to taste;

- mayonnaise;

- sugar and vegetable oil.

Zucchini needs to be cut into pieces. Peel, chop and mince 3 small onions along with the zucchini. In a small covered saucepan, simmer all this for about 1 hour, then add sugar, salt, vegetable oil to taste and simmer for the same amount of time. The standard proportion is 100 grams of sugar, a tablespoon of salt, a tablespoon of tomato paste and 100 grams of mayonnaise. All this needs to be mixed and simmered for about another hour. Then roll into jars and enjoy wonderful squash caviar for the winter.

This is a standard recipe, the preparation of which is used in factory production. However, based on it, you can make several more recipes in winter, adding spices, pepper or something else. Here's how to make tomato paste according to another recipe that will appeal to those who love an islandy taste.

Recipe for spicy caviar with squash

To prepare it for the winter, you need to take:

- 500 grams of zucchini;

- 500 grams of squash;

- 300 grams of sour apples;

- 2 large onions;

- 4 cloves of garlic;

- ground red chili pepper to taste;

— 300 grams of spicy tomato paste;

- the same amount of lemon mayonnaise;

- 2 tablespoons of odorless vegetable oil;

- salt and sugar to taste.

Step 1. Wash the zucchini, cut off the tails and the top, cut into small pieces. Do the same with the squash.

Step 2. Peel the apples, remove the core and seeds, mix with zucchini.

Step 3. Peel the onion along with the garlic, cut into pieces, mix with apples and zucchini. Then add salt and sugar and puree everything with a mixer.

Step 4. Put the mixture on the fire and simmer for an hour. Then add tomato paste, mayonnaise and vegetable oil and simmer for an hour.

Step 5. Roll into sterilized jars and enjoy the pleasant taste of squash caviar in winter.

Caviar prepared according to this recipe turns out to be very tender, sweetish with a slight sourness and a pleasant aftertaste. The squash and apples make it more watery than the usual version, but the spiciness of the onions, peppers and garlic makes it a wonderful spicy addition to pleasant dishes. For example, to potatoes and even meat.

There is another recipe with a photo according to which you can prepare caviar at home.

With zucchini and red sweet pepper

Before cooking, you need to cover the red pepper and remove the top skin, as it will interfere with the preparation of the dish. To prepare it, you will need:

- a kilogram of zucchini;

- vegetable oil in small quantities;

- 100 grams of mayonnaise;

- 4 tablespoons of tomato paste;

- salt and pepper to taste;

- large onion;

- a head of young garlic;

- 300 grams of bell pepper;

- a small amount of ground chili pepper.

Step 1. Wash the zucchini, cut into pieces, removing the top parts. The pepper needs to be washed, cut, seeds and skin removed from the top. To ensure that it separates well, you need to keep the red pepper under hot water. Then mix with zucchini.

Step 2. Peel the onion, scald with boiling water, then cut and mix with pepper and zucchini.

Step 3. Peel and chop the garlic, add to the garlic and pepper.

Step 4. Mix everything together, puree with a blender, put in a saucepan and simmer on fire for an hour.

Step 5. Add tomato paste, mayonnaise, salt and pepper, vegetable oil, then mix everything and put on fire. Simmer for another hour.

Step 6. Then put everything in jars and after that put it in a warm place.

Squash caviar with mayonnaise prepared according to this recipe is moderately spicy and slightly sweet due to the bell pepper. If you want to make it spicier and brighter, you can add a small amount of apple cider vinegar or lemon juice to it. To make the consistency of the caviar more delicate, you can add some sour apples to it. Well, you can get a very delicate taste if you add the same amount of sour apples to bell peppers with the addition of 100 grams of lemon juice and a small amount of vinegar.

You can use any mayonnaise for cooking, but it is best to use olive or lemon in the recipe, depending on your taste preferences. It is also possible to change the proportions in the recipe, depending on what kind of result you would like to get.

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Winter preparations are very popular. They allow you to diversify your diet during the winter months, not give up your favorite foods, and save on groceries. Recipes you like spread quickly. All housewives know how to prepare squash caviar, but the version with mayonnaise and tomato paste became known not so long ago.

The popularity of squash caviar for the winter has not decreased for many years, and with the addition of mayonnaise, this type of preparation is very reminiscent of store-bought caviar. Suitable for both canning and quick cooking.

Some housewives are afraid to use mayonnaise in canning. For squash caviar, it is best to take the preparation of mayonnaise into your own hands. Then you will be confident in the quality of the components. But if this is not possible, then the option with store-bought sauce has been tried by many and it is quite reliable. Zucchini caviar with mayonnaise turns out tasty, aromatic and stores well.

Squash caviar without mayonnaise has lower calorie content than the option with its addition. But mayonnaise adds an unusual piquant taste to a familiar dish.

How to choose the right zucchini for harvesting for the winter?

Inexpensive, zucchini is a versatile vegetable. You can eat it raw, bake bread from it, fry it, make salads and preparations for the winter.

When choosing them for canning at the market, in a store or in the garden, remember three things and you will get a good result:

Question of size. Larger zucchini tends to be watery and flavorful, with fleshy insides and large seeds. Stay away from them. Smaller is better. Try to find zucchini that is approximately 13 – 17 cm in length. Even if the vegetable is not yet fully ripe, it is still ideal for canning without changing the taste of the product. If there are scratches or damage, then such a vegetable will not be able to be stored for a long time.
Equivalent color. Zucchini can be green, yellow, white. The color does not change the taste. But always choose zucchini with a brighter, richer color.
Check for stems. Look for zucchini that still has a good piece of stem attached, these will store better.

Young zucchini can be completely used for cooking. Ripe fruits must be peeled and seeds removed.

If you can't cook the zucchini right away, store it in a paper bag in the crisper drawer in the refrigerator for up to one week. Do not store zucchini in plastic bags as they will trap moisture and make the vegetables slimy.

Classic recipe for winter squash caviar with mayonnaise and tomato paste

Ingredients:

3 kg zucchini (peeled without seeds),
0.5 kg of onion,
250 g mayonnaise (you can use “Provencal”),
300 g tomato paste,
150 g vegetable oil,
0.5 cups sugar,
2 tbsp. spoons of salt,
0.5 teaspoon ground pepper,
1 bay leaf.

Preparation:

Grind the zucchini and onions through a meat grinder.
Add mayonnaise, tomato paste, vegetable oil. Mix everything and cook for 1 hour.
Next, add sugar, salt, pepper, bay leaves and cook for another 1 hour. Then remove the bay leaf, place the hot caviar into jars, and roll up.
Zucchini caviar “Everyone likes it” is ready.

Squash caviar with mayonnaise, tomato sauce and carrots

A tasty addition to lunch with an interesting, piquant aroma. To prepare caviar, it is best to use Krasnodar sauce - a balanced amount of spices goes well with the sweetish taste of carrots.

Ingredients:

3 kg of young zucchini with soft skin;
0.5 kg of onion varieties;
1.5 kg carrots;
250 g Krasnodar sauce;
200 g of mayonnaise with the highest percentage of fat content;
2 tbsp. l. granulated sugar;
table salt and ground black pepper - to taste.

How to prepare:

Wash the vegetables thoroughly in running water and dry on a towel. Cut into pieces convenient for a meat grinder or food processor.
Grind the peeled vegetables using a meat grinder. If you don’t have a meat grinder with a fine grid at home, grind the raw ingredients again.
Salt, add sugar and mix. Let it sit for a few minutes and taste, the puree should be slightly bland, the remaining flavor notes will be added by the sauce and mayonnaise.
Place on the stove and cook for at least 2 hours. Stir regularly.
Add mayonnaise, seasonings and spices. If desired, you can pour in a few tablespoons of apple or table vinegar.
Simmer for another half hour over low heat while it cooks - prepare the containers for canning.
Place the prepared squash caviar with mayonnaise and tomato sauce into hot sterilized jars and roll up.
Turn it over onto a fabric backing and insulate it.
You can remove the workpiece for storage after a day.

Dietary caviar without vinegar in a blender

The recipe without the use of vinegar and oil is suitable for children’s menus, diabetics and those on a diet.

Ingredients:

Young zucchini.
Tomato paste.
Carrot.
Garlic.
Bulb onions.
Salt pepper.

Wash about two kilograms of zucchini; if the vegetables are large, cut them lengthwise, remove the core and seeds, and peel the skin. For young zucchini, you only need to cut off the edges - the stalk and the place of flowering.
Peel 4 onions and cut into cubes.
4 medium-sized carrots, peeled and grated.
After combining the onions and carrots, add them to the pan, adding a little water. Simmer vegetables for 5-7 minutes.
Add diced zucchini to carrots and onions and simmer for another 45-60 minutes, stirring occasionally. The zucchini should release juice; if it is not enough, add water as needed.
A few minutes before the end of the process, add three tablespoons of tomato paste, squeeze the garlic through a press, add salt and pepper to taste.
After the zucchini has cooled, puree in a blender until smooth.
Store the resulting dietary caviar in the refrigerator.

Video recipe for caviar with Mivina

As soon as the hostesses' imagination does not work. Mivina chicken seasoning adds an unusual aroma and flavor to squash caviar.

Calories: Not specified
Cooking time: Not indicated

I usually cook this several times a season, because often jars of such a snack are sold out before winter. And then I have to buy vegetables and cook everyone’s favorite snack again. You can, of course, do it much simpler - just go to the store and buy a jar of caviar from any manufacturer. But after reading the ingredients on the label, I, for example, lose the desire to buy, much less consume, such a snack for a long time. This is understandable, because in order for caviar to retain the desired taste for a long time and not spoil at room temperature (on supermarket shelves), it must contain many preservatives, stabilizers, emulsifiers and similar substances.

At home, I use only natural preservatives: oil, tomato paste, mayonnaise, and I also like to add our family’s favorite seasonings and spices to the caviar for taste. This way, I can get a unique and exquisite taste of the snack that no store-bought caviar has.
For such caviar, I take the most common fruits of field squashes, onions and crush them into a homogeneous mass. Then I add mayonnaise and tomato sauce (most often homemade), vegetable oil and spices. I boil the mixture for a couple of hours and immediately transfer it into dry, sterilized jars, so that I can then roll them up with lids.

Ingredients:
- zucchini fruit – 3 kg,
- onion – 0.5 kg,
- tomato paste – 250 ml.,
- mayonnaise (without spices) – 250 g.,
- sunflower oil (odorless) – 150 ml.,
- coarse table salt – 2 tbsp. l.,
- sugar – 0.5 tbsp.,
- dried laurel leaf – 2 pcs.,
- ground pepper fruit – 0.5 tsp.

Recipe with photos step by step:

We peel the zucchini fruits. Cut them in half and remove the center with the seeds. Then we twist them in a meat grinder.
We clean the onion from dry scales, rinse with cold water and also pass through a meat grinder.

Mix the vegetables in a saucepan and add oil, as well as mayonnaise and tomato paste.

Cook the mixture over very low heat for about an hour from the moment it boils.
Then add the rest of the spices according to the recipe and cook for another hour.

We need the excess liquid to evaporate from the mass.

Then we transfer the caviar into dry jars, which must be sterilized over steam, and close them with lids (it is convenient to use the lids of the twist-off system).
Then we wrap the cans upside down with a warm blanket and a day later we take them out to the pantry for storage.

I also recommend cooking

During the zucchini season, 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 winter squash caviar with mayonnaise. You'll literally lick your fingers in the winter, it's so delicious! The recipe for caviar with tomato paste and store-bought mayonnaise has been incredibly popular lately, although controversial.

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

The controversy is caused by the addition of mayonnaise to the recipe. Many housewives are perplexed, why add it to zucchini caviar? And those who have tried this recipe claim that it is very tasty!

All the pros and cons of this cooking method

Firstly, mayonnaise adds 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. Adding preservatives does not make it healthy for us. In addition, it is unknown how these same additives and preservatives will behave during heat treatment.

Advice: I will share with you advice that will reduce your worries to nothing. Make your own homemade mayonnaise using only natural products. See the cooking technology in 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
Concentrated tomato paste – 2 full tablespoons
Vinegar – 1 tbsp. 6% fruit vinegar
Ground pepper to taste

Cooking caviar from zucchini with photos

Important note: Be very careful during the stirring step. 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, remove the dishes from the hot stove and let the mixture calm down. And then bend over to stir.

It's mayonnaise's turn. Spread it out and mix. Don’t be embarrassed if it splits into incomprehensible flakes. After time, the mass will become homogeneous. Leave to simmer covered for another 10 minutes. Let's mix and protect your eyes and hands!
Season everything to taste with salt, sugar and pepper. The amount of spices indicated is approximate. There can be a lot or a little salt for your taste, this is an individual matter. The amount of sugar depends on the type of tomato you use. If it is sour, then more sugar will be consumed. The taste of caviar depends on your taste. Pour in the vinegar, stir and wait 5 minutes. Let's try again, if you like everything, then you can roll it up.
Dry sterile jars should already be prepared. The lids also need to be boiled in advance. The quality of processing of the cans directly determines whether they will explode during storage or not.
Using a clean wooden spoon, spoon the vegetables into the jars all the way to the top. Roll up the lids using a machine. Turn it over onto a blanket and wrap it with a blanket for the night. This stage is additional sterilization of the product.

Various cooking methods and my comments

This recipe is a great way to process a mountain of zucchini, which comes in a variety of different appearances. Crooked, oblique and pot-bellied specimens are ideal for him.
You can do without frying. Just put all the ingredients in a cauldron, including pasta and mayonnaise. Simmer the whole thing for an hour, season with spices and roll up. But I like my version better in taste. And I don’t see the point in stewing mayonnaise for an hour.
It's up to you to add carrots or not - naturally, it tastes better with them. You can double the amount, then be sure to sterilize the jars before sealing. Vinegar is also added because of it.
Don't be confused by the color of the caviar in the photo. It is a little different from the real one - beautiful and bright. It is always difficult to convey its true color through photography.

You will get such beautiful zucchini caviar if you use my tips. Boiled eggs and delicious bread spread with caviar are one of the most delicious breakfasts from my childhood. Bon appetit and delicious preparations! Anyuta cooked with you today, I’m looking forward to seeing everyone for some delicious new items!

Zucchini caviar for the winter with mayonnaise turns out to be very tasty. Just lick your fingers! It's easy to cook and everyone loves it!