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Zucchini caviar with mayonnaise as a store

0
6194
Kitchen Russian
Calorie content 80.9 kcal
Portions 2 p.
Cooking time 170 minutes
Proteins * 1.4 gr.
Fats * 6.8 g
Carbohydrates* 9.3 gr.
* per 100 gr. product
Zucchini caviar with mayonnaise as a store
Content

No matter how much I tried to cook zucchini caviar, it always turned out very tasty. Once I came across another recipe for squash caviar with mayonnaise, and decided to cook it, which I never regretted. At first I was confused by the mayonnaise in the composition, but then I realized that it was he who gave the caviar tenderness and pleasant texture.

Ingredients

Cooking process

step 1 out of 9
First, prepare all the ingredients for the squash and mayonnaise. Prepare the jars, wash them thoroughly, and sterilize them in a water bath, oven, or microwave. Pour boiling water over the lids or boil in a saucepan.
step 2 out of 9
Wash the squash thoroughly, dry it and peel it with a vegetable peeler. Using a tablespoon, remove the seed core. If you are using young zucchini, you can skip this step.
step 3 out of 9
Peel the onions and rinse under cold running water.
step 4 out of 9
Chop the peeled zucchini and mince it, or grind it with a food processor, or use a blender.
step 5 out of 9
Also chop and chop the peeled onions through a meat grinder or food processor or blender. Combine the chopped vegetables in a saucepan with a thick bottom, in which you will cook the zucchini caviar.
step 6 out of 9
Add mayonnaise to the vegetable mass.
step 7 out of 9
In the next step, pour in the required amount of vegetable oil and add the tomato paste, and then mix thoroughly until smooth.
step 8 out of 9
Put the container with the contents over medium heat and bring to a boil. Then reduce the heat and cook the squash caviar for about 50-60 minutes, stirring occasionally. Then add the required amount of granulated sugar, table salt, black pepper, bay leaf and cook for about an hour.
step 9 out of 9
Gently arrange the hot squash caviar in sterile jars. Screw on with sterile caps. Turn the caviar cans upside down. Leave in this position until it cools completely for about a day, wrapped in a warm blanket. Then turn the cooled jars of squash caviar over and transfer to a cool, dark place for long-term storage.

Bon Appetit!

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