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➠ Zucchini caviar with mayonnaise and garlic for the winter

Zucchini caviar with mayonnaise and garlic for the winter

1450

Kitchen Russian

Calorie content 78.3 kcal

Portions 2 p.

Cooking time 220 minutes

Proteins * 1.3 gr.

Fats * 6.8 g

Carbohydrates* 8.4 gr.

Zucchini caviar with mayonnaise and garlic for the winter

Content

If you are racking your brains about what to cook from a large harvest of zucchini, our recipe will come to your rescue. Delicious, delicate consistency and spicy-tasting squash caviar with mayonnaise and tomato paste! What could be tastier ?!

Ingredients

Zucchini 3 Kg Garlic 10 tooth. Mayonnaise 250 g Tomato paste 250 g Salt 1 tbsp Granulated sugar 100 g Ground red pepper 2 pinch Sunflower oil 100 ml Table vinegar 9% 1 tbsp

Cooking process

We clean the zucchini, rinse and remove the stalk. Since our zucchini is ripe, we clean them from the peel and seeds. Cut them into small pieces, put them in a saucepan, add the peeled chives and set over medium heat.

Bring the zucchini to a boil, reduce the heat and simmer under the lid until tender. Then we punch soft zucchini with a blender in mashed potatoes until a homogeneous consistency is obtained.

Add mayonnaise, tomato paste, salt and pepper, vegetable oil to the squash puree. Mix all the ingredients well and leave to simmer over low heat for 2.5 hours under a closed lid. During cooking, the liquid from the zucchini will evaporate, the caviar will become thicker and will acquire a beautiful carrot color. Before turning off, add vinegar to the caviar, mix well and remove the pan from heat.

After the time has elapsed, we spread the ready-made hot caviar in sterilized jars and tighten with boiled lids. We leave some caviar for tasting. After complete cooling, we put the jars with caviar in a cool dark place for storage. And we take the sample ourselves. Bon Appetit!