Zucchini caviar with mayonnaise as in the USSR
0
10673
Kitchen
Russian
Calorie content
160.8 kcal
Portions
2.5 l.
Cooking time
135 minutes
Proteins *
2.9 gr.
Fats *
8.9 gr.
Carbohydrates*
25.8 g
I propose to cook squash caviar with mayonnaise. This recipe was used during the Soviet era. Zucchini caviar can be cooked in pieces or in chopped form, it is already a matter of taste. Serve the squash caviar according to this recipe with a fresh white loaf for sweet tea.
Ingredients
Cooking process
Pass the peeled vegetables through a meat grinder. Place in a heavy-bottomed metal dish. Add the required amount of mayonnaise, tomato paste and vegetable oil. Place the container with the contents over medium heat and bring to a boil. Then reduce the heat, cover and cook the squash caviar for about 45 minutes, stirring occasionally.
Then add the required amount of granulated sugar, table salt and ground black pepper and bay leaf. Stir and cook for about 1 hour more. Prepare the jars, wash them thoroughly and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.
Gently arrange hot squash caviar in sterile jars and roll up using a seamer. Turn the caviar cans upside down and wrap them in a warm blanket. Leave in this form until it cools completely for about a day. Then turn the cooled jars of squash caviar over and transfer to a cool, dark place for long-term storage.
Bon Appetit!