Squash caviar with mayonnaise for winter
Squash caviar can be bought at any store. But, you must agree, it's much nicer to open a jar of fragrant homemade blanks. The taste of caviar is indistinguishable from the purchased one, only the benefits are many times greater. Cooked with a soul, it will appeal to both children and adults.
Ingredients
- Zucchini - 1 kg
- Onion - 250 g
- Bay leaf - 1 pcs.
- Tomato paste - 100 ml
- Mayonnaise - 130 ml
- Vegetable oil - 100 ml
- Ground black pepper - 1 tsp.
- Sugar - 100 g
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Wash the zucchini, peel and seeds, cut into cubes. If you have young zucchini, you can use them in an unpeeled form.
Pass the prepared zucchini through a meat grinder.
Add salt to the zucchini mass, leave for 15 minutes, then flip it into a colander and lightly squeeze.
Fry finely chopped onion in preheated vegetable oil until transparent.
Put the fried onion and zucchini mass in a cooking pot, add tomato paste, mayonnaise and vegetable oil. Mix everything well and simmer over low heat, stirring occasionally, for 40 minutes.
Add salt, sugar, black pepper and bay leaf. Simmer the caviar, stirring occasionally, over low heat until smooth for 1 hour.
Pour the boiling caviar into pre-sterilized jars (the bay leaf must be removed beforehand). Cover the jars with sterile lids and send them to be sterilized in a saucepan with water (the sterilization time for 0.7 l cans is 15-20 minutes from the moment the water boils in the pan).
After sterilizing the caviar jars, roll them up, turn them upside down, wrap them up and leave them to cool completely. I recommend storing the cooled squash caviar with mayonnaise in the refrigerator.
