Kitchen appliances and utensils
- oven;
- lattice;
- plate;
- pan for lid sterilization;
- cutting board;
- meat grinder or grater;
- blender
- a bowl;
- large aluminum or cast iron pan;
- large spoon;
- Libra;
- tea spoon;
- knife.
Ingredients
- zucchini - 3 kg
- onions - 500 g
- tomato paste - 250 g
- mayonnaise - 250 g
- vegetable oil - 8 tbsp. l
- sugar - 125 g
- salt - 2 tbsp. l
- ground black pepper - ½ tsp.
- bay leaf - 2 pcs.
- garlic (optional) - 5-6 cloves
Step cooking
- First you need to prepare the vegetables. 3 kg of zucchini, as well as 500 g of onions should be peeled and washed thoroughly. In addition, from the zucchini you need to get completely all the seeds.
- Peeled zucchini and onions should be chopped in any convenient way. You can use a combine harvester, a meat grinder with a fine nozzle, or you can grate onions and zucchini on a fine grater, however, this will take much more time.
- Zucchini with onions should be mixed, pour into a deep aluminum or cast-iron pot and put on a small fire, then add 250 g of mayonnaise and the same amount of tomato paste, and then mix the vegetable mixture.
- After you have mixed the mayonnaise with tomato paste, add 8 tbsp to the mixture of zucchini and onions. l vegetable oil, re-mix the ingredients. Boil caviar over low heat for 1 hour, stirring it periodically so that it does not burn.
- After the required time, add to the squash caviar 2 tbsp. l salt, 125 g granulated sugar, 2 pcs. bay leaf and ½ tsp. ground black pepper. Mix the zucchini thoroughly and leave them on fire for another 45-60 minutes so that the salt and sugar dissolve.
- While the zucchini is boiling, thoroughly rinse prepared jars with baking soda and place them in a cold oven on a wire rack. Turn the oven on 120 degrees and leave the cans in it for 30 minutes. After the time has passed, the oven door should be opened and the banks allowed to cool slightly. Also boil for several minutes the lids with which you will close the banks.
- In order to make squash caviar more tender, it can be smashed with an immersion blender right during cooking. In case the consistency of caviar suits you, you can not use a blender.
- In sterilized jars, start applying zucchini caviar, filling the jar to the top, then take the prepared lid, close the jar and roll it using a special preservation key. If you are using a can with a twist, make sure you screw the lid tight enough.
- Leave the jars at room temperature under the covers until they cool completely, and then put them in the storage room.
Video recipe
In winter, it is not always possible to enjoy fresh vegetables and salads without any chemical additives, therefore conservation is the best solution for many. We suggest you familiarize yourself with the video presented, in which the author will show you the step-by-step cooking of squash caviar with tomato paste and mayonnaise.
You will figure out how to properly prepare the vegetables for preservation, how long they need to be boiled, how to sterilize the jars, and also how to close and cool them.Such caviar is stored for a long time, and will be a great addition in the winter to the main dish.
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