Zucchini caviar with mayonnaise for the winter - 10 delicious recipes

Zucchini caviar is a dish that many people enjoy eating in the cold season with black bread or as an addition to other dishes. Cooking caviar from zucchini is not difficult, and many people especially like recipes with the addition of mayonnaise: it makes the taste of the product especially delicate and original.

Zucchini caviar with mayonnaise for the winter "You will lick your fingers"

For the preparation of squash caviar, it is better to use fatty mayonnaise with a rich taste so that the product turns out to be thicker and more memorable in taste. This simple recipe is called "lick your fingers", because the end result invariably pleases everyone at home.

Servings - 3 liters

• 
  The zucchini is peeled so that there are no skins and seeds, cut into pieces and rolled through a meat grinder.
• 
  After peeling, the bulbs are also chopped using a meat grinder or blender.
• 
  Processed vegetables are placed in a saucepan with a thick bottom, the required amount of oil and tomato paste is poured in, everything is mixed, followed by salt, granulated sugar, bay leaves and ground pepper. Everything is mixed again and kept at low heat of the plate for about 1 hour.
• 
  Mayonnaise is mixed into the contents of the pan and continue to cook for another hour.
• 
  The finished product is distributed in pre-sterilized jars and sealed with lids. Jars of hot canned caviar should be placed upside down in a warm place, covered with a towel or blanket and allowed to cool. The product can then be stored in the basement or pantry.

Zucchini caviar with mayonnaise and tomato paste for 3 kg of zucchini

This recipe for making caviar from zucchini will appeal to those who like more spicy dishes: among the ingredients are garlic and ground red pepper. It is very easy to adjust the severity of this preparation for the winter by adding more or less pepper and garlic.

Cooking time: 3 hours 15 minutes.

Cooking time: 15 min.

Servings - 3 liters.

Ingredients:

• Zucchini - 3 kg.
• Mayonnaise - 250 gr.
• Tomato sauce - 250 ml.
• Garlic - 10 tooth
• Granulated sugar - 100 gr.
• Salt - 1 tbsp l.
• Vegetable oil - 100 ml.
• Table vinegar 9% - 2 tbsp. l.
• Ground red pepper - to taste.

Cooking process:

1. The zucchini are peeled, the seeds are disposed of and the pulp is cut into pieces, and then ground in a meat grinder, adding garlic during processing.
2. The vegetable mass is transferred into a deep saucepan, all the remaining ingredients are added, excluding vinegar at this stage, and kept on low heat, stirring regularly, for about 2.5-3 hours.
3. At the end of the indicated cooking time, add the indicated volume of vinegar and mix thoroughly again.
4. Containers for rolling caviar are sterilized over steam, calcined in an oven or microwave.
5. Caviar is piled up to the top in each jar, tightly sealed with lids and allowed to cool under a blanket indoors. After the product has cooled completely, it can be stored in a pantry, cellar or basement.

Zucchini caviar through a meat grinder with mayonnaise

A simple recipe for a delicious preparation for the winter, which even an inexperienced housewife can handle. It is important to sterilize the caviar storage container so that it stays longer even in a room with room temperature.

Cooking time: 2 hours 15 minutes.

Cooking time: 15 min.

Servings - 3 liters.

Ingredients:

• Zucchini - 3 kg.
• Onions - 500 gr.
• Mayonnaise - 250 gr.
• Tomato paste - 300 gr.
• Vegetable oil - 150 gr.
• Sugar - 0.5 tbsp.
• Salt - 2 tbsp. l.
• Ground black pepper - 0.5 tsp.
• Bay leaf - 1 pc.

Cooking process:

1. Washed and peeled zucchini with an onion is chopped using a meat grinder.
2. The indicated volumes of mayonnaise, tomato paste and good vegetable oil are added to the resulting mass, everything is mixed.
3. The prepared semi-finished product in a large heat-resistant container is put on fire and cooked for about an hour, stirring occasionally, with low heat.
4. After the allotted time, bay leaf, a little pepper, sugar and salt are added to the caviar, mixed and cooked for another hour.
5. After the time has elapsed, the bay leaf is removed, and the finished product is distributed in sterilized containers for subsequent storage. It is important to seal the jars well and let them cool indoors by covering them with a blanket.

Zucchini caviar with mayonnaise and garlic at home

Garlic gives zucchini caviar a touch of piquancy, and the preparation turns out to be even more tasty and aromatic. Having opened such a jar, loved ones will not stop until they have completely eaten all of its contents.

Cooking time: 1 hour 45 minutes.

Cooking time: 15 min.

Servings - 3 liters.

Ingredients:

• Zucchini - 3 kg.
• Mayonnaise - 250 gr.
• Garlic - 100 gr.
• Bulb onions - 400 gr.
• Tomato paste - 250 gr.
• Granulated sugar - 0.5 tbsp.
• Salt - 2 tbsp. l.
• Vinegar 9% - 3 tbsp l.
• Vegetable oil - 100 ml.

Cooking process:

1. Peel onions, garlic and zucchini, cut into large pieces and pass through a meat grinder into a deep dish with a thick bottom.
2. Vegetables are placed on medium heat and cooked for about an hour, stirring so that the mass does not burn.
3. Add the required amount of salt, sugar, tomato paste, mayonnaise and oil to the caviar. Pour in vinegar and mix well, and then bring the snack to readiness for about half an hour with medium heat.
4. The cans for storing the product are sterilized and the caviar is distributed over them, and then rolled up.
5. Zucchini caviar is served as an appetizer with black bread or as an addition to main courses.

Zucchini caviar with mayonnaise and onions as in the store

An easy recipe for a delicious appetizer with a classic set of ingredients, but a lot of onions, which gives the caviar an interesting flavor. It is important to choose high quality mayonnaise for preparation so that it complements the taste of the product, and does not spoil it.

Cooking time: 3 hours.

Cooking time: 15 min.

Servings - 6 liters.

Ingredients:

• Zucchini - 6 pcs.
• Bulb onions - 6 pcs.
• Vegetable oil - 200 ml.
• Mayonnaise - 500 gr.
• Tomato paste - 500 gr.
• Granulated sugar - 4 tbsp. l.
• Vinegar 9% - 4 tbsp l.
• Salt - 2 tbsp. l.

Cooking process:

1. The zucchini is cut off the peel and the seeds are removed, the vegetable is cut into medium-sized cubes.
2. The prepared zucchini is poured with water in a large enamel saucepan and heated to boil. After that, the vegetables must be stewed for two hours over low heat so that the zucchini cubes soften and give juice.
3. The peeled onions are rubbed or chopped with a knife to make a mushy mass.
4. Heat-treated zucchini pieces are cooled and scrolled with a meat grinder or blender until puree, and then onions, tomato paste and mayonnaise are added to the mass. After stirring, salt, oil, sugar and the specified amount of vinegar are added to the caviar, and then mix well to combine the ingredients.
5. The resulting product continues to be heated for 45 minutes, and then transferred to jars, having previously sterilized them, and rolled up.The caviar is allowed to cool by turning the jars over and covering them with a blanket, and after harvesting it can be kept in the basement, cellar or pantry.

Delicious squash caviar with mayonnaise through a blender

Zucchini caviar is usually prepared using a meat grinder, on which the ingredients are ground, but in modern conditions, a blender is also suitable for this purpose: the product turns out to be of a more delicate consistency.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 min.

Servings - 3.

Ingredients:

• Zucchini - 1.5 kg.
• Bulb onions - 300 gr.
• Tomato paste - 100 gr.
• Mayonnaise - 100 gr.
• Vegetable oil - 100 ml
• Apple cider vinegar - 1 tbsp. l.
• Salt - 1.5 tsp.
• Garlic - 2 teeth
• Granulated sugar - 1 tbsp. l.
• Ground hot pepper - to taste.

Cooking process:

1. Pour oil into a thick-walled dish and warm it up with low heat.
2. After peeling, chop the onions coarsely and fry until soft, so that it becomes golden and fragrant. This takes about 10 minutes. Then transfer the fried onions to another dish.
3. Prepare the zucchini for further processing by removing the skin and seeds and putting them in oil, fry them at high heat for 10 minutes, not forgetting to stir actively. When the zucchini pieces begin to turn transparent, return the onions to the saucepan, cover and simmer for about 15 minutes.
4. Knead the resulting mass with a hand blender until it is smooth, then stir in the tomato paste and continue cooking over medium heat for another 15 minutes.
5. Add mayonnaise to the mass and beat the caviar with a blender again so that the mayonnaise does not stratify and mix with the preparation. After that, stirring regularly, cook the caviar for another 10 minutes.
6. At the end, add the remaining dry ingredients and grated garlic, as well as a little apple cider vinegar, cook for another 10 minutes. Then the caviar is transferred to a sterilized dish and sealed tightly. The product is ready!

Zucchini caviar for the winter with mayonnaise, carrots and onions

Carrots in squash caviar give the appetizer a brighter color and sweeter flavor. For those who like mild taste, this recipe is perfect. You can take both ordinary table vinegar and apple cider vinegar: it makes the preparation even more original.

Cooking time: 1 hour 5 minutes.

Cooking time: 20 min.

Servings - 2 liters.

Ingredients:

• Zucchini - 2 kg.
• Bulb onions - 400 gr.
• Carrots - 400 gr.
• Tomatoes - 400 gr.
• Mayonnaise - 150 gr.
• Vegetable oil to taste.
• Salt to taste.
• Ground black pepper - to taste.
• Vinegar 9% - 1 tbsp l.

Cooking process:

1. The onion is cut into cubes and fried in a thick-walled bowl with oil.
2. As soon as the onion slices become transparent, carrots cut in the same way and size are added to them. Cook vegetables for about 5 minutes.
3. After that, zucchini, peeled and cut into small pieces, are spread into the roast. The mass is stewed, covered with a lid, for about 20 minutes. During this time, you can stir the vegetables a little to cook evenly.
4. Tomatoes, chopped finely, are placed in caviar, salt and pepper are added, as well as high-quality mayonnaise. Mix everything and continue cooking until the mass thickens slightly. At this stage, you can beat the vegetables with a blender to get a more delicate consistency.
5. At the very end of cooking, pour in vinegar, check the appetizer for taste and season with salt and pepper, if necessary.
6. Caviar is distributed into sterilized glass containers and rolled up. The jars should be left upside down under the blanket in the room where the cooking took place, and then, when they are completely cool, stored in any convenient place.

Zucchini caviar with mayonnaise and ketchup for the winter

In this recipe, instead of fresh tomatoes or pasta, they take ketchup, which has more spices, so the taste of this caviar is brighter than without the use of ketchup. It is important to choose high quality mayonnaise and ketchup so as not to spoil the taste of the caviar.

Cooking time: 3 hours.

Cooking time: 20 min.

Servings - 3 liters.

Ingredients:

• Zucchini - 3 kg.
• Bulb onions - 1 kg.
• Carrots - 1 kg.
• Mayonnaise - 250 gr.
• Ketchup - 250 gr.
• Garlic - 1 head.
• Vinegar 9% - 2 tbsp l.
• Vegetable oil - 100 gr.
• Salt - 1 tbsp l.
• Granulated sugar - 100 gr.

Cooking process:

1. The peeled zucchini is cut into small cubes or passed through a meat grinder.
2. Onions and carrots are chopped in a convenient way: you can use a blender, using a grater or a meat grinder.
3. The resulting mass is transferred to a heat-resistant container, the remaining ingredients are added, except for vinegar, and after mixing they are kept on low heat for 2.5 hours.
4. After the specified time, add vinegar and cook for another 10 minutes.
5. The finished snack is transferred to sterilized jars and tightly closed. It is better to keep the workpieces wrapped up until they have completely cooled, and then stored in a convenient place.

A simple and delicious recipe for zucchini caviar with mayonnaise in a slow cooker

The multicooker is a versatile device that also allows you to cook food for the winter. Zucchini caviar can also be prepared using a multicooker: you get a tasty and easy-to-prepare product, which is then tasty to put on bread and eat in the cold season.

Cooking time: 2 hours 20 minutes.

Cooking time: 20 min.

Servings - 1.7 L

Ingredients:

• Zucchini - 2 kg.
• Bulb onions - 260 gr.
• Carrots - 200 gr.
• Bulgarian pepper - 120 gr.
• Sunflower oil - 60 ml.
• Salt to taste.
• Tomato paste - 70 gr.
• Garlic - 3 teeth.
• Mayonnaise - 180 gr.
• Ground black pepper - to taste.

Cooking process:

1. Zucchini, carrots, onions and peppers are peeled and cut into large pieces.
2. All of these ingredients are crushed in a food processor to obtain a homogeneous, puree-like mass.
3. The processed vegetables are put into the bowl of the device together with the released juice, salt and oil are added, mixed well and cooked with the "Stew" mode turned on for 2 hours.
4. Half an hour before the end of cooking, put tomato paste and chopped garlic, mayonnaise and the desired amount of black pepper into the caviar. The mass is stirred and continues to cook until the multicooker signals the end of the cooking process.
5. The resulting product is distributed in sterilized jars and tightly closed. It is better to store such a product in the refrigerator.

How to prepare squash caviar with mayonnaise without vinegar?

Delicious zucchini caviar can be prepared without adding vinegar, but then it is better to store such a product in a refrigerator or other room with a low temperature. The minimum set of necessary ingredients for this blank allows you to use this recipe even for those who are not good at cooking.

Cooking time: 3 hours.

Cooking time: 20 min.

Servings - 3 L

Ingredients:

• Zucchini - 3 kg.
• Bulb onions - 1 kg.
• Tomato paste - 200 gr.
• Sunflower oil - 200 gr.
• Salt - 1 tbsp l.
• Granulated sugar - 2 tbsp. l.

Cooking process:

1. Peel the zucchini and remove the seeds, and then grind the vegetable to a state of puree or gruel in any convenient way: in a meat grinder, grater or blender.
2. Carrots and onions are also treated in a similar manner.
3. In a heat-resistant dish, mix oil, prepared vegetables, salt and granulated sugar and heat over medium heat.
4. When the caviar begins to boil, put tomato paste into it and cook for another hour, not forgetting to stir sometimes so that it does not burn. Better to cook it covered and over low heat.
5. After that, the mass can be mashed if you want to get the most delicate consistency, and then transfer it to sterilized jars and roll it up.