Squash caviar with mayonnaise and tomato paste

Zucchini caviar, a winter recipe with mayonnaise and tomato paste - a very tasty and easy way to harvest zucchini. Preparations will be perfectly preserved until spring in a cool basement or cellar. In a city apartment, canned food should be stored in the refrigerator.

Instead of vinegar and a lot of sunflower oil, in this recipe the vegetables are stewed in gravy from ketchup and mayonnaise. It turns out incredibly tasty!

It will take 60 minutes to cook. From these ingredients you will get several cans with a capacity of 500 ml.

Ingredients:

You may be interested in:

Delicious Chocolate Plum Jam with CocoaDelicious tomatoes with carrot tops for the winterPickled watermelons for the winter in 3 liter jars

• zucchini - 2.5 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• Bulgarian pepper - 0.5 kg;
• garlic - 1 head;
• Chile - 2 pcs.;
• mayonnaise - 250 ml;
• tomato paste - 250 ml;
• ground red pepper - 5 g;
• sunflower oil - 100 ml;
• sugar - 30 g;
• salt - 20 g.

We also recommend that you cook assorted cucumbers and tomatoes.

Cooking method:

Cut onions into cubes. Garlic cloves with a knife. In a deep thick-walled bowl, we heat the odorless refined oil. Throw onion and garlic into the heated oil, fry until transparent.

To the onion and garlic add carrots, grated coarsely. Grated carrots will be stewed faster than chopped.

Then add chopped red bell pepper and, if you like spicy vegetable caviar, two chili seeds with seeds. If you don’t like spicy food, you can do without chili and ground pepper.

Cut into thin slices of zucchini, add to the rest of the ingredients. In early summer, zucchini can be cooked with a peel, and in autumn, peel should be cut and seeds removed.

Add to the vegetables mayonnaise, tomato paste, sugar, table salt without additives, ground red pepper.

Stew vegetables on low heat for 45-50 minutes. Then grind with a hand blender and bring the vegetable puree to a boil again.

We rinse the jars with boiling water. Dry in the oven at a temperature of 90-100 degrees Celsius. We pack hot caviar in jars. We check that there are no air pockets left, as the vegetable puree turns out to be thick.
We sterilize for 12 minutes jars with a capacity of 500 ml. Cork, cool at room temperature. We put it in storage in a cool place.