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Zucchini caviar with mayonnaise and tomato paste
Zucchini caviar with mayonnaise and tomato paste for winter is prepared without sterilization. The recipe is formulated in such a way that the jars with caviar do not need to be sterilized. Therefore, the quantity of the specified ingredients cannot be reduced or increased, as they serve not only to create a certain taste but also act as additional preservatives.
Preparation time: 120 minutes.
Ingredients
Show ingredients
- zucchini - 1.5 kg;
- onion - 250 g;
- tomato paste without starch and water in its composition - 70 g;
- thick mayonnaise - 100 g;
- ground black pepper - 1 g;
- odorless vegetable oil - 30 ml;
- rock salt - 25 g;
- white sugar - 20 g;
- 9% vinegar - 25 ml.
For long-term storage, sterilized jars with lids will be needed. Therefore, they should be steamed in the oven at 100 degrees or over steam.
Preparation
- Prepare ingredients for making zucchini caviar with mayonnaise and tomato paste for winter.
- Any zucchini are suitable for caviar, even old ones. You just need to cut out the pulp with the seeds and remove the tough skin. However, with young zucchini, there is no need to even peel them, as the skin is still tender and there are almost no seeds. Just remove the damaged spots and cut the fruits into pieces that are convenient for grinding. Place them together with the onion in a food processor or meat grinder.
- Blend the entire batch into a puree.
- Transfer the mixture to a pot with a thick bottom for further cooking down.
- Turn on low heat. As it heats up, the zucchini will release a lot of liquid – it needs to be evaporated as much as possible, while not leaving the stove and stirring the mixture.
- After an hour, the zucchini will shrink a bit, and almost all the moisture will evaporate.
- Without turning off the heat, add oil to the hot mixture.
- Next, add mayonnaise (it’s best if it’s homemade - this will significantly affect the taste of the finished product).
- Add natural tomato paste.
- Sprinkle in rock salt, sugar, and pepper.
- Mix everything. Keeping the oven temperature the same, cook the caviar for half an hour and to prevent it from sticking to the bottom, move the lower layers up with a spatula.
- Pour in the vinegar and cook the caviar for another 2 minutes.
- Place the jars on a towel and fill them to the top with boiling caviar. If using a wide funnel for convenience, it should be pre-scalded with boiling water.
- Screw the jars with lids, turn them upside down, and place them under a thick towel or blanket. After 10 hours, this additional sterilization will be complete. Zucchini caviar with mayonnaise and tomato paste for winter is ready.
- After opening the jars, a little garlic should be added to the caviar to achieve the perfect and fully developed taste.
Zucchini caviar with mayonnaise and tomato paste can be stored even in a regular kitchen cupboard of an urban apartment - it is not afraid of room temperature. Served as a snack or simply spread on bread, this vegetable preserve does not leave anyone indifferent.
