Conservation

Zucchini caviar with mayonnaise (canning for the winter)

Zucchini caviar with mayonnaise (canning for the winter) – simple and very successful preservation for the winter. An opened jar with such caviar disappears from the table in an instant, and rarely remains in the cellar until the end of winter, everything is eaten and cleaned with breadcrumbs

Zucchini caviar with mayonnaise (conservation for the winter) according to the given recipe it turns out very tender and tasty.

From the amount of ingredients given below, 7 jars of 0,5 l are obtained.

Zucchini caviar with mayonnaise – ingredients

  • Zucchini – 3 kg (finished peeled product).
  • Garlic – 10-15 (large) cloves.
  • Tomato paste – 250 g.
  • Mayonnaise (fatty) – 250 g.
  • Salt – 1 tbsp.
  • Sugar – 100 g.
  • Ground red pepper – 0,5 tsp.
  • Oil – 100 ml.
  • Vinegar – 2 tbsp.

We also invite you to familiarize yourself with the recipe for Zucchini caviar for the winter.

Zucchini caviar with mayonnaise – recipe

Wash the zucchini, remove the skin and seeds, grind in a meat grinder together with garlic.

Add mayonnaise, tomato paste, sugar, pepper, oil, cook over low heat for 2,5-3 hours, stirring occasionally.

While the caviar is cooking, wash and sterilize the jars.

Add vinegar to the ready caviar, turn off. Pour into jars, tightly screw with sterilized lids.

Or. You can beat the caviar with a blender, put it back on the fire, let it boil under the lid for 2-3 minutes and then pour it into jars.

Cover the jars with a blanket and leave to cool.

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