Squash caviar without mayonnaise

Step-by-step preparation

Cooking time: 1 day 2 hr

1. STEP 1

   

   How to make squash caviar without mayonnaise for the winter? Prepare all products according to the list. Zucchini can be taken at any stage of maturity. If you have old zucchini with rough skin and seeds, then you need to peel them and take into account the weight without the skin and seeds. I had young zucchini that are completely used.

2. STEP 2

   

   Peel the carrots and onions and cut into small cubes. Wash the zucchini and cut into cubes.

3. STEP 3

   

   First, fry the onion in vegetable oil until golden brown and place on a plate. Then fry the carrots and transfer. Fry the zucchini in the same way; if there is not enough oil, add more.

4. STEP 4

   

   Then combine all the vegetables in a cauldron, place over low heat and fry everything together for 15-20 minutes with continuous stirring, until all ingredients are soft.

5. STEP 5

   

   Using an immersion blender, puree the vegetables until smooth.

6. STEP 6

   

   Add tomato paste, sugar, salt and pepper, simmer over low heat with the lid closed for 10 minutes.

7. STEP 7

   

   Then remove the cauldron from the heat, add the garlic, squeezed through a press, and pour in the vinegar, return to the heat, and continue to simmer under the lid for another 10 minutes.

8. STEP 8

   

   Place hot caviar in pre-sterilized jars (use any sterilization method convenient for you), roll up the lids, insulate with a blanket and leave for a day until completely cooled.

9. STEP 9

   

   Store caviar in a cool and dark place. From this amount of ingredients you get two half-liter jars of caviar.

10. STEP 10

    

    Good luck with your preparations everyone!

Comments on the recipe

Hope

14.10.2023

5

Here is a video of making squash caviar with tomato paste. The recipe is successful.

Natalia M

14.10.2023

4.6

I had large, mature zucchini, and I made zucchini caviar from them without mayonnaise for the winter. The skin was thick and the seeds were large, so I got rid of them. The pulp was cut into pieces and fried. I also fried the onions and carrots until golden brown. Then simmered until soft and added tomato paste and spices. I cooked it in a large cauldron, it is convenient to fry and stew in it, especially after pureeing the caviar. I added more salt and sugar based on my taste. I also like apple cider vinegar better, it is softer and has a pleasant aftertaste. After seaming, the jars of caviar were wrapped in a blanket for better sterilization. I really liked the taste of squash caviar! My daughter also ate the sandwich with pleasure). The caviar is tender, the vinegar is not particularly noticeable. I ended up with two 0.5 liter jars and a little for testing.

svetok82

14.10.2023

4.5

Thank you very much, it’s very tasty, the caviar tastes better than in the store, I tried making it with garlic and without garlic, it’s also very tasty.

Natalia

14.10.2023

4.5

Well, very tasty caviar!!!!!! Only I took more oil, 300 ml in total)))

Alya

14.10.2023

4.6

I read a lot of recipes for squash caviar until I came up with what I thought was “delicious” - squash caviar without mayonnaise for the winter. After all, I wanted caviar straight from the store. The first time I prepared caviar was not for the sake of winter supplies, but as a test. I fried and stewed all the vegetables in one deep frying pan and did not transfer them. First onions and carrots, then added zucchini, adding salt. As soon as the juice formed, I added tomato paste, sugar and pepper. I continued stewing with the lid closed for about 15 minutes. Then I added garlic and simmered for 5-7 minutes. Vinegar was not needed, since I did not plan to roll the caviar into jars. As soon as the caviar cooled down a little, I crushed it with an immersion blender and put it in jars. It was then that I saw the desired result - uniform, rich orange color, just like from the store! But the taste is better - caviar at home turns out more aromatic and with a bright taste!