Kabachkaya caviar with mayonnaise for the winter

2 hours 15 min.
3 banks of 0.7 l
Kabachkaya caviar with mayonnaise for the winter

Reluccal caviar can be bought at any store. But, you must admit, it is much more pleasant to open a jar of a fragrant homework. To taste, caviar cannot be distinguished from purchased, only the benefits are many times greater. Cooking with a soul, both children and adults will like it.

Ingredients

  • Zucchini 1 kg
  • Onion 250 g
  • Bay leaf 1 pc.
  • Tomato paste 100 ml
  • Mayonnaise 130 ml
  • Vegetable oil 100 ml
  • Ground black pepper 1 tsp
  • Sugar 100 g
  • Salt 1 tbsp

A step -by -step recipe for cooking

1
Rinse the zucchini, peel from the skin and seeds, cut into cubes. If you have young zucchini, you can use them in an uncleaned form.
2
Pass the prepared zucchini through a meat grinder.
3
Salt the zucchini mass, leave for 15 minutes, then throw it on a colander and slightly squeeze it out.
4
Fry finely chopped onions in preheated vegetable oil to transparent.
5
In a pan for cooking, place the fried onions and zucchini mass, add tomato paste, mayonnaise and vegetable oil. Mix everything well and over low heat, stirring periodically, toopy for 40 minutes.
6
Add salt, sugar, black pepper and bay leaf. Stew caviar, stirring periodically, on low heat until smooth for 1 hour.
7
Pour boiling caviar into pre -sterilized jars (bay leaf must be pre -removed). Cover the jars with sterile lids and send sterilized into a pan of water (sterilization time for cans of 0.7 l - 15-20 minutes from the moment of boiling of water in the pan).
8
After sterilizing the jar with caviar, roll up, turn upside down, wrap it up and leave until completely cooled. I recommend storing cooled zucchini caviar with mayonnaise in the refrigerator.
Helen Lipko
Recipe Author:
Helen Lipko
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