Zucchini caviar in 5 hours

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Zucchini caviar in 5 hours

Ingredients

Zucchini 3 Kg
Onion 0.5KG
Tomato sauce
(ketchup or cook)
250 g
Tomato paste 250 g
Mayonnaise 250 g
Salt 1.5 tbsp. l.
(no top)
Sugar 2.5 tbsp. l.
(no top)
9% vinegar 25 g

Cooking method

  • Twist the zucchini and onion in a meat grinder, cook on low heat for 4 hours. Then add everything else in turn and boil everything together for another hour. Pour vinegar 10 minutes before the end. We sterilize and roll the cans. Then we keep it warm (under the blanket) until it cools down and wait for winter.

The dish is designed for

Half portion (I got it - a liter can and four half a liter each)

Note

I tried it this spring, I liked it very much. Only her composition is not dietary, but I found out about this already when I asked for the recipe.

skorpion2601
Hello Nat_ka ..

Please tell me - in the recipe 3kg. zucchini - and this is already honored and without seeds, or just take it from the garden and weigh 3kg. ? because this is sometimes a very big difference ...
Thank you in advance for your response.
NIZA
This caviar really turns out very tasty,: nyam: I have about the following recipe, I take lean mayonnaise, then these twists go with a bang during the fast. And as for dieteticness ... you can count the calories, at the exit the calorie content of the product increases, but not at all by much.
I tried to exclude mayonnaise from the recipe, it turns out a completely different taste ...
I took very young zucchini, as large as cucumbers, then you don't need to separate the seeds or remove the skin.
Nat_ka
Quote: skorpion2601

Please tell me - in the recipe 3kg. zucchini - and this is already honored and without seeds, or just take it from the garden and weigh 3kg. ? because this is sometimes a very big difference ...
Thank you in advance for your response.
I cut zucchini into slices on the board, I put these slices in a bowl on the scales. If the zucchini is old, then it is better to clean the seeds.
nadlen
It's really delicious. The caviar turns out to be wonderful. I really stewed for 3 hours and replaced half of the zucchini with eggplant, added a little garlic and hot pepper at the end .... mmmm ... a fairy tale. I've been wearing it for the fourth day to work - let's shout more ..
I will roll up the next batch for the winter ... Thanks Nat_ka for reminding me the recipe ...
Natay
Quote: nadlen

I really stewed for 3 hours and replaced half of the zucchini with eggplant,

I've been thinking about making eggplant out of some, but I probably won't risk it, I'll try 50/50 too. And according to this recipe I have been making caviar for a long time - I really like it. The only thing I add is homemade ketchup and homemade mayonnaise instead of the purchased ones.
Scarlett
Oh, girls, I made this caviar! It is something! There was a bowl left after placing in jars - so my husband just licked it! True, at first I fried the onion lightly, and then added the zucchini grated on a carrot grater and stewed it in two steps - I didn't have time in the morning - I was in a hurry to work. Mayonnaise was added half home, half purchased. My advice - you need to try cooled caviar - cool in a spoon and bring to taste - I added salt and vinegar additionally. Try it. I got a little over 3 liters
Scarlett
But about eggplants - a great idea! They will get a little cheaper - and I will definitely try! By the way, we can spouse - a terrible picky about food - it's true, I myself am to blame: red: always something He doesn't eat canned salads at all, but this caviar is squash So the mistress of the recipe
LenaV07
Girls, please tell me, why stew for so long?
cicass
tell me, please, but the caviar itself in jars no longer needs to be sterilized?
Scarlett
Can I answer? I stewed for about 2.5 hours - until the thickness I needed was obtained. Zucchini has a lot of water, so it takes time for it to evaporate. Regarding sterilization - it seems to me that the idea of ​​sterilizing already filled cans is very good - then it certainly won't blow up anything. True, this time I did not even sterilize the empty jars - there was no time, I just washed them in very hot water. True, I kept the rolled up for a day to cool. Hopefully it will stand. But it seems to me that it is better to store in a cool place. Still finding it is a cool place
Nat_ka
Quote: LenaV07

Girls, please tell me, why stew for so long?
in order to make it thicker.
Quote: cicass

tell me, please, but the caviar itself in jars no longer needs to be sterilized?
you do not need to sterilize, it takes a long time to prepare and there is vinegar.
LenaV07
Scarlett
Nat_ka
Thank you! As always, the answer is on the surface, but I broke my head ... I think, what's the catch in such a long extinguishing? After all, it will be ready much faster ...
Scarlett
Nat_ka, I brought you one more thank you! Already my little sister made a caviar - and gave you
Lozja
Thanks for the recipe! I cooked it, drained the excess liquid, jerked it with a blender, after cooling down the density - that's what you need! The taste is very delicate and pleasant! We will repeat.
Nat_ka
To your health!
Lozja
oh-yo! I wrote in the wrong topic! I wrote about Andreevna's caviar, the one that eats fresh without rolling. I'm sorry! I have no doubt that your caviar is tasty too!
the Rose
I'm wary of new recipes, but then I decided to try it. At first I was a little upset - I didn't like the color of the caviar, but when I added vinegar, it became as it should be. Before laying out, I took a sample, what can I say, it's VERY TASTY! I have the floor of the entrance waiting for the result (I live on the first floor, while I was cooking such a delicious smell ...), now I have to write a recipe for a carbon copy.
MANY THANKS FOR THE RECIPE !!!
Kseniya_80
We have been rolling this caviar very tasty for the second year already.
Scarlett
I want to say that the color of caviar can really change over time - this is also its difference from the store. I used to often take "Veresovskaya", it is so bright and beautiful, but due to what: nea: In general, I noticed that if you take tomato paste and sauce in half, then the color is richer
Ryzha
Yesterday I made such caviar for the winter. From 2 kg of zucchini, three 0.5-liter jars turned out, and stewed for a total of 4 hours. Very tasty, the taste is sweet-sour-spicy (the taste can be changed depending on the tomato sauce).
Nat_ka
Yes, the sauce matters.
Anna-Mish
interesting, and in a slow cooker this caviar can be stewed ??? get the desired consistency ???
and then somehow 4-5 hours of extinguishing on gas does not inspire
Snusmumrik
Can! I cooked a similar recipe in a slow cooker with the lid open at 120 degrees for 2 hours, and after adding sauces and spices for another 1 hour with the lid closed and the valve removed on the Stew. The lid had to be closed, because the thickened caviar began to spit and burned me not like a child.

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