Useful squash caviar with mayonnaise (the recipe for winter will be described in detail below) will be much more tender in consistency and richer in taste than traditional. And at the same time, with a minimum expenditure of time and products, a natural and useful product is obtained.
In addition, today there are two options for how
squash caviar with mayonnaise can be prepared for the winter. Preservation in the first case is carried out with previously boiled vegetables, and in the second - with raw ones.
First recipe
For cooking, you will need the following ingredients:
- zucchini (without skin and seeds) - 6 kg;
- onions (peeled) - 2 kg;
- mayonnaise - 600 g;
- vegetable oil - 400 g;
- sugar - 200 g;
- salt - 150 g;
- tomatoes - 2 kg.
First of all, you need to cut the prepared zucchini into small cubes and boil in boiling unsalted water for 10 minutes. After the time has passed, put them in a colander, and in onion boil the onions with whole heads for 20 minutes. Then drain the water. Once the vegetables have cooled to room temperature, they must be scrolled twice through a meat grinder. And then put the whole mass in a cauldron, add oil and cook for 70 minutes from the moment of boiling. During this period, chop the tomatoes in a food processor, having previously prepared them (wash, peel). After time, add salt, tomato, mayonnaise and sugar to the cauldron.
Cook from the moment of boiling again for another 40 minutes, and then pour into prepared jars. The
marrow squash prepared with this method
with mayonnaise (the recipe for winter, as you can see, is very simple) turns out to be tender and uniform. And all thanks to the preliminary boiling of vegetables.
Second cooking option
In this case, carrots (2 kg) are also added to the components used in the first method, and tomatoes are replaced with tomato paste (400 g).
In a thick-walled pan, it is necessary to pour vegetable oil and immediately put the carrots, grated on a fine grater or passed through a meat grinder. After a quarter of an hour add the onion, after another 5 minutes - tomato paste. Simmer everything together over low heat for a third of an hour. After the time is over, zucchini (chopped in a combine or minced twice through a meat grinder), spices and mayonnaise are added. The gas is reduced to a minimum, and after boiling, the mixture is cooked for another 90 minutes. After this time, already prepared squash caviar with mayonnaise is laid out on prepared jars.
Canned without vinegar, it can be stored for more than a year. And all thanks to the long heat treatment and the use of this sauce.
And, of course, to make squash caviar with mayonnaise, the winter recipe of which was given in this article, to turn out really tasty, only freshly picked vegetables should be used for its preparation. In addition, they should be thoroughly washed both before and after cleaning.
Particular attention should be paid to the cleanliness of the cans. Only in a sterile container, squash caviar with mayonnaise (the winter recipe for it was described in detail above) will not only be stored for a long time, but will also perfectly retain all its taste. So, you can enjoy it on your own and treat your acquaintances almost all year round.