Squash caviar with mayonnaise through a meat grinder

From the specified amount of ingredients, about 6 half-liter jars of caviar will turn out. The weight of zucchini is already taken into account without the peel and seeds. Therefore, first we wash the zucchini, clean it, and then we weigh it. Then the taste will be the most balanced, exactly the way it should be. If the zucchini are young, and the seeds in them are small and tender, you can not remove them, it depends on the quality of the vegetables.

Peel the onion, wash it. Cut the onion and zucchini into pieces so that it is convenient to load into a meat grinder. We pass the vegetables through the meat grinder once or twice, if desired. If crushed twice, the finished caviar will turn out to be more tender and light.

We transfer the vegetable mass into a saucepan with a thick bottom or a saucepan. Add tomato paste, vegetable oil and mayonnaise. We use any vegetable oil, but only odorless, sunflower or corn oil is best suited. Mayonnaise should be fat, 67 percent is an ideal option.

Bring the mixture to a boil, and boil until the liquid evaporates and thickens for an hour. Season with salt, ground black pepper, add bay leaf and sugar. Cover with a lid and boil for about another hour. First of all, we focus on the consistency, the liquid should evaporate, and the finished caviar will turn out thick, not draining from the spoon.

Cans for closing caviar are well washed, sterilized in the oven, microwave oven or in the oven. We put the freshly prepared hot caviar in jars, roll up the lids, wrap up with a blanket until it cools down completely. It is not necessary to turn over the lids, caviar will stain them and the shelf life may be shortened.

We store ready-made squash caviar with mayonnaise in a cool place. We serve it as a salad, as an addition to the main menu, or as a sandwich with bread, which is ideal for a quick snack.

Bon appetit!