Zucchini Caviar with Carrot and Mayonnaise
Description
A homemade winter preserve. I really like this recipe for zucchini spread with carrot and mayonnaise. I hope you will enjoy it too! Generally, I do not try to chop the vegetables too finely, but if you want a uniform puree texture, run the vegetables through a blender once or twice while cooking. To do this, simply scoop out some of the mixture little by little and blend it in the blender, then again and again. Good luck. Store in a cool, dark place.
Instructions
- 1
Step 1
1. Run the zucchini and carrots through a meat grinder or chop them in a blender. Pass the garlic through a press. Place the vegetables in a pot and add all the spices, tomato paste, and mayonnaise—in short, everything except the vinegar.
- 2
Step 2
2. Simmer over low heat for 2–3 hours, stirring occasionally. During that time you will have enough time to sterilize the jars and lids. When the time is up, add the vinegar, mix everything well, and turn off the heat.
- 3
Step 3
3. Pack the caviar into jars while still hot and seal with sterile lids for winter storage. Until completely cooled, store the jars upside down, wrapped in something warm. Then move them to the cellar.
- 4
Step 4
4. And that's all! It will be delicious in winter!