Peerless squash caviar. Verified Recipe

Peerless squash caviar. Verified Recipe

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  1. Zucchini 1.5 kg.
  2. Garlic 5-6 tooth.
  3. Mayonnaise 125 gr.
  4. Tomato paste 125 gr.
  5. Vegetable oil 50 gr.
  6. Salt 1 tsp
  7. Sugar 50 gr.
  8. Hot pepper pinch
  9. Vinegar 9% 1 tbsp
  • Main Ingredients


knife, blender, pan, spoon


1) Zucchini clean. Cut into small pieces and beat with a blender into a rather small gruel with garlic.

2) Pour everything into a pan with a thick bottom, add mayonnaise and tomato paste 125 g., 50 g. sugar, 1 tsp salt, a pinch of hot pepper and 50 ml. odorless vegetable oil. Mix everything.

3) I cover and cook over moderate heat for 2 hours, stirring occasionally. When cooking, caviar gurgles quite strongly, so be sure to cover it.

4) 5 minutes before readiness pour 1 tbsp. 9% vinegar. Ready caviar can be stored for up to 7 days in the refrigerator or poured into jars and closed for the winter.