photo: Russian Zucchini Caviar

Russian Zucchini Caviar

We are preparing for the winter - we make squash caviar with mayonnaise. This is one of my favorite recipes for zucchini preservation. Caviar is very tasty, fragrant and moderately spicy. To reduce cooking time, all vegetables can be chopped with a meat grinder or combine with the appropriate nozzle. In the process of cooking caviar is not necessary to puree, you can close the preservation pieces, they are not less tasty. For this recipe, it is better to use young vegetables with unripe seeds. If the zucchini you have is large enough, the core of the seeds must first be removed.
140 min
12 servings


  • Zucchini
    2 kg
  • Carrot
    750 g
  • Onion
    500 g
  • Tomato paste
    250 g
  • Mayonnaise
    200 g
  • Vegetable oil
    175 ml
  • Vinegar 9%
    75 ml
  • Sugar
    100 g
  • Salt
    1 tbsp
  • Black pepper
    5 g
  • Paprika
    5 g


  • 1. Wash zucchini, cut off the tails, peel. Cut vegetables small cubes.
  • 2. Peel the onions, wash them and cut them small cubes.
  • 3. Wash carrots, peel and grind on grated with a large cloth.
  • 4. Combine prepared vegetables in a deep pan with a thick bottom. Mix all ingredients.
  • 5. Then pour refined vegetable oil in the vegetable mix. Add granulated sugar, coarse salt, ground paprika and black pepper. Mix well again.
  • 6. Cover the pan with a lid, put it on the fire and bring the vegetable mixture to a boil. Simmer vegetables for 1 hour on low heat. During this time, they will let the juice and a little decrease in size.
  • 7. Then, using an immersion blender, grind the steamed vegetables to a smooth consistency.
  • 8. Next, add the tomato paste to the squash caviar.
  • 9. Add mayonnaise from a trusted manufacturer. Optionally, you can skip this step. But caviar from zucchini with mayonnaise is more piquant.
  • 10. Mix the squash caviar to a uniform consistency. Return the pan to the fire and continue simmering the eggs for another hour. While the squash caviar is languishing, sterilize glass jars and metal lids for preservation.
  • 11. 5 minutes before the end of cooking, add vinegar to the caviar so that the blanks are well preserved throughout the winter.
  • 12. Shift ready squash caviar into prepared jars and roll up with a special machine.
  • 13. Turn the preservation upside down, wrap the banks with caviar blanket and leave for 1-2 days to cool completely. Remove the blanks in a dry dark place and store them until winter. From the specified amount of ingredients, I got 2.5 l of preservation.