The most successful recipe for zucchini caviar for the winter. Salad for the winter from zucchini with mayonnaise - step by step recipes with photos Snack for the winter from zucchini with mayonnaise

It is not difficult to prepare a salad of zucchini for the winter at home. It is important to pay special attention to the freshness of vegetables so as not to spoil the taste of the whole snack. For preparations for the winter, choose Provencal fat mayonnaise. Such a product perfectly replaces vegetable oil in preservation and gives a characteristic taste.

How to cook zucchini for the winter with mayonnaise

In order for your salad for the winter of zucchini with mayonnaise to stand well for the entire prescribed period, follow the following recommendations for the preparation and storage of preservation:

For salad cooking, it is better to choose young zucchini, in which case they can be cooked whole. Old zucchini will have to be peeled and seeded, otherwise they will be rough.
Many recipes do not require sterilization, as mayonnaise is a good preservative.
Store salad in a dark, cool place or on a refrigerator shelf under an airtight lid.
It is not recommended to store this type of blanks for more than one calendar year.

Easy zucchini salad recipe

Time: 10 hours 45 minutes.
Servings Per Container: Yield 3 liters.
Calorie content of the dish: 90 kcal (100 grams).
Cuisine: Slavic.
Difficulty: easy.

This salad recipe is based exclusively on zucchini. Sometimes they are replaced by zucchini. Black ground pepper and garlic add spiciness to the appetizer, their amount can be varied based on your preferences. The salad acquires a special spicy aroma thanks to fresh dill.

Ingredients:

zucchini - 3 kg;
ground black pepper - 5 g;
dill - 40 g;
sugar - 20 g;
garlic - 10 cloves;
salt - 50 g;
mayonnaise - 200 g;
vegetable oil - 100 ml;
vinegar 9% - 55 ml.

Cooking method:

Cut the zucchini into cubes, add chopped garlic, finely chopped bunch of dill to them, mix.
For the marinade, combine vinegar, salt, sugar, pepper and oil.
Pour the finished marinade over the vegetables, mix.
Place a press on top, put it in this form for 10 hours in a cool place.
Add mayonnaise to vegetables and mix.
Fill jars with salad, then with marinade.
Without closing the lids, put the jars on sterilization.
After 15 minutes, seal the lettuce tightly and store.

Zucchini salad with mayonnaise and carrots

Time: 1 hour 10 minutes.
Servings Per Container: Yield 5 liters.
Calorie content of the dish: 99 kcal (100 grams).
Purpose: preservation for the winter.
Cuisine: Slavic.
Difficulty: easy.

Winter salad of zucchini, carrots and onions with mayonnaise is very easy to prepare, and the components harmonize perfectly in taste. To add a spicy flavor to the recipe for this preservation, you can add fresh chopped herbs.

Ingredients:

ground black pepper - 2 g;
zucchini - 4 kg;
onions - 500 g;
salt - 80 g;
carrots - 500 g;
sugar - 140 g;
mayonnaise - 250 g;
vegetable oil - 250 ml;
vinegar 9% - 250 ml.

Cooking method:

Cut the washed zucchini into small cubes.
Peel the carrots, cut into small pieces.
Peel, finely chop the onion.
Mix all ingredients in a deep bowl.
Divide the mixture into half-liter jars.
Sterilize the salad for 40 minutes, then roll up the lids.

Spicy with garlic and hot pepper

Time: 3 hours.
Servings Per Container: Yield 2 liters.
Calorie content of the dish: 75 kcal (100 grams).
Purpose: preservation for the winter.
Cuisine: Slavic.
Difficulty: easy.

Zucchini caviar from young zucchini with garlic and hot pepper turns out to be very delicate in texture, while piquant, spicy. The appetizer has a rich taste due to the fact that all the ingredients are languishing in a slow cooker. If you do not have this kitchen machine, then you can cook caviar in a regular saucepan on the stove.

Ingredients:

young zucchini - 5 pcs.;
greens (parsley, dill, cilantro) - 40 g;
onions - 1 pc.;
butter - 20 g;
carrots - 3 pcs.;
hot red pepper - 2 pods (or more);
bell pepper - 1 pc.;
ground black pepper - 2 g;
salt - 25 g;
paprika - 5 g;
sugar - 5 g;
mayonnaise - 75 g;
vegetable oil - 40 ml;
garlic - 3 cloves;
tomato paste - 40 g.

Cooking method:

Chop the onion, grate the carrots.
Set the multicooker to the “Frying” mode, put the oil, start sautéing the onion.
Add carrots, fry vegetables for about 8 minutes.
Grind zucchini, you can with a peel, you can do this with a meat grinder or using a Korean grater.
Cut the bell pepper into cubes.
Send zucchini and bell pepper to the slow cooker to the fried vegetables.
Set the "Extinguishing" mode, cooking time - 2 hours.
After the allotted time, add salt, paprika and black pepper.
Next, send the tomato paste and mayonnaise into the bowl.
So that the caviar is not too liquid, you should get rid of excess moisture, for this, set the “Multi-cook”, “Rice” or “Pilaf” program for half an hour, it is important that the temperature regime is not higher than 100 ° C.
15 minutes before the end of cooking, add butter, chopped herbs, chopped garlic.
After the beep, open the lid of the multicooker, transfer the vegetable mass to a deep bowl, beat with a blender until airy.
Distribute squash caviar in sterilized jars, roll up with lids.

Zucchini caviar for the winter with mayonnaise

Time: 3 hours 40 minutes.
Servings Per Container: Yield 6 liters.
Calorie content of the dish: 52 kcal (100 grams).
Purpose: preservation for the winter.
Cuisine: Slavic.
Difficulty: easy.

Delicious zucchini caviar for the winter with mayonnaise and tomatoes does not require separate frying of the main ingredients. Unlike other recipes, raw vegetables are ground to a puree, then stewed. Various roots, such as parsnips or celery, are often added to this appetizer to diversify the taste of caviar.

Ingredients:

zucchini - 3 kg (weight without seeds and peel);
carrots - 1.5 kg;
tomatoes - 1 kg;
onions - 500 g;
mayonnaise - 200 g;
salt - 25 g;
sugar - 50 g;
bay leaf - 2 pcs.;
vinegar essence - 5 ml.

Cooking method:

Rinse vegetables in running water, pat dry.
Peel the zucchini, remove the seeds, cut into small pieces.
Peel the carrots and onions too, chop coarsely.
Pass all vegetables through a meat grinder.
Transfer to a heat-resistant dish, send to the stove to stew.
Cut the tomatoes into large slices, grate the flesh on a coarse grater, while leaving the skin in your hands.
Send tomato juice to a container where vegetable puree warms up.
Bring the caviar to a boil, reduce the heat, simmer for about 2.5 hours, stirring regularly.
Add mayonnaise, salt, sugar and vinegar to the caviar, mix well and simmer for another half hour.

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Salad for the winter from zucchini with mayonnaise - step by step recipes with photos

3 kg of zucchini;
250 ml of mayonnaise;
250 ml of tomato paste;
100 ml of refined oil;
2 tbsp. l. granulated sugar;
2 tbsp. l. table vinegar 9%;
0.5 kg of onion varieties;
sweet paprika, allspice peas, ground black pepper - to taste, about 4 g per serving.

Cooking:

Finely chop the peeled onions, fry in portions in hot vegetable oil until golden edges appear on the pieces.

We clean the zucchini, cut into pieces convenient for a meat grinder. Grind together with onions, put on the stove.

We simmer the vegetable mass over low heat for at least 2 hours. You need to stir all the time and make sure that the zucchini and onions do not stick to the bottom of the container.

Mix boiled vegetables with mayonnaise and pasta, keep on the stove for another 20 minutes. Pour vinegar, send sugar, salt and spices to the resulting mixture. Cook over low heat for another 10 minutes.

While zucchini caviar with mayonnaise and tomato paste for the winter according to this recipe with a photo absorbs all the flavors, we sterilize the jars in the oven.

We spread the finished snack in hot containers and roll up and turn over. We warm with an old blanket, wait until it cools down completely, and take it out to the cellar.

Spicy caviar with tomato paste and mayonnaise

The presence of sharp, fragrant spices makes the usual recipe completely different, unlike standard blanks. The amount of hot pepper and garlic can be varied at your own discretion. You should not replace seasonings with ready-made tomato sauce with various additives - you can spoil the finished caviar.

Important: the weight of the original products is indicated in a purified form, without peel and seeds.

Ingredients:

3 kg of zucchini of any variety;
10-15 cloves of garlic (largest);
250 g of tomato paste;
250 g mayonnaise (with the highest percentage of fat content);
1 st. l. table salt;
100 g of granulated sugar;
0.5 tsp ground hot paprika;
100 g of refined oil;
2 tbsp. l. table vinegar 9%.

Cooking:

We wash and clean the vegetables, cut them into large pieces.

Pass the zucchini and garlic together through a meat grinder with a fine grate.

We mix the resulting mass with pasta, salt, spices, butter and sugar and send it to the stove for 2-2.5 hours.

While the appetizer is being prepared, degrease and sterilize the jars and lids. According to this recipe with a photo, you get 7 half-liter containers.

As soon as the specified time has elapsed, pour vinegar into the zucchini caviar with tomato paste and mayonnaise for the winter, mix and put the hot mixture in jars.

We roll it up, turn it over on a thick substrate and warm it. We take it to storage in the cellar in a day.

Caviar "Gentle"

Thanks to the preliminary heat treatment, overripe vegetables, which were removed from the garden late, will also be used.

Ingredients:

6 kg of zucchini;
1 kg of onions of light varieties;
250 ml of refined oil;
500 ml of tomato paste from a trusted manufacturer;
500 ml of Provencal mayonnaise;
4 tbsp granulated sugar;
4 tablespoons table vinegar 9%;
0.5 tsp ground red pepper;
2 tbsp table salt.

Cooking:

We wash the vegetables, peel, peel and seeds.
Shred the zucchini into small pieces, put in a large saucepan. Pour some drinking water and put the workpiece on the fire. Boil the vegetables until soft and carefully drain the excess liquid.
While the zucchini is cooling, finely chop the onion, fry in pieces in vegetable oil until a golden color appears on the pieces.
Grind the onion and caviar base in a blender or meat grinder.
Mix the puree with the remaining ingredients and send to simmer for at least 2 hours.
While the caviar is languishing, we prepare containers for canning - wash, sterilize in the oven. For this type of blanks, it is better to use a dry type of disinfection. Excess water can ruin the blanks.
As soon as the caviar is ready, we put the hot appetizer in jars and immediately roll it up.
We turn it over on an old terry towel, wrap it with a warm blanket.

A day later, we take out canned food to the cellar or basement.

Zucchini caviar with mayonnaise, tomato sauce and carrots

A delicious addition to dinner with an interesting, savory flavor. To prepare caviar, it is best to use the Krasnodar sauce - a balanced amount of spices goes well with the sweetish taste of carrots.

Ingredients:

3 kg of young zucchini with soft skin;
0.5 kg of onion varieties;
1.5 kg of carrots;
250 g Krasnodar sauce;
200 g of mayonnaise with the highest percentage of fat content;
2 tbsp. l. granulated sugar;
salt and ground black pepper - to taste.

How we cook:

Thoroughly wash vegetables in running water, dry on a towel. Cut into pieces suitable for a meat grinder or food processor.
Grind the peeled vegetables with a meat grinder. If the house does not have a meat grinder with a fine grate, grind the raw ingredients again.
Salt, add sugar and mix. We give a few minutes to stand and try, the puree should be slightly bland, the rest of the flavor notes will be added by the sauce and mayonnaise.
We send it to the stove, cook for at least 2 hours. Stir regularly.
Add mayonnaise, seasonings and spices. If desired, you can pour a few tablespoons of apple or table vinegar.
We simmer for another half an hour on a small fire, while it is being cooked - we prepare containers for canning.
In hot sterilized jars, lay out the finished zucchini caviar with mayonnaise and tomato sauce and roll it up.
Turn over on a fabric substrate, insulate.

You can remove the workpiece for storage in a day.

Zucchini caviar in a slow cooker

It is not difficult for the happy owners of this miracle unit to prepare a fragrant zucchini appetizer. The main work consists only in the preliminary preparation of root crops and zucchini.

Ingredients:

4 kg of peeled zucchini of any degree of maturity;
120 ml of refined oil;
150 g of tomato paste;
250 g of bell pepper;
500 g of light onions;
400 g carrots;
360 g mayonnaise with a high percentage of fat content;
7 cloves of garlic;
ground black pepper, salt - to taste.

Cooking:

Wash and clean all vegetables. Put on a towel, dry from excess moisture.
Cut the prepared ingredients into large pieces, pass through a meat grinder.
Add salt and oil to the vegetable puree, mix thoroughly.
We spread the resulting mass into the multicooker bowl, close the lid and turn on the "Extinguishing" mode for 2 hours.
Add mayonnaise and tomato paste to the mixture, pour in vinegar. We turn on the multicooker for another 10 minutes.
After the beep, put the hot appetizer into dry-sterilized containers and roll it up.
We turn over on a warm substrate, cover with an old blanket.

If you do not like bell pepper, you can remove it from the recipe by distributing the desired weight over the rest of the ingredients, except for mayonnaise and pasta.

Say thanks for the article 2

Housewives often use mayonnaise to improve the taste of salads and hot dishes. This feature of the sauce can be used to cook zucchini with mayonnaise for the winter. A fairly traditional set of vegetables will be a hearty snack or side dish for a main course. There are different technologies for preparing zucchini dishes with mayonnaise for the winter.

One of them involves placing all the ingredients at once in jars and then sterilizing the canned food in a water bath. He has a significant drawback. It is impossible to immediately put a large number of jars for sterilization, which for such blanks are selected with a capacity of 0.5 to 1 liter. This means that the volume of processed vegetables will be quite modest.

In the second version, the zucchini appetizer is stewed in a large saucepan, and when ready, it is laid out in a glass container. This allows you to process more vegetables and control the taste of the product during the stewing process.

Zucchini stewed with mayonnaise

The blank is designed for a fairly large amount of vegetables, so you should prepare a pan, preferably with a thickened bottom. Additionally, you will need a grater, a large cutting board, glass jars, lids and a seamer. When preparing blanks for the winter, special attention is paid to the container. Glass jars are washed with hot water and soda, rinsed in running water, sterilized in a steam bath or in an oven. The lids are boiling.

Required products

For cooking you will need:

zucchini - 4 kg;
onions - 5 large heads;
carrots - 5 pcs. medium size;
vegetable oil - 0.75 cups;
mayonnaise - 250 g;
tomato paste - 250 g;
granulated sugar - 0.5 cups;
salt - 2 tbsp. l.;
bay leaf - 3 pcs.;
ground mixture of allspice - 0.5 tsp.

Immediately make a reservation, the set of ingredients can be changed at your discretion. Wanting to get a spicier snack, hot peppers are added. Someone may wish to cook a dish with mayonnaise and garlic, which is quite acceptable. In the event that tomato paste or a tomato is not at hand, they can be replaced with ketchup.

Cooking and experimenting

Let's start cooking, following the instructions step by step.

We clean the zucchini, removing the seeds. Cut the pulp into cubes 2 x 2 cm in size. Three peeled carrots on a coarse grater. We clean the onion heads, finely chop.
We put the pan on a small fire, pour vegetable oil on the bottom and lay out the chopped zucchini. Provided that the vegetables are not juicy enough, add half a glass of water.
Fry carrots and onions together or separately. We shift the fried vegetables to the zucchini.
We intensify the fire. After boiling, add a little water, the entire volume of mayonnaise and tomato paste. Simmer vegetables over low heat for about an hour.
Pour salt, granulated sugar, pepper into softened vegetables and continue stewing for about 40 minutes.
At this stage, the taste can be corrected by adding salt or sugar, hot pepper or crushed garlic.
This also applies to the color of the workpiece. Mayonnaise brightens the appetizer. This is well demonstrated by recipes with photos. You can give it a brighter shade by adding tomato paste.
The degree of readiness is determined by taste and visually, when fried and stewed vegetables should have a transparent texture.
The consistency of the snack can also be changed by evaporating some of the liquid. It is advisable to be at the stove at this time and monitor the contents of the pan, not allowing it to burn.
The finished product is laid out in clean, dry jars and immediately closed with tin lids. The appetizer is applied to the neck, trying to leave a minimum distance between the lid and the surface of the product.
Closed canned food is turned over and wrapped for slower cooling.
Zucchini prepared in this way for the winter can be stored even at room temperature, but the best place for canned food has always been a pantry or refrigerator.

With such long cooking processes, a very high temperature is created inside the product, at which almost all sources of pathogenic microflora die. An additional way in the preparation of successful preservation is the use of acetic or citric acid. They are added at the very end of cooking in very small quantities that do not significantly affect the taste of the products.

Culinary Applications

Traditionally, caviar is prepared from zucchini. Of course it's delicious, but the purpose of the workpiece is extremely limited:

a hearty and healthy squash appetizer is a dish that is immediately ready to eat;
based on it, it is easy to cook an excellent soup or a delicious side dish;
with some ingenuity, the basic recipe can be made more savory. After opening the jar, simply add your favorite spices to the contents;
as an option, it is not difficult to prepare zucchini caviar from the contents of the workpiece. It is enough to grind the appetizer in a blender - and the traditional caviar is ready.

It is also often used to prepare various snacks, but among the enumerated gastronomic diversity, a special place is given to caviar - made with the secrets and recommendations of masters and experienced chefs, this treat appears on the table under sincere words of gratitude and approval from lovers of home cooking. Recipes for zucchini caviar with mayonnaise for the winter are extremely popular due to their versatility (you can eat it as an independent dish, as a snack or snack) and due to its taste.

The five most commonly used ingredients in recipes are:

The idea of using the famous sauce in tandem with vegetables appeared in Soviet times and after more than half a century, many chefs are invariably faithful to the classic recipe. However, today there are other interesting modifications - without vinegar, from baked vegetables and even with apples! It is worth paying attention that the finished dish cannot be called low-calorie. However, zucchini after heat treatment retains its beneficial properties and this is the main advantage of caviar.