Cooking zucchini with mayonnaise for the winter. Zucchini caviar with mayonnaise for the winter

Recipe for zucchini with mayonnaise for the winter

When a couple of years ago I first saw a recipe for zucchini with mayonnaise for the winter, I was somewhat surprised. What could come of this? And, to be honest, I closed only two banks then. But the result amazed me, so since then I have been canning zucchini with mayonnaise in much larger quantities.

• - if the carrot is not young, I recommend pre-boiling it, otherwise it will remain too hard, especially compared to zucchini;
• - I advise you to purchase factory-made mayonnaise, which has passed the pasteurization process, which means it will significantly extend the shelf life of our snack, unlike the homemade version;
• - to diversify the flavors of zucchini with mayonnaise, you can put lavrushka, chili rings or other spices in jars, which I personally do not do.

Ingredients for zucchini with mayonnaise:

• zucchini - 700 g
• carrots - 300 g
• mayonnaise - 150 ml
• garlic - 5-6 tooth
• vegetable oil - 2 dl
• vinegar - 2 dl
• sugar - 2 dl
• salt - 1 d.l.

Yield: 2 cans of 400 g

How to cook zucchini with mayonnaise for the winter - step by step instructions

At the first stage, we wash the young zucchini with a sponge, then dry them, cut off both “butts” and chop into small cubes (since we have young zucchini, we do not remove the skin).

In addition, we peel fresh carrots and cut them into neat cubes similar to zucchini.

We shift into a suitable pan, where we will do our winter preparation, prepared vegetables.

Carefully, so as not to damage their surface, mix the ingredients and pour the planned amount of sugar and coarse salt inside.

We also pour a couple of tablespoons of refined vegetable oil and crushed cloves of fresh (in our case, young) garlic.

Once again, stir the contents of the pan and put it on the stove, turning on a small fire. We cook our zucchini under the lid for 15 minutes, during which the vegetables will release juice (it should not reach the top of the fragrant mass). After turning off the burner, pour a couple of tablespoons of table vinegar.

By the way, we do not add much oil and vinegar, since these ingredients are already contained in mayonnaise. So, at the last stage, already with the fire turned off, we introduce all the mayonnaise.

We mix the components of the snack well so that the liquid becomes absolutely homogeneous. By the way, mayonnaise should not be poured out when the pan is on the stove, because under the influence of temperature it will delaminate and spoil the appearance of our conservation.

Immediately pour the zucchini with mayonnaise into clean (scalded with boiling water) glass jars and sterilize them for about 10 minutes, and then twist the lids and leave them in a storage place (refrigerator or cellar).

Zucchini with mayonnaise for the winter are ready.

Bon appetit!

Julia shared her recipe for harvesting zucchini with mayonnaise for the winter.

Preparing for the winter is a useful thing, but it can also be pleasant. Remember how the harvest season usually begins? You need to find recipes that are best tested, prepare jars and other containers, and then slowly buy everything you need and make blanks.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very pleasant. Zucchini-based blanks are a healthy and tasty product that is easy to prepare (and very inexpensive, too).

How can preparations for the winter be prepared from zucchini?

Zucchini is a unique product. Like cucumbers, they have little to no distinct flavor of their own, which means that with the right skill, you can cook just about anything out of them. Various salads - both vegetable and with various additives like rice.

You can cook caviar - there are hundreds of recipes: from baked vegetables and raw, with the addition of garlic and all kinds of spices. Jams and compotes are prepared from zucchini, they are pickled (like cucumbers and mushrooms), salted. Read the recipes, choose the ones you like and cook for health!

Zucchini caviar - step by step recipe

Zucchini caviar is a wonderful and tasty snack that can be eaten on its own (just with bread), used as an additive to vegetable and meat dishes, or eaten as a side dish.

Ingredients:

• 5 kg young peeled zucchini
• 250g tomato paste (it is better to take canned from the store, not homemade);
• 300 ml of refined oil;
• 2 tbsp vinegar essence (the one that is 70%);
• 100g of garlic;
• 0.5 l of water;
• 3 tbsp salt;
• 2 pods of chili pepper.

Cooking:

1. Peel the raw zucchini, remove the seeds and crank in a meat grinder (or blender), crank the pepper and mix the mass.
2. Mix water with tomato paste, and then pour into a saucepan with zucchini-pepper mass.
3. Pour refined oil into a saucepan with squash mass, add sugar and salt, mix well and put on medium heat.
4. Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
5. Peel three cloves of garlic and mince.
6. When the mixture has been on fire for 70-80 minutes, put garlic and vinegar, mix well the whole mixture, and cook for ten minutes.
7. Remove the pan from the stove, put it in jars and roll up the lids, turn it upside down and put it under the covers.

Zucchini "You'll lick your fingers" - a very tasty preparation

Finger lick zucchini come out delicious and are fairly easy to prepare.

Ingredients:

• 3 kg of young peeled zucchini;
• 1 kg Bulgarian sweet (preferably red) pepper;
• 0.5 kg of tomatoes;
• 1 st. refined oil;
• 0.5 st. (or more - to your taste) vinegar 9%;
• 1 st. Sahara;
• 2 heads of garlic;
• 2 chili peppers;
• 2 tbsp salt.

Cooking:

1. Coarsely chop the zucchini (this is necessary so that the zucchini does not boil in the process).
2. Puree tomatoes and peppers with a blender or meat grinder, put in a saucepan, add salt, sugar, pour oil into the same place, put chopped garlic (you can turn it in a meat grinder or blender together with tomatoes and pepper). The mixture must be mixed well.
3. Put the zucchini in a saucepan with the vegetable mixture, mix well, close the lid and put on medium heat.
4. When the mixture boils, you need to leave it on the stove for another twenty minutes (in the event that the mixture boils too much, then you need to make the fire smaller).
5. Then we put the vinegar, mix it, warm it up for two minutes and put it in jars (previously sterilized), then roll it up.

Zucchini salad for the winter - step by step photo recipe

In cold weather, when it's snowing outside and frost covers the windows with bizarre patterns, you really want to see a fragrant piece of summer warmth on the table. Jams, compotes, cucumbers, tomatoes ... what else to pamper your family? If zucchini has been spoiled on your beds, then you can cook a spicy salad with tomato sauce.

Your mark:

Cooking time: 3 hours 0 minutes

Quantity: 3 servings

Ingredients

• Zucchini: 2 pcs. medium size
• Bow: 3 pcs.
• Carrot: 10 pcs. small
• Fresh dill: a bunch
• Garlic: a few teeth
• Tomato sauce: 120 ml
• Salt: 1 tbsp. l.
• Water: 125 ml
• Vegetable oil: 2 tbsp. l..

Cooking instructions

Store jars of zucchini salad in a cool place.

The salad is so delicious that it does not always “survive” until the winter. Still, it is a great addition to many summer dishes.

Zucchini salad in tomato sauce goes well with boiled young potatoes. Serve it also with rice, pasta or buckwheat. The combination of such a spicy salad with meat will also be appropriate.

Zucchini in Korean for the winter - the best recipe

Spicy zucchini rolls pale in front of Korean-style zucchini, if you like spicy food, be sure to try it.

Ingredients:

• 1 kg. mature large zucchini;
• 1 st. grated carrots;
• 1 st. chopped onion rings;
• 1 st. thinly sliced ​​bell pepper;
• 6-8 cloves of garlic;
• 0.5 st. vinegar 9%;
• 3 tbsp sugar (if you prefer sweeter, then with a slide);
• 10 grams of salt;
• spices for carrots in Korean (1.5 tablespoons);
• bunch of dill and parsley.

Cooking:

1. Grate zucchini, transfer to a saucepan.
2. Then you need to add carrots, onions, peppers, chopped garlic, refined oil, sugar and salt, seasoning, chopped herbs and vinegar, mix everything and leave to rest for 4 hours.
3. Then mix again, put in sterilized jars and cover with lids, put the jars in a saucepan, pour water into a saucepan and bring to a boil.
4. It is necessary to boil the blanks in this way for 25 minutes (for 500-700 gram jars), after which we close the lids and put the jars to cool down with the lids.

A very simple recipe for harvesting zucchini: a minimum of time, an excellent result

Great recipe that is easy to make. This salad should be stored in the refrigerator.

Ingredients:

• 1 liter jar of chopped zucchini;
• 1 liter jar of chopped tomatoes;
• 1 liter jar of grated onions, carrots and garlic (ratio to your taste, no more than a head of garlic for this amount of vegetables);
• 0.5 st. refined oil;
• 2 tsp salt;
• 2 tbsp Sahara;
• 1 tsp vinegar 70%.

All products are mixed and stewed over medium heat for about an hour and a half (depending on the ripeness of the zucchini), and then laid out in sterilized jars and rolled up. Cool upside down in a blanket.

Mother-in-law's tongue from zucchini - a step-by-step detailed recipe

A spicy appetizer called "Teschin's tongue" will appeal to everyone - it's very tasty.

We will need:

• 2 kg. mature large zucchini;
• 1 kg. sweet pepper;
• 1 st. vegetable oil;
• 1 cup of sugar;
• 2 chili peppers;
• 1 head of garlic;
• 1 tsp salt;
• 1 kg. tomato ketchup;
• 1 tbsp vinegar 70%;
• a few bay leaves, a package of peppercorns.

Cooking:

1. Peppers and zucchini need to be washed, cleaned of tails and seeds and cut into large pieces in a saucepan.
2. Hot pepper should be cut into rings, mixed with garlic pressed through a special press and added to the vegetable mixture.
3. Then you need to put ketchup in a saucepan (if you like it spicier, you can take a spicy variety of ketchup), pour oil and vinegar, put spices, salt and sugar.
4. Bring the mixture to a boil, reduce heat and simmer for an hour.
5. The mixture must be decomposed into sterilized jars and rolled up.

Pickled zucchini - the perfect preparation for the winter

The easiest way to prepare zucchini for the winter is to pickle.

For the king of the table - pickled zucchini, we need the following ingredients:

• 3 kg. young zucchini;
• half a head of garlic;
• 1 tbsp salt;
• 1 tbsp Sahara;
• 2 tbsp vinegar 9%;
• 2 tbsp vodka.

You can add leaves and roots that you usually add to cucumbers or tomatoes - it can be currant and raspberry leaves, dill, horseradish, parsley.

Cooking:

1. Zucchini must be cut into thin circles, arranged in jars (it is best to take 500-700 gram jars).
2. Put a few garlic cloves and a couple of peppercorns in each jar.
3. Boil water (2 liters), add salt, sugar and vinegar to it, stir and pour over the zucchini.
4. Then roll up the lids and put to cool upside down (best in a blanket).

Adjika from zucchini - simple and tasty

Adjika from zucchini is prepared in less than an hour, but I warn you - this is a spicy and tasty snack.

Ingredients:

• 3 kg. young zucchini;
• 0.5 kg of sweet pepper;
• 0.5 kg of carrots;
• 1 kg of tomatoes;
• 1 st. refined oil;
• 2 tablespoons each of salt, sugar, red hot pepper and vinegar 9%.

Everything needs to be crushed in a convenient way (I prefer a blender), mixed with spices, oil, and cook for forty minutes. Then add vinegar, cook for a couple of minutes and put it in jars, close the lids and cover with a blanket.

Zucchini lecho recipe

Do you like zucchini lecho as much as I love it? If so, check out the recipe!

Ingredients:

• 2 kg of fleshy tomatoes, sweet bell peppers (tastier with yellow or red peppers, green gives a sharp aftertaste) and zucchini (if they are not too young, it is better to remove the skin and remove the seeds).
• For syrup, you will need 0.5 cups of refined oil, apple cider vinegar and sugar, as well as 2 tbsp. salt.

These are the basic ingredients for a classic lecho, if you want to diversify the taste, you can put pepper, garlic, dill and other spices.

All vegetables need to be cut into equal cubes, put in a saucepan and cook for 15 minutes after the start of boiling, and then add salt, sugar, oil and vinegar. The finished product is laid out in jars (certainly after sterilization), sterilized for another 20 minutes, rolled up and turned over. Cool down under a blanket.

Zucchini like milk mushrooms - a step by step recipe

Surprising your family and guests with a new snack is very easy - cook zucchini for milk mushrooms. Crispy, with a rich taste ... mmm - this is a masterpiece!

Ingredients:

• 2 kg of any zucchini (if too large, then cut thinner);
• 1 st. l. sea ​​salt;
• 0.5 tbsp pepper (ground or peas);
• 3 tbsp Sahara;
• 3 tbsp refined oil;
• 0.5 st. vinegar 9%;
• garlic and dill to taste.

Cooking:

1. Vegetables need to be peeled and cut so that visually the pieces resemble chopped mushrooms.
2. Garlic and dill need to be chopped, mixed everything (including vinegar, oil and spices) and left for several hours.
3. Sterilize jars and lids.
4. Arrange the zucchini with dill and garlic in jars, cover with lids and sterilize the jars by boiling for 10 minutes.
5. After that, the banks are rolled up, turned over and cooled. You don't need to cover with a blanket.

There are many recipes for pickled vegetables, but this recipe will surprise even experienced housewives.

Ingredients for 0.5-0.7 l jar:

• 4 hard tomatoes;
• a small young zucchini;
• half a sweet pepper;
• some carrots and garlic.

For the marinade, you need 3 cloves of garlic, 1 tsp. mustard seeds, 3-5 peppercorns, 1 tbsp vinegar, salt and sugar to taste.

Cooking:

1. Vegetables need to be cut into patches.
2. At the bottom of a dry jar we put garlic, peppercorns and mustard.
3. Then lay out layers of sweet peppers, carrots, zucchini and tomatoes.
4. To prepare the marinade, you need to boil 300 ml of water, put salt, sugar (about 2 tablespoons each or to your taste) and vinegar and pour the marinade over the vegetables.
5. Cover jars with lids and sterilize for 10 minutes.
6. Then roll up the lids, turn the jars over and cover with a towel.

Zucchini with mayonnaise - a recipe for a delicious preparation for the winter

If you want to cook zucchini with mayonnaise for the winter, then you should decide what exactly you want to cook - mayonnaise can be added to almost any winter salad. It turns out very tasty zucchini caviar with mayonnaise.

Zucchini (about 3 kg) must be peeled and grated (or chopped in a meat grinder), mixed with a can of tomato paste (250 g is enough), put the scrolled onions in a meat grinder (0.5 kg) and add a 250-gram pack of fat mayonnaise. Then you need to add 3 tbsp. sugar, 2 tbsp salt, a little pepper to your taste, as well as half a glass of vegetable oil.

The mixture should be boiled over low heat for about an hour, and then add spices and cook for another hour. The jars need to be sterilized (as you prefer), caviar spread out and closed with lids. Turn the jars upside down, cover with a blanket and cool for about a day.

Zucchini like pineapples - an original recipe for winter harvesting

Love experiments? Try making zucchini compote - tasty and sweet, and zucchini in it look like pineapples. The recipe is very simple and even a novice hostess will be able to cook compote.

Ingredients:

• 1 medium zucchini (it is better to take not too old - young zucchini are much more tender);
• 5-7 plums, if possible, use cherry plum;
• 1 faceted glass of granulated sugar;
• 1 liter jar of water;
• 1 tsp vinegar (it is safest to use 9% table vinegar);
• a couple of lemon slices.

Use my bouquet of spices - a couple of allspice, 2 cloves, a couple of mint leaves (or half a teaspoon of dried mint), or make up your own. You can try adding cardamom, orange zest and lemon balm.

What to do:

1. It is necessary to prepare the zucchini for cooking - the zucchini must be thoroughly washed, peeled, seeds removed if necessary (you can not remove the seeds from young zucchini, the seeds are very soft there), and then cut into rings - about a centimeter thick. If your zucchini has seen a lot in life, then it is better to cut thinner.
2. Then wash the plum.
3. At the bottom of a liter jar (empty), put spices - allspice, cloves, mint and vinegar.
4. We put water with sugar to boil, at this time we put circles of zucchini, lemon and plum in a jar.
5. Pour boiling syrup over and set to sterilize for ten minutes (so that water boils in jars).
6. Then we roll it up with sealed caps, you need to wait a few days (at least).
7. Store canned food in a dark place (pantry will do). Enjoy your health!

Spicy zucchini - photo recipe

The recipe for spicy zucchini is very simple. For 1 kg of zucchini you will need:

• bay leaf - 5 medium leaves;
• allspice - 8 peas;
• horseradish leaves;
• sprigs of parsley and dill umbrellas (for flavor);
• a few cloves of garlic;
• 2 hot peppers;
• for the marinade: salt, granulated sugar and vinegar to taste

Yield - 4 half liter jars.

Cooking method

1. Wash the jars with soda and scald with boiling water with the lids.

2. Cut the zucchini into half rings and transfer to a container.

3. Put horseradish leaves on the bottom of the jar, crumble an umbrella of dill and a few sprigs of parsley. Put a clove of garlic cut into several pieces and a couple of hot pepper rings.

4. Fill jars with zucchini.

5. Boil water for the marinade: the proportion per liter of water is 100 grams of sugar and 50 grams of salt. Add bay leaf and allspice for flavor. After boiling, pour in the vinegar.

6. Pour zucchini with ready-made marinade, roll up and wrap with a blanket. Leave the jars upside down for a day.

Perfect preform without sterilization

A good housewife knows that winter zucchini preparations are a great alternative to complex salads and mushroom preparations, but zucchini is much easier to cook and they are cheaper. And if you cook zucchini without sterilization, then the whole preparation will take no more than half an hour.

Ingredients for 3 l:

• 1.5 kg of zucchini;
• 4 sprigs of parsley;
• 4 garlic cloves;
• 3 tbsp granulated sugar;
• 3 art. l. fine salt;
• 6 art. l. vinegar (take 9%);
• a couple of leaves of parsley and a few peas of black pepper.

What to do:

1. Wash and cut the zucchini (best in circles, but you can cut it the way you like), soak in water for three hours, then drain the water.
2. Then you need to prepare a three-liter jar - wash it, pour a little water (about 0.5-1 cm) on the bottom, and put it in the microwave. As a rule, two and three-liter jars do not go into the microwave in height, so you can put the jar on its side. Run the microwave for 2 minutes - the water in the jar will boil and disinfect it - this is a chic sterilization option. Pour out the remaining water - the jar will dry in a couple of seconds.
3. Next, you need to put parsley, lavrushka, garlic and peppercorns in a jar, and put the zucchini as tightly as possible.
4. Fill with boiled water, cover with a lid and let rest for about twenty to thirty minutes.
5. After that, we drain the water from the jar into the pan, put salt and sugar in the water and boil again, then put the vinegar and pour the brine back into the jar.
6. Immediately after this, it is necessary to roll up the jar, turn it over and wrap it with a blanket (until it cools down).

Light and tasty zucchini preparations for the winter! And for a "snack" another video recipe.

We are waiting for your comments and ratings - this is very important for us!

Zucchini salad with mayonnaise for the winter

Everyone knows that zucchini are versatile vegetables, from which you can cook almost anything: from squash stew to jam and candied fruit. in mayonnaise dressing - an unusual hearty winter preparation. It turns out tasty, nutritious and very tender. Great with potato or meat dishes. When you open a jar of this snack, a pleasant aroma of garlic will be heard throughout the kitchen, and you simply cannot resist tasting this wonderful salad. It is easy to prepare, and simple ingredients are available to everyone.

Ingredients:
- Fruits of zucchini - 4 pcs.
- Carrot - 4 pcs.
- Onion - 2 pcs.
- Garlic - 4-6 pcs.
- Mayonnaise - 300 ml
- Sugar - 4 tbsp. l.
-Salt - 2 tsp.
- Vegetable oil - 150 ml
- Table vinegar - 150 ml
-Dried herbs (Provencal, Italian) - 2 tsp.

Salad for the winter from zucchini with mayonnaise, a recipe with a photo step by step:

We prepare all the vegetables: cut off the tails of the zucchini, peel off the peel, if necessary; scrape off the skin from the carrot; remove the husk from the onions and garlic. Zucchini cut into half rings.

Three carrots on a coarse grater.

Cut the onion into half rings.

And crush the garlic with a garlic press. Mix all vegetables in one bowl. Here we add mayonnaise, dried herbs, salt and sugar. You can add 1 tsp. ground pepper to spice up the future salad. We send table vinegar and sunflower oil to vegetables.

We mix everything well.

We cover the dish with a lid and put it in the refrigerator for several hours to let the vegetables marinate well. We lay out our salad in pre-prepared jars. It is better to take small half-liter jars.

Now you need to sterilize the blanks. To do this, put them in a pan, with a bottom covered with a cloth. Pour water up to shoulder level and boil for 20 minutes.

After that, we roll up the jars with airtight lids. We turn the rolls upside down, and wait for them to cool. This salad must be stored in a cool place.

Zucchini with mayonnaise for the winter - a simple and tasty preparation. I know, I know, mayonnaise is not healthy, high-calorie, fatty, etc. But it’s delicious, why not? Why not pamper yourself in winter with a jar of such a spicy, rich aromatic salad with zucchini and mayonnaise. Well, if you are completely confused by the presence of mayonnaise in the recipe, cook it yourself in a few minutes, then the benefits of this blank will simply triple!

Ingredients:

• peeled zucchini - about 3 kilograms;
• mayonnaise (any fat content) - 250 grams;
• tomato sauce - 250 grams;
• refined sunflower oil - 150 grams;
• granulated sugar - 100 grams;
• rock salt - 2 tablespoons;
• ground pepper - on the tip of a spoon;
• onions - 0.5 kilograms;
• bay leaf - 1 piece.

Zucchini with mayonnaise for the winter. Step by step recipe

1. Cut the peeled zucchini for further grinding in a meat grinder.
2. Peel the onion and chop it with a meat grinder or blender along with zucchini.
3. We spread the vegetable mass in the prepared container for cooking, immediately adding tomato sauce and mayonnaise.
4. Simmer over low heat from the moment of boiling for about an hour, then add salt, pepper and sugar, and let it boil for another hour.
5. After the allotted time, hot zucchini with mayonnaise for the winter is laid out in sterilized jars and rolled up with a lid.

Zucchini with mayonnaise for the winter are saturated, and similar in texture to caviar. A very tasty dish, and without vinegar it is perfectly stored at room temperature. "I love to cook" wishes you delicious preparations and offers you an interesting recipe

Harvesting for the winter from zucchini

A simple and at the same time unusually tasty and healthy dish. You will not spend a lot of energy on its preparation and save your time, without compromising the taste of the prepared product. Your relatives will be pleasantly surprised by this salad of zucchini with mayonnaise for the winter and it will certainly become their favorite dish.

And praise and gratitude to you are guaranteed. In addition, such a salad can be used not only as an appetizer for an ordinary and festive table. It can be successfully used as a semi-finished product in the preparation of stews or vegetable soup, as well.

To prepare a tasty and versatile preparation for the winter, we first need about 4 kg of zucchini. Moreover, both young zucchini and overripe ones will be used. The latter must be peeled and the seeds removed from them. Then, after cooking, the zucchini will not be hard. Young ones are easy enough to cut into strips.

Next, take 0.5 kg of carrots and onions. Carrots need to be grated on a coarse grater, and onions must be cut into half rings, preferably not of great thickness. If desired, they can be fried or stewed, but you can also leave them raw.

Put all the ingredients in a prepared container. It can be a wide and deep basin or a huge pan. The main thing is that it be roomy, because you will need a place in order to mix everything qualitatively. To the contents of our container, add 1 cup (0.250 g) of mayonnaise and sunflower oil (you can use olive oil) and vinegar. After that, add 4 tbsp. l. table salt, 6 - 7 tbsp. l. sugar and 1 tbsp. l. ground black pepper. The seasoning content can be adjusted according to your taste preferences. Mix everything thoroughly to evenly distribute the ingredients and seasonings.

No simmering or heating is required. The jars are also not required to be sterilized, as they are subsequently sterilized along with the salad. We take half-liter pre-washed and dried jars. We put our mass in them, cover them with lids, but do not roll them up yet, and put them in a container for sterilization. Sterilize in a large container, the water should be at a level that is approximately two fingers below the rim of the jar. Keep the fire small so that the water does not boil too much. We sterilize the product for about forty minutes. We start counting the time from the very moment when the water starts to boil.

After the required time has elapsed, we take out the jars and roll up the lids. Next, cover them with a blanket or something warm and wait for them to cool completely.

That's actually all. An extremely tasty and especially healthy dish is ready! Enjoy your meal!