Preparations of caviar from zucchini with mayonnaise. Zucchini caviar with mayonnaise for the winter

It is impossible to refuse this preparation, it is so tasty, as in the famous slogan: having tried it once, I eat it now. And all because the recipe for homemade squash caviar has a secret ingredient - mayonnaise. Each time, having prepared an uncountable number of cans for the winter, I am sure that it will last until spring. And I constantly miss. All of the suggested recipes are good in their own way.

Interesting fact! Preparing caviar in canned food is a modern invention. In the 30s of the last century, the Soviet industry developed a recipe and began to produce on an industrial scale.
Soon the housewives joined in, preserving zucchini at home. But, for some reason, caviar is especially valued, the taste of which is said to be like store-bought.

Zucchini caviar with mayonnaise and tomato paste

The classic recipe for preparing a winter harvest, the most popular and less troublesome. Find out other recipes that are said to be in another article.

Tip: do not save on pasta, choose with a high percentage of density. Decide to replace with tomato sauce - double the amount of tomato.

Take:

Zucchini - 3 kg.
Tomato paste - 6 tablespoons.
Mayonnaise - 5 tablespoons.
Onion - 0.5 kg.
Table vinegar - 2 large spoons.
Carrot - 0.5 kg.
Ground pepper - a teaspoon.
Salt is a large spoon.
Sugar - 2 tablespoons.
Vegetable oil for frying.

How to roll up for the winter:

Peel and cut the zucchini to any size, grate the carrot and chop the onion. Fry the onion first until transparent, throw in the carrots, and after a couple of minutes - zucchini. Lightly brown.
Cool slightly and grind with a blender or by passing through a meat grinder.
Place in a saucepan, bring to a boil over moderate heat. Boil 2 hours.
Pour in vinegar, add mayonnaise, pasta, other spices.
Continue to boil the contents for an additional half hour.
Divide into jars, immediately roll up. Store in pantry, cellar.

Zucchini caviar with ketchup for the winter - a delicious recipe

It turns out like store-bought caviar, amazingly tasty, tender.

Required:

Zucchini - 3 kg.
Ketchup (tomato sauce) - 250 ml.
Mayonnaise - 200 ml.
Onion - 0.5 kg.
Table vinegar - 2 tablespoons.
Carrot - 1.5 kg.
Salt is a large spoon.
Sugar - 2 tablespoons.
Garlic - 5-6 cloves (or more).
Pepper (I advise you to chop the peas, not too finely).

How to cook homemade caviar:

Peel the vegetables, cut into arbitrary sizes. Pass in the meat grinder. If you want a fractional consistency, with fragments, use a blender better.
Transfer the mass to the pan, add sugar and salt. Stir and cook for two hours.
Send mayonnaise, ketchup, garlic chopped into crumbs, vinegar into the pan.
Boil the last 30 minutes.
Arrange in sterilized jars and close under an iron lid.

Attention! A couple of green apples give a very interesting taste to homemade preparations with mayonnaise. Try it, I'm sure you won't regret it.

Video recipe for caviar with Mivina

As soon as the fantasy of the hostesses does not work. Seasoning for chicken "Mivina" gives an unusual aroma and flavor to squash caviar.

You will need:

Zucchini - 2 kg.
Onions - 2-3 pcs.
Seasoning "Mivina" - a tablespoon.
Mayonnaise - 100 ml.
Tomato - 100 gr.
Lemon acid.
Sunflower refined oil.

Step by step recipe:

Wash, peel the zucchini with onions, chop in any way.
Heat the oil in a frying pan, send the vegetables to fry. Cover with a lid and simmer on low power for about an hour.
Add tomato, mayonnaise, seasoning and simmer for another half an hour.
Fill the jars, roll up and add a few citric acid crystals under the lid so as not to sterilize the jars.
When the workpiece has cooled, place in a cool place.

Zucchini caviar in a slow cooker with mayonnaise

According to the recipes proposed above, caviar is cooked in a modern assistant for women - a slow cooker. It turns out surprisingly tasty.

Cooking homemade caviar:

Chop onions with carrots, put in the bowl of the unit. Add all the selected spices, excluding the tomato component and mayonnaise. Be sure to splash vegetable oil.
On the "Extinguishing" mode, cook for 20 minutes without closing the multicooker.
Throw in the zucchini cut into cubes, add mayonnaise, stir.
Continue to cook in the same mode, but with the lid closed, for 2 hours.
After 1.20 minutes, send the tomato into the bowl. Continue simmering until the end of the program.

Recipe for caviar without vinegar with mayonnaise

Do not be afraid of the absence of the main preservative - vinegar is included in the composition of mayonnaise, although not much.

Prepare:

Vegetable - 3 kg.
Tomato - 250 gr.
Onion - 0.5 kg.
Fat mayonnaise - 250 gr.
Sunflower oil - a glass.
Salt - 2 tablespoons.
Bay leaf.
Black pepper - ½ teaspoon.
Sugar is a glass.

We prepare:

Place chopped and blended vegetables in a bowl.
Add mayonnaise sauce, oil, mix.
Simmer exactly one hour after boiling.
Put the pasta, other spices and continue to simmer over low heat for another hour.
Remove from the stove, spread in jars, roll up.

Delicious homemade caviar for the winter

Video recipe for canning delicious zucchini caviar for the winter. Good luck with your preparations!

Zucchini caviar has been familiar to many since childhood. As now, it could be bought in every store. Only earlier, squash caviar was prepared according to one recipe provided by GOST. Today there are a huge number of them, but the one that includes mayonnaise is especially popular. It is believed that it is he who helps the finished product to acquire a taste familiar from childhood. Many modern housewives close zucchini caviar with mayonnaise for the winter. It is a dietary dish, so it can be consumed even during a diet. And what could be more beautiful than opening a jar of zucchini caviar in winter and enjoying its incredible taste.

On a note! To prepare homemade caviar from zucchini for the winter, you can use mayonnaise made by yourself. So the dish will turn out natural and more useful.

Classic recipe for zucchini caviar with mayonnaise for the winter

According to this recipe, you will get caviar from zucchini with mayonnaise for the winter, which tastes like a store product. True, by adding various spices, you can deviate a little from the standard. It is worth noting that carrots are not used in this recipe.

Ingredients

zucchini - 3 kg;
onions - 400 g;
vegetable oil - 150 ml;
tomato paste - 4 tbsp. l.;
mayonnaise - 200 g;
sugar - 100 g;
salt - 1 tbsp. l.;
spices and spices to taste (black or red pepper, turmeric and others).

Cooking method

Step-by-step recipe for zucchini caviar with mayonnaise for the winter:

Rinse the zucchini thoroughly, getting rid of even the slightest contamination. This is especially necessary in the case when vegetables are not planned to be peeled. Chop the zucchini into random pieces.

Peel the onion and grind in a puree with zucchini in a blender.

On a note! In the absence of a blender for chopping vegetables during cooking, you can use a meat grinder.

Put the chopped vegetables in a saucepan to simmer for 1 hour. Then add vegetable oil and keep on fire for another 60 minutes. Then add tomato paste, mayonnaise, sugar, salt and spices to the pan. Simmer for 1 more hour.

Zucchini caviar is ready. Now it can be transferred from the pan into jars and rolled up.

A simple recipe for zucchini caviar with mayonnaise

The recipe for zucchini caviar with mayonnaise for the winter is considered simple through the use of a slow cooker. The cooking time remains the same, but you don’t have to worry about the vegetables burning, stirring them constantly.

Ingredients

zucchini - 3 kg;
onions - 3 pcs.;
mayonnaise - 250 g;
tomato paste - 150 g;
vegetable oil - 0.5 cups;
vinegar - 1 tablespoon;
sugar - 1.5 tablespoons;
garlic - 3 cloves;
salt and spices to taste.

Cooking method

Zucchini caviar with mayonnaise for the winter is prepared as follows:

Clean the zucchini from impurities. It is also desirable to get rid of the skin, but this is not necessary. If young vegetables with soft skins are used, this can be omitted. Cut zucchini into any shape.

Peel the onion and chop with a blender with zucchini.

Transfer the vegetable puree to the mixing bowl. Then pour salt, pour oil.

On a note! To make caviar more fragrant, it is recommended to use homemade vegetable oil, and not refined.

Set the "Extinguishing" mode and set the timer for 2 hours. The caviar will start to stew slowly.

On a note! When using a conventional multicooker, you need to set 2 hours, if the device has a pressure cooker function, one hour is enough.

After the specified time, you should open the lid of the multicooker and add tomato paste, mayonnaise and sugar to the vegetable mass. Spices are also added at this stage. Set the timer for another half an hour in the "Extinguishing" mode.

Add chopped garlic and vinegar, simmer for another 10 minutes.

Arrange the finished caviar from zucchini in jars and roll up for the winter.

A quick recipe for zucchini caviar with mayonnaise

This recipe for zucchini caviar with mayonnaise for the winter differs from the classic one in that it uses green apples. In addition, instead of tomato paste, zucchini caviar includes tomato sauce. However, the caviar is tasty and tender.

Ingredients

zucchini - 3 kg;
onion - 0.5 kg;
green apples - 300 g;
vegetable oil -100 ml;
mayonnaise - 200 g;
tomato sauce - 250 g;
sugar - 2 tbsp. l.;
salt - 1.5 tbsp. l.;
vinegar - 2 tbsp. l.;
garlic and spices to taste.

Cooking method

A quick recipe for cooking zucchini caviar with mayonnaise:

Peel apples and zucchini. Get rid of seeds. Puree the vegetables using a blender.

Peel the onion and cut into small cubes. Fry in a pan, adding a small amount of vegetable oil. The onion should be golden brown but not burnt. In this regard, it must be stirred periodically.

Grind the fried onion in a blender and mix with the rest of the ingredients used for zucchini caviar with mayonnaise for the winter in a separate saucepan. Put it on a slow fire and simmer the zucchini caviar for 2 hours under a closed lid. Stir the vegetables from time to time in the pan so that they do not burn.

Add tomato paste and the rest of the ingredients. Stir and cook zucchini caviar with mayonnaise for the winter for 20 minutes.

Distribute the caviar from the zucchini into jars and roll up the lids.

Video recipes

Zucchini caviar with mayonnaise for the winter is a versatile product that is suitable as a vegetable snack, the main component of sandwiches, and also as an addition to meat and fish dishes.
The following video recipes will help prepare caviar for the winter.

Zucchini caviar is a delicious vegetable twist that has not lost its popularity for many years now. You can easily buy it in a supermarket, but it's much nicer to get homemade caviar in winter. One of the most popular recipes among housewives is zucchini caviar for the winter with mayonnaise.

The vegetable component fills the appetizer with vitamins, mineral salts and fiber, while mayonnaise makes it more nutritious and adds a soft touch to the taste.

Homemade zucchini caviar "Lick your fingers" on the table will not go unnoticed. From the simplest list of products, it is very easy to prepare it.

Ingredients:

1.5 kg of young zucchini;
100 g of tomato paste;
250 g of carrots and onions;
200 ml vegetable oil;
0.5 tbsp granulated sugar;
1 tbsp rock salt;
100 g of fat mayonnaise;
0.5 tbsp table vinegar.

Rinse the listed vegetables well. Cut the zucchini into cubes, removing the stem. We clean the carrots and chop them in thick circles, and we free the onion from the husk and cut it into arbitrary pieces.

Advice! To prepare such a blank, it is recommended to select young fruits that have a delicate peel and inconspicuous seeds.

We put all the ingredients in a food processor, turn into a gruel. We shift it into a capacious weighty saucepan, add vegetable oil and put it on the burner. When the mass boils, reduce the heat to the minimum, and simmer for at least two hours. Stir the vegetable mixture so that it does not stick to the bottom.

Then we supplement the workpiece with the remaining ingredients, stir and simmer for an additional half hour. We remove the container to the side, distribute the caviar in a sterile container and twist. Cool completely upside down under a thick blanket.

Recipe with tomato paste and mayonnaise

This recipe for caviar with tomato paste will allow you to utilize the excess crop, as well as ensure the presence of a delicious and healthy vegetable snack on the family table.

Ingredients:

3 kg of zucchini;
150 g homemade mayonnaise;
150 ml vegetable oil;
500 g onion;
0.5 st. refined sugar;
200 g of tomato paste;
a little salt and pepper.

We remove the peel from the washed zucchini, dissolve them into a couple of longitudinal parts and clean out the middle with seeds. The pulp (3 kg) is cut into arbitrary slices directly into the cast iron. Add sunflower oil, stir and set on the burner.

Advice! A cast-iron cauldron is ideal for stewing caviar.

We clean the husk from the onion, chop it into small cubes and add it to the zucchini when they start to boil. We continue to cook the caviar until the vegetables become soft. We put pasta, sauce, refined sugar and rock salt. Stir and simmer for a quarter of an hour.

Read also: Kuban salad for the winter - 5 recipes

By this time, the vegetables will be well boiled, but in order to give the workpiece an ideal silky structure, we additionally interrupt everything with an immersion blender. After the snack, we keep a little more on the stove and distribute it in a glass container, pre-treated with steam. We cork with lids and cool in heat, setting the twists upside down.

Cooking through a meat grinder

The most popular way of harvesting squash caviar is through a meat grinder. This is what our grandmothers did, and the delicacy has always turned out well.

Ingredients:

3 kg of young zucchini (peeled and without seeds);
300 g of tomato paste;
150 g refined oil;
0.5 st. refined sugar;
500 g of onion;
250 g of fat mayonnaise;
2 tbsp rock salt;
1 lavrushka;
0.5 tsp crushed pepper (black)

Rinse the zucchini thoroughly, thinly cut the skin, cut out the seeds and cut the flesh into medium pieces. We clean the onion, cut into slices. We drive vegetables through a meat grinder.

In the mass of vegetables we put tomato paste, butter, fatty mayonnaise. Stir, set on the burner and simmer for about an hour. Then add lavrushka and spices, stir and simmer the same amount at a low boil.

While the caviar is being prepared, rinse thoroughly and steam the glass container. We put caviar in the processed container, cork and cool.

Advice! Before filling the container with the workpiece, you should remove all the leaves of the laurel. Otherwise, the contents may be bitter.

Zucchini caviar with garlic

Fragrant and appetizing zucchini caviar for the winter with garlic will conquer everyone with its piquant rich taste.

Ingredients:

0.6 kg of zucchini;
180 g carrots;
80 g of onion;
2 tbsp tomato sauce;
4 tbsp sunflower oil;
200 g of tomatoes;
50 g mayonnaise;
3 garlic cloves;
0.5 tbsp Sahara;
a little salt and black pepper.

Rinse the carrots thoroughly, clean the root crops, three of them with medium shavings. We clean the onions, finely chop. Put the onions in a cauldron with hot oil. When it is covered with a golden hue, stir in the grated carrots and fry the vegetables until soft for 5-7 minutes.

Coarsely three washed and peeled zucchini. We attach the vegetables to the roast, stir and simmer for a quarter of an hour.

Important! If the zucchini releases little juice, then you can add a little water.

We rinse ripe tomatoes, divide them into two halves. We rub the halves, leaving the skin. Pour the puree into the caviar and simmer for another 20 minutes.

Then add a mixture of tomato sauce with mayonnaise and spices. At the current stage, we still put crushed garlic. Stir the mass, simmer for half an hour and cork.

Zucchini caviar for the winter - a recipe "like in a store"

Everyone has tried store-bought squash caviar at least once and, for sure, then they will want to repeat such a masterpiece of canning at home. Therefore, we present you a simple recipe "as in the store."

With the addition of carrots

Having prepared zucchini caviar for the winter with carrots, we will enrich the composition of the snack with carotene and give the snack a bright orange tint.

Ingredients:

3 kg of zucchini;
250 g of carrots and onions;
250 g of mayonnaise and tomato paste;
50 g of granulated sugar;
40 g salt.

We prepare vegetables for processing: we wash, peel and cut into arbitrary slices of medium size. Grind zucchini, carrots with onions in a meat grinder or food processor. We spread the raw puree in a bowl with a thick bottom and mix with spices.

At moderate power, heat the workpiece until the first signs of boiling. We fasten the power of the burner and cook for an hour and a half, often kneading. Next, pour in mayonnaise and pasta, simmer the same amount more.

Advice! If you do not want to use store-bought mayonnaise, you can add homemade sauce.

We distribute the workpiece in sterile jars and hermetically roll it up with tin lids.

Squash caviar with mayonnaise, cooked in a slow cooker

Almost all housewives in the summer are engaged in preparations for the future. In the list of obligatory spins, there is certainly zucchini caviar, which can be quickly cooked in a slow cooker.

Ingredients:

1.5 kg of zucchini;
100 g homemade mayonnaise;
250 g onion;
100 g of tomato paste;
1 tbsp granulated sugar;
0.5 tbsp table salt;
100 g vegetable oil;
1-2 pinches of black pepper powder

We clean the onions, cut them finely. Put the pasta and chopped onion into the multicooker bowl with heated oil. We also add spices here.

Close the lid, activate the "Extinguishing" program for 20 minutes. Sometimes we stir the preparation. Then put the mass in a bowl, and rinse the bowl.

Advice! In order not to damage the non-stick coating of the bowl, it is better to use a plastic (from the set), silicone or wooden spoon or spatula for mixing.

Meanwhile, rinse, peel and cut the zucchini. Turn the cut into a puree. We shift it into a slow cooker, add mayonnaise and continue cooking in the same mode for 2 hours, closing the lid.

After 80 minutes, put the stewed onions with tomatoes, stir and simmer until the final signal. Distribute the caviar in jars, roll up and cool under a warm blanket.

Zucchini caviar is a very popular dish among housewives. However, not everyone knows that it can be cooked with mayonnaise for the winter. Thanks to this recipe, this dish acquires a delicate taste, and mayonnaise itself can be a good preservative. In cooking, it is better to use homemade sauce, however, if it is not at hand or there is no desire to cook once again, you can get by with a store-bought one.

Zucchini caviar with mayonnaise for the winter

Components :

zucchini (without peel) 3 kg;
tomato paste 250 g;
0.500 kg. Luke;
sugar 3-4 tbsp. l;
mayonnaise (fatty) 250 g;
salt 2 tbsp. l;
pepper 0.5 tsp;
vegetable oil 150 ml;
Bay leaf.

Cooking:

Beat onions, zucchini in a blender (or pass through a meat grinder). Add oil, add mayonnaise and season with pasta. Send to the stove and cook for 50 minutes - an hour. Stir the contents of the bowl.
Sprinkle with spices and continue cooking for another hour. Next, lay the caviar in sterile jars, roll up and cool, after turning the lid down and wrapping them. Store in the basement (balcony, cellar, refrigerator).
Mayonnaise has entered the recipe for squash caviar relatively recently. This is not surprising - before the product was not as widespread as it is today. Perhaps that is why he has gained such high popularity now.
Now many housewives like to experiment with cooking - because it is affordable, and besides, a great way to please the household. One of these experiments may well be the preparation of zucchini caviar with mayonnaise. It will definitely be received with joy, and its result will quickly be used.
For supporters of a healthy diet, it is recommended to prepare the sauce with your own hands. After all, a store product, despite the assurances of manufacturers, is likely to be far from high quality. .

Caviar with carrots and Krasnodar sauce

Carrots and apples are not quite typical components for caviar from this vegetable, but they can interestingly change its ordinary taste, giving it new notes.

Ingredients:

zucchini 3 kg;
onion 0.500 kg;
carrots 1,500 kg;
Krasnodar sauce 250 g;
mayonnaise (the fatter the better) 200 kg;
sugar 2 tbsp. l;
salt pepper.

Cooking:

Grind the peeled raw vegetables in a blender or meat grinder (through the smallest grate), salt. Sprinkle with sugar and put to stew for two hours, while stirring the mixture in a saucepan from time to time.
Season with sauce and spices. If you wish, put a few art. l. vinegar - this will contribute to long-term storage. Continue cooking for another half hour. Pack in sterile jars, twist and turn over. Let cool.

Recipe for caviar from zucchini and mayonnaise in a slow cooker

Today, many own a wonderful assistant - a slow cooker. It can significantly save energy and time for preparing caviar for the winter.

Components:

processed zucchini 4 kg;
vegetable oil 120 ml;
tomato paste 150 g;
onion 0.500 kg;
Bulgarian pepper 250 g;
carrots 0.4 kg;
mayonnaise (fatty) 360 g;
garlic 5-7 teeth;
pepper, salt.

Cooking:

Grate vegetables or use a blender. Transfer them to a slow cooker, salt, add oil. Set the "Extinguishing" mode. Approximately half an hour before readiness, add mayonnaise, tomato paste, chopped garlic. Mix. Switch on the multicooker again and finish the “Extinguishing” program.
This is a very simple recipe. It does not require expensive ingredients and long cooking times, but in winter its unusual taste will definitely win favor in your family.

Zucchini caviar with mayonnaise

For the preparation of squash caviar with mayonnaise for the winter, based on a 6-liter saucepan

We will need the following products:

zucchini - 3 kg
onion - 0.5 kg
carrots - 250 gr (there is no carrot in my aunt's recipe)
vegetable oil - 150 ml (75 ml)
tomato paste - 250 gr
mayonnaise - 250 grams
sugar - 0.5 cups
salt - 2 tbsp. spoons
ground black pepper - 0.5 tsp
bay leaf - 1 pc.
garlic - 1 small head

.Cooking:

First, peel and finely chop the onion. Throw it into a saucepan.
Peel the carrots, grate on a coarse grater and transfer to the pan with the onions.
Next comes the zucchini. If the zucchini is ripe, then peel off the skin and remove the seeds. I also finely chop the zucchini and send it to the pan with the onion.
I pour vegetable oil into a saucepan, add mayonnaise and tomato paste, mix everything and cook under a closed lid for 1 hour over medium heat.
Next, add salt, sugar and pepper, put the bay leaf and cook for another 1 hour. After cooking, the bay leaf must be removed.
While the caviar is cooking, I work on jars and lids. Thoroughly wash them first with detergent, then with soda. I sterilize jars in the microwave for 1-1.5 minutes for each jar, i.e., if I put 4 jars, I sterilize them for 5-6 minutes at full power. And I sterilize the lids in boiling water on the stove for about 7 minutes.
7-10 minutes before readiness, I add chopped garlic to the caviar.
I pour hot caviar into hot sterilized jars, wipe the neck with a cotton swab dipped in vodka or alcohol and screw on the lid.
To check the tightness of the twist, I turn the jars over and cover them with something warm and leave to cool completely.

Caviar with mayonnaise and tomatoes

Many at least once, having tried such zucchini caviar, refuse other preparations in its favor. Mayonnaise goes very well with zucchini. The addition of carrots makes it a bit sweeter, which also tastes great. Instead of tomato paste, it is better, of course, to use homemade, well-ripened or even overripe tomatoes. They need to be boiled and rubbed on a sieve.

Ingredients:

Young zucchini - 3 kg;
a pack of mayonnaise (250 ml);
ketchup or tomato sauce also a pack (250 ml);
salt, sugar;
optionally a few cloves of garlic;

oil - 100 ml;
seasonings: black pepper (red will not be superfluous).

Cooking:

Wash the zucchini and peel thinly, seeds, if any, remove and cut into small pieces.
Pass the prepared product through an electric meat grinder along with garlic. Pour the resulting mixture into a container. Then you should add mayonnaise, also tomato paste, sugar, a little pepper, salt, mix. Bring the contents of the container to a boil and simmer over low heat for about 3 hours. Just before the end, pour in the vinegar. We can say that zucchini caviar with tomatoes for the winter, it remains to decompose into jars and twist.
If you cook just for a snack, you need to cool and serve.

Zucchini caviar cooked in a slow cooker

Today, many in the kitchen have helpers: a combine, a blender, a slow cooker. With their help, you can make your work easier and cook deliciously various dishes. Harvesting caviar from zucchini with mayonnaise and tomato paste for the winter in a slow cooker was to many liking.

To prepare a cold appetizer according to this recipe, you need to prepare:

Young zucchini - 4 kg;
vegetable oil 130 ml;
sweet fleshy pepper (red) - 300 grams;
onion is the usual half a kilogram;
tomato paste 150 g;
peeled garlic cloves 5 pieces;
spices to taste.

Cooking:

Grind all raw ingredients on a grater or with a blender. Put this prepared mixture into the container of the multicooker, season with salt and add vegetable oil. Set the mode to "extinguish" and leave until the end of this program.
Half an hour before turning off the device, put more garlic, tomato paste into the container, mix and turn it on again. Arrange the finished zucchini caviar in jars. They need to be washed and sterilized first.
The recipe is very simple, but very tasty. It may become your favorite dish. Moreover, this is home-cooked caviar from fresh and proven products, which means that it is not only tasty, but also healthy.

Zucchini caviar for the winter

This preparation belongs to vegetable snacks. The products included in the recipe need to be stewed or baked, as well as adding some vegetables and seasonings. This combination is very successful with wonderful taste and also useful. More recently, a recipe has appeared: zucchini caviar with mayonnaise and tomato paste for the winter video plot can be viewed. Mayonnaise can be purchased at the store, and if you wish, you can cook it yourself.

For cooking you need:

Young zucchini of medium size - 6 pieces;
onions - 10 pieces;
a pack of mayonnaise (250 ml);
tomato paste (350 g);
granulated sugar - 200 g;
salt;
a mixture of peppers - 1 teaspoon;
vinegar 9% - 200 ml.

Cooking:

Wash the main ingredient, peel the skin and twist it into a meat grinder. Carry out the same procedure with onions, mix and put in a container. Add the rest of the ingredients, stir again and place over medium heat. It is necessary to stew caviar for about 3 hours, periodically stir with a wooden spatula. Before the end of cooking, put mayonnaise, garlic, pepper and simmer for half an hour, and then arrange in pre-sterilized jars.
Some cooking tips: it is better to cook caviar in a large saucepan, which is made of stainless steel or cast iron. In such a container, the products are heated evenly, which can positively affect the taste of the cooked dish. The snack will burn in enameled dishes, so it is better not to use it.
It is necessary to choose zucchini very young in order for the caviar to turn out tender. In this case, there is no need to clean them. In mature vegetables, seeds must be selected without fail. It is better to roll up in small, well-sterilized jars so as not to spoil the snack.

Caviar with tomato sauce

It turns out very fragrant caviar from zucchini with mayonnaise and tomato paste for the winter, reviews about it are only positive.

To prepare you should have:

Young zucchini - 6 kg (peel them or not, it's up to you);
mayonnaise 67% fat - 0.5 liters;
fresh tomato or paste at least 25% of the total mass (the main thing is that the color is saturated, not pale);
onion - 200 g;
vinegar 6% - 150 ml;
granulated sugar, put salt to taste.

Cooking:

Rinse the zucchini under running water if necessary. Grind in a meat grinder, put in a large saucepan (preferably with a thick or non-stick bottom) and cook for more than 2 hours from the moment of boiling.
Make the fire small and the mass must be constantly stirred. In this recipe, chop the onion very finely and sauté in a pan with vegetable oil until a beautiful golden color.
After two hours of boiling, add fat mayonnaise, tomatoes, fried onions, sugar, salt to the container with zucchini, simmer for a few more hours. There is no need to panic if the mixture becomes very light after the mayonnaise is added, it will darken over time.
Ready homemade squash caviar Arrange in containers and roll up and sterilize for another 15-20 minutes. After that, the jars should be placed upside down on the table and wrapped.

Tasty zucchini caviar with garlic

It's nice to know that zucchini caviar with mayonnaise and tomato paste for the winter with garlic is not only a tasty snack, but also healthy. The vegetable product itself is rich in vitamins and minerals.

It contains magnesium, potassium, as well as phosphorus, vitamins C and B, copper, fiber. Vegetables that need to be added only increase the vitamin composition. Such caviar can be made as a preparation for the winter, and also served as a cold appetizer.

Tomato sauce can be replaced with fresh, well-ripened tomatoes, just peel them from the skin (pre-dip in boiling water). Only in this case, the caviar should be cooked a little longer to evaporate the excess liquid.

Ingredients:

Young zucchini - 3 kg;
tomato paste - 3 tablespoons;
carrots and onions per kilogram;
garlic - 7 cloves;
a bunch of your favorite greens;
vinegar 9% - 2 tablespoons;
salt and other spices to taste.

Cooking:

Prepare vegetables in this way: rub the carrots on a coarse grater, cut the onion into medium half rings, and zucchini into cubes. Pour olive or sunflower oil into a frying pan, throw zucchini there, fry, and then transfer to another container.
When taking out the zucchini, it is important to ensure that the oil remains in the pan as much as possible, for this reason it is better to take them out with a slotted spoon. In this fat, fry the onion and add to the zucchini. Do the same with carrots. Cool the processed vegetables and grind in a food processor.
Place them in a container and simmer over very low heat for about an hour. A few minutes before readiness, season this mass with tomato paste and add granulated sugar, salt, garlic, herbs, and vinegar and boil for another 15 minutes. Put the appetizer that has not yet cooled down into jars, sterilize for 40 minutes and roll up with iron lids. Cover with a blanket, leave to cool.

Caviar with carrots and mayonnaise

Many housewives know what zucchini caviar is for the winter with mayonnaise and tomato paste with carrots. This appetizer will remind you of golden autumn even in deep winter. Cooking caviar according to this recipe is easy, and eating is even more pleasant.

Main Ingredients:

Young zucchini - 1.5 kg;
tomatoes - 500 g;
carrot - 300 g;
onion - one large head;
several cloves of garlic;
mayonnaise - 3 tablespoons.

Cooking:

At the end, you need to add mayonnaise and cook for 10 minutes over low heat. The prepared mass should be allowed to cool down and then placed in a blender and chopped. Ready zucchini caviar with mayonnaise can be harvested for the winter or eaten immediately.

Zucchini cooked with mayonnaise for the winter is an easy-to-prepare dish that does not require experience and a lot of effort when preparing a cold snack.

Each hostess is able to cope with the preparation of dishes according to detailed step-by-step instructions. The main thing is to carefully and responsibly carry out each stage.

Features of cooking zucchini with mayonnaise for the winter

Like every job, cooking zucchini in mayonnaise will require knowing a few secrets:

For harvesting, only young vegetables with juicy and tender pulp are used. Many housewives advise taking large vegetables to prepare caviar, but in such a product you can find pieces of seeds.
On the surface of the zucchini there should be no mechanical damage, rot spots or traces of exposure to diseases and pests.

Spices use different, but the main ingredients remain the same. These are garlic, carrots and onions.
For cooking zucchini, it is better to use homemade mayonnaise or only a quality product from a trusted manufacturer.
The product requires obligatory pasteurization, in this case, the blanks will be preserved for a long time and will not lose their taste and useful properties.

Required products

To prepare one serving of the product, you will need to prepare a set of products:

small zucchini - 2 kg;
onions - 2-3 pcs. medium in size;
garlic cloves - 5-6 pcs.;
homemade mayonnaise - 250-300 ml;
sugar - 150-160 g;
coarse salt - 60-70 g;
sunflower oil - 150 ml;
9% table vinegar - 3 tbsp. spoons;
a mixture of spices - to taste.

Cooking steps step by step

To make a delicious cold appetizer for the winter, you will need to complete several stages of work. Let's analyze the main ones in more detail. The recipe is simple, the main thing is to follow the rules and recommendations of the step-by-step instructions.

Sterilization of jars and lids

The salad is closed with metal lids in small glass jars. Before laying vegetables, they are thoroughly washed without detergents. It will help to clean the glass with mustard powder or soda. Then the jars and lids are sterilized in a water bath until the moisture has completely evaporated. Many housewives prefer to heat treat containers in the oven. Regardless of the method, the main task of this stage is to remove and prevent the development of decay and preserve the finished salad for a long time.

Preparing zucchini

Young zucchini will just need to be thoroughly rinsed under running water and cut off the tails. At the same time, they try to cut off a minimum of the body of vegetables. If a large, mature zucchini is used, it will need to be peeled, cut lengthwise, and the tough flesh with the seeds in the core removed.

Then the vegetables are washed again under running water and cut into small cubes or strips. Spread the zucchini on a cloth or paper towels to remove excess moisture.

Onion preparation

Onions and other vegetables need to be prepared before cooking. Bulbs are dipped in boiling water, then immediately in cold. After undergoing such processing, the onion is easily peeled from the husk. Carefully cut off the top and bottom of the bulbs, each cut into two parts. Now it is cut into thin half rings.

Carrots are peeled and rubbed on a coarse grater or chopped with a sharp knife. If greens are used, they are thoroughly washed, hard tails are cut off and finely chopped on a board.

Cooking zucchini with mayonnaise for the winter

For the main stage of work, a few simple operations are performed:

The garlic is peeled, crushed with a knife and finely chopped. Prepared vegetables are laid out in a saucepan, chopped cloves of garlic are added.
Now it's time to go to the container of mayonnaise, a full set of spices and spices. If garden greens are used, spread them evenly over the pot.
All granulated sugar and coarse salt fall asleep.

Fans of a spicy salad can add a few pods of hot peppers, but do not forget about health.
Pour all the vinegar, vegetable oil into the dishes and mix the vegetables thoroughly with the rest of the ingredients.
It is necessary to achieve a uniform distribution of spices over the surface of vegetables, after which the pan is removed for several hours in the refrigerator.

After 2-3 hours, you need to try the zucchini. If there is not enough salt or sweetness, these ingredients must be added.
The semi-finished product is laid out in clean jars. A thick towel or piece of cloth is covered at the bottom of a large saucepan and several filled containers are placed. Pour in water, it should be at the level of 2/3 of the height of the can. From above they are covered with lids.
Bring the water to a boil and pasteurize the vegetable salad over low heat for half an hour, add mayonnaise.

After that, the jars are hermetically sealed with lids, turned over and wrapped in a blanket or blanket. After a day, the salad will gradually cool to room temperature and it can be removed to a place of permanent storage.

Advice! Having opened a jar of zucchini, you should not immediately lay them out on plates and serve them to the festive table. It is better to open the salad a few hours before the guests arrive, put it in salad bowls and put them in the refrigerator. Such a cold appetizer in the truest sense of the word will be very popular with guests.

Shelf life and storage methods

The shelf life of vegetable salad from zucchini with the addition of mayonnaise is no more than 9 months from the date of preparation. You can store hermetically sealed jars in the basement, on a rack in the pantry or in the kitchen.

But you can not place canned food near heating or heating appliances. Under such conditions, vegetable salad will ferment and will have to be thrown away.

All other places in the apartment are suitable for storing preparations for the winter in jars, but if the lid on the cylinder is swollen or a layer of mold has appeared on top of the lettuce layer, it is not recommended to eat such a dish, at best, a simple upset stomach threatens.

Conclusion

Zucchini salad with the addition of delicate homemade mayonnaise will please you with an exquisite taste. The main thing is to strictly follow the step-by-step instructions and use only high-quality products. Such care will add vitamins to the winter diet.