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

The content of the article

• How to cook zucchini for the winter with mayonnaise
• Simple zucchini salad recipe
• Zucchini salad with mayonnaise and carrots
• Piquant with garlic and hot pepper
• Winter squash with mayonnaise

Preparing a salad of zucchini for the winter is not difficult 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 harvesting for the winter, choose Provencal fat mayonnaise. Such a product perfectly replaces vegetable oil in conservation and gives a characteristic taste.

How to cook zucchini for the winter with mayonnaise

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

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

Simple zucchini salad recipe

• Time: 10 hours 45 minutes.
• Servings Per Container: Yield 3 Liter.
• Calorie content: 90 kcal (100 grams).
• Purpose: conservation for the winter.
• Cuisine: Slavic.
• Difficulty: Easy.

This salad recipe is based solely on zucchini. Sometimes they are replaced by zucchini. Black pepper and garlic give a sharpness to the appetizer; their number can be varied based on your preferences. The salad acquires a special spicy aroma thanks to the 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:

1. Cut the zucchini into cubes, add chopped garlic, a finely chopped bunch of dill to them, mix.
2. For marinade, mix vinegar, salt, sugar, pepper and oil.
3. Pour the finished marinade into the vegetables, mix.
4. Install a press on top, put it in this form for 10 hours in a cool place.
5. Add mayonnaise to vegetables.
6. Fill cans with salad, then marinade.
7. Without closing the lids, put the jars on sterilization.
8. After 15 minutes, tightly close the salad, put it in storage.

Zucchini salad with mayonnaise and carrots

• Time: 1 hour 10 minutes.
• Servings Per Container: 5 Liter Yield.
• Calorie content: 99 kcal (100 grams).
• Purpose: conservation for the winter.
• Cuisine: Slavic.
• Difficulty: Easy.

Winter salad of zucchini, carrots and onions with mayonnaise is very easy to prepare, while the components are in perfect harmony to taste. To add a spicy aroma to the recipe for this preservation, you can add fresh chopped greens.

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:

1. Dice the washed zucchini into small cubes.
2. Peel the carrots, cut into small pieces.
3. Peel, finely chop onions.
4. Mix all the ingredients in a deep bowl.
5. Spread the mixture into half-liter jars.
6. Sterilize the salad for 40 minutes, then roll the lids.

Piquant with garlic and hot pepper

• Time: 3 hours.
• Servings Per Container: 2 liter yield.
• Calorie content: 75 kcal (100 grams).
• Purpose: conservation for the winter.
• Cuisine: Slavic.
• Difficulty: Easy.

Zucchini caviar from young zucchini with garlic and hot pepper turns out to be very tender in texture, while spicy, islandy. The appetizer has a rich taste due to the fact that all the ingredients languish in a slow cooker. If you do not have this kitchen machine, then you can cook caviar in an ordinary pan 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:

1. Chop onions, grate carrots.
2. Set the “Frying” mode on the multicooker, put the butter, start to pass the onion.
3. Add carrots, fry vegetables for about 8 minutes.
4. Grind the zucchini, you can peel it, you can do it with a meat grinder or using a Korean grater.
5. Dice the bell pepper.
6. Send to the slow cooker to the fried vegetables zucchini and bell pepper.
7. Set the mode “Extinguishing”, cooking time – 2 hours.
8. After the allotted time add salt, paprika and black ground pepper.
9. Next, send the tomato paste and mayonnaise to the bowl.
10. To prevent caviar from being too liquid, get rid of excess moisture. To do this, set the program “Multipovar”, “Rice” or “Pilaf” for half an hour, it is important that the temperature regime is not higher than 100 ° C.
11. 15 minutes before the end of cooking, add butter, chopped herbs, chopped garlic.
12. After the beep, open the multicooker lid, transfer the vegetable mass to a deep bowl, beat with a blender until airy.
13. Spread zucchini caviar in sterilized jars, roll up lids.

Winter squash with mayonnaise

• Time: 3 hours 40 minutes.
• Servings Per Container: 6 liter yield.
• Calorie content: 52 kcal (100 grams).
• Purpose: conservation for the winter.
• Cuisine: Slavic.
• Difficulty: Easy.

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

1. Rinse vegetables in running water, dry.
2. Peel the zucchini, get rid of the seeds, cut into small pieces.
3. Peel carrots and onions, chop coarsely.
4. Pass all vegetables through a meat grinder.
5. Transfer to a heat-resistant dish, send to a stove to stew.
6. Cut the tomatoes into large slices, grate the flesh on a coarse grater, while leaving the skin in your hands.
7. Send tomato juice to a bowl where mashed vegetables are heated.
8. Bring caviar to a boil, reduce heat, simmer for about 2.5 hours, stirring regularly.
9. Add mayonnaise, salt, sugar and vinegar to the caviar, mix well and simmer for another half hour.
10. Insert the bay leaf, at the end of cooking, carefully remove it, it will no longer be needed.
11. Spread hot caviar from zucchini with mayonnaise on sterilized jars, roll up lids.
12. Turn over the corked container, wrap it with a blanket, wait for it to cool completely, then put it in a storage place for the winter.