Winter squash with mayonnaise for the winter - recipe as in a store

Zucchini is a nutritious and tasty vegetable. It contains in its composition all the vitamins and minerals necessary for a healthy diet. Due to the taste, it is added to many dishes: from muffins to spicy salads. Zucchini caviar with mayonnaise saturates the body with useful substances, which are so lacking in the cold season.

How to choose zucchini for harvesting for the winter?

Zucchini is a versatile vegetable. You can fry it, make a salad and preparations for the winter.

When choosing fruits for canning in the market, in the store or from the garden, remember three rules:

1. The size. Larger zucchini, as a rule, more aromatic, have a fleshy structure and large seeds. Give preference to smaller fruits. Zucchini 13 - 17 cm long is an ideal solution. Even if the vegetable has not yet fully ripened, it is suitable for canning. If there are scratches or damage, such a vegetable will not be able to be stored for a long time.
2. Color. Zucchini can be green, yellow, white. From coloring, taste does not change. Choose zucchini with a brighter, more saturated hue.
3. Look for zucchini that have a tail length of 5 cm, they are better stored.

Young zucchini can be fully used for cooking. Ripe fruits must be peeled and sunflower seeds.

If it is not possible to immediately cook zucchini, store them in a paper bag in a vegetable box in the refrigerator for no more than one week. Do not store zucchini in plastic bags; they deteriorate quickly.

A recipe for delicious squash caviar with mayonnaise (almost like in a store)

There are many canning options for zucchini.Favorite, famous and widespread dish is zucchini caviar. The version with tomato paste and mayonnaise is not known to everyone. This option is used for canning and quick cooking as an appetizer to the main dish.

Tasty recipe: zucchini jam

Thanks to the addition of mayonnaise to the recipe, you get a delicious, delicate caviar.

Ingredients for making squash caviar with mayonnaise:

• garlic - 7 cloves;
• zucchini - 1.5 kg;
• mayonnaise - 125 g;
• tomato paste or sauce - 125 g;
• salt - 1 teaspoon;
• ground red pepper - 1 teaspoon;
• sugar - 70 g;
• sunflower oil - 50 ml;
• vinegar - 2 tsp.

Step-by-step cooking steps:

1. Remove the skin from zucchini, remove seeds if necessary, chop into pieces of size that are convenient in size, which will fit in a meat grinder.
2. Peel the garlic. Squash and garlic through a meat grinder.
3. Add the remaining products to the resulting puree, except for vinegar.
4. Heat the composition, bring to a boil and cook until fully cooked. The process will take about two hours.
5. While steaming vegetables, steam the cans.
6. At the end, pour the vinegar into the caviar and mix.
7. Transfer the finished hot dish to jars.
8. Close the lids.
9. Leave it upside down for about a day, covered with a warm blanket, until it cools completely.

Recipes with mayonnaise and tomato paste

It is difficult to find someone who at least once has not tried caviar from a vegetable marrow. This dish is very useful for both adults and children. It can be used by pregnant and elderly people. Any hostess has a favorite recipe, proven over the years.

The ingredients for everyone can be different, but the meaning is the same - they like and preserve zucchini so that they can enjoy the unique taste of a summer dish on cold winter evenings.

Tasty caviar with carrots in mayonnaise

Ingredients:

• sugar - 1 tbsp .;
• refined vegetable oil - 150 g;
• sweet pepper - 600 g;
• ground black pepper;
• carrot - 1.2 kg;
• mayonnaise - 250 g;
• zucchini - 3.5 kg;
• onions - 500 g;
• salt - 2 tbsp. spoons.

Cooking:

1. Clear zucchini. Remove the seeds.
2. Chopped vegetables into pieces in a meat grinder.
3. Add mayonnaise and butter. Stir occasionally, simmer for an hour.
4. Then sprinkle dry ingredients. Put out another hour.
5. Transfer to hot jars. Close caps tightly.

The jars should be filled to the very top so that there is no air or empty space left. This is a guarantee that banks will not explode in winter.

Eggplant Caviar

Ingredients:

• garlic - 1 head;
• sweet pepper - 200 g;
• zucchini - 850 g;
• tomatoes - 150 g;
• eggplant - 850 g.

Cooking:

1. Wash all products well. Cut into squares, salt.
2. Lubricate a baking sheet with a thin layer of oil and evenly distribute vegetables on it.
3. Bake in the oven until a brown crust appears on the vegetables. This will happen in about an hour.
4. Cut the garlic with a sharp knife into very small pieces. To keep the taste and nutritional qualities of garlic, it must be added to the dish 5 to 7 minutes before cooking.
5. Put the finished dish in a form with high sides, grind it with a blender. Spread in processed half-liter jars. Screw the cap tightly.

Caviar without sterilization

Ingredients:

• onions - 600 g;
• garlic - 5 cloves;
• zucchini - 600 g;
• salt.

Cooking:

1. Remove seeds and skin from zucchini, cut into thin identical slices. To salt.
2. Fry in a pan on each side.
3. Fry chopped onion in half rings.
4. Beat the fried vegetables.
5. Put in steamed cans.
6. Heat oil and pour into caviar. On a liter jar use 1 tbsp. l vinegar. Close cover tightly.

Best Home Recipes

Caviar with apples in a slow cooker

Ingredients:

• zucchini - 800 g;
• apples - 100 g;
• tomatoes - 4 pcs.;
• onion - 2 pcs.

Cooking:

1. Prepared zucchini cut stalks.
2. In the bowl of the multicooker put zucchini, tomatoes and bake in the "Baking" mode. After 20 minutes, turn the vegetables over and simmer for the same amount of time.
3. Peel the finished tomato.Grind vegetables in a convenient way.
4. Dice the onion and apples. Pour oil into a slow cooker and fry so that the apples become soft.
5. Add the vegetable mixture and cook, stirring constantly for 30 minutes. Add sugar and salt. Turn on the “Preheat” mode and leave caviar for 15 minutes. Roll up right away.

We preserve classic homemade caviar in accordance with GOST

Many remember the Soviet caviar from zucchini, which was sold in all stores. Remember an unforgettable rare taste, having prepared at home in accordance with GOST a useful, nutritious preparation for the winter.

Ingredients:

• vegetable oil 150 ml;
• onions - 400 g;
• salt - 1 tbsp. a spoon;
• mayonnaise - 200 g;
• zucchini - 3 kg;
• sugar - 100 g;
• tomato paste - 4 tbsp. spoons.

Cooking:

1. Cut the zucchini into slices. Young zucchini can be used without cleaning.
2. Peel the onion. Grind vegetables in a convenient way (blender, meat grinder). Transfer to a deep bowl, simmer for an hour.
3. Add oil and simmer for another hour.
4. Add: sugar, mayonnaise, tomato paste, salt. Put out another hour.
5. In boiling form immediately pour into jars. Tighten the covers tightly.
6. With such a volume of products comes six half-liter cans.

With mayonnaise in a slow cooker

Many housewives harvest eggs for the winter using a slow cooker. Thanks to clever technique - during cooking, splashing is avoided, and the food is cooked almost without your participation.

Ingredients:

• 1.7 kg zucchini;
• 50 ml of sunflower oil;
• 150 g mayonnaise;
• 2 pcs. Luke;
• 2 teaspoons of vinegar;
• a mixture of peppers;
• 75 g tomato sauce;
• 1 teaspoon of sugar;
• salt;
• 2 cloves of garlic.

Cooking:

Young, recently cut zucchini, have a soft peel and pitted flesh. Therefore, there is no need to clean them.

1. Zucchini and onions cut into pieces. Twist in a meat grinder.
2. Dry the multicooker bowl. Put mashed potatoes in it, adding oil and salt. Turn on the “Extinguishing” mode for two hours.
3. Open a slow cooker and pour tomato sauce, mayonnaise (fat content does not matter), sugar and spices. Gently mix with a wooden spatula. Leave cooking in the same mode for another 20 minutes.
4. Roll up hot immediately.

With mayonnaise and garlic

Garlic, carrots - an amazing golden hue, and mayonnaise - tenderness and airiness of the dish give the aromatic taste to the appetizer.

Ingredients:

• tomato paste or sauce - 150 g;
• sugar - 2 tbsp. spoons;
• parsley;
• onion - 2 kg;
• black pepper;
• carrots - 2 kg;
• dill;
• garlic - 10 cloves;
• zucchini - 5 kg.

Cooking:

1. Onion cut into half rings.
2. Grind carrots on a large grater.
3. Peel zucchini from seeds and peel, cut into pieces.
4. Fry vegetables separately. So that the vegetable mixture does not become a liquid puree, do not beat with a blender, grind in a meat grinder.
5. Simmer an hour in a large saucepan, stirring regularly.
6. Chop the garlic. Add the remaining ingredients and cook for five minutes.
7. Transfer to steamed half-liter cans. Thoroughly roll up.