Zucchini with mayonnaise for the winter: recipes step by step with photos and videos

Housewives often use mayonnaise to improve the taste of salads, 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 technology ways to cook zucchini with mayonnaise for the winter.

One of them involves putting all the ingredients in jars at once 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 stew.

Squash stewed with mayonnaise

The preparation 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.

Essential Products

For cooking you will need:

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

Let's make a reservation right away, 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 recommendations step by step.

1. Clean the zucchini by removing the seeds. Cut the pulp into cubes 2 x 2 cm in size. Three peeled carrots on a coarse grater. Peel the onion heads, finely chop.
2. Put the pan on a small fire, pour vegetable oil on the bottom and put the chopped zucchini. Provided that the vegetables are not juicy enough, add half a glass of water.
3. Fry carrots and onions together or separately. We shift the fried vegetables to the zucchini.
4. Strengthen the fire. After boiling, add a little water, the entire volume of mayonnaise and tomato paste. Stew vegetables over low heat for about an hour.
5. Pour s alt, granulated sugar, pepper into softened vegetables and continue stewing for about 40 minutes.
6. At this stage, the taste can be corrected by adding s alt or sugar, hot pepper or crushed garlic.
7. 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.
8. The degree of doneness is determined by taste and visually, when fried and stewed vegetables should have a transparent texture.
9. 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.
10. The finished product is laid out in clean, dry jars and immediately closed with tin lids. The snack is applied to the neck, trying to leave a minimum distance between the lid and the surface of the product.
11. Covered cans are turned over and wrapped for slower cooling.
12. Zucchini prepared 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 Uses

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

• hearty and he althy zucchini appetizer is a dish that is immediately ready to eat;
• It is easy to make an excellent soup or a delicious side dish based on it;
• 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.

Zucchini prepared in autumn according to this recipe will help out the hostess at any time, being an independent dish or a semi-finished product. It can be eaten hot and cold, at the festive table and as a quick snack, put on bread or eaten with a spoon on both cheeks. So, having prepared zucchini with mayonnaise for the winter, a good housewife will be able to use the workpiece in home cooking all year round.

Recommended