Recipes for zucchini with mayonnaise for the winter step by step

Housewives often use mayonnaise to improve the taste of salads and hot dishes. This feature of the sauce can be used to prepare zucchini with mayonnaise for the winter. A fairly traditional set of vegetables will make a hearty appetizer or side dish for a main course. There are different technologies for preparing a dish of zucchini with mayonnaise for the winter.

One of them involves placing all the ingredients immediately into jars and then sterilizing the canned food in a water bath. It has a significant drawback.It is impossible to immediately put a large number of jars for sterilization, which for such preparations are chosen with a capacity of 0.5 to 1 liter. This means that the volume of processed vegetables will be quite modest.

In the second option, the zucchini appetizer is stewed in a large saucepan and, when ready, placed in a glass container. This allows you to process more vegetables and control the taste of the product during the stewing process.

Zucchini stewed with mayonnaise

The preparation is designed for a fairly large volume of vegetables, so you should prepare a pan, preferably with a thick bottom. Additionally, you will need a grater, a large cutting board, glass jars, lids and a seaming machine. When preparing preparations for the winter, special attention is paid to the container. Glass jars are washed with hot water and soda, rinsed in running water, and sterilized in a steam bath or in the oven. The lids are boiling.

Required Products

To prepare you will need:

• zucchini – 4 kg;
• onions – 5 large heads;
• carrots – 5 pcs. medium size;
• vegetable oil - 0.75 cups;
• mayonnaise – 250 g;
• tomato paste – 250 g;
• granulated sugar - 0.5 cups;
• salt – 2 tbsp. l.;
• bay leaf – 3 pcs.;
• 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 appetizer, add hot pepper. Someone might want to prepare a dish with mayonnaise and garlic, which is quite acceptable. If you don’t have tomato paste or tomatoes on hand, you can replace them with ketchup.

Cooking and experimenting

Let's start cooking, following the recommendations step by step.

1. We clean the zucchini, removing the seeds. Cut the pulp into cubes measuring 2 x 2 cm.Three peeled carrots on a coarse grater. We clean the onion heads and finely chop them.
2. Place the pan on low heat, pour vegetable oil into the bottom and lay out the shredded zucchini. If the vegetables are not juicy enough, add half a glass of water.
3. Fry carrots and onions together or separately. Transfer the fried vegetables to the zucchini.
4. We intensify the fire. After boiling, add a little water, the entire volume of mayonnaise and tomato paste. Simmer the vegetables over low heat for about an hour.
5. Pour salt, granulated sugar, pepper into the softened vegetables and continue simmering for about 40 minutes.
6. At this stage, the taste can be adjusted by adding salt 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 readiness 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 placed in clean, dry jars and immediately covered with tin lids. The snack is placed up to the neck, trying to leave a minimum distance between the lid and the surface of the product.
11. Unopened canned food is turned over and wrapped to cool more slowly.
12. Zucchini prepared in this way can be stored for the winter even at room temperature, but the best place for canned food has always been the pantry or refrigerator.

During such long cooking processes, a very high temperature is created inside the product, at which almost all sources of pathogenic microflora die. An additional method in preparing successful preservation is the use of acetic or citric acid. They are added at the very end of cooking in very small quantities, which 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 preparation is extremely limited:

• a hearty and healthy zucchini appetizer is a dish that is immediately ready to eat;
• It’s easy to make an excellent soup or a delicious side dish based on it;
• With some ingenuity, the basic recipe can be made more piquant. After opening the jar, simply add your favorite spices to the contents;
• Alternatively, it is not difficult to prepare squash caviar from the contents of the workpiece. Simply grind the appetizer in a blender and traditional caviar is ready.

Zucchini prepared in the fall according to this recipe will help out the housewife at any time, being an independent dish or a semi-finished product. It can be eaten hot or cold, at the holiday table and as a quick snack, placed 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 it in home cooking all year round.