Zucchini recipes 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 cook marrow with mayonnaise for the winter. A fairly traditional set of vegetables will become a hearty appetizer or side dish for the main course. There are different technologies for cooking zucchini dishes with mayonnaise for the winter.
One of them involves placing all the ingredients in jars at once 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 cans for sterilization, which for such blanks are selected with a capacity of 0.5 to 1 liter. This means that the amount of processed vegetables will be quite modest.
In the second version, the zucchini appetizer is stewed in a large saucepan, 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 stewing process.
Stewed zucchini with mayonnaise
The workpiece is designed for a fairly large volume of vegetables, so you should prepare a pan, preferably with a thickened bottom. In addition, 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 with soda, rinsed in running water, sterilized in a steam bath or in an oven. The lids are boiled.
Necessary products
For cooking 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 bitter pepper. Someone may wish to prepare a dish with mayonnaise and garlic, which is perfectly acceptable. In the event that tomato paste or tomato is not at hand, they can be replaced with ketchup.
Cooking and experimenting
We start cooking, following the recommendations step by step.
- We clean the zucchini by removing the seeds. Cut the pulp into cubes 2 x 2 cm. Three peeled carrots on a coarse grater. Clean the onion heads, chop finely.
- We put the saucepan on a low heat, pour vegetable oil on the bottom and spread the chopped zucchini. Provided that the vegetables are not juicy enough, add half a glass of water.
- Fry carrots and onions together or separately. We shift the fried vegetables to the zucchini.
- We intensify the fire.After boiling, add a little water, the entire volume of mayonnaise and tomato paste. Simmer vegetables over low heat for about an hour.
- Pour salt, granulated sugar, pepper into the softened vegetables and continue stewing for about 40 minutes.
- At this stage, the taste can be adjusted by adding salt or sugar, hot pepper or crushed garlic.
- This also applies to the color of the workpiece. Mayonnaise brightens the snack. This is well demonstrated by the recipes from the photo. You can give it a brighter shade by adding tomato paste.
- The degree of doneness is determined by taste and visually when fried and stewed vegetables should have a transparent texture.
- The consistency of the snack can also be changed by evaporating some of the liquid. It is advisable at this time to be at the stove and monitor the contents of the pan, not allowing it to burn.
- The finished product is laid out in clean, dry jars and immediately closed with tin lids. The appetizer is applied to the neck, trying to leave a minimum distance between the lid and the surface of the product.
- The closed canned food is turned over and wrapped for a slower cooling.
- 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 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 method in the preparation of successful conservation 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 is delicious, but the purpose of the preparation is extremely limited:
- hearty and healthy zucchini appetizer is a dish immediately ready to eat;
- it is easy to make an excellent soup or an appetizing side dish based on it;
- By being smart, the basic recipe can be spiced up. By 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 blank. It is enough to grind the appetizer in a blender - and the traditional caviar is ready.
Zucchini cooked in the fall according to this recipe will help 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, laid on bread or tucked into both cheeks with a spoon. So, having prepared zucchini with mayonnaise for the winter, a good housewife will be able to use the preparation all year round in home cooking.
