Step-by-step recipes for preserving zucchini with mayonnaise and garlic for the winter

Zucchini prepared with mayonnaise for the winter is an easy-to-prepare dish that doesn't require experience or a lot of effort when preparing a cold appetizer.

Any homemaker can handle the preparation of this dish using detailed step-by-step instructions. The main thing is to follow each step carefully and responsibly.

How to prepare zucchini with mayonnaise for the winter

Like any job, preparing zucchini in mayonnaise requires knowing a few secrets:

• Only young vegetables with juicy, tender flesh are used for caviar. Many cooks recommend using larger vegetables for making caviar, but such a product may contain pieces of seeds.
• The surface of the zucchini should not have any mechanical damage, rot spots or signs of disease or pests.

• The spices used vary, but the basic ingredients remain the same: garlic, carrots, and onions.
• For preparing zucchini, it is better to use homemade mayonnaise or only a high-quality product from a trusted manufacturer.
• The product requires mandatory pasteurization; in this case, the products will be stored for a long time without losing their taste and nutritional properties.

Necessary products

To prepare one serving of the product, you will need to prepare the following ingredients:

• small zucchini - 2 kg;
• onions - 2-3 medium-sized;
• garlic cloves - 5-6 pcs.;
• homemade mayonnaise - 250-300 ml;
• sugar - 150-160 g;
• coarse table salt - 60-70 g;
• sunflower oil - 150 ml;
• 9% table vinegar - 3 tablespoons;
• spice mix - to taste.

Step-by-step cooking stages

Making a delicious cold appetizer for the winter requires several steps. Let's take a closer look at the main ones. The recipe is simple; the main thing is to follow the rules and recommendations in the step-by-step instructions.

Sterilization of jars and lids

The salad is sealed in small glass jars with metal lids. Before adding the vegetables, they are thoroughly washed without detergent. Mustard powder or baking soda will help clean the glass thoroughly. The jars and lids are then sterilized in a double boiler until all moisture evaporates. Many housewives prefer to heat the jars in the oven. Regardless of the method, the main goal of this step is to remove and prevent rotting and preserve the finished salad for a long time.

Preparing zucchini

Young zucchinis simply need to be thoroughly rinsed under running water and the stems trimmed off. Try to remove as little of the vegetable's body as possible. If using a large, mature zucchini, peel the tough skin, cut it lengthwise, and remove the tough flesh and seeds inside.

Then rinse the vegetables again under running water and cut into small cubes or strips. Place the zucchini on a cloth or paper towels to remove excess moisture.

Preparing onions

Onions and other vegetables need to be prepped before cooking. Dip the onions in boiling water, then immediately into cold water. This will allow the onions to peel easily. Carefully trim the top and bottom of the onions, then cut each in half. Then slice the onions into thin half-rings.

Peel the carrots and grate them coarsely or shred them with a sharp knife. If using greens, wash them thoroughly, trim off the tough ends, and chop finely on a cutting board.

Preparing zucchini with mayonnaise for the winter

For the main stage of work, several simple operations are performed:

• Peel the garlic, crush it with a knife, and chop it finely. Place the prepared vegetables in a saucepan and add the crushed garlic cloves.
• Now it's time to add the mayonnaise and a full complement of spices and herbs. If using garden herbs, distribute them evenly throughout the pan.
• Add all the granulated sugar and coarse salt.

• Those who like spicy salads can add a few hot peppers, but don't forget about your health.
• Pour all the vinegar and vegetable oil into the bowl and thoroughly mix the vegetables with the remaining ingredients.
• It is necessary to achieve an even distribution of spices over the surface of the vegetables, after which the pan is placed in the refrigerator for several hours.

• After 2-3 hours, taste the zucchini. If it's not salty or sweet enough, add more.
• The semi-finished product is placed into clean jars. Line the bottom of a large saucepan with a thick towel or piece of cloth, and place several filled jars inside. Add water, bringing the jars to a level two-thirds of the way up. Place the lids on top.
• Bring the water to a boil and pasteurize the vegetable salad over low heat for half an hour, adding mayonnaise.

After this, seal the jars with lids, turn them upside down, and wrap them in a blanket or throw. After 24 hours, the salad will gradually cool to room temperature and can be stored permanently.

Tip! After opening a jar of zucchini, don't immediately arrange it on plates and serve it at the holiday table. It's best to open the salad a few hours before guests arrive, arrange it in bowls, and refrigerate them. This literally cold appetizer will be a hit with guests.

Expiration date and storage methods for preparations

The shelf life of zucchini salad with mayonnaise is no more than 9 months from the date of preparation. Store the sealed jars in the basement, on a pantry shelf, or in the kitchen.

However, don't place canned foods near heating or other heat sources. Under these conditions, the vegetable salad will ferment and will have to be thrown out.

All other places in the apartment are suitable for storing winter preserves in jars, but if the lid on the jar is bulging or a layer of mold has appeared on top of the salad, eating such a dish is not recommended; at best, it will result in a simple stomach upset.

Conclusion

This zucchini salad with a touch of delicate homemade mayonnaise will delight you with its exquisite flavor. The key is to strictly follow the step-by-step instructions and use only high-quality ingredients. This care will add vitamins to your winter diet.