Zucchini salad is like milk mushrooms for the winter. Preparations - zucchini, like milk mushrooms: the best recipes for the winter

During the season of preparing marinades, it is worth paying attention to a very simple, but surprising delicious recipe zucchini. Pickled zucchini like milk mushrooms are called so not because of the method of preservation, but because special taste zucchini, which resembles these mushrooms. Pickled milk mushrooms (see) require long and tedious processing and often turn out bitter, while zucchini is in no way inferior to mushrooms, but is much easier to prepare and is guaranteed to be delicious!

How to cook pickled zucchini like milk mushrooms

We will need the following ingredients:

mature zucchini – 3 kg;
dill and/or parsley – 2 medium bunches;
carrots – 300 g;
garlic – 10-12 cloves;
sunflower oil – 350 ml;
table vinegar 9% - 200 ml;
salt – 2 tbsp;
sugar – 6 tbsp;
ground black pepper – 1 tsp. with a slide;

This amount of ingredients makes approximately 4-5 liter jars.

Preparation:

Wash the zucchini well. Peel ripe vegetables and, if necessary, remove seeds if they are too hard. The skin is not removed from young zucchini. Cut into medium wedges or cubes.
Wash the carrots thoroughly to remove any remaining soil and peel them. Cut into thin slices or small cubes.
Dry the washed greens and chop finely. IN classic version The recipe uses dill, but if desired, you can replace it with parsley, or make a mix.
Peel the garlic and chop into medium pieces. To those who don't love large pieces garlic, you can use a garlic press or grind it in a mortar. But the zucchini will turn out more flavorful if the garlic is not cut too finely with a chef’s knife.
Place all components in a deep bowl or basin. It is not recommended to use non-enamelled metal containers, because... they can give vegetables an unpleasant taste.
Prepare the marinade: pour sugar, salt into a separate bowl, add vinegar and vegetable oil. Sprinkle with pepper: it is this spice that gives pickled zucchini a piquant mushroom flavor. Stir the mixture until the salt and sugar are almost completely dissolved. Due to the lack of water, the components may take quite a long time to dissolve, but it is important to do this at this stage.
Pour over vegetables aromatic marinade, mix well. Leave for 2-3 hours room temperature so that the marinade saturates all the ingredients. Cover the container with a lid or film.
Sterilize the prepared jars by holding them over steam for 5-10 minutes. Place it upside down on clean towels. Then fill the jars to the top and fill with marinade to the brim. There should be enough liquid (marinade), because... zucchini will give juice. Cover with boiled lids and sterilize the preserves in boiling water for about 5 minutes. The liquid should not boil excessively, otherwise the marinade will become cloudy and water may enter it.
Roll up the finished jars and cool in a dark place, placing the lids down. To make the zucchini crispy, you don’t need to wrap the jars.

The zucchini is ready. All that remains is to wait until winter and take a sample, although the snack can be eaten within a few hours. You can store zucchini “a la milk mushrooms” in the refrigerator for several weeks without rolling up the jars, under regular lids.

It is better to take deodorized, refined oil for marinade. In addition to sunflower oil, olive and camelina oil are perfect for the recipe.
When using apple or wine vinegar, its amount needs to be increased by 1.5 times, because the acid concentration in these types of vinegar is usually no higher than 6%.
To make the zucchini more reminiscent of milk mushrooms, you can add mushroom seasoning to the marinade.
Carrots are not necessary in the recipe for this marinade; it will not spoil the taste of the snack. But with this preparation, carrots turn out very tasty on their own, and are good in combination with zucchini.
Instead of ground pepper, you can use allspice. It is not as spicy, but more aromatic. But if accidentally bitten, it can cause discomfort.

Zucchini marinated in this way “like milk mushrooms” are perfect for both festive table, and to regular dishes as savory snack. Alternatively, you can serve them immediately after marinating, without heat treatment. In this form, the snack is also very tasty and healthy.

1. Zucchini is washed under running water and peeled. If the pulp is loose, it must be carefully removed. After this, the vegetables are cut into small cubes.

2. Garlic is passed through a press or crushed using a blender. The resulting slurry is transferred to an enamel bowl, and the main ingredient is laid out on top.

3. Pure dill is finely chopped and sent to the rest of the vegetables. Everything is carefully mixed several times.

4. To prepare the filling, mix in a deep bowl vegetable oil, vinegar, granulated sugar, salt and pepper. Everything is mixed until smooth and added to the vegetable mixture.

5. Winter harvesting infuse for about three hours at room temperature. It is important to cover the basin cling film so that the zucchini does not absorb foreign odors.

6. Place the container with vegetables on the burner, bring to a boil and simmer over medium heat for another 20 minutes.

7. Clean half-liter jars are filled with appetizers and filled with marinade to the very edge. All that remains is to screw them on with the lids and place them upside down until they cool completely.

This spring I planted three squash seeds. Three huge bushes have grown and are full of zucchini. And these unpretentious vegetables really grow like mushrooms. I have already stewed them, fried them and baked them in the oven. The other day I collected everything large zucchini and made it for the winter. Tiny embryos remained on the bushes. And today it is necessary to pick and process them again, otherwise they will become stiff and impossible to cut. I’ve been marinating zucchini like milk mushrooms for the winter using this recipe for three years now. The taste really is a bit like salted mushrooms and everyone really likes it.

This one is simple and delicious snack Keeps very well in the cellar until the new harvest. You can also serve it on the table immediately after preparation. I sterilize jars of zucchini for mushrooms. There are recipes without sterilization, but they require pre-cooking the zucchini for a few minutes. However, if anyone does not have a cold cellar or basement, then I still advise you to sterilize the jars of zucchini before sealing.

3. Cover the vessel with a lid or towel. In this form, the zucchini is marinated for three or four hours. In the meantime, I washed the jars. I have them for 650 gr. I took 7 jars for this amount of zucchini mass. I don’t sterilize either jars or lids, because I will sterilize them later with the finished product.

4. Fill the jars with pickled pieces of zucchini. I pour all the brine there. The brine does not reach the very top of the jars. But this is good, because during sterilization the brine will not splash into the pan.

5. I have a large aluminum pan. Place a napkin or waffle towel on the bottom of it.

To ensure that the bottoms of the jars do not come into contact with the heating bottom of the pan.

And I put jars of zucchini in it. I put the lids on top. I pour warm water just above half the height of the jars.

I put it on the stove. I close the lid. The fire is small at first, but then you can increase it a little so that the water boils faster. Jars are sterilized in boiling water for no more than 10 minutes.

If the brine doesn't completely cover the zucchini pieces, don't be alarmed.

Over time, the juice will come out of them and the brine will cover them. I twist the jars while still hot and immediately place them upside down under the blanket.

Zucchini, like milk mushrooms, will be useful for those who did not have time to go to the silent hunt. Versatile vegetable has helped out in similar situations more than once, conveying taste, aroma and texture required components. This time, he plausibly “adapted” to the mushrooms, and the marinade, herbs, spices and simple technology preparations helped him in this.

How to cook zucchini with mushrooms?

Zucchini, like mushrooms for the winter, belongs to the category of snacks that are said to be “simple, cheap and cheerful.” The dish does not require sophisticated ingredients and is easy and quick to prepare. To prepare, zucchini is cut into cubes, seasoned with oil, vinegar, sugar, spices and left for a couple of hours. Then they are put into jars, sterilized and rolled up.

Zucchini, marinated like milk mushrooms, will become similar to mushrooms if you peel them, cut them in half, remove the loose pulp and cut into small bars that look like mushroom stems.
You don’t have to peel young zucchini, but you’ll have to tinker with old ones, with thick skin and seeds.
For special appeal, the snack can be prepared from multi-colored fruits.
The combination of dill and garlic perfectly imitates the aroma of mushrooms, but fenugreek seeds will cope even better with this.

Zucchini, like mushrooms for the winter, is the favorite preparation of many housewives. What makes it this way are simple, inexpensive ingredients and an unpretentious method of preparation, during which you can go about your business while the zucchini is marinated in spices and seasonings. After the time has passed, all that remains is to place the vegetables in sterile containers and roll them up.

Ingredients:

zucchini - 1.5 kg;
salt - 30 g;
sugar - 50 g;
butter - 100 g;
vinegar - 80 ml;
clove of garlic - 6 pcs.;
bunch of dill - 1 pc.

Preparation

Chop the zucchini, season, add oil, vinegar, herbs and garlic and set aside for 2 hours.
Place the zucchini under the milk mushrooms sterile jars and seal.

Fried zucchini like mushrooms - effective way Give vegetables a crunchy texture and caramel flavor, and at the same time avoid sterilization. To prepare, zucchini is fried together with onions in a frying pan, spices are added, and simmered for 10 minutes, which allows the vegetables to soak in juices and undergo the necessary heat treatment before sealing in jars.

Ingredients:

zucchini - 550 g;
onion - 250 g;
oil - 80 ml;
bunch of dill - 1 pc.;
salt - 20 g;
sugar - 40 g;
vinegar - 20 ml;
bay leaf - 3 pcs.;
black ground pepper- 5 g.

Preparation

Place the chopped zucchini in a frying pan and fry in oil for 10 minutes.
Add onion and simmer for 5 minutes.
Add spices and simmer for 10 minutes.
Season with herbs, pour in vinegar.
Place like mushrooms into sterile jars and seal.

Salad “Zucchini like milk mushrooms”

Those who want to diversify mushroom-flavored zucchini with new ingredients can prepare a salad. In this case, vegetables with elastic pulp are suitable, they have the property of quickly absorbing marinades and go well with zucchini. Fleshy bell pepper fully meets these requirements, for which it remains the main choice of many housewives.

Ingredients:

zucchini - 1.5 kg;
bell pepper - 3 pcs.;
ground black pepper - 5 g;
salt - 30 g;
sugar - 60 g;
vinegar - 90 ml;
oil - 150 ml.
parsley sprigs - 6 pcs.

Preparation

Chop the peeled zucchini and pepper.
Mix with oil, spices and vinegar and set aside for 4 hours.
Boil for 5 minutes, distribute into jars and seal.

Zucchini is like milk mushrooms without vinegar

Zucchini, like mushrooms without vinegar, will be an appropriate substitute traditional recipes preparations. Of the small selection of preservatives offered, the most suitable is lemon juice. A few spoons of an absolutely harmless citrus component will add freshness, slight sourness to the zucchini and increase the shelf life of the product.

Ingredients:

zucchini - 2.5 kg;
clove of garlic - 8 pcs.;
bunch of dill - 1 pc.;
fenugreek seeds - 5 g;
salt - 30 g;
sugar - 60 g;
lemon juice - 100 ml;
oil - 250 ml.

Preparation

Mix zucchini with garlic and herbs.
Add seasonings, oil and lemon juice.
Leave to soak for 5 hours.
Boil for 5 minutes and pour into jars.

Zucchini like milk mushrooms with nutmeg

Zucchini like mushrooms nutmeg- a pleasant temptation even for picky gourmets. The spice, associated with baked goods and sauces, has long been widely used in preservation and can add flavor to pickled vegetables. The main thing is to comply with the dosage of spice, since otherwise the “milk mushrooms” will be impossible to eat.

Ingredients:

zucchini - 2 kg;
dill - 40 g;
clove of garlic - 3 pcs.;
ground nutmeg - 5 g;
peppercorns - 10 pcs.;
oil - 200 ml;
salt - 30 g;
sugar - 55 g;
vinegar - 60 ml.

Preparation

Mix zucchini slices with dill and garlic.
Season with salt, sugar, pepper, oil, nutmeg and vinegar and set aside for 1.5 hours.
Bring vegetables to a boil and remove from heat.
Place the zucchini like milk mushrooms in containers, seal and wrap.

If you need to keep the vegetables fresh and light, you should cook the zucchini as if it were without oil. To do this, vegetables are poured with hot marinade, long time infused in the cold and sterilized. This method helps to obtain a tasty and crispy preserve, which, if desired, can always be flavored with butter.

Ingredients:

zucchini - 900 g;
vinegar - 50 ml;
sugar - 80 g;
salt - 20 g;
boiling water - 500 ml;
clove of garlic - 4 pcs.;
bay leaf - 2 pcs.;
bunch of dill - 1 pc.;
black peppercorns - 6 pcs.

Preparation

Place the zucchini and greens into jars.
Dissolve salt and sugar in boiling water, add vinegar and pour the marinade over the vegetables for 10 hours.
Sterilize like milk mushrooms for 20 minutes.

Sterilized zucchini like milk mushrooms

Zucchini under milk mushrooms for the winter are varied in heat treatments. Some housewives, citing technology, prefer to sterilize and vegetable preparation, which increases shelf life and does not require much time. All you need to do is place the pickled vegetables in jars and sterilize for 20 minutes.

Ingredients:

zucchini - 1 kg;
bunch of dill - 1 pc.;
salt - 20 g;
sugar - 80 g;
vinegar - 90 ml;
oil - 120 ml.

Preparation

Mix the chopped zucchini with the remaining ingredients.
Set aside for 4 hours.
Place in jars and sterilize the zucchini like mushrooms for 20 minutes.

Zucchini like milk mushrooms with citric acid

Zucchini like milk mushrooms - a recipe that helps you experiment with taste qualities blanks. Yes, people with intolerance vinegar marinades, can season the zucchini citric acid. The latter will add a pleasant sourness, crunchiness to the vegetables and preserve their natural aroma, since it does not have a specific smell.

Ingredients:

zucchini - 3 kg;
citric acid - 15 g;
sugar - 90 g;
salt - 50 g;
oil - 300 ml;
black peppercorns - 10 pcs.

Preparation

Toss chopped zucchini with oil, seasonings and citric acid.
Add pepper and set aside for 3 hours.
Stir, place in a container and sterilize for 12 minutes.

Zucchini like milk mushrooms with carrots

Zucchini with carrots like milk mushrooms - the most delicious preparation. It's not just about color appeal: in addition to bright color, carrots are in harmony with zucchini, perfectly absorb marinades and retain the elastic texture characteristic of salted mushrooms. Please note that carrots are denser than zucchini and therefore require thin cutting.

Prepare ingredients for preparing zucchini for the winter, which tastes like milk mushrooms. If the carrots are medium size, you can use two carrots. It is better to take peppercorns and grind them using a grinder, so the color of the brine will be more beautiful and the aroma will be better.

Wash the zucchini and cut into cubes. You can cut the zucchini into cubes, but you don’t need to chop it, let the zucchini be medium in size. It is better to take zucchini young, thin and soft sandpaper. Place the chopped zucchini in a large saucepan.

Peel the carrots and cut into medium cubes, as in the photo. Add carrots to the pan with the zucchini.

Wash and dry the greens. Finely chop the greens and add to the vegetables.

Wash and sterilize jars for preparations well. Then place the zucchini in jars and pour in the resulting marinade. My marinade did not completely cover the zucchini. From this amount I got 4 jars with a volume of 900 ml.

Carefully remove the jars and screw them on screw caps and turn it upside down, wrap it in a blanket and leave until it cools completely. Zucchini prepared for the winter according to this recipe turns out very appetizing and tastes like milk mushrooms. Store jars in a dark and cool place, for example in a pantry or cellar.

Bon appetit!