Zucchini large like milk mushrooms recipe for the winter. Zucchini like milk mushrooms - delicious recipes for a very unusual snack. Cooking with mushroom seasoning in jars

I’ll be honest, I consider myself a pretty good housewife, because I cook and preserve, and the house is always clean and comfortable. But, despite all this, I have a peculiarity - I never work out, well, never, and not according to any recipe!
I can’t say that I am generally a fan of mushrooms. Of course, I can go to the forest, but only to get some air and rest. At the same time, my mother-in-law and mother are happy to make mushrooms, they have many different recipes, and they also give us jars of preparations to the table.
Last year, I closed ordinary zucchini according to a new recipe, not expecting anything special from the taste, because the recipe turned out to be quite simple (this is what interested me in the first place). And when guests came to us in winter, I put this appetizer on a plate and served it to the festive table. At some point, for some reason, everyone began to praise the mushrooms, I could not understand what it was about, because there were a lot of things on the table, but there were no mushrooms. And when the godfather asked when I started salting milk mushrooms, I was almost completely at a loss. As it turned out, my guests took these very zucchini for spicy salted milk mushrooms!
So, this year I decided to make zucchini again like milk mushrooms for the winter according to a recipe without sterilization, especially since they taste exactly like pickled mushrooms. And it’s not difficult to cook them, you don’t need to wind up with sterilization or multiple fillings. You just need to chop the zucchini and spices, mix well and marinate in heat for at least 3 hours, and then transfer to jars and close immediately. As you can see, it is very easy to cook zucchini like milk mushrooms if you use this recipe.
Even a schoolboy can handle this blank! for those who make preparations from this vegetable of the offer. learn how to prepare, it is also tasty and simple.

Ingredients:
- zucchini fruit (you can squash or zucchini) - 1.5 kg,
- kitchen salt of medium grinding - 1 tbsp.,
- ground pepper (black) - 0.5 tbsp,
- dill greens - a bunch,
- fresh garlic - 5 cloves,
- white crystalline sugar - 3 tablespoons,
- vegetable (sunflower or olive) oil - 100 ml,
- table vinegar (9%) - 100 ml.

First of all, we prepare zucchini fruits for preservation. To do this, we first sort them according to the degree of maturity, and then we clean the washed fruits from the bark as necessary, remove the middle with hard seeds. We cut the hard pulp into large pieces so that they resemble chopped mushrooms.

Now we sort through the dill: if the greens are wilted, we wash it in ice water, and then dry it and cut it finely.
Peeled garlic can be chopped in any way: with a press, grater or knife.

We shift the fruits into a basin, mix with herbs and garlic. We also add the remaining ingredients indicated in the recipe.

We interfere.

Marinate the mixed mass in a warm place for about three hours. As you can see, a lot of juice stood out.

Then we shift the snack quite tightly into sterilized, dry jars and close the lids.
We store zucchini like milk mushrooms in the refrigerator or in a cold cellar.

Bon Appetit!

Zucchini is a unique vegetable, so many delicious things are prepared from it - you just can’t count it. Even compote and jam with pineapple flavor. This unique vegetable absorbs the taste of additional ingredients and mysteriously changes itself, although initially it is neutral. In this it is similar to rice, which can also be very different in taste.

Zucchini in season is one of the most inexpensive vegetables, simple, inexpensive, but properly prepared, it will charm you, the main thing is not to skimp on spices and herbs. And also follow the recommendations for the preparation and selection of ingredients.

Today, our recipe for harvesting is unique in its own way. The contents of the jar will resemble milk mushrooms, or other pickled mushrooms, but not zucchini. How can we do it? It's simple, pickling and sterilization, spices and vinegar will do their job, and we just have to enjoy the process.

List of ingredients

zucchini -1.5 kg;
carrots - 1.5 kg;
garlic - 1 head;
dill and parsley - 1 bunch;
sugar - 35 grams (1.5 tablespoons);
salt - 1 tbsp;
ground black pepper - ½ tbsp;
vegetable oil - 50 ml;
vinegar - 50 ml;

Zucchini "like milk mushrooms": a step by step recipe with a photo

Pickled zucchini like milk mushrooms is a unique preservation for the winter. If you didn’t have mushrooms at hand, but really want to make a puff salad with mushrooms, feel free to open one jar of such zucchini. Their unique taste will fool everyone - no one will guess that you have replaced the mushrooms with a vegetable. In general, what is called lick your fingers!

And in no case do not serve this appetizer with vodka - otherwise next season you will need to cover much more of these zucchini, they are so ideal for this.

For harvesting, you can use not only zucchini, but also zucchini. It is very important in this case not to mix varieties and types of vegetables. And zucchini, like milk mushrooms, cooked from overripe fruits or zucchini, should be sterilized for the winter twice as long. And also pre-clean well and cut into identical cubes. Even slightly lying vegetables will go into action - the main thing is to prepare them well and follow the recommendations.
To make the preservation even more similar, you can add a dry mixture of herbs for mushrooms or dry mushroom powder - it is sold on the market from spice sellers by weight.
The greens in this preparation play a decisive role, and you can replace dill and parsley with others, but the result will no longer be the same as usual. If you are not making this preparation for the first time, you can experiment, but garlic should not be excluded or reduced in quantity. You can also add dill umbels to enhance the flavor.
The oil is exclusively refined - this will not drown out the aroma of herbs and the taste of spices.
Vinegar is preferably 6%, it is softer and the preservation does not come out too acidic. If using essence, recalculate as indicated in the instructions on the bottle.
This snack can be prepared quickly and stored in the refrigerator. To do this, grate the carrots and lightly fry. Add all the spices, salt and sugar to it, pour in all the oil, put the zucchini. Stir with a spoon and add herbs and garlic, passed through a press. Warm up a little until the color of the zucchini changes slightly. Pour in the vinegar and remove from the stove. Cool and keep in the refrigerator for at least half an hour. Quick snack is ready. But you can not keep it for a long time! This option is for quick cooking, not for the winter!
They should be served exceptionally cold, flavored with onions, chopped rings or green onion feathers in season.

A very easy recipe to make. Interesting mushroom flavor. A good appetizer for cold vodka and hot potatoes.

An appetizer for those who live in areas where you can only dream of forest mushrooms ... But here I took and made a mushroom appetizer from what is plentiful and cheap, i.e. from zucchini.

A friend gave me this yummy treat last year. I copied the recipe from her, but didn’t close it for the winter - they don’t eat my zucchini very much, but to be honest, I’m too lazy to do it for myself. And this year I made a jar for testing, but it didn’t last until the winter - literally on the third day they ground it. Yummy. Now you have to close at least 6-7 jars for the winter. And then time will tell...

Zucchini - 1.5 kg (you can use zucchini)
Salt - 1 tbsp.
Black pepper (ground) -0.5 tbsp.
Sugar - 2 - 3 tbsp.
Oil grows. - 0.5 stack.
Dill - 1 bunch.
Vinegar - 0.5 tbsp. (9%)
Garlic - 4-5 cloves.

Peel the zucchini, cut into slices rather large, so that the pieces resemble chopped mushrooms. If the core of the zucchini is loose, then it must be cut out, otherwise the effect of the mushrooms will not work.

Cut the dill, peel the garlic and chop with a knife. Mix everything and leave for 3 hours to marinate at room temperature.

Then put into sterile jars, cover with sterile lids and put them in a large pot with warm water (if put in boiling water, the jars may crack). The water should reach the shoulders of the jar. Sterilize 5-7 minutes from the moment the water boils.

Roll up, turn upside down, do not wrap. Leave it like this until cool. Then put in a cool place until winter.

In season for harvesting marinades, you should pay attention to a very simple but surprisingly tasty zucchini recipe. Pickled zucchini like milk mushrooms are called so not because of the method of preservation, but due to the special taste of zucchini, which resembles these mushrooms. Pickled milk mushrooms (see) require a long and tedious processing and often turn out bitter, while zucchini is in no way inferior to mushrooms, but they are much easier to prepare and turn out to be guaranteed 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;

From this amount of ingredients, approximately 4-5 liter jars are obtained.

Cooking:

Wash the zucchini well. Peel ripe vegetables and, if necessary, remove seeds if they are too tough. The skin is not removed from young zucchini. Cut into medium sticks or cubes.
Rinse the carrots thoroughly from the remnants of the earth, peel. Cut into thin circles or small cubes.
Dry the washed greens, finely chop. In the classic version of the recipe, dill is used, but if desired, it can be replaced with parsley, or you can make a mix.
Peel the garlic, cut into medium pieces. For those who do not like large pieces of garlic, you can use a garlic press or grind it in a mortar. But zucchini will turn out more fragrant if the garlic is not cut too finely with a chef's knife.
Put all the components in a deep bowl or basin. It is not recommended to use non-enamelled metal containers, because. they can give vegetables an unpleasant aftertaste.
Prepare the marinade: pour sugar, salt, vinegar and vegetable oil into a separate bowl. Sprinkle with pepper: it is this spice that gives marinated zucchini a spicy mushroom shade. Stir the mixture until the salt and sugar are almost completely dissolved. Due to the lack of water, the components can dissolve for a rather long time, but it is important to do this at this stage.
Pour vegetables with fragrant marinade, mix well. Leave for 2-3 hours at room temperature so that the marinade soaks all the ingredients. Cover the container with a lid or foil.
Sterilize prepared jars by holding over steam for 5-10 minutes. Place upside down on clean towels. Then fill the jars to the top and pour the marinade to the brim. Liquid (marinade) should be enough, because. zucchini will give juice. Cover with boiled lids and sterilize the preservation 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, putting the lids down. To make the zucchini crispy, you do not need to wrap the jars.

The zucchini are ready. It remains to wait for winter and take a sample, although you can eat a snack in a few hours. You can store zucchini "a la milk mushrooms" in the refrigerator for several weeks without rolling jars, under ordinary lids.

Oil for marinade is better to take deodorized, refined. In addition to sunflower oil, olive and camelina oil are perfect for the recipe.
When using apple or wine vinegar, its amount should be increased by 1.5 times, because the acid concentration in these types of vinegar is usually not higher than 6%.
To make zucchini more reminiscent of milk mushrooms, you can add mushroom seasoning to the marinade.
Carrots in the recipe for this marinade are not required; this will not spoil the taste of the snack in any way. But with this preparation, carrots turn out to be very tasty on their own, and are good in combination with zucchini.
Allspice can be used instead of ground pepper. 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 great for both the festive table and ordinary dishes as a savory snack. Alternatively, they can be served immediately after pickling, without heat treatment. In this form, the snack is also very tasty and healthy.

Making homemade preparations for the winter is a real art. After all, it is necessary not only to make vegetables tasty and unusual, but also to preserve all the useful properties in them. Zucchini like milk mushrooms - a recipe for the winter that will surprise you with its simplicity. Vegetables are very satisfying, fragrant, with a refined aftertaste.

Zucchini prepared according to this recipe are very similar in taste to mushrooms. Ideal for those who are ready to experiment.

Ingredients:

zucchini - 1.6 kg;
iodized salt - 1.5 tablespoons;
granulated sugar - 2.5 tablespoons;
vegetable oil - 130 g;
garlic - 6 cloves;
vinegar 9% - 0.6 cups;
dill, parsley - 70 g.

Cooking step by step:

Rinse the zucchini thoroughly in cool water, free from the peel and core. It is necessary to carefully cut out all the bones, otherwise the effect of mushrooms will not be achieved.
Chop zucchini into oblong slices.
Free the garlic from the husk, cut into squares.
Rinse dill and parsley in cool water, finely chop.
Mix zucchini slices with salt, pepper, granulated sugar, garlic and chopped herbs. Pour in the vinegar and oil. Stir gently. Place in a shady place for 6-7 hours.
Rinse jars with lids, wipe and sterilize.
Put the prepared vegetables in jars, pour the resulting liquid on top. Cover tightly with lids and place in warm water so that it covers the shoulders of the jar. Sterilize 6-7 minutes.
Roll up the jars, turn upside down and place on a flat surface. From above you can cover with a warm blanket.
After the jars have cooled, it is recommended to place them in the cellar, basement or any dark place.

The preparation can be served as a cold appetizer or as a side dish for meat, poultry, sea fish.

Recipe for pickled zucchini "like milk mushrooms"

Crispy and mouth-watering zucchini will perfectly replace mushrooms on the festive table.

Ingredients:

zucchini zucchini - 2.6 kg;
table salt - 2 tablespoons;
granulated sugar - 5 tablespoons;
sunflower oil - 160 g;
vinegar 9% - 200 g;
garlic - 3 pieces;
ground pepper - 1 teaspoon;
dill and cilantro - 100 g.

Cooking:

Rinse the zucchini thoroughly in cool water, remove the tails and cut into large rings.
Rinse dill and cilantro, chop, pour into a container with zucchini.
Free the garlic from the husk, chop coarsely.
Add oil, vinegar, salt, sugar, garlic, pepper to zucchini. Stir gently. Place in a shaded place for 2.5-3.5 hours. To speed up the marinating process, stir the zucchini every 30 minutes.
Place zucchini in sterilized jars, tightly close with lids and sterilize for 12-18 minutes after boiling water.
Remove jars from boiling water, roll up with a machine, turn upside down. You can wrap the blanks with a warm blanket.

Store zucchini in a shady place. After opening the jar, vegetables can be consumed within 24 hours.

Salted zucchini

Vegetables are firm, crispy and very tasty. They are ideal for adding to salads, vegetable stews and soups.

Ingredients:

zucchini - 1.2 kg;
dill, parsley - 110 g;
garlic - 1 piece;
horseradish root - 13 g;
salt -90 g;
hot pepper - 1 piece;
water - 1.5 l.

Cooking:

To prepare the filling brine, boil water, add salt, mix, cool the liquid.
Rinse the zucchini in cool water, cut off the tails, cut into rings 2-2.5 cm thick.
Rinse greens, horseradish and pepper in cool water. Remove the skin from the horseradish root.
Free the garlic from the husk, cut each tooth in half.
Put ½ greens, garlic and horseradish on the bottom of the container. Throw out the zucchini. Add the remaining ingredients and pour over the prepared brine.
Cover the container with a linen cloth, pressing it with an oppression made of wood or plastic. It is important to control that the oppression is completely covered with brine.
Place the container in a shaded place with a stable temperature of 16-19 degrees for 6-8 days. The brine level should be checked daily. If the oppression is not all covered with liquid, then the zucchini can become moldy and deteriorate.
After the end of the salting process, transfer the zucchini into clean glass jars and place in the cellar, pantry or basement.

When storing preservation in the cold, vegetables do not lose their taste properties until the next harvest.

Zucchini for mushroom mushrooms without sterilization

Not every housewife wants to bother with sterilization, and there is no need for this. You can make a blank without it.

Ingredients:

zucchini - 1.7 kg;
table salt - 1 tablespoon;
ground pepper - 0.5 tablespoon;
granulated sugar - 2.5 tablespoons;
vegetable oil - 120 g;
dill - 60 g;
garlic - 6 cloves;
vinegar 9% - 120 g.

Cooking:

Rinse the zucchini in warm water, separate from the core, seeds and stalks. Cut into squares of 2.5-3.5 cm.
Dill rinse, finely chop.
Free the garlic from the husk, cut into squares.
Pour dill and garlic into a bowl with vegetables.
Dissolve sand, salt, vinegar, oil in water. Stir and pour into bowl with zucchini. To stir thoroughly.
Close the bowl tightly and place in a shaded place to marinate for 4-4.5 hours.
Rinse jars with lids with hot water, put vegetables in them, pour marinade, cork tightly.

Store vegetables at a stable temperature away from direct sunlight.

Korean zucchini recipe

Korean salads have long been loved by Russians and have become frequent guests at festive feasts. But few housewives know that in addition to traditional Korean snacks, you can cook Korean-style zucchini. Fans of spicy and spicy Central Asian cuisine will fall in love with this refined and original dish.

Ingredients:

zucchini - 2.8 kg;
carrots - 550 g;
onion - 550 g;
garlic - 2 pieces;
vinegar 9% - 110 g,
vegetable oil - 110 g;
table salt - 3 tablespoons;
granulated sugar - 210 g;
ground pepper 0.2 tablespoons.

Cooking:

Rinse the zucchini in warm water, free from seeds, skin and stalk. Grate.
Wash, peel and grate carrots.
Free the onion from the husk, chop into small rings, fry in a greased frying pan for 4-6 minutes.
Peel the garlic, chop finely.
Pour all vegetables into a bowl, mix. Pour in vinegar, add seasonings. Gently stir for 13-16 minutes.
Heat the oil and pour over the vegetables. Place under oppression for 7-8 hours.
Transfer the salad to glass jars, place in a water bath for 16-18 minutes and roll up.

After opening a can of Korean-style zucchini, you can store it in the refrigerator for 48 hours.

fried zucchini

Fried zucchini is successfully stored in jars for a long time. The recipe is as accessible and simple as possible, even a young hostess can handle it.

Ingredients:

zucchini - 900 g;
garlic - 1 piece;
vinegar - 2.5 tablespoons;
vegetable oil - 2.5 tablespoons;
salt - 1 teaspoon;
dill - 30 g.

Cooking:

Rinse the zucchini in cool water, free from the soft core and skin. Cut into slices 1.5-2 cm thick.
Pour oil into a hot frying pan, pour zucchini and fry for 8-11 minutes until a golden crust forms.
Peel the garlic, grind to a mushy mass. Finely chop the dill.
Pour vinegar and oil into the bottom of cleanly washed glass jars, add salt, chopped garlic and dill. Gently lay the fried zucchini on top, tamping them tightly.
Close the jars with lids, lower them into warm water so that it covers the shoulders, and sterilize for 25-35 minutes. Roll up covers.

Warm up zucchini before eating. It can also be served as a cold appetizer.

Cooking with Eggplant

Eggplant and zucchini are a great combination. This salad is a good addition to potato and cereal dishes.

Ingredients:

zucchini - 1.2 kg;
onion - 400 g;
carrots - 400 g;
tomatoes - 400 g;
eggplant - 700 g;
sugar - 4 tablespoons;
salt - 2 tablespoons;
vinegar 9% - 5 tablespoons;
dill - 50 g.

Cooking:

Rinse eggplant and zucchini in cool water, free from pulp and seeds, cut into thin circles. Put on a greased baking sheet and put in the oven, preheated to 185 degrees for 8-9 minutes.
Free the onion from the husk and chop with plastics.
Wash carrots, grate.
Pour onions and carrots into a hot frying pan, pour in oils and sauté for 5-7 minutes.
Cut the tomatoes from the sides, scald with boiling water for 20 seconds and pour over ice water. Remove skin. Bring in a blender to a mushy mass. Place on fire and cook for 6-8 minutes. Add salt, sugar, finely chopped dill and vinegar.
Put the sautéed vegetables, eggplant, zucchini into cleanly washed jars and pour over the tomato dressing.
Sterilize in a water bath for 4-6 minutes, roll up the lids.

Zucchini and eggplant salad can be made in thin layers, in which case it will look more spectacular in a glass jar.

Zucchini blanks will appeal to all family members. Someone will love pickled vegetables cooked “like milk mushrooms”, while someone will like salads seasoned with spices. In any case, every housewife must make preparations from this tasty and healthy vegetable.