Recipe for zucchini like white milk mushrooms. Pickled zucchini like milk mushrooms. Variation without sterilization
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Ingredients
- Zucchini - 3 kg.
- Dill - 1 bunch (large)
- Parsley - 1 bunch (large)
- Garlic - 2 heads
- Salt - 2 tbsp.
- Sugar - 6 tbsp.
- Ground black pepper - 1 tbsp.
- Vegetable oil - 150 ml.
- Vinegar - 150 ml.
Cooking time: 4 hours for preparation + 30 minutes for marinating
Yield: 2 jars of 700 ml. and 3 jars of 500 ml. zucchini salad
Zucchini is a versatile vegetable - you can prepare many different dishes from it. And soups, and all kinds of stews, and pancakes, and salads, and even compotes and sweet pies! The thing is that this vegetable has a neutral taste, and by playing a little with other ingredients or spices, you can get an unexpected result when it is indistinguishable in taste from, for example, pineapple or milk mushrooms, as in our recipe today.
Today we will prepare pickled zucchini like milk mushrooms for the winter. Even a novice housewife can handle this simple recipe, and we’ll show you how to salt zucchini like milk mushrooms.
How to cook zucchini like milk mushrooms for the winter - step-by-step recipe with photos
First, let's prepare the necessary ingredients. Zucchini, of course, should be young, with tender seeds and skin.
Wash the zucchini and peel it using a vegetable peeler to minimize waste.
Cut vegetables into small pieces.
Squeeze the garlic through a press.
Finely chop the greens.
Mix zucchini, garlic, herbs, add sugar, salt and pepper.
Separately measure vinegar and oil and mix together.
Season the vegetables with vinegar and oil, mix well and leave for 4 hours at room temperature.
While the zucchini is pickling, we sterilize the jars and lids in any way convenient for you - in the oven, microwave, or in a water bath.
We put the zucchini salad into prepared jars like milk mushrooms for the winter, along with the liquid that was released during pickling. It is better not to put it all the way to the top of the jars - the zucchini may release additional liquid.
Cover with sterilized lids and place in a saucepan. Pour water into the pan so that it reaches the “shoulders” of the cans, and put it on the fire. Boil for 20 minutes.
When the jars have boiled sufficiently, carefully remove them from the pan without removing the lid, and roll them up with a machine. Turn the jars over, wrap them and leave until completely cool.
So the zucchini is ready, salted like milk mushrooms. They should be stored in a dark place, away from heat sources such as a radiator or stove. Bon appetit!
Calories: Not specified
Cooking time: Not specified
Mushrooms have always been considered the best appetizer on the holiday table, so we will not deviate from the generally accepted opinion. But sometimes both summer and autumn are dry and you can’t pick mushrooms in the forest. Then you can cook zucchini like milk mushrooms. The recipe for the winter is simple and you can easily prepare everything, especially my step-by-step recipe without sterilization. Zucchini will be the best appetizer and few will guess the first time that these are not mushrooms. Salty, aromatic zucchini will be crispy and taste good. Few can resist them. Pickled zucchini will become a lifesaver for you when guests are on the doorstep and ready to spend the whole evening with you.
When you serve such an appetizer, don’t reveal all the secrets at first, let the guests rack their brains and guess what vegetable is in front of them, but when they find out the truth, they will simply be delighted. I don’t often go out into the forest to pick mushrooms, so they became a salvation for me. This vegetable is always available and you can even grow it in your garden at the dacha, so you don’t need to go into the forest, but immediately roll the zucchini into jars to get real milk mushrooms.
Required Products:
- 2 kg of zucchini,
- 2 heads of garlic,
- 1 bunch of dill,
- 1 tea. l. ground black pepper,
- 100 grams of vegetable oil,
- 40 grams of granulated sugar,
- 15 grams of table salt, coarse salt,
- 100 grams of table 9% vinegar.
Step-by-step recipe with photos:
We cut fresh, young zucchini into cubes so that they can easily fit into jars. 
Finely chop the dill, using only the twigs, and it is better to tear off the stems, as they are tougher. 
Peel the garlic heads and cut the cloves into slices. You can cut garlic in any shape. Whatever seems best to you. 
In a bowl, mix the ingredients (zucchini, dill, garlic), salt the vegetables, add a little granulated sugar to balance the flavors.
Pour oil over the zucchini, let stand for 10 minutes. Use oil to taste: refined or unrefined. Pour vinegar over the vegetables so that the milk mushrooms will last all winter.
Sprinkle the vegetables with ground black pepper to make the preparation more aromatic and spicy. Leave the zucchini to marinate for 3-4 hours. They will become more tasty and there will be a lot of juice in them. This juice is needed for storage.
Place the zucchini along with the released juice into jars that have been washed and dried in advance. You can simply dry it in the room or you can speed up the process in the oven.
Roll up the jars with lids and put our milk mushroom-like zucchini in a cool place until winter. Bon Appetite!
You can also cook
Zucchini is versatile. It is even called a “chameleon” for its ability to accept any taste. Let's try to create a little culinary magic and turn commonplace vegetables into a savory snack that tastes like pickled milk mushrooms. The dish will be low-calorie - 100 g contains only 90 kcal, so it is suitable for dietary nutrition.
Zucchini like milk mushrooms for the winter - step-by-step photo recipe
If you love mushrooms, but don’t have time to go to the forest, then you can cook zucchini, which will taste like pickled milk mushrooms.
Your rating:
Cooking time: 4 hours 0 minutes
Quantity: 4 servings
Ingredients
- Zucchini: 3 kg
- Garlic: 2 cloves
- Salt: 2 tbsp.
- Sugar: 6 tbsp. l.
- Black pepper: 1 tbsp. l.
- Greens: bunch
- Vinegar 9%: 1 tbsp.
Cooking instructions
We clean the zucchini and cut it into slices up to 1 cm thick.
Finely chop the garlic, parsley and dill.
Combine all the prepared vegetables and other ingredients and leave for 3 hours.
We sterilize the jars into which, after the required time has elapsed, we place the well-marinated vegetable mass. We take a pan, put the jars there, cover them with lids, but do not screw them on, otherwise they may explode. Pour water up to the hangers and sterilize for 15 minutes.
After this, the zucchini is ready like milk mushrooms. All that's left to do is take out the jars, screw on the lids, turn them over, cover them with a blanket and leave them to cool.
Recipe for the “Finger-licking” preparation
Zucchini prepared according to this simple but delicious recipe can be stored without refrigeration.
Fruits of all varieties, sizes and degrees of maturity are suitable.
We will need:
- 3 kg of any fresh zucchini;
- one bunch of parsley and dill each (about a glass);
- 2 heads of garlic;
- 9-10 tbsp. l. refined and deodorized oil (sunflower, olive);
- 6 tbsp. l. granulated sugar;
- 1 tbsp. l. ground black allspice;
- 2 tbsp. l. coarse table salt;
- 9-10 tbsp. l. 9% table vinegar.
How to prepare:
- To begin, wash the zucchini thoroughly. Ripe fruits are peeled and seeded.
- The peeled ones are cut lengthwise into 4 parts, and then crosswise into medium-sized bars (about 2 cm).
- The greens are also washed in running water and cut not very finely, then added to the container with the zucchini.
- The garlic heads are divided into cloves, washed and passed through a special press or chopped with a knife.
- Salt, sugar, garlic, pepper, vegetable oil and vinegar are added to vegetables and herbs.
- All ingredients are mixed and marinated for 3-4 hours at room temperature. As a result, you get 3.5-3.8 liters of pickled zucchini. They are already ready - you can try.
- The finished snack is placed in dry, sterilized jars (compact containers of 0.5 and 0.75 l are convenient). There is no need to tamp; the vegetables should not be placed very tightly.
- After filling, carefully pour in the liquid that was released during marinating (juice) on top.
- The filled container is placed in a large saucepan and filled with hot water (not to the top). Sterilize for 10-12 minutes after boiling over low heat.
- Hot jars with contents are rolled up, turned over and placed in a cool place to cool.
Important! If you cover them with a warm blanket on top, the snack will have a softer consistency.
Variation without sterilization
Marinated zucchini with the taste of milk mushrooms can be prepared without sterilization. This method is very simple and accessible, even a novice housewife can handle it.
Ingredients:
- 1.5 kg of any zucchini;
- a bunch of dill;
- 5 cloves of garlic;
- 100 ml vegetable oil;
- 100 ml 9% table vinegar;
- 3 tbsp. l. granulated sugar;
- 0.5 tbsp. l. ground black allspice;
- 1 tbsp. l. coarse table salt (you can use iodized salt).
What they do:
- Zucchini is washed, peeled, and cut in much the same way as mushrooms (into pieces 1.5-2 cm in size). Dill is rinsed in cold water and finely chopped.
- Garlic cloves are peeled and chopped in any convenient way (press, grater, knife).
- Place prepared zucchini and herbs in a container, add spices and oil and mix thoroughly.
- Vegetables are left to marinate in a warm place for 3 hours. Juice is released during the process.
- The finished snack is laid out in sterilized jars and covered with lids.
Pickled zucchini stores well in the refrigerator without sterilization.
A preparation made from ordinary zucchini, but with an exotic mushroom flavor, can be made incredibly tasty if you follow simple recommendations:
- If you add peeled and sliced carrots to the zucchini, the appetizer will be more piquant.
- Larger jars take longer to sterilize (liter jars - approximately 15 minutes).
- When preserving, vinegar can be replaced with natural citric acid.
- Store the snack in a cool, dark place, otherwise the contents will take on an unpleasant gray tint.
Ready-made zucchini with the taste of milk mushrooms goes well with any meat dish, boiled or fried potatoes, porridge or pasta. Help yourself to your health!
We look forward to your comments and ratings - this is very important to us!
They closed it. And then I came across the idea of salting zucchini for the winter, which tastes similar to milk mushrooms.
When you try them for the first time, you don’t immediately understand that they are zucchini. The taste and smell are like mushrooms, but they are just somehow unfamiliar, not quite the usual consistency, maybe more tender.
And knowing some rules, you can also make them crispy, just to lick your fingers. The most suitable for this recipe will be young, elastic zucchini, with a crust that has not yet hardened and milky seeds.
But, if you don’t have them, then you can take already ripe fruits and soft zucchini. It’s just that they all take different times to sterilize. For example, zucchini is very tender and they easily boil into porridge, but we want to get pulp similar to mushroom. Old vegetables, on the contrary, need to be boiled longer so that they have time to absorb the marinade and become softer. I will write below about the sterilization time of each option.
Dill gives a specific aroma; it is better to use both stems and umbrellas. Therefore it cannot be replaced. You can diversify with parsley, but you can’t do without dill.
I will also say that I am very pleased that new, fresh and not yet boring recipes have begun to appear in our Russian cuisine.
Zucchini like milk mushrooms: finger-licking recipe for the winter - quick and tasty
If you want to get the mushroom flavor of the zucchini, then it is important that they steep for at least two weeks. Only after this period do the spices release their scent into the marinade and nourish the vegetables.
I consider this recipe to be the most complete and correct, so I present it first.
Amount of ingredients per 1.5 kg of peeled fruits:
- 25 g dill
- garlic head
- vinegar 9% – 130 ml
- sunflower oil - 130 ml
- salt (not iodized) - 1 tsp.
- 0.5 tbsp ground pepper
- 2 tbsp. granulated sugar
- 2 bay leaves
- 2 dill umbrellas
- 3 black peppercorns
1. First of all, we pick the fruits of the zucchini. We don’t peel the young ones, but peel the old ones and remove the seeds.
It is better to peel the fruits with a vegetable peeler, then the removed layer will be thin and neat.
Cut the pulp into cubes of approximately 2-2.5 cm. Why this particular size? So that they are easily packaged in jars even with a narrow bottom.
2. Weigh the chopped zucchini to accurately calculate the volume of marinade.
3. Wash the dill and dry it well. Then chop finely.
In these recipes, dill plays the most important role; its essential oils give that very mushroom note.
4. We use a whole head of garlic. We peel it and coarsely chop each clove.
But it’s important not to overdo it. After all, an excess amount of garlic will give the zucchini unnecessary softness, but we need them crispy, like milk mushrooms.
5. Now it’s the turn of the liquid ingredients. Pour vinegar over vegetables. Add half a mug (250 ml) of sunflower oil.
Let's talk a little about salt. Only regular large table rolls are used, not iodized ones. Add sugar and pepper to it.
6. Mix the filling and vegetables and cover the mixture with a lid for 3 hours. The vegetables will wilt, release their juice and marinate a little. If there is no young harvest, and only overripe fruits remain, then leave them in the marinade overnight. And in the case when you plant soft varieties, such as zucchini, then you will have up to 3 hours of time.
7. During this time, cleanly wash the jars and place them in any other way.
We put dill umbrellas at the bottom of our container; they also add a mushroom smell. Pour three balls of black pepper and a couple of bay leaves into each container.
9. And fill with pieces of zucchini. They are already marinated, taste similar to Korean salad and the smell from them is intoxicating. You will definitely want to taste them, but they don’t resemble mushrooms yet, because they need to marinate for at least 14 days.
11. Place the slices tightly, pressing down with a spoon. We compact the zucchini well, because excess air harms preservation.
12. Cover the jars with lids. And we begin the cooking process.
13. Choose a wide saucepan, line the inside with a towel and place the jars.
We give sterilization time for liters 15 minutes, 2 liters - 20-25 minutes.
14. Fill with water almost to the neck, leaving 1 cm from the very edge so that all the zucchini is cooked, but nothing gets inside.
15. After boiling, sterilize for 15 minutes, if you have half-liter or 700 gram jars, then 10 minutes will be enough.
Zucchini is not very suitable for this recipe because it is very tender and soft and can turn into mush when sterilized. But, if you only have such soft varieties, then you only need to sterilize them for 5 minutes, no more, so that it does not become pureed.
If you only find old overripe fruits, then it is advisable to sterilize them for longer than 5-7 minutes.
We screw the lids on the containers and check for leaks.
16. Place them upside down and wrap them in blankets and towels until they cool naturally for 12-24 hours.
Step-by-step recipe for zucchini with carrots and parsley with sterilization
Another favorite recipe for many. It is diluted with carrots and parsley sprigs.
Compound:
- 3.5 kg zucchini fruits
- 700 g carrots
- garlic - 300 g
- 2.5 tbsp. salt
- 7 tbsp granulated sugar
- sunflower oil - 200 ml
- 380 ml 9% vinegar
- 250 ml water
- 1 tbsp. ground black pepper
- a bunch of dill and parsley
1. We select milk zucchini, this will save time and we will not have to remove the peel. Cut the fruit in half, then into slices at least 2 centimeters long.
2. Chop bunches of parsley and dill. We send them to the vegetables. Peel the carrots and also cut them into slices or circles.
3. Squeeze the garlic cloves through a press. Add liquid ingredients there: sunflower oil, 380 ml of vinegar and a mug of water. And add flavor enhancers: a spoonful of salt, pepper and sugar.
4. Mix the whole mass and leave it for 3 hours to marinate.
5. To ensure that the zucchini slices are evenly soaked in the marinade, they need to be turned over every half hour with a wooden spoon.
6. Then place the vegetables tightly in the jars and fill them with juice to the top. Since we will be sterilizing the salad, it is enough to simply rinse the jars thoroughly with soda and a clean sponge.
7. Take a wide saucepan and cover the bottom with a piece of cloth. We set out the liters and cover them with lids.
8. You need to fill the water so that there are about five centimeters left to the neck and turn on the gas. After the water has bubbled, boil the jars for 12 minutes.
9. Then immediately screw on the lids (if your salad is very stewed, then spread the mixture from one jar over the rest so that there is no air space. In extreme cases, use water, fill it almost to the very top).
We put the container under the fur coat, where it will gradually cool down.
Pickling with nutmeg and citric acid (without vinegar)
Not everyone likes vinegar, some people can’t eat it, and some people think it’s harmful. Therefore, housewives come up with recipes without using it. Most often it is replaced with lemon and sugar. Nutmeg adds spice and aroma to the finished dish. Stores sell already ground nuts; they are not expensive at all.
Compound:
- zucchini - 2 kg
- dill - 40 g
- parsley - 30 g
- 5 cloves of garlic
- 5 g ground black pepper
- 8 g ground nutmeg
- 35 g coarse table salt
- 70 g granulated sugar
- 180 ml - unrefined vegetable oil
- 10 g lemon
1. Wash and wipe the zucchini fruits thoroughly. When they are no longer milky, then we cut off the skin from them and clean out the soft center with seeds.
2. Cut into slices and pour into an enamel-lined bowl.
3. Rinse and dry the greens. We chop it, grabbing the stems.
4. Peel the garlic and cut each clove into three parts. Place the zucchini and herbs in a saucepan.
5. Now it’s time for additives: add salt, pepper, nuts and sugar to the vegetables and pour it all with vegetable oil. We also add citric acid at this stage.
6. Marinate for 4 hours, turning the mixture every 30 minutes. A lot of juice will come out and saturate the pulp.
7. Rinse the jars with soda and a clean sponge. Place pieces of zucchini in them, pouring marinade over them.
8. Then we place the container in a container for sterilization. We line the bottom with fabric, then the glass will not crack when heated. And fill it up to the shoulders with warm water. As soon as we saw that it was boiling, we timed 10 minutes until the end of sterilization.
9. We take out the jars, immediately roll up their lids and turn them over, checking that the marinade does not leak out.
After 2 weeks they will acquire a characteristic mushroom aroma.
Russian cuisine recipe: zucchini like milk mushrooms with mushroom seasoning
How else can you add mushroom flavor to jars? Add mushroom seasoning to them; it contains all the necessary herbs that enhance the smell. Just don’t choose a supplement with a chemical composition; the stores are full of bags of natural dried herbs.
We will need:
- 1.5 kg zucchini fruits
- 1 tbsp. salt
- 1 tsp ground black pepper
- 3 tbsp. granulated sugar
- 1 tsp seasonings for mushrooms
- 0.5 cups odorless sunflower oil
- bunch of dill
- 0.5 cups 9% vinegar
- 1 tbsp. garlic passed through a press
1. Cut the zucchini into cubes, then finely chop the greens. You don’t have to cut the garlic, but pass it through a press.
2. In a large enamel container, combine vegetables, herbs and garlic. Add salt, pepper, sugar and mushroom seasoning.
Fill the mixture with vinegar and oil. Mix so that each slice is in the marinade.
3. Let this salad sit for 3 hours. Stir the mixture once an hour.
During this time, rinse the jars thoroughly and place the zucchini in them, pouring the marinade over them.
4. We send the vegetables to be sterilized. Place a cloth napkin in the pan to prevent the glass container from breaking.
We put the jars covered with lids, fill them with warm water and turn on the heat.
5. Wait 15 minutes after the water boils and immediately tighten the jars.
6. We put them away “under a fur coat” for a day.
Delicious step-by-step recipe for preparing mustard for the winter
Mustard has an unusual flavor and is also suitable for this recipe because it colors the zucchini yellowish. As a result, vegetables in jars look like chopped milk mushrooms. In general, we are trying to achieve the effect of maximum similarity with them. This means that the use of mustard is only to our advantage.
Ingredients for a liter jar:
- 2 zucchini
- 1 tbsp. spoon of salt,
- 2 tbsp. spoons of granulated sugar
- 50 ml 9% vinegar,
- 1 tsp mustard,
- dill umbrella,
- garlic clove,
- allspice - 2 peas,
- 3-5 black peppercorns
- Bunch of dill
1. Let's start the cooking process by preparing the jars; we will immediately put seasonings into them. Place dill umbrellas and three black peppercorns on the bottom.
2. Cut the garlic in half and also put it in jars. Approximately 1 clove per 1 liter.
3. We clean the washed zucchini from the peel and seeds, cut off the tips and stalks. And immediately, putting them into jars, cut them into rings.
4. Then put 3 liters of water on the fire to heat the vegetables with boiling water.
5. Pour 50 ml of vinegar into each jar, add salt, sugar and mustard. It’s better to take not ground canteen, but John’s.
6. Fill it with boiling water up to the neck and set the container to sterilize.
7. Line the bottom of the pan with a towel. Place the jars tightly and cover them with clean lids.
8. Pour warm water into the pan and set it for 10 minutes from the moment it boils.
We roll up the pickling lids and take it out for storage.
During cooking, as soon as the vegetable pieces have darkened, they are ready.
Cold pickled zucchini without sterilization (instant cooking)
The fastest cooking method does not involve sterilization. We will simply heat the contents with boiling water several times, and then fill it with boiling brine. Due to their speed, zucchini does not have a pronounced mushroom smell, but it can always be enhanced with a special seasoning.
For 3 1 liter jars:
- 1.8 kg zucchini
- dill greens
- 9 cloves garlic
- 9 carnation inflorescences
- 3 lavrushki
- Pepper (peas)
For filling:
- 1.5 liters of clean water
- 190 g granulated sugar
- 5 tbsp. salt
- 0.5 cup vinegar
1. Chop the vegetables, removing seeds and damage to the skin, if you notice.
2. Place dill, three peas of black pepper and a clove of garlic in a jar (you can chop it). Add 3 clove inflorescences. Place a bay leaf in each container.
2. Place the zucchini slices tightly and scald them with boiling water.
3. Let the vegetables warm up for 10 minutes, then drain the liquid.
4. Fill it with boiling water again a second time and leave it while we begin to cook the marinade.
5. Add salt, sugar and vinegar to the water and turn on the gas. We are waiting for the brine to boil and the sugar crystals to completely dissolve.
6. Pour the liquid from the vegetable scraps. And we don’t stop, but fill them with boiling marinade.
7. Close with lids and send “under a fur coat”. Natural sterilization will continue there and the jars will not swell.
I would like to remind you that to get mushroom-flavored zucchini, you must use herbs and dill umbrellas.
You can take any zucchini themselves, but depending on their age and softness, the cooking or sterilization time varies greatly, because we love to enjoy crunchy vegetables and mushrooms.
This is how you can trick your taste buds by simply preparing the pickling and marinade correctly. Enjoy your cooking and new discoveries in cooking!
Zucchini, like milk mushrooms, will be useful for those who did not have time to go on a quiet hunt with a basket. The versatile vegetable has come to the rescue more than once in such situations, conveying the taste, aroma and texture of the necessary components. This time, he plausibly “adjusted” to the mushrooms, and the marinade, herbs, spices and simple cooking technology 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 the 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 in sterile jars and seal.
Roasting zucchini like mushrooms is an effective way to add crunchy texture and caramel flavor to vegetables while avoiding 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.;
- ground black 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 peppers fully meet these requirements, which is why they remain 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 replacement for traditional cooking recipes. Of the small selection of preservatives offered, lemon juice is the most suitable. 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 with nutmeg is 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 adhere to 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, infused for a long time 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 for winter mushrooms comes in a variety of heat treatments. Some housewives, citing technology, prefer to sterilize vegetable preparations, 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 is a recipe that helps you experiment with the taste of the preparation. So, people with intolerance to vinegar marinades can season zucchini with 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 is the most appetizing preparation. It's not just about color appeal: in addition to its bright color, carrots harmonize with zucchini, absorb marinades perfectly and retain the elastic texture characteristic of salted mushrooms. Please note that carrots are denser than zucchini and therefore require thin cutting.
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