How to close zucchini under milk mushrooms. Zucchini marinated like milk mushrooms: recipe

We already know that not only traditional dishes can be prepared from zucchini, but also something unusual, for example, jam. Have you tried zucchini under milk mushrooms? They have a really strong taste of pickled mushrooms and are great as an appetizer for dinner. An excellent choice for those who live in an area where mushrooms are rare. Consider several recipes for harvesting this vegetable for the winter.

Cooking methods

You will surely like this way to cope with a large crop of zucchini. It takes a little time to cook, but in the end you get a tasty, satisfying dish. First, a few words about the ingredients used in all recipes.

The use of ripe zucchini, herbs and garlic is the key to success in cooking this dish.

1. You can use both regular zucchini and zucchini. It can be young fruits, ripe ones, and even those that have been stored for some time.
2. In all recipes, be sure to add dill and garlic - they are what give the zucchini the taste of milk mushrooms.
3. Don't go overboard with black pepper. If you decide to add it to the preparation, 1 teaspoon per 2 kg of zucchini will be enough.
4. Greens, such as parsley, are optional, but they add rich flavors to the dish.
5. When choosing vinegar, pay attention to six percent: it is soft, so it is better suited for cooking.
6. It is better to take vegetable oil refined so that it does not have a too pronounced taste.
7. It’s good if you have dill greens at the time of harvesting. But usually, when zucchini ripens, the time for fresh greens has already passed. Don't worry, dill umbels are very fragrant and great for mushroom flavored zucchini.

Basic recipe

For such a blank, you will need the following products:

• 1.5 kg of zucchini of any variety;
• 1 tablespoon of salt;
• 0.5 tablespoon ground black pepper;
• 2-3 tablespoons of sugar;
• 0.5 cups of vegetable oil;
• 1 bunch of dill;
• 0.5 cups of vinegar;
• 4-5 cloves of garlic.

For this recipe, it is better to take 9% vinegar, it is more suitable for seaming under sterilization conditions.

1. Peel the zucchini and cut them into large slices as you would cut mushrooms. Be sure to remove the loose pulp from the zucchini, otherwise the effect of milk mushrooms will not work.

   Cut zucchini into large chunks

2. Peel the garlic and chop it with a knife. Finely chop the dill.

   Garlic is better cut into large slices

3. Mix everything and leave to marinate at room temperature for at least 3 hours.
4. Prepare jars: Wash, dry and sterilize thoroughly with lids.
5. Arrange the infused zucchini with herbs and garlic in jars, cover with lids and place in a large container with warm water so that the latter reaches the shoulders. Do not put jars in boiling water: they can crack. After the water boils, sterilize for 5-7 minutes.
6. Roll up the jars, turn them upside down and let them cool. No need to wrap.

   After the zucchini ‘under milk mushrooms’ are ready, put them in the basement for storage

For this recipe, you can do without sterilization. It is enough to sterilize only clean jars and lids. It is for this that 9% vinegar is needed.

carrot recipe

Zucchini can be cooked with the addition of carrots. It will give the workpiece a peculiar taste and an original look. You will need:

• 2 kg of zucchini;
• 2 carrots;
• 1 bunch of dill;
• 1 bunch of parsley;
• 1 head of garlic;
• 100 g of vinegar;
• 100 g of vegetable oil;
• 1.5 tablespoons of salt;
• 1 tablespoon of sugar;
• 1 teaspoon ground black pepper.

1. Cut the peeled zucchini into slices as you cut mushrooms - halves, quarters. Don't try to cut straight. It is very convenient to use a shredder.

   Be sure to remove the loose pulp from the zucchini before cooking.

2. Peel the garlic and cut it into slices across. It will look prettier than the gruel squeezed out of the garlic press. Add to zucchini.
3. Chop greens, tops - large, cuttings - smaller. Pour into bowl with zucchini and garlic.

   Finely chop parsley and dill

4. Slice carrots. They don't have to be even. Saute a little in vegetable oil, but do not brown. Add to other vegetables. If you are short on time, you can add raw carrots.

   Cut carrots into slices and sauté in vegetable oil

5. Pour salt, mix thoroughly and leave to brew for a few minutes. After that, you can add vinegar, sugar, vegetable oil and black pepper. Stir.
6. Leave the workpiece to collect juice for 3-8 hours at room temperature.

If you want to marinate zucchini under milk mushrooms with carrots for the winter so that they are stored longer, then sterilize them as described in the first recipe. But you can do without it. Zucchini will have enough days to marinate and become ready for eating. In the refrigerator, such a blank can be stored under a regular nylon lid for at least a week. But experience suggests that it is eaten much faster!

Note! If you plan to make such a preparation for the winter, cut the zucchini thicker. During storage, the pieces will marinate well and will not lose their shape at all.

This blank can also be sterilized in the microwave. Put the vegetables in jars shoulder-length, but not higher, otherwise the brine may run out when heated. Set the appliance to full power and bring to a boil. The amount of time required depends on the size of the jar. Cover with sterilized lids, twist, turn over and let cool, uncovered.

How to cook zucchini "under milk mushrooms" (video)

Prescription without sterilization

The fastest cooking method does not involve sterilization. We will warm the contents with boiling water several times, and then fill it with boiling brine. Such zucchini will not have a pronounced mushroom smell, but this can be offset by seasoning.

For 3 cans of 1 liter we need:

• 1.8 kg zucchini
• dill greens
• 9 garlic cloves
• 9 cloves
• 3 laurels
• Pepper (peas)

For filling:

• 1.5 liters of pure water
• 190 g granulated sugar
• 5 tbsp salt
• 0.5 cup vinegar

1. Cut the vegetables, removing the seeds and damage on the peel.
2. We put dill in a jar, three peas of black pepper and a clove of garlic (it can be cut), 3 clove inflorescences and a bay leaf each.
3. Pack the zucchini slices tightly and scald them with boiling water.
4. Let the vegetables warm for 10 minutes, then drain the liquid.
5. Once again, fill with boiling water and leave, but for now we begin to cook the marinade.
6. Add salt, sugar and vinegar to the water. We are waiting for the brine to boil and the sugar to dissolve completely.
7. Pour liquid from vegetable slices. Fill with boiling marinade.
8. We close the lids and send them “under a fur coat”.

How to store such blanks

After the zucchini jars have completely cooled down, store them in a dark place with a low temperature, such as a pantry or basement. A balcony is also suitable, but without access to direct sunlight.

Taking advantage of this unique property, our skilled culinary experts prepare zucchini like milk mushrooms. The recipe for the winter, you lick your fingers, can be taken in whole or in part and then upgraded to your taste.

To prepare such a preparation, zucchini will be required. Ideally, they should be young, green, not overripe, with a thin skin that scratches easily with a fingernail and a full middle with seed rudiments rather than hard seeds.

As a rule, milk mushrooms are very good with green dill, so in recipes “for milk mushrooms”, preference should also be given to dill greens.

It is especially necessary to stop at the fennel greens. In appearance, it is very reminiscent of dill, but its aroma is somewhat different, and zucchini cooked with its presence have a very attractive taste and unforgettable aroma. True, it is not popular enough among amateur gardeners and it is also difficult to find it on the market. In this regard, experienced chefs add fennel seeds to preservation, which can easily be bought at spice shops or a pharmacy.

If there is no dill, then any greens will do, you can use:

• parsley;
• cilantro;
• tarragon;
• oregano;
• marjoram;
• thyme;
• basil.

And, of course, garlic. It’s impossible to cook zucchini, achieving the taste of milk mushrooms without fragrant garlic cloves.

Successful preparations are obtained with the addition of dill seeds. However, throwing whole seeds is unjustified; it is better to grind them prematurely in a coffee grinder. And if you add bay leaf to it, then such fragrant flour will charmingly set off the taste.

If the zucchini has outgrown

As a rule, summer residents do not visit the dacha so often, and the villagers cannot keep track of everything overnight, and a delicate product, such as zucchini, outgrows very quickly.

However, things can be fixed. The zucchini is cut lengthwise and the entire seed beginning is scraped out with a spoon. Next, the zucchini needs to be peeled, leaving only the fleshy walls. You can do this process in reverse.

How to cut a zucchini

The peeled zucchini is cut into pieces so as to imitate the likeness of a leg of a mushroom mushroom. As a rule, cutting is a stick 3-4 cm long and 1x1 cm in section. Yielding to heat treatment, the sticks will decrease in size and will be very similar to the legs of a mushroom.

It is fashionable to cut zucchini in layers, imitating a hat, but only young, not overripe fruits, whose diameter is within 5-6 cm, are suitable for such cutting.

Preform without sterilization

To prepare zucchini as milk mushrooms, the recipe without sterilization can be used at your discretion in terms of spices, but the base bookmark must be fully sustained.

A portion of zucchini must be taken in its pure form, already cut, and the calculation should be carried out as follows:

• zucchini - 1.5 kg;
• vegetable oil - 100 g;
• salt - 45 g;
• sugar - 50 g;
• vinegar - 100 g;
• ground allspice - 20 g;
• garlic 3-4 teeth.

We cut the zucchini immediately into the bowl in which we will carry out the boiling. Add all ingredients except garlic. Stir and leave at room temperature for several hours, preferably overnight.

After the lapse of time, the pan is put on heat, and after bringing to a boil, the contents are boiled for 10-12 minutes.

Just before the end, finely chopped garlic and green herbs are added to the salad. It is brought to a boil and laid out in prepared jars. Rolls up and cools down in the traditional way without additional insulation.

Carrots to the rescue

Zucchini marinated with carrots not only have an interesting look, but also an excellent taste.

The workpiece looks beautiful when the cutting is carried out so that the carrots and zucchini have the same shape and size.

As for the ratio of ingredients, it is impossible to abuse the amount of carrots, as its flavor becomes dominant, and it is not possible to kill it even with spices.

Zucchini salad like milk mushrooms, with carrots and herbs is prepared according to the following recipe:

• water - 200 g;
• young or old peeled zucchini - 1.2 kg;
• carrots - 0.3 kg;
• salt and sugar 50 g each;
• vegetable oil - 80-90 g;
• vinegar - 90-100 g;
• grated mixture of spices (pepper, bay leaf) - 10 g or to taste;
• garlic 1 small head;
• green herbs - 1 bunch.

We prepare marinade from water, oil, vinegar, salt, sugar. Bring it to a boil and add the chopped carrots. Boil for 3-4 minutes and add zucchini. Boil for 10-12 minutes, add spices and garlic, as well as finely chopped herbs. Boil again and roll into jars.

Recipes for cooking zucchini as mushrooms.

Zucchini are cheap vegetables, which are very abundant in harvest years. Despite the low cost, you can cook a huge number of delicious dishes and preparations for the winter from zucchini. Zucchini is pickled, caviar and a variety of vegetable snacks are prepared.

The recipe is simple and does not require much effort and time. Therefore, at one time you can cook a huge amount of vegetables.

Ingredients:

• 3 carrots
• 3 kg zucchini
• 150 ml sunflower oil
• 150 g sugar
• 50 g salt
• 180 ml vinegar
• 2 bunches of parsley and dill

Recipe:

• Initially, it is necessary to evaluate the freshness of the fruit. If they are young, then immediately after washing they can be cut and cooked. If old, then you need to peel off the skin and remove the seeds
• Then cut into thin slices or cubes
• Prepare a filling of vinegar, oil, salt and sugar. The crystals need to dissolve
• After that, pour the vegetables with sauce and let stand for 3-4 hours. During this time, the amount of juice will increase
• Chop the greens with garlic and add to the workpiece. Fill the jars with the mixture and pour over the resulting juice
• Cover with lids and let stand in a pot of boiling water for 5 minutes. Roll up and flip jars

According to this recipe, zucchini are spicy and taste like mushrooms. For cooking, it is better to choose young zucchini.

Ingredients:

• 3 kg zucchini
• bunch of cilantro
• Half cup of minced garlic
• 200 g sugar
• 50 g salt
• 120 ml oil
• 120 ml vinegar

Recipe:

• Peel the vegetables from the skin and cut into small slices. It is not necessary to peel if the fruits are young.
• Prepare a filling of vinegar, salt, sugar, herbs and garlic, oil
• Garlic is better to skip through the press. Pour the mixture over the vegetables and let it soak for 4 hours.
• After that, put the substance on the fire and boil for 10 minutes with constant stirring.
• Pour into jars and roll up

A simple appetizer recipe that has a very long shelf life.

Ingredients:

• 1.5 kg zucchini
• bunch of dill
• 25 g salt
• 100 g sugar
• 110 g vinegar
• 120 g butter
• Ground black pepper

Recipe:

• Peel and finely chop vegetables
• Put them in a bowl, add salt, sugar, pepper, pour vinegar and oil, put crushed garlic
• Mix everything with your hands and let stand for 4 hours. During this time, the ingredients will be saturated with filling.
• After that, arrange in jars and put in a saucepan. It is necessary that the water in the tank was shoulder-deep
• After boiling, simmer for 7 minutes, roll up jars, do not need to cover with a blanket

Carrots give the dish a pleasant taste and color.

Product List:

• 1.5 kg zucchini
• bunch of greenery
• 120 g vinegar
• 150 g butter
• 100 g grated garlic
• 50 g salt
• 200 g sugar
• pepper
• 3 carrots
• dill umbrellas

Recipe:

• Peel the vegetables from the skin and cut into thin rings. Add all spices, salt, oil and vinegar. Cut carrot into slices
• Add chopped umbrellas and dill, garlic
• Carefully average and leave for 5 hours in a warm room
• Arrange the vegetables in jars and pour over the juice. Put in a saucepan and simmer jars in water for 10 minutes
• Roll up the containers and leave them to cool.

The recipe is simple and saves time. There is no need to mess around with pans and sterilization.

Ingredients:

• 2.5 kg zucchini
• 110 g vinegar
• 110 g butter
• 40 g salt
• 180 g sugar
• bunch of greenery
• 3 carrots
• handful of garlic

Recipe:

• Peel the zucchini and cut into thin slices or strips
• Sprinkle with salt and pepper, sugar. Enter chopped greens
• Grate carrots for Korean carrots and add to zucchini
• Pour in the oil and vinegar, remember everything with your hands and leave to soak for 4 hours
• Let simmer on low heat for 10-12 minutes with constant stirring.
• Arrange in jars with juice and roll up

The recipe is similar to the previous one, only zucchini is mixed with peeled eggplant. The number of vegetables should be equal.

Zucchini for instant milk mushrooms: a recipe for the winter

How to cook such a blank can be seen in the video.

This recipe is very unusual, such an appetizer flies off the table first.

Product List:

• 3 kg zucchini
• 0.5 kg carrots
• 0.5 kg of onion
• 0.5 kg bell pepper
• A glass of garlic
• 150 ml oil
• 250 g sugar
• 150 ml vinegar
• 50 g salt
• 2 packs of Korean seasoning

Recipe:

• It is necessary to wash all the vegetables, and remove the husk from the onion
• Grate vegetables except onion and garlic on a Korean grater. Cut onion and garlic into thin slices. Pepper cut into strips
• Pour everything into a bowl and add your favorite herbs. Add salt, spices and sugar
• Pour everything with vinegar and vegetable oil, average
• Leave the snack for 4 hours, during which time the vegetables will be saturated with filling
• After that, lay out in clean jars and sterilize for 15 minutes, roll up

The appetizer is easy to prepare and with dry herbs. This is due to the fact that when there are a lot of zucchini on sale, there is already little greenery. Basically, these are dill umbrellas.

Product List:

• 1.5 kg zucchini
• Dry dill packaging
• 25 g salt
• 100 g sugar
• 110 g vinegar
• 120 g butter
• Ground black pepper

Recipe:

• Grind the peeled zucchini and add all the spices, salt with sugar, bite and oil
• Sprinkle everything with black pepper and dried dill. Leave for 4 hours
• After that, put everything in jars and sterilize for 12 minutes, roll up

This recipe appeared in the 90s. It was then that bouillon cubes appeared. It was then that the zucchini appetizer became popular.

Ingredients:

• 1.5 kg zucchini
• 2 red bell peppers
• A spoonful of ground pepper
• 25 g salt
• 50 g sugar
• 150 g butter
• Handful of garlic cloves
• dill umbrellas
• 100 ml vinegar

Recipe:

• For this salad, it is better to take zucchini. They are soft and very tasty.
• Peel them off and cut them into small cubes.
• Pour in salt, sugar, pour in vinegar. Bulgarian pepper cut into strips
• Add pepper to the zucchini, and chop the dill umbrellas. Crush the garlic
• Add oil and remember with your hands. Let the vegetables absorb the marinade for 5 hours
• Divide into jars and put them in boiling water for 5-7 minutes. roll up

There is no vinegar in this recipe, it is replaced by citric acid.

Product List:

• 2 kg zucchini
• 10 g citric acid
• 200 ml oil
• 2 nutmegs
• Pepper mix
• 20 g salt
• 55 g sugar
• Greens
• 5 cloves of garlic

Recipe:

• Cut the zucchini into small pieces and place in a bowl
• Add garlic, herbs to them. Grate nutmeg
• Pour a mixture of peppers and nutmeg into the zucchini, add oil, salt and citric acid
• Leave to soak for 5 hours. After that, mix the mixture again and arrange in jars
• Put them in a saucepan and after boiling, sterilize for 12 minutes. roll up the jars

Zucchini "Under milk mushrooms" - a song, not an appetizer ... A very easy-to-cook recipe. 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. Delicious. Now you have to close at least 6-7 jars for the winter. And then time will tell ... Ingredients: 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 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.

Most summer residents know that parsley sprouts for quite a long time .... Did you know that parsley can be grown literally within 3 hours? This recipe has often been used as... a trick. Soak the parsley seeds in fresh milk and, after sprinkling the ground intended for sowing with quicklime and finely grated lime three times, plant the prepared seeds in it, slightly moisten the ground from above (without spilling deeply) with water. After 3 hours shoots will appear. Spring is not far off. Write it down - use it!

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Cherry tomatoes on the windowsill. In room conditions, you can grow quite a few varieties and hybrids of tomatoes. But early ripe tomatoes with a low compact bush, friendly ripening of fruits and the most unpretentious of tomatoes to light conditions are more suitable for growing at home. According to these criteria, cherry tomatoes are the best choice. They are very decorative, perfectly decorate the interior of any room, have delicious sweet tomato fruits of various shapes and colors: red, pink, yellow, orange, green. I will list the most popular cherry tomatoes: Low-growing, perfect for a garden on a windowsill: Bonsai, Pygmy (Gavrish agricultural firms); Cherry Lisa F1 (Semko-Junior agricultural firm); Zelenushka F1 (agricultural firm "Ilyinichna"); Minibel. Tall, for growing in greenhouses, open ground, on balconies and loggias: Red Cherry, Yellow Cherry; Cherry cocktail (agricultural firm "Gavrish"); Cherry Maksik F1, Cherry Likopa F1, Cherry Ira F1, Cherry Mio F1, Cherry Kira F1, Cherry Rosa F1, Cherry Cherricollo F1 (Semko-Junior agricultural firms); Bead F1, Mariska F1, Golden bead F1 (Ilyinichna agricultural firm); Baby, Golden Queen, Kid (amateur selection). Tomato in home culture is quite unpretentious, if you provide it with sufficient light and optimal temperature. It is better to start growing tomatoes in March, when daylight hours will increase significantly. Light southern windows are ideal for placing tomato plants. About creating optimal conditions on the windowsill for plants, see here. We will grow tomatoes in seedlings. It is better to prepare the soil mixture yourself, for this we take in equal parts: humus, soddy soil, peat. Be sure to add complex mineral fertilizer to the soil mixture (burrows are usually indicated on the package) and a glass of crushed charcoal per 10 liters of soil mixture. Any small containers 8–10 cm deep are suitable for growing tomato seedlings. Before germination, we place the sowing containers near the radiators, covering them with plastic wrap, and then transfer them to the windowsill, but to a cooler place so that the tomato plants do not stretch out and take root better. This period of plant development lasts 18-25 days until 1-2 true tomato leaves appear in the seedling. Then we dive the tomato seedlings into pots with a diameter of 8 - 10 cm, pinching the tip of the root, for better development of the root system. Water well after planting. Tomato transplants are tolerated almost painlessly, just keep in mind that the seedlings are very fragile and do not break the plant during transplantation. We place the pots on the windowsill and maintain the temperature within - 23 - 25 degrees. Care during this period consists in regular watering (watering correctly), loosening the soil, airing the room and feeding every 10 days with complex mineral fertilizer (azofoska, nitrophoska and others) or humate. To combat the black leg, it is good to spill the tomatoes with a pink solution of potassium permanganate. If there are cloudy days and the duration of daylight hours is short so that the plants do not stretch out, organize the illumination of tomatoes. When the plants form 6 - 8 true leaves, we finally transplant the tomatoes into containers with a volume of at least 4 liters. When transplanting, we deepen the tomato plant by 10 - 12 cm, depending on the size of the container, so that additional roots form and the nutrition of the grown tomatoes improves. 10 days after transplantation, we feed the tomatoes with complete mineral fertilizer (250-300 ml of solution per plant) and repeat feeding every two weeks. We provide regular watering, especially during flowering and fruiting, loosen the soil, ventilate the room. If necessary, we form a plant, carry out pinching a tomato, tie it to a support, add fresh soil. Harvesting is carried out in a timely manner as the fruits ripen. To increase yields, shoot tomatoes brown, which will speed up the ripening of other fruits.

Country recipes TOMATOES IN OWN JUICE! RECIPE FOR THE AGE! I am sharing a recipe that my grandmother passed down to me through a generation! Easy to prepare and the taste is simply divine! The whole family is constantly asking for these, and friends are asking for the recipe! A very simple and practical recipe that can be used for large, soft, and slightly crushed tomatoes. What you need for cooking Large, ripe tomatoes for juice Small tomatoes Salt and sugar Allspice-peas Bay leaf Cloves and cinnamon (optional, this is an amateur) Preparation Sort the tomatoes - large, crushed, soft tomatoes will go for juice, smaller tomatoes - in banks. Scroll the tomatoes selected for juice through a meat grinder, pour the juice into a saucepan and put on a small fire. For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five peas of allspice, six bay leaves. After the juice boils, remove the foam, boil the juice until the foam stops forming (12-15 minutes). At the same time, boil water in another saucepan. Arrange the tomatoes in prepared jars, pour boiling water over them and cover with lids. Place a thick towel on top. Let the tomatoes stand while the tomato juice cooks. Then drain the water, pour boiling juice over the tomatoes and immediately roll up. Turn over, wrap with a blanket and leave to cool completely. A 3-liter jar contains two kilograms of tomatoes and a liter of tomato juice

Tips for home and kitchen. Sweet life with your own hands!

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Natural hints. - Earrings appeared on maples - you can sow beets. - The aspen blossomed - we sow carrots. - At the moment of blooming birch leaves and flowering bird cherry, you can plant potatoes. - "Sowing on the full moon - food for worms," ​​- so the wise ancestors said, and so the Lunar calendar now claims. - Everything that grows up is planted with a growing moon, and growing down - with a waning one. - Plants with round fruits are best planted closer to the full moon. - At noon from 12 to 14 o'clock it is better not to plant or sow anything. - Up to 12 it is best to plant and sow onions on feathers, beets, sorrel, parsley, lettuce, dill, cucumbers, zucchini, sunflowers, corn, melons, watermelons. - From 2 pm it is better to plant carrots, potatoes, turnips, cabbage, seedlings of cucumbers, tomatoes, peppers, strawberries, strawberries, garlic. - First of all, they plant parsley, lettuce, dill, sorrel, carrots, onions, garlic, spinach, cilantro. In the second place (when the frosts have already passed) - radishes, peas, beets, potatoes, corn. And lastly - cucumbers, pumpkin, beans, eggplant, basil, zucchini, squash, peppers, tomatoes.

Country recipes) SAUCURATED CABBAGE IN A DAY A few years ago, a work colleague brought us a jar of this cabbage. To say that it disappeared from the table instantly .... This is not to say anything! It's so delicious... that everyone who tasted it unanimously asked for the recipe! The most important thing - how everyone was surprised .... when they found out .... that this cabbage is extraordinarily delicious .... Preparing - ONLY A DAY! This time, to demonstrate the recipe, I prepared a 1 liter jar! So let's start Cut the cabbage For 1 liter-600 g Grate the carrots as you like For 1 liter-250 Cabbage is well kneaded and mixed with carrots You can add caraway seeds and black peas for taste Pack the cabbage into a jar Cooking Brine: Dosage for 3 l jar (as they gave me the recipe) That is, for 1 liter I took everything 1/3 FOR 3 LITERS: 1 liter of hot boiled water 1 table of sugar spoons 2 table of salt spoons 1 table of spoons of 70% vinegar essence ...... for information : (1 tablespoon of 70% essence is 8 tablespoons of 9% vinegar.) Pour Salt and Sugar into a measuring cup Pour boiling water Pour vinegar essence Mix everything ... until the Salt is completely dissolved Cool the brine to room temperature Thin pour the brine into a jar of rammed cabbage with a stream. We release excess air with a spoon. To completely, evenly pour the cabbage with the prepared brine. Close the lid. Put in the refrigerator for a day! In the future, store in the refrigerator as well! I can't hold on for so long...

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 couldn’t understand what it was about, because there were a lot of things on the table, but there weren’t any 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.

- zucchini fruit (you can patisson 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 needed, 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 ita!