Delicious zucchini salad like bunches. Zucchini like milk mushrooms - recipes for preparing for the winter. Real jam

If you like pickled milk mushrooms, but don’t have time to assemble and cook them, then you can make a zucchini preparation, which is practically no different from a mushroom appetizer. Plus, this dish is low in calories, so you don’t have to worry about your figure.

For cooking, you need ripe fruits with an elastic structure so that they turn out crispy. The workpiece is stored in a cool place until the next season. Let's look at some simple recipes.

Zucchini is like milk mushrooms, quick and tasty. Photo recipe for cooking zucchini for the winter

First, let's look at the simplest option for preparing for the winter. Despite the ease of preparation, zucchini turns out crispy, aromatic and very tasty.

Ingredients:

1 kg of zucchini.
1 piece of carrot.
1 bunch of parsley and dill.
3 cloves of garlic.
1 tbsp table salt.
¼ tsp ground black pepper.
2 tbsp granulated sugar.
3 tbsp 9% vinegar.
3 tbsp sunflower oil.

Cooking process

The amount of products is taken from the consumption per 1 kg of young zucchini; if you need to make a large volume of preparation, then you should proportionally increase the amount of other ingredients.

To make the zucchini more tender, it is recommended to remove a thin layer of skin. Cut the fruits into medium-sized pieces.

Cut the carrots into circles, then divide them in half.

Add chopped garlic, chopped herbs, oil, vinegar, one level spoon of salt to the container. The use of iodized salt is not recommended. Also add sugar and a small amount of pepper. Mix the ingredients thoroughly and leave to marinate for about 3-4 hours.

After this, the tasty snack should be placed in sterilized jars. Then put them in a saucepan. It is recommended to spread a towel at the bottom of the dish so that the workpiece does not burn. Do not tighten the lids. Pour water until the jars are almost completely submerged. Place the pan on the burner, bring the water to a boil, and then sterilize for 15-20 minutes.

You need to place the zucchini in the jars very tightly. The juice should completely cover the vegetables. Place the jars on the lids, check the tightness, and wrap them in a warm blanket for a day.

Methods for twisting mushroom-flavored zucchini

There are many options for how to roll up zucchini. One of the most interesting recipes is zucchini, which tastes like mushrooms. Consider popular pickles.

Traditional way

Required Products:

zucchini – 3 kilograms;
vinegar 9% - 170 milliliters, depending on preference;
vegetable oil – 150 grams;
coarse salt – 2 tablespoons;
granulated sugar - 6 large spoons;
garlic – 2 heads;
dill, parsley – 1 bunch;
black pepper – 1 tablespoon.

How to prepare pickles step by step:

Chop the peeled garlic using a garlic press.
Pour sand into a container with vegetables, add salt, pepper, garlic, vinegar and oil.
Mix the mixture well and let marinate in the room for 4 hours.
After the specified time, place in dry, sterilized jars. No need to compact.
When you fill the containers, pour in the remaining marinating liquid.
Sterilize filled jars for 15 minutes over medium heat in a saucepan.
Screw the lids on with a wrench and turn them over to cool. No need to wrap it up. Otherwise, the vegetables will lose their elasticity.

Korean style with carrots

Required Products:

zucchini – 3 kilograms;
carrots – 500 grams;
onion – 0.5 kilograms;
bell pepper – 0.5 kilograms;
garlic – 1 cup;
granulated sugar – 250 grams;
vinegar - 150 milliliters;
butter – 170 grams;
salt – 50 grams;
Korean seasoning – 2 packs.

How to cook:

Pass the prepared zucchini and carrots through a Korean grater.
Cut the onion and garlic into slices. Pepper - stripes.
Place all ingredients in a bowl, add any herbs, sugar, seasoning and salt.
Next, pour in the acid and oil. Leave to marinate for 4 hours.
Then transfer to containers and sterilize for 15 minutes. Roll it up.

With lemon juice

Rolling up such a pickle is not at all difficult.

List of products:

zucchini – 2 kilograms;
lemon juice – 50 milliliters;
fat – 200 milliliters;
pepper mixture – 2 tablespoons;
garlic – 5 cloves;
salt – 20 grams;
granulated sugar – 55 grams;
dill.

Cut the zucchini into slices and place in a bowl.
Add dill and garlic.
Add spices, oil and juice.
Let it brew for 5 hours. Then place in jars. Sterilize for 12 minutes and close the lids.

With nutmeg

The spice gives the product a spicy note and a characteristic smell.

zucchini – 2 kilograms;
unrefined oil – 180 milliliters;
dill, parsley - a bunch;
garlic – 5 cloves;
nutmeg – 2 pinches;
ground black pepper - to taste;
salt – 35 grams;
granulated sugar – 70 grams;
citric acid – 10 grams.

How to cook:

Cut the zucchini into slices and place in an enamel bowl.
Chop the greens, divide each clove of garlic into three parts. Transfer to a bowl.
Add all dry ingredients and add oil. Don't forget to add lemons.
Let marinate for 4 hours. It is necessary to stir every half hour.
Transfer the zucchini to jars and fill with juice.
Sterilize for 10 minutes from the moment the water boils.
Cover the jars with lids and turn over until cool.

After 2 weeks, the zucchini will acquire a delicious, mushroom aroma.

With the addition of eggplant

Required:

zucchini – 1.5 kilograms;
eggplants – 1.5 kilograms;
acetic acid – 100 grams;
oil – 130 milliliters;
salt – 50 grams;
a bunch of dill;
garlic – 10 cloves.

How to cook:

Cut the zucchini and eggplant into strips. Add sand, salt, chopped herbs.
Pour in the vinegar and oil, mix with your hands and marinate for 4 hours.
Boil the mixture for 12 minutes, stirring occasionally.
Now all that remains is to put it in jars and screw on the lids.

Without sterilization

This is the fastest way to pickle zucchini.

Required per 3 liters:

zucchini – 1.8 kilograms;
garlic – 9 cloves;
cloves - 9 pieces;
dill - to taste;
laurel – 3 pieces;
peppercorns.

For the marinade:

water – 1.5 liters;
sugar – 190 grams;
salt – 5 spoons;
vinegar - half a glass.

Step by step recipe:

Cut the zucchini as desired.
Place umbrellas, 3 peppercorns, a clove of garlic, 3 cloves, 1 laurel in a jar.
Press the zucchini pieces tightly and pour in boiling water.
Leave to warm up for 10 minutes. Then drain.
Add water again. While it cools, make the marinade.

Add salt, sugar and vinegar to the water. Let it heat up. Wait until it boils and the sugar is completely dissolved.
Pour out the remaining juice from the vegetables.
Immediately pour the boiling mixture into containers.
Roll up the caps and wrap them up.

This will continue to sterilize the contents and prevent the containers from opening.

Delicious recipe "You'll lick your fingers"

zucchini – 1.5 kilograms;
dill greens – 1 bunch;
salt – 25 grams;
sugar – 100 grams;
acetic acid - 110 milliliters;
butter – 120 grams;
black pepper.

Recipe:

Finely chop the vegetables.
Place in a bowl, add sugar, salt and pepper.
Pour in the liquid ingredients and add the garlic.
Mix the mixture with your hands. Let it brew for 3 hours.
Sterilize for 7 minutes. Roll up under the lids.

With dried dill for the winter

Salty rolls can be prepared with dried dill.

Grocery list:

zucchini – 1.5 kilograms;
dry dill – 30 grams;
salt – 4 tablespoons;
sugar – 100 grams;
vinegar – 110 grams;
oil – 120 milliliters.

Chop the zucchini as desired and add the rest of the ingredients.
Cover with herbs and leave for 4 hours.
Then pack into jars and sterilize for 12 minutes.

Pickles with zucchini “like milk mushrooms” are ready.

I’ll be honest, I consider myself a pretty good housewife, since I cook and can, and the house is always clean and comfortable. But, despite all this, I have a peculiarity - I never practice, well, never according to any recipe! I can’t say that I’m a mushroom lover at all. Of course, I can go to the forest, but only to get some air and relax. At the same time, my mother-in-law and mother are happy to deal with mushrooms, they have many different recipes, and they also pass jars of preparations to our table. Last year I used a new recipe for ordinary zucchini, not expecting anything special from the taste, because the recipe turned out to be quite simple (that’s what got me interested in it 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 started praising the mushrooms, I couldn’t understand what they were talking about, because there was a lot of stuff on the table, but there were just no mushrooms. And when my godfather asked when I started salting milk mushrooms, I was almost completely at a loss. As it turned out, my guests mistook these same zucchini for savory 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 they’re easy to prepare; you don’t need to worry about sterilizing or pouring them multiple times. You just need to chop the zucchini and spices, mix well and marinate in a warm place for at least 3 hours, and then transfer to jars and close immediately. As you can see, it’s very easy to prepare zucchini like milk mushrooms if you use this recipe. Even a schoolchild can handle this preparation! for those who make preparations from this vegetable, we offer. learn how to prepare it, it’s also tasty and simple.

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

First of all, prepare the zucchini fruits for preservation. To do this, we first sort them by degree of ripeness, and then peel the washed fruits, as necessary, from the bark and remove the middle with hard seeds. Cut the hard pulp into large pieces so that they resemble chopped mushrooms. Now we sort through the dill: if the greens have wilted, wash them in ice water, then dry them and chop them finely. Peeled garlic can be chopped in any way: using a press, grater or knife. Place the fruits in a bowl and 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 has been released. Then we transfer 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!

If you think that zucchini jam is the most unusual work of culinary art, then it is not so. From this vegetable you can prepare another rather unusual preparation, after trying which no one will be able to guess the main ingredient, since its taste will be very similar to wild mushrooms. Moreover, there is more than one recipe for the winter - zucchini is like milk mushrooms, there are two of them, which allows you to choose a snack to suit your taste.

So, let's move on to cooking.

Pickled zucchini without sterilization. They turn out like crispy milk mushrooms

Tasty and aromatic zucchini can be pickled without sterilization. To do this, you need to prepare a high-quality marinade. To prevent the jars from “exploding,” it is not recommended to use parsley instead of dill and add a large amount of cloves.

Ingredients:

2 kg of young zucchini.
9 cloves of garlic.
2 bunches of dill.
1.5 liters of water.
3 tbsp rock salt.
10 tbsp granulated sugar.
200 ml 9% vinegar.
Bay leaf, cloves, peppercorns according to preference.

Cooking method

Wash the zucchini, cut into discs about 2 mm thick. If you have large fruits, then the circles will need to be divided in half. Wash the dill and cut the garlic into two halves.

Now you need to start filling the jars. Based on a liter container, you need to put 5 sprigs of fresh dill in it, followed by a next layer of 2 chopped garlic, pepper, cloves and one bay leaf.

The zucchini washers should be placed tightly up to the neck, and a few pieces of garlic should be added on top.

At the next stage, the jars of food need to be filled with boiling water, then covered with a lid, but not screwed on, and left for about 10 minutes. After this time, you need to drain the liquid and fill the jar with boiling water again. Wait about 10 more minutes.

While the zucchini is steeping, you need to make the marinade. To do this, bring water to a boil in a saucepan, add rock salt and granulated sugar. Stir thoroughly until all crystals are completely dissolved. Then pour in the vinegar, wait until it boils and after a couple of minutes remove from the stove. It is recommended to take a sample from the solution and, if necessary, add the missing ingredients. Drain the jars and fill them with brine.

Tighten the lids with a key, place the jars upside down, wrap them up and leave them in a cool place.

If everything is done correctly, the snack can be stored for one year.

Real jam! Zucchini, like milk mushrooms, is a delicious preparation for the winter

Let's look at another option for cooking zucchini without unnecessary ingredients. They resemble pickled mushrooms in taste and texture. The recipe is quite simple, so any housewife can make this preparation for the winter.

Ingredients:

3 kg of zucchini.
2 tbsp table salt.
1 tbsp black pepper.
6 tbsp sugar.
250 ml. vegetable oil.
1 head of garlic.
200 ml 9% vinegar.
1 bunch of fresh parsley.

Cooking process

If you have the opportunity to use zucchini directly from the garden, then this will be the best option. In old fruits, it is necessary to cut off the top layer.

Cut the fruits (2-3 cm), put them in a bowl, put chopped greens and all other ingredients there. Leave for 3 hours so that the zucchini releases its juice and marinates well.

In the meantime, you need to sterilize the jars so that the product does not disappear after a few days. Place the vegetables in glass jars, then proceed to sterilize them in a saucepan with water. After the liquid boils, the snack can be removed from the heat after 10-25 minutes, depending on the volume of the container.

Roll up the workpiece with a lid, turn it over, cover with a warm towel and leave until it cools completely. For clarity, you can see this recipe in the video clip below:

Do you pickle zucchini for the winter? If you have your own recipes that differ from traditional cooking methods, you can share them in the comments.

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Video: canned zucchini with mushrooms

Zucchini is an amazing product. Their flavor is so neutral that they pair well with everything from chicken and red fish to feta and tomatoes. And with the help of spices they can be changed so much. that you won’t immediately understand that the dish is made from zucchini. A striking example of this is either an orange.

This preparation has long gained popularity among many owners. But there is another such wonderful recipe - zucchini under milk mushrooms for the winter. Yes, yes, as a result of pickling and canning, zucchini becomes similar to mushrooms in taste and density. This preparation turns out to be very budget-friendly and affordable if you talk about finances, but very tasty and beautiful if you evaluate its qualities.

You can put canned zucchini like milk mushrooms on the table as a holiday snack or as a vegetable side dish for meat - chops, cutlets, etc. Preparing them is quite simple; I will be happy to share with you how to marinate zucchini like milk mushrooms.

Ingredients:

1.5 kg of zucchini;
1 tablespoon salt;
0.5 tablespoon ground black pepper;
3 tablespoons sugar;
0.5 cups vegetable oil;
1 bunch of dill;
0.5 cups 9% vinegar;
4-5 cloves of garlic.

*The indicated amount of ingredients yields approximately 2 liters of preserved food.

How to pickle zucchini like milk mushrooms:

For this recipe, you can use any type of zucchini. The main thing is that they must be fresh. This recipe does not use all the zucchini, just the dense part. The soft, loose part (even if the zucchini is young, with underdeveloped seeds) is removed. Without this, the milk mushroom effect will not work. Therefore, we will weigh the zucchini after cleaning them and removing the internal loose part. We wash the zucchini with cold running water. Trim both ends and peel the skin. Cut the zucchini lengthwise into 4-6 pieces and cut out the loose inner part. Cut the zucchini into small slices - as if cutting mushrooms. The main thing is that the slices do not differ greatly in size (this will worsen the appearance of the snack).

Peel the garlic, wash it and chop it with a knife. We wash the dill, dry it and finely chop it.

Place the prepared zucchini, garlic and dill in a bowl. Add salt, sugar, ground black pepper, vegetable oil and vinegar. Mix thoroughly.

Cover the bowl with the zucchini with a lid or cling film and set aside for 3 hours. During this time, the zucchini will be saturated with the aromas of the filling and release juice.

We wash the jars in advance in water and soda and sterilize them in any convenient way. Boil the lids for 4-5 minutes. Place the zucchini in dry, sterilized jars and shake the jar several times so that the zucchini settles more tightly. Fill the zucchini with the resulting juice.

Cover the jars with lids and prepare for sterilization. Line the bottom of a wide pan with a napkin (so that the jars do not crack during sterilization). Place the jars in a saucepan and fill with warm water (the water should reach the shoulders of the jars). We put the pan on the fire. Bring the water to a boil over high heat, then reduce the heat so that it does not boil too vigorously. Sterilize half-liter jars for 10 minutes. For liter jars, increase the sterilization time to 15 minutes.

We carefully remove the sterilized jars with zucchini from the pan (this is convenient to do using special tongs) and immediately seal them hermetically.

Turn the jars of zucchini upside down.

Zucchini is a unique vegetable; so many delicious things can be prepared from it—it’s simply impossible to count. Even compote and jam with pineapple flavor. This unique vegetable absorbs the taste of additional ingredients and mysteriously changes itself, although it is initially neutral. In this way it is similar to rice, which can also have very different tastes.

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 preparation and selection of ingredients.

Today our preparation recipe 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 this? Everything is simple, marinating and sterilization, spices and vinegar will do their job, and we just have to enjoy the process.