Zucchini as mushrooms for the winter, recipe with photos step by step

Zucchini is like mushrooms for the winter - this step-by-step photo recipe is real know-how, thanks to which vegetables taste exactly like mushrooms. Zucchini is a versatile vegetable that easily absorbs flavors. Its delicate texture is also quite similar to wild mushrooms when marinated. So you can safely surprise your guests by making them wonder what this magical snack is made from. Prepared according to this recipe, zucchini will be a great savory appetizer, which is so good served on the table with fried potatoes, stewed vegetables or meat dishes. Diversify your dinner by adding an original zucchini dish to the table. Having prepared zucchini for future use, you will enjoy this decision all winter. Ingredients:

- 1.5 kg of zucchini, - 1 bunch of herbs (dill or parsley), - 4 cloves of garlic, - 1/2 cup vegetable oil, - 1/2 cup 9% vinegar, - 1 tbsp. salt, - 2 tbsp. sugar, - 1/2 tbsp. ground pepper.

You can use both zucchini and zucchini to prepare this preparation. Peel the vegetables. If they are no longer young and have large seeds, then clean out the middle with a regular spoon. Cut into small pieces.

Finely chop the washed greens.

Chop the garlic cloves into small pieces. Add salt, pepper, sugar, vinegar and sunflower oil.

The preparation is complete - you can mix everything in one bowl. Let them marinate, leaving them in the room for three hours. The zucchini will release enough juice during this time.

Place the zucchini in sterilized jars, covering with lids.

Pour warm water into a large saucepan. Place the jars there and bring to a boil. After 10 minutes, after boiling, you can turn it off.

Roll up and turn the jars upside down. After 24 hours, the twist can be moved to the pantry or cellar. They can be served in a couple of days - they will still be crunchy. But after a week or two, the consistency of the zucchini becomes even more similar to soft mushrooms. For twisting we use 9% vinegar. Both dill greens and its umbrellas go equally well. Before marinating, zucchini can be lightly fried in sunflower oil. If you haven't completely cleaned the zucchini seeds, the brine will turn out cloudy. In addition to dill, you can add parsley as seasonings. However, it gives a dark color. You can get an original taste if you add a little Provençal herbs or oregano to the marinade. But it’s better not to overdo it with spices, otherwise the mushroom smell itself will be lost. Bon appetit! Starinskaya Lesya We also recommend that you try

Preserving zucchini as mushrooms for the winter is an excellent option for a ready-made dish or an addition to meat and main side dishes. Preparing pickled vegetables is very popular among many housewives. The savory taste of the finished dish has earned recognition among culinary gourmets.

There are a wide variety of options for preserving zucchini as mushrooms for the winter. Following the rules for preparing vegetables and adding other additional ingredients will allow you to enjoy an amazingly tasty dish in the future:

Selection of vegetables. The main ingredient should be medium in size. Young vegetables are perfect. Fibrous, elastic pulp will provide a crunchy effect after preservation.
Treatment. Before direct use in accordance with the recipe, all components must be thoroughly washed, damage removed, and hard skin trimmed.
Additional trick. Zucchini is a moisture-loving vegetable. Before preservation, it is recommended to keep them in water for a couple of days. This will add extra crunch after marinating.

Recipes for zucchini with mushroom flavor

Preserving zucchini is a simple process. It is enough to follow the step-by-step recommendations.

A simple recipe for canned zucchini with mushroom flavor for the winter

Products for delicious mushroom zucchini:

Zucchini - 3 kg.
1 bunch of parsley, dill.
3 pcs. carrots.
1 tablespoon ground black pepper.
2 heads of garlic.
100-150 g of sugar - half a glass.
2 tbsp. spoons of salt.
100 ml vegetable oil.
Vinegar 9% - 100 g.

Preservation stages:

Wash the vegetables thoroughly, remove the skin, cut into large cubes.
Peel the carrots and cut into thin round slices.
Washed, peeled garlic is cut or passed through a crusher.
Dill is processed.
The chopped ingredients are poured into a deep pan.
Sprinkle with sugar, salt, ground black pepper.
Carefully pour in oil and vinegar. The mixture must be stirred.
Vegetables are marinated for 3 hours.
After this, the mixture is laid out in clean containers. They are filled to the brim. The juice is poured into jars.
In a deep saucepan, jars of vegetables are sterilized for 15 minutes.
The cans are rolled up and turned over. The preservation is tightly covered with a blanket. Leave it for a day.

A month later, the savory snack is ready. It can be served as a side dish of potatoes or with a variety of meat dishes.

Without sterilization

If there is no time and desire to use sterilization, it is recommended to use the “triple filling” method. Thanks to it, cooking mushroom zucchini will go much faster.

Products:

1 kg of zucchini.
½ tablespoon salt.
½ tablespoon sugar.
1 head of garlic.
60 ml of 9% vinegar.
100 ml vegetable oil.
Currant leaves.
Black and allspice.

Preservation stages:

Vegetables are cut into cubes.
Peel the head of garlic.
Currant leaves, black peppercorns and allspice are placed at the bottom of the jars.
Fill the jars with zucchini. The container should be filled as tightly as possible. When cooked, vegetables will shrink in size.
Pour boiling water into the jars for 15 minutes.
The water is drained. The second time they boil.
Repeat the procedure.
Drain the water again. Sugar and salt are dissolved in it.
Vinegar and prepared marinade are poured into containers. The jars are sealed with lids treated with boiling water.
After cooling to room temperature, the jars are stored.

Zucchini marinated like mushrooms

Marinade is an important component of a delicious dish. It should be prepared according to the recommended rules.

Components:

With mushroom cube

Zucchini like mushrooms with mushroom seasoning are very popular.

The piquant taste of the canned snack is the highlight of this recipe.

Ingredients:

Zucchini - 1.5 kg.
Mushroom cube.
Garlic - 2 cloves.
Parsley - 3-4 sprigs.
Water - 400 ml.
Sugar - 2 tablespoons.
Salt - ½ tablespoon.
Vinegar 6% - 85 ml.

Preservation stages:

The vegetable is chopped randomly.
Finely chop parsley and garlic.
Dissolve the mushroom cube, sugar, salt, and vinegar in a container of water.
The resulting marinade is poured over the zucchini.
After 3 hours, the vegetable mixture will release juice.
The jars are filled with zucchini and filled with juice.
The containers undergo a sterilization process and are sealed with lids.
The inverted jars are left to cool completely.

Five Minute Recipe

A method for quickly marinating mushroom zucchini will help any housewife. This aromatic canned snack will delight any gourmet with its original taste.

Products:

1 zucchini.
Dill.
3 cloves of dill.
1 teaspoon each pepper, mustard.
¼ teaspoon red pepper.
½ tablespoon vinegar.
1 tablespoon salt.

Step-by-step conservation:

Cut the vegetable as desired - into cubes, strips, slices.
Zucchini, garlic, and dill are packed tightly into the jars.
A marinade is prepared from vinegar and spices. It is poured into jars.
Sterilization is carried out for 5 minutes.
The banks are being rolled up.

With white mushroom flavor

Zucchini preparation with the taste of porcini mushrooms is considered an excellent addition to a side dish or meat. This original preserve can easily serve as an independent dish.

Ingredients:

Zucchini - 3 kg.
Salt - 2 tablespoons.
Sugar - 6 tablespoons.
Sunflower oil - 150 g.
Table vinegar - 200 g.
Dill, parsley - 4-5 sprigs.
Ground black pepper - 1 tablespoon.
Garlic - 2 heads.

Step-by-step preservation recipe:

The vegetable is cut into arbitrary large cubes. Place in a large saucepan.
Parsley and dill are chopped and added to the zucchini.
All ingredients are combined and mixed thoroughly.
The resulting mixture is left to marinate for 3 hours.
The vegetable mass is laid out in jars and filled with the released juice.
Sterilize for 15 minutes. after boiling.
Roll up the lids. Leave upside down until completely cool.

With added turmeric

Every recipe is different. The set of ingredients may contain a secret component that will completely transform the taste of the finished dish. Zucchini like mushrooms with turmeric is an amazing preparation. It will be the highlight of a holiday table or a family lunch on a weekday.

Ingredients:

Zucchini - 2 kg.
Bell pepper - 2 pcs.
Onions - 1 pc.
Water - 1 l.
Vinegar - 2/3 cup.
Salt - 2 tablespoons.
Sugar - 5 tablespoons.
Horseradish, bay leaf.
Mustard - ¼ teaspoon.
Turmeric - 2 tablespoons.

Step by step recipe.

Everyone loves to relax, go out of town for a picnic, and it’s especially nice if you manage to bring home forest gifts: berries, mushrooms or herbs, whatever suits your taste. One day, my friends and I went into the forest to pick mushrooms, with the idea of closing it for the winter. But here two problems arose: the first - I’m an inexperienced mushroom picker (I don’t know which ones to collect, but kind people suggested) and second - I walked and walked and found only a dozen. In general, I didn’t really like this activity, but I love eating mushrooms. Therefore, I learned to get out of this situation very simply: I go to the garden in the summer, collect vegetables, and then run to prepare zucchini according to a delicious recipe, like mushrooms for the winter.

Zucchini like mushrooms - recipe for cooking in a slow cooker

To pickle zucchini according to this recipe for the winter you will need:

Zucchini of light green varieties - 2 kg;
Sugar - 3 tablespoons;
Dill - medium bunch;
Rock salt - 1 tablespoon;
Ground black pepper - 1 teaspoon;
Garlic - 5 cloves;
Vinegar - 0.5 cups;
Vegetable oil - 100 g.

Preparing salad for the winter according to this recipe includes the following steps:

Remove seeds and peel from zucchini. Cut them into medium sized cubes;
Rinse the dill well under running water and chop it;
Peel the garlic cloves and divide each of them into 3 – 4 parts;
Prepare a marinade from the remaining ingredients according to the recipe and pour it over the zucchini mixture. Leave to marinate at room temperature for approximately 4 hours (more is possible);
Pour the mixture into the multicooker bowl and set the “Stew” mode for 15 minutes;
While the salad is stewing in the slow cooker, you will prepare the jars in the meantime;
Place the hot salad in prepared jars and seal them with lids;
Turn over, wrap and leave until cool. Then put it in a cool place for storage.

Zucchini, like mushrooms for the winter: a delicious preparation recipe

Summer has come, and young zucchini have appeared. But before you have time to look back, the giant is already lying there. And where to put them then? Therefore, I am very pleased with this recipe: you need to use exactly these - ripe fruits. And the appetizer turns out not only in taste, but in appearance it is very similar to mushrooms.

Ingredients per 1 kg of vegetables:

Large zucchini – up to 1 kg;
Dill greens – 1 bunch;
Refined sunflower oil – 30 ml;
Garlic cloves – 2 pcs.;
Ground black pepper – 2 gr.;
Sugar – 10 gr.;
Salt – 30g;
Apple cider vinegar 6% – 30 ml.

Preparing the snack:

If you want zucchini to look and taste like mushrooms, you should select mature vegetables - firm, white or slightly green.
We wash the fruits and cut off the tails, also cutting off the fruit up to 1 cm near the tail. Next, remove the hard seeds with cut off loose pulp and peel them.
We try to cut the hard part of the fruit into cubes up to 1.5 cm * 1.5 cm. We also chop garlic and washed herbs.
Combine the zucchini cubes in a bowl with all the other ingredients and leave on the table for about 3 hours, remembering to stir.
Place the prepared snack in sterilized jars and place in a saucepan for sterilization for 10 minutes, covering with lids (we remember the time after bubbles appear in the gravy inside the jar).
We carefully take out the canned food using oven mitts, seal it and leave it to cool in a place where children have no access.

Advice: to prevent the jars from bursting, they need to be placed in cold water for sterilization and wait until the water boils, and then the marinade.

Well, the rolls with a great appetizer are ready.

Unusual zucchini like mushrooms Finger-licking quick and delicious for the winter - recipe with photos

The use of apple cider vinegar when preparing zucchini for the winter allows you to give it a rather unusual flavor. Using this ingredient you can very easily and quickly make them look like mushrooms. The recipe below will help you learn how to prepare this delicious, finger-licking zucchini roll step by step.

List of ingredients for cooking zucchini Finger-licking mushroom-like winter squash

apple cider vinegar - 1 tbsp;
zucchini - 2 medium;
onion - half;
sugar - 1 tbsp;
salt - 0.5 tbsp;
garlic - 5-7 cloves.

The photo and video recipes offered above are great for preparing original zucchini snacks. They all differ in the cooking characteristics and ingredients used. For example, instructions for quick and easy seaming of zucchini for the winter exclude sterilization. But the finger-licking recipe will help you prepare an interesting snack with an unusual aroma and taste. With its help, zucchini like mushrooms are obtained very easily and simply. The rest of these tips are no less convenient to use and will help you step by step to make any zucchini roll that will taste similar to mushrooms.

Greetings, my dear blog guests. If there is little time left before your guests arrive and you don’t know how to surprise them, don’t panic. You can use them or make quick-cooking pickled zucchini. This appetizer is prepared in just a couple of hours. Without seaming and other procedures that accompany preservation for the winter. And what delight your culinary skills will cause among your guests. They had no idea that you were such a great cook.