Recipe for cooking zucchini under milk mushrooms. Zucchini is like milk mushrooms without sterilization - we are opening the harvesting season

As you know, zucchini is a universal vegetable that can be used not only for preparing traditional dishes, but also something special, for example, jam. From our article you will learn how to prepare winter preparations from these vegetables. Zucchini prepared according to any of these recipes has a pronounced taste of pickled milk mushrooms. This winter preserve is perfect as a snack for dinner.

This is a great option for residents of areas where mushrooms are rarely found. Of course, having the opportunity to pickle mushrooms for the winter, you are unlikely to want to prepare zucchini this way. However, it is worth noting that such preparations can definitely be eaten by children, pregnant and lactating women.

Selection of ingredients for preparations

Before you start preparing zucchini as milk mushrooms for the winter, you should choose the right ingredients.

The main secret to successfully preparing this dish is to use ripe vegetables, garlic and herbs.

• Both ordinary zucchini and zucchini can be used in recipes. You can take not only young ripe fruits, but also those that have been stored for some time.
• Garlic and dill must be used in any recipe, as they give the zucchini a mushroom flavor.
• If during preparation you do not have fresh dill, dill umbrellas will perfectly replace them in the recipe, giving the vegetables the desired taste of milk mushrooms.
• It is not at all necessary to use other greens, however, they will not be superfluous, giving the finished dish a rich flavor.
• Ground black pepper must be used very carefully. You don't have to add it at all. But if desired, one teaspoon will be enough for two kilograms.
• When choosing vinegar, it is better to give preference to six percent vinegar: it is softer and is perfect for such preparations.
• Sunflower oil should be refined and not have a pronounced taste.

Recipes for preparing winter zucchini with the taste of milk mushrooms

Such methods of processing a rich harvest of vegetables will surely appeal to every housewife. It will take very little time to prepare, but the result will be hearty, tasty and original dish.

Zucchini like mushrooms for the winter: recipe one

Ingredients required for preparation:

1. Cut the zucchini into large slices.
2. Cut the garlic into larger slices.
3. Mix everything and leave to marinate at room temperature for at least three hours.
4. At this time, prepare the jars: wash them thoroughly, dry and sterilize along with the lids.
5. Place the pickled zucchini with garlic and herbs in jars, cover with lids and place them in a bowl with warm water, which should reach up to the hanger. It is not recommended to put jars in boiling water - they may burst.
6. Place the jars in water on the fire and after boiling, sterilize for about seven minutes.

Store the finished zucchini in the basement or refrigerator.

To prepare this recipe It is not necessary to sterilize vegetables. Sterilized jars and lids will suffice. But to do this, you need to add vinegar to the vegetables before pickling.

Zucchini for the winter under milk mushrooms: recipe two

You can use carrots when cooking zucchini. Thanks to it, the snack will acquire an interesting taste and original appearance.

Ingredients required for preparation:

Step-by-step preparation procedure:

1. Before starting cooking, be sure to remove the loose pulp from the zucchini and cut it into medium slices. During storage, vegetables will be perfectly marinated and will not lose their shape.
2. Peel the garlic and cut it crosswise into slices. This type of cutting will give the snack a more beautiful appearance than if it is put through a press.
3. Finely chop the dill and parsley.
4. Cut the carrots into slices and sauté in sunflower oil.
5. Combine all the ingredients prepared in this way, add salt and mix thoroughly.
6. Let sit for a few minutes.
7. Add sugar, vinegar, sunflower oil and ground black pepper.
8. Mix again.
9. Let the mixture sit at room temperature for about five hours.

In order for zucchini and carrots prepared according to this recipe to last longer, it is better to sterilize the workpiece as described in the first recipe. However, you don't have to do this. The preparation can be eaten after the zucchini has been marinated for 24 hours. This snack can be stored in the refrigerator for about a week, covered with a nylon lid.

Zucchini like milk mushrooms: recipe three

Ingredients required for preparation vki:

Step-by-step preparation procedure:

1. Rinse the zucchini well and remove the seeds.
2. Cut the vegetables into medium-thick slices.
3. Place the zucchini pieces in an enamel pan.
4. Chop the thoroughly washed parsley and dill and add to the vegetables in a saucepan.
5. Add finely chopped garlic to the preparation.
6. Immediately pour salt, sugar, nutmeg, ground pepper mixture, citric acid into the pan, pour in vegetable oil and mix well.
7. Cover the workpiece and leave for four hours at room temperature to marinate.
8. Transfer the vegetables into pre-sterilized jars and add the juice released by the zucchini.
9. Place the jars with the preparation in a pan with warm water, covering the bottom with a cloth in advance.
10. Put everything on the fire and, bringing the marinade to a boil, sterilize for ten minutes.
11. Remove the jars, roll up the lids and turn them upside down to cool.
12. Store in a cool place for at least five days. If you wait two weeks, the zucchini will acquire the taste of pickled milk mushrooms.

You can also sterilize these preparations in the microwave:

• Arrange vegetables in jars up to the shoulders, no more. This way, when heated, the brine will not run out of the jars.
• Bring the appetizer to a boil at maximum power. The time required for this depends on the size of the jars.
• Roll up the jars with sterile lids, turn them over and cool at room temperature without covering.

How to properly store workpieces

As soon as the jars of canned zucchini for mushrooms have cooled, they should be store in a cool, dark place, in a closet or basement. A balcony is also a good idea for this, but then it will be necessary to limit access to direct sunlight. An open jar of zucchini should be stored exclusively in the refrigerator and no longer than two weeks.

Sometimes jars of zucchini snacks can “explode” due to poor-quality oil or vinegar, poorly washed lids and jars. In this case, it is better to throw them away. However, there is another way out of the situation - stew the salad, making sure there is no foreign unpleasant odor or mold. But then there is no need to roll it up again, but it is better to eat it as quickly as possible.

Zucchini under milk mushrooms for the winter: reviews

Thank you so much for the amazing recipe! I cooked it all three ways: the aroma throughout the entire apartment is indescribable! We are looking forward to taking the sample)))

Elena, Moscow.

Last year, for the first time, I cooked zucchini for the winter like milk mushrooms according to a recipe with carrots. Everything was perfectly preserved and eaten. A very simple and quick dish to prepare.

Larisa, Chelyabinsk.

Many people’s favorite zucchini salad with mushrooms can be made using a simple technology that gives the vegetables a mushroom taste. To prepare it, you need to follow a certain technology without deviating from the recipe and choose the right ingredients. Then you will get a flavorful dish, looking at which guests will not guess what is at its core.

How to cook zucchini for milk mushrooms for the winter

To get delicious zucchini for winter milk mushrooms, you need to follow certain tricks developed by experienced housewives:

• take any varieties of zucchini that do not have a loose core - young, stale, early and late varieties of any color and size are suitable;
• The required ingredients include dill, garlic and vinegar - then it will be easier to prepare an appetizer with the taste of pickled mushrooms;
• It is better to choose soft vinegar with a concentration of 6%, otherwise the taste will be too strong;
• vegetable oil can only be refined, so as not to impart unnecessary flavors to the dish;
• Mandatory spices include salt, sugar, black pepper (10 g for every 2 kg of vegetables);
• the appetizer will be good with any meat, traditional Russian dishes and alcohol;
• The dish must be placed in sterilized jars, rolled up with lids, left to cool without wrapping, and stored in the cold without access to direct sun.

Zucchini under milk mushrooms without sterilization

To make delicious zucchini with mushrooms without sterilization, you need to take the following ingredients:

• squash or zucchini - 1.5 kg;
• salt – 15 g;
• black pepper – ½ tbsp. l.;
• granulated sugar – 60 g;
• vegetable oil – 1/2 cup;
• dill – 1 bunch;
• vinegar - half a glass;
• garlic – 5 cloves.

The recipe for making winter snacks comes down to the required steps:

1. Cut the vegetables into large slices, without trying to be neat - it is better that they resemble sliced ​​milk mushrooms. Remove the loose core with seeds.
2. Wash the greens with garlic, chop, mix with vegetables, oil, salt, sugar, pepper, vinegar.
3. Stir the mixture, cover with a lid, marinate for 3 hours at room conditions.
4. Wash the jars and lids, sterilize them, put the mixture in them, and seal them.

Zucchini with milk mushrooms in a slow cooker

Lovers of modern technology can make zucchini for milk mushrooms for the winter in a slow cooker, for 1 serving you will need:

• zucchini – 700 g;
• oil – 50 ml;
• vinegar – 35 ml;
• salt – ¼ teaspoon;
• granulated sugar – 45 g;
• bay leaf – 1 pc.;
• garlic – 7 cloves;
• parsley - 1 bunch.

Detailed instructions for preparing dishes for the winter:

1. Cut the vegetables into cubes; if they are young, you can cut them with the peel; from mature ones, it is better to remove it and remove the seeds.
2. Place the zucchini pulp, vinegar, salt and sugar, and bay leaf into the oiled bowl of the multicooker.
3. Wash the parsley, chop finely, add to the bowl, add finely chopped garlic there.
4. Stir, marinate for half an hour or an hour.
5. Set the Baking or Frying program and marinate for 35 minutes. As soon as the mixture boils, simmer it for 15 minutes.
6. Place the finished product in prepared jars, sterilize for 15 minutes in a water bath, covering with a lid.
7. After sterilization, cover with lids, turn over and let cool, and take to the basement.

Fried zucchini with mushrooms for the winter

The recipe for zucchini and milk mushrooms for the winter is original and incredibly tasty; to prepare it for a liter jar you will need:

• zucchini – 600 g;
• olive oil – ½ cup;
• water – 250 ml;
• apple cider vinegar or lemon juice – 50 ml;
• garlic – 3 cloves;
• chili pepper - half a pod;
• mixture of herbs - mint, marjoram, thyme or Provence - 1 packet;
• salt – 15 g;
• sugar – 15 g.

Step-by-step master class on preparing aromatic preparations for the winter:

1. Cut the vegetables into centimeter rings and sprinkle with oil.
2. Grill or fry on each side for 3 minutes.
3. Make a marinade - combine water, lemon juice or vinegar, chopped garlic, coarsely chopped pepper, salt, sugar, herbs. As soon as the water becomes hot, pour oil into boiling water and cook for 2 minutes.
4. Place vegetables in sterilized jars, pour marinade over them, and roll up.

Zucchini like milk mushrooms with tomato

If you want to diversify the recipe and add brightness to it, tomato paste or tomatoes will help out. To prepare a mushroom-flavored preparation you will need:

• zucchini – 2500 g;
• carrots – 300 g;
• tomatoes – 700 g or tomato paste – 50 g;
• water – 0.5 l, not needed when using tomatoes;
• sugar – 200 g;
• acetic acid – 65 ml;
• oil – 1 glass;
• garlic – 1 head;
• salt – 30 g.

Preparation of preparations for the winter consists of the following steps:

1. Wash the vegetables, cut into circles or half rings not too thin.
2. Pour water into a bowl, dilute tomato paste, salt, sugar, butter.
3. Peel the garlic, press it through, mix with squash pulp, grated carrots, and place in a saucepan.
4. Bring the mixture to a boil, simmer for half an hour over low heat.
5. 5 minutes before readiness, add acetic acid, place the salad in sterilized containers, and seal.
6. You can store it in the pantry, in the cold or at room temperature and humidity.

Video: canned zucchini with mushrooms

We will use sterilization and sealing under an iron lid. This way, zucchini will be perfectly preserved in the winter without refrigeration and will decorate your meals many times.

Quick navigation through the article:

What do we need

Ingredients for preparing for the winter:

• Zucchini (any variety) - 3 kg

*For one jar, one variety is better: zucchini/yellow/garden

• Sunflower oil - 150 g (this is 9-10 tablespoons or 1 glass)
• Table vinegar 9% - 170-200 ml (focus on your preference for sourness)
• Sugar - 6 tbsp. spoons
• Rock salt (coarse/medium grind) - 2 tbsp. spoons
• Black pepper (ground) - 1 tbsp. spoon
• Garlic - 2 medium heads
• Dill - 1 bunch
• Parsley - 1 bunch

*If coarsely chopped, then about 1 cup of both types of greens

• Dry sterilized jars
• Iron caps for seaming

Preservation yield - 3.5-3.8 l depending on the density of vegetables.

Convenient to make in small jars - 500-750 ml.

Let’s separately decide on the salt for the preparations: see the photo for how to choose the right one.

How we cook

In this winter recipe, you can use both young and mature zucchini.

If we prepare young ones, then we simply wash them, cut off the ends on both sides and do not clean them.

If we marinate mature zucchini, wash it, cut off the ends, peel off the skin and cut lengthwise into 4 pieces. Then remove the central strip with the seeds. Otherwise, the loose core will interfere with the mushroom effect “under the milk mushrooms”.

Cut the zucchini into pieces. First along 4 long bars, then across - into fairly large pieces 1.5-2 cm thick.

We wash the dill and parsley and cut them in large steps so that the pieces are also about 1.5 cm in length. Add greens to the zucchini.

Peel the garlic to chop it using a press (popularly called a “garlic press”) or finely chop it with a sharp knife.

Pour sugar, salt, pepper, garlic mass into a bowl with vegetables and herbs, pour in vinegar and sunflower oil.

Mix all ingredients thoroughly and leave to marinate for 3-4 hours. at room temperature.

After the vegetables have been marinated, place them in dry, sterilized jars. We work freely - into a neat pile, but without extreme compaction.

At the end, add liquid to each jar, scooping it up with a large spoon from the bottom of the container into which the zucchini released juice during marinating.

Line the bottom of a large pan with a cotton towel. Place the jars in a saucepan and cover with lids. Fill the pan with moderately hot water - up to the hangers of the cans. Cover with lids.

We sterilize 10-12 minutes from the moment the water boils.

We don't want the water to actively boil over the highest heat. It is enough to maintain a slight gurgle (low boil). This short time is ideal for 500, 750 and 800 ml jars.

• If you want to play it safe, keep the product sterilized in a liter jar for up to 20 minutes. But remember: the longer we sterilize, the more the vegetables soften. If you like especially crunchy vegetables, take smaller jars (half-liter).

After sterilization, roll up the lids with a key and set the jars to cool upside down.

1. Zucchini is washed under running water and peeled. If the pulp is loose, it must be carefully removed. After this, the vegetables are cut into small cubes.

2. Garlic is passed through a press or crushed using a blender. The resulting slurry is transferred to an enamel bowl, and the main ingredient is laid out on top.

3. Pure dill is finely chopped and sent to the rest of the vegetables. Everything is carefully mixed several times.

4. To prepare the filling, mix vegetable oil, vinegar, granulated sugar, salt and pepper in a deep bowl. Everything is mixed until smooth and added to the vegetable mixture.

5. Winter preparation is infused for about three hours at room temperature. It is important to cover the bowl with cling film so that the zucchini does not absorb foreign odors.

6. Place the container with vegetables on the burner, bring to a boil and simmer over medium heat for another 20 minutes.

7. Clean half-liter jars are filled with appetizers and filled with marinade to the very edge. All that remains is to screw them on with the lids and place them upside down until they cool completely.

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.

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

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 (about a glass each);
• 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:

1. To begin, wash the zucchini thoroughly. Ripe fruits are peeled and seeded.
2. The peeled ones are cut lengthwise into 4 parts, and then crosswise into medium-sized bars (about 2 cm).
3. The greens are also washed in running water and cut not very finely, then added to the container with the zucchini.
4. The garlic heads are divided into cloves, washed and passed through a special press or chopped with a knife.
5. Salt, sugar, garlic, pepper, vegetable oil and vinegar are added to vegetables and herbs.
6. 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.
7. 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.
8. After filling, carefully pour in the liquid that was released during marinating (juice) on top.
9. 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.
10. 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:

1. 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.
2. Garlic cloves are peeled and chopped in any convenient way (press, grater, knife).
3. Place prepared zucchini and herbs into a container, add spices and oil and mix thoroughly.
4. Vegetables are left to marinate in a warm place for 3 hours. Juice is released during the process.
5. The finished snack is laid out in sterilized jars and covered with lids.

Without sterilization, pickled zucchini stores well in the refrigerator.

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!