Zucchini recipes like mushrooms for the winter are delicious. Delicious step-by-step recipes for preparing zucchini, marinated like mushrooms for the winter. With white mushroom flavor

Ingredients:

• 3 kilograms of zucchini;
• a bunch of parsley;
• a bunch of dill;
• 3 carrots;
• 1 tablespoon ground black pepper;
• 2 heads of garlic;
• half a glass of sugar;
• 2 tablespoons salt;
• 100 grams of vegetable oil;
• 100 grams of 9% vinegar.

Awesome zucchini, like mushrooms for the winter. Step by step recipe

1. First, let's prepare the zucchini: wash it, peel it and cut it into large pieces or cubes.
2. Young zucchini is much better suited for this recipe. If you have overripe zucchini, then you need to remove large seeds from them.
3. Next, the carrots need to be washed, peeled and cut into thin slices.
4. Let's prepare the garlic: it needs to be peeled and cut into small cubes (you can use a knife or use a grater or a press).
5. Let's move on to the dill: you need to wash it, dry it from excess liquid and chop it.
6. We take parsley and, like dill, wash it, dry it and chop it.
7. After all the ingredients are cut, take a convenient pan and pour zucchini, carrots, garlic, parsley and dill into it.
8. To the vegetables in the pan, add half a cup of sugar, two tablespoons of salt and one tablespoon of ground black pepper.
9. After this, add one hundred grams of vegetable oil and 100 grams of nine percent vinegar. Mix all ingredients thoroughly.
10. When all the ingredients are well mixed, cover them with a lid and leave to marinate for three hours.
11. After the vegetables have been pickled, they must be placed in jars to the top; the remaining juice from the vegetables in the pan must be poured into the jars.
12. Let's move on to sterilization. Pour water into a saucepan, put the jars (the water should not reach the top of the jars a little, so that when boiling it does not fall into the jars), covered with lids, and put on fire. Sterilize the jars for 15 minutes (after the water boils in the pan).
13. After fifteen minutes have passed, you need to remove the jars from the pan and roll up the lids.
14. Turn the rolled up jars upside down and make sure that no juice leaks out of them: they must be tightly closed. Next, cover the jars with a blanket for a day.

Awesome mushroom-flavored zucchini is ready for the winter: you need to store it in a cool, dark place. Zucchini prepared in this way will become an original and savory appetizer that can be served with potatoes or meat dishes. The main thing is not to be afraid to experiment - and the result will certainly surprise you. On the “Very Tasty” website you can find a lot of recipes for zucchini dishes. Bon appetit!

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 greens (dill or parsley),
- 4 cloves of garlic,
- 1/2 cup vegetable oil,
- 1/2 cup 9% vinegar,
- 1 tbsp. salt,
- 2 tbsp. Sahara,
- 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
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Zucchini for the winter are like mushrooms without sterilization - recipe with photo :

As noted earlier, only young zucchini is suitable for this preparation. If you take zucchini of a more mature age, it is unlikely that you will be able to replicate the unique mushroom structure, even if you cut out the hard seeds and use the pulp. It is already full of moisture and will simply soften during cooking. You need to cut off the skin from young zucchini and cut off the tails at both ends.

Cut the zucchini into cubes, the most suitable size of the bars is: length 2-2.5 cm, width and height - 1.5 cm each.

Place the cubes in a suitable iron container (in which the zucchini will then be cooked), pass all the peeled garlic through a press, or grate it or chop it very finely with a knife. Stir until the zucchini is saturated with garlic juice.

The marinade filling for zucchini “like mushrooms” is very simple to prepare; you need to mix in one container the amount of salt, sugar, oil and vinegar indicated in the list for the recipe. Stir until the sugar and salt dissolve in the liquid marinade ingredients.

Pour the filling onto the zucchini and cover the container with a lid/cover with cling film. Leave in the refrigerator for three hours, remembering to periodically approach the zucchini and mix the upper and lower layers so that the zucchini releases its juice well and marinates properly in the sweet and sour liquid.

After three hours, remove the zucchini in garlic from the refrigerator and put it on the stove to begin the process of stewing in a mixture of pouring and released juice. Simmer for 20 minutes on the lowest heat on your stove. Under the influence of heat, the zucchini will begin to change color, become yellow, and in appearance - transparent, glassy. We advise you not to use a hard spatula or slotted spoon for mixing, so as not to destroy the softening blocks.

As soon as the stewing time is up, we put the zucchini in sterilized jars for the winter.

We pour the juice proportionally into each jar, and if it is not enough and you have not completely covered the zucchini sticks with it, there will be nothing wrong with that. Screw the jars or twist them with a machine, turn them over and wrap them under a thick cloth until cooled.

Zucchini is ready for the winter like mushrooms!

Unlike all other preparations, which can be opened and tasted even the next day, such zucchini as mushrooms require aging in the pot for about a month.

After a month, you can enjoy the real taste of butter and be surprised that it turns out to be so simple!

Zucchini is a unique vegetable that completely absorbs the taste and aroma of the ingredients that are cooked with it. By themselves, they are neutral, without a specific taste or recognizable structure, but in combination with other products they are an excellent object for culinary experiments! For example, in a duet with cherry plum, lemon and sugar, they are practically indistinguishable from pineapple. And if you add garlic and herbs to the zucchini, they will look like wild mushrooms, vaguely reminiscent of pickled russula or milk mushrooms.

Be sure to prepare zucchini like mushrooms for the winter - this is an excellent appetizer, especially with hot potatoes. Only young, strong zucchini, with still green skin and small, barely formed seeds, are suitable for pickling. They go well with garlic and fresh dill, which is especially fragrant at the beginning of summer. The roll is prepared according to the principle of a salad, that is, first all the ingredients are chopped, then seasoned with spices, vinegar and oil and left for several hours until they release a lot of their own juice. After this, all that remains is to sterilize the jars, let them evaporate under a blanket, and you can send them for storage in the basement, where the zucchini, pickled for the winter, will quietly stand until the next harvest.

Ingredients

• zucchini 1 kg
• garlic 3-4 cloves
• dill 1 bunch
• sugar 2 tbsp. l.
• non-iodized salt 1 tbsp. l. without top
• ground black pepper 1 tsp.
• Refined sunflower oil 100 ml
• 9% vinegar 100 ml

How to cook zucchini “like mushrooms” for the winter

Marinated mushrooms are considered one of the most successful appetizers for strong drinks, and any dish with them seems tastier. However, not every family has a mushroom picker, and it is unsafe to buy forest products at the market, and they are expensive. Therefore, zealous housewives invented recipes for preserves, the taste of which resembles the taste of pickled mushrooms. The basis is usually zucchini. The fact is that zucchini themselves do not have a pronounced taste or aroma, but they absorb the taste and aroma of the marinade well. So it’s quite possible to close zucchini “like mushrooms” for the winter, and even an inexperienced housewife can do this task.

Cooking features

In order to marinate zucchini, after which they would resemble mushrooms, and ensure long-term preservation of the snack, you need to know several important points.

• For canned mushrooms, it is better to choose young zucchini, but not very small ones. It is their flesh that will be moderately fibrous and elastic, and will retain its crispness during preservation.
• The marinade plays a special role, because it determines whether canned zucchini will taste like mushrooms. Therefore, it is not advisable to adjust the marinade recipe to your taste, since in this case the result will be unpredictable.
• Regardless of which recipe for preparing zucchini “like mushrooms” for the winter you choose, they need to be given time to stand in the marinade before preservation, so that they are better saturated with it. However, even in this case, it will be possible to truly appreciate the taste of zucchini only after a month - approximately the same amount of time is needed for the vegetables to acquire a mushroom taste.
• Compliance with sanitary rules when preserving zucchini for the winter is no less important. You need to thoroughly wash the zucchini themselves and the other ingredients included in the snack. Just washing the jars is not enough - they need to be sterilized. Canning lids are boiled. Both jars and lids must be inspected beforehand in order to reject those that have mechanical damage.

Zucchini “like mushrooms” stand well all winter at room temperature, so they do not require special storage conditions. This allows you to close many jars so you can eat pickled zucchini as often as you like.

Zucchini “like mushrooms” without sterilization

Composition (per 1 l):

• zucchini – 1 kg;
• salt – 10 g;
• sugar – 10 g;
• garlic – 5 cloves;
• table vinegar (9 percent) – 60 ml;
• vegetable oil – 100 ml;
• parsley – 50 g.

Cooking method:

• Wash and peel the young zucchini, cutting off the ends. Using a spoon, carefully scoop out the seeds by cutting the vegetables in half. Cut the squash pulp into bars about 2–2.5 cm long and about one and a half times less wide.
• Peel the garlic and chop it as finely as possible with a knife. If you are preparing a large quantity of zucchini, you can put the garlic through a press, although it is preferable to chop it by hand for this appetizer.
• Finely chop the parsley with a knife, after washing and drying it.
• Place the zucchini pieces in a thick-bottomed saucepan in which you plan to cook the vegetables. Add chopped parsley and garlic there and stir.
• In a separate container, mix vegetable oil and vinegar. Add salt and sugar to them.
• Pour the marinade over the zucchini and stir. Cover the pan with them with a lid and leave in a cool place for 3 hours.
• Place the pan with the zucchini over low heat. Simmer them, stirring, for 20 minutes.
• Inspect and wash jars and lids. Sterilize the jars and boil the lids.
• Fill the prepared jars with the prepared snack. Pour the juices remaining in the bottom of the pan over the zucchini. There may not be enough to completely cover the zucchini, but this should not be a cause for concern. If you are still worried about this, you can add hot vegetable oil to the jars.
• Roll up the jars, turn them over and cover with a blanket. After the jars have cooled, they can be stored in the pantry.

Zucchini prepared according to this recipe tastes somewhat like butternut squash. They go well with potatoes and can be served as an independent snack.

Zucchini “like mushrooms” with sterilization

Composition (per 1 l):

• zucchini – 1 kg;
• garlic – 8 cloves;
• dill – 100 g;
• sugar – 10 g;
• salt – 20 g;
• table vinegar (9 percent) – 120 ml;
• vegetable oil – 120 ml.

Cooking method:

• Wash the zucchini and remove a thin layer of peel with a vegetable peeler. After cutting, remove the seeds. Cut the pulp into 1.5 cm cubes.
• Wash and shake the dill. Let it dry, then finely chop it with a knife.
• Place the zucchini in an enamel bowl or pan, add dill.
• Cut the garlic into thin slices, add to the zucchini, stir.
• In a small container, combine oil, vinegar, salt and sugar. Place on the fire and bring to a boil.
• Pour the marinade over the zucchini and leave for 2 hours. During this time, the vegetables will release their juice.
• Place the zucchini in sterilized jars.
• Boil the marinade remaining at the bottom of the pan and pour it over the vegetables.
• Cover the jars with lids and place them in a saucepan with a piece of cloth on the bottom to prevent the jars from bursting when heated.
• Pour warm water into the pan - there should be enough to reach the hangers of the jars.
• Place the pan on the stove and turn on the burner. Once the water in the pan begins to boil, note the time. Half-liter jars need to be sterilized for 15 minutes, liter jars for 25 minutes.
• Carefully, so as not to get burned, remove the jars from the pan and roll them up.
• Turn the jars over and cover them with a blanket. After a day, they can be removed to a place of permanent storage.

Zucchini prepared according to this recipe will not acquire a mushroom flavor and aroma immediately, but only after standing for a month or a month and a half - they need time to be properly saturated with the marinade.

Zucchini “like milk mushrooms”

Composition (per 1 l):

• zucchini – 1 kg;
• horseradish root – 5 g;
• salt – 20 g;
• fresh dill – 100 g;
• vinegar essence (70 percent) – 20 ml;
• garlic – 4 cloves;
• sugar – 40 g;
• vegetable oil – 0.25 l.

Cooking method:

• After peeling the zucchini, cut into 2.5 by 1.5 cm bars. The seeds, of course, must first be removed from them.
• Finely chop the dill with a knife, after washing and drying it.
• Peel and grate the horseradish root.
• Cut the garlic cloves into small pieces.
• Mix zucchini with herbs, garlic and horseradish.
• In a separate container, prepare the marinade by mixing oil, vinegar essence, sugar and salt.
• Pour the prepared marinade over the vegetables and stir.
• Leave for 2.5 hours, covered.
• Place into prepared jars.
• Sterilize the snack in jars for 15-25 minutes depending on the capacity of the jars. Roll up.
• Let cool in a steam bath upside down. Once cooled, store in the pantry.

Zucchini marinated according to this recipe retains its crispness and acquires the taste and aroma characteristic of mushrooms. They taste very much like pickled milk mushrooms.

Zucchini is a versatile vegetable. Thanks to their neutral taste, they are suitable for preparing a wide variety of snacks and even sweet dishes. Particularly popular are pickled zucchini “like mushrooms”, which, soaked in marinade, resemble the gifts of the forest in their taste and aroma.