Harvesting from zucchini like mushrooms. With the taste of porcini mushrooms

Ingredients:

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

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

1. First, prepare the zucchini: they need to be washed, peeled and cut into large pieces or cubes.
2. Young zucchini are much better 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 a small cube (you can use a knife or use a grater, press).
5. We turn to the dill: it needs to be washed, dried from excess liquid and cut.
6. We take parsley and, like dill, wash, dry and chop.
7. After all the ingredients are cut, we take a convenient pan and pour zucchini, carrots, garlic, parsley and dill into it.
8. To the vegetables in a saucepan, add half a cup of sugar, two tablespoons of salt and one tablespoon of ground black pepper.
9. After that, 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, you need to cover them with a lid and leave to marinate for three hours.
11. After the vegetables have been marinated, they must be laid out in jars to the top, the remaining juice from the vegetables in the pan must be poured into jars.
12. Let's move on to sterilization. Pour water into the pan, 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 send to the fire. Sterilize jars for 15 minutes (after boiling water in a saucepan).
13. After fifteen minutes have passed, you need to remove the jars from the pan and roll up the lids.
14. Turn the rolled jars upside down, make sure that juice does not flow out of them: they must be tightly closed. Next, cover the jars with a blanket for a day.

Awesome zucchini with the taste of mushrooms for the winter - ready: you need to store them in a cool, dark place. Zucchini prepared in this way will become original and savory snack which 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 site "Very tasty" you can find a lot of recipes for zucchini dishes. Bon appetit!

Pickled mushrooms are considered one of the most successful snacks for strong drinks, and any dish with them seems to be tastier. However, not every family has a mushroom picker, and it is not safe to buy forest gifts in the market, and they are expensive. Therefore, zealous housewives have invented recipes for preservation, the taste of which resembles the taste of pickled mushrooms. The base 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 hostess can do this task.

Cooking features

In order to pickle zucchini, after which they would resemble mushrooms, and ensure the long-term preservation of snacks, you need to know a few important points.

• For preservation "for mushrooms" it is better to choose young zucchini, but not quite small ones. It is their pulp that will be moderately fibrous and elastic, and will retain crispness during conservation.
• The marinade plays a special role, because it depends on it whether canned zucchini taste like mushrooms. Therefore, it is undesirable to adjust the marinade recipe to your liking, since in this case the result will be unpredictable.
• Regardless of which winter zucchini recipe you choose, you need to give them 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 - about that much time is needed for the vegetables to acquire a mushroom taste.
• Compliance sanitary regulations when preserving zucchini for the winter is no less important. You need to thoroughly wash the zucchini themselves, and other ingredients that make up the snack. Just washing the jars is not enough - they need to be sterilized. Canned food lids boil. Before that, both jars and lids must be inspected in order to reject those that have mechanical damage.

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

Zucchini "like mushrooms" without sterilization

Composition (per 1 liter):

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

Cooking method:

• Wash and peel young zucchini, cutting off their tips. Carefully scoop out the seeds with a spoon, cutting the vegetables in half. Cut the zucchini pulp into bars about 2-2.5 cm long, 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 number of zucchini, then garlic can be passed through a press, although it is preferable to chop it by hand for this snack.
• Finely chop the parsley with a knife, after washing it and drying it.
• Place the zucchini pieces in a heavy-bottomed pot in which you plan to cook the vegetables. Pour chopped parsley and garlic there, mix.
• In a separate container, mix vegetable oil and vinegar. Add salt and sugar to them.
• Pour zucchini with marinade, mix. Cover the pot with a lid and leave to cool place for 3 hours.
• Place the pot of zucchini on slow fire. Simmer them, stirring, for 20 minutes.
• Inspect and wash jars and lids. Sterilize the jars, boil the lids.
• Fill the prepared jars with the finished snack. Pour the remaining juice at the bottom of the saucepan over the zucchini. It 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 over and cover with a blanket. After the jars have cooled, they can be put away in the pantry.

Cooked according to this recipe, zucchini tastes somewhat reminiscent of boletus. They go well with potatoes, can be served as an independent snack.

Zucchini "like mushrooms" with sterilization

Composition (per 1 liter):

• 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, remove a thin layer of peel from them with a vegetable peeler. After cutting, remove the seeds. Cut the pulp into 1.5 cm cubes.
• Wash, shake the dill. Let it dry, then finely chop with a knife.
• Put the zucchini in an enameled bowl or pan, add the dill.
• cut the garlic thin plates, add to the zucchini, mix.
• In a small bowl, combine oil, vinegar, salt and sugar. Put on 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.
• Arrange zucchini in sterilized jars.
• Boil the marinade remaining at the bottom of the pan, pour over the vegetables.
• Cover the jars with lids and put in a saucepan, on the bottom of which you need to lay a piece of cloth so that the jars do not burst when heated.
• Pour into the pot warm water- it should be enough to reach the shoulders of the cans.
• Put the pan on the stove, turn on the burner. After the water in the pan begins to boil, note the time. Half-liter jars need to be sterilized for 15 minutes, liter - 25 minutes.
• Carefully, so as not to burn yourself, remove the jars from the pan, roll up.
• Turning over, wrap the jars with a blanket. After a day, they can be removed to a place of permanent storage.

Zucchini cooked according to this recipe, they will not acquire a mushroom flavor and aroma immediately, but only after standing for a month or a half - they need to have time to properly soak in the marinade.

Zucchini "like milk mushrooms"

Composition (per 1 liter):

• 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 cleaning the zucchini, cut into bars 2.5 by 1.5 cm. The seeds, of course, must first be removed from them.
• Finely chop the dill with a knife, before 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 the oil, vinegar essence, sugar and salt.
• Pour the vegetables with the prepared marinade, mix.
• Leave for 2.5 hours, covered with a lid.
• Divide among prepared jars.
• Sterilize the snack in jars for 15-25 minutes depending on the capacity of the jars. Roll up.
• Let cool under conditions steam bath upside down. After cooling, store in the pantry.

Zucchini marinated according to this recipe retain their crunchiness and acquire the taste and aroma characteristic of mushrooms. To taste, they are very reminiscent of pickled milk mushrooms.

Zucchini - versatile vegetables. Due to their neutral taste, they are suitable for cooking the most different snacks and even sweet foods. Pickled zucchini “like mushrooms” are especially popular, which, soaked in marinade, resemble the gifts of the forest with their taste and aroma.

Calories: Not specified
Cooking time: Not indicated

Zucchini with the taste of mushrooms for the winter - this is how you can close these amazing vegetables. I got this recipe from my colleague. At the next women's corporate party, all the housewives brought goodies to the table, which they wanted to surprise the others with. When I tried this dish, at first I thought it was pickled mushrooms in a special way which is still unknown to me. But as it turned out later, they were well-known zucchini. Of course, the recipe for such zucchini has spread throughout the department, and now all colleagues know how to cook it and always bring it to work for any holiday. By the way, you can also cook.

Mushroom-flavored zucchini for the winter - recipe with photo

Required products:
- young zucchini - 1 kg;
- garlic - a couple of heads;
- vegetable oil or store-bought or homemade - 100-150 ml;
- salt - 1 table. l. without a slide;
- sugar - 1 table. l. without a slide;
- dill - a bunch;
- vinegar, 9%, table - 70 ml.

Recipe with photo step by step:

Rinse the zucchini well and peel. I do this by the so-called "housekeeper". This is such a peeler that cuts the peel very thinly and saves food.




Cut the zucchini into large cubes.




Stack them in enamelware. Chop the garlic into slices.




Send him to the zucchini.






Pour oil into food. Stir.




Sprinkle with salt and sugar.




Water the zucchini with vinegar.










Add chopped dill.




Leave to marinate for 4-5 hours. Then put in glass jars and sterilize.




Place gauze at the bottom of the dish to protect the jar from cracks. Water for sterilization should be the same as the zucchini themselves. When the water boils completely, sterilize the jars for another 20-30 minutes. Then close with lids.




To check if the jars are tightly closed, turn them upside down. Then cover with a warm towel and wait for the zucchini to cool completely. Then you can put them in a dark storage room, or you can put a jar of zucchini-mushrooms in the refrigerator and, if necessary, serve it on the table as an amazing snack. Thanks to the long pickling, zucchini slightly change their traditional taste and become like mushrooms. Due to the fact that the zucchini themselves do not have a pronounced taste, they perfectly absorb all the spices that you give them. I don't know a more obedient vegetable.




Cook zucchini like mushrooms for the winter a lot and tasty for yourself and your family! I wish you all bon appetit!
I also recommend doing

Zucchini of any variety, the main thing is that it be with soft skin, cut into circles no more than 1 cm thick. Then divide each circle into quarters.

Pour vegetable oil into the multicooker bowl (any, the main thing is that it be refined). Dip the zucchini quarters into the oil. Place the bowl in the pressure cooker.


Select the cooking mode "Without cover" and fry the zucchini until light golden color, this process will take no more than 10 minutes. During this time, stir the slices a couple of times so as not to burn.


Peel the onion heads and wash them. Cut each onion into thin half rings or rings.


Place the onions on top of the sautéed zucchini and toss to combine. Stew vegetables at open lid 5 more minutes.


Then add red hot pepper and bay leaf.


Now it remains to add granulated sugar and salt. Mix all the ingredients and simmer the vegetables in the slow cooker for another 10-15 minutes with the lid open.


Dried dill is the highlight of our workpiece, add it to almost prepared vegetables. Although you can replace dried herbs with fresh ones, it all depends on your taste.


At the end, add vinegar essence and simmer the mass for a couple more minutes.


Then distribute the zucchini appetizer into sterilized dry jars. Roll up with lids, store in a cool, dry place.

Zucchini is an ideal object for culinary experiment due to neutral taste and porous juicy pulp that absorbs odors easily. For pickling "for mushrooms" take young fruits. In large mature vegetables, the skin and seeds are removed.

Preservation without sterilization requires a short heat treatment. Therefore, leafy greens should be preferred cumin seeds, mustard or coriander seeds, an umbrella of dry dill, clove inflorescences and, of course, allspice peas - classic addition all mushroom blanks. Pretty interesting flavor range can be achieved with soy sauce.

Ingredients

• young zucchini - 1 kg
• granulated sugar - 2 tbsp. l.
• non-iodized salt - 1 tbsp. l.
• vegetable oil - 100 ml
• vinegar 9% - 80-100 ml (to taste)
• garlic - 4 teeth

Cooking

1. Zucchini, although they are young, should be peeled with a vegetable peeler. Then cut into approximately equal pieces in the form of rectangles or cubes. Put in a deep saucepan, in which it will be convenient to stew zucchini later.

2. We make a marinade. In a separate bowl, mix garlic, oil, salt, sugar and vinegar.

3. Pour the contents of the pan with this mixture. Shake thoroughly, cover with a lid, and leave to marinate at room temperature for 3 hours.

4. During this time, the zucchini has already let the juice out well.

5. We put them on fire. Bring to a boil over medium heat. When the boiling process begins, reduce the heat to a minimum, cover with a lid, and simmer for 20 minutes. At this time, you need to taste the marinade and, if necessary, bring it to the ideal in your opinion. You may need to add vinegar or sugar.

6. Then we fill the already pre-steamed half-liter jars. We distribute the marinade equally in two containers. It got quite a lot.

7. Roll up with boiled lids. And we turn our wonderful blank upside down, wrap it with a blanket. Let it cool like this. And at the same time and a little more sterilized.

8. And now you can send canned zucchini like milk mushrooms for storage in a place where it is dark and not hot for the winter.

Zucchini tastes really like mushrooms. They have a pronounced sweet and sour taste. In winter, such an appetizer will perfectly complement any table, both festive and everyday.

When serving, you can sprinkle the appetizer with chopped herbs.

Note to the owner

1. Vinaigrette with mushrooms is known to be piquant and original. When they are not there, a successful imitation will become a replacement - canned zucchini according to this non-trivial recipe. By the way, beets cannot color greenish-beige cubes. canned vegetable: they are protected from this by the marinade. This means that the salad will come out multi-colored, attractive.

2. It is desirable to have such a preparation for everyone who fasts every year, because thanks to it, the menu devoid of meat is significantly enriched. For example, zucchini, which have a mushroom flavor, can be mixed with beans, which are flavored with adjika or tomato, with bulgur, rice, and buckwheat. The compatibility of this auxiliary component with the main ingredients of dishes is very wide.

3. If you decide to flavor the marinade with cloves, it is advisable to hold the inflorescences in a hot frying pan before dipping into it. Dry buds, warming up, and then getting wet, will immediately begin to release essential oils. The smell during storage of jars will be fully transferred to their contents. In the same way, the odor of cumin, white and green peppercorns is activated.

4. Those who have planted their garden only with squash should not rush to the market for zucchini: the above recipe applies to both related products.