Zucchini is a versatile product from which a variety of appetizers, pancakes, and jam are prepared. You can give it any flavor, it all depends on additional ingredients, the taste of which it absorbs well.

The product is dietary, and therefore suitable for people who follow their figure. Steamed dishes can be consumed by people with diseases of the gastrointestinal tract.

One of the successful dishes that can easily surprise guests is zucchini like mushrooms, canned for the winter.

Preparing zucchini

Fresh and healthy vegetables are suitable for preserving. Fruits affected by rot or having serious visible damage are unsuitable. The taste and appetizing appearance of the billet depends on the choice of zucchini.

Zucchini for preservation is better to choose immature. They have not yet had time to form bones and thick peels, so they require minimal preparation. It is enough to rinse, remove the tail and they can be cooked.

White zucchini and zucchini have a better taste and taste.

Overripe squash of impressive size can also be used for harvesting, only previously they must be washed under clean running water and peeled. It is easier to do this with a vegetable knife. Then cut in half, remove the seeds, cut into pieces of the required size.

As additional components, you can use:

• vegetables: carrots, eggplant;
• greens: dill, parsley, basil;
• spices: ground pepper, allspice, paprika, turmeric, ginger;
• vinegar;
• sunflower oil;
• mushroom flavored food supplement.

Mushroom Flavored Zucchini Recipes

There are many options for cooking zucchini, which have a rich mushroom flavor. Each "delicious »   the recipe will be reviewed step by step.

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

Required Product List:

• zucchini - 1.5 kg;
• parsley - 1 bunch;
• dill - one bunch;
• carrots - 1 pc.;
• ground pepper - 1 tsp;
• garlic - 6 cloves;
• sugar - 100 g;
• salt - 1 tbsp. l .;
• sunflower oil - 100 ml;
• vinegar - 100 ml.

Stages of execution:

1. Pick up young vegetables, small in size. Rinse, remove damage and cut.
2. In overripe squash remove seeds and peel.
3. Wash greens, shake off excess liquid and dry on a towel.
4. Peel the carrots with a vegetable knife and cut into thin spots.
5. Grind the garlic in any convenient way (grate, pass through a press or chop finely).
6. Finely chop the greens with a knife or cut with culinary scissors.
7. Take a glass or enameled container. Pour all the ingredients and mix. Greens should be evenly distributed throughout the workpiece.
8. Pour sugar in salt and pepper. Mix well.
9. Pour vinegar and sunflower oil, mix. Cover with cling film and marinate.
10. Stir the mass every hour.
11. Pre-sterilize containers.
12. After three hours, put the mass in banks until the very neck. Do not tamp.
13. Distribute the remaining marinade evenly over the banks.
14. Banks put in a large basin, pour water. The water level should be slightly below the neck. Bring to a boil and sterilize for twenty minutes.
15. Take out the cans one by one and seal them tightly.
16. Put on the cover in an inverted position. After a while, check the seals for leaks. The place where the jar stood must be dry.
17. Wait for complete cooling in the heat.

No sterilization

If it was not a mushroom year, you can cook zucchini with a mushroom aroma.

Ingredients per 1 liter:

• 1 kg of zucchini;
• 10 g of salt;
• 10 g of sugar;
• 5 cloves of garlic;
• 60 ml of vinegar;
• 100 ml of vegetable oil;
• greenery.

1. Wash young zucchini, dry and cut into rectangular pieces.
2. Chop the garlic into small pieces. With a large volume, grind with a press.
3. Wash the greens, let dry on a towel and chop finely. You can use a blender grinder.
4. Put cooked vegetables in a stewpan with thick walls.
5. Mix all remaining brine products.
6. Pour with liquid and mix well.
7. Close the container so that it does not weather with film and remove pickling in a cool room.
8. Send the pan to the fire. Simmer for 20 minutes, stirring continuously, so that the mass does not burn.
9. When the zucchini becomes soft, put the snack in pre-prepared jars.
10. Distribute the liquid that remains evenly over the containers.
11. Hermetically sealed.
12. Wrap and create a thermos effect.
13. After 24 hours, hide in the pantry.

Zucchini marinated like mushrooms

Products:

• 1.5 kg of prepared slices of zucchini;
• 1 tbsp salts;
• 1 tsp pepper;
• 3 tbsp Sahara;
• 120 ml of sunflower oil;
• 120 ml of vinegar;
• 3 cloves of garlic.

Step by step recipe:

1. All the ingredients listed are mixed in one container.
2. Wait for the mass to drain juice and place in a container.
3. Sterilize.
4. Cork and flip on caps.
5. Do not wrap. Allow to cool.

Saline

Preparing zucchini so that they are identical to the taste of the mushrooms is very simple. It is enough to salt them.

Products:

• zucchini - 1 kg;
• greenery;
• horseradish root;
• garlic - 7 cloves;
• salt - 70 g;
• water – 1 l.

Cooking process:

1. Prepare containers for salting. It is convenient to use cans, but a pan or a wooden tub will do.
2. Cut vegetables into slices, chop greens. Mix everything well, add horseradish and garlic.
3. To prepare the fill, dissolve the salt in water.
4. Pour the pieces with brine and put oppression. As a cargo, you can use a three-liter jar of water. It is not recommended to use bricks and other materials. Contact with salt will provoke an undesirable reaction.
5. Cover the container with gauze and place in a dark place. Salt for three days.
6. When the zucchini change color, put in containers and cover with plastic lids.
7. Store in the cold.

With mushroom cube

The taste of the dish is very reminiscent of salty breast.

Products:

• zucchini the size of carrots;
• water - 500 ml;
• mushroom cube - 1 pc.;
• salt - 2 tbsp .;
• sugar - 3 tsp;
• sunflower oil - 0.5 tbsp .;
• vinegar essence - 1 tsp;
• garlic and pepper to taste.

Cooking:

1. All ingredients, with the exception of zucchini, put in a container and knead.
2. Take a sample: the marinade should be delicious.
3. Soak in the marinade.
4. Using a tablespoon, spread over the containers. Harvesting requires sterilization.
5. Tighten tightly.

Recipe "Five Minute"

A method of preparing a quick dish of zucchini. A lifesaver for busy housewives.

Products:

• 0.5 kg of squash;
• a pinch of salt.

For marinade:

• oil –100 ml;
• vinegar - 3 tbsp .;
• honey - 2 tsp;
• garlic;
• pepper,
• greenery.

Cooking:

1. Pre-prepare zucchini.
2. Salt and mix.
3. Cook the marinade.
4. Under the influence of salt, the product will empty the juice, drain it. You can squeeze a little.
5. Combine with marinade, take out in the cold.
6. In the morning you can already take a sample.
7. Preserve with sterilization.

With the taste of porcini mushrooms

You can add the flavor of porcini mushrooms during canning with mushroom seasoning.

With turmeric

Prepare the following components:

• zucchini;
• bulb;
• salt - 1 tbsp;
• apple vinegar - 250 ml;
• sugar - 100 g;
• turmeric - 1 tsp

Cooking:

1. Make vegetable slicing in circles. Divide the onion into rings.
2. Place the vegetables in a saucepan and add salt water. Let stand.
3. Boil vinegar over low heat.
4. Pour sugar and turmeric.
5. Throw the cut of vegetables into a colander.
6. Pour into containers that have previously been sterilized. Take in the cold.

Storage rules for preservation

Preservation, which was done in compliance with all sterilization rules, can be stored at room temperature. The main condition is away from direct sunlight and heating appliances.

Residents of private homes have a “cold room." It can be a terrace, a cellar, a summer kitchen. The most important thing is that in winter the temperature does not fall below 0. Freezing will lead to damage to the workpieces and bursting of cans.

Workpieces that are clogged leaks must be stored in the cold.

The shelf life of hermetically sealed preservation is 2 years, pickles and pickled vegetables under a nylon cover is six months.

If the lid is inflated or rot is visible when opening the workpiece, the products must be discarded and not eaten.

Marinating fruits and vegetables, home preservation for the winter has already become a cult tradition for many. Almost every house must be procured. And then to feel and enjoy the summer aromas of ripe and fresh fruits and vegetables in a cold winter evening.

Canned almost everything, forest mushrooms are especially popular, but if they could not be collected for one reason or another, you can preserve zucchini "like mushrooms" for the winter without sterilization. Yes, yes, this particular vegetable can be made in such a way that they will resemble juicy and elastic mushrooms to taste, and the recipe for cooking is simple to disgrace, even a novice chef will cope with it.

  "like mushrooms"? The recipe for the winter will be presented to your attention in the article. In fact, this type of preservation consists of sliced \u200b\u200bslices of zucchini or zucchini, which are marinated in spices, and since zucchini has a mild taste, the task is doubly simplified. The product can acquire any smell and aroma that the hostess wishes. On the basis of zucchini, you can even make jam or jam, just add sugar to it.

Marinated zucchini "like mushrooms": a recipe for the winter

For cooking marinated in spices zucchini you will need:

• 2 kg of fresh young zucchini.
• Apple cider vinegar - 125 gr.
• A bunch of fresh dill and parsley.
• 4 tbsp. tablespoons of granulated sugar.
• Coarse salt - 2 tbsp. spoons.
• Vegetable oil - 125 ml.
• 5-7 cloves of garlic.
• 10 grains of black pepper.

  "like mushrooms": pickling

So, how to close the zucchini "like mushrooms"? Everything is pretty simple. First, wash the squash in running water and peel them. For cooking, it is recommended to use young fruits, no longer than 15 cm.

Peeled fruits are cut into small cubes, approximately the size of an olive or olive.

Grind peppercorns in a mortar with a pestle, or wrap them in parchment paper (foil or film) and grind them by tapping the seeds with a hammer to beat meat.

Rinse a bunch of fresh herbs with water, dry from moisture and grind very finely. Fold in a small bowl, and add garlic, crushed through a kitchen press, to the greens. Season the garlic mass with herbs with salt and freshly ground pepper.

Add vegetable oil and vinegar, greens with garlic and seasonings to the bowl, and cover it with a lid and leave it at room temperature for 10-12 hours. It is important that the room has a comfortable temperature, no more than 20 ° C.

Process completion

The next day, you need to sterilize the lids and glass jars. It is recommended to close such zucchini in small containers so that your family has enough time to enjoy cold snacks 1-2 times.

Zucchini, which stood the night in the marinade, lay out in jars, filling them "on the shoulders", or rather almost completely. We put jars with home preservation in a water bath (using a colander with a pot of boiling water or a pressure cooker) for about 10 to 12 minutes.

Then we close each jar with a sterile lid, roll it up and turn it upside down. We leave the container for a while, so that it does not leak out of the tightly twisted lid to check for leaks (juice and marinade).

Here we have ready zucchini "like mushrooms." The recipe for the winter will appeal to all fans of mushrooms. After cooling, the completely chilled jars can be stored in a cool and darkened place; the preparation can be opened in two weeks after tasting.

The workpiece can be used as a salad, a side dish for meat dishes or if the pieces are chopped a little as a spread on toasted pieces of bread.

Spicy zucchini “like mushrooms”: a winter recipe without sterilization, with the addition of turmeric

As in the previous recipe for cooking, you need to choose only the young fruits of zucchini or zucchini. Then the taste of a cold snack will be more tender.

To prepare, you will need:

• 5 medium squash.
• Ginger root
• A small pod of hot bitter pepper.
• Turmeric - a teaspoon.
• A bunch of parsley.
• 3 tablespoons of granulated sugar.
• A tablespoon of coarse salt.
• 75 ml of refined vegetable oil.
• 50 ml apple cider vinegar.
• Freshly ground pepper or other seasonings to taste.

Cooking

So, now we’ll talk about how to cook “like mushrooms”. This recipe is good because zucchini will be ready for use in 2-3 days, the first 10 hours they are infused in the marinade at room temperature, the rest of the time in the refrigerator. Adding turmeric will give the vegetables a golden hue, and to make the workpiece more like mushrooms, you can add a couple of eggplant with peel to the zucchini.

We clean the zucchini and cut them into small cubes.

Peel the ginger root, remove the garlic from the husk and pass the root vegetables through the garlic squeezer.

Rinse hot peppers, remove seeds and finely chop.

In a kitchen bowl mix zucchini (optional with the addition of eggplant), add chopped pepper, garlic and ginger. Salt and add granulated sugar.

Mix everything thoroughly, add oil, vinegar and add turmeric.

Cut fresh parsley with stalks. Add to the workpiece and stir again so that all the slices of vegetables are covered with spices and seasonings.

Leave in a basin overnight in a cool place, covered with a lid or a large plate, in the morning put it in clean jars, after washing them with soda and cork with plastic lids.

Now you know how to cook zucchini "like mushrooms." It will be possible to eat in a couple of days, but the more banks are in the cold, the brighter their taste becomes. That is, they will be suitable for use in the winter. Enjoy your meal!

Zucchini “like mushrooms” for the winter without sterilization, as you see, is not at all difficult to cook. We recommend that you listen to some more tips.

• The amount of salt and sugar can be adjusted to your liking. In order not to make a mistake with the dosage, you can prepare one jar per sample, and already according to it, if the taste suits you to regulate the addition in the future.
• In addition to turmeric, you can use any spices, up to the bouillon cube with a “mushroom aroma”.
• On the basis of such zucchini, you can prepare a delicious sauce - gravy for stewed or baked meat, fish or chicken. And adding the preparation to the fried onions and garlic, with tomato sauce (mashed tomatoes) you will get a great spicy sauce for spaghetti or pasta.
• Zucchini itself should be with small seeds, overripe fruits will be rough to the taste. According to the same recipe, you can close the pumpkin or squash.

Enjoy your meal!

Zucchini for the winter like mushrooms without sterilization - recipe with photo :

As already noted earlier, only young zucchini are suitable for this preparation. If you take zucchini of a more mature “age”, it is unlikely to repeat the unique mushroom structure, even if you cut hard seeds and use the pulp. It is already full of moisture and will simply soften during cooking. From young zucchini you need to cut off the skin, cut off the ponytails from two ends.

Cut zucchini into small pieces, more suitable size of small pieces: length 2-2.5 cm, width and height - 1.5 cm each.

Fold the sticks in a suitable iron container (in which the zucchini will then be cooked), pass through the press all the garlic peeled for cloves or three on a grater or chopped very finely with a knife. Stir to zucchini soaked in garlic juice.

Pouring marinade for zucchini-like mushrooms is very easy to prepare; you need to mix in one container the amount of salt, sugar, butter and vinegar indicated in the recipe list. Stir to dissolve the sugar and salt in the liquid ingredients of the marinade.

Pour the filling on the zucchini and cover the container / tighten with cling film. Leave for three hours in the refrigerator, not forgetting to periodically approach the zucchini and mix the upper and lower layers so that the zucchini gives their juice well and is properly marinated in a sweet and sour liquid.

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

As soon as the quenching time is up - we spread the zucchini for the winter on sterilized banks.

Pour juice proportionally into each jar, and if it is not enough and you have not completely covered them with squash bars - there will be nothing to worry about. Screw on the jars or tighten with a machine, turn over and wrap them under a thick cloth until cooling.

Zucchini for the winter like mushrooms ready!

Unlike all other workpieces that you can open and try even the next day, such zucchini as mushrooms require exposure to fill for about a month.

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

Step 1: prepare the zucchini.

Zucchini thoroughly washed under running warm water and put on a cutting board. Using a knife, cut off the edges and peel the components (if the vegetables are young, then you can leave it, as it is practically not felt in the salad). Now cut the zucchini lengthwise into two parts and from each with the help of a teaspoon we remove the pulp with seeds. Attention:   We carefully try to remove everything unnecessary so that our marinade does not become muddy.

Next, cut the vegetables into small cubes or strips and transfer to a large bowl.

Step 2: prepare the carrots.

Using a vegetable cutter, peel the carrots from the skins and then rinse thoroughly under running warm water to wash away the remnants of the earth and other dirt. Now grind the vegetable. And there are two ways to do this. First: using a coarse grater, we rub the component directly on the cutting board.

Second: put the carrots on a flat surface and grind into thin circles or a crescent. Finely chopped vegetable is transferred to a medium bowl and proceed to the preparation of the remaining ingredients.

Step 3: prepare the garlic.

We put the heads of garlic on a cutting board and use a knife to divide into cloves. Each is slightly crushed by improvised inventory, and then with clean hands we remove the husk.

Using a garlic squeezer, grind the components and pour into a clean plate.

Step 4: prepare the dill.

We wash the dill under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour it into a free plate.

Step 5: prepare the parsley.

We wash the parsley under running water, also shake off excess fluid and spread it on a flat surface. Grind the component with a knife and immediately pour it into a clean plate.

Step 6: sterilize the jars with lids.

Before sterilizing jars with lids, they must be thoroughly rinsed under running warm water. To do this, use a kitchen sponge and detergent for dishes. We perform this procedure until the soapy solution is completely gone. At the end, we check the containers for the degree of purity. To do this, draw a wet finger along the walls of the cans. If they unpleasantly fasten, then we washed them well and can put upside down on a table covered with a kitchen towel. If not, then you should extend this procedure for a few more minutes.

We fill the middle pan halfway with ordinary cold water and put it on a large fire. To make the liquid boil faster, cover the container with a lid. Immediately after that we turn off the fire, and in turn put in the pan liter and half liter cans with metal lids. Notice 10 minutes   and sterilize the container. After the allotted time, we take out the containers using kitchen tacks and put them back on a flat surface. When all the cans with lids are ready, turn off the burner and proceed to cooking.

Step 7: prepare zucchini for the winter like mushrooms.

In a large pan we spread the chopped zucchini, carrots, garlic, finely chopped greens, as well as ground black pepper, salt, sugar, vegetable oil and table vinegar. With clean hands, mix everything thoroughly until a homogeneous mass is formed. Now cover the container with a lid and leave to marinate for 3 hours. But from time to time we shake the pan so that the juice does not completely drain to the bottom. After the allotted time, the salad should decrease in volume.

As soon as this happens, with the help of a scoop we spread the zucchini with vegetables in glass jars so that they practically reach the rim of the containers. But first, do not forget (as I did) to put one small bay leaf and a stick of dried cloves on the bottom of the container.
Now put the jars of preservation in a clean large pan and cover with metal lids. We fill the container itself with ordinary cool water so that it covers the container a little more than 3/4. We put the pan on a small fire and wait for the liquid to boil. Next we fasten the burner and sterilize the dish for 20 minutes.
Immediately after that, using kitchen tackles, we take out cans of hot water and roll up the lids using a can opener.
We leave the container somewhere in a secluded place, wrap it in a warm blanket and let it go to room temperature on our own. When the zucchini becomes cool, we put them in a pantry or cellar where there is no sunlight, and we are waiting for the right moment, for example, winter, to taste the preservation.

Step 8: serve the zucchini for the winter like mushrooms.

When winter comes, we get jars of zucchini from the pantry and open with a can opener. Using a tablespoon, put the salad in a deep bowl or salad bowl and serve it as an appetizer at the dinner table. This dish is suitable for almost all food. You can enjoy it even with slices of bread, spreading a snack on a slice. Help yourself and enjoy the spicy mushroom smell.
Good appetite!

Based on the ingredients indicated in the recipe, you need to 3 kilograms peeled   from peel and seeds zucchini;

To make the dish more flavorful, try using freshly ground black pepper or a mixture of peppers in general;

To make the salad delicious, be sure to use ripe zucchini, but in no case dry. Otherwise, the snack will not be as juicy as it should, and poorly marinated.

Ingredients:

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

Funky 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 circles.
4. 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 dill: it needs to be washed, dried from excess fluid and cut.
6. We take parsley and also, like dill, wash, dry and chop.
7. After all the ingredients are cut, take a convenient pan and pour zucchini, carrots, garlic, parsley and dill into it.
8. Add half a glass of sugar, two tablespoons of salt and one tablespoon of ground black pepper to the vegetables in the pan.
9. After that, add one hundred grams of vegetable oil and 100 grams of nine percent vinegar. All ingredients are thoroughly mixed.
10. When all the ingredients are well mixed, you need to cover them and leave to marinate for three hours.
11. After the vegetables are pickled, they must be put in jars to the top, the juice from the vegetables remaining in the saucepan must be poured into banks.
12. We proceed to sterilization. Pour water into the pan, put the cans (the water should not reach the top of the cans a little so that it does not get into the cans when boiling), covered with lids, and send to the fire. Sterilize the jars for 15 minutes (after boiling water in a pan).
13. After fifteen minutes have passed, you need to get the cans out of the pan and roll up the lids.
14. Flip the rolled cans upside down, to see that juice does not flow out of them: they should be tightly closed. Next, cover the banks for a day with a blanket.

Funky zucchini with mushroom flavor for the winter - ready: you need to store them in a cool dark place. Zucchini prepared in this way will become an original and piquant appetizer, 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 dishes from zucchini. Enjoy your meal!