Calories: Not specified
Cooking time: Not indicated

Dedicated to mushroom lovers! Elastic, meaty, slightly crispy zucchini is like mushrooms - exactly like pickled butternut squash. This is exactly how you will get zucchini sticks prepared according to this recipe. And it's not difficult at all. Your main efforts will go towards peeling the garlic. And there will be a lot of it! Thanks to this, the snack will acquire a specific taste and mild spiciness. A piquant vinegar-based brine with a small amount of sugar and salt will add a light spicy aroma to the finished dish. And you can safely surprise your family with your delicious preserves. It goes perfectly with hot dishes - especially meat main courses. Well, it goes just perfectly with vodka or other strong drinks.

So, we cook zucchini like mushrooms for the winter without sterilization

You will need:
- 1 kg of zucchini,
- 20 -30 cloves of garlic,
- 100 g sunflower oil,
- 70 g vinegar,
- ½ tbsp. salt,
- ½ tbsp. Sahara,
- 1 small bunch of parsley.

How to cook with photos step by step

Remove the skin from the washed zucchini. Cut off the stem and round end. Cut lengthwise into wide slices of about one and a half centimeters. And then we chop them into strips one and a half centimeters wide. And the last operation: we make cubes by cutting our strips across, maintaining a distance of about two and a half centimeters. We got neat cubes.

We put them in a basin or wide bowl. It is important that it be enameled or stainless steel.
Then let's deal with the garlic. We wash the peeled cloves and pass them through a crusher. In principle, there are many ways to turn garlic into minced meat. You can grind it through a meat grinder, grate it, or simply finely chop it with a knife.
We send the prepared garlic to the zucchini. Finely chop the greens and also place in a bowl.

In a separate bowl, mix the remaining spices.

Now they need to soak thoroughly and release the juice themselves. Therefore, we do not touch them for another three hours. To prevent the zucchini from absorbing foreign kitchen odors and becoming airy, cover the container with a lid or stretch cling film tightly over the top.
After this time, put the pan on the stove. And turn on the fire to medium power. After boiling, reduce the heat to low and time for 20-25 minutes. By this time, the zucchini will look almost transparent.

This means it’s time to fill the sterilized jars with them.
First, lay out the vegetables themselves, and then fill the containers with the remaining liquid. Don't worry if the marinade doesn't reach the top. Screw the lids on tightly and turn the jars upside down. You can try zucchini for the winter “Like mushrooms” in just a month.
Bon appetit.






Starinskaya Lesya
Try cooking it the same way

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 :)

This recipe will help you prepare a delicious snack in just 2 hours. If you don’t believe me, be sure to do it and write in the comments how you did it. For it you will need:

• 500 g zucchini;
• 50 ml vegetable oil;
• 30 ml apple cider vinegar;
• 1 teaspoon sugar;
• 2 garlic cloves;
• a bunch of parsley;
• salt + pepper black peas.

Remove the stalks from the zucchini, wash them and cut them into thin longitudinal strips. Remember: the thinner you cut, the faster and better the vegetables will marinate. Next, transfer the preparations into a deep bowl, sprinkle with salt and leave for half an hour. During this time, the vegetables will release juice. Drain it and carefully squeeze out the excess liquid from the workpiece.

Switch to the marinade. Grind the pepper into powder in a mortar. Finely chop the washed greens with a knife. We pass the peeled garlic through a press. Mix the greens with garlic and pepper. Next, mix sugar, oil and vinegar - the crystals should dissolve. And then we add this liquid to the other ingredients of the filling and send the finished marinade to the zucchini.

Mix vegetables with aromatic dressing. Then cover the bowl with a lid and place it in the refrigerator for a couple of hours. This delicacy is served chilled.

Marinate vegetables with honey

When the test portion of the delicacy prepared according to this recipe evaporates, your family will beg you to make more. This is not surprising - such a snack turns out to be painfully tasty. For this you need to stock up:

• 0.5 kg of zucchini;
• 100 ml olive oil;
• 3 cloves of garlic;
• ½ teaspoon salt;
• 3 tbsp. spoons of grape vinegar;
• fresh herbs (cilantro + basil + tarragon);
• 2 tbsp. spoons of honey;
• crushed black pepper.

Cut off the stalks of the zucchini and remove the skin. Next, using a special knife, cut the vegetables lengthwise into thin slices. Salt the workpiece and set aside for half an hour.

During this time we prepare the filling. Honey should be melted in a water bath (if it is thick) and mixed with pepper, oil and vinegar. Finely chop the greens, thoroughly washed and dried with a paper towel. After that, we send it to the marinade. We peel the garlic cloves, puree them using a garlic press and add them to the general mass. Mix everything thoroughly.

When interacting with salt, the zucchini released quite a lot of juice - you need to get rid of it. To do this, place the vegetables in a colander. Then we put them in a bowl with the filling and mix well. Next, it is advisable to place all this in the refrigerator for several hours. And then you can safely set the table.

If there is only a little time left before guests arrive, the option will save you. I use this recipe often in the summer.

Watch another step-by-step recipe for making zucchini salad in this video.

Raw as a snack

This dish turns out to be very tender and nutritious at the same time. It is swept off the table in a matter of minutes. There is probably a special physical law of evaporation at work here :) To prepare it, you need to stock up on:

• 250 g zucchini;
• 40 g Adygei cheese;
• 50 ml apple cider vinegar;
• 1.5 tbsp. spoons of garlic minced in a garlic press;
• a small bunch of parsley;
• 75 ml olive oil;
• ½ tbsp. spoons of salt.

We wash the greens, dry them with a kitchen paper towel and cut them coarsely (recommended step - 1 cm). Or you can break it with your hands. Mix vinegar with salt, oil and parsley.

Grate the cheese on a coarse grater. For this dish, it is better to use young zucchini - they have a soft skin, you don’t have to cut it off. Remove the stems from the vegetables, wash them and cut them into cubes of approximately 1x1 cm.

We send the cheese to the zucchini and pour it all with aromatic dressing. Next, season the salad with garlic mixture. Mix everything thoroughly and place the dish in the refrigerator for an hour or two.

Delicious zucchini like mushrooms

Do you like crispy mushrooms? Then this recipe will become your favorite. You will need the following products:

• kilo zucchini;
• 1 carrot;
• 70 g sugar;
• small bunches of greens (parsley + dill);
• 1/3 tbsp. spoons of crushed black pepper;
• 6-7 cloves of garlic;
• 2/3 tbsp. spoons of salt;
• 35 ml vegetable oil;
• 35 ml of 9% table vinegar.

We wash the peeled and stemmed fruits and cut them into large cubes. Peel the carrots, wash and cut into thin slices. Grind the peeled garlic cloves using a press or cut into small cubes. Dry the washed greens and chop them with a knife.

Next, add zucchini, carrots, herbs and garlic to the saucepan. Sprinkle everything on top with sugar, pepper and salt. We also add oil and vinegar. Mix everything thoroughly, cover the saucepan with a lid and leave for 3 hours at room temperature. This is necessary so that the vegetables can marinate thoroughly.

After this, place the container with the ingredients on low heat and cook for about 15 minutes. All this time, the vegetable mixture must be stirred so as not to burn. Next, remove the dishes from the heat, cool the dish and transfer it to the refrigerator. You can serve it 2-3 hours after you send the “mushrooms” to the cold.

Spicy in Korean

To prepare this snack you will need the following products:

• 1 carrot;
• 1 zucchini;
• half a hot pepper;
• 2-3 garlic cloves;
• 1 tbsp. a spoon of 9% table vinegar;
• 2 teaspoons granulated sugar;
• ½ teaspoon salt;
• water;
• a little crushed black pepper and paprika;
• a couple of sprigs of dill.

Remove the stem from the zucchini, wash it and dry it with a kitchen paper towel. Next, cut the fruit into circles 3-5 mm thick and cut each circle into 4 equal parts. Place water on the stove, bring it to a boil and add pieces of zucchini to it. They need to be blanched for 5-7 minutes. After this, place the workpiece in a colander to remove excess liquid and transfer it to a bowl.

Pass the peeled garlic cloves through a press. Peel the carrots, wash them and chop them into strips using a Korean grater. Next, mix the zucchini with carrots and add garlic pulp.

Cut the chili pepper into thin rings and add it to other vegetables. Dry the washed greens, chop them and add to the rest of the ingredients. Add ground pepper and paprika here. Next, salt and sugar the dish, and also flavor it with vinegar and oil.

After this, mix everything thoroughly and transfer the salad to a saucepan. Next, it needs to be sent to the cold. These are very quick Korean-style zucchini, so you can eat them within an hour.

Did you know that originally we only ate zucchini seeds? In the 16th century, when this plant was brought to Europe, its pulp became food. Gradually, the product began to be used in the cuisines of different nationalities.

Zucchini is low in calories - only 24 kcal per 100 g. It contains a lot of fiber and water, which makes it an indispensable product for weight loss

In addition, it contains vitamins of groups, and. Of the minerals, it contains the most potassium, magnesium, iron and calcium. Thanks to this chemical composition, it is useful for problems of the digestive and cardiovascular systems. It also helps normalize blood pressure and strengthens the immune system. In addition, it protects the body from harmful effects that provoke premature aging. So, eat zucchini - and you will be young and beautiful!

My dear readers, how do you pickle zucchini? I’m sure you have signature recipes – share them in the comments. And be sure to subscribe to updates - I will tell you so many interesting things. That's all for today: I wish you culinary inspiration. Bye bye.

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 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:

1. If you want zucchini to look and taste like mushrooms, you should select mature vegetables - firm, white or slightly green.
2. 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.
3. 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.
4. Combine the zucchini cubes in a bowl with all the other ingredients and leave on the table for about 3 hours, remembering to stir.
5. 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).
6. 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.

Spicy appetizer without sterilization “Zucchini under milk mushrooms”

Anyone who has tried milk mushrooms knows that they taste firm and crispy, without any specific smell inherent in champignons. And if you haven’t tried it, then I can say with confidence that zucchini, closed under milk mushrooms, is identical to natural mushrooms. And most importantly, if you are afraid to eat mushrooms, then this appetizer will replace them completely. The only difference is that there are not enough hats.

Ingredients for two 1 liter jars:

• Large zucchini – 1 kg 200 g;
• Dill and parsley - a bunch each;
• Sunflower oil – 70 ml;
• Garlic cloves – 4 pcs.;
• Ground black pepper – 3 gr.;
• Ground allspice – 2 gr.;
• Sugar – 50 gr.;
• Salt – 15 g;
• Apple vinegar 6% – 100 ml.

Let's start cooking:

1. We select vegetables that are slightly white and ripe so that they are firm inside. We wash the fruits under running water, peel them, cut off the pulp and seeds, cut off the tail and the rough part of the fruit in this place.
2. Grind the resulting blanks into smaller cubes 1cm*1cm thick. We also chop only the parsley and dill, and chop the garlic in a garlic press.
3. Pour the zucchini cubes into a thick-bottomed pan, combining with all the other ingredients. We leave it on the table for about 3 hours so that the vegetables release their juice, remembering to stir.
4. Then put the pan with the contents on low heat and cook for up to 20 minutes, stirring.
5. After this, fill the jars with the vegetable mixture and gravy and roll them up. Let it cool in a dark place, away from children.

Tip: the appetizer turns out spicy due to two types of ground pepper; if you can’t eat spicy, then you don’t have to put it in the canning.

Well, zucchini preparations like mushrooms for the winter are ready according to a delicious recipe. The snack turns out quickly and tasty, and most importantly, without sterilization, when it’s already warm at home in the summer.

Spiced zucchini with mushroom seasoning in jars

Ten years ago, there was a whole line of housewives looking for such recipes. Everyone wanted to know the secrets of preparing interesting dishes with the addition of a new product - a bouillon cube with different flavors. This recipe for zucchini with mushroom seasoning is still popular today. This is all thanks to the fact that the seasoning adds a piquant aroma that you cannot achieve with regular salt.

For a 2 liter jar you need:

• Small zucchini – 1.2 kg;
• Mushroom cube – 1 pc.;
• Garlic – 2 cloves;
• Parsley – 5 gr.;
• Water – 400 ml;
• Sugar – 30 gr.;
• Salt – 10 g;
• Apple vinegar 6% – 85 ml.

How to prepare:

1. We choose very small zucchini (up to 10–15 cm long) and young ones without hard seeds. Wash them under running water (no need to clean them), cut off the tail. And we cut the fruit itself into small slices or pieces.
2. Chop the parsley very finely and crush the garlic in a garlic press.
3. Adhering to the proportions, prepare a marinade from spices: put the mushroom seasoning in water, add sugar and stir until dissolved. Taste and add salt if necessary, then pour vinegar into a bowl and add zucchini with herbs and garlic.
4. Let the sliced ​​vegetables sit in the marinade and let the juice sit for 3 hours.
5. Place the slices in jars and pour in the gravy, cover with a sterilized lid and place in a pan of cold water on the fire to sterilize for 15 minutes.
6. We take out the jars using potholders and seal them. And leave it to cool.

Tip: sterilization in jars begins from the moment bubbles appear in the brine.

As you can see, the recipe is simple, but you get so many spicy and aromatic zucchini for the whole family.

Zucchini like mushrooms in a frying pan - a quick appetizer

Decorating a festive table and preparing a menu is always an exciting process for any housewife. What to surprise? What to put so that the main courses are in harmony with the appetizers? I want to say that this quick appetizer, not only in preparation, but also in serving (opened the jar, poured it into a plate, garnished with fresh herbs and you’re done), will always help you out.

For 2 cans with a capacity of 0.5 liters you need:

• Zucchini – 1.7 kg;
• Refined sunflower oil – 100–120 g;
• Garlic slices – 15 gr.;
• Dill and parsley – 7 gr.;
• Salt – 12 g;
• Apple cider vinegar 6% – 60 ml.

Preparing the snack:

1. We wash fresh and young zucchini and cut into circles, the thickness of which is 1 cm.
2. Fry them in a frying pan until golden brown (pour refined sunflower oil for frying from the total amount: about 50-60 ml will do) and place them on a baking sheet in one layer to cool.
3. Peel the garlic and grind it with salt in a mortar, chop the washed greens.
4. Pour the remaining refined oil, vinegar, garlic with salt and herbs into the prepared jars, then fill them tightly with vegetable mugs 2 cm below the neck.
5. Cover the jars with lids and sterilize for 25 minutes.
6. Roll up the preserves and cool.

My task in presenting all the delicious recipes for preparing zucchini like mushrooms for the winter is to reveal all the secrets and secrets of preservation, but some points may be missed. Therefore, I want to say that after watching the video, no questions will arise at all.

Great recipe for pickled zucchini! Do you know why? Because it’s light – to the point of disgrace. The hardest part is peeling and cutting the vegetables. True, the process will take a little longer - the zucchini will need to steep in the marinade for 3 hours, and then spend some more time on the stove, but during this time you can safely do other things.

These zucchini are like mushrooms for the winter; they turn out elastic, quite dense and slightly crunchy. They really reminded me of mushrooms in taste - pickled boletus. Therefore, if you don’t have the opportunity to go into the forest for real butternut squash, feel free to can this simple and tasty zucchini preparation.

Ingredients:

• 1 kg of zucchini;
• 0.5 tablespoon of salt;
• 0.5 tablespoon of sugar;
• 4-5 cloves of garlic;
• 70 ml 9% vinegar:
• 100 ml. vegetable oil.

How to close zucchini for the winter like mushrooms:

Wash the zucchini and peel the skin. Cut off both ends by about 0.5 cm. Cut the zucchini into rectangular pieces measuring approximately 1.5x1.5x2.5 cm.

Place the zucchini in an enamel or stainless steel container. Peel the garlic and wash it. Pass it through a press (or grate it, or chop it very finely). Add garlic to zucchini.

In a small bowl, combine salt, sugar, vegetable oil and vinegar. Mix.

Pour the mixture over the zucchini and stir. Cover the pan with a lid (cover the bowl with cling film) and set aside to marinate for 3 hours.

After 3 hours, the zucchini will release juice. Place the pan with zucchini on the fire. Bring to a boil over medium heat and cook over low heat for 20-25 minutes. The zucchini will become almost transparent. Immediately place the zucchini in pre-sterilized jars. We lay out the zucchini to the very top, and also pour the zucchini “juice” into the jar (it may not be enough to cover the zucchini completely, but that’s okay).

Screw the lids on the jars tightly (or roll them up using a seaming machine). We turn our zucchini for the winter like mushrooms upside down and wrap it in a blanket. Leave it like this until the jars of zucchini have cooled completely.

This homemade preparation still “reaches” its taste after rolling. In 1 month they will be completely ready. But the next day the unusual spicy zucchini is very tasty. These canned foods should be stored in a cool, dark place.

For this type, we select only fresh zucchini with a dense structure. We take only small zucchini, with unripe seeds. If you have larger zucchini, immediately remove the seeds and loose inner part, and use only the dense outer part of the vegetables. True, such zucchini will not be as tasty and aromatic. You can use any variety - both zucchini and zucchini, at your discretion.

Zucchini is a versatile product from which a variety of snacks, pancakes, and jam are prepared. It can be given 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 watch their figure. Steamed dishes can be consumed by people with gastrointestinal diseases.

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

Preparing the zucchini

Fresh and healthy vegetables are suitable for preparing canned food. Fruits affected by rot or having serious visible damage are unsuitable. The choice of zucchini determines the taste and appetizing appearance of the preparation.

It is better to choose unripe zucchini for canning. They have not yet had time to form seeds and thick skin, so they require minimal preparation. Just rinse, remove the tail and they are ready to cook.

White zucchini and zucchini retain their shape better and have a distinct taste.

Overripe zucchini of impressive size can also be used for harvesting, only they must first be washed under clean running water and peeled. It's easier to do this with a paring 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;
• food supplement with mushroom flavor.

Recipes for zucchini with mushroom flavor

There are many ways to prepare zucchini, which has a rich mushroom flavor. Every "delicious" » The recipe will be discussed step by step.

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

Required list of products:

• 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.

Execution steps:

1. Choose young vegetables, small in size. Wash, remove damage and cut.
2. In overripe zucchini, remove the seeds and peel the skin.
3. Wash the greens, shake off excess liquid and dry on a towel.
4. Peel the carrots with a vegetable knife and cut into thin pieces.
5. Grind the garlic in any convenient way (grate, pass through a press or finely chop).
6. Finely chop the greens with a knife or cut with culinary scissors.
7. Take a glass or enamel container. Pour in all the ingredients and mix. The greens should be evenly distributed throughout the entire preparation.
8. Add sugar, salt and pepper. Mix everything well.
9. Pour in vinegar and sunflower oil, stir. Cover with cling film and marinate.
10. Stir the mixture every hour.
11. Pre-sterilize containers.
12. After three hours, pour the mixture into jars up to the neck. Do not compact.
13. Distribute the remaining marinade evenly among the jars.
14. Place the jars in a large basin and add water. The water level should be slightly below the neck. Bring to a boil and sterilize for twenty minutes.
15. Remove the jars one by one and seal tightly.
16. Place on the blanket upside down. After some time, check the seals for leaks. The place where the jar stood should be dry.
17. Wait until it cools completely in a warm place.

Without sterilization

If it’s not a mushroom year, you can cook zucchini with mushroom flavor.

Ingredients for 1 liter:

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

1. Wash young zucchini, dry and cut into rectangular pieces.
2. Cut the garlic into small pieces. For large volumes, crush using a press.
3. Wash the greens, let dry on a towel and chop finely. You can use a blender-chopper.
4. Place the cooked vegetables in a thick-walled saucepan.
5. Mix all remaining brine ingredients.
6. Pour in liquid and mix well.
7. Cover the container so as not to dry out with film and put it in a cool room to marinate.
8. Place the pan on the fire. Simmer for 20 minutes, stirring continuously so that the mixture does not burn.
9. When the zucchini becomes soft, place the appetizer into pre-prepared jars.
10. Distribute the remaining liquid evenly among the containers.
11. Seal tightly.
12. Wrap it up and create a thermos effect.
13. After 24 hours, hide it in the pantry.

Zucchini marinated like mushrooms

Products:

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

Step by step recipe:

1. Mix all the above ingredients in one container.
2. Wait until the mixture releases juice and place in containers.
3. Sterilize.
4. Seal and invert onto lids.
5. Don't wrap it up. Let cool.

Salted

Cooking zucchini so that it tastes identical to 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 pickling. It is convenient to use jars, but a saucepan or wooden tub will also work.
2. Cut the vegetables into slices, chop the greens. Mix everything well, add horseradish and garlic.
3. To prepare the filling, dissolve salt in water.
4. Pour brine over the pieces and put pressure on them. You can use a three-liter jar of water as a load. It is not recommended to use bricks or other materials. Contact with salt will provoke an undesirable reaction.
5. Cover the container with gauze and take it to a dark place. Salt for three days.
6. When the zucchini changes color, place it in containers and cover with plastic lids.
7. Keep refrigerated.

With mushroom cube

The taste of the dish is very reminiscent of salted milk mushrooms.

Products:

• zucchini, the size of a carrot;
• 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.

Preparation:

1. Place all ingredients, except zucchini, in a container and stir.
2. Take a sample: the marinade should be tasty.
3. Soak in marinade.
4. Using a tablespoon, distribute into containers. The workpiece requires sterilization.
5. Tighten tightly.

Recipe “Five Minute”

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

Products:

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

For the marinade:

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

Preparation:

1. Pre-prepare the zucchini.
2. Add salt and mix.
3. Prepare the marinade.
4. Under the influence of salt, the product will release juice; drain it. You can squeeze it out a little.
5. Combine with marinade and refrigerate.
6. In the morning you can take a sample.
7. Preserve with sterilization.

With the taste of porcini mushrooms

You can add a porcini mushroom flavor to zucchini when canning using mushroom seasoning.

With added turmeric

Prepare the following components:

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

Preparation:

1. Cut vegetables into circles. Divide the onion into rings.
2. Place the vegetables in a saucepan and add salted water. Let it stand.
3. Boil the vinegar over low heat.
4. Add sugar and turmeric.
5. Place the chopped vegetables in a colander.
6. Pour into containers that have previously been sterilized. Take it to the cold.

Preservation storage rules

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

Residents of private houses have a “cold room”. This could be a terrace, cellar, summer kitchen. The most important thing is that in winter the temperature does not drop below 0. Freezing will lead to damage to the preparations and bursting of the cans.

Products that are not hermetically sealed must be stored in the cold.

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

If the lid is inflated or rot is visible when opening the product, the food should be thrown away and not eaten.