Delicious step-by-step recipes for zucchini pickled like mushrooms for the winter

Canned zucchini Like mushrooms for the winter, pickling vegetables is an excellent option for a ready-made dish or as a complement to meat or main side dishes. Pickling vegetables is very popular with many home cooks. The piquant taste of the finished dish has earned recognition among culinary connoisseurs.

Preparing zucchini

There are a wide variety of options for preserving zucchini, like mushrooms, for the winter. Following the proper vegetable preparation guidelines and adding other ingredients will allow you to enjoy a surprisingly delicious dish later:

1. Selecting vegetables. The main ingredient should be medium-sized. Young vegetables are ideal. The fibrous, firm flesh will provide a crispy effect after canning.
2. Processing. Before using according to the recipe, all ingredients must be thoroughly washed, any damaged parts removed, and any tough skin trimmed off.
3. An additional tip: Zucchini is a moisture-loving vegetable. It's recommended to soak it in water for a couple of days before canning. This will add extra crunch after pickling.

Additional ingredients

Crispy "mushroom" zucchini doesn't require a lot of material. Additional ingredients are easily purchased at your local store or farmers' market:

1. Parsley, dill.
2. Carrot.
3. Ground black pepper.
4. Garlic.
5. Sugar.
6. Salt.
7. Vegetable oil.
8. Vinegar.

The basic set of ingredients can be diluted with other items in accordance with the recipes.

Mushroom-flavored zucchini recipes

Preserving zucchini is a simple process. Just follow these step-by-step instructions.

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

Ingredients for delicious mushroom zucchini:

1. Zucchini - 3 kg.
2. 1 bunch of parsley, dill.
3. 3 carrots.
4. 1 tablespoon ground black pepper.
5. 2 heads of garlic.
6. 100-150 g of sugar - half a glass.
7. 2 tablespoons of salt.
8. 100 ml vegetable oil.
9. Vinegar 9% - 100 g.

Preservation stages:

1. Wash the vegetables thoroughly, remove the skin, and cut into large cubes.
2. Peel the carrots and cut into thin round slices.
3. Washed and peeled garlic is cut or passed through a press.
4. Dill is being processed.
5. The chopped ingredients are poured into a deep saucepan.
6. Sprinkle with sugar, salt and ground black pepper.
7. Carefully pour in the oil and vinegar. Stir the mixture.
8. Vegetables are marinated for 3 hours.
9. After this, the mixture is spread into clean containers. They are filled to the brim. The juice is poured into jars.
10. In a deep saucepan, sterilize jars with vegetables for 15 minutes.
11. The jars are rolled up and turned over. The preserves are tightly covered with a blanket and left for 24 hours.

After a month, the savory appetizer is ready. It can be served with potatoes or a variety of meat dishes.

Without sterilization

If you don't have the time or desire to sterilize, we recommend using the "triple-bath" method. This method makes cooking mushroom zucchini much faster.

Products:

1. 1 kg of zucchini.
2. ½ tablespoon of salt.
3. ½ tablespoon of sugar.
4. 1 head of garlic.
5. 60 ml of 9% vinegar.
6. 100 ml vegetable oil.
7. Currant leaves.
8. Black and allspice.

Preservation stages:

1. Vegetables are cut into cubes.
2. Peel the head of garlic.
3. Currant leaves, black peppercorns and allspice peas are placed on the bottom of the jars.
4. Fill the jars with zucchini. Pack the jars as tightly as possible. The vegetables will shrink during cooking.
5. Boiling water is poured into the jars for 15 minutes.
6. The water is drained and boiled a second time.
7. Repeat the procedure.
8. The water is drained again. Sugar and salt are dissolved in it.
9. Pour vinegar and the prepared marinade into the jars. Seal the jars with lids that have been rinsed with boiling water.
10. After cooling to room temperature, the jars are put away for storage.

Zucchini marinated like mushrooms

A marinade is an essential component of a delicious dish. It should be prepared according to the recommended guidelines.

Ingredients:

1. 1 kg zucchini.
2. ½ tablespoon of salt.
3. ½ tablespoon of sugar.
4. 4-5 cloves of garlic.
5. Vinegar 9% - 70 ml.
6. 100 ml vegetable oil.

Step-by-step cooking steps:

1. The zucchini is cut into cubes.
2. Chopped garlic is added to the zucchini.
3. In a second container, combine the required proportions of salt, sugar, vegetable oil, and vinegar. Mix thoroughly.
4. Pour the resulting marinade over the zucchini and marinate for 3 hours.
5. Then bring the zucchini to a boil and simmer for 20-25 minutes.
6. The jars are filled with chopped vegetables and the juice that comes out of them is poured on top.
7. The container is covered with a lid, turned over, and left to cool.

With mushroom cube

Zucchini as mushrooms with mushroom seasoning are very popular.

The piquant taste of the canned snack is the highlight of this recipe.

Ingredients:

1. Zucchini - 1.5 kg.
2. Mushroom cube.
3. Garlic - 2 cloves.
4. Parsley - 3-4 sprigs.
5. Water - 400 ml.
6. Sugar - 2 tablespoons.
7. Salt - ½ tablespoon.
8. Vinegar 6% - 85 ml.

Preservation stages:

1. The vegetable is chopped randomly.
2. Parsley and garlic are finely chopped.
3. In a container with water, dissolve a mushroom cube, sugar, salt, and vinegar.
4. The resulting marinade is poured over the zucchini.
5. After 3 hours, the vegetable mixture will release juice.
6. The jars are filled with zucchini and covered with juice.
7. The containers undergo a sterilization process and are sealed with lids.
8. The inverted jars are left until they cool completely.

Five-Minute Recipe

This quick method for pickling mushroom-studded zucchini is a lifesaver for any home cook. This aromatic, preserved snack will delight any gourmet with its unique flavor.

Products:

1. 1 zucchini.
2. Dill.
3. 3 cloves of dill.
4. 1 teaspoon each of pepper and mustard.
5. ¼ teaspoon red pepper.
6. ½ tablespoon vinegar.
7. 1 tablespoon of salt.

Step-by-step preservation:

1. Cut the vegetable into any shape you like - cubes, strips, slices.
2. Zucchini, garlic, and dill are tightly packed into jars.
3. A marinade is prepared from vinegar and spices. It is poured into jars.
4. Sterilization is carried out for 5 minutes.
5. The banks are being rolled up.

With the taste of porcini mushrooms

Zucchini preserves flavored with porcini mushrooms are considered an excellent addition to side dishes and meat. This original preserve can easily serve as a standalone dish.

Ingredients:

1. Zucchini - 3 kg.
2. Salt - 2 tablespoons.
3. Sugar - 6 tablespoons.
4. Sunflower oil - 150 g.
5. Table vinegar - 200 g.
6. Dill, parsley - 4-5 sprigs.
7. Ground black pepper - 1 tablespoon.
8. Garlic - 2 heads.

Step-by-step canning recipe:

1. The vegetables are cut into large cubes and placed in a large saucepan.
2. Parsley and dill are chopped and added to the zucchini.
3. Combine all ingredients and mix thoroughly.
4. The resulting mixture is left to marinate for 3 hours.
5. The vegetable mass is placed into jars and filled with the released juice.
6. Sterilize for 15 minutes after boiling.
7. Roll up the lids and leave them upside down until completely cool.

With the addition of turmeric

Every recipe is unique. The ingredients may contain a secret ingredient that completely transforms the flavor of the finished dish. Zucchini with mushrooms and turmeric is a wonderful preparation. It will be the highlight of a holiday table or a weekday family dinner.

Ingredients:

1. Zucchini - 2 kg.
2. Bell pepper - 2 pcs.
3. Onion - 1 pc.
4. Water - 1 l.
5. Vinegar - 2/3 cup.
6. Salt - 2 tablespoons.
7. Sugar - 5 tablespoons.
8. Horseradish, bay leaf.
9. Mustard - ¼ teaspoon.
10. Turmeric - 2 tablespoons.

Step-by-step recipe:

1. The zucchini is cut into cubes. The vegetables are placed in a bowl, sprinkled with salt, and left overnight. The liquid that is released is drained.
2. Add half the turmeric to the zucchini and stir.
3. Cut the onion into half rings and add to the container.
4. The pepper is cut into strips and added to the zucchini.
5. Vegetables are placed in jars
6. Mix sugar, salt, vinegar, bay leaf, pepper, and turmeric. Bring to a boil. Pour the boiling mixture over the vegetables.
7. Sterilize for 15 minutes.
8. Roll up the lids, turn them over, and cool.

Rules for storing canned food

Canned foods prepared according to all the rules must be stored carefully. There are several conditions for preserving the quality of canned foods:

1. Storage temperature should be at room temperature. A cool, but not damp, place is ideal.
2. Containers with preserved food should be kept away from heat-emitting devices.
3. Excessive cooling of jars containing preserves will result in spoilage of the contents.

The ideal storage period is 2 years.Zucchini, like mushrooms, is a great winter preserve option. This easy-to-prepare, easily accessible vegetable will add variety to your table any time of year.