Step-by-step recipes for pickled zucchini "like milk mushrooms" for the winter in jars

In this article, we'll share with you how to preserve one of our most beloved preserves. If you'd like to prepare zucchini like milk mushrooms, you'll find the winter recipe below. This pickle is very easy to make. The resulting preserve is unique. It's not very calorie-rich—90 kilocalories per 100 grams. Large vegetable pieces taste similar to... pickled milk mushroomsThis is a wonderful appetizer.

We prepare the main ingredients and containers for canning

You can choose any type of zucchini – young or ripe, soft or firm. If the vegetables are young, trim the ends. If ripe, peel and cut lengthwise into quarters.

Remove the center section with the seeds. Begin slicing. Divide 4 strips crosswise into large, 2-centimeter-thick pieces. Prepare the greens: wash, dry, and chop as desired. Sprinkle the dill and parsley over the zucchini.

Prepare the iron lids. Boil them in water for 10 minutes. Then lay them out on a clean towel to dry.

It's convenient to use small jars—500-700 grams. They should be sterilized using your preferred method.

Methods for preserving zucchini with mushroom flavor

There are many options, How to roll up zucchiniSome of the most interesting recipes involve zucchini, which tastes like mushrooms. Let's look at popular pickles.

The traditional way

Necessary products:

• zucchini – 3 kilograms;
• vinegar 9% – 170 milliliters, depending on preferences;
• vegetable oil – 150 grams;
• coarse salt – 2 tablespoons;
• granulated sugar – 6 tablespoons;
• garlic – 2 heads;
• dill, parsley – 1 bunch;
• black pepper – 1 tablespoon.

How to prepare pickles step by step:

1. Crush the peeled garlic using a garlic press.
2. Pour sand into a container with vegetables, add salt, pepper, garlic, vinegar and oil.
3. Mix the mixture thoroughly and let it marinate at room temperature for 4 hours.
4. After the specified time, place the mixture into dry, sterilized jars. No need to pack.
5. Once the containers are filled, pour in the liquid left over from marinating.
6. Sterilize filled jars for 15 minutes over medium heat in a saucepan.
7. Tighten the lids with a wrench and turn them upside down to cool. Don't wrap them, otherwise the vegetables will lose their firmness.

Korean style with carrots

Necessary products:

• zucchini – 3 kilograms;
• carrots – 500 grams;
• onion – 0.5 kilograms;
• bell pepper – 0.5 kilograms;
• garlic – 1 cup;
• granulated sugar – 250 grams;
• vinegar – 150 milliliters;
• butter – 170 grams;
• salt – 50 grams;
• Korean seasoning – 2 packs.

How to cook:

1. Grate the prepared zucchini and carrots using a Korean grater.
2. Cut the onion and garlic into slices. Cut the pepper into strips.
3. Place all ingredients in a bowl, add any herbs, sugar, seasoning and salt.
4. Next, pour in the acid and oil. Let marinate for 4 hours.
5. Then transfer to containers and sterilize for 15 minutes. Roll up.

With lemon juice

It is not at all difficult to roll up such a pickle.

List of products:

• zucchini – 2 kilograms;
• lemon juice – 50 milliliters;
• fat – 200 milliliters;
• pepper mixture – 2 spoons;
• garlic – 5 cloves;
• salt – 20 grams;
• granulated sugar – 55 grams;
• dill.

Recipe:

1. Cut the zucchini into circles and place in a bowl.
2. Add dill and garlic.
3. Add spices, oil and juice.
4. Let it steep for 5 hours. Then place it in jars. Sterilize for 12 minutes and seal with lids.

With nutmeg

The spice gives the product a spicy note and a characteristic aroma.

Compound:

• zucchini – 2 kilograms;
• unrefined oil – 180 milliliters;
• dill, parsley - bunch;
• garlic – 5 cloves;
• nutmeg – 2 pinches;
• ground black pepper – to taste;
• salt – 35 grams;
• granulated sugar – 70 grams;
• citric acid – 10 grams.

How to cook:

1. Cut the zucchini into slices and place in an enamel bowl.
2. Chop the herbs, divide each garlic clove into three parts. Transfer to a bowl.
3. Add all the dry ingredients and pour in the oil. Don't forget to add the lemon juice.
4. Let it marinate for 4 hours, stirring every half hour.
5. Place the zucchini in jars and cover with juice.
6. Sterilize for 10 minutes after the water boils.
7. Cover the jars with lids and turn them upside down until cool.

After 2 weeks, the zucchini will acquire a delicious, mushroomy aroma.

With the addition of eggplant

You will need:

• zucchini – 1.5 kilograms;
• eggplants – 1.5 kilograms;
• acetic acid – 100 grams;
• oil – 130 milliliters;
• salt – 50 grams;
• a bunch of dill;
• garlic – 10 cloves.

How to cook:

1. Cut the zucchini and eggplant into strips. Add sand, salt, and chopped herbs.
2. Pour in vinegar and oil, mix with your hands and marinate for 4 hours.
3. Boil the mixture for 12 minutes, stirring occasionally.
4. Now all that remains is to put it into jars and screw on the lids.

Without sterilization

This is the fastest way to marinate zucchini.

Required for 3 liters:

• zucchini – 1.8 kilograms;
• garlic – 9 cloves;
• cloves – 9 pieces;
• dill – to taste;
• laurel – 3 pieces;
• peppercorns.

For the marinade:

• water – 1.5 liters;
• sugar – 190 grams;
• salt – 5 spoons;
• vinegar – half a glass.

Step-by-step recipe:

• Cut the zucchini into random pieces.
• Place the umbrellas, 3 peppercorns, a clove of garlic, 3 cloves, and 1 bay leaf in a jar.
• Press the zucchini pieces tightly and pour in boiling water.
• Let it warm up for 10 minutes. Then drain.
• Pour in the water again. While it's cooling, prepare the marinade.

• Add salt, sugar, and vinegar to the water. Bring to a boil and wait for the sugar to completely dissolve.
• Pour out any remaining juice from the vegetables.
• Immediately pour the boiling mixture into containers.
• Roll up the lids and wrap them up.

This will continue to sterilize the contents and prevent the containers from opening.

A delicious recipe that will make you lick your fingers.

Compound:

• zucchini – 1.5 kilograms;
• dill greens – 1 bunch;
• salt – 25 grams;
• sugar – 100 grams;
• acetic acid – 110 milliliters;
• butter – 120 grams;
• black pepper.

Recipe:

1. Finely chop the vegetables.
2. Place in a bowl, sprinkle with sugar, salt and pepper.
3. Pour in the liquid ingredients and add the garlic.
4. Knead the mixture with your hands. Let it sit for 3 hours.
5. Sterilize for 7 minutes. Roll up the lids.

With dried dill for the winter

Salted preserves can be prepared with dried dill.

List of products:

• zucchini – 1.5 kilograms;
• dried dill – 30 grams;
• salt – 4 spoons;
• sugar – 100 grams;
• vinegar – 110 grams;
• oil – 120 milliliters.

Way:

1. Cut the zucchini into random pieces and add the remaining ingredients.
2. Sprinkle with herbs and leave for 4 hours.
3. Then distribute into jars and sterilize for 12 minutes.

Pickled zucchini "like milk mushrooms" are ready.

Appetizer salad

List of products:

• zucchini – 1.5 kilograms;
• red bell pepper – 2 pieces;
• ground pepper – 1 teaspoon;
• salt – 3 spoons;
• granulated sugar – 50 grams;
• oil – 150 milliliters;
• garlic – 10 cloves;
• dill;
• acetic acid – 100 milliliters.

Recipe:

1. Cut the zucchini into cubes. Cut the pepper into strips.
2. Add salt, sugar, pour in acid.
3. Finely chop the umbrellas and crush the garlic.
4. Pour in the oil and mix with your hands.
5. Let the mixture stand for 5 hours.

Roll the marinated zucchini into jars.

Method of storing blanks

Pickles in jars keep well without refrigeration. However, you can store them in a cellar for safekeeping. They will keep all winter, just like any other preserves.

To get zucchini with the taste of milk mushrooms, be sure to use dill greens and umbrellas.

These interesting methods can be used to achieve a mushroom flavor from ordinary zucchini.