Zucchini like milk mushrooms - recipes for cooking for the winter. Real jam! Zucchini like milk mushrooms - delicious recipes for a very unusual snack

Taking advantage of this unique property, our culinary experts prepare zucchini like milk mushrooms. A finger-licking recipe for the winter, you can take it in whole or in part and then modernize it to suit your taste.

To prepare this preparation you will need zucchini. Ideally, they should be young, green, not overripe, with a thin skin that is easily scratched with a fingernail and a full center with seed primordia rather than hard seeds.

As a rule, milk mushrooms are very good with green dill, so in recipes “for milk mushrooms” you should also give preference to green dill.

Particular attention should be paid to fennel greens. In appearance it is very similar to dill, but its aroma is somewhat different, and zucchini cooked with its presence has a very attractive taste and unforgettable aroma. True, it is not popular enough among amateur gardeners and it is also difficult to find it on the market. In this regard, experienced cooks add fennel seeds to the preservation, which can easily be bought at spice shops or pharmacies.

If there is no dill, then any greens will do, you can use:

• parsley;
• cilantro;
• tarragon;
• oregano;
• marjoram;
• thyme;
• basil.

And of course garlic. There is no way to cook zucchini and achieve the taste of milk mushrooms without the aromatic cloves of garlic.

Workpieces with the addition of dill seeds are successful. However, it is unjustified to throw away whole seeds; it is better to grind them prematurely in a coffee grinder. And if you add bay leaf to it, then such aromatic flour will charmingly highlight the taste.

If the zucchini is overgrown

As a rule, summer residents do not visit their dacha very often, and rural residents cannot keep track of everything overnight, and a delicate product such as zucchini outgrows very quickly.

However, the matter is fixable. The zucchini is cut lengthwise and all the seeds are scraped out with a spoon. Next, the zucchini needs to be peeled, leaving only the fleshy walls. You can do this procedure in reverse.

How to cut zucchini

The peeled zucchini is cut into pieces so as to imitate the stem of a milk mushroom. As a rule, the cuts are cubes 3-4 cm long and 1x1 cm in cross-section. When cooked, the cubes will decrease in size and will be very similar to mushroom stems.

It is fashionable to cut zucchini into layers, imitating a cap, but only young, not overripe fruits, the diameter of which is within 5-6 cm, are suitable for such cutting.

Preparation without sterilization

To prepare zucchini like milk mushrooms, the recipe without sterilization can be used at your discretion in terms of spices, but the base filling must be fully seasoned.

A sample of zucchini must be taken in its pure form, already cut, and the calculation must be carried out as follows:

• zucchini - 1.5 kg;
• vegetable oil - 100 g;
• salt - 45 g;
• sugar - 50 g;
• vinegar - 100 g;
• ground allspice - 20 g;
• garlic 3-4 teeth.

We cut the zucchini immediately into the vessel in which we will boil it. Add all ingredients except garlic. Stir and leave at room temperature for several hours, preferably overnight.

After time has passed, the pan is put on heat, and after bringing to a boil, the contents are boiled for 10-12 minutes.

Just before finishing, finely chopped garlic and herbs are added to the salad. Bring to a boil and pour into prepared jars. It is rolled up and cooled in the traditional way without additional insulation.

Carrots to the rescue

Zucchini prepared in a marinade with carrots not only has an interesting appearance, but also an excellent taste.

The preparation looks beautiful when the cutting is done so that the carrots and zucchini have the same shape and size.

As for the ratio of ingredients, you should not overuse the amount of carrots, as its taste becomes dominant, and it is not possible to overpower it even with spices.

Zucchini salad like milk mushrooms, with carrots and herbs is prepared according to the following recipe:

• water - 200 g;
• young or old peeled zucchini - 1.2 kg;
• carrots - 0.3 kg;
• salt and sugar 50 g each;
• vegetable oil - 80-90 g;
• vinegar - 90-100 g;
• grated mixture of spices (pepper, bay leaf) - 10 g or to taste;
• garlic 1 small head;
• herbs - 1 bunch.

We prepare a marinade from water, oil, vinegar, salt, and sugar. Bring it to a boil and add chopped carrot slices. Boil for 3-4 minutes and add zucchini. Boil for 10-12 minutes, add spices and garlic, as well as finely chopped herbs. Boil again and roll into jars.

They have an original taste. And most importantly, they are very easy to prepare. Such zucchini are one of the best side dishes suitable for a meat dish, and they are also excellent as an appetizer with vodka. So let's reveal the secret of their preparation.

Ingredients (option No. 1)

To make milk mushrooms like these), you will need:

• three kilograms of zucchini;
• two carrots;
• 1/2 cup garlic (chopped);
• two tbsp. spoons of salt;
• a glass of sugar;
• one and a half glasses of vegetable oil;
• a glass of 9% vinegar;
• one tbsp. a spoonful of ground pepper (black);
• a bunch of dill and parsley.

This list of products can be called basic. There are recipes in which this list differs slightly. But more on that later.

Cooking process

It’s very easy to pickle, which we’ll talk about now, and won’t cause any difficulties even for beginners.

Take the zucchini, peel them and cut them into cubes. Pour into a large saucepan. Let's start with carrots. We clean it, but cut it into thin circles. Add to the pan with the zucchini. Finely chop the parsley and dill. Place in a saucepan with vegetables. We do the same with chopped garlic. Season the vegetables with sugar, pepper, salt, vegetable oil, and vinegar. Mix everything well. Let it stand for three hours.

After this, put the salad in sterile jars and cover with lids. Fill a saucepan with water up to the neck of the jar and set the salad to sterilize for 30 minutes. Check the condition of the dish periodically. If rising bubbles appear in the jars, then we can say that the dish is ready.

When the zucchini, marinated like milk mushrooms, is ready, remove the jars from the pan. We turn them upside down, wrap them up, and keep them like this until the salad has cooled completely.

Option No. 2

It was mentioned earlier that the list of products varies. Zucchini pickled for the winter can be prepared a little differently. It’s even worth experimenting and choosing the set of ingredients that suits your taste. We offer a version of the recipe that is not significantly different from the previous one.

We will need:

• zucchini - one and a half kilograms;
• salt - one tbsp. spoon;
• (ground) - 1/2 tbsp. spoon;
• sugar - three tbsp. spoons;
• vegetable oil - 1/2 cup;
• dill - a bunch;
• vinegar 9% - 1/2 cup;
• garlic - 4-5 cloves.

Peel the zucchini and cut into fairly large slices, which should resemble pieces of chopped mushrooms. If the zucchini has a loose core, it should be cut out. If we don’t do this, then we won’t get the milk mushroom effect. But this is the main goal of this workpiece.

We cut the dill. Peel and chop the garlic with a knife. Mix everything and leave at room temperature for three hours to marinate.

Now put the prepared salad into sterile jars, cover with sterile lids, and place in a large saucepan with warm water. The water level should not be higher than the hangers of the cans. When the water boils, sterilize the zucchini for 5-7 minutes.

We take out the jars, roll them up, and turn them upside down. There is no need to wrap them up. Leave in this position until it cools completely. And only then we store it in a cool place for the winter.

Option No. 3

Since the technology for preparing such zucchini according to different recipes is not particularly different, let’s think about the ingredients included in the salad. The list of products could be like this:

• 2 kg of zucchini;
• 7 cloves of garlic;
• 1/2 cup vegetable oil;
• 1/2 cup vinegar;
• one and a half tbsp. spoons of salt;
• ground black pepper (to taste);
• three (without slide) tbsp. spoons of sugar;
• parsley and dill to taste (or one or the other).

Using these ingredients in such quantities, you will end up with five half-liter jars. Work a little magic on them, and you will have delicious zucchini, marinated like milk mushrooms.

During the season of preparing marinades, you should pay attention to a very simple but surprisingly tasty zucchini recipe. Pickled zucchini like milk mushrooms are called so not because of the method of preservation, but because of the special taste of zucchini, which is reminiscent of these mushrooms. Pickled milk mushrooms (see) require long and tedious processing and often turn out bitter, while zucchini is in no way inferior to mushrooms, but is much easier to prepare and is guaranteed to be delicious!

How to cook pickled zucchini like milk mushrooms

We will need the following ingredients:

• mature zucchini – 3 kg;
• dill and/or parsley – 2 medium bunches;
• carrots – 300 g;
• garlic – 10-12 cloves;
• sunflower oil – 350 ml;
• table vinegar 9% - 200 ml;
• salt – 2 tbsp;
• sugar – 6 tbsp;
• ground black pepper – 1 tsp. with a slide;

This amount of ingredients makes approximately 4-5 liter jars.

Preparation:

1. Wash the zucchini well. Peel ripe vegetables and, if necessary, remove seeds if they are too hard. The skin is not removed from young zucchini. Cut into medium wedges or cubes.
2. Wash the carrots thoroughly to remove any remaining soil and peel them. Cut into thin slices or small cubes.
3. Dry the washed greens and chop finely. The classic version of the recipe uses dill, but if desired, you can replace it with parsley, or make a mix.
4. Peel the garlic and chop into medium pieces. For those who do not like large pieces of garlic, you can use a garlic press or grind it in a mortar. But the zucchini will turn out more flavorful if the garlic is not cut too finely with a chef’s knife.
5. Place all components in a deep bowl or basin. It is not recommended to use non-enamelled metal containers, because... they can give vegetables an unpleasant taste.
6. Prepare the marinade: pour sugar, salt into a separate bowl, add vinegar and vegetable oil. Sprinkle with pepper: it is this spice that gives pickled zucchini a piquant mushroom flavor. Stir the mixture until the salt and sugar are almost completely dissolved. Due to the lack of water, the components may take quite a long time to dissolve, but it is important to do this at this stage.
7. Pour the aromatic marinade over the vegetables and mix well. Leave for 2-3 hours at room temperature so that the marinade saturates all the ingredients. Cover the container with a lid or film.
8. Sterilize the prepared jars by holding them over steam for 5-10 minutes. Place upside down on clean towels. Then fill the jars to the top and fill with marinade to the brim. There should be enough liquid (marinade), because... zucchini will give juice. Cover with boiled lids and sterilize the preserves in boiling water for about 5 minutes. The liquid should not boil excessively, otherwise the marinade will become cloudy and water may enter it.
9. Roll up the finished jars and cool in a dark place, placing the lids down. To make the zucchini crispy, you don’t need to wrap the jars.

The zucchini is ready. All that remains is to wait until winter and take a sample, although the snack can be eaten within a few hours. You can store zucchini “a la milk mushrooms” in the refrigerator for several weeks without rolling up the jars, under regular lids.

• It is better to take deodorized, refined oil for marinade. In addition to sunflower oil, olive and camelina oil are perfect for the recipe.
• When using apple or wine vinegar, its amount must be increased by 1.5 times, because the acid concentration in these types of vinegar is usually no higher than 6%.
• To make the zucchini more reminiscent of milk mushrooms, you can add mushroom seasoning to the marinade.
• Carrots are not necessary in the recipe for this marinade; it will not spoil the taste of the snack. But with this preparation, carrots turn out very tasty on their own, and are good in combination with zucchini.
• Instead of ground pepper, you can use allspice. It is not as spicy, but more aromatic. But if accidentally bitten, it can cause discomfort.

Zucchini marinated in this way “like milk mushrooms” are perfect for both the holiday table and regular dishes as a savory snack. Alternatively, they can be served immediately after marinating, without heat treatment. In this form, the snack is also very tasty and healthy.

Zucchini is quite often used in cooking to make a delicious salad or vegetable dish. Moreover, they are used not only for preparing traditional dishes, but also for creating something unusual.

Many housewives prepare zucchini for milk mushrooms for the winter. This roll has a very unusual and pronounced taste, which is reminiscent of canned mushrooms. However, in order for zucchini in jars to really be tasty, you need to familiarize yourself in advance with how to prepare zucchini like milk mushrooms for the winter and what recipes to use for this.

Preparing zucchini for the winter begins with choosing the ingredients that will be needed for this. Only by choosing the right ingredients can you prepare pickled zucchini like milk mushrooms so delicious that you will lick your fingers. Many recipes consist of the following elements:

1. Zucchini. To preserve zucchini like milk mushrooms without sterilization, ordinary fruits and zucchini are used. In this case, you can preserve ripened and young zucchini.
2. The most popular recipes include garlic. It makes preserved milk mushrooms more tasty, as evidenced by reviews from some housewives.
3. Black pepper. Almost every recipe for zucchini as milk mushrooms for the winter cannot do without this ingredient. You need to add black pepper very carefully so as not to accidentally overdo it. For 2 kg of zucchini, 15-30 g of pepper will be enough.
4. Greenery. Some housewives add parsley to the jar when preparing preserves. This is done to make the taste more intense.
5. Vinegar. You need to prepare zucchini with vinegar. In this case, you cannot use any vinegar. In this case, the best choice would be to purchase a six percent solution.
6. Vegetable oil. It is recommended to buy refined oil, as it does not have a pronounced taste that could spoil the taste of canned zucchini.
7. Dill. Almost every recipe includes fresh dill, which is needed to make preparing zucchini for the winter more aromatic and tasty.

First recipe

After familiarizing yourself with the main ingredients, you can roll up zucchini for the winter. This step-by-step recipe will help you do everything right. First you need to figure out the amount of ingredients:

• a kilogram of fresh zucchini;
• a glass of vegetable oil;
• half a glass of vinegar;
• a bunch of dill;
• 15-20 g ground pepper;
• 25 g sugar and salt;
• five cloves of garlic.

Particular attention should be paid to the choice of vinegar, since this recipe will require a 9% solution.

Having prepared all the necessary ingredients, you can start cooking. First you need to start cutting the zucchini. It is advisable to cut them into large pieces. It is recommended to get rid of the pulp in the middle. If this is not done, then there will be no effect of milk mushrooms in the future.

Then you should start chopping the garlic. First, it is thoroughly cleaned and cut into small pieces with a knife. You can also use a grater instead of a knife.

All prepared components are used to create marinades. To do this, the ingredients are poured with boiled water, mixed and infused for three hours. At this time, you can start preparing the cans for seaming. Some housewives prepare zucchini like milk mushrooms for the winter without sterilization, but many prefer to sterilize. In order not to waste a lot of time, I sterilize zucchini jars in the oven. First, they need to be washed thoroughly with warm water and placed in an oven preheated to 150 degrees for 10-15 minutes.

Having finished with sterilization, I tighten the jars. To begin with, all the prepared zucchini with herbs must be evenly distributed among each jar and placed in a container with hot water. In this case, the liquid should only reach the hangers of the cans. They should stand in hot water for 10 minutes. Then tighten them with seaming caps.

Second recipe

In this case, the preparation of zucchini preparations for milk mushrooms will be slightly different. This recipe features carrots and some other ingredients:

• two carrots;
• two kilograms of zucchini;
• head of garlic;
• 15 g black pepper;
• a tablespoon of salt;
• a bunch of parsley;
• half a glass of vegetable oil;
• 20 g sugar.

First you should start cutting the zucchini. They must be cut in the same way as mushrooms - into quarters and halves. For this it is better to use a special shredder. Then you need to start preparing the garlic. It must be peeled, cut crosswise into slices and added to the zucchini. After this, all the greens are chopped. In this case, the tops are cut quite coarsely, and the cuttings are cut smaller.

The carrots are cut into even slices and soaked in vegetable oil. It is added to the rest of the vegetables and mixed thoroughly with them.

Now you can make sure that the zucchini is salted. To do this, salt the vegetables, mix and leave for several minutes. To avoid it being too salty, add sugar, vinegar and butter. Jars and sealing lids are sterilized according to the same principle as described in the previous recipe. Immediately after sterilization, seal the jars with lids.

After the twist has cooled, it must be moved to a dark room with a low temperature. A cellar or basement is ideal for this.

Conclusion

Preserving zucchini for the winter like milk mushrooms is quite simple. To do this, you need to study the most popular recipes that will help you prepare for the winter.

If you like pickled milk mushrooms, but don’t have time to assemble and cook them, then you can make a zucchini preparation, which is practically no different from a mushroom appetizer. Plus, this dish is low in calories, so you don’t have to worry about your figure.

For cooking, you need ripe fruits with an elastic structure so that they turn out crispy. The workpiece is stored in a cool place until the next season. Let's look at some simple recipes.

Zucchini is like milk mushrooms, quick and tasty. Photo recipe for cooking zucchini for the winter

First, let's look at the simplest option for preparing for the winter. Despite the ease of preparation, zucchini turns out crispy, aromatic and very tasty.

Ingredients:

• 1 kg of zucchini.
• 1 piece of carrot.
• 1 bunch of parsley and dill.
• 3 cloves of garlic.
• 1 tbsp table salt.
• ¼ tsp ground black pepper.
• 2 tbsp granulated sugar.
• 3 tbsp 9% vinegar.
• 3 tbsp sunflower oil.

Cooking process

The amount of products is taken from the consumption per 1 kg of young zucchini; if you need to make a large volume of preparation, then you should proportionally increase the amount of other ingredients.

Cut the carrots into circles, then divide them in half.

Add chopped garlic, chopped herbs, oil, vinegar, one level spoon of salt to the container. The use of iodized salt is not recommended. Also add sugar and a small amount of pepper. Mix the ingredients thoroughly and leave to marinate for about 3-4 hours.

After this, the tasty snack should be placed in sterilized jars. Then put them in a saucepan. It is recommended to spread a towel at the bottom of the dish so that the workpiece does not burn. Do not tighten the lids. Pour water until the jars are almost completely submerged. Place the pan on the burner, bring the water to a boil, and then sterilize for 15-20 minutes.

You need to place the zucchini in the jars very tightly. The juice should completely cover the vegetables. Place the jars on the lids, check the tightness, and wrap them in a warm blanket for a day.

Pickled zucchini without sterilization. They turn out like crispy milk mushrooms

Tasty and aromatic zucchini can be pickled without sterilization. To do this, you need to prepare a high-quality marinade. To prevent the jars from “exploding,” it is not recommended to use parsley instead of dill and add a large amount of cloves.

Ingredients:

• 2 kg of young zucchini.
• 9 cloves of garlic.
• 2 bunches of dill.
• 1.5 liters of water.
• 3 tbsp rock salt.
• 10 tbsp granulated sugar.
• 200 ml 9% vinegar.
• Bay leaf, cloves, peppercorns according to preference.

Cooking method

Wash the zucchini, cut into discs about 2 mm thick. If you have large fruits, then the circles will need to be divided in half. Wash the dill and cut the garlic into two halves.

Now you need to start filling the jars. Based on a liter container, you need to put 5 sprigs of fresh dill in it, followed by a next layer of 2 chopped garlic, pepper, cloves and one bay leaf.

The zucchini washers should be placed tightly up to the neck, and a few pieces of garlic should be added on top.

At the next stage, the jars of food need to be filled with boiling water, then covered with a lid, but not screwed on, and left for about 10 minutes. After this time, you need to drain the liquid and fill the jar with boiling water again. Wait about 10 more minutes.

While the zucchini is steeping, you need to make the marinade. To do this, bring water to a boil in a saucepan, add rock salt and granulated sugar. Stir thoroughly until all crystals are completely dissolved. Then pour in the vinegar, wait until it boils and after a couple of minutes remove from the stove. It is recommended to take a sample from the solution and, if necessary, add the missing ingredients. Drain the jars and fill them with brine.

Screw the lids on with a key, place the jars upside down, wrap them up and leave them in a cool place.

If everything is done correctly, the snack can be stored for one year.

Real jam! Zucchini, like milk mushrooms, is a delicious preparation for the winter

Let's look at another option for cooking zucchini without unnecessary ingredients. They resemble pickled mushrooms in taste and texture. The recipe is quite simple, so any housewife can make this preparation for the winter.

Ingredients:

• 3 kg of zucchini.
• 2 tbsp table salt.
• 1 tbsp black pepper.
• 6 tbsp sugar.
• 250 ml. vegetable oil.
• 1 head of garlic.
• 200 ml 9% vinegar.
• 1 bunch of fresh parsley.

Cooking process

If you have the opportunity to use zucchini directly from the garden, then this will be the best option. In old fruits, it is necessary to cut off the top layer.

Cut the fruits (2-3 cm), put them in a bowl, put chopped greens and all other ingredients there. Leave for 3 hours so that the zucchini releases its juice and marinates well.

In the meantime, you need to sterilize the jars so that the product does not disappear after a few days. Place the vegetables in glass jars, then proceed to sterilize them in a saucepan with water. After the liquid boils, the snack can be removed from the heat after 10-25 minutes, depending on the volume of the container.

Roll up the workpiece with a lid, turn it over, cover with a warm towel and leave until it cools completely. For clarity, you can see this recipe in the video clip below: