Zucchini like mushrooms for the winter: delicious step-by-step recipes for harvesting with photos and videos

Zucchini is a versatile product from which a variety of snacks, pancakes, and jams are prepared. It can be given any flavor, it all depends on the additional ingredients, the taste of which it absorbs well.

The product is dietary, and therefore suitable for people who watch their figure. Steamed meals 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.

Preparation of zucchini

Fresh and he althy vegetables are suitable for canning. Fruit affected by rot or severely visible damage is unsuitable. The taste and appetizing appearance of the workpiece depend on the choice of zucchini.

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

White zucchini and zucchini keep their shape and taste better.

Overripe zucchini of impressive size can also be used for harvesting, only they must first 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.

Additional ingredients

As additional components you can use:

• vegetables: carrot, eggplant;
• greens: dill, parsley, basil;
• spices: ground pepper, allspice, paprika, turmeric, ginger;
• vinegar;
• sunflower oil;
• Food supplement with mushroom flavour.

Zucchini recipes with mushroom flavor

There are many varieties of zucchini that have a rich mushroom flavor. Each "delicious" recipe will be reviewed 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;
• carrot - 1 piece;
• ground pepper - 1 tsp;
• garlic - 6 cloves;
• sugar - 100 g;
• s alt - 1 tbsp. l.;
• sunflower oil - 100 ml;
• vinegar - 100 ml.

Execution steps:

1. Pick up young vegetables, small in size. Rinse, remove damage and cut.
2. In overripe zucchini, 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 patches.
5. Chop the garlic in any convenient way (grate, pass through a press or finely chop).
6. Chop greens finely with a knife or cut with culinary scissors.
7. Take a glass or enamel container. Pour out all the ingredients and mix. Greens should be evenly distributed throughout the workpiece.
8. Sprinkle sugar s alt and pepper. Mix well.
9. Pour in vinegar and sunflower oil, mix. Cover with cling film and marinate.
10. Stir every hour.
11. Pre-sterilize containers.
12. After three hours, spread the mass into jars to the very neck. Do not tamp.
13. Distribute the remaining marinade evenly over jars.
14. Put the jars 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. Get the jars one by one and seal tightly.
16. Put upside down on the bedspread. After a while, check the seals for leaks. The place where the jar stood should be dry.
17. Wait for complete cooling in a warm place.

No sterilization

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

Ingredients per 1 liter:

• 1 kg zucchini;
• 10g s alt;
• 10g sugar;
• 5 cloves of garlic;
• 60ml vinegar;
• 100 ml vegetable oil;
• greens.

Steps:

1. Wash young zucchini, dry and cut into rectangular pieces.
2. Cut 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 chopper blender.
4. In a thick-walled saucepan, put cooked vegetables.
5. Mix all remaining ingredients for the brine.
6. Pour in liquid and mix well.
7. Close the container so that it is not weathered with a film and remove to marinate in a cool room.
8. Send the pot to the fire. Simmer for 20 minutes, stirring constantly so that the mass does not burn.
9. When the zucchini is soft, place the appetizer in pre-prepared jars.
10. Distribute the remaining liquid evenly over the containers.
11. Seal hermetically.
12. Wrap up and create a thermos effect.
13. Hide in pantry after 24 hours.

Zucchini marinated like mushrooms

Products:

• 1.5 kg prepared zucchini pieces;
• 1 tbsp s alt;
• 1 tsp pepper;
• 3 tbsp sugar;
• 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 mass releases juice, put in containers.
3. Sterilize.
4. Seal and turn over the lids.
5. Do not wrap. Let cool.

S alted

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

Products:

• zucchini - 1 kg;
• greens;
• horseradish root;
• garlic - 7 cloves;
• s alt - 70 g;
• water-1 l.

Cooking process:

1. Prepare a container for s alting. It is convenient to use jars, but a saucepan or a wooden tub will do.
2. Cut vegetables into slices, chop greens. Mix everything well, add horseradish and garlic.
3. To prepare the filling, dissolve the s alt in water.
4. Pour the pieces with brine and put oppression. As a load, you can use a three-liter jar of water. It is not recommended to use bricks and other materials. Contact with s alt will provoke an unwanted reaction.
5. Cover the container with gauze and take it to a dark place. S alt for three days.
6. When the zucchini changes color, arrange in containers and cover with plastic lids.
7. Keep cold.

With mushroom cube

The taste of the dish is very reminiscent of s alted mushrooms.

Products:

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

Cooking:

1. Put all ingredients, except zucchini, in a bowl and mix.
2. Take a sample: the marinade should be delicious.
3. Soak in marinade.
4. Distribute into bowls with a tablespoon. The blank requires sterilization.
5. Tighten tight.

Five Minute Recipe

Method of preparing a quick zucchini dish. Lifesaver for busy housewives.

Products:

• 0.5 kg zucchini;
• a pinch of s alt.

For marinade:

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

Cooking:

1. Pre-prepare the zucchini.
2. S alt and stir.
3. Prepare marinade.
4. Under the influence of s alt, the product will release juice, drain it. You can squeeze a little.
5. Combine with marinade, refrigerate.
6. You can already take a sample in the morning.
7. Canned with sterilization.

Cep flavored

You can give zucchini the flavor of porcini mushrooms when canning with mushroom seasoning.

With the addition of turmeric

Prepare the following ingredients:

• zucchini;
• bulb;
• s alt - 1 tablespoon;
• apple vinegar - 250 ml;
• sugar - 100 g;
• turmeric - 1 tsp

Cooking:

1. Make vegetable slices in circles. Divide the onion into rings.
2. Place the vegetables in a saucepan and pour over s alted water. Let stand.
3. Boil the vinegar over low heat.
4. Sprinkle sugar and turmeric.
5. Throw sliced vegetables in a colander.
6. Pour into containers that have previously been sterilized. Refrigerate.

Preservation storage rules

Preservation, which was made in compliance with all the rules of sterilization, can be stored at room temperature. The main condition is away from direct sunlight and heaters.

Inhabitants of private houses 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 damage the blanks and burst the cans.

Products that are not hermetically sealed should be kept refrigerated.

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

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

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