TOP 10 step-by-step recipes for preparing zucchini like mushrooms for the winter, with and without sterilization

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.

Additional Ingredients

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 a 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.

Stages:

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. Close 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 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 under pressure. 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.

Five Minute Recipe

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 white mushroom flavor

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.