Very easy to prepare recipe. Interesting mushroom taste. A good snack with cold vodka and hot potatoes.

A snack for those who live in areas where one can only dream of wild mushrooms... But here I took and made a mushroom snack from something that is plentiful and cheap, i.e. from zucchini.

A friend treated me to this delicious dish last year. I copied the recipe from her, but didn’t close it for the winter - my people don’t eat zucchini very much, and, frankly, I’m too lazy to make it for myself. And this year I made a jar to try, but it didn’t last until winter—they literally threshed it on the third day. Tasty. Now you will have to close at least 6-7 jars for the winter. And time will tell...

Zucchini - 1.5 kg (zucchini can be used)
Salt - 1 tbsp.
Black pepper (ground) -0.5 tbsp.
Sugar – 2 - 3 tbsp.
Oil grows. – 0.5 stack.
Dill -1 bunch.
Vinegar – 0.5 tbsp. (9%)
Garlic – 4-5 cloves.

Peel the zucchini and cut into slices fairly large so that the pieces resemble chopped mushrooms. If the core of the zucchini is loose, then it needs to be cut out, otherwise the effect of milk mushrooms will not work.


Chop the dill, peel the garlic and chop with a knife. Mix everything and leave to marinate for 3 hours at room temperature.

Then place them in sterile jars, cover with sterile lids and place them in a large saucepan with warm water (if you put them in boiling water, the jars may crack). The water should reach the shoulders of the jar. Sterilize for 5-7 minutes from the moment the water boils.

Roll up, turn upside down, do not wrap. Leave it like this until it cools. Then put in a cool place until winter.

I’ll be honest, I consider myself a pretty good housewife, since I cook and can, and the house is always clean and comfortable. But, despite all this, I have a peculiarity - I never practice, well, never according to any recipe!
I can’t say that I’m a mushroom lover at all. Of course, I can go to the forest, but only to get some air and relax. At the same time, my mother-in-law and mother are happy to deal with mushrooms, they have many different recipes, and they also pass jars of preparations to our table.
Last year I used a new recipe for ordinary zucchini, not expecting anything special from the taste, because the recipe turned out to be quite simple (that’s what got me interested in it in the first place). And when guests came to us in winter, I put this appetizer on a plate and served it to the festive table. At some point, for some reason everyone started praising the mushrooms, I couldn’t understand what they were talking about, because there was a lot of stuff on the table, but there were just no mushrooms. And when my godfather asked when I started salting milk mushrooms, I was almost completely at a loss. As it turned out, my guests mistook these same zucchini for savory salted milk mushrooms!
So, this year I decided to make zucchini again like milk mushrooms for the winter according to a recipe without sterilization, especially since they taste exactly like pickled mushrooms. And they’re easy to prepare; you don’t need to worry about sterilizing or pouring them multiple times. You just need to chop the zucchini and spices, mix well and marinate in a warm place for at least 3 hours, and then transfer to jars and close immediately. As you can see, it’s very easy to prepare zucchini like milk mushrooms if you use this recipe.
Even a schoolchild can handle this preparation! for those who make preparations from this vegetable, we offer. learn how to prepare it, it’s also tasty and simple.

Ingredients:
- zucchini fruit (you can use squash or zucchini) – 1.5 kg,
- medium-ground kitchen salt – 1 tbsp.,
- ground pepper (black) – 0.5 tbsp.,
- dill greens - a bunch,
- fresh garlic – 5 cloves,
- white crystalline sugar – 3 tbsp.,
- vegetable (sunflower or olive) oil – 100 ml,
- table vinegar (9%) – 100 ml.




First of all, prepare the zucchini fruits for preservation. To do this, we first sort them by degree of ripeness, and then peel the washed fruits, as necessary, from the bark and remove the middle with hard seeds. Cut the hard pulp into large pieces so that they resemble chopped mushrooms.




Now we sort through the dill: if the greens have wilted, wash them in ice water, then dry them and chop them finely.
Peeled garlic can be chopped in any way: using a press, grater or knife.




Place the fruits in a bowl and mix with herbs and garlic. We also add the remaining ingredients indicated in the recipe.




We interfere.




Marinate the mixed mass in a warm place for about three hours. As you can see, a lot of juice has been released.




Then we transfer the snack quite tightly into sterilized, dry jars and close the lids.
We store zucchini like milk mushrooms in the refrigerator or in a cold cellar.




Bon appetit!

Zucchini, like milk mushrooms, will be useful for those who did not have time to go on a quiet hunt with a basket. The versatile vegetable has come to the rescue more than once in such situations, conveying the taste, aroma and texture of the necessary components. This time, he plausibly “adjusted” to the mushrooms, and the marinade, herbs, spices and simple cooking technology helped him in this.

How to cook zucchini with mushrooms?

Zucchini, like mushrooms for the winter, belongs to the category of snacks that are said to be “simple, cheap and cheerful.” The dish does not require sophisticated ingredients and is easy and quick to prepare. To prepare, zucchini is cut into cubes, seasoned with oil, vinegar, sugar, spices and left for a couple of hours. Then they are put into jars, sterilized and rolled up.

1. Zucchini, marinated like milk mushrooms, will become similar to mushrooms if you peel them, cut them in half, remove the loose pulp and cut into small bars that look like mushroom stems.
2. You don’t have to peel young zucchini, but you’ll have to tinker with the old ones, with thick skin and seeds.
3. For special appeal, the snack can be prepared from multi-colored fruits.
4. The combination of dill and garlic perfectly imitates the aroma of mushrooms, but fenugreek seeds will cope even better with this.

Zucchini, like mushrooms for the winter, is the favorite preparation of many housewives. What makes it this way are simple, inexpensive ingredients and an unpretentious method of preparation, during which you can go about your business while the zucchini is marinated in spices and seasonings. After the time has passed, all that remains is to place the vegetables in sterile containers and roll them up.

Ingredients:

• zucchini - 1.5 kg;
• salt - 30 g;
• sugar - 50 g;
• butter - 100 g;
• vinegar - 80 ml;
• clove of garlic - 6 pcs.;
• bunch of dill - 1 pc.

Preparation

1. Chop the zucchini, season, add oil, vinegar, herbs and garlic and set aside for 2 hours.
2. Place the zucchini under the milk mushrooms in sterile jars and seal.

Roasting zucchini like mushrooms is an effective way to add crunchy texture and caramel flavor to vegetables while avoiding sterilization. To prepare, zucchini is fried together with onions in a frying pan, spices are added, and simmered for 10 minutes, which allows the vegetables to soak in juices and undergo the necessary heat treatment before sealing in jars.

Ingredients:

• zucchini - 550 g;
• onion - 250 g;
• oil - 80 ml;
• bunch of dill - 1 pc.;
• salt - 20 g;
• sugar - 40 g;
• vinegar - 20 ml;
• bay leaf - 3 pcs.;
• ground black pepper - 5 g.

Preparation

1. Place the chopped zucchini in a frying pan and fry in oil for 10 minutes.
2. Add onion and simmer for 5 minutes.
3. Add spices and simmer for 10 minutes.
4. Season with herbs, pour in vinegar.
5. Place like mushrooms into sterile jars and seal.

Salad “Zucchini like milk mushrooms”

Those who want to diversify mushroom-flavored zucchini with new ingredients can prepare a salad. In this case, vegetables with elastic pulp are suitable, they have the property of quickly absorbing marinades and go well with zucchini. Fleshy bell peppers fully meet these requirements, which is why they remain the main choice of many housewives.

Ingredients:

• zucchini - 1.5 kg;
• bell pepper - 3 pcs.;
• ground black pepper - 5 g;
• salt - 30 g;
• sugar - 60 g;
• vinegar - 90 ml;
• oil - 150 ml.
• parsley sprigs - 6 pcs.

Preparation

1. Chop the peeled zucchini and pepper.
2. Mix with oil, spices and vinegar and set aside for 4 hours.
3. Boil for 5 minutes, distribute into jars and seal.

Zucchini is like milk mushrooms without vinegar

Zucchini, like mushrooms without vinegar, will be an appropriate replacement for traditional cooking recipes. Of the small selection of preservatives offered, lemon juice is the most suitable. A few spoons of an absolutely harmless citrus component will add freshness, slight sourness to the zucchini and increase the shelf life of the product.

Ingredients:

• zucchini - 2.5 kg;
• clove of garlic - 8 pcs.;
• bunch of dill - 1 pc.;
• fenugreek seeds - 5 g;
• salt - 30 g;
• sugar - 60 g;
• lemon juice - 100 ml;
• oil - 250 ml.

Preparation

1. Mix zucchini with garlic and herbs.
2. Add seasonings, oil and lemon juice.
3. Leave to soak for 5 hours.
4. Boil for 5 minutes and pour into jars.

Zucchini like milk mushrooms with nutmeg

Zucchini like mushrooms with nutmeg is a pleasant temptation even for picky gourmets. The spice, associated with baked goods and sauces, has long been widely used in preservation and can add flavor to pickled vegetables. The main thing is to comply with the dosage of spice, since otherwise the “milk mushrooms” will be impossible to eat.

Ingredients:

• zucchini - 2 kg;
• dill - 40 g;
• clove of garlic - 3 pcs.;
• ground nutmeg - 5 g;
• peppercorns - 10 pcs.;
• oil - 200 ml;
• salt - 30 g;
• sugar - 55 g;
• vinegar - 60 ml.

Preparation

1. Mix zucchini slices with dill and garlic.
2. Season with salt, sugar, pepper, oil, nutmeg and vinegar and set aside for 1.5 hours.
3. Bring vegetables to a boil and remove from heat.
4. Place the zucchini like milk mushrooms in containers, seal and wrap.

If you need to preserve freshness and lightness in vegetables, you should cook zucchini as without oil. To do this, vegetables are poured with hot marinade, left for a long time in the cold and sterilized. This method helps to obtain a tasty and crispy preserve, which, if desired, can always be flavored with butter.

Ingredients:

• zucchini - 900 g;
• vinegar - 50 ml;
• sugar - 80 g;
• salt - 20 g;
• boiling water - 500 ml;
• clove of garlic - 4 pcs.;
• bay leaf - 2 pcs.;
• bunch of dill - 1 pc.;
• black peppercorns - 6 pcs.

Preparation

1. Place the zucchini and greens into jars.
2. Dissolve salt and sugar in boiling water, add vinegar and pour the marinade over the vegetables for 10 hours.
3. Sterilize like milk mushrooms for 20 minutes.

Sterilized zucchini like milk mushrooms

Zucchini for winter mushrooms comes in a variety of heat treatments. Some housewives, citing technology, prefer to sterilize vegetable preparations, which increases shelf life and does not require much time. All you need to do is place the pickled vegetables in jars and sterilize for 20 minutes.

Ingredients:

• zucchini - 1 kg;
• bunch of dill - 1 pc.;
• salt - 20 g;
• sugar - 80 g;
• vinegar - 90 ml;
• oil - 120 ml.

Preparation

1. Mix the chopped zucchini with the remaining ingredients.
2. Set aside for 4 hours.
3. Place in jars and sterilize the zucchini like mushrooms for 20 minutes.

Zucchini like milk mushrooms with citric acid

Zucchini like milk mushrooms is a recipe that helps you experiment with the taste of the preparation. So, people with intolerance to vinegar marinades can season zucchini with citric acid. The latter will add a pleasant sourness, crunchiness to the vegetables and preserve their natural aroma, since it does not have a specific smell.

Ingredients:

• zucchini - 3 kg;
• citric acid - 15 g;
• sugar - 90 g;
• salt - 50 g;
• oil - 300 ml;
• black peppercorns - 10 pcs.

Preparation

1. Toss chopped zucchini with oil, seasonings and citric acid.
2. Add pepper and set aside for 3 hours.
3. Stir, place in a container and sterilize for 12 minutes.

Zucchini like milk mushrooms with carrots

Zucchini with carrots like milk mushrooms is the most appetizing preparation. It's not just about color appeal: in addition to their bright color, carrots harmonize with zucchini, perfectly absorb marinades and retain the elastic texture characteristic of salted mushrooms. Please note that carrots are denser than zucchini and therefore require thin cutting.

If you think that zucchini jam is the most unusual work of culinary art, then it is not so. From this vegetable you can prepare another rather unusual preparation, after trying which no one will be able to guess the main ingredient, since its taste will be very similar to wild mushrooms. Moreover, there is more than one recipe for the winter - zucchini is like milk mushrooms, there are two of them, which allows you to choose a snack to suit your taste.

So, let's move on to cooking.

Recipe for zucchini with herbs and garlic

To prepare zucchini for the winter like mushrooms according to the classic recipe, take:

• 1 ½ kg zucchini;
• 30 g salt;
• 60-70 g sugar;
• 15 g black pepper powder;
• half a glass of rast. oils;
• half a glass of vinegar;
• 12-14 sprigs of dill;
• 5-6 cloves of garlic.

We wash the selected zucchini, if necessary, remove the skin in a thin layer, remove the loose pulp and cut into pieces. At the same time, it is desirable that they are not very large in size, so that they look like pieces of porcini mushrooms. We remove the husks from the garlic cloves and chop them into medium-sized pieces using a sharp knife or simply grate them on a coarse grater. Wash the dill thoroughly under running water, vigorously shake off the excess liquid several times and also finely chop. Combine the prepared ingredients in a large container, add salt, pepper and granulated sugar, add oil and vinegar. Mix everything and leave to marinate. Zucchini should spend at least three hours in the marinade.

In the meantime, we are working on jars and lids. We wash them with soda, after which we send them to be sterilized. Place the jars, necks down, on a clean, dry towel to dry thoroughly.
After the specified time, we return to the zucchini - put them in jars, cover with lids and place in a container with hot water.

Important! The water should reach the “shoulders” of the cans. At the same time, it is extremely undesirable to immerse the workpiece in boiling water, since the cans may burst immediately!

We wait until the water boils and sterilize the workpieces for 6-7 minutes. We leave them in the house for about a day with their necks down, after which we take them out for storage in the cellar.

Recipe for zucchini and carrots

Zucchini, which tastes like milk mushrooms, is sometimes prepared with the addition of carrot root. For the recipe we take:

• a couple of kilos of zucchini;
• a couple of carrots;
• a bunch of fresh herbs (dill, parsley);
• medium head of garlic;
• half a glass of vinegar;
• half a glass of rast. oils;
• 45 g salt;
• 25 g sugar;
• 10 g black pepper powder.

We clean the washed and dried zucchini, remove the loose core, cut into circles, then each in half and in half again. At the same time, it is not at all necessary to chop them very evenly; let the pieces be a little sloppy - this way they will look more like mushrooms.

We separate the garlic heads into cloves and remove the husks from each. Cut the garlic into thin slices crosswise. Combine it in a large bowl with the zucchini. Then wash and dry the greens, chop them as desired. Add it to the rest of the ingredients.

Note! The preparation will look more appetizing if you chop the parsley and dill tops coarsely.

Peel the carrots and chop into slices. Place it in a frying pan and sauté for growth. oil for a few minutes. At the same time, the carrots should not be fried. Place the prepared vegetable in a bowl with the rest of the ingredients. Add salt and leave the food to marinate for about a quarter of an hour. Then pour in the vinegar, the indicated amount of the solution. butter, add pepper and sugar. Mix everything thoroughly and leave for several hours (overnight is possible) so that the zucchini absorbs juice. Then we put them in clean jars up to the shoulders, cover them with lids and send them for sterilization.

If your garden has been blessed with a lot of zucchini this year, then the appetizer described above is the best way to cope with a bumper harvest. You will spend very little time preparing it and still get a very tasty hearty dish. After all, the key to success in this case is a successful combination of zucchini, fresh herbs and hot garlic. And in order not to spoil the workpiece, we want to give some useful recommendations.

• Instead of the usual light green and yellow zucchini, you can use zucchini. And it makes no difference how ripe they are. The skins are removed from lying overripe vegetables and the seeds are removed, and the young ones are preserved without processing.
• In order for zucchini to become like mushrooms, the recipe must contain garlic and dill, since these are the ingredients that give the necessary flavor notes. But parsley is not a mandatory product - it is added to give the snack new flavor shades.
• You don't need to add too much ground pepper. One teaspoon per couple of kilograms of zucchini is enough.
• As for the plant. oil, it is better to choose refined oil, since its taste and aroma are mild.
• If you use 9% vinegar, then the snack does not need to be sterilized. With 6% vinegar, sterilization is required and the product will become more delicate in taste.
• Zucchini prepared for milk mushrooms according to the second recipe can not be screwed on with lids, but simply marinated. A couple of days are enough for the products to brew properly, and after this time the appetizer can be served. At the same time, for such preparation, zucchini should be cut thinly, and thicker for storage throughout the winter.

  Important! But pickled zucchini must be consumed within 10-12 days. During this time they are stored in the refrigerator under a nylon lid.

• If you do not have fresh dill, then it is quite possible to replace it with umbrellas of this plant. The taste of the zucchini will not suffer from this - they will be like milk mushrooms.

Storage conditions

The preserved food is stored in the house until it cools completely. Next, the jars are transferred to a dark place where it will be cool. A cellar or basement is ideal for these purposes. You can also put the zucchini in the pantry, only on the condition that the heating system does not pass through it. In the cool season, the workpieces can be kept on the balcony, but it is necessary to ensure that they are not exposed to sunlight.

If you use oil and vinegar of poor quality, as well as poorly sterilized jars or lids, the preservation may well “explode”. In such a situation, it is better to throw away the snack. Some housewives prefer to stew zucchini in a frying pan. However, you should not take risks, especially if traces of mold were found on them and they emitted foreign odors.

Recipes for zucchini and milk mushrooms for the winter will definitely please all your household and guests and will take pride of place in the cookbook. Bon appetit!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Updated: 08-11-2019

Zucchini is an amazing product. Their flavor is so neutral that they pair well with everything from chicken and red fish to feta and tomatoes. And with the help of spices they can be changed so much. that you won’t immediately understand that the dish is made from zucchini. A striking example of this is either an orange.

This preparation has long gained popularity among many owners. But there is another such wonderful recipe - zucchini under milk mushrooms for the winter. Yes, yes, as a result of pickling and canning, zucchini becomes similar to mushrooms in taste and density. This preparation turns out to be very budget-friendly and affordable if you talk about finances, but very tasty and beautiful if you evaluate its qualities.

You can put canned zucchini like milk mushrooms on the table as a holiday snack or as a vegetable side dish for meat - chops, cutlets, etc. Preparing them is quite simple; I will be happy to share with you how to marinate zucchini like milk mushrooms.

Ingredients:

• 1.5 kg of zucchini;
• 1 tablespoon salt;
• 0.5 tablespoon ground black pepper;
• 3 tablespoons sugar;
• 0.5 cups vegetable oil;
• 1 bunch of dill;
• 0.5 cups 9% vinegar;
• 4-5 cloves of garlic.

*The indicated amount of ingredients yields approximately 2 liters of preserved food.

How to pickle zucchini like milk mushrooms:

For this recipe, you can use any type of zucchini. The main thing is that they must be fresh. This recipe does not use all the zucchini, just the dense part. The soft, loose part (even if the zucchini is young, with underdeveloped seeds) is removed. Without this, the milk mushroom effect will not work. Therefore, we will weigh the zucchini after cleaning them and removing the internal loose part. We wash the zucchini with cold running water. Trim both ends and peel the skin. Cut the zucchini lengthwise into 4-6 pieces and cut out the loose inner part. Cut the zucchini into small slices - as if cutting mushrooms. The main thing is that the slices do not differ greatly in size (this will worsen the appearance of the snack).

Peel the garlic, wash it and chop it with a knife. We wash the dill, dry it and finely chop it.

Place the prepared zucchini, garlic and dill in a bowl. Add salt, sugar, ground black pepper, vegetable oil and vinegar. Mix thoroughly.

Cover the bowl with the zucchini with a lid or cling film and set aside for 3 hours. During this time, the zucchini will be saturated with the aromas of the filling and release juice.

We wash the jars in advance in water and soda and sterilize them in any convenient way. Boil the lids for 4-5 minutes. Place the zucchini in dry, sterilized jars and shake the jar several times so that the zucchini settles more tightly. Fill the zucchini with the resulting juice.

Cover the jars with lids and prepare for sterilization. Line the bottom of a wide pan with a napkin (so that the jars do not crack during sterilization). Place the jars in a saucepan and fill with warm water (the water should reach the shoulders of the jars). We put the pan on the fire. Bring the water to a boil over high heat, then reduce the heat so that it does not boil too vigorously. Sterilize half-liter jars for 10 minutes. For liter jars, increase the sterilization time to 15 minutes.

We carefully remove the sterilized jars with zucchini from the pan (this is convenient to do using special tongs) and immediately seal them hermetically.

Turn the jars of zucchini upside down.