Zucchini zucchini recipe: tasty “turning” summer vegetables into mushrooms

Zucchini is a real "superhero." It is rich in vitamins: it contains thiamine (B1), riboflavin (B2), nicotinic acid (B3), folic acid (B9) and ascorbic acid (vitamin C). Zucchini is also a storehouse of minerals. Its composition includes molybdenum, zinc, aluminum, titanium, and lithium. Salts of potassium, magnesium, phosphorus and calcium are also present. An amazing property of a vegetable is to preserve its useful properties as much as possible even in canned form.

Rules for the preparation of ingredients

From the first days of summer until autumn, zucchini stays on our table. As a rule, this is a high-yielding vegetable, so you will not have to part with it for the long winter months. It is only necessary to prepare zucchini pickles.

One of the features of a vegetable having a pleasant, delicate texture is a neutral, slightly expressed own taste. This allows you to “color” it with a wide variety of additives - both fruit and berry, and spicy-garlic. To make the taste of zucchini “mushroom”, you need to follow the recipe standards. It will not be superfluous to heed the recommendations of experienced housewives.

• Grade. Both ordinary squash and squash, zucchini of varying degrees of maturity are suitable for spinning: young thin-skinned fruits that have already ripened, and those that have been stored for some time.
• Weight. The recipes indicate the weight of already prepared zucchini. Young vegetables do not need to be cleaned, it is enough to cut off their “tails” and weigh them. Mature zucchini are distinguished by a hard peel and the presence of large seeds, which must be disposed of together with loose pulp. To do this, the peeled fruit should be cut lengthwise into four parts, remove the core along with the seeds. After all the procedures, measure the prescription weight.
• Greenery. Mandatory appetizer ingredients - dill and garlic, they are responsible for the "transformation of the product", giving zucchini the taste of mushrooms. Ideal is to use fresh, green dill, but if there is none, you can safely take its flowering or dry umbrellas and even last year's seeds. The taste of zucchini parsley tint will be interesting, but its use is optional. But fenugreek seeds, on the contrary, are welcome: they imitate the fragrant mushroom aroma.
• Spice. You can use either pure black pepper or pepper mixture. The main thing is not to overdo it with seasonings. It will be enough ten peas or a teaspoon of ground pepper for 2-3 kg of zucchini.
• Vinegar. For spins use the most common 9% vinegar, which is considered the most popular preservative among housewives. It is better not to use apple, grape, wine or other flavored vinegar; it can “color” the taste of zucchini in undesirable shades. If you do not plan to roll vegetables under the lid, but just pickle and use immediately, you can opt for a softer 6% vinegar.
• Butter. Vegetable oil should be "impersonal", that is, without a pronounced taste and smell. Therefore, it is better to use refined sunflower oil.
• Taste. Opinions about the taste result vary.According to some reviews, the piquant billet rather conventionally repeats the taste of bread. Others, on the contrary, are firmly convinced that only a few will understand that they do not eat mushrooms, but zucchini marinated under them.

The basic recipe for zucchini “like mushrooms” for the winter and original variations with additives

Zucchini “like mushrooms” for the winter is a simple and mouth-watering appetizer, suitable for a feast. Depending on the density of the bookmark, from 3 kg of vegetables it will turn out to roll up 3.5-3.8 liters of zucchini with the effect of mushrooms. Banks of a small volume, with a capacity of 0.5 and 0.75 liters, are more convenient for conservation.

The traditional way of rolling

Feature. Canned zucchini “like mushrooms” must be placed in sterilized jars, previously washed with baking soda. You can calcine containers in any way: on the stove, in the oven or in the microwave. The preform itself also requires sterilization.

Would need:

• zucchini (zucchini or squash) - 3 kg;
• sugar - five tablespoons;
• salt (medium or coarse) - two tablespoons;
• chopped garlic - two tablespoons;
• vegetable oil - half a glass;
• 9% vinegar - half a glass;
• ground pepper - a teaspoon (or ten pieces - peas);
• greens - in a bunch (in a chopped form should be a glass of dill and parsley).

Step cooking

1. Washed, if necessary, peeled zucchini cut into fairly large pieces. The best option is first along four long bars, then across to slices 1-1.5 cm thick. Zucchini slices should look like cut mushroom legs.
2. Chopped garlic cloves with a knife to the amount of two tablespoons.
3. Grind the herbs.
4. Mix zucchini slices with all components: vinegar, oil, spices, herbs, garlic, salt and granulated sugar.
5. Leave the mixture on the kitchen table to marinate for at least three to four hours, stirring occasionally. During this time, zucchini will start up juice.
6. We sterilize the jars with lids.
7. Zucchini decompose into banks. Add liquid to each spin with a large spoon from the day of the container in which the vegetables were pickled.
8. Covering the cans with lids, we put in a voluminous, low pot with warm water, the bottom of which is covered with a kitchen towel. Water level - up to the "shoulders" of cans.
9. Maintaining a slight boil, sterilize the contents of half-liter jars for about 12 minutes. Liter hold longer, up to 20 minutes. The consistency of zucchini will depend on the time of sterilization: with a longer procedure, the vegetables soften.
10. Roll up the cans, flip down the lid without wrapping. The procedure will keep zucchini elastic and crispy. True, this is a matter of taste, so housewives with experience are advised to “warm up” a couple of cans for the first time, in order to compare which texture of zucchini “like mushrooms” you will like more.
11. Transfer canned cans to a cool, dark room for storage.

With carrots

Feature. Carrots are capable of diversifying the zucchini-like recipe for zucchini, which will add color and originality to the winter workpiece, as well as originalize the taste.

Would need:

• zucchini - 2 kg;
• carrots - two root crops;
• garlic - medium-sized head;
• a bunch of greens (parsley, dill);
• vinegar - half a glass;
• vegetable oil - 100 ml;
• salt - one and a half tablespoons;
• sugar - a tablespoon;
• black pepper (ground) - no more than a teaspoon.

Step cooking

1. Prepared zucchini cut into quarters.
2. Peeled garlic cloves cut across thin plates. Add to the main ingredient.
3. Chop greens, send to zucchini slicing.
4. After cleaning, cut the carrots into circles.By connecting imagination, you can cut out various shapes, for example, stars, flowers or letters, which will decorate and transform a winter snack with a carrot.
5. The vegetable mixture is seasoned with vinegar, oil, spices, sugar and salt. An orange root crop can be laid in its raw form, or it can be lightly passaged in a small amount of vegetable oil (without browning).
6. Leave to insist for three to five hours.
7. Aromatic mass decompose in pre-sterilized jars, each share obtained juice.
8. Having covered with clean covers, we will send the workpieces sterilized for 15 minutes.
9. We will close it with a seaming key, turn it over to cool (without wrapping).

With lemon juice

Feature. The traditional preservative - vinegar - in the recipe can be replaced with citric acid or freshly squeezed lemon juice. Those who cannot tolerate vinegar marinades will appreciate the natural aroma of the snack, the pleasant taste and crispness of zucchini seasoned with lemon.

Would need:

• zucchini - 2 kg;
• garlic cloves - eight pieces;
• dill - a bunch;
• fenugreek seeds - 5 g (or a dozen peas of black pepper);
• lemon juice - 100 ml (or 15 g of "lemon");
• sunflower oil (refined) - 250 ml;
• salt - a tablespoon (with a slide);
• sugar - three tablespoons.

Step cooking

1. Mix chopped pieces of zucchini with chopped garlic and dill.
2. Add spices, oil, lemon juice.
3. Set aside vegetables for five hours for impregnation.
4. Before laying in sterile jars, boil the mixture for five minutes.
5. We spread the zucchini into cans, roll up with sterile, dry lids.
6. Wrap up to natural cooling.

With nutmeg

Feature. Having prepared zucchini-like squash with nutmeg, you will get a real delicacy that your household and guests will enjoy on winter evenings. Spice, often used for flavoring sweet dishes and sauces, is also firmly in preservation recipes, giving marinated vegetables an amazing flavor. The main thing is to prevent overdose, otherwise the "breast" will be hopelessly spoiled.

Would need:

• zucchini - 2 kg;
• fresh dill - a bunch (or its umbrellas);
• garlic prongs - three pieces;
• ground nutmeg - 5-8 g;
• black pepper - ten peas;
• vegetable oil - one glass;
• table salt - a tablespoon (with a slide);
• sugar - two tablespoons (also with a slide);
• vinegar 9% - four tablespoons.

Step cooking

1. Combine the zucchini, sliced ​​in thick slices, with chopped dill and garlic gruel.
2. Fill the “cut” with the remaining ingredients from the recipe list.
3. Leave to marinate for an hour and a half.
4. On low heat we bring the vegetables to a boil.
5. Remove from the stove. We decompose into sterilized jars, we plug.
6. Turn it upside down and wrap it up.

Sterilize or not

Zucchini is known to be highly susceptible to pathogens, so they explode much more often than all other canned vegetables. Among the reasons for the "bombing" - poor "hygiene" of cans, poor-quality vinegar or oil, violation of heat treatment conditions. An analysis of reviews at culinary forums shows that zucchini-like squash without sterilization is particularly susceptible to “explosions”. Therefore, for the winter, that is, for long-term storage, it is better to "hedge", sterilize the spins for the specified time.

If the jar exploded, its contents must be discarded in order to avoid food poisoning.With a swollen lid, according to knowledgeable housewives, there is no particular reason for concern, unless you find mold or an unpleasant odor inside the can. Heat treatment will solve the problem (bring to a boil and simmer), but you should not re-roll the vegetables, it is better to eat them faster.

Marinated zucchini “like mushrooms” for the winter is not only a simple, cheap and tasty preparation. This is a real dietary supplement to the winter diet, which will be useful for hypertension and diabetes mellitus, liver and kidney problems. Fresh and canned zucchini helps fight extra pounds, increased nervous excitability and stress. Therefore, while pharmacists are inventing a magic “pill” for health, hurry to the garden or market for a natural tasty medicine.

Reviews: “As if fresh, crunchy and piquant”

An excellent recipe, though the zucchini did not reach before the winter. Yes where there - existed only about a day. After several hours in the marinade, the whole family tasted the fun bits and pieces. Unanimously, a wise decision was made to eat a chic appetizer, without waiting for a special occasion. Life is one, and a holiday every day! We didn’t roll vegetables in jars, but took them on a picnic with friends. Separated instantly!

Dasha http://dietdo.ru/kabachki-kak-gruzdi.html

I made zucchini according to this recipe last year - first after 3 hours in the refrigerator - it was very tasty. But unfortunately, when I opened the can in the winter - they ate half of it - boiled (in this case, after sterilization) zucchini is very amateurish. I took the recipe in a magazine.

Katerina, https://www.kuharka.ru/recipes/preserving/zucchini/4949.html

I made zucchini according to this recipe last year, today I opened the last jar)) what can I say, it turns out very, very tasty) zucchini does not look like mushrooms, at all, but they turn out to be incredibly tasty! As if fresh, crunchy and piquant. Now about the mistakes: last year I rolled up exactly according to the recipe, this year I slightly changed the proportions and components to my taste. So: I added 6-7 grams of citric acid no more (last year's seemed to me slightly sour (although everyone liked it), then, according to the recipe, I need to add 8 grams of nutmeg, last time I thought it was a lot, and I rubbed the grams four, now I didn’t feel sorry for him, he’s obviously not superfluous there! Two times more garlic, allspice was in place. A little more salt and one chili pepper, which I pulled out before sunset. Pickled the night and not three hours, the juice turned out more. The recipe is wonderful! I advise everyone!) Thank you for your attention Maintenance))

Alexandra, http://russianfood.com/recipes/recipe.php?rid=136586

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