Pickled mushrooms are considered to be one of the most successful snacks for strong drinks, and any dish with them seems tastier. However, not every family has a mushroom picker, and it is not safe to buy forest gifts on the market, and they are expensive. Therefore, zealous hostesses invented recipes for preservation, the taste of which resembles the taste of pickled mushrooms. Basis are usually zucchini. The fact is that the zucchini by themselves do not have a pronounced taste or aroma, but they well absorb the taste and aroma of the marinade. So the zucchini “like mushrooms” for the winter is quite realistic to close, and this task is possible even for an inexperienced hostess.
Cooking Features
In order to pickle zucchini, after which they would resemble mushrooms, and to ensure the long preservation of snacks, you need to know a few important points.
- For preservation “for mushrooms” it is better to choose young zucchini, but not quite small. It is their flesh that will be moderately fibrous and elastic, preserving crispness during preservation.
- The marinade plays a special role, because it depends on it whether canned zucchini will resemble mushrooms. Therefore, the recipe for marinade to adjust to your liking is undesirable, since in this case the result will be unpredictable.
- No matter what recipe for making zucchini “like mushrooms” for the winter you have chosen, they should be given time to stand in the marinade before canning so that they are better soaked with it. However, in this case, it will be possible to truly appreciate the taste of zucchini only after a month - approximately as much time is needed for vegetables to acquire a mushroom taste.
- Compliance with sanitary rules for the conservation of zucchini for the winter is no less important. Carefully need to wash themselves zucchini, and other ingredients included in the snack. Banks are simply not enough to wash - they must be sterilized. Covers for canned boil. Both the cans and the lids must be inspected before this in order to discard those that have mechanical damage.
Squash “like mushrooms” stand well all winter at room temperature, so special storage conditions are not required for them. This allows you to close a lot of cans in order to eat pickled zucchini as often as you like.
Squash “like mushrooms” without sterilization
Composition (1 l):
- zucchini - 1 kg;
- salt - 10 g;
- sugar - 10 g;
- garlic - 5 cloves;
- table vinegar (9 percent) - 60 ml;
- vegetable oil - 100 ml;
- parsley - 50 g.
Method of preparation:
- Young squash wash and clean, cutting off their tips. Carefully remove the seeds with a spoon, cutting the vegetables in half. Cut the squash flesh into bars about 2-2,5 cm long, about one and a half times wide.
- Peel the garlic and chop it up as finely as possible with a knife. If you are harvesting a large amount of zucchini, then garlic can be skipped through a press, although it is preferable to chop it manually for this snack.
- Finely chop the parsley with a knife, after having washed it and dried it.
- Fold the zucchini pieces into a thick-bottomed pot in which you plan to cook the vegetables. Pour chopped parsley and garlic there, mix.
- In a separate container, mix the vegetable oil and vinegar. Add salt and sugar to it.
- Pour marinade over zucchini, mix. Cover the pot with a lid and leave it in a cool place for 3 hours.
- Put the zucchini saucepan on low heat. Simmer for 20 minutes, stirring slowly.
- Inspect and clean the jars and lids. Sterilize the jars, boil the lids.
- Fill the prepared jars with the finished snack. Pour zucchini with juice remaining on the bottom of the pan. In order to fully cover the zucchini, it may not be enough, but this should not be a cause for concern. If you are still worried about this, you can pour hot vegetable oil into the jars.
- Roll up the cans, turn them over and cover with a blanket. After the banks have cooled, they can be removed to the pantry.
Zucchini, prepared according to this recipe, tastes somewhat like butter. They are well suited to the potatoes, can be served as an independent snack.
Squash "like mushrooms" with sterilization
Composition (1 l):
- zucchini - 1 kg;
- garlic - 8 cloves;
- dill - 100 g;
- sugar - 10 g;
- salt - 20 g;
- table vinegar (9 percent) - 120 ml;
- vegetable oil - 120 ml.
Method of preparation:
- Wash squash, remove a thin layer of peel from them with a peeler. Cut, remove the seeds. Pulp cut into cubes of 1, 5 cm.
- Wash, shake the dill. Let it dry, then finely chop with a knife.
- Zucchini folded in an enamel bowl or pan, add the dill.
- Cut the garlic into thin plates, add to the zucchini, mix.
- In a small container, mix the oil, vinegar, salt and sugar. Put on the fire and bring to a boil.
- Pour marinade over zucchini and leave for 2 hours. During this time, the vegetables will let their juice.
- Spread zucchini in sterilized cans.
- Boil the marinade remaining on the bottom of the pan, cover them with vegetables.
- Cover the jars with lids and put them in a saucepan, at the bottom of which you need to lay a piece of cloth so that the jars do not burst when heated.
- Pour warm water into the pot - it should be enough to reach the hanger cans.
- Put the pan on the stove, turn on the burner. After the water in the pot starts to boil, note the time. Half-liter jars need to be sterilized for 15 minutes, liter - 25 minutes.
- Be careful not to burn yourself, remove the jars from the pan, roll them up.
- Turning over, wrap the cans with a blanket. After a day they can be removed to a place of permanent storage.
Zucchini prepared according to this recipe will not acquire the mushroom flavor and aroma immediately, but only after standing a month or a month and a half, they need to have time to properly soak the marinade.
Squash “like milk mushrooms”
Composition (1 l):
- zucchini - 1 kg;
- horseradish root - 5 g;
- salt - 20 g;
- fresh dill - 100 g;
- acetic essence (70 percent) - 20 ml;
- garlic - 4 cloves;
- sugar - 40 g;
- vegetable oil - 0, 25 l.
Method of preparation:
- Zucchini, cleared, cut into 2, 5 by 1, 5 cm bars. Seeds, of course, need to be removed from them.
- Finely chop the dill with a knife, before it is washed and dried.
- Peel and rub horseradish root.
- Cut the garlic cloves into small pieces.
- Stir zucchini with greens, garlic and horseradish.
- In a separate container, prepare the marinade by mixing the oil, vinegar essence, sugar and salt.
- Pour the vegetables with the cooked marinade, mix.
- Leave for 2, 5 hours, covered with a lid.
- Spread over prepared banks.
- Sterilize snacks in cans for 15-25 minutes depending on the capacity of the cans. Roll up.
- Allow to cool in steam bath upside down. After cooling, remove the storage in the pantry.
Squash marinated according to this recipe, retain crispness and acquire the taste and aroma characteristic of mushrooms. To taste, they are very similar to pickled mushrooms.
Squash - versatile vegetables. Due to their neutral taste, they are suitable for preparing a variety of snacks and even sweet dishes. Especially popular are marinated zucchini "like mushrooms", which, soaked in marinade, resemble the gifts of the forest with their taste and aroma.
