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Zucchini like milk mushrooms for the winter is the most delicious recipe. Zucchini like milk mushrooms without sterilization

31.01.2024

Zucchini is a unique vegetable; so many delicious things can be prepared from it—it’s simply impossible to count. Even compote and jam with pineapple flavor. This unique vegetable absorbs the taste of additional ingredients and mysteriously changes itself, although it is initially neutral. In this way it is similar to rice, which can also have very different tastes.

Zucchini in season is one of the most inexpensive vegetables, simple, inexpensive, but properly prepared, it will charm you, the main thing is not to skimp on spices and herbs. And also follow the recommendations for preparation and selection of ingredients.

Today our preparation recipe is unique in its own way. The contents of the jar will resemble milk mushrooms or other pickled mushrooms, but not zucchini. How can we do this? Everything is simple, marinating and sterilization, spices and vinegar will do their job, and we just have to enjoy the process.

List of ingredients

  • zucchini -1.5 kg;
  • carrots - 1.5 kg;
  • garlic – 1 head;
  • dill and parsley – 1 bunch;
  • sugar – 35 grams (1.5 tbsp);
  • salt – 1 tbsp;
  • ground black pepper – ½ tbsp;
  • vegetable oil – 50 ml;
  • vinegar – 50 ml;

Zucchini “like milk mushrooms”: step-by-step recipe with photos

Pickled zucchini like milk mushrooms is a unique preserve for the winter. If you don’t have mushrooms on hand, but really want to make a layered salad with mushrooms, feel free to open one jar of these zucchini. Their unique taste will outsmart everyone - no one will guess that you replaced mushrooms with a vegetable. In general, what is called finger-licking goodness!


And under no circumstances serve this appetizer with vodka - otherwise next season you will need to cover much more of these zucchini, they are so ideal for this.

  • For preparation, you can use not only zucchini, but also zucchini. It is very important in this case not to mix varieties and types of vegetables. And zucchini like milk mushrooms, prepared from overripe fruits or from zucchini, should be sterilized twice as long for the winter. And also pre-clean well and cut into equal cubes. Even slightly stale vegetables will be used - the main thing is to prepare them well and follow the recommendations.
  • To make the preservation even more similar, you can add a dry mixture of herbs for mushrooms or dry mushroom powder - it is sold in the market from spice sellers by weight.
  • Greens play a decisive role in this preparation, and you can replace dill and parsley with others, but the result will not be the same as usual. If this is not your first time making this preparation, you can experiment, but you should neither exclude garlic nor reduce its amount. You can also add dill umbrellas to enhance the aroma.
  • The oil is exclusively refined - this will not drown out the aroma of herbs and the taste of spices.
  • Vinegar is preferably 6%, it is softer and the preservation is not too sour. If you use essence, recalculate as indicated in the instructions on the bottle.
  • You can prepare this snack faster and store it in the refrigerator. To do this, grate the carrots and lightly fry them. Add all the spices, salt and sugar to it, pour in all the oil, add the zucchini. Stir with a spoon and add herbs and garlic, passed through a press. Heat slightly until the zucchini changes color slightly. Pour in vinegar and remove from heat. Cool and keep in the refrigerator for at least half an hour. A quick snack is ready. But you can’t store it for a long time! This option is for quick cooking, not for the winter!
  • They should be served exclusively cold, flavored with onions, chopped into rings or green onions in season.

Fragrant salted milk mushrooms are a tasty and appetizing snack. But these mushrooms do not grow everywhere, and there may not be time to collect them. Therefore, the recipe for zucchini as milk mushrooms for the winter has gained extraordinary popularity. The appetizer is finger licking good. Thanks to the correct use of spices, zucchini actually tastes like mushrooms.

Any variety of zucchini is perfect for preparing this preparation. However, it is better not to mix pieces of zucchini of different types in one jar. You can take both young fruits and slightly overripe ones. But in the latter case, it is imperative to remove the peel and clean out the seeds. You can cut the zucchini into cubes or slices; the latter option is especially good, since the canned food will look more like milk mushrooms in appearance.

The obligatory components of the preparation are garlic and fresh dill; it is these products that give the zucchini a mushroom taste. In addition to dill, you can also use parsley, it will only be tastier. But it is not recommended to completely replace dill with parsley.

The oil should be refined and odorless. The unrefined product has a too pronounced aroma, so it is absolutely not suitable for this preparation.

Most recipes call for sterilizing jars in boiling water. But there are also options without sterilization.

Interesting facts: zucchini is an ideal product for dietary and baby food; it is low in calories and does not contain a ton of fiber. In addition, zucchini is valued for its neutral taste; it acquires nuances of taste thanks to spices and other additives in the dish.

Marinated zucchini “under milk mushrooms” for the winter

Let's prepare pickled zucchini, which tastes like milk mushrooms.

  • 3 kg of zucchini;
  • 150 ml vegetable oil;
  • 200 ml vinegar (9%);
  • 6 tablespoons sugar;
  • 2 tablespoons salt;
  • 1 tablespoon ground black pepper;
  • 1 bunch of parsley and dill.

It is convenient to preserve such zucchini in small jars of 0.5-0.75 liters. If we use young zucchini, we clean them with a vegetable peeler, cutting off the skin as thinly as possible. Cut into quarters lengthwise, and then chop crosswise into not too thick pieces (recommended thickness 1 cm).

If the zucchini is mature, then peel it, cut it in half and beat out the seeds with the fibrous core of the vegetable with a spoon. Then we chop it into pieces.

Read also: Korean carrots for the winter - 9 best recipes

We wash the parsley and dill in a large amount of water, shake off the droplets and dry the greens, then chop them quite coarsely, the pieces of greens should be 1-1.5 cm long. Mix the greens with the zucchini. We also place the peeled garlic crushed using a press there. Then add salt, pepper, sugar, add vegetable oil and vinegar, mix everything well. Cover the dish with the zucchini with a lid and leave for 4 hours.

Advice! You can leave the vegetables to marinate for 8-10 hours, but then they need to be put in the refrigerator.

Arrange the zucchini and greens. For clean and dry jars, there is no need to compact them too much. Having laid out the zucchini, pour the remaining juice in the pan, mixed with vinegar and oil, into the jars.

Sterilize the jars for 10-12 minutes. Then remove the jars from the sterilizer and seal them tightly.

Recipe with carrots

You can marinate zucchini with carrots, then the canned food will turn out more beautiful.

  • 3 kg of zucchini;
  • 2 cups of greens (dill or a mixture of dill and parsley);
  • 300 gr. carrots;
  • 12 cloves of garlic;
  • 350 ml refined oil;
  • 200 ml vinegar (9%);
  • 2 tablespoons salt;
  • 6 tablespoons sugar;
  • 1 teaspoon ground black pepper.

We clean the zucchini. If you use overgrown fruits, then remove the seeds. Cut the zucchini into medium-sized cubes. Peel and rinse carrots. You can cut the carrots into thin slices or grate them for Korean salads.

Wash the greens thoroughly, dry them, and chop them. We chop the peeled garlic with a knife or pass it through a special press. Place the zucchini, herbs, carrots and garlic in an enamel pan or basin.

Add sugar, add vinegar and oil, salt and pepper the vegetables. Stir and leave to marinate for 3-4 hours, covering the dish with a lid.

Sterilize the jars, place pieces of zucchini in them and fill them with the resulting marinade. Cover the jars with boiled lids. Sterilize jars for 12 minutes (jar volume up to 1 liter). Then close the jars tightly.

Cooking with mushroom seasoning in jars

To make the preparation as similar in taste to milk mushrooms as possible, you can prepare canned food with the addition of mushroom seasoning. We will cook in jars with a capacity of 0.5-0.75 liters.

  • 1.5 kg of zucchini;
  • 1 bunch of dill;
  • 0.5 cups vinegar (9%);
  • 0.5 cups refined oil;
  • 3 tablespoons granulated sugar;
  • 1 teaspoon ground black pepper;
  • 1.5 tablespoons of mushroom seasoning.

We clean the zucchini from the skin and seeds. There is no need to peel young fruits; just wash them well and cut off the ends on both sides. Cut the zucchini into small cubes or pieces. Place the vegetables in an enamel bowl. You can also use a food-grade plastic or glass bowl. But aluminum cookware cannot be used.

Advice! Mushroom seasoning is a mixture consisting of ground dry mushrooms, spices and vegetables. The seasoning most often contains salt, so there is no need to add additional salt to the food.

We wash the greens, let them dry, then chop them. Add dill to zucchini. Pour vinegar and oil into it, add mushroom seasoning and sugar. Mix everything. Cover the dishes with a lid or cover with cling film. Leave to marinate for four hours.

Read also: Winter preparations from zucchini - 15 “golden” recipes

We wash the jars and sterilize them in any way that is convenient for you. We transfer the zucchini into jars, filling the container to the level of the hangers. Then pour in the liquid that formed in the container where the marinating process took place. Cover the jars with boiled lids. Sterilize the jars in boiling water for 12 minutes. We remove the jars from sterilization one at a time and immediately roll them up. To check the sealing tightness, place the container upside down, placing it on the lid. We cool the jars in this position, and then take them out for storage. These canned foods can also be stored at room temperature.

Zucchini and eggplant “like milk mushrooms”

You can cook zucchini mixed with eggplant. The preparation will have an original taste. The zucchini will be crispy, the eggplant pieces will be softer.

  • 1.5 kg of zucchini;
  • 1 kg of eggplants;
  • 100 ml vinegar (9%);
  • 100 ml refined oil;
  • 40 gr. salt;
  • 180 gr. Sahara;
  • 1 large bunch of dill or a mixture of dill and parsley;
  • 3 carrots;
  • 1 large head of garlic.

Peel the zucchini, wash the eggplants and cut off the green tails. Cut the vegetables into cubes of the same size and place in an enamel bowl. Peel and grate the carrots before preparing Korean salads into thin and long sticks.

Pour in oil and vinegar, salt, add sugar. Stir and leave for 4 hours to marinate and release the juice.

We sterilize the jars. We put our preparation on the fire and boil over low heat for 12 minutes. Pour the hot vegetable mass along with the marinade into sterile jars. Immediately seal the container tightly.

Taking advantage of this unique property, our culinary experts prepare zucchini like milk mushrooms. A finger-licking recipe for the winter, you can take it in whole or in part and then modernize it to suit your taste.

To prepare this preparation you will need zucchini. Ideally, they should be young, green, not overripe, with a thin skin that is easily scratched with a fingernail and a full center with seed primordia rather than hard seeds.

As a rule, milk mushrooms are very good with green dill, so in recipes “for milk mushrooms” you should also give preference to green dill.

Particular attention should be paid to fennel greens. In appearance it is very similar to dill, but its aroma is somewhat different, and zucchini cooked with its presence has a very attractive taste and unforgettable aroma. True, it is not popular enough among amateur gardeners and it is also difficult to find it on the market. In this regard, experienced cooks add fennel seeds to the preservation, which can easily be bought at spice shops or pharmacies.

If there is no dill, then any greens will do, you can use:

  • parsley;
  • cilantro;
  • tarragon;
  • oregano;
  • marjoram;
  • thyme;
  • basil.

And of course garlic. There is no way to cook zucchini and achieve the taste of milk mushrooms without the aromatic cloves of garlic.

Workpieces with the addition of dill seeds are successful. However, it is unjustified to throw away whole seeds; it is better to grind them prematurely in a coffee grinder. And if you add bay leaf to it, then such aromatic flour will charmingly highlight the taste.

If the zucchini is overgrown

As a rule, summer residents do not visit their dacha very often, and rural residents cannot keep track of everything overnight, and a delicate product such as zucchini outgrows very quickly.

However, the matter is fixable. The zucchini is cut lengthwise and all the seeds are scraped out with a spoon. Next, the zucchini needs to be peeled, leaving only the fleshy walls. You can do this procedure in reverse.

How to cut zucchini

The peeled zucchini is cut into pieces so as to imitate the stem of a milk mushroom. As a rule, the cuts are cubes 3-4 cm long and 1x1 cm in cross-section. When cooked, the cubes will decrease in size and will be very similar to mushroom stems.

It is fashionable to cut zucchini into layers, imitating a cap, but only young, not overripe fruits, the diameter of which is within 5-6 cm, are suitable for such cutting.

Preparation without sterilization

To prepare zucchini like milk mushrooms, the recipe without sterilization can be used at your discretion in terms of spices, but the base filling must be fully seasoned.

A sample of zucchini must be taken in its pure form, already cut, and the calculation must be carried out as follows:

  • zucchini - 1.5 kg;
  • vegetable oil - 100 g;
  • salt - 45 g;
  • sugar - 50 g;
  • vinegar - 100 g;
  • ground allspice - 20 g;
  • garlic 3-4 teeth.

We cut the zucchini immediately into the vessel in which we will boil it. Add all ingredients except garlic. Stir and leave at room temperature for several hours, preferably overnight.

After time has passed, the pan is put on heat, and after bringing to a boil, the contents are boiled for 10-12 minutes.

Just before finishing, finely chopped garlic and herbs are added to the salad. Bring to a boil and pour into prepared jars. It is rolled up and cooled in the traditional way without additional insulation.

Carrots to the rescue

Zucchini prepared in a marinade with carrots not only has an interesting appearance, but also an excellent taste.

The preparation looks beautiful when the cutting is done so that the carrots and zucchini have the same shape and size.

As for the ratio of ingredients, you should not overuse the amount of carrots, as its taste becomes dominant, and it is not possible to overpower it even with spices.

Zucchini salad like milk mushrooms, with carrots and herbs is prepared according to the following recipe:

  • water - 200 g;
  • young or old peeled zucchini - 1.2 kg;
  • carrots - 0.3 kg;
  • salt and sugar 50 g each;
  • vegetable oil - 80-90 g;
  • vinegar - 90-100 g;
  • grated mixture of spices (pepper, bay leaf) - 10 g or to taste;
  • garlic 1 small head;
  • herbs - 1 bunch.

We prepare a marinade from water, oil, vinegar, salt, and sugar. Bring it to a boil and add chopped carrot slices. Boil for 3-4 minutes and add zucchini. Boil for 10-12 minutes, add spices and garlic, as well as finely chopped herbs. Boil again and roll into jars.

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.








- zucchini fruit (can be 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 ita!

They closed it. And then I came across the idea of ​​salting zucchini for the winter, which tastes similar to milk mushrooms.

When you try them for the first time, you don’t immediately understand that they are zucchini. The taste and smell are like mushrooms, but they are just somehow unfamiliar, not quite the usual consistency, maybe more tender.

And knowing some rules, you can also make them crispy, just to lick your fingers. The most suitable for this recipe will be young, elastic zucchini, with a crust that has not yet hardened and milky seeds.

But, if you don’t have them, then you can take already ripe fruits and soft zucchini. It’s just that they all take different times to sterilize. For example, zucchini is very tender and they easily boil into porridge, but we want to get pulp similar to mushroom. Old vegetables, on the contrary, need to be boiled longer so that they have time to absorb the marinade and become softer. I will write below about the sterilization time of each option.

Dill gives a specific aroma; it is better to use both stems and umbrellas. Therefore it cannot be replaced. You can diversify with parsley, but you can’t do without dill.

I will also say that I am very pleased that new, fresh and not yet boring recipes have begun to appear in our Russian cuisine.

Zucchini like milk mushrooms: finger-licking recipe for the winter - quick and tasty

If you want to get the mushroom flavor of the zucchini, then it is important that they steep for at least two weeks. Only after this period do the spices release their scent into the marinade and nourish the vegetables.

I consider this recipe to be the most complete and correct, so I present it first.


Amount of ingredients per 1.5 kg of peeled fruits:

  • 25 g dill
  • garlic head
  • vinegar 9% - 130 ml
  • sunflower oil - 130 ml
  • salt (not iodized) - 1 tsp.
  • 0.5 tbsp. ground pepper
  • 2 tbsp. granulated sugar
  • 2 bay leaves
  • 2 dill umbrellas
  • 3 black peppercorns

1. First of all, we pick the fruits of the zucchini. We don’t peel the young ones, but peel the old ones and remove the seeds.

It is better to peel the fruits with a vegetable peeler, then the removed layer will be thin and neat.

Cut the pulp into cubes of approximately 2-2.5 cm. Why this particular size? So that they are easily packaged in jars even with a narrow bottom.


2. Weigh the chopped zucchini to accurately calculate the volume of marinade.

3. Wash the dill and dry it well. Then chop finely.

In these recipes, dill plays the most important role; its essential oils give that very mushroom note.

4. We use a whole head of garlic. We peel it and coarsely chop each clove.

But it’s important not to overdo it. After all, an excess amount of garlic will give the zucchini unnecessary softness, but we need them crispy, like milk mushrooms.

5. Now it’s the turn of the liquid ingredients. Pour vinegar over vegetables. Add half a mug (250 ml) of sunflower oil.

Let's talk a little about salt. Only regular large table rolls are used, not iodized ones. Add sugar and pepper to it.

6. Mix the filling and vegetables and cover the mixture with a lid for 3 hours. The vegetables will wilt, release their juice and marinate a little. If there is no young harvest, and only overripe fruits remain, then leave them in the marinade overnight. And in the case when you plant soft varieties, such as zucchini, then you will have up to 3 hours of time.

7. During this time, cleanly wash the jars and place them in any other way.


We put dill umbrellas at the bottom of our container; they also add a mushroom smell. Pour three balls of black pepper and a couple of bay leaves into each container.

9. And fill with pieces of zucchini. They are already marinated, taste similar to Korean salad and the smell from them is intoxicating. You will definitely want to taste them, but they don’t resemble mushrooms yet, because they need to marinate for at least 14 days.


11. Place the slices tightly, pressing down with a spoon. We compact the zucchini well, because excess air harms preservation.

12. Cover the jars with lids. And we begin the cooking process.

13. Choose a wide saucepan, line the inside with a towel and place the jars.


We give sterilization time for liters 15 minutes, 2 liters - 20-25 minutes.

14. Fill with water almost to the neck, leaving 1 cm from the very edge so that all the zucchini is cooked, but nothing gets inside.

15. After boiling, sterilize for 15 minutes, if you have half-liter or 700 gram jars, then 10 minutes will be enough.

Zucchini is not very suitable for this recipe because it is very tender and soft and can turn into mush when sterilized. But, if you only have such soft varieties, then you only need to sterilize them for 5 minutes, no more, so that it does not become pureed.

If you only find old overripe fruits, then it is advisable to sterilize them for longer than 5-7 minutes.
We screw the lids on the containers and check for leaks.

16. Place them upside down and wrap them in blankets and towels until they cool naturally for 12-24 hours.

Step-by-step recipe for zucchini with carrots and parsley with sterilization

Another favorite recipe for many. It is diluted with carrots and parsley sprigs.


Compound:

  • 3.5 kg zucchini fruits
  • 700 g carrots
  • garlic - 300 g
  • 2.5 tbsp. salt
  • 7 tbsp granulated sugar
  • sunflower oil - 200 ml
  • 380 ml 9% vinegar
  • 250 ml water
  • 1 tbsp. ground black pepper
  • a bunch of dill and parsley


1. We select milk zucchini, this will save time and we will not have to remove the peel. Cut the fruit in half, then into slices at least 2 centimeters long.

2. Chop bunches of parsley and dill. We send them to the vegetables. Peel the carrots and also cut them into slices or circles.


3. Squeeze the garlic cloves through a press. Add liquid ingredients there: sunflower oil, 380 ml of vinegar and a mug of water. And add flavor enhancers: a spoonful of salt, pepper and sugar.

4. Mix the whole mass and leave it for 3 hours to marinate.


5. To ensure that the zucchini slices are evenly soaked in the marinade, they need to be turned over every half hour with a wooden spoon.

6. Then place the vegetables tightly in the jars and fill them with juice to the top. Since we will be sterilizing the salad, it is enough to simply rinse the jars thoroughly with soda and a clean sponge.


7. Take a wide saucepan and cover the bottom with a piece of cloth. We set out the liters and cover them with lids.

8. You need to fill the water so that there are about five centimeters left to the neck and turn on the gas. After the water has bubbled, boil the jars for 12 minutes.


9. Then immediately screw on the lids (if your salad is very stewed, then spread the mixture from one jar over the rest so that there is no air space. In extreme cases, use water, fill it almost to the very top).

We put the container under the fur coat, where it will gradually cool down.

Pickling with nutmeg and citric acid (without vinegar)

Not everyone likes vinegar, some people can’t eat it, and some people think it’s harmful. Therefore, housewives come up with recipes without using it. Most often it is replaced with lemon and sugar. Nutmeg adds spice and aroma to the finished dish. Stores sell already ground nuts, they are not expensive at all.


Compound:

  • zucchini - 2 kg
  • dill - 40 g
  • parsley - 30 g
  • 5 cloves of garlic
  • 5 g ground black pepper
  • 8 g ground nutmeg
  • 35 g coarse table salt
  • 70 g granulated sugar
  • 180 ml - unrefined vegetable oil
  • 10 g lemon

1. Wash and wipe the zucchini fruits thoroughly. When they are no longer milky, then we cut off the skin from them and clean out the soft center with seeds.


2. Cut into slices and pour into an enamel-lined bowl.

3. Rinse and dry the greens. We chop it, grabbing the stems.

4. Peel the garlic and cut each clove into three parts. Place the zucchini and herbs in a saucepan.

5. Now it’s time for the additives: add salt, pepper, nuts and sugar to the vegetables and fill it all with vegetable oil. We also add citric acid at this stage.


6. Marinate for 4 hours, turning the mixture every 30 minutes. A lot of juice will come out and saturate the pulp.


7. Rinse the jars with soda and a clean sponge. Place pieces of zucchini in them, pouring marinade over them.

8. Then we place the container in a container for sterilization. We line the bottom with fabric, then the glass will not crack when heated. And fill it up to the shoulders with warm water. As soon as we saw that it was boiling, we timed 10 minutes until the end of sterilization.


9. We take out the jars, immediately roll up their lids and turn them over, checking that the marinade does not leak out.


After 2 weeks they will acquire a characteristic mushroom aroma.

Russian cuisine recipe: zucchini like milk mushrooms with mushroom seasoning

How else can you add mushroom flavor to jars? Add mushroom seasoning to them; it contains all the necessary herbs that enhance the smell. Just don’t choose a supplement with a chemical composition; the stores are full of bags of natural dried herbs.


We will need:

  • 1.5 kg zucchini fruits
  • 1 tbsp. salt
  • 1 tsp ground black pepper
  • 3 tbsp. granulated sugar
  • 1 tsp seasonings for mushrooms
  • 0.5 cups odorless sunflower oil
  • bunch of dill
  • 0.5 cups 9% vinegar
  • 1 tbsp. garlic passed through a press

1. Cut the zucchini into cubes, then finely chop the greens. You don’t have to cut the garlic, but pass it through a press.


2. In a large enamel container, combine vegetables, herbs and garlic. Add salt, pepper, sugar and mushroom seasoning.
Fill the mixture with vinegar and oil. Mix so that each slice is in the marinade.


3. Let this salad sit for 3 hours. Stirring the mixture once an hour.


During this time, rinse the jars thoroughly and place the zucchini in them, pouring the marinade over them.

4. We send the vegetables to be sterilized. Place a cloth napkin in the pan to prevent the glass container from breaking.
We put the jars covered with lids, fill them with warm water and turn on the heat.


5. Wait 15 minutes after the water boils and immediately tighten the jars.

6. We put them away “under a fur coat” for a day.

Delicious step-by-step recipe for preparing mustard for the winter

Mustard has an unusual flavor and is also suitable for this recipe because it colors the zucchini yellowish. As a result, vegetables in jars look like chopped milk mushrooms. In general, we are trying to achieve the effect of maximum similarity with them. This means that the use of mustard is only to our advantage.


Ingredients for a liter jar:

  • 2 zucchini
  • 1 tbsp. spoon of salt,
  • 2 tbsp. spoons of granulated sugar
  • 50 ml 9% vinegar,
  • 1 tsp mustard,
  • dill umbrella,
  • garlic clove,
  • allspice - 2 peas,
  • 3-5 black peppercorns
  • Bunch of dill

1. Let's start the cooking process by preparing the jars; we will immediately put seasonings into them. Place dill umbrellas and three black peppercorns on the bottom.

2. Cut the garlic in half and also put it in jars. Approximately 1 clove per 1 liter.

3. We clean the washed zucchini from the peel and seeds, cut off the ends and stalks. And immediately, putting them into jars, cut them into rings.


4. Then put 3 liters of water on the fire to heat the vegetables with boiling water.

5. Pour 50 ml of vinegar into each jar, add salt, sugar and mustard. It’s better to take not ground canteen, but John’s.


6. Fill it with boiling water up to the neck and set the container to sterilize.


7. Line the bottom of the pan with a towel. Place the jars tightly and cover them with clean lids.



8. Pour warm water into the pan and from the moment it boils, set it aside for 10 minutes.

We roll up the pickling lids and take it out for storage.


During cooking, as soon as the vegetable pieces have darkened, they are ready.

Cold pickled zucchini without sterilization (instant cooking)

The fastest cooking method does not involve sterilization. We will simply heat the contents with boiling water several times, and then pour in boiling brine. Due to their speed, zucchini does not have a pronounced mushroom smell, but it can always be enhanced with a special seasoning.


For 3 1 liter jars:

  • 1.8 kg zucchini
  • dill greens
  • 9 cloves garlic
  • 9 carnation inflorescences
  • 3 lavrushki
  • Pepper (peas)

For filling:

  • 1.5 liters of clean water
  • 190 g granulated sugar
  • 5 tbsp. salt
  • 0.5 cup vinegar

1. Chop the vegetables, removing seeds and damage to the skin, if you notice.

2. Place dill, three peas of black pepper and a clove of garlic in a jar (you can chop it). Add 3 clove inflorescences. Place a bay leaf in each container.


2. Place the zucchini slices tightly and scald them with boiling water.


3. Let the vegetables warm up for 10 minutes, then drain the liquid.


4. Fill it with boiling water again a second time and leave it while we begin to cook the marinade.


5. Add salt, sugar and vinegar to the water and turn on the gas. We are waiting for the brine to boil and the sugar crystals to completely dissolve.

6. Pour the liquid from the vegetable scraps. And we don’t stop, but fill them with boiling marinade.


7. Close with lids and send “under a fur coat”. Natural sterilization will continue there and the jars will not swell.

I would like to remind you that to get mushroom-flavored zucchini, you must use herbs and dill umbrellas.

You can take any zucchini itself, but depending on their age and softness, the cooking or sterilization time varies greatly, because we love to enjoy crunchy vegetables and mushrooms.

This is how you can trick your taste buds by simply preparing the pickling and marinade correctly. Enjoy your cooking and new discoveries in cooking!