Zucchini like milk mushrooms: a recipe for the winter without sterilization

Zucchini “like milk mushrooms”: a recipe for the winter without sterilization

November 9, 2018
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Olga Ermolaeva

It is perhaps impossible to find the most suitable vegetable (in terms of winter preparations) than zucchini. If you use the right recipe, you can make citrus or pineapple jam from zucchini. In a lean year, undemanding zucchini can be replaced by berries and cucumbers. During the season they are quite cheap. Well, most housewives who have their own gardens certainly grow this crop. The uniqueness of zucchini lies in the fact that they are able to become saturated with the smells of other products. Housewives especially liked the recipe for winter zucchini “like milk mushrooms.” The vegetables here resemble mushrooms, they turn out crispy and indescribably fragrant.

Is it zucchini?

The recipe that we now propose to prepare will be a true find for almost all housewives. Those who have already checked and tried it unanimously say that you won’t immediately understand what specific product is in front of you. In their taste and smell, pieces of zucchini resemble fragrant forest mushrooms.

When you try pickled zucchini “like milk mushrooms” for the first time, you won’t immediately recognize it as zucchini. The salad comes out to be very pleasant in taste, crispy, with a slight spice. In addition, dill gives zucchini an indescribable smell, which is used in large quantities in this recipe. You can, of course, replace it with parsley, but dill is still better.

Winter squash salad “like milk mushrooms” goes well with any side dish (vegetables, meat, fish). You can also use it as an independent dish. It's nice that you can eat these zucchini while on a diet. Vegetables are low in calories and are excellent for dietary and meatless recipes. For production, it is recommended to use young vegetables. Overripe and stale fruits will have a very thick skin that does not taste very good even after processing.

Traditional recipe

You can prepare pickled zucchini “like milk mushrooms” using several methods. At the moment, we will look at the usual version of the recipe, which is more often used by housewives. It is important that it is recommended to infuse zucchini for at least 2 and a half weeks. Only in this case can you count on a mushroom smell. If the dish is tested earlier, then the spices will not have time to give all their own flavor to the marinade, and it, in turn, will not have time to saturate the vegetables.

Quantity of ingredients

The traditional recipe for winter zucchini “like milk mushrooms” implies that all the ingredients used for production are designed for one and a half kilograms of already peeled vegetables. In addition to the zucchini itself, the following products will be required for production:

40 g dill;
150 ml 9% vinegar;
large head of garlic;
140 ml sunflower oil;
spoon of salt (teaspoon);
2 tablespoons sugar;
4 large dill “umbrellas”;
2 teaspoons ground dark pepper;
reddish ground pepper (optional);
4 dark peppercorns;
a couple of bay leaves.

How to cook zucchini for the winter “under milk mushrooms” without sterilization?

Firstly, you need to select the fruits. If you use young zucchini, you don’t have to peel the skin. If there are no young vegetables, and the oldest zucchini is used in the recipe, then the skin and seeds should be removed without fail. To clean zucchini, we recommend using a vegetable peeler. So, the peeled layer of skin will be neater and thinner. Cut the squash pulp into even cubes. The size of each piece should not exceed 2.5 cm. This is the best and most successful size, as experienced housewives say. It will be more convenient to package the product in jars.

Step 2

We continue to look at the step-by-step recipe for winter zucchini “like milk mushrooms.” The second step is to weigh the vegetables. This is a very important point. It is needed in order to correctly calculate the size of the marinade. Next we move on to the herbs and garlic. Dill is washed well, slightly dried and cut into large pieces. In this recipe, the role of dill is very important. This ingredient cannot be omitted. It is the essential oil of dill that gives vegetables that mushroom smell.

Remove the husks from the garlic and cut each clove into 3-4 pieces. It’s important not to overdo it with garlic. A very large amount of it will make the zucchini soft, but we want the vegetables to look like elastic mushrooms. Even if you are a garlic lover, you need to add it in the amount indicated in the recipe. Experiments are not welcome here.

Step 3

We continue to master the ingredients of our traditional recipe. Pickled zucchini “like milk mushrooms” will never turn out tasty if you don’t add vinegar. This is the next step in making the salad. Vegetables are poured with vinegar. Mix thoroughly. Then sunflower oil is added. Mix all ingredients again. Cover the dish with a lid. Let the zucchini marinate for three hours. During this period of time, the vegetables should release juice and wilt slightly. If old zucchini is used for production, then the marinating process should be increased from 3 to 12 hours.

Since we prepare zucchini “like milk mushrooms” for the winter without sterilization, the preliminary process should be approached with all responsibility. Glass jars must be washed with soda, and then sterilized in a microwave or oven. The lids can be sterilized together with the jars, or specifically before rolling them up.

Umbrellas of dill are placed at the bottom of the container. Next, add peppercorns and laurel leaves. Now the step-by-step recipe for zucchini “like milk mushrooms” for the winter is moving into its final phase. It's time to “pack” the vegetables into jars. If you try the zucchini at this step, they will be more reminiscent of a Korean salad. Nothing mushroomy. But the smell of milk mushrooms will certainly appear, but later, after 14 days.

Fundamentally. The zucchini should be laid out very tightly, pressing down with a spoon or fork. We close the jars with metal lids using a key. This is where the description of the recipe for preparing zucchini “like milk mushrooms” for the winter actually ends. There is no need to sterilize the dish, but if you want to play it safe, you can put the jars in boiling water for 15 minutes.

Zucchini “like milk mushrooms” with carrots

As they say, there can never be too many vegetables in winter salads. That’s why housewives add different vegetables to the popular recipe for winter zucchini “like milk mushrooms.” A particularly popular ingredient is carrots.

3.5 kilograms of zucchini;
800 g carrots;
6 tablespoons (tablespoons) of sugar;
350 g garlic;
220 ml sunflower oil;
260 ml water;
a large bunch of dill;
400 ml 9% vinegar;
3 tablespoons (tablespoons) of salt;
parsley (optional).

Individual manufacturing

To significantly save production time, take only young zucchini. You don’t even have to remove the skin from them. We cut the fruit into long strips, cut each strip into cubes. The thickness of the piece is no more than 2 cm. Chop the greens into fairly large pieces. Peel the carrots using a vegetable peeler (this will reduce consumption).

Mix all the prepared ingredients in one large container. Add water, oil and vinegar there. Add flavor enhancers: salt, pepper and sugar. Mix thoroughly. We leave the products to marinate for 3-4 hours. This recipe for zucchini “like milk mushrooms” for the winter also does not require sterilization. Only glass containers and lids should be sterilized.

Zucchini with citric acid

Some housewives do not like to use vinegar in winter preparations. In addition, a recipe with citric acid will allow you to experiment a little with the taste properties of salads. This component will add a pleasant sourness and make the zucchini crispy.

3 kg of young zucchini;
80 g sugar;
60 g salt;
320 ml sunflower oil;
15 g citric acid;
8 dark peppercorns;
dill.

Manufacturing

As in the first two options, for this recipe it is better to use young zucchini that do not need to be peeled. We simply cut off the top and bottom parts and chop the zucchini into large cubes. It would be better if they were the same size. Mix vegetables with oil and seasonings. Let's mix. Add citric acid. Let the salad marinate for three hours.

All that remains is to add finely chopped dill, mix the salad and put it in jars. Now you understand how to prepare zucchini “like milk mushrooms” for the winter. There are quite a few options and recipes. Any housewife will find her own in the midst of this contrast, one that will be placed on the front page of her home cookbook.

Butternut squash

To add a spicy flavor to a dish, housewives often use nutmeg. In stores it is sold already ground and is quite cheap. For production you will need:

2 kg of zucchini;
a large bunch of dill;
6 cloves of garlic;
10 g nutmeg;
80 g sugar;
dark ground pepper;
200 g butter;
10 g citric acid.

All ingredients are chopped and prepared for marinating in literally the same way as described in several past recipes. Zucchini - cubes; garlic - grated; dill (or parsley) - into huge pieces. After 3-4 hours of marinating, mix the salad mixture with seasonings. Place the winter preparations in sterilized glass jars. Do not forget to wash the container thoroughly before sterilization. The best way to wash and clean glass is to use baking soda.

If you want to achieve the most intense mushroom taste, then you can use mushroom seasoning. 1 -1.5 teaspoon will be enough.

Zucchini like milk mushrooms for the winter - the most delicious recipe

Hi all! I planted three squash seeds this spring. Three large bushes have grown and there are a lot of zucchini on them. And these undemanding vegetables really grow like mushrooms. I have already stewed them, fried them and baked them in the oven. The other day I collected all the big zucchini and made a Korean-style zucchini salad for the winter. Tiny embryos remained on the bushes. And now it needs to be plucked and processed again, otherwise they will become stiff later and it will be impossible to cut. I’ve been marinating zucchini like milk mushrooms for the winter using this recipe for the 3rd year. The taste really doesn’t resemble salted mushrooms much and everyone really likes it.

This simple and tasty snack keeps very well in the basement until the next harvest. You can also serve it on the table immediately after making it. I sterilize containers with zucchini for mushrooms. There are recipes without sterilization, but they require boiling the zucchini for a couple of minutes in advance. But, if anyone does not have a cool cellar or basement, then I still advise you to sterilize the containers with zucchini before sealing.

We have already made adjikas from zucchini. I also outlined recipes for squash caviar. Now I will prepare zucchini like milk mushrooms for the winter. And I invite you to take part in this interesting event. My recipe for making a snack is the most delicious and it is quite ordinary. The taste of salted mushrooms comes from garlic and dill. Those who absolutely do not like adding vinegar to food, replace it with citric acid.

In the article:

Zucchini like milk mushrooms - the most delicious recipe for the winter

I try to pick zucchini while it’s young and still completely soft. Then they do not have enough seeds and internal, unnecessary pulp. I do not peel the skin of young zucchini. But when the skin is already a bit harsh, you need to clean it, naturally.

If you like onions, you can add onion rings or chop some green ones.

And we like to cut the onion later, when we open the jar, into the salad bowl.

What will be useful:

Zucchini - 3 kg.
Sunflower oil - 1 cup (200 ml.)
Garlic - 2 heads
Ground black pepper - 1 tbsp. spoon
Dill - 1 bunch
Parsley - 1 bunch
Sugar - 6 tbsp. spoons
Salt - 2 tbsp. spoons
Table vinegar 9% - 1 glass

How to cook:

1. Wash the zucchini. I cut it into large pieces and scrape out the inner fibrous pulp and seeds. I cut it into pieces randomly. I also randomly chop a bunch of parsley and dill. I do not press garlic cloves into homemade preparations. I finely chop it by hand with a knife.

2. Mix the chopped pieces of zucchini into a large container with chopped herbs and garlic. I add oil and vinegar. Salt, pepper, add sugar and mix well.

3. Cover the vessel with a lid or towel. In this form, the zucchini is marinated for three or four hours. In the meantime, I washed the containers. I have them for 650 gr. I took 7 jars for this amount of zucchini mass. I don’t sterilize any jars or lids, so I will sterilize them later with the finished product.

4. Fill the containers with pickled pieces of zucchini. I pour all the brine there. The brine does not come out to the very top of the jars. But this is excellent, because during sterilization the brine will not splash into the pan.

5. I have a large aluminum pan. At the bottom of it I place a napkin or waffle towel.

To ensure that the bottoms of the cans do not come into contact with the heating bottom of the pan.

And I put containers with zucchini in it. I put the lids on top. I pour warm water a little higher than half the height of the jars.

6. I put it on the stove. I close the lid. The fire is small at first, but later you can increase it a little so that the water boils faster. Containers are sterilized in bubbling water for no more than 10 minutes.

If the brine doesn't completely cover the zucchini pieces, don't be alarmed.

Over time, the juice will come out of them and the brine will cover them. I wrap the jars while they are still hot and immediately place them upside down under the blanket.

So we prepared zucchini like milk mushrooms for the winter. Well done!

In a couple of days, the husband will take them to the basement. Well, we’ll leave the jar for testing. They are already very tasty, and in the winter, when they are still steeped, they will marinate... mmm - you will swallow your tongue)

You can eat them as a salad or serve them as a side dish for meat dishes. If you go to barbecue, take a jar with you.

Marinated zucchini like milk mushrooms for the winter with carrots - video recipe

There are fans who add carrot slices to zucchini. This is exactly what is discussed in detail in the video from Nikolai Shapovalov’s video channel

That's all for me about mushroom zucchini.

Thank you to everyone who cooked with us now!

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Cooking zucchini like milk mushrooms for the winter

Zucchini is like milk mushrooms for the winter without sterilization, a recipe with a photo for making such a snack, naturally, has its own personality. Surprisingly, zucchini under milk mushrooms comes out with a pronounced taste of pickled mushrooms. So, on long winter evenings they can be eaten as a snack for dinner. This, by the way, is a beautiful option for people who live in that area of our country where mushrooms are rare.

Naturally, if you have the opportunity to preserve mushrooms separately for the winter, then you are unlikely to have the desire to cook zucchini using this particular method. On the other hand, think about the fact that this preservation is literally suitable for both children (who are not allowed to eat mushrooms under 6 years old) and pregnant and lactating women. In general, we see only advantages from this method of making zucchini, which also includes abundance.

About manufacturing features

There is no need to worry that the seaming method will be complicated; in principle, it is no different from other preservation methods. True, you will have to spend little time cooking, but the appetizer will turn out to be satisfying, tasty and very exciting.

How to select ingredients for seaming:
1. For this type of preservation, not only zucchini is suitable, but ordinary zucchini, which most often grow in our gardens.
At the same time, it is not necessary to take only young fruits; already ripe zucchini that have been stored for a long time are also suitable. 2. Regardless of the chosen recipe, the indispensable ingredients for this preservation are dill and garlic.
It is the combination of these two products with zucchini that will give the vegetables the taste of milk mushrooms. 3. When preserving, you must use dark pepper very carefully.
Here you can take it at the rate of one small spoon per two kilograms of zucchini. 4. As for greens, for example, parsley is found in many places, its introduction is not necessary, but it is much better.
Therefore, no matter what kind of greens will give the preservation noteworthy taste expressions. 5. Vegetable oil, if present in the composition, should be refined.
6. It is unsurpassed if you can use the freshest dill for preparation. Otherwise, you can take dill umbrellas, which are fragrant and ideal for this preservation.

Zucchini like milk mushrooms for the winter without sterilization, recipes with photos

Recipe No. 1

What you will need:
1. One and a half kilograms of zucchini of any variety;
2. A tablespoon of salt and half a tablespoon of ground dark pepper;
3. Sugar is needed in the amount of 2 tablespoons;
4. 100 ml of refined vegetable oil;
5. a bunch of dill;
6. 100 ml vinegar;
7. 5 cloves of garlic.

The zucchini will need to be washed and peeled, cut into large slices. In other words, focus on how you would cut the mushrooms in such a situation. Remove the loose pulp from the zucchini, otherwise it will spoil the final taste of the roll.

Peel and chop the garlic, finely chop the dill. Mix the three prepared ingredients, add all the spices indicated in the composition, and leave to marinate for three hours at room temperature. Prepare jars for seaming. Place zucchini with herbs and garlic in jars and cover with lids. Place in a container with water and leave for seven minutes. After this, roll up the jars, turn them upside down so that they cool evenly, then they can be stored in a cold space until winter.

Recipe No. 2

This recipe for making zucchini as mushrooms for the winter differs in that the ingredients contain carrots. It would seem like one ordinary ingredient, but it noticeably changes the taste of the entire preserve.

What you will need:
1. two kilograms of zucchini and carrots;
2. a bunch of dill, parsley, a head of garlic;
3. 100 ml each of vegetable oil and vinegar;
4. Large spoons of salt and sugar, half a large spoon of ground dark pepper.

Peel the zucchini and cut into fairly large pieces, evenly. Peel the garlic and cut into slices, add to the zucchini. Send there the chopped greens, carrots, cut into even slices (sauté in vegetable oil beforehand, but you can add raw carrots to the seaming to save production time).

Add salt to the vegetables, mix everything and leave for 20 minutes. After this, add sugar and pepper, vinegar and vegetable oil. Leave the workpiece for 5-10 hours so that it releases the juice. There is no need to put it in the cold; ordinary room temperature will do. Now put it in jars and roll it up for the winter. If you want the seaming to be stored longer, then the jars must be sterilized together with the salad before screwing on the tin lids.

Zucchini is like milk mushrooms for the winter: so tasty that they are eaten before the New Year

Until the season of zucchini is over, we continue to select for you worthy recipes for dishes and snacks made from this tasty and healthy vegetable. It’s also good because it can be prepared in different ways, for example, the taste is very similar to pickled mushrooms. Zucchini like milk mushrooms, closed for the winter season, will be a good addition to the main course for dinner or as an independent snack.

Traditional recipe for zucchini under milk mushrooms

In this method, the workpiece is sterilized and rolled under steel lids. This way the vegetables will be stored all winter even without a refrigerator.

Sterilization will significantly extend the shelf life of your mushroom squash

3 kg of zucchini;
150 g sunflower oil;
170–200 g table vinegar 9%;
6 tbsp. l. Sahara;
2 tbsp. l. coarse or medium-ground salts;
1 tbsp. l. ground black pepper;
2 medium heads of garlic;
1 bunch of dill;
1 bunch of parsley.

Zucchini can be of any variety, but I advise you to stack them so that each individual jar contains one variety. One more note: use only regular table salt. Not sea, Chinese, pink or any other with additional ingredients. Just regular rock salt, which we use in cooking all the time.

If your zucchini is young, it’s a good idea to wash it and cut off the ends. It is also necessary to peel off the skin of mature zucchini, cut them lengthwise into 4 slices and remove the soft center with seeds: it can prevent the pulp from retaining its crunch and suitable texture.

Cut the zucchini into small pieces, approximately 1.5–2 cm wide. Coarsely chop the carefully washed and lightly dried greens and add them to the bowl with the zucchini.

Zucchini and parsley can be cut larger

Mix all the products and leave to marinate in your juice

Do not compact the vegetables into the jars too much, otherwise they will become soft

10 minutes to sterilize half-liter jars with a preparation will be enough

I do not recommend sterilizing the jars for a very long time: heat treatment softens the zucchini and loses its crunchy elasticity. If you roll the snack into liter jars, then you can keep them in boiling water for about 20 minutes, but it is better to use containers of 500–750 ml: 10 minutes will be enough for this volume, and the zucchini will retain its crunch, like milk mushrooms.

How to create zucchini without sterilization

This manufacturing method is even faster than the previous one. In addition, you can not only prepare such zucchini for the winter, but also put it on the table almost the next day after cooking. The whole point is that you first need to heat the zucchini with boiling water, and then pour it with brine.

The following products will be useful for you:

1.8 kg of zucchini;
dill greens;
9 cloves of garlic;
9 clove inflorescences;
3 bay leaves;
pepper (peas).

Also take for filling:

1.5 liters of unsullied water;
190 g sweet sand;
5 tbsp. l. salt;
0.5 cups vinegar.

If it seems to you that the zucchini does not have a very pronounced mushroom smell, after preparing the appetizer, you can add some mild mushroom seasoning.

Such zucchini can be eaten within a day or two after production.

Peel the zucchini, remove any damage, remove the seeds and cut the remaining pulp into pieces.
Place in jars one by one: chopped dill, black pepper (3-4 peas), 1 garlic clove, chopped, 3 cloves, 1 bay leaf. Place the zucchini pieces tightly and scald with boiling water.
Let the vegetables stand for about 10 minutes, then drain the water. Pour boiling water into the jars again. While the zucchini is warming up, prepare the brine. For it, pour hot water into another pan, place it on the stove and add salt and sugar, pour in vinegar. Boil until the bulk goods are completely dissolved.
Drain the water from the jars with zucchini and fill with the bubbling marinade. Roll up the lids, wrap them under a blanket and let them cool completely, then take them down to the basement.

Recipe with carrots

If you add carrots to pickled zucchini, the appetizer will not only acquire a typical taste, but will also look great.

2 kg of zucchini;
2 carrots;
1 bunch of dill;
1 bunch of parsley;
1 head of garlic;
100 g vinegar;
100 g vegetable oil;
1.5 tablespoons of salt;
1 tablespoon sugar;
1 teaspoon ground black pepper.

The pulp with seeds must be removed

Chop the parsley tops coarsely and the cuttings smaller

You can also add raw carrots if you don't have enough time.

Now you can put the cooked vegetables in jars, sterilize them in boiling water and roll up the lids, as shown in the first recipe. But such zucchini will be perfectly stored in the refrigerator, covered with a nylon lid, for at least a week. Already a day after production, they are perfectly marinated in their juice.

Video: recipe for zucchini like milk mushrooms

Special, crispy zucchini, similar in taste to pickled milk mushrooms, will probably become one of your family’s favorite snacks. They can be eaten as a side dish or added to salads. Tell us in the comments how you like to cook zucchini? Bon appetit!