Zucchini like mushrooms for the winter: the most delicious preparation recipes

Zucchini is a versatile product from which a variety of snacks, pancakes, and jam are prepared. It can be given any flavor, it all depends on additional ingredients, the taste of which it absorbs well.

The product is dietary and therefore suitable for people who watch their figure. Steamed dishes can be consumed by people with gastrointestinal diseases.

One of the successful dishes that can easily surprise guests is zucchini like mushrooms, canned for the winter.

Recipe for pickling zucchini in jars, like mushrooms

Take:

Medium-sized zucchini without seeds – 3 kg
Carrots – 3 pcs.
Garlic – 2 heads
Parsley and dill - 1 bunch each
Sugar – 100 g
Salt – 50 g
Ground black pepper – 1 tbsp.
Vegetable oil – 100 ml
Vinegar 9% – 100 ml

First, wash all the prepared vegetables. Cut the peels off the zucchini and carrots and peel the garlic.

We cut the zucchini into cubes, the carrots into circles, and the greens into very small pieces. Squeeze the garlic through a garlic press.

Mix vegetables and all other ingredients in a large bowl and leave to marinate at kitchen temperature. It should take 3 – 4 hours.

Place the zucchini in clean jars (I usually take four 1-liter jars), pour liquid from a bowl on top and cover with boiled lids.

To sterilize, place the jars in a convenient pan with a towel already in it and warm water poured in. After the boil starts, wait 20 minutes. Carefully remove the jars and screw on the lids.

Tip for the housewife: During sterilization, make sure that boiling water does not get on the lids and do not lift the lids from the jars so as not to disturb the required temperature regime.

To roll up very tasty zucchini “under milk mushrooms”, you need to take grown dense fruits. Only then will they be practically indistinguishable from fibrous mushroom stems. I am sharing a simple and proven recipe without sterilizing the finished twist.

More deliciousness:

7 recipes for cucumbers in tomatoes: incredibly tasty and simple!

Preservation storage rules

Preservation, which was done in compliance with all sterilization rules, can be stored at room temperature. The main condition is to be away from direct sunlight and heating devices.

Residents of private houses have a “cold room”. This could be a terrace, cellar, summer kitchen. The most important thing is that in winter the temperature does not drop below 0. Freezing will lead to damage to the preparations and bursting of the cans.

Products that are not hermetically sealed must be stored in the cold.

The shelf life of hermetically sealed preserves is 2 years, pickles and pickled vegetables under a nylon lid are six months.

If the lid is inflated or rot is visible when opening the product, the food should be thrown away and not eaten.

Zucchini “Under milk mushrooms”: recipe without sterilization

For 3 liter jars:

Zucchini – 1.8 kg
Dill – 6 branches
Garlic cloves – 9 pcs.
Carnation – 6 inflorescences
Black peppercorns – 15 pcs.
Bay leaf – 3 pcs.
Boiling water - about 2 liters
Salt – 4 tbsp.
Sugar – 6 tbsp.
Table vinegar – 125 ml

Peel the zucchini and remove the pulp and seeds from the middle. We measure the weight we need. We cut them into pieces 2x2.5 centimeters so that they look like the legs of milk mushrooms.

Wash the dill thoroughly.

In clean jars we put equal parts of dill sprigs, garlic, cloves, peppercorns, bay leaves, and zucchini on top.

Pour boiling water into the jars for 10 minutes. Pour it into the pan, bring it to a boil again and return it to the zucchini for the same time.

Now add salt to the water again and let it boil with salt, sugar and vinegar until they are completely dissolved. Pour the finished marinade into jars. Boil the lids and roll them up.

Turn the jars upside down and wrap them for a day.

If you don’t know how to seal canned squash with mushroom flavor without vinegar, and even without sterilization, use this delicious recipe. You will feel like eating mushrooms and carrots. Both adults and children will definitely like this preparation method.

How to pickle zucchini for mushrooms - a successful recipe

Zucchini – 1.5 kg
Carrots – 2 pcs.
Onion – 1 pc.
Red bell pepper – 2 pods
Garlic – 20 cloves
Cilantro – 5 sprigs
Salt – 35 g
Sugar – 125 g
Oil – 70 ml
Vinegar 6% – 80 ml

First you need to rinse the cilantro well, dry and finely chop.

Wash and peel the vegetables, remove the seeds from the peppers and zucchini.

We cut the zucchini into cubes measuring 3 cm by 1.5 cm, carrots, onions and peppers into strips, garlic into slices.

Mix all the ingredients in the pan. Leave covered for 3 hours.

Set the stove to medium temperature, boil for 10 minutes, put in sterilized jars and seal with sterile lids. Usually it turns out to cover 2.3 - 2.5 liters of snacks.

Use these delicious recipes for winter preparations: zucchini is like mushrooms, and your culinary efforts will always be rated “excellent”. You will enjoy yourself and deliver it to your guests.

Watch a video of cooking mushroom-like zucchini.

Awesome zucchini, like mushrooms and carrots for the winter

For three half-liter jars:

Zucchini without seeds – 1 kg
Carrots – 300 g
Garlic – 5 cloves
Dill greens – 50 g
Refined vegetable oil – 100 ml
Citric acid – ¼ tsp.
Salt – 1 tbsp.
Sugar – 3 tbsp.
Ground pepper – 0.5 tsp.

Wash and peel the zucchini, carrots, and garlic. Rinse the dill in several waters to remove all impurities.

Cut the zucchini pulp into 2 cm cubes, and first cut the carrots into 0.5 cm circles, and then each circle into quarters. Chop the dill and garlic very finely.

Place all vegetables in a saucepan. There is also butter, lemon, sugar, salt and pepper. Stir and let marinate for about three hours.

After the time has passed, place the pan on the stove, bring to a boil and then simmer over low heat for 20 minutes.

During this time, sterilize the jars and lids.

Place hot zucchini in jars and roll up.

More deliciousness:

Quick recipes for lightly salted cucumbers: crispy, amazingly tasty!

My grandmother taught me how to cover ripe zucchini with the taste of mushrooms so that they always turn out well. Among her proven recipes was one made with tomato paste. And to cook vegetables without vinegar, replace it with lemon juice. This delicious appetizer is especially good with black bread or potatoes.

Zucchini tastes like mushrooms “You’ll lick your fingers” - recipes with photos step by step

Making zucchini like mushrooms for the winter is not at all difficult. Recipes with videos and photos in a step-by-step mode describe the entire cooking process and, strictly following their instructions, even a novice housewife can easily cope with the task. Inexperienced cooks are better off starting with options without sterilization. They are very simple, not too labor intensive and do not take much time. But the end result is an amazingly tasty juicy and aromatic preparation, about which even the most capricious and skeptical family members will say: “You will lick your fingers.”

Zucchini is like mushrooms for the winter without sterilization - recipes with photos step by step for 3 kg

How to preserve zucchini for the winter like mushrooms without sterilization is described in detail by this recipe with step-by-step photos. Of the greens, only dill is included in the composition, but, if desired, it can be replaced or supplemented with fresh parsley, cilantro or basil. This will not spoil the taste of the preparation, but rather enrich it with new, unusual shades.

Ingredients needed to make mushroom-flavored winter squash without sterilization

zucchini – 3 kg
garlic – 3 heads
dill – 2 bunches
salt – 3 tbsp
sugar – 3 tbsp
table vinegar 9% – 250 ml
refined vegetable oil – 1.5 tbsp

Step-by-step instructions for a recipe for zucchini made like mushrooms for the winter season

Wash the zucchini in running water, dry on a clean kitchen towel, peel, remove the seeds, and cut the pulp into small pieces.
Remove the husks from the garlic, separate it into cloves and chop.
Rinse the greens, shake them several times to remove excess moisture, then chop them with a sharp knife.
Place the processed ingredients in a deep heat-resistant container, sprinkle with salt and sugar, pour in vinegar and vegetable oil, mix very well and leave for 3-4 hours so that the vegetables release their juice.
Then put it on the stove, turn up the heat and quickly bring to a boil, making sure to stir with a wooden spoon so that the mass does not burn. When the vegetables begin to actively boil, reduce the heating level to a minimum and cook for 25-30 minutes. Pack the finished snack in sterilized jars, seal tightly with tin lids, turn over, cover with a terry towel and leave for a day until completely cooled. Send to a cellar or basement for winter storage.

Delicious zucchini like mushrooms and carrots for the winter - step-by-step homemade recipes without sterilization

A zucchini appetizer made according to this recipe without sterilization tastes very much like canned mushroom. The carrots included in the composition slightly soften the harsh notes of vinegar and garlic, and the bell pepper makes the aroma more intense and the taste very fresh, juicy and slightly sweet. The product does not need sterilization and is perfectly stored until winter even at average room temperature.

Necessary ingredients for preparing mushroom-flavored zucchini without sterilization

zucchini – 1 kg
carrots – 2 pcs.
bell pepper – 2 pcs
garlic – 1 head
dill – ½ bunch
parsley – ½ bunch
salt – 2 tbsp
sugar – 2 tbsp
vegetable oil – 75 ml
vinegar 9% - 50 ml
ground black pepper – ½ tsp

Step-by-step instructions on how to make zucchini with carrots to taste like mushrooms

Wash the zucchini thoroughly, dry it, chop it into large pieces of any shape and put it in a deep container.
Peel the carrots and cut partly into rings, partly into elongated strips.
Rinse the bell pepper, remove the stems and inner seeds, and cut the flesh into thin rings.
Finely chop the greens with a sharp knife.
Remove the peels from the garlic and chop the cloves into small slices.
Combine salt, sugar and pepper and mix.
Add the remaining vegetables, garlic and herbs to the zucchini, sprinkle with a mixture of sugar, salt and pepper, pour in vinegar and vegetable oil and mix thoroughly. Leave to marinate for 3-4 hours, making sure to cover the container with a lid or a clean towel.
After the allotted time, place the appetizer on the stove and bring to a boil over medium heat. Reduce heat to minimum and simmer, stirring regularly for 35-40 minutes. During this time, excess moisture will evaporate and the salad will acquire the necessary thickness.
When hot, place in sterilized jars, roll up the lids, turn over and, wrapped in a terry towel, leave until completely cooled. Store in a cool, dark place.

Mushroom-flavored zucchini with tomato paste “Udachnye”

To obtain about 3.5 liters of workpiece:

Large dense zucchini – 3 kg
Garlic – 2 heads
Dill – 1 bunch
Parsley – 1 bunch
Tomato paste – 70 g
Sugar – 3 tbsp.
Salt – 1 tbsp.
Ground black pepper – 1 tbsp.
Vegetable oil – 10 tbsp.
Lemon juice – 2 tbsp.

Soak bunches of greens for 20 minutes in cool water, then rinse under running water. Dry and finely chop.

Peel the garlic, rinse and squeeze through a press.

Remove the skin and seeds from the zucchini. Cut into pieces 1.5 centimeters thick.

Combine vegetables and remaining recipe ingredients in a large bowl. Mix well immediately, and stir every half hour of the next three hours of marinating to allow the squash to infuse flavor and change color.

Boil 700 ml jars and metal lids. Prepare the pan so that sterilization is successful - place a towel on the bottom and pour in some warm water.

Place the vegetable mixture into jars. Distribute the liquid released from the zucchini evenly among the jars. Cover with lids.

Place the jars in the pan and add water up to the hangers of the jars. Bring the water to a boil and, reducing the stove temperature to minimum bubbling, sterilize the zucchini for 15 minutes. Remove carefully. Roll up.

Housewife tip: Do not wrap the jars, but simply leave them upside down to cool. This way the vegetables will not lose their elasticity and the similarity to mushrooms will be greater.

To make pickled zucchini even more like mushrooms, cook them with mushroom seasoning. It will enhance the taste of the snack and not every housewife will be able to determine that these are vegetables. But the guests will definitely not be able to do this.

Crispy zucchini like milk mushrooms with butter

The salad captivates with its simplicity of execution and excellent taste, similar to mushrooms.

Compound:

Zucchini – 2 kg.
Garlic – 7-8 cloves.
Sugar – 25 gr.
Oil – 170 ml.
Vinegar 9% - 120 ml.
Salt – 25 gr.
Dill – 25 gr.

Preparation:

Cut the zucchini into sticks and place in a saucepan. Chop the dill and garlic cloves into crumbs and add to the vegetables.
Season the slices with oil, vinegar, salt and sugar. Marinate for 2-3 hours until juice appears. Don't forget to stir the contents a couple of times, lifting the marinade from the bottom.
Place the pan on the stove, boil, and simmer for a quarter of an hour.
Transfer the appetizer into sterile jars and pour in the marinade. Seal by any means. Cool the preserves slowly under a blanket, then take them away for winter storage.

Zucchini appetizer with mushroom seasoning

To get 4 half-liter jars, take:

Young zucchini with unripe seeds – 1.5 kg
Fresh dill – 100 g
Sugar – 75 g
Ground black pepper – 0.5 tsp.
Mushroom seasoning – 1.5 tbsp.
Refined sunflower oil – 0.5 cups
Vinegar 9% - 0.25 cups

Since I take young zucchini, there is no need to peel them - just wash and cut off the edges.

The dill also needs to be washed well.

More deliciousness:

My recipes for stuffing peppers for the winter: very easy and tasty preparation

We cut the zucchini into convenient pieces, and the dill into small pieces.

Mix all the ingredients of the recipe in one bowl and leave to marinate at kitchen temperature for 4 hours. If the mushroom seasoning contains salt, there is no need to add salt. If it does not contain it, then add 30 grams of rock or table salt.

Housewife's advice: If you were unable to roll up the already pickled vegetables right away, you can leave them in the refrigerator for another couple of hours. I do not recommend postponing canning for long periods of time, as vinegar tends to “dissipate” and the taste of the product will deteriorate.

Next, sterilize the jars and lids. We put the zucchini in them and sterilize the covered jars in a large saucepan. For 500 ml jars, it will take 12-15 minutes of water boiling time.

We take out the jars and seal them. Leave to cool upside down.

Salting zucchini “for mushrooms” is not difficult and does not take much time, especially if we cook it without sterilization. By choosing the right ingredients and following the proportions, you will learn how to make a mushroom appetizer without mushrooms. Preservation according to this recipe is always successful.

Preparing the Zucchini

Fresh and healthy vegetables are suitable for preparing canned food. Fruits affected by rot or having serious visible damage are unsuitable. The choice of zucchini determines the taste and appetizing appearance of the preparation.

It is better to choose unripe zucchini for canning. They have not yet had time to form seeds and thick skin, so they require minimal preparation. Just rinse, remove the tail and they are ready to cook.

White zucchini and zucchini retain their shape better and have a distinct taste.

Overripe zucchini of impressive size can also be used for harvesting, only they must first be washed under clean running water and peeled. It's easier to do this with a paring knife. Then cut in half, remove the seeds, cut into pieces of the required size.

How to cook zucchini so that it resembles mushrooms?

To make pickled zucchini taste like mushrooms, you need to follow several recommendations from experienced housewives. Namely:

To make zucchini like mushrooms, you need to use only a young vegetable. It is advisable to take a larger zucchini, since the pulp will be fibrous and elastic.
A lot depends on the marinade. For this reason, it is especially important to read the recipe carefully and not to violate the proportions, since the result may be unpredictable.
Before canning a vegetable, it is important that it sits in the marinade. Then the zucchini will certainly taste like mushrooms.
It is necessary to follow sanitary rules when canning zucchini for the winter. You should thoroughly wash the zucchini and other vegetables that are part of the dish.

It is not enough to wash the jars well. They need to be sterilized and the lids boiled before you start cooking zucchini like mushrooms for the winter. The good news about the recipe for canning vegetables is that it is advisable to store the jars in a dark place, but it is not necessary. Room temperature is perfect for storing this yummy dish.

Ingredients

young zucchini 1.5 kg;
carrots 2 pcs.;
dill, parsley - a bunch;
garlic 2 cloves;
salt 2.5 tsp;
sugar 2 tbsp;
vegetable oil (fragrant) 50 ml;
vinegar 50 ml;
bay leaf 2 pcs.;
a handful of black pepper.

The yield from a given amount of products is 4-5 jars of 500 ml.

How to cook pickled zucchini like mushrooms for the winter

First, prepare the zucchini. Well-ripened, yellow fruits must be peeled, all seeds removed and cut into small pieces.

Be sure to pay attention to the tail of the vegetable; it should not be dried out, i.e. recently cut zucchini

Rinse them and cut them into cubes. Young zucchini can not be peeled, but marinated with the skin. If the skin, in your opinion, has already become rough, then peel it off and remove the seeds.

Cut two medium peeled carrots into half rings or strips, and place them together with the zucchini in a wide bowl.

Chop the garlic finely and add to the vegetables.

Finely chop a bunch of parsley and dill and sprinkle over the vegetable mixture.

Add sugar and salt to the vegetables in a bowl.

Now pour in the vinegar and aromatic unrefined oil and mix the zucchini well with a spoon.

For spices, add bay leaf and black pepper. Leave the zucchini to marinate at room temperature for three hours.

Pre-wash 500 ml jars with soda and then sterilize over steam. Remove the bay leaf from the marinade; it is no longer needed. Place the zucchini tightly in the jars, and then add the remaining marinade. Now the canned food needs to be sterilized. To do this, place a piece of old cloth or towel in the bottom of the pan. Place filled jars and cover with lids. Pour warm water into the pan up to the hangers of the cans. Put it on fire. After the water has boiled, sterilize the zucchini over moderate heat for 15 minutes.

Carefully remove the jars of zucchini with a towel and roll the lids tightly. Place the jars upside down and place a towel or blanket on top

After cooling, place the pickled zucchini like mushrooms in the pantry for the winter.

These canned zucchini can be used as a snack and added to salads; zucchini pieces can be added to a vinaigrette.

Preparation recipes

Preserving zucchini for the winter is not a difficult task. It is enough to follow the recommendations and follow the recipe.

Winter preparation “Zucchini like milk mushrooms”

Products per liter jar:

1 kg of zucchini;
a small bunch of fresh herbs (dill and parsley);
1 tsp. salt;
1/2 tsp. black pepper;
2 tbsp. l. Sahara;
70 ml vegetable oil;
2 tbsp. l. table vinegar;
2 cloves of garlic.

Recipe:

Peel the zucchini and cut into small cubes.
Mix finely chopped herbs with spices, chopped garlic and vinegar. Add oil and mix everything with zucchini. Let stand for 3 hours.
During this time, the zucchini will give a lot of juice. They will need to be placed in a sterilized jar and covered with the same lid. Seal tightly and turn over. Store in a cool place.

Instant zucchini with mushroom flavor

These zucchini are not rolled into jars; they can be eaten immediately after cooking. They are good both as a side dish and as an alternative to vegetable salad.

Products for 1 kg of zucchini:

1 tsp. Sahara;
1 tsp. salt;
1.5 l of water;
2–3 bay leaves;
a little fresh dill;
1 head of fresh young garlic;
50 ml table vinegar;
100 ml vegetable oil;
10–12 black peppercorns;
2-3 peas of allspice.

Recipe:

Finely chop the dill.
Pour water into a saucepan, add oil, vinegar and all the spices and seasonings. Boil.
Cut the zucchini into cubes, add chopped garlic to them. Pour over the hot marinade for 5 minutes, then strain and leave in a cool place for another half hour.

Spicy zucchini with carrots

Products for 2 half-liter jars:

700 kg of zucchini;
1 large carrot;
a small bunch of parsley;
5–6 cloves of garlic;
small red hot pepper without seeds;
0.5 l of water;
5 tbsp. l. vegetable oil;
2 tbsp. l. table vinegar;
1 tsp. with a top of salt;
1 tbsp. l. Sahara;
1/2 tsp. black pepper.

Recipe:

Chop the zucchini into cubes.
Grate the carrots, chop the parsley and garlic.
Cut the hot pepper into small pieces and mix with all the ingredients for the marinade. Boil. Place zucchini, garlic, carrots and herbs in sterilized jars. Pour marinade up to the shoulders, cover with treated lids and place the jars to sterilize. For half a liter it takes half an hour. Then screw on the lids and turn the jars over. Allow to cool and transfer to the refrigerator or cellar.

Marinated zucchini with mushroom seasoning

Large, thick-skinned vegetables work well for this recipe. These zucchini retain their shape and turn out crispy.

Products per liter jar:

800 g zucchini;
a small bunch of fresh dill;
4 tbsp. l. table vinegar;
100 ml vegetable oil;
2 tbsp. l. Sahara;
1 tsp. salt;
1/2 tsp. ground black pepper;
1/2 tsp. mustard seeds;
1 tbsp. l. ground dry mushrooms.

Recipe:

Mix all ingredients except dill and zucchini. Stir thoroughly so that no lumps remain.
Cut the zucchini into cubes and finely chop the dill. Mix with marinade and leave for 4-5 hours. From time to time, the zucchini in the marinade needs to be stirred.
Then place the vegetables in the treated jars, cover with lids and sterilize for 20–25 minutes. Then seal it tightly, turn it over and let it cool.

Winter snack “Zucchini like mushrooms with turmeric”

Products for a half-liter jar:

0.5 kg of zucchini;
1 tbsp. l. table vinegar;
1/2 tsp. salt;
1/2 tsp. Sahara;
1 tsp. turmeric;
3 tbsp. l. vegetable oil;
3 cloves of garlic;
0.5 liters of water.

Recipe:

Mix turmeric with vinegar, salt, sugar and oil. Add to boiling water and stir.
Peel the zucchini and cut into large pieces. Add chopped garlic to them. Pour in the marinade and leave for half an hour. Then drain the marinade through a fine sieve.
Place the zucchini in a clean, dry jar. Place tightly, cover with a clean lid and sterilize in boiling water for 12–15 minutes, then seal tightly, turn over and hold until completely cool.

Video: delicious winter preserves from Victoria Kozechko

I have been preparing preparations for the winter “Zucchini like mushrooms” for several years. I bring it to work on holidays and treat my relatives and friends. Everyone, having tried the snack for the first time, is surprised: “How can this be? Why does zucchini have a mushroom taste? Yes, the dish is truly unusual. The best option, in my opinion, is with ground dry mushrooms. So you simply cannot distinguish the taste of zucchini from milk mushrooms or even white ones.

Zucchini is a versatile vegetable with a neutral aroma and taste. When combined with spices and after special processing, they acquire the distinct taste of pickled mushrooms. This appetizer will decorate both a festive and everyday table.

Cooking process

It is important to read the recipe carefully before you start cooking. How to cook zucchini like mushrooms so that they resemble the gift of the forest? It is necessary to cut the tomatoes into several parts, and the pepper into slices. Tomatoes and peppers should be minced. Place the vegetables in a container. Pour in the oil. Salt and add sugar. Put on fire and add diced zucchini (vegetables should be washed and peeled first). After boiling, cook for 25 minutes. Finally add vinegar. Let stand for a few more minutes. Pour the resulting mixture into jars and close with screw caps. These zucchini turn out to be elastic and somewhat reminiscent of mushrooms. Zucchini and tomato go well with meat. Bon appetit! How to cook zucchini like mushrooms - many people ask, but not everyone knows that there are many recipes.

Cooking instructions

Cut the washed and peeled fruits into longitudinal strips and then into cubes of approximately 1.5 x 1.5 cm.

Remove the stem and seeds from the bell pepper, divide into four parts, and cut into transverse slices.

Finely chop the greens washed in several waters.

Note to the cook

During the canning process, it is important to follow basic safety rules so as not to get burned. Zucchini prepared according to this recipe has a mushroom flavor and aroma. Your guests will not be able to distinguish zucchini from pickled mushrooms. Don’t be afraid to experiment, please your family and friends with this delicious dish. This deliciousness goes well with both fish and meat dishes.