Zucchini "like mushrooms" is a recipe for winter without sterilization. Marinated zucchini "like mushrooms"

Marinating fruits and vegetables, home preservation for the winter for many has already become a cult tradition. Almost in every house must be harvested. And then, on a winter winter's evening, feel and enjoy the summer aromas of ripe and fresh fruits and vegetables.

Preserved almost everything, especially popular are forest mushrooms, but if they failed to collect for one reason or another, you can preserve zucchini "like mushrooms" for the winter without sterilization. Yes, it is this vegetable that can be made in such a way that to taste they will resemble juicy and elastic mushrooms, and the recipe for cooking is simple to disgrace, even a novice cook will cope with it.

How to cook zucchini as "mushrooms"? The recipe for the winter will be presented to your attention in the article. In fact - this type of conservation is a chopped slice of courgettes or zucchini, which marinate in spices, and as courgettes have a weak taste - the task is doubly simplified. The product can buy any smell and flavor that the mistress wishes. On the basis of courgettes, you can even cook jam or jam, just adding sugar to it.

Marinated zucchini "like mushrooms": recipe for winter

To prepare marinated in spices zucchini you will need:

• 2 kg of fresh young zucchini.
• Apple vinegar - 125 gr.
• A bunch of fresh dill and parsley.
• 4 tbsp. Spoons of sugar.
• Large salt - 2 tbsp. Spoons.
• Vegetable oil - 125 ml.
• 5-7 cloves of garlic.
• 10 grains of black pepper.

Preparation of courgettes "like mushrooms": marinating

So, how to close zucchini "like mushrooms"? It's pretty simple. First we wash the squash in the running water and remove the skin from them. For preparation it is recommended to use young fruits, not longer than 15 cm.

Peeled fruit cut into small cubes, approximately the size of the olive or olive.

Peel the peas in a mortar with a pistil, or wrap them in parchment paper (foil or film) and chop, tapping the seeds with a hammer to beat the meat.

A bunch of fresh greens to rinse with water, dry from moisture and finely chop. Fold into a small bowl, and add to the greens shredded through the kitchen press garlic. Garlic mass with herbs season with salt and freshly ground pepper.

We add vegetable oil and vinegar, greens with garlic and seasonings, and, with a lid, leave it at room temperature for 10-12 hours. It is important that the room had a comfortable temperature, not more than 20 ^o C.

End the process

The next day, you need to sterilize the lids and glass jars. Close such zucchini is recommended in a small container, so that your family has enough to enjoy a cold snack 1-2 times.

Zucchini, which stood the night in the marinade, we lay out on jars, filling them "on the hangers", more precisely almost completely. We put the cans with house preservation on a water bath (using a colander with a pot of boiling water or mantovarku) for about 10 to 12 minutes.

Then we close each jar with a sterile lid, roll it with a can opener and turn it upside down. We leave it so for a while to check the tightness (juice and marinade) should not flow out of a tightly closed lid.

Here we have ready zucchini "like mushrooms." Recipe for the winter like all fans of mushrooms. Completely cooled jars after cooling can be stored in a cool and dark place, you can open the workpiece in about two weeks for a tasting.

The workpiece can be used as a salad, garnish for meat dishes or if the pieces are crushed slightly as a paste on toasted pieces of bread.

Spicy zucchini "like mushrooms": a recipe for winter without sterilization, with the addition of turmeric

As in the previous recipe, only young zucchini or zucchini should be selected for cooking. Then the taste of a cold snack will be more tender.

For preparation it is required:

• 5 medium zucchini.
• Ginger root.
• A small pod of a burning bitter pepper.
• Turmeric - a teaspoon.
• A bunch of parsley.
• 3 tablespoons of granulated sugar.
• A tablespoon of large salt.
• 75 ml of refined vegetable oil.
• 50 ml of apple cider vinegar.
• Freshly ground pepper or other condiments - to taste.

Preparation

So, now we'll talk about how to cook marinated zucchini "like mushrooms." This recipe is good because zucchini will be ready for use in 2-3 days, the first 10 hours they are insisted in marinade at room temperature, the rest of the time - in the refrigerator. Adding turmeric will give the vegetables a golden hue, and to make the billet more like mushrooms, you can add a pair of aubergines with the skin to the zucchini.

We clean zucchini and cut them into small cubes.

Ginger root clean, garlic to rid the husks and let root vegetables through the garlic squeezer.

Burn the hot pepper, remove the seeds and chop it very finely.

In the kitchen basin mix the squash (optional with the addition of eggplant), add chopped pepper, garlic and ginger. Salt and add the sugar.

Thoroughly mix everything, add oil, vinegar and add turmeric.

Fresh parsley cut with stems. Add to the workpiece and stir again, so that all the pieces of vegetables are covered with spices and seasonings.

Leave in a basin at night in a cool place, covered with a lid or a large plate, in the morning spread out on clean jars, after washing them with soda and clog them with plastic lids.

Now you know how to cook zucchini "like mushrooms." You can eat in a couple of days, but the more the banks stand in the cold, the brighter their taste becomes. That is, they will be suitable for use in winter. Bon Appetit!

Cooking tips

Squash "like mushrooms" for the winter without sterilization, as you can see, it is not difficult to cook at all. We recommend that you listen to some more tips.

• The amount of salt and sugar can be adjusted to your own taste. In order not to be mistaken with the dosage, it is possible to prepare one jar for testing, and already along it, if the taste will arrange to adjust the addition in the future.
• In addition to turmeric, you can use any spices, up to the broth cubes with a "mushroom flavor."
• On the basis of such zucchini you can prepare a delicious sauce - sauce for stew or baked meat, fish or chicken. And adding the workpiece to the fried onions and garlic, with tomato sauce (mashed tomatoes) you will get a great spicy sauce for spaghetti or pasta.
• Zucchini itself should be with small seeds, overripe fruits will be coarse. By the same recipe you can close a pumpkin or squash.

Bon Appetit!