Doing homework for the winter is a real art. After all, you need not only to make vegetables tasty and unusual, but also to preserve all the useful properties in them. Zucchini like mushrooms is a recipe for the winter that will surprise with its simplicity. Vegetables are very nutritious, aromatic, with a refined aftertaste.

Basic recipe

Zucchini prepared according to this recipe are very similar in taste to mushrooms. Ideal for those who are willing to experiment.

To make the dish juicy and tender, it is recommended to use young vegetables.

Ingredients:

  • zucchini - 1.6 kg;
  • iodized salt - 1.5 tablespoons;
  • ground pepper - 1 teaspoon;
  • granulated sugar - 2.5 tablespoons;
  • vegetable oil - 130 g;
  • garlic - 6 cloves;
  • vinegar 9% - 0.6 cups;
  • dill, parsley - 70 g.

Cooking step by step:

  1. Zucchini thoroughly rinse in cool water, free from the peel and core. It is necessary to carefully cut out all the bones, otherwise the effect of breasts will not be achieved.
  2. Chop zucchini with oblong slices.
  3. Free the garlic from the husk, cut into squares.
  4. Rinse dill and parsley in cool water, chop finely.
  5. Zucchini slices mixed with salt, pepper, granulated sugar, garlic and chopped herbs. Pour vinegar and oil. Stir gently. Put in a shaded place for 6-7 hours.
  6. Rinse jars with lids, wipe and sterilize.
  7. Put the prepared vegetables in jars, pour the liquid formed on top. Cover tightly with lids and put in warm water so that it covers the shoulders of the can. Sterilize for 6-7 minutes.
  8. Roll up cans, turn upside down and put on a flat surface. Top can be covered with a warm blanket.
  9. After the banks have cooled, it is recommended to place them in the cellar, basement or any dark place.

The billet can be served as a cold appetizer or as a side dish for meat, poultry, sea fish.

The recipe for pickled zucchini “like mushrooms”

 

Crispy and delicious zucchini perfectly replace mushrooms on the festive table.

Ingredients:

  • zucchini-zucchini - 2.6 kg;
  • table salt - 2 tablespoons;
  • granulated sugar - 5 tablespoons;
  • sunflower oil - 160 g;
  • vinegar 9% - 200 g;
  • garlic - 3 pieces;
  • ground pepper - 1 teaspoon;
  • dill and cilantro - 100 g.

Cooking:

  1. Rinse the zucchini thoroughly in cool water, remove the ponytails and cut into large rings.
  2. Rinse dill and cilantro, chop, pour into a container with zucchini.
  3. Free the garlic from the husk, chop coarsely.
  4. To the zucchini add oil, vinegar, salt, sugar, garlic, pepper. Stir gently. Put in a shaded place for 2.5-3.5 hours. To speed up the pickling process, stir the zucchini every 30 minutes.
  5. In the sterilized jars, fold the zucchini, tightly close the lids and sterilize for 12-18 minutes after boiling water.
  6. Remove the cans from the boiling water, roll up the machine, turn it upside down. You can wrap blanks with a warm blanket.

Keep zucchini in a shaded place. After opening the cans, vegetables can be consumed within 24 hours.

Salty zucchini

For salting, it is recommended to choose young vegetables no more than 17-18 cm long. The peel from such zucchini does not need to be cut, as well as to remove seeds.

Vegetables are elastic, crunchy and very tasty. They are ideal for adding to salads, vegetable stews and soups.

Ingredients:

  • zucchini - 1.2 kg;
  • dill, parsley - 110 g;
  • garlic - 1 piece;
  • horseradish root - 13 g;
  • salt -90 g;
  • hot pepper - 1 piece;
  • water - 1.5 liters.

Cooking:

  1. To prepare the filling brine, boil water, add salt, mix, cool the liquid.
  2. Rinse zucchini in cool water, cut ponytails, cut into rings 2-2.5 cm thick.
  3. Rinse greens, horseradish and pepper in cool water. To clear a horse-radish root from a peel.
  4. Free the garlic from the husk, cut each tooth in half.
  5. Put ½ greens, garlic and horseradish on the bottom of the bowl. Pour zucchini. Add the remaining ingredients and pour the prepared brine.
  6. Cover the container with linen cloth, pressing it with yoke of wood or plastic. It is important to control that oppression is completely covered with brine.
  7. Place the container in a shaded place with a stable temperature of 16-19 degrees for 6-8 days. Check the brine level daily. If oppression is not completely covered with liquid, then zucchini can become moldy and deteriorate.
  8. After the process of salting the zucchini, transfer to clean glass jars and place in a cellar, pantry or basement.

When storing preservation in the cold, vegetables do not lose their taste until a new crop.

Tasty recipe:fried zucchini

Zucchini mushroom mushrooms without sterilization

 

Not every housewife wants to trouble herself with sterilization, and this is not necessary. You can make a blank without it.

Ingredients:

  • zucchini - 1.7 kg;
  • table salt - 1 tablespoon;
  • ground pepper - 0.5 tablespoon;
  • granulated sugar - 2.5 tablespoons;
  • vegetable oil - 120 g;
  • dill - 60 g;
  • garlic - 6 cloves;
  • vinegar 9% - 120 g.

Cooking:

  1. Rinse the zucchini in warm water, separate from the core, seeds and stalks. Cut into squares of 2.5-3.5 cm.
  2. Rinse dill, finely chop.
  3. Free the garlic from the husk, chop into squares.
  4. Pour dill and garlic into a bowl of vegetables.
  5. Dissolve sand, salt, vinegar, oil in water. Stir and pour into a container with zucchini. To stir thoroughly.
  6. Close the bowl tightly and put in a shaded place to marinate for 4-4.5 hours.
  7. Rinse the jars with lids with hot water, put the vegetables in them, pour the marinade, and close tightly.

Store vegetables at a stable temperature away from direct sunlight.

Korean zucchini recipe

Korean salads have long been loved by Russians and have become frequent guests at festive feasts. But few housewives know that in addition to traditional Korean snacks, you can cook zucchini in Korean. This sophisticated and original dish will appeal to fans of spicy and spicy Central Asian cuisine.

Ingredients:

  • zucchini - 2.8 kg;
  • carrots - 550 g;
  • onions - 550 g;
  • garlic - 2 pieces;
  • vinegar 9% - 110 g,
  • vegetable oil - 110 g;
  • table salt - 3 tablespoons;
  • granulated sugar - 210 g;
  • ground pepper 0.2 tablespoons.

Cooking:

  1. Rinse the zucchini in warm water, free from seeds, peel and stalk. Grate.
  2. Wash, peel and grate carrots.
  3. Release the onion from the husk, chop into small rings, fry in a greased skillet for 4-6 minutes.
  4. Peel the garlic, chop finely.
  5. Pour all vegetables into a bowl, mix. Pour in the vinegar, add seasoning. Gently mix for 13-16 minutes.
  6. Heat the oil and add to the vegetables. Place under oppression for 7-8 hours.
  7. Transfer the salad into glass jars, place in a water bath for 16-18 minutes and roll up.

After opening the cans, zucchini in Korean can be stored in the refrigerator for 48 hours.

Fried zucchini

 

Fried zucchini has been successfully stored in banks for a long time. The recipe is as accessible and simple as possible, even a young housewife can handle it.

Ingredients:

  • zucchini - 900 g;
  • garlic - 1 piece;
  • vinegar - 2.5 tablespoons;
  • vegetable oil - 2.5 tablespoons;
  • salt - 1 teaspoon;
  • dill - 30 g.

Cooking:

  1. Rinse the zucchini in cool water, free from the soft core and skin. Cut into slices 1.5-2 cm thick.
  2. Pour oil on a hot frying pan, pour zucchini and fry for 8-11 minutes until a golden crust is formed.
  3. Peel the garlic and grind it to a mushy mass. Finely chop the dill.
  4. Pour vinegar and oil into the bottom of cleanly washed glass jars, add salt, chopped garlic and dill. Gently place the fried zucchini on top, ramming them tightly.
  5. Cover the cans with lids, lower them into warm water so that it covers the shoulders, and sterilize for 25-35 minutes. Roll up the covers.

Before eating zucchini should be warmed up. It is acceptable to serve as a cold appetizer.

Cooking with the addition of eggplant

Zucchini with eggplant is a great combination. This salad complements potato and cereal dishes.

Ingredients:

  • zucchini - 1.2 kg;
  • onions - 400 g;
  • carrots - 400 g;
  • tomatoes - 400 g;
  • eggplant - 700 g;
  • sugar - 4 tablespoons;
  • salt - 2 tablespoons;
  • vinegar 9% - 5 tablespoons;
  • dill - 50 g.

Cooking:

  1. Rinse the eggplant and zucchini in cool water, free from pulp and seeds, cut into thin circles. Put on a greased baking sheet and put in the oven, preheated to 185 degrees for 8-9 minutes.
  2. Release the onion from the husk and chop with plastics.
  3. Wash the carrots, grate.
  4. Pour onions and carrots into a hot pan, add oil and pass for 5-7 minutes.
  5. Cut the tomatoes from the sides, scald with boiling water for 20 seconds and pour in ice water. Remove the peel. Bring to a mushy mass in a blender. Put on fire and cook for 6-8 minutes. Add salt, sugar, finely chopped dill and vinegar.
  6. Put clean vegetables, eggplant, zucchini in cleanly washed cans and pour tomato dressing.
  7. Sterilize in a water bath for 4-6 minutes, roll up the lids.

Salad of zucchini and eggplant can be made in thin layers, in which case it will look more spectacular in a glass jar.

Zucchini billets will appeal to all family members. Someone will love pickled vegetables cooked “under the bruises”, while someone will like salads seasoned with spices. In any case, every housewife must make preparations from this tasty and healthy vegetable.

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