Fragrant pickled mushrooms are a frequent snack on festive and everyday tables. But what to do if there is no opportunity or time to collect mushrooms? You can go to the market or supermarket and prepare a meal from the product purchased there. And there is another option - marinate the zucchini under the milk mushrooms. The taste of this preparation is really very similar to the taste of mushrooms, so jars of the snack disappear from the pantry shelves very quickly.
My father's mother lived in Siberia. Getting to Crimea was problematic due to the high cost of tickets, so my grandmother rarely came. But she often sent parcels with various delicious gifts. The constant product we found in the mailbox was salted milk mushrooms. I just loved these mushrooms. Years have passed, my grandmother passed away, but I still remember that taste and aroma. Imagine my surprise when, at our neighbor’s anniversary, I decided to try the snack on the table, and with the first spoon I instantly returned to childhood! It had a taste very reminiscent of milk mushrooms from grandma’s parcels. After the feast, I approached the hostess of the house to find out the recipe, and was amazed when the woman explained to me that these were ordinary zucchini, marinated with milk mushrooms.
Ingredients:
Preparation:
Use a sharp knife or vegetable peeler to remove the peel in a thin layer.
Zucchini cut into strips will resemble mushroom stems in shape.
At this stage, you can also add bay leaves, black peppercorns or allspice
You can use both fresh and dried herbs for preparation.
Greens will make the dish bright, tasty and very aromatic.
To prevent glass containers from bursting due to high temperature, line the bottom of the pan with a piece of thick cloth or a kitchen towel in advance
It is most convenient to roll zucchini under milk mushrooms in small jars up to 1 liter in volume for the winter.
Do you cook zucchini for milk mushrooms for the winter? Then we look forward to your comments with interesting information on this topic in the comments below. Bon appetit!
They have an original taste. And most importantly, they are very easy to prepare. Such zucchini are one of the best side dishes suitable for a meat dish, and they are also excellent as an appetizer with vodka. So let's reveal the secret of their preparation.
To make milk mushrooms like these), you will need:
This list of products can be called basic. There are recipes in which this list differs slightly. But more on that later.
It’s very easy to pickle, which we’ll talk about now, and won’t cause any difficulties even for beginners.
Take the zucchini, peel them and cut them into cubes. Pour into a large saucepan. Let's start with carrots. We clean it, but cut it into thin circles. Add to the pan with the zucchini. Finely chop the parsley and dill. Place in a saucepan with vegetables. We do the same with chopped garlic. Season the vegetables with sugar, pepper, salt, vegetable oil, and vinegar. Mix everything well. Let it stand for three hours.
After this, put the salad in sterile jars and cover with lids. Fill a saucepan with water up to the neck of the jar, and set the salad to sterilize for 30 minutes. Check the condition of the dish periodically. If rising bubbles appear in the jars, then we can say that the dish is ready.
When the zucchini, marinated like milk mushrooms, is ready, remove the jars from the pan. We turn them upside down, wrap them up, and keep them like this until the salad has cooled completely.
It was mentioned earlier that the list of products varies. Zucchini pickled for the winter can be prepared a little differently. It’s even worth experimenting and choosing the set of ingredients that suits your taste. We offer a version of the recipe that is not significantly different from the previous one.
We will need:
Peel the zucchini and cut into fairly large slices, which should resemble pieces of chopped mushrooms. If the zucchini has a loose core, it should be cut out. If we don’t do this, then we won’t get the milk mushroom effect. But this is the main goal of this workpiece.
We cut the dill. Peel and chop the garlic with a knife. Mix everything and leave at room temperature for three hours to marinate.
Now put the prepared salad into sterile jars, cover with sterile lids, and place in a large saucepan with warm water. The water level should not be higher than the hangers of the cans. When the water boils, sterilize the zucchini for 5-7 minutes.
We take out the jars, roll them up, and turn them upside down. There is no need to wrap them up. Leave in this position until it cools completely. And only then we store it in a cool place for the winter.
Since the technology for preparing such zucchini according to different recipes is not particularly different, let’s think about the ingredients included in the salad. The list of products could be like this:
Using these ingredients in such quantities, you will end up with five half-liter jars. Work a little magic on them, and you will have delicious zucchini, marinated like milk mushrooms.
This spring I planted three squash seeds. Three huge bushes have grown and are full of zucchini. And these unpretentious 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 large zucchini and prepared it for the winter. Tiny embryos remained on the bushes. And today it is necessary to pick and process them again, otherwise they will become stiff and impossible to cut. I’ve been marinating zucchini like milk mushrooms for the winter using this recipe for three years now. The taste really is a bit like salted mushrooms 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 preparation. I sterilize jars of zucchini for mushrooms. There are recipes without sterilization, but they require pre-cooking the zucchini for a few minutes. However, if anyone does not have a cold cellar or basement, then I still advise you to sterilize the jars of zucchini before sealing.
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 jars. I have them for 650 gr. I took 7 jars for this amount of zucchini mass. I don’t sterilize either jars or lids, because I will sterilize them later with the finished product.
4. Fill the jars with pickled pieces of zucchini. I pour all the brine there. The brine does not reach the very top of the jars. But this is good, because during sterilization the brine will not splash into the pan.
5. I have a large aluminum pan. Place a napkin or waffle towel on the bottom of it.
To ensure that the bottoms of the jars do not come into contact with the heating bottom of the pan.
And I put jars of zucchini in it. I put the lids on top. I pour warm water just above half the height of the jars.
I put it on the stove. I close the lid. The fire is small at first, but then you can increase it a little so that the water boils faster. Jars are sterilized in boiling 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 twist the jars while still hot and immediately place them upside down under the blanket.
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:
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.
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.
The peeled zucchini is cut into pieces so as to imitate the stem of a milk mushroom. As a rule, the cuts are in the form of sticks 3-4 cm long and with a cross-section of 1x1 cm. When cooked, the sticks will decrease in size and will be very similar to the stems of a mushroom.
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.
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:
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.
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:
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.
