Marinating fruits and vegetables, home preservation for the winter has already become a cult tradition for many. Almost every house must be procured. And then to feel and enjoy the summer aromas of ripe and fresh fruits and vegetables in a cold winter evening.
Almost all canned food, forest mushrooms are especially popular, but if they could not be collected for one reason or another, you can preserve zucchini “like mushrooms” for the winter without sterilization. Yes, yes this particular vegetable can be made in such a way that they will resemble juicy and elastic mushrooms to taste, and the recipe for cooking is simple to disgrace, even an aspiring cook will cope with it.
How to cook zucchini "like mushrooms"? The recipe for the winter will be presented to your attention in the article. In fact, this type of preservation consists of sliced ​​slices of zucchini or zucchini, which are marinated in spices, and since zucchini has a mild taste, the task is doubly simplified. The product can acquire any smell and aroma that the hostess wishes. On the basis of zucchini, you can even make jam or jam, just add sugar to it.
Marinated zucchini "like mushrooms": a recipe for the winter
For cooking marinated in spices zucchini you will need:
- 2 kg of fresh young zucchini.
- Apple cider vinegar - 125 gr.
- A bunch of fresh dill and parsley.
- 4 tbsp. tablespoons of granulated sugar.
- Coarse salt - 2 tbsp. spoons.
- Vegetable oil - 125 ml.
- 5-7 cloves of garlic.
- 10 grains of black pepper.
Cooking zucchini- like mushrooms: pickling
So, how to close the zucchini-like mushrooms? Everything is pretty simple. First, wash the squash in running water and peel them. For cooking, it is recommended to use young fruits, no longer than 15 cm.
Peeled fruits are cut into small cubes, approximately the size of an olive or olive.
Grind peppercorns in a mortar with a pestle, or wrap them in parchment paper (foil or film) and grind them by tapping the seeds with a hammer to beat meat.
Rinse a bunch of fresh herbs with water, dry from moisture and grind very finely. Fold in a small bowl, and add garlic, crushed through a kitchen press, to the greens. Season the garlic mass with herbs with salt and freshly ground pepper.
Add vegetable oil and vinegar, greens with garlic and seasonings to the bowl, and cover it with a lid and leave it at room temperature for 10-12 hours. It is important that the room has a comfortable temperature, no more than 20 ° C.
Process completion
The next day, you need to sterilize the lids and glass jars. It is recommended to close such zucchini in small containers so that your family has enough time to enjoy cold snacks 1-2 times.
Zucchini, which stood the night in the marinade, lay out in jars, filling them "on the shoulders", or rather almost completely. We put jars with home preservation in a water bath (using a colander with a pot of boiling water or a pressure cooker) for about 10 to 12 minutes.
Then we close each jar with a sterile lid, roll it with a can opener and turn the bottom down. We leave the container for a while, so that it does not leak out of the tightly twisted lid to check for leaks (juice and marinade).
Here we have ready zucchini "like mushrooms." The recipe for the winter will appeal to all fans of mushrooms. After cooling, the completely chilled jars can be stored in a cool and darkened place, it will be possible to open the workpiece in two weeks for tasting.
The workpiece can be used as a salad, a side dish for meat dishes or if the pieces are chopped a little as a spread on toasted pieces of bread.
Spicy zucchini “like mushrooms”: a winter recipe without sterilization, with the addition of turmeric
As in the previous recipe for cooking, you need to choose only the young fruits of zucchini or zucchini. Then the taste of a cold snack will be more tender.
To prepare you will need:
- 5 medium squash.
- Ginger root
- A small pod of hot bitter pepper.
- Turmeric - a teaspoon.
- A bunch of parsley.
- 3 tablespoons of granulated sugar.
- A tablespoon of coarse salt.
- 75 ml of refined vegetable oil.
- 50 ml apple cider vinegar.
- Freshly ground pepper or other seasonings to taste.
Cooking
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 infused in the 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 workpiece more like mushrooms, you can add a couple of eggplant with peel to the zucchini.
We clean the zucchini and cut them into small cubes.
Peel the ginger root, rid the garlic of the husk and pass the root vegetables through the garlic squeezer.
Rinse hot peppers, remove seeds and finely chop.
In a kitchen bowl mix zucchini (optional with the addition of eggplant), add chopped pepper, garlic and ginger. Salt and add granulated sugar.
Mix everything thoroughly, add oil, vinegar and add turmeric.
Cut fresh parsley with stalks. Add to the workpiece and stir again so that all the slices of vegetables are covered with spices and seasonings.
Leave in a basin overnight in a cool place, covered with a lid or a large plate, in the morning put it in clean jars, after washing them with soda and cork with plastic covers.
Now you know how to cook zucchini "like mushrooms." You can eat in a couple of days, but the more banks are in the cold, the brighter their taste becomes. That is, they will be suitable for use in the winter. Enjoy your meal!
Cooking Tips
Zucchini “like mushrooms” for the winter without sterilization, as you see, it’s not difficult to cook. We recommend that you listen to some more tips.
- The amount of salt and sugar can be adjusted to your liking. In order not to make a mistake with the dosage, you can prepare one jar per sample, and already according to it, if the taste suits the regulation of the addition in the future.
- In addition to turmeric, you can use any spices, up to the bouillon cube with a “mushroom aroma”.
- On the basis of such zucchini, you can prepare a delicious sauce - gravy for stewed or baked meat, fish or chicken. And adding the preparation 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 rough to the taste. According to the same recipe, you can close the pumpkin or squash.
Enjoy your meal!