Zucchini For Milk Mushrooms For The Winter: A Recipe For Preparation (including Without Sterilization) + Photo And Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Cooking zucchini like milk mushrooms for the winter

We already know that not only traditional dishes can be prepared from zucchini, but also something unusual, such as jam. Have you tried zucchini with milk mushrooms? They really have a distinct pickled mushroom flavor and are great as a snack for dinner. An excellent choice for those who live in an area where mushrooms are rare. Consider several recipes for preparing this vegetable for the winter.

Content

• 1 Cooking methods

  • 1.1 Recipe basic
  • 1.2 Recipe with carrots
• 2 How to cook zucchini "under milk mushrooms" (video)
• 3 Recipe without sterilization
• 4 How to store such blanks

Cooking methods

You will surely enjoy this way of dealing with a large harvest of courgettes. It takes a little time to cook, but in the end you get a delicious, satisfying dish. First, a few words about the ingredients used in all recipes.

The use of ripe zucchini, herbs and garlic is the key to success in preparing this dish

1. You can use both regular zucchini and zucchini. These can be young fruits, ripe ones, and even those that have been stored for some time.
2. In all recipes, be sure to add dill and garlic - they give the zucchini the taste of milk mushrooms.
3. Don't overdo it with black pepper. If you decide to add it to the preparation, 1 teaspoon will be enough for 2 kg of zucchini.
4. Greens like parsley are optional, but they add rich flavors to the dish.
5. When choosing vinegar, pay attention to the six percent: it is soft, so it is better for cooking.
6. It is better to take refined vegetable oil so that it does not have a too pronounced taste.
7. It's good if at the time of harvesting you have dill greens. But usually, when the zucchini is ripe, the time for fresh herbs has already passed. Don't worry, dill umbrellas are very fragrant and great for mushroom-flavored zucchini.

Basic recipe

For such a blank, you will need the following products:

• 1.5 kg of zucchini of any kind;
• 1 tablespoon salt
• 0.5 tablespoon of ground black pepper;
• 2-3 tablespoons of sugar;
• 0.5 cups vegetable oil;
• 1 bunch of dill;
• 0.5 cups vinegar;
• 4-5 cloves of garlic.

For this recipe, it is better to take 9% vinegar, it is more suitable for seaming under sterilization conditions.

1. Peel the courgettes and cut them into large slices, just like you would cut mushrooms. Be sure to remove the loose flesh from the zucchini, otherwise the effect of milk mushrooms will not work.

   

   Cut the zucchini into large slices

2. Peel the garlic and chop it with a knife. Chop the dill finely.

   

   It is better to cut the garlic into large slices

3. Mix everything and leave to marinate at room temperature for at least 3 hours.
4. Prepare the jars: wash thoroughly, dry and sterilize along with the lids.
5. Arrange the infused zucchini with herbs and garlic in jars, cover with lids and place in a large container with warm water so that the latter reaches the hanger. You should not put jars in boiling water: they can crack. After the water boils, sterilize for 5-7 minutes.

6. Roll up the cans, turn them upside down and let them cool. No need to wrap.

   

   After the zucchini 'under the milk' are ready, put them in the basement for storage

For this recipe, sterilization is unnecessary. It is enough to sterilize only clean cans and lids. This is what you need 9% vinegar for.

Carrot recipe

Zucchini can be cooked with carrots. It will give the workpiece a peculiar taste and original look. You will need:

• 2 kg of zucchini;
• 2 carrots;
• 1 bunch of dill;
• 1 bunch of parsley;
• 1 head of garlic;
• 100 g vinegar;
• 100 g of vegetable oil;
• 1.5 tablespoons of salt;
• 1 tablespoon sugar
• 1 teaspoon ground black pepper

1. Cut the peeled zucchini into slices as you cut mushrooms - in halves, quarters. Don't try to cut them straight. It is very convenient to use a shredder.

   

   Be sure to remove the loose flesh from the zucchini before cooking

2. Peel the garlic and cut into slices across. It will look prettier than the gruel squeezed out of the garlic press. Add to courgettes.

3. Chop greens, tops - large, cuttings - smaller. Place in a bowl of zucchini and garlic.

   

   Cut parsley and dill not very finely

4. Cut the carrots into slices. They don't need to be even. Pass a little in vegetable oil, but do not brown. Add to other vegetables. If you're short on time, you can add raw carrots.

   

   Cut carrots into slices and sauté in vegetable oil

5. Add salt, mix thoroughly and leave to brew for a few minutes. After that, you can add vinegar, sugar, vegetable oil and black pepper. Stir.
6. Leave the workpiece to pick up juice for 3-8 hours at room temperature.

If you want to marinate zucchini under milk mushrooms with carrots for the winter so that they are stored longer, then sterilize them as described in the first recipe. But you can do without it. Zucchini will take 24 hours to marinate and become ready to eat. In the refrigerator, such a blank can be stored under a regular nylon lid for at least a week. But experience suggests that it is eaten much faster!

This workpiece can also be sterilized in the microwave. Place the vegetables in jars up to the shoulders, but not higher, otherwise the brine may run out when heated. Set the appliance to full power and bring to a boil. The amount of time required in this case depends on the volume of the can. Cover with sterilized lids, twist, turn over and allow to cool without covering.

How to cook zucchini "under milk mushrooms" (video)

No sterilization recipe

The fastest cooking method does not involve sterilization. We will heat the contents with boiling water several times, and then fill with boiling brine. Such zucchini will not have a pronounced mushroom smell, but this can be compensated for with seasoning.

For 3 cans of 1 liter, we need:

• 1.8 kg zucchini
• dill
• 9 cloves of garlic
• 9 carnation inflorescences
• 3 lavrushki
• Pepper (peas)

To fill:

• 1.5 l of clean water
• 190 g granulated sugar
• 5 tbsp salt
• 0.5 cups vinegar

1. We cut vegetables, removing seeds and damage on the peel.
2. Put dill in a jar, three black peppercorns each and a garlic clove (you can cut it), 3 clove inflorescences and a bay leaf each.
3. Place the zucchini slices tightly and scald them with boiling water.
4. We give 10 minutes to heat vegetables, then drain the liquid.
5. Fill with boiling water again and leave, but for now we begin to cook the marinade.
6. Add salt, sugar and vinegar to the water. We are waiting for the brine to boil and the sugar completely dissolved.
7. Pour the liquid out of the vegetable slices. Fill with boiling marinade.
8. We close the lids and send them under the fur coat.

How to store such blanks

After the jars of zucchini under the milk mushrooms have completely cooled, store them in a dark place with a low temperature, for example, in a closet or basement. A balcony is also well suited, but without access to direct sunlight.

Store zucchini when opened only in the refrigerator, try to consume it within 2 weeks.

Store zucchini under the milk mushrooms in a cool, dark place

If jars with zucchini for some reason "exploded" (low-quality oil or vinegar, poorly washed jars), it is better not to risk it and throw them away. Some housewives recommend stewing the salad in this case. Often this is a good way out of the situation, but just do not roll the blank back into the cans, but try to eat it quickly. And do not forget to make sure that the zucchini does not have any foreign unpleasant smells and traces of mold on the surface.

We hope that you will like these recipes and will take their rightful place in your culinary piggy bank. Tell us about your favorite and unusual ways to make zucchini in the comments. Enjoy your meal!