Zucchini is like a finger-licking milk mushroom

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make finger-licking zucchini like milk mushrooms for the winter? Prepare the necessary products. You can use any zucchini, even overripe ones. Dill - fresh or dried, vegetable oil - odorless, vinegar - table vinegar, 9%. The weight of dill and garlic is approximate, you can take a little more or a little less. Wash vegetables and herbs well and dry. You will learn all the subtleties of winter preparations by reading an article on this topic. Link at the end of the recipe.

2. STEP 2

   

   Rinse the zucchini thoroughly and cut off the skin. You can leave the skin on very young zucchini. For overgrown zucchini, be sure to remove the inner part with large, coarse seeds. Cut the prepared pulp into cubes approximately 1x1 cm in size, maybe a little larger. Finely chop the washed greens. Peel the garlic and cut into slices.

3. STEP 3

   

   Add chopped dill, garlic, salt, sugar, vegetable oil and vinegar to the chopped zucchini.

4. STEP 4

   

   Mix all ingredients thoroughly. It’s still more convenient to do this by hand. Leave the food at room temperature for 3-4 hours. During this time, a decent amount of zucchini juice should be released. Sterilize glass jars and boil the lids.

5. STEP 5

   

   Place pieces of zucchini with herbs, spices and spices in jars, then pour the released juice, cover with sterile lids and sterilize for about 10-15 minutes (time for half-liter jars) after boiling. Immediately screw on the same lids. Turn it upside down and wrap it in a warm blanket or blanket. Keep the jars in this state until they have cooled completely.

Comments on the recipe

koteѼ

19.08.2023

5

Interesting recipe, I'm intrigued, I'll try it. I’ll share my favorite recipe for zucchini preparations. Truly finger licking good.

Yulia Igorevna

19.08.2023

4.9

I am preparing this original and very easy to follow recipe “Zucchini like milk mushrooms!” (for the winter) YOU'LL LICK YOUR FINGERS!!!" for the third year already. This year I made a change in terms of sterilization. I boiled the salad immediately in a container for 25-30 minutes and then rolled it into jars. The aroma was amazing. I left one jar for testing, did not roll it up (this is a plus of my seaming method). The children swept it off the table in a matter of minutes. The taste is delicate, moderately spicy. Thanks to the author for the recipe!!!!

Irena

19.08.2023

4.8

I’ve been making this for 3 years now)) I like it)) thanks for the recipe!

Olya2021

19.08.2023

4.6

This is not the first year I have been cooking. It turns out sooooo delicious.

Nata

19.08.2023

5

No mushrooms - no problem! An original and very easy-to-follow recipe for zucchini, like milk mushrooms for the winter, you'll lick your fingers. When there is a poor mushroom harvest or there is no opportunity to go to the forest, you can surprise your guests with such a snack. I assure you, if you don’t reveal the secret, few will understand that they eat not milk mushrooms, but pickled zucchini under the milk mushrooms. Thank you very much for the recipe!

Isabella Apple

19.08.2023

4.8

Tell me how to store it?

Poltoraschka

19.08.2023

4.7

Tell me, if not enough juice comes out, what should I do?