Zucchini like mushrooms

Name: Zucchini like mushrooms
Total time: 2 h
Yield: 15
Ingredients: 2 kg Zucchini; 6 cloves of garlic Garlic; 50 g Dill; 6 tablespoon Vegetable oil; 2 tablespoon Table vinegar; 2 tablespoon Salt; 1.5 tablespoon Sugar; to taste Ground black pepper

An unusual winter squash appetizer with mushroom flavor! This snack will not leave anyone indifferent. And mushroom lovers will simply be delighted with a zucchini salad for the winter. After all, such zucchini turns out not only crispy, elastic and aromatic, but also with a pronounced taste of wild mushrooms. Zucchini itself has a neutral and bland flavor and has the ability to absorb the flavors of other flavorful ingredients with which it is cooked. In this appetizer, the zucchini's neighbor is dill, which gives the dish the taste of mushrooms. You have to try it to be sure.

259

359824

Ella Wilson

Author of the recipe

Calories

107Kcal

Protein

2gram

Fat

8gram

Carbs

9gram

*Nutritional value of 1 serving

Ingredients

Servings: 15

2kg

6cloves of garlic

50g

6tablespoon

2tablespoon

2tablespoon

1.5tablespoon

to taste

Step-by-step preparation

Cooking time: 2 hr

STEP 1
How to make zucchini like mushrooms for the winter? Prepare the necessary ingredients. Any zucchini collected in season is suitable for such a snack; I used zucchini. It is better to use young vegetables with soft skin and no seeds or pulp; then you just need to rinse the zucchini well under running water, dry it with a napkin and cut it into small cubes.
STEP 2
If you are using more mature fruits, with already hard skin and pulp with seeds inside, then wash them, peel them and remove the core with seeds. The weight of such zucchini must be calculated in its already peeled form. Cut the zucchini into cubes. Place the zucchini cubes in a deep container, it is better to use glass.
STEP 3
Wash the dill well, dry and cut into small pieces. Add the dill to the bowl with the zucchini.
STEP 4
Peel the garlic cloves from their membranes and finely chop them with a knife or pass them through a press. The amount of garlic can be reduced and/or increased to suit your taste. Add it to the bowl with the zucchini as well.
STEP 5
Add spices to the bowl: sugar, salt, ground black pepper. pour in vegetable oil and vinegar. Mix well. Leave the salad to stand at room temperature for about 1.5 hours. Stir the zucchini periodically; it should release a large amount of juice. Sterilize the jars (preferably 0.5 liters in volume) in a way convenient for you: in a steam bath, in the microwave or in the oven, after rinsing them with baking soda.
STEP 6
Place the zucchini in sterilized jars. Then pour the marinade remaining in the bowl into the jars so that it covers the contents. Cover the jars with lids and place in a cold oven. Turn on the oven to 150 degrees and sterilize the jars with the contents for 15 minutes. Then remove the jars and roll up the lids. Turn them upside down, cover them with a blanket and let them cool.
STEP 7
Store the zucchini snack in a cool place. Bon appetit!

Comments on the recipe

Rubik's Cube

03.09.2023

4.9

Excellent preparation! I close it according to this recipe - zucchini is like milk mushrooms.

Lena

03.09.2023

4.9

I prepared it, it turned out to be 4 jars of 600g each. Only I didn’t have a lot of brine in 1.5 hours, next time I’ll leave it longer)))

Rinetta

03.09.2023

5

Thanks for the recipe! The taste has not yet been appreciated, but I really liked the speed and ease of preparation! The zucchini was overgrown, peeled 1.2 kg. It turned out to be exactly 2 cans of 0.5 liters each. There was also a little brine, but when I poured it into jars, there were literally 2 tablespoons left. So it turned out to be waste-free production! For the first time I sterilized jars in the oven, I hope everything works out and we will enjoy the “mushrooms” in the winter.

Suzanne

03.09.2023

4.9

I’m already closing the second batch of jars, they are very tasty and they are flying away with a bang)