Zucchini appetizer with milk mushrooms for the winter. Zucchini like milk mushrooms - delicious recipes for a very unusual snack

If you like pickled milk mushrooms, but don’t have time to collect and cook them, then you can make a zucchini preparation, which is practically no different from mushroom appetizer. Plus, this dish is low in calories, so you don’t have to worry about your figure.

For cooking you need ripe fruits with an elastic structure to make them crispy. The workpiece is stored in a cool place until the next season. Let's look at some simple recipes.

Zucchini is like milk mushrooms, quick and tasty. Photo recipe for cooking zucchini for the winter

First, let's look at the most simplest option preparations for the winter. Despite the ease of preparation, zucchini turns out crispy, aromatic and very tasty.

Ingredients:

1 kg of zucchini.
1 piece of carrot.
1 bunch of parsley and dill.
3 cloves of garlic.
1 tbsp table salt.
¼ tsp ground black pepper.
2 tbsp granulated sugar.
3 tbsp 9% vinegar.
3 tbsp sunflower oil.

Cooking process

The amount of products is taken from the consumption per 1 kg of young zucchini; if you need to make a large volume of preparation, then you should proportionally increase the amount of other ingredients.

Cut the carrots into circles, then divide them in half.

Add chopped garlic, chopped herbs, oil, vinegar, one level spoon of salt to the container. Use iodized salt Not recommended. Also add sugar Not a large number of pepper Mix the ingredients thoroughly and leave to marinate for about 3-4 hours.

After that, delicious snack need to be placed in sterilized jars. Then put them in a saucepan. It is recommended to spread a towel at the bottom of the dish so that the workpiece does not burn. Do not tighten the lids. Pour water until the jars are almost completely submerged. Place the pan on the burner, bring the water to a boil, and then sterilize for 15-20 minutes.

You need to place the zucchini in the jars very tightly. The juice should completely cover the vegetables. Place the jars on the lids, check the tightness, and wrap them in a warm blanket for a day.

Pickled zucchini without sterilization. They turn out like crispy milk mushrooms

Delicious and fragrant zucchini can be pickled without sterilization. To do this, you need to prepare a high-quality marinade. To prevent the jars from “exploding,” it is not recommended to use parsley instead of dill and add a large amount of cloves.

Ingredients:

2 kg of young zucchini.
9 cloves of garlic.
2 bunches of dill.
1.5 liters of water.
3 tbsp rock salt.
10 tbsp granulated sugar.
200 ml 9% vinegar.
Bay leaf, cloves, peppercorns according to preference.

Cooking method

Wash the zucchini, cut into discs about 2 mm thick. If you have large fruits, then the circles will need to be divided in half. Wash the dill and cut the garlic into two halves.

Now you need to start filling the jars. Based on a liter container, you need to put 5 branches in it fresh dill, next layer 2 chopped garlic, pepper, cloves and one bay leaf.

The zucchini washers should be placed tightly up to the neck, and a few pieces of garlic should be added on top.

At the next stage, the jars of food need to be filled with boiling water, then covered with a lid, but not screwed on, and left for about 10 minutes. After this time, you need to drain the liquid and fill the jar again boiling water. Wait about 10 more minutes.

While the zucchini is steeping, you need to make the marinade. To do this, bring water to a boil in a saucepan, add rock salt, granulated sugar. Stir thoroughly until all crystals are completely dissolved. Then pour in the vinegar, wait until it boils and after a couple of minutes remove from the stove. It is recommended to take a sample from the solution and, if necessary, add the missing ingredients. Drain the jars and fill them with brine.

Screw the lids on with a key, place the jars upside down, wrap them up and leave them in a cool place.

If everything is done correctly, the snack can be stored for one year.

Real jam! Zucchini, like milk mushrooms, is a delicious preparation for the winter

Let's look at another option for cooking zucchini without extra products. They resemble pickled mushrooms in taste and texture. The recipe is quite simple, so any housewife can make this preparation for the winter.

Ingredients:

3 kg of zucchini.
2 tbsp table salt.
1 tbsp black pepper.
6 tbsp sugar.
250 ml. vegetable oil.
1 head of garlic.
200 ml 9% vinegar.
1 bunch of fresh parsley.

Cooking process

If you have the opportunity to use zucchini directly from the garden, then this will be the best option. In old fruits, it is necessary to cut off the top layer.

Cut the fruits (2-3 cm), put them in a bowl, put chopped greens and all other ingredients there. Leave for 3 hours so that the zucchini releases its juice and marinates well.

In the meantime, you need to sterilize the jars so that the product does not disappear after a few days. Place the vegetables in glass jars, then proceed to sterilize them in a saucepan with water. After the liquid boils, the snack can be removed from the heat after 10-25 minutes, depending on the volume of the container.

Roll up the workpiece with a lid, turn it over, cover with a warm towel and leave until it cools completely. For clarity, you can see this recipe in the video clip below:

We will use sterilization and sealing under an iron lid. This way, zucchini will be perfectly preserved in the winter without refrigeration and will decorate your meals many times.

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What do we need

Ingredients for preparing for the winter:

Zucchini (any variety) - 3 kg

*For one jar, one variety is better: zucchini/yellow/garden

Sunflower oil - 150 g (this is 9-10 tablespoons or 1 glass)
Table vinegar 9% - 170-200 ml (focus on your preference for sourness)
Sugar - 6 tbsp. spoons
Rock salt (coarse/medium grind) - 2 tbsp. spoons
Black pepper (ground) - 1 tbsp. spoon
Garlic - 2 medium heads
Dill - 1 bunch
Parsley - 1 bunch

*If in coarse cuts, then about 1 cup each of both types of greens

Dry sterilized jars
Iron caps for seaming

Preservation yield - 3.5-3.8 l depending on the density of vegetables.

Convenient to make in small jars - 500-750 ml.

Let’s separately decide on the salt for the preparations: see the photo for how to choose the right one.

How we cook

In this winter recipe, you can use both young and mature zucchini.

If we prepare young ones, then we simply wash them, cut off the ends on both sides and do not clean them.

If we marinate mature zucchini, wash it, cut off the ends, peel off the skin and cut lengthwise into 4 pieces. Then remove the central strip with the seeds. Otherwise, the loose core will interfere with the mushroom effect “under the milk mushrooms”.

Cut the zucchini into pieces. First along 4 long bars, then across - quite large pieces 1.5-2 cm thick.

We wash the dill and parsley and cut them in large steps so that the pieces are also about 1.5 cm in length. Add greens to the zucchini.

Peel the garlic to chop it using a press (popularly called a “garlic press”) or finely chop it with a sharp knife.

Pour sugar, salt, pepper, garlic mass into a bowl with vegetables and herbs, pour in vinegar and sunflower oil.

Mix all ingredients thoroughly and leave to marinate for 3-4 hours. at room temperature.

After the vegetables have been marinated, place them in dry, sterilized jars. We work freely - into a neat pile, but without extreme compaction.

At the end, add liquid to each jar, scooping it up with a large spoon from the bottom of the container into which the zucchini released juice during marinating.

Line the bottom of a large pan with a cotton towel. Place the jars in a saucepan and cover with lids. Fill the pan moderately hot water- up to the hangers of the cans. Cover with lids.

We sterilize 10-12 minutes from the moment the water boils.

We don't need the water to be actively bubbling. high fire. It is enough to maintain a slight gurgle (low boil). This short time is ideal for 500, 750 and 800 ml jars.

If you want to play it safe, then liter jar keep the product sterilized for up to 20 minutes. But remember: the longer we sterilize, the more the vegetables soften. If you like especially crunchy vegetables, take smaller jars (half-liter).

After sterilization, roll up the lids with a key and set the jars to cool upside down.

Zucchini, like milk mushrooms, will be useful for those who did not have time to go on a quiet hunt with a basket. Versatile vegetable has helped out in similar situations more than once, conveying taste, aroma and texture required components. This time, he plausibly “adapted” to the mushrooms, and the marinade, herbs, spices and simple technology preparations helped him in this.

How to cook zucchini with mushrooms?

Zucchini, like mushrooms for the winter, belongs to the category of snacks that are said to be “simple, cheap and cheerful.” The dish does not require sophisticated ingredients and is easy and quick to prepare. To prepare, zucchini is cut into cubes, seasoned with oil, vinegar, sugar, spices and left for a couple of hours. Then they are put into jars, sterilized and rolled up.

Zucchini, marinated like milk mushrooms, will become similar to mushrooms if you peel them, cut them in half, remove the loose pulp and cut into small bars that look like mushroom stems.
You don’t have to peel young zucchini, but you’ll have to tinker with the old ones, with thick skin and seeds.
For special appeal, the snack can be prepared from multi-colored fruits.
The combination of dill and garlic perfectly imitates the aroma of mushrooms, but fenugreek seeds will cope even better with this.

Zucchini, like mushrooms for the winter, is the favorite preparation of many housewives. What makes it this way are simple, inexpensive ingredients and an unpretentious method of preparation, during which you can go about your business while the zucchini is marinated in spices and seasonings. After the time has passed, all that remains is to place the vegetables in sterile containers and roll them up.

Ingredients:

zucchini - 1.5 kg;
salt - 30 g;
sugar - 50 g;
butter - 100 g;
vinegar - 80 ml;
clove of garlic - 6 pcs.;
bunch of dill - 1 pc.

Preparation

Chop the zucchini, season, add oil, vinegar, herbs and garlic and set aside for 2 hours.
Place the zucchini under the milk mushrooms in sterile jars and seal.

Fried zucchini like mushrooms - effective method give vegetables a crunchy texture and caramel flavor, and at the same time, avoid sterilization. To prepare, zucchini is fried together with onions in a frying pan, spices are added, and simmered for 10 minutes, which allows the vegetables to soak in juices and undergo the necessary heat treatment before sealing in jars.

Ingredients:

zucchini - 550 g;
onion - 250 g;
oil - 80 ml;
bunch of dill - 1 pc.;
salt - 20 g;
sugar - 40 g;
vinegar - 20 ml;
bay leaf - 3 pcs.;
black ground pepper- 5 g.

Preparation

Place the chopped zucchini in a frying pan and fry in oil for 10 minutes.
Add onion and simmer for 5 minutes.
Add spices and simmer for 10 minutes.
Season with herbs, pour in vinegar.
Place like mushrooms into sterile jars and seal.

Salad “Zucchini like milk mushrooms”

Those who want to diversify mushroom-flavored zucchini with new ingredients can prepare a salad. In this case, vegetables with elastic pulp are suitable, they have the property of quickly absorbing marinades and go well with zucchini. Fleshy bell pepper fully meets these requirements, for which it remains the main choice of many housewives.

Ingredients:

zucchini - 1.5 kg;
bell pepper - 3 pcs.;
ground black pepper - 5 g;
salt - 30 g;
sugar - 60 g;
vinegar - 90 ml;
oil - 150 ml.
parsley sprigs - 6 pcs.

Preparation

Chop the peeled zucchini and pepper.
Mix with oil, spices and vinegar and set aside for 4 hours.
Boil for 5 minutes, distribute into jars and seal.

Zucchini is like milk mushrooms without vinegar

Zucchini, like mushrooms without vinegar, will be an appropriate substitute traditional recipes preparations. Of the small selection of preservatives offered, the most suitable is lemon juice. A few spoons of an absolutely harmless citrus component will add freshness, slight sourness to the zucchini and increase the shelf life of the product.

Ingredients:

zucchini - 2.5 kg;
clove of garlic - 8 pcs.;
bunch of dill - 1 pc.;
fenugreek seeds - 5 g;
salt - 30 g;
sugar - 60 g;
lemon juice - 100 ml;
oil - 250 ml.

Preparation

Mix zucchini with garlic and herbs.
Add seasonings, oil and lemon juice.
Leave to soak for 5 hours.
Boil for 5 minutes and pour into jars.

Zucchini like milk mushrooms with nutmeg

Zucchini like mushrooms nutmeg- a pleasant temptation even for picky gourmets. The spice, associated with baked goods and sauces, has long been widely used in preservation and can add flavor to pickled vegetables. The main thing is to adhere to the dosage of spice, since otherwise the “milk mushrooms” will be impossible to eat.

Ingredients:

zucchini - 2 kg;
dill - 40 g;
clove of garlic - 3 pcs.;
ground nutmeg - 5 g;
peppercorns - 10 pcs.;
oil - 200 ml;
salt - 30 g;
sugar - 55 g;
vinegar - 60 ml.

Preparation

Mix zucchini slices with dill and garlic.
Season with salt, sugar, pepper, oil, nutmeg and vinegar and set aside for 1.5 hours.
Bring vegetables to a boil and remove from heat.
Place the zucchini like milk mushrooms in containers, seal and wrap.

If you need to preserve freshness and lightness in vegetables, you should cook zucchini as without oil. To do this, vegetables are poured with hot marinade, long time infused in the cold and sterilized. This method helps to obtain a tasty and crispy preserve, which, if desired, can always be flavored with butter.

Ingredients:

zucchini - 900 g;
vinegar - 50 ml;
sugar - 80 g;
salt - 20 g;
boiling water - 500 ml;
clove of garlic - 4 pcs.;
bay leaf - 2 pcs.;
bunch of dill - 1 pc.;
black peppercorns - 6 pcs.

Preparation

Place the zucchini and greens into jars.
Dissolve salt and sugar in boiling water, add vinegar and pour the marinade over the vegetables for 10 hours.
Sterilize like milk mushrooms for 20 minutes.

Sterilized zucchini like milk mushrooms

Zucchini under milk mushrooms for the winter are varied in heat treatments. Some housewives, citing technology, prefer to sterilize and vegetable preparation, which increases shelf life and does not require much time. All you need to do is place the pickled vegetables in jars and sterilize for 20 minutes.

Ingredients:

zucchini - 1 kg;
bunch of dill - 1 pc.;
salt - 20 g;
sugar - 80 g;
vinegar - 90 ml;
oil - 120 ml.

Preparation

Mix the chopped zucchini with the remaining ingredients.
Set aside for 4 hours.
Place in jars and sterilize the zucchini like mushrooms for 20 minutes.

Zucchini like milk mushrooms with citric acid

Zucchini like milk mushrooms - a recipe that helps you experiment with taste qualities blanks. Yes, people with intolerance vinegar marinades, can season the zucchini citric acid. The latter will add a pleasant sourness, crunchiness to the vegetables and preserve their natural aroma, since it does not have a specific smell.

Ingredients:

zucchini - 3 kg;
citric acid - 15 g;
sugar - 90 g;
salt - 50 g;
oil - 300 ml;
black peppercorns - 10 pcs.

Preparation

Toss chopped zucchini with oil, seasonings and citric acid.
Add pepper and set aside for 3 hours.
Stir, place in a container and sterilize for 12 minutes.

Zucchini like milk mushrooms with carrots

Zucchini with carrots like milk mushrooms - the most delicious preparation. It's not just about color appeal: in addition to their bright color, carrots harmonize with zucchini, perfectly absorb marinades and retain the elastic texture characteristic of salted mushrooms. Please note that carrots are denser than zucchini and therefore require thin cutting.

We already know that zucchini can be used to prepare not only traditional dishes, but also something unusual, for example, jam. Have you tried zucchini with milk mushrooms? They have a really distinct marinated mushroom flavor and are great as a dinner appetizer. Great choice for those who live in areas where mushrooms are rare. Let's look at several recipes for preparing this vegetable for the winter.

Cooking methods

You will probably really like this way to cope with a large harvest of zucchini. It takes little time to cook, but in the end you will get a tasty, satisfying dish. First, a few words about the ingredients used in all recipes.

Using ripe zucchini, herbs and garlic is the key to success in preparing this dish.

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.
In all recipes, be sure to add dill and garlic - they give the zucchini the taste of milk mushrooms.
Don't overdo it with black pepper. If you decide to add it to the preparation, 1 teaspoon per 2 kg of zucchini will be enough.
Herbs, such as parsley, are optional, but they add rich flavor to the dish.
When choosing vinegar, pay attention to six percent: it is soft, so it is better for cooking.
It is better to take refined vegetable oil so that it does not have too pronounced a taste.
It’s good if you have dill greens at the time of harvesting. But usually, when zucchini ripens, the time for fresh greens has already passed. Don't worry, dill umbrellas are very fragrant and go great with milk mushroom-flavored zucchini.

Basic recipe

For this preparation you will need the following products:

1.5 kg of zucchini of any variety;
1 tablespoon salt;
0.5 tablespoon of ground black pepper;
2–3 tablespoons 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 use 9% vinegar; it is more suitable for seaming under sterilization conditions.

Peel the zucchini and cut them into large slices as you would cut mushrooms. Be sure to remove the loose pulp from the zucchini, otherwise you won’t get the milk mushroom effect.
Cut the zucchini into large slices
Peel the garlic and chop it with a knife. Finely chop the dill.
It is better to cut the garlic into large slices
Mix everything and leave to marinate at room temperature for at least 3 hours.
Prepare the jars: wash thoroughly, dry and sterilize along with the lids.
Place the soaked zucchini with herbs and garlic in jars, cover with lids and place in a large container with warm water so that it reaches the shoulders. You should not put jars in boiling water: they may crack. After the water boils, sterilize for 5-7 minutes.
Roll up the jars, turn them upside down and let them cool. No need to wrap it up.
After the zucchini ‘under milk mushrooms’ are ready, put them in the basement for storage

To prepare this recipe, you can do without sterilization. It is enough to sterilize only clean jars and lids. This is exactly what you need 9% vinegar for.

Recipe with carrots

Zucchini can be cooked with the addition of carrots. It will give the product a unique 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 vegetable oil;
1.5 tablespoons of salt;
1 tablespoon sugar;
1 teaspoon ground black pepper.

Cut the peeled zucchini into pieces the same way you cut mushrooms - into halves and quarters. Don't try to cut them straight. It is very convenient to use a shredder.
Be sure to remove any loose pulp from the zucchini before cooking.
Peel the garlic and cut it crosswise into slices. It will look more beautiful than the pulp squeezed out of a garlic press. Add to zucchini.
Chop the greens, tops - coarsely, cuttings - smaller. Place in bowl with zucchini and garlic.
Chop parsley and dill not very finely
Cut the carrots into slices. They don't have to be even. Sauté a little vegetable oil, but do not let it brown. Add to other vegetables. If you are short on time, you can add raw carrots.
Cut the carrots into slices and sauté in vegetable oil
Add salt, mix thoroughly and leave to brew for a few minutes. After this, you can add vinegar, sugar, vegetable oil and ground black pepper. Stir.
Leave the workpiece to collect juice for 3–8 hours at room temperature.

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

Note! If you plan to make this preparation for the winter, cut the zucchini thicker. During storage, the pieces will marinate well and will not lose their shape at all.

This product can also be sterilized in the microwave. Place 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 depends on the volume of the jar. Cover with sterilized lids, screw on, turn over and let cool without covering.

How to cook zucchini “under milk mushrooms” (video)

Recipe without sterilization

Most quick way preparation does not imply sterilization. We will heat the contents with boiling water several times, and then fill it with boiling brine. Such zucchini will not have a pronounced mushroom smell, but this can be compensated for by seasoning.

For 3 1 liter jars we will need:

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

For filling:

1.5 liters of clean water
190 g granulated sugar
5 tbsp. salt
0.5 cup vinegar

Chop the vegetables, removing seeds and damage to the skin.
In a jar we put dill, three black peppercorns and a clove of garlic (it can be chopped), 3 cloves and a bay leaf.
Place the zucchini slices tightly and scald them with boiling water.
Let the vegetables warm up for 10 minutes, then drain the liquid.
Fill with boiling water again and leave while we begin to cook the marinade.
Add salt, sugar and vinegar to the water. We wait for the brine to boil and the sugar to completely dissolve.
Pour the liquid from the vegetable slices. Fill with boiling marinade.
We close the lids and send them “under the fur coat”.

How to store such preparations

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 pantry or basement. A balcony is also good, but without direct sunlight.

In this material we will share with you how to close one of the most favorite blanks. If you want to cook zucchini like milk mushrooms, you will see the recipe for the winter below. Pickles are very easy to make. As a result, the seaming is unique. There are not many calories in pickling - 90 kilocalories per 100 grams. Large vegetable pieces taste similar to pickled milk mushrooms. This is a great snack.

We prepare the main ingredients and containers for preservation

You can choose any zucchini - young or ripe, soft or hard. If the vegetables are young, cut off the ends. For mature ones, peel the skin and cut lengthwise into 4 parts.

Cut out the central part with the seeds. Start cutting. Divide 4 bars crosswise into large pieces 2 centimeters thick. Prepare the greens - wash, dry, chop as desired. Add dill and parsley to the zucchini.

Prepare iron caps. Boil them in water for 10 minutes. Then place on a clean towel to dry.

It is convenient to roll in small jars - 500-700 grams. They need to be sterilized using a method convenient for you.

Methods for twisting mushroom-flavored zucchini

There are many options for how to roll up zucchini. One of the most interesting recipes are zucchini that taste like mushrooms. Consider popular pickles.

Traditional way

Required Products:

zucchini – 3 kilograms;
vinegar 9% - 170 milliliters, depending on preference;
vegetable oil – 150 grams;
coarse salt – 2 tablespoons;
granulated sugar - 6 large spoons;
garlic – 2 heads;
dill, parsley – 1 bunch;
black pepper – 1 tablespoon.

How to prepare pickles step by step:

Chop the peeled garlic using a garlic press.
Pour sand into a container with vegetables, add salt, pepper, garlic, vinegar and oil.
Mix the mixture well and let marinate in the room for 4 hours.
After the specified time, place in dry, sterilized jars. No need to compact.
When you fill the containers, pour in the remaining marinating liquid.
Sterilize filled jars for 15 minutes over medium heat in a saucepan.
Screw the lids on with a wrench and turn them over to cool. No need to wrap it up. Otherwise, the vegetables will lose their elasticity.

Korean style with carrots

Required Products:

zucchini – 3 kilograms;
carrots – 500 grams;
onion – 0.5 kilograms;
bell pepper – 0.5 kilograms;
garlic – 1 cup;
granulated sugar – 250 grams;
vinegar - 150 milliliters;
butter – 170 grams;
salt – 50 grams;
Korean seasoning – 2 packs.

How to cook:

Pass the prepared zucchini and carrots through a Korean grater.
Cut the onion and garlic into slices. Pepper - stripes.
Place all ingredients in a bowl, add any herbs, sugar, seasoning and salt.
Next, pour in the acid and oil. Leave to marinate for 4 hours.
Then transfer to containers and sterilize for 15 minutes. Roll up.

With lemon juice

Rolling up such a pickle is not at all difficult.

List of products:

zucchini – 2 kilograms;
lemon juice – 50 milliliters;
fat – 200 milliliters;
pepper mixture – 2 tablespoons;
garlic – 5 cloves;
salt – 20 grams;
granulated sugar – 55 grams;
dill.

Cut the zucchini into slices and place in a bowl.
Add dill and garlic.
Add spices, oil and juice.
Let it brew for 5 hours. Then place in jars. Sterilize for 12 minutes and close the lids.

With nutmeg

The spice adds to the workpiece spicy notes and a characteristic smell.

zucchini – 2 kilograms;
unrefined oil – 180 milliliters;
dill, parsley - a bunch;
garlic – 5 cloves;
nutmeg – 2 pinches;
ground black pepper - to taste;
salt – 35 grams;
granulated sugar – 70 grams;
citric acid – 10 grams.

How to cook:

Cut the zucchini into slices and place in an enamel bowl.
Chop the greens, divide each clove of garlic into three parts. Transfer to a bowl.
Add all dry ingredients and add oil. Don't forget to add lemons.
Let marinate for 4 hours. It is necessary to stir every half hour.
Transfer the zucchini to jars and fill with juice.
Sterilize for 10 minutes from the moment the water boils.
Cover the jars with lids and turn over until cool.

After 2 weeks, the zucchini will acquire a delicious, mushroom aroma.

With the addition of eggplant

Required:

zucchini – 1.5 kilograms;
eggplants – 1.5 kilograms;
acetic acid – 100 grams;
oil – 130 milliliters;
salt – 50 grams;
a bunch of dill;
garlic – 10 cloves.

How to cook:

Cut the zucchini and eggplant into strips. Add sand, salt, chopped herbs.
Pour in the vinegar and oil, mix with your hands and marinate for 4 hours.
Boil the mixture for 12 minutes, stirring occasionally.
Now all that remains is to put it in jars and screw on the lids.

Without sterilization

This is the fastest way to pickle zucchini.

Required per 3 liters:

zucchini – 1.8 kilograms;
garlic – 9 cloves;
cloves - 9 pieces;
dill - to taste;
laurel – 3 pieces;
peppercorns.

For the marinade:

water – 1.5 liters;
sugar – 190 grams;
salt – 5 spoons;
vinegar - half a glass.

Step by step recipe:

Cut the zucchini as desired.
Place umbrellas, 3 peppercorns, a clove of garlic, 3 cloves, 1 laurel in a jar.
Pack firmly zucchini pieces and pour in boiling water.
Leave to warm up for 10 minutes. Then drain.
Add water again. While it cools, make the marinade.

Add salt, sugar and vinegar to the water. Let it heat up. Wait until it boils and the sugar is completely dissolved.
Pour out the remaining juice from the vegetables.
Immediately pour the boiling mixture into containers.
Roll up the caps and wrap them up.

This will continue to sterilize the contents and prevent the containers from opening.

Delicious recipe "You'll lick your fingers"

zucchini – 1.5 kilograms;
dill greens – 1 bunch;
salt – 25 grams;
sugar – 100 grams;
acetic acid - 110 milliliters;
butter – 120 grams;
black pepper.

Recipe:

Finely chop the vegetables.
Place in a bowl, add sugar, salt and pepper.
Pour in liquid products and place the garlic.
Mix the mixture with your hands. Let it brew for 3 hours.
Sterilize for 7 minutes. Roll up under the lids.

With dried dill for the winter

Salty rolls can be prepared with dried dill.

Grocery list:

zucchini – 1.5 kilograms;
dry dill – 30 grams;
salt – 4 tablespoons;
sugar – 100 grams;
vinegar – 110 grams;
oil – 120 milliliters.

Chop the zucchini as desired and add the rest of the ingredients.
Cover with herbs and leave for 4 hours.
Then pack into jars and sterilize for 12 minutes.

Pickles with zucchini “like milk mushrooms” are ready.