Zucchini marinated like mushrooms for the winter is a very tasty and simple preparation. How to prepare such an appetizer? See all the answers in our photo recipe.
If you like zucchini, then be sure to stock them up for the winter. Most likely, you are just pickling in circles or making a salad. But today we want to offer you an equally delicious recipe for marinated zucchini for the winter like mushrooms. The recipe itself is very simple, the hardest part is to peel and cut the vegetables. Well, you still need to wait three hours until the mushroom zucchini will let the juice out. But this is not so difficult, you must agree. But the result will please you. The vegetables themselves are firm and crunchy, very similar in taste to pickled butter or russula. If mushrooms do not grow in your area, feel free to roll up such zucchini.
- Caloric content per 100 g - 73 kcal.
- Servings - 2 cans of 0.5 liters
- Cooking time - 4 hours
Ingredients:
- Zucchini - 1 kg
- Ground black pepper - 1 tsp. without slide
- Salt - 1 tbsp l. without slide
- Vinegar - 100 ml
- Vegetable oil - 90 ml
- Sugar - 2 tbsp. l. without slide
- Dill - 1 bunch
- Garlic - 3-4 cloves
Zucchini marinated for the winter like mushrooms - step by step preparation with a photo
The weight of the zucchini in the ingredients is indicated already peeled, so take them with a margin. So, cut off the edges of the zucchini and remove the peel. It is best to use a special cleaning knife for this business.
Now we cut the zucchini into cubes. If they are overripe, it is best to remove the seeds and chop only the flesh.
Add all the spices and finely chopped dill to the zucchini.
Mix everything thoroughly and leave to marinate for 3 hours. Go to the bowl periodically and stir the contents.
After three hours, a lot of juice will stand out and the zucchini will already have a good taste. Be sure to try them. If you are missing any spices, feel free to add to your taste. After all, they are different for everyone, and what we like may not be so tasty for you.
We put the zucchini in clean jars and fill them with the resulting juice. If it is not enough, do not worry - during pasteurization, the zucchini will still be juiced. If it is not enough, add hot water.
To pasteurize the preservation, place a towel or a special rubber mat on the bottom of a saucepan or bowl, draw cold water and put the jars. The water should reach the shoulders of the jar. When the water in the pan boils, cover the jars with lids and pasteurize the workpiece for 7 minutes.
After that, we take out the cans and tighten the lids tightly. Turn it upside down and wrap it until it cools completely. The full flavor spectrum of the snack can be tested after at least 2 weeks. Believe me, what you taste when marinating for 3 hours will be different from what is in the jar. And the latter will be much tastier.
See also video recipes:
Zucchini like mushrooms - delicious
