Good afternoon, my reader. I have always considered myself a pretty good hostess. My home is clean and tidy, and I spend a lot of time in the kitchen. I preserve food a lot and all the time. Did almost everything, except for pickling mushrooms. And although I really love to collect them, alas, I cannot say to myself that I am a big fan of mushrooms (in dishes on the table).
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After all, I go to the forest for the most part just to breathe the purest air and discharge after a week of work. However, my mother still takes great pleasure in canning mushrooms and constantly treating my large family with them.
And just recently, I prepared fresh zucchini according to the recipe my mother gave me. Seemingly usual cooking method. Spun some cans and put them away for storage. And when, in winter, invited guests came to our house, I put these zucchini on the table. And everyone who tried this dish, for some reason, praised “my mushrooms”, wondering how delicious I prepared the gifts of the forest, never before doing them.
At first I could not figure out what was the matter, but after trying the zucchini, of course, I realized that they began to taste like forest mushrooms. These are some kind of milk mushrooms. I myself really liked this dish, and a year later I decided to make Zucchini Like Mushrooms again. And today I will share this wonderful recipe with you.
A similar workpiece is made without sterilization, so there is no need to fiddle with multiple overflows of boiling water back and forth, which greatly facilitates the cooking process. And even a schoolboy can cook such a dish.
Zucchini like mushrooms
Required products: - zucchini (or zucchini) - 1.5 kg, - medium salt - 1 tbsp. l., - pepper (black) - 0.5 tbsp. l., - dill - a bunch, - garlic cloves - 5 pcs., - granulated sugar - 3 tbsp. l., - vegetable oil (you can take sunflower oil) - 100 ml, - vinegar (9%) - 100 ml.
Cooking method
- First, we prepare the zucchini for preservation. We wash them with cold water and peel them. Cut out the core along with the seeds. Cut the remaining pulp into large pieces so that they even look like mushrooms.
- We wash the dill in water, then dry and cut into small strips. Grind all the garlic in any convenient way (grated, knife, press).
- We put the zucchini in a bowl, add herbs and garlic there. We also add the rest of the products indicated in the recipe. Mix everything thoroughly.
- We keep the resulting mass for 3 hours in a warm place and wait until a good amount of juice is released.
- Then we shift the snack into sterilized jars and carefully roll up the boiled lids on them. We store our canned zucchini, as well as pickled mushrooms, in a cool and dark place (in the refrigerator, closet or cellar).
Enjoy your meal!
Do you cook mushroom-flavored canned zucchini?
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Read about recipes for zucchini for the winter in the following article:Zucchini: recipes for the winter