Tasty recipes for the winter - zucchini, like mushrooms


Squashes are very useful, they contain a lot of potassium, iron, vitamins and organic acids, they have a tender, quickly boiling soft pulp without a pronounced taste. To cook zucchini like mushrooms in a marinade, only very young fruits are suitable, with firm flesh without formed seeds.

Squashes like mushrooms cooked
Vegetable marrows are cooked from young fruits, with elastic flesh and undeveloped seeds.
Photo: Getty
  • Servings:
  • Preparation time:3 minutes
  • Cooking time:40 minutes

Squash in Tomato

The snack is quite spicy, the zucchini pieces are not boiled soft during the long cooking due to the sour marinade.

Cooking:

  1. Cut the young zucchini into small cubes or in circles, you should have a 5-liter full saucepan.
  2. In a convenient large cauldron, mix 1 liter of unsalted tomato juice, 250 g of tomato paste, 60 g of salt, 0.5 tbsp. sugar, 200 ml of vegetable oil and 100 ml of vinegar.
  3. In the resulting marinade fold the sliced ​​zucchini, mix well, and cover with a lid.
  4. Put on the stove when the vegetables boil, reduce the heat and record for 20 minutes. Continue cooking in a closed cauldron.
  5. Try the zucchini flavor, dosolite if necessary.
  6. Cut into small 1/4 tbsp. garlic, put in a cauldron, cook for another 5 minutes, and fold the hot salad over sterilized jars.

Cover the preservation tightly cover with a warm blanket for a day.

Squashes like milk mushrooms

In this original recipe, slices of zucchini are salted, and kept for 3 hours, so they let the juice. Since the heat treatment of vegetables lasts only a quarter of an hour, they remain crispy, and the bitterness of the spices makes them look like pickled mushrooms.

Products:

  • zucchini –3 kg;
  • carrots - 3 pcs .;
  • salt - 60 g;
  • vegetable oil - 100 ml;
  • sugar - 100 g;
  • ground black pepper - 10 g;
  • garlic - 2 heads;
  • vinegar 9% - 100 ml;
  • dill - 1 bunch;
  • parsley - 1 bunch.

Cooking:

  1. Wash young zucchini, peel, and cut into small cubes, about 1 cm.
  2. Cut the carrot slices, chop the dill and garlic, add to the zucchini. Season with salt, pepper, sugar, vegetable oil and vinegar.
  3. Leave the vegetables to stand for 3 hours at room temperature.Shake the contents of the bowl from time to time.
  4. Spread zucchini on clean cans. Fill with liquid, which has stood out from them at pickling.
  5. Cover the jars with lids, and put in a pot of water, boil for 15 minutes.
  6. Then immediately roll up the lids, and wrap the preservation with a warm blanket until it cools.

Zucchini is prepared for preservation for the winter, boiling them with tomato, or sterilizing in its own juice. Due to the large amount of pepper, salads are sharp and resemble mushrooms.


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