Canned zucchini “like mushrooms”. How I save 150 rubles on one kilogram of product

Last year, my godfather treated me to interesting canned food: it tasted like mushrooms, but it looked like zucchini. Of course, I started asking for the recipe. Kuma refused for a long time, but then she finally “split.” I rolled up several jars - they didn’t even survive until winter! My men swept away the fake mushrooms already in October, under fried potatoes and cutlets.

I want to share this amazing recipe with you. Fast, tasty and very economical. Champignons in the store cost 200 rubles per kg, and zucchini - 50. Feel the difference!

What products will you need?

For the preparation you will need:

• young zucchini – 1.3 kg;
• sugar – 3 tbsp. l.;
• salt – 1 tbsp. l.;
• odorless sunflower oil – 100 ml;
• garlic – 3 cloves;
• dill – 1 medium bunch;
• vinegar 9% - 100 ml;
• black pepper – 1 tsp.

It is better to take small fruits, without seeds. But my grandmother from the dacha gave me terrible overgrown ones - hard as pumpkins, and with ripened seeds. Nothing! I cut off the skin of these monsters, cleaned out the seeds and a soft “sponge”. All that remained was dense pulp without seeds. I cut it into cubes and used it too. It turned out no worse than with young zucchini.

Now I responsibly declare: overripe vegetables are not a problem! You can cook them too, you just have to tinker.

It's very easy to cook

Peel the zucchini and cut into pieces about 1x1 cm. If these pieces seem too large to you, don’t worry. After treatment they will be greatly reduced.

1. Add salt, sugar, vinegar, pepper and sunflower oil to the zucchini.
2. Finely chop the dill and add to the vegetables.
3. Peel the garlic cloves, pass through a press and place in the zucchini.
4. Leave the workpiece for 3 hours at room temperature. Stir occasionally. During this time, the zucchini will release a lot of juice. Don't be alarmed, this is how it should be.
5. While the zucchini is pickling, sterilize 0.5 liter jars. I put them in a cold oven, turn the temperature up to 100 ^OC and set the timer for 20 minutes. The most convenient way is to put it in and forget it until the oven beeps.

If you use the same method to sterilize seaming lids, remove the rubber bands from them! They will dry out in the oven and lose their elasticity. I once rolled up jars with such “dried” gum - everything swelled up. Don't repeat my mistakes!

6. Place the zucchini in sterile jars, close the lids and place in a saucepan in cold water. Pour water up to the shoulders or a little lower. And don’t forget to put a cloth under the jars so that the glass does not burst from contact with the heated bottom.
7. Sterilize the zucchini for 7 minutes in boiling water. Then take it out and roll it up.

From 1.3 kg of vegetables I got 2 cans of 0.5 liters of canned food and a small bowl of pickled zucchini. We ate the salad with a bang - sweet and sour, crispy, very tasty. Now I often marinate zucchini this way for dinner - it’s healthy and economical.

And I found this recipe specifically for overgrown fruits.

Zucchini like milk mushrooms

Take 1.8 kg of large, hard fruits. Cut off the peel and remove the seeds.

Prepare:

• a bunch of dill with umbrellas, as for pickling cucumbers;
• head of garlic no.
• cloves – 6 pcs.;
• bay leaf – 3-4 pcs.;
• black peppercorns – 10-15 pcs.;
• salt – 4 tbsp. l;
• sugar – 6 tbsp. l.;
• vinegar 9% - 124 ml.

This time there is no need to marinate and wait, so sterilize 3 liter jars and their lids in advance.

1. Cut the zucchini into pieces 2-3 cm long so that it looks like the legs of milk mushrooms.
2. Place garlic, spices and dill in jars, and place zucchini tightly on top.
3. Fill the jars with boiling water, wait 3 minutes and drain the liquid into the pan.
4. Place the pan on the fire and add salt, sugar and vinegar. When the marinade boils, pour it into the jars.
5. Screw the workpieces with sterile caps.
6. Turn the jars over, wrap them in something warm and leave them for a day.

Such canned food even stays warm and does not explode. I left the jars in the pantry in the apartment - they stayed fine until winter.

I tried this recipe from my mother-in-law. I didn’t make it myself because I don’t use flavorings, but the preparation was delicious. So I’ll share the recipe anyway.

Zucchini with mushroom seasoning

This recipe uses young, unripe fruits. For 4 half liters you will need:

• zucchini – 1.5 kg;
• a bunch of dill;
• sugar – 75 g;
• mushroom seasoning “Maggi” or “Knorr” - 1.5 tbsp. l.;
• vinegar 9% - 0.25 tbsp.;
• ground black pepper – 0.5 tsp;
• odorless sunflower oil - 0.5 tbsp.

There is no salt in this recipe - it is contained in the seasoning.

1. Cut the fruits into small pieces so that they look like mushrooms.
2. Wash and finely chop the greens.
3. Mix vegetables, dill, spices and seasonings in one container, add oil. Leave the zucchini to marinate for 4 hours at room temperature. Remember to stir from time to time so that the flavor is distributed evenly.
4. During this time, sterilize the lids and jars.
5. Place the zucchini in jars and pour the juice that has drained into a bowl.
6. Sterilize canned food. 0.5 liter jars should boil for 12 minutes.
7. Roll up the jars and cool upside down.

The mother-in-law warned that there was no need to wrap the canned food in a blanket - this would make the zucchini too soft. In order for the vegetables to be elastic and crispy, like mushrooms, the workpiece must cool naturally.

I hope you find my recipes useful. How do you cover zucchini? Share your secret ways.