Salad white milk mushrooms from zucchini. Step-by-step recipe with photos and videos

To prepare zucchini as milk mushrooms for the winter, take the following ingredients.

Young zucchini will do, or maybe zucchini or another variety. If you use mature vegetables, you need to remove the seeds and skin. Young vegetables have a delicate skin that does not need to be removed. Rinse and trim the tails. Cut into large pieces at random. Place in a large bowl.

Rinse a large bunch of parsley and dill. Chop and add to zucchini.

Add salt, sugar, ground black pepper, table vinegar, sunflower oil, chopped garlic. Mix all products well. Leave at room temperature for 3-4 hours. Stir occasionally to ensure all the zucchini is thoroughly marinated.

Place the salad mixture in clean, sterile jars. First, spread out the solid mass, then pour out the resulting juice. Cover with sterile lids. Send to sterilize for 10-15 minutes from the moment of boiling.

Remove the jars from the boiling water and roll them up with a key. Turn over and wrap well until completely cool.

Zucchini, like milk mushrooms, are ready for the winter. Delicious preparations for you!

We already know that not only traditional dishes can be prepared from zucchini, 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. An excellent 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.

1. 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.
2. In all recipes, be sure to add dill and garlic - they give the zucchini the taste of milk mushrooms.
3. 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.
4. Herbs, such as parsley, are optional, but they add rich flavor to the dish.
5. When choosing vinegar, pay attention to six percent: it is soft, so it is better for cooking.
6. It is better to take refined vegetable oil so that it does not have too pronounced a taste.
7. 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.

1. 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

2. Peel the garlic and chop it with a knife. Finely chop the dill.

   It is better to cut the garlic into large slices

3. Mix everything and leave to marinate at room temperature for at least 3 hours.
4. Prepare the jars: wash thoroughly, dry and sterilize along with the lids.
5. 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.
6. 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 appearance. 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.

1. 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.

2. 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.
3. Chop the greens, tops - coarsely, cuttings - smaller. Place in bowl with zucchini and garlic.

   Chop parsley and dill not very finely

4. Cut the carrots into slices. They don't have to be even. Sauté a little in vegetable oil, but do not allow it to 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

5. 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.
6. 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 a regular nylon lid for 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

The fastest cooking method does not involve 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

1. Chop the vegetables, removing seeds and damage to the skin.
2. In a jar we put dill, three black peppercorns and a clove of garlic (it can be chopped), 3 cloves and a bay leaf.
3. Place the zucchini slices tightly and scald them with boiling water.
4. Let the vegetables warm up for 10 minutes, then drain the liquid.
5. Fill with boiling water again and leave while we begin to cook the marinade.
6. Add salt, sugar and vinegar to the water. We wait for the brine to boil and the sugar to completely dissolve.
7. Pour the liquid from the vegetable slices. Fill with boiling marinade.
8. 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.

Zucchini “Under the milk mushrooms” is a song, not an appetizer... A very easy to prepare recipe. Interesting mushroom taste. A good snack with cold vodka and hot potatoes. An appetizer for those who live in areas where one can only dream of wild mushrooms... But here I took and made a mushroom appetizer from something that is plentiful and cheap, i.e., from zucchini. A friend treated me to this delicious dish last year. I copied the recipe from her, but I didn’t close it for the winter - my people don’t eat zucchini very much, and, frankly, I’m too lazy to make it for myself. And this year I made a jar to try, but it didn’t last until winter—they literally threshed it on the third day. Tasty. Now you will have to close at least 6-7 jars for the winter. But time will tell... Ingredients: Zucchini - 1.5 kg (zucchini can be used) Salt - 1 tbsp. Black pepper (ground) -0.5 tbsp. Sugar – 2 - 3 tbsp. Oil grows. – 0.5 Dill -1 bunch. Vinegar – 0.5 tbsp. (9%) Garlic – 4-5 cloves. Peel the zucchini and cut into slices fairly large so that the pieces resemble chopped mushrooms. If the core of the zucchini is loose, then it needs to be cut out, otherwise the milk mushroom effect will not work. Chop the dill, peel the garlic and chop with a knife. Mix everything and leave to marinate for 3 hours at room temperature. Then place them in sterile jars, cover with sterile lids and place them in a large saucepan with warm water (if you put them in boiling water, the jars may crack). The water should reach the shoulders of the jar. Sterilize for 5-7 minutes from the moment the water boils. Roll up, turn upside down, do not wrap. Leave it like this until it cools. Then put in a cool place until winter.

Most gardeners know that parsley takes quite a long time to sprout.... Did you know that parsley can be grown literally within 3 hours? This recipe has often been used as... a trick. Soak the parsley seeds in fresh milk and, having sprinkled the ground intended for sowing three times with quicklime and finely grated lime, plant the prepared seeds in it, moisten the ground a little on top (without spilling it deeply) with water. After 3 hours, shoots will appear. Spring is just around the corner. Write it down - it will come in handy!!!

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Cherry tomatoes on the windowsill. You can grow quite a few varieties and hybrids of tomatoes indoors. But more suitable for growing at home are early-ripening tomatoes with a low, compact bush, smooth ripening of fruits, and the most unpretentious of tomatoes in terms of lighting conditions. According to these criteria, the best choice would be cherry tomatoes. They are very decorative, will perfectly decorate the interior of any room, have delicious sweet tomato fruits of various shapes and colors: red, pink, yellow, orange, green. I will list the most popular cherry tomatoes: Low-growing, perfect for a garden on a windowsill: Bonsai, Pygmy (agricultural company "Gavrish"); Cherry Lisa F1 (agricultural company "Semko - Junior"); Zelenushka F1 (agrofirm “Ilyinichna”); Minibel. Tall, for growing in greenhouses, open ground, on balconies and loggias: Red cherry, Yellow cherry; Cherry cocktail (agricultural company "Gavrish"); Cherry Maxik F1, Cherry Lykopa F1, Cherry Ira F1, Cherry Mio F1, Cherry Kira F1, Cherry Rose F1, Cherry Cherricollo F1 (agricultural firm "Semko - Junior"); Bead F1, Marishka F1, Golden bead F1 (agricultural company "Ilyinichna"); Baby, Golden Queen, Baby (amateur selection). Tomato in home culture is quite unpretentious if it is provided with sufficient light and optimal temperature. It is better to start growing tomatoes in March, when daylight hours increase significantly. Bright southern windows are ideal for placing tomato plants. For information on creating optimal conditions on the windowsill for plants, see here. We will grow tomatoes using seedlings. It is better to prepare the soil mixture yourself; for this we take equal parts: humus, turf soil, peat. Be sure to add complex mineral fertilizer to the soil mixture (holes are usually indicated on the package) and a glass of crushed charcoal per 10 liters of soil mixture. Any small containers with a depth of 8–10 cm are suitable for growing tomato seedlings. Before germination, we place the sowing containers near heating radiators, covering them with plastic wrap, and then transfer them to the windowsill, but in a cooler place, so that the tomato plants do not stretch out and take root better. This period of plant development lasts 18–25 days until the seedling develops 1–2 true tomato leaves. Then we plant the tomato seedlings into pots with a diameter of 8–10 cm, pinching the tip of the root for better development of the root system. After planting, water well. Tomatoes can tolerate replanting almost painlessly, just keep in mind that the seedlings are very fragile and do not break the plant when replanting. We place the pots on the windowsill and maintain the temperature between 23 and 25 degrees. Care during this period consists of regular watering (water correctly), loosening the soil, ventilating the room and fertilizing every 10 days with complex mineral fertilizer (azophoska, nitrophoska and others) or humate. To combat blackleg, it is good to soak the tomatoes with a pink solution of potassium permanganate. If the days are cloudy and the daylight hours are short, to prevent the plants from stretching out, organize the tomatoes to be illuminated. When the plants form 6–8 true leaves, we finally replant the tomatoes into containers with a volume of at least 4 liters. When replanting, we deepen the tomato plant by 10–12 cm, depending on the size of the container, so that additional roots are formed and the nutrition of the grown tomatoes is improved. 10 days after transplanting, we feed the tomatoes with complete mineral fertilizer (250 - 300 ml of solution per plant) and repeat feeding every two weeks. We provide regular watering, especially during flowering and fruiting, loosen the soil, and ventilate the room. If necessary, we form a plant, plant the tomato, tie it to a support, and add fresh soil. We harvest in a timely manner as the fruits ripen. To increase yield, pick tomatoes when they are brown, which will speed up the ripening of other fruits.

Country recipes TOMATOES IN THEIR OWN JUICE! A RECIPE FOR THE CENTURIES! I’m sharing a recipe that my grandmother passed down to me through a generation! Easy to prepare and the taste is simply divine! The whole family constantly asks to make these, and friends ask for the recipe! A very simple and practical recipe that can be used for large, soft, and slightly crushed tomatoes. What you will need for preparation Large, ripe tomatoes for juice Small tomatoes Salt and sugar Allspice peas Bay leaves Cloves and cinnamon (optional, this is not for everyone) Preparation Sort the tomatoes - large, crumpled, soft tomatoes will go for juice, smaller tomatoes - for banks. Grind the tomatoes selected for juice through a meat grinder, pour the juice into a saucepan and place on low heat. For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five peas of allspice, six bay leaves. After the juice boils, skim off the foam and boil the juice until foam stops forming (12-15 minutes). At the same time, boil water in another saucepan. Place the tomatoes in prepared jars, pour boiling water over them and cover with lids. Place a thick towel on top. Let the tomatoes sit while the tomato juice cooks. Then drain the water, pour boiling juice over the tomatoes and roll up immediately. Turn over, cover with a blanket and leave until completely cool. A 3-liter jar requires two kilograms of tomatoes and a liter of tomato juice.

Tips for home and kitchen. Sweet life with your own hands!

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Natural tips. - Catkins have appeared on the maple trees - you can sow beets. - The aspen has bloomed - we sow carrots. - At the moment the birch leaves bloom and the bird cherry blossoms, you can plant potatoes. - “Sitting on the full moon is food for worms,” - this is what the wise ancestors said, and this is what the Lunar Calendar now says. - Everything that grows upward is planted when the Moon is waxing, and everything that grows downward is planted when the Moon is waning. - Plants with round fruits are best planted closer to the full moon. - At noon from 12 to 14 o'clock it is better not to plant or sow anything. - Before 12, it is best to plant and sow onions, beets, sorrel, parsley, lettuce, dill, cucumbers, zucchini, sunflowers, corn, melons, watermelons. - From 14:00 it is better to plant carrots, potatoes, onions, cabbage, seedlings of cucumbers, tomatoes, peppers, wild strawberries, strawberries, garlic. - First of all, parsley, lettuce, dill, sorrel, carrots, onions, garlic, spinach, and cilantro are planted. Secondly (when the frost has already passed) - radishes, peas, beets, potatoes, corn. And lastly - cucumbers, pumpkin, beans, eggplants, basil, zucchini, squash, peppers, tomatoes.

Country recipes) SAUERED CABBAGE IN A DAY Several years ago, a work colleague brought us a jar of this cabbage. To say that it disappeared from the table instantly.... That's an understatement! It is so delicious... that everyone who tasted it unanimously asked for the recipe! The most important thing is how surprised everyone was... when they found out... that this cabbage is extraordinarily delicious... It takes JUST A DAY to prepare! This time, to demonstrate the recipe, I prepared a 1 liter jar! So let's get started: Cut the cabbage For 1 liter - 600 g Grate the carrots - as you like For 1 liter - 250 Knead the cabbage thoroughly and mix with carrots You can add cumin and black peas for taste Pack the cabbage into a jar Prepare the brine: Dosage for a 3 liter jar (as they gave me the recipe) That is, for 1 liter I took everything 1/3 FOR 3 LITERS: 1 liter of hot boiled water 1 table spoon of Sugar 2 table spoons of Salt 1 table spoon of 70% vinegar essence......for information : (1 tablespoon of 70% essence is 8 tablespoons of 9% vinegar.) Pour Salt and Sugar into a measuring mug Pour boiling water Pour in vinegar essence Mix everything...until the Salt is completely dissolved Cool the brine to room temperature Thin pour the brine in a stream into the jar with the compacted cabbage. Use a spoon to release excess air so that the prepared brine is completely and evenly poured over the cabbage. Close the lid. Put it in the refrigerator for a day! In the future we also store it in the refrigerator! I can't hold on for so long...

Very easy to prepare recipe. Interesting mushroom taste. A good snack with cold vodka and hot potatoes.

An appetizer for those who live in areas where one can only dream of wild mushrooms... But here I took and made a mushroom appetizer from something that is plentiful and cheap, i.e., from zucchini.

A friend treated me to this delicious dish last year. I copied the recipe from her, but I didn’t close it for the winter - my people don’t eat zucchini very much, and, frankly, I’m too lazy to make it for myself. And this year I made a jar to try, but it didn’t last until winter—they literally threshed it on the third day. Tasty. Now you will have to close at least 6-7 jars for the winter. And time will tell...

Zucchini - 1.5 kg (you can use zucchini)
Salt - 1 tbsp.
Black pepper (ground) -0.5 tbsp.
Sugar – 2 - 3 tbsp.
Oil grows. – 0.5 stack.
Dill -1 bunch.
Vinegar – 0.5 tbsp. (9%)
Garlic – 4-5 cloves.

Peel the zucchini and cut into slices fairly large so that the pieces resemble chopped mushrooms. If the core of the zucchini is loose, then it needs to be cut out, otherwise the milk mushroom effect will not work.


Chop the dill, peel the garlic and chop with a knife. Mix everything and leave to marinate for 3 hours at room temperature.

Then place them in sterile jars, cover with sterile lids and place them in a large saucepan with warm water (if you put them in boiling water, the jars may crack). The water should reach the shoulders of the jar. Sterilize for 5-7 minutes from the moment the water boils.

Roll up, turn upside down, do not wrap. Leave it like this until it cools. Then put in a cool place until winter.

1. Zucchini is washed under running water and peeled. If the pulp is loose, it must be carefully removed. After this, the vegetables are cut into small cubes.

2. Garlic is passed through a press or crushed using a blender. The resulting slurry is transferred to an enamel bowl, and the main ingredient is laid out on top.

3. Pure dill is finely chopped and sent to the rest of the vegetables. Everything is carefully mixed several times.

4. To prepare the filling, mix vegetable oil, vinegar, granulated sugar, salt and pepper in a deep bowl. Everything is mixed until smooth and added to the vegetable mixture.

5. Winter preparation is infused for about three hours at room temperature. It is important to cover the bowl with cling film so that the zucchini does not absorb foreign odors.

6. Place the container with vegetables on the burner, bring to a boil and simmer over medium heat for another 20 minutes.

7. Clean half-liter jars are filled with appetizers and filled with marinade to the very edge. All that remains is to screw them on with the lids and place them upside down until they cool completely.