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Pickled zucchini like milk mushrooms. Zucchini, marinated like milk mushrooms: recipe


Calories: Not specified
Cooking time: Not specified

Mushrooms have always been considered the best appetizer on the holiday table, so we will not deviate from the generally accepted opinion. But sometimes summer and autumn are dry and you can’t pick mushrooms in the forest. Then you can cook zucchini like milk mushrooms. The recipe for the winter is simple and you can easily prepare everything, especially my step-by-step recipe without sterilization. Zucchini will be the best appetizer and few will guess the first time that these are not mushrooms. Salty, aromatic zucchini will be crispy and taste good. Few can resist them. Pickled zucchini will become a lifesaver for you when guests are on the doorstep and ready to spend the whole evening with you.
When you serve such an appetizer, don’t reveal all the secrets at first, let the guests rack their brains and guess what vegetable is in front of them, but when they find out the truth, they will simply be delighted. I don’t often go out into the forest to pick mushrooms, so they became a salvation for me. This vegetable is always available and you can even grow it in your garden at the dacha, so you don’t need to go to the forest, but immediately roll the zucchini into jars to get real milk mushrooms.



Required Products:
- 2 kg of zucchini,
- 2 heads of garlic,
- 1 bunch of dill,
- 1 tea. l. ground black pepper,
- 100 grams of vegetable oil,
- 40 grams of granulated sugar,
- 15 grams of table salt, coarse salt,
- 100 grams of 9% table vinegar.

Step-by-step recipe with photos:





We cut fresh, young zucchini into cubes so that they can easily fit into jars.




Finely chop the dill, using only the twigs, and it is better to tear off the stems, as they are tougher.




Peel the garlic heads and cut the cloves into slices. You can cut garlic in any shape. Whatever seems best to you.




In a bowl, mix the ingredients (zucchini, dill, garlic), salt the vegetables, add a little granulated sugar to balance the flavors.






Pour oil over the zucchini, let stand for 10 minutes. Use oil to taste: refined or unrefined. Pour vinegar over the vegetables so that the milk mushrooms will last all winter.




Sprinkle the vegetables with ground black pepper to make the preparation more aromatic and spicy. Leave the zucchini to marinate for 3-4 hours. They will become more tasty and there will be a lot of juice in them. This juice is needed for storage.




Place the zucchini along with the released juice into jars that have been washed and dried in advance. You can simply dry it in the room or you can speed up the process in the oven.






Roll up the jars with lids and put our milk mushroom-like zucchini in a cool place until winter. Bon Appetite!
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Zucchini is a unique vegetable; so many delicious things can be prepared from it—it’s simply impossible to count. Even compote and jam with pineapple flavor. This unique vegetable absorbs the taste of additional ingredients and mysteriously changes itself, although it is initially neutral. In this way it is similar to rice, which can also have very different tastes.

Zucchini in season is one of the most inexpensive vegetables, simple, inexpensive, but properly prepared, it will charm you, the main thing is not to skimp on spices and herbs. And also follow the recommendations for preparation and selection of ingredients.

Today our preparation recipe is unique in its own way. The contents of the jar will resemble milk mushrooms or other pickled mushrooms, but not zucchini. How will we do this? Everything is simple, marinating and sterilization, spices and vinegar will do their job, and we just have to enjoy the process.

List of ingredients

  • zucchini -1.5 kg;
  • carrots - 1.5 kg;
  • garlic – 1 head;
  • dill and parsley – 1 bunch;
  • sugar – 35 grams (1.5 tbsp);
  • salt – 1 tbsp;
  • ground black pepper – ½ tbsp;
  • vegetable oil – 50 ml;
  • vinegar – 50 ml;

Zucchini “like milk mushrooms”: step-by-step recipe with photos

Pickled zucchini like milk mushrooms is a unique preserve for the winter. If you don’t have mushrooms on hand, but really want to make a layered salad with mushrooms, feel free to open one jar of these zucchini. Their unique taste will outsmart everyone - no one will guess that you replaced mushrooms with a vegetable. In general, what is called finger-licking goodness!


And under no circumstances serve this appetizer with vodka - otherwise next season you will need to cover much more of these zucchini, they are so ideal for this.

  • For preparation, you can use not only zucchini, but also zucchini. It is very important in this case not to mix varieties and types of vegetables. And zucchini like milk mushrooms, prepared from overripe fruits or from zucchini, should be sterilized twice as long for the winter. And also pre-clean well and cut into equal cubes. Even slightly stale vegetables will be used - the main thing is to prepare them well and follow the recommendations.
  • To make the preservation even more similar, you can add a dry mixture of herbs for mushrooms or dry mushroom powder - it is sold in the market from spice sellers by weight.
  • Greens play a decisive role in this preparation, and you can replace dill and parsley with others, but the result will not be the same as usual. If this is not your first time making this preparation, you can experiment, but you should neither exclude garlic nor reduce its amount. You can also add dill umbrellas to enhance the aroma.
  • The oil is exclusively refined - this will not drown out the aroma of herbs and the taste of spices.
  • Vinegar is preferably 6%, it is softer and the preservation is not too sour. If you use essence, recalculate as indicated in the instructions on the bottle.
  • You can prepare this snack faster and store it in the refrigerator. To do this, grate the carrots and lightly fry them. Add all the spices, salt and sugar to it, pour in all the oil, add the zucchini. Stir with a spoon and add herbs and garlic, passed through a press. Heat slightly until the zucchini changes color slightly. Pour in vinegar and remove from heat. Cool and keep in the refrigerator for at least half an hour. A quick snack is ready. But you can’t store it for a long time! This option is for quick cooking, not for the winter!
  • They should be served exclusively cold, flavored with onions, chopped into rings or green onions in season.

Prepare ingredients for preparing zucchini for the winter, which tastes like milk mushrooms. If the carrots are medium size, you can use two carrots. It is better to take peppercorns and grind them using a grinder, so the color of the brine will be more beautiful and the aroma will be better.

Wash the zucchini and cut into cubes. You can cut the zucchini into cubes, but you don’t need to chop it, let the zucchini be medium in size. It is better to take zucchini young with thin and soft skin. Place the chopped zucchini in a large saucepan.

Peel the carrots and cut into medium cubes, as in the photo. Add carrots to the pan with the zucchini.

Wash and dry the greens. Finely chop the greens and add to the vegetables.

Wash and sterilize jars for preparations well. Then place the zucchini in jars and pour in the resulting marinade. My marinade did not completely cover the zucchini. From this amount I got 4 jars with a volume of 900 ml.

Carefully remove the jars, tighten the screw caps and turn them upside down, wrap them in a blanket and leave until they cool completely. Zucchini prepared for the winter according to this recipe turns out very appetizing and tastes like milk mushrooms. Store jars in a dark and cool place, such as a pantry or cellar.

Bon appetit!

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!

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 (zucchini can be used)
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.