Squash like mushrooms for the winter

Recipes for squash “like mushrooms” for the winter allow you to prepare an appetizing vegetable with crispy pulp. In terms of taste, it resembles a zucchini. This vegetable is salted, pickled or canned assorted with different vegetables. But the recipe for harvesting for the winter from squash “like mushrooms” is especially popular. They are spicy and very flavorful.

Rules for preparing patissons for the winter under mushrooms

The preparation will turn out delicious if you follow all the rules for preparing the main ingredient:

1. For preservation, young patissons with a thin skin are used, which are not peeled. It is enough to wash the fruits under running water with a stiff brush.
2. The stalk must be removed, and the back is also cut off. To keep the vegetable crispy, it is pre-blanched. To do this, it is dipped in boiling water and kept for seven minutes, or simply doused with boiling water.
3. So that the patisson does not lose its color, after heat treatment it is placed in ice water.
4. Regardless of the recipe, spices, chives, leaves of fruit trees or berry bushes are laid out at the bottom of glass containers. This will maximize the taste of the vegetable.

Prepared fruits are placed in a glass container on top of spices and herbs. Pour the vegetable with boiling marinade and roll up. Banks are not covered so that the main ingredients are not digested.

Before canning, glass containers are thoroughly washed with soda solution, rinsed under running water and sterilized over steam or in an oven. Lids must be boiled.

The classic recipe for squash for the winter like mushrooms

Due to their neutral taste, patissons can be marinated “under mushrooms”. Patissons are juicy and tender. The taste of the workpiece resembles salted milk mushrooms.

Ingredients:

• 1 kg of squash;
• 30 grams of sugar;
• 170 ml of purified water;
• 25 g table salt;
• 170 ml of vegetable oil;
• 10 peas of black allspice;
• 30 ml of vinegar;
• 2 bay leaf.

Preparation:

1. Young patissons are washed well, the stalk and back are cut off. The vegetable is cut into plates, no more than 5 mm thick.
2. Water is poured into a saucepan and put on the burner. Oil, vinegar, allspice, salt, bay leaf and sugar are added. Bring to a boil.
3. Sliced ​​patissons are laid out in a boiling marinade, covered with a lid and boiled for 5 minutes.
4. Patissons are laid out in pre-sterilized jars. Pour the remaining marinade so that its level is 2 cm below the neck. Cover with lids and put in an oven preheated to 150 ° C. As soon as the contents of the jars begin to boil, leave for another 5 minutes. Take out the containers and screw on the lids hermetically.

Squash like mushrooms: a recipe with carrots and garlic

The canning option with carrots will appeal to all lovers of pickled vegetables. The preparation “for mushrooms” turns out to be juicy, appetizing and tender.

Ingredients:

• ½ st. vinegar 9%;
• 1,5 kg of squash;
• ½ st. vegetable oils;
• 2 carrots;
• 3 g ground black pepper;
• large head of garlic;
• 30 g table salt;
• ½ st. granulated sugar.

Preparation:

1. Wash the fruits with a stiff brush under running water. Trim the stem and bottom of the vegetable. Peel carrots, rinse thoroughly. Chop vegetables into small pieces.
2. Disassemble the garlic into teeth, peel each one from the husk and finely chop. Combine all prepared ingredients in a deep bowl, season with spices, sprinkle with sugar and salt. Pour in the vinegar, mix and leave to marinate for three hours.
3. Divide the vegetable mixture into sterilized jars. Line the bottom of a wide saucepan with a towel. Set the jars covered with lids and pour water over the shoulders of the container. Put on a small fire and sterilize from the moment of boiling for 10 minutes. Seal tightly with lids and chill.

Squash like mushrooms with herbs

Due to their neutral taste, squash goes well with any spices, herbs or other vegetables. Soaked in their aromas, the vegetable acquires a unique aroma and taste.

Ingredients:

• ½ tbsp ground black pepper;
• 1,5 kg of squash;
• 50 grams of sugar;
• 5 cloves of garlic;
• 25 g of rock salt;
• a bunch of parsley and dill;
• ½ st. vinegar 9%;
• ½ st. vegetable oil.

Preparation:

1. Wash the main ingredient with a stiff brush. Remove the stems and cut off the bottom. Chop the vegetable into small pieces.
2. Rinse greens, lightly dry and crumble. In a large bowl, combine vegetables with herbs. Free the garlic from the husk and pass through the garlic press to the rest of the ingredients. Pour in vegetable oil, vinegar, add sugar, ground pepper and salt.
3. Mix the contents well and leave to marinate for 3 hours. Wash the jars with soda brine, sterilize and spread the vegetable mixture over them. Cover with lids and sterilize for 10 minutes in a pot of boiling water. Roll up hermetically and cool.

Rules for storing squash with mushroom flavor

The main rule for long-term storage of preservation: hermetic sealing of cans. Only in this case, preservation will retain its freshness for a long time. Zucchini blanks can be eaten for 2 years.

Preservation is best stored in a cellar or basement. In no case should you keep containers with vegetables near heating appliances. Jars should be checked periodically, and if there is the slightest sign of mold or swelling of the lid, the contents should be discarded.

Conclusion

Recipes for squash “like mushrooms” for the winter are varied. You can experiment by adding certain spices, herbs. Squash goes well with other vegetables, complementing each other.