Squash are like mushrooms for the winter

Recipes for squash “like mushrooms” for the winter allow you to prepare an appetizing vegetable with crispy flesh. It tastes like zucchini. This vegetable is salted, pickled or canned assorted with different vegetables. But the recipe for preparing squash “like mushrooms” for the winter is especially popular. They turn out spicy and very aromatic.

Rules for preparing squash for the winter with mushrooms

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

1. For preservation, young squash with a thin skin that is not peeled is used. It is enough to rinse the fruits under running water with a stiff brush.
2. The stalk must be removed, and the back part must also be cut off. To keep the vegetable crispy, it is pre-blanched. To do this, it is immersed in boiling water and kept for seven minutes or simply doused with boiling water.
3. To prevent the squash from losing its color, after heat treatment it is placed in ice water.
4. Regardless of the recipe, spices, garlic cloves, leaves of fruit trees or berry bushes are placed on the bottom of glass containers. This will allow you to maximize the taste of the vegetable.

The prepared fruits are placed in a glass container on top of spices and herbs.Pour boiling marinade over the vegetable and roll up. The jars are not covered so that the main ingredients are not overcooked.

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

Classic recipe for winter squash like mushrooms

Thanks to its neutral taste, squash can be marinated “like mushrooms.” The squash turns out juicy and tender. The taste of the preparation is reminiscent of salted milk mushrooms.

Ingredients:

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

Preparation:

1. Young squash 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 pan and placed on the burner. Add oil, vinegar, allspice peas, salt, bay leaf and sugar. Bring to a boil.
3. Place sliced ​​squash into the boiling marinade, cover with a lid and cook for 5 minutes.
4. The squash is placed in pre-sterilized jars. Pour in the remaining marinade so that its level is 2 cm below the neck. Cover with lids and place in an oven preheated to 150 °C. As soon as the contents of the jars begin to boil, leave for another 5 minutes. Remove the containers and screw the lids on tightly.

Squash like mushrooms: recipe with carrots and garlic

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

Ingredients:

• ½ tbsp. vinegar 9%;
• 1.5 kg squash;
• ½ tbsp. vegetable oil;
• 2 carrots;
• 3 g ground black pepper;
• large head of garlic;
• 30 g table salt;
• ½ tbsp. granulated sugar.

Preparation:

1. Wash the fruits with a stiff brush under running water. Trim the stem and bottom of the vegetable. Peel the carrots and rinse thoroughly. Chop the vegetables into small pieces.
2. Separate the garlic into cloves, peel each one and finely chop. Combine all prepared ingredients in a deep bowl, season with spices, sprinkle with sugar and salt. Pour in the vinegar, stir and leave to marinate for three hours.
3. Divide the vegetable mixture into sterilized jars. Line the bottom of a wide pan with a towel. Place the jars covered with lids and pour water up to the hangers of the container. Place on low heat and sterilize for 10 minutes from the moment it boils. Seal with lids and cool.

Squash like mushrooms with herbs

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

Ingredients:

• ½ tbsp. ground black pepper;
• 1.5 kg squash;
• 50 g sugar;
• 5 cloves of garlic;
• 25 g rock salt;
• a bunch of parsley and dill;
• ½ tbsp. vinegar 9%;
• ½ tbsp. 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 the greens, lightly dry and chop. In a large bowl, combine vegetables with herbs. Remove the husks from the garlic and pass through a 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 pan of boiling water.Seat tightly and cool.

Rules for storing mushroom-flavored squash

The main rule for long-term storage of canned food: hermetically sealed jars. Only in this case will the preservation retain its freshness for a long time. Zucchini preparations can be eaten for 2 years.

It is better to store preserved food in a cellar or basement. Under no circumstances should containers with vegetables be kept near heating appliances. The jars should be checked periodically, and if there is the slightest sign of mold or swelling of the lid, the contents should be thrown away.

Conclusion

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

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