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Zucchini as Breads for Winter
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Marinating

Zucchini as Breads for Winter

I make zucchini like mushrooms for winter as a lovely treat for the family table and for festive occasions. It is essentially a salad of a single ingredient, marinated with plenty of garlic, herbs and seasonings. The zucchini turns out firm and tastes like mushrooms.
· Sunday, 16 July 2023 04:42 ·
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Time 4 h plus 24 h
Yield 2 × 0.5 L jars plus 250 g
Calories 114 kcal
Difficulty Hard
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Instructions

  1. I prepare the ingredients for the zucchini like mushrooms for winter. Both young and old zucchini work for this preserve; with older ones you simply need to peel the skin and cut out the soft middle along with the seeds. From young zucchini I trim only the stem.

    Step 1

  2. I cut the zucchini into cubes (about 1.5 cm).

    Step 2

  3. I put them into a wide bowl that will be convenient for mixing everything.

    Step 3

  4. I finely chop the fresh herbs.

    Step 4

  5. I add them to the bowl with the zucchini – they will not only improve the look of the preserve but also give it a distinctive flavour.

    Step 5

  6. I also press the garlic through a press into the bowl – this instantly strengthens the aroma and makes it brighter.

    Step 6

  7. I season everything with the salt and sugar.

    Step 7

  8. I pour in the vinegar, which is not only an excellent preservative but also shapes the flavour of the marinade nicely.

    Step 8

  9. I add the oil right away.

    Step 9

  10. And I season it all with the ground pepper.

    Step 10

  11. I mix everything thoroughly, trying not to damage the zucchini cubes.

    Step 11

  12. I cover the bowl with a lid and put it in the fridge for 3 hours. During this time the zucchini will release its juice and marinate. I boil the lids, and the jars I simply wash well (sterilising them beforehand is not necessary, as the sealed preserve will still be sterilised in this glass container).

    Step 12

  13. After the time is up, the preserve is well moistened with its own juice. I mix everything once more.

    Step 13

  14. I spoon the zucchini into the jars and pour in all the liquid that has been released.

    Step 14

  15. I lay a piece of cloth on the bottom of a pot and stand the filled jars on it, covering them with their lids. The leftovers for tasting also go into a small jar, which I place alongside.

    Step 15

  16. I pour warm water up to the shoulders of the jars.

    Step 16

  17. Over medium heat I sterilise the preserves for 10 minutes after the water starts boiling (for half-litre jars). Litre jars require more time – 15-20 minutes.

    Step 17

  18. When the time is up, I carefully take the jars out of the boiling water and screw the lids on tightly. I check that the seal is reliable by turning the jar lid-side down.

    Step 18

  19. I wrap the sealed jars in a towel and a warm blanket. I leave them in this warm bath until they have completely cooled (this takes about a day).

    Step 19

  20. The zucchini like mushrooms for winter is ready. It is best stored in a cool, dark place, but if you do not have one, a cupboard in an ordinary flat will do too. There they are guaranteed to keep until the next harvest.In winter, served with boiled potatoes and sprinkled with onion, these firm marinated zucchini will be eaten up in no time. And they really can be mistaken for mushrooms – give it a try. Enjoy your meal!

    Step 20

Tips

  • 1

    THE 1.5 CM CUBES are the "secret" to the mushroom texture. Large pieces will not soak up the marinade. Small ones will fall apart. Only 1.5 cm gives that exact "mushroom" look and firmness.

  • 2

    THE 3 HOURS IN THE FRIDGE are the "secret" to the juice. Without resting, the marinade is thin. In 3 hours the zucchini releases its juice and the preserve gets its own natural brine.

  • 3

    THE CLOTH ON THE BOTTOM OF THE POT is the "secret" against cracks. Glass on hot metal can burst. A cloth lining lets the jars withstand the heat without cracking.

  • 4

    PLENTY OF GARLIC AND DILL is the "secret" to the mushroom illusion. With few seasonings they will just be marinated zucchini. Generous garlic and dill create that very "mushroom" aroma. The same principle works in other kinds of "mushroom-style" vegetable snacks for winter.

FAQ

Which zucchini should I choose? +

Ideal are young courgettes or white zucchini up to 25 cm long (1 kg is the "classic" choice). Alternatives: yellow courgette (1 kg – "premium, attractive"), a mix of white and green (500 g each – "premium mix"), a large autumn zucchini (1 kg – "economy, needs peeling"), "Aeronaut" courgette (1 kg – "classic"), "Gribovsky" zucchini (1 kg – "classic"), young aubergine (1 kg – "a different taste, mushroom accent"), a mix of zucchini and pattypan squash (500 g each – "premium"). For brands, buy from farmers at the market. Your own garden zucchini is the "premium" option. Do not use: overgrown ones with large seeds and tough skin (if you do use them, peel and remove the middle), or limp ones. For the "classic" version, you must use young, firm zucchini with thin skin.

What can replace 9% vinegar? +

Alternatives: 6% apple cider vinegar (90 g – "premium"), red or white wine vinegar 6% (90 g – "premium"), rice vinegar (90 g – "Asian"), balsamic vinegar (60 g – "premium, dark"), citric acid (1 tsp + 60 ml water – "economy"), fresh lemon juice (120 ml – "vinegar-free"), 70% vinegar essence (8 g + 52 ml water – "concentrate"), a mix of apple cider and wine vinegar (45 g each – "premium mix"). The brands "De Nigris", "Kühne" and "Aceto Balsamico" are reliable. Natural farmhouse vinegar is the "premium" option. Do not use: synthetic vinegar with flavourings, or undiluted essence. For the "classic" version, you must use 9% table vinegar.

How long do zucchini like mushrooms keep? +

In a cellar or a cool, dark place at 5-15°C – up to 1.5 years. At room temperature up to 25°C – 1 year. After opening the jar, in the fridge – 1 week. Before serving, chill them further. If the lid bulges or mould appears, do not use it (throw it away). Freezing opened zucchini is something I do not recommend (they will lose their firmness). Fresh ones after a day in the blanket are "star" quality (fully soaked in the marinade). In the second season the taste becomes richer. Do not leave them in sunlight – the colour will fade and the zucchini will darken.

What should I serve zucchini like mushrooms with? +

A classic for the table: with whole hot boiled potatoes and onion. With mashed potatoes. With fried potatoes. With boiled potatoes and herring. With cutlets and meatballs. With meat patties. With pelmeni and vareniki. With manti and khinkali. With a shot of cold vodka. With a mug of light beer. With a slice of dark Borodinsky bread. With borscht or shchi. With lard sandwiches. With a pickled cucumber and sour cream. With aspic. With sunflower oil and onion. For the "family table" – universally suitable. "Mushroom" zucchini for everyday and festive menus.

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