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Zucchini salad like milk mushrooms

0
755
Kitchen Russian
Calorie content 131.6 kcal
Portions 3 l.
Cooking time 240 minutes
Proteins * 0.7 g
Fats * 10.2 g
Carbohydrates* 35.9 g
* per 100 gr. product
Zucchini salad like milk mushrooms
Content

Zucchini's incredible ability to "adapt" perfectly to any recipe makes them a very popular vegetable during the harvesting period. Tasty jam, delicious caviar, and juicy salads are obtained from nondescript zucchini. And if you marinate raw zucchini, then in texture they are very similar to milk mushrooms - they are also crispy and dense. We propose to use this property and roll up an excellent salad of pickled zucchini, similar to milk mushrooms.

Ingredients

Cooking process

step 1 out of 6
We wash the zucchini from dirt and dry it. If the fruits are ground, then just cut off the tips on both sides. If the zucchini is mature enough, then be sure to cut off the coarse rind and cut out the seeds.
step 2 out of 6
Cut the prepared zucchini into thin small cubes. We try to keep the size of all slices approximately the same - this will ensure correct uniform marinating, optimal taste and visual appeal.
step 3 out of 6
We place the sliced ​​zucchini in a volumetric container. Pour salt, granulated sugar and black pepper on top. Peel the garlic, rinse and pass through a press. Add the garlic mass, as well as vegetable oil and vinegar to the zucchini. Mix everything thoroughly with your hands.
step 4 out of 6
Rinse the dill and parsley thoroughly under running water. Too hard stems and yellowed leaves are removed. Dry the greens well with a towel and chop finely with a knife.
step 5 out of 6
Pour greens to the zucchini and mix everything again.
step 6 out of 6
Leave the prepared salad at room temperature for at least three hours. During this time, the zucchini will marinate, become crisper, very aromatic, and release some amount of juice. We lay out the salad along with the juice on clean dry jars and cover with clean dry lids. We put the cans on sterilization for fifteen minutes. After that, immediately roll up the jars and let them cool slowly. We put the cooled salad in a cool dark place for storage.

Bon Appetit!

 

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