Today we are preparing a super tasty appetizer - quick-cooking pickled zucchini, sliced into very thin slices. Zucchini is ready to eat within two hours after cooking.
Ingredients:
- 2 young zucchini (about 500 g)
- 1 tsp. without a mountain of salt
- 2 tbsp. l. chopped dill
- 2-3 large cloves of garlic
marinade:
- 2 tbsp. l. vegetable oil
- 1 tbsp. l. 6% wine or apple cider vinegar
- 1 tsp. honey
- a pinch of ground black pepper
- salt to taste
Preparation:
We cut the zucchini into slices - very thin slices. It is convenient to do this with a regular vegetable peeler.
Place the chopped zucchini in a cup, sprinkling with salt (1 level tsp). Mix carefully and set aside for 20-30 minutes.
In the meantime, let's prepare the marinade. In a small container, mix all the above ingredients. It is advisable to add freshly ground pepper; its aroma is clearly felt in the prepared zucchini. Salt the marinade, taking into account that we have already salted the zucchini a little.
Now transfer the zucchini to a colander to drain excess liquid. It is not necessary to squeeze them out.
Transfer the zucchini back to the cup. Add marinade, finely chopped dill and chopped garlic.
Gently mix evenly, cover the cup with cling film and put it in the refrigerator for at least two hours.
And after two hours, you can try the quick-cooking pickled zucchini. Delicious! An excellent appetizer that can be served at the holiday table.
Good afternoon.
Let's talk again about how to stock up on this wonderful vegetable for the winter. And today I propose the topic of marinating in jars.
In this collection you will find 10 different ways to marinate them on their own and in combination with other vegetables, how to give them a mushroom flavor or highlight your own.
This vegetable generally goes well with others, enriching their taste. And it doesn’t matter which way you prepare them, they are equally good in both forms. And this explains my love for zucchini and a whole section of the site dedicated only to them.
And you will also see that zucchini can be given almost any shape, which will make the preparations not only incredibly tasty, but also interesting and beautiful. After all, in addition to classic cubes and circles, you can wrap rolls, make stars and even bagels with filling.
All these options are not a plowed field for your imagination, provided you have free time and enthusiasm.
Marinating zucchini for the winter in jars without sterilization
Let's start with the simplest recipe with a minimum set of ingredients so that you have an understanding of what general steps you need to follow.
Also, in this option we will do without sterilizing the filled jars, but this does not mean that the jars themselves do not need to be sterilized before use. This is absolutely necessary, otherwise the zucchini will turn sour and the lids will fly off over time.
- Zucchini - depending on size 1-3 pieces
- Dill umbrella
- Garlic - 2 cloves
- Bay leaf - 1 piece
- Black peppercorns – 8 pcs.
- Allspice – 1 piece
- Bitter red pepper - 1 ring
- Vinegar 70% - 1 tsp.
Marinade for 1 liter of water:
- 1 heaped tbsp salt
- 2 tbsp. l without a slide of sugar
Preparation:
1. Place a bay leaf, an umbrella of dill, a small ring of hot pepper (optional) and all other spices into pre-sterilized jars.
2. Fill the jars tightly with zucchini rings, cut a couple of centimeters thick. Somewhere in the middle add garlic.
3. Very carefully pour boiling water into the jars, trying to ensure that the stream hits the zucchini and not the walls. We do everything slowly so that the jars do not burst from a sudden temperature change. Fill them to the very top, cover with sterilized lids and leave for 20 minutes.
4. In the meantime, let's prepare the marinade. It is done simply: dissolve salt and sugar in water, put on fire and bring to a boil. All.
For 2 liter jars of zucchini you need approximately 1 liter of marinade.
5. Drain the water from the cooled jars and pour the marinade up to the hangers. Add 1 tsp to each jar. acetic acid and add marinade to the very top. Then we screw or roll up the lids, turn the jars over, cover them with a blanket and leave them like that until they cool completely.
In the future, store in a cool place.
A quick and tasty recipe for pickled zucchini in a jar
If you don’t like the hassle of pre-sterilizing jars, then you can skip this step. But then it will be necessary to sterilize the already filled jars. Decide for yourself which of these stages is easier for you.
Ingredients for 2 liter jars:
- 1 kg young zucchini without seeds
- 50 g dill
- 4-6 cloves of garlic, 2-3 per jar
- 8 allspice peas, 4 per jar
- 30 black peppercorns, 15 per jar
- 1 liter of water for the marinade (and separately boiling water for heating)
- 2 tbsp sugar - 50 g
- 2 tablespoons without a slide of salt - 40g
- 3 tbsp vinegar 9% - 1.5 tbsp per jar
Preparation:
1. Take clean jars, preferably washed with soda, and fill them with spices and zucchini. At the bottom we put half of the cooked chopped herbs and half of the peppercorns and half of the garlic. Fill the jar with zucchini rings, half a centimeter thick. Place the second half of the spices on top.
Carefully fill the jars with boiling water to the brim, cover with clean metal lids and leave for 10 minutes.
2. At this time, prepare the marinade - dissolve salt and sugar in water, put on fire and bring to a boil.
3. After 10 minutes, drain the water from the jars, pour in vinegar and fill them with boiling marinade.
4. Take a deep pan, put a cotton towel on the bottom, put the jars and fill it with water so that it reaches the hangers of the jars.
Since the jars contain hot marinade, you need to pour hot water into the pan.
Bring the water to a boil and sterilize the jars in boiling water for 10 minutes.
5. Then screw the lids tightly and leave the jars to cool upside down, wrapped in a blanket for about 12 hours.
In the future, store the jars in a cool place.
Zucchini marinated for the winter with carrots in Korean
This method is perfect for overripe zucchini with large seeds.
Ingredients for 1 liter jar:
- Zucchini - 1-2 pieces (200 g)
- Carrots - 1 pc.
- Dill umbrellas - 2 pcs.
- Garlic - 2 cloves
- Bay leaf - 1 piece
- Peppercorns
- Allspice
- Hot capsicum - 1 small ring
- Vinegar 9% - 2 tbsp. l
Marinade for 1 liter of water:
- 1 tbsp. l salt
- 1.5 tbsp. l sugar
Preparation:
1. Cut the zucchini into rings one centimeter thick and remove the core and seeds. You can remove it either simply with a knife or with any suitable object, for example, a glass.
We remove the peel only if it has become completely rough.
2. Grate the carrots on a Korean grater.
3. Further preparation almost repeats the first recipe. Place dill umbrellas, garlic, bay leaf, hot pepper ring and peppercorns in a pre-sterilized jar. Carrots are sent next, and then zucchini rings.
Fill a jar filled with vegetables to the brim with boiling water, cover with a sterilized lid and leave for 10-15 minutes.
4. After 10-15 minutes, drain the water, add vinegar to the jar and pour boiling marinade up to the neck. We wrap or roll up the lid tightly, turn the jar over and leave it under the blanket until it cools completely.
Store the finished snack in a cool place.
Photo recipe for appetizers with bell peppers
You can diversify the taste of pickled zucchini if you cook them together with other vegetables. In addition to carrots, bell peppers would be a good addition.
Ingredients:
- Zucchini 1-1.5 kg
- Garlic - 6 cloves
- Dill - bunch
- Bell pepper - 1-2 pcs
- Hot pepper - a couple of rings
- Carrot - 1 pc.
For the marinade:
- 1.5 liters of water
- Apple cider vinegar – 80 ml
- Salt - 60 g
- Sugar - 60 g
- Pickling mixture - 1 tbsp. with a slide
The indicated ingredients are enough for 1 jar of 1 liter and one jar of 0.7 liters.
Preparation:
1. Take sterilized jars and put dill on the bottom. It can be cut, or you can put it directly in twigs. Add garlic, cut in half, some carrots, grated on a Korean grater, and a ring or two of hot pepper.
2. Then we put zucchini rings into sterilized jars, and put strips of bell pepper in the remaining free space.
First remove the peel from the zucchini, cut them into rings one centimeter thick and remove the center with the seeds.
3. Fill the jars to the brim with boiling water (carefully), cover with lids and drain the water after 10 minutes.
We perform this operation twice.
The good thing about the pickling mixture is that it already contains spices in the required proportion, as well as grain mustard - an additional guarantee that the jars will not ferment.
5. Fill the jars up to the neck with hot marinade and close the lids tightly.
Leave them to cool, uncovered, at room temperature.
Video on how to marinate zucchini slices
What do you think of the idea of cutting zucchini not into pieces or rings, but into thin slices? Look how beautiful it turns out. But it’s also incredibly delicious.
Instant Crispy Zucchini Recipe
The main secret to crispy zucchini is adding a horseradish leaf to it. Horseradish is the key to an expressive crunch.
Ingredients for 3 liter jars:
- 1.7 kg zucchini
- 6 cloves garlic
- 9 sprigs of dill
- 6 cherry leaves
- 1 large horseradish leaf
- 3 sprigs parsley
- 6 bay leaves
- 15 pcs. black peppercorns
- 6 pcs. allspice peas
- 3 tbsp. l. heaped sugar = 75 g (1 heaped tbsp sugar = 25 g)
- 3 tbsp. l. salt without a slide = 45 g (1 tbsp. salt without a slide = 15 g)
- 3 tbsp. l. 9% vinegar = 45 ml (1 tbsp 9% vinegar = 15 ml)
Preparation:
1. Take sterilized jars, divide the leaves and spices into 3 parts and place them in the jars.
2. Wash the zucchini in running water, cut into rings one centimeter thick and place tightly in jars.
3. Fill the jars with boiling water, cover them with lids and leave for 10 minutes. Then drain the cooled water and pour boiling water again for 10 minutes.
The second time we pour the water into the pan and set it to boil - it will be used for the final filling.
4. Pour a tablespoon of salt, sugar and vinegar directly into the jars.
5. Pour boiling water into jars, roll up the lids, turn them over and leave them under the blanket until they cool completely.
Canned zucchini in tomato sauce
You can use more than just plain water as a marinade. It will turn out very tasty if you add tomato sauce to it. There will be zucchini in tomato sauce.
Ingredients:
- 3 kg zucchini
- Spicy tomato sauce – 0.5 l
- 2 cups sugar (glass -200 ml)
- 2 tablespoons salt
- 250 ml 9% vinegar
- 1 liter of water
- Ground red pepper - to taste
Thanks to the dense packing of vegetables, the specified amount of ingredients will yield 8 half-liter jars of pickled zucchini.
Preparation:
1. Cut the zucchini into lengthwise slices (like cucumbers) and place tightly in sterilized jars. The size of the slices should correspond to the height of the cans.
Leftovers that don’t fit can be cut into rings and placed in a separate jar.
2. Stir tomato sauce in 1 liter of water, add salt, sugar, literally half a teaspoon of red pepper and put on medium heat. Bring to a boil, add vinegar and cook for another 2-3 minutes. The marinade is ready.
3. Pour the hot marinade into jars with zucchini.
4. Place the filled jars in a large saucepan with a cotton towel at the bottom, pour hot water into it so that it reaches the narrowing of the jars and put it on the fire. When the water boils, count down another 10 minutes for sterilization. Jars must be covered with lids.
Then we take out the jars, roll them up, turn them over, cover them with a blanket and leave them like that until they cool completely. In the future, store in a cool place.
Marinated zucchini like mushrooms
The next two recipes are prepared in such a way that they are indistinguishable from mushrooms in taste. The difference between them is that in the first version no other vegetables are used (except garlic).
Ingredients for 7 half liter jars:
- 3 kg zucchini
- 3 heads of garlic
- 100 ml 9% vinegar
- 100 ml sunflower oil
- 100 g sugar
- 2 tbsp salt
- 1 teaspoon ground black pepper
- 10 pcs allspice peas
- 5 pcs bay leaves
Preparation:
1. In this recipe, there is no need to boil the marinade, which makes it somewhat simpler. Looks like cooking.
Peel the zucchini, remove the pulp and seeds and cut them into cubes measuring about 2 by 2 centimeters. Place in a large container. In the same container add chopped herbs, chopped garlic and all the spices, including vinegar and sunflower oil. Mix thoroughly and leave to marinate for 2 hours.
2. In 2 hours, the zucchini will release juice, which will mix with spices. This will be the marinade.
Taste the marinade and add salt, sugar or pepper to taste if necessary.
3. Take clean (not sterilized) jars and fill them with zucchini to the very top. Then add the marinade so that it reaches the middle of the jar. It is not necessary to go higher, since with further sterilization the vegetables will release more juice.
It is convenient to use jars of different sizes for different situations. Large ones for a feast, small ones for a family dinner.
4. Well, then we cover the jars with lids, put them in a saucepan, fill it with water up to the hangers of the jars (jars of different sizes are sterilized in different saucepans), bring to a boil and wait 15 minutes for half-liter jars and 6-7 minutes for jars with a volume of 0. 25 l.
Then we roll up the jars and leave them to cool upside down, covered with a blanket.
How to marinate zucchini so that they taste like milk mushrooms
In this recipe, in addition to zucchini, carrots and bell peppers are used, which makes the taste of the preparation more aromatic and richer.
Ingredients:
- 3 kg zucchini
- 6 small carrots (300 g)
- 3 bell peppers (300 g)
- Bunch of dill
- 2 heads of garlic
- 1 tsp. ground black pepper
- 60 g salt (2 tablespoons with a small slide)
- 100 g sugar (4 tbsp)
- 150 ml table vinegar 9%
- 200 ml vegetable oil
Preparation:
1. Peeled and seeds removed zucchini, cut into cubes and place in a deep bowl. We also send carrots cut into rings, bell pepper into strips, chopped garlic and herbs.
2. Add spices, vinegar and vegetable oil. Mix thoroughly, cover with a lid and leave to marinate for 2-3 hours.
During this time, it is advisable to stir the vegetables a couple of times.
3. Place the prepared vegetables in clean jars, compacting them tightly.
4. Sterilize the filled jars in a saucepan with water for 10 minutes, then close the lids tightly and leave the jars to cool upside down under a blanket.
Marinating zucchini for the winter in jars with citric acid
Well, at the end of the collection, I propose another method of pickling without using vinegar.
This is such a broad topic today. But while I was collecting recipes, I noticed a few more interesting ways to preserve zucchini for the winter. So this topic will continue to grow and expand.
That's all for today, thank you for your attention.
The pickled appetizer will allow you to experience in a new way the piquant taste of the usual, at first glance, zucchini. Pickled zucchini has gained popularity due to its quick preparation and additional ingredients that completely transform its taste. The digestibility of zucchini allows it to be eaten raw and pickled. Due to the lack of heat treatment, their beneficial substances are preserved.
Recipes will help housewives if unexpected guests arrive. Zucchini has a low cost and is available for sale almost all year round. It’s a pleasure to cook from them; in a matter of minutes the appetizer will amaze you with its taste!
The dish will be especially relevant in the summer season, when you want something original and sour.
Quickly marinated zucchini
- young zucchini - 1 kg;
- salt - 4 g;
- 2 cloves of garlic;
- a bunch of dill;
- table or apple cider vinegar - 35 ml;
- odorless vegetable oil - 25 ml;
- sugar - 12 gr.
Cooking time: approximately half an hour.
Calorie content: 34.5 kcal per 100 grams.
- The zucchini should be young and fresh. It is better not to take overripe and spoiled vegetables. Rinse the zucchini well and peel if necessary. Cut it into thin slices along the entire length with a vegetable slicer or manually with a sharp knife.
- Add salt to the chopped vegetables and mix well. While the zucchini is salting, you need to chop the garlic and dill.
- Add sugar, vinegar, garlic and vegetable oil to the salted zucchini. Mix everything well again (the more often you stir, the faster the vegetables will marinate).
- The finishing touch is to add dill. Level the contents with a spoon and cover with cling film. Shake well and let stand in the refrigerator for a couple of hours.
- The pickled vegetable will release juice and be saturated with dill and garlic. It is recommended to drain the juice before serving.
- Store pickled zucchini in the refrigerator. If they stand in the cold overnight, they will marinate even more. A crunchy snack with a taste of summer, it goes perfectly with any meal, meat and potatoes.
Read our article on how to prepare delicious fillings for lavash rolls.
Take note of the recipes for fillings for pies with eggs and green onions.
How to pickle raw vegetables
- zucchini - 500-600 g;
- garlic - 2 cloves;
- odorless vegetable oil - 20 ml;
- apple or table vinegar - 35 ml;
- salt - 3 g;
- sugar - 25 g;
- ground black pepper.
Cooking time: approximately 20 minutes.
Calorie content: 66.5 kcal per 100 grams.
- For pickling, it is better to take young zucchini. Wash them and remove the stems. Without peeling, grate on a coarse grater (a shredder for Korean carrots is ideal). Or cut into strips by hand.
- Salt the grated vegetables, add sugar and pepper, mix everything well. To make the zucchini cook faster, you can mash it with your hands.
- Squeeze a clove of garlic, pour vegetable oil and vinegar into the vegetable. Mix again with a spoon. If you wish, you can taste the marinade, in case something is missing.
- Grated zucchini will be ready almost instantly. If desired, you can add greens. For those who don't like garlic, you can replace it with your favorite spices.
- Crispy zucchini with a hint of garlic and slight sourness goes well with boiled potatoes, meat and shish kebab.
Young zucchini in Korean
- young zucchini - 900 gr;
- garlic cloves - 3 pcs;
- odorless vegetable oil - 50 ml;
- table vinegar - 40 ml;
- salt - 6 g;
- sugar - 25 g;
- coriander and ground pepper - to taste.
Cooking time: approximately 25 minutes.
Calorie content: 54.9 kcal per 100 grams.
Honey zucchini
- zucchini - 1 kg;
- carrots - 70 gr;
- bee honey - 35 g;
- vinegar (wine or apple) - 50 ml;
- salt - 12 g;
- a bunch of dill and green garlic;
- vegetable oil - 30 ml.
Have you ever tried instant pickled zucchini? No? So I also decided to correct this defect. Moreover, my husband simply demands to diversify the zucchini table with new recipes. Moreover, this must be done quickly and tasty.
I surfed the Internet and found several recipes that my husband approved, and started cooking.
They do everything they can with zucchini - they marinate, stew, make jam, and even make candied fruits. But the pickled zucchini prepared according to this recipe is interesting because it retains all the beneficial substances to the maximum. After all, we do not subject them to heat treatment.
We will need:
- Young zucchini - half a kilo;
- Honey – 1 tbsp. (you can replace 1 tsp sugar);
- Any greens - dill, parsley, cilantro, basil;
- Salt – 1 tsp;
- Vinegar 6% - 3 tbsp. (I took apple cider vinegar);
- Vegetable oil – half a glass;
- Black pepper, to taste;
- Garlic – 3 – 4 cloves.
Preparing Instant Zucchini:
Wash the vegetable thoroughly and cut into thin slices. It is better to use a special device, otherwise you will not be able to marinate them quickly. And it won’t look aesthetically pleasing if you cut it with a knife. Let them stand until the juice releases, which needs to be drained and squeezed out;
Cut all the greens and place them in the cup;
Add garlic pressed there.
Let's prepare the marinade:
Mix vinegar, honey (if it’s sugared, soften it a little in the microwave or in a cup of hot water), salt, black pepper in a container (this is convenient for me) and shake well.
Pour the resulting marinade over the zucchini and mix. Again, I do this in a container. I shake it well and everything is mixed. I put it in the refrigerator to marinate.
Check readiness after a couple of hours. It will depend on the thinness of the slice. If the slices are very thin, then marinating will happen faster.
Instant marinated zucchini
Let's not wait for winter to enjoy pickled zucchini - we'll prepare it now and treat it to guests who come in for the smell. They go well with spicy Georgian dishes, as well as meat and boiled potatoes.
You will need:
- Zucchini -1 kg;
- Sunflower oil – 200 ml;
- Salt – 1 tsp;
- Table vinegar 9% - 4.5 tbsp;
;
Garlic – 4 – 5 medium cloves; - Honey – 4 tsp;
- Dill, parsley - a small bunch each;
- Salt and pepper - to taste.
Preparation:
- Cut the zucchini into slices no more than 5 mm wide;
- Place them in a bowl, sprinkle with salt and set aside;
- Chop the greens and garlic;
- Combine oil, pepper, herbs, garlic and any spices to your taste in a separate cup. Suitable ingredients here: cumin, paprika, coriander;
- Squeeze the zucchini from the liquid and pour in the marinade;
- Place the container in the refrigerator and after five to six hours you can taste it. Keep refrigerated. But it doesn’t stagnate there for long – it’s eaten instantly.
- By the way, instead of honey, you can add soy sauce in the same amount. And if you want it spicier, then increase the amount of garlic.
Quick pickled zucchini in Korean
For this dish, you need to use a Korean carrot shredder and chop all the vegetables with it. The recipe definitely includes hot red pepper. And you don’t have to wait until winter to try a Korean snack. Let's prepare the dish according to the Korean recipe and eat it right away.
Ingredients:
- Young zucchini – 2 pieces;
- Colored pepper – 2 pieces;
- Carrots – 2 pieces;
- Garlic cloves – 2 large pieces;
- Greens to your taste (dill, parsley, cilantro) - just a bunch;
- Table vinegar – 2 tbsp. l.;
- Seasoning for Korean dishes – 1.5 tbsp. ;
- Sunflower oil – 70 ml.
How to cook:
- Peel and rinse the carrots, grate them on a special grater. Do the same with zucchini;
- Add some salt to the vegetable mixture;
- Peel the pepper from the seed and cut into thin strips;
- Add the pepper to the rest of the vegetables and add more salt if necessary;
- Heat the oil with spices in a frying pan and pour them over the vegetables. Chop the garlic here and pour in the vinegar;
- Carefully move the vegetable ingredients around to coat them with the oil and spices;
- Place in the refrigerator to marinate for an hour. And then taste it.
Well, I introduced you to recipes for making pickled zucchini for quick cooking and instant eating. Try it and write if you liked it. Subscribe to the news and you will always be aware of new recipes.
With love...Svetlana Malysheva.
Greetings, my dear blog guests. If there is little time left before your guests arrive and you don’t know how to surprise them, don’t panic. You can deliciously fry them in a frying pan or make quick-cooking pickled zucchini. This appetizer is prepared in just a couple of hours. Without seaming, sterilizing jars and other procedures that accompany winter preservation. And what delight your culinary skills will cause among your guests. They had no idea that you were such a great cook :)
This recipe will help you prepare a delicious snack in just 2 hours. If you don’t believe me, be sure to do it and write in the comments how you did it. For it you will need:
- 500 g zucchini;
- 50 ml vegetable oil;
- 30 ml apple cider vinegar;
- 1 teaspoon sugar;
- 2 garlic cloves;
- a bunch of parsley;
- salt + pepper black peas.
Remove the stalks from the zucchini, wash them and cut them into thin longitudinal strips. Remember: the thinner you cut, the faster and better the vegetables will marinate. Next, transfer the preparations into a deep bowl, sprinkle with salt and leave for half an hour. During this time, the vegetables will release juice. Drain it and carefully squeeze out the excess liquid from the workpiece.
Switch to the marinade. Grind the pepper into powder in a mortar. Finely chop the washed greens with a knife. We pass the peeled garlic through a press. Mix the greens with garlic and pepper. Next, mix sugar, oil and vinegar - the crystals should dissolve. And then we add this liquid to the other ingredients of the filling and send the finished marinade to the zucchini.
Mix vegetables with aromatic dressing. Then cover the bowl with a lid and place it in the refrigerator for a couple of hours. This delicacy is served chilled.
Marinate vegetables with honey
When the test portion of the delicacy prepared according to this recipe evaporates, your family will beg you to make more. This is not surprising - such a snack turns out to be painfully tasty. For this you need to stock up:
- 0.5 kg of zucchini;
- 100 ml olive oil;
- 3 cloves of garlic;
- ½ teaspoon salt;
- 3 tbsp. spoons of grape vinegar;
- fresh herbs (cilantro + basil + tarragon);
- 2 tbsp. spoons of honey;
- crushed black pepper.
We cut off the stalks of the zucchini and remove the skin from them. Next, using a special knife, cut the vegetables lengthwise into thin slices. Salt the workpiece and set aside for half an hour.
During this time we prepare the filling. Honey should be melted in a water bath (if it is thick) and mixed with pepper, oil and vinegar. Finely chop the greens, thoroughly washed and dried with a paper towel. After that, we send it to the marinade. We peel the garlic cloves, puree them using a garlic press and add them to the general mass. Mix everything thoroughly.
When interacting with salt, the zucchini released quite a lot of juice - you need to get rid of it. To do this, place the vegetables in a colander. Then we put them in a bowl with the filling and mix well. Next, it is advisable to place all this in the refrigerator for several hours. And then you can safely set the table.
If there is little time left before guests arrive, the option of marinating zucchini for 20 minutes will save you. I use this recipe often in the summer.
Watch another step-by-step recipe for making zucchini salad in this video.
Raw as a snack
This dish turns out to be very tender and nutritious at the same time. It is swept off the table in a matter of minutes. There is probably a special physical law of evaporation at work here :) To prepare it, you need to stock up on:
- 250 g zucchini;
- 40 g Adygei cheese;
- 50 ml apple cider vinegar;
- 1.5 tbsp. spoons of garlic minced in a garlic press;
- a small bunch of parsley;
- 75 ml olive oil;
- ½ tbsp. spoons of salt.
We wash the greens, dry them with a kitchen paper towel and cut them coarsely (recommended step - 1 cm). Or you can break it with your hands. Mix vinegar with salt, oil and parsley.
Grate the cheese on a coarse grater. For this dish, it is better to use young zucchini - they have a soft skin, you don’t have to cut it off. Remove the stems from the vegetables, wash them and cut them into cubes of approximately 1x1 cm.
We send the cheese to the zucchini and pour it all with aromatic dressing. Next, season the salad with garlic mixture. Mix everything thoroughly and place the dish in the refrigerator for an hour or two.
Delicious zucchini like mushrooms
Do you like crispy mushrooms? Then this recipe will become your favorite. You will need the following products:
- kilo zucchini;
- 1 carrot;
- 70 g sugar;
- small bunches of greens (parsley + dill);
- 1/3 tbsp. spoons of crushed black pepper;
- 6-7 cloves of garlic;
- 2/3 tbsp. spoons of salt;
- 35 ml vegetable oil;
- 35 ml of 9% table vinegar.
We wash the peeled and stemmed fruits and cut them into large cubes. Peel the carrots, wash and cut into thin slices. Grind the peeled garlic cloves using a press or cut into small cubes. Dry the washed greens and chop them with a knife.
Next, add zucchini, carrots, herbs and garlic to the saucepan. Sprinkle everything on top with sugar, pepper and salt. We also add oil and vinegar. Mix everything thoroughly, cover the saucepan with a lid and leave for 3 hours at room temperature. This is necessary so that the vegetables can marinate thoroughly.
After this, place the container with the ingredients on low heat and cook for about 15 minutes. All this time, the vegetable mixture must be stirred so as not to burn. Next, remove the dishes from the heat, cool the dish and transfer it to the refrigerator. You can serve it 2-3 hours after you send the “mushrooms” to the cold.
Spicy in Korean
To prepare this snack you will need the following products:
- 1 carrot;
- 1 zucchini;
- half a hot pepper;
- 2-3 garlic cloves;
- 1 tbsp. a spoon of 9% table vinegar;
- 2 teaspoons granulated sugar;
- ½ teaspoon salt;
- water;
- a little crushed black pepper and paprika;
- a couple of sprigs of dill.
Remove the stem from the zucchini, wash it and dry it with a kitchen paper towel. Next, cut the fruit into circles 3-5 mm thick and cut each circle into 4 equal parts. Place water on the stove, bring it to a boil and add pieces of zucchini to it. They need to be blanched for 5-7 minutes. After this, place the workpiece in a colander to remove excess liquid and transfer it to a bowl.
Pass the peeled garlic cloves through a press. Peel the carrots, wash them and chop them into strips using a Korean grater. Next, mix the zucchini with carrots and add garlic pulp.
Cut the chili pepper into thin rings and add it to other vegetables. Dry the washed greens, chop them and add to the rest of the ingredients. Add ground pepper and paprika here. Next, salt and sugar the dish, and also flavor it with vinegar and oil.
After this, mix everything thoroughly and transfer the salad to a saucepan. Next, it needs to be sent to the cold. These are very quick Korean-style zucchini, so you can eat them within an hour.
Did you know that originally we only ate zucchini seeds? In the 16th century, when this plant was brought to Europe, its pulp became food. Gradually, the product began to be used in the cuisines of different nationalities.
Zucchini is low in calories - only 24 kcal per 100 g. It contains a lot of fiber and water, which makes it an indispensable product for weight loss
In addition, it contains vitamins of groups, and. Of the minerals, it contains the most potassium, magnesium, iron and calcium. Thanks to this chemical composition, it is useful for problems of the digestive and cardiovascular systems. It also helps normalize blood pressure and strengthens the immune system. In addition, it protects the body from harmful effects that provoke premature aging. So, eat zucchini - and you will be young and beautiful!
My dear readers, how do you pickle zucchini? I’m sure you have signature recipes – share them in the comments. And be sure to subscribe to updates - I will tell you so many interesting things. That's all for today: I wish you culinary inspiration. Bye bye.
