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Pickled zucchini on quick. Instant Pickled Zucchini

A juicy vitamin product that is necessary for adults and children, a frequent element of dietary and medical nutrition - zucchini - is good in any form. Frozen vegetables are often stewed and baked, and fresh crops from the garden are often salted or pickled. Learn how to quickly and deliciously cook marinated zucchini so that you can later make any dish on hastily.

How to marinate zucchini

General principle such preparation of a product is soaking in an acidic environment, which is created either by vinegar or its essence. In rare cases, housewives resort to citric acid less detrimental to the gastric mucosa. The softest option is fresh fruit juice... However, any pickled product negatively affects the gastrointestinal tract, therefore it should be used with caution, excluded from the menu for gastritis, ulcers. The quality of the dish depends on the following conditions:

  • Only fresh, barely ripe vegetables. Young zucchini have thin, soft seeds that do not need to be cut, so the whole mass will go to work. A significant plus - cooking takes less time.
  • If you want very dense bites that will crunch even when soaked for a long time, use zucchini: they have a stronger flesh.
  • Easy quick snack without the pronounced pungency characteristic of vegetables in the marinade, it will turn out if you take only 1 tsp. 9% vinegar for liter jar... It is not worth reducing this indicator, especially if you put marinated zucchini for the winter without sterilization - otherwise the product will not last long.
  • The amount of salt is calculated by the volume of the container in which you put the vegetables, regardless of whether you took 2 zucchini or 10. The standard version is 35 g per liter.
  • The duration of sterilization depends on the volume of the container: liter cans require 30 minutes, half-liter cans take 12-15 minutes.

Quick pickled zucchini

The set of ingredients is very simple - the juicy pulp of the vegetable is set off only by the piquancy of garlic and the tenderness of vegetable oil, and salt and vinegar will preserve the food. Nothing extra, so you can use home preparation anywhere. The composition of this dish is as follows:

  • summer fresh zucchini- 0.6 kg;
  • salt - 1/2 tsp;
  • vegetable oil - 1/2 tbsp.;
  • table vinegar 9% - 2 tbsp. l .;
  • a clove of garlic - 1 pc;
  • spices and herbs.

Preparation:

  1. If the zucchini is not young, the shell and core are removed. Fresh summer ones are cut immediately after washing, making thick circles - at least 2 cm.
  2. Salt the zucchini, squeeze out after half an hour. Pour out the juice.
  3. Chop the garlic, combine with oil and spices. Professionals advise adding a sprig of dry rosemary for 3-5 minutes, and then removing it - this will give the marinade a bright, unique aroma.
  4. Pour the zucchini with vinegar, then with the oil mixture, cover with herbs.
  5. After half an hour, you can put the workpiece away for storage.

Korean style marinated zucchini

This dish will make a perfect pair meat recipes, can be used for sandwiches and salads. Spicy taste, rich bright aroma, golden hue - it will be very difficult to resist. The perfect recipe marinated zucchini for the winter for lovers of sharp taste sensations:

  • dry red pepper - 1.5 tbsp. l .;
  • onion - 1 pc.;
  • large carrots - 300 g;
  • strong ripe zucchini - 700 g;
  • vegetable oil - 1/3 tbsp.;
  • soy sauce - 1 tbsp. l .;
  • vinegar essence - 1 tsp;
  • sugar, salt - 1 tsp each;
  • sesame seeds - on the tip of a knife;
  • Korean seasonings - optional;
  • greens (any).

Preparation:

  1. Wash and cut the courgettes into strips. Salt, press down with a heavy plate or saucepan.
  2. Peel and grate the carrots.
  3. Chop the onion, sauté in a spoonful of butter.
  4. Squeeze the zucchini, combine with carrots and onions.
  5. Dissolve the sugar in the remaining vegetable oil with soy sauce, pour this liquid over the vegetables.
  6. Chop the garlic, season with the Korean mixture. Introduce seasonings, vinegar essence, greens.
  7. Distribute the workpiece to the jars, sterilize.

Instant pickled zucchini

The highlight of this dish is the cheese mass, which makes it nutritious and tender. Whether it is prepared quickly is an open question, but it is swept off the table in the blink of an eye. Professionals recommend that you immediately double the volume of the components. For 2 large servings you will need:

  • young zucchini - 500 g;
  • Adyghe cheese - 70 g;
  • apple cider vinegar - 100 ml;
  • grated garlic - 3 tbsp. l .;
  • parsley - a bunch;
  • olive oil - 150 ml;
  • salt - 1 tbsp. l.

Preparation:

  1. Salt the vinegar, throw a torn bunch of parsley into it, mix with oil.
  2. Grate the cheese, cut the courgettes into cubes. Fill with the liquid obtained above.
  3. Season the dish with garlic, put in the refrigerator.

Marinated zucchini with honey and garlic

Absolutely independent dish having a gentle sweet taste and amazing aroma. If vegetables are grilled before use, it will turn out perfect snack for weight watchers. Marinated zucchini fast food obtained from the following products:

  • buckwheat honey - 2 tbsp. l .;
  • zucchini - 3 pcs.;
  • a clove of garlic - 1 pc .;
  • fresh Apple juice- 200 ml;
  • fresh purple basil - a few leaves.

General fast cooking technology:

  1. Boil apple juice, mix with honey.
  2. Pass the garlic through a press.
  3. Cut the courgettes thinly. Rub the basil with your fingers to enhance the aroma.
  4. Mix all the ingredients, leave in the cold.

Marinating zucchini zucchini

Lovage deserves special attention in the recipe: housewives prefer to lay it in all zucchini blanks for the winter for the purpose of long-term storage. It is recommended to add dill umbrellas with seeds. The vinegar specified in the recipe for instant pickled zucchini can be easily replaced with essence (1 teaspoon per liter jar).

  • bulgarian pepper - 3 pcs.;
  • eggplant - 1 pc.;
  • carrots - 2 pcs.;
  • zucchini - 4 pcs.;
  • different peppers with peas - 6-7 pcs.;
  • lovage, currant leaves - to taste;
  • salt - 2 tbsp. l .;
  • vinegar - 3 tsp.

Cooking pickled zucchini:

  1. Peel, cut, and arrange the vegetables on the wire rack. Bake on the "grill" mode until dark brown.
  2. Boil a liter of water, salt, drain through cheesecloth. Add vinegar to the hot liquid.
  3. Distribute vegetables in jars, sprinkle with peppers and herbs. Pour slightly cooled (80 degrees) marinade.
  4. Boil the lids, sterilize the jars with the workpiece.
  5. Roll up the finished dish.

Video: recipe for instant marinated zucchini

From the professional videos below, you will learn how to get a canned product that looks and tastes the same as fresh, but can survive the whole winter. Everyone will easily learn how to calculate the optimal amount of salt and vinegar when working with a long-term storage preparation, get acquainted with quick recipes for instant eating.

Instant marinated zucchini without seaming

Pickled zucchini in a hurry

How to quickly cook zucchini for the winter

When the growing season comes to a close, fresh fruits and salads based on them tend to be a little annoying. At this moment, you really want to enjoy pickled cucumbers, tomatoes, peppers or zucchini. But after all, do not open a jar of vegetables lovingly rolled up for the winter for the sake of a momentary whim? In this case, recipes come to the rescue, with the help of which you can pickle almost any fruit in just a few hours. Such methods are very helpful to the hostesses in those moments when they unbearably want something special. Here is a recipe for instant marinated zucchini. Making such a snack is not difficult at all, all you have to do is chop the vegetables and then combine them with spices. It is quite possible to enjoy such a dish immediately after its preparation. However, the longer the zucchini is marinated, the tastier it will become. If you have time, then leave the snack in the refrigerator overnight, then by morning, it will become unusually bright, rich and spicy. Such a dish will be a great alternative to salads from fresh vegetables- it will perfectly complement any side dish. As a snack with spirits, zucchini are also ideal.

Taste Info Vegetable snacks

Ingredients

  • Young zucchini - 250 g;
  • Vegetable oil - 0.5 tablespoons;
  • Fresh dill - 2 branches;
  • Garlic - 1-2 cloves;
  • Vinegar 9% - 0.5 tsp;
  • Ground black pepper - to taste;
  • Sugar - 0.5 tsp;
  • Table salt - 0.25 tsp


How to cook instant marinated zucchini raw

An instant marinated zucchini recipe starts with preparing the main ingredient. To create such a dish, only young fruits with delicate skin and small seeds should be used. Marinate raw zucchini. Rinse the squash thoroughly under running water, then pat dry with a paper towel. Remove the ponytails located on both sides of the vegetable. Now you need to turn the fruits into thin long slices. This can be easily done with a regular vegetable peeler or kale shredder.

Place the zucchini ribbons in the bowl to marinate your appetizer. The container must be deep, because the dish contains quite a lot of juice.

Take a small bowl. In it you will mix the marinade for zucchini. Pour into a bowl vegetable oil and vinegar, and then add sugar and salt.

Finely chop a few clean sprigs of dill, and then add to the container with spices.

Pass the peeled garlic through a press. Adjust its amount yourself. If you like more hot snacks then add 2 cloves. Otherwise, one slice will be enough. Add the garlic gruel to the marinade bowl. Send black ground pepper there.

Stir the resulting marinade thoroughly.

Add aromatic sauce in a bowl of zucchini.

Mix well vegetable snack... Use clean hands to distribute the marinade evenly throughout the courgette slices.

Zucchini can be quickly served immediately, or you can let it brew in the refrigerator for at least 1 hour. Store the snack cold with a tight lid. The longer the zucchini is infused, the sharper they will become. Bon Appetit!

Quick marinated zucchini with honey

Add to zucchini marinade table vinegar, fresh herbs and garlic - quite familiar to everyone. But not everyone decides to use honey for these purposes. It’s in vain! Indeed, in this case, pickled young instant zucchini turn out to be very tender and original. Subtle sweetness gives the appetizer a very interesting note, which, in combination with wine vinegar, creates an incredible harmony of taste.

Ingredients:

  • Fresh dill - 1 bunch;
  • Wine vinegar - 5 tablespoons;
  • Garlic - 6 cloves;
  • Young zucchini of medium size - 4 pcs.;
  • Vegetable oil - 120 ml;
  • Liquid honey - 2 tablespoons;
  • Salt, ground black pepper - optional.

Preparation:

  1. Wash the zucchini, dry it, and then free it from the tails. Use a sharp knife, vegetable peeler, or kale shredder to cut the fruit into thin slices.
  2. Place prepared vegetables in a deep bowl and salt well. Stir the mixture with your hands and leave for half an hour. During this time, the zucchini will be juiced.
  3. The resulting time can be used to prepare the marinade. Rinse the dill greens, dry and chop finely. Peel the garlic, rinse, and then cut into small pieces. Place the ingredients in a container with a tight-fitting lid.
  4. Combine liquid honey in a separate container, wine vinegar and vegetable oil. Add salt and pepper to taste, then mix the liquid part of the marinade well.

  1. Throw the zucchini in a colander to free them of excess juice.
  2. Add the liquid marinade to the garlic and dill container. Mix well.
  3. Now you should place the drained zucchini in the container and mix all the ingredients well with your hands.

  1. Close the container with the snack with a tight lid and send it to the refrigerator. After 2 hours, marinated zucchini with honey will be completely ready.
  2. Remember what longer snack will be in the refrigerator, the more delicious it will be.

Teaser network

Pickled zucchini with tomatoes and instant cucumbers

Why not connect everything summer vegetables and not fill them with marinade? In this case, you will get a real salad! Zucchini and cucumbers are in perfect harmony with each other, and tomatoes perfectly complement such a successful composition. The delicate sourness that comes from the apple cider vinegar in the salad makes vegetable mix very original and delicious. This appetizer is prepared as quickly as the classic marinated zucchini.

Ingredients:

  • Fresh meaty tomatoes - 2 pcs.;
  • Medium zucchini - 2 pcs.;
  • Fresh cucumbers - 3 pcs.;
  • Apple cider vinegar - 2.5 tablespoons;
  • Granulated sugar - 1 tsp;
  • Fresh dill - small bunch;
  • Garlic - 2 cloves;
  • Vegetable oil - 3 tablespoons;
  • Ground black pepper, salt to taste.

Preparation:

  1. Prepare the zucchini in the standard way: rinse, dry, free from the tails and chop into slices.

  1. Rinse and dry the cucumbers. Cut off the ends, and cut the rest of the fruit into the same thin strips as the zucchini.
  2. Rinse the tomatoes, remove the stalk attachment points, and then cut into long strips, about 1 cm thick.
  3. Place all prepared vegetable strips in a bag. Since the fruit will give off juice, and the marinade consists of liquid components, use polyethylene without damage. Otherwise, the packet will leak.
  4. Finely chop the pure dill. Add it to vegetables.
  5. Mix vegetable oil in a separate bowl, Apple vinegar garlic, granulated sugar, salt and pepper passed through a press. Pour the resulting marinade to the rest of the salad.
  6. Tie the bag tightly, after releasing the air from it. Shake the plastic bag of lettuce well, ensuring that the marinade is evenly distributed over all the vegetables.
  7. Place the bagged vegetables in a deep bowl and refrigerate for 2-3 hours.
  8. After the indicated time, drain the contents of the bag into a salad bowl. Decorate the appetizer as you like and serve.
Korean style marinated zucchini

Korean dishes have long been loved by everyone. All this happened due to the fact that they are very spicy, rich, juicy and tasty. Korean zucchini is no exception. Such an interesting appetizer will ideally complement any side dish and will give real pleasure to all lovers. savory dishes... Zucchini without seaming can be prepared just as quickly and easily as other pickled vegetables.

Ingredients:

  • Garlic - 2 pcs.;
  • Medium carrots - 2 pcs.;
  • Onion - 1 pc.;
  • Zucchini - 2 pcs.;
  • Vegetable oil - 75 ml;
  • Sugar - 1.5 tsp;
  • Ground black pepper - 0.5 tsp;
  • Salt to taste;
  • Vinegar - 2 tablespoons;
  • Seasoning for Korean vegetables - 0.5 pack.

Preparation:

  1. Peel the carrots and then rinse them. Grind the vegetable with a Korean grater. If this was not found on the farm, then just cut the carrots into thin long strips.

  1. Trim the tails from clean zucchini. Also grate the rest of the fruit on a Korean vegetable grater.
  2. Peel the onion, wash and chop into thin half rings. Pass the peeled garlic through a press.
  3. Combine all prepared vegetables in a deep bowl. Sprinkle the mixture with sugar and salt.

  1. Pour in vinegar and add black pepper. Stir the future salad thoroughly.
  2. Pour the Korean vegetable seasoning into the center of the vegetable mass.
  3. Heat the vegetable oil vigorously in a convenient container. The product should almost boil. Pour the hot oil directly onto the Korean seasoning. Leave it on for a few minutes. During this time, the seasoning, under the influence of hot oil, will reveal its rich taste.
  4. Now thoroughly mix the vegetable mass with the spices. Transfer korean salad into a saucepan and send it to the refrigerator.
  5. After 1-2 hours, Korean zucchini without seaming is completely ready for use.
Quick marinated zucchini with lemon

Zucchini marinated raw with lemon can be classified as a delicacy. The incredibly refined aroma and pale yellow color of the finished dish cause an irresistible desire to quickly taste such unusual snack... And the very bright and rich taste of marinated zucchini goes well with meat, potatoes, fish, rice and many other side dishes.

Ingredients:

  • Lemon - 1 pc.;
  • Liquid honey - 1 tablespoon;
  • Vegetable oil - 2 tablespoons;
  • Ground black pepper, salt - by preference;
  • Young zucchini - 3 pcs.;
  • Soy sauce - 3 tablespoons;
  • Garlic - 4 cloves;
  • Sugar - a few pinches.

Preparation:

  1. Wash and dry the lemon. Cut the fruit into thin slices. Place citrus slices in a bowl and cover them with soy sauce. Leave it on for 15 minutes.

  1. Turn pure zucchini into slices in any convenient way. Place the vegetable strips in a bowl and cover with salt. Stir with your hands, then leave the mixture for 20-30 minutes.
  2. Prepare the brine. Pour honey and vegetable oil into a convenient dish. Send the garlic there, having previously turned it into gruel using a special press. Add a few pinches of sugar, salt and pepper to taste. Stir the brine thoroughly to achieve a homogeneous consistency.
  3. Throw the zucchini in a colander and leave until all the juice has drained off. Transfer the vegetables to a convenient deep bowl and add the soy-soaked lemon slices.
  4. Pour the cooked brine over the citrus and zucchini. Mix the mixture thoroughly with your hands, then transfer it to glass jar and close the lid. Place the container with the snack in the refrigerator for 2-3 hours.
  5. After the specified time, marrows in a brine of honey and lemon are ready to give pleasure to all fans of exquisite dishes.

Marinated zucchini with soy sauce and French mustard

Such an appetizer can rightfully be proud of its original, spicy taste... The dish will appeal to those who love the interesting taste of soy sauce, French mustard and garlic. Such zucchini perfectly complement almost all main dishes, but they are especially good with meat cooked on the grill.

Ingredients:

  • Balsamic vinegar - 4 tablespoons;
  • Soy sauce - 4 tablespoons;
  • Young zucchini - 3 pcs.;
  • French mustard - 2 tablespoons;
  • Ground black pepper - 0.25 tsp;
  • Garlic - 3 cloves;
  • Granulated sugar - 1 tbsp.;
  • Salt to taste;
  • Onions - 1 pc.;
  • Liquid honey - 1 tsp

Preparation:

  1. For this recipe, chop the zucchini into thin slices. This can also be done with a shredder, vegetable peeler, or a sharp knife. Don't forget to wash the fruit first.

  1. Transfer the vegetables to a bowl to marinate. Sprinkle the zucchini with salt and sugar. Leave it on for 15 minutes.
  2. Chop the peeled onion into thin half rings. If you do not like the taste of this vegetable, you can exclude it from the list of ingredients. Keep in mind, however, that onions add an interesting flavor to your dishes.
  3. Peel the garlic, rinse and chop with a fine grater. Add the resulting gruel to the infused vegetables. Send the onion half rings there.
  4. Pour in soy sauce, honey and balsamic vinegar... Mix all the ingredients well.
  5. Add black pepper and French mustard. You can slightly decrease or increase the amount of the latter. Focus on your taste. Stir all the ingredients of the snack thoroughly again.
  6. Transfer vegetables to a glass jar. If marinade remains in the bowl, pour it into the snack container. Close the jar with a tight lid and send to the refrigerator.
  7. After 2 hours, the savory zucchini can be put on the table.

  1. Remember that the longer the snack is infused, the more interesting its taste will be. Under the influence of soy sauce, zucchini can change their color a little, do not be afraid - this is quite normal. Bon Appetit!

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What we need for luxurious pickled zucchini

An important condition for an excellent result is young zucchini. The very thin cutting of young vegetables with almost invisible seeds gives us an unprecedented advantage: in just a couple of hours of marinating, the zucchini will acquire the necessary piquant taste.

Older vegetables have a loose center, which interferes with perfect texture. But there is a way out! When using old vegetables, make slices from the outside without seeds only.

We need:

  • Zucchini (zucchini or garden) - 4 pieces of medium size
  • Salt - 1 teaspoon without a slice
  • Dill + other greens, if desired (chop everything finely!) - 3-4 tbsp. spoons
  • Garlic - 2-3 cloves
  • Ground black pepper - ¼ tsp
  • Sunflower / olive oil - 2 tbsp. spoons
  • Honey - 1 tbsp. a spoon without a slide
  • Vinegar (any to taste) - 1.5-2 tbsp. spoons.

* Regular, balsamic, wine. Change to lemon juice will also work for "Hurray!"

How to make a quick meal snack - step by step with a photo

Wash the zucchini well and cut off the tip. It is better to leave the top, it is convenient to hold on to it when cutting.

We arm ourselves with a vegetable peeler and make thin long strips from each vegetable. The safest and most convenient way- lean the zucchini on a cutting board, hold it by the top and plan with a saw to its full length.

A lush slide of thin stripes is obtained almost instantly. They are very thin - exactly what we need for our recipe.


Stir the sliced ​​zucchini with salt and leave for 30-40 minutes to let the juice go.


Finely chop the dill washed in running water.

Secrets of taste!

Aside from pure dill, we love the combination with parsley and / or cilantro.


Cooking marinade for zucchini plates. Combine oil, vinegar, honey and black pepper in a convenient container. Beat until a homogeneous suspension is obtained.


Cut the garlic into small cubes, add to the pickling sauce and stir.

Tips for creativity!

If you like basil and thyme, you can add 1 teaspoon of dried provencal herbs.



For half an hour, the plates with zucchini salted and let the juice go. We transfer them to a colander, squeeze out well and let the moisture drain.


Combine the zucchini, dill, marinade and stir in a large bowl. It is convenient to work with a spoon or a silicone spatula. So we will not damage the delicate lace of the future masterpiece.


Cover the bowl with a lid and put the zucchini in the refrigerator. Can be stored in a jar for compact storage.

I love zucchini in all its culinary manifestations. There are a lot of recipes, but there is one that is definitely worth trying. This is a zucchini appetizer with garlic, herbs and honey. Keep in mind - these pickled zucchini are instant food. Immediately prepare for the fact that, having swallowed the first pan, they will immediately demand the next one from you. The taste of zucchini is inexpressibly beautiful, the aroma is stunning. It took me a lot of work to wait for those two hours that are required for the zucchini to have time to marinate. Of course, at first glance, it seems that this is not long. Typically, marinades take a day or two. Ask why so fast? Because they cut them thin, thin. Using, as a rule, a vegetable peeler. There is no need to try and cut beautiful ribbons. No one will look at these zucchini - they will sweep it away, they will not blink an eye. Although I personally really like these storm waves on the plate. Looks as dynamic as a quick cook and then a quick meal.

Ingredients:

  • young zucchini or zucchini - 0.5 kg,
  • garlic - 4 cloves,
  • a set of herbs to your taste (dill, onion, basil, parsley, cilantro - whatever you want),
  • salt - 1 tsp (no pea),
  • vegetable oil - 80-100 ml,
  • honey - 1 tbsp. l. (no slide),
  • vinegar 3-6% (apple, white wine or lemon juice can be used) - 3 tbsp. l.,
  • ground black pepper or peas - to taste.

How to make quick pickled zucchini

Wash the vegetables well, rinse and dry. If the zucchini is young, it is not necessary to peel them, it is enough just to cut the stalks. Ripe vegetables are completely peeled and seeds.

Next, we arm ourselves with a Berner-type grater or a vegetable peeler and thinly-thinly chop the prepared zucchini. You can cut both lengthwise (with long strips) and across (with round strips) - at your choice. The main thing is to cut as thin as possible.


Place the chopped zucchini in a convenient bowl (plastic or glass), sprinkle with salt, stir so that the salt lies evenly, and leave alone for half an hour.


During this time, the zucchini will let the juice completely unnecessary to us. Therefore, we drain this juice and carefully squeeze the zucchini, in order to surely get rid of all that is superfluous, and return them to the bowl.


The garlic, peeled from the husk, is passed through a press or simply chopped into small cubes. Next, chop the washed and dried greens. We add all this to the zucchini.


Once finished with vegetables and herbs, you can start preparing the marinade. It is done in a matter of minutes: mix together oil, vinegar, honey and pepper and mix well until smooth. In order for the honey to mix faster and easier with the rest of the marinade, it can be warmed up a little (for example, kept for a few seconds in a microwave). In the absence of honey, you can replace it with sugar, which is added to taste. I usually take 1 tsp.

Pour zucchini with the resulting marinade and mix well.


It looks good already. And in a couple of hours it will be even better.


Before sending the zucchini to marinate, be sure to taste them, and, if necessary, add a little more salt or pepper to the salad. Now we put the zucchini in the refrigerator, and after a couple of hours we enjoy the great taste. Zucchini can also stand longer, of course, but preferably no more than two days.



Pickled instant zucchini is served chilled. Especially harmoniously combined with meat dishes and baked potatoes.


Have you ever tried instant pickled zucchini? No? So I also decided to correct this defect. Moreover, the husband simply demands to diversify the zucchini table with new recipes. Moreover, this must be done quickly and tasty.

I climbed on the Internet and found several recipes that my husband approved, and started cooking.

What they don't do with zucchini - they pickle, and stew, and boil jam, and even make candied fruits. But pickled zucchini prepared according to this recipe are interesting in that they preserve everything to the maximum. useful material... After all, we do not subject them to heat treatment.

We need:

  • Young zucchini - half a kilo;
  • Honey - 1 tablespoon (you can replace 1 tsp sugar);
  • Any greens - dill, parsley, cilantro, basil;
  • Salt - 1 tsp;
  • Vinegar 6% - 3 tablespoons (I took apple cider vinegar);
  • Vegetable oil - half a glass;
  • Black pepper, to taste;
  • Garlic - 3 - 4 cloves.

Cooking Instant Zucchini:

We wash the vegetable thoroughly and cut into thin slices. It is better to use a special device, otherwise you will not be able to pickle them quickly. And it will not look aesthetically pleasing if cut with a knife. Let them stand until the juice is released, which needs to be drained and squeezed out of the zucchini;

Cut all the greens and send them to the same cup;

Add garlic pressed with a press there.

Let's prepare the marinade:

Mix the vinegar, honey (if sugared, soften it a little in the microwave or in a cup of hot water), salt, black pepper in a container (that's convenient for me) and shake well.

Pour zucchini with the resulting marinade and mix. I again do this in a container. Shake well and everything is mixed. In it I send to the fridge to marinate.

Check readiness in a couple of hours. It will depend on the fineness of the slicing. If the slices are very thin, then pickling will happen faster.

Instant marinated zucchini

We will not wait for winter to enjoy pickled zucchini - we will cook them now and treat guests who have come to 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 tablespoons;
    ;
    Garlic - 4 - 5 medium cloves;
  • Honey - 4 tsp;
  • Dill, parsley - in a small bunch;
  • Salt and pepper to taste.

Preparation:

  • Cut zucchini into slices no more than 5 mm wide;
  • Put them in a bowl, sprinkle with salt and set aside;
  • Chop herbs and garlic;
  • Combine oil, pepper, herbs, garlic and any spices of your choice in a separate cup. Suitable here: cumin, paprika, coriander;
  • Squeeze the zucchini from the liquid and fill it with marinade;
  • Put the container in the refrigerator and, after five to six hours, you can taste it. Keep refrigerated. But it will not stagnate there for a long time - it is eaten instantly.
  • By the way, instead of honey, you can add soy sauce in the same amount. And if you want something spicy, then increase the amount of garlic.


Korean Quick Pickled Zucchini

For this dish, you must use a shredder for Korean carrots and chop all vegetables with it. The recipe must include hot red pepper. And you don't have to wait for winter to try korean appetizer... Let's prepare a dish according to Korean recipe and eat right away.

Ingredients:

  • Young zucchini - 2 things;
  • Colored pepper - 2 things;
  • Carrots - 2 things;
  • Garlic cloves - 2 large things;
  • Greens to your taste (dill, parsley, cilantro) - whole bunch;
  • Table vinegar - 2 tbsp. l .;
  • Seasoning for Korean dishes - 1.5 tablespoons ;
  • Sunflower oil - 70 ml.

How to cook:

  • Peel and rinse carrots, grate on a special grater. Do the same with zucchini;
  • Salt the mixture of vegetables;
  • Peel the seed and cut into thin strips;
  • Send the pepper to the rest of the vegetables and add salt if necessary;
  • Heat the oil and spices in a skillet and pour over the vegetables. Chop the garlic here and pour the vinegar;
  • Mix vegetable ingredients thoroughly so that they are soaked in oil and spices;
  • Send to the refrigerator to marinate for an hour. And then taste it.

Well, I introduced you to recipes for making instant pickled zucchini and instant eating. Try it and write if you liked it. Subscribe to news and you will always be aware of new recipes.

With love ... Svetlana Malysheva.