Delicious marinated marinated zucchini. Quick Pickled Zucchini - The Best Recipes

Quick pickled zucchini will become your favorite snack - you should try them at least once. Check out some of the cooking options we've put together below.

Pickled marinated zucchini

bunch of dill

Young squash fruits - 1.1 kg

Apple cider vinegar - 35 ml

4 g kitchen salt

A clove of garlic - 2 pcs.

Odorless vegetable oil

12 g granulated sugar

Select only fresh and young fruits. Spoiled and overripe are not suitable for making snacks. Wash the vegetables thoroughly, if necessary, cut the peel, chop into thin slices. It is convenient to use a sharp kitchen knife for this. Salt the cut, stir. Chop dill with garlic.

Enter garlic, acetic acid and granulated sugar. Mix the mass thoroughly. The final touch is the addition of dill. Level the contents with a spoon, cover with cling film, shake well, leave for a couple of hours on the refrigerator shelf for a couple of hours. Vegetables will give juice, nourished with garlic and dill. It is advisable to drain the juice before eating.

How to marinate instant zucchini

Zucchini - 0.6 kg

A couple of garlic cloves

Vegetable oil - 20 ml

25 g sugar sand

3 g kitchen salt

35 ml apple cider vinegar

Ground black pepper

Wash the young fruits, cut off the stalks with a knife. Leave the peel, chop on a grater. You can also cut the pulp into long strips by hand. Salt the grated vegetables, add pepper with granulated sugar, mix everything thoroughly. Remember the zucchini with your hands if you want them to cook faster. Squeeze a clove of garlic, pour in vinegar and sunflower oil. Stir again with a spoon. Taste and add more spices if needed. Grated vegetables can be consumed immediately. Also add herbs to taste.

Consider cooking. The article reveals a few small cooking secrets, without which it is difficult to get a delicious snack.

Quick Pickled Zucchini Recipe

Ingredients:

Young fruits of zucchini - 0.9 kg

Garlic clove - 3 pieces

Table vinegar - 40 ml

Vegetable oil - 0.05 l

6 g kitchen salt

25 g sugar

Ground pepper with coriander

Rinse the zucchini, cut off the stalks, remove the peel if necessary, blot with a napkin to remove any remaining moisture. Shred vegetables on a grater for Korean dishes. Salt, add sugar, stir. Drain the juice that has been released during the pickling process. Squeeze garlic into the contents, add vinegar, stir. Ignite vegetable oil on the surface of the pan, add spices, heat slightly so that the vegetables reveal the aroma. Pour in warmed seasoned oil, level with a spoon, insist in a cool room. After preliminary infusion, the juice can be removed.

Quick pickled zucchini with honey

12 g kitchen salt

Zucchini - 1.1 kg

Carrot root - 70 g

Bee honey - 35 g

A bunch of green garlic and dill

30 g sunflower oil

Wine vinegar - 45 g

Peel young zucchini, rub into thin strips, carefully cut with a sharpened knife. Grate carrots for Korean dishes. Put the vegetables in a deep bowl, add salt, mix and leave for a while until the juice is released. Grind young garlic with dill. Pour the contents with vegetable oil and vinegar, add honey, stir thoroughly to dissolve the honey. After extracting the juice, squeeze the vegetables thoroughly, pour over the mixture of greens. Serve marinated zucchini with honey and garlic only chilled.

Raw marinated marinated zucchini

Young zucchini - 3 pcs.

Garlic clove - 7 pcs.

Rings of red hot pepper - 9 pcs.

For marinade:

Water - 0.7 liters

Sugar - a large spoon

Carnation inflorescence - 3 pcs.

Laurel leaf - 3 pieces

Allspice peppercorn (pea) - 6 pcs.

Apple cider vinegar, sunflower oil - 0.25 tbsp.

1.1 Art. kitchen salt

Wash the vegetables, cut off the tails, chop them into rounds. Peel the garlic, chop together with hot red pepper. Finely chop the basil sprig. If desired, you can replace it with parsley. Fold the vegetables tightly in a glass or enamel container, sprinkle with chopped herbs and garlic. Prepare the marinade: boil water in an enameled container, add salt, add sugar, spices, oil, boil for three minutes. Pour the hot marinade over the vegetables, let them cool. Cover with a lid, put in the refrigerator. To obtain a pronounced flavor, you can include celery in the composition.

Prepare and.

Korean-style marinated zucchini

onion

Sweet Bulgarian pepper

Zucchini - 4 pcs.

Garlic clove - 4 pcs.

Sesame oil - 1.1 tbsp. spoons

Carrot - 3 pieces

Half cup vegetable oil

Acetic acid - a couple of small spoons

Soy sauce - 1 tbsp. l.

1.1 Art. spoons of sugar

Ground hot and red pepper

Salt with black pepper

Chop the zucchini fruits into rings, salt, put in a bowl, let stand for a couple of hours. Press down the contents with oppression. Prepare the rest of the vegetables while the zucchini is infused. Rub the carrots into large strips. Chop the onion into rings, lightly fry in vegetable oil, chop the sweet pepper. Also chop the garlic. When the vegetables give juice, drain it into a separate bowl, mix so that they are evenly distributed. You can not add salt. You can salt at the end. Stir well again, marinate send to the shelf. You can taste it.

Evaluate the cooking method described.

How to pickle zucchini quick recipe

Ingredients:

Sweet bulgarian pepper

Zucchini young fruit - 2 pcs.

Bulb onion - 2 pieces

Carrots - a couple of pieces

Soy sauce - 2 tablespoons

Sesame oil - 3 large spoons

Sunflower oil - 2 tablespoons

Garlic clove - 4 fruits

Acetic acid - 50 ml

Salt with pepper

Paprika - 3 small spoons

Chop large zucchini fruits into half rings. If you come across small fruits, it is enough to chop them into rings. Salt the cut and leave for a couple of hours to soak. Chop the carrot, chop the onion with pepper, lightly brown in sunflower oil. Drain the juice from the zucchini, combine with vegetables, add garlic, chopped into very small pieces, add spices with seasonings. Vegetables should stand in the refrigerator for a while for better impregnation.

Consider the information "".

Quick pickled zucchini recipes

Variant of boiled fruits

Zucchini fruit - 3 pieces

Sweet Bulgarian pepper - 3 pcs.

Onion - 3 pcs.

Carrot - 3 pieces

Sugar - 50 g

Korean seasoning - large spoon

Four garlic cloves

Half a glass of vinegar

Vegetable oil - 0.5 tbsp.

Salt with black pepper

Boil vegetables. You can boil them whole or pre-cut into pieces. The main thing is that the vegetables become soft. Drain the water, cool the vegetables. While the fruits are cooling, chop the onion, sweet pepper into strips, grate the carrot. Mix everything, add spices, squeeze out the garlic, leave for a while to start the pickling process. Put the contents in the refrigerator so that the snack is finally cooked.

Make those too.

Raw marinated marinated zucchini

Young squash fruits - 0.55 kg

When the zucchini season comes, all housewives start looking for recipes: how to cook them more interesting. The fact is that zucchini is a high-yielding vegetable, and it is desirable to harvest it young, with a not coarsened crust. And what is not made from zucchini: caviar, pancakes, various winter preparations. Harvested for the winter, pickled zucchini may well be not only an excellent snack, but also used as a side dish. Today we will tell you how to pickle zucchini so that they do not seem like a tasteless herb. We offer a recipe for the winter cooking.

Pickled Zucchini Recipes

First, we will tell you how to pickle zucchini for the winter. These blanks are unpretentious, they are always obtained even by novice housewives. Despite the fact that the vegetables themselves do not have a pronounced pleasant taste, they are very tasty in preparations.

Here is a list of necessary products for one liter jar:

• Young zucchini - 0.5 kg;
• Garlic - 3-4 cloves;
• Horseradish: roots and leaves;
• Dry inflorescences of dill;
• Bay leaf;
• Peppercorns and capsicum bitter;
• Salt - 2 tbsp. spoons (per liter of water);
• Sugar - 1 tbsp. spoon (per liter of water);
• Vinegar 9% - 1 tbsp. Spoon (on a jar).

Cooking step by step:

We wash all herbs and roots and let the water drain.

Grind them (not too finely). Garlic can be put in slices, capsicum cut into several pieces, horseradish roots cut into smaller pieces.

In washed and sterilized liter jars we put chopped horseradish roots and leaves, garlic, hot peppers, and other ingredients. Their number is up to your taste, but not too much.

We cut zucchini. It is most convenient to cut them into washers about 1-2 centimeters thick or into sticks (if the diameter of the zucchini is more than 5 cm).

We put them in a jar as tightly as possible.

Fill jars with boiling water and let stand for ten minutes. You can close them with nylon covers for this time.

We drain the water. For this, special nylon covers with holes are sold. You can make such a cover yourself by cutting holes in the usual.

Repeat steps 6 and 7.

At this time, prepare the marinade: boil water with salt and sugar. Please note: we take salt and sugar per liter of water. But only 500-600 grams of marinade is used per liter jar. Therefore, one and a half liters of marinade is enough for three liter jars.

Fill the jars with marinade so that the zucchini is completely covered with it.

Add vinegar to jars. Please note: we add 1 tablespoon of vinegar - per jar, and not per liter of marinade. We use 9% vinegar, if you have a different one, dilute or use less. If you do not like to use vinegar when pickling, then you can do without it by sterilizing the jars for 10 minutes.

Banks roll up the lids. You can also use twisting iron lids, rinsing them well with boiling water.

Prepare products (for one liter jar):

• Young zucchini - 500 grams;
• Onions - 2-3 heads;
• Apple cider vinegar - 500 ml;
• Salt - 2 tbsp. spoons;
• Sugar - 1 tbsp. spoon;
• Mustard, black pepper, celery seeds, ground turmeric - one teaspoon each.

From the dishes you will need:

• Pot for marinade;
• Large cup for soaking;
• Banks, lids.

Cooking instructions:

Before marinating zucchini, prepare them thoroughly. They must not be old. This can be determined by the crust: in young vegetables it is thin and tender. The fruits can be of different colors (depending on the variety), but they must be without dented barrels and without dark spots. Such zucchini does not need to be peeled, just rinse well and dry.

Vegetables are cut into thin slices. With a large amount of blanks, it would be advisable to use a food processor or vegetable cutter. Also chop the onion.

Mix the zucchini and onion in the prepared large bowl. Salt.

Pour the stacked vegetables with warm boiled water. In this form, they should stand for at least an hour.

Drain the water as thoroughly as possible. If water remains, it will affect the taste of the marinade. You can even blot excess water with paper towels.

While the zucchini is infused in salt water, prepare the marinade. To do this, add all the spices, salt, sugar and apple cider vinegar to the water (at the rate of 500-600 ml per liter jar). Boil until the sugar is completely dissolved. This usually takes three to four minutes.

Cool the marinade to room temperature.

Fold in the chopped zucchini in the marinade, mix thoroughly. In this form, vegetables should be marinated for 10-15 minutes.

Place zucchini in washed and sterilized jars. Pour the remaining marinade into jars. You can use regular nylon lids. These pickled zucchini can be stored in the refrigerator for about six months.

Marinating in a hurry

Of course, zucchini is a delicious snack for the winter. But, why not enjoy them in summer or autumn? For any celebration, party, even a picnic, you can cook such “quick” pickled zucchini. Such an appetizer is much healthier than salads with mayonnaise. Fresh natural vegetables are always a hit with guests. They are perfect for any meat dishes.

"Quick" pickled zucchini

So, we need: a couple of small young zucchini, salt, sugar, vinegar 9%, garlic, dill, bay leaf, peppercorns, vegetable oil.

Let's start cooking:

1. Finely chop the vegetables and peeled garlic (a couple of heads).
2. Chop dill greens.
3. Mix zucchini, dill and garlic in a bowl.
4. For marinade in boiling water (about half a liter), mix salt (1 tablespoon), sugar (3 tablespoons), vegetable oil (a couple of tablespoons), a few peppercorns and a couple of parsley leaves.
5. Put the vegetables in a jar and pour over the marinade.

This dish can be eaten in a couple of hours. But they will be much tastier in a day. Bon appetit.

Marinated zucchini - "spaghetti"

This is another original recipe for preparing vegetables for instant consumption.

Products:

• Young squash;
• Salt - 1 tbsp. spoons;
• Acetic essence 70% - a couple of drops;
• Vegetable oil - 2-3 tbsp. spoons;
• Garlic, hot red pepper;
• Water - 500 ml.

Cooking process:

We wipe the washed vegetables on a Korean grater. You can use a food processor for chopping. As a last resort, use a regular coarse grater. But then it will not be “spaghetti”, but some kind of “vermicelli”.

Put the mashed zucchini in a cup and pour boiling water over it. Add salt. Stir and let cool.

Strain, let the water drain well. Add a few drops of vinegar, finely chopped garlic (or squeezed through a garlic press). Stir.

Heat the oil well in a pan. Add pepper to it. Pour boiling oil over zucchini. An original and tasty dish is almost ready. It remains only to wait a few hours until the vegetables are marinated.

How to cook pickled zucchini in Korean

Any dish made "in Korean" is doomed to success. We have long been accustomed to the original Korean salads. These are carrots, and cabbage, and mushrooms, even Korean noodles. No less popular are zucchini marinated in Korean. But you can also cook them yourself.

So, we use, as usual, young zucchini. You need 3-4 pieces. It is important that they are fresh and strong. Also prepare:

• Bulgarian pepper - 2 pcs.;
• Carrots - 2 pcs.;
• Garlic - 3-4 cloves;
• Sugar - 1 tbsp. spoon;
• Sesame oil - 1 tbsp. spoon;
• Onion - 1 pc.;
• Soy sauce - 1 tbsp. spoon;
• Vinegar essence - 1 teaspoon;
• Black pepper, ground red pepper, sesame seeds, salt (optional)

Let's start the process:

1. We salt the washed and medium-sized cut zucchini and put under pressure for a couple of hours.
2. Fry the chopped onion in hot oil.
3. Grind carrots and peppers into strips.
4. Drain the liquid from the zucchini, mix them with the rest of the ingredients. Salt can be omitted as soy sauce is salty.
5. The dish should be infused for 2 hours. Then it can be served at the table.

There are a lot of recipes for pickling zucchini. Choose the one that suits your taste. And cook with pleasure!

Today I propose to prepare a very interesting recipe for a delicious snack - pickled zucchini instant!

The advantage of this recipe is not only the speed of preparation, but also the fact that the vegetables remain fresh and do not lose their benefits.

This appetizer is prepared from the simplest products that are available almost all year round.

This recipe is versatile - perfect for a festive feast or for a picnic in the fresh air.

To prepare it, we need:

List of ingredients:

• 1 kg. zucchini
• 100 ml. vegetable oil
• 4 tbsp 9% vinegar
• 3 tbsp liquid honey
• 6 cloves of garlic
• 1 chili pepper
• 2 tsp salt
• greenery

Pickled marinated zucchini - step by step recipe:

For this recipe, young zucchini with a thin skin are ideal.

Zucchini must be washed and dried.

We remove the stalk, take a large bowl and, using a potato peeler, cut the zucchini into thin long slices.

Try to cut the white firm flesh of the zucchini without touching the inner part with the seeds, it can be used for another recipe, for example, to prepare a vegetable stew.

Thus, we cut all the zucchini.

Sprinkle the chopped slices with salt and mix gently, we need the zucchini to release the juice, set them aside for 20-30 minutes.

In the meantime, prepare the marinade

Grind the garlic in a separate bowl, you can finely chop it, squeeze it through a press or, as in my case, grate it on a fine grater.

Very finely chopped obliquely cut a little chili pepper, but this is optional. I add it for a slight spiciness, pleasant aroma and beauty.

We shift the pepper to the garlic.

We also add liquid honey there, pour vinegar and vegetable oil.

Then chop the herbs very finely.

Take any greens that you like - parsley, cilantro, basil, tarragon, but from my own experience I will say that dill is the best suited for this recipe.

Pour the greens into the marinade and mix well.

The marinade is ready.

Since we salted the zucchini, 20 minutes have passed, they let the juice go well, we drain it, we don’t need it.

Pour marinade over zucchini and mix well.

Everything, the cooking process is over!

We send them to the refrigerator and after an hour the zucchini can be served at the table.

This appetizer is so tasty, savory and easy to prepare that it will become your lifesaver for any occasion.

The taste of this appetizer is very unusual, with an Asian touch, and even those who do not like zucchini will like it.

Store pickled zucchini in the refrigerator, in a closed container, for no more than 7 days, but they are usually eaten in the first 2 days.

You can cook this recipe using both wine and balsamic vinegar, with the addition of olive oil and soy sauce, fresh and dried herbs and spices.

Experiment, find your original recipe.

I wish you all bon appetit!

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Quick Pickled Zucchini - Video Recipe:

Pickled marinated zucchini - photo:

Pickled marinated zucchini come out incredibly tasty. For the preparation of this snack, raw vegetables are most often used without any heat treatment. Thanks to this, all microelements and vitamins contained in zucchini are preserved in it. How to cook this interesting dish will be discussed in this article.

Marinated zucchini with honey. Ingredients

In order to create such an appetizer, you need to make a suitable marinade. It is he who will make marinated instant zucchini really tasty. To prepare this recipe, you will need the following ingredients:

• young zucchini - half a kilogram;
• dill greens - one large bunch;
• olive oil - 100 milliliters;
• white wine vinegar - three tablespoons (tablespoons);
• liquid honey - two tablespoons (tablespoons);
• garlic - four cloves;
• ground black pepper - half a teaspoon;
• salt - half a teaspoon.

Marinated zucchini with honey. Cooking method

1. First of all, zucchini should be washed under running water, dried and cut lengthwise into thin strips. In this case, you do not need to use the middle with seeds.
2. Next, the vegetables must be folded into a deep container, salt, mix and infuse for thirty minutes.
3. Then you should prepare the marinade. To do this, in a bowl you need to combine pepper, vinegar, honey, crushed garlic and olive oil. Then all the ingredients must be mixed together.
4. After that, you need to drain the secreted juice from the zucchini. Next, the vegetables must be mixed with marinade and finely chopped dill and placed in the refrigerator for three to four hours.

So raw marinated marinated zucchini is ready. They can be served as an appetizing snack or eaten on their own.

Marinated zucchini in soy sauce. Ingredients

Soy sauce will give the dish we are describing an unusual oriental note. It will make instant pickled zucchini a very savory snack. To prepare this salad, spicy lovers need to stock up on the following ingredients:

• zucchini - one piece;
• soy sauce - one and a half tablespoons (table);
• wine vinegar - one spoon (table);
• garlic - two cloves;
• salt - ¾ spoon (tea);
• ground black pepper and chili pepper - one pinch each;
• sugar - one tablespoon;
• paprika - one pinch;
• water - 100-150 milliliters;
• greens (cilantro or parsley) - a couple of sprigs.

Marinated zucchini in soy sauce. Cooking method

1. First you need to prepare the zucchini. They need to be washed, cleaned of seeds and peel, cut into very thin rings or plates.
2. Then the vegetable, along with all the spices, should be put in a pickling container (plastic container or glass jar).
3. Next, all the components must be poured with boiling water. After that, they need to be allowed to brew until the products have completely cooled. Then pickled quick-cooking zucchini can be put in the refrigerator.

In principle, this dish can be tasted after cooling. If the zucchini was cut really thin, then it will marinate in a matter of minutes.

Marinated zucchini in Korean. Ingredients

A large number of spices are used in the preparation of this dish. This gives it a wonderful taste and unforgettable aroma. Among the many seasonings, as a rule, red pepper appears, which makes Korean-style marinated zucchini not only tasty, but also very appetizing.

Ingredients:

• zucchini (medium size) - four pieces;
• Bulgarian sweet pepper (yellow or red) - one piece;
• carrots - three pieces;
• garlic - four cloves;
• sesame oil - one tablespoon (table);
• onion - one piece;
• sesame seed - two spoons (tea);
• soy sauce - one tablespoon (table);
• acetic acid - two spoons (tea);
• sugar - one spoon (table);
• red hot pepper (ground) - two tablespoons (tea);
• black pepper, salt - to taste.

Marinated zucchini in Korean. Cooking method

1. First you need to cut the zucchini into thin rings, salt and put in a bowl. Then the products must be left for a couple of hours, while pressing down with oppression.
2. While the zucchini is being processed, prepare the rest of the products. Carrots need to be coarsely grated for chopping vegetables in Korean. Cut the onion into rings and lightly fry in a vegetable place, cut the bell pepper into strips, chop the garlic in any convenient way.
3. After that, it is necessary to drain the resulting juice from the zucchini.
4. Next, all the vegetables should be thoroughly mixed together and add all the seasonings and spices to them. In this case, the dish can not be salted.
5. Then all the components must be thoroughly mixed again and marinated for an hour in the refrigerator.

After that, Korean-style marinated instant zucchini is finally cooked. This lovely, spicy and flavorful salad makes a great side dish or appetizer.

Pickled zucchini for the winter. Ingredients

The quick-cooking marinated zucchini recipe will allow you to enjoy the taste of your favorite vegetables in the cold season. In order to prepare this wonderful dish, you need to use the following components:

• young zucchini - 5 kilograms;
• carrots - 500 grams;
• garlic - five heads;
• sunflower oil - 200 milliliters;
• table vinegar - 150 milliliters;
• sugar - one glass;
• coarse salt - three tablespoons;
• black peppercorns, dill (umbrellas), bay leaf - to taste.

Pickled zucchini for the winter. Cooking method

1. First, the zucchini must be peeled, rid of the seeds and cut into thin circles.
2. Next, the carrots should be peeled, grated on a coarse grater and combined with vegetables. Add minced garlic to them.
3. After that, it is necessary to throw black peppercorns, dill umbrellas and bay leaves into future pickled zucchini for the winter.
4. Then all the vegetables should be poured with a pre-prepared dressing (salt + sugar + vinegar + oil), mix gently and leave to infuse for one hour.
5. Next, the food must be put on fire, let it boil and cook for ten to fifteen minutes.
6. After that, pickled instant zucchini for the winter must be laid out in sterilized jars and rolled up with iron lids.

Boiled marinated zucchini. Ingredients

In this recipe, the zucchini needs to be boiled. This process takes a little time and will significantly increase the speed of cooking. Instant Marinated Zucchini, created according to this instruction, require the use of the following products:

• zucchini - three pieces;
• onion - two pieces;
• Bulgarian sweet pepper - three pieces;
• carrots - three pieces;
• vegetable oil - half a glass;
• table vinegar - half a glass;
• garlic - four cloves;
• sugar - 50 grams;
• seasoning in Korean - one spoon (tablespoon);
• black pepper, a little salt - to taste.

Boiled marinated zucchini. Cooking method

1. First you need to boil the zucchini. They can be thrown into boiling water whole or pre-cut into pieces. On moderate heat, the vegetables will quickly become soft. After that, they need to be removed from the water and cooled.
2. Next, you need to chop the onion and sweet pepper into small strips. Carrots are best rubbed on a coarse grater.
3. The recipe for instant pickled zucchini says that after that all the ingredients should be mixed, spices added to them, garlic squeezed into them and left to marinate. At a low temperature (in the refrigerator), this process will take a day, and at room temperature - only five hours. After that, the salad can be tasted and served.

Now you know how to pickle instant zucchini. Each hostess can make her own contribution to the creation of this dish. Enjoy, experiment, have fun! Bon appetit!

A vitamin juicy product 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 harvest from the garden is good to salt or marinate. Learn how to quickly and tasty cook marinated zucchini, so that you can whip up any dish later.

How to pickle zucchini

The general principle of such preparation of the product is soaking in an acidic environment, which is created either by vinegar or its essence. In rare cases, housewives resort to citric acid, which is less harmful to the gastric mucosa. The mildest option is fresh fruit juice. However, any pickled product has a negative effect on the gastrointestinal tract, so 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 out, so the whole mass will go to work. A significant plus - cooking takes less time.
• If you want very firm pieces that will crunch even when soaked for a long time, take zucchini: they have stronger flesh.
• A light quick snack without a pronounced spiciness characteristic of vegetables in a marinade will turn out if you take only 1 tsp. 9% vinegar per liter jar. You should not reduce 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 into which you dip the vegetables, regardless of whether you took 2 zucchini or 10. The standard option is 35 g per liter.
• The duration of sterilization depends on the volume of the container: liter jars require 30 minutes, half-liter jars will last 12-15 minutes.

Quick pickled zucchini

The set of ingredients is very simple - only the piquancy of garlic and the tenderness of vegetable oil set off the juicy pulp of the vegetable, and salt and vinegar will preserve the products. Nothing superfluous, so you can use homemade preparations 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.;
• garlic clove - 1 pc;
• spices and herbs.

Cooking:

1. If the zucchini is not young, they remove the shell and core. Fresh summer ones are cut immediately after washing, making thick circles - at least 2 cm.
2. Salt the zucchini, squeeze it 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 remove 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 remove the workpiece for storage.

Korean marinated zucchini

Such a dish will make an ideal pair of 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 for pickled 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 - on the tip of a knife;
• Korean seasonings - optional;
• greens (any).

Cooking:

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

Instant marinated zucchini

The highlight of this dish lies in 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 doubling the volume of components immediately. 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.

Cooking:

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

Marinated zucchini with honey and garlic

An absolutely independent dish with a delicate sweet taste and amazing aroma. If vegetables are grilled before eating, you get the perfect snack for weight watchers. Marinated marinated zucchini are obtained from the following products:

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

General fast food technology:

1. Boil apple juice, mix with honey.
2. Pass the garlic through a press.
3. Cut zucchini thinly. Rub the basil between your fingers to enhance the flavor.
4. Mix all ingredients, refrigerate.

Marinated zucchini zucchini

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

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

Preparation of marinated zucchini:

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

Video: Instant Pickled Zucchini Recipe

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

Marinated zucchini without seaming

Quick pickled zucchini

How to quickly cook zucchini for the winter