A delicious, versatile marinade for zucchini. Note to the owner. Zucchini salad for the winter with tomato paste and garlic

27.08.2024 Dacha, garden

A vitamin-rich, juicy product needed by adults and children, a frequent element of dietary and therapeutic nutrition, zucchini is good in any form. Frozen vegetables are often stewed and baked, and fresh harvest from the garden is good for salting or pickling. Find out how to quickly and deliciously cook zucchini in a marinade, so you can whip up any dish later.

How to pickle zucchini

The general principle of this preparation of the product is soaking in an acidic environment, which is created by either 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 and excluded from the menu for gastritis or ulcers. The quality of the dish depends on the following conditions:

Only fresh, barely ripe vegetables. Young zucchini has thin, soft seeds that do not need to be cut out, so the whole mass will be used for work. A significant plus is that cooking takes less time.
If you want very dense pieces that will crunch even after soaking for a long time, take zucchini: they have firmer flesh.
A light, quick snack without the pronounced spiciness inherent in marinated vegetables can be obtained if you take only 1 tsp. 9% vinegar per liter jar. You should not reduce this indicator, especially if you put pickled zucchini for the winter without sterilization - otherwise the product will not last long.
The amount of salt is calculated based on the volume of the container in which you put 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 require 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 piquantness of garlic and the tenderness of vegetable oil, and salt and vinegar will preserve the products. Nothing extra, 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 piece;
spices and herbs.

Preparation:

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.
Salt the zucchini and squeeze out after half an hour. Pour out the juice.
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.
Pour vinegar over the zucchini, then the oil mixture, cover with herbs.
After half an hour, you can remove the workpiece for storage.

Korean marinated zucchini

This dish is an ideal pairing for meat recipes and can be used for sandwiches and salads. Spicy taste, rich bright aroma, golden hue - it will be very difficult to resist. The ideal recipe for pickled zucchini for the winter for lovers of spicy 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).

Preparation:

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

Instant pickled zucchini

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

young zucchini – 500 g;
Adygei 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:

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

Marinated zucchini with honey and garlic

An absolutely independent dish with a delicate sweet taste and amazing aroma. Grilling vegetables before eating makes the perfect snack for weight watchers. Instant pickled zucchini is made from the following products:

Buckwheat honey – 2 tbsp. l.;
zucchini – 3 pcs.;
garlic clove – 1 pc.;
fresh apple juice – 200 ml;
fresh purple basil - several leaves.

General fast cooking technology:

Boil apple juice and mix with honey.
Pass the garlic through a press.
Slice the zucchini thinly. Rub the basil between your fingers to enhance the aroma.
Mix all ingredients and leave in the cold.

Marinating zucchini squash

Lovage deserves special attention in the recipe: housewives prefer to add it to 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 quick-cooking pickled zucchini can be easily replaced with essence (1 tsp per liter jar).

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

Preparing pickled zucchini:

Peel the vegetables, cut them, place them on a wire rack. Bake on the grill until significantly darkened.
Boil a liter of water, add salt, and drain through cheesecloth. Add vinegar to hot liquid.
Distribute the vegetables into jars, sprinkle with peppers and herbs. Pour in slightly cooled (80 degrees) marinade.
Boil the lids and sterilize the jars with the preparation.
Roll up the finished dish.

Video: recipe for quick marinated zucchini

From the videos below from professionals, you will learn how to get a canned product that looks and tastes no different from fresh, but can last all winter. Everyone can easily learn to calculate the optimal amount of salt and vinegar when working with long-term storage products, and get acquainted with quick recipes for instant consumption.

Instant marinated zucchini without seaming

Quickly marinated zucchini

How to quickly cook zucchini for the winter

If you love zucchini, be sure to make several preparations for the winter. We suggest preparing pickled zucchini, the best recipes for which we described in the article.

In our country, zucchini is the most popular food product. You can prepare them in the following ways: fry or salt, boil or marinate. Let's look at some simple and quick ways to prepare pickled zucchini.

Instant pickled zucchini in a three-liter jar

Cooking time: 1.5 hours.
Calorie content: approximately 200 Kcal per 100 g.

Required ingredients:

carrots – 150 g;
tomato – 500 g;
zucchini – 1.5 kg;
water – 1.5 l;
black pepper – 15 pcs;
sugar – 300 g;
salt – 150 g;
dill umbrellas – 3 pcs.;
bay leaf – 3 pcs.;
vinegar - 2 tbsp. l.

How to cook

Cut the tomatoes into four parts, chop the zucchini into circles. Dill, garlic and pepper are placed at the bottom of a pre-washed and pasteurized three-liter jar. Zucchini, tomatoes, and carrots are placed on top in layers. Then, again pour the same products with marinade.

The brine for the marinade is prepared very simply: put water on the fire, to which pre-mixed salt and sugar have been added, and bring to a boil. Then you need to pour in the vinegar.

Place the container in a saucepan, close the lid and sterilize for ten minutes. Then roll up the lid using a seaming wrench.

This recipe is suitable both for serving on a holiday table and for storing in the refrigerator. Now this secret is available to you too.

Cooking time: 20 minutes;
Calorie content: 101 Kcal per 100g.

Ingredients needed for four servings:

garlic – 2 cloves;
vinegar - 1 tbsp. l;
zucchini – 0.5 kg;
salt – 10 g;
sugar – 10 g;
coriander – 5 g.

How to cook

Pour boiling vegetable oil over peeled and sliced zucchini, in which first fry the coriander, add finely chopped garlic, salt and sugar, vinegar, mix everything. Place the mixture in sterile, clean, dry jars and cover with lids. Keep refrigerated.

Instant Korean pickled young zucchini

This recipe is a good addition to dinner. It is served with fried potatoes or mashed potatoes. We prepare delicious food quickly and without hassle.

Ingredients needed for 5 servings:

carrots – 100 g;
onions – 100 g;
garlic – 5 cloves;
vinegar - 4 tbsp. l;
zucchini – 2 kg;
sunflower oil – 7 tbsp. l;
seasoning for Korean carrots – 20 g;
salt, sugar, herbs to taste.

Cooking time: 20 min.

Calorie content: 138Kcal per 100g.

How to cook

Grate the zucchini on a Korean carrot grater, add grated carrots, onion cut into half rings, finely chopped greens, sugar, salt, vinegar and pour in heated sunflower oil. Stir and let sit for half an hour. Can be served immediately or stored in the refrigerator.

Nourishing and healthy recipe. It differs from others in its specific taste, which will delight even an experienced gourmet.

Cooking time: 1 hour 40 minutes.
Calorie content: 152 Kcal per 100 g.

Required ingredients:

zucchini – 1 kg;
table salt – 10 g;
sunflower oil – 200 ml;
vinegar - 5 tbsp. l;
honey – 150 g;
fresh herbs;
garlic – 4 cloves;
add ground black pepper to taste.

How to cook

Pass the garlic through a press, add a mixture of vegetable oil, honey, vinegar, pepper and finely chopped herbs. Mix. Slice the zucchini into very thin slices, place on a plate and leave for thirty minutes. Then squeeze the zucchini slices with your hands, drain the liquid and mix with the marinade. Place in a cool place until morning, preferably in the refrigerator. A very tasty dish.

Canned pickled zucchini for the winter

This recipe is to help those women who want to quickly prepare a supply for the winter. The secret of cooking does not have any special tricks, so the youngest housewife can do it.

Cooking time: 2 hours.
Calorie content: 200 Kcal per 100 g.

Required ingredients:

sugar – 1 tbsp. l;
salt – 2 tbsp. l;
dill umbrella;
peppercorns – 2 gr.;
citric acid – 2 g;
water – 2 l;
zucchini – 1 kg.

How to cook

We sterilize the jars, put dill, pepper, and zucchini slices on the bottom. Pour boiling water into the jars, close the lid and let sit for 15 minutes. Then you need to pour the water into a saucepan, add salt, sugar, boil, and collect the foam. Add the finished marinade to the zucchini, along with citric acid. Immediately roll up and twirl the jars in your hands through a towel. Thus, citric acid dissolves faster. Next, turn the cans of preserved food over, cover with a blanket until cool, and then put in a cool place.

This recipe combines ease of preparation and a low budget investment for ingredients. Many people have been using this recipe for a long time. Did you know about him?

Cooking time: 4 hours.
Calorie content: 85 Kcal per 100 g.

Required ingredients:

zucchini – 5 kg;
carrots – 1 kg;
onion - 1 kg;
vinegar – 300 ml;
sunflower oil – 300 ml;
salt – 4 tbsp. l;
sugar – 300 ml;
garlic – 40 cloves;
Korean carrots – 50 gr.

How to cook

Mix vinegar, sugar, seasoning to taste, salt, vegetable oil and wait half an hour. Then grate the carrots, add the onion, cut into half rings and chopped garlic. Mix all of the above ingredients and add to the pre-peeled and grated zucchini for Korean carrots. Let stand for three hours, then transfer to clean jars.

Cover the jar with a lid and sterilize for at least 30 minutes. Then roll up the lids, turn them over and cover with a warm towel until cool. Place in a cellar or pantry for storage.

Do you want to prepare a delicious zucchini salad for the winter? For you - !

for preparing pickled zucchini dishes, it is best to use olive oil; it is richer in vitamins, unlike others;
To prevent the jars from bursting during sterilization, a clean piece of cloth should be placed on the bottom of the pan;
It is better to pass garlic for cooking through a press, since it is impossible to chop it with a knife to the desired consistency;
It is not necessary to remove the skin from young zucchini; it is so thin that it will not harm it during cooking;
To make the marinade more tender, add apple cider vinegar;
to give the best taste to the zucchini preparation, you need to add cilantro, basil, and tarragon as greens;
thick honey melts easily in a water bath;
if wilted greenery is washed alternately with cold and hot water, it will again acquire its original freshness;
in order not to cry when chopping onions, you need to put cold water in your mouth and hold it until the process is completed;
the garlic skin will peel off better if it is placed in water for up to three minutes;
for grating zucchini in Korean dishes, a regular grater is more convenient;
For pickling, zucchini no more than 20 cm long are used;
Before canning, zucchini is soaked for 1-2 hours;
for spiciness, you can add red capsicum to the marinade;
It is advisable to use nine percent vinegar for preserving pickled zucchini;
for better product quality, it is better to rinse the jars with soda;
Sliced zucchini requires less marinade than whole zucchini;
Young zucchini is better suited for salads, and later ones are better for rolling.

Pickled zucchini is a tasty and healthy snack, suitable for both everyday life and holidays.

Zucchini is not only a tasty and healthy vegetable that makes wonderful fresh salads and savory snacks. How many different preparations for the winter can be made with zucchini! And this is not only the famous squash caviar: they can be salted, pickled, fermented and even fried for the winter. But today I will share with you a recipe for pickled zucchini that is crispy, savory and flavorful.

From the specified amount of ingredients used, you will get 2 half-liter jars of pickled zucchini for the winter. We always use young zucchini, with tender skin and not yet formed seeds. By the way, if you wish, you can safely add any seasonings to this vegetable preparation to your taste: use horseradish leaf, dill seeds or umbrellas, hot pepper... whatever your heart desires.

This tasty winter preparation is good on its own as a savory cold appetizer. But just imagine how such pickled zucchini will miraculously complement boiled or baked potatoes, fish or chicken, as well as all kinds of meat dishes!

In this recipe you will see that pickling zucchini at home is quite simple, so for novice cooks who decided to stock up for the winter for the first time, choosing this vegetable would be a great idea.

Ingredients:

Cooking the dish step by step with photos:

To prepare this cold appetizer for the winter, take young zucchini, water, vinegar (not necessarily apple vinegar - you can use wine or table vinegar), fresh garlic, bay leaf, allspice, salt and sugar. As I wrote above, the indicated amount of ingredients is designed for two jars, each with a capacity of 500 milliliters.

Wash the young zucchini, dry it and cut it into discs, about 1 centimeter thick. I removed a thin layer of skin from mine because I don’t like the state it’s in (a little clumsy).

Be sure to prepare jars and lids for this snack in advance. Personally, I find it most convenient to sterilize jars in the microwave. To do this, you need to wash them in a soda solution, rinse and pour about 100 milliliters of cold water into each. Steam in the microwave at the highest power for 5-7 minutes each (for 0.5-1 liter jars). Just boil the lids for about five minutes. At the bottom of 2 jars we put three peas of allspice, 1 bay leaf, a large clove of fresh garlic (cut into thin slices), and also sprinkle 1 teaspoon of salt and sugar.

All that remains is to sterilize our vegetable preparations for the winter. To do this, take a larger pan, put a piece of fabric on the bottom (to prevent the jars from bursting), place the blanks and fill them with water up to the hangers.

Place the pan on the fire, bring to a boil and with a slight gurgle, sterilize the pickled zucchini for the winter for 10 minutes, making sure to cover the jars with lids.

Zucchini is remarkable because it appears in the garden beds very first and bears fruit until autumn. Therefore, if you decide to stock up on zucchini for the winter, you can do this for three whole summer months. It is best to marinate zucchini - fresh ones have an absolutely neutral taste, and each new marinade will turn the preparation into a culinary masterpiece.

Zucchini for pickling - which ones are suitable

Only the youngest fruits, those that have not yet formed seeds inside, are suitable for pickling. The skin of the zucchini should be tender and thin so that it does not need to be cut off. The fruits must be intact - without dents, scratches or other damage.

What recipes are there for pickled zucchini?

Each housewife pickles zucchini according to her favorite recipe. Some cook them only with herbs, some with the addition of onions and garlic, and some even as an assortment with other vegetables. Any recipe requires the use of a sour or sweet marinade. Vinegar must be added to it.

Classic marinated zucchini

At the bottom of the canning container (one liter jar) place: parsley and dill (a sprig at a time), a large clove of garlic, a small piece of carrot, half a sweet pepper. Place sliced zucchini on top and pour boiling marinade over it. Boil it from 600 ml of water, 1 tbsp. l. salt, 125 g sugar and 125 ml vinegar 9%. Cover the jars with hot lids and place in a pan of boiling water. Sterilize for 10 minutes. Seal the lids with a special key. The marinade described above is enough to marinate 4 kg of zucchini. The yield of canned food is 6 cans.

Zucchini in Bulgarian

Place zucchini slices in jars and fill them with boiling water. Drain the water after 15 minutes and measure its volume. Now cook the marinade from 5 glasses of drained water, 250 ml of six percent vinegar, one dessert spoon of salt and half a glass of sugar. When cooking the marinade, add a few peas of allspice, a couple of bay leaves and a sprig of tarragon. Cook the marinade for 5 minutes so that it is saturated with spices. Pour the hot marinade into jars (remove the bay leaf and tarragon), roll up the jars and turn them upside down. The Bulgarian marinade is enough for 8 cans of canned food and 6 kg of fresh zucchini.

Assorted zucchini

This recipe will be useful for those housewives who like to prepare assorted vegetables for the winter:

Take equal parts zucchini, small tomatoes and small cucumbers. Cut the zucchini into half rings, cut off the ends of the cucumbers, pierce the tomatoes with a toothpick.
Place a clove of garlic, two onion rings, and a quarter of sweet pepper at the bottom of a liter jar.
Place the vegetables in a jar, making sure to mix them together.
Fill the jars with boiling water, cover with lids and let them stand for 20 minutes.
Drain the water and add 2 heaped tablespoons of salt, 4 heaped tablespoons of sugar, 2 heaped tablespoons of vinegar, 10 pieces of allspice, a couple of dill umbrellas and a large horseradish leaf. Place the marinade on the fire and cook for 5 minutes.
Pour the hot marinade into jars with vegetables, after removing the dill and horseradish from it.
Roll up the jars and cover with a blanket until cool.

This recipe makes 3 1 liter jars. You will need 600 g of vegetables.

Marinated zucchini for future frying

These zucchini can be fried in winter by first blotting them from the marinade and rolling them in flour and salt or dipping them in any batter:

Sterilize jars in boiling water for 15 minutes.
Cut the zucchini into thin long tongues.
Pour boiling water over them to make the tongues flexible.
Stack them on top of each other and roll them into a roll.
Fill the jar with rolls and add boiling water. Also pour 2 tablespoons of vinegar into each liter jar.
Screw the lids on the jars.

In any recipe, except the last one, zucchini can be replaced with squash. Then it is better to cut them into cubes for preparation. To ensure that canned food lasts all winter, take care of high-quality sterilization of jars and lids.

Instant classic marinated zucchini

I believe that the classic version is the simplest recipe for pickled zucchini. Try making this delicate appetizer and see for yourself.

To prepare the snack, I will need the following ingredients (based on a liter jar):

Zucchini fruits – 500 g;
Clean drinking water – 500 ml;
Edible vinegar (9%) – 4 tbsp. l.;
Salt – 1 tbsp. l.;
Lavrushka – 4 pcs.;
Pepper – 10 peas;
Garlic cloves – 3-4 pcs.;
Sugar - 2 tbsp. l.

Preparation:

Initially, I cut the raw zucchini into slices and then place them loosely in a quart jar. At the bottom of the jar you must first put a few cloves of garlic, black peppercorns and bay leaves.
I pour boiling water over the vegetables in the jar and leave the water for twenty minutes so that the zucchini warms up well.
I pour the slightly cooled water into a saucepan or stewpan, add salt and sugar and put it on the fire. When the water boils, lastly add 4 tablespoons of vinegar to the future marinade, mix well and remove from heat.
I put the jars of vegetables in a warm place until they cool completely, and then put them in the refrigerator. After 5-6 hours the appetizer is ready. It turns out incredibly delicious!

Tip: You can add vinegar directly to the jar. But if you add it to boiling water, there will be no pungent odor.

Quick zucchini in Korean

If you like spicy snacks, then use my recipe for quick-cooking Korean pickled zucchini. The main highlight of this recipe is the addition of red pepper to the dish, which gives the vegetables not only spiciness, but also a beautiful orange-red hue.

To cook Korean zucchini, I will need:

Zucchini – 4 fruits (small);
Carrots – 3 vegetables;
Onion – 1 pc.;
Sesame – 2 tsp. seeds;
Vinegar – 2 tsp;
Soy sauce – 1 tbsp. l.;
Butter – 100 g;
Ground pepper (black and red) - to taste;
Sugar – 1 tbsp. l.;
Garlic – ½ head;
Oil (sesame) – 1 tbsp. l.;
Sweet pepper (choose the color at your discretion) – 1 pc.;
Salt – a few pinches.

Preparation:

Initially, I salt the zucchini in an enamel bowl. I put thinly sliced vegetable slices in a bowl, add a little salt and, after pressing down with pressure, leave for 2 hours.
While my vegetables are steeping, it's time to move on to the other ingredients. I have a special grater for preparing carrots in Korean style, and that’s what I’ll use. If you don’t have such a device, a classic large grater will do.
I grate the carrots coarsely and the bell pepper into slices or strips. I cut the onions into rings or half rings, and then fry them a little in vegetable oil. Finely chop the garlic cloves.
After the zucchini releases the juice, I remove the pressure and drain the excess liquid. I add the remaining vegetables and seasonings to the main ingredient of our appetizer; you will need about two teaspoons of red pepper. I do not add salt; if desired, you can add salt to the finished dish.
I thoroughly mix all the ingredients and put them in a cool place to marinate for 1 - 2 hours. Quick zucchini is ready, you can serve it to guests or family members!

Note to the hostess: for this delicious recipe, it is advisable to select young fruits without damage, since I do not peel them. The appetizer should brew properly. The longer the spicy snack is marinated, the tastier it turns out.

Instant spicy zucchini

If the dish needs to be served immediately, then you can use the recipe for instant pickled zucchini.

To get crispy, spicy zucchini, I take the following products:

Zucchini fruits – 0.5 kg;
Salt – ½ tsp;
Oil – 100 ml;
Edible vinegar (9%) – 3 tbsp. l.;
Garlic – ½ head;
Honey – 2 tsp;
Greens – 2-3 centuries;
Ground pepper.

Tip: the thinner you cut the zucchini slices, the faster they will salt.

Preparation:

I thoroughly wash and peel the vegetables. If I come across young zucchini without damage, then I don’t have to peel the skin.
I cut the fruits into thin slices.
I put the workpiece in an enamel bowl, add a little salt and leave for half an hour.
Now is the time to make the marinade. I finely chop the garlic cloves or put them through a garlic press. Then I mix the garlic with vinegar, olive or vegetable oil, black pepper and finely chopped herbs.
I drain the juice from the zucchini from the bowl and squeeze the vegetables with my hands.
Then I pour the marinade over them and mix thoroughly.
I put it in a cold place for a few hours to let it brew, and then it can be served.

It turns out very tasty!

Quick zucchini, pickled raw

My Crimean friend shared this recipe for quick-cooking pickled zucchini with me. The recipe contains soy sauce, which gives the dish an exotic oriental note and an unusual taste.

To prepare vegetables we will need the following ingredients (for 1 serving):

Zucchini fruit – 1 pc.;
Soy sauce – 50 ml;
Vinegar – 1 tbsp. l.;
Coarse salt – teaspoon (not full);
Garlic cloves – 2-3 pcs.;
Chili pepper and ground - to taste;
Drinking water – 150 ml;
Cilantro and parsley - to taste;
Paprika - a pinch;
Sugar – 1 tbsp. l.

Note to the hostess: if desired, you can add dill to the marinade. But I noticed that the appetizer prepared with the addition of dill quickly turns sour. But if you decide to prepare a small portion of pickled cucumbers, dill and parsley can be safely added to the recipe.

How to cook:

Initially, you need to start preparing the main ingredient of the dish - zucchini. I cut vegetables into thin, almost transparent circles. The thinner the vegetables are sliced, the better.
I transfer the zucchini slices into a glass jar or enamel container, add spices, finely chopped herbs and garlic, as well as vinegar and soy sauce.
I fill the jar or container with the zucchini with boiling water. I leave the container in a room at room temperature for several hours until the vegetables have cooled down, and then put it in a cool place. Since I cook zucchini without seaming and sterilization, it is better to store the appetizer in the refrigerator.
When the vegetables have cooled completely, they can already be served, because it’s not for nothing that housewives call pickled zucchini instant-eating. Be sure to try it!

Quick pickled zucchini with honey

I saw this unusual recipe on a television program. At first I was very surprised - how can you combine spicy zucchini and sweet honey in one dish? But, having prepared the appetizer, I was completely delighted. The vegetables turn out very tender, and the honey leaves a pleasant aftertaste in the mouth.

I will need the following ingredients:

Zucchini - 0.5 kg;
Oil – 3 tbsp. l.;
Garlic – a few cloves;
Honey – 50 g;
Pepper – a pinch of ground black;
Greens (any) – 2-3 sprigs;
Salt – 50 g;
Bite (9%) – 2 tbsp. l.

Tip: if the honey is candied, you can melt it in a water bath.

How to do:

I don’t peel vegetables, I just wash them thoroughly. Then I cut it into thin, almost transparent slices. It is very convenient to cut zucchini using a vegetable peeler.
I transfer them to a container, sprinkle them with salt and, after mixing thoroughly, put them aside for several hours.
While the zucchini releases its liquid, I'll make the marinade. I will cook it in a separate bowl. I add 50 grams of liquid honey to it.
I add vegetable or olive oil to the honey and mix thoroughly. Then I add vinegar to the future marinade and mix again.
I add pepper to taste. The marinade is completely ready.
Finely chop the greens and chop the garlic using a press.
While I was making the marinade, the zucchini was salted and released excess liquid. I will definitely drain it.
I add garlic and herbs to the vegetables, and then pour the marinade over all the ingredients. Mix well and put in a cool place to marinate for two to three hours.

The appetizer turned out amazingly tasty. Lick your fingers.

Watch the video for a good quick pickled zucchini recipe:

I prepared all the recipes for quick-cooking pickled zucchini myself, and my family members highly appreciated them. If you want to try something original, don’t be afraid to experiment and add new ingredients!