How to cook delicious pickled zucchini?

Amazing snacks can be prepared from zucchini. Find out how to marinate them deliciously, simply and quickly.

cooking options

How to cook pickled zucchini tasty and easy? We offer several interesting options.

This recipe is perfect if you need an appetizer urgently. Zucchini pickled quickly, they are very appetizing. For cooking you will need:

Cooking:

Start by peeling the zucchini so that the skin does not interfere with enjoying their taste, especially if it is dense. Then you can immediately cut them into strips or thin strips. If desired, you can choose another method of grinding.
Prepare the marinade: pour water into a saucepan, put on fire and bring to a boil. Enter sugar, two peppers, salt, bay leaves, coriander and cloves into it. Then bring this mixture back to a boil and pour vinegar into it. Mix everything thoroughly, then turn off the fire.
Rinse and dry the greens, chop with a knife. Garlic must be peeled and either grated on a fine grater, or passed through a press.
Mix the chopped zucchini with herbs and garlic, pour over the marinade (you do not need to wait for it to cool completely, it should remain quite hot) and add the oil. Mix everything thoroughly, but try not to crush to keep the zucchini crispy.
Cover everything with a lid on top and preferably place a load, and send the container to the refrigerator for several hours or leave it overnight in a cool room.

If you want to prepare zucchini for the winter, then this option will suit you. You will need the following products:

Instruction:

Zucchini should be washed and cut lengthwise into thin strips. Since they are young, it is not necessary and even undesirable to cut the skin, it will help to keep the shape.
Three half-liter jars should be washed well and poured over with boiling water. Lay the zucchini in them, as if twisting them into rolls.
Boil water and pour into all jars. Also add a tablespoon of vinegar and a third of a teaspoon of salt to each container.
Now sterilize the jars or hold in a water bath for about seven or ten minutes, close the lids and wrap them in a blanket so that they cool slowly and pickle the vegetables.
Simple but tasty and crispy marinated zucchini are ready. In winter, you can open them and either eat them as they are, or use them for sautéing or making salads.

According to this recipe, you can cook tender quick zucchini. To do this, prepare:

600-700 g of young zucchini;
half a glass of olive or sunflower oil (preferably refined);
a large bunch of green dill;
three or four tbsp. l. white wine vinegar (you can replace it with apple cider vinegar);
a couple of tablespoons of natural liquid honey;
four cloves of garlic;
tsp salt;
the third part of h. l. ground black pepper.

Process description:

Zucchini should be washed, cut into strips along. To make the slices thin, you can use a special knife for cleaning and chopping vegetables. It is desirable to remove the cores filled with seeds.
Put the chopped vegetables in a bowl, sprinkle with salt, mix, leave for about half an hour.
While the zucchini is salting, start preparing the marinade.
In any container, mix the bite with oil, and also add ground pepper, honey and pre-peeled and passed through a press or grated garlic.
Vegetables that have probably already salted enough should be poured with marinade. The juice that has formed and drained from the zucchini can be drained if desired. Also add pre-washed and chopped garlic with a knife.
Put the container in the refrigerator for several hours, then take it out and treat everyone with a delicious snack.

You can make a delicious marinated salad from zucchini. And here are the products you need for this:

Cooking:

Prepare four liter or eight to nine half-liter jars, wash them well and sterilize.
Zucchini should be cut into slices. If they are large, cut each one in half.
In a meat grinder, scroll the carrot along with hot pepper and garlic. You can also use a blender or food processor to grind.
Put all the zucchini in a fairly large saucepan, put a mixture of garlic, carrots and hot peppers on top of them. Next, add tomato paste with oil, and then pour in water, after dissolving sugar, vinegar, and salt in it. Mix everything carefully.
Now put the container with vegetables on the fire and after boiling, cook for about fifteen minutes.
Arrange the finished salad in jars, roll them up.

Finally, a few tips to help you cook zucchini tasty and effortlessly:

It is best to use young vegetables, because, firstly, they have much fewer seeds, and secondly, they have a more delicate and thin skin. Therefore, it is not necessary to clean such fruits.
Instead of regular zucchini, you can use zucchini if you like. But they are somewhat more difficult to cut, as they have an irregular shape.
If the zucchini has a thick skin, then it is best to cut it off, because it can spoil the taste of the snack and make it rough in texture.
Seeds, if they are large, are also better to remove. To do this, cut the zucchini in half lengthwise and remove the seeds with either a spoon or a knife, trying to minimize the pulp.
You can add almost any of your favorite seasonings to the marinade, for example, basil, turmeric, saffron and others. You can also use grape, cherry, raspberry or currant leaves for piquancy.
Don't marinate the zucchini too long to keep them crispy. Therefore, if you have chosen a recipe for a quick snack, then it is enough to leave it in the refrigerator for just a few hours.
Use fresh, dense and not rotten zucchini, as withered or spoiled during pickling, they will lose their “marketable” appearance.

Now you know how you can use zucchini by marinating them and preparing a delicious snack.