The pickled appetizer will allow you to experience in a new way the piquant taste of the usual, at first glance, zucchini. Pickled zucchini has gained popularity due to its quick preparation and additional ingredients that completely transform its taste. The digestibility of zucchini allows it to be eaten raw and pickled. Due to the lack of heat treatment, their beneficial substances are preserved.
Recipes will help housewives if unexpected guests arrive. Zucchini has a low cost and is practically available for sale. all year round. It’s a pleasure to cook from them; in a matter of minutes the appetizer will amaze you with its taste!
The dish will be especially relevant in the summer season, when you want something original and sour.
Quickly marinated zucchini
- young zucchini - 1 kg;
- salt - 4 g;
- 2 cloves of garlic;
- a bunch of dill;
- dining room or apple cider vinegar- 35 ml;
- odorless vegetable oil - 25 ml;
- sugar - 12 gr.
Cooking time: approximately half an hour.
Calorie content: 34.5 kcal per 100 grams.
- The zucchini should be young and fresh. It is better not to take overripe and spoiled vegetables. Rinse the zucchini well and peel if necessary. Cut it into thin slices along the entire length with a vegetable slicer or manually with a sharp knife.
- Add salt to the chopped vegetables and mix well. While the zucchini is salting, you need to chop the garlic and dill.
- Add sugar, vinegar, garlic and vegetable oil to salted zucchini. Mix everything well again (the more often you stir, the faster the vegetables will marinate).
- The finishing touch is to add dill. Level the contents with a spoon and cover with cling film. Shake well and let stand in the refrigerator for a couple of hours.
- The pickled vegetable will release juice and be saturated with dill and garlic. It is recommended to drain the juice before serving.
- Store pickled zucchini in the refrigerator. If they stand in the cold overnight, they will marinate even more. A crunchy snack with a taste of summer, it goes perfectly with any meal, meat and potatoes.
Read our article on how to prepare delicious fillings for lavash rolls.
Take note of the recipes for fillings for pies with eggs and green onions.
How to pickle raw vegetables
- zucchini - 500-600 g;
- garlic - 2 cloves;
- odorless vegetable oil - 20 ml;
- apple or table vinegar - 35 ml;
- salt - 3 g;
- sugar - 25 g;
- ground black pepper.
Cooking time: approximately 20 minutes.
Calorie content: 66.5 kcal per 100 grams.
- For pickling, it is better to take young zucchini. Wash them and remove the stems. Without peeling the skin, grate on a coarse grater (a shredder is ideal for Korean carrots). Or cut into strips by hand.
- Salt the grated vegetables, add sugar and pepper, mix everything well. To make the zucchini cook faster, you can mash it with your hands.
- Squeeze a clove of garlic, pour vegetable oil and vinegar into the vegetable. Mix again with a spoon. If you wish, you can taste the marinade, in case something is missing.
- Grated zucchini will be ready almost instantly. If desired, you can add greens. For those who don't like garlic, you can replace it with your favorite spices.
- Crispy zucchini with a hint of garlic and slight sourness goes well with boiled potatoes, meat and shish kebab.
Young zucchini in Korean
- young zucchini - 900 gr;
- garlic cloves - 3 pcs;
- odorless vegetable oil - 50 ml;
- table vinegar - 40 ml;
- salt - 6 g;
- sugar - 25 g;
- coriander and ground pepper - to taste.
Cooking time: approximately 25 minutes.
Calorie content: 54.9 kcal per 100 grams.
Honey zucchini
- zucchini - 1 kg;
- carrots - 70 gr;
- bee honey - 35 g;
- vinegar (wine or apple) - 50 ml;
- salt - 12 g;
- a bunch of dill and green garlic;
- vegetable oil - 30 ml.
Quick pickled zucchini with garlic and dill - one of the varieties of preparing a delicious refreshing, vitamin-packed, simple and spicy snack. quick cooking at home can be prepared according to the most different recipes. All these recipes can be divided into two groups - a recipe for pickled zucchini with and without marinade. I have previously shown how to cook pickled zucchini in a marinade. You can see the recipe here – quick-cooking pickled zucchini. These zucchini taste very similar to zucchini from a jar. Moderately salty, sweet and sour in taste, these zucchini are an excellent appetizer for a summer side dish.
The most famous quick pickled zucchini, which is prepared without marinade, includes. These zucchini can be eaten almost immediately. They are sharper than the first option.
Quick pickled raw zucchini is prepared with various additives. Classics of the genre - the usual sugar, salt, vinegar, vegetable oil. In addition to these ingredients, a large number of spices, a variety of herbs, soy sauce, honey, sesame, garlic, horseradish, mustard, onions, and carrots can be used in marinating zucchini.
Quite recently, I discovered a recipe for quick pickled zucchini with garlic and dill. Previously, I prepared very similar zucchini for the winter, rolling them into a jar for further storage.
Ingredients:
- Zucchini - 1 kg.,
- Salt - 1 teaspoon,
- Dill - 30-40 gr.,
- Garlic - 1 head,
- Apple or table vinegar - 3 tbsp. spoons,
- Sugar - 1 tbsp. spoon,
- Refined sunflower oil - 50-60 ml.,
Quick pickled zucchini with garlic - recipe
To prepare this appetizer, it is best to use young zucchini. They need to be washed and their ends cut off. After this, the zucchini needs to be cut lengthwise into slices (strips 1 cm thick. Then cut each strip lengthwise into thinner strips up to 2 cm wide. Place them together and cut crosswise. The resulting cubes will be almost the same in size.
With the arrival of autumn, kitchens are filled with the aromas of marinades, herbs and spices. And every time, along with the recipes for your favorite snacks, proven over the years, you want to cook something new.
Such a “highlight” can be pickled zucchini, prepared for the winter using one of the proposed methods.
Sterilization of workpieces is a simple process, but it causes unnecessary trouble and takes some time. You can pickle vegetables for long-term storage no less reliable methods of canning. At the same time, all their beneficial properties will be preserved.
Additional information! Zucchini is a type of pumpkin. They are rich in potassium and iron, carotene, vitamins C, group B, PP. Of all the types of this vegetable, zucchini contains the most vitamin C.
Triple-stuffed marinated zucchini
Don't let multiple pouring scare you - the preparation won't take much time.
Pay attention! 0.5 - 1- is best suited for home canning liter jars. They don't take up much space in the refrigerator (when stored after opening) and the snacks are eaten very quickly.
Depending on the cutting method and filling density, this recipe yields 3-4 liter jars of crispy pickled zucchini.
Ingredients:
- 2.5 – 3 kg of zucchini;
- garlic (at the rate of 2-3 cloves per 1-liter jar);
- 1.5 liters of water;
- 200 ml (or 300 ml);
- 2 tbsp. heaped spoons of rock salt;
- 6 tbsp. spoons of sugar;
- black peppercorns (at the rate of 5-6 pieces per 1-liter jar);
- allspice (at the rate of 2 pieces per 1-liter jar);
- spices to taste (dill, tarragon, cloves, horseradish, currant leaves, cherry, raspberry, etc.)
Important! Do not add more than 2-3 spices at a time. "Bouquet" from large quantity seasonings can change the taste of the entire preparation and not for the better.
Preparation procedure:
- Wash the zucchini well, cut off the ends, cut into pieces of any shape - cubes, bars, circles, etc.
- Place spices, pepper, garlic (cut into several pieces) at the bottom of sterilized jars.
- Put the water to boil. At this time, place the zucchini in the jars, shaking them periodically or lightly tapping the bottoms on the table so that the pieces are distributed as densely as possible. Place dill umbrellas on top.
- Fill the workpiece hot water(first pour), cover with lids and leave for 15 minutes. Then pour the water into a deep container - you will need it to prepare the marinade.
- Fill the zucchini with hot water again (second fill), cover with lids, and leave for 15 minutes.
- At this time, you can prepare the marinade. Bring the volume of the drained solution to 1.5 liters, add salt, sugar, vinegar. Boil the marinade and stir until the ingredients are completely dissolved.
- Drain the second pour and pour the hot marinade over the zucchini (third pour).
- Roll up the lids, turn the jars upside down, cover with a blanket, and leave to cool gradually.
- Zucchini is marinated for 30 days. Therefore, write the date of preparation on the lid so that you know exactly when you can serve the snack on the table.
Additional information! Calculating the exact amount of marinade is quite difficult. If you use expensive natural vinegar and want to spend it more rationally, pour the zucchini with a hot solution of salt and sugar (according to the recipe). Pour vinegar directly into jars at the rate of:
for a 1-liter jar - 50 ml of spice or 75 ml.
Store pickled zucchini cooked with vinegar without sterilization in a cool place (pantry, cellar, refrigerator).
Important! Regardless of the canning method, jars and lids should always be thoroughly washed and sterilized.
Instant marinated zucchini
This snack can be eaten after marinating within an hour. For this recipe, it is better to choose small young zucchini.
Ingredients:
- 1 kg of zucchini;
- 50 ml sunflower oil;
- 1 teaspoon salt;
- 1 tbsp. spoon of sugar;
- 3 tbsp. spoons (, );
- 6 cloves of garlic (the quantity can be changed according to your taste);
- ¼ teaspoon freshly ground black pepper;
- dill.
Pay attention! You can take sunflower or olive oil, refined or unrefined. The taste of the snack will change with your preferences.
Preparation procedure:
- Wash, peel and cut the zucchini as thinly as possible into long plates (slices). If you use a regular vegetable slicer, they will turn out to be the same thickness and marinate evenly.
- Place the slices in a bowl, add salt, mix gently and leave for 20-30 minutes.
- In a separate container, mix butter, sugar, freshly ground pepper, chopped or pressed garlic, finely chopped dill, add vinegar (it is better to use natural).
- Add marinade to zucchini. Mix gently again, being careful not to damage the shape of the thin pieces.
- Cover the container with a lid (you can use cling film) and refrigerate for 60 minutes.
You can prepare another version of this snack: instead of sugar, take natural honey and replace the butter soy sauce(in this case, you need to adjust the amount of salt in the recipe to your taste).
Pay attention! The shelf life of these preparations in the refrigerator is no more than 5 days.
Instant recipe in liter jars for the winter
But you can preserve quick-cooking pickled zucchini for a long time.
Ingredients:
- 600-700 g zucchini (preferably medium size);
- 3 cloves of garlic;
- 2 black peppercorns;
- 50 ml sunflower oil;
- 50 ml;
- 1 tbsp. spoons of rock salt;
- 2 tbsp. spoons of sugar.
Preparation procedure:
- Cut the well-washed zucchini into slices or cubes 1.5 - 2 cm thick.
- Add salt, sugar, and butter. Mix well.
- Leave to marinate, covered, at room temperature for 2 hours, stirring occasionally.
- Place the product in sterilized jars as tightly as possible, adding garlic and pepper according to the recipe.
- Distribute the juice released during marinating evenly throughout the entire volume.
- Cover the jars with lids and boil for 15 minutes in a water bath.
- Roll up the lids, turn the jars upside down, and leave to cool.
Its specific taste makes this snack stand out from the general range of homemade preparations. However, it can be replaced with any other -, table, etc.
Zucchini slices in liter sterilized jars
Sterilizing homemade products extends their shelf life. If you trust this method of canning more, try preparing pickled zucchini for the winter, the taste of which, as people say, will make you lick your fingers.
This recipe makes about three 1-liter jars
Ingredients:
- 2 kg of zucchini (preferably medium size);
- 6-9 cloves of garlic (at the rate of 2-3 pieces per 1-liter jar);
- black pepper (peas) - based on 6 pcs. on the jar;
- 1.2 liters of water;
- 3 tbsp. spoons of rock salt;
- 3-4 tbsp. spoons of sugar;
- 90 ml.
Additional information! 200 - 300 g of carrots, cut into slices, are often added to the recipe. In this case, the weight of the zucchini is reduced accordingly.
Preparation procedure:
- Cut the well-washed vegetables into circles (cut large ones in half) 1-1.5 cm thick. Place them in sterilized jars as tightly as possible, adding garlic and pepper according to the recipe.
- Dissolve salt and sugar in boiling water. Add vinegar and remove from heat.
- Pour the hot marinade over the zucchini to the very top. Start adding it in small portions so that the jars have time to heat up and do not burst.
- Cover with lids. Don't roll!
- Place a small piece of cotton cloth or towel on the bottom of a deep pan. Place the jars and pour water up to your shoulders.
- Over medium heat, bring water to a boil and sterilize for 15 minutes.
- Roll up the lids, turn the jars upside down and, covering them with a blanket, leave to cool gradually.
Bulgarian marinated zucchini
Bell peppers enhance both the appearance and taste of this appetizer.
For two 1-liter jars you will need the following ingredients:
- 1 kg of zucchini;
- 2 pcs. medium bell peppers;
- 1 liter of water;
- 1.5 tbsp. spoons of coarse salt (preferably rock salt);
- 4 tbsp. spoons of sugar;
- 4 cloves of garlic;
- 2 pcs. bay leaf;
- 8 pcs. black peppercorns;
- 100 ml;
- dill (umbrellas).
Preparation procedure:
- Wash the vegetables. Cut the zucchini into slices 1-1.5 cm thick. Peel the pepper and cut into large pieces.
- Place salt, sugar, black pepper and bay leaf. Add prepared vegetables, vinegar, stir and simmer covered over low heat for 10 minutes.
- Place dill umbrellas and garlic at the bottom of sterile jars. Distribute the boiled vegetables evenly, pour hot marinade to the very top.
- Roll up the jars with lids, turn them upside down, cover with a blanket and leave to cool gradually.
Delicious preparation of zucchini “like mushrooms”
This recipe for pickled zucchini will surprise both vegetable lovers and connoisseurs of mushroom dishes with its taste.
Zucchini or young elastic zucchini are best suited for this preparation. A certain set of spices and adherence to cooking technology will make pickled zucchini taste the same as milk mushrooms.
Ingredients:
- 1.5 kg zucchini/zucchini;
- 25 g of dill and several umbrellas (2-3 pcs.);
- 3 pcs. carnations;
- 130 ml sunflower oil;
- 130 ml;
- 1 teaspoon of coarse salt (preferably rock salt);
- 2 tbsp. spoons of sugar;
- 2 pcs. bay leaf;
- 1/4 teaspoon ground black pepper;
- 6 cloves of garlic.
Important! You cannot reduce the amount or replace dill with other greens. It is this, in combination with cloves, that gives zucchini a mushroom flavor.
Cooking method:
- Wash the zucchini. Cut off the ends of the young ones, peel and remove the seeds from the more mature ones.
- Cut the vegetables into 2 - 2.5 cm cubes.
- Cut the garlic into several large pieces.
- Wash and dry the dill well, then chop it.
- Add all the ingredients according to the recipe to the zucchini, mix well, and leave to marinate, covered, at room temperature for 3 hours. It is advisable to stir the mixture every 30 minutes for more even soaking.
- Place the mixture in jars, be sure to fill them with the juice released during marinating. Cover with lids and sterilize in a water bath for 15 minutes (0.5 - 1 liter jars) over moderate heat. Don't forget to place a piece of cotton cloth or towel on the bottom of the pan.
- Cover the jars with lids and leave to cool upside down. No additional covering is required for the marinated zucchini to turn out crispy, like mushrooms.
Pickles, sauerkraut and pickled zucchini from Soviet times still evoke nostalgia.
Apparently that's why simplest recipe pickled zucchini, stored in jars for the winter, is so in demand in home canning.
Ingredients:
- 2 kg of young zucchini;
- 2 tbsp. spoons of rock salt;
- 150 g sugar;
- 180 ml;
- ¼ teaspoon ground black pepper;
- dill or parsley.
Preparation procedure:
- Wash the zucchini and cut into thin rings.
- Dissolve salt and sugar in 1.5 liters of boiling water. Add all other recipe ingredients.
- Cook the mixture over low heat for 5-7 minutes.
- Wash the greens, chop them, and place them in the bottom of pre-sterilized jars.
- Place the boiled zucchini in the jars as tightly as possible, pour in the hot marinade.
- Roll up the lids and leave until completely cool.
Additional information! Zucchini is easy to digest and is considered dietary dish. They are added to baby food, into the diet of patients suffering from digestive problems. This vegetable is included in diet menus for people wanting to reset overweight. The calorie content of zucchini is only 27 Kcal per 100 g of product.
Korean Instant Pot Recipe
Zucchini is also featured in recipes for Korean cuisine, beloved for its spiciness and piquant taste.
Ingredients:
- 3 kg of zucchini;
- 0.5 kg carrots;
- 0.5 kg of onions;
- 1 hot green pepper (the quantity can be reduced according to your taste);
- 3 tbsp. spoons of salt;
- 6 tbsp. spoons of sugar;
- 150 g vegetable oil;
- 200 ml;
- 2 tbsp. spoons of ground coriander.
Preparation procedure:
- Peel the zucchini, removing the seeds, and grate them on a coarse grater.
- Grate the carrots on a special grater into long thin strips. Chop the onion into thin half rings.
- Green hot pepper cut into thin rings, do not remove the seeds.
- Place all the vegetables in a deep container, add the remaining ingredients according to the recipe and mix thoroughly so that the spices are evenly distributed throughout the entire volume. Leave for 2 hours.
- Place the product in sterilized jars. Distribute the juice released during marinating evenly among the jars.
- Cover with lids and sterilize in a water bath for 15 minutes.
- Roll up the jars with lids, turn them upside down, and cover with a blanket to cool gradually.
Some people find it more convenient to make pickled zucchini without sterilization, saving time. Some people enjoy the preparation process itself and the method of canning is no longer so important.
Either way, you'll end up with delicious, crispy marinated zucchini!
Raw zucchini is used to prepare this snack; it retains all the beneficial microelements and vitamins. This snack is also low in calories and is perfectly absorbed by the body and has a beneficial effect on the gastrointestinal tract.
Preparing such zucchini is not at all difficult and quick; of course, it is better to let it brew, but even without this they turn out delicious. They can be served immediately.
Ingredients for pickled zucchini:
- zucchini - 500 g
- garlic - 2-3 cloves
- dill - a few sprigs
- sugar (or honey) - 1 tsp.
- vegetable oil - 1 tbsp.
- vinegar 9% - 1 tsp.
- salt - 0.5 tsp.
- black pepper - to taste
How to cook pickled zucchini according to a quick recipe:
1) Prepare all the ingredients for making pickled zucchini. You will need young zucchini, garlic, dill, vegetable oil, vinegar, sugar, salt and black pepper.
2) For this recipe you need to take only young zucchini. Wash them well and use a vegetable peeler to cut them into long ribbons like these. This is done very quickly.
3) Place the chopped zucchini in the bowl in which you will prepare this appetizer.
4) In a small bowl, prepare the zucchini marinade. Mix vinegar, oil, salt, sugar, garlic squeezed through a press and chopped dill.
Mix well.
5) Add the dressing to the bowl with the zucchini and toss to combine.
6) Leave the zucchini to marinate for 1 hour. But if you don’t have time to wait, you can serve it right away. The longer the zucchini sits, the spicier it becomes.
I love zucchini in all their 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. Be warned – these pickled zucchini are instant eaters. 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 effort to wait for the two hours it takes for the zucchini to marinate. Of course, at first glance, it seems that this is not long at all. Usually marinades need a day or two. Ask why so fast? Because they cut them very thinly. 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 without blinking an eye. Although I personally really like these storm waves on a plate. They look as dynamic as quick cooking and subsequent rapid eating.
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. (without a mound),
- vegetable oil – 80-100 ml,
- honey - 1 tbsp. l. (without slide),
- vinegar 3-6% (you can use apple, white wine or lemon juice) – 3 tbsp. l.,
- ground black pepper or peas - to taste.
How to cook quick pickled zucchini
Wash the vegetables thoroughly, rinse and dry. If the zucchini is young, it is not necessary to peel them; just cut off the stalks. Ripe vegetables are completely peeled and seeded.
Next, arm yourself with a Berner-type grater or vegetable peeler and slice the prepared zucchini very thinly. You can cut either lengthwise (in long strips) or across (in round pieces) - your choice. The main thing is to cut as thin as possible.
Place the shredded zucchini in a convenient bowl (plastic or glass), sprinkle with salt, stir so that the salt is evenly distributed, and leave for half an hour.
During this time, the zucchini will release juice that is completely unnecessary for us. Therefore, we drain this juice and gently squeeze the zucchini, in order to be sure to get rid of all excess, and return them to the bowl.
We pass the peeled garlic through a press or simply chop it into small cubes. Next, chop the washed and dried greens. Add all this to the zucchini.
Once you've finished with the vegetables and herbs, you can start preparing the marinade. It is made in a matter of minutes: mix together oil, vinegar, honey and pepper and mix thoroughly until smooth. To make the honey mix faster and easier with the other ingredients of the marinade, you can warm it up a little (for example, keep it in the microwave for a few seconds). If honey is not available, you can replace it with sugar, add it to taste. I usually take 1 tsp.
Pour the resulting marinade over the zucchini and mix thoroughly.
Looks good already. And in a couple of hours it will be even better.
Before you send the zucchini to marinate, be sure to taste it, 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. Of course, zucchini can also stand longer, but preferably no more than two days.
Instant pickled zucchini is served chilled. They go especially harmoniously with meat dishes and baked potatoes.
