Spicy quick-cooked zucchini. Delicious recipes for crispy zucchini marinated with vinegar. Marinated zucchini with honey and garlic

I love zucchini in all their culinary manifestations. There are a lot of recipes, but there is one that is definitely worth a try. This is an appetizer of zucchini with garlic, herbs and honey. Mind you, these marinated zucchini are an instant meal. Immediately get ready for the fact that, having swallowed the first pan, they will immediately demand the next from you. The taste of zucchini is inexpressibly beautiful, the aroma is stunning. It took a lot of work for me to wait for the two hours it takes for the zucchini to marinate. Of course, at first glance, it seems that this is not very long. Marinades usually take a day or two. Ask why so fast? Because they cut them thinly, thinly. Usually using a vegetable peeler. There is no need to try and cut beautiful ribbons. No one will look at these zucchini - they will sweep away, they will not blink an eye. Although I personally really like these storm waves on a plate. They look as dynamic as quick cooking and then fast eating.

Ingredients:

young zucchini or zucchini - 0.5 kg,
garlic - 4 cloves,
a set of greens to your taste (dill, onion, basil, parsley, cilantro - whatever you wish),
salt - 1 tsp (without slide)
vegetable oil - 80-100 ml,
honey - 1 tbsp. l. (no 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 vegetables well, rinse and pat dry. If the zucchini is young, it is not necessary to peel them, just cut off the stalks. Ripe vegetables are completely peeled and seeds.

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

Put the chopped zucchini in a convenient bowl (plastic or glass), sprinkle with salt, mix so that the salt evenly lays down, and leave it alone for half an hour.

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

Garlic, peeled, passed through a press or simply chopped into small cubes. Next, chop the washed and dried greens. Add this to the zucchini.

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

Pour the marinade over the zucchini and mix well.

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

Before you send the zucchini to pickle, 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. Of course, it is also possible for zucchini to stand longer, but preferably no more than two days.

Instant marinated zucchini served chilled. They go especially well with meat dishes and baked potatoes.

Quick pickled zucchini, the recipe of which you see, is ready in a day and a half! For one medium zucchini in a snack, one liter of water is used. Quite a lot of dill is put in zucchini - a whole bunch, so they have an amazing aroma! Outside, the zucchini slices are crispy, and inside the circles are soft. The taste is reminiscent of a gentle version. And like any salted zucchini goodies fast food eat with potatoes in all its manifestations, as well as with strong drinks. In addition, they do an excellent job with the function of a light, non-caloric summer snack - and the tummies are stuffed with appetite, and the diet is followed. Just beautiful!
By the way, such zucchini are stored in the refrigerator for a very long time for “quick-salted” vegetables. Up to two months. But this is a rare case, because. they eat fast!

Products that we need for pickling zucchini:

- 1-2 medium young zucchini;
- 1 bunch of fresh dill;
- 2 dried bay leaves;
- 3-4 cloves of garlic;
- 2 table. tablespoons of table salt;
- 3 table. spoons of granulated sugar;
- 1 table. a spoonful of sunflower oil;
- 2 table. spoons of vinegar;
- 1 liter of drinking purified water.

Wash a young medium-sized zucchini, cut off the tips from it. If there are scratches, dark spots - remove them with a knife. Soft delicate skin does not need to be peeled off.
We cut the zucchini into round plates.

We put the pieces of zucchini in a marinating dish (bowl, saucepan, jar).
Wash fresh dill cold water, we clean as necessary (if he is from his garden). Finely chop with a knife.
Pour the dill into a bowl with zucchini pieces. If we pickle zucchini in a jar, cover it with a lid and shake well, turning the dishes in different directions. We take into account that having laid the ingredients tightly, it will no longer be possible to shake them. Therefore, either initially we take a larger jar, or, first of all, stir the dill with zucchini in a bowl, and then transfer it to a jar.
Finely chop the garlic with a knife or pass through a garlic press.

Pour a liter of water into a saucepan, put on the stove. As soon as the water boils, remove from the stove. Add three tablespoons of granulated sugar, two tablespoons of table salt and the same amount of vinegar, a couple of parsley, a tablespoon of vegetable oil.
Stir until the sugar and salt crystals are completely dissolved. You can add a couple of peas of allspice for flavor.

Pour zucchini with hot brine, cover the dishes. Let it cool to room temperature, then you can put it in the refrigerator.

After a day and a half, zucchini can be taken out of the marinade and served.

This is how quick pickled zucchini is prepared for a snack. Enjoy your meal!

Old Lesya
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Quick marinated zucchini with garlic and dill - one of the varieties of preparing a delicious refreshing, vitamin, simple and spicy snack. fast food 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. Earlier, I already showed how to cook pickled zucchini in a marinade. You can see the recipe here - quick pickled zucchini. To taste, these zucchini are very similar to canned zucchini. Moderately salty, sweet and sour in taste, these zucchini are an excellent snack for a summer side dish.

The most famous quick pickled zucchini, which are cooked without marinade, can be attributed. These zucchini can be eaten almost immediately. They are sharper than the first option.

Raw quick pickled zucchini is cooked with various additives. The classics of the genre are the usual sugar, salt, vinegar, vegetable oil. In addition to these ingredients, marinating zucchini may involve a large number of spices, various herbs, soy sauce, honey, sesame, garlic, horseradish, mustard, onion, carrot.

Quite recently, I discovered a recipe for quick marinated zucchini with garlic and dill. I used to cook very similar zucchini for the winter, rolled them up in 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. a spoon,
Sunflower refined oil - 50-60 ml.,

Quick Pickled Zucchini with Garlic - Recipe

To prepare this snack, it is best to use young zucchini. They need to be washed, cut off their ends. After that, the zucchini must be cut lengthwise into slices (strips 1 cm thick. Then cut each strip lengthwise into thinner strips up to 2 cm wide. Put them together and cut across. You will get cubes almost the same size.

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 most simple products which are practically available 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
greens

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 yours original recipe.

I wish you all bon appetit!

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Quick Pickled Zucchini - Video Recipe:

Pickled marinated zucchini - photo:

Greetings, my dear blog guests. If there is little time left before the guests arrive and you don’t know how to surprise them, don’t panic. You can use them or make quick pickled zucchini. This appetizer is prepared in just a couple of hours. Without seaming, and other procedures that accompany conservation for the winter. And what delight will your culinary skills cause among the guests. They had no idea that you are so great at cooking 🙂

This recipe will help you prepare a delicious snack in just 2 hours. If you don’t believe me, be sure to do it and write in the comments how you did it. For it you will need:

500 g zucchini;
50 ml of vegetable oil;
30 ml apple cider vinegar;
1 teaspoon of sugar;
2 garlic cloves;
a bunch of parsley;
salt + pepper black peas.

We remove the stalks from the zucchini, wash them and cut into thin longitudinal strips. Remember: the thinner you cut, the faster and better the vegetables will marinate. Next, we shift the blanks into a deep bowl, sprinkle with salt and leave for half an hour. During this time, the vegetables will release juice. Drain it and gently wring out the excess liquid from the workpiece.

We switch to the marinade. Grind the pepper in a mortar to a powder. Finely chop the washed greens with a knife. Pass the peeled garlic through a press. Mix greens with garlic and pepper. Next, mix sugar, oil and vinegar - the crystals should dissolve. And then we add this liquid to the other filling ingredients and send the finished marinade to the zucchini.

Mix vegetables with flavored dressing. Then cover the bowl with a lid and send it to the refrigerator for a couple of hours. This delicacy is served chilled.

Marinate vegetables with honey

When the test portion of the delicacy prepared according to this recipe evaporates, your relatives will beg you to make more. This is not surprising - such an appetizer turns out to be painfully tasty. For her, you need to stock up:

0.5 kg of zucchini;
100 ml of olive oil;
3 cloves of garlic;
½ teaspoon of salt;
3 art. spoons of grape vinegar;
fresh herbs (cilantro + basil + tarragon);
2 tbsp. spoons of honey;
crushed black pepper.

We cut off the stalks of the zucchini and remove the skin from them. Next, using a special knife, cut the vegetables lengthwise into thin slices. Salt the workpiece and set aside for half an hour.

This time we are preparing the filling. Honey must be melted in a water bath (if it is thick) and mixed with pepper, oil and vinegar. Finely chop the greens thoroughly washed and dried with a paper towel. After that we send it to the marinade. Peel the garlic cloves, puree them with a garlic press and send them to the total mass. We mix everything thoroughly.

Zucchini, when interacting with salt, let out a lot of juice - you need to get rid of it. To do this, throw the vegetables in a colander. Then we send them to a bowl with filling and mix well. Further, it is desirable to place all this for several hours in the refrigerator. And then you can safely set the table.

If the time before the arrival of guests is back to back, the option will save you. I use this recipe often in the summer.

Check out this video for more step by step zucchini salad recipe.

Raw for a snack

This dish is very tender and nutritious at the same time. It swept off the table in minutes. Here, probably, a special physical law of evaporation operates 🙂 To prepare it, you need to stock up:

250 g zucchini;
40 g of Adyghe cheese;
50 ml apple cider vinegar;
1.5 st. spoons of garlic crushed on a garlic press;
a small bunch of parsley;
75 ml of olive oil;
½ st. spoons of salt.

We wash the greens, dry them with a kitchen paper towel and cut them coarsely (recommended step is 1 cm). Or you can break it with your hands. Vinegar mixed with salt, oil and parsley.

We rub the cheese on a coarse grater. For this dish, it is better to use young zucchini - such skin is tender, it does not have to be cut off. We remove the stalks from the vegetables, wash them and cut them into cubes of about 1x1 cm.

We send the cheese to the zucchini and fill it all with a fragrant dressing. Next, season the salad with garlic mass. Mix everything thoroughly and send the dish for an hour or two in the refrigerator.

Delicious zucchini like mushrooms

Love crunchy mushrooms? Then this recipe will become your favorite. You will need these products:

a kilo of zucchini;
1 carrot;
70 g of sugar;
small bunches of greens (parsley + dill);
1/3 st. tablespoons crushed black pepper;
6-7 cloves of garlic;
2/3 st. spoons of salt;
35 ml of vegetable oil;
35 ml of 9% table vinegar.

Peeled and peeled fruits are washed and cut into large cubes. Carrots are peeled, washed and cut into thin slices. Grind the peeled garlic cloves with a press or cut into small cubes. We dry the washed greens and chop with a knife.

Next, send zucchini, carrots, greens and garlic to the stewpan. Sprinkle everything on top with sugar, pepper and salt. And also add oil with vinegar. Mix everything thoroughly, cover the saucepan with a lid and leave for 3 hours at room temperature. This is necessary so that the vegetables can marinate well.

After that, put the container with the ingredients on a small fire and cook for about 15 minutes. All this time, the vegetable mixture must be stirred so as not to burn. Next, remove the dishes from the heat, cool the dish and transfer it to the refrigerator. You can serve it to the table 2-3 hours after you send the "mushrooms" to the cold.

Korean spicy

To prepare this snack, you will need the following products:

1 carrot;
1 zucchini;
half a hot pepper;
2-3 garlic cloves;
1 st. a spoonful of 9% table vinegar;
2 teaspoons of granulated sugar;
½ teaspoon of salt;
water;
a little crushed black pepper and paprika;
a couple of sprigs of dill.

We remove the stalk from the zucchini, wash it and wipe it with a kitchen paper towel. Next, cut the fruit into circles 3-5 mm thick and cut each circle into 4 equal parts. We put water on the stove, bring it to a boil and send slices of zucchini into it. They need to be blanched for 5-7 minutes. After that, we recline the workpiece in a colander to remove excess liquid and transfer it to a bowl.

Pass the peeled garlic cloves through a press. Carrots are peeled, washed and chopped with a Korean grater into strips. Next, mix the zucchini with carrots and add garlic gruel there.

Cut the chili pepper into thin rings and send to other vegetables. Dry the washed greens, chop and add to the rest of the ingredients. Add ground pepper and paprika here. Next, salt and sugar the dish, and also flavor it with vinegar and oil.

After that, mix everything thoroughly and transfer the salad to a saucepan. Next, it must be sent to the cold. These are very fast Korean-style zucchini, so you can eat them in an hour.

Did you know that you originally ate only zucchini seeds? In the 16th century, when this plant was brought to Europe, its pulp was used as food. Gradually, the product began to be used in the cuisines of different nationalities.

Zucchini has a low calorie content - only 24 kcal per 100 g. It contains a lot of fiber and water, which makes it an indispensable product for weight loss

In addition, it contains vitamins of groups, and. Of the minerals, it contains the most potassium, magnesium, iron and calcium. Thanks to this chemical composition, it is useful for problems of the digestive and cardiovascular systems. And it also helps to normalize blood pressure and strengthens the immune system. In addition, it protects the body from the harmful effects that provoke its premature aging. So, eat zucchini - and you will be young and beautiful!

My dear readers, how do you pickle zucchini? I am sure that you have signature recipes - share them in the comments. And be sure to subscribe to updates - I will tell you so much more interesting things. And that’s all for today: I wish you culinary inspiration. Bye Bye.