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Quick pickled zucchini with garlic and dill - one of the varieties of preparing a delicious refreshing, vitamin, simple and spicy snack. instant home cooking can be prepared according to a variety of recipes. All these recipes can be divided into two groups - recipes for marinated zucchini with and without marinade. Earlier, I showed you how to cook marinated marinated zucchini. You can see the recipe here - instant marinated zucchini. These zucchini taste very similar to canned zucchini. Moderately salty, sweet and sour in taste, these zucchini are an excellent appetizer for a summer side dish.

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

Raw marinated quick marinated squash is prepared with a variety of toppings. The classics of the genre are the usual sugar, salt, vinegar, vegetable oil. In addition to these ingredients, a large amount of spices, a variety of herbs, soy sauce, honey, sesame seeds, garlic, horseradish, mustard, onions, carrots can be involved in marinating zucchini.

Quite recently, I discovered a recipe for quick pickled zucchini with garlic and dill. I used to cook very similar zucchini for the winter, rolled them into a jar for further storage.

Ingredients:

• Zucchini - 1 kg.,
• Salt - 1 tsp,
• Dill - 30-40 gr.,
• Garlic - 1 head
• Apple cider vinegar or table vinegar - 3 tbsp. spoons,
• Sugar - 1 tbsp. a spoon,
• Refined sunflower oil - 50-60 ml.,

Quick pickled zucchini with garlic - recipe

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

Summer is the time for fresh vegetables. Each housewife tries to add as many seasonal products as possible to the family's daily diet. Zucchini, which appears on the shelves at the beginning of summer, is an excellent opportunity to diversify the diet and replenish the body with useful substances.

Zucchini is a dietary vegetable, it contains only 27 kcal per 100 grams, but it perfectly satisfies hunger. But he attracts culinary specialists not only because of this. The product is quickly prepared, the young zucchini does not require additional manipulations - washed, cut into the necessary pieces and cook!

And what a variety of dishes are prepared from this vegetable. In addition to the familiar fried zucchini with garlic and herbs, the vegetable is added to soups, pizza, baked with other products, and stuffed. Zucchini caviar is generally a classic dish. Even marrow jam is a culinary delight among gourmets.

But today let's talk about pickled zucchini. The dish can be cooked in half an hour without much hassle and financial costs. And after a few hours, put it on the table, treating guests or family members with a new, original and tasty snack.

Cooking Secrets and Taste of Zucchini

As you know, zucchini by themselves do not have a pronounced flavor. And this is a big plus of the vegetable. After all, the final taste will depend on the accompanying products and their proportional ratio.

When marinating zucchini quickly, the addition of an acidic component is a prerequisite. This can be vinegar, citric acid, or fresh lemon juice. The amount of salt, garlic, pepper and other spices can be varied according to preference.

Vegetables are best chosen young, with soft seeds and thin skin. It does not take much time to process them and the appetizer will turn out to be tender. If there is a desire to "crunch", then you can take a "fellow" zucchini - zucchini, they have a denser pulp.

To marinate the zucchini quickly, they are cut into thin rings or slices. The easiest way is to use special vegetable cutters for these purposes.

How to make quick zucchini in slices

This recipe is a godsend for those who want to get a delicious snack in a couple of hours. Raw vegetables retain the entire supply of micronutrients. Zucchini marinated in this way can be used as a side dish for fried meat or potatoes in any form.

Products:

• a pound of zucchini;
• 10 g salt;
• a small bunch of dill;
• 4 garlic cloves.
• 15 ml apple cider vinegar;
• black pepper to taste;
• 1 tsp granulated sugar;
• 20 ml of sunflower oil.

Technology:

1. Wash vegetables and herbs thoroughly.
2. Cut the courgettes into thin slices using a special knife.
3. In a separate container, combine sugar, oil, vinegar, salt and pepper. Leave the mass for a quarter of an hour to combine the tastes of the food.
4. Fold zucchini circles into a bowl, sprinkle with salt and chopped dill. Pour in the brine.
5. Put the container with zucchini in the refrigerator. After 2 hours, the appetizer is ready.

Delicious Pickled Zucchini Instant Eat

Instant zucchini go well with meat, hot dishes, autumn vegetable salads, or as a standalone snack. The name of the dish corresponds to it - the vegetables are so tasty that the plate with the appetizer will empty quickly.

Products:

• a pound of young zucchini;
• 100 ml apple cider vinegar;
• 70 g of Adyghe cheese;
• a bunch of parsley;
• 3 tbsp grated garlic;
• 1 tbsp salt;
• 150 ml olive oil.

Technology:

1. Pour vinegar into a bowl, add salt and chopped herbs, add oil and stir thoroughly.
2. Rinse the courgettes and chop into cubes or thin circles.
3. Rub the cheese. Combine with zucchini.
4. Pour the products with brine and refrigerate for a couple of hours.

Quick marinated zucchini: recipe

Delicate, aromatic and savory appetizer ideal for meat or potatoes. An appetizer is being prepared, taking into account the time for marinating no longer than an hour. And it is eaten even faster. If you want to give the dish a festive look, then you can roll each ribbon into a tube and lay it out beautifully on the dish. The amount of food is enough for 4 servings.

Products:

• 2 young zucchini;
• 2 large garlic cloves;
• 1 bunch of dill;
• 1 tsp vinegar (9%);
• 2 tbsp sunflower oil;
• 1/2 tsp salt;
• 1 tsp Sahara;
• 1 laurel leaf;
• 3 peas of black allspice.

Technology:

1. Rinse the dill thoroughly, chop finely with a knife.
2. Free the garlic cloves from the husk, crush with a garlic press.
3. In a deep bowl, combine sunflower oil, vinegar, table salt, sugar, add peppercorns and a laurel leaf to the food.
4. At the very end, add crushed garlic and chopped greens. Stir.
5. Wash young zucchini, cut off the ends. If there are damaged areas on the skin, then they must be removed. Cut the vegetable into thin slices using a vegetable peeler, a special shredder or in another way.
6. Fold the vegetable ribbons into a bowl with brine and stir gently.
7. Wrap the bowl well with cling film and refrigerate for 30 minutes for pickling.
8. The snack is not subject to long-term storage.

Instant marinated zucchini with honey and garlic

Spicy zucchini tastes amazing. Vegetables are used both as a side dish for meat, and as an independent dish, like a salad. It is also suitable just as an appetizer. Zucchini is better to take young, sweet, with a thin skin and soft seeds.

Products:

• 0.4-0.5 kilos of zucchini;
• 1 tbsp honey (preferably floral);
• 2 tbsp white wine vinegar;
• 3 garlic cloves;
• 70 g of olive oil (or sunflower oil, but odorless);
• according to preference dill;
• 2 pinches of salt;
• ground black pepper if desired.

Technology:

1. Wash and dry vegetables. Cut into long thin strips. Place in a bowl and add salt. Set aside so that the vegetables are soaked in salt and juice.
2. Rinse and chop the dill.
3. Peel and crush the garlic with a garlic press or grate with a fine section.
4. Combine garlic, wine vinegar, pepper, vegetable oil, liquid honey in a deep plate (melt the candied product in a water bath beforehand). Stir well.
5. Drain the resulting juice from the zucchini. Add chopped dill, stir gently and pour in the brine. Stir the food again.
6. Cover the container with a lid or plastic wrap and refrigerate for a couple of hours. Stir the food periodically to better combine the flavors.

Zucchini quick slices with soy sauce

The taste of zucchini according to this recipe turns out to be spicy, infectious and stimulating the appetite. The appetizer is perfect for a family lunch or dinner, as well as for a festive meal. The snack plate will quickly empty and guests will ask for a supplement and recipe.

Products:

• 3 young zucchini;
• 4.5 tablespoons soy sauce;
• 3 tbsp. l. wine vinegar;
• 3 tbsp Sahara;
• 6 cloves of garlic;
• 1 tsp salt without a slide;
• cilantro or parsley according to preference;
• a couple of pinches of ground paprika;
• 2 pinches of ground hot pepper.

Technology:

1. Wash the zucchini, dry it, remove the damaged skin, if any. Cut vegetables into thin slices or slices.
2. Rinse the herbs thoroughly, dry and finely chop.
3. Peel and grind the garlic into a gruel using a convenient method.
4. Send chopped zucchini, garlic and herbs to a deep container. Add soy sauce, wine vinegar, sweet and hot peppers, sugar and salt. Stir the ingredients.
5. Boil water, pour into vegetables with spices so that the liquid covers the zucchini. Cover the container with a lid and leave until the water cools down to room temperature.
6. Then set the container with zucchini in brine in the refrigerator for a couple of hours.

How to Make Korean Quick Pickled Zucchini

A spicy appetizer will make an excellent pair of fatty dishes, including meat. Bell peppers, carrots and herbs are often added to Korean zucchini. The appetizer can be spicy or not very spicy, depending on preference. The taste is spicy, the appearance is attractive. The dish is sure to be a success on the table.

Products:

• 1 carrot root vegetable;
• 1 medium zucchini;
• 1 tbsp Sahara;
• 3 cloves of garlic;
• 1 tbsp vinegar;
• 1 chilli pod;
• 50 ml of vegetable oil;
• salt according to preference;
• Dill.

Technology:

1. Cut the washed courgettes into thin slices.
2. Boil water and put vegetable slices in boiling water for literally 3 minutes.
3. Place the blanched zucchini in a colander.
4. Wash the carrots and rub on a "Korean" grater.
5. Combine carrots and zucchini in a clean, deep container.
6. Add finely chopped peeled garlic, chopped dill and chili slices.
7. Pour vinegar, sunflower oil into the grocery mass. Salt and add sugar. To stir thoroughly.
8. Cover the container with foil or a lid and refrigerate for 40 minutes.

Instant marinated zucchini that can be eaten straight away

The blanks according to this recipe are stored for a rather long period, because the workpiece will be sterilized. For storage, you will need jars with screw lids, which do not need to be closed with a special key. They must be sterilized, and the lids must be rinsed with boiling water.

Products:

• 700 g young zucchini of milk ripeness;
• 2 carnations;
• 5 peppercorns;
• 1 laurel leaf;
• cilantro and dill to taste;
• 10 g salt;
• 0.4-0.5 l of water;
• 1 tbsp Sahara;
• 1 tbsp vinegar.

Technology:

1. Cut the prepared zucchini into thin (no more than 1 cm) circles.
2. Boil water in a saucepan (an arbitrary amount) and add zucchini slices to boiling water. Blanch vegetables for no more than 5 minutes. Drain the water through a colander and spill the boiled courgettes with cold water.
3. Put all the ingredients in a jar - chopped herbs, lavrushka, peppercorns, cloves and tamp the squash circles.
4. Prepare the brine separately - boil water along with salt and sugar.
5. Pour a spoonful of vinegar into a jar of zucchini and pour in the brine, as much will be included.
6. Place the lid on the container and place in a large saucepan of warm water.
7. Boil the liquid and sterilize within 15-20 minutes from the moment of boiling.
8. Take out the jars and tighten the lids tightly.
9. Turn the blanks. After cooling, put in the refrigerator.
10. You can taste the product immediately after cooling.

Quick zucchini with herbs and garlic

Incredibly delicious zucchini, with a piquant aftertaste of garlic and the freshness of dill. The dish is eaten as quickly as it is prepared.

Products:

• a kilo of zucchini;
• 50 g dill;
• 1 tbsp Sahara;
• 1 head of garlic;
• 1 tsp salt;
• 3 tbsp table vinegar or apple cider vinegar;
• 50 ml of sunflower oil without aroma.

Technology:

1. Wash the zucchini, remove the tips. Cut vegetables into cubes of equal size.
2. Boil about one and a half liters of water in a saucepan. Throw zucchini cubes into boiling water, boil for no more than 3 minutes. Drain through a colander and spill with cold water.
3. Rinse and chop the dill.
4. Peel the garlic, crush it with a garlic press.
5. Combine zucchini, dill and crushed garlic.
6. Add vegetable oil.
7. Pour in the required amount of vinegar.
8. Sugar and salt the food.
9. Stir everything thoroughly, cover the container with foil or transfer the future snack to a container with a lid. Place vegetables in the refrigerator to soak. After 30-60 minutes, the appetizer is ready.
10. Store in a refrigerator in a tightly sealed container for no more than a week.

Pickled zucchini for the winter lick your fingers

Zucchini canned according to this recipe can be stored all winter if rolled up in sterilized jars. In order to enjoy the full flavor and aroma, it is best to age the blanks for several months.

Products:

• 1.5 kg of young zucchini;
• 70 ml of 90% vinegar;
• 1 liter of water;
• 50 ml of sunflower oil;
• 6 laurel leaves;
• 4 tablespoons granulated sugar;
• 1 tbsp salt;
• 2 bunches of different herbs (parsley, cilantro, dill, basil);
• according to preference peppercorns, cloves;

Technology:

1. Pour 1 liter of water into a saucepan, add spices, including sugar and salt.
2. Boil the liquid and simmer for about 5 minutes.
3. Then turn off the heating and add oil and vinegar. Stir the brine and leave to infuse.
4. Cut the prepared zucchini into thin circles. Rinse with water. Allow to dry.
5. Rinse the herbs and peel the garlic.
6. Combine chopped vegetables with herbs. Pour in the brine and refrigerate for 10-12 hours.
7. After this time, put the pickled vegetables together with the brine in sterilized jars and roll up with a key.
8. Store workpieces in a cool place.

Marinating zucchini is easy. Even a novice hostess can handle any recipe. A budget snack will not only help diversify the menu, but will also be perfect for those who follow the diet and adhere to a diet.

Classic marinated marinated zucchini

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

To prepare a snack, I need the following ingredients (per liter jar):

• Zucchini fruits - 500 g;
• Pure drinking water - 500 ml;
• Food 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:

1. Initially, I cut the raw zucchini into slices, and then spread them loosely in a liter jar. At the bottom of the jar, you must first put a few cloves of garlic, black peppercorns and lavrushka.
2. I pour boiling water over the vegetables in a jar and leave the water for twenty minutes to warm the zucchini well.
3. I pour the slightly cooled water into a saucepan or saucepan, add salt and sugar and put on fire. When the water boils, lastly add 4 tablespoons of vinegar to the future marinade, mix well and remove from heat.
4. 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 snack is ready. It turns out insanely delicious!

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

Quick zucchini in Korean

If you're into savory snacks, check out my quick Korean pickled zucchini recipe. The main highlight of this recipe is the addition of red pepper to the dish, which gives the vegetables not only pungency, but also a beautiful orange-red hue.

To make Korean zucchini, I need:

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

Preparation:

1. Initially, I salt the zucchini in an enamel bowl. I put the thinly sliced ​​slices of vegetables in a bowl, add a little salt and, after pressing down with oppression, leave for 2 hours.
2. While my vegetables are brewing, it's time to move on to other ingredients. I have a special grater for cooking carrots in Korean, and I will use it. If there is no such device, a classic coarse grater will do.
3. I rub coarsely carrots, and bell peppers with slices or straws. Cut the onions into rings or half rings, and then fry them a little in vegetable oil. Finely chop the garlic cloves.
4. After the zucchini is juiced, I remove the oppression and drain off the excess liquid. I add the rest of the vegetables and seasonings to the main ingredient of our snack; red pepper will need about two teaspoons. I do not add salt; if you wish, you can add salt to an already prepared dish.
5. Mix all the ingredients thoroughly and put them in a cool place to marinate for 1 - 2 hours. Quick zucchini is ready, you can serve it to guests or households!

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

Instant Zucchini Spicy

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;
• Food vinegar (9%) - 3 tbsp l .;
• Garlic - ½ head;
• Honey - 2 tsp;
• Greens - 2-3 v.;
• Ground pepper.

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

Preparation:

1. I wash the vegetables thoroughly and peel them. If I come across young zucchini without damage, then the skin does not need to be peeled.
2. I cut the fruits into thin slices.
3. I put the workpiece in an enamel bowl, add a little salt and leave it for half an hour.
4. Now is the time to tackle the marinade. I chop the cloves of garlic finely or pass them through a garlic press. Then I mix the garlic with vinegar, olive or vegetable oil, black pepper and finely chopped herbs.
5. I drain the juice from the zucchini from the bowl, squeeze the vegetables with my hands.
6. Then I fill them with marinade and mix thoroughly.
7. I put it in a cold place for a few hours to infuse, and then you can serve it to the table.

It turns out very tasty!

Quick marinated zucchini raw

This recipe for instant marinated marinated zucchini was shared with me by my Crimean friend. The recipe contains soy sauce, which gives the dish an exotic oriental flavor and unusual taste.

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

• Zucchini fruit - 1 pc.;
• Soy sauce - 50 ml;
• Vinegar - 1 tbsp. l .;
• Coarse salt - a 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 an appetizer prepared with the addition of dill turns sour quickly. But if you decide to cook a small portion of pickled cucumbers, dill and parsley can be safely added to the recipe.

How to cook:

1. Initially, you need to start preparing the main ingredient of the dish - zucchini. I cut vegetables into thin, almost transparent slices. The thinner the vegetables are cut, the better.
2. 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.
3. I pour boiling water over a jar or container of zucchini. I leave the container for several hours in a room with room temperature, until the vegetables cool down, and then put it in a cool place. Since I cook zucchini without seaming and sterilization, it is better to keep the appetizer in the refrigerator.
4. When the vegetables are completely cool, they can already be served, because it is not for nothing that housewives call pickled marinated zucchini for instant eating. Try it!

Quick marinating zucchini with honey

I saw this unusual recipe on a television program. Initially, 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 are very tender, and the honey leaves a pleasant aftertaste in the mouth.

I need the following ingredients:

• Zucchini - 0.5 kg;
• Oil - 3 tbsp. l .;
• Garlic - several cloves;
• Honey - 50 g;
• Pepper - a pinch of ground black;
• Greens (any) - 2-3 branches;
• 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:

1. I don't peel vegetables, only wash them thoroughly. Then I cut into thin, almost transparent slices. It is very convenient to cut the courgettes with a vegetable peeler.
2. I put them in a container, sprinkle with salt and, after mixing thoroughly, put them aside for several hours.
3. While the zucchini is exuding liquid, I will take care of the marinade. I will cook it in a separate bowl. I add 50 grams of liquid honey to it.
4. I add vegetable or olive oil to honey, mix thoroughly. Then I add vinegar to the future marinade, mix again.
5. I add pepper to taste. The marinade is completely ready.
6. Finely chopped greens, and chop the garlic using a press.
7. While I was doing the marinade, the zucchini salted and released excess liquid. I definitely drain it.
8. I add garlic and herbs to the vegetables, and then pour all the ingredients with marinade. Mix well and put in a cool place to marinate for two to three hours.

The appetizer turned out to be amazingly tasty. Lick your fingers.

Watch the video, a good recipe for pickled zucchini in a hurry:

I cooked all the recipes for instant marinated zucchini myself, and my family members praised them. If you want to try something original - don't be afraid to experiment and add new ingredients!