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Zucchini marinated in thin strips. Marinated zucchini (quick recipes). Korean marinated zucchini

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 simplest products that are available almost 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
greenery

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 your 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 circles. 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. Due 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.

With the advent of autumn, kitchens are filled with aromas of marinades, spicy seasonings and spices. And every time, along with recipes for favorite snacks that have been tested over the years, I want to cook something new.

Such a "highlight" can be pickled zucchini, prepared for the winter in one of the proposed ways.

Sterilization of blanks is a simple process, but it causes unnecessary trouble and takes some time. You can pickle vegetables for long-term storage with no less reliable canning methods. At the same time, all their useful 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.

Marinated triple zucchini

Don't let the multiple filling scare you - the workpiece will not take much time.

Note! 0.5 - 1 liter jars are best suited for home canning. They do not take up much space in the refrigerator (when stored after opening), and snacks are eaten very quickly.

Depending on the cutting method and filling density, this recipe produces 3-4 liter jars of crispy marinated 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. spoons "with a hill" of rock salt;
6 art. 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, cherries, raspberries, etc.)

Important! Do not add more than 2-3 spices at a time. A "bouquet" of a large number of seasonings can change the taste of the entire workpiece and not for the better.

Cooking order:

Wash the zucchini well, cut off the ends, cut into pieces of any shape - cubes, bars, circles, etc.
Put spices, peppers, garlic (cut into several pieces) at the bottom of sterilized jars.
Put the water to boil. At this time, arrange the zucchini in jars, periodically shaking them or lightly tapping the bottom on the table so that the pieces are distributed as densely as possible. Place dill umbrellas on top.
Fill the workpiece with hot water (first pour), cover with lids and leave for 15 minutes. Then drain the water into a deep container - you will need it to prepare the marinade.
Pour zucchini again with hot water (second filling), cover with lids, 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 filling and pour hot marinade over the zucchini (third filling).
Roll up the lids, turn the jars upside down, cover with a blanket, leave to cool gradually.
Zucchini marinated for 30 days. Therefore, write the date of preparation on the lid in order to 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 use it more rationally, pour the zucchini with a hot solution of salt and sugar (according to the recipe). And pour vinegar immediately into jars at the rate of:
for a 1-liter jar - 50 ml of spices or 75 ml.

Store pickled zucchini cooked with vinegar without sterilization in a cool place (pantry, cellar, refrigerator).

Important! Regardless of the method of preservation, jars and lids should always be well washed and sterilized.

Pickled marinated zucchini

Such an appetizer can be eaten after marinating in an hour. For this recipe, it is better to choose young zucchini of a small size.

Ingredients:

1 kg of zucchini;
50 ml sunflower oil;
1 teaspoon of salt;
1 st. a spoonful of sugar;
3 art. spoons ( , );
6 cloves of garlic (the amount can be changed according to your taste);
¼ tsp freshly ground black pepper;
Dill.

Note! You can take sunflower or olive oil, refined or unrefined. The taste of the snack will change along with your preferences.

Cooking order:

Wash the zucchini, peel and cut into long plates (slices) as thin as possible. If you use a regular vegetable cutter, they will turn out to be the same thickness and marinate evenly.
Put the slices in a bowl, salt, mix gently and leave for 20-30 minutes.
In a separate container, mix oil, sugar, freshly ground pepper, garlic crushed or squeezed through a press, finely chopped dill, add vinegar (it is better to use natural).
Add marinade to zucchini. Mix again gently, 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 oil with soy sauce (in this case, you need to adjust the amount of salt in the recipe to your liking).

Note! The shelf life of these blanks in the refrigerator is no more than 5 days.

Instant recipe in liter jars for the winter

But you can preserve pickled zucchini for a long time.

Ingredients:

600-700 g zucchini (better than medium size);
3 cloves of garlic;
2 black peppercorns;
50 ml sunflower oil;
50 ml;
1 st. spoons of rock salt;
2 tbsp. spoons of sugar.

Cooking order:

Cut well-washed zucchini into circles or cubes 1.5-2 cm thick.
Add salt, sugar, and butter. Mix well.
Let marinate covered at room temperature for 2 hours, stirring occasionally.
Arrange the workpiece in sterilized jars as tightly as possible, adding garlic and pepper according to the recipe.
Distribute the juice released during pickling evenly throughout the volume.
Cover the jars with lids and boil for 15 minutes in a water bath.
Roll up the lids, turn the jars upside down, leave to cool.

With its specific taste, it distinguishes this appetizer from the general range of homemade preparations. However, it can be replaced with any other -, table, etc.

Zucchini circles in liter jars with sterilization

Sterilization of homemade products extends their shelf life. If you trust this method of preservation more, try preparing marinated zucchini for the winter, the taste of which, as the people say, will make you lick your fingers.

This recipe makes about three 1 liter jars.

Ingredients:

2 kg zucchini (preferably medium-sized);
6-9 cloves of garlic (at the rate of 2-3 pieces per 1-liter jar);
black pepper (peas) - at the rate of 6 pcs. to the bank;
1.2 liters of water;
3 art. spoons of rock salt;
3-4 st. spoons of sugar;
90 ml.

Additional Information! 200 - 300 g of carrots, cut into circles, are often added to the recipe. In this case, the weight of zucchini is reduced accordingly.

Cooking order:

Cut well-washed vegetables into slices (cut large ones in half) 1-1.5 cm thick. Arrange 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 all the way to the top. Start adding it in small portions so that the jars have time to heat up and not burst.
Cover with lids. Don't roll!
Place a small piece of cotton or towel in the bottom of a deep saucepan. Put the jars, pour water "up to the shoulders."
Bring water to a boil over medium heat 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

Bulgarian pepper adorns both the look and taste of this snack.

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 st. tablespoons of coarse salt (preferably rock);
4 tbsp. spoons of sugar;
4 cloves of garlic;
2 pcs. bay leaf;
8 pcs. black peppercorns;
100 ml;
dill (umbrellas).

Cooking order:

Wash vegetables. Cut the zucchini into slices 1-1.5 cm thick. Clean the pepper from the grains and cut into large pieces.
Put salt, sugar, black pepper and bay leaf into boiling water. Add the prepared vegetables, vinegar, mix and simmer covered over low heat for 10 minutes.
At the bottom of sterile jars, put dill umbrellas and garlic. Evenly distribute boiled vegetables, pour hot marinade to the very top.
Roll up the jars with lids, turn upside down, cover with a blanket and leave to cool gradually.

Delicious preparation of zucchini "like mushrooms"

Such a recipe for marinated 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 compliance with the cooking technology will make pickled zucchini taste the same as milk mushrooms.

Ingredients:

1.5 kg of zucchini / zucchini;
25 g of dill and several umbrellas (2-3 pieces);
3 pcs. cloves;
130 ml of sunflower oil;
130 ml;
1 teaspoon of coarse salt (preferably rock);
2 tbsp. spoons of sugar;
2 pcs. bay leaf;
1/4 teaspoon ground black pepper;
6 cloves of garlic.

Important! You can not reduce the amount or change dill to other greens. It is he who, in combination with cloves, gives the zucchini a mushroom flavor.

Cooking method:

Wash the zucchini. Cut off the ends of the young ones, remove the peel and seeds from the more mature ones.
Cut vegetables into cubes 2 - 2.5 cm.
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, leave to marinate under the lid at room temperature for 3 hours. It is advisable to stir the mixture every 30 minutes for more uniform impregnation.
Arrange the workpiece in jars, be sure to fill them with the juice released during pickling. Cover with lids and sterilize in a water bath for 15 minutes (0.5 - 1 liter jars) over moderate heat. Do not forget to put a piece of cotton cloth or a towel on the bottom of the pan.
Roll up the jars with lids, leave to cool upside down. Additionally, you do not need to cover the pickled zucchini to turn out crispy like mushrooms.

Pickled cucumbers, sauerkraut and Soviet-era pickled zucchini still evoke nostalgia.

Apparently, this is why the simplest recipe for pickled zucchini, prepared 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 of sugar;
180 ml;
¼ tsp ground black pepper;
dill or parsley.

Cooking order:

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 workpiece over low heat for 5-7 minutes.
Wash the greens, chop, put on the bottom of pre-sterilized jars.
Arrange the boiled zucchini in jars as densely as possible, pour over the hot marinade.
Roll up the lids and leave to cool completely.

Additional Information! Zucchini is easily digestible and is considered a dietary dish. They are added to baby food, to the diet of patients suffering from digestive problems. This vegetable is included in the diet menu for people who want to lose weight. The calorie content of zucchini is only 27 kcal per 100 g of product.

Korean Instant Recipe

Zucchini was also noted in the recipes of Korean cuisine, beloved for its spiciness and piquant taste.

Ingredients:

3 kg of zucchini;
0.5 kg of carrots;
0.5 kg of onions;
1 hot green pepper (the amount can be reduced to your taste);
3 art. spoons of salt;
6 art. spoons of sugar;
150 g of vegetable oil;
200 ml;
2 tbsp. tablespoons ground coriander.

Cooking order:

Peel the zucchini, removing the seeds, and grate them on a coarse grater.
Grate carrots on a special grater into long thin strips. Chop the onion into thin half rings.
Cut the green hot pepper into thin rings, do not remove the seeds.
Put all the vegetables in a deep container, add the rest of the ingredients according to the recipe and mix thoroughly so that the spices are evenly distributed throughout the volume. Leave for 2 hours.
Arrange the workpiece in sterilized jars. Distribute the juice released during pickling 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, cover with a blanket to cool gradually.

It is more convenient for someone to make pickled zucchini without sterilization, saving time. Someone enjoys the harvesting process itself and the method of canning is no longer so important.

In any case, you will get delicious crispy pickled zucchini!

Zucchini in the ranking of summer vegetables are on the top lines, because they have a lot of advantages - the fruits contain many useful substances, minerals and vitamins. Summer residents usually boast of a large harvest, those who do not have their own plot of land are not upset, because the cost of zucchini on the market is ridiculous. It is important that they can not only be eaten in the summer, but also harvested for the winter. Below are proven recipes that will suit both experienced and novice hostesses.

Pickled zucchini for the winter in jars step by step recipe with photo

Spices and spices turn simple products into an amazing ensemble, fragrant and tasty. Even commonplace pickled zucchini can be an amazing dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Pickled spicy zucchini can be used as a side dish for any dish. Or prepare them for long-term storage.

Your mark:

Cooking time: 2 hours 0 minutes

Quantity: 4 servings

Ingredients

Zucchini: 1.5 kg
Water: 1.2 ml
Vinegar 9%: 80 ml
Garlic: 10 cloves
Carnation: 10 buds
Parsley, dill: one bunch
Pepper mix: 2 tsp
Salt: 4 tsp
Bay leaf: 8 pcs.
Ground coriander: 1 tsp
Sugar: 8 tsp

Cooking instructions

You can start with greens. From it, cleanly washed, sent to a colander, during the period that other products will be prepared, all unnecessary liquid will drain.

While you can do the marinade. Bring water to a boil for him. Then add bay leaf, spices and spices mixed together.

When the mass boils, pour vinegar into the pan.

Remove the dishes from the heat, add the oil to the hot marinade, stirring well.

While the fragrant liquid is cooling, you can prepare zucchini, herbs and garlic for pickling.

Remove the skin from the zucchini, the top peel from the garlic, disassemble it into slices. Cut in small pieces.

Since the zucchini is young, they still have tiny, very tender seeds, they will practically not affect the taste range, so they can not be removed. Cut the whole vegetable into thin strips.

Chop greens.

Mix the chopped products in a three-four-liter saucepan, preferably enameled.

Pour the marinade over the resulting mixture, even if it has not completely cooled down. When the whole mixture reaches room temperature, it is necessary to remove it for a day in the refrigerator.

Before laying out pickled zucchini in jars, both containers and lids should be sterilized.

Spread the finished mixture and seal the jars. Now you can remove them to a more reliable place, where there is no sunlight and it is quite cool.

Very quick marinated zucchini recipe

Previously, pickling was used exclusively for harvesting vegetables and fruits for long-term storage in the winter. Today, pickled snacks appear at any time of the year, at the request of the household. Here is one of the recipes according to which delicious vegetables, if marinated in the evening, will be ready for breakfast.

Products:

Zucchini (already peeled and seeds) - 1 kg.
Garlic - 5-6 cloves.
Dill - a large bunch.
Parsley - a large bunch.
Water - 750 gr.
Ground red pepper and ground black pepper - 1 tsp each.
Salt - 2 tsp
Salt - 4 tsp
Carnation - 4 pcs.
Bay leaf.
Vinegar - 50 ml. (nine%).
Vegetable oil - 100 ml.
You can add other spices.

Technology:

The first step is preparing the marinade. Its preparation does not require special skills and abilities. In an enameled pan, in which pickling will take place in the future, pour water, add salt and sugar, add all the selected spices and bay leaf. Boil. And only then pour in vegetable oil and vinegar. Remove from heat, marinade should cool.
You can start preparing the zucchini. Remove the peel, remove the seeds if the fruits are large. Cut in the way that the hostess considers the most convenient - circles, bars or strips. The thinner the cut, the faster and more evenly the pickling process will go.
Rinse the greens in plenty of water, cut into pieces. Peel the garlic, finely chop.
Mix with chopped zucchini, pour marinade. It is not scary if it is a little warm, the taste of the final product will not deteriorate. The marinade should completely cover the zucchini. If this did not work out (due to a lack of liquid or coarsely chopped zucchini), then you need to take oppression and press down.

By morning, for breakfast, you can boil young potatoes, fry meat and put a plate of ready-made marinated zucchini!

Instant marinated zucchini

In the list of the earliest summer vegetables, zucchini is not the last. They can be stewed and fried, boiled soups and pancakes, prepared for the winter - salted and marinated. Interestingly, in recent years, marinated zucchini have become very fashionable, which are served at the table almost immediately after cooking. As much as you want instant pickling, it will still take several hours for the vegetables to soak in the marinade.

Products:

Zucchini (preferably young fruits with small seeds) - 500 gr.
Fresh dill - 1 bunch.
Vegetable oil (sunflower or olive) - 100 ml.
Fresh honey - 2 tbsp. l.
Vinegar - 3 tbsp. l.
Garlic - 3-4 cloves.
Spices, for example, hot ground pepper - ½ tsp.
Salt.

Technology:

Prepare zucchini: wash, peel, remove seeds, if large, young zucchini can not be peeled. Cut the vegetables into thin strips so that the pickling process goes very quickly.
Salt the zucchini, leave. After 10-15 minutes, drain excess juice from chopped zucchini.
In a bowl, combine the oil with vinegar, honey, garlic, passed through a press, spices.
Pour marinade into bowl with zucchini. Pour the washed and chopped dill here.
Mix gently. Cover, crush with oppression. Put in a cold place.

It remains to be patient for a few hours, and then quickly set the table, because it's time to taste marinated yummy!

How to pickle zucchini "lick your fingers"

To get especially delicious pickled zucchini, just follow the following recipe exactly. Zucchini cooks very quickly, the only difficult moment is sterilization, but it can be easily overcome if desired.

Products:

Young zucchini - 3 kg.
Fresh dill - 1 bunch (can be mixed with parsley).
Garlic - 1 head.
Vinegar - ¾ tbsp. (nine%).
Vegetable oil - ¾ tbsp.
Sugar - ¾ tbsp.
Salt - 2 tbsp. l.
Dry mustard - 1 tbsp. l.
Spices (pepper, cloves, bay leaf).

Technology:

The process begins with the preparation of zucchini. It is necessary to remove the peel, remove the seeds, even small ones. Cut small fruits lengthwise into strips, large ones - first across, then also into strips. Put in an enamel container.
In a separate saucepan, prepare the marinade, that is, mix all the remaining ingredients. Rinse dill and parsley, chop. Divide the garlic into cloves, peel, rinse, chop or use a press.
Stir the marinade until the salt and sugar dissolve. Pour zucchini with prepared fragrant marinade. Press down with oppression, put in a cold place for 3 hours. During this time, the zucchini will release juice and marinate.
The next step is sterilization. Sterilize glass containers over steam or in the oven.
Fill with zucchini, pour marinade. If it is not enough, add boiling water. Cover with lids and place in a large pot of water. Sterilization time - 20 minutes.

Korean-style spicy marinated zucchini

Many people like Korean cuisine - a large number of spices and spices give dishes an amazing taste and aroma. Korean-style zucchini is both an appetizer and a side dish.

Products:

Zucchini -3-4 pcs.
Sweet Bulgarian pepper - 1 pc. red and yellow.
Carrots - 3 pcs.
Garlic.
Onion - 1 pc.
Soy sauce - 1 tbsp. l.
Sesame seed - 2 tsp
Acetic acid - 2 tsp.
Hot pepper, salt - to taste.
Sugar - 1 tbsp. l.
Olive oil (any other vegetable) - ½ tbsp.

Technology:

Clean the zucchini from the peel, seeds. Cut into thin circles. Salt, press, leave for a while.
Prepare the rest of the vegetables: chop the pepper, grate the carrots. Onion also grate, sauté.
Mix the vegetables, drain the juice from the zucchini and chopped garlic to them. Add all the spices, sugar, olive oil and acetic acid to the marinade.
Pour the marinade over the chopped zucchini, mix. Cool in the refrigerator for several hours.

Insanely delicious marinated zucchini with honey

When pickling vegetables, spices, salt and sugar, vegetable oil and vinegar or acetic acid are used. But in the following recipe, one of the main roles is played by fresh honey, which gives an interesting flavor to the zucchini.

Products:

Zucchini - 1 kg.
Liquid honey - 2 tbsp. l.
Garlic.
Vinegar (ideally wine) - 3 tbsp. l.
Salt.
Basil, parsley.

Technology:

It is recommended to cut the zucchini into very thin shelves, for example, using a vegetable cutter. Naturally, zucchini should be peeled and seeds, washed under running water. Salt the zucchini, leave for half an hour.
Mix honey and wine vinegar, pour finely chopped greens and garlic into the marinade.
Next, dip the zucchini strips into this fragrant mixture, leave to marinate in a cold place. Stir regularly, after three hours you can serve.

Pickled garlic zucchini recipe

Aromatic spices and spices are an important component of the pickling process, another essential attribute is garlic. According to the following garlic recipe, it will take a lot, but the aromas will be in the whole kitchen.

Products:

Zucchini - 2 kg.
Garlic - 4 heads.
Dill - 1-1 bunch.
Sugar - 1 tbsp.
Salt - 2 tbsp. l.
Vegetable oil - 1 tbsp.
Vinegar 9% - 1 tbsp.

Technology:

Wash the zucchini, peel, remove the seeds. Cut the fruits into cubes, salt to release more juice.
Chop garlic and dill. Add to zucchini.
For the marinade, mix oil, vinegar, add sugar and salt, stir until dissolved.
Pour vegetables with this spicy fragrant marinade, leave for 2-3 hours.
Arrange in containers, pre-sterilized and dried. Send for sterilization.
After 20 minutes, take it out, roll it up, turn it over, cover it with a warm blanket, additional sterilization of pickled zucchini will not hurt.

How to cook crispy marinated zucchini

Harvesting zucchini for the winter allows many families to significantly save the family budget. If you follow the technology, the pieces of zucchini will turn out delicious, crispy, fragrant. It is better to cork in a container with a volume of 0.5 liters.

Products:

Zucchini - 5 kg.
Greens, laurel, cloves, hot peppercorns.
Leaves of horseradish, currant.
Water - 3.5 liters.
Salt - 6 tbsp. l.
Sugar - 6 tbsp. l.
Vinegar 9% - 300 gr.

Technology:

Prepare zucchini - wash, peel, remove seeds. Fruit cut into cubes.
Prepare marinade from water, salt, sugar. Rinse greens, currant leaves and horseradish. Peel the garlic, cut into large cloves.
Sterilize jars, put horseradish and currants, garlic cloves, spices and seasonings on the bottom.
Spread zucchini, pour hot marinade. Additional sterilization of containers - 10 minutes.

Consider the versatility of seaming. Vegetables are quite crispy, slightly spicy and very juicy. Lots of firm pickled pulp- the most accurate description. These zucchini do not look exactly like cucumbers, but they are suitable for winter salads and will be a low-calorie respite from the pangs of appetite on a diet.

Statistics say that the Slavs most often twist squash caviar. But we keep today's recipe on the must-have list. Just as steadily from year to year we and.

Cut into circles and put in jars along with spicy ingredients, pour hot solution and sterilize. This is how the recipe can be summarized. And yet it is better to do elementary steps according to the description with a photo in order to take into account all the nuances.

Attention! For all recipes we need sterilized jars and lids.
In time, each blank will take about 1 hour, taking into account the sterilization of cans.

Let's start cooking!

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Marinated zucchini for the winter without sterilization

We need:

Zucchini -1.8-2 kg
Young dill - 1-2 bunches
Garlic - 9 medium cloves

Black peppercorns - 15-18 pcs.
Carnation - 6-9 pcs.
Bay leaf - 3 pcs.

For marinade:

Water - 1.5 l
Sugar - 190 g (almost 10 tablespoons without a slide)
Salt (rock, without impurities) - 70 g (almost 3 tablespoons without a slide)
Vinegar (table, 9%) - 190 ml

Important details:

This amount of ingredients is enough for 3 liter jars.

Preparation and bookmarking in banks.

Thoroughly wash the zucchini and cut off the nose and ass. We cut circles with a thickness of 1.5-2 and even 2.5 cm. Focus on your taste.

It is better to take medium-sized young zucchini. If we still take very large ones, we will have to cut each circle in half. In mature zucchini, it is better to remove the seeds by sacrificing the form of cutting: make large sticks.

My dill. Peel the garlic and cut each clove in half lengthwise.

We fill the banks. For one liter jar:

At the bottom we put 4-6 sprigs of dill.
Top 1-2 garlic cloves, 2 pcs. cloves, 6 peppercorns, 1 bay leaf.
Squash circles spread flat, on top of each other, tightly, to the top. You can cut 2-3 circles in half and compact the styling by pushing these halves from the side.
We complete the composition with another 1 clove of garlic, which we squeeze along the side wall.

So we form 3 banks. Quantities are arbitrary, adjust the garlic and herbs to your liking.

Preparing vegetables with boiling water before seaming.

Fill the filled jars with boiling water, cover with a lid and leave for 10 minutes.

We drain the water. Again, fill the jars with boiling water - cover - wait 10 minutes.

Prepare the marinade, pour and roll up the workpiece.

During this time, prepare the marinade. We heat the water, add sugar, salt, stir until completely dissolved, pour in the vinegar, bring to a full boil and hold for 2-3 minutes - let it boil.

Here you can take a sample from the solution and adjust to taste by adding sugar or salt.

Drain the second water from the jars and immediately fill the zucchini with hot brine - to the top.

Close the lid tightly (twist-off or seaming key).

Turn upside down and wrap to cool slowly.

Zucchini circles in liter jars with sterilization

Store-like is a fitting description for this classic seam.

We need:

Zucchini (preferably young) - about 2 kg
Garlic - up to 9 cloves
Black pepper (peas) -18 pcs.

For marinade:

Water - 1.2 l
Salt (coarse, without additives) - 2 tbsp. heaped spoons
Sugar - 3-4 tbsp. spoons (taste the marinade before pouring!)
Table vinegar, 9% - 80-100 ml

Important details:

This amount will 3 liters blank.
The recipe you can add carrots in large cuts (circles or sticks) - 2-3 pieces, by weight no more than 400 grams. Then put the zucchini, respectively, less.

If the harvest was a success, and you urgently and very simply need to determine a lot of vegetables for storage, you can also pickle old fruits by peeling them and removing the seeds. But circles won't work. It seems to us that for the classics - too big a compromise. It is better to put ripe vegetables into a roll for mushrooms, squash lecho or assorted vegetables.

How to cook.

Wash the zucchini well. If the earth has just clung to the garden, soda will not hurt either. Cut off the ends on both sides and cut the vegetables into circles. Thickness from 1.5 to 2.5 cm, to taste.

Peel the garlic and cut into slices.

We put the mugs in sterilized jars, tighter. To fit more vegetables, cut large circles in half. At the beginning, middle and end of the styling, add 1 clove of garlic and a couple of peppercorns. Total per 1 liter can 2-3 garlic cloves and 5-6 peas will leave.

Prepare the marinade: mix all the ingredients with water, heat, stirring until completely dissolved, and let the finished liquid boil for 3 minutes.

Pour hot marinade over zucchini a little in each jar. Filled a third of one container, moved to the next. The previous ones are still warming up to take the next portion of boiling water. So we are insured against the fact that a jar sharply filled with boiling water will burst.

We need to fill the jars to the very top.

Full jars are simply covered with lids and sterilized in a large container. Everything is as usual: at the bottom of the pan there is a cotton towel, and we pour water into it up to the shoulders of the cans.

Sterilization time for pickled zucchini in a liter jar - 10 minutes from the moment of boiling water.

Remove from heat, roll up with a key or tightly screw the twist-off lid. We turn over, shake a little, check for leaks and leave to cool slowly - in the upside down position, under the covers.

For a note!

The proportions and steps from both rolls are suitable for large-cut squash (bars, large cubes).

Bulgarian pickled zucchini for the winter

For 2 jars (0.85-1 l) we need:

Zucchini - 700-750 g (= as much as you can fit with tight packing)
Garlic - 2-3 cloves
Dill (umbrellas) - 1 pc.
Hot pepper (bitter) - cut from pod up to 2 cm
Bulgarian pepper - 1 pc. medium size (preferably red or yellow)

For the marinade (with a margin):

Water - 1 l
Salt (large, clean) - 1.5 tbsp. a spoon
Sugar - 100 g (4 tablespoons with a slide)
Bay leaf - 2-3 pcs.
Black peppercorns - 6 pcs.
Vinegar (table, 9%) - 100-120 ml

The preparation is simple.

My vegetables and dill. We cut the zucchini into circles. We clean the garlic. Cut hot pepper into rings.

We clean the sweet pepper from seeds and white membranes inside and cut it arbitrarily - into large pieces. For example, in half lengthwise, in half again and each quarter across in the middle.

Add all the ingredients of the marinade, except vinegar, to boiling water and let it boil for 3-4 minutes. At the end, pour in the vinegar, turn on the heat, but do not turn it off.

At the bottom of the sterilized jars we put an umbrella of dill, garlic, hot peppers, having previously bathed them in a hot marinade.

Zucchini mugs and slices of bell pepper are placed in the marinade. Let it boil and on low heat under the lid (!) Boil for up to 10 minutes.

Vegetables, along with the marinade in which they were cooked, are laid out in jars. First, the hard part, distributing equally into 2 cans. Then add the marinade to the very neck.

We roll up the workpiece, turn it over, put it under insulation to cool slowly.

Zucchini for the winter in mustard marinade - video

If you are ready to give your original delight only to distinctly spicy snacks, then the video below is the best guide to action. The hostess uses dry mustard to spicy prepare a large batch of vegetables - 4-4.5 kg.

You will need:

Zucchini - 4.5 kg (prepared)
Garlic and dill umbels
Leaves: bay, currant and cherry
Black pepper (peas) and cloves
Mustard (dry powder)

For marinade:

Water - 2.5 l
Sugar - 250 g
Salt - 3 tbsp. spoons
Vinegar (table, 9%) - 400 ml

Nadezhda suggests cutting the zucchini into large sticks.

Both young and old vegetables are suitable for this recipe.

We hope you enjoyed at least one recipe. For the first experience, we would focus on two samples - with or without sterilization, but in the classic composition.

Pickled zucchini for the winter is a profitable investment of effort. Not only “You will lick your fingers”, but also “Cool, mom! Like in a store! - standard praise from experienced and young households for this easy and tasty preparation. Have fun!