Marinated zucchini are an excellent snack for serving to meat dishes, side dishes or simply as a supplement to a slice of fresh bread. The neutral taste of this vegetable allows you to experiment immensely with variations of compositions from spices and spices, each time receiving a new dish.
How to pickle zucchini?
Any snack from marinated zucchini is prepared with minimal time and material costs. Having studied the subtleties of the design of such blanks, everyone can cope with the task.
- For billets choose young fruits with undeveloped seeds, tender inner flesh and thin skin.
- Fruits rinse, wipe dry and, if necessary, shred slices with the recommended form and size recipe.
- Supplement the vegetable marinade and follow the technology of the selected recipe.
- Tasty marinated zucchini is left for impregnation or sealed for the winter.
Marinated courgettes in Korean
If you want to cook a spicy and rather spicy snack in a short time, use this recipe. Received by the implementation of simple recommendations zucchini marinated in soy sauce, will please you with a great taste and will be an excellent addition to the main dish for lunch or dinner.
Ingredients:
- zucchini - 2 pcs .;
- soy sauce - 3 tbsp. spoons;
- wine vinegar and sugar - 2 tbsp. spoons;
- garlic - 3-4 teeth;
- ground chili and paprika - 2 pinches;
- salt - 1,5 tsp.
- parsley or coriander - 1 bunch.
Preparation
- Zucchini shredded semicircles and placed in a bowl.
- There, too, add greens, garlic, marinade ingredients, and mix.
- Boil water, pour the spicy slices of boiling water to the coating, allow to cool and place on the shelf of the refrigerator for several hours.
Marinated courgettes in Korean fast food
Another version of the appetizer with a Korean accent is quick pickled marrows with carrots. Preliminary blanching of vegetable slices will speed up their subsequent impregnation with marinade components and will allow to enjoy in an hour the sharp taste of the ready-made piquant and surprisingly fragrant delicacy.
Ingredients:
- zucchini - 2 pcs .;
- carrots - 1-2 pieces;
- hot chili - 1 pod;
- wine vinegar and sugar - 2 tbsp. spoons;
- garlic - 4 teeth;
- Ground coriander and black pepper - 2 pinches;
- salt - 1 teaspoon;
- dill and parsley - 1 bunch.
Preparation
- Marrows are cut into quarters, put in boiling water and blanched for 7 minutes.
- Fold the slices in a colander, allow to drain.
- Spread the mass in a bowl, add grated carrots, garlic, chili, greens and other ingredients, mix.
- After an hour pickled fast zucchini in Korean will be ready.
Marinated zucchini with honey
Tasty zucchini, marinated with honey and garlic, can be served as a side dish to meat dishes or as an independent snack. Young fruit is cut using a vegetable cleaner with the finest slices, poured and left for 30 minutes to separate the juices, which are then drained and the squash is squeezed.
Ingredients:
- zucchini - 1 kg;
- liquid honey - 70 g;
- vinegar wine - 50 ml;
- salt - 1 teaspoon;
- garlic - 3 teeth;
- parsley and basil violet - 1 bunch.
Preparation
- Zucchini relieves them of excess juice and stacks in a suitable container.
- Mix honey with vinegar, salt, garlic and herbs, pour into zucchini, mix.
- After a couple of hours you can try pickled squash.
Pickled marrows with carrots
Crispy pickled squash, cooked for the winter on this recipe, will surprise with a harmonious and balanced taste and will become one of the most favorite family billets. Pleasure and ease of technology, according to which vegetables are only marinated, and then sterilized directly in jars and sealed.
Ingredients:
- zucchini - 3 kg;
- carrots - 3 pieces;
- vinegar 9% - 200 ml;
- refined oil - 300 ml;
- salt - 2 tbsp. spoons;
- garlic - 1 head;
- onion - 2 pieces;
- sugar - 1 cup;
- Peppercorns - 10 pcs.
Preparation
- Squash the pulp cubes.
- Grind the carrots, chop the onions and garlic.
- Mix the vegetables in one container, add salt, sugar, oil, vinegar and pepper, mix and leave for 5 hours.
- Together with juices, they spread marinated zucchini along sterile jars, cover them with lids, sterilize them for 20-30 minutes, then they are sealed.
Marinated zucchini with garlic and dill
No less tasty are prepared for the winter marinated zucchini with dill. To make a similar preparation for the winter is even easier and faster - the vegetables need to be marinated beforehand just a couple of hours, after which the mass is packaged along the vessels, sterilized and sealed for long-term storage.
Ingredients:
- zucchini - 2 kg;
- dill - 2 bunches;
- refined oil, sugar and vinegar 9% - 1 glass;
- salt - 2 tbsp. spoons;
- garlic - 2-3 heads.
Preparation
- Marrows are cut, mixed with dill and garlic, add all the ingredients of the marinade.
- After 2 hours of pickling, the mass is spread over the jars, kept in a container with boiling water for 20-30 minutes, sealed.
Marinated zucchini in Georgian
The following recipe for pickled zucchini will please the food lovers with the Georgian accent. Thanks to the spices used and the greenery of cilantro, the appetizer acquires a characteristic taste and aroma. If desired, the workpiece can be supplemented with hot pepper, cutting the pod into fragments and adding it to taste in a jar of vegetables.
Ingredients:
- zucchini - 2-3 pieces;
- coriander - 1 bunch;
- vinegar - 1.5 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- salt - 1 teaspoon;
- peas of sweet pepper and hops-suneli - to taste;
- garlic - 2-3 teeth.
Preparation
- Marrows are cut into cubes or semicircles and laid in a liter jar, sprinkling with layers of coriander.
- Add salt to the container, sugar, vinegar, garlic and spices, pour the contents with boiling water.
- Sterilize the vessel in boiling water for 10 minutes, cap and wrap until cooled.
Pickled pickled marrows
A great hot snack can be done by following the recommendations below. Young pickled marrows of small size can be cut into quarters, and larger specimens can be chopped into semicircles. Spices can be as simple as chili, and an acute blend of spices for Korean carrots.
Ingredients:
- zucchini - 2.5 kg;
- garlic - 2 heads;
- ground pepper, greens - to taste;
- chili or spicy seasoning - to taste;
- sugar and salt - 1 tbsp. spoon;
- vinegar 9% - 0.5 cup;
- refined oil - 1 glass.
Preparation
- Prepare zucchini, put in a bowl.
- Add the squeezed garlic, chopped greens.
- Mix the oil with the vinegar, salt, sugar and seasonings, pour into zucchini, mix, leave for 5 hours.
- Packed pickled spicy zucchini in a sterile container, sterilized for 20-30 minutes, cork.
Marrows marinated as mushrooms
To prepare for the winter pickled squash as a mushroom or butter, use the following recipe and enjoy the excellent overall taste of the snack. The mushroom effect is achieved through the use of an impressive portion of vinegar. If desired, the composition of the dish can be expanded by adding chopped greens.
Ingredients:
- zucchini - 1 kg;
- garlic - 4-5 teeth;
- sugar and salt - 0.5 tbsp each. spoons;
- vinegar 9% - 70 ml;
- refined oil - 100 ml.
Preparation
- Peel zucchini from the skin, cut into cubes.
- Add garlic and a mixture of oil, vinegar, salt and sugar, mix, leave for 3 hours.
- Pack the vegetable mass in sterile jars, sterilize for 10 minutes, wrap it until it cools completely.
How to pickle zucchini for the winter in cans?
If you do not like the presence in the technological process of sterilization of blanks , the next recipe for marinated zucchini for the winter, especially for you. Vegetable slices are poured twice with boiling water, adding vinegar, salt and sugar at the second approach. The boiling of the cans with the contents is not required. The calculation of the components is given in one three-liter capacity.
Ingredients:
- zucchini - 2-2.5 kg;
- garlic - 4-5 teeth;
- sugar and salt - 3 tbsp. spoons;
- vinegar 9% - 5-6 tbsp. spoons;
- dill umbrellas - 2 pieces;
- cloves - 2 pcs .;
- fragrant and black pepper - to taste;
- laurel - 2 pieces;
- greens of celery and parsley - to taste.
Preparation
- Zucchini is cut into mugs and placed in a sterile jar, on the bottom of which are put half of greens and spices.
- Place the second part of the spices and herbs from above and pour the contents with steep boiling water for 20 minutes, covered with a sterile lid.
- Drain the water, bring to a boil, boil for 5 minutes.
- In the banks lay salt, sugar, vinegar, pour boiling infusion.
- Marinated zucchini without sterilization is sealed and turned over under a blanket before cooling down.