Simple recipes for quick-cooking pickled zucchini

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

Pickled zucchini for the winter in jars, step-by-step recipe with photos

Spices and herbs transform simple products into an amazing ensemble, aromatic and delicious. Even banal pickled zucchini can become 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.

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Cooking time: 2 hours 0 minutes

Quantity: 4 servings

Recipe for very quick pickled zucchini

Previously, pickling was used exclusively for preparing vegetables and fruits for long-term storage during the winter. Today, pickled snacks appear at any time of the year, at the request of household members. Here is one of the recipes according to which delicious vegetables, if you pickle them 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.
• Cloves – 4 pcs.
• Bay leaf.
• Vinegar – 50 ml. (9%).
• Vegetable oil – 100 ml.
• You can add other spices.

Technology:

1. First of all, prepare the marinade. Its preparation does not require any special skills or abilities. Pour water into an enamel pan, in which the marinating will take place, 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; allow marinade to cool.
2. You can start preparing the zucchini. Peel and remove seeds if the fruits are large. Cut in the way that the housewife considers most convenient - into circles, bars or strips. The thinner the slice, the faster and more uniform the marinating process will be.
3. Rinse the greens in plenty of water and chop. Peel the garlic, chop finely.
4. Mix with chopped zucchini and add marinade. It’s okay if it’s a little warm; the taste of the final product won’t deteriorate. The marinade should completely cover the zucchini. If this does not work (due to lack of liquid or coarsely chopped zucchini), then you need to take pressure and press down.

By the morning for breakfast you can boil new potatoes, fry meat and put on a plate of ready-made pickled zucchini!

Honey zucchini

Required ingredients:

• zucchini - 1 kg;
• carrots - 70 g;
• bee honey - 35 g;
• vinegar (wine or apple) - 50 ml;
• salt - 12 g;
• a bunch of dill and green garlic;
• vegetable oil - 30 ml.

Cooking time: half an hour.

Calorie content: 59.5 kcal per 100 grams.

1. Peel the young zucchini, grate them into thin strips or carefully cut them with a well-sharpened knife. Grate the carrots into a Korean vegetable shredder.
2. Place the vegetables in a deep bowl, add salt, mix and let stand to release the juice.
3. While the vegetables become friends with each other, you need to chop the dill and young garlic. Pour in vinegar, vegetable oil and add honey. Mix everything well until the honey is completely dissolved.
4. As the vegetables release their juice, lightly squeeze them and pour the herb mixture on top.
5. Pickled vegetables with honey turn out very tasty and beautiful. Serve the appetizer chilled; the longer it sits, the more appetizing it will be. Can be consumed immediately in combination with a side dish, meat or potatoes.

Instantly marinated zucchini

In the list of the earliest summer vegetables, zucchini is not the last place. They can be stewed and fried, cooked in soups and made pancakes, stored for the winter - salted and pickled. Interestingly, in recent years, pickled zucchini has become very fashionable, and is served almost immediately after cooking. No matter how much you would like instant pickling, it will still take several hours for the vegetables to be saturated with 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:

1. Prepare the zucchini: wash, peel, remove the seeds; if large, young zucchini need not be peeled. Cut the vegetables into thin strips so that the pickling process goes very quickly.
2. Salt the zucchini and reserve. After 10-15 minutes, drain excess juice from the chopped zucchini.
3. In a bowl, combine oil with vinegar, honey, garlic, pressed, and spices.
4. Pour the marinade into the container with the zucchini. Add washed and chopped dill here.
5. Mix carefully. Cover, press down with pressure. Place in a cool place.

All you have to do is be patient for a few hours, and then quickly set the table, because it’s time to taste the marinated delicacy!

Technology:

1. The process begins with preparing the zucchini. You need to remove the peel, remove the seeds, even small ones. Cut small fruits lengthwise into strips, large ones - first across, then also into strips. Place in an enamel container.
2. Prepare the marinade in a separate saucepan, that is, mix all the remaining ingredients. Wash the dill and parsley and chop. Divide the garlic into cloves, peel, rinse, chop or use a press.
3. Stir the marinade until the salt and sugar dissolve. Pour the prepared aromatic marinade over the zucchini. Press down with pressure and put in a cool place for 3 hours. During this time, the zucchini will release juice and marinate.
4. The next stage is sterilization. Pre-sterilize glass containers over steam or in the oven.
5. Fill with zucchini and add marinade. If it is not enough, add boiling water. Cover with lids and place in a large saucepan with water. Sterilization time – 20 minutes.

Spicy pickled zucchini in Korean style

Many people like Korean cuisine - a large number of herbs 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 bell 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:

1. Peel the zucchini and remove seeds. Cut into thin circles. Add salt, press, leave for a while.
2. Prepare the remaining vegetables: chop the pepper, grate the carrots. Also grate the onion and sauté.
3. Mix the vegetables, pour the juice from the zucchini and chopped garlic into them. Add all the spices, sugar, olive oil and acetic acid to the marinade.
4. Pour the marinade over the chopped zucchini and stir. Cool in the refrigerator for several hours.

Young zucchini in Korean

Required ingredients:

• young zucchini - 900 g;
• garlic cloves - 3 pcs;
• odorless vegetable oil - 50 ml;
• table vinegar - 40 ml;
• salt - 6 g;
• sugar - 25 g;
• coriander and ground pepper - to taste.

Cooking time: approximately 25 minutes.

Calorie content: 54.9 kcal per 100 grams.

1. Wash the zucchini, cut off the stems and, if necessary, peel the skin. Blot with a napkin to remove moisture.

2. Grate on a shredder to prepare vegetables in Korean style. Add salt, sugar, mix. Drain the resulting juice.
3. Squeeze finely chopped garlic cloves onto the grated vegetable. Pour in a dose of vinegar and stir.

4. Heat vegetable oil in a frying pan. Add spices there, let them warm up a little so that they reveal their aroma.
5. Pour hot oil with spices, level with a spoon and let sit in a cool place.

6. Allow the marinated appetizer to sit for at least half an hour, ideally a couple of hours.
7. Can be stored for several days in the refrigerator. Before serving, drain the juice.

Insanely delicious pickled 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:

1. It is recommended to cut the zucchini into very thin slices, for example, using a vegetable cutter. Naturally, zucchini must be peeled and seeded and washed under running water. Add salt to the zucchini and leave for half an hour.
2. Mix honey and wine vinegar, add finely chopped herbs and garlic to the marinade.
3. Next, dip the zucchini strips into this aromatic mixture and leave to marinate in a cold place. Stir regularly, after three hours you can serve.

How to pickle raw vegetables

Required ingredients:

• zucchini - 500-600 g;
• garlic - 2 cloves;
• odorless vegetable oil - 20 ml;
• apple or table vinegar - 35 ml;
• salt - 3 g;
• sugar - 25 g;
• ground black pepper.

Cooking time: approximately 20 minutes.

Calorie content: 66.5 kcal per 100 grams.

1. For pickling, it is better to take young zucchini. Wash them and remove the stems. Without peeling, grate on a coarse grater (a shredder for Korean carrots is ideal). Or cut into strips by hand.
2. Salt the grated vegetables, add sugar and pepper, mix everything well. To make the zucchini cook faster, you can mash it with your hands.
3. Squeeze a clove of garlic, pour vegetable oil and vinegar into the vegetable. Mix again with a spoon. If you wish, you can taste the marinade, in case something is missing.
4. Grated zucchini will be ready almost instantly. If desired, you can add greens. For those who don't like garlic, you can replace it with your favorite spices.
5. Crispy zucchini with a hint of garlic and slight sourness goes well with boiled potatoes, meat and shish kebab.

Recipe for pickled zucchini with garlic

Fragrant spices and spices are an important component of the marinating process; another essential attribute is garlic. According to the following recipe, you will need a lot of garlic, but the aromas will linger throughout the kitchen.

Products:

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

Technology:

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

Quick pickled zucchini with honey and soy sauce - recipe

Wash the zucchini. Peel them if they are old. Take a vegetable peeler and cut them into thin strips. Prepare the marinade. It is very easy to prepare. Pour soy sauce into a bowl. Add natural honey. If your honey is thick or heavily sugared, you can melt it in the microwave. Finely chop the garlic or pass it through a press.

Add chopped garlic. Add salt and red powder. Ground red pepper in this recipe can be replaced with literally 1-2 rings of red chili pepper. Pour vinegar into the marinade. Mix all ingredients. Place the zucchini in a tray or deep bowl. Pour the resulting marinade over them. Stir. Close the container with a lid. Place in the refrigerator for 2-3 hours. I also recommend preparing zucchini baked in the oven with tomatoes and cheese.

How to make crispy pickled zucchini

Preparing zucchini for the winter allows many families to significantly save their family budget. If you follow the technology, the zucchini pieces will turn out tasty, crispy, and aromatic. It is better to seal in a 0.5 liter container.

Products:

• Zucchini – 5 kg.
• Greens, bay, cloves, hot peppercorns.
• Horseradish and currant leaves.
• Water – 3.5 liters.
• Salt – 6 tbsp. l.
• Sugar – 6 tbsp. l.
• Vinegar 9% – 300 gr.

Technology:

1. Prepare the zucchini - wash, peel, remove seeds. Cut the fruits into cubes.
2. Prepare a marinade from water, salt, sugar. Wash greens, currant and horseradish leaves. Peel the garlic, cut into large cloves.
3. Sterilize the jars, place horseradish and currants, garlic cloves, spices and seasonings on the bottom.
4. Arrange the zucchini, pour over the hot marinade. Additional sterilization of containers – 10 minutes.