Marinated zucchini with honey and garlic for the winter: a quick recipe

General Tips

Zucchini with garlic and honey can be served with meat and fish, or as a side dish. You can vary the spiciness to your taste by adding hot red pepper or increasing the amount of garlic.

It is better to take zucchini young, with inconspicuous grains and a delicate thin shell. You can also use zucchini. If you have to cook from overripe ones, the peel must be cut off and the insides removed. Usually zucchini is cut very thin - this way they will be ready faster.

If the honey is very thick, it needs to be melted to a liquid state using a water bath.

You can pickle zucchini both for storage for future use and for immediate consumption. Technologies will be different.

Quick pickled zucchini with honey and garlic can be eaten after 2-3 hours, but it becomes most delicious after 8 hours in the marinade.

If zucchini will be stored for a long time, they should be placed in sterilized jars and hermetically sealed. The container is processed in the oven, over steam or in the microwave. Then you need to sterilize the jars filled with the snack, and only then roll them up.

To prepare zucchini with garlic you will need the simplest ingredients

Instant pickled zucchini, recipe with photo

What is good about zucchini, besides its usefulness and ease of care, is its neutral taste. It is thanks to their unexpressed taste that they are great for quick pickling. Instant pickled zucchini, a recipe with photos of which you will find below, may vary in taste. For example, if you add hot pepper and more mustard to the existing recipe, you will get a spicier snack.

Ingredients for Instant Marinated Zucchini

large zucchini - 1 pc.
medium carrots - 1 pc.
garlic - 1 pc.
onion - 1 pc.
dill - 1 bunch
salt - 2 tbsp. l.
peppercorns - 15 pcs.
bay leaf - 5 pcs.
mustard seeds - 1 tbsp. l.
vinegar - 250 ml
sugar - 330 gr.

Instructions for quick pickled zucchini recipe

Peel the zucchini, cut into 4 pieces and remove the seeds. Then cut into medium-sized cubes. Cut clean carrots into slices, chop dill.
Cut the peeled garlic cloves in half. Cut the peeled onion into thin half rings.
Place onions, herbs and garlic in sterile jars.
Then vertically place the zucchini slices in the jars, each piece tightly to each other.
Sprinkle dry spices on top: pepper, mustard, bay leaf.
Cook the brine. To do this, boil about a liter of water, add salt and sugar. When the first bubbles appear on the surface of the brine, add vinegar, stir and remove from the stove. Pour the marinade into jars.
Cover with lids and place our preparations on the bottom of the pan, covered with a towel. Fill with warm water up to the shoulders and sterilize for 15 minutes over medium heat. Let the finished pieces cool at room temperature and put them in the pantry until winter.

Classic recipe

For this snack you will need two zucchini weighing about 1-1.2 kg. In addition, you need to take half a bunch of fresh dill, three cloves of garlic, spices to taste (salt and ground pepper), a tablespoon of natural liquid honey, about 100 ml of sunflower oil and three tablespoons of wine vinegar.

Cooking steps:

Using a vegetable peeler, cut the zucchini with the peel lengthwise into long strips. Use young vegetables entirely; discard the middle of older vegetables.
Place the zucchini strips in a suitable bowl, add salt, stir, let stand for about half an hour to release the juice.
Finely chop the garlic with a knife.
Wash, shake, dry and finely chop the dill.
Place the zucchini strips in a colander and allow the liquid to drain.
Place dill and chopped garlic in a suitable bowl, add wine vinegar, natural honey, sunflower oil. Season with ground pepper and salt and mix well.
Transfer the zucchini from the colander into the bowl with the marinade and stir again. Cover with a lid and place in the refrigerator for 2 hours. During this time, shake the container several times to evenly distribute the sauce.
After 2 hours, place the prepared appetizer on a plate and serve.

Zucchini with garlic is prepared very simply and quickly, and after a couple of hours you can eat it

With bay leaf and allspice

Zucchini marinated according to this recipe turns out spicy and aromatic. You will need two zucchini, two cloves of garlic, a bunch of dill, a teaspoon of 9% table vinegar, two large spoons of sunflower oil, a teaspoon of sugar, half a teaspoon of salt, two bay leaves and three peas of allspice.

Cooking steps:

For the marinade, finely chop a bunch of dill with a knife, distribute or grate the garlic. Pour sunflower oil into a bowl, throw in allspice peas, bay leaves and salt, add herbs and garlic, mix well.
Cut young zucchini of milky ripeness along with the skin with a vegetable peeler along the entire length to form thin strips. You can grate it on a wide grater or using a shredder with a special attachment.
Place the strips in a bowl with the marinade, stir so that the sauce is evenly distributed over the surface of the zucchini. Be extremely careful not to damage the thin strips.
Cover the bowl with film and place in a cool place to soak for about 1 hour.
You can eat the snack right away. Before serving, the strips can be rolled into tubes - this makes the dish look very appetizing.

We recommend reading: How to make ginger with honey Recipes for cooking ginger

With carrots

You will need one early harvest zucchini with soft grains and tender skin and one carrot. In addition, you need to prepare one and a half tablespoons of natural liquid honey, 6 sprigs of fresh herbs (parsley, dill, cilantro), 4 tablespoons of sunflower oil, 1 tablespoon of table vinegar (9%), three cloves of garlic, half a teaspoon of salt, on the tip a knife ground black pepper, a third of a teaspoon of ground coriander.

Cooking steps:

Wash the zucchini, cut into thin slices along with the peel, and place in the bottom of the bowl.
Peel the carrots, grate them into long thin strips, and add to the zucchini.
Wash the greens, shake, let dry, chop finely with a knife.
Peel the garlic and chop it in any way (using a press or knife).
Add greens and garlic to a bowl with zucchini.
Season with salt, ground coriander and black pepper.
Put honey.
Add refined sunflower oil and table vinegar.
Gently mix the contents of the bowl and leave to infuse in a cool place. This will take 2-3 hours.
Stir again before serving.

Zucchini with carrots - a healthy summer snack

With lemon and basil

For one zucchini weighing about 500 g you will need half a teaspoon of salt and ground black pepper, 2 cloves of garlic, half a lemon, a tablespoon of natural honey, 10 g of basil or other fragrant herbs.

Cooking steps:

Thinly slice the zucchini. This can be done both lengthwise (in stripes) and across (in circles). It’s more convenient and faster to do this with a vegetable cutter, but you can also do it with a sharp knife.
Place the zucchini in a container, sprinkle with salt, and mix gently. Leave for half an hour. During this time, the zucchini will release juice, which does not need to be drained.
Place honey in a bowl and season with pepper.
Squeeze the juice from half a lemon. It can be replaced with vinegar.
Mix the marinade ingredients thoroughly.
Grind the garlic in a garlic press, finely chop the basil with a knife, place in a bowl and stir.
Pour the marinade into a container with zucchini, which is in its own juice, and mix very carefully so as not to damage the thin slices.
Cover with a lid and refrigerate overnight. You can have a snack in the morning. When serving, garnish with basil leaves.

With mustard

You can add mustard to marinated zucchini with garlic and honey. For 1 kg of young zucchini you will need 50 ml of table vinegar 9% and refined sunflower oil, 1 tablespoon each of salt, mustard and honey, 3 cloves of garlic, a bunch of any fresh herbs - dill, cilantro, celery, parsley. If desired, you can add other seasonings to your taste.

Cooking steps:

How to make pickled ginger at home

Wash the zucchini and cut into very thin slices or circles.
Wash the greens, shake off, let dry and finely chop with a knife.
Chop the garlic: you can grate it or use a garlic press.
Place zucchini slices in a container, add salt, honey, vinegar, mustard, herbs and garlic. Mix gently but thoroughly.
Heat sunflower oil and pour into the appetizer.
Close the container with a lid and put it in the refrigerator to marinate.
The dish can be eaten after three hours.

Mustard gives zucchini appetizer a piquant taste

List of required ingredients

To prepare, you will need the most common inexpensive ingredients, and the final taste of the dish is amazing:

zucchini - 540 g;
salt;
dill - 45 g;
garlic - 7-8 cloves;
sunflower or olive oil - 70 ml;
vinegar (wine or apple) - 25 ml;
honey - 35 g;
crushed black pepper.

Recipe for the winter

In addition to a quick snack that cannot be stored for a long time, there are recipes for zucchini with honey and garlic for long-term storage. To prepare canned vegetables for the winter, you will need the following ingredients:

5 kg of young zucchini;
5 cloves of garlic;
10 tablespoons of liquid honey;
1 medium lemon;
2.5 cups vegetable oil;
2 bunches of fresh herbs (optional);
pepper, salt.

Cooking steps:

Leave the seeds and skin of young zucchini, and remove the seeds and skin of mature and overripe zucchini. Cut the vegetables into circles, place in a bowl, add salt and leave for 30 minutes.
Fresh herbs for marinade are used as desired. If you decide to add it, it is better to take cilantro or parsley. The greens need to be washed, dried, and finely chopped.
Chop the garlic, add herbs, lemon juice and vegetable oil.
Melt thick honey in a water bath. Make sure that the temperature does not rise above 60 degrees so that its beneficial qualities do not disappear. Add honey to the previously prepared sauce and stir.
Place the marinade in a bowl with the zucchini, stir, and leave in the refrigerator for 5 hours. Then place on the stove and simmer over low heat for 15 minutes.
Sterilize glass jars and boil the lids. Place the hot snack in a container, roll it up with a machine, cool it and store it in a cool place for the winter.

Zucchini makes simple and tasty shelf-stable snacks

Crispy pickled zucchini without sterilization, recipe

Pickled zucchini according to our next recipe can easily compete with pickled cucumbers in winter. They turn out very crispy and, despite the fact that they are prepared without sterilization, they are perfectly stored all winter. Find out how to prepare delicious crispy pickled zucchini without sterilization.

Ingredients for crispy zucchini without sterilization for the winter

zucchini - 2 kg.
horseradish root - 1 pc.
garlic - 1 head
hot pepper - 2 pcs.
bay leaf - 3-4 pcs.
peppercorns - 10 pcs.
vinegar - 3 tbsp. l.
sugar - 3 tbsp. l.
salt - 5 tbsp. l.
cherry leaves
horseradish leaves
currant leaves

Instructions for a recipe for pickled zucchini without sterilization

We thoroughly wash all greens, including currant, horseradish and cherry leaves under running water. Then chop it, you can also add fresh dill.
Place spices and prepared herbs on the bottom of sterile jars.
Small zucchini can be placed whole in jars; larger ones must be cut in half. Cut the horseradish into small pieces.
Boil water and fill the jars. Cover with lids and let steep for 10 minutes. Attention! Pour boiling water in portions and gradually. First, fill each jar a quarter, then half, and so on. This is necessary to prevent the jars from bursting due to temperature changes.
Drain the water from the cans back into the saucepan, add salt, sugar and boil. Then add vinegar and remove from heat.
Carefully pour the finished marinade into jars and seal with lids. Turn over and let cool in a warm blanket.

In sweet and sour marinade

This winter appetizer recipe calls for two zucchini squashes and two regular ones. In addition, you will need the following ingredients:

half a bell pepper of different colors;
2 carrots;
2 cloves of garlic;
4 peas each of allspice and black pepper;
1 teaspoon mustard beans;
50 ml table vinegar 9%;
a bunch of parsley.

For the marinade sauce:

2 tablespoons honey;
1 liter of water;
1.5 tablespoons of salt.

Cooking steps:

Cut one carrot into circles, grate the other into strips.
Cut the zucchini into 1 cm thick circles and thin slices in the form of strips.
Cut the bell pepper into strips.
Prepare sterile jars in advance. Place black and allspice peas, mustard seeds, herbs, garlic, carrot strips, a few slices of zucchini and carrot slices on the bottom.
Make rolls from the slices, wrapping a strip of bell pepper in each. Place them in jars. On top are again carrot slices, zucchini slices and carrot strips.
For the marinade, boil water (1 liter), add salt, add honey, boil for two minutes until the salt and honey are completely dissolved.
Pour the hot marinade into the jars with the preparations and cool slightly.
Place a large saucepan on the stove, put a cloth towel on the bottom, pour in water, and heat it up. Place the jars and, if necessary, add water so that it reaches the hangers. Sterilize within five minutes after the water boils.
Pour vinegar into the jars with the preparations and roll them up. Cover with a blanket and leave until completely cool. Wound in a cool place.

Benefits and harms of products

Zucchini honey and vinegar contain useful elements, see table:

Elements	Effect on the body
Phosphorus salts Calcium Minerals	Strengthens bone tissue.
Potassium Magnesium	Have a beneficial effect on the cardiovascular system.
Iron Carotene Zinc Vitamins C, B 1, B 2	Improves the condition of the skin and body.

Vinegar and zucchini - remove toxins and waste, help get rid of excess weight.
Honey - strengthens the immune system, especially in the postoperative period.

Harm

It is better not to eat vegetables for gastritis and kidney diseases, because they contain acids and diuretic components.
Vinegar destroys tooth enamel and increases the acidity of the gastrointestinal tract.

Author's note

Agapov Vladislav

For children, vinegar is diluted with water to prevent burns to the mucous membranes.

Honey is an allergen, so people prone to allergies, nursing and pregnant women should not consume it.