Fried zucchini with vinegar and garlic. Marinated zucchini with vinegar and vegetable oil for the winter. Pickled zucchini in a hurry

When the growing season comes to a close, fresh fruits and salads based on them tend to be a little annoying. At this moment, you really want to enjoy pickled cucumbers, tomatoes, peppers or zucchini. But after all, do not open a jar of vegetables lovingly rolled up for the winter for the sake of a momentary whim? In this case, recipes come to the rescue, with the help of which you can pickle almost any fruit in just a few hours. Such methods are very helpful for the hostesses in those moments when they unbearably want something special. Here is a recipe for instant marinated zucchini. Making such a snack is not difficult at all, all you need to do is cut vegetables and then combine them with spices.

It is quite possible to enjoy such a dish immediately after its preparation. However, the longer the zucchini is marinated, the tastier it will become. If you have time, then leave the snack in the refrigerator overnight, then by morning, it will become unusually bright, rich and spicy. This dish will be a great alternative to fresh vegetable salads - it will perfectly complement any side dish. As a snack with spirits, zucchini are also ideal.

TIME: 20 min.

Light

Servings: 3

Ingredients

Young zucchini - 2 pcs.;
Vegetable oil - 0.5 tablespoons;
Fresh dill - 2 branches;
Garlic - 1-2 cloves;
Vinegar 9% - 0.5 tsp;
Ground black pepper - to taste;
Sugar - 0.5 tsp;
Table salt - 0.25 tsp

Preparation

An instant marinated zucchini recipe starts with preparing the main ingredient. To create such a dish, only young fruits with delicate skin and small seeds should be used. Marinate raw zucchini. Rinse the squash thoroughly under running water, then pat dry with a paper towel. Remove the ponytails located on both sides of the vegetable. Now you need to turn the fruits into thin long slices. This can be easily done with a regular vegetable peeler or kale shredder.

Place the zucchini ribbons in the bowl to marinate your appetizer. The container must be deep, because the dish contains quite a lot of juice.

Take a small bowl. In it you will mix the marinade for zucchini. Pour vegetable oil and vinegar into a bowl, and then add sugar and salt.

Finely chop a few clean sprigs of dill, and then add to the container with spices.

Pass the peeled garlic through a press. Adjust its amount yourself. If you like more savory snacks, add 2 cloves. Otherwise, one slice will be enough. Add the garlic gruel to the marinade bowl. Send black ground pepper there.

Stir the resulting marinade thoroughly.

Add the flavorful sauce to the zucchini bowl.

Stir the vegetable snack well. Use clean hands to distribute the marinade evenly throughout the courgette slices.

Zucchini can be whipped up to the table immediately, or you can let them brew in the refrigerator for at least 1 hour. Store the snack cold with a tight lid. The longer the zucchini is infused, the sharper they will become. Bon Appetit!

Quick marinated zucchini with honey

It is quite usual for everyone to add table vinegar, fresh herbs and garlic to the marinade for zucchini. But not everyone decides to use honey for these purposes. It’s in vain! Indeed, in this case, pickled young zucchini of instant cooking turn out to be very tender and original. Subtle sweetness gives the appetizer a very interesting note, which, in combination with wine vinegar, creates an incredible harmony of taste.

Ingredients:

Fresh dill - 1 bunch;
Wine vinegar - 5 tablespoons;
Garlic - 6 cloves;
Young zucchini of medium size - 4 pcs.;
Vegetable oil - 120 ml;
Liquid honey - 2 tablespoons;
Salt, ground black pepper - optional.

Preparation:

Wash the zucchini, dry it, and then free it from the tails. Use a sharp knife, vegetable peeler, or kale shredder to cut the fruit into thin slices. Place prepared vegetables in a deep bowl and salt well. Stir the mixture with your hands and leave for half an hour. During this time, the zucchini will be juiced.

The resulting time can be used to prepare the marinade. Rinse the dill greens, dry and chop finely. Peel the garlic, rinse, and then cut into small pieces. Place the ingredients in a container with a tight-fitting lid.

Combine liquid honey, wine vinegar and vegetable oil in a separate container. Add salt and pepper to taste, then mix the liquid part of the marinade well.

Throw the zucchini in a colander to free them of excess juice. Add the liquid marinade to the garlic and dill container. Mix well. Now you should place the drained zucchini in the container and mix all the ingredients well with your hands.

Close the container with the snack with a tight lid and send it to the refrigerator. After 2 hours, marinated zucchini with honey will be completely ready. Remember that the longer the snack is in the refrigerator, the more delicious it will be.

Pickled zucchini with tomatoes and instant cucumbers

Why not combine all summer vegetables and season them with marinade? In this case, you will get a real salad! Zucchini and cucumbers are in perfect harmony with each other, and tomatoes perfectly complement such a successful composition. Delicate sourness, which appears in the salad thanks to apple cider vinegar, makes the vegetable platter very original and tasty. This appetizer is prepared as quickly as the classic marinated zucchini.

Ingredients:

Fresh meaty tomatoes - 2 pcs.;
Medium zucchini - 2 pcs.;
Fresh cucumbers - 3 pcs.;
Apple cider vinegar - 2.5 tablespoons;
Granulated sugar - 1 tsp;
Fresh dill - small bunch;
Garlic - 2 cloves;
Vegetable oil - 3 tablespoons;
Ground black pepper, salt to taste.

Preparation:

Prepare the zucchini in the standard way: rinse, dry, free from the tails and chop into slices.

Rinse and dry the cucumbers. Cut off the ends, and cut the rest of the fruit into the same thin strips as the zucchini.

Rinse the tomatoes, remove the stalk attachment points, and then cut into long strips, about 1 cm thick.

Place all prepared vegetable strips in a bag. Since the fruit will give off juice, and the marinade consists of liquid components, use polyethylene without damage. Otherwise, the packet will leak.

Finely chop the pure dill. Add it to vegetables. In a separate bowl, combine vegetable oil, apple cider vinegar, garlic passed through a press, granulated sugar, salt and pepper. Pour the resulting marinade to the rest of the salad.

Tie the bag tightly, after releasing the air from it. Shake the plastic bag of lettuce well, ensuring that the marinade is evenly distributed over all the vegetables.

Place the bagged vegetables in a deep bowl and refrigerate for 2-3 hours.

After the indicated time, drain the contents of the bag into a salad bowl. Decorate the appetizer as you like and serve.

Korean style marinated zucchini

Korean dishes have long been loved by everyone. All this happened due to the fact that they are very spicy, rich, juicy and tasty. Korean zucchini is no exception. Such an interesting appetizer will ideally complement any side dish and will give real pleasure to all lovers of savory dishes. Zucchini without seaming can be prepared just as quickly and easily as other pickled vegetables.

Ingredients:

Garlic - 2 pcs.;
Medium carrots - 2 pcs.;
Onions - 1 pc.;
Zucchini - 2 pcs.;
Vegetable oil - 75 ml;
Sugar - 1.5 tsp;
Ground black pepper - 0.5 tsp;
Salt to taste;
Vinegar - 2 tablespoons;
Seasoning for Korean vegetables - 0.5 pack.

Preparation:

Peel the carrots and then rinse them. Grind the vegetable with a Korean grater. If this was not found on the farm, then just cut the carrots into thin long strips.

Trim the tails from clean zucchini. Also grate the rest of the fruit on a Korean vegetable grater. Peel the onion, wash and chop into thin half rings. Pass the peeled garlic through a press. Combine all prepared vegetables in a deep bowl. Sprinkle the mixture with sugar and salt.

Pour in vinegar and add black pepper. Stir the future salad thoroughly. Pour the Korean vegetable seasoning into the center of the vegetable mass.

Heat the vegetable oil vigorously in a convenient container. The product should almost boil. Pour the hot oil directly onto the Korean seasoning. Leave it on for a few minutes. During this time, the seasoning, under the influence of hot oil, will reveal its rich taste.

Now thoroughly mix the vegetable mass with the spices. Transfer the Korean salad to a saucepan and refrigerate.

After 1-2 hours, Korean zucchini without seaming is completely ready for use.

Quick marinated zucchini with lemon

Zucchini marinated raw with lemon can be classified as a delicacy. The incredibly refined aroma and pale yellow color of the finished dish cause an irresistible desire to quickly taste such an unusual appetizer. And the very bright and rich taste of marinated zucchini goes well with meat, potatoes, fish, rice and many other side dishes.

Ingredients:

Lemon - 1 pc.;
Liquid honey - 1 tablespoon;
Vegetable oil - 2 tablespoons;
Ground black pepper, salt - by preference;
Young zucchini - 3 pcs.;
Soy sauce - 3 tablespoons;
Garlic - 4 cloves;
Sugar - a few pinches.

Preparation:

Wash and dry the lemon. Cut the fruit into thin slices. Place citrus slices in a bowl and cover them with soy sauce. Leave it on for 15 minutes.
Turn pure zucchini into slices in any convenient way. Place the vegetable strips in a bowl and cover with salt. Stir with your hands, then leave the mixture for 20-30 minutes.
Prepare the brine. Pour honey and vegetable oil into a convenient dish. Send the garlic there, having previously turned it into gruel using a special press. Add a few pinches of sugar, salt and pepper to taste. Stir the brine thoroughly to achieve a homogeneous consistency.
Throw the zucchini in a colander and leave until all the juice has drained off. Transfer the vegetables to a convenient deep bowl and add the soy-soaked lemon slices.
Pour the cooked brine over the citrus and zucchini. Stir the mixture thoroughly with your hands, then transfer it to a glass jar and close the lid. Place the container with the snack in the refrigerator for 2-3 hours.
After the specified time, marrows in a brine of honey and lemon are ready to give pleasure to all fans of exquisite dishes.

Marinated zucchini with soy sauce and French mustard

Such an appetizer can rightfully be proud of its original, piquant taste. The dish will appeal to those who love the interesting taste of soy sauce, French mustard and garlic. Such zucchini perfectly complement almost all main dishes, but they are especially good with meat cooked on the grill.

Ingredients:

Balsamic vinegar - 4 tablespoons;
Soy sauce - 4 tablespoons;
Young zucchini - 3 pcs.;
French mustard - 2 tablespoons;
Ground black pepper - 0.25 tsp;
Garlic - 3 cloves;
Granulated sugar - 1 tbsp.;
Salt to taste;
Onions - 1 pc.;
Liquid honey - 1 tsp

Preparation:

For this recipe, chop the zucchini into thin slices. This can also be done with a shredder, vegetable peeler, or a sharp knife. Don't forget to wash the fruit first.

Transfer the vegetables to a bowl to marinate. Sprinkle the zucchini with salt and sugar. Leave it on for 15 minutes.

Chop the peeled onion into thin half rings. If you do not like the taste of this vegetable, you can exclude it from the list of ingredients. Keep in mind, however, that onions add an interesting flavor to your dishes.

Peel the garlic, rinse and chop with a fine grater. Add the resulting gruel to the infused vegetables. Send the onion half rings there. Pour in the soy sauce, honey, and balsamic vinegar. Mix all the ingredients well.

Add black pepper and French mustard. You can slightly decrease or increase the amount of the latter. Focus on your taste. Stir all the ingredients of the snack thoroughly again.

Transfer vegetables to a glass jar. If there is still marinade in the bowl, pour it into the snack container. Close the jar with a tight lid and send to the refrigerator. After 2 hours, the spicy zucchini can be put on the table.

Remember that the longer the snack is infused, the more interesting its taste will be. Under the influence of soy sauce, zucchini can change their color a little, do not be afraid - this is quite normal. Bon Appetit!

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, 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 harvested for the winter. Below are proven recipes that are suitable for both experienced and novice housewives.

Marinated zucchini for the winter in jars a step by step recipe with a photo

Spices and herbs transform simple products into an amazing ensemble, aromatic and delicious. Even banal marinated zucchini can be a terrific 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: bunch
Pepper mixture: 2 tsp
Salt: 4 tsp
Bay leaf: 8 pcs.
Ground coriander: 1 tsp
Sugar: 8 tsp

Cooking instructions

You can start with greenery. 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 it. Then add bay leaf, spices and herbs mixed together.

When the mass boils, pour the vinegar into the pan.

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

While the fragrant liquid cools down, you can prepare zucchini, herbs and garlic for pickling.

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

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

Chop the greens.

Mix the chopped food in a three to four liter saucepan, preferably an enamel one.

Pour the resulting mixture with the marinade, even if it is not completely cold. When the whole mixture reaches room temperature, it is necessary to put it in the refrigerator for a day.

Before placing the pickled zucchini in jars, both containers and lids should be sterilized.

Spread out the finished mixture and seal the jars. Now you can put them in a more reliable place, where there is no sun rays and it is quite cool.

Recipe for very quick pickled zucchini

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 households. Here is one of the recipes according to which delicious vegetables, if pickled in the evening, will be ready for breakfast.

Products:

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

Technology:

The first step is to prepare the marinade. Its preparation does not require special skills and abilities. Pour water, salt and sugar into an enamel pot, in which marinating will take place in the future, 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 zucchini. Remove the peel, remove the seeds, if the fruits are large. Cut in the way that the hostess considers the most convenient - into circles, bars or strips. The thinner the slicing, the faster and more even the marinating process will go.
Rinse greens in plenty of water, chop. Peel the garlic, chop finely.
Mix with chopped zucchini, pour over marinade. It's not scary, if it is slightly 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 lack of liquid or coarsely chopped zucchini), then you need to take oppression and press down.

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

Instant marinated zucchini

In the list of the earliest summer vegetables, squash is not the last. They can be stewed and fried, soups and pancakes made, harvested for the winter - salted and pickled. Interestingly, in recent years, pickled zucchini have become very fashionable, which are served almost immediately after cooking. As much as you want instant marinating, 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 the zucchini: wash, peel, remove the 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 the excess juice from the sliced zucchini.
In a bowl, combine oil with vinegar, honey, garlic, passed through a press, spices.
Pour the marinade into a container with zucchini. Pour washed and chopped dill here.
Mix gently. Cover, press down 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 the marinated yummy!

How to pickle zucchini "lick your fingers"

To get a particularly tasty marinated 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 (you can mix it in half 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 leaves).

Technology:

The process begins with the preparation of 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. Fold in an enamel container.
Prepare the marinade in a separate saucepan, that is, mix all the remaining ingredients. Rinse the dill and parsley, chop. Cut the garlic into slices, peel, rinse, chop or use a press.
Stir the marinade until the salt and sugar dissolve. Pour zucchini with prepared aromatic marinade. Press down with oppression, put in a cold place for 3 hours. During this time, the zucchini will be juiced and marinated.
The next step is sterilization. Pre-sterilize glass containers over steam or in the oven.
Fill with zucchini and marinade. If it is not enough, add boiling water. Cover with lids and place in a large pot of water. Sterilization time is 20 minutes.

Korean spicy marinated zucchini

Many people like Korean cuisine - a large number of spices and spices give the dishes an amazing taste and aroma. Korean 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.
Onions - 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:

Peel zucchini, seeds. Cut into thin circles. Salt, squeeze, leave for a while.
Prepare the rest of the vegetables: chop the pepper, grate the carrots. Grate the onion and 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 sliced courgettes, stir. Chill 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 next recipe, fresh honey plays one of the main roles, 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, the zucchini should be peeled and seedless, rinsed under running water. Salt the zucchini, leave for half an hour.
Mix honey and wine vinegar, add finely chopped herbs and garlic to the marinade.
Next, dip the zucchini strips into this fragrant mixture, leave for pickling in a cold place. Stir regularly, after three hours you can serve.

Garlic Pickled Zucchini Recipe

Aromatic spices and herbs are an important part of the pickling process, another essential attribute is garlic. According to the following recipe, a lot of garlic will be required, 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, add salt to extract more juice.
Chop the garlic and dill. Add to zucchini.
For the marinade, mix oil, vinegar, add sugar and salt, stir until dissolved.
Pour vegetables with this spicy aromatic marinade, leave for 2-3 hours.
Arrange in containers, previously 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 make crispy marinated zucchini

Harvesting zucchini for the winter allows many families to significantly save the family budget. If you follow the technology, slices of zucchini will turn out to be tasty, crispy, aromatic. It is better to seal in a container with a volume of 0.5 liters.

Products:

Zucchini - 5 kg.
Greens, laurel, cloves, hot peppers.
Horseradish leaves, currants.
Water - 3.5 liters.
Salt - 6 tbsp l.
Sugar - 6 tbsp. l.
Vinegar 9% - 300 gr.

Technology:

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

Consider the versatility of seaming. The vegetables are quite crispy, slightly spicy and very juicy. Lots of firm pickled pulp- the most accurate description. These squash are not exactly like cucumbers, but are perfect for winter salads and provide 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 place in jars along with the spicy ingredients, pour over with hot solution and sterilize. This is how you can describe the recipe briefly. And yet, it is better to do elementary steps according to the description from the photo in order to take into account all the nuances.

Attention! For all recipes we need sterilized cans and lids.
In time, each piece will take about 1 hour, taking into account the sterilization of the 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.
Cloves - 6-9 pcs.
Bay leaf - 3 pcs.

For the 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 cans.

Preparing and placing in jars.

Wash the zucchini well and cut off the nose and butt. We cut it into circles with a thickness of 1.5-2 and even 2.5 cm. Be guided by your taste.

Better to take young, medium-sized zucchini. If we 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 cutting shape: make large cubes.

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

We fill the banks. For one liter can:

Put 4-6 branches of dill on the bottom.
Top 1-2 garlic cloves, 2 pcs. cloves, 6 peppercorns, 1 bay leaf.
Spread zucchini circles flat, on top of each other, tightly, to the top. You can cut 2-3 circles in half and tighten the styling by sliding these halves on the side.
We finish the composition with 1 more clove of garlic, which we squeeze along the side wall.

This is how we form 3 banks. The amounts are arbitrary, adjust the garlic and herbs to your liking.

Preparing vegetables with boiling water before rolling.

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

We drain the water. Fill the jars with boiling water again - lid - wait 10 minutes.

Prepare the marinade, fill and roll the blank.

During this time, we prepare the marinade. We heat the water, add sugar, salt, stir until completely dissolved, pour in the vinegar, bring to a full boil and keep 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 cans and immediately fill the zucchini with hot brine - to the top.

Close tightly with a lid (twist-off or under a seaming key).

Turn it upside down and wrap it up to cool slowly.

Zucchini in circles in liter jars with sterilization

Shop-like is a fitting definition for this classic seam.

We need:

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

For the marinade:

Water - 1.2 l
Salt (coarse, no 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 result in 3 liters of billet.
The recipe you can add carrots in a large cut (in circles or cubes) - 2-3 pcs., by weight no more than 400 grams. Then put less zucchini accordingly.

If the harvest was a success, and you urgently and very simply need to define a lot of vegetables for storage, you can also pickle old fruits, peeling them and removing the seeds. But the circles will not work. It seems to us that for the classics - too big a compromise. It is better to put mature vegetables in rolling under mushrooms, squash lecho or assorted vegetables.

How to cook.

My zucchini is good. 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 slices. Thickness from 1.5 to 2.5 cm, to taste.

Peel and cut the garlic into slices.

We put the mugs in sterilized jars, tighter. To fit more vegetables, cut the large circles in half. At the beginning, middle and end of styling, add 1 clove of garlic and a couple of peppercorns. Total for 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.

Fill the zucchini with hot marinade - little by little to each jar... Poured a third of one container, moved on 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 filled with boiling water will burst.

We need to fill the cans to the very top.

We simply cover full jars with lids and put them to sterilize in a large container. Everything is as usual: there is a cotton towel at the bottom of the pan, and pour water into it up to the hangers of the cans.

Sterilization time for pickled zucchini in a liter jar - 10 minutes after boiling water.

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

For a note!

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

Bulgarian marinated zucchini for the winter

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

Zucchini - 700-750 g (= how much will fit when stacked tightly)
Garlic - 2-3 cloves
Dill (umbrellas) - 1 pc.
Hot pepper (bitter) - a piece from a pod up to 2 cm
Bulgarian pepper - 1 pc. medium (preferably red or yellow)

For the marinade (with a margin):

Water - 1 l
Salt (coarse, pure) - 1.5 tbsp. 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 the simplest.

My vegetables and dill. Cut the zucchini into slices. We clean the garlic. Cut hot peppers 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, again in half and every quarter across in the middle.

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

At the bottom of the sterilized jars, put an umbrella of dill, garlic, hot pepper, after bathing them in a hot marinade.

Put the squash mugs and pieces of bell pepper in the marinade. Let it boil and boil over low heat under a lid (!) For up to 10 minutes.

We put the vegetables together with the marinade in which they were cooked. First, the hard part, evenly distributed over 2 cans. Then add the marinade to the very neck.

We roll up the workpiece, turn it over, put it under insulation so that it slowly cools down.

Zucchini for the winter marinated with mustard - video

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

You will need:

Zucchini - 4.5 kg (prepared)
Garlic and Dill Umbrellas
Leaves: laurel, currant and cherry
Black pepper (peas) and cloves
Mustard (dry powder)

For the marinade:

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

Nadezhda suggests cutting the zucchini into large cubes.

Both young and old vegetables are suitable for this recipe.

We hope you liked at least one recipe. For the first experiment, we would have stopped at two samples - with or without sterilization, but in the classic composition.

Marinated zucchini for the winter is a profitable investment. Not only "Lick your fingers", but also "Cool, mom! As in the store! " - standard praises from experienced and young households for this easy and tasty preparation. Enjoy the trouble!

Greetings, my dear blog guests. If there is little time left before the arrival of guests and you do not know how to surprise them, do not panic. You can make them or make instant marinated zucchini. Such an appetizer is prepared in just a couple of hours. Without seaming, and other procedures that accompany preservation for the winter. And what delight your culinary skills will delight the guests. After all, they did not even suspect that you cook so cool 🙂

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 of apple cider vinegar;
1 teaspoon of sugar;
2 garlic cloves;
a bunch of parsley;
salt + black peppercorns.

Remove the stalks from zucchini, rinse 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 start juice. We drain it and gently squeeze the workpiece out of excess liquid.

We switch to the marinade. Grind the pepper into powder in a mortar. Finely chop the washed greens with a knife. Pass the peeled garlic through a press. Mix herbs with garlic and pepper. Next, mix the sugar, oil and vinegar - the crystals should dissolve. And then add this liquid to the other filling ingredients and send the finished marinade to the zucchini.

Mix vegetables with a fragrant dressing. Then we 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 family will belittle you to make more. This is not surprising - such an appetizer turns out to be painfully tasty. For her, you need to stock up on:

0.5 kg of zucchini;
100 ml of olive oil;
3 cloves of garlic;
½ teaspoon of salt;
3 tbsp. spoons of grape vinegar;
fresh herbs (cilantro + basil + tarragon);
2 tbsp. spoons of honey;
chopped black pepper.

In zucchini, we cut off the stalks and remove the skin from them. Next, using a special knife, cut the vegetables into thin slices in length. Salt the workpiece and set it aside for half an hour.

This time we are preparing the filling. Melt honey in a water bath (if thick) and mix with pepper, oil and vinegar. Finely chop the greens that have been 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. Mix everything thoroughly.

Zucchini, when interacting with salt, let in a lot of juice - you need to get rid of it. To do this, put the vegetables in a colander. Then we send them to a bowl with filling and mix well. Further, it is advisable to place all this in the refrigerator for several hours. And then you can safely set the table.

If the time before the arrival of the guests is very close, the option will save you. I often use this recipe in the summer.

Check out another step-by-step recipe for making zucchini salad in this video.

Raw for a snack

This dish turns out to be very tender and nutritious at the same time. It is swept off the table in a matter of minutes. Here, probably, a special physical law of evaporation operates 🙂 To prepare it, you need to stock up on:

250 g zucchini;
40 g of Adyghe cheese;
50 ml of apple cider vinegar;
1.5 tbsp. spoons of garlic chopped on a garlic press;
a small bunch of parsley;
75 ml olive oil;
½ tbsp. tablespoons of salt.

Rinse the greens, dry them with a kitchen paper towel and cut them coarsely (the recommended step is 1 cm). Or you can break it with your hands. Mix the vinegar with salt, oil and parsley.

Rub the cheese on a coarse grater. For this dish, it is better to use young zucchini - their skin is tender, it does not have to be cut off. Remove the stalks from the vegetables, rinse 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. We mix everything thoroughly and send the dish to the refrigerator for an hour or two.

Delicious zucchini like mushrooms

Do you like crispy mushrooms? Then this recipe will be your favorite. You will need the following products:

kilo zucchini;
1 carrot;
70 g sugar;
small bunches of greens (parsley + dill);
1/3 Art. tablespoons of chopped black pepper;
6-7 cloves of garlic;
2/3 st. tablespoons of salt;
35 ml of vegetable oil;
35 ml of 9% table vinegar.

Rinse the peeled and stalked fruits and cut them into large cubes. Peel the carrots, rinse and cut into thin slices. Chop the peeled garlic cloves using a press or cut into small cubes. Dry the washed greens and chop them with a knife.

Next, we send zucchini, carrots, herbs 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 properly.

After that, put the container with the ingredients on low heat and cook for about 15 minutes. All this time, the vegetable mixture must be stirred so that it does not burn. Next, remove the dishes from the heat, cool the dish and put it in the refrigerator. You can serve it to the table in 2-3 hours after you send the "mushrooms" to the cold.

Korean spicy

To prepare this snack, you will need the following foods:

1 carrot;
1 zucchini;
half chilli pepper;
2-3 garlic cloves;
1 tbsp. a spoonful of 9% table vinegar;
2 teaspoons of granulated sugar;
½ teaspoon of salt;
water;
some black pepper and paprika;
a couple of sprigs of dill.

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 fold the workpiece into a colander to remove excess liquid and transfer it to a bowl.

Pass the peeled garlic cloves through a press. Peel the carrots, rinse and chop with a Korean grater into strips. Next, mix the zucchini with carrots and add the garlic gruel there.

Cut the chili peppers into thin rings and send them to other vegetables. Dry the washed greens, chop and add to the rest of the ingredients. Pour ground pepper and paprika here. Next, salt and sugar the dish, and also season it with vinegar and oil.

After that, mix everything thoroughly and transfer the salad to a saucepan. Next, you need to send it to the cold. These are very quick Korean zucchini, so you can eat them in an hour.

Did you know that initially they ate exclusively zucchini seeds? In the 16th century, when this plant was introduced to Europe, its pulp was included in the 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 losing weight

In addition, it contains vitamins of groups, and. Of the minerals, potassium, magnesium, iron and calcium are the most abundant here. Due to this chemical composition, it is useful for problems of the digestive and cardiovascular systems. And he also helps to normalize 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 are you pickling zucchini? I'm sure you have some signature recipes - share them in the comments. And be sure to subscribe to updates - I'll tell you so much more interesting things. And that's all for today: I wish you some culinary inspiration. Bye Bye.