Juicy vitamin product for adults and children, a frequent element of dietary and clinical nutrition – zucchini – good in any form. Frozen vegetables are often stewed, and baked, and fresh harvest from the garden is good to pickle or marinate. Learn how quick and tasty to cook the zucchini in the marinade, then to make any dish in a hurry.
How to pickle zucchini
The General principle of cooking the product – soaking in an acidic environment, which creates or vinegar, or its essence. In rare cases Housewives have resorted to citric acid, less detrimental to the gastric mucosa. The soft option – fresh fruit juice. However, any pickled product adversely affects the gastrointestinal tract, so should be used with caution, are excluded from the menu for gastritis, ulcers. The quality of food depends on the following conditions:
- Only fresh, barely ripe vegetables. Young zucchini have thin, soft seeds, which do not need to cut, so work takes all the weight. A significant plus – cooking takes less time.
- If you want a very dense pieces that will crunch even during prolonged soaking, take zucchini: they have a stronger pulp.
- Easy quick appetizer without a pronounced sharpness characteristic of the vegetables in the marinade, it will, if you take just 1 tsp 9% vinegar per a quart jar. To reduce this figure not worth it, especially if you put zucchini marinated in winter without sterilization, otherwise the product will not last long.
- The amount of salt is calculated by the volume of the container in which you dip the vegetables, regardless of, 2 zucchini you took or 10. Standard variant is 35 g per liter.
- Duration of sterilization depends on the amount of capacity: liter, banks require 30 min., half-liter will be enough for 12-15 min.
Quick pickled zucchini
The ingredients are very simple – the juicy pulp of the vegetable shade only the piquancy of garlic and tenderness of vegetable oil, and canned products will be salt and vinegar. Anything extra, so you can use homework anywhere. The composition of this dish is the following:
- summer fresh zucchini – 0.6 kg;
- salt – 1/2 tsp.;
- vegetable oil – 1/2 tbsp.;
- vinegar 9% – 2 tbsp;
- a clove of garlic – 1 piece;
- spices and herbs.
- If the squash is not young, they remove the shell and the core. Fresh summer cut immediately after washing, making thick slices – at least 2 cm
- To proselyte zucchini, half an hour to overcome. Juice to pour out.
- Chop garlic, combine with spices and oil. Professionals suggest to add a dry sprig of rosemary for 3-5 minutes and then remove – this will give the marinade a bright unique flavor.
- Pour zucchini with vinegar, then with oil mixture, cover with greens.
- Half an hour later you can remove the workpiece storage.
Marinated zucchini in Korean
This dish will be the perfect couple of meat recipes can be used for sandwiches and salads. Spicy taste, rich aroma, Golden color to resist will be very difficult. The perfect recipe pickled zucchini for winter for lovers of spicy taste sensations:
- dry red pepper – 1.5 tbsp;
- onion – 1 PC.;
- large carrots – 300 g;
- strong ripe zucchini – 700 g;
- vegetable oil – 1/3 tbsp.;
- soy sauce – 1 tbsp;
- vinegar essence – 1 tsp;
- sugar, salt, and 1 tsp.;
- the spice on the tip of a knife;
- Korean seasoning – optional;
- greens (any).
- Wash and cut into strips zucchini. To proselyte, press down with a heavy plate or pan.
- Scrape the carrots, grate.
- Chop onion, sauté in a tablespoon of oil.
- Squeeze the zucchini, combine with carrots and onions.
- The sugar will dissolve in the remaining vegetable oil with soy sauce, pour this liquid vegetables.
- Chop the garlic, season with Korean fusion. To enter condiments, vinegar, parsley.
- Distribute the material according to the banks, to sterilize.
Zucchini marinated instant eating
The highlight of this dish is the cheese mass, which makes it nourishing and gentle. Whether it is an open question, but is swept away from the table in the blink of an eye. Professionals recommend doing immediately to double the volume of components. For 2 large servings you will need:
- the young zucchini – 500 g;
- Adyghe cheese – 70 g;
- Apple cider vinegar – 100 ml;
- garlic, grated – 3 tbsp;
- parsley – beam;
- olive oil – 150 ml;
- salt – 1 tbsp
- Vinegar salt, to leave him torn a bunch of parsley, mix with the oil.
- Grate the cheese, zucchini cut into cubes. Pour the above liquid.
- Season the dish with garlic, put into the refrigerator.
Marinated chicken with honey and garlic
Completely separate dish with delicate sweet taste and aroma. If the vegetables before eating bake grill will make an ideal snack for weight watchers. Marinated zucchini fast preparation are obtained from the following products:
- buckwheat honey – 2 tbsp;
- zucchini – 3 PCs.;
- a clove of garlic – 1 PCs.;
- fresh Apple juice – 200 ml;
- fresh purple Basil – a few leaves.
The General technology of fast preparation:
- Boil Apple juice, mixed with honey.
- Garlic skip through the press.
- Zucchini slice thinly. Basil rubbed in the fingers to enhance the flavor.
- Mix all ingredients, leave in the cold.
Marinating zucchini zucchini
Special attention deserves the recipe lovage: Housewives prefer to lay in all the blanks of zucchini in the winter with the goal of long-term storage. It is recommended to add dill umbrellas with seeds. Vinegar specified in the recipe for marinated zucchini quick cooking, easily replaced essence (1 tsp per quart jar).
- pepper Bulgarian – 3 pieces;
- eggplant – 1 PC.;
- carrots – 2 PCs.;
- zucchini – 4 PCs.;
- different peppers peas – 6-7 PCs.;
- lovage, currant leaves – to taste;
- salt – 2 tbsp;
- vinegar – 3 tsp
Cooking marinated zucchini:
- Vegetables cleaned, sliced, spread out on a grid. Bake on the mode «grill» to a significant darkening.
- To boil a liter of water, add salt, drain through cheesecloth. Enter into a hot liquid vinegar.
- Vegetables to distribute to the banks, pour peppers and herbs. Pour slightly cooled (80 degrees) marinade.
- Cover to boil, the jars with the workpiece to be sterilized.
- Roll up the finished dish.
Video: pickled zucchini recipe quick cooking
Of the following clips from professionals, you will learn how to canned product that look and taste no different from fresh, but can stay all winter. Everyone can easily learn to calculate the optimum amount of salt and vinegar when working with the preset shelf, looking for recipes to whip up for instant eating.
Marinated zucchini quick cooking without seaming
Marinated zucchini in a hurry
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