Marinated zucchini in a variety of fillings are served as a snack or a full garnish for a variety of dishes. If you want your table to always have delicious pickled zucchini with an original taste, then it’s worth mastering a convenient cooking recipe.
Pick your recipe
You will need
- –2-3 fresh zucchini;
- -1-2 cloves of garlic;
- –25 ml of honey;
- –3 sprigs of fresh dill;
- -soy sauce;
- –1.5 tbsp olive oil;
- - dried basil;
- -salt.
Instruction manual
1
Wash the squash thoroughly under running water. Cut with a sharp knife into plates no more than 4 mm thick. If the zucchini is young, then you can cut it with the skin.
2
Put the sliced zucchini in a deep container and salt, mix. Leave the squash for a while, and then squeeze out the juice that has stood out with clean hands.
3
Prepare the fill. To do this, mix the ingredients in the following sequence: olive oil, honey, soy sauce, grated garlic, dill and basil. Shaking constantly with a whisk, pour in parallel into a cup with zucchini.
4
Take a convenient spatula and mix so that the marinade is completely distributed. Put zucchini in clean jars and pour the remaining marinade on top. Close tightly with a clean lid and place in a cool place overnight.
note
Do not use old zucchini that has been stored for more than 3 months, as the vegetable in this case may be bitter, which will ruin the taste of the dish. Ready zucchini is better to use for 5-8 days and do not store for a long time in the refrigerator.
Useful advice
Pickled zucchini in a quick way can be done at any time of the year. In addition, add oregano, and try replacing dill with parsley or cilantro.