Zucchini in a hot marinade will be a great snack. You can marinate the zucchini as a preparation for the winter and store for quite some time, or you can cook them according to a quick recipe and serve them right there.
Pick your recipe
You will need
-
- For spicy zucchini:
- 4-5 small zucchini;
- allspice and black pepper;
- Bay leaf;
- 10 cloves of garlic;
- several branches of parsley and celery;
- a small bunch of dill;
- horseradish root;
- Marinade:
- 1.5 liters of water;
- 350 ml of 6% vinegar;
- 100 g of sugar;
- 100 salt.
- For zucchini with mint:
- several small zucchini;
- 150 ml of apple or wine vinegar;
- 150 ml of olive oil;
- clove of garlic;
- 1 hot pepper;
- several sprigs of mint;
- salt and pepper to taste.
- For zucchini with mushrooms:
- 2 small zucchini;
- 150 g of champignons;
- 1 bell pepper;
- juice of one lemon;
- olive oil;
- 1 tbsp wine vinegar;
- thyme;
- salt and pepper to taste.
Instruction manual
1
Spicy zucchini
To prepare the marinade, mix all the ingredients necessary for it and bring the marinade to a boil.
2
Wash the zucchini thoroughly, rinse with cold water and cut into slices about 2 centimeters thick. By the way, it is recommended for pickling to take small zucchini with a length of not more than 25 centimeters. Cut along the red pepper, peel the garlic and horseradish. Finely chop the greens. Sterilize the jars. Put greens, garlic and horseradish on the bottom of each. Stack zucchini circles, pour hot marinade. Roll up the cans.
3
Zucchini with mint
Wash the zucchini thoroughly, cut into 2-cm-thick circles and fry in vegetable oil until golden. Put on a paper towel so that it absorbs excess fat. Peel the garlic, chop finely. Peel the seeds, cut into circles. Put zucchini in a large bowl, garlic and pepper on top. Cut the mint with scissors and add to the bowl. Pour some olive oil. Salt and pepper.
4
Bring vinegar to a boil and fill it with zucchini. Wait until they cool and put in the refrigerator. In principle, you can serve them in a few hours, but better let them stand for several days. Such a recipe can not be attributed to homemade preserves, so do not store the snack for too long.
5
Zucchini in a hot marinade with mushrooms
Rinse the zucchini, peel and cut into thin strips. Peel and finely chop. Rinse the thyme, dry and separate the leaves. Wash and chop the mushrooms, fry them for five minutes. Salt and pepper to taste.
6
In a separate saucepan, mix vinegar, thyme, lemon juice and 2 tablespoons of water. Put on fire and bring to a boil. Mix mushrooms and hot marinade, pour this mixture of zucchini. Serve a snack immediately.