Pickling, as a rule, is a process of many hours, large-scale, with preservation and waiting until winter. However, you can pickle at one time: today did, tomorrow ate.
Pick your recipe
Required:
- cucumbers / zucchini - 0.5 kg;
- coarse sea salt - 1-2 tsp;
- lemon juice - 1-2 tbsp. l.;
- garlic - 1-2 cloves;
- spices (cloves, red, black pepper) and honey (1 tsp) - optional.
Cucumbers and zucchini are usually pickled separately, but if desired, can be salted and together. My vegetables, cut the tails. We cut the cucumbers into strips, zucchini with kruglyashami 0.5 mm thick. If you pickle vegetables together, then it is better to cut in one way: with straws, circles, or cubes.
In a deep container such as a glass jar or saucepan, mix salt, pepper, chopped garlic, dill or its inflorescences, lemon juice, honey and cloves (optional), add vegetables.
Honey gives pickled vegetables a sweet and distinctive aroma, while cloves give a spicy taste and unforgettable smell of marinade. The more lemon juice, the more acidic the cucumbers and zucchini will be.
Close the container tightly with a lid and shake vigorously several times so that the vegetables are mixed with spices. We remove the workpiece in a cold place. After a couple of hours, we take it out and shake it vigorously several times so that the vegetables mix with the allocated juice. Repeat the procedure several more times throughout the day. The next morning you can test the taste of pickled cucumbers and zucchini.
Pickled zucchini and cucumbers are good with salads, for example, from fresh white cabbage, as an appetizer to side dishes or sandwiches.