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The most delicious salted marinated zucchini instant. Recipes for marinated marinated zucchini with garlic, Korean style and honey. Quick zucchini marinated with honey and garlic

Consider the versatility of seaming. Vegetables are quite crispy, slightly spicy and very juicy. Lots of firm pickled pulp- the most accurate description. These zucchini do not look exactly like cucumbers, but are suitable for winter salads and will be 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 in mandatory list. Just as steadily from year to year we and.

Cut into circles and put in jars along with spicy ingredients, pour hot solution and sterilize. This is how the recipe can be summarized. And yet it is better to do elementary steps according to the description with a photo in order to take into account all the nuances.

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

For 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 jars.

Preparation and bookmarking in banks.

Thoroughly wash the zucchini and cut off the nose and ass. We cut circles with a thickness of 1.5-2 and even 2.5 cm. Focus on your taste.

It is better to take medium-sized young zucchini. If we still 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 form of cutting: make large sticks.

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

We fill the banks. For one liter jar:

At the bottom we put 4-6 sprigs of dill.
Top 1-2 garlic cloves, 2 pcs. cloves, 6 peppercorns, 1 bay leaf.
Squash circles spread flat, on top of each other, tightly, to the top. You can cut 2-3 circles in half and compact the styling by pushing these halves from the side.
We complete the composition with another 1 clove of garlic, which we squeeze along the side wall.

So we form 3 banks. Quantities are arbitrary, adjust the garlic and herbs to your liking.

Preparing vegetables with boiling water before seaming.

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

We drain the water. Again, fill the jars with boiling water - cover - wait 10 minutes.

Prepare the marinade, pour and roll up the workpiece.

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

Close the lid tightly (twist-off or seaming key).

Turn upside down and wrap to cool slowly.

Zucchini circles in liter jars with sterilization

Store-like is a fitting description for this classic seam.

We need:

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

For marinade:

Water - 1.2 l
Salt (coarse, without 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 3 liters blank.
The recipe you can add carrots in large cuts (circles or sticks) - 2-3 pieces, by weight no more than 400 grams. Then put the zucchini, respectively, less.

If the harvest was a success, and you urgently and very simply need to determine a lot of vegetables for storage, you can also pickle old fruits by peeling them and removing the seeds. But circles won't work. It seems to us that for the classics - too big a compromise. It is better to put ripe vegetables into a roll for mushrooms, squash lecho or assorted vegetables.

How to cook.

Wash the zucchini well. 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 circles. Thickness from 1.5 to 2.5 cm, to taste.

Peel the garlic and cut into slices.

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

Pour hot marinade over zucchini a little in each jar. Filled a third of one container, moved 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 sharply filled with boiling water will burst.

We need to fill the jars to the very top.

Full jars are simply covered with lids and sterilized in a large container. Everything is as usual: at the bottom of the pan there is a cotton towel, and we pour water into it up to the shoulders of the cans.

Sterilization time for pickled zucchini in a liter jar - 10 minutes from the moment of boiling water.

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

For a note!

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

Bulgarian pickled zucchini for the winter

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

Zucchini - 700-750 g (= as much as you can fit with tight packing)
Garlic - 2-3 cloves
Dill (umbrellas) - 1 pc.
Hot pepper (bitter) - cut from pod up to 2 cm
Bulgarian pepper - 1 pc. medium size (preferably red or yellow)

For the marinade (with a margin):

Water - 1 l
Salt (large, clean) - 1.5 tbsp. a 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 simple.

My vegetables and dill. We cut the zucchini into circles. We clean the garlic. Cut hot pepper 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, in half again and each quarter across in the middle.

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

At the bottom of the sterilized jars we put an umbrella of dill, garlic, hot peppers, having previously bathed them in a hot marinade.

Zucchini mugs and slices bell pepper put in the marinade. Let it boil and on low heat under the lid (!) Boil for up to 10 minutes.

Vegetables, along with the marinade in which they were cooked, are laid out in jars. First, the hard part, distributing equally into 2 cans. Then add the marinade to the very neck.

We roll up the workpiece, turn it over, put it under insulation to cool slowly.

Zucchini for the winter in mustard marinade - video

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

You will need:

Zucchini - 4.5 kg (prepared)
Garlic and dill umbels
Leaves: bay, currant and cherry
Black pepper (peas) and cloves
Mustard (dry powder)

For marinade:

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

Nadezhda suggests cutting the zucchini into large sticks.

Both young and old vegetables are suitable for this recipe.

We hope you enjoyed at least one recipe. For the first experience, we would focus on two samples - with or without sterilization, but in the classic composition.

Pickled zucchini for the winter - profitable investment efforts. Not only “You will lick your fingers”, but also “Cool, mom! Like in a store! - standard praise from experienced and young households for this easy and tasty preparation. Have fun!

The other day I picked the first zucchini, and culinary inspiration covered me - I decided to cook pickled zucchini fast food. I missed the winter about a spicy savory snack. Raw, zucchini can be pickled with honey, carrots, eggplant - there are enough recipes, there would be a desire. Without seaming, sterilization and other troublesome procedures that accompany winter harvesting. As a result, in a couple of hours you will get a spicy, low-calorie snack, a maximum of a day.

Pickled marinated zucchini

The easiest and most delicious recipe for marinated quick zucchini. If you want to add spice - adapt to your taste.

Take on a liter jar:

Vegetable - 500 gr.
Vinegar, table - 4 tablespoons.
Water - 500 ml.
Salt is a spoon.
Garlic - 3 cloves.
Peppercorns - 10 pcs.
Sugar - 2 tablespoons.
Dill - a small bunch.
Bay leaf - 4 pcs.

Cooking:

Put finely chopped garlic, bay leaf, pepper on the bottom of the jar.
Divide the zucchini into circles, large into half rings. Send it to the bank. Do not stack tightly, interfere with quick pickling.
Boil water, pour, hold for 20 minutes, allowing the vegetable to warm up.
Pour the liquid into a saucepan, salt and add sugar. When the marinade boils, pour in the vinegar. Vinegar can be poured under the lid, but I do not like its sharp smell, which will remain with this method.
Leave the jar on the table for a couple of hours. Then move to cold.

Interesting! The ancient inhabitants of the American continent, where the vegetable comes from, ate only zucchini seeds. Europeans, having brought a vegetable in the 16th century, figured out the charms of the pulp. Since then from healthy vegetable prepare the mass delicious dishes- real jam.

Quick zucchini marinated with honey and garlic

A popular recipe for a spicy and sweet snack. Zucchini of milky ripeness, without a formed seed part, are suitable for pickling.

You will need:

Vegetable - 500 gr.
Olive oil - 100 ml.
Wine (apple) vinegar - 3 tablespoons.
Liquid honey - 2 tablespoons.
Garlic cloves - 4 pcs.
A bunch of dill.
Salt - ½ small spoon.
Ground pepper - ½ small spoon.

Step by step preparation:

Cut the peeled zucchini into thin slices or plates. Sprinkle with salt. Do something else for half an hour.
Make a marinade by combining honey, a slurry of garlic passed through a press. If the honey is not in a liquid state, heat it by placing it in a bath. Add vinegar, oil, salt and pepper.
Stir the marinade until smooth.
Pour into zucchini. Finely chop the dill, send next.
Stir the contents. Press down with pressure if the dressing does not completely cover.
Put in the refrigerator and forget for 3-4 hours.

How to quickly pickle zucchini with mustard

Awesome appetizer with vodka. If desired, according to this recipe, you can make a blank for the winter. Just at the last stage, roll up the lids and send to be stored in the cold. Quickly prepared - instantly eaten.

Would need:

Vegetable - 1.5 kg.
Salt is a spoon.
Mustard beans - ½ tbsp.
Sugar - ½ tbsp. spoons.
Apple cider vinegar - ½ tablespoon.
Allspice, paprika, add dill if desired.

Cooking:

Peel the vegetable, cut into thin long slices - strips. Roll them into a tube and fill the jar.
Pour in boiling water and soak for 10 minutes.
Drain the liquid into the pan, followed by all the ingredients for the marinade. Let it simmer for a couple of minutes and return to the jar.

Marinated zucchini with soy sauce

Pickling recipe with oriental flavor, in Korean. This is the simplest, fastest cooking. I gave a link to other options for preparing snacks above.

Vegetable - 1 pc.
Wine vinegar - a spoon.
Sauce - 1.5 tablespoons.
Hot chili pepper, black pepper - a pinch each.
Garlic cloves - a couple.
Sugar is a spoon.
Paprika - a pinch.
Water - 100-150 ml.
Salt - an incomplete teaspoon.
Cilantro, parsley - a couple of branches.

How to marinate quickly:

Cut the zucchini into pieces of arbitrary shape - plates, rings. The main thing is thin and not large.
Put in a jar, add the spices listed in the recipe.
Pour boiling water, wait for cooling, try. If the appetizer is not marinated enough, keep it in the refrigerator for an additional 30-60 minutes.

Video recipe with a story about cooking marinated zucchini instant.

Classic marinated marinated zucchini

I believe that the classic version is the easiest pickled zucchini recipe. Try this delicious appetizer and see for yourself.

To prepare the snack, I will need the following ingredients (based on a liter jar):

Zucchini fruits - 500 g;
Clean drinking water - 500 ml;
Food vinegar (9%) - 4 tbsp. l.;
Salt - 1 tbsp. l.;
Lavrushka - 4 pcs.;
Pepper - 10 peas;
garlic cloves - 3-4 pcs.;
Sugar - 2 tbsp. l.

Cooking:

Initially, I cut the raw zucchini into circles, and then spread them loosely in a liter jar. At the bottom of the jar, you must first put a few cloves of garlic, black peppercorns and parsley.
I pour boiling water over the vegetables in a jar and leave the water for twenty minutes so that the zucchini warms up well.
I pour the slightly cooled water into a saucepan or saucepan, add salt and sugar and put on fire. When the water boils, the last thing I add to the future marinade is 4 tablespoons of vinegar, mix well and remove from heat.
I put the jars of vegetables in a warm place until they cool completely, and then put them in the refrigerator. After 5-6 hours, the snack is ready. It turns out insanely delicious!

Tip: Vinegar can be added directly to the jar. But if you add it to boiling water, there will be no pungent odor.

Korean quick zucchini

If you like spicy snacks, then try my recipe for marinated zucchini in Korean-style instant cooking. The main highlight of this recipe is the addition of red pepper to the dish, which gives the vegetables not only spiciness, but also a beautiful orange-red hue.

To cook Korean zucchini, I will need:

Zucchini - 4 fruits (small);
Carrots - 3 vegetables;
Onion - 1 pc.;
Sesame - 2 tsp seeds;
Vinegar - 2 tsp;
Soy sauce - 1 tbsp. l.;
Oil - 100 g;
Ground pepper (black and red) - to taste;
Sugar - 1 tbsp. l.;
Garlic - ½ head;
Oil (sesame) - 1 tbsp. l.;
Sweet pepper (choose the color at your discretion) - 1 pc.;
Salt - a few pinches.

Cooking:

Initially, I salt the zucchini in an enameled bowl. I put thinly sliced \u200b\u200bcircles of vegetables in a bowl, add a little salt and, after pressing down with oppression, leave for 2 hours.
While my vegetables are infused, it's time to move on to other ingredients. I have a special grater for cooking carrots in Korean, and I will use it. If there is no such device, a classic coarse grater will do.
I rub large carrots, and bell peppers with slices or straws. I cut the onion into rings or half rings, and then fry a little in vegetable oil. Finely chop the garlic cloves.
After the zucchini let the juice go, I remove the oppression and drain the excess liquid. I add the rest of the vegetables and seasonings to the main ingredient of our snack, about two teaspoons of red pepper will be needed. I do not add salt, if desired, you can add salt to the finished dish.
Thoroughly mix all the ingredients and put in a cool place to marinate for 1 - 2 hours. Quick zucchini are ready, you can serve to guests or household members!

Note to the hostess: for this delicious recipe, it is advisable to pick up young fruits without damage, since I do not peel them. Snack should be infused properly. The longer the spicy snack marinates, the tastier it turns out.

Instant Zucchini Spicy

If the dish needs to be served immediately to the table, then you can use the recipe for marinated zucchini instant eating.

To get crispy spicy zucchini, I take the following products:

Zucchini fruits - 0.5 kg;
Salt - ½ tsp;
Oil - 100 ml;
Food vinegar (9%) - 3 tbsp. l.;
Garlic - ½ head;
Honey - 2 tsp;
Greens - 2-3 in.;
Pepper - ground.

Tip: the thinner the slices of zucchini are cut, the faster they will salt.

Cooking:

I thoroughly wash and peel the vegetables. If I came across young zucchini without damage, then the skin can not be peeled.
I cut the fruits into thin circles.
I spread the workpiece in an enamel bowl, add a little salt and leave for half an hour.
Now it's time for the marinade. I finely chop the garlic cloves or pass through a garlic press. Then I mix the garlic with vinegar, olive or vegetable oil, black pepper and finely chopped herbs.
I drain the juice from the zucchini from the bowl, squeeze the vegetables with my hands.
Then I pour them with marinade and mix thoroughly.
I clean it in a cold place for several hours to infuse, and then you can serve it to the table.

It turns out very tasty!

Quick marinated zucchini

This recipe for marinated marinated zucchini was shared with me by my Crimean friend. The recipe contains soy sauce, which gives the dish an exotic oriental note and an unusual taste.

To prepare vegetables, we need the following ingredients (for 1 serving):

Zucchini fruit - 1 pc.;
Soy sauce - 50 ml;
Vinegar - 1 tbsp. l.;
Coarse salt - a teaspoon (not full);
garlic cloves - 2-3 pcs.;
Chili pepper and ground - to taste;
Drinking water - 150 ml;
cilantro and parsley - to taste;
Paprika - a pinch;
Sugar - 1 tbsp. l.

Note to the hostess: if desired, dill can be added to the marinade. But I noticed that the appetizer prepared with the addition of dill quickly turns sour. But if you decide to cook a small portion of pickled cucumbers, dill and parsley can be safely added to the recipe.

How to cook:

Initially, you need to start preparing the main ingredient of the dish - zucchini. I cut vegetables into thin, almost transparent circles. The thinner the vegetables are cut, the better.
I shift the slices of zucchini into a glass jar or an enameled container, add spices, finely chopped herbs and garlic, as well as vinegar and soy sauce.
I fill a jar or container with zucchini with boiling water. I leave the container for several hours in a room with room temperature until the vegetables have cooled, and then I put it in a cool place. Since I cook zucchini without seaming and sterilization, it is better to store the snack in the refrigerator.
When the vegetables have completely cooled down, they can already be served at the table, because it’s not for nothing that the housewives call pickled marinated zucchini instant eating. Be sure to try!

Quick marinated zucchini with honey

I saw this unusual recipe in one TV program. Initially, I was very surprised - how can you combine spicy zucchini and sweet honey in one dish? But, having prepared a snack, she was completely delighted. Vegetables are very tender, and honey leaves a pleasant aftertaste in the mouth.

I will need the following ingredients:

Zucchini - 0.5 kg;
Oil - 3 tbsp. l.;
Garlic - a few cloves;
Honey - 50 g;
Pepper - a pinch of ground black;
Greens (any) - 2-3 branches;
Salt - 50 g;
Bite (9%) - 2 tbsp. l.

Tip: if the honey is candied, it can be melted in a water bath.

How to do:

I don't peel vegetables, just wash them thoroughly. Then I cut into thin, almost transparent plates. It is very convenient to cut zucchini with a vegetable peeler.
I put them in a container, sprinkle with salt and, after mixing thoroughly, put them aside for several hours.
While the zucchini is oozing liquid, I'll work on the marinade. I'll cook it in a separate bowl. I add 50 grams of liquid honey to it.
I add vegetable or olive oil to honey, mix thoroughly. Then I add vinegar to the future marinade, mix again.
I add pepper to taste. The marinade is completely ready.
Finely chop the greens, and chop the garlic with a press.
While I was doing the marinade, the zucchini was salted and released excess liquid. I will definitely drain it.
I add garlic and herbs to the vegetables, and then pour all the ingredients with the marinade. Mix well and put in a cool place to marinate for two to three hours.

The lunch was amazingly delicious. Lick your fingers.

Watch the video, good recipe quick pickled zucchini:

I prepared all the recipes for instant marinated zucchini myself, and my household gave them a high rating. If you want to try something original, don't be afraid to experiment and add new ingredients!

Quick marinated zucchini with garlic and dill - one of the varieties of preparing a delicious refreshing, vitamin, simple and spicy snack. quick cooking at home can be prepared according to a variety of recipes. All these recipes can be divided into two groups - a recipe for pickled zucchini with and without marinade. Earlier, I already showed how to cook pickled zucchini in a marinade. You can see the recipe here - quick pickled zucchini. To taste, these zucchini are very similar to canned zucchini. Moderately salty, sweet and sour in taste, these zucchini are an excellent snack for a summer side dish.

The most famous quick pickled zucchini, which are cooked without marinade, can be attributed. These zucchini can be eaten almost immediately. They are sharper than the first option.

Raw quick pickled zucchini is cooked with various additives. The classics of the genre are the usual sugar, salt, vinegar, vegetable oil. In addition to these ingredients, marinating zucchini may involve a large number of spices, various herbs, soy sauce, honey, sesame, garlic, horseradish, mustard, onion, carrot.

Quite recently, I discovered a recipe for quick marinated zucchini with garlic and dill. I used to cook very similar zucchini for the winter, rolled them up in a jar for further storage.

Ingredients:

Zucchini - 1 kg.,
Salt - 1 teaspoon,
Dill - 30-40 gr.,
Garlic - 1 head,
Apple or table vinegar - 3 tbsp. spoons,
Sugar - 1 tbsp. a spoon,
Sunflower refined oil - 50-60 ml.,

Quick Pickled Zucchini with Garlic - Recipe

To prepare this snack, it is best to use young zucchini. They need to be washed, cut off their ends. After that, the zucchini must be cut lengthwise into slices (strips 1 cm thick. Then cut each strip lengthwise into thinner strips up to 2 cm wide. Put them together and cut across. You will get cubes almost the same size.

Quick pickled zucchini, the recipe of which you see, is ready in a day and a half! For one medium zucchini in a snack, one liter of water is used. Quite a lot of dill is put in zucchini - a whole bunch, so they have an amazing aroma! Outside, the zucchini slices are crispy, and inside the circles are soft. The taste is reminiscent of a gentle version. And like any salted goodies, instant zucchini is eaten with potatoes in all its manifestations, as well as with strong drinks. In addition, they are excellent for lung function a non-caloric summer snack - and the tummies filled with appetite, and the diet is observed. Just beautiful!
By the way, such zucchini are stored in the refrigerator for a very long time for “quick-salted” vegetables. Up to two months. But this is a rare case, because. they eat fast!

Products that we need for pickling zucchini:

- 1-2 medium young zucchini;
- 1 bunch of fresh dill;
- 2 dried bay leaves;
- 3-4 cloves of garlic;
- 2 table. tablespoons of table salt;
- 3 table. spoons of granulated sugar;
- 1 table. a spoonful of sunflower oil;
- 2 table. spoons of vinegar;
- 1 liter of drinking purified water.

Wash a young medium-sized zucchini, cut off the tips from it. If there are scratches, dark spots - remove them with a knife. Soft delicate skin does not need to be peeled off.
We cut the zucchini into round plates.

We put the pieces of zucchini in a marinating dish (bowl, saucepan, jar).
Wash fresh dill cold water, we clean as necessary (if he is from his garden). Finely chop with a knife.
Pour the dill into a bowl with zucchini pieces. If we pickle zucchini in a jar, cover it with a lid and shake well, turning the dishes in different directions. We take into account that having laid the ingredients tightly, it will no longer be possible to shake them. Therefore, either initially we take a larger jar, or, first of all, stir the dill with zucchini in a bowl, and then transfer it to a jar.
Finely chop the garlic with a knife or pass through a garlic press.

Pour a liter of water into a saucepan, put on the stove. As soon as the water boils, remove from the stove. Add three tablespoons of granulated sugar, two tablespoons of table salt and the same amount of vinegar, a couple of parsley, a tablespoon of vegetable oil.
Stir until the sugar and salt crystals are completely dissolved. You can add a couple of peas of allspice for flavor.

Pour zucchini with hot brine, cover the dishes. Let it cool to room temperature, then you can put it in the refrigerator.

After a day and a half, zucchini can be taken out of the marinade and served.

This is how quick pickled zucchini is prepared for a snack. Good appetite!

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