Introducing a selection of the best marinated zucchini recipes. They will be an excellent snack on weekdays and holidays, this is a wonderful piquant delicacy that will delight lovers of original pickles. The preparation of canned zucchini is the power of every housewife, it is quick and inexpensive, and the result will certainly please everyone who has had the chance to try this dish.

Pickled Zucchini Instant Eating

Make an appetizer according to this recipe - and you can be sure that it will not last long in your refrigerator. Zucchini "instant eating" everyone likes, they go well with hot dishes and meat, complement the taste of spicy autumn salads or are used as an independent snack.

One of the interesting features of these vegetables is that they very well absorb the aroma of spices and spices with which they are cooked.

Ingredients (the amount is calculated for three liter jars):

  • young zucchini - 2.6-2.8 kg;
  • peppercorns - 15 pcs.;
  • bay leaf - 4 pcs.;
  • cloves - 5 pcs.;
  • fresh herbs (dill, cilantro) - 5 branches.

Components for marinade:

  • water - 0.7 l;
  • salt - 30 g;
  • sugar - 2-3 tbsp. l .;
  • vinegar 6% - 50 ml.

Cooking method:

  1. Rinse the jars well, preferably with soda, rinse with boiling water. After that, they need to be sterilized over steam or in the oven.
  2. Peel the zucchini from the stems and stalks, rinse thoroughly and cut into circles no more than a centimeter thick.
  3. After that, hold the chopped vegetables in boiling water for no more than five minutes. Cool with cold water.
  4. Arrange spices and zucchini in cans. Try to keep them tight.
  5. After that, proceed to the preparation of the marinade - boil water in a saucepan with sugar and salt, filter through a sieve or gauze and pour in vinegar.
  6. Pour the zucchini with the resulting mass, evenly distributing it over the containers, cork with lids.
  7. After this, it is necessary to put the jars in a bulk container with hot water for about half an hour. After removing, immediately cover them with covers.
  8. Cans cool lids down under a warm blanket.

Once you have cooled the marinated squash, send them stored in a cool, dark place.

Instant technology

If there are only a few hours left before the feast, and you want to surprise guests with an original snack, make pickled instant zucchini. This dish will be ready to serve after two hours.

You will need:

  • young zucchini - 520-550 g;
  • fresh chopped dill - 2 tbsp. l .;
  • garlic - 3-5 cloves;
  • salt - 10 g.

Marinade:

  • vinegar (apple is good) - 10-15 ml;
  • sunflower oil - 20-25 ml;
  • flower honey - 1 tsp;
  • ground black pepper - to taste;
  • salt - 6-7 g.

Pickling process:

  1. Zucchini cut into very thin circles or stripes (2-3 mm thick).
  2. Prepare the marinade - combine vinegar, oil, honey and pepper, leave for 10-15 minutes.
  3. Put zucchini in a bowl and add salt. Then fill them with marinade and add dill.
  4. Leave in the fridge for about two hours, after which the snack will be ready.

Zucchini prepared in this way are well suited to potato dishes and fried meat. And the fact that vegetables in this recipe are pickled raw and immediately eaten, ensures maximum preservation of vitamins and nutrients in them.

Option for the winter "Lick your fingers"

Canned vegetables according to this recipe can be stored for a very long time if the rules for sterilizing cans have been followed.

Ingredients:

  • young zucchini - 1.5 kg;
  • water - 1 l;
  • vinegar 9% - 70 ml;
  • vegetable oil - 50 ml;
  • spices - cloves, bay leaf, pepper (add to taste);
  • fresh herbs (dill, cilantro, parsley, basil) - 2 bunches;
  • bay leaf - 6-7 pcs.
  • sugar - 4 tbsp. l

We marinate zucchini for the winter:

  1. First prepare the marinade. Boil water with spices, keep on fire for about five minutes. Turn off the heat and carefully pour in the vinegar and oil. Mix well and let it brew.
  2. Peel the zucchini and garlic, cut into thin slices. Wash greens and allow excess fluid to drain.
  3. Pour the prepared vegetables and herbs with marinade and leave for about 12 hours in a cool place.
  4. Take pre-sterilized jars, put vegetables in them in a marinade and cork.

Such canned foods are best kept in a cool place for quite a long time so that they can soak up the aroma of spices and marinade.

Korean marinated squash

The Korean recipe for vegetables according to the Korean recipe is distinguished by its special sharpness and pleasant aroma of sesame. Thanks to the use of paprika and hot ground pepper, zucchini in Korean will acquire a beautiful orange hue.

You will need:

  • zucchini - 4 pcs.;
  • bell pepper - 2 pcs.;
  • garlic - 5 cloves;
  • carrots - 3 pcs.

For marinade:

  • sesame oil - 1 tbsp. l .;
  • rice vinegar - 50 ml;
  • soy sauce - 1 tbsp. l .;
  • ground red pepper and paprika - 1 tbsp. l .;
  • refined oil - 100 ml.

Cooking process:

  1. For this recipe, all vegetables are cut into thin strips and left for an hour and a half, pressing with a lid with a press.
  2. After time, the juice must be drained, and all the ingredients thoroughly mixed.
  3. Prepare the marinade separately - mix soy sauce, oil (regular and sesame), rice vinegar and pepper in a separate bowl, let it brew.
  4. After that, you need to pour the vegetables with marinade and send in the refrigerator for 8-10 hours.

This version of marinated zucchini is ready to eat immediately as a spicy salad for hot dishes. And you can roll up in sterilized jars.

With honey and garlic

This is another option for pickled instant zucchini - they do not need to stand for long, do not need to roll up, they can be served in a few hours.

This unusual recipe does not use sugar, so it is ideal for those who follow a diet low in carbohydrates. A sweet and sour taste will satisfy any gourmet.

Ingredients:

  • young zucchini - 2 pcs.;
  • garlic - 2-3 cloves;
  • fresh flower honey - 2-3 tbsp. l .;
  • refined sunflower oil - 1⁄2 cup;
  • vinegar 6% - 2-3 tbsp. l .;
  • salt - 0.5 tsp;
  • fresh cilantro or parsley - 1 bunch.

How to cook:

  1. Thinly cut the zucchini in circles or julienne. The thinner the slices, the better they are saturated with marinade.
  2. Combine crushed garlic, chopped herbs, oil, vinegar, honey and salt. Let stand for about half an hour.
  3. Pour the zucchini with the mixture, stir well and put in the refrigerator.

After about 2-4 hours, the dish will be ready. If you want a more spicy and rich taste, leave the zucchini in the refrigerator overnight.

Delicious raw squash recipe

In fresh zucchini, vitamins are better preserved, this is a low-calorie and very healthy dish.

Products that will be required:

  • young zucchini - 1 pc.;
  • fresh cucumbers - 2 pcs.;
  • lemon juice - 2-3 tbsp. l .;
  • sunflower oil - 4-5 tbsp. l .;
  • white pepper - 1⁄4 tsp;
  • coriander - 1⁄4 tsp;

The cooking process is very simple:

  1. Cut zucchini into strips or thin slices. Cucumber can be grated or chopped into strips.
  2. Combine oil, juice and spices in a separate bowl.
  3. Mix the vegetables thoroughly and season them with marinade, leave for a couple of hours.

Zucchini made by this method will be a great addition to kebabs or any other hot meat dishes.

Long zucchini marinated with grated carrots

Marinated zucchini sliced ​​in thin strips is a gourmet dish.

And you can use them as a decoration for salads served on the festive table.

It will be required:

  • zucchini (as well as for previous dishes, it is better to use young ones) - 2 pcs.;
  • carrots - 4 pcs.;
  • onions - 2-3 pcs.;
  • dill umbrellas - 6 pcs.;
  • garlic - 4 cloves.

Marinade:

  • vinegar - 35-45 ml;
  • water - 1-1.2 l;
  • sugar - 2-3 tbsp. l .;
  • pepper - 1⁄2 tbsp. l

How to cook:

  1. Using a special slicer, cut vegetables into thin, long plates. It should be cut along or diagonally. You can use a knife to clean vegetables - it gives the same smooth pieces.
  2. Cut the onion into strips. Dill umbrellas slightly scald.
  3. Prepare the marinade in the classical way - add spices to boiling water, boil for about 3-5 minutes and at the end season with vinegar.
  4. Put dill umbrellas and garlic on the bottom of the sterilized cans, then fold the zucchini and carrots tightly, pour the marinade. After this, the banks will need to be corked and slowly cooled under a blanket.

Delicate thin slices of zucchini perfectly absorb the sweet aromatic marinade. This appetizer can be served with fresh vegetables and poultry dishes.

As you can see, cooking marinated zucchini is very simple. This is a healthy dish, which will be appreciated by those who follow their figure and health, they diversify the daily menu. In addition, it is very simple to buy zucchini, this dish is available to everyone and does not contain expensive ingredients.

Similar:More from the author: