Zucchini are a type of zucchini, but with more tender flesh. They can be recognized by a more saturated color, yellow or green, elongated form and small size - longer than 25 cm, these vegetables usually do not grow. The beneficial properties of zucchini and zucchini are about equivalent, but zucchini is prepared a little longer. Both vegetables, possessing a neutral taste, are in demand in cooking. They are extinguished, fried, baked, pickled. Gourmets say that marinated zucchini quick-cooking tastes much better than their coarser relatives. Yes, and the time for the preparation of them savory snacks require less.
Cooking Features
In the summer and early autumn, it would be strange to refuse dishes from seasonal vegetables, which include zucchini. One of the easiest options for their preparation is pickling. Even an inexperienced cook can cope with this task if he knows a few subtleties.
- Zucchini have enough delicate peel, so there is no need to clean them before cooking. But the seeds of small-looking fruit may be unexpectedly large. They should be removed after chopping vegetables.
- For marinating, zucchini is usually cut into circles. The thinner the pieces are, the better and quicker the vegetable will marinate. It is possible to grind fruits with a sharp knife or with the help of a special grater. Many housewives successfully use a peeler for this.
- Marinate zucchini preferably in a glass or ceramic container. Plastic containers and plastic bags can be used. It is not recommended to use metal containers for this purpose, as this may result in an unpleasant aftertaste. Aluminum containers are especially dangerous, as this material comes into contact with acids, forming harmful substances.
Zucchini marinated in a fast way can only be stored in the refrigerator. If storage conditions are observed, they will not deteriorate within two weeks.
Fast Marinated Zucchini
Composition:
- zucchini - 0.5 kg;
- salt - 5 g;
- sugar - 5 g;
- table vinegar (9 percent) - 10 ml;
- refined vegetable oil - 60 ml;
- garlic - 2 cloves;
- fresh dill, black ground pepper - to taste.
Method of preparation:
- Zucchini wash. This must be done carefully, especially if you are not going to clean the vegetables.
- Blot fruits with a napkin, cut off the tips. Chop the zucchini with thin slices with a special shredder or vegetable peeler.
- Salt zucchini slices, mix, leave for 20 minutes.
- After the indicated time, squeeze the zucchini, transfer it to the container in which you plan to marinate them. The juice extracted from them can be poured.
- Finely chop the garlic cloves with a knife, put it into a container with zucchini.
- Wash, shake dill off the water, let it dry. Finely chop, send to vegetables.
- Mix sugar, oil, pepper and vinegar separately. They need to be stirred until they turn into a homogeneous sauce by consistency.
- Pour the marinade over the zucchini and mix.
- Put it in the fridge.
It is possible to serve zucchini marinated in a fast way to the table in half an hour. They are well suited to potatoes, meat. The taste of the snack resembles pickled cucumbers, but it turns out more tender, with a slight sweetish taste.
Zucchini marinated with garlic and herbs
Composition:
- zucchini - 1 kg;
- garlic - 4 cloves;
- fresh parsley - 30 g;
- fresh dill - 30 g;
- fresh basil - 30 g;
- apple cider vinegar (6 percent) - 120 ml;
- water - 0, 75 l;
- sugar - 80 g;
- salt - 20 g;
- olive oil - 40 ml;
- bay leaf - 2 pcs .;
- Allspice Peas - 8 pcs.
Method of preparation:
- Zucchini wash. Cut into circles about half a centimeter thick.
- At the bottom of a container or other container in which you plan to pickle vegetables, put peeled cloves of garlic, peppercorns, and laurel leaves.
- Zucchini while put in a separate bowl.
- Wash the greens, shake it off of the water so that it dries faster. Wait until it dries.
- Chop the prepared greens with a knife, not too shallow. Put it to the zucchini.
- Pour over oil, mix.
- Put zucchini in marinating container.
- In a separate saucepan, combine the salt, sugar, and water. While stirring, bring to a boil and boil for 2-3 minutes. Salt with sugar should be completely dissolved.
- Add vinegar to the water, mix.
- Hot marinade pour zucchini. Leave to cool at room temperature.
- Refrigerate cooled vegetables.
It will be possible to try the snack after 12 hours. Zucchini for her cut not very fine, so they should remain crispy. If this does not happen, next time cut the fruit into circles of greater thickness.
Instant zucchini in honey marinade
Composition:
- zucchini - 1 kg;
- salt - 5 g;
- olive oil - 0, 2 l;
- table vinegar (9 percent) - 120 ml;
- honey - 10 ml;
- dried basil - 10 g;
- garlic - 5 cloves.
Method of preparation:
- Zucchini wash, dry with a napkin. After removing the tips, cut into thin slices (about 1 mm thick).
- Salt zucchini, leave for 10-15 minutes. Drain the juice released from the vegetables.
- Pass the garlic through the press.
- Melt the honey to a liquid state.
- In a bowl, mix honey, garlic, oil, and vinegar, adding dried basil.
- Place the marinade in a container, place the zucchini in it.
- Close the container with a lid and shake it several times.
- Keep in the fridge for 5-6 hours, you can overnight. If possible, shake the container a couple of times during the marinating process of the zucchini.
Zucchini made according to this recipe has an exquisite taste. This snack is not ashamed to put even on the holiday table. It is suitable for a picnic.
Marinated zucchini fast cooking are tender, appetizing look. They can be served at a family dinner or barbecue in nature. Cooking snacks does not take much time and effort, and the result will exceed expectations.
