Many vegetables and fruits are healthier in their raw form, since during heat treatment the vitamins they contain are partially destroyed. Raw zucchini is an unusual food for many people, but if you pickle them, the interest in them immediately increases. Instead of the usual snack for a family dinner or a picnic, you can make lightly salted zucchini quick-cooking. Depending on the recipe selected, the time for salting ranges from 30 minutes to 12 hours. They are pleasantly crispy, and the taste - delicate, spicy.
Cooking Features
Starting salting zucchini, it is worth exploring the peculiarities of cooking salted vegetables in a fast way.
- Only young courgettes are suitable for express salting. Ideally, their size will not exceed 12 cm in length, but it is permissible to use slightly larger specimens.
- Young zucchini before salting is not necessary to peel and seed. But you need to wash them thoroughly using a sponge and special detergent.
- The thinner the squash will be cut, the faster they will salt out.
- Using vinegar speeds up the salting process, but you can do without it.
- In addition to salt, but also sugar is most often added to pickle for zucchini, then they acquire a more piquant and expressive taste. It will be even more attractive if you completely or partially replace sugar with honey.
- When salting zucchini in a “dry” way, the pan with them should be periodically shaken to mix the vegetables.
- You can make quick-salted zucchini in a package, but it should be tight. For reliability, it is better to use two packages, enclosed in one another, otherwise the squash juice, released when the fruits come in contact with salt and sugar, may leak out.
- The number of spices and their composition in any of the recipes can be changed to your liking. It is only important that the ratio of zucchini, salt, sugar, as well as water and vinegar, if they are included in the list of brine ingredients, does not change.
Lightly salted zucchini instant cooking can not be stored for a long time. Their shelf life when stored in the refrigerator is not more than three days.
Instant salted zucchini in brine
Composition:
- zucchini - 0.5 kg;
- water - 0, 5 l;
- garlic - 2-3 cloves;
- salt - 20 g;
- sugar - 20 g;
- fresh dill - 50 g;
- black pepper peas - 2 pcs .;
- allspice - 2 pcs .;
- bay leaf - 1 pc .;
- Carnation - 1 pc.
Method of preparation:
- Pour water into the pan, add spices, salt and sugar to it. Boil a few minutes until the salt and sugar dissolve completely. Remove from heat, allow to cool to room temperature.
- Wash squash, blot with a napkin, cut off the tips of the fruit.
- Cut the zucchini into thin slices using a peeler. You can cut with a knife, but it takes more time - the thickness of the pieces should not exceed 3 mm.
- Wash, shake the dill off the water, wait until it dries.
- Finely chop the dill, put it to the zucchini, mix with your hands.
- Put garlic chopped into small pieces at the bottom of a pot or other container (not aluminum).
- Top with zucchini, pour them with brine.
- Put in the fridge.
To eat zucchini will be ready in 5-6 hours. If you pour them with hot pickle, the term of pickling will be halved, but the squash will lose their crispness and become less appetizing. Before serving, zucchini should be folded into a colander, wait for the water to drain, and shift to a salad bowl.
Instant salted zucchini with vinegar
Composition:
- young zucchini - 0, 4 kg;
- salt - 10 g;
- sugar - 10 g;
- garlic - 5 cloves;
- dill - 5 branches;
- apple cider vinegar (6 percent) - 40 ml;
- vegetable oil - 40 ml.
Method of preparation:
- Combine the oil with vinegar, sugar and salt, whisk together.
- Finely chop the garlic and dill.
- Cut courgettes into semicircles or quarters of circles about 5 mm thick.
- Put zucchini in a bag, add garlic and dill in it, pour in marinade.
- Tie the bag tightly and shake turning it over.
- Put in the fridge. Do not interfere with the package to put a bowl or plate.
There are zucchini cooked according to this recipe in 2-3 hours. Marinated zucchini on this technology can be in the pan. Then, for mixing products, the container is covered with a lid and shaken vigorously several times.
Lightly salted instant zucchini with horseradish
Composition:
- zucchini - 0.5 kg;
- garlic - 5 cloves;
- sugar - 5 g;
- salt - 30 g;
- water - 0, 75 l;
- currant leaf - 1 pc .;
- cherry leaf - 1 pc .;
- dill inflorescence - 1 pc .;
- horseradish (leaves) - 2 pcs.
Method of preparation:
- Zucchini cut into circles with a thickness of 8-10 mm.
- Finely chop the garlic.
- Put half of zucchini on the bottom of the pan, pour half the garlic on them, put cherry and currant leaves, one sheet of horseradish.
- Put the remaining zucchini, sprinkle with garlic. Cover with a sheet of horseradish.
- In another pot, boil water. Add salt and sugar.
- When salt and sugar dissolve, add dill, boil for 5 minutes.
- Fill the zucchini with hot marinade.
- After the brine has cooled, remove the saucepan with the zucchini in the refrigerator for at least 12 hours.
Zucchini salted according to this recipe, have a savory taste, something reminiscent of salted cucumbers.
There are several recipes that allow you to cook lightly salted zucchini quickly. Each hostess can find an option to taste.
