Squashes, themselves having a neutral taste, in a salty form turn into a unique snack, fragrant, resembling both cucumbers and milk mushrooms. To make such a dish is not difficult. The process of cooking will take no more than an hour, the result will have to wait longer, sometimes it takes a month. If you are not ready to wait that long, you can move away from traditional recipes and make salted instant zucchini, which are ready to eat on the third day. Despite the simplicity and speed of making such a snack, its taste will not disappoint you.
Cooking Features
The process of making salted zucchini in a quick way is not difficult, but without knowing some of the points at the exit, you may not get the kind of snack you have dreamed of.
- For salting in a quick way, it is advisable to use young zucchini, the size of which does not exceed 12 cm. If you decide to pickle the ripe fruits, you will have to chop them beforehand. The thinner you are to chop vegetables, the faster they will salt out.
- If you keep zucchini in a cool room or even in the fridge, they will spawn slowly, it may take 2-4 weeks. To speed up the process, pickled zucchini leaves are left in a warm room until souring, after which they can be closed for the winter or stored in a refrigerator and consumed in the coming days.
- At the first stage, zucchini is salted in a saucepan or other broad container, at the second stage (when salted for the winter) they are transferred to sterilized jars, poured with brine and sterilized for about a quarter of an hour (for liter containers) in hot water. After that, canned rolls and store in a cool place. If you intend to eat a snack in the next week, you can put it in a jar or leave in a saucepan, then put it in the fridge.
- Squashes do not have a pronounced taste and aroma, but they well absorb the taste and aroma of brine. Therefore, they are almost always salted with the addition of spices, spices, fresh herbs. It is seasonings that make appetizers resemble mushrooms or cucumbers.
- Salt zucchini in a fast way in a saucepan, jar, plastic container, bag. Only aluminum cookware is not suitable for this purpose, since this material forms harmful substances in contact with acids.
There are different recipes for quick salting of zucchini, allowing to get snacks of different organoleptic qualities. If you have not salted these vegetables before, you should try to do it according to several recipes in order to choose the option that best suits your gastronomic preferences.
Simple recipe for salted instant zucchini
Composition:
- zucchini - 1 kg;
- spring or filtered water - 1 l;
- garlic - 4 cloves;
- salt - 40 g;
- sugar - 40 g;
- fresh greens - 100 g;
- laurel leaves - 2 pcs .;
- black pepper peas - 6 pcs.
Method of preparation:
- Wash zucchini, blot with a kitchen towel. Peel the ripe fruits. Spoon remove the seeds, cutting the fruit along.
- Using a peeler or in another way, cut the zucchini into thin slices, put them in a saucepan.
- Wash fresh greens, let it dry. Chop coarsely with a knife, mix with squash
- Boil water, add salt and sugar. Boil, stirring, until the crystals dissolve.
- Add garlic cloves, laurel leaves and peppercorns. Boil for 2-3 minutes.
- Cool the brine to room temperature, pour zucchini with it.
- Cover the container with zucchini with a cloth, leave warm for 6-7 hours.
When the right time has elapsed, zucchini can be served or stored in a refrigerator.
Instant zucchini without brine (dry method)
Composition:
- zucchini - 1 kg;
- sugar - 20-40 g;
- salt - 20-40 g;
- dill, fennel, cumin seeds - 20-40 g;
- garlic - 8 cloves;
- parsley stalks, basil - to taste.
Method of preparation:
- Young squash cut into circles no more than 2 cm thick.
- Mix sugar, salt, seeds.
- Dip zucchini in cooked dry mix.
- Put the zucchini pieces in a container, placing between them the stalks of basil and parsley, garlic cloves.
- Close the container with a lid, shake. Put in the fridge.
After 5-6 hours you can try lightly salted zucchini, after 2-3 days they will turn into salty.
Salty instant zucchini in a package
Composition:
- zucchini - 1 kg;
- boiled water - 0, 5 l;
- sugar - 5 g;
- salt - 20 g;
- garlic - 5 cloves;
- greens, spices - to taste.
Method of preparation:
- Zucchini cut into circles with a width of not more than 1 cm or cubes of slightly larger diameter.
- Put in a tight bag.
- Finely chop the garlic, put it to the zucchini.
- Add herbs and spices.
- Pour sugar, salt.
- Close or tie the bag, shake so that the salt, sugar and spices are evenly distributed, covering each piece.
- Untie the bag, pour into it boiled water, but cooled to room temperature.
- Tie the bag again, put it in the pan. Leave for 3 days at room temperature.
After the specified time, zucchini can be taken out of their package and served to the table. If you do not have time to eat something, put it in the fridge. Pickled their brine zucchini remain valid for 2-3 days.
Salted zucchini, like mushrooms
Composition:
- zucchini - 1 kg;
- salt - 20 g;
- sugar - 5 g;
- black pepper peas - 5 g;
- fresh dill - 50 g;
- garlic - 2-3 cloves;
- vegetable oil - 60 ml;
- Table vinegar (9%) - 60 ml.
Method of preparation:
- Peel zucchini, cut into cubes.
- Mix with finely chopped garlic and dill, black pepper.
- Add salt, sugar, mix.
- Mix oil and vinegar, add zucchini, mix.
- Leave for 3-4 hours at room temperature.
- Put the saucepan with zucchini on a very slow fire, heat for 10-15 minutes.
- Once the snack has cooled, you can put it in the fridge.
Salted zucchini in this recipe can be eaten immediately after cooking or put them in the refrigerator, where they will not deteriorate within 2 weeks. These zucchini salty can only be called conditionally, since vinegar is present in the recipe of their preparation, but they turn out to be similar to salty mushrooms.
The traditional way to pickle zucchini has long, but there are recipes and quick salting of these vegetables. Using them, you can try a snack after 3 days or even earlier.
