Quick pickled zucchini recipes from Barnaul cook

Zucchini is perhaps the most underrated vegetable in our kitchen. It is not only low-calorie and light but also a true treasure trove of vitamins. If you are looking for a way to quickly and deliciously diversify your menu, check out these «quick pickling» recipes. Barnaul resident Anna Patylitsyna shared her proven methods.

Classic recipe

This recipe is ideal when you want something piquant without the hassle of sterilizing jars.

You will need: 1 kg (2.2 lb) zucchini, a cup of vegetable oil, 10 g (0.35 oz) vinegar essence, 7 garlic cloves, a bunch of dill, salt and black pepper to taste.

How to prepare:

In a deep bowl, mix oil, vinegar, salt, pepper, and garlic pressed through a press.

Slice the zucchini as thinly as possible (a vegetable peeler works well) and immerse in the marinade for 30 minutes.

Add finely chopped dill, stir, and refrigerate for at least 4 hours. The result is incredibly tender and juicy.

Refined version: with honey and mint

If you want to surprise guests with an unusual combination, try this recipe.

You will need: 700 g (1.5 lb) zucchini, 50 g (1.8 oz) honey, 20 g (0.7 oz) wine vinegar, 10 g (0.35 oz) vegetable oil, 3 garlic cloves, 4 sprigs of fresh mint, salt. Optionally, a little chili for heat.

How to prepare:

Slice the vegetables into rounds, salt them, and let sit for half an hour. Drain the released juice.

Make the dressing: combine honey, oil, vinegar, chopped mint, and garlic.

Pour the marinade over the zucchini and let it sit in the cold for a few hours. The mint gives the dish a wonderful freshness.

Spicy snack with herbs

This version requires a bit more time, but the result is worth it — the vegetables turn out very aromatic.

You will need: 500 g (1.1 lb) young zucchini, a bunch each of cilantro, parsley, dill, and a bit of leek. For the marinade: a cup of water, 1/3 cup olive oil, vinegar, 3 cloves, 5 g (0.18 oz) coriander, bay leaf, sugar, salt, and garlic to taste.

How to prepare:

Add spices, salt, and sugar to boiling water. Boil for a couple of minutes and let cool.

Peel the zucchini and remove seeds, then cut into strips.

Mix the vegetables with chopped herbs and garlic, pour warm marinade over them.

Leave in the refrigerator overnight.