I saw this recipe for pickled zucchini a very long time ago, I don't even remember in what culinary show. It was surprising that the zucchini was served almost immediately after cooking. But having prepared them in this way once, I fell in love with them for life and sincerely consider this recipe to be a genius. It's delicious indeed. It's great that you can cook such a snack all year round, because zucchini can now be bought even in winter, but you will only need one large fruit. Be sure to prepare quick pickled zucchini on occasion, I'm sure you will like them as much as I do.
Ingredients:
Zucchini - 300 g
Wine vinegar - 1 tbsp.
Lean oil - 1 tablespoon
Soy sauce - 1 tablespoon
Ground pepper - to taste
Salt - optional
Garlic - 1 clove
Cilantro - a few twigs
How to cook:
For instant marinated zucchini, prepare foods from our list. Wash cilantro and vegetable under running water, dry.
Grate the zucchini into thin circles using a regular slice grater and place in a deep bowl.
Add the minced garlic clove. In principle, he should only give the marinade its taste and aroma, then I extract it from the finished snack and throw it away. But if you like garlic, then pass through a press and add it as it is. Marinated zucchini will become more intense in taste.
Now add soy sauce, vegetable oil (an incredibly tasty snack with sesame seeds), white wine vinegar, finely chopped cilantro, ground black pepper and salt. I always add the latter, although I think you can replace it with more soy sauce.
Mix everything well and let marinate the zucchini for 10 minutes. Stir them constantly all this time.
After a while, catch and discard the garlic. Divide the quick-marinated courgettes into portions and serve as a snack with meat.
I've tried many varieties of instant pickled zucchini. I really liked adding fresh ginger and hot pepper to them. But the idea of replacing cilantro with another herb such as parsley, dill or basil, I did not like at all.
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