This marinating method allows you to enjoy the taste of the snack in less than a day. The recipe involves creating marinated zucchini with a pronounced spice, but if desired, the amount of pepper can be reduced to a minimum, leaving all other ingredients in place. For pickling, it is best to use young fruits with a delicate skin, without mature large seeds.
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Ingredients:
Zucchini - 500 gr.
Garlic - 3 wedges
Hot peppers - 0.5 pcs. (optional)
Water - 150 ml.
Vinegar - 1 tablespoon
Vegetable oil - 1 tbsp.
Peppercorns - 5 pcs.
Bay leaf - 1 pc.
Ground red pepper - a pinch
Sugar - 1 tablespoon
Ground paprika - a pinch
Salt - 0.5 tsp
Greens - for serving
How to do:
For instant pickled zucchini, prepare all the food you need.
Wash the zucchini carefully, cut each fruit lengthwise into 4 parts, then slices. If you need to make your snack as fast as possible, cut it thinly as thicker slices will take longer to marinate.
Load the slices into a deep container, sprinkle with salt, mix, leave in this state for 10 minutes. The vegetable, having entered into a reaction with salt, will release the juice, it does not need to be drained.
Peel the cloves of garlic from the film, cut into slices. Peel the hot pepper from the seeds inside, cut into small plates. Add garlic and pepper to the zucchini, stir.
Place a saucepan on the stove, pour in water. After boiling, add bay leaves, sugar, pepper, salt and other spices. Mix thoroughly, dissolving the grains.
Pour in the vegetable oil.
Boil the marinade for one minute, add table vinegar at the end.
Pour the zucchini in a bowl with the hot marinade. Marinate them at room temperature for 1-1.5 hours until the marinade is completely cool.
Then load the container with the contents into the refrigerator. After about 7-8 hours, the zucchini will be ready to eat, the most impatient will be able to taste it in 3-4 hours.
Sprinkle with green onions or other herbs before serving.
Bon Appetit!
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