Canned or pickled zucchini simple recipe. Marinated zucchini for the winter

If you like zucchini, be sure to make several blanks for the winter. We offer to cook marinated zucchini, the best recipes of which we described in the article.

In our country, zucchini are the most popular food. You can cook them in the following ways: fry or salute, cook or pick up. Let's look at a few simple and rapid ways to cook marinated zucchini.

Marinated fast preparation zucchini for a three-liter jar

Cooking time: 1.5 hours.
Calorie: Approximately 200 kcal per 100 grams.

Required ingredients:

carrot -150 g;
tomato - 500 g;
zucchini - 1.5 kg;
water - 1.5 liters;
black pepper - 15pcs;
sugar - 300 g;
salt - 150 g;
umbrellas dill - 3 pcs;
bay sheet - 3 pcs.;
vinegar - 2 tbsp. l.

How to cook

Tomatoes cut into four parts, bubbling with circles. At the bottom of the pre-washed and pasteurized three-liter can be built dill, garlic and pepper. Top layers are stacked zucchini, tomatoes, carrots. Then, again the same products, pour marinade.

The pickle for the marinade is preparing very simple: water is placed on the fire, into which the pre-mixed salt and sugar added, is brought to a boil. Then you need to pour vinegar.

Tara put in a saucepan, close the lid and sterilize ten minutes. Then roll the cover using a twin key.

This recipe is suitable for feeding on a festive table and storage in the refrigerator. Now this secret is available for you.

Cooking time: 20 minutes;
Calorie: 101 kcal per 100g.

The necessary ingredients for four portions:

garlic - 2 teeth;
vinegar - 1 tbsp. l;
zucchini - 0.5 kg;
salt - 10 g;
sugar - 10 g;
coriander - 5 g

How to cook

Purified from the peel and squeezed on the grain slides of the zucchini pour boiling vegetable oil, in which the coriander is preloaded, add fine garlic, salt and sugar, vinegar, mix everything. Scroll through sterile clean and dry banks, cover with covers. Keep refrigerated.

Young Marinated Korean Squash Korean

This recipe is a good addition to dinner. It is served with fried potatoes or mashed potatoes. Quickly and without trouble cooking goodies.

Required ingredients for 5 servings:

carrot - 100 g;
onions - 100 g;
garlic - 5 teeth;
vinegar - 4 tbsp. l;
zucchini - 2 kg;
sunflower oil - 7 tbsp. l;
seasoning for Korean carrots - 20 g;
salt, sugar, greenery to taste.

Cooking time: 20 min.

Calorie: 138kal per 100g.

How to cook

Grate the zucchini on the grater, intended for carrots in Korean, add a fine carrot, sliced \u200b\u200bby semirings onion, finely glorified greens, sugar, salt, vinegar and pour heated sunflower oil. Stir, give half an hour. You can immediately serve to the table or store in the refrigerator.

Rich and useful recipe. It differs from the others with its specific taste, which will please even experienced gourmet.

Cooking time: 1 h. 40 min.
Calorie: 152 kcal per 100 grams.

Required ingredients:

zucchini - 1 kg;
salt salt - 10 g;
sunflower oil - 200 ml;
vinegar - 5 tbsp. l;
honey - 150 g;
fresh greens;
garlic - 4 teeth;
add to taste ground black pepper.

How to cook

Skip through the press garlic, add a mixture of vegetable oil, honey, vinegar, pepper and finely chopped greenery. Mix. Cut into very thin circles zucchini, put in a plate and leave for thirty minutes. Then the zucchini mug to squeeze with their hands, merge the liquid and mix with the marinade. Before morning, remove in the cold place, preferably in the refrigerator. Very tasty dish.

Marinated Canned Zucchachi for Winter

This recipe to help those women who want to quickly prepare the stock for the winter. The secret of cooking does not have special tricks, so the youngest housewife can cope.

Cooking time: 2 hours
Calorie: 200 kcal per 100 grams.

Required ingredients:

sugar - 1 tbsp. l;
salt - 2 tbsp. l;
umbrella dill;
pepper peas - 2 gr.;
lemonic acid - 2 grams;
water - 2 l;
zucchini - 1 kg.

How to cook

Banks are sterilized, the bottom of the dill, pepper, zucchini circles. Pour boiling water into the jars, close the lid and give it in 15 minutes. Then the water needs to be merged into the pan, add salt, sugar, boil, collect foam. Ready marine add to zucchini, together with citric acid. We immediately roll up and twist the cans in your hands through the towel. Thus, citric acid dissolves faster. Then follows the cans with preservation to flip, cover the plaid before cooling, then put in a cool place.

This recipe combines simplicity of preparation and a small budget of investments for ingredients. Many have long used this recipe. Did you know about him?

Cooking time: 4 hours.
Calorie: 85 kcal per 100 grams.

Required ingredients:

zucchini - 5 kg;
carrots - 1 kg;
onions - 1 kg;
vinegar - 300 ml;
sunflower oil - 300 ml;
salt - 4 tbsp. l;
sugar - 300 ml;
garlic - 40 teeth;
korean carrots - 50 gr.

How to cook

Vinegar, sugar, seasoning to taste, salt, vegetable oil and wait half an hour. Then rub the carrots, add the bow, sliced \u200b\u200bby semirings and chopped garlic. All of the above ingredients mix and add to the pre-peeled and grated to the Korean carrot zucchini. Let stand for three hours, then shifting into clean banks.

Lid cover the can and sterilize at least 30 minutes. After you should roll the covers, turn over and cover with a warm towel until the cooling point. Put into the cellar or storage storage.

Want to cook a delicious salad from zucchini for the winter? For you - !

for the preparation of marinated zucchini, it is best to use olive oil, it is richer by vitamins unlike others;
so that the jars during sterilization do not burst, a clean piece of matter should be put on the bottom of the pan;
garlic for cooking is best passed through the press, since it is impossible to crush it with a knife to the desired consistency;
with young zucchini, it is not necessary to remove the skin, it is so thin that does not hurt when cooking;
so that the marinade turns out to be more tender, you should add an apple vinegar;
to give a better taste, the billet from the zucchini as a greenery need to add a cilantro, basil, etragon;
thick honey easily melts on a water bath;
if the faded greens are alternate alternately cold and hot water, then she will again acquire pristine freshness;
in order not to cry when cutting onions, it is necessary to dial in the mouth of the cold water and keep until the process is completed;
the skin of garlic will be spacing better if it is placed in water up to three minutes;
for rubbing the zucchini in Korean dishes, the usual grater is more convenient;
zucchini not more than 20 cm long are used for marinization;
before preservation, the zucchini is soaked for 1-2 hours;
for sharpness in marinade, you can add red pod pepper;
vinegar for preservation of pickled zucchini is desirable to use nine percentage;
for better quality, banks are better to rinse soda;
for sliced \u200b\u200bzucchini, you need marinade less than for integers;
young zucchini will be better suitable for salads, and later - for ordering.

Marinated zucchini is a delicious and useful snack, suitable for everyday life and holidays.

When the zucchini season comes, all the hostesses begin to search for recipes: no interest to cook them. The fact is that the zucchini is a high-yield vegetable, and it is advisable to harvest it with a young, with no fire crust. And what just do not make from zabachkov: caviar, pancakes, various winter blanks. Harvested for the winter, pickled zucchini may well become not only an excellent snack, but also used as a side dish. Today we will tell how to marine zucchini so that they do not seem tasteless grass. We offer a recipe for the cooking winter.

Recipes of marinated kabachkov

First we will tell you how to marine zucchini for the winter. These billets are unpretentious, they always get even at novice owners. Despite the fact that vegetables themselves do not have a pronounced pleasant taste, they are very tasty in the blanks.

Here is a list of necessary products for one liter bank:

Young zucchini - 0.5 kg;
Garlic - 3-4 teeth;
Horseradish: roots and leaves;
Dry inflorescences of dill;
Bay leaf;
Pepper polka dot and grated bitter;
Salt - 2 tbsp. spoons (per liter of water);
Sugar - 1 tbsp. spoon (per liter of water);
Vinegar 9% - 1 tbsp. Spoon (on the jar).

Cooking step by step:

We rinse all herbs and roots and give drain water.

Grind them (not too small). Garlic can be put on slices, pepper chill cut into several pieces, the roots of the shred to cut in bed.

In the washed and sterilized liter banks, we are placed chopped roots and chrlenis lambs, garlic, bitter pepper, other ingredients. Their number is your taste, but not too much.

Draw zucchini. It is more convenient to cut them on a puckoo with a thickness of about 1-2 centimeters or on a bar (if the zucchini diameter is more than 5 cm).

We put them in the bank as close as possible.

Pour banks with boiling water and let stand ten minutes. You can close them at this time by kapron covers.

We merge water. For this, special cateral caps with holes are sold. You can make such a cover yourself, cutting in a conventional hole.

Repeat steps 6 and 7.

At this time, we prepare marinade: boil water with salt and sugar. Please note: salt and sugar we take at the rate of the liter of water. But only 500-600 marinades are used to the liter bank. Therefore, one and a half liters of the marinade will be enough for three liter jars.

Pour the banks of marinade so that the zucchini was completely covered with them.

Add vinegar to banks. Please note: Vinegar add 1 tablespoon - per can, not per liter of marinade. Vinegar Using 9%, if you have another, dig or use less. If you do not like to use vinegar during pickling, you can do without it, a quotation of the banks for 10 minutes.

Banks roll with covers. You can use and twisted iron covers, rushing them well with boiling water.

Prepare products (per liter bank):

Young zucchini - 500 grams;
Onions - 2-3 heads;
Apple vinegar - 500 ml;
Salt - 2 tbsp. spoons;
Sugar - 1 tbsp. the spoon;
Mustard, black pepper, celery seeds, smashing turmeric - one teaspoon.

From the dishes you will need:

Pan of marinade;
Big cup for soaking;
Banks, covers.

Preparation Instructions:

Before making zucchini, prepare them carefully. They should not be old. It can be determined by a crust: young vegetables it is thin and tender. Fruits can be different colors (depending on the variety), but they should be without rummaged barrels and without dark spots. Such zucchini does not need to be cleaned from a crust, just rinse well enough and dried.

Vegetables are cut by thin slices. With a large amount of blanks, it will be advisable to use the kitchen process or vegetable cutter. Also harde onions.

In the prepared big cup, put a stack with a bunch with a bow. Space.

Fill with vegetables with warm boiled water. In this form, they must be at least less than an hour.

Drain the water as closely as possible. If water remains, it will affect the taste of the marinade. You can even bite excess water with paper towels.

While the zucchini insist in salted water, we cook marinade. To do this, in the water (at the rate of 500-600 ml per liter jar), add all spices, salt, sugar and apple vinegar. Boil until sugar is completely dissolved. Usually it takes three to four minutes.

Cool marinade to room temperature.

Fold in the marinade sliced \u200b\u200bzucchini, mix thoroughly. In such a form, vegetables must marinate 10-15 minutes.

Fold zucchini into washed and sterilized banks. The remaining marinade will burst into banks. You can use conventional kapron covers. Such marinated zucchini can be stored in the refrigerator for about six months.

Marination on "Smeal Hand"

Of course, zucchini is a tasty snack for the winter. But why would they not enjoy in summer or in the fall? On any celebration, a party, even on a picnic you can cook such "fast" marinated zucchini. Such a snack is much more useful than lettuce with mayonnaise. Fresh natural vegetables always enjoy the success of the guests. They are ideal for any meat dishes.

"Fast" marinated zucchini

So, we need: a pair of small young zucchini, salt, sugar, vinegar 9%, garlic, dill, bay leaf, pepper peas, vegetable oil.

We start cooking:

Relieve thin vegetables and peeled garlic (pair of heads).
Greens of dill grind.
Stir the zucchini, dill and garlic in a cup.
For marinade in boiling water (about the half-liter), mix the salt (1 tbsp. L), sugar (3 art. L), vegetable oil (pair of art. L), several peas peppers and a couple of laurels leaves.
Fold the vegetables to the jar and pour the marinade.

This dish can be eaten after a couple of hours. But much more tastier they will be in a day. Bon Appetit.

Marinated Zucchini - Spaghetti

This is another original recipe for cooking vegetables for instant eating.

Products:

Young zucchini;
Salt - 1 tbsp. spoons;
Acetic essence 70% - a pair of drops;
Vegetable oil - 2-3 tbsp. spoons;
Garlic, sharp red pepper;
Water - 500 ml.

Cooking process:

Mytoy vegetables wipe on a Korean grater. You can use for grinding kitchen processor. In extreme cases, use a conventional large grater. But then it will not be "spaghetti", and some kind of "Vermicell".

Fold the rubbed zucchini in a cup and pour boiling water. Add salt. Stir and let cool.

Strain, let's keep well water. Add a few drops of vinegar, finely chopped garlic (or squeezed through the garlic catc). Stir.

Well heat the oil in a frying pan. Add pepper to it. Boiling oil pour on zucchini. The original and delicious dish is almost ready. It remains only to wait a few hours while vegetables are wrapped.

How to cook marinated zucchini in Korean

Any dish, performed "in Korean", is doomed to success. We have long been accustomed to the original Korean salads. It is carrots, and cabbage, and mushrooms, even noodles in Korean. No less popular and quaschi marinated in Korean. But they can be prepared by themselves.

So, we use, as usual, young zucchini. Need 3-4 pieces. It is important that they are fresh, strong. Also prepare:

Bulgarian pepper - 2 pcs.;
Carrots - 2 pcs.;
Garlic - 3-4 teeth;
Sugar - 1 tbsp. the spoon;
Sesame oil - 1 tbsp. the spoon;
Onions - 1 pc.;
Soy sauce - 1 tbsp. the spoon;
Acetic essence - 1 h. Spoon;
Black pepper, red pepper ground, sesame seed, salt (not necessarily)

We proceed to the process:

Washed and non-sickened salted zucchini and put under a press for a couple of hours.
Frozen on the preheated oil chopped bulb.
Carrots and peppers crushing straws.
From zucchini we drain the liquid, mix them with the other ingredients. Salt can not be added, as soy sauce salty.
The dish must be broken for 2 hours. Then it can be served to the table.

Recipes for marinating zucchini are quite a lot. Choose the one you want to taste. And cook with pleasure!

Marinated zucchini for the winter, preserves, probably, every hostess. There is no such family, where they would not love to hurt with pickled marinated zucchi at the table. After all, the zucchini is useful, tasty and not expensive vegetables, which, besides, completely non-ball.

Many love zucchini dishes. And, and bake, and. Marinated Zabachka's winter go no worse than pickled cucumbers. They get the same and tasty, and crunchy.

Therefore, zucchini marinated in winter can be offered to guests for a holiday as a delicious snack or put on a table for a family quiet dinner. Today on our site the simplest recipe of pickled zucchini.

Cooked with garlic, spices, umbrellas of dill and grain zucchini have simply amazing taste. A snack is excellent, just losing my fingers! Sign up!

Crispy marinated zucchini for the winter

Ingredients for conservation will be required completely simple, which will be found in any kitchen. For this recipe for marinations, the zucchini is obtained very tasty and crunchy. Try yourself!

Time: 1 hour. The output of finished products: 2 banks of 750 ml and 1 bank 0.5 liters.

Products:

zucchini - 1.5 kg;
garlic - 2 teeth;
umbrella dill;
parsley;
laurel sheets - 3 pcs.;
pepper (peas) - a few pieces.
Marinade: 2 l of water;
salt - 100 g;
sugar - 100 g;
vinegar 9% - 150 ml;
black pepper (polka dot) - 9 pcs.

How to marine zucchini for winter with garlic, greens and spices - step-by-step recipe with photo:

For this recipe, the zucchini for the winter can be close in glass jars of any capacity: it does not matter 3 liter banks or liter. Since cut zucchini marina, for this they are pre-cut into small slices.

Dishes for the blockage of preservation wash in soda solution. For this purpose, we take the food soda, dissolve it in warm water.

Washing into the jars in this solution, we rinse them under the pressure of cool water. Next, the banks together with the covers for the winter workpiece sterilize in such a way that is convenient: above the ferry, in the oven or microwave.

To snack from zucchini for the winter, it turned out tender and tasty, we buy in the market or in the supermarket the young fruits of zucchini.

Bringing home zucchini, wash them under running water. Then we cut off their tails in young zucchini, and the fruit itself is cut with circles (across), thickness - 7 mm. Although it is not applicable. If someone likes slices thicker, then you can cut the zucchini of any thickness.

Wash the greens for conservation in running water. Cut the greens to make it convenient to fold it.
We form greens on the bottom of jars. Here we put the sliced \u200b\u200bslices of garlic, as well as laurel leaves, pepper pepper.

Now there are already sliced \u200b\u200bcircles (zucchini) on the cushion from greenery. We put the slices of zucchini gently so that as many zucchini can fit in jars.

Books folded in banks cover from above the greens.

Now that the jars are completely filled, prepare marinade for zucchini. We put on the stove in the saucepan clean water. When water boils, put salt and sugar into it in the dosage of the specified in the recipe.

Several minutes boil Marinade, and then pour vinegar. Then the boiled marinade for zucchini lay down on banks, cover (but do not rush) cans with sterilized lids. Banks with pickled zucchini put sterilize for 10 minutes.

To do this, we install banks with zucchi in a pan, putting a folded cloth under them. We pour hot water into the pan so that the water reached the shoulders cans. Then sterilize jars for 20 minutes from the moment of water boiling.

Sealantly tighten the banks if they are threaded, or we roll iron covers with a sealing key. The banks are turned off (upwards) we wrap the blanket for 12 hours.

As soon as cool - the most delicious marinated zucchini with garlic and greens are ready, you can transfer to another place before the winter.

Store conservation on this recipe in the apartment (in a cool and dark place).

Video - Recipe: Marinated Zucchini for Winter without sterilization

Secrets of cooking marinated zucchini for the winter

For marination it is better to choose young zucchini, while they are not fat and not very long.

In the marinade you can safely add any spices and spices.

Will be relevant:

chile Pepper, which will give piquant to pickled zucchini;
mint, which will make the winter harvesting fragrant;
basil, dill, parsley, etaragon, kinza.

When marinating, the table vinegar can be replaced with apple or natural grape, the taste of pickled zucchini will only become more interesting.

Zucchini in the ranking of summer vegetables are on the upper lines, because they have plenty of dignity - the fruits contain many beneficial substances, minerals and vitamins. Sades are usually praised by a large harvest, those who do not have their own land plot are not frustrated, since the cost of zucchini in the market is funny. It is important that they can not only eat in summer, but also to harm for the winter. Below, proven recipes that are fitted with an experienced and beginner hostess.

Marinated zucchini for winter in banks step-by-step recipe with photos

Spices and spices turn simple products into an amazing ensemble, fragrant and tasty. Even trivial marinated zucchini can become a stunning dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Marinated spicy zucchini can be used as a side dish to any dishes. Or prepare them for long-term storage.

Time for preparing: 2 hours 0 minutes

Quantity: 4 portions

Ingredients

Zucchini: 1.5 kg
Water: 1.2 ml
Vinegar 9%: 80 ml
Garlic: 10 teeth
Carnation: 10 buds
Petrushka, dill: on the bundle
Pepper mixture: 2 h.
Salt: 4 h. L.
Bay leaf: 8 pcs.
Coriander ground:1 tsp.
Sugar: 8 h. L.

Preparation instructions

Recipe for very fast marinated zucchini

Earlier, marinization was used exclusively for the preparation of vegetables and fruits for long-term storage in winter. Today, marinated snacks appear at any time of the year, at the request of households. Here is one of the recipes, according to which delicious vegetables, if making them in the evening, will be ready for breakfast.

Products:

Zucchini (already purified from peel and seeds) - 1 kg.
Garlic - 5-6 teeth.
Dill - a big beam.
Parsley is a big bundle.
Water - 750 gr.
Pepper red ground and black ground - 1 tsp.
Salt - 2 h. L.
Salt - 4 h. L.
Carnation - 4 pcs.
Bay leaf.
Vinegar - 50 ml. (nine%).
Vegetable oil - 100 ml.
You can add other spices.

Technology:

The first thing is preparing marinade. His preparation does not require special skills and skills. In the enameled pan, in which marination will continue, pour water, pour salt and sugar, add all selected spices and bay leaf. Boil. And only then pour vegetable oil and vinegar. Remove from fire, marinade must cool.
You can proceed to the preparation of zucchini. Remove the peel, remove seeds, if the fruits are large. Cut into a way that the hostess considers the most convenient - circles, bars or stripes. The thinner cutting, the faster and even the process of marination will go even.
Green rinse in a large amount of water, cut. Clear garlic, chop finely.
Mix with sliced \u200b\u200bzucchini, pour marinade. It is not scary if it is a little warm, the taste of the final product will not deteriorate. Marinade must completely cover the zucchini. If it did not work out (due to a lack of liquid or large chopped zucchini), then you need to take the oppression and press.

By the morning for breakfast, you can cook young potatoes, fry meat and put a plate of ready-made marinated zucchini!

Marinated Squares Instantly

In the list of the earliest summer vegetables, the zucchini takes not the last place. They can be chewed and fry, cook soups and make pancakes, harvest for the winter - saline and marine. What is interesting, in recent years, marinated zucchini became very fashionable, which are fed to the table almost immediately after cooking. No matter how much instant marinion wanted, it still takes a few hours, so that the vegetables are impregnated with marinade.

Products:

Zucchini (preferably young fruits with small seeds) - 500 gr.
Fresh dill - 1 bundle.
Vegetable oil (sunflower or olive) - 100 ml.
Fresh honey - 2 tbsp. l.
Vinegar - 3 tbsp. l.
Garlic - 3-4 teeth.
Spices, for example, acute ground pepper - ½ tsp.
Salt.

Technology:

Prepare zucchini: Wash, remove the peel, remove seeds, if large, young zucchini can not be cleaned. Vegetables cut into thin stripes so that the marinization process goes very quickly.
Salt zucchini, leave. After 10-15 minutes from the sliced \u200b\u200bzucchini drain excess juice.
In a bowl, combine oil with vinegar, honey, garlic, missed through the press, spices.
Pour marinade into a tank with zucchini. Here to pour washed and sliced \u200b\u200bdill.
Mix gently. To cover, press the google. Put in a cold place.

It remains to be patient for several hours, and there and quickly cover the table, because the time of tasting of marinated yummy has come!

How to marinate zucchini "Fingers license"

To get particularly tasty marinated zucchini, sufficiently stick to the next recipe. The zucchini is prepared very quickly, the only difficult moment is sterilization, but it can be easily overcome if desired.

Products:

Zucchini young - 3 kg.
Fresh dill - 1 beam (in half with parsley).
Garlic - 1 head.
Vinegar - ¾ Art. (nine%).
Vegetable oil - ¾ Art.
Sugar - ¾ Art.
Salt - 2 tbsp. l.
Mustard dry - 1 tbsp. l.
Spices (pepper, carnation, bay leaf).

Technology:

The process begins with the preparation of zucchini. It is necessary to remove the peel, remove seeds, even small. Small fruits cut along the strips, large - first across, then also on strips. Fold in enamel container.
In a separate saucepan, prepare marinade, that is, mix all the remaining ingredients. Dill and parsley rinse, cut. Garlic is divided into slices, clean, rinse, chop or use the press.
Bear marinade to dissolve salt and sugar. Pour zucchini prepared by fragrant marinade. Put the google, remove in a cold place for 3 hours. During this time, the zucchini will be allowed and grilled.
The next stage is sterilization. Glass containers pre-sterilize over the ferry or in the oven.
Fill with zucchini, pour marinade. If it is not enough, add boiling water. Cover with covers, put in a large saucepan with water. Sterilization time - 20 minutes.

Acute Marinated Zucchini in Korean

Korean cuisine likes many - a large amount of spices and spices give dishes a stunning taste and fragrance. Korean's zucchini is a snack, and a garnish.

Products:

Zucchini -3-4 pcs.
Pepper Sweet Bulgarian - 1 pcs. Red and yellow.
Carrot - 3 pcs.
Garlic.
Onions - 1 pc.
Soy sauce - 1 tbsp. l.
Sesame seed - 2 h.
Acetic acid - 2 h.
Pepper is sharp, salt - to taste.
Sugar - 1 tbsp. l.
Olive oil (any other vegetable) - ½ st.

Technology:

Zucchini cleanse from the peel, seeds. Cut into thin circles. Salt, press, leave for a while.
Prepare other vegetables: chop pepper, rubbing carrots. Onions also grate, pass.
Mix vegetables, to merge juice from zucchini and crushed garlic. Add all spices, sugar, olive oil and acetic acid to marinade.
Pour marinade to sliced \u200b\u200bzucchini, mix. Cool in the refrigerator a few hours.

Madly delicious marinated zucchini with honey

When marinating vegetables, spices are used, salt and sugar, vegetable oil and vinegar or acetic acid. But in the next recipe, one of the main roles plays fresh honey, which gives an interesting taste to the zucchini.

Products:

Zucchini - 1 kg.
Honey liquid - 2 tbsp. l.
Garlic.
Vinegar (ideally Wine) - 3 tbsp. l.
Salt.
Basil, parsley.

Technology:

Recommend to cut the zucchini with very thin shelves, for example, using vegetable cutter. Naturally, zucchini must be cleaned of peel and seeds, washed under running water. Sweet zucchini, leave half an hour.
Mix honey and wine vinegar, pour in marinade fine chopped greens, garlic.
Next to this fragrant mixture to lower the zucchinny strips, leave for marination in a cold place. Stir regularly, after three hours you can serve to the table.

Recipe marinated zucchini with garlic

The fragrant spices and spices are an important component of the marinization process, another integral attribute - garlic. According to the next garlic recipe, it will be necessary very much, but the flavors will stand on the whole kitchen.

Products:

Zucchini - 2 kg.
Garlic - 4 heads.
Dill - 1-1 beam.
Sugar - 1 tbsp.
Salt - 2 tbsp. l.
Vegetable oil - 1 tbsp.
Vinegar 9% - 1 tbsp.

Technology:

Wash the zucchini, clean, remove seeds. Fruits cut into cubes, salt, to stand out more juice.
Garlic and dill chop. Add to zucchini.
For marinade, mix the oil, vinegar, sugar and salt, stir up to dissolution.
This sharp fragrant marinade pour vegetables, leave for 2-3 hours.
Descript in tanks, pre-sterilized and dried. Send to sterilization.
After 20 minutes, get, roll, turn over, cover with a warm blanket, the additional sterilization of marinated zucchini does not prevent.

How to cook crispy marinated zucchini

The billet of zucchini for the winter allows many families to significantly save a family budget. If you follow technology, the pieces of zucchini will turn out to be delicious, crispy, fragrant. Wook better in the capacity of 0.5 liters.

Marinated fast food zucchini conquer increasingly popular with the owners. First, because it is a low-calorie vegetable, and secondly, because it is preparing instantly. So that you do not guess what the secret of this dish, I will immediately say that the whole essence is in thin strips of zucchini, which are very quickly soaked and absorbed the fragrance of brine.

In order for you to have a salad instant eating, I advise you to use only young fruits. They have a thin skin and gentle branches. Therefore, it will be waste-free production. And they can be submitted to, and in addition to.

When the zucchini still went, his flesh is very gentle, so it is great for cooking fast dishes: salads and snacks. Moreover, vegetables do not need to be subjected to heat treatment, you can eat in the raw form.

Tsukini himself does not have some special characteristic taste, so it perfectly picks up different marinades and sauces. Thin slots instantly absorb brine, and seasonings give the highlight.

To obtain thin smooth strips, it is better to use vegetable, because it is not necessary to cut the flesh with the pulp of the right thickness. I think that only professional cooks with acute knives will cope with this.

Ingredients:

0.5 kg of zucchini (zucchini)
100 ml of vegetable oil
2 tbsp. Honey
vinegar (Apple / Wine / Table) - 2-3 tbsp.
garlic - 3 slices
1 tsp. Seasoning "Olive herbs"
greens in taste
salt 1/2 Ch.L.,
chipping black pepper

Purified zucchini cut into thin plates. Since we have a very young fruit, we do not delete bones, because such milk grains will not be felt at all in a snack.

We spit slices and mix. We leave it for half an hour to have an extra liquid.

In honey I squeeze 3 slices of garlic, we pour vinegar and oil.

Finely ruby \u200b\u200bgreens. We spray rsive herbs.

Add a pinch of the punch and mix.

We merge the separated fluid from slices and press them. And then poured them with brine.

For insteading, we remove the salad bowl into the fridge for a couple of hours. But it must be pre-covered with a lid or a food film, otherwise your refrigerator is imbued with marinade aroma.

How to cook delicious blanks for the winter

Such zucchini sometimes go to salads instead of salted cucumbers. Just hardly crunch. And also well combined with boiled potatoes and.

Therefore, it is better to prepare them. And in the winter to get a litter with a snack and remember the taste of summer.

For this recipe, we will not, but simply clean them with soda and good water.

Ingredients:

Zucchini -900 g
Bunch of dill
Garlic - 6 teeth
Carnation - 3 pcs
2 laurel sheets
5 black pepper peppers

For brine:

Water - 1 l
Sugar - 65 g
Salt - 35 g
Vinegar - 95 ml

We rinse vegetables, cut off the fruits and begin to cut it into rings.

At the bottom of the banks put the twigs of dill (you can take and stalks).

Add cleaned garlic slices, a couple of inflorescences of carnations and a peas.

And lay the sliced \u200b\u200brings in the jar. When fill it up to the middle, put a laurel leaf.

Pour boiling water on the most thoroughly.

We run the caps for the ordering boiling water and cover banks. Let them leave them for 10 minutes so that the rings of Zucchini could warm up, and the pathogenic microflora was treated with hot water.

Then drain this water into the bucket, and fresh boiling water pour into banks again.

While Zucchini cooled cooking marinade.

Add vinegar, prepared quantity of sugar and salt into water.

We are waiting when this mixture will boil, but for now we drag the already cooled water from the cans.

And immediately fill the zucchini hot brine. We twist the lids or rush them with a special key.

I turn up the bottom and put on the lid. We look so anywhere in anywhere the marinade, and in the banks did not form bubbles.

Cover with warm cloth, blanket or plaid. So we make the famous "bath" and waiting for the complete cooling of the billets.

How to make a Korean salad

Korean dishes are always very piquant, there are many different herbs in them and spices. And the most basic thing is that fresh vegetables go to snacks, and this is definitely useful.

Look at a very popular video recipe, in which the zucchini does not cut slices, and is prepared in the form of a half-colt.

The most basic, in all recipes in Korean, garlic and fragrant spices are added, for example, thyme.

There is a lot of chopped greenery, which gives freshness to snacks, and vinegar. The last ingredient is a good preservative, so Korean salads can be stored for a long time in the refrigerator without sterilization and ordering.

Recipe for sharp marinated zucchini with honey and garlic

And now it's time to join those hostesses who love sharp dishes. Because in this recipe we use a sharp pen.

Ingredients:

Zucchini young - 500 g
Garlic - 4 teeth
Dill
Chile Pepper - 1 pc
Vinegar 5-6% - 2 tbsp.
Honey - 1.5 tbsp.
Olive oil (sunflower) - 4 tbsp.
Salt and chopping black pepper
Oregano dried -1/2 C.L.

A knife for vegetables or a vegetable cut thin slots of zucchini. If he is young, then it is not necessary to clean the skin. Thin long strips are obtained.

We apitate them and mix their hands. It is necessary in order to get juice from the zucchini. We give them time to stand up (20 minutes). In the meantime, let's start cooking.

We cleanse several cloves of garlic and finely relieved it. And so that he allocate more aroma and essential oils, put the pieces with a flat side of the knife. They are obtained almost flat.

Preparing a deep bowl where we will breed marinade. It is poured into it prepared garlic.
Now take the pen chili. We will use only the flesh, so you need to safely remove the seeds.

Do it very carefully, because they are very burning.

Then finely rub the sharp pen and send it to garlic.

Add spices: oregano, slight salt, black ground pepper.

Fill with vinegar and oil.

For the completeness of taste add honey. Mix the refueling so that honey and oil are connected to a homogeneous consistency, and the crystalline salts did not feel at the bottom.

From zucchini merge unnecessary juice and lay them out in a salad bowl.

Finely definition dill and spend it to the zucchini.

We fill with refueling and soak all the mass.

After half an hour, they can already eat them.

You yourself made sure that you can cook such snacks very quickly. The main thing is to give them to launch at least half an hour. For the convenience of mixing of all ingredients, you can use the usual cellophane package, as we did when cooking.