Marinated zucchini is a great cold appetizer or side dish. The taste of such zucchini largely depends on the seasonings that you put in the marinade, because the vegetables themselves are so neutral that they seem tasteless to some, although this is not so.
It is necessary
-
- Marinated zucchini
- 500 g zucchini
- 3 shallots
- 2 tablespoons of salt
- 500 ml apple cider vinegar
- 140 g brown sugar
- 1 teaspoon mustard powder
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- ½ teaspoon chili powder
- 1 teaspoon ground turmeric
- Marinated baked zucchini
- 4 medium courgettes
- 6 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons of salt
- 2 cloves of garlic
- ⅛ teaspoon cayenne pepper
- 2 tablespoons fresh rosemary
- olive oil
- Apple vinegar
Instructions
Step 1
Marinated zucchini
For marinating, choose young zucchini with even thin skin. You can take both pale white fruits and dark green ones, as long as they are free of spots and dents. They do not need to be cleaned - just wash and dry thoroughly.
Step 2
Cut the courgettes into thin slices using a wide, sharp knife, food processor, or a special tool called a mandolin. In a large, wide bowl, place the shallots and zucchini slices, cut in half, sprinkle with salt and cover with cold boiled water. Close the lid and let sit for 1 hour. Throw the zucchini in a colander and place the circles on kitchen towels or paper towels so that the slices dry completely, otherwise the water soaking them can significantly dilute the marinade.
Step 3
Put the spices in a deep saucepan, pour in the apple cider vinegar and bring to a boil. Reduce heat to medium and simmer for 3 minutes. After making sure that the sugar has dissolved, turn off the heat and let the marinade cool. It should not be hot, but not cold either. Place dried zucchini slices in a saucepan with marinade and stir. Leave it on for 10-15 minutes.
Step 4
Wash the jars in hot soapy water, place in an oven preheated to 170 ° C and sterilize for 10-15 minutes. Spread zucchini over warm sterilized jars, fill with marinade and close the lids. Put it in the refrigerator. You can eat such zucchini in a few days, but their shelf life is no more than 5-6 months.
Step 5
Marinated baked zucchini
Use a chef's knife or mandolin to cut the zucchini into thin cross strips. In a blender, combine olive oil, lemon juice, salt, minced garlic, rosemary leaves, and cayenne pepper into a smooth sauce. Preheat oven to 65C. Line a baking sheet with baking parchment. Dip the zucchini strips into the sauce and place them on the baking sheet. Bake for 1 hour, then lower the temperature to 45 ° C and cook for another 2 hours. Divide into jars and cover with olive oil, pour 1 tablespoon of vinegar into each jar. Store in the refrigerator.
