Marinated zucchini is a great snack. You can marinate zucchini as a preparation for the winter and store for a long time, or you can cook them according to a quick recipe and serve right there.
It is necessary
-
- For spicy zucchini:
- 4-5 small zucchini;
- allspice and black peppercorns;
- Bay leaf;
- 10 cloves of garlic;
- a few sprigs of parsley and celery;
- a small bunch of dill;
- horseradish root;
- Marinade:
- 1.5 liters of water;
- 350 ml 6% vinegar;
- 100 g sugar;
- 100 salt.
- For zucchini with mint:
- a few small zucchini;
- 150 ml of apple cider or wine vinegar;
- 150 ml of olive oil;
- a clove of garlic;
- 1 hot pepper;
- a few sprigs of mint;
- salt and pepper to taste.
- For zucchini with mushrooms:
- 2 small zucchini;
- 150 g champignons;
- 1 sweet pepper;
- juice of one lemon;
- olive oil;
- 1 tbsp wine vinegar;
- thyme;
- salt and pepper to taste.
Instructions
Step 1
Spicy zucchini
To make the marinade, combine all the ingredients you need and bring the marinade to a boil.
Step 2
Wash the zucchini thoroughly, rinse with cold water and cut into slices about 2 centimeters thick. By the way, it is recommended to take small zucchini with a length of no more than 25 centimeters for pickling. Cut red peppers lengthwise, peel the garlic and horseradish. Chop the greens finely. Sterilize the jars. Put herbs, garlic and horseradish on the bottom of each. Arrange the zucchini circles, cover with hot marinade. Roll up the cans.
Step 3
Zucchini with mint
Wash the zucchini thoroughly, cut into 2 centimeters thick slices and fry in vegetable oil until golden brown. Place on a paper towel to absorb excess oil. Peel the garlic, chop thinly. Peel the peppers from the seeds, cut into circles. Place the zucchini in a large bowl, garlic and pepper on top. Cut the mint with scissors and add to a bowl. Pour in some olive oil. Season with salt and pepper.
Step 4
Bring the vinegar to a boil and pour over the zucchini. Wait for them to cool down and put them in the refrigerator. In principle, you can serve them in a few hours, but it is better to let them stand for a few days. This recipe cannot be attributed to homemade preparations, so do not store the snack for too long.
Step 5
Marinated zucchini with mushrooms
Rinse the zucchini, peel and cut into thin strips. Peel the peppers and chop finely. Rinse the thyme, pat dry and separate the leaves. Wash and chop the mushrooms, fry them for five minutes. Season with salt and pepper to taste.
Step 6
In a separate saucepan, combine the vinegar, thyme, lemon juice and 2 tablespoons water. Put on fire and bring to a boil. Mix the mushrooms and hot marinade, pour this mixture over the zucchini. You can serve the appetizer right away.
