Marinating, as a rule, is a long-term, large-scale process, with conservation and waiting until winter. However, you can marinate at one time: I did it today, I ate it tomorrow.
Required:
Cucumbers and zucchini are usually pickled separately, but if desired, you can pickle together. My vegetables, cut off the tails. Cut cucumbers into strips, zucchini into rounds 0.5 mm thick. If we marinate vegetables together, then it is better to cut in one way: strips, circles, or cubes.
In a deep container such as a glass jar or saucepan, mix salt, pepper, coarsely chopped garlic, dill or its inflorescences, lemon juice, honey and cloves (optional), add vegetables.
Honey gives the pickled vegetables sweetness and a special aroma, while cloves give the pickled vegetables a spicy taste and unforgettable scent of the marinade. The more lemon juice you have, the more sour your cucumbers and zucchini will be.
Close the container tightly with a lid and shake vigorously several times so that the vegetables mix with the spices. We remove the workpiece to a cold place. After a couple of hours we take it out and shake it vigorously several times so that the vegetables are mixed with the extracted juice. We repeat the procedure several more times throughout the day. The next morning, you can test the taste of pickled cucumbers and zucchini.
Pickled zucchini and cucumbers are great with salads, such as fresh cabbage, as an appetizer with side dishes or sandwiches.
