Quick pickled zucchini for instant eating

Step-by-step preparation

Cooking time: 8 hr 40 mins

1. STEP 1

   

   This snack dish is liked by all my family and friends, who have repeatedly asked me how to quickly pickle zucchini. It's no secret that this recipe makes them very tasty. So, let's begin! We take zucchini, preferably young ones, with thin skin and without seeds, and also immediately prepare fresh herbs and everything we need for the marinade.

2. STEP 2

   

   Wash the zucchini, trim the ends and thinly slice the peel. If the zucchini is young, you can do it with the skin. Shred the zucchini into thin circles or oblong slices. Place them in a deep bowl, add salt and leave for 30 minutes.

3. STEP 3

   

   Wash and chop the greens.

4. STEP 4

   

   Prepare the marinade. We peel the garlic and pass it through a press, mix it in a bowl with vegetable oil (it’s better to take olive oil), honey (we take liquid, but if the honey is thick, then it must first be melted in a water bath), vinegar (apple squash turns out more tender), pepper and prepared greens. Cilantro, basil, tarragon, dill, and parsley are perfect. Mix the marinade.

5. STEP 5

   

   Drain the resulting liquid from the zucchini that has stood in salt and squeeze it out with your hands. Pour in the marinade and stir. Put it in the refrigerator until the morning. During this time, you can and should mix them a couple more times. In the morning you can already eat this dish, prepared with your own hands.

Comments on the recipe

Corason

09.11.2023

4.6

Instant pickled zucchini is one of our favorite summer appetizers. A couple of years ago I discovered this miracle recipe. I decided to pamper my family with delicious zucchini. By the way, they are not only mega tasty, but also very healthy, since they do not undergo heat treatment. To prepare it, I take the smallest, youngest zucchini and cut it very thinly with a knife. After adding salt to the zucchini mugs, I leave them for half an hour, as described in the recipe. They secrete juice and are well salted during this time. I drain the juice and squeeze the zucchini according to the author’s advice. For the marinade, I mixed everything according to the list. From the greens I added fresh dill. I leave the marinated zucchini in the refrigerator overnight and the appetizer is ready. Pickled zucchini tastes a little like lightly salted cucumbers. They really get eaten instantly. I advise you to immediately double the amount of products) A very simple and quick way to make zucchini. The appetizer came out aromatic, crispy, juicy and incredibly tasty. I served pickled zucchini with meat and potatoes. This is delicious! Everyone should try it! Thanks to the author!!!

Alla

09.11.2023

4.8

Very interesting marinade! I’ll definitely try to make it, fortunately the recipe is quick and simple! Thank you! And the dish looks very beautiful on the table

inysia

09.11.2023

4.9

I prepared zucchini according to your recipe. Personally, it turned out a little bland for me, next time I will add more vinegar and garlic. But anyway, thanks for the recipe. Fast and tasty.

Tancha

09.11.2023

5

Perhaps your vinegar is of weak potency. It was even too much for me. But in any case, I always make the recipe as written in the recipe, and then adjust it to my taste. The main thing is IDE, and it’s not bad

Anna

09.11.2023

4.5

I was interested in the recipe, especially since the young vegetables are just now coming in. The zucchini is already in the refrigerator, there will be a report tomorrow!!!

Anna

09.11.2023

4.6

This is such a beauty and delicious thing I got!!! The zucchini is just super, my family devoured this plate in one fell swoop!!! Thank you Tancha for such a delicious and easy recipe!!!

Tancha

09.11.2023

4.8

Annushka, eat for your health. You're right, zucchini is in season now and it's an excellent alternative to all sorts of salads, and good as a side dish