The main concern of a housewife is to make the menu of those family members varied, tasty and healthy. Instant lightly salted zucchini, when the cucumbers have not yet grown, can be an excellent addition to summer dishes and an excellent appetizer for the table.
This is a quick way to set the table for that housewife who pickled vegetables. No special skills are required to create the dish. The dish is not seasoned with vinegar, but water, salt and various spices are used. The salted zucchini in the dish is tender, with some sourness.
Delicious recipe
To implement the recipe for quick-cooking lightly salted zucchini, choose only young vegetables, up to 12 cm long. They contain more vitamins, and the flesh is more tender than overripe ones. You can choose spices and herbs to suit your taste.
Ingredients:
- young zucchini - 1 kg;
- water - 1 l;
- young garlic cloves - 4 pcs.;
- 2 tbsp. spoons of salt;
- 1 tbsp. spoon of granulated sugar;
- 2 bay leaves;
- a bunch of parsley, dill, celery;
- 1 carnation inflorescence;
- 2 - 3 peas of black and allspice.
Sequencing:
- Wash the ingredients thoroughly. Finely chop parsley, celery, dill. Place the greens in a plastic bag.
- Peel the garlic cloves, chop finely, and add on top.
- Chop each vegetable into thin slices and place on top in a bag.
- Pour water into the pan, boil, add salt and sugar. Add peppercorns; when the liquid boils, turn off the gas.
- Wait until the brine has cooled and pour it into the bag. Leave for 6 – 7 hours. Store lightly salted zucchini in a bag in the refrigerator, but try to eat it quickly.
This is a classic pickle recipe. The dish will look very beautiful on the plate.
Simple cooking
How to cook lightly salted zucchini?
Ingredients:
- 6 large overripe zucchini;
- 2 heads of garlic;
- 2 liters of water;
- 3 tbsp. spoons of coarse salt;
- 1 teaspoon granulated sugar;
- 2 – 3 bay leaves;
- 4 dill umbrellas;
- 6 peas each of allspice and black hot pepper.
Wash food. Peel the garlic heads, chop them, place them on the bottom of the pan. Put laurel and dill there. Peel off the skin with a knife, cut in half, remove the seeds, cut into half rings 1 cm thick. Place in a saucepan.
Pour water into another pan, add salt, add sugar, bring to a boil, and cool. Pour the brine over the vegetables. Let the composition stand for a day. Then transfer the pickled vegetables in the pan to the refrigerator.
Cooking at home quickly
Ingredients:
- 6 – 8 young zucchini;
- 14 – 20 medium cloves of garlic;
- 3 liters of water;
- 6 tbsp. spoons of salt;
- 4 teaspoons granulated sugar;
- 4 – 6 dill umbrellas;
- 10 – 14 peas of hot pepper;
- 4 leaves of currant and cherry;
- 4 large leaves of horseradish.
Wash and peel the zucchini, cut into pieces about 1 cm thick. Place these pieces in a saucepan, season with peppercorns and dill. Peel the garlic cloves, chop finely, and add to the saucepan. Next, add horseradish, cherry and currant leaves.
Pour water into another pan, add salt, sugar, and boil. Then pour the boiling brine into the saucepan with the ingredients. Cover the pan with a lid, wait until the brine has cooled, and put it in the refrigerator. In a day, the garlic pickles will be ready.
Lightly salted spicy zucchini
Ingredients:
- 6 young zucchini (up to 20 cm);
- 6 – 8 cloves of garlic;
- 2 leaves of horseradish;
- 16 - 20 sprigs of dill and parsley;
- 4 – 6 sprigs of celery;
- 4 – 6 black currant leaves;
- 1 – 2 hot peppercorns;
- 14 – 16 peas of allspice.
- 2 liters of water;
- 6 tbsp. spoons of coarse salt.
The thinner the skin, the more intensely the zucchini will be salted, so give preference to young ones that do not have large seeds. Wash them, cut off the tail. Cut into 3 - 4 pieces crosswise, and then lengthwise.
Rinse the leaves and sprigs of the seasonings. Place some of the greens in the bottom of the jar, then the vegetables, and cover the top with the greens, add peppercorns and peeled garlic cloves.
Pour water into a saucepan, heat to a boil, cool.Add salt and stir. Strain the brine through cheesecloth or a sieve and pour into a jar.
Place the jar of pickles in a deep plate so that the brine drips into the plate. Cover the jar with a lid and leave for a day. You can put delicious, squeaky-toothed lightly salted zucchini in a jar in the refrigerator. Any housewife will serve this delicacy to the table in 5 minutes.
If you are at the dacha in the summer and don’t have time to cook soups or stews, then you can arm yourself with this recipe. It is better to add salt in small portions, as the snack will not last long. Young salted zucchini, rich in vitamins, perfectly diversifies the diet.
To prepare zucchini for the winter, you need to sterilize the jars for 10 minutes, then place the preparation in them and roll up the lids. This is another recipe for preparing zucchini for the winter.
Zucchini with a bite
Ingredients:
- 2 kg of young zucchini;
- 2 liters of water;
- a glass of granulated sugar (200 g);
- 0.2 l apple cider vinegar;
- 2 tbsp. spoons of salt;
- a bunch of dill;
- 6 peas of hot pepper;
- a little cloves and coriander.
Pour water into a cauldron, pour in vinegar, add salt and granulated sugar. Place on low heat and bring to a boil. Remove from heat, add pepper, cloves, coriander.
Sterilize the jars for 10 minutes, then put washed and chopped winter squash and a bunch of dill into them. Pour in the marinade and roll up the lids. This will be a wonderful zucchini dish for the winter. The dish you prepared according to this recipe will be wonderful snack even for the New Year's table. In terms of popularity, crispy salted zucchini is no worse than sauerkraut.
