Marinated zucchini

Zucchini in garlic sauce for the winter 3.6 17

I really like to roll zucchini into circles with different sauces and marinades. Once again, when choosing a recipe, I found zucchini in garlic sauce and decided to try it. Look what I came up with! . further

Instant pickled zucchini 4.4 6

This appetizer is prepared simply and quickly, and is eaten in one go! Spicy, fragrant, crispy, and with black bread. Eh! Be sure to try! In the meantime, I’ll share a secret. . further

Lightly salted zucchini “Crispy” 4.3 4

During the summer season, you need to eat a lot of raw vegetables and fruits. Do you understand how healthy raw zucchini is? How tasty and crispy are they? Every housewife will need my recipe, look! . further

Frisky pickled zucchini 4.8 4

Pickled zucchini is no less tasty than cucumbers. The recipe is simple and can be prepared using a vegetable peeler or a very sharp knife. For pickling, use apple, wine or rice vinegar. . further

Spicy zucchini appetizer 4.9 3

I instantly fell in love with this recipe; raw zucchini has a very unique taste. What if you add chili pepper and garlic? The result will be a very fragrant and spicy snack for the festive table! Forward! . further

Quickly made pickled zucchini 4.5 2

Now I would like to offer you a simple and quick recipe on how to prepare quick-made pickled zucchini. They will be ready in 2 hours. Agree, this is a very comforting snack! . further

Pickled zucchini for the winter 3.4 2

How wonderful it is to open sealed containers with all sorts of goodies in winter. And then there is no need to invent any appetizers for the main courses. I offer one of my favorite recipes for pickled zucchini. . further

Pickled zucchini 4.6

A simple and delicious way to make zucchini. Not only are fried zucchini very tasty, but also raw! In the summer, I like to prepare such appetizer salads from raw vegetables, for example, zucchini. . further

Spring salad with wild garlic and pickled zucchini

Recipe for making a salad with pickled zucchini and wild garlic. Unique, cheap, spicy, special and necessary salad. . further

Zucchini pieces for the winter 3.6

The usual recipe for sliced zucchini for the winter will help you create the most delicious appetizer for all occasions. I recommend recording it and sharing it with your family and friends! . further

Zucchini with carrots for the winter 2.6

When the harvesting season is in full swing, I want to find the maximum of exciting and easy options. Take note: this is a fairly simple option for how to create zucchini and carrots for the winter in a marinade. . further

Marinated zucchini with carrots 2.4

I am sharing an unusual and ordinary recipe for pickled zucchini with carrots. It turns out to be an unusual and very tasty salad. It goes perfectly with any side dish and complements meat dishes. I recommend! . further

Marinated zucchini with mustard for the winter 1.0

Pickled winter squash with mustard is a unique and special appetizer that everyone will love. The zucchini comes out quite special, crispy and fragrant. Be sure to try! . further

Sweet zucchini for the winter 3.5

An unusual preparation of zucchini will be able to amuse you in the winter. The zucchini remains crispy, and the marinade comes out sweet and spicy. . further

Zucchini marinated with honey 5.0

You can make wonderful snacks from vegetables, for example, zucchini marinated with honey - tasty and special! I'm sharing the recipe! . further

Pickled zucchini for the winter “You'll lick your fingers” 3.0

Pickled zucchini for the winter “Finger lickin’ good” is a simple and tasty appetizer that will appeal to all pickle lovers. You can serve zucchini with any porridge, meat, poultry and fish. . further

Pickled zucchini “Bloody Mary” 5.0

Zucchini according to this recipe turns out to be very tasty and colorful in appearance. I roll them up for the winter any year. I advise you to definitely create them for you. I'm sure you and your family will literally love them! . further

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Pickled zucchini tastes just as good as pickled tomatoes, cucumbers and mushrooms. During production, they are most often not subjected to heat treatment, and various additives (spices, salt, oil, vegetables, herbs, garlic, pepper) change their taste beyond recognition; when crushed, they can simply be confused with other externally similar vegetables. The shape of their cutting can also vary, depending on the preferences of the cook: they are cut into slices, cubes, plates, strips, circles, and for small sizes they are marinated completely. The pulp promotes the absorption of proteins and the restoration of glycogen, a natural source of energy. This plant belongs to the pumpkin family. It can also be consumed raw, for example, by making frisky pickled zucchini in 20 minutes. In raw and pickled form, they have an increased fiber content, which is beneficial for the intestinal tract and metabolic processes. And thanks to the pectin it contains, the vegetable provokes the elimination of harmful cholesterol (Insoluble in water, soluble in fats and organic solvents.) . The most pleasant to the taste, easily digestible, tender and rich in nutrients are young fruits. In general, the highest content of vitamins and microelements is preserved when the product is prepared for the winter without long-term heat treatment. With a suitable recipe, proper aging and careful serving, the appetizer turns out wonderful - you'll lick your fingers!

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Pickled zucchini

In this section, our creators share the most popular pickled zucchini recipes with step-by-step photos and instructions. We will tell you and show you how to pickle zucchini for the winter!

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Recipes for pickled zucchini for the winter, 19 pcs. in the collection

Ingredients

Sunflower oil – 150 g

Table vinegar – 200 g

Parsley – 1 bunch

Ground black pepper – 1 tbsp.

Garlic – 2 heads

Ingredients

Zucchini or zucchini – 2 pieces/600 g

Olive oil – 0.5 cup

Lemon juice or fruit vinegar – up to 50 ml

Garlic – 2-3 cloves

Chili pepper - to taste

Fragrant herbs - to taste

Ingredients

Garlic – 4 cloves

Bell pepper – 1 pc.

Horseradish leaves – 1 pc.

Cherry leaves – 2 pcs.

Dark peppercorns – 10 pcs.

For one liter jar of zucchini:

Vinegar (9%) – 1 tbsp. l.

Ingredients

Garlic – 2-3 cloves

Vegetable oil – 3 tbsp.

Ground dark pepper – 2-3 pinches

Ingredients

White cabbage – 200-250 g

Tomatoes – 5-6 pcs.

Bell pepper – 4-5 pcs.

Garlic – 1-2 cloves

Dill umbrella – 1 pc.

Sugar – 0.5 cups

Table vinegar – 100 ml

Bay leaf – 2 pcs.

Allspice – 3-4 pcs.

Ingredients

Onions – 2 pcs.

Sweet pepper – 2-3 pcs.

Squash – 2 pcs.

Cherry tomatoes – 0.5 kg

Garlic – 1 head

Filling (per 1 liter)

Bay leaf – 8 pcs.

Allspice – 12 pcs.

Large salt - 1 tbsp.

Vinegar essence – 1 tsp.

Refined oil – 2 tbsp.

Black peppercorns – 8 pcs.

Ingredients

Hot pepper - to taste

Garlic – 2 cloves

Parsley – 4 sprigs

Horseradish leaf – 10 g

Cherry leaves – 2-4 pcs.

Currant leaves – 6 pcs.

Dill with an umbrella – 1 pc.

Peppercorns – 6 pcs.

Ingredients

Young zucchini – 900 g

Bay leaf – 3-4 pcs.

Flavored peppercorns – 3 pcs.

Garlic – 6 cloves

Ingredients

Tomatoes – 1.5 kg

Garlic – 5 cloves

Vegetable oil – 100 ml

Vinegar 9% – 75 ml

Chili pepper – 0.5 pcs.

Ingredients

Vegetable oil – 1/3 cup

Vinegar 9% – 1/3 cup

Garlic – 2 cloves

Peppercorns, bay leaf - to taste

Ingredients

Hot reddish pepper – 1 pc.

Horseradish leaf – 1 pc.

Raspberry leaves – 2 pcs.

Dill trunks – 4 pcs.

Garlic – 8 cloves

Sugar – 1 tbsp. with a slide

Peppercorns – 10 pcs.

Bay leaf – 4-5 pcs.

Mustard seeds – 2 tsp.

Water - how much will go into the jar?

Ingredients

Garlic – 1-2 cloves

Salt – 1 tbsp. no slide

Bay leaf, allspice, cloves, dark peppercorns, grain mustard - to taste

Ingredients

Squash – 600 g

Small tomatoes – 700 g

Garlic – 4 cloves

Onion – 50 g

Bay leaf – 4 pcs.

Peppercorns – 20 pcs.

Ingredients

Greens – 1 bunch

Chili ketchup – 5 tbsp.

Water – 3 glasses

Bay leaf – 4 pcs.

Dark peppercorns – 8 pcs.

Garlic – 1 head

Ingredients

Allspice – 3-5 pcs.

Garlic – 2-3 cloves

Hot pepper, cherry leaves, horseradish leaves, dill in umbrellas - to taste

Ingredients

Ketchup – 1 glass

Sugar – 0.5 cups

Bay leaf - half a small leaf in each jar

Peppercorns - 2-3 peas in each jar

Zucchini - as much as you can get

Ingredients

Tomatoes – 200 g

Sweet bell pepper – 1 pc.

Onions – 2 pcs.

Garlic – 3 cloves

Vegetable oil – 50 ml

Table vinegar 9% – 35 ml

Ground pepper – 0.5 tsp.

Ingredients

Bell pepper – 250 g

Onions – 1 pc.

Hot pepper – 1-2 pods

Garlic – 3-5 cloves

Apple vinegar – 20 ml

Vegetable oil – 20 ml

Tomato paste – 1 tbsp.

Ground paprika – 0.5 tsp.

Ingredients

Onions – 6 pcs.

Bell pepper – 1 pc.

Refined vegetable oil – 30 ml

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7 delicious recipes for pickled zucchini, quickly made: eaten in one go!

Zucchini is an ordinary and cheap fruit. During the ripening season, you can see them in any vegetable shop or market in huge quantities. Experienced housewives prepare them both for preservation for the winter and for quick eating.

The unpretentiousness of zucchini helps them go well with other vegetables, any herbs and seasonings. They always have space both on the everyday table and on the formal table. And if you want to create not only a savory dish, but also an incredibly tasty one, pickled zucchini for instant eating is perfect!

For fast production, it is better to take young fruits with tender skin without seeds. Then, due to the color and density of the preserved skin, the snack will have the most elegant appearance. Also, some of the vitamins that are very important for health will not be lost.

This basic pickled zucchini recipe is one of my favorites. Vegetables are pickled for the winter, but you can eat them right away. Be sure to try!

Quickly made pickled zucchini - the most common recipe

Compound:

Zucchini – 0.5 kg
Garlic – 3 cloves
Bay leaf – 3 pcs.
Dark pepper – 10 peas
Salt – 1 tbsp.
Sugar – 2 tbsp.
Vinegar 9% - 4 tbsp.
Boiling water

For this amount of vegetables, I take a 1 liter jar, which needs to be thoroughly washed. Wash the zucchini too and cut off the edges.

Cut the zucchini into very thin circles. Place garlic, pepper and bay leaves in a jar. On top - zucchini. Fill with boiling water.

After 20 minutes, pour into a saucepan and bring to a boil with sugar and salt. Stir in vinegar and fill the jar with zucchini.

After cooling, you need to put it in the refrigerator, and after a couple of hours, eat it.

To saturate zucchini with vitamins and extra flavor, you can marinate them with honey. This is a dish of fast preparation, and the same eating. And the way it looks on the table is beautiful!

Zucchini "frisky eating" with honey

Zucchini – 1 kg
Salt – 2 tsp.
Apple cider vinegar – 6 tbsp.
Olive oil – 200 ml
Honey – 4 tsp.
Ground pepper – 0.25 tsp.
Garlic - 4 pcs.
Dill – 5 – 6 sprigs

Instant pickled zucchini with carrots

Zucchini – 0.5 kg
Carrots – 0.2 kg
Parsley – 50 g
Grape vinegar – 3 tbsp.
Refined oil – 5 tbsp.
Salt – 20 g
Sugar – 30 g
Snow-white ground pepper and ground coriander - 0.25 tsp each.

We thoroughly wash the parsley and vegetables, peel the carrots, and cut off the ends of the zucchini.

Chop the carrots and zucchini into narrow strips. You can use a grater for Korean salad. We chop the parsley leaves as finely as possible, and remove the thick stems.

Mix vinegar, oil and all spices. We insist for 20 minutes.

Pour into the zucchini and let them soak for several hours at room temperature. If you haven’t eaten everything right away, store the leftovers in the cold.

In the summer, my festive table is not complete without the most delicious pickled zucchini. They prepare very quickly - in almost 2 hours. They turn out dressed up and fragrant. Therefore, you can’t do without honey and aromatic herbs in this recipe.

Recipe for quick zucchini in 2 hours

For 700 - 800 g of zucchini:

Garlic – 5 cloves
Dill and basil - 3 sprigs each
Watery honey – 1 tbsp.
Salt – 1 tbsp.
Table vinegar and vegetable oil - 2 tbsp each.
Ground pepper - to taste

Remove the ends from the washed zucchini. Use a vegetable peeler to cut them into thin slices.

Wash the greens and finely chop them. Dill is one hundred percent, and we only take leaves from basil. Press the garlic with a garlic press. Mix with zucchini.

Combine the watery ingredients with spices and pour into the vegetables. Mix carefully so that the zucchini slices do not break during the process, but also so that some of the marinade touches everyone.

Close the container and put it in the refrigerator for 2 hours. When serving, the zucchini should be cold.

Instantly eaten zucchini can be classified as a frisky and healthy dish. Especially if you replace the vinegar with lemon juice. It will turn out tender and recklessly delicious!

Zucchini frisky eating in circles - recklessly delicious

Young zucchini – 4 pcs.
Parsley or other greens - 3 sprigs
Garlic – 4 cloves
Juice of 1 lemon
Salt and sugar - 4 tsp each. no slide

First, wash all the ingredients of the recipe.

Using a curly knife, cut the zucchini into ribbed circles. Place them in boiling water for 2 minutes, and then transfer them to a colander with a slotted spoon. Let the water drain.

Chop the parsley and garlic into smaller pieces and mix with the zucchini. Salt, sugar, add lemon juice and mix. After 30 minutes, the sugar and salt crystals will dissolve one hundred percent. It is necessary to mix again and put in the refrigerator for marinating for an hour and a half.

I, like almost all housewives, love to prepare delicious gala dinners that don’t require a lot of time. Frisky zucchini with greens is my lifesaver for summer celebrations. This is a wonderful and light snack.

Frisky zucchini with vinegar and herbs

For two medium zucchini:

Parsley and dill - 10 sprigs each
Mint and basil - 5 sprigs each
Green onions - 2 thin feathers
Garlic – 2 cloves
Chile – 2 cm
Salt – 1 tsp.
Vinegar 6% – 20 ml

Finely chop the clean and dried greens, squeeze out the garlic, remove the seeds from the chili and cut into thin rings.

We cut off the edges of the washed zucchini, cut it in half lengthwise, and then crosswise into half-centimeter slices.

Combine zucchini, all chopped herbs, salt and vinegar. Leave in a warm place for 30 minutes and in the refrigerator for 60 minutes. Before serving, stir.

Pickled zucchini salad is naturally best prepared at once. But if you are going to make several servings at once, then you can keep them in the refrigerator for about 2 weeks and certainly without access to air.

Now you understand another way to enjoy yourself or amaze your guests - prepare a wonderful and incredibly tasty dish: pickled zucchini for instant eating.

To make things go faster, watch the video of the frisky and delicious pickling of zucchini.