How to make quick-cooking lightly salted zucchini: the best ways

Back in the 16th century, zucchini was grown exclusively as an ornamental plant. People valued the culture for its beautiful and bright flowers. Now, several centuries later, all kinds of dishes are prepared from this vegetable, pickled and canned.

Zucchini preparations are tasty and healthy, because the product contains a large amount of vitamins B and C, calcium, magnesium and phosphorus. In our article we will talk about lightly salted zucchini and the nuances of their preparation. Bookmark this page so you don't lose recipes.

Best Recipes

Lightly salted preparations do not require special culinary skills and knowledge. Most recipes are easy to prepare; pickles require a standard set of ingredients. Which of them do chefs consider the best? Let's find out.

A simple recipe for lightly salted zucchini

A recipe for those who are starting to cook lightly salted vegetables for the first time. A simple and tasty appetizer looks great on a holiday table; its salty taste harmonizes with meat and poultry dishes. Some housewives serve zucchini as an appetizer.

You will need:

• 1 kg of zucchini;
• 2 cloves of garlic;
• 1 liter of water;
• 40 g salt;
• 30 g sugar;
• 2 bay leaves;
• cloves and coriander to taste;
• 1 sprig of dill.

Preparation:

1. Wash vegetables and herbs.
2. Pour water into a saucepan, add sugar and salt. Warm it up a little.
3. Add bay leaf and spices to the brine.
4. Finely chop the herbs and garlic, put them in a clean container for pickling (for example, a basin).
5. Slice the zucchini and place on top of the herbs and garlic.
6. Pour in the cooled brine and mix gently.
7. Cover with a lid and leave overnight. Subsequently, place the workpiece in a cool and dark place. It is recommended to consume zucchini within four days.

Zucchini "Crispy"

Marinating time is only 20 minutes. A recipe for crunchy vegetables without oil is an ideal snack for those who are watching their figure and following a diet. Zucchini can be stored in the refrigerator for no more than 24 hours.

You will need:

• 2 medium zucchini;
• 2 cloves of garlic;
• 1 onion;
• 20 g mustard;
• 30 g salt;
• 20 g sugar;
• 1 sprig of parsley;
• 10 g hot pepper.

Preparation:

1. Rinse the zucchini and greens. Peel the onions and garlic.
2. Finely chop the greens, cut the zucchini into thin slices 3 mm thick. Place in a dry and clean bag.
3. Chop the garlic and cut the onion into half rings. Add them to the bag, then add spices and herbs, and add salt.
4. Tie the bag and shake gently. Place the bag in the refrigerator for 15-20 minutes. The product is ready to use.

Interesting! Mustard promotes the absorption of proteins and fats, strengthens muscles and has a positive effect on the nervous system. The spice is recognized as an effective preventative against colds.

With vinegar

How to make a dish with vinegar? Snack ingredients are available all year round. Vegetables remain tasty and do not lose their benefits. Thanks to vinegar, the dish does not spoil for a long time.

You will need:

• 1 kg of zucchini;
• 100 g vegetable oil;
• 50 g vinegar 9%;
• 6 cloves of garlic;
• 0.5 chili pepper;
• 40 g salt;
• greens to taste.

Preparation:

1. Wash and dry the zucchini. Peel and cut into thin long slices.
2. Place the slices in a deep plate, add salt and stir. Let sit for 20 minutes to allow the zucchini to release its juice.
3. Place chopped garlic and half a chili pepper in a separate plate.
4. Add vegetable oil, vinegar and finely chopped herbs. Mix the marinade thoroughly.
5. Drain the water from the plate with the zucchini and add the prepared marinade. The dish is ready. Store the snack in a closed container in the refrigerator for no more than seven days.

Homely

For preparation, the youngest fruits with thin skin are selected. Experienced chefs recommend experimenting with spices and seasonings, adding different ingredients at your discretion.

The standard list of products for quick-cooking lightly salted zucchini looks like this:

• 1 medium zucchini;
• 0.5 l of water;
• 4 black peppercorns;
• cloves to taste;
• 30 g salt;
• 15 g sugar;
• 1 bunch of fresh herbs;
• 1 onion;
• 3 cloves of garlic;
• 1 bay leaf.

Preparation:

1. Wash greens and vegetables.
2. Finely chop the greens and place on the bottom of a deep plate.
3. Sprinkle finely chopped garlic on top.
4. Peel the zucchini and remove the stem. Cut into thin ovals (as people call them, “tongues”). For convenience, you can use a knife specially designed for such cutting.
5. Place vegetables in layers on top of herbs and garlic.
6. Pour water into a small saucepan, add salt, sugar and spices. When the water boils, turn off the stove and let the brine steep for 30 minutes.
7. Pour brine over the zucchini and place in the refrigerator for 5-7 hours. Store the snack for no more than two days.

Spicy zucchini

The spicy dish has a spicy and original taste. To prepare the sweet and sour snack you will need:

• 4 young zucchini;
• 2 cloves of garlic;
• 2 onions;
• 50 g coarse salt;
• 30 g sugar;
• 2 leaves of horseradish;
• 3 blackcurrant leaves;
• 20 peas of allspice;
• 3 peas of hot pepper;
• 3 sprigs of celery;
• cumin to taste.

Preparation:

1. Cut the clean vegetable into small strips.
2. Place some of the greens in a jar, put zucchini on top, then add garlic cloves, horseradish and allspice.
3. Pour water into a saucepan, add salt, boil and cool.
4. Pour the brine into a jar and add bay leaves, currant leaves, caraway seeds and celery.
5. Store for no more than three days.

Interesting! Spices and herbs are natural antibiotics. They protect the nasopharynx and oral cavity from harmful microbes and viruses. Most spices contain natural antioxidants that cleanse the body and slow down the aging process. Seasonings and herbs help maintain normal blood sugar levels and have a beneficial effect on metabolism.

With honey

Honey gives the dish a sweet and pleasant taste, saturates it with vitamins and beneficial properties.

You will need:

• 1 young zucchini;
• 20 g salt;
• 100 g olive oil;
• 50 g vinegar 3%;
• 60 g honey;
• 2 cloves of garlic;
• ground black pepper to taste;
• 1 bunch of parsley.

Preparation:

1. Peel the vegetables and cut into thin slices. Place in a plate, add salt and leave for two hours.
2. Pass the garlic through a press, mix with honey, olive oil, vinegar, pepper and chopped parsley.
3. Add vegetables to the resulting marinade and leave in the refrigerator for eight hours.

With lemon

Lemon normalizes hormonal levels, improves digestion and protects against the flu. This appetizer will especially appeal to lovers of sour and savory dishes. These vegetables are ideal as a side dish for fish.

You will need:

• 0.5 zucchini;
• 0.5 lemon;
• 1 head of garlic;
• currant leaves;
• 5 black peppercorns;
• 1 liter of water;
• 1 bunch of parsley and dill;
• 50 g salt;
• 30 g sugar;
• coriander to taste.

Preparation:

1. Cut the zucchini into random strips of medium thickness.
2. Sterilize the jar for 15 minutes.
3. Rinse the greens under running water. Place currant leaves, parsley and dill on the bottom of the jar. Peel the garlic and also put it in a jar.
4. Fill a container with zucchini and squeeze half a lemon on top. Add the squeezed lemon along with the juice to the vegetables.
5. Add another clove of garlic and other spices on top if desired.
6. Pour the marinade of water, sugar and salt over the mixture. Add pepper to the jar.
7. The dish is ready to eat after six hours. It is recommended to store in the refrigerator for no more than two weeks.

Cooking tips and tricks

To make lightly salted zucchini tasty and healthy, housewives share the secrets of their preparation. Use their recommendations, and then the pickles will not spoil for a long time and will not lose their properties:

1. To prepare the preparations, small zucchini with thin skin are used. Vegetables should be even and smooth, without scratches.
2. Experienced cooks pay attention to those varieties that are ideal for use in cooking. For example, Anchor or Iskander.
3. To prepare brine or marinade, use purchased or filtered water.
4. Before use, all ingredients are thoroughly washed under running water and dried.
5. If a recipe requires the use of vinegar, replace regular table vinegar with apple, grape or wine vinegar. They are more gentle on the digestive system.
6. First of all, peel the zucchini and remove the stalk.
7. Lightly salted preparations must be stored in the refrigerator.

Read also:

The benefits and harms of zucchini for human health.

The best varieties of zucchini for open ground.

How to cook canned zucchini for the winter without sterilization.

Conclusion

How to pickle zucchini simply and tasty? Classic recipes will come to your aid, with which you can enjoy zucchini even in winter. The neutral taste of the product goes perfectly with meat and fish, vegetables and herbs.

Most lightly salted preparations are consumed within 1-2 hours. This dish will be an excellent lifesaver if there are guests on the doorstep and the refrigerator is empty.