How to make instant salted zucchini: the best ways

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

Zucchini blanks 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 focus on lightly salted zucchini and the nuances of their preparation. Bookmark this page to avoid losing recipes.

The 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 products. Which culinary experts consider the best? Let's find out.

A simple recipe for salted zucchini

A recipe for those who first start cooking lightly salted vegetables. A simple and tasty appetizer looks great on a festive table, the salty taste is in harmony with meat and poultry dishes. Some housewives serve zucchini as a snack.

You will need:

• 1 kg of zucchini;
• 2 cloves of garlic;
• 1 liter of water;
• 40 g of 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 up a little.
3. Add bay leaves and spices to the brine.
4. Finely chop the herbs and garlic, put them in a clean salting container (for example, a basin).
5. Cut the zucchini into slices and place on top of the herbs and garlic.
6. Cover with chilled brine and mix gently.
7. Cover and leave overnight. In the future, place the workpiece in a cold and dark place. It is recommended to consume zucchini within four days.

Zucchini "Crispy"

The pickling time is only 20 minutes. This Butter-Free Crispy Vegetable Recipe is the perfect snack for weight gainers and dieters. Zucchini are 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 herbs. Peel the onion and garlic.
2. Finely chop the greens, cut the courgettes into thin slices 3 mm thick. Put 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, salt.
4. Tie the bag and shake gently. Put 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 preventive measure 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 of vegetable oil;
• 50 g vinegar 9%;
• 6 cloves of garlic;
• 0.5 chili;
• 40 g of salt;
• greens to taste.

Preparation:

1. Wash and dry the courgettes. Peel and cut into long thin slices.
2. Place slices in a deep plate, cover with salt and stir. Let it brew for 20 minutes to let the zucchini juice.
3. Put chopped garlic and half a chilli in a separate bowl.
4. Add vegetable oil, vinegar and finely chopped herbs. Mix the marinade thoroughly.
5. Drain water from a plate of 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.

At home

The youngest fruits with a thin skin are selected for cooking. Experienced chefs recommend experimenting with spices and herbs, adding different ingredients at your discretion.

The standard list of products for instant 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 herbs and vegetables.
2. Finely chop the greens and put on the bottom of a deep plate.
3. Top with finely chopped garlic.
4. Peel the zucchini and remove the stalk. Cut into thin ovals (as the people call it, "tongues"). For convenience, you can use a knife specially designed for such cutting.
5. Put the vegetable in layers on 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 brew for 30 minutes.
7. Pour zucchini with brine and refrigerate for 5-7 hours. Store the snack for no more than two days.

Spicy zucchini

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

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

Preparation:

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

Interesting! Spices and herbs are natural antibiotics. They protect the nasopharynx and mouth from harmful microbes and viruses. Most spices contain natural antioxidants that cleanse the body and slow down the aging process. Condiments 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 of honey;
• 2 cloves of garlic;
• ground black pepper to taste;
• 1 bunch of parsley.

Preparation:

1. Peel the vegetables, cut into thin slices. Put in a plate, cover with 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 hormones, improves digestion and protects against influenza. 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 of salt;
• 30 g sugar;
• coriander to taste.

Preparation:

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

Cooking tips and tricks

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

1. For the preparation of blanks, small zucchini with a thin skin are used. Vegetables should be even and smooth without scratches.
2. Experienced chefs look for varieties that are ideal for culinary use. For example, Anchor or Iskander.
3. For the preparation of brine or marinade, use purchased or filtered water.
4. Before use, all ingredients are thoroughly washed under running water and dried.
5. If the recipe requires the use of vinegar, replace the usual table vinegar with apple, grape or wine. They are more gentle on the digestive system.
6. First of all, peel the peel from the zucchini and remove the stalk.
7. Salted workpieces are always kept 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 salt zucchini is simple and tasty? Classic recipes will come to your aid, with the help of which you can enjoy zucchini even in winter. The neutral taste of the product is ideally combined with meat and fish, vegetables and herbs.

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