S alted quick-cooking crunchy zucchini: a recipe in 5 minutes with photos and videos

The main concern of a housewife is to make the menu of those family members varied, tasty and he althy. Lightly s alted instant zucchini can be a great addition to summer dishes and a great appetizer for the table when the cucumbers have not yet grown.

This is a quick way to set the table for that housewife who pickled the vegetables. To create a dish does not require any special skills. The food is not seasoned with vinegar, but water, s alt and a variety of spices are used. S alted zucchini in the dish are tender, with some sourness.

Delicious recipe

To implement the recipe for s alted instant zucchini, select only young vegetables, up to 12 cm long. They contain more vitamins, and the pulp is more tender than overripe ones. You can choose spices and herbs to taste.

Ingredients:

• young zucchini - 1 kg;
• water - 1 l;
• cloves of young garlic - 4 pcs.;
• 2 tbsp. spoons of s alt;
• 1 tbsp spoonful of granulated sugar;
• 2 bay leaves;
• bunch of parsley, dill, celery;
• 1 carnation inflorescence;
• 2 - 3 peas of black and allspice.

Sequence of actions:

1. Wash ingredients thoroughly. Finely chop parsley, celery, dill. Place the greens in a plastic bag.
2. Peel the garlic cloves, chop finely, sprinkle on top.
3. Chop each vegetable into thin slices, place on top of the bag.
4. Pour water into a saucepan, boil, add s alt and sugar. Pour in peppercorns, when the liquid boils, turn off the gas.
5. Wait until the brine cools down, pour into the bag. Leave for 6 - 7 hours. Store lightly s alted zucchini in a bag in the refrigerator, but try to eat it quickly.

This is a classic pickle recipe. The dish will look very nice on the plate.

Cooking easy

How to cook s alted zucchini?

Ingredients:

• 6 large overripe zucchini;
• 2 heads of garlic;
• 2 liters of water;
• 3 tbsp. tablespoons coarse s alt;
• 1 teaspoon granulated sugar;
• 2 - 3 bay leaves;
• 4 dill umbels;
• 6 peas each of allspice and black hot pepper.

Wash food. Peel the heads of garlic, chop, place on the bottom of the pan. Put lavrushka 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 saucepan, s alt, add sugar, bring to a boil, 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 fast at home

Ingredients:

• 6 - 8 young zucchini;
• 14 - 20 medium garlic cloves;
• 3 liters of water;
• 6 art. spoons of s alt;
• 4 tsp granulated sugar;
• 4 - 6 dill umbrellas;
• 10 - 14 hot peppercorns;
• 4 currant and cherry leaves each;
• 4 large sheets of horseradish.

Wash and clean the zucchini, cut into pieces about 1 cm thick. Place these pieces in a saucepan, season with peppercorns, dill. Peel the garlic cloves, chop finely, and add to a bowl. Next put horseradish leaves, cherries and currants.

Pour water into another pan, s alt, sugar, boil. Then pour the boiling brine into the saucepan with the ingredients. Cover the pan with a lid, wait until the brine has cooled, put in the refrigerator. In a day, the pickle with garlic will be ready.

Light-s alted spicy zucchini

Ingredients:

• 6 young zucchini (up to 20 cm);
• 6 - 8 garlic cloves;
• 2 sheets of horseradish;
• 16 - 20 sprigs of dill and parsley each;
• 4 - 6 sprigs of celery;
• 4 - 6 black currant leaves;
• 1 - 2 hot peppercorns;
• 14 - 16 allspice peas.
• 2 liters of water;
• 6 art. tablespoons coarse s alt.

The thinner the skin, the more intense the zucchini will pickle, so give preference to young ones that do not have large seeds. Rinse them, cut off the tail. Cut into 3 - 4 pieces across, and then - along.

Wash the leaves and spice sprigs. Put some greens in the bottom of the jar, then vegetables, and cover with greens on top, add peppercorns, peeled garlic cloves.

Pour water into a saucepan, heat to a boil, cool. Add s alt, stir. Strain the brine through cheesecloth or sieve, pour into a jar.

Put the jar of pickle in a deep plate so that the pickle drains into the plate. Cover the jar with a lid, leave for a day. You can put delicious, s alted zucchini creaking on your teeth in a jar in the refrigerator. Any hostess will serve this delicacy to the table in 5 minutes.

If you are in the country in the summer, there is no time to cook soups, roasts, then you can arm yourself with this recipe. It is better to s alt in small portions, as the appetizer will not lie for a long time. Young s alted 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 blank in them and roll up the lids. This is another recipe for harvesting zucchini for the winter.

Zucchini with a bite

Ingredients:

• 2 kg young zucchini;
• 2 liters of water;
• glass of granulated sugar (200 g);
• 0.2L apple cider vinegar;
• 2 tbsp. spoons of s alt;
• bunch of dill;
• 6 hot peppercorns;
• a little cloves and coriander.

Pour water into the cauldron, pour in vinegar, add s alt and granulated sugar. Put on a small fire, bring to a boil. Remove from heat, add pepper, cloves, coriander.

Sterilize jars for 10 minutes, then put in them washed and chopped zucchini for the winter, a bunch of dill. Pour in the marinade, roll up the lids. This will be a great zucchini dish for the winter. The dish that you prepared according to this recipe will be a great snack even for the New Year's table. Crispy s alted zucchini is just as popular as sauerkraut.

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