Pickled zucchini - the best recipes for an original spicy snack for every taste! Zucchini marinated with garlic and dill.
Once upon a time, these pickled zucchini could be found on the shelves of Soviet stores. I've been looking for their recipe for a long time and finally found the ingredients. The zucchini turns out excellent, moderately salty and sour. I offer you a recipe for pickled zucchini with garlic inspired by Soviet times. I have been preparing them for a long time, several years. The family eats them up quickly, they are very tasty.
Taste Info Zucchini for the winter
Ingredients for pickled zucchini with garlic for the winter
- 2 kg of small zucchini;
- 2 tbsp. spoons of salt;
- 2/3 cup sugar;
- 7-8 glasses of water;
- 180 grams of vinegar;
- 4 cloves of garlic;
- greens to your taste.
How to cook pickled zucchini with garlic
Pour into the pan required amount water, add salt and sugar and put on the fire until it boils. To save time, cut the zucchini into thin rings. Grate the garlic or use a garlic press and chop the greens. Add 18 grams of 9% vinegar to boiling water, add all the zucchini. Bring to a boil again, gently crushing the vegetables from time to time. Do this procedure for 5-7 minutes, no more.
Place the garlic and herbs evenly into the jars. When the zucchini are cooked, remove them and place them tightly in jars. While you do this, the remaining water should boil again, then pour it over the vegetables up to the neck. 
Roll up as quickly as possible and turn over to cool. I’ve been using jars with screw-on lids for a long time, it’s very convenient and quick.
Marinated zucchini with garlic – perfect snack in any season. This dish will always be appropriate on any holiday table.
Despite the fact that most people associate many pickles with canning and sealing jars for the winter, there are recipes that allow you to make pickled zucchini instant cooking, while completely avoiding sterilization and twisting of jars! You will learn these and other cooking methods right now from this article.
How to cook zucchini with garlic without sterilization. Recipe No. 1
Products:
- 1 kg peeled zucchini,
- 5-6 large cloves of garlic,
- 1-2 bunches of dill or parsley,
- red pepper (ground) – 1 teaspoon,
- ground black - the same as red,
- water – 700-800 ml,
- salt – 3-3.5 teaspoons,
- sugar – 4-4.5 teaspoons,
- bay leaf – 3-4 pcs.,
- cloves - 6 pieces,
- nine percent vinegar – 40-45 ml,
- vegetable oil – 80-100 ml.
- If desired, add coriander - half a teaspoon.
How to cook: Peel the zucchini by removing the seeds and peeling. After this, thinly slice the vegetables; the shape can be any. You can even just chop the zucchini. Now to the chopped zucchini you need to add chopped dill or parsley, garlic cloves twisted in a garlic pot, red pepper and mix everything together well.
Make the marinade: boil water, pour salt and sugar, bay leaf, black pepper and cloves into it. Bring to a boil, simmer for about a minute, and then add to the boiling marinade vegetable oil, again wait for it to boil and remove from heat. Now, pour in the vinegar, mix thoroughly and pour the mixture over the zucchini and seasonings.
Next comes important point: cover with a plate and place under a press. You can put a huge jar of water on top. In about 6-8 hours, the zucchini marinated with garlic will be ready to eat. Usually, they put it under pressure overnight, and in the morning you can eat the dish.
Zucchini appetizer with garlic. Recipe No. 2
If you want the zucchini to become firm after marinade and crispy like lightly salted cucumbers, then before cooking they need to be placed in cold water for 3-4 hours. Try to choose young vegetables that have thin skin and do not contain seeds.
What you need for canning (based on one three-liter jar):
- zucchini,
- horseradish leaves,
- dill with an umbrella,
- two bay leaves,
- three to five cloves of garlic and black allspice (peas).
For the marinade you will need:
- 5-6 tablespoons of nine percent vinegar,
- water,
- 3 tablespoons coarse table salt
- and the same amount of granulated sugar.
Add salt and sugar in small heaps at each tablespoon.
Preparation:
1. Hold the zucchini in cold water, as written above, and then cut into circles of arbitrary sizes (thickness). Place horseradish leaves, garlic, peas at the bottom of the jar allspice, bay leaves, dill. After this, add the chopped zucchini.
3. Drain the water into another bowl (small saucepan), add salt and sugar to the water, boil again and pour this syrup over the zucchini.
4. After you have re-added water to the jars, add 5 tablespoons of vinegar (9%) and immediately roll up the lids (first you need to boil it thoroughly), leave to cool upside down. You can store the zucchini and garlic appetizer on the balcony or in the basement. Zucchini with garlic are good as a side dish for meat dishes, but can also be used as an independent snack.
To prepare this snack we use raw zucchini, they save everything useful microelements and vitamins. This snack is also low in calories and is perfectly absorbed by the body and has a beneficial effect on the gastrointestinal tract.
Preparing such zucchini is not at all difficult and quick; of course, it is better to let it brew, but even without this they turn out delicious. They can be served immediately.
Ingredients for pickled zucchini:
- zucchini - 500 g
- garlic - 2-3 cloves
- dill - a few sprigs
- sugar (or honey) - 1 tsp.
- vegetable oil - 1 tbsp.
- vinegar 9% - 1 tsp.
- salt - 0.5 tsp.
- black pepper - to taste
How to cook pickled zucchini according to a quick recipe:
1) Prepare all the ingredients for making pickled zucchini. You will need young zucchini, garlic, dill, vegetable oil, vinegar, sugar, salt and black pepper.
2) For this recipe you need to use only young zucchini. Wash them well and use a vegetable peeler to cut them into long ribbons like these. This is done very quickly.
3) Place the chopped zucchini in the bowl in which you will prepare this appetizer.
4) In a small bowl, prepare the zucchini marinade. Mix vinegar, oil, salt, sugar, garlic squeezed through a press and chopped dill.
Mix well.
5) Add the dressing to the bowl with the zucchini and toss to combine.
6) Leave the zucchini to marinate for 1 hour. But if you don’t have time to wait, you can serve it right away. The longer the zucchini sits, the spicier it becomes.
Appetizing pickled zucchini with garlic will become great snack, complementing the taste of main courses and meat. This recipe involves the use of both young vegetables and firm, slightly overripe zucchini - in any case it will turn out delicious! The zucchini comes out with a subtle garlic flavor, very crispy and juicy.
Ingredients for 5 liter jars:
- 6-7 zucchini;
- 1.5 tbsp. black peppercorns;
- 2 large heads garlic
Ingredients for marinade:
- 7 tbsp. water;
- 3 tbsp. l. Sahara;
- 2 tbsp. l. non-iodized salt;
- 150 ml 9 percent vinegar.
Preparation
1. Sterilize jars - it is optimal to use a volume of 1 liter, since such jars are most convenient to pasteurize.
2. Peel the required amount of garlic, calculating the number of jars that you plan to roll.
3. Wash the zucchini thoroughly, then cut into rings or half rings ( large zucchini) each 5 mm thick.
4. Place garlic and black peppercorns on the bottom of each jar.
5. Place the zucchini tightly on top of the garlic and pepper.
6. Cook the marinade and fill the jars to the top.
7. Place the filled jars, filled with marinade, in a saucepan with hot water- place a small piece of fabric on the bottom of the pan to securely fix the cans. Cover the jars with lids and pasteurize the zucchini for 10 minutes.
8. After pasteurization, immediately seal the jars with clean, sterilized lids.