Instant recipes for crispy salted zucchini in 5 minutes

The main concern of a housewife is to make the menu of those family members varied, tasty and healthy. An excellent addition to summer dishes and a great snack to the table can be instant salted zucchini, when the cucumbers have not yet grown.

This is a quick way to set the table for the housewife who pickles vegetables. No special skills are required to create a dish. The food is not seasoned with vinegar, but water, salt and various spices are used. Salted zucchini in the dish is tender, with some sourness.

Delicious recipe

To implement the recipe for instant salted 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;
• young garlic cloves - 4 pcs.;
• 2 tbsp. tablespoons of salt;
• 1 tbsp. a spoonful of granulated sugar;
• 2 leaves of lavrushka;
• a bunch of parsley, dill, celery;
• 1 inflorescence of carnation;
• 2 - 3 peas of black and allspice.

Sequencing:

1. Wash ingredients thoroughly. Chop parsley, celery, dill finely. Place the herbs in a plastic bag.
2. Peel the cloves of garlic, chop finely, add on top.
3. Chop each vegetable into thin slices and place in a bag on top.
4. Pour water into a saucepan, boil, add salt and sugar. Sprinkle peppercorns, when the liquid boils, turn off the gas.
5. Wait for the brine to cool, pour into the bag. Leave it on for 6 to 7 hours. Store lightly salted 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 a plate.

Cooking is simple

How to cook lightly salted zucchini?

Ingredients:

• 6 large overripe zucchini;
• 2 heads of garlic;
• 2 liters of water;
• 3 tbsp. tablespoons of coarse salt;
• 1 teaspoon of granulated sugar;
• 2 - 3 leaves of lavrushka;
• 4 dill umbrellas;
• 6 peas of allspice and black hot pepper.

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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.Fold in a saucepan.

Pour water into another saucepan, salt, 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 a saucepan to the refrigerator.

Cooking at home quickly

Ingredients:

• 6 - 8 young zucchini;
• 14 - 20 medium garlic cloves;
• 3 liters of water;
• 6 tbsp. tablespoons of salt;
• 4 teaspoons of granulated sugar;
• 4 - 6 dill umbrellas;
• 10 - 14 hot peppercorns;
• 4 leaves of currants and cherries;
• 4 large leaves of horseradish.

Wash and peel the zucchini, cut into slices about 1 cm thick. Place these pieces in a saucepan, season with peppercorns and dill. Peel the cloves of garlic, chop finely, add to a saucepan. Next, put the leaves of horseradish, cherry and currant.

Pour water into another saucepan, salt, sugar, boil. Then pour the boiling brine into the saucepan with the ingredients. Cover the pot with a lid, wait for the brine to cool, refrigerate. In a day, the pickles with garlic will be ready.

Lightly salted spicy zucchini

Ingredients:

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

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

Rinse the leaves and sprigs. Put some of the herbs in the jar at the bottom, then vegetables, and cover with herbs on top, add peppercorns, peeled cloves of garlic.

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

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TOP 8 simple and delicious recipes for pickling tomatoes for the winter in a sweet way

Place the jar of pickles in a deep plate so that the brine flows into the plate. Cover the jar with a lid, leave for a day. You can put delicious salted zucchini in a jar in the refrigerator. Any hostess will serve this delicacy to the table in 5 minutes.

If you are in the summer at the dacha, there is no time to cook soups, roasts, then you can arm yourself with this recipe. It is better to salt in small portions, as the appetizer will not last long. A young salty 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 preparing zucchini for the winter.

Zucchini with a bite

Ingredients:

• 2 kg of young zucchini;
• 2 liters of water;
• a glass of granulated sugar (200 g);
• 0.2 liters of apple cider vinegar;
• 2 tbsp. tablespoons of salt;
• a bunch of dill;
• 6 hot peppercorns;
• some cloves and coriander.

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

Sterilize the jars for 10 minutes, then put the washed and chopped zucchini in them for the winter, a bunch of dill. Pour with marinade, roll up the lids. This will be a wonderful zucchini dish for the winter. The dish you cooked with this recipe will be wonderful a snack even for the New Year's table... In terms of popularity, crispy salty zucchini is no worse than sauerkraut.