Quick recipes for marinated zucchini with honey and garlic

Preparation marinated zucchini with honey and garlic — another interesting and incredibly delicious way to use this healthy vegetable. The recipe is extremely simple and original. But preserving it for the winter is also easy; any home cook, even the most inexperienced, can handle it.

Recipe description

This is a very healthy vegetable, containing many useful substances. The advantage of this recipe is that the vegetable is consumed fresh, which allows you to get the maximum amount of valuable minerals and vitamins from it. But even with heat treatment, during the marinating process for the winter, most of the macro-, microelements and some vitamins are preserved in the finished product.

The fruit has a relatively neutral flavor. But thanks to the garlic, which imparts a piquant, tangy flavor and aroma, and the honey, which provides a pleasant sweetness, the dish is incredibly delicious. The advantage of this recipe is that zucchini marinated with honey and garlic can be eaten immediately; they reach the desired consistency immediately. However, they can also be stored for the winter.

List of required ingredients

To prepare this dish, you'll need the most common, inexpensive ingredients, but the final taste is amazing:

• zucchini - 540 g;
• salt;
• dill - 45 g;
• garlic - 7-8 cloves;
• sunflower or olive oil - 70 ml;
• vinegar (wine or apple) - 25 ml;
• honey - 35 g;
• ground black pepper.

Step-by-step cooking process

If the finished dish is to be eaten immediately, the recipe calls for quick preparation. Make a honey marinade and soak the vegetables in it.

Peeling the fruit is a separate issue. If you grew it yourself or purchased it from a reputable producer, there's no need to peel it.

Otherwise, it's best to peel them, as they are treated with chemicals during cultivation, which accumulate in the skin. These vegetables are especially dangerous for children, pregnant women, and breastfeeding women.

Operating procedure:

1. Wash and peel the vegetables. If the skin is hard, young fruits can be left unpeeled. Use a vegetable peeler to cut them into thin slices. If the seeds are hard, remove them as well.
2. Wash the dill, dry it and chop finely, add to the vegetables.
3. To prepare the marinade: combine garlic (minced with a garlic press or grated) and honey, then pour in the oil and vinegar. Add salt and pepper and mix thoroughly.
4. If you like spicy dishes, it is recommended to add finely chopped jalapeno pepper.
5. Pour the marinade over the vegetables, stir, and refrigerate for 10-15 minutes to allow the vegetables to soak. If the vegetables are ripe, it's recommended to marinate them for half an hour.

There's a second method for seasoning. It's more labor-intensive, but the finished dish has a stunning aroma:

1. Place garlic, crushed with a garlic press or grated on a grater, on the prepared vegetables (cut into the required pieces).
2. Heat the specified amount of oil in a frying pan and carefully pour it over the garlic. Stir.
3. Pour the marinade prepared according to the instructions above over the vegetables.

Let's roll it up

This recipe allows you to preserve zucchini for the winter. It's designed for a one-liter container.

To the above list of ingredients you need to add:

• basil - a sprig;
• bay leaf;
• mustard seeds - 3 g.

Preparation procedure:

1. Wash the fruit, dry it, and cut it into rings or slices. Place it in a saucepan.
2. Wash and chop the basil and dill, and add to the zucchini. Season with pepper and mustard seeds. Add the garlic, minced with a garlic press or grater. Mix thoroughly.
3. Place in clean containers. Pour in vinegar.
4. Prepare the marinade: boil 120 ml of water, add salt, honey, bay leaf, and sunflower oil.
5. Pour boiling marinade over the zucchini, cover with a lid and sterilize for 10 minutes.
6. Close the container tightly with a special lid.

Important! When sterilizing, place the jar of zucchini in a pan of warm water (not cold or hot), otherwise it will burst. Place a flannel cloth on the bottom of the pan.

Further storage of the workpiece

Storage conditions for the finished dish depend on the cooking method:

1. If the zucchini is not prepared as a winter preserve, but for immediate consumption, it can be stored in the cold for 2-3 days.
2. Zucchini preserved for the winter can be stored until the next vegetable season if prepared in accordance with preservation technology.

Don't limit yourself to the classic recipe. Carrots turn out great in this marinade; you can grate them into long strips and combine them with zucchini. Zucchini and cucumbers pair perfectly, so you can cook them together in this marinade.