A recipe for quickly preparing lightly salted zucchini in a bag, saucepan, or jar, along with storage instructions.

Every homemaker strives for everyday meals to be not only varied but also tasty and healthy. If you've grown tired of regular dishes, try lightly salted zucchini. This is a great alternative to cucumbers, which take much longer to ripen. The dish is easy to prepare and doesn't require any special skills. Thanks to their delicate texture, zucchini is delicious and has a tart flavor.

The intricacies of preparing lightly salted zucchini for the winter

To pickle vegetables, you can use one of two options - zucchini or regular squashThe former are typically much smaller and have a rich, dark color. In either case, the dish is delicious.

If you follow the above mentioned nuances, the zucchini will be salted correctly:

1. Herbs such as dill, parsley, celery and horseradish will help enhance the marinade.
2. Salt is added to taste, this allows you to cook zucchini the way you like it best.
3. A prerequisite is the use of black peppercorns.
4. If the zucchini was not sterilized during the cooking process, the jars in which the vegetables will be stored are steamed.
5. Vinegar is added depending on the desired shelf life of the product. Without this component, winter preserves won't last long.
6. The cutting of vegetables affects the amount of marinade.

Pickling zucchini can be done with or without soaking. Those who don't immerse the vegetables in liquid before cooking should do the following: Place the sliced ​​zucchini in the brine and let it sit for a while. Then add the remaining brine. If this is not done, there is a risk of free space appearing in the jar, which will lead to swelling of the lids.

Requirements for choosing zucchini

Whole, undamaged cucumbers are best for pickling. Wash them thoroughly and let them dry. Before slicing, remove the stems and chop them finely. Vegetables no longer than 10 cm do not need to be chopped.

They fit easily into a jar, and can be crushed in any way just before use.

Only young zucchini should be pickled. They're soft and very tasty. It's not recommended to use older ones, as they contain seeds that will ruin the dish. Furthermore, they're difficult to work with, as their thick skin makes slicing difficult.

Methods for preparing lightly salted zucchini

There are many ways to preserve vegetables. The differences lie in the brine, which is prepared using various spices, herbs, and spices. Some recipes are quick to prepare and eaten just as quickly. In other cases, the preparation process is lengthy, but the zucchini lasts a long time.

Quick brine recipe

You will need the following ingredients:

• 1 kg of vegetables;
• 5 medium-sized cloves of garlic;
• 4 peas each of allspice and black pepper;
• 3 buds of cloves;
• 1.5 bay leaves;
• 0.5 tsp. coriander;
• greens of your choice;
• 1.5 tbsp. sugar;
• 2 tbsp. salt;
• 1 liter of water.

Cooking steps

1. Start by preparing the brine. In a large saucepan, combine the salt, sugar, and water. Once the liquid is hot, add the spices.
2. After the brine has boiled for 2 minutes, turn off the heat. Let the liquid cool on its own.
3. Then they move on to preparing the zucchini, garlic, and herbs. All ingredients are peeled and washed.
4. Zucchini can be cut into cubes, slices or any other shape.
5. The greens are chopped and placed into prepared jars.
6. Place garlic on top and, if desired, chopped red pepper.
7. Once all the zucchini are in the jars, pour the brine over them, cover with a lid, and shake. This ensures the herbs and garlic are evenly distributed throughout the jars.

Zucchini cooks very quickly. You can enjoy this lightly salted dish in 5 hours. Store the vegetables in the refrigerator and take them out as needed. Eat the dish within 3 days, as it may spoil.

In honey syrup

Ingredients for the dish:

• 0.5 kg zucchini;
• 3 cloves of garlic;
• 100 ml olive or sunflower oil;
• 3 tbsp. vinegar;
• 2 teaspoons of honey;
• 0.5 tsp salt;
• ground paprika;
• herbs.

Preparation of lightly salted zucchini with honey:

1. The vegetables are washed and laid out on paper towels to remove excess moisture.
2. The zucchini is peeled and cut into thin slices.
3. Place the chopped vegetables in portions into a bowl and salt to ensure that no layers are missed.
4. The vegetables are left in this form for 40 minutes.
5. Next, prepare the marinade. Grate the garlic or use a garlic press. Add honey, oil, vinegar, and herbs.
6. The zucchini is squeezed out of excess liquid by hand.
7. Then add brine to the mixture and stir.

The vegetables are placed in jars or left in one large container. The zucchini should be refrigerated to cook. They should remain in the refrigerator for at least 9 hours. After that, you can begin enjoying the dish.

With vinegar

You can prepare lightly salted crispy zucchini not only in jars but also in bags. This original recipe makes a delicious dish. You'll need the following ingredients:

• 1 kg of zucchini;
• 4 cloves of garlic;
• lemon juice;
• a bunch of parsley and dill;
• 1 tbsp. salt;
• 1 teaspoon sugar;
• hot pepper.

How to cook:

1. The zucchini is cut into half-centimeter thick circles.
2. The resulting amount is placed in a food bag.
3. Chop the garlic, chop the herbs, and add them to the zucchini. Those who like it spicy can add cayenne pepper.
4. The mixture in the bag needs to be salted, sugar and squeezed lemon juice added.
5. Once all the ingredients have been added, the bag is carefully tied and shaken.

This last step is crucial, as it allows all the ingredients to combine. The zucchini should be refrigerated for at least 5 hours. During this time, remove the bag and shake the contents periodically. Shake the bag again before use.

With horseradish

The process of chopping and preparing the ingredients is the same as in the previous recipes. In addition to salt, garlic, sugar, and pepper, horseradish, cherry, and currant leaves are used. All ingredients are placed in jars and finally sprinkled with salt. Caution is advised during this step. Zucchini pickles faster than cucumbers, so you need less salt.

To make the brine, dissolve 1.5 tablespoons of salt in 1.5 liters of water. Once the ingredients are combined, pour the liquid into the jars of zucchini. The vegetables are ready to eat the next day. They taste tender and crunchy.

Expiration date and storage rules

Storage time depends on the preparation method. Quick-salted zucchini keeps for no more than a week. Some are recommended to be eaten within 12 hours. If zucchini is salted for the winter, it can be stored in jars in the cellar for a year or more. The longer the vegetables are stored, the more salt they absorb. To preserve them as long as possible, they should be kept refrigerated.