Recipes for quick-cooking lightly salted zucchini: in a bag, crispy, with vinegar

In cooking, zucchini is used stewed or baked as an addition to a side dish. There are many ways to prepare it for the winter in the form of caviar, salted or pickled. But you can also make quick-cooking lightly salted zucchini to eat right away, for example, with new potatoes. The dish comes out with a spicy taste and aroma of the spices used in the recipe.

Cooking secrets

For processing, a small amount of raw material is taken, 1-2 zucchini is enough. The goal is to prepare a lightly salted appetizer, which means there is no point in leaving pieces of vegetables in the marinade for a long time.

If the vegetables are young, they are processed with the peel on.In older ones, it is hard; during rapid cooking, the structure will not become soft. In the latter case, the top part is cut off in a thin layer; you can use a special device for peeling potatoes.

Vegetable selection

Small, young zucchini are processed so that the seeds are not hard and the middle is soft and porous

In a store or market, choose raw materials without signs of rotting, dark spots, soft areas and scratches on the surface.

Before cooking, the raw materials are washed and wiped with a clean napkin. If vegetables are grown independently and there is no doubt about their quality, but undesirable areas are visible on the surface, they are carefully cut off in a thin layer.

How to make quick-cooking lightly salted zucchini

Processing raw materials is a quick and easy process. The dish will be ready in just a few minutes or you need to let it sit for no more than eight hours, it all depends on the cooking method. There are many recipes, you can choose for every taste. Main ingredient: salt and garlic. Other ingredients, for example, honey, vinegar, lemon, a set of herbs - optional. You can quickly salt the zucchini by placing it in a bag or make it lightly salted in any convenient container. Below are some of the most common, easy recipes for crispy, delicious snacks.

Instant lightly salted zucchini with garlic and herbs

Ingredients:

• zucchini – 500 g;
• dill – 1.5 bunches;
• garlic – 4 cloves:
• salt – 2 tbsp. l. with a slide.

A quick way to make lightly salted zucchini in a bag:

1. The raw material is formed into rings, or into slices, as you like.
2. The workpiece is placed in a regular packaging bag.
3. Cut the garlic into rings or square pieces and add to the zucchini.
4. Add chopped dill.
5. All components are covered with salt.
6. The bag is tied and shaken several times to mix everything.
7. Place in a bowl.

Leave the zucchini to cook quickly for about eight hours at room temperature.

The product is tasty, juicy with a pleasant aroma, crispy

Lightly salted zucchini with instant honey

Ingredients:

• zucchini – 500-600 g;
• honey - 2 tbsp. l.;
• salt – 1.5 tbsp. l.;
• garlic – 1 head;
• vegetable oil – 100 ml;
• dill – 4-5 sprigs;
• ground red or black pepper - to taste.

How to quickly make lightly salted zucchini:

1. The processed raw materials are cut into circles 1-1.5 cm wide.
2. Place in a deep bowl and leave for 30 minutes.
3. Dill is finely chopped and combined with vegetable oil.
4. Add crushed garlic, salt, pepper and honey. All components are thoroughly mixed.
5. Juice from the zucchini will appear at the bottom of the bowl; drain it completely.
6. Season the slices with the mixture and stir.

This is one of the quick recipes for lightly salted zucchini; they will be ready in 10-15 minutes.

Eat as a stand-alone snack or serve with pasta or potatoes

Recipe for quick-cooking lightly salted zucchini with vinegar

One of the most common quick ways to cook lightly salted zucchini is in a regular packaging bag. For this you will need:

• zucchini – 700 g;
• lemon – 1 pc.
• apple cider vinegar – 100 ml;
• basil – 2 sprigs;
• sugar – 90 g;
• carrots – 1 pc. medium size;
• garlic – 3 cloves;
• dill and parsley - 0.5 bunches each;
• coriander seeds – 1 tsp;
• salt – 1.5 tsp.

Recipe for quick lightly salted snacks:

1. The lemon is divided into two parts. Remove the zest from one (the top layer of the crust).
2. Grind using a fine grater and place in a frying pan.
3. Take the juice from the whole citrus and pour it into the crumbs.
4. Add sugar, place on the stove and boil for two minutes to dissolve the crystals.
5. Add basil to the liquid, cook for a couple more minutes, turn off and let cool.
6. Using a curly knife, shape the zucchini into thin slices and place in a bag.
7. Grated carrots in long strips are poured on top.
8. Squeeze out the garlic. Sprinkle with finely chopped herbs.
9. Coriander is ground into powder in a mortar and added to the preparation.
10. Salt is poured on top and vinegar is poured over.
11. Filter the zest through a fine sieve, and send the juice to the zucchini.

The bag is tied, everything is mixed, put in a bowl, pressure is set and placed in the refrigerator for two hours. Carefully remove the lightly salted pieces from the juice and place them on a dish.

Carrots serve not only as a decoration for a snack, but also as an addition to its taste.

Lightly salted zucchini with horseradish

A quick recipe for lovers of spicy snacks.

Ingredients:

• zucchini – 0.5 kg;
• water – 1 l;
• salt and sugar - 1 tbsp. l.;
• horseradish root – 1 pc.;
• garlic – 3 cloves;
• dill stems – 1 bunch;
• bay leaf – 1 pc.

Preparation:

1. Horseradish root is processed from the top hard layer and passed through a meat grinder.
2. The vegetables are shaped into rings and placed in a glass jar along with chopped garlic and dill stems.
3. Combine salt, sugar and bay leaf in water, cook for 5 minutes, cool.
4. Horseradish is sliced ​​and filled with brine.

Close the jar and leave it in the room, after a day the snack will be ready to serve.

The vegetables turn out crispy, spicy, with a pronounced aroma of garlic and horseradish

Lightly salted zucchini in a bag with soy sauce

Components:

• zucchini – 400-500 g (2 pcs.);
• soy sauce – 1 tbsp. l.;
• dill – 2 sprigs;
• parsley – 2 stems with leaves;
• vinegar (apple) – 30 g;
• olive or sunflower oil – 100 ml;
• garlic – 2 cloves.

Soy sauce is salty, so salt is not included in the recipe.

The sequence for quickly obtaining lightly salted young zucchini cooked in a bag:

1. Processing begins with the marinade. Pour soy sauce, oil, vinegar into a bowl.
2. Zucchini is cut into thin rings and placed in a separate container.
3. Chop the greens, chop the garlic on a fine grater, and mix with the previous preparation.
4. Place the slices in a bag and pour marinade over them.

Tie tightly and shake several times, leave for 10-15 minutes.

Only young vegetables are used for this recipe.

Lightly salted zucchini in a Crispy bag

Composition (per 1 kg):

• garlic – 2-4 cloves;
• dill – 0.5 bunch;
• water – 1 l;
• salt – 1 tbsp. l. without slide;
• vinegar 6% - 30 ml;
• bay leaf – 1 pc.
• cloves, coriander, peppercorns, cardamom, tarragon - to taste.

Preparing lightly salted zucchini:

1. Pour water into the pan, add all the spicy spices and salt.
2. Place on fire and boil for two minutes.
3. Cut the vegetables into 3 cm pieces.
4. Transfer the slices into a glass container.
5. Finely chopped dill and garlic, shaped into rings, are poured into the jar.
6. Close the container and shake well so that the contents are evenly mixed.
7. Cool the marinade to 50⁰, add vinegar to the preparation and pour in the zucchini.

The container is closed and left at room temperature until completely cooled, then transferred to the refrigerator for 5-6 hours.

The appetizer is spicy and crispy

Lightly salted zucchini with lemon

Ingredients:

• zucchini – 1 pc. (350-400 g).
• currant branches – 2 pcs.
• dill - 3 umbrellas;
• garlic – 1 medium head;
• lemon – 1/2 pcs.;
• black pepper – 15 peas;
• salt – 60 g.

Quick recipe for lightly salted vegetables:

1. The bottom of a 1 liter glass jar is covered with a currant sprig and an umbrella of dill, 7 pcs. pepper
2. The head of garlic is not peeled or disassembled into cloves; it is simply cut crosswise into 3 equal parts. One of them is placed on the bottom.
3. The vegetable is shaped into strips, filled with ½ of the container and topped with juice from half a lemon. Add another piece of garlic, the remaining peppercorns, and dill.
4. Fill the jar. To the top goes an umbrella of dill, currants and a third of garlic.
5. The salt is dissolved in a bowl with hot water and sent to the workpiece.
6. Fill the container from top to the brim with ordinary cold tap water and close it.

The jar is placed in the refrigerator.

Five hours after laying, you can serve a lightly salted appetizer.

Spicy zucchini

Calculation for 0.5 kg of vegetables:

• parsley, basil, dill, cilantro (greens) - 2 sprigs each;
• cloves – 2 pcs.:
• allspice and black pepper – 3 pcs.;
• lemon – 1 pc.;
• cherry leaves, black currant leaves - 2 pcs.;
• laurel – 1 pc.
• salt and sugar - 1.5 tbsp. l.;
• water – 1 l.;
• garlic – 1 medium head.

How to quickly get a spicy product:

1. Vegetables are thinly sliced ​​into any convenient shape and placed in a bowl.
2. Combine sugar and salt in a saucepan, cook for 2-4 minutes, set aside to allow the liquid to cool.
3. Place 1 piece at the bottom of the container. greenery and leaves.
4. Squeeze the juice out of the lemon, cut 1/2 of the citrus into arbitrary pieces.
5. Lay out the slices in layers, alternating with all the spicy spices and lemon.
6. The juice is poured on top and covered with the ingredients placed on the bottom.
7. Fill with marinade and place in the refrigerator for eight hours.

Before serving, the liquid is drained and the pieces are placed on a dish.

For lovers of spicy taste, you can add chili pepper to the preparation.

Expiration date and storage rules

After cooking in a packaging bag or other container, the snack is sent to the refrigerator shelf. The expiration date depends on the recipe. With the use of hot marinade, the product does not lose nutritional value within two weeks. Instances in their own juice, simply sprinkled with salt, are recommended to be consumed within 24 hours. Zucchini drenched in cold water and salt can be stored for seven days, but you need to be prepared for the pieces to become saltier every day.

Conclusion

Instant lightly salted zucchini is one way to make a snack for consumption immediately or in a few hours. The recipes are quick, uncomplicated, you can choose with brine or marinade, or simply sprinkle the preparation with salt. Add any spices in the quantity preferred for each.

Recommended Posts

Tartlets with avocado and shrimp, cheese, fish

Avocado paste recipes for sandwiches

Solyanka for the winter with boletus and cabbage: delicious recipes with photos

Salad with saffron milk caps: recipes with salted, fresh and fried mushrooms

Porcini mushroom pate: recipes for the winter and for every day

Korean champignons at home: recipes with photos

Pork tongue aspic: recipes with and without gelatin

How to make homemade beef liver pate: in the oven, in a slow cooker

How to make lard pate with garlic and herbs, with onions