Source: Anzhela, AdobeStockThe main advantage of lightly salted zucchini is how quickly they are prepared. In most cases, they can be eaten within a day, or even on the same day. A key difference from pickled preparations is that lightly salted zucchini contains no vinegar, which is also an advantage for those who avoid excess acidity. We share 8 simple recipes!
1. Lightly Salted Zucchini with Dill and Garlic in a Bag
Source: pinterest.comJust a few hours, and it's ready!
You will need: 4 zucchini, 2 tbsp salt, 1 bunch dill, 6 cloves garlic, 0.5 tbsp sugar.
Preparation: Cut the zucchini into sticks and finely chop the herbs with garlic. Put everything into a bag, add salt and sugar, mix well, and leave the zucchini for 2-3 hours.
2. Whole Lightly Salted Zucchini
Source: holidaydays.ruThis recipe requires small, young zucchini.
You will need: 500 g zucchini, 1 tbsp sea salt, 15 g fresh herbs, 2 cloves garlic, ground black pepper.
Preparation: Wash the zucchini and scratch the skin on all sides. You should get something like long incisions along the entire zucchini. Place them in a container with chopped herbs and garlic. Season with salt and pepper and mix well. Close the container and leave it in a warm place for 1 hour, then refrigerate for another 2-3 hours.
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3. Lightly Salted Zucchini in a Jar
Source: pinterest.comThese zucchini are poured with hot brine, making them even more tender.
You will need: 1.25 kg zucchini, 750 ml water, 1.5 tbsp salt, 0.5 tbsp sugar, 1 head garlic, 2 dill umbels, 2 cherry leaves.
Preparation: Cut the zucchini into medium-sized pieces. Sterilize jars and fill them with zucchini, garlic cloves, cherry leaves, and dill umbels. Boil water with salt and sugar, pour it over the zucchini, and seal with plastic lids. Leave them for 12-24 hours at room temperature.
4. Lightly Salted Zucchini with Cucumbers
Source: lifehack365.ruA delicious and very simple recipe, surprising in its ease.
You will need: 2 zucchini, 2 cucumbers, 2 tsp salt, 1 tsp sugar, 1 bunch dill, 5 cloves garlic.
Preparation: Cut the zucchini and cucumbers into medium-sized sticks. Finely chop the dill with garlic. Put all ingredients into a bag, and if desired, add a few spices. Tie the bag, shake the contents thoroughly, and refrigerate for 4-6 hours.
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5. Lightly Salted Zucchini with Lemon Juice
Source: postila.ruA little lemon juice gives the preparation a pleasant tang.
You will need: 2 kg zucchini, 1 head garlic, 2 tbsp salt, 2 tbsp lemon juice, 2 tsp sugar, 3-4 bunches fresh herbs.
Preparation: Slice the zucchini into rounds and place them in a bag. Add chopped garlic, herbs, salt, sugar, and lemon juice. Mix thoroughly, tie the bag, and refrigerate the zucchini for 5-6 hours or overnight.
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6. Lightly Salted Zucchini Slices
Source: za-edoy.ruPerfect even for a festive table, especially if you plan to host many guests.
You will need: 500 g zucchini, 1 tbsp salt, 1 tsp sugar, 500 ml water, 2 cloves garlic, 6 sprigs fresh herbs, caraway, coriander, cloves, allspice.
Preparation: Boil water with salt, sugar, and all spices to taste. Let the brine cool. Using a vegetable peeler or special grater, slice the zucchini into thin ribbons. Finely chop the herbs and garlic. Place everything in a container, pour in the brine, close the lid, and refrigerate overnight.
7. Lightly Salted Zucchini in Mineral Water
Source: cookpad.comThis recipe absolutely requires highly carbonated mineral water.
You will need: 2 kg zucchini, 2 tbsp salt, 1 liter highly carbonated mineral water, 3 cloves garlic, 1 bunch fresh herbs.
Preparation: Slice the zucchini and finely chop the garlic with herbs. Mix everything with salt and pour in the mineral water until it covers the vegetables. Tightly close the container with a lid, mix again, and refrigerate overnight.
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8. Lightly Salted Zucchini with Vegetables in a Bag
Source: livejournal.comThe perfect vegetable assortment, so you don't have to prepare everything separately.
You will need: 500 g zucchini, 500 g cucumbers, 500 g tomatoes, 5 cloves garlic, 1 bunch dill, 20-25 g salt.
Preparation: Cut the zucchini, cucumbers, and tomatoes into medium-sized pieces. Finely chop the garlic and dill. Put everything into a bag, add salt, mix, and tie. Refrigerate for 8-12 hours.