Salted zucchini for the winter: the best recipes, useful tips * Beautification

Send

Zucchini - healthy, tasty and versatile vegetables. Various dishes are prepared from them, but fewer vitamins remain in fried and boiled vegetables, and they are not kept fresh for short. A good option is salted zucchini: they retain the maximum of useful substances, they make the diet more diverse, they can be prepared for the winter. Consider some interesting recipes.

How to choose and prepare zucchini for salting

When buying zucchini in the market, it is important to pay attention to their freshness and age. It is best to take young and small vegetables: they have a thin skin, dense pulp and no seeds - in salted form, such instances will turn out to be very tender.If the vegetables are fresh, only collected from the garden, but of different ages, then they need to be salted in separate containers. Mature specimens must be cleaned of hard peels and seeds so that they are not bitter in salting. The salting out time of old zucchini is different, therefore, it is better not to mix them together with the young ones.

Important! If the seeds remain in the vegetables, they will be bitter in the finished dish.

Salted zucchini: instant recipes

There are many popular recipes for salted zucchini. Mistresses love to cook them, as they have their advantages:
crispy, like cucumbers, and not very salty;
prepare quickly, within a few hours, unlike other pickles, which take days and months to cook;
vitamins are stored in the same composition as in fresh vegetables;
universal in application - they are suitable both as an independent snack and as an ingredient in other dishes.

In the package

The fastest cooking methods include pickling vegetables in a bag. So you can pickle zucchini and cucumbers, but the former acquire a more interesting taste. Cooking time - only 2 hours.

fresh dill
1 small bunch
spices as desired
paprika and hops-suneli - 1 tsp each.

Wash the fruits, cut off the legs and noses, cut into thin rings or half rings (approximately 0.5 cm thick). Fold in a bag.
Add salt and sugar. Close the bag and shake well to mix vegetables with spices.
Cut bell pepper in half rings. Send in package.
Add the remaining seasonings immediately. Close the bag and shake to mix.
Add chopped greens and garlic, chopped into thin slices, into the bag.
After 2 hours, the snack will be ready. Serve on the table, simply laying out slices of vegetables. And if you sprinkle with vinegar and pour over sunflower oil, you will get a very tasty salad with spiciness.

Video: recipe for salted zucchini in a package

Video recipe

Classic Vinegar Recipe

The most popular are classic salting recipes. Such a recipe for a quick salted appetizer with vinegar should be in the arsenal of every housewife.

Important! It is better not to take stale vegetables for salting, as their vitamin value is reduced. Of these, it is better to cook another dish, for example, caviar, or simply to fry.

salt6 1 tbsp. l
sunflower oil
3 tbsp. l

Washed vegetables cut into slices with a thickness of 0.5-1 cm.
Cut the garlic into thin slices, chop the greens too.
The prepared jar is optionally filled with vegetables and herbs.
The brine is prepared as follows - you need to boil water (0.5 l), pour oil and vinegar, add salt, sugar, pepper and bay leaves. Stir well.
Pour the contents of the jar with hot brine.
Put in a refrigerator or cellar.
After a day, the snack is ready.

When stored under a plastic cover, you need to eat an appetizer in the near future (up to 3 days). And if the can is sterilized before filling, and then rolled up with an iron lid, then this delicious dish can be enjoyed in the winter.

In the pickle for the winter in the bank

Another classic zucchini salting recipe for winter harvesting. The appetizer is prepared very quickly and simply, and the vegetables will turn out very crispy.

For brine, boil water mixed with salt, sugar and vinegar. Add the remaining spices except dill.
The washed fruits are cut into circles.
Banks sterilized for 10 minutes.
Immediately fill them with vegetables, shifting with sprigs of greenery.
Pour to the top with hot brine and roll up.

With horseradish

Crispy zucchini will get a more spicy taste if they are salted using more flavorful seasonings, including horseradish. Preparing the appetizer is also quick, but it turns out more savory. Salting dishes - a pan with a wide bottom.

The first way to prepare salted zucchini with horseradish:

Wash all products well, peel the garlic.
Cut vegetables into long slices or circles.
Cover the bottom of the dishes with half the herbs and spices, except for garlic.
Divided vegetables into two parts and put one on the greens.
Squeeze half of the garlic cloves into the zucchini with the help of the garlic.
Cover with horseradish leaf.
Gently lay the second part of the vegetables.
Squeeze the garlic on top and lay out the remaining ingredients.
Cover the entire contents with horseradish.
Prepare the brine - dissolve the salt and sugar in water (1.5 l) and boil.
Immediately pour the brine into the pan so that the contents are completely covered. To cover with a lid.
When cool, refrigerate.
In a day, the marrows are ready.

This pickle needs to be eaten for 3-4 days, otherwise it will go bad.

Did you know? If you eat fresh zucchini every day, you can stop the appearance of gray hair in your hair.

If a large crop is harvested and there is still a lot left after quick salting, the following recipe for slow salting is suitable.

The second way to prepare salted zucchini with horseradish:

Wash products thoroughly.
Cut the zucchini into circles, and the horseradish root into small pieces.
Spread vegetables in layers, shifting greens.
Boil water with salt, cool and pour over the contents of the pan with it.
A container with this pickle should stand in a cold place (cellar or basement) for 20–25 days.
During this period, it will be necessary to add salt water (20 g of salt per 1 liter of water) to cover the contents.

Useful Tips

When preparing salted zucchini, you need to consider several important points:

For salting, you should take only fresh fruits. Stale will not turn out crispy.
Ripe vegetables can also be salted, but the term for salting out will be longer than indicated in the recipes.
For greater severity, 0.5–1 pods of red pepper can be added to each of the recipes, having previously cleaned it from seeds and cut into pieces.
Cans with appetizers covered with nylon lids should stand in the refrigerator for only a few days (about 3-4 days). For long-term storage, dishes should be sterilized and twisted with iron lids.
In whatever capacity the vegetables are pickled, it should be in a cool place - in the refrigerator, basement or cellar, otherwise they will quickly peroxide.
Salted zucchini is a delicious appetizer that goes well with any meat dish and side dish. They can also be used to make salads, soups, etc.