Zucchini Pickled Without Canning
Description
1. First, wash and dry the zucchini thoroughly. It is best to use small young zucchini so they do not have tough seeds. Then slice them lengthwise into thin slices (you can also cut them into rounds, but this way they will absorb the marinade better and look more appetizing). 2. Add salt, mix gently, and let sit for 15–20 minutes. 3. Now you can prepare the marinade. For this quick pickled zucchini recipe (without canning), it is best to use wine vinegar. Combine it with melted honey (if it has crystallized). 4. Add vegetable oil and pepper to taste. 5. Peel the garlic and pass it through a press. Add it to the marinade and mix thoroughly. 6. Drain the juice that has formed from the zucchini and pour the marinade over them. Mix well so the vegetables are properly infused. 7. Wash, lightly dry, and chop the herbs. Add them on top. 8. Now the quick marinated zucchini should go into the refrigerator for at least 3 hours. During this time, you can gently mix them 2–3 times. If the vegetables are in a jar, simply shake it well to distribute the marinade among all the zucchini. That is it: a tangy and very appetizing appetizer is ready. Serve with herbs and sauce.