Quick pickled zucchini slices
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Quantity: 2 jars of 1 liter capacity.
Complexity: easily
Quantity: 2 jars of 1 liter capacity.
Thinly sliced zucchini quickly absorbs the marinade, transforming their neutral flavor into a spicy, tangy one, perfect for appetizers and sandwiches. Pour a hot marinade of white vinegar, salt, mustard seeds, red pepper flakes, and dill over them, then enjoy them when they're cool. Along with the zucchini, marinate garlic and red onion slices. They're not only essential for flavor, but also make a delicious appetizer once they've soaked in the brine. A jar of marinated zucchini can be refrigerated for up to a week, and their flavor will only intensify with each passing day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 medium zucchini (about 0.9 kg), sliced into 1 cm thick rounds.
- 1 small red onion, halved and thinly sliced into half rings
- 2 cups distilled white vinegar
- 3 tablespoons coarse salt
- 2 tablespoons yellow mustard seeds
- 2 tsp red pepper flakes
- 6 sprigs of fresh dill
- 4 cloves garlic, thinly sliced
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Cooking the dish according to the recipe:
- In a medium saucepan, bring the vinegar, salt, mustard seeds, chili flakes, and 3 cups water to a simmer over medium-high heat. Simmer until the salt dissolves, about 5 minutes.
- Divide dill, garlic, zucchini, and onion evenly among two 1-quart Mason jars.
- Pour the hot brine over the vegetables to cover and let cool to room temperature, about 1 hour. Serve immediately or cover and refrigerate for up to 1 week.
Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.
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