Quick pickled zucchini with chili peppers

Votes: 1

How to Make - Quick Marinated Zucchini with Chili Peppers

Time: 20 minutes plus marinating time

In addition to zucchini and cherry peppers (or pimento), this savory marinated salad also includes carrots and celery. All vegetables are sliced thinly using a vegetable peeler, allowing them to quickly soak up the spicy marinade and be easily served as an appetizer. Marinated zucchini cooks quickly and is ready to eat the next day, but the longer they sit in the refrigerator, the more tart and spicy their flavor will be. Add them wherever you would normally add pickles.

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.

Ingredients for the recipe:

2 zucchinis, halved and sliced into 0.5cm thick slices.
6 small fresh cherry peppers, thinly sliced
1 large carrot, thinly sliced
1 stalk celery, thinly sliced
1.5 tbsp. rice vinegar
1/4 cup sugar
5 sprigs of thyme
4 cloves garlic, cut in half
4 tsp coriander seeds
0.5 tsp black peppercorns
2 clove buds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, zucchini, carrot, celery, chili pepper, rice vinegar, black pepper, coriander, carnation, thyme

Cooking the dish according to the recipe:

Combine the zucchini, cherry pepper, carrots, and celery in a colander with 1 tablespoon of salt. Let the vegetables drain for 30 minutes, then pat dry with paper towels. Transfer to a bowl.
In a medium saucepan, combine 1.5 cups water, vinegar, sugar, 2 tablespoons salt, thyme sprigs, garlic, coriander seeds, peppercorns, and cloves and simmer for 5 minutes. Pour the marinade over the vegetables and let cool. Discard the thyme sprigs. Refrigerate overnight or store for up to 2 weeks.
Exit: 4 tbsp.

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