Marinated zucchini with garlic
8 servings
30 minutes
Pickled zucchini with garlic is a refined appetizer that enhances any table. This recipe has roots in European culinary traditions where vegetables were pickled to preserve freshness and enhance flavor. Young zucchinis acquire a tender texture, while garlic and herbs fill them with savory notes. The brine of vinegar, oil, and salt harmoniously highlights the taste, creating an appetizing balance of acidity and herbal aroma. The dish pairs perfectly with boiled potatoes and complements meat and fish dishes well. After a day of pickling, the zucchinis absorb all the flavors, becoming juicy and rich. The ease of preparation makes this recipe versatile — it is perfect for family lunches as well as festive gatherings.
1
Place young zucchini in boiling water whole and boil for 1 minute. Cool them completely.
- Zucchini: 2 kg
2
Mix cold boiled water with refined sunflower oil, salt to taste, and 6% vinegar.
- Water: 1 glass
- Vegetable oil: 1 glass
- Vinegar: 1 glass
- Salt: to taste
3
Slice the zucchini into rounds about 0.7-1 cm thick.
- Zucchini: 2 kg
4
Chop the garlic and herbs.
- Garlic: 2 heads
- Dill: 1 bunch
- Parsley: 1 bunch
5
Place a layer of zucchini in the pot, sprinkle with herbs and garlic on top. Repeat layer by layer until the zucchini is finished.
- Zucchini: 2 kg
- Dill: 1 bunch
- Parsley: 1 bunch
- Garlic: 2 heads
6
Pour all with the prepared brine, place under a weight, and put in the refrigerator.
- Water: 1 glass
- Vegetable oil: 1 glass
- Vinegar: 1 glass
7
The marinated snack will be ready in a day. It goes great with boiled potatoes and alcoholic drinks.