Marinated zucchini overnight
8 servings
600 minutes
Marinated zucchini overnight is a simple yet exquisite dish of Russian cuisine that features a rich flavor and crunchy texture. It is based on a quick pickling method that transforms tender zucchini into a flavorful appetizer in no time. The secret of the recipe lies in balancing sweetness, saltiness, and a slight acidity created by apple cider vinegar. Carrots add freshness and mild sweetness while garlic provides spiciness. This pickling method makes zucchini perfect for accompanying meat dishes, side dishes, or simply as an independent snack. The taste improves even more after several hours of soaking, turning the vegetables into a true gastronomic masterpiece. They can be served chilled and garnished with fresh herbs.
1
Slice the zucchini into 1–1.5 cm rounds, grate 2 carrots.
- Zucchini: 1000 g
- Carrot: 2 g
2
Layer: zucchini, carrot, and garlic through a press.
- Zucchini: 1000 g
- Carrot: 2 g
- Garlic: 3.5 cloves
3
Pour everything with brine and leave it under weight at room temperature for 12 hours.
- Water: 0.5 glass
- Sugar: 0.5 glass
- Salt: 2 tablespoons
- Vegetable oil: 50 ml
- Apple cider vinegar: 50 ml
