PICKLED ZUCCHINI quick and easy preserve or side dish recipe, how to prepare zucchini in a few minutes, tasty vegetables.
Delicious pickled zucchini, a flavorful side dish that is quick to prepare, perfect for winter preservation, quick and delightful with few ingredients.
The pickled zucchini recipe is very easy, I had never made them before and decided to make at least one jar just to try, they were ready in a few minutes.
Of course, if you want to preserve them for the winter, you need to sterilize the jars properly and wash and then cut a larger quantity of vegetables.
Join me in the kitchen today for some pickled zucchini!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 2 people
- Cuisine: Italian
Ingredients
- 2 Zucchini (about 10 oz)
- 1 teaspoon Fine salt
- as needed Basil
Preparation
If preparing a preserve for the winter, you need to sterilize the jars, wash them thoroughly, detach all parts, and place them in a large pot.
Fill the pot with water and the jars up to a couple of inches from the rim of the pot itself, obviously, they should be entirely covered in water.
Cook the jars for about ten minutes after the water boils, then remove them from the pot, turn them upside down on a clean cloth, and let them drain.
Wash the zucchini thoroughly, remove the ends, and cut them into pieces, slices, sticks, as you prefer.
Place the zucchini in a pot with the salt and water to almost cover them, cook them for 5 minutes after the water boils.
Drain them and place them in the jars, in my case a small jar or even on a serving dish to eat them immediately.
Add basil leaves or the spices you prefer and seal tightly, they can be stored for 6 months.
If you need to eat them immediately, season with a drizzle of oil.
Bon appétit
Pickled Zucchini Quick Preserve or Side Dish Recipe
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Pickled Zucchini Quick Preserve or Side Dish Recipe
How long should the zucchini stay in the brine before eating?
At least 12 hours, but if you can wait, after 24 hours they are even better.
How do you preserve pickled zucchini?
In the fridge if consumed soon, or in sterilized jars for longer preservation.
Can I use large zucchinis or only small ones?
Both are fine, it’s important to cut them thin to help absorb the brine.
Do I need to boil the zucchini?
No, they are prepared without cooking, just resting in the brine.
Can they be flavored differently?
Of course! Try with oregano, chili, garlic, mint, or bay leaf according to your taste.
