Quick pickled courgettes

Cooking time:

10 minutes

Active time:

10 minutes

Complexity:

Easy

Allow to marinate for 3 hours

This simple recipe will be very useful in the midst of zucchini season. Quick pickled courgettes make a great snack on your table and complement meat, fish and vegetable dishes.

See all recipes category Zucchini

Recipe "Fast pickled zucchini"

Ingredients for 4 servings

courgettes (small)

2 pcs.

bay leaf

5 pcs.

allspice peas

1.5 tsp

black peppercorns

1.5 tsp

carnation

several pieces

garlic

3 cloves

fennel

branch

vinegar 9%

1-2 tbsp. spoons

brown or white sugar

1 tsp

coarse salt

1/2 tsp

water

100-150 ml

Step 1/6

Wash the zucchini, cut off the stalks. Cut into pieces of the same size, you can with circles, you can with half-lips. Fold into a container.

Step 2/6

Put bay leaf on zucchini, allspice and black peas, cloves.

Step 3/6

Wash the dill sprig, fold several times with the stem and put on the zucchini. Add the sugar and salt. Crush the unpeeled garlic cloves with a knife and put them in the zucchini container too. You can also add red chili pepper, horseradish to zucchini, increase the amount of salt by 2 times.

Step 4/6

Pour 1-2 tbsp. tablespoons of vinegar, fill everything with water at room temperature. For young zucchini, you can use 1 tbsp. a spoonful of vinegar, but if you have mature zucchini or like a more piquant taste, put 2 tbsp. tablespoons of vinegar.

Step 5/6

Close the container tightly with a lid, shake well and put it in the refrigerator for at least 3 hours. Periodically take the container out of the refrigerator and shake - this is how the zucchini are better marinated.