Low-salted zucchini is a great appetizer that can replace any salads. And it can not only be prepared for the winter, but can be eaten in a few minutes after cooking. Vegetables will turn out very crispy and flavorful.

The idea of cooking crispy low-salted zucchini is published on the Instagram page of foodbloggerOksana Dorosh (oksana_dorosh_rezeptu). You will need lemon juice.

Ingredients:

• young zucchini - 500 g
• lemon juice - 3 tbsp.
• garlic (cloves) - 2 pcs.
• dill - 1 bunch
• salt - 1.5 tbsp. l.
• sugar - 1 tbsp.
• allspice - 3 pcs.
• bay leaves - 1 pc.
• coriander - 1/2 tsp.
• water - 500 ml.

Method of preparation:

1. Slice young zucchini, mix with chopped dill and garlic.

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2. Put salt and sugar, pepper, bay leaves and coriander seeds in the water, bring the marinade to the boil.

3. Put the zucchini in a jar and pour the marinade over them.

4. Add the lemon juice, cover and leave at room temperature for 12 hours.

5. Then place in the refrigerator.

6. They should be consumed within a week.

Also on OBOZREVATEL you can familiarize yourself with the recipes:

• Pickled zucchini without sterilization
• Zucchini in batter
• Pickled zucchini in 5 minutes