The most delicious low-salted zucchini, which can be eaten in a few hours: how to prepare it
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.
Recipe for crispy low-salted zucchini
Source: Screenshot of a post on foodblogger Oksana Dorosh's (oksana_dorosh_rezeptu) Instagram page
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:
Zucchini for cooking
Source: Pexels
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.
Garlic for the preparation of the appetizer
Source: Pexels
4. Add the lemon juice, cover and leave at room temperature for 12 hours.
5. Then place in the refrigerator.
Greens to make an appetizer
Source: pixabay.com
6. They should be consumed within a week.
Also on OBOZREVATEL you can familiarize yourself with the recipes:
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