Quick pickled zucchini with garlic and honey: can be eaten immediately

Zucchini is often pickled for the winter. But you can prepare vegetables so that you can eat the appetizer at once. The dish turns out very juicy, spicy and can be stored in the refrigerator for up to seven days.

The idea of preparing quick pickled zucchini is published on the Instagram page of foodblogger Elena Zelenyak(foodstories.helen). This is a fairly simple alternative to a variety of salads.

Ingredients:

• 2 medium zucchini or zucchini (rinse, trim ends)

Ingredients for marinade:

• 1/3 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tsp. honey
• 2 garlic cloves (pressed through a press)
• 1 teaspoon salt
• 1/3 teaspoon freshly ground black pepper
• 1 tablespoon fresh basil, finely chopped
• 1 tablespoon fresh cilantro, finely chopped

Cooking method:

1. Shred the zucchini very finely, on a mandoline or food processor.

2. Prepare the marinade by mixing the vegetable oil with the other ingredients.

3. Pour the marinade over the zucchini.

4. Mix well.

5. Transfer to an airtight container and refrigerate before serving overnight. Pickled zucchini will keep in an airtight container in the refrigerator for up to 7 days.

Also on OBOZREVATEL you can read the recipes:

• Pickled zucchini without sterilization
• Pickled zucchini with thyme and cloves
• Zucchini in batter