Detailed step -by -step recipe with photo: Step 1
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Prepare the necessary products for the preparation of low -salted zucchini.
For this recipe, young zucchini small zucchini are best suited, the variety does not matter. If the zucchini is still large, it is better to remove the skin and remove the seeds, and then cut it thinner.
For fast marinads and small snacks, it is better to use large stone or sea salt. It gives a natural taste and does not make vegetables watery.
I advise you to add part of the garlic in the form of slices, and part missed through the press. Slies will give aroma, but will not be too sharp, and the crushed immediately will give saturation.
If you do not like chili sharpness, it can be replaced with smoked paprika or not adding pepper at all.
If you do not want to mess with the bag, you can use a container with a lid or an ordinary glass jar.
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Step 2
Wash, dry, cut, cut on both sides and cut into thin circles or bar (about 4-5 mm thick). Young can not be cleaned.
📌 Other recipes from zucchini, see 👉🏻 HERE
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Step 3
Wash a small bunch of dill under a stream of water and dry. Chop finely.
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Step 4
Peel the garlic from the peel, crush with a knife and cut into small pieces. You can also cut part of the cloves with thin plates, pass the part through the press.
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Step 5
Cut chili pepper. If you do not like sharpness, you can skip this stage or replace chili with dry smoked paprika.
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Step 6
Combine salt, sugar, black pepper in a bowl. Mix. If desired, you can add a couple of drops of lemon juice or grated zest.
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Step 7
Prepare a couple of dense bags. For convenience, put them on one and insert them into a deep bowl or container. You can use a dense package with a fastener.
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Step 8
Stop chopped zucchini in a bag.
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Step 9
Pour the prepared mixture of salt and sugar into the bag, evenly covering the zucchini.
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Step 10
Add chopped dill with the next layer.
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Step 11
Then add chopped garlic.
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Step 12
For piquancy, add chili pepper. You can skip this stage.
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Step 13
Without removing the bag, slightly shake the bowl so that the vegetables and spices are slightly mixed.
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Step 14
Tie the bags on the knot tightly, leaving enough free space. Then shake the package energetically several times.
Actively mix the contents so that the zucchini is evenly covered with salt and spices. You can “massage” the zucchini with your hands a little, this will accelerate the process.
Remove the package in a bowl in the refrigerator for 1-2 hours. It is recommended to periodically turn the package, this will accelerate marinating zucchini.
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Step 15
After 60 minutes, zucchini can already be tried, after 2 hours the taste is completely revealed. Throw out the zucchini on a colander so that the stack is excess juice.
I also recommend that you remove excess dill, garlic and pepper. Spices have already given their aromas.
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Step 16
Advice! Small-salted zucchini tastes the most in the first 1-2 days. Do not do large volumes at once, it is better to marinate a fresh portion every evening. Fast, simple, and always tasty.
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Step 17
Serve low -salted zucchini with a quick -cooked chilled for potatoes, barbecue or just with fresh bread. You can sprinkle with olive oil or sprinkle with sesame seeds.
Bon appetit! Prepare with pleasure!
📌 We also advise you to see A selection of snack snacks — There are many interesting ideas!
