How to marinate zucchini and cucumbers: recipes

SALT RECIPES

Friends, I always try to share everything I know with you. This applies not only to theory but also to practice. You know that not only now it is important to cook according to the recipes you trust.

You often ask for recipes for marinades for vegetables and recipes for various pickles, so I've put together a post for you that is easy to save.

Marinated zucchini:

1 kg of zucchini (zucchini)

1 tbsp of salt (without a slide)

1 tsp sugar (without a slide)

4-5 cloves of garlic

dill

bay leaf

1 tbsp. l. vinegar

1. Take 2 small bags and put them inside each other. Pre-wash the zucchini, cut them into 8 pieces, and put them in the bags.

2. I chop the dill into large pieces and add it to the zucchini.

3. Chop the garlic and add it to the zucchini

4. Add bay leaf, salt, sugar and vinegar.

5. Stir the mixture. Leave in the fridge and stir occasionally.

6. After 10-12 hours, you can eat

Lightly salted cucumbers:

1 kg of cucumbers

1 tbsp of salt (without a slide)

1 tsp sugar (without a slide)

4 cloves of garlic

Dill.

Put the dill, sugar, salt, and squeezed garlic in a bag.

Cut off the nose of the cucumbers and put them in the bag. Stir the mixture.

Put in the refrigerator for 10-12 hours. Turn over during the day.

Pickled eggplants:

1 kg of eggplant

1.5 liters of water

1 tsp salt (with a slide)

Marinade:

1 liter of water

2.5 tsp salt (with a slide)

1.5 tbsp sugar (with a slide)

3 tbsp of vegetable oil

4 tbsp of vinegar (6%)

20 black peppercorns

3 cloves of garlic

A pinch of hops suneli

Peel the eggplant and cut it into small pieces. Pour boiling water over them and add salt.

Cover and boil for 10-15 minutes. Drain the water.

Prepare the eggplants.

Prepare the marinade:

- water + sugar + salt - mix.

- Add pepper, suneli hops, and oil + garlic - mix.

Pour the marinade over the eggplants, stir, and cover with cling film.

Refrigerate for 3 hours.

Then remove from the marinade, and add cilantro and dill.