Vegetables

Zucchini Instant


Ingredients for Cooking Zucchini Instant

  1. Zucchini 500 grams
  2. Refined vegetable oil 100 grams
  3. 0.5 teaspoon salt
  4. Honey flower 2 teaspoons
  5. Table vinegar 9% 2 tablespoons
  6. Medium-sized garlic 2-3 cloves
  7. Sesame seeds 2 tablespoons
  8. Dill greens to taste
  9. Ground red pepper to taste
  10. Spice coriander to taste
  11. Marjoram spice to taste
  12. Spice basil to taste
  13. Fenugreek spice to taste
  14. Soy sauce 1 tablespoon
  • Main Ingredients
  • Serving 1 serving

Inventory:

Cutting board, Knife, Deep bowl, Bowl, Tablespoon, Teaspoon, Garlic or fine grater, One liter sterilized glass jar, Lid for jar, Cooker, Frying pan, Salad bowl or bowl

Cooking Zucchini Instantly:

Step 1: prepare the garlic.

Using a knife, slightly pressing the garlic cloves on the cutting board with the handle of the cutting equipment, we clear the ingredient from the husk. And now, using either the garlic or the fine grater, grind the garlic component. The processed garlic is laid out in a bowl.

Step 2: prepare the sauce.

Add honey, soy sauce, vinegar and all spices to the bowl with chopped garlic. Important: spices can be taken at your discretion. But seasonings should be in equal proportions and we take only red pepper in quantity 1-2% of the finished mixture, as if spicy dishes are contraindicated for someone, unfortunately, he will not even be able to try these zucchini. Mix the ingredients well with a tablespoon to mix all the components of the dish. Leave the sauce on 1 hourso that it is infused.

Step 3: prepare the zucchini.

And now a very important point! The thinner we cut into slices of zucchini, the faster and tastier we get a dish. Therefore, we wash the main ingredient well under running water and on a cutting board with a sharp knife we ​​cut its thin round pieces. Shred the squash in a deep bowl. Attention: sprinkle each portion of zucchini in a container with salt so that they let juice out. We leave our component in this state for 30 minutes. After - slightly rinse the squash under running water to rinse off the salt and wring out by hand. Put the ingredient back in a bowl and fill it with sauce. Mix the ingredients with either clean hands or a tablespoon. And leave aside for now.

Step 4: prepare the sesame seeds.

We put on a large fire a pan with vegetable oil. Attention: be sure to take refined oil so that your dish does not contain odors and you taste the aroma of zucchini with spices. So, when the oil becomes hot, we make a small fire and pour sesame into the container. Fry the component until gently golden color, constantly stirring with a tablespoon. After - turn off the burner and set the seeds aside. So that they cool down a bit.

Step 5: prepare the dill.

We wash dill greens under running water. You can take this component as much as you like. From this, the taste of the dish does not deteriorate, but even vice versa. And on a cutting board with a knife, finely chop the greens.

Step 6: prepare the zucchini.

In a bowl with prepared zucchini, lay out chopped dill and warm sesame with vegetable oil. We mix everything well with a tablespoon and transfer the finished dish to a clean, sterilized jar. We close the container tightly with a lid and put it in a secluded place where there is no direct sunlight. In this state, leave Zucchini instantly on 9-11 hours, and after the allotted time we can treat our loved ones!

Step 7: serve the zucchini.

We get a very tasty appetizer. Serve the Instant Zucchini in a salad bowl or in a bowl right to the table. For a day, they are well marinated in sauce and absorb the entire palette of aromas. In a word - you’ll lick your fingers! Good appetite!

Recipe Tips:

- - If you have candied honey, do not be discouraged. The ingredient can be heated in a small saucepan or in a Turk over low heat, while constantly stirring with a tablespoon.

- - Hmeli-Suneli seasoning will perfectly serve as a substitute for all spices except red pepper. Zucchini instantly with this spice is also very tasty.

- - Store the dish after cooking is best in the refrigerator and not more than 5 days.

- - The jars in which your dish will be stored must be sterilized, as this will affect their cooking process, as well as taste and aroma. We put clean cans on a clean towel upside down so that excess objects and midges do not get into the container.