Pickled zucchini with honey and garlic
Composition / ingredients
4
Servings:
Step-by-step cooking
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Zucchini cut lengthwise with thin long ribbons, I took a vegetable peeler, and just cut the petals.Put the petals in a bowl, sprinkle with salt and leave for 30 minutes, or longer, so that the juice comes out.
While the courgettes are standing, we prepare the marinade:
crush the garlic, finely chop the dill, add vinegar (you can use wine)add honey and vegetable oil, mix everything.
Drain the resulting juice from the zucchini, and squeeze the zucchini gently.After pouring the resulting marinade, after 2-3 hours you can eat !!!
It turns out very tasty and tender!
For lovers of sharper, add more garlic.you can try various herbs, such as cilantro or basil, parsley, as anyone likes))
Bon appetit!!!))
Caloric content of the products possible in the dish
- Zucchini - 23 kcal/100g
- Honey - 400 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
