How to make marinade for zucchini and instant zucchini. 5 recipes for marinade and zucchini salad in Korean

Marinade for instant zucchini with vinegar and oil

These are my favorite instant pickled zucchini. And as for me, this is the most delicious and simple marinade recipe for zucchini or zucchini.

So I decided to give you a step-by-step recipe with photos. I made everything with my own hands from my own zucchini. I love marinating zucchini slices. This way they marinate faster and soak better.

The composition of the marinade here and further will be for two medium zucchini, about the size of a palm, young, and not huge overripe ones. Or 400-500 grams of zucchini.

For the marinade we will need the following ingredients:

• Garlic – 4 cloves
• Vegetable oil – 1 tbsp. l.
• Vinegar 9% – 1 tbsp. l.
• Balsamic vinegar – 1 tsp. l.
• Fresh dill – 0.5 bunch
• Dill umbrellas – 4 pcs.
• Sol – 0.5 h. l.
• Sugar – 1 h. l.

How to prepare marinade for zucchini:

First of all, use a vegetable peeler (scraper) to make slices from the zucchini, right with the peel. Add salt, mix and put aside.

Chop the garlic into slices and turn the third part into puree using salt and a knife.

Mix garlic puree, vinegars, sugar and a pinch of salt – this is the marinade for zucchini and zucchini.

Finely chop the fresh dill and remove the tough stems from the umbrellas.

Drain the water from the zucchini, add the marinade, slices of garlic and dill.

Mix the ingredients and put them in the refrigerator to marinate for at least half an hour, or preferably overnight.

These are the beautiful lightly salted zucchini in the marinade that I ended up with.

Essentially, we get a quick salad of raw zucchini in a marinade, which goes great with boiled or fried potatoes.

Now about the intricacies of my recipe for a delicious marinade for zucchini. I like this instant zucchini appetizer with two types of garlic.

Large pieces are delicious when marinated on their own. And garlic puree fits better into the marinade, filling it with its garlic flavor.

You can, of course, not bother so much and just chop the garlic or grate it. A garlic press will also work.

The same applies to dill. It is the umbrellas that fill the marinade and zucchini with their aroma, and the fresh dill adds flavor. And balsamic vinegar gives zucchini a noble taste.

Want to learn more about balsamic vinegar marinades, click here!

Marinated zucchini is made in a similar way in a bag with garlic and herbs. To do this, follow the recipe, just put all the ingredients in a bag and shake to distribute the marinade.

Marinade for zucchini and zucchini without vinegar and honey

In this recipe we will remove the vinegar and sugar. Instead, we suggest making instant zucchini in a honey marinade with lemon juice.

Let’s make this recipe into circles for a change. But cut the zucchini as thin as possible, although this is a matter of taste.

Ingredients for marinade: 

• Garlic – 4 cloves
• Vegetable oil – 1 tbsp. l.
• Lemon juice – 3 tbsp. l.
• Fresh dill – 1 bunch 
• Honey – 1 tbsp. l.
• Sol – 0.5 h. l.

How to make the marinade:

1. Press the garlic through a garlic press, finely chop the dill.
2. Mix them and add oil and lemon juice with salt.
3. If the honey is hard, then melt it and pour it into the rest of the marinade ingredients, mix everything.
4. Mix the marinade with the zucchini and leave it in the refrigerator for two hours.

Of course, this recipe for a delicious zucchini marinade can be prepared as in the recipe above. Experiment and find your favorite marinade.

Spicy tomato marinade for zucchini with horseradish and pepper

This recipe for pickled zucchini is made using horseradish sauce. The result is very vigorous zucchini in a spicy marinade.

Ingredients of the marinade:

• Tomatoes – 2 pcs.
• Horseradish root – 50 gr.
• Garlic – 4 cloves
• Hot pepper – 1 pod
• Sugar – 2 h. l.
• Sol – 0.5 h. l.

How to make marinade for zucchini:

1. Peel the horseradish and puree it together with the garlic in a blender or grind it through a meat grinder.
2. Remove the seeds and stem from the pepper, remove the stem from the tomatoes and chop them a little.
3. Puree them in a blender and mix with horseradish and garlic.
4. Add sugar, add salt and pour this marinade over the zucchini.
5. It’s better to leave them like this for a day, but overnight is enough.

This marinade is suitable for lightly salted zucchini, squash and zucchini. The main thing is, if you have never cooked horseradish, take care of your eyes.

Horseradish, when crushed, is very irritating to the mucous membranes of the eyes. But this marinade is worth it and it turns out to be an almost independent dish that can be used as sauce for spaghetti.

Marinade for zucchini with soy sauce and cilantro

Zucchini marinated in soy sauce is instantly cooked. Therefore, it is better to make pickled zucchini in thin strips. But it always tastes better if they are steeped and the marinade soaks them more deeply.

We will need:

• Garlic – 4 cloves
• Soy sauce – 2 tbsp. l.
• Red wine vinegar – 2 tbsp. l.
• Cilantro – 1 bunch 
• Honey – 1 tbsp. l.
• Vegetable oil – 1 tbsp. l.
• Homemade mustard – 1 tsp.

How to marinate zucchini in soy sauce:

1. Grind the garlic as you like; as always, we offer some larger and some in the form of puree.
2. Be sure to chop the cilantro along with the stems; you don’t need to chop them.
3. Dilute honey in soy sauce with vinegar, mustard and vegetable oil (we get an excellent mustard salad dressing).
4. Mix the dressing with garlic and cilantro, pour it over the zucchini slices, mix and you’re done!

Marinated zucchini strips in soy sauce can be served immediately. Spicy and salty zucchini with vodka – just right! And most importantly, they can be prepared even in winter.

Pickled zucchini, like mushrooms, can be eaten immediately after cooking.

This recipe makes crispy pickled zucchini, like milk mushrooms. Such zucchini is not prepared for the winter and without seaming.

But you need to use a hot marinade. And it’s better to cook diced zucchini, they are less snotty than zucchini, but this is a matter of taste.

Composition:

• Garlic – 4 cloves 
• Dill – 0.5 bunch
• Water – 0.5 l. 
• Vegetable oil – 2 tbsp. l.
• Vinegar 9% – 80 ml
• Black peppercorns – 10 pcs.
• Bay leaf – 2 pcs.
• Carnation – 2 umbrellas
• Salt – 0.5 tbsp. l.
• Sugar – 2 tbsp. l.

How to cook crispy zucchini in a hot marinade:

1. We put water to boil on the fire and put bay leaf, pepper, and cloves in it.
2. At this time, chop the garlic and dill and mix them with the zucchini.
3. When the marinade has boiled, pour vinegar into it and add salt and sugar, waiting for them to dissolve.
4. Then strain the marinade and pour it over the zucchini, wait 5-10 minutes, then drain the liquid.
5. Add oil, mix and taste for salt and vinegar, if everything suits you, then you can eat.

Serve zucchini marinated according to this recipe with fried potatoes and it will be a finger-licking bomb!

Marinade for instant zucchini or Korean zucchini salad

Appetizer salad, pickled zucchini in Korean, this is a completely independent dish. Can serve as a side dish for boiled chicken breast, as lenten gravy.

Ingredients for Korean raw zucchini salad:

• Zucchini/zucchini – 2 pcs.
• Carrot 1 pc.
• Onion – 1 head
• Garlic – 4 cloves
• Coriander – 1 tsp. l.
• Vinegar 9% – 2 tbsp. l.
• Vegetable oil – 3 tbsp. l.
• Sol – 0.5 h. l.
• Sugar – 1 h. l.

How to quickly pickle zucchini in Korean:

1. Cut the zucchini, carrots and onions into strips, set the onions aside.
2. Salt the zucchini and carrots and add sugar, stir and let them release excess juice.
3. Just chop the garlic into smaller pieces, pound the coriander in a mortar, and put the oil on heat.
4. Drain the liquid from the vegetables, add onions, add garlic and coriander in a heap.
5. Pour hot oil so that it gets on the onions and spices.
6. Add vinegar and mix all ingredients, let cool and you’re done!

As you can see here, there is no marinade for zucchini for salad, as such. Here the dish itself as a whole is a mixture of tastes and aromas.

What is important is that the vegetables remain raw and are practically not cooked.