Stern
Instant pickled zucchini or eggplant-2

1 kg of young zucchini or zucchini, or eggplant, or 2 pieces of both
olive (any odorless vegetable) oil
2 large sweet paprika
2 large onions
2 medium carrots
4 cloves of garlic
75 ml balsamic vinegar (Rosso)
1 table. a spoonful of soy sauce (Kikkoman)

Cut the zucchini into rings 1 cm thick, grease with oil, place on a baking sheet lined with baking paper and bake at 200 ° until golden brown. Cool down.
Heat 3-4 table in a frying pan. tablespoons of vegetable oil, add the onion, diced, carrots, grated on a coarse grater and fry until golden brown. Add the diced paprika and simmer until soft. Cool down.
Prepare the marinade. Combine vinegar, soy sauce, crushed garlic, pepper to taste.
Mix the marinade with the cooled vegetables from the pan.
Put the zucchini rings in one layer in a saucepan, add salt, put some of the vegetables with the marinade on top. Then again a layer of zucchini, etc.
Put in the refrigerator for a day.
I usually eat a little of these things. But yesterday I just couldn't
come off.
Z. Y. I took the photo before putting it in the refrigerator. After a day, the liquid is no longer visible - it is absorbed by the squash. The last photo shows ready-made zucchini. In real life, they look much brighter.

Instant pickled zucchini or eggplant-2 Instant pickled zucchini or eggplant-2 Instant pickled zucchini or eggplant-2

And here are the eggplants.

Instant pickled zucchini or eggplant-2
Merri
Stella, as correctly noted, is a dish of instant eating, just have time to cook!
Stern
On health, Irochka Instant pickled zucchini or eggplant-2 and thanks for the tip!
Barmamam
I did it three times. It turns out - lovely! indeed, it is eaten very quickly. Thanks for the recipe.

All recipes

New recipe

New Topics

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers