How to make courgettes in a hot marinade

You’ll need
    • For spicy courgettes:
  • 4-5 small courgettes;
  • peas allspice and black pepper;
  • bay leaf;
  • 10 garlic cloves;
  • several sprigs of parsley and celery;
  • small tuft of dill; horseradish rump
  • ;
  • Marinade:
  • 1.5 liters water;
  • 350 ml 6% vinegar;
  • 100 g sugar;
  • 100 salt.
  • For courgettes with mint:
  • a few small courgettes;
  • 150 ml apple or wine vinegar;
  • 150 ml olive oil;
  • garlic clove;
  • 1 burning pepper;
  • a few sprigs of mint;
  • salt and pepper to taste.
  • For courgettes with champignons:
  • 2 small courgettes;
  • 150 g champignons;
  • 1 sweet pepper;
  • juice of one lemon;
  • olive oil;
  • 1 tbsp wine vinegar;
  • thyme;
  • salt and pepper to taste.

Spicy courgettes

To cook the marinade, mix all the ingredients you need for it and bring the marinade to the boil.


Courgettes wash thoroughly, rinse with cold water and cut into circles about 2 centimeters thick. By the way, it is recommended for marinating to take small courgettes not more than 25 centimeters long. Cut along the red peppers, peel the garlic and horseradish. Greens finely chop. Proterilize the banks. Put the greens, garlic and horseradish on the bottom of each. Put down the courgette circles, pour hot marinade. Roll up the cans.


Courgettes with mint

courgettes wash thoroughly, cut into 2 centimeters thick mugs and roast in vegetable oil until of golden shade. Put on a paper towel so it soaks up excess fat. Peel the garlic, slice thinly. Peel the peppers from the seeds, cut into circles. Put the courgettes in a large bowl, with garlic and pepper on top. Cut the mint with scissors and add to the bowl. Pour in some olive oil. Salt and pepper.


Bring the vinegar to the boil, and pour them the courgettes. Wait for them to cool down and take away in the fridge. Basically, you can serve them in a few hours, but it is better to let them stand for a few days. This recipe cannot be attributed to homemade billets, so it is not worth storing the snack too long.


Courgettes in a hot marinade with

zucchini champignons rinse, peel and cut into thin strips. Peel the pepper and finely slice. Rinse the thyme, discuss and separate the leaflets. Wash and slice the champignons, fry them for five minutes. Salt and pepper to taste.


In a separate pan, mix the vinegar, thyme, lemon juice and 2 tbsp water. Put on the fire and bring to the boil. Mix the champignons and hot marinade, pour with this mixture of courgettes. Serve an appetizer immediately.

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