Quick Pickled Zucchini with Honey and Garlic
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Spicy, unique, and super tasty – they disappear in a flash! Quick pickled zucchini with honey and garlic is a cold appetizer that adds flavor to your summer menu. It’s best made with young zucchinis with tender skin. You can adjust the heat to your taste.
Updated : 06 June, 2025
Easy
More than 1 hour.
Ingredients
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2
Young courgettes
100 milliliters
Vegetable oil
3 tablespoon
Stalo actas
2 tablespoon
Honey
2
Garlic
to taste
Dill
to taste
Hot chili pepper
to taste
Peppercorns
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
What zucchini are best? Choose young ones with tender skin – no need to peel or remove seeds. Use neutral oil, and vinegar can be 9% table, apple cider, or wine. Honey can be replaced with sugar. Adjust the amount of salt, garlic, and chili to your taste.
Step 2
Wash the zucchini, dry them, and trim the ends. Slice them thinly. The shape doesn’t matter – rounds, half-moons, ribbons, or matchsticks all work. Just don’t slice too thickly or they won’t marinate properly.
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Step 3
Place the sliced zucchini in a deep bowl and sprinkle with salt. Gently mix and let sit for 30 minutes.
Step 4
Meanwhile, make the marinade. Peel and finely chop the garlic or press it through a garlic press.
Step 5
Wash, dry, and finely chop the dill. You can substitute with parsley, cilantro, basil – whatever greens you prefer.
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Step 6
Finely chop the hot chili pepper. Be careful – it can make the dish very spicy.
Step 7
In a bowl, combine chopped garlic, dill, and pepper. Add honey (or sugar), vinegar, and oil. Mix the marinade thoroughly.
Step 8
Lightly squeeze the zucchini with your hands and discard the released juice. Pour the marinade over the zucchini. Mix well, using your hands if you like. Let it sit for 2–3 hours. Your quick honey-marinated zucchini is ready to serve.
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Step 9
Enjoy!