Description
This recipe and preparation for the winter and a wonderful way to prepare a tasty appetizer of zucchini or regular zucchini. As preparation for the winter, I have it in the fridge since autumn until now. As a quick appetizer you can cook all summer or even in winter (subject to the availability of zucchini or zucchini).
Ingredients
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Water
700 ml
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Vinegar essence
2 tsp
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Garlic
8 tooth
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Chili
2 piece
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Soy sauce
2 Tbsp
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Salt
1 Tbsp
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Dill
1 coup
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Zucchini
3 kg
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Vegetable oil
Cooking
To prepare the marinade boil water and cool it to room temperature. Add water, salt, vinegar, peeled garlic and chilli peppers
Whisk everything in a blender until smooth, add chopped dill
Pour in marinade soy sauce (I use sauce "Kikkoman")
I used zucchini, but you can do out of the ordinary zucchini. If the skin is soft, leave it, if the hard - clear. Zucchini cut into half rings (I removed the seeds, but if the young zucchini, you can leave)
Fry zucchini in hot pan on both sides until Golden brown. Zucchini should be brown on the outside and remain slightly crunchy inside
In a clean jar put layers of roasted zucchini
Each layer of zucchini water 1 - 2 tbsp of the marinade
As soon as the banks are filled to the brim, pour 2 tbsp of the marinade, put a sprig of dill, regular, close lids and store in the refrigerator. Ready for the next day. Approximate 4 banks*0,5 l (it all depends on the slice thickness and packing density I Have this appetizer is stored in the fridge without rolling until February-March
Sharp, juicy, juicy!
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