Young lightly salted zucchini and cucumbers: a simple, quick and original recipe for an appetizer of lightly salted cucumbers, dry pickling.

Summer fresh vegetables, what could be healthier? But sometimes you get tired of such familiar tastes, you want something special, an unusual combination of products, and even in a hurry. Young lightly salted zucchini and cucumbers are a great idea for a quick summer snack for housewives who love to surprise and value their time.

Ingredients: zucchini, cherry leaves, currant leaves, horseradish leaves, cucumbers, sugar, salt, dill, garlic

The recipe uses the so-called dry salting.

Take the ingredients in proportion: 1 kg of cucumbers, 1 kg of zucchini, 3-5 cloves of garlic, 3-5 leaves of cherries and currants, 2 leaves of horseradish, a bunch of dill, sugar - 1 tsp, salt - 3 tbsp.

How to make lightly salted cucumbers with zucchini quickly and tasty.

Young lightly salted zucchini and cucumbers

Choose the best cucumbers - small, strong, bright green and with pimples.

Wash them in cold water (or soak for a couple of hours), dry them and cut off the ends.

Take young, small zucchini, rinse under water, peel the skin and cut into slices (1 cm thick, for better pickling).

Place the vegetables in a container - a jar, pan or in a regular plastic bag.

Add peeled, finely chopped garlic, washed, dried and chopped leaves of currants, cherries, horseradish and dill (you can use umbrellas) there.

Add spices - salt and sugar.

Close the container and shake so that all the ingredients mix well and begin to release their aromas to each other.

Let it brew in a warm place for about an hour, and then put it in the refrigerator for 2-3 hours. All! A delicious appetizer of young lightly salted zucchini and cucumbers is ready for the table!

This original and tasty appetizer can be served simply, or topped with oil. Lightly salted vegetables are perfect for potato and meat dishes.

Store zucchini and cucumbers in the refrigerator to prevent them from over-acidifying and fermenting. Although, I think that they are so tasty that these processes simply will not have time to occur.