Spicy Marinated Fried Zucchini
Fry the zucchini before marinating; that single step is what sets this preserve apart from the usual jarred pickles. The browned edges of the slices turn soft and faintly buttery, and the fiery garlic-and-pepper dressing soaks all the way through. It’s a genuinely useful way to work through the August glut of zucchini, when the garden gives you more than you know what to do with.
Don’t skip the four-hour pre-salting: the zucchini shed their excess water, so they hold together while frying and end up firmer. The vinegar here isn’t only a preservative; it’s a counterweight to the rich oil and the vegetable’s natural sweetness.
Small things that change the outcome
- Young zucchini with thin skin need no peeling; the skin helps each slice keep its shape.
- Pack the fried pieces into the jars as tightly as possible so the marinade covers them fully.
- The heat comes from the amount of hot pepper; it’s good without any, just milder. No fresh chilies? Stir in 2 teaspoons of ground red pepper instead.
Unlike sealed preserves, this version keeps in the fridge under a screw-top lid. Serve chilled, with potatoes, meat, or simply dark rye bread.
Part of Eastern European cuisine — 35 more recipes in the section.
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Ingredients
Instructions
Slice the zucchini into rounds, sprinkle with salt, and leave for 4 hours.
Meanwhile, put the sweet and hot peppers through a meat grinder together with the garlic, add a cup of vinegar, and stir — this is the marinade.
After 4 hours, squeeze the juice out of the zucchini.
Fry the zucchini slices in oil.
Dip each hot slice into the marinade and pack into jars with screw-top lids.
Store in the refrigerator. If you have no hot pepper, add 2 teaspoons of ground red pepper.
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