Pickles in a bag with zucchini and tomatoes. Very tasty, especially with potatoes. A great addition to shish kebab, baked meat. Everything is simple and fast. Add some fresh cabbage to the pickled vegetables. Vegetables turn out juicy, fresh, fragrant, spicy, delicious. Greenhouse vegetables are used for salting.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 100 gram Zucchini
- 130 gram Cucumber
- 2 pieces Tomato
- 20 gram Dill
- 1/4 teaspoons Red hot pepper
- Salt
- 2 cloves Garlic
- 60 gram Chinese cabbage
- 1 teaspoon Lemon juice
- Balsamic
- 2 tablespoons Olive oils
Ingredients
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Instructions
- Zucchini and cucumber cut into strips. Cut the tomato into halves. Chop the garlic and dill.
- Put zucchini, cucumber, tomatoes, garlic, dill, hot pepper, salt in a bag. Close the bag tightly (releasing air).
- Shake the vegetables slightly to add salt and pepper, and mix everything together. Place the bag on a plate and refrigerate for 10-12 hours.
- I used some of the vegetables to make a salad with Peking cabbage. Finely chop the cabbage, add lemon juice and balsamic, mix. Put the pickled vegetables on top, sprinkle with olive oil. Leave to infuse for 30 minutes.
- Season some of the vegetables with olive oil.
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