Pickled Zucchini and Vegetables Salad

Elena Butuc

This refreshing pickled zucchini and vegetable salad stands out because the zucchini are used raw, providing a delightful texture and unique flavor after marinating with the other vegetables. Even skeptical taste-testers are often won over by its vibrant taste.

This versatile salad pairs well with a variety of dishes, including meat, potatoes, and rice, making it suitable for any season or occasion. The recipe is straightforward, delivering a satisfying result with minimal effort.

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Ingredients

Metric US

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Zucchini

1 piece

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Carrots

1 piece

1 medium-sized piece

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Bell pepper

1 piece

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White onion

1 piece

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Garlic cloves

5 pieces

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Sunflower oil

50 ml

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Vinegar

2 tbsp

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Sugar

1 tsp

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Salt

1 tsp

+ ground pepper, optional

Step by step

Step 1

Prepare all vegetables by washing and cleaning them thoroughly.

Step 2

Slice the zucchini into thin semicircles and place them in a large, deep bowl.

Step 3

Add thinly sliced onions and bell peppers to the zucchini. Grate the carrot and mix it in.

Add crushed garlic in the center of the vegetables.

Pickled Zucchini and Vegetables Salad - Step 3

Step 4

Heat sunflower oil in a small pan until warm and pour it over the garlic in the bowl. This step provides a mild heat treatment to enhance the flavors.