Pickled Zucchini and Vegetables Salad

Elena Butuc

This recipe was automatically translated from Romanian. View original here

The specificity of this salad is that the zucchini are raw, they do not need to be cooked but after marinating and in combination with the other vegetables they have a very good taste. The initiated husband was skeptical, but after the tasting he couldn't stop.

The salad is very refreshing, tasty and goes well in any season besides a garnish of meat, potatoes, rice, etc.

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Ingredients

Metric US

●

Zucchini

1 piece

●

Carrots

1 piece

medium size

●

Bell pepper

1 piece

●

White onion

1 piece

●

Garlic cloves

5 pieces

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Sunflower oil

50 ml

●

Vinegar

2 tbsp

●

Sugar

1 tsp

●

Salt

1 tsp

+ ground pepper, optional

Step by step

Step 1

Prepare the vegetables - wash, clean.

Step 2

Cut the zucchini into thin semicircles - put all the vegetables in a deeper bowl.

Step 3

Place thinly sliced onions over the zucchini, as well as the pepper. Grate the carrot.

On top, place the crushed garlic in the middle of the vegetables.

Pickled Zucchini and Vegetables Salad - Step 3

Step 4

Heat the oil in a small saucepan or pan and pour over the garlic in the bowl - it will be a kind of short heat treatment.

Step 5

Add the rest of the ingredients - vinegar, salt, sugar and pepper.

Mix well - easier with 2 forks.

Pickled Zucchini and Vegetables Salad - Step 5

Step 6

Cover the salad bowl with foil or lid and refrigerate for marinating - for a minimum of 6-8 hours.

Notice that the salad will decrease quite a bit in volume, in the presentation picture is exactly the amount of salad that comes out of these amounts of ingredients.