Pickled Zucchini and Vegetables Salad
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.
Prepare the vegetables - wash, clean.
Cut the zucchini into thin semicircles - put all the vegetables in a deeper bowl.
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.
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.
Add the rest of the ingredients - vinegar, salt, sugar and pepper.
Mix well - easier with 2 forks.
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.
It goes perfectly with meat, rice, potatoes, etc.
Good appetite!
