Pickled Zucchini and Vegetables Salad
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.
Prepare all vegetables by washing and cleaning them thoroughly.
Slice the zucchini into thin semicircles and place them in a large, deep bowl.
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.
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.
Add vinegar, salt, sugar, and ground pepper (if desired) to the bowl.
Mix thoroughly using two forks to ensure the ingredients are well combined.
Cover the bowl with plastic wrap or a lid and refrigerate for 6-8 hours to marinate.
Note that the salad will reduce in volume significantly during this time.
Serve the salad as a side dish with meat, rice, potatoes, or your favorite main course.
Enjoy your meal!
