Pickled Zucchini Salad with Dill

Source/Author: Mary

Lightly pickled vegetables are a staple in Eastern European kitchens, where quick marinades bring out fresh flavors while keeping a crisp texture. This zucchini salad is bright, aromatic, and refreshing—perfect for warm days or as a contrast to rich dishes.

Ingredients:

• sugar	1 teaspoon
• salt	1/2 teaspoon
• water	2 tablespoons
• olive oil	1 tablespoon
• Black pepper	to taste
• garlic	2 cloves
• zucchini	2 medium
• white vinegar	2 tablespoons
• resh dill	2–3 tablespoons

1. Wash zucchini thoroughly.

2. Using vegetable peeler, slice zucchini lengthways into ribbons.

3. Peel and finely slice or mince the garlic.

4. Wash and finely chop dill.

5. In a bowl, combine vinegar, water, olive oil, sugar, and salt.

6. Mix until sugar and salt dissolve.

7. Add zucchini, garlic, and dill to the bowl.

8. Mix well so all pieces are coated.

9. Add black pepper to taste. Mix again.

10. Cover and refrigerate for at least 30–60 minutes before serving.

TIPS:

- slice zucchini thinly for better absorption of marinade

- let sit longer (2–3 hours) for stronger flavor

- add a little more vinegar for extra tang

SERVING IDEAS:

- serve chilled as a side dish

- pair with grilled meat or fish

- add to sandwiches or wraps

- great addition to a summer or brunch table