Pickled zucchini salad

  • 15 mins cooking
  • Serves 4
  • Print


Pickled zucchini salad
  • 4 medium zucchini
  • 1/2 cup fresh dill sprigs
  • 1 tablespoon finely grated lemon
  • 1/4 cup white wine vinegar
  • 2 teaspoon caster (superfine) sugar
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil


Pickled zucchini salad
  • 1
    Using a vegetable peeler, slice zucchini lengthways into ribbons. Combine zucchini with dill and lemon rind in medium heatproof bowl.
  • 2
    Stir vinegar, sugar and sea salt in small saucepan over medium heat until sugar dissolves; bring to the boil. Remove from heat; stir in olive oil. Season. Pour hot liquid over zucchini mixture. Cool.

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