Pickled zucchini salad
Feb 29, 1976 1:00pm- 15 mins cooking
- Serves 4
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Ingredients
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
Method
Pickled zucchini salad
- 1Using a vegetable peeler, slice zucchini lengthways into ribbons. Combine zucchini with dill and lemon rind in medium heatproof bowl.
- 2Stir 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.