Name: Pickled zucchini salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook