Maria .Recipes Keto Enthusiast, Indian Food Lover

Pickled Zucchini

In my family everybody loves “boquerones en vinagre”, a typical spanish appetizer made of raw anchovies that are dipped in vinager until they change their texture, and then eaten with olive oil and garlic. However, I am not a big fan of raw fish, and since I am trying to base my eating in plants, I remembered I heard abuot vegans making “calabacín en vinagre”, zucchini in vinager, so I thought I would give it a go.

And yes, it was a great idea! The texture and flavor are perfect to eat as they are with some beer in summer, or in a light and fresh salad.

  • Zucchini
  • White vinager
  • Extra virgin olive oil
  • Salt
  • Garlic
  • Fresh parsley
  • Process
    1. Cut the zucchini very thin using a potato peeler, to form thin strips. Add a little bit of salt.
    2. Put the zucchini in a deep dish, cover in vinager and let it rest in the vinager overnight (8 hours).
      • It’s best not to leave it for too long; if left for 24 hours, it tastes too much like vinager!
    3. Take it out from the meat and drain properly.
    4. Put the zucchini in layers in a plate and add the oil, chopped garlic and parsley.
    5. Leave it to rest for at least an hour.
    6. It’s done.
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.