Ingredients
- 1 cucumber
- 1 zucchini
- 100 g parsley (about 2 cups loosely packed, chopped)
- 60 ml white vinegar, 5% (¼ cup)
- 50 g sugar (¼ cup)
- 250 ml water (1 cup)
- salt and white pepper
Pickled Cucumber and Zucchini
This quick pickled cucumber and zucchini recipe is bright, tangy, and slightly sweet, with fresh parsley adding a subtle herbal note. Made with vinegar, sugar, and water, it’s an easy way to create a crisp, refreshing topping for salads, sandwiches, and savory dishes. A simple, versatile pickle that adds balance, crunch, and flavor to any plate.
Follow these steps
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Mix vinegar, sugar and water in a jar. Stir until the sugar dissolves.
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Add the chopped parsley, salt and pepper.
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Assemble the Assistent with the Vegetable Cutter and slicing drum. Slice cucumber and zucchini, put it in the jar.
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Close the lid and shake, leave for an hour before serving. Store in refrigerator.
