- ½ cup white balsamic vinegar
- 3 T sugar
- 12 courgettes, trimmed and peeled into ribbons or 3 large English cucumbers, sliced
- 4 cloves garlic
- 1 cup olive oil
- Zest of 2 lemons
In a large saucepan over a medium to high heat, bring the vinegar and sugar to the boil. Add the courgette ribbons or cucumber slices and garlic and simmer for 2 minutes.
Using a slotted spoon, remove the courgette ribbons or cucumber slices, add the olive oil and lemon zest to the marinating liquid. Divide the courgette or cucumber evenly between sterilised jars and fill to two-thirds.
Pour the marinade over the courgette or cucumber to fill the jars, seal and allow to cool. Chill for 2 to 3 days before serving.
Cook’s note: If making this recipe with cucumber, add 2 peeled and thinly sliced onions and 2 T chilli flakes to the vinegarsugar mixture and distribute ½ cup chopped dill between the filled jars to add further dimension to the flavour.
Per serving: 993.1 kJ, 0.3 g protein, 15.3 g fat, 25.2 g carbs