Vegetables will stay crisp until spring: a special slicing technique changes the taste of winter preserves
Zucchini itself is neutral, but that's its main advantage: it acts like a sponge, absorbing all the flavors of garlic, coriander, and paprika.
The main difference between this winter preparation and a regular salad is the handling of the juice. While excess liquid is typically drained from a fresh salad to prevent the salad from becoming runny, here the zucchini juice remains in the bowl. It is mixed with vinegar, oil, and spices, creating a rich marinade that subsequently preserves the vegetables and maintains their texture.
To ensure the appetizer stays crispy and doesn't turn into mush, it's important to cut the vegetables properly. Zucchini should be cut into strips (5-7 mm), not using a Korean carrot grater—thinner strips will disintegrate during sterilization.
