Preserved Carrots and Zucchini

By Vanessa Gianfrancesco
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  • 6 zucchini, thinly sliced
  • 2 large carrots, thinly sliced
  • 1 ½ cups white balsamic vinegar or apple cider or regular white vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon coriander seeds
  • 2 cloves garlic, crushed
  • 2 tablespoons fresh dill
  • 1 fresh chilli pepper thinly sliced


  1. Blanch the zucchini and the carrot in salted boiling water for two to three minutes. Drain then transfer to a glass bowl.
  2. In a pot, combine the vinegar, water, sugar, salt, coriander seeds, garlic, fresh dill and chilli pepper. Bring to a boil and then simmer until the sugar and the salt dissolve or about five minutes.
  3. Pour the vinegar mixture over the vegetables and allow to sit for at least 30 minutes. Place into a jar or a plastic container and store for up to one week in the fridge.


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