Fresh Zucchini Pickles
1/2 cup Olive Station Premium White Balsamic Vinegar
2 tbsp fresh dill chopped (or 2 tbsp dill paste)
2 or 3 small zuchhini sliced into rounds no more than 1 1/2 inches in diameter
2 tsp Fleur de Sel or Sea Salt
2 tbsp water
Whisk vinegar, dill, salt and 2 tablespoons water in a medium bowl until salt dissolves.
Slice zucchini into thin rounds and add to vinegar marinade. Refrigerate for at least one hour or overnight. Serve chilled.