Thinly sliced zucchini is salted to draw out moisture, then cured for a few days in a vinegar brine to make the crisp zucchini pickle of the Greek islands. A companion to grilled meat, briefly freezing the zucchini before slicing makes it easier to get the right texture.
Freeze the zucchini for 30 minutes and slice it paper-thin while still half-frozen; this step is key for even slices.
Toss the sliced zucchini with salt and let it sit in a colander for 15 minutes, then squeeze out the excess liquid.
Mix the vinegar, water, crushed garlic and oregano in a bowl.
Pack the drained zucchini slices into a jar, pour the brine over them, seal and let cure in the fridge for at least 3 days.
Slicing the zucchini while half-frozen protects your fingers and makes cutting easier; do not try to slice it fully frozen. Waiting at least 3 days before eating lets the flavour settle.
Thinly sliced unpeeled cucumber can replace the zucchini in the same way; the salting time stays the same.
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