Cooked zucchini and carrot salad

Ingredients for 1 servings:

• 1 kg zucchini
• 5 carrots
• 2 garlic cloves, squeezed
• 1 bunch of parsley
• 1 bunch of dill
• 1 tbsp, heaped salt
• 2 tbsp, levelled sugar
• ½ tsp black pepper, freshly ground
• 100 ml sunflower oil
• 150 ml white wine vinegar
• chili flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 40 minutes

Peel the zucchini, remove the core and any soft parts. Cut into small cubes. Peel the carrot and coarsely grate. Crush the garlic. Finely chop the parsley and dill. Mix the ingredients well with salt, pepper, oil, vinegar, and if you like it spicy, chili. Cover and let stand at room temperature for at least 3 hours. You’ll need the resulting liquid. Mix well and pour into sterilized, boiled jars. If there isn’t enough liquid in the jars, top up with boiled water. Screw the lids on loosely and simmer in a water bath for 20 minutes. Then screw the lids on tightly and turn upside down until cool. The salad will keep for up to 1 year if stored in a cool, dark place and will remain very crisp.