Canned Zucchini Calabrian Style

Core the zucchinis, peel the onion and slice everything into thin slices. Core the perperonis and cut into small pieces on a fine grater (if you want, you can also use chilli powder or Espelette pepper to season it, as it is easier to dose)

Heat the olive oil in a sufficiently large pan and sauté the vegetables well, add the vegetable stock and then season with sugar, salt and vinegar and let simmer vigorously, don't forget to stir otherwise it will burn !! ... the juice should boil over and the vegetables are not ready yet, then add olive oil.

When the vegetables are nice and translucent, season again to taste, then fill them into the provided twist-off glasses and keep them cool but not in the refrigerator.