Italian style zucchini antipasti

Ingredients for 1 servings:

• 500 g zucchini
• 40 cl water
• 40 cl white wine vinegar
• ½ tbsp, levelled salt, coarse
• 20 cl olive oil (first pressing)
• 1 tsp, heaped coriander seeds
• 2 bay leaves
• 1 chili pepper(s), pitted
• 2 cloves garlic

Instructions

Working time approx. 35 minutes; Rest period approx. 15 days; Cooking/baking time approx. 5 minutes; Total time approx. 15 days 40 minutes

Cut the zucchini into approximately 3 mm thick slices. Bring water and vinegar with salt to a boil and cook the zucchini for 3-4 minutes. Remove from the liquid and drain. Mix with olive oil, coriander seeds, bay leaves, garlic, and chili pepper and layer in jars. Cover with more olive oil if necessary. Let stand in the refrigerator for 15 days. Shelf life: 2 months.