Zucchini Napoli

Ingredients for 1 servings:

• 1 ½ kg zucchini
• Salt
• 1 liter of water
• 1 liter of vinegar
• 5 garlic cloves
• 2 tbsp oregano
• olive oil

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

culinary gift, appetizer

Peel and dice the zucchini, sprinkle with salt, and mix thoroughly. Cover with a cloth and let stand for 24 hours. Then drain in a colander. Bring the water and vinegar to a boil, add the zucchini cubes, and let it boil briefly, then drain. Place a cloth in the colander, add the vegetables, and squeeze well until no more liquid comes out. Return the zucchini to a bowl and mix with the chopped garlic, oregano, and olive oil. Pack tightly into jars, then cover with a layer of olive oil and seal tightly. Shelf life: 6 months.