Cooked Zucchini and Carrot Salad

Summary

Ingredients

• 1 kg zucchini
• 5 carrot (s)
• 2 garlic clove (s), pressed
• 1 bunch parsley
• 1 bunch dill
• 1 tablespoon, heaped salt
• 2 tablespoon, leveled sugar
• 0.5 teaspoon ½ black pepper, freshly ground
• 100 ml sunflower oil
• 150 ml white wine vinegar
• Chilli flakes

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Instructions

1. Peel the zucchini, remove the core and the soft parts. Cut into small cubes. Peel and roughly grate the carrot. Press the garlic. Finely chop the parsley and dill.
2. Mix the ingredients well with salt, pepper, oil, vinegar and, if you like it spicy, with chilli. Cover and let steep for at least 3 hours at room temperature. The resulting liquid is required.
3. Mix well and pour into sterilized, boiled jars. If the liquid in the glasses is not enough, fill up with boiled water. Screw on the lids only lightly and boil in a water bath for 20 minutes.
4. Then screw the lids on tightly and turn them upside down until they have cooled down. The lettuce can be kept for a good 1 year if stored in a cool, dark place and is very crunchy.