Wash the zucchini and cut into 3 - 5 mm thick slices. I always use a kitchen slicer for this. Peel the garlic and cut into thin slices. Wash the chilli too and cut into rings. Now layer the zucchini slices, garlic, chilli and herbs in the jars. Add a spoon tip of salt and, if you like, add a spoon tip of instant meat broth.
Dilute the vinegar 1: 4, i.e. add 400 ml of water, and pour into the glasses. I like to use aceto balsamic vinegar, but it has the disadvantage of being dark in color. I have already tried the recipe with Aceto Bianco and apple balsam. Is also delicious.
Close the jars with rings and clamps and boil for 30 minutes at approx. 95 ° C in a water bath in a boiling pot. Time applies from reaching the temperature.
Lasts at least 9 months if the jars are stored in a cool and dark place. It hasn`t been enough for us.
The quantities are sufficient for approx. 2 1/2 liter preserving jars. A 1/2 liter jar is sufficient as a side dish for 2 people.
After storage:
Cut an onion into half rings and fry in a little oil until brown. Deglaze the onion with the stock from the jar and reduce the stock to about 1/3. The further you let the stock boil down before adding the zucchini slices, the firmer the zucchini will remain, although acetic acid will also remain in the zucchini. It`s a matter of taste. Then add the zucchini slices and let the brew boil off.
Goes well with grilled dishes or as a side dish for many meat dishes.
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