Zucchini Napoli

Summary

Ingredients

• 1 ½ kg zucchini
• salt
• 1 liter water
• 1 liter vinegar
• 5 clove (s) garlic
• 2 tablespoon oregano
• olive oil

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Instructions

1. Peel the zucchini and cut into cubes, sprinkle with salt in a bowl and mix well. Cover with a cloth and let steep for 24 hours. Then drain in a sieve.
2. Bring the water and vinegar to the boil, briefly bring the zucchini cubes to the boil and then drain. To do this, place a cloth in the sieve, place the vegetables on it and squeeze out well until no more liquid comes out.
3. Return the zucchini to a bowl and mix with the chopped garlic, oregano and olive oil. Fill jars very tightly and finally cover with a layer of olive oil, close tightly.
4. Shelf life 6 months.