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.
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.
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.
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