Pickled Zucchini

Ingredients

• 1.5 kg small zucchini
• 400 ml white wine vinegar
• 1 tbsp salt
• 2 red chili peppers
• 4 sprigs thyme
• 500 ml olive oil

Instructions

1. 1.

   Bring plenty of water to a boil in a large pot and sterilize jars for about 10 minutes.

2. 2.

   Clean and wash the zucchini, then slice lengthwise into approximately 1 cm thick rounds.

3. 3.

   Boil vinegar, 750 ml water and salt; blanch the zucchini slices in portions for about 1 minute, remove and drain well.

4. 4.

   Wash the chili peppers, halve them lengthwise, deseed and cut into thin strips. Wash thyme, shake off excess moisture, pull leaves from the stems and set aside.

5. 5.

   Heat a little oil in a pan and fry the zucchini slices in batches until golden yellow.

6. 6.

   Place the zucchini slices, chili strips and thyme leaves into prepared jars, pour enough oil over them to cover everything, seal the jars. They can be kept refrigerated for several weeks.