Healthy homemade pickled zucchini recipe

Wash the zucchini thoroughly, remove the ends, cut it in half and remove the seeds. Cut the zucchini into the same size and thickness.

In a saucepan add water, vinegar and salt. Bring to a boil and add in the zucchini. Cook for 5 minutes each batch.

Let them cool a bit and squeeze them with a cloth to drain the excess water and let them rest for 2 hours.

Place the zucchini in a bowl and season them to taste. One good option is to season with garlic, olive, salt, pepper, Italian herbs and a bay leaf.

Assemble in a sterilised glass container. For each layer of zucchini added, add olive oil or olive-sunflower mixture.

Enjoy!