Zucchini Salad Sour Boiled Down

For the zucchini salad, cut the zucchini into long “spaghetti” with a spiral slicer. Then salt and put away. In the meantime, bring the vinegar, sugar and spices to the boil and simmer for five minutes.

After an hour, strain the broth, reserving the strained spices. Bring the broth to a boil. Once it boils, add the zucchini, continue to boil and cook for 2 more minutes.

Then divide the zucchini strips among preserving jars and pour the boiling broth over them. Add a little of the spices, so much less the longer you want to store the preserves.

Seal the jars with rubber bands and clamps and boil down at 100 degrees for 30 minutes. Remove the clamps only when the jars are cold again.

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