Zucchini in olive oil

Quick and easy to make, the zucchini in olive oil are good to taste alone or to be served with dishes and salads. I would highly recommend to use only the highest quality of zucchini and organic extra virgin olive oil.

Ingredients:
1 kg zucchini
1 liter of white wine vinegar
Organic olive oil q.b.
Salt q.b.
3 leaves
Pepper q.b.

Directions:
Wash zucchini, cut the tops and then slice in oblique for about one centimeter.
Place the zucchini in a bowl, add salt and leave for at least 4 hours, then remove the formed water.

Meanwhile, fill a saucepan with vinegar, salt and bring to boil. At this point add the zucchini and scald for a couple of minutes. Now we can pick the zucchini and dry them carefully.

Place the zucchini in a glass jar, alternating with bay leaves. If you love the spicy flavor, add a little bit of pepper (if you like spicy flavor you can add hot pepper or chili olive oil). The only care: squash well zucchini against each other, passing less space between each layer. Now we can cover with oil and seal the jars.
Sterilize the jars in the oven for about 2 minutes at low temperature.

Easier than that!