Zucchini caponata

Ingredients:

• 1 large zucchini or two small ones;
• 1 liter of white vinegar;
• 1 teaspoon of black pepper
• 4 cloves of garlic cut in half;
• 1 bay leaf
• 1 tablespoon mustard
• 250 to 350 ml of Lagar H Arbequina olive oil

Method of preparation

• Cut the zucchini using a slicer so that the slices are very thin.
• Place the zucchini slices in a pan.
• Mix 1 liter of white vinegar and a tablespoon of salt and add the zucchini.
• Let it boil for a minute then drain the vinegar well.
• Let the zucchini cool and place in a glass, interspersing them with olive oil, garlic, mustard, pepper and bay leaf.
• At the end it is important that the zucchini are all submerged in the oil.
• Keep in the refrigerator. The ideal is to leave it in the canning for at least 24 hours before consuming.