For the zucchini salad, cut the zucchini, peppers, onions, celery and carrots into sticks.boil a broth from 1 l vinegar, 3/8 l water, salt, sugar, 3 bay leaves, some mustard and peppercorns (10 minutes). Then add carrots, celery (5 minutes), peppers, onions (another 5 minutes) and finally zucchini and cook everything together for another 10 minutes. Stir 1 ½ packets of hermetic aid into the hot, but no longer boiling mixture.
Pour the finished zucchini salad hot into jars and seal well.
Preparation Tip:
For larger zucchinis, it is recommended to cut them in half and remove the seeds with a spoon.
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