Zucchini in olive oil preserves

Ingredients • 3 kg Zucchini
• 2 l red wine vinegar
• 2 l water
• 2 fresh hot peppers in slices
• 2 heads of garlic sliced
• 200 g desalted anchovies in salt
• disliscate and cut into small pieces
• 1 large jar of pickled capers
• 1 small bunch fresh Sage julienne 1 sprig of fresh mint reduced julienne
• coarse salt
• olive oil to preserve

   Wash the zucchini and cut them into slices not too thin.

Put on the fire in a large pot of vinegar 1 l, 1 l of water and a handful of salt.

When taking a boil add the zucchini, cover and let simmer for 15 minutes to boil over.

Drain and put them under weight for half a day.

Then put them in a salad bowl, add all odors previously prepared and chopped and stir well.

Zucchini should be put in cos seasoned jars, pressing well, add the oil, and close the jars.