Paprika e zucchini preparato con aceto Bring vinegar to a boil with salt, sweetener, spices and herbs. Cool the broth and season repeatedly. Rinse and clean the zucchini and peppers and cut them into coarse strips. Later, remove peel from onions and garlic and cut into quarters. Divide vegetables evenly into sealable jars and pour the vinegar broth over them. Wear out the jars and steep everything together for 4 hours, then cook at 80 °C for about 20 minutes.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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