Pickled zucchinis – spicy

Wash the zucchinis and cut off the ends. Slice them thinly lengthwise using a bread machine or a vegetable slicer. Peel the garlic cloves.

Place the zucchini slices in a large, sterilized preserving jar together with the garlic, chilli peppers, peppercorns and thyme.

Put the apple cider vinegar, water, salt and sugar in a pan and bring to the boil. Pour the hot stock over the zucchinis so that they are completely covered. Seal the preserving jar and leave to infuse for 24 hours.

The next day, pour the vinegar stock into a pan and bring to the boil again. Pour the hot vinegar stock back over the zucchinis. Seal the preserving jar and leave to infuse for a few days. The zucchinis will keep for several months if stored in a cool, dark place.