To make the zucchini salad, wash and halve the zucchini, cut away all the spongy white stuff from the center, and divide the greenish, crunchy flesh into chunks. Place in a large bowl.
Wash and clean peppers very carefully, making sure no white string remains. Divide onion into pieces about 1 cm. Boil all the ingredients together with the vinegar and pour the vegetable pieces with a sieve ladle into wok jars.
Pour in vinegar broth, seal with rubber ring and clamps, and sterilize in a canning machine at 75 degrees for about 15 minutes. Cool jars with clamps, only then loosen clamps and check if jars are closed.
Preparation Tip:
The zucchini salad can still be supplemented with garlic.
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