Zucchini and Pumpkin Salad

For the zucchini and pumpkin salad, wash, peel and fan the zucchini, pumpkin, peppers and onions. Make a broth with the vinegar, water, salt, sugar, bay leaves, some mustard seeds and some cloves and the hermitage help.

Pour the fanned vegetables into jars. Cover with the decoction and let it boil down, sealed, in the canner. Leave to cool upside down under a blanket.

Preparation Tip:

Be sure to remove seeds from pumpkin and zucchini beforehand. Cloves give the vegetables a delicious aroma. The zucchini and pumpkin salad goes very well with any main dish or just in between.

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