Courgette in oil: the perfect summer preserve to try

INGREDIENTS
5 zucchini
1l (4 1/4 cups) of water
120ml (1/2 cup) of white vinegar
2 cloves of garlic
2 chilli peppers
Mint
30ml (1/4 cup) of oil + for jars

METHOD
1. Cut the zucchini into strips and pass them to the pot with water and white vinegar. Let them boil for 2 hours with the lid.
2. Arrange zucchini on the baking tray covered with parchment paper and let them dry for 24 hours.
3. After time has elapsed transfer them to the bowl and add the garlic, chili peppers, mint, and oil and mix all.
4. Fill the jars with the prepared strips and pour the oil over them to fill the jar. Close the jars with the cap.
5. Spread the zucchini on the bruschetta and serve.
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