| Cook Time | 15 minutes |
| Servings |
Ingredients
- 1 piece Zucchini
- 1 clove garlic
- 1 tablespoon Salt
- 0.5 liters Water
- Chili pepper (pinch)
- 1 tablespoon Sweet pepper (dry ground)
- 2 tablespoon Vinegar
- 25 ml Sunflower oil
- 1 piece Bay leaf
- 2 pieces Carnation
- 3 pieces Black pepper (peas)
Ingredients
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Instructions
- In the kettle boil water, put it in a pan, added salt (this time a Laurel leaf, 2 cloves carnation and 3 peas black pepper).
- While the water is infused, shredded zucchini long "Korean" straw. Removed the herbs from the water, brought to a boil, removed from the heat and poured into a steep boiling water straw. Needs to stand for 10 minutes until the water has cooled. After all the liquid drain.
- Added garlic and vinegar. In a frying pan over high heat vegetable oil. Add hot pepper and paprika - it spatters and taposiris, and immediately pour the oil on the zucchini. Stir. The mixture was removed in the refrigerator until cool (30 minutes). But the most delicious the next day when all marinated. Drain excess liquid before serving.
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