It is prepared quickly, when ready, not soft porridge, but hard crispy strips. Having discovered this recipe, I exhausted all the zucchini in the garden. The taste is sour and salty.
I boiled water in a kettle, poured it into a saucepan, added salt (this time bay leaf, 2 cloves and 3 peas of black pepper).
While the water is infused, chop the zucchini with a long "Korean" straw. They took the greens out of the water, brought them to a boil, removed them from the fire and covered them with straws in boiling water. You need to stand for 10 minutes until the water cools down. Then drain all the liquid.
I added garlic and vinegar. Heat vegetable oil in a frying pan over high heat.
Add hot pepper and paprika - it is sprinkled and seasoned with taposiris, and immediately pour the zucchini with oil. Mix it. The mixture was put in the refrigerator until completely cooled (30 minutes). But it tastes best the next day, when everything is pickled. Drain excess liquid before serving.
