Salad from courgettes, garlic and greens

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Ingredients

• 1 kg of young zucchini;
• 1 teaspoon of salt;
• 150 ml of vegetable oil;
• 1 large head of garlic;
• 10 sprigs of parsley;
• 5 sprigs of basil and dill;
• 2 tablespoons of vinegar (9%).
  
  

Preparation

Thoroughly wash the squash and cut into thin circles about 1 cm thick. Salt and fry them in 50 ml of butter until golden. The remaining oil is boiled and distributed on two half-liter cans.

Put the zucchini there, pouring them with crushed garlic and herbs, and add to each jar a tablespoon of vinegar. Sterilize for 30-35 minutes, roll and let cool at room temperature.

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