ANTEPASTO DE ABOBRINHA | Abobrinha italiana em conserva fácil de preparar e versátil para servir

Julia Nakaya

Julia Nakaya

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INGREDIENTS:
6 small Italian zucchini
¼ cup (tea) of apple cider vinegar
1 tablespoon (soup) of salt
1 large onion
1 chili pepper
2 cloves of sliced ​​garlic
2 cloves of pressed garlic
100g of seedless black olives or 200g of seedless green olives
300ml of virgin olive oil
½ cup (tea) of apple cider vinegar
50ml of virgin olive oil
Salt to taste
Oregano to taste