Whole zucchini marinated with vinegar

1. Carefully wash 6 to 8 small zucchini, very firm, young and not too large.
2. Cut the ends, then bite them lightly with a fork or a knife (This allows the brine to penetrate well and flavor the interior).
3. In a saucepan, mix 500 ml of water and 500 ml of white vinegar or cider (Respect a water/vinegar ratio 1: 1 to ensure acidity and food safety).
4. Add 20 g of non -iodized salt and 20 g of sugar.
5. Bring to a boil, then simmer for 2 minutes to dissolve salt and sugar.
6. Place the zucchini vertically in a jar Le Parfait Super of 1 liter, Very tight.
7. Add 2 cloves of garlic cut in two, 1 tsp. of mustard seeds, 1 tsp. coffee grains of black pepper, 1 bay leaf, and a few branches of thyme or rosemary (optional).
8. Pour the boiling brine to completely cover the zucchini, leaving 2 cm under the edge.
9. Wipe the edge of the jar correctly before closing it.
10. Immerse the jar in the Electric sterilizer.
11. Program sterilization at 100 ° C for 30 minutes from the start of boiling.
12. Take out the jar, let it cool at room temperature.
    
13. Wait at least 3 weeks before tasting to let the flavors develop.

Keep your zucchini marinated in a cool, dry and out of light location, where they will be kept up to 12 months.