Ingredients:

• Fresh zucchini
• Guerzoni apple cider vinegar
• Fresh sage
• Fresh basil
• Pink peppercorns
• Salt to taste
• Sterilized glass jars

Instructions:

1. Thoroughly wash the zucchini and cut them into julienne strips (thin strips).
2. Bring a pot of water to a boil and add the julienned zucchini. Boil for about 1-2 minutes, until they are tender but not too soft.
3. Drain the zucchini and run them under cold water to stop the cooking process, then set them aside.
4. In a pot, bring the Guerzoni apple cider vinegar to a boil with the sage leaves, basil leaves, and pink peppercorns. Adjust the salt if necessary. Once it reaches a boil, lower the heat and let it simmer for about 5 minutes to blend the flavors.
5. Place the zucchini in the sterilized glass jars, and pour the boiling Guerzoni apple cider vinegar with the aromatic herbs and pink peppercorns over them.
6. Seal the jars tightly and let them cool completely at room temperature.
7. Store in the refrigerator and let rest for at least 24 hours before consuming.