You will need
    • Marinated zucchini
    • 500 g zucchini
    • 3 onions-shallots
    • 2 tablespoons of salt
    • 500 ml Apple cider vinegar
    • 140 g brown sugar
    • 1 teaspoon mustard powder
    • 1 teaspoon mustard seeds
    • 1 teaspoon celery seed
    • ½ Tsp of powder chilli
    • 1 teaspoon ground turmeric
    • Marinated baked zucchini
    • 4 medium zucchini
    • 6 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 2 teaspoons salt
    • 2 cloves of garlic
    • ⅛ Teaspoon Cayenne pepper
    • 2 tablespoons fresh rosemary
    • olive oil
    • Apple cider vinegar
Marinated zucchini

For braising, choose young squash with smooth thin skin. You can take and soft white fruits, and dark green, as long as they were free of blemishes and dents. They do not need to be cleaned - carefully enough to wash and dry.
Slice the zucchini into thin slices using a large sharp knife, food processor or a special device called a "mandolin". In a large wide bowl, put the cut in half shallots and slices of zucchini, sprinkle with salt and cover with cold boiled water. Cover and leave for 1 hour. Drain zucchini in a colander and place the slices on kitchen or paper towels to drain. slices completely, because otherwise the water permeates them, can significantly dilute the marinade.
In a deep pan put the spices, pour the vinegar and bring to a boil. Reduce the heat to medium and boil for 3 minutes. Making sure the sugar is dissolved, turn off heat and let marinade cool. It should not be hot, but not cold. Put in a pan with marinade abschlie sliced zucchini and stir all the contents. Leave on for 10-15 minutes.
Wash in hot soapy water cans, place in a preheated oven 170оС and sterilize for 10-15 minutes. Fill warm sterilized banks zucchini pour in marinade and close lid. Put in the refrigerator. There are courgettes, you can after a few days, the period of their storage is not more than 5-6 months.
Marinated baked zucchini

Slice the zucchini into thin cross strips using chef's knife or "mandolin". In blender, combine olive oil, lemon juice, salt, chopped garlic, rosemary needles and Cayenne pepper into a smooth sauce. Preheat the oven to 65oC. Prepare a baking tray with baking parchment. Dip the strips of zucchini in the sauce and place them on the baking sheet. Bake for 1 hour, then reduce oven temperature to 45 ° C and cook for a further 2 hours. Lay on the banks and pour olive oil in each jar, pour 1 tablespoon of vinegar. Store in the refrigerator.