Greek style Zucchini & Garlic

ingredients

• 5 medium white zucchinis (you can use green ones, but the white are more crunchy!)
• 2 tbsp. salt
• 1 cup white vinegar
• 2 cups water
• 1 cup olive oil
• 1 cup rice bran oil (or any light oil)
• 1 tsp dried oregano
• 2-3 garlic cloves, crushed

method

1. Half the zucchini's lengthways and then half again (so quartered). Remove the inside of the zucchini (keep this, you can make zucchini fritters!).
2. Slice the remaining zucchini into long strips.
3. Place all zucchini strips into a large bowl and sprinkle salt over the top (this may seem like a lot of salt, but don't stress!) Leave in a sieve with a bowl underneath to catch the water. Keep this in the fridge for 5-6 hours, to really extract the excess water.
4. In a deep pot, heat 1 cups of white vinegar with 2 cups of water. (If you're making more, always do 1 part vinegar to 2 parts water). Bring this to a boil and add the salted zucchini to the pot.
5. Leave to boil for 5-7 minutes.
6. Drain, and leave to cool.
7. Add zucchini into a large container and top with garlic, oregano, olive oil and rice bran oil.
8. Keep in the fridge for up to 4-6 weeks!