Pan-Fried Zucchini for Preserving

Slice young zucchini into ¼-inch rounds. If using mature zucchini, peel and remove the seeds.

Pan-fry on both sides in a little oil until golden brown.

Slice the onion into half-rings and cut the bell pepper into thin strips.

In a bowl, combine the fried zucchini, onion, and pepper. Add pressed garlic.

Season with salt, sugar, black pepper, skewer spice mix, vinegar, and soy sauce if you like.

Toss everything together thoroughly and let it marinate for 6 hours.

Pack the vegetables into sterilized jars, covering them with the marinade, and press down firmly.

Process for 15–20 minutes from when the water comes to a boil. Seal with lids.