Zucchini Mother-in-Law's Tongue

1. 1 Zucchini≈ $3.00 per kg 330 g
2. 2 Tomatoes≈ $4.67 per kg 120 g
3. 3 Garlic≈ $10.00 per kg 15 g
4. 4 Fresh chilipack 100 g ≈ $1.00 5 g
5. 5 Sunflower oil 20 ml
6. 6 Vinegar 9% 15 ml
7. 7 Sugar 15 g
8. 8 Salt 8 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Slice the zucchini¹ lengthwise into 5 mm-thick strips.

2. Blend the tomatoes², garlic³, and seeded chili pepper into a smooth sauce.

3. Pour the sauce into a saucepan, add the oil, sugar, and salt, bring to a boil, and cook for 5 minutes.

4. Add the zucchini¹ strips to the sauce and simmer over low heat for 7 minutes. Pour in the vinegar and heat for 1 minute.

5. Sterilize a 0.5 l jar over steam for 10 minutes, and boil the lid for 5 minutes.

6. Layer the hot zucchini¹ strips in the jar with the sauce and cover with the lid.

7. Sterilize the jar in a pot of hot water for 15 minutes from the moment it boils, then seal. Turn upside down and wrap until cool.

8. Store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.