- One kg cougettes
- One litre white wine vinegar
- Black pepper
- Extra-virgin olive oil.
Cut the courgettes into sticks about five centimetres long. Bring the water and vinegar to the boil and plunge in the chopped courgettes. Cook for fifteen minutes, drain and leave in the colander for twelve hours.
Put into a glass preserving bottle, interspersed with cloves of garlic, fresh rosemary leaves and a little salt. Cover with olive oil and close the bottle firmly.