Zucchini with lemon butter

1 kg young zucchini

3 glass water

1.5 glass apple cider vinegar

1 hot pepper

1 lemon (zest)

1 Art. l. salt

basil

dill

parsley

vegetable fat

Wash and chop the zucchini on mugs.

Combine the water, salt and vinegar, bring to a boil, put the zucchini and cook for 1-2 minutes, take out, let it dry, then to golden brown fried in butter.

Pepper and add to the roasting squash hot peppers prepared herbs, lemon peel, cut into strips and mix.

Next zucchini with lemon butter placed to the prepared jars and filled with vegetable oil so that it completely covers them, sealed with lids.

Store zucchini with lemon oil needed in the cold up to 3 months.