Pickled Zucchini with Garlic

2 1/4 lbs zucchini
4 garlic cloves
1/2 shallots
1 twig rosemary
1 twig thyme
1 quart wine vinegar
1/2 Tbsp peppercorns
1 Tbsp cilantro
1 Tbsp fennel seeds
3/4 cup sugar
1 Tbsp salt



Wash zucchini, remove ends.
Cut zucchini in 1/4 inch slices.
Peel shallots and garlic. Wash herbs and remove large stems.
Layer zucchini slices, garlic, shallots and herbs in preserving jars.
Bring vinegar with 1/2 quart water, peppercorns, cilantro, 1 Tbsp fennel seeds, sugar and salt to a boil until sugar has disolved completely.
While still hot pour the stock over the zucchini and into the jars. Cover jars.
The following day pour the boiling from the jars into a pot (without zucchini, garlic and herbs) and boil again. Then pour the stock again into the jars. Close the perserving jars tightly.

The storage life of the jars is about 6 months.