Clean the zucchini, halve it and remove the seeds (with a spoon) if the zucchini is very large, you don't have to remove the seeds if the zucchini are of regular size. Chop into regular small cubes.

Remove the seeds from the peppers and cut them into cubes of the same size as the zucchini cubes. Peel the onion, halve it and cut it into half rings.

Pour the white wine vinegar and the water into a large pot. Add the sugar and all the spices and bring the mixture to a boil. When the liquid boils, turn the heat down to medium, add all the vegetables, bring to a simmer again and let cook for 5 minutes.

Divide the vegetables and the remaining liquid evenly among the sterilized jars. I had 4 ½ jars of 500 ml/ 17 oz capacity, but you can use whatever size of jars you prefer. Seal well.

I prefer to leave the vegetables for at least 1 week before starting to eat them. They keep well in the cellar (at least six months), but do keep any open jar in the refrigerator and consume it within two weeks.

Serve as suggested above.