Wash the zucchini thoroughly. Using a vegetable peeler, grate the zucchini into long, thin strips, as thin as possible. If the strips are too long, cut them into manageable lengths with a knife.
Peel and clean the carrots, and then use the same method to grate the carrots into thin strips. This will give the pickle a nice texture and ensure that the vegetables absorb the flavors evenly.
2. Chop the Garlic:
Peel and finely chop 1 head of garlic. Set aside to add later to the vegetable mix for a punch of flavor.
3. Prepare the Peppers:
Wash the red capsicums (bell peppers) and remove the seeds and stems. Cut the peppers into thin strips.
For a bit of spice, clean the hot peppers by removing the seeds and stems, then slice them into thin circles. This will add a kick to the pickle, but you can omit the hot peppers if you prefer a milder flavor.
4. Mix the Vegetables:
Place the prepared zucchini, carrots, bell peppers, and hot peppers into a large bowl.
Add the chopped garlic to the bowl with the vegetables, mixing everything together well.
5. Season and Flavor the Mixture:
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