Combining ingredients: Layer zucchini, garlic, and onion in the jars. Pour the hot marinade over them, leaving about 1 centimetre of space. Pasteurization: Pasteurize the jars for 20 minutes.

Using a vegetable peeler, cut the zucchini into long ... and gently toss to combine. Place salad in a shallow serving bowl and top with the pickled red onion and almonds.