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Pickled zucchini

Pickled zucchini

Recipe Zucchini in oil of of 19-05-2015 [Updated on 27-08-2018]

Zucchini in oil are one of my favorite preserves, a very simple and easy preparation to make but that brings with it all the taste of summer. Together with the aubergines in oil they are the thing that never fails in my pantry during the long winter months, they usually give them to me, but this year I decided to try and make them myself. After finding some country courgettes, and having had the recipe with the exact cooking times to make the vegetables as crunchy as I like, I armed myself with jars for preserves and I got busy and this is the result. The zucchini in oil can be served as an appetizer on hot bread bruschetta or as a side dish to accompany cheeses or fish-based dishes and will brighten your tables with their bright green color and their appetizing flavor. So I leave you to today's recipe, and remember to go over the blog this afternoon, because a new video recipe awaits you. A kiss and see you later: *

Method

How to make zucchini in oil

Wash and clean the courgettes, and cut them into sticks.

Put them in a colander, sprinkle them with coarse salt, place a weight on them (for example a pot full of water) and let them rest for a couple of hours.

In this way the zucchini will lose the vegetation water.

Rinse the courgettes and squeeze them well.

Put a large pot of water and vinegar on the fire, when it starts to boil, drop the courgettes into it.

As soon as the water starts boiling again, drain the zucchini.

Then arrange them on a clean cloth to dry.

Clean the garlic and chilli, wash and dry the mint leaves. Then cut everything into small pieces.
Start filling the sterilized jars (here you will find the guide on how to sterilize the jars), alternating a layer of zucchini with one of seasoning (garlic, mint and chilli), until the jars are filled.
(For better and longer-lasting preservation it is better that the aromas are dry, or that they have also been blanched in water and vinegar.)

Press well to prevent air bubbles from forming inside the jar, then slowly fill the jars with oil, until the zucchini is completely covered.

Close the jars with lids and put the zucchini in oil in the pantry.

Wait at least a week (but better a month) before tasting your zucchini in oil. After opening the jar, it can be kept in the fridge.
Check the oil level which must always completely cover the vegetables, in case add more.


Video: Lacto-Fermented Pickled Zucchini with onion, garlic and chili (September 2021).