Homemade zucchini in oil just like grandma used to make, preserved for the winter and they are delicious. With 4 zucchinis, you prepare a 500 g jar ( such as this ONE HERE ) obviously if you want to make more, just use more zucchinis, oil, and spices to preserve them, you can cut them into sticks like I did or into rounds. To prepare the zucchini for preserving in jars, use sterilized jars, you can follow these instructions (HOW TO STERILIZE GLASS JARS) Now let’s see how to make zucchini in oil and if you try them let me know. Barbara
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Days
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 zucchinis
- 1 l vinegar
- leaves bay leaves
- 2 cloves garlic
- grains pepper
- to taste chili pepper
- to taste salt
- to taste extra virgin olive oil
Tools
- Jars
How to prepare zucchini in oil
Let’s start preparing the zucchini in oil, wash the zucchinis, trim them, and cut them into sticks or rounds as you prefer.
Pour into a large and spacious pot, a clove of garlic, some bay leaves, pepper grains, and the vinegar.
Put the pot on the heat and add the zucchinis and a pinch of salt, bring to a boil and cook for 5 minutes.
Drain them and let them dry well in a strainer and then pat them with paper towels or a cloth.
Take the previously sterilized glass jar and arrange the zucchinis, occasionally adding bay leaves, chili peppers, and pepper grains.
Pour the extra virgin olive oil until completely covering the zucchinis, I added about an inch more, press the zucchinis well to allow the oil to seep in between and close the jar with a new lid.
Store in the pantry, after 2/3 days check the oil level and if necessary, refill and close again with the lid. Let the zucchini in oil flavor for at least 1 month
How to preserve zucchini in oil
Store them in the pantry for several months.
