A homemade preserve today to enjoy the scent and taste of summer even in winter with the recipe for zucchini preserved in oil.
Zucchini are a fantastic vegetable low in calories, suitable for all menu courses, and great if you want a light diet suitable for athletes or anyone who wants to keep their calorie intake under control.
Zucchini preserved in oil like all homemade preserves must be done with care and attention to avoid the dangerous development of botulism, and in this article you will find the 10 fundamental rules for correct homemade preservation.
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ZUCCHINI PRESERVED IN OIL
ASI’s Kitchen
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 1 jar of 25 fl oz
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients RECIPE ZUCCHINI PRESERVED IN OIL
- 2.2 lbs zucchini
- 17 fl oz white wine vinegar
- 2 cloves garlic
- to taste mint
- to taste black peppercorns
- to taste pink peppercorns
- to taste coarse salt
- to taste extra virgin olive oil
- to taste chili pepper
Tools RECIPE ZUCCHINI PRESERVED IN OIL
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- Colander
- Mandoline
- Saucepan
- Jar
Preparation RECIPE ZUCCHINI PRESERVED IN OIL
Wash and remove the ends of the zucchini.
Use a mandoline to slice the vegetables thinly, let them drain excess water, in a colander covered with coarse salt and weighted down.
Leave them like this for at least a couple of hours, then rinse them under running water and place them on a cloth or kitchen paper.
In a pot, put 500ml of water and an equal amount of white vinegar.
When the liquid comes to a boil, add the dry zucchini slices, leaving them for a couple of minutes to blanch.
Drain them and dry them perfectly with a “burazzo” or cloth. Now put the zucchini slices in a hermetic jar already sterilized alternating bits of mint, garlic, black and pink peppercorns, and chili pepper.
Continue filling the zucchini in oil preserve jars, covering with extra virgin olive oil.
Leave the jars open but covered for at least an hour and add more EVO OIL if needed.
If well preserved, the zucchini in oil keeps for 4/5 months in the pantry.
Once the jars are opened, store the zucchini in oil in the refrigerator and enjoy this delicious preserve!
Enjoy your meal!
Annalisa
PRESERVES IN 10 TIPS
1) Use only vegetables in perfect condition, preferably not overly ripe.
2) Clean and prepare thoroughly. Vegetables, while waiting to be processed, can be left in acidulated water with lemon or vinegar.
3) Wash and sterilize the jars in advance before filling them.
4) Parboil the product in an acidic bath, except for ready-made dishes that involve cooking ingredients.
5) Sterilize the preserves, whatever the filling liquid (oil, vinegar, cooking liquid, or brine).
6) Immediately after cooling, check the integrity of the closure. Capsule lids should be slightly concave due to the vacuum formed inside the jar.
7) Store preserves in a cool, light-protected environment.
8) Consume products soon, on average after a couple of months, allowing time for any alteration to manifest.
9) Avoid consumption if the lid appears bulging due to internal gases or if stains and abnormal colorations are noticed.
10) Consume open preserves quickly, keeping them refrigerated. Ready dishes preserved in their cooking liquid should be used within a few days (2-3 maximum): oil and vinegar preserves last longer by refilling the liquid. Do not reintroduce served but unused preserves into jars.
Tips and Notes
SEE ALSO
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