Here comes my favorite time: canning season.
There’s nothing better than preserving a summer food that lasts all winter.
The recipe for Zucchini in Oil is a quick and easy recipe to make. Ideal as a side dish to accompany fish or meat main courses.
If you are interested, you can also check out:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 2Pieces
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 2.2 lbs Zucchini
- 2 1/8 cups water
- 1 cup White vinegar
- 2 tbsps Coarse salt
- to taste mint
- to taste black and white pepper (whole)
- to taste extra virgin olive oil
- 2 cloves garlic
- 1 pinch salt
Tools
- 2 Jars bormioli
Preparation
Arrange the zucchini in a bowl and sprinkle them with coarse salt, 2 tablespoons;
Let them rest for 2 hours so the zucchini can lose excess water;
Rinse the zucchini and squeeze them well.
Bring water and vinegar to a boil and add a pinch of fine salt. Cook the zucchini for 5 minutes and let them cool.
Sterilize 2 jars where the zucchini will go, add extra virgin olive oil, chopped garlic, pepper, and mint.
The zucchini in oil are ready.
Store the zucchini in oil in a cool, dry place away from heat sources.
You need to wait at least a month before consuming them.
