In oil zucchini: the perfect preserve for every dish!
Super flavorful and easy to make, this a zucchini recipe you have to try:
INGREDIENTS:
1 kg (2 lb) zucchini
1 l (4 cups) water
250 ml (1 cup) apple cider vinegar
salt to taste
2 sprigs parsley, chopped
4-6 fresh basil leaves
3 cloves garlic, sliced
1 small chili pepper, sliced
10g (1 tbsp) black, white and pink peppercorns
125 ml (1/2 cup) extra virgin olive oil (to coat zucchini)
375 ml (1 1/2 cup) extra virgin olive oil (for the jars)
METHOD:
Cut zucchini into sticks, transfer to a colander, sprinkle with salt, and let sit for 10 minutes, then drain.
Add water and vinegar to a pot, bring to a boil, add zucchini and salt and boil for 3 minutes.
Take zucchini sticks out, drain and let cool.
In a large bowl season zucchini sticks with chopped parsley, sliced garlic and chili, peppercorns, and 125 ml olive oil. Mix gently.
Fill half of each 500ml glass jar with seasoned zucchini, add 2-3 basil leaves into each jar, and put more zucchini sticks until the jars are full.
Pour in olive oil to cover the zucchini completely and close the jar with a lid.
Serve on a slice of toasted bread or as a side dish.
Enjoy your In oil zucchini.
