Jul 012010
 
Ingredients

3kg zucchini, thinly sliced
white wine vinegar
salt
garlic, parsley and oregano
olive oil

Method

Add about half a cup of salt to the zucchini and just cover with the vinegar.

Allow to stand for 24 hours.

Drain in a colander for several hours.

Take handfuls of the soaked zucchini and squeeze out as much vinegar as possible. This should leave about 1200g of mix.

Add crushed garlic, parsley and oregano.

Add enough olive oil to moisten and pack into clean jars. Remove air bubbles with a spoon and just cover with oil.

Enjoy on crusty Italian bread or as an addition to pasta, rice salad etc.

Author

Stephen Onians
Yarrambat

  6 Responses to “Italian pickled zucchini”

  1. So, how long can you keep this?

  2. Raw garlic, olive oil at room temp for years?
    No risk of botulism?

  3. Hi, thanks for the recipe. I have done this, however my batch started to bubble and push oil out of the jar. Is this still ok to eat? Has this now fermented?

    Look forward to your response.

    • Hi Jenny,

      No, I don’t think you should eat it. It sounds like the seal on the jar wasn’t airtight so it might have become contaminated.

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