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
So, how long can you keep this?
Hi Lorna,
I would say up to 6 months, kept in the fridge.
Raw garlic, olive oil at room temp for years?
No risk of botulism?
Thanks, Nathan.
I agree with you and have therefore removed the sentence in question.
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.