Saturday, 9 April 2016

Zucchini Preserved in Oil

This is a good way to preserve the last of the zucchini or better still make this earlier in the season when they are more plentiful and you are looking for something to use up the crop. This time I used a combination of yellow and green zucchini, however, I usually just use the green. It is great on the anti pasto platter and a small jar makes a nice gift.

Served here with some of my olives, octopus and some soft goat cheese. Add some cured meats such as prosciutto or salami and crusty bread for a more substantial snack or light meal.

This is the Process

If possible try to harvest zucchini while young and not too big. Slice each zucchini into rounds approximately 3mm thick. If zucchini are large cut the zucchini in half or quarters lengthways and then slice.

Use a non reactive bowl. Place sliced zucchinis in layers, cover each layer liberally with salt - you need lots.

Cover the zucchini slices with plastic film.

Place a plate on top.

Weight the zucchini down. I use bricks, usually four. The weights need to be heavy. Leave zucchini for 24 hours.

Remove the bricks, plate and plastic film. Drain of any liquid.

Cover the zucchini with white vinegar. I used a 500 ml bottle. Mix thoroughly and allow to stand for an hour or so. Repeat the process of covering the zucchini with plastic film, a plate and bricks and leave for a further 12  - 24 hours.

Remove bricks, plate and plastic film.

Drain any vinegar  and squeeze out the zucchini. I wear disposable gloves for this.

Pack zucchini slices into sterilised glass jars, add some slivers of garlic, a dried chilli. Make sure that the zucchini is approximately 1 cm  from the top of the jar. Pour olive oil into the jar. The zucchini need to be fully submerged. Use a spoon to press down on the zucchini . 

Seal and store in a cool place. 

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