Garlic-Piri-Pepper-Zucchini in stock

Ingredients for 1 servings:

• 2.85 kg zucchini, prepared, without seeds and the soft inside
• 2 tbsp salt
• 200 ml puree (pepper puree), alternatively paprika paste and water
• 1 bulb(s) garlic
• 2 tbsp sugar
• 3 tsp sauce (piri), alternatively Tabasco
• 2 tsp, heaped herbs, mixture, (scent of the maquis)
• 800 ml apple cider vinegar, 5% acid
• 800 ml water
• 1 tsp salt
• Extra virgin olive oil

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 20 minutes

First aid for oversized zucchini

Cut the zucchini into small cubes, approximately 2 x 2 cm. Place in a bowl, mix with 2 tablespoons of salt, and let stand for approximately 4 hours to draw water. Then place in a colander. Drain, pressing the zucchini firmly into the colander with a spoon to extract as much liquid as possible. Bring the vinegar, water, 2 tablespoons of sugar, and 1 teaspoon of salt to a boil in a saucepan. Add the zucchini cubes and simmer for approximately 10 minutes. Pour into a colander. Drain, pressing the zucchini firmly into the colander with a spoon to remove as much liquid as possible. Meanwhile, peel the garlic cloves and press them through a garlic press. Place the bell pepper puree (the recipe can be found under: Bell Pepper Puree – Preserved for the Winter), the sugar, the herb mixture, and the piri sauce in a saucepan, heat, and simmer gently for approximately 5 minutes. Then stir in approximately 50 ml of olive oil and remove from the heat. It’s best to return the still-warm zucchini to the warm pot and thoroughly mix the just-cooked seasoning mix with the zucchini cubes. While the zucchini is still warm, fill jars with the zucchini and press down firmly with a spoon to remove any air bubbles. Then add a layer of olive oil about 1/2 cm thick. Make sure all the ingredients are covered in the oil and nothing is sticking out. Before adding the oil, I thoroughly wiped the inside and top of the jars with a paper towel. The next day, check the jars again to make sure everything is covered with oil. Add a little more oil if necessary. I made 10 jars of 200 ml each and one jar that wasn’t quite full. Piri sauce is a common seasoning here in Portugal and consists of piri (chilli), fruit vinegar, salt, garlic, and herbs. I can imagine Tabasco as a substitute.