zucchini pickled in oil

Ingredients for 1 servings:

• 6 m.-large zucchini
• 1 liter of oil
• 2 garlic cloves
• 1 small chili pepper(s)
• n. B. Salt
• n. B. Thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan, for two 500 ml glasses

Brown the zucchini, cut into 2 cm thick slices, in a grill pan with a little oil on both sides. Sprinkle with a little salt. Place the fried zucchini, alternately with the sliced ​​garlic, thyme and finely chopped chili pepper in two 500 ml jars. Bring the oil to a boil and pour directly into the jars, then heat the jars uncovered in the microwave for approx. 30 seconds at 600 W; the oil should bubble gently again. Then close the jars while still hot. Note from Chefkoch.de: Homemade herb oils and vegetables pickled in oil pose health risks. BfR Communication No. 001/2016 dated January 4, 2016. The production of vegetables pickled in oil, such as peppers, chili, or eggplant, at home is trendy. The same applies to making your own oils flavored with garlic or fresh herbs. The Federal Institute for Risk Assessment (BfR) was asked whether such home-grown foods could pose a risk of food poisoning from Clostridium botulinum toxins if they are produced in advance and stored in the household for some time. After analyzing the available data from the literature, the institute concluded that the production processes used in private households cannot generally ensure that the proliferation of Clostridium (C.) botulinum and the formation of botulinum toxin in the products are prevented. The BfR therefore advises against producing and storing home-grown products such as vegetables in oil or herbs in oil in private households. This applies in particular if the products are not sufficiently heated before consumption or used for cooking or frying, but are intended for the preparation of salads and other raw foods.