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zucchini, pickled

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Ingredients for 1 servings:

  • 1 kg zucchini
  • 3 onions
  • 3 cloves garlic
  • 9 basil leaves
  • some oregano
  • 3 tsp, leveled herb salt (rosemary salt)
  • 500 ml oil
  • 400 ml vinegar (preferably light wine vinegar or white balsamic vinegar)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Italian zucchini salad

Wash the zucchini and cut into slightly larger cubes. Peel and dice the onion, slice or finely chop the garlic cloves, if desired. Chop the basil as well. Simmer all ingredients together for 5 minutes, then pour hot into prepared jars and seal. You can also let the mixture cool before bottling and, after bottling, drizzle the zucchini with a layer of oil. Drain slightly before serving. Tastes best with lightly toasted ciabatta and other antipasti.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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