This is a recipe a bit 'old, made in early September when the zucchini were still fresh and available. I have not had time to publish it before, but maybe can be useful for next year.
INGREDIENTS 2 kg of zucchini and white striped;
1 / 2 liter of white wine vinegar;
2 glasses of water;
1 tablespoon salt;
1 / 2 cup of olive oil;
extra virgin olive oil , oregano, garlic and chilli
Wash the zucchini, clean the outer edges and cut in half lengthwise and then into slices not too thin otherwise will be soft. In a saucepan, pour the vinegar, water, salt and half cup of oil and bring to boil. Pour some of the zucchini in this compound so that they are covered with liquid. Wait resume to boil and drain after just three minutes. Put on a towel. Repeat this process until all the zucchini. At this point, wait to dry the zucchini (I wait half a day). Now take the jars clean and begin to enter the zucchini, then a little 'for minced garlic, a bit' of oregano and red pepper. Continue in layers. Finally, oil-filled and capped. For the first few days, check the oil level so that they are under that of the zucchini and add more if this happens. Eat at least one month later. Can be kept for one year.
0 comments:
Post a Comment