Description
Crisp and full of flavour – this Italian recipe for pickled zucchini is a must-have on any shelf!
Ingredients
Scale
- 4 small zucchini, 7 cups chopped
- 1/4 cup pickling salt
- 3 cups vinegar
- 2 large garlic cloves minced
- 2 tsp dry oregano
- 1 tsp hot chili flakes – optional
- 1 tbsp finely chopped mint
- 3–250mL sterilized jars with lids
- Light olive oil to fill jars.
Instructions
- Wash the zucchini well, cut in half or quarters lengthwise depending on the size and chop into 1.5cm chunks. If the zucchini is large remove the seeds from the center.
- Put the chopped zucchini in a large bowl. Add the salt and mix together. Pour in the vinegar until the zucchini is covered. Cover with a tea towel or loose fitting lid and let sit for 24 hours.
- Prepare your jars.
- Squeeze the liquid from the zucchini very well. Use your hands to squeeze a handful at a time or a vegetable press.
- Place the squeezed zucchini in a bowl and add the garlic, oregano, chili flakes, and mint. Add 1/4 cup of oil and mix very well to disperse the herbs and garlic. At this point taste a piece and make sure it is salty enough to your liking. You can add a bit if you like.
- Cover and refrigerate for immediate use or gently pack the jars with the zucchini and fill them with oil for storage.
- Prep Time: 24 hours
- Category: Preserves
- Method: Pickling
- Cuisine: Italian