Zucchine sott'olio, come prepararle in modo sicuro

Zucchini in oil is a type of preserve to be prepared when zucchini are in season, fresh and firm. For this preserve it is preferable to choose small zucchini that have less pulp and maintain the treatment better. They can be used as a tasty side dish, as an appetizer or to flavor salads. Ingredients 1kg of zucchini 500 ml water or white wine 500 ml white wine vinegar 1 tablespoon coarse salt Juice of 1 lemon Garlic Chili pepper Oregano Mint EVO oil Preparation Cut the zucchini into sticks and place in a bowl with water and lemon juice. In the meantime, bring equal parts water and vinegar to the boil together with coarse salt. When it boils, immerse the zucchini and fresh herbs, turn for a few seconds with a spoon to arrange the zucchini so that they are covered by the cooking liquid. Turn off the heat, cover with the lid and leave the courgettes in the pot with water and vinegar for a couple of hours. After the time has passed, drain the courgettes and leave them to dry on a cloth for several hours, even overnight. Cover with another cloth both to dry them better and to protect them from dust. After drying them, place the courgettes in a container, season them with oil, fresh and dried herbs of your choice. Then transfer the seasoned courgettes into sterilised jars, taking care to arrange the courgettes together with the herbs without leaving any empty spaces. Add oil until the courgettes are covered and wait a few hours before closing with the lid to check if the oil level drops, if so, add more oil and close with the lid hermetically. The courgettes should be stored in the pantry in a cool place away from light and should preferably be consumed within a year. Once opened, the jar should be kept in the fridge and at each use we check if it is necessary to cover with more oil. Consume within a few days.