Preserved courgettes recipe

Preserved Courgettes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Preserved courgettes are a delightful way to enjoy the flavors of summer all year round. This recipe offers a simple and delicious method to preserve courgettes, also known as zucchini, in a tangy and aromatic brine. By pickling the courgettes, their natural crunch and freshness are retained, making them a versatile addition to salads, sandwiches, or antipasto platters. The recipe requires only a handful of ingredients and minimal effort, resulting in jars of vibrant and flavorful preserved courgettes that can be enjoyed for months to come.

Keywords: preserved courgettes, recipe, pickling, tangy, versatile

Preserved courgettes recipe details

Preserved courgettes recipe, recipe Rating: 4.6
Number of votes:106 

Ingredients

1 kg	courgettes
300 ml	white wine vinegar
300 ml	water
1 tbsp	salt
3 clove(s)	garlic, minced
2	red hot chilli peppers, finely chopped
1 tbsp	dried Italian herbs
	extra vergin olive oil

Instructions

Clean and trim the courgettes and quarter them lengthwise. Cut out and discard the seeds. Chop the courgettes into 2cm pieces. Place into a bowl and add the salt. Toss. Cover and leave to stand overnight.

The next day drain the courgettes. In a saucepan, bring the vinegar with the water to a boil. Add the courgettes and bring to the boil again. Strain immediately through a cheesecloth, wait until slightly cooled and squeeze out as much liquid as possible.

Transfer the courgettes into a bowl, add garlic, chilli, the herbs and a dash of the oil and toss until well combined. Spoon the courgettes into sterilized jars, pressing slightly down to have them well packed. Add oil until they are completely covered and seal.

Serve as an appetizer with fresh crusty bread.


Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 5 min
Resting time:
ca. 1 day
Grade of difficulty:
easy
Calories per portion:
n/a