Preserved Zucchini Antipasti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g zucchini
- 4 clove (s) garlic, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 tablespoon olive oil
- 100 ml balsamic vinegar, depending on the size the baking dish
- 600 ml oil (sunflower), depending on the size the preserving jars
Print Recipe
Pin Recipe Instructions
- Cut the zucchini into thin slices and fry them one after the other in olive oil on both sides. Then place in a baking dish. Spread the chopped garlic cloves, salt and pepper between the layers. Sprinkle each layer with vinegar. Then pour balsamic vinegar over them until the zucchini are almost covered. Cover and leave to marinate in the refrigerator for two days.
- After two days, drain the vinegar and drain the zucchini. Then place in 6 small preserving jars and pour sunflower oil on top. Then place the open glasses side by side on a baking sheet in the oven and heat them at 200 ° until the oil boils. Then take it out and immediately close it with a screw cap and place it briefly on the lid.
- Stored in a dark and cool place, shelf life is approx. 12 months.
- Popular souvenir.
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