Summary
| Prep Time | 30 mins |
| Total Time | 1 d 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 ½ kg zucchini
- salt
- 1 liter water
- 1 liter vinegar
- 5 clove (s) garlic
- 2 tablespoon oregano
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel the zucchini and cut into cubes, sprinkle with salt in a bowl and mix well. Cover with a cloth and let steep for 24 hours. Then drain in a sieve.
- Bring the water and vinegar to the boil, briefly bring the zucchini cubes to the boil and then drain. To do this, place a cloth in the sieve, place the vegetables on it and squeeze out well until no more liquid comes out.
- Return the zucchini to a bowl and mix with the chopped garlic, oregano and olive oil. Fill jars very tightly and finally cover with a layer of olive oil, close tightly.
- Shelf life 6 months.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below