Zucchini Napoli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 d 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
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.
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