Crisp and full of flavour – this Italian recipe for pickled zucchini is a must-have on any shelf!
4 small zucchini, 7 cups chopped
1/4 cup pickling salt
3 cups vinegar
2 large garlic cloves minced
2 tsp dry oregano
1 tsp hot chili flakes – optional
1 tbsp finely chopped mint
3–250mL sterilized jars with lids
Light olive oil to fill jars.
Wash the zucchini well, cut in half or quarters lengthwise depending on the size and chop into 1.5cm chunks. If the zucchini is large remove the seeds from the center.
Put the chopped zucchini in a large bowl. Add the salt and mix together. Pour in the vinegar until the zucchini is covered. Cover with a tea towel or loose fitting lid and let sit for 24 hours.
Prepare your jars.
Squeeze the liquid from the zucchini very well. Use your hands to squeeze a handful at a time or a vegetable press.
Place the squeezed zucchini in a bowl and add the garlic, oregano, chili flakes, and mint. Add 1/4 cup of oil and mix very well to disperse the herbs and garlic. At this point taste a piece and make sure it is salty enough to your liking. You can add a bit if you like.
Cover and refrigerate for immediate use or gently pack the jars with the zucchini and fill them with oil for storage.
- Category: preserves
- Method: pickling
- Cuisine: Italian
Keywords: pickled, zucchini, italian recipes, italian food