Thyme & Mint Pickled Zucchini- WHB #337 (en)

The other night I saw Jamie Oliver pickle aubergine, and as I didn’t have any aubergine, It tried with zucchinis. I worked out very good!
😀

So Jamie used aubergine, garlic and oregon, I used zucchini, thyme and mint.

Thyme & Mint Pickled Zucchini 

Pickled Zucchini - Zucchini sotto olio

You need:

 

1 kg of zucchini
fresh mint
fresh thyme
fresh garlic
chili
1 l of white vinegar
1 l of water
500ml extra virgin olive oil
500ml maize oil

Pour the water and vinegar in a pot and put to boil.
Cut of both ends of the zucchini and slice very thin.
I used a cheese slicer from IKEA.

Pickled Zucchini - Zucchini sotto olio

When the water/vinegar boils add the zucchini slices.
They should cook very little, when they gain the surface and change color drain them and let them dry on a tablecloth.
They should remain very crunchy.
In a large bowl add the fresh herbs, the sliced garlic(you don’t need to peel it) and the oils. MIx with you hands like Jamie does-
:.-D

Now add the cooled zucchini slices and mix well. Pour them in clean hot jars
(sterilized in oven 10min 120°C or in boiling water for 10min. I usually used the oven method because you can sterilize more jars in one time)
Fill with oil and close lid. Shake gently to distribute the oil even between the zucchini slices.
Let marinate for at least 15days in a cool, dark and dry place before using.
But not all of it, leave some out to try immediately.
They are very good!
You can used them as a side dish, a base for a cereal grain salad or as a sauce for a pasta.

Pickled Zucchini - Zucchini sotto olio

Brigida_ate:
Thyme and mint is doing just fine together.
If you wish a stronger taste, use dry herbs.

This recipe goes to Terry of  Crumpets & co.
who is hosting this week. Thank you Terry!
Thanks to, Kalyn di Kalyn’s Kitchen    for this lovely idea and
Haalo,Cook (almost) anything at least once  for managing success fully this event.
And  also for giving me the opportunity to manage the Italian Version of WHB.

One response to “Thyme & Mint Pickled Zucchini- WHB #337 (en)

  1. Pingback: WHB#337 …ecco il raccolto! – The recap! « Crumpets & co.

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