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
1 kg of zucchini
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.
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-
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.
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.