Zucchini In Oil

Zucchini In Oil recipe is another tasty canning to try after Peppers And Eggplants in oil.

Like other recipes, this one is easy to prepare in a short time. So we can enjoy this delicious pickle for the winter.

Ingredients should be well cleaned, fresh, and not damaged.

The jars must sterilize first and use new lids.

Ingredients

• 1 kg di zucchini
• 500 ml of water
• 500 ml white vinegar
• salt, pepper, garlic, basil, chilly pepper, olive oil

Directions

1. First, we will rinse the zucchinis well in running water. Peel them and cut them into strips.
2. Then, sprinkle them with salt and put them in a colander to extract the excess water as we did with the eggplants.
3. Meanwhile, we sterilized the jars and set them aside.
4. Passing the time, let the solution with water, vinegar, and a salt boil.
5. Then, drain the zucchini well and boil them for two minutes in the boiling solution.
6. Next, remove them with a drainage spoon and pass them on a clean napkin to drain and cool.
7. We will add at the bottom of the jars garlic, chili pepper, pepper, and basil.
8. Then, place the zucchini in a row, pressing them well. Occasionally add cloves of garlic and black pepper.
9. Finish filling the vase leaving one finger blank.
10. Finally, put the spices on top again and fill the jar with olive oil, enough to cover all the zucchini. Try to get the air inside with a fork. If necessary, add more oil.
11. Then, close the jar tightly by tightening the lid tightly. We will sterilize it in the water bath by boiling it in a pot of water with head up and covered by water for 5-10 minutes.
12. Let it cool in the water or outside the water upside down. The lid should close securely.
13. In the end, store in a dark, dry place. When we open it, we store it in the refrigerator for a few days.

Bon Appetit!

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