Pickled Zucchini (Zucchini Con Olio E Aceto) Recipe
These pickled zucchinis are easy to prepare and are quiet appetizing. Cooked and flavored with garlic and oregano along with bay leaf, the pickled zucchini is best served after refrigerating overnight.
Ingredients
3 to 4 zucchini
5 tablespoons olive oil
2 cloves garlic, quartered
1/2 teaspoon oregano
1/4 teaspoon salt
1 bay leaf
Wine vinegar
Directions
Wash zucchini and trim off ends.
Cut crosswise into 1/4 inch slices.
Heat 3 tablespoons olive oil in a skillet.
Add zucchini and cook slowly until browned.
Drain on absorbent paper.
Cool and put into a pint screw-top jar.
Combine 2 tablespoons oil, garlic, oregano, salt, and bay leaf.
Pour into jar.
Add enough wine vinegar to cover zucchini.
Store, covered, in refrigerator at least 24 hours.
Serve cold.
Cut crosswise into 1/4 inch slices.
Heat 3 tablespoons olive oil in a skillet.
Add zucchini and cook slowly until browned.
Drain on absorbent paper.
Cool and put into a pint screw-top jar.
Combine 2 tablespoons oil, garlic, oregano, salt, and bay leaf.
Pour into jar.
Add enough wine vinegar to cover zucchini.
Store, covered, in refrigerator at least 24 hours.
Serve cold.
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