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| A few zucchini given to me from a dear friend (those beautiful flowers are also eaten it will be in another recipe) |
With Summer comes Zucchini Season in all shapes and sizes, Italians make them fried, baked, boiled, in sauce, roasted they are an abundant vegetable that grow in any garden, as long at it gets water you get these wonderful vegetable there are so many ways to cook and preserve them.
Here is one of the ways that here in Italy we preserve them, these are used in the cooler months as an antipasto or in a orzo,rice salad.
Try to use a smaller zucchini just because they are sweeter they contain good folic acid, potassium,vitamin A .
Whatever size we have a way to cook them.
You will need:
l lb. of zucchini about 2" diameter
4-5 small jars
2 cloves garlic
1 cup of chopped parsley
1/4 cup of chopped mint
1 tbsp. of pepper flakes
2 1/2 cups of White Wine Vinegar
2 1/2 cups of White Wine
1/4 cup of corse salt
Oil I used Sunflower enough to cover t he zucchini i used about 4 1/4 cups to do my 5 jars
Take your jars and make sure they boil with lids so they are sterilized when done take out of water to air dry.
Second take your parsley, mint, garlic, pepper flakes and chop them very well place aside
Third Wash your zucchini dry, take the center out by cutting a small indecision on the sides leaving a wall so it looks like a boat then cut into 1/4 inch piece try to make them all the same size so they will cook about all the same time.
Proceed to placing the wine, vinegar
and salt into a deep pan bring to a boil add the zucchini and taste from time to time you need them crunchy not over cooked.
They will start turning a little lighter in color, when cooked again just try them till a soft crunch, drain them and place them on a kitchen towel or paper towel to drain cover them, COOL them down i usually wait about 2 hours so this way they will be dry and cooled
Now to this add the parsley, mint, garlic, pepper flakes,mix them well right on the kitchen towel you used to dry them
fill your jar slightly packing them with your hands, add the oil and let them sit about an 1/2 hour till some small air bubbles will come to the top.
Making sure to top off with oil to brim close very well and store in a dark cool place.
Hope you enjoy them in the cooler weather, but if you can't wait and want to try them at least wait a week or so, to let the garlic and pepper flakes give a good flavor, you have already boiled them in the vinegar/wine/salt bath, do not add salt!
Enjoy !
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