Zucchini have little taste of their own and can therefore only benefit from pickling. A flavorful brew and a few well-chosen companions are all that is needed. And of course some time to prepare. But for a delicious antipasti, every effort is worth it.

Zucchini in olive oil is a special palate foam

July to October: time for fresh zucchini!

Zucchini is particularly productive and can be harvested properly in your own garden with just a few plants. In July, the first fruits are ready and can be freshly prepared. But soon the need is satisfied and it can be diligently put in.

Although the courgettes are available in stores all year round, you should preferably buy them during the season. In this way, you can buy regional goods that have only traveled a short distance and are of good quality at the same time.

Connoisseurs prefer small zucchini that are plump, bright green and without any damage. These can also be preserved well by pickling.

Pickling - why it's worth it with zucchini

Zucchini is reasonably priced, even out of season and even at organic produce. So why bother with pickling? Because it gives the zucchini an incredible amount of flavor. Because it can be put on the plate with a flick of the wrist. And of course because you can turn your harvest surplus into a treat for the coming winter time.

You can pickle the zucchini sour or sweet and sour. But in Italy, the little pumpkins are the most popular: grilled and marinated in plenty of oil with fragrant herbs and garlic.

Recipe with olive oil

Below is a basic recipe for pickled zucchini that gives you plenty of scope for your own modifications. And don't worry, the zucchini in oil welcomes many aromas, because it is reservedly mild with them. You need the following ingredients for eight small glasses:

  • 5 to 6 small zucchini
  • 1 liter good olive oil
  • a bit of salt
  • 5-6 cloves of garlic or more
  • Mediterranean herbs of your choice
  • For example: oregano, thyme or rosemary

Preparation:

  1. Wash the zucchini and then cut them into slices. The tender skin can remain on the zucchini.
  2. Salt the zucchini slices and let them steep for about 30 minutes.
  3. Pat the slices dry with kitchen paper and fry them in a grill pan with a little olive oil. Make sure that the slices are sufficiently grilled to get a typical roasted aroma.
  4. Finally, add the peeled garlic and herbs to the pan.
  5. Allow the zucchini slices to cool, then place them in clean, sterilized jars along with the herbs and garlic.
  6. Fill the jars with olive oil and close tightly with a fitting lid.

tips

If you like spiciness, you can add a small piece of dried chilli to the pickled zucchini.

durability

Grilled courgettes in oil have a shelf life of six months. However, the zucchini must be completely covered with oil and the airtight jar must be stored in a cool and dark place.
Opened glasses should be emptied promptly.

Conclusion for fast readers

  • Season: From July to October in your own garden; Regional goods are then available in the supermarket
  • Pumpkins: Small zucchini are ideal; they should be freshly picked or in perfect condition
  • Pickling: According to personal preference: sour; sweet and sour or Italian in olive oil
  • Recipe with olive oil: 5 to 6 small courgettes, a little salt, 1 liter of good quality olive oil, 5 to 6 cloves of garlic
  • Herbs: Mediterranean herbs such as oregano, thyme or rosemary
  • Step 1: wash and slice zucchini; Salt the slices and leave for 30 minutes
  • Step 2: Pat the zucchini slices dry and fry them in a grill pan with a little oil
  • Step 3: Finally, add the herbs and garlic and fry briefly
  • Step 4: Let the courgettes cool down and then fill them with the other ingredients in sterilized jars
  • Tip: If you like it spicy, you can add a little dried chili to each glass
  • Step 5: Fill jars with olive oil and close tightly; Store in a cool and dark area
  • Shelf life: Zucchini in oil has a shelf life of 6 months; Use opened jars promptly

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden