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Zucchini Antipasto

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Ingredients
1.5 kg zucchini
6 pickling onions
6 fresh sweet basilleaves
6 cloves garlic
12 tufts of freshrosmary removed from sprig
2 tbs salt
3 cups olive oil
3 cups white winevinegar

Preparation
Wash and cut the zucchini into 5 cm rounds, then cut lenghtwise into quarters, you should end up with long triangular sticks.
Either crush the garlic or chop finely.
At this point add all the ingredients into pot and bring to the boil, stirring once in a while.
Once it starts boiling, let it boil for exactly 5 minutes and then remove from heat.
Pack the zucchini into jars and distribute the onions evenly between the jars.
Pour over the hot juices (with the herbs) and then apply the lids.
Leave the jars to cool and they can be consumed after about 2 weeks.
It stores up to about 6 months.

Preparation time: half hour


additional informations

Recipe group Lunch,Starter,Bread
region Italian
Source/Quelle:
Claudia Longhin - longhin@dss.olivetti.it
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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