Ingredients:
zucchini 5
garlic
mint
parsil
extravirgin olive oil
vinegar 500 ml
White wine 1 lt
Cut the zucchini crosswise . Cut each piece in half lengthwise, then cut out all the seeds and spongy pulp from the center. Slice each half
crosswise.
Make layers of sliced zucchini and salt in a large bowl. Macerate for 1 hour to draw the water out of the zucchini. Drain the zucchini, to remove excess water.
Place the zucchini in a pot with boiling vinegar and Wine for 3 minutes.
Drain the zucchini for 2 hours covered with a clean kitchen towel.
Place the zucchini in a bowl and toss with the mint, garlic and parsil.
let the mixture marinate at room temperature for 10 minutes.
Transfer the zucchini to a glass jar. Pack them in tightly, pushing them down with a fork or spoon to remove any air gaps. Top with olive oil so they are completely submerged. C
Wait 15 minutes to check if there is some extra air left inside.
If needed add some extra olive oil.
Close well and keep in the pantry for 2 weeks before eating.
If kept submerged in olive oil , the zucchini will last for 1 year.
MELANZANE SOTTOLIO / EGGPLANTS IN OIL :
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