To have courgettes all year round, preserving them in oil is not only the best method but also a way to have a different and delicious side dish.

Ingredients:
Zucchini 1 kg
Water 1 lt
White vinegar 500 ml
sunflower oil to taste
Pepper in grains to taste
Coarse salt to taste
1 clove garlic
Mint leaves (or wild fennel or sage)
Glass jars

Method:
* Start by peeling and washing the courgettes
* Remove the ends and cut them into sticks
* Transfer them to a bowl, add salt, massage them gently and let them rest for about 2 hours, then squeeze them lightly
* Bring the water and vinegar to a boil, add the courgettes and let it cook for 6/7 minutes
* Drain and arrange them on a cloth and let them dry and cool
* Before starting to fill the jars it is important that you sterilize them by placing them in a pan covered with cold water, bring to a boil and let it boil for 15/20 minutes. Alternatively, you can sterilize them in the dishwasher at the maximum temperature
* Fill the jars with the zucchini alternating with a few peppercorns, slices of garlic and mint, lightly pressed
* Once full, add the oil until it exceeds the level of the courgettes. Before closing the jars, wait a bit to allow the oil to penetrate all the way. If necessary, top up with more oil
* Store in a cool, dark place. Consume them after a couple of weeks

#zucchine # in oil #conservenature


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