Zucchini preserved in olive oil: a ready and tasty side dish

published on 24 May, 2018 at 17:43
Ingredients:
4 medium zucchini
Half a liter of water
Half a liter of white wine vinegar
Half a liter of white wine
salt
Capers (optional)
Garlic in slices
Fresh mint leaves
Sunflower oil
Olive oil
 
Directions:
Cut the zucchini and place in boiling water, vinegar and wine. Once softened let them dry on a kitchen towel. In a bowl put the capers, garlic and mint. Once dry add the zucchini and stir. After 5 minutes put them in jars and fill with olive oil and seed oil. Leave the jars open for an hour and then you can close them.
 
Video: https://www.youtube.com/watch?v=1kEnlyxlnFs
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