These preserved sweet and sour zucchini go as far back as I can remember. At my nonna's house (when we still ate in the garage) they would appear next to olives, cheese, salami and other preserved delights with thick crusty bread. I would regularly overdo the antipasto before the main meal came out, particularly in the colder months when summer veggies are a distant memory. This recipe will take 30 minutes, it's a small batch to start. If you really fancy the idea of having summer veggies during winter, preserve more zucchini before the season is over as these jars won't last long.
Adapted from a recipe by nonna Rosa Bossio.
Makes 2 medium jars
2 large zucchini
1 cup of white vinegar
2 cups of water
1 tablespoon salt
2 tablespoons sugar
2 garlic cloves, peeled
handful of sultanas
1. Remove the ends of the zucchini, cut into thin rounds.
2. Combine vinegar, water, sultanas, salt, sugar and garlic into a pan and bring the liquid to a boil, Cook for 3 minutes.
3. Add the zucchini and cook for a further 2 minutes. Cool zucchini in the liquid.
4. Transfer zucchini to a jar and push down to remove air bubbles. Cover in the liquid (do not remove sultanas etc) and leave a centimetre at the top of the jar to cover with olive oil. Always ensure the top is covered with oil, it acts as a protective layer.
5. Draining the zucchini well and preserving them in oil instead of vinegar will ensure they last through the winter.