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Preserved Courgettes

Courgettes blanched in wine and vinegar, then layered with garlic and parsley and preserved in olive oil.

VegetarianItalianSide DishCourgettePreserve

Estimated Nutrition

Per Serving Total
Calories 1050.1 kcals 5250.5 kcals
Carbohydrates 20.5 grams 102.5 grams
Fat 93.2 grams 465.8 grams
Protein 6.8 grams 34.2 grams
Cook Time
30 mins
Produces
5 jars
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
750
ml
Vinegar
Liquids
1
l
White Wine
NutsSeeds
10
g
Salt
1
bunch
Parsley
fresh, chopped
2
head
Garlic
peeled and chopped
1
tsp
Black Pepper
freshly ground
OilsFats
500
ml
Olive Oil
enough to cover
Vegetables
2
kg
Courgette
cut into chunks, skin on, seedy centres discarded

Steps

  • Cut the courgettes into chunks with the skin on and discard soft centers.
  • Add wine, vinegar, and salt to a saucepan and bring to a boil.
  • Simmer courgettes in the liquid for five minutes.
  • Drain courgettes and dry them on a clean cloth.
  • Layer courgettes in sterilised jars with parsley, garlic, and pepper.
  • Cover completely with olive oil and remove air bubbles using a knife.