Salt
250ml white vinegar
2 Tbs sugar
1-2 cloves of garlic, thinly sliced
1 sml chilli, finely sliced
Oregano
250ml extra virgin olive oil
Place zucchini into a bowl and sprinkle with salt. Massage salt well into the zucchini so that it is distributed evenly. Let sit for 1/2 hour and massage again. Add vinegar and sugar. After another 1/2 hour, squeeze the zucchini to remove any liquid and place in a new bowl. Season the zucchini with olive oil, garlic slices, oregano and chilli. Pack into sterilised jars very tightly, squashing after each layer and drizzling olive oil as you go. Top the jars with olive oil and leave to sit for a couple of hours. Top up again with more olive oil.
Makes approx 600ml of spread (1 big olive jar)
Keeps for 3-6 months
Keeps for 3-6 months
Via Manuelina Culinary
