Marinated Zucchini in Olive Oil and Sweet-Sour Agrodolce – No Cooking скачать в хорошем качестве

Marinated Zucchini in Olive Oil and Sweet-Sour Agrodolce – No Cooking

Marinated Zucchini in Olive Oil and Sweet-Sour Agrodolce – No Cooking Traditional Sicilian marinated zucchini (zucchine sott’olio) made with olive oil, vinegar, and a fragrant mix of fresh herbs — parsley, basil, and mint — all blended into a light agrodolce (sweet-sour) dressing. In Sicily, my mum used to preserve everything, tomatoes, eggplants, peppers, and of course zucchini, each with its own twist. This version is one of the simplest and most rewarding. There is no cooking, no blanching, just fresh, crisp zucchini that slowly absorb the flavour of herbs, garlic, and vinegar. In this video, I show you a safe and easy way to prepare marinated zucchini at home, from slicing and seasoning to sterilising jars and checking the vacuum seal. The result is a beautiful, crunchy preserve with the clean taste of olive oil and the gentle tang of agrodolce. Perfect as a side dish, antipasto, or part of a platter, these zucchine sott’olio are delicious straight from the jar, or even saved for Christmas, if they last that long. If you enjoyed my Marinated Eggplants recipe, this is the natural next step, quicker, easier, and just as full of flavour. INGREDIENTS Zucchini (1 kg) Fresh parsley, basil, and mint (about 35 g total) 80 ml olive oil 80 ml white wine vinegar (or cider vinegar) 2 garlic cloves 1 small chilli pepper (optional) 2 tablespoons sugar ½ tablespoon salt 1 teaspoon black peppercorns METHOD Slice the zucchini about ½ cm thick — diagonal cuts look elegant. Prepare the herbs: parsley (with stems), basil, and mint leaves only. Blend herbs, garlic, chilli, sugar, salt, and pepper with olive oil and vinegar to make a fragrant paste. Mix the zucchini thoroughly with the marinade and leave covered for 2 hours at room temperature, stirring halfway. Fill sterilised jars with the zucchini and add sun-dried tomatoes if desired. Cover with the remaining oil and vinegar mixture. Process jars in a water bath for 20 minutes, then leave to cool overnight. Check that a vacuum seal has formed before storing. If a lid still clicks, refrigerate and enjoy within a week or two. FOOD SAFETY NOTE Always keep zucchini fully covered in oil. Store sealed jars in a cool, dark place, and refrigerate after opening. If you are new to preserving, check your local guidelines on safe home canning and sterilisation. FOLLOW & CONNECT 📺 Subscribe for more Sicilian and Italian recipes:    / @tortellinotime   📖 Join the TortellinoTime Facebook community: https://www.facebook.com/groups/96920... TIMECODES 00:00 Introduction – why I love marinated vegetables 00:45 Zucchini and herbs – ingredients and slicing 05:29 Making the agrodolce herb paste 07:10 Mixing the marinade and resting the zucchini 10:44 Filling and sterilising the jars 15:44 Food safety, the vacuum test & preserving 22:51 Reflections and ideas for other marinated vegetables #MarinatedZucchini #SicilianRecipes #tortellinotime #ItalianFood #Preserving #CucinaPovera #Agrodolce #Homemade #FamilyRecipe #tortellino