July to October: time for fresh zucchini!
Zucchini is particularly productive and can therefore be harvested properly in your own garden with just a few plants. In July the first fruits are ready to be freshly prepared. But soon the need is satisfied and it can be eaten diligently.
- Drying zucchini - how to make vegetarian zucchini chips
- Storage and preservation of zucchini
- Core the zucchini - it's that easy
Although zucchini are available in stores all year round, they should also be preferred during the season. In this way, you can buy regional goods that have been briefly traveled and that are also of good quality.
Connoisseurs prefer small zucchini that are plump, bright green and without any damage. These can also be made durable by inserting them.
Pickling - why it's worth it with zucchini
Zucchini are affordable, even out of season and even with organic goods. So why bother to insert it? Because it gives the zucchini an incredible taste. Because it is delicious on the plate with one hand movement. And of course, because you can turn your surplus harvest into a treat for the coming winter season.
You can pickle the zucchini sour or sweet and sour. But the Italian pumpkins are the most popular: grilled and marinated in plenty of oil with fragrant herbs and garlic.
Recipe with olive oil
The following is a basic recipe for pickled zucchini, which gives you plenty of scope for your own modifications. And don't worry, the zucchini in oil welcomes many aromas, because it itself is cautiously mild. You need the following ingredients for eight small glasses:
- 5 to 6 small zucchini
- 1 liter of good olive oil
- a bit of salt
- 5-6 cloves of garlic or more
- Mediterranean herbs of your choice
- for example: oregano, thyme or rosemary
- Wash the zucchini and then cut them into slices. The tender skin can stay on the zucchini.
- Salt the zucchini slices and let them steep for about 30 minutes.
- Pat the slices dry with kitchen paper and fry them in a grill pan with a little olive oil. Make sure that the slices are grilled enough to get a typical roasted aroma.
- Finally, add the peeled garlic and herbs to the pan.
- Let the zucchini slices cool down and then put them in clean and sterilized jars along with the herbs and garlic.
- Fill the jars with olive oil and close them tightly with a suitable lid.
If you like heat, you can add a small piece of a dried chilli pepper to the pickled zucchini.
Grilled zucchini in oil can be kept for six months. However, the zucchini must be completely covered with oil and the airtight jar stored in a cool and dark place.
Opened glasses should be emptied promptly.
Conclusion for quick readers
- Season: From July to October in your own garden; Regional goods are then available in the supermarket
- Pumpkins: Small zucchini are ideal; they should be freshly picked or in perfect condition
- Pickling: Depending on your own preference: sour; sweet and sour or Italian in olive oil
- Recipe with olive oil: 5 to 6 small zucchini, a little salt, 1 liter of good olive oil, 5 to 6 cloves of garlic
- Herbs: Mediterranean herbs like oregano, thyme or rosemary
- Step 1: wash zucchini and cut into slices; Salt the slices and let them steep for 30 minutes
- Step 2: Pat the zucchini slices dry and fry them in a grill pan with a little oil
- Step 3: Finally add the herbs and garlic and fry briefly
- Step 4: Let the zucchini cool down and then pour the other ingredients into sterilized jars
- Tip: If you like it spicy, you can add a little dried chilli to each glass
- Step 5: fill the jars with olive oil and close tightly; Store in a cool and dark area
- Shelf life: zucchini in oil can be stored for 6 months; Use up opened glasses promptly
The garden journal freshness-ABC
How can fruit and vegetables be stored correctly so that they stay fresh as long as possible?
The garden journal freshness ABC as a poster:
- Order here cheaply as an A3 print for your kitchen
- as a free PDF file to print out yourself