My Sott'olio recipe:
1o garden fresh courgette
5 cloves garlic
Table salt
500 mls white wine vinegar
4 tablespoons of oregano (I used my dried oregano instead of fresh)
Olive oil
Slice the courgette into 3-4 mm slices.
Place slices into a container that has vertical sides (big enough to hold a plate on top).
Cover each layer liberally with salt and mix well.
Place a plate over them and then top with a weight of about 10 kgs
Leave courgettes under weights for 24 hours.
Remove the weights and drain the moisture from the courgettes.
Loosen the slices with your hands then pour on good quality white wine vinegar and mix thoroughly. Allow to stand for an hour. The courgettes will absorb the vinegar.
Replace the plate and weights and press for another 12 hours
Again drain the excess vinegar.
Lastly squeeze the strips by hand and place in a bowl.
Mix the pickled and dry courgette with chopped fresh garlic, dried oregano and hot chilli to taste, either whole or finely chopped, and either fresh or dried.
Pour 2-3 tablespoons of olive oil into prepared glass jars.
Press the vegetables, garlic and herbs into the jars, adding a small amount of olive oil as you press down, to ensure that the oil is evenly distributed.
Finally, press firmly and cover with olive oil, ensuring that you have no zucchini above the oil level.
Check after 2-3 days to see if the oil needs topping up, as the vegetables will absorb some of the oil. Seal and store.
These stay very crunchy, and are a marvelous addition to any antipasto plate.
BP