[HilaryG]

An Italien friend told me this way of preserving courgettes;
Slice courgettes very thinly longways, remove skin bits if you want. Heat olive oil about half inch deep in frying pan and 'flash fry' the courgettes for about 1min in v. hot oil. Make up layers of the courgette, chopped garlic, salt/pepper, bayleaf and dried oregano in plastic container with good lid. Top up with white wine vinegar and the used oil. I'm not sure of the exact ratio of oil to vinegar but it's really tasty as a little starter and keeps for months. 

[MoreWhisky]

Sound intresting i might give this a try )

[Ice]

I really like the sound of that.

[farmersue]

That sounds nice. I was wondering what to do with them all! I already have too many. 

[Beetroot queen]

Well my first two today came off as the slugs had got to them first so I dont think I will end up with too many infact at this rate I wont end up with any at all 

[sunshineband]

Wow! This sounds delish --- might have to wait until I have a few more courgettes as only have one right now 

[MoreWhisky]

Right im all set to try this tomorrow when i go pick my courgettes  .

Any advice on the oil/white wine vinegar ratio anyone?

[mumofstig]

50:50 works fine to eat straight away, don't know if it's different if you want to keep for longer
also look here preserved courgettes recipe

[Paul Plots]

I very often have too many courgettes until my sister and her family hear about it!! 

But..... sounds a brilliant idea .... will give it a go.
Thanks. 

[chrissie B]

got some lovly yellow courgettes now and they are sweet , im doing some courgette and ginger jam to the recipie of the marrow jam listed in recipies , gave some to my greek neibough last year and she couldnt guess it was courgette .
chrissie b

[Paul Plots]

My courgettes are yellow (green late so only just picked the one). Might have a go at that jam once the holidays start and I have time! 

[MoreWhisky]

An Italien friend told me this way of preserving courgettes;
Slice courgettes very thinly longways, remove skin bits if you want. Heat olive oil about half inch deep in frying pan and 'flash fry' the courgettes for about 1min in v. hot oil. Make up layers of the courgette, chopped garlic, salt/pepper, bayleaf and dried oregano in plastic container with good lid. Top up with white wine vinegar and the used oil. I'm not sure of the exact ratio of oil to vinegar but it's really tasty as a little starter and keeps for months. 

Right ive just gone and picked some courgettes just for this recipe.
 
Do we have a name for this dish Hilary? if not i think u should make one up for us all ) .

[HilaryG]

They are called Zucchini alla salamoia, in Italien, which means pickled courgettes. The Italien has a far more exciting ring to it I think!

[Paul Plots]

They are called Zucchini alla salamoia, in Italien, which means pickled courgettes. The Italien has a far more exciting ring to it I think!

Literally translated = "Squashes to the brine"

Una lingua di sondaggio meravigliosa.

[MoreWhisky]

Im enjoying these already eaten half 

Gona make some more but with more of my garlic  i think.

Yummy.