The courgettes keep coming this year, and I keep experimenting with new ways to try and do something interesting with them.
This recipe is also from a French magazine, but this time we're conserving the courgettes with spices and olive oil. I figure that if all else fails I'll still have some spiced olive oil to use for e.g. a dressing or as a marinade.
Ingredients
750g of courgettes
50 cl white vinegar
1 lemon
1 liter water
Capers
Salt
Olive oil
Spices (rosemay, red peppercorns)
Preparation
- Wash the courgettes and cut them into slices or pieces
- In a bowl mix them with the salt, then leave for an hour to draw out the water
- Wash and cut the lemon into slices
- Bring water and vinegar to a boil in a medium-sized pot
- Blanche the courgette and lemon slices in the water-vinegar solution for 4 minues
- Remove them and leave them to cool and dry
- Mix them with the capers and any spices you want to add - I used rosemary and red peppercorns for this batch
- Place in sterilized glasses and pour over olive oil - make sure it covers everything
- Knock the glasses on the table to help bubbles of air escape before covering
Leave for at least 2 weeks before consumption. If stored in a cool, dry and dark location these courgettes will keep for at least 6 months.
