Sundried Courgettes

My approach to gardening is basically ‘plant it and let’s see what happens’ as a result of this hap hazard method I have found myself with an abundance of courgettes… Note to self, it’s probably not a good idea to plant all the seeds you have at once!

We (when I say ‘we’ this includes friends, family and even neighbours) have been diligently adding courgettes to all kinds of dishes from sauces, pasta bakes, salads and curries and although I am very partial to a bowl of courgetti spaghetti I also know when its time to admit defeat.

So, whist having a little scroll through Instagram I was almost relieved to discover that others were in the same predicament as me and the solution was so simple.. Preserving them.

So, I set about doing exactly that.

To start, thinly slice courgettes no thicker than a pound coin, then lay onto clean tea towels or clothe and place outside directly in the sun.

Leave for a few hours or until the slices have started to wrinkle up (a bit like your fingers look when you have stayed in the bath to long), then boil for 2 minutes in half water and vinegar (I used a whole bottle of cider vinegar and the same amount of water) Drain and allow to cool.

Sun Drying Courgettes
Sun Drying Courgettes

Place the courgettes (I have also added some home-grown French beans) into sterilized jars, adding a little oregano and dried chilli flakes then pour and cover the courgettes with a good olive oil (you could leave the pepper out if you prefer or add extra herbs such as mint).  Seal tightly with the lid. 

They should have a good shelf life of at least 6 months.

The perfect accompaniment to a antipasti, what a perfect solution!

      

 

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