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.

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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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