Zucchini Pickles, 2nd version

Do you remember when we first pickled some zucchini? That turned out yummy, but it also had a lot of sugar in it, and curry. So we wanted to try another recipe, from here. They call it Zucchini Napoli. Ingredients for one portion, according to them:

• 1 ½ kg Zucchini
• salt
• 1 l water
• 1 l vinegar
• 5 cloves of garlic
• 2 tablespoonful of oregano
• olive oil

We wanted to do more, so we got 3 kg of Zucchini and more of the other ingredients, accordingly.

All our ingredients in one place :-)

The recipe said to peel the zucchini but there were also pictures with unpeeled results. So we decided to try both :-) So, peel if you like, and then cut them up into kinda-cubes.

Peeled and unpeeled.

Then, add salt and mix thoroughly. Cover with a kitchen towel and leave it for 24 hours.

Awaiting our return, one day later.

After waiting one day, use a strainer to get rid of the water that the zucchini have lost.

24h and the salt made them loose quite some water.

Put the water and vinegar in a pot and bring it to boil. Put in your zucchini cubes, and make it boil briefly.

Boiling vinegar zucchini :-)

Now, you want to drain as much liquid as possible out of your zucchini. To do that, get the cubes out of the vinegar/water, and put them in a kitchen towel (be careful: they're hot, because they just boiled, d'uh). Press them together, e.g. into your strainer.

Sometimes, you gotta squeeze...

Pretty dried out zucchini, ready for further processing :-D

Add oregano, garlic and olive oil. Mix thoroughly.

The result.

 Now all that's left to do is to put it into jars and seal it off with some more olive oil.

Close those jars, and open whenever you feel like having some zucchini pickles! The pictures above show the whole process for the peeled zucchini, but it's exactly the same if you just don't peel them ;-) since we've done both versions, we're looking forward to try them out and see if there's any difference in taste.
According to the original recipe, you can keep those pickles for up to six months. Store them in a dark and cold place, preferably.

Also, we didn't feel like wasting that much vinegar, so we've saved that one, as well. To use in yummy salads, during the next few days.

The results of our work:

Mahlzeit, everyone!