I know… my last post was about zucchinis – but when one has zucchinis, one must share.

Inedible – Zucchini Preserved in Oil – How can it taste so bad when it looks so good!

Last year I was on a quest to find a way to preserve zucchinis, one that would provide me with an ingredient to use in a variety of ways throughout the year.  Canning just overcooks them, dehydrating works well with grated zucchini, but I wanted something a little different, so I turned to a reputed Italian preserving book that I had, it had a simple recipe that I thought would be perfect – the zucchinis were generously salted, weighted down for 24 hours before being drained, white wine vinegar added, weighted down for 12 hours, drained again before being packed in oil.  I followed the recipe to the letter, the end result was nothing short of inedible!  So salty, I asked others for their opinion, and they agreed, there was no way you could eat it, the salt level was over the top.  I tried again, this time heavily reducing the salt, followed the same process, again, inedible!  One more time, using minimal salt, and still it didn’t work.  I gave up.  But they looked so beautiful in the jar. Continue reading →