Preserved Zucchini

(recipe, Centre Terre Vivante)


This recipe comes from Marysette Pastore of Grenoble, France.


  1. Zucchini
  2. Vinegar
  3. Mint leaves
  4. Oil
  5. A saucepan
  6. Canning jars and lids


  1. Wash and cut the zucchini in half if they are small, or in several pieces if they are large.
  2. Heat enough vinegar in a saucepan to cover the zucchini. Immerse the zucchini in the vinegar as soon as it begins to boil. Immediately remove from the heat, and leave the zucchini to poach for five minutes. Drain and blot with paper towels.
  3. Layer the zucchini in the jars along with two or three chopped mint leaves. Cover the contents of the jar with oil and close it, preferably with a cork. The zucchini will keep for up to one year in a dry, cool place.