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1 litre
Easy
By Tessa Kiros
Published 2003
Having such wonderful olive oil at hand, Italians are very good at preserving a variety of vegetables sott’olio. These are delicious as part of a mixed antipasto. Use small baby zucchini if possible, as they tend to be firmer.
If the zucchini are not small, cut them in half lengthways and scoop away some of the seeds with a teaspoon before slicing into rounds. Put the rounds into a colander, sprinkle with the salt and leave them for 30 minutes.
Put the vinegar and water in a saucepan to boil. When it comes to the boil, add the zucchini. Bring back to the boil and boil for 3 minutes. Drain and put the zucchini