This works best with young, fresh, courgettes but zucchini can be used with the same success, except that you may have to slice the rounds in half if they are too large.

Garlic and chilly amounts can be varied to suit your individual taste!

You will need:

(Salt if using older zucchinis)
About 800 gms of washed, top and tailed courgettes, sliced into 1 cm rounds
About 300 to 400 mls of white Vinegar
2 or 3 crushed or chopped finely garlic cloves
2 red chillies, deseeded and finely chop the flesh
2 tablesppons of chopped parsley
2 tablespoons of chopped oregano
1 tablespoon of chopped basil
200 mls of Olive oil – maybe more


If you are using large old zucchinis you may be best to prepare them by salting them beforehand. Place the sliced zucchinis in a colander over a bowl and layer with Salt. Allow to stand for 1 hr, then lightly wash the salt off the courgettes.

If using young fresh courgettes or zucchini there is no need to salt them down.

Bring the vinegar to a soft boil and lightly poach the courgettes for 2 minutes.
Do this in batches if necessary.
Strain in a colander fitted over a bowl.
Discard the vinegar.
Place a plate and a heavy weight on top of the zucchini and leave in the fridge to drain overnight.

Combine all the other ingredients in a bowl (garlic,chilli ,herbs ,oil)
Add the courgettes and stir well.

Bottle into sterilised jars ensuring even distribution of herbs and oil etc.

Top with more olive oil to cover the pickle before sealing if necessary.
I usually don’t overpack the jars – but you can do this and compression of the zucchini will mean less oil will be needed.

Seal well and store either in the fridge or a dark place.

If the pickle is covered with oil there should be no problem with shelf life.

This pickle is ready after about two weeks.
Ideal as part of an antipasto platter or in sandwiches.


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