Sweet and Sour Zucchini (Zucchine in Agrodolce)
Category: Side Dishes
Serves: 4
Introduction
Sweet and Sour Zucchini, or Zucchine in Agrodolce, is a classic Italian recipe that transforms fresh zucchini into a delightful and tangy treat. Ideal as a side dish or as part of a Mediterranean-style antipasti platter, this dish brings together the crisp texture of zucchini with the contrasting flavors of white wine vinegar and sugar, enhanced by fragrant herbs and spices. The zucchini are first grilled to perfection, then marinated in a vinegar-sugar mixture, and finally stored in sterilized jars for preservation. The sweet and sour balance makes these zucchinis a perfect companion for grilled meats, cheeses, or simply enjoyed on their own.
Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini | 1 kg |
| White wine vinegar | 200 ml |
| Extra virgin olive oil | 150 ml |
| Sugar | 150 g |
| Fresh basil | 1 bunch |
| Juniper berries | 5 |
| Bay leaves | 3 |
| Black peppercorns | 5 |
Instructions
Sterilizing Jars:
- Begin by sanitizing the jars and lids. Follow the official guidelines for sterilization, as recommended by the Ministry of Health (details can be found at the end of the recipe).
- Wash the jars and lids thoroughly, then place them in a large pot lined with a clean kitchen towel. Arrange the jars so that their openings are facing upwards.
- Add one or more towels around the jars to prevent them from clinking together during boiling.
- Fill the pot with water until the jars are fully submerged. Bring the water to a boil, then reduce the heat and let the jars sit in the simmering water for 30 minutes.
- Ten minutes before the jars are done, submerge the lids in the boiling water to sterilize them as well.
- After the time has passed, turn off the heat and allow the jars to cool completely in the water. Once the water has cooled to room temperature, remove the jars from the pot, drain them, and let them air dry. Alternatively, you can dry them in the oven on a low setting.
Preparing the Zucchini:
- Wash the zucchini thoroughly and cut off the ends. Slice them lengthwise into thin strips using a mandoline or vegetable peeler.
- Heat a grill pan or outdoor grill over medium-high heat. Grill the zucchini slices for a few seconds on each side until they are lightly charred, turning them with tongs.
- As you grill the zucchini, place each batch on a plate to cool completely.
Making the Marinade:
- While the zucchini cools, prepare the marinade. In a saucepan, combine the white wine vinegar, olive oil, and sugar. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves completely.
- Add the juniper berries, bay leaves, and black peppercorns to the saucepan. Bring the mixture to a simmer, then remove it from the heat and let it cool completely.
Packing the Jars:
- Once the zucchini is cool, it’s time to pack the jars. Gently press the grilled zucchini slices into the sterilized jars using a fork or tongs, ensuring they are tightly packed.
- Slowly pour the cooled marinade into the jars, covering the zucchini completely. Add the basil leaves, pressing them down gently into the jars.
- If necessary, use a jar press or small weight to ensure the zucchini are submerged under the marinade. Seal the jars with the sterilized lids.
Final Step – Pasteurizing the Jars:
- Now it’s time for the final step: pasteurizing the jars. Follow the sterilization guidelines for pasteurizing the jars, which can be found at the end of the recipe.
- If you’re using screw-top jars, tighten the lids but avoid overtightening them. Once the jars have cooled, check the vacuum seal by pressing on the center of the lid. If it doesn’t make the typical “click-clack” sound, the seal has formed correctly.
- If you notice small air bubbles rising after pasteurization, gently tap the jars on the counter to release the bubbles, which will naturally disappear as the jars cool.
Storage:
- Once cooled, the jars of sweet and sour zucchini are ready for storage. For jars with rubber-seal lids, check the vacuum seal by pulling the tab. If it produces a sharp “click,” the seal is good. If the tab feels loose, discard the jar as the seal did not form correctly.
Your homemade Zucchine in Agrodolce are now ready to be enjoyed! Let the flavors meld and develop for at least 24 hours before serving. These zucchinis can be stored for several weeks and make a perfect addition to your pantry or as a delightful homemade gift.
Tips for Success:
- Grilling Tip: For the perfect grilled zucchini, ensure your grill is hot enough to leave beautiful char marks without overcooking the zucchini. The slices should be tender but still hold their shape.
- Herbs & Spices: Feel free to adjust the herbs and spices to your liking. A sprig of rosemary or a touch of garlic could be wonderful additions to the marinade.
- Preserving Tip: If you prefer, you can skip the pasteurization step and store the zucchini in the refrigerator. They will keep fresh for about 1-2 weeks when refrigerated.
Nutrition Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 170 kcal |
| Protein | 2 g |
| Carbohydrates | 19 g |
| Sugars | 16 g |
| Fiber | 3 g |
| Fat | 9 g |
| Saturated Fat | 1.2 g |
| Sodium | 140 mg |
| Potassium | 390 mg |
Enjoy the bright and tangy flavors of sweet and sour zucchini, a simple yet delightful dish that showcases the essence of Italian preservation techniques. Perfect for any occasion, whether you’re hosting a summer barbecue or simply craving something savory and refreshing!
