- 2 cups white wine vinegar (can use red wine vinegar)
- 1 tbsp. sea salt
- 1 tbsp. sugar
- 3-4 green zucchini or yellow summer squash, sliced into 1/4 to 1/2 inch thick rounds
- 3 garlic cloves, peeled and sliced thin
- 2 shallots, peeled and sliced into thin crescents
- Dried organic basil
- Dried organic oregano
- Extra Virgin Olive oil
- 2 twenty-five ounce canning jars or preserve jars (.75 liters each)
Wash vegetables before cutting them. Bring vinegar, salt and sugar to a boil. Toss in zucchini, garlic and shallots and cook (uncovered) 2-3 minutes. Remove vegetables and let dry and cool on paper towels. Put a layer of vegetables into a sterilized canning or preserve jar. Top with a couple of pinches of basil and oregano. Repeat with another layer of vegetables plus herbs until you get to the top of the jar. Three or four layers should be sufficient. Make sure the vegetables are loosely packed. Cover the vegetables completely with olive oil. Lightly press down on the vegetables to release any air pockets. Seal and store in the refrigerator for at least 7-10 days before opening. These veggies can last 1-2 months if completely covered in oil.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
Some recipes and articles on this site may contain affiliate links to products we trust and love. The money received helps keep this website and all of its healthful and delicious content FREE to the public.