Archive of BBC Food Recipes

Preserved courgettes

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Makes 5 jars
Dietary Vegetarian
From Return to Tuscany


  1. Cut the courgettes into chunks keeping the skin on and discarding any seedy soft centres.

  2. Put the wine and vinegar in a saucepan, add the salt and bring to the boil.

  3. Add the courgettes and leave for five minutes (it goes pulpy if you leave it longer).

  4. Drain the courgettes and place on a clean cloth to dry.

  5. Layer the courgettes in a sterilised jar with the parsley, garlic and pepper. Push it down to get as much as you can in. Cover in oil. Make sure the air is expelled by pushing a long knife around the edges of the jar to release any air bubbles. Tapping the jar also releases these. Keep topped up with olive oil once opened and store in the refrigerator. Use within a month.


  • 2kg/4lb 8oz courgettes
  • 1 litre/1¾ pints white wine
  • 750ml/1¼ pints vinegar
  • 10g/½oz salt
  • fresh parsley, chopped
  • 2 heads garlic, peeled and chopped
  • freshly ground black pepper
  • olive oil

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