Compote of sea buckthorn and zucchini for the winter: the best recipe for cooking, storage

Many housewives are engaged in preparations for the winter. After all, there is nothing more pleasant than opening fragrant jams, salads, and canned vegetables in cold weather. Preservation is a separate area of culinary, which has been formed for more than a decade. However, there are always new, unusual recipes. For example, not everyone knows that you can close the compote of zucchini and sea buckthorn for the winter, which always turns out delicious and surprisingly fragrant.

The specifics of cooking squash compote with sea buckthorn for the winter

The peculiarity of this compote is an unusual combination of berries and vegetables, which creates an amazing aroma.Zucchini does not have a pronounced smell or taste, so they take on the aroma and sour taste of sea buckthorn. It resembles pineapples. The taste of the delicacy is very original, slightly similar to pineapple juice.

Help! Some hostesses add a sprig of mint to the compote to give the drink a delicate taste.

For zucchini compote, you will need to wash and peel, the seeds should also be removed. Then the vegetable needs to be cut into large pieces. Before placing the cubes in a jar, they are blanched in boiling water for about five minutes. Then leave in a colander to remove the water. Sea buckthorn is washed, cleaned of branches and leaves, sorted out, after which the berries are laid out and allowed to dry.

List of ingredients

The classic compote recipe requires the following ingredients:

• sea buckthorn - 250 g;
• zucchini - 1.1 kg;
• sugar - 0.4 kg;
• water - 2l.

The indicated amount will be required to prepare three liters of drink. Often housewives, wanting to get a brighter taste, add other ingredients. This is allowed but not required.

Product selection rules

Sea buckthorn should be chosen ripe, fresh. Berries should not be overly soft, otherwise they will burst as soon as they are poured with hot water. It is unacceptable to use spoiled, crushed, rotten berries. Zucchini is better to choose not old, with a dense glossy skin. Old fruits have a very dense peel, which is problematic to peel off. Therefore, young, green zucchini is preferable.

How to prepare the container

Many housewives are engaged in preparations for the winter. After all, there is nothing more pleasant than opening fragrant jams, salads, and canned vegetables in cold weather. Preservation is a separate area of culinary, which has been formed for more than a decade. However, there are always new, unusual recipes. For example, not everyone knows that you can close the compote of zucchini and sea buckthorn for the winter, which always turns out delicious and surprisingly fragrant.

How to make zucchini and sea buckthorn compote

To prepare compote, you must follow the following instructions:

1. Prepared berries and zucchini must be placed in a jar.
2. Pour in boiling water and after 10 minutes pour it into a saucepan.
3. Bring water to a boil, then add sugar and boil.

It remains to pour the berries and zucchini with syrup, then close the container with a lid. It is important to ensure that the water reaches the very neck of the container.

A drink prepared in this way can be consumed after a few hours, when it is infused.

How to properly store the finished product

The quality and safety of the workpiece depends on the correct storage. Immediately after rolling the container with a tin lid, it is necessary to turn the jar upside down, cover with a blanket and hold until it has completely cooled down. Best left overnight.

After that, the jar should be carefully turned over and transferred to a place of permanent storage. It is best if it is a cool, dark place, preferably with a temperature not higher than +18. This may be a specially equipped basement, cellar.

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