Zucchini compote: cooking recipes for the winter, with step-by-step photos and videos

Zucchini is a versatile vegetable that pairs well with many fruits by absorbing their scent. It is very useful, therefore it is popular in conservation, especially in compotes. Compote from a vegetable such as zucchini quenches thirst well, normalizes the water-s alt balance in the body. Such a drink is advised to be taken by the elderly to calm the nerves and children to improve digestion, it does not cause allergies.

Subtleties of cooking squash compote

To make the drink tasty, fragrant and he althy, you must follow the following recommendations:

1. Before preparing the drink, make sure the ingredients are fresh.
2. Young zucchini do not need to be peeled.
3. Do not boil the vegetable, otherwise it will turn into porridge.
4. Be sure to add lemon zest to compote with orange and zucchini for rich taste.
5. If the drink is too sweet, dilute it with boiled water.
6. If you prefer a sweet drink, then add more sugar than indicated in the recipe.
7. Be sure to sterilize jars before cooking.
8. To give compote a brighter taste and pleasant aroma - add pineapple flavor to it.

Selection and preparation of zucchini

Very important before making squash compote. carefully select the ingredients for it. Then the drink will not have bitterness, acid and will delight you with a pleasant aroma and rich taste.

When buying or preparing vegetables, you need to consider the following nuances:

1. Color. For compote, choose light zucchini with yellow or green stripes.
2. Freshness. Useful properties and shelf life of compote depend on the freshness of the product.
3. Size. Choose small vegetables, about 200 grams each. The optimal length of zucchini for compote is 15-20 centimeters. Young vegetables are always small in size, and even if you choose a slightly underripe zucchini, this will not affect the drink in any way.
4. External characteristics. The vegetable should not be soft and rough to the touch, with pits and cuts. The duration of storage of the drink depends on these parameters.

Important! To keep already picked zucchini longer, put them in a dark, cool place. Then the vegetable will remain fresh, will have a beautiful appearance.

How to make compote at home

Zucchini compote does not require expensive ingredients and complicated manipulations. You can cook it at home, with a minimum of money, nerves, effort.

Easy winter recipe

This recipe is notable for its simplicity, and the highlight of it is that you make zucchini compote and get a pineapple-flavored drink.

Vegetables are washed, cleaned, seeds removed. Then it is cut into cubes, mixed with water, put on moderate heat. When the mixture boils, add sugar. Cook the compote until the vegetable is transparent. The lemon is washed and squeezed. When the zucchini has become transparent - add cloves, boil for another 3 minutes. Remove from heat, add lemon juice, mix well. They pour the drink into cans, roll them up.

With orange

To give zucchini compote a richer taste and a pleasant citrus note, you can boil it with the addition of an orange. First, peel the zucchini, cut them into cubes. Boil the water. While it boils, start eating oranges.

Scald them with boiling water, peel, cut into slices. The peel is removed from the lemon, the juice is squeezed out.

Put zucchini, oranges in sterilized jars, top with citrus zest. Fill with water, leave for fifteen minutes. Then drain the liquid back into the container, add granulated sugar, boil for a couple of minutes.

Add 2 tablespoons of lemon juice to the jars, pour over the syrup. Roll up, wrap up.

With pineapple juice

1. Peel the zucchini, cut into rings. Poke holes in the middle with a small glass.
2. Boil the vegetable for five minutes. Boiling it is necessary in order to disinfect and destroy all germs.
3. Drain the water and put the warm zucchini in jars.
4. Add granulated sugar, vanilla, citric acid.
5. Pour in pineapple juice.
6. Roll up the cans.

Zuko juice

Recipe:

1. Peeled zucchini cut into medium cubes, put in a jar.
2. Pour in boiled water, add a teaspoon of essence, close.
3. Let stand overnight.
4. The water is drained, the zucchini is well washed.
5. Vegetables are poured into a saucepan, sugar is added, ZUKO. Water is not added as the vegetables will produce their own juice.
6. Put on moderate heat, boil for five minutes.
7. They are laid out in banks, rolled up.

With yuppie juice

Another recipe for how to make a pineapple drink from zucchini.

Cooking technology:

1. Fill jar with chopped zucchini.
2. Pour in boiled water.
3. Add acid.
4. Tightly close the lid, leave to infuse for six hours.
5. Drain water into a bowl, add sugar.
6. Bring to a boil.
7. Add Yuppies, boil for 3 minutes.
8. Drain into a jar, roll up.

With lemon

Peel the zucchini, cut into small cubes. Then pour into a bowl, pour boiled water, put on fire. When the water boils, add sugar and cook over low heat until transparent. Add cloves, cook another fifteen minutes.

Squeeze the juice from the lemon and pour it into the pan. Pour syrup into jars, roll up.

With cherry plum

1. Put the cherry plum into the jars.
2. Peel the vegetable, cut into cubes.
3. Spread the zucchini to the cherry plum and pour boiling water.
4. Let it brew for ten minutes.
5. Drain water into a bowl, add sugar.
6. Boil the syrup for a few minutes.
7. Pour it into jars, roll them up.
8. Turn over the banks, wrap them up.

With plums

Recipe:

1. Peel and cut vegetables.
2. Wash the plums.
3. Mix ingredients, cover with sugar.
4. Leave for 1.5 hours.
5. Pour the mixture into a saucepan, put on fire.
6. Pour in water.

With apples

This drink has a pleasant summer aroma, rich taste, quenches thirst well.

Cooking:

1. Peel and cut the vegetable.
2. Remove the skin from the fruit, remove the core.
3. Pour the vegetable-fruit mixture into a bowl, add sugar, water.
4. Simmer over low heat for fifteen minutes.
5. Roll up, wrap up.

With citric acid

If you don’t have any pineapple juice or flavorings on hand, you can make a pineapple drink with zucchini with the addition of citric acid.

Cooking:

1. My vegetable, clean, cut.
2. Pour in boiled water.
3. Cook the mixture over low heat for 25 minutes.
4. Add the rest of the ingredients, boil for another 5 minutes.
5. Rolling up.

No sterilization

Recipe:

1. Vegetables are cut and placed in a three-liter jar with sloes, layers. Vegetable-fruit mixture should fill 1/3 of the jar.
2. Add sugar, boiling water.
3. Roll up and shake well to dissolve sugar.
4. Banks are turned over and wrapped.

With cherries

Recipe:

1. Peel and cut vegetables.
2. We wash the cherries, let it dry.
3. Pour boiling water over vegetable-fruit mixture. We insist 20 minutes.
4. Drain the liquid into a saucepan, add sugar. Cook for 5 minutes.
5. Pour syrup into jars, roll up.

With vanilla

Technology:

1. Cut vegetables, cook with sugar until transparent.
2. Add vanilla.
3. Remove from heat, pour in the essence.
4. Pour into jars, roll up.

Features of compote storage

Zucchini compote should be stored in a dark, cool place. The cellar or basement is best suited for these purposes. If this is not available, then you can use the pantry.

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