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Cooking zucchini compote. How to cook zucchini compote for the winter

We replenish the bins of the next unusual workpiece- compote from zucchini, orange and lemon. We will use lemon as a natural preservative. If the combination of orange and zucchini seems strange to you, and even more so the compote from these products, do not be surprised, it is better to try it once - the compote is excellent, no worse than berry drinks. Orange sets a special tone; it gives the workpiece its pronounced taste. But zucchini itself is a neutral vegetable that absorbs additional aromas like a sponge. So we will experiment a little and in winter we will surprise our relatives with a jar of fragrant compote from our bins.

Zucchini tastes like pineapples, so they can be safely added to a salad with chicken, so beloved by the tender half of humanity.

The ingredients in the compote recipe are given in 1 liter jar, they can be increased by the number of servings.

Ingredients:

  • orange - ½ part,
  • zucchini - 120 g,
  • lemon - ¼ part,
  • water - 800 ml,
  • sugar - 110 g.

Cooking process:

We prepare zucchini - we select young varieties, thoroughly wash them under a stream of cool running water, dry them. Remove the top layer of the zucchini, cut the pulp into medium-sized cubes.
Divide half of the orange into two parts, squeeze the juice from one part. We clean the second part, remove the zest, cut the pulp into small pieces. Pour the zest with boiling water, leave for 5-7 minutes, repeat the procedure three times.

Sterilize a one-liter jar - bring water to a boil, place a metal ring for sterilization on the pan, put the jar upside down, sterilize over steam for 7-10 minutes. We also remember about the caps - we throw them into boiling water, let stand for 3-4 minutes. At the bottom of the jar, put the zucchini, chopped orange slices, and also add the zest.


Bring clean bottled water (800-850 ml) to a boil. Pour zucchini and an orange with boiling water. We throw the lid on one side, leave it at rest for 10 minutes.

After the indicated time, we change the lid to nylon, with special holes.


We take the jar with kitchen potholders. Drain the slightly colored liquid into a saucepan or saucepan.


Add a measured amount of granulated sugar. We put the saucepan on the stove, bring the liquid to a boil, cook for five minutes.


Pour in a fourth of the sweet boiled syrup, add the juice of a quarter of a lemon.


Pour in the remaining water. We tightly tighten the jar with a lid using a seaming key.


To check the seaming, we turn the jar on its side, we do it over the sink, if the liquid does not leak and the air does not come out, we rolled the jar successfully.


Turning the jar upside down, we send it to a secluded inaccessible place. We wrap it up with a warm blanket / rug, leave it for a day, until the glass has completely cooled down. Then we remove the jars with bright fragrant compote on the shelf of a cool room - cellar / storage room / basement.


Bon Appetit!

Thanks to Alena for the recipe and photo.

Zucchini is a popular vegetable and is often used in cooking. Traditionally, they create such small culinary masterpieces, how vegetable stew, caviar and pancakes, fried, stewed and baked vegetable with mayonnaise, garlic and hard cheese. Meanwhile, experienced housewives know that zucchini can also be useful for dessert, for example, they make an excellent compote.

Zucchini compote (general information)
Zucchini compote is an excellent drink, the homeland of which is sunny Bulgaria. The combination of zucchini with orange, lemon, quince, cherry plum, sea buckthorn and pineapple gives an amazing taste, it can be enjoyed at any time of the year. In addition to fruits and berries, spices are sometimes added to zucchini compote, thanks to which the taste is especially spicy and interesting.
Believe me, zucchini is easy to turn into " exotic fruit», You just need to turn on your imagination or get acquainted with the recipes already tested by experienced housewives.

Traditional zucchini compote
Ingredients for compote:
- 1 fresh vegetable marrow;
- 2 glasses of water;
- 2 glasses of sugar;
- ½ teaspoon of vinegar essence (6%);
- a few pieces of carnation.


Wash the zucchini thoroughly, blot it with a paper towel so that no excessive moisture remains. Cut the vegetable in half (lengthwise) and use a spoon to remove the seeds and pulp from the two halves. For compote, we need a dense zucchini, the pulp with seeds can be thrown away, it is not needed.
Cut the halves of the vegetable into strips, which we then turn into small pieces, similar to quarters of pineapple rings.
Pour the zucchini pieces into a saucepan, fill with water and bring to a boil over low heat. After the vegetable boils, put sugar in a saucepan and continue to cook over low heat, remembering to stir constantly. Gradually, the zucchini should become transparent, when this happens, you should put the cloves in the pan. Remove the compote from the heat, add the vinegar essence and stir.
"Rolls" should be done only in sterilized jars, otherwise the compote can quickly deteriorate. You can sterilize glass containers in a double boiler, oven or on a gas stove.
Compote is poured into jars hot, slices of zucchini are laid out there and all this is rolled up with metal lids. Ready-made blanks for the winter need to be turned over and covered with a towel or blanket. Before storing the compote in the basement or closet, the jars should stand for several days in a cool and dry place.

Zucchini and orange compote
Ingredients for compote:
- 2 kilograms of zucchini;
- ½ kilogram of oranges;
- 2 kilograms of sugar;
- water.

Compote cooking technology
Wash oranges and zucchini thoroughly under running water and dry a little.
Zucchini must be peeled, seeds and pulp, cut into small pieces or cubes. Divide the oranges into slices (you can cut directly with the peel, this will make the compote more aromatic and rich).
Bring water (the amount depends on the preferences of the hostess and her family members) to a boil, put prepared zucchini, oranges and sugar in it.
It takes about half an hour to cook the compote, then pour it hot into sterilized jars and roll it up.

Zucchini compote with sea buckthorn
Ingredients for compote:
- 1 kilogram of zucchini;
- 1 cup of sugar;
- 400 grams of sea buckthorn;
- 1 liter of water;
- a sprig of mint.

Compote cooking technology
Wash the courgettes, peel and cut into small pieces. Sort the sea buckthorn, wash and dry a little to get rid of excessive moisture.
Heat the water, put the zucchini in it, keep it there for 3-4 minutes. Throw the zucchini in a colander, put in previously sterilized jars. Following the zucchini, send sea buckthorn and a little mint in a glass container. Roll up cans using a special key.

Zucchini and quince compote
Ingredients for compote:
- 1 kilogram of zucchini;
- 150 grams of quince;
- 4.5 glasses of water;
- 500 grams of sugar.

Compote cooking technology
My zucchini, peel and cut into pieces. We clean the fruits of quince from the skin, seeds and cut into slices. We completely fill the jar with peeled vegetables and fruits, fill in sugar syrup, sterilize for 15 minutes and roll up the jars.

Pineapple zucchini compote
Ingredients for compote:
- 1.5 kilograms of zucchini;
- 1 liter of pineapple juice;
- 1 orange;
- ½ glass of sugar;
- ½ tablespoon of citric acid.

Compote cooking technology
Cut the zucchini into slices (if the vegetables are small) or into pieces (quarters or halves of a ring). Squeeze the juice out of the orange, mix it with the pineapple and pour over the zucchini. Leave the compote base for 1 hour so that the vegetable can soak well with the juice.
We put the future compote on the stove, add lemon and sugar. In order for the zucchini to remain tasty and fragile, they should be boiled for no more than 3-4 minutes. The compote must be chilled and drunk as a refreshing drink.

Zucchini and cherry plum compote
Ingredients for compote:
- 1.5 kilograms of zucchini;
- sugar (1 glass per 1 liter of water);
- 300 grams of cherry plum;
- 1 lemon;
- water.

Compote cooking technology
Wash the zucchini, peel the skin and pulp (if the vegetables are young, the pulp and seeds can be left). Cut the courgettes into cubes or quarters of the ring (they should be too thin, otherwise the vegetables will soften, and they should be dense and crispy).
Wash the cherry plum and put (handful) into three-liter jars (one handful of cherry plum is enough, otherwise the compote will be very saturated and sour). Seaming jars and lids must be sterilized beforehand. Glass containers are filled to the top with zucchini, boiling water (up to the level of the lid) and a little lemon zest are added there.
Filled cans, covered with a towel, should stand for about 20 minutes, after which they must be drained into a saucepan (use perforated lids). Boil the water, add sugar and pour it back into jars with zucchini and cherry plum.
Roll up the jars, turn over, cover with a blanket and leave for a day.

Zucchini and sloe compote
Ingredients for compote:
- 300 grams of zucchini;
- 200 grams of blackthorn;
- 1 cup of sugar;
- water.

Compote cooking technology
Wash, peel and cut (small pieces) courgettes. Place the zucchini and thorns in three-liter jar(the container should be filled with zucchini and thorns by about a third). Add a glass of sugar to the jar and pour boiling water over it.
Roll up the jar with the compote, shake it a little so that the sugar "disperses" faster. Turn the jar upside down and wrap it with a blanket. After the zucchini compote with thorns has completely cooled down, the jars should be placed in the cellar, basement or pantry, the main thing is that it is cool there.

Zucchini and apple compote
Ingredients for compote:
- 1 medium-sized zucchini;
- 1 kilogram of apples (it is better to choose sweet varieties, otherwise the compote will be too sour);
- ¼ glasses of cane sugar;
- vanillin or vanilla stick;
- 1.5 liters of water.

Compote cooking technology
Wash the zucchini, peel, pulp and seeds. Cut the courgette into small pieces. "Deal with" apples (remove the peel, seeds and cut them into wedges). Place prepared vegetables and fruits in a saucepan.
Add water and sugar to a saucepan with zucchini and apples, boil over low heat. Next add vanillin or vanilla pod and seeds.
The compote must be cooked for about 30 minutes, remembering to stir constantly. A drink made from apples and zucchini can be drunk chilled or rolled up in jars (a sterilization stage is required).

Useful Tips
If the zucchini is young, it is not worth peeling them of the peel and pulp, they will be quite appropriate in compote.
The longer we cook the zucchini, the softer they become, it is important not to overdo it with heat treatment, zucchini are delicious when firm and crunchy.
If the recipe contains vinegar essence, but in the house it is not, you can replace this ingredient with citric acid.
If you plan to roll up the zucchini compote, sterilization of the cans is required.
If you plan to drink zucchini compote right away, it makes sense to add 1-2 tablespoons of gin to it, the taste is spicy and interesting.
In the event that the compote turned out to be too sour (a lot of cherry plum, an excess lemon juice or citric acid), you can dilute it with boiled water. The same method will help if the drink is too sweet.

Zucchini for pineapples for the winter: recipes for preparations (compote, etc.) with cherry plum, lemon and more for the winter.

There is hardly a person, especially a child, who does not like pineapples. These exotic fruits have long been available to us both fresh and pickled. But there is a way much cheaper: to cook zucchini so that no one can tell them from real pineapples! We will tell you some simple and interesting recipes.

Pineapple blanks

There are many ways to prepare such zucchini for the winter. This is jam, and compotes, and preservation in a marinade. First of all, we will tell you how to quickly prepare pineapple from zucchini for serving if guests are about to come to you.

Such zucchini tastes like real pineapples.

Simple recipe

You will need:

  • zucchini - 1 kg
  • pineapple juice from the store - 350 g;
  • sugar - 0.5 cups;
  • citric acid - 2/3 teaspoon;
  • vanillin or vanilla sugar- on the tip of a knife.

Please note: it is better to take zucchini, depending on the expected result, young or more mature. For the second option, you will need more liquid, that is, you will need to add juice or water. But such zucchini will not boil over and will retain its shape.

  • Peel the zucchini. Remove the pulp of the core along with the seeds. To do this, cut the zucchini into rings and remove the pulp with a glass.

Peeled and prepared zucchini


That's the whole process. Such zucchini can be cooled and served as a separate dish for dessert or in a salad. Or you can put it in sterilized jars, pour it over with syrup and roll it up. Wrap the cans in a blanket, and when they are completely cool, lower them into the basement, and you will have wonderful piece for the winter.

Zucchini "pineapple" with flavoring

This recipe is just as simple and even cheaper than the previous one. For 1 large zucchini, you will need the following products for the marinade:


Peel the courgette, cut into rings and core.

Prepare the syrup: bring the water to a boil, dissolve the sugar in it and citric acid so that you get a sweet and sour taste. After that, you can add pineapple flavor.

In a boiling marinade, you need to fold the zucchini and cook for about 3 minutes, then cool at room temperature and put in the refrigerator. In this case, you can also roll up the zucchini in jars for the winter.

Original jam

It is impossible to imagine preparations for the winter without jam, which means that we will try to make it from pineapple zucchini. In fact, it is not difficult, but on the contrary, it is exciting, and also delicious.

Such jam can be in pieces or in the form of mashed potatoes - each method has its own characteristics. Zucchini does not have a pronounced taste, therefore it is very easy to take taste qualities additives, in our case - pineapple juice.

For such original jam you will need zucchini, pineapple juice, and sugar

For 1.5 kg of zucchini you will need:

  • 1.2 kilograms of sugar;
  • 0.5 teaspoon citric acid;
  • 1 small jar of canned pineapple (about the size of a glass)

We take into account the already peeled and cut zucchini.


In exactly the same recipe, you can make jam without using pineapple wedges. It is enough to take 0.5 liters of pineapple juice for the same amount of products.

Please note: pineapple juice in any recipe can be easily replaced with marinade from a can of canned pineapple... Alternatively, you can use instant drinks such as Zukko or Yupy.

Compote

For a compote of "pineapple" zucchini, you don't even need to use pineapple juice. The juice of lemon and cloves gives the appropriate taste.

Ingredients:

  • zucchini - 1 pc.;
  • water - 2 l.;
  • lemon - 1 pc.;
  • sugar - 2 cups;
  • cloves - 3 pcs.

Peel the zucchini and cut the pulp into small cubes.

Cut the zucchini pulp into cubes

Place the chopped zucchini in a suitable saucepan, add water and cook until boiling. Add sugar, reduce heat and continue cooking.

When the zucchini in the compote become transparent, you can add cloves to the syrup. After another 15 minutes, remove the pan from the heat and add the juice of one lemon to the compote.

Cooking with cherry plum

If, in addition to zucchini, you have a good ugly cherry plum (or there is an opportunity to buy it inexpensively), be sure to try this recipe.

Zucchini and cherry plum compote with pineapple flavor

You will need:

  • 3-4 ripe medium-sized zucchini;
  • sugar;
  • yellow cherry plum.

Wash the courgettes, peel, core with seeds, cut into half rings.

Prepare a 3 liter can, sterilize and dry. Put inside 0.5 kg of cherry plums and zucchini slices so that the jar is filled up to the shoulders. Pour boiling water over and leave for 20 minutes.

Drain the liquid from the jar into a saucepan, add sugar at the rate of 1.5 cups per 1 jar. Bring the syrup to a boil to dissolve the sugar, and pour over the zucchini. Roll up the cans, wrap them in a blanket for two days to cool the compote, and put them in the basement.

Blanks with the addition of other fruits and berries

Citrus fruits, especially oranges, can help give the zucchini a pineapple flavor. You don't need to use pineapple juice in this recipe - neither natural nor instant.

Would need:

  • 3-4 medium zucchini;
  • 1 liter of water;
  • 3 oranges;
  • 2 cups sugar;
  • 1 tablespoon citric acid

This amount of food is designed for 5 liter jars, which should be thoroughly washed and dried.

Washed oranges should be cut into semicircular slices. At the bottom of each jar, 4 slices are laid, it is desirable that they are located vertically.

Cut oranges into slices; you can also use zest

Wash and peel the courgettes, cut the flesh into cubes, and put them in jars.

Now you need to prepare the syrup. For this in cold water dissolve sugar and citric acid completely. Pour the syrup into the zucchini and orange jars.

Cooking zucchini in this way requires sterilization.

Such pineapple-like zucchini need to be sterilized. Filled cans are placed in a large saucepan, covered with lids, water is topped up "up to the shoulders". From the moment the boil begins, mark for 15 minutes and cook the zucchini, then remove from heat, roll up the jars and leave to cool down warm.

Pineapple squash with sea buckthorn

For this recipe, zucchini, sea buckthorn and sugar. The exact amount is not so easy to determine, but we can say that for a liter jar you will need 3-4 tablespoons of sugar.

Sea buckthorn is a great addition to pineapple-flavored zucchini

Rinse and peel the courgettes and cut them into cubes. Now in the prepared jars you need to lay zucchini and sea buckthorn in layers. Each layer is sprinkled with 1 tablespoon of sugar. As they are stacked, the food will juice and settle, so the zucchini must be added.

The filled jars are sterilized for 15 minutes. The zucchini will settle again, you can add more. After that, you can roll up the cans, let them cool and put them in a cool place.

Sea buckthorn can also be used in a compote recipe with the funny name "Imposter Pineapple".

For him you will need:

  • 2-3 glasses of sea buckthorn;
  • 1 medium zucchini;
  • 1.5-2 cups of sugar;
  • 2 liters of water.

Peel the courgette and cut into 2 cm thick half rings. Place in a 3-liter jar, sterilized in advance, pour boiling water over for 5 minutes.

Drain the jar, add sea buckthorn, pour boiling water and sugar syrup almost to the top and roll up. You can add a sprig of mint, lemon balm or thyme to the syrup - these herbs will give a pleasant taste.

Video: Cooking Pineapple Flavored Zucchini

We hope that the presented recipes will be loved by you and your loved ones. Such simple and delicious "fake" pineapples from the zucchini available to everyone are worthy of a place on the family table. If you already have such experience, please share with us how to make such a delicacy.

A wonderful recipe for a drink is zucchini compote for the winter. Unusual and original preparation of vegetables. And the brewed drink has a soft fruity taste - not at all like a zucchini taste. Classic version preparation contains only pieces of zucchini and spicy additions; aromatic apple cider vinegar is selected as a preservative. But you can do it in another way.

Replacement possible apple cider vinegar on a regular tableware, essence or citric acid. But, be prepared for a slight change in taste, it will become less velvety.

To enrich and diversify the taste of compote, take fruit juice or pieces of fruit. Suitable:

  • lemons;
  • oranges or tangerines;
  • plum or cherry plum;
  • pears;
  • peaches;
  • apricots;
  • cherries or cherries (with or without seeds).

You can make these options for combinations of zucchini and fruit in a ratio of 1: 1 or 2: 1, respectively. For one recipe, choose one fruit or two.

For example, zucchini and:

  • lemons and oranges;
  • pears and apples;
  • apricots and peaches.

Plums and cherries themselves have a rich taste and color, so take them one at a time for a drink.

In addition to all this, it is allowed to add sea buckthorn berries, quince, blackthorn and even natural pineapple juice to the compote to zucchini. And if pineapple juice is not at home, but you want to add something like that, take fruit syrups or extracts with different flavors. The main thing is to consider the compatibility of different products with each other.

Often in recipes for compote from zucchini, there are clove inflorescences, they are used to enhance the taste, since the vegetable itself does not have any taste. If you are a lover of spices and seasonings, it is permissible to take a little instead of cloves:

  • peppercorns (pink, red, cayenne);
  • anise seeds;
  • oregano or mint leaves;
  • ginger root.

Use one type of spice for one recipe.

Well, the ingredients were chosen, the compote was cooked. But it so happens that they overdid it with acid. Added a lot of citrus, cherry plum or vinegar. It's easy to fix the situation - add a little more boiled water to the marinade.

We offer you to get acquainted with two compote recipes - a classic spicy one-component from zucchini and a sweet compote with citrus fruits. The second option is with additional sterilization of filled cans.

So, let's start cooking classic recipe drink!

Taste Info Compotes, juices for the winter

Ingredients

  • Zucchini or peeled zucchini - 700 g;
  • Sugar - 200 g;
  • Carnation inflorescences - 2 pcs.;
  • Cinnamon - 5 g;
  • Apple cider vinegar - 25 ml;
  • Filtered water - 1.5 liters.


How to make sweet zucchini compote for the winter

First, process the zucchini. Rinse it off. Cut off the skin and core with the seeds. Young zucchini or not, do not cancel this procedure. It will simply not be aesthetically pleasing if you find green peel or zucchini seeds in a glass of your compote. From the use of vegetables of varying degrees of maturity, only a different consistency of zucchini pieces in compote is obtained. From young fruits - soft cubes, and from ripe ones - crispy.

Cut the vegetable into medium sized cubes. Small slices are not needed in the recipe, otherwise the zucchini in the compote will boil and turn into mashed potatoes.

Pour the water into a saucepan and transfer the zucchini to it. Put it on the stove to heat up.

When the broth warms up a little, add sugar, cloves and cinnamon. Cinnamon is perfect ground or with a stick. But it is better to take it with a stick, the brown powder will darken the compote slightly.

After boiling, cook the compote until the zucchini is soft - an average of a quarter of an hour. After that, pour in the vinegar. Apple cider vinegar has a pleasant aroma and unobtrusive taste, do not replace it with regular table vinegar. And if there are no options, choose citric acid. Introduce it to your own taste over an incomplete dessert spoon, stir each time and taste the marinade. The acid should not be pronounced.

Pour compote into jars treated with boiling steam. Preserve immediately with iron lids. This recipe is without sterilization, because the compote contains vinegar. Its addition guarantees the safety of the workpiece, but the recipe must be strictly observed.

Place the jars on the lids and leave to cool gradually. The drink is already ready to drink, but it is better to leave it canned compote from zucchini for the winter.

These vitamin jars will fit well on cold days, when there are no useful ones in the garden. fresh berries and fruits.

Zucchini compote like pineapple for the winter

It makes no sense to close such a compote in small jars of 0.5 or 0.3 liters. As soon as you open one of these, the drink spills over the glasses, and immediately ends. This compote is so tasty and aromatic! The combination of zucchini and citrus fruits in compote gives an unexpected result - it will taste like pineapple! Who would have thought - a pineapple-flavored zucchini!

To make the drink not only fragrant, but also attractive in appearance, it is recommended to use citrus fruit juice without pulp for preparation. The same goes for the peel and zest - these components give a slight bitter aftertaste. Therefore, it is better not to take them.

A simple recipe can be easily mastered by a novice housewife. The main difficulty can arise in the process of sterilization of cans with compote. But if you delve into it, it’s not difficult! Take a hot jar with special tools, and when sterilizing, there should be a small soft cloth under it. So the cans will be whole, and the compote will be cooked excellent!

Teaser network

Ingredients (for 1 can of 3 liters):

  • Zucchini - 500 g;
  • Lemon - 1/2 pc.;
  • Orange - 1 pc.;
  • Sugar - 250 g;
  • Carnation inflorescence - 1 pc.

Cooking method

  1. First, prepare a jar. Rinse it thoroughly with baking soda under running hot water. If you wash it cold and then sterilize it with boiling water, the jar can easily burst. Then rinse the glass container and place on the table. Simultaneously place an iron lid in a small saucepan to boil.
  2. Boil water and pour boiling water into a jar 2/3 of the volume. It is possible to process cans not only with hot water, but also with boiling steam. It is common among housewives to harden cans in hot oven at medium temperature. Choose the method yourself, but the containers must be well sterilized.
  3. Start processing the zucchini. Rinse it and cut off the skin. Remove the insides with seeds too. Cut the pulp into cubes.
  4. Rinse the orange and lemon and cut the fruit in half. Squeeze out the juice. Strain it from pulp and seeds through a sieve. If you squeeze the juice with a special electric juicer, it removes the excess pulp itself.
  5. Pour hot water out of the jar. Put the zucchini cubes in it, pour the citrus juice. Add sugar and cloves.
  6. Pour boiling water into a jar just above the hangers. If you pour more, the broth will pour out during sterilization. In this case, a sealed twist will not work. Cover the jar with a lid, but do not preserve it yet.
  7. Place the jar on a clean cloth in a wide saucepan. Pour boiling water into it and sterilize over low heat for about half an hour.
  8. After that, take out the jar with special tongs and immediately tighten the lid tightly. According to the recipe, the drink turns out to be slightly concentrated. In winter it can be consumed or diluted with boiled water.
  9. Put the jar upside down and wrap it in a blanket until it cools. Store the pineapple-flavored zucchini compote for the winter for storage.

If you are creative in using the most familiar food products, you can cook very unusual and interesting dishes, for example, zucchini compotes. You are probably surprised in some way, aren't you?

Zucchini is a very healthy fruit, it is easily absorbed by the human body. Regular inclusion of zucchini in food has a very beneficial effect on the functioning of the digestive and immune systems, as well as on the condition of the skin and joints. The composition of zucchini includes carotene, B vitamins, pectins, compounds of magnesium, potassium, calcium and iron, vegetable fiber.

We will tell you how to cook delicious compotes from zucchini. The general idea and principle of making any compote are clear: you need to boil (or better - steamed) the main ingredients in the right amount water or slightly concentrated sugar. Since zucchini do not have a pronounced taste characteristics, in compotes it is better to combine them with sweet and sour fruits. This combination will create a special taste harmony. Zucchini compotes can be canned for the winter, or boiled for direct consumption.

Zucchini and orange compote with lemon

Ingredients:

  • unripe zucchini;
  • oranges;
  • lemons;
  • domestic sugar;
  • water.

Preparation

Wash the zucchini thoroughly in cold water. Lemons and oranges should be rinsed with boiling water before washing in cold water. Cut off the tips on both sides of all fruits. We cut the zucchini in half lengthwise and further - in thin slices, or in cubes-cubes (we do not cut the skin, there are many nutrients). We also cut the orange and lemon into slices, be sure to remove the seeds, otherwise the compote will be unpleasantly bitter. Put the sliced ​​zucchini and citrus slices in clean sterilized glass jars(it is advisable to use cans of no more than 2 liters).

From water and sugar, we cook the syrup of the desired concentration (for example, for 3 liters of water - 2-3 tablespoons of sugar).

Fill the zucchini and citrus fruits in jars with boiling syrup, close the lids and leave for 15-20 minutes, then pour the syrup into a saucepan. Bring the liquid to a boil again, boil for 3 minutes, pour it back into the jars. Roll up lids sterilized in boiling water, turn over and cover until it cools completely.

If you are not going to roll the compote, then it will be ready for use after the zucchini and citrus slices in a saucepan are poured with boiling water until it cools naturally (let it brew for at least 40 minutes). There is no need to cook compote with citrus fruits, all vitamin C will be destroyed. In general, a portion of zucchini compote for one-time use (for example, for a family) is best prepared in a large thermos - the maximum of vitamins will be preserved.

In the same way, approximately following the same recipe (see above), you can prepare pineapple compote from zucchini, for this you can use the remnants of fresh pineapple left after cutting. This method allows you to use expensive exotic fruits as economically as possible.

Of course, we can cook compotes, combining zucchini not only with exotic, but also with more familiar fruits that grow in our latitudes. For example, zucchini compote with apples and / or cherry plum. Apples are better to choose sour or sweet and sour. If the natural acid in the fruits used is not enough, you can add citric acid to the canned compote in an amount of 1-1.5 g per 1 liter of water. It is better to use natural sour fruit, by the way, sugar in compote for the winter is also optional. It's just that all the fruits for the compote must be washed well, the tails, seeds, seed pods must be removed from the apples and cut into slices. Pour boiling water twice. Such a healthy sugar-free with natural sweetness can be safely consumed even by those for whom sugar is contraindicated.