Simple recipes for zucchini compote for the winter, with and without sterilization

Zucchini is a versatile vegetable that combines with many fruits to absorb their smell. It is very useful, therefore it is popular in conservation, especially in compotes. Compote made from a vegetable like marrow quenches thirst well, normalizes the water-salt balance in the body. This drink is advised for the elderly to calm the nerves and children to improve digestion, it does not cause allergies.

The subtleties of cooking squash compote

To make the drink tasty, aromatic and healthy, you must follow the following recommendations:

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

Selection and preparation of zucchini

It is very important before preparing the squash compote. carefully select the ingredients for it. Then the drink will not have bitterness, acidity and will delight you with a pleasant aroma and rich taste.

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

1. Colour. For compote, select light zucchini with yellow or green stripes.
2. Freshness. The useful properties and shelf life of the compote depend on the freshness of the product.
3. The size. Choose small vegetables, about 200 grams each. The optimal length of a zucchini for compote is 15-20 centimeters. Young vegetables are always small, and even if you choose a slightly unripe 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 storage duration of the drink depends on these parameters.

Important! To preserve already picked zucchini for longer, put them in a cool, dark 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 complex manipulations. You can cook it at home, with a minimum of money, nerves, and energy.

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A simple recipe for the winter

This recipe is notable for its simplicity, and its highlight lies in the fact that you prepare a compote from zucchini, and you get a drink with pineapple flavor.

The vegetable is washed, peeled, seeds are removed. Then it is cut into cubes, mixed with water, put on moderate heat. When the mixture boils, add sugar. Boil 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. Pour the drink into the cans, roll them up.

With orange

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

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

Put the zucchini, oranges, and citrus zest on top in sterilized jars. Fill with water, leave for fifteen minutes. Then pour 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. Punch holes in the middle with a small glass.
2. Boil the vegetable for five minutes. It is necessary to boil it in order to disinfect and destroy all microbes.
3. Drain the water, and put the warm zucchini in jars.
4. Add granulated sugar, vanillin, citric acid.
5. Cover with pineapple juice.
6. Roll up the cans.

With zuko juice

Recipe:

1. Cut the peeled zucchini into medium cubes, put in a jar.
2. Pour boiled water, add a teaspoon of essence, close.
3. Leave it to brew overnight.
4. The water is drained, the zucchini are washed well.
5. Pour vegetables into a saucepan, add granulated sugar, ZUKO. No water is added, as the vegetables themselves will produce juice.
6. Put on moderate heat, simmer for five minutes.
7. They are laid out in banks, rolled up.

With yuppie juice

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

Cooking technology:

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

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A delicious recipe for making whole apple compote for the winter

With lemon

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

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

With cherry plum

1. Place the cherry plum in jars.
2. Peel the vegetable, cut into cubes.
3. We 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. We pour it into cans, roll them up.
8. We turn over the banks, wrap them up.

With plum

Recipe:

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

With apples

This drink has a pleasant summer aroma, rich taste, and a good thirst quencher.

Preparation:

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

With citric acid

If you didn't have pineapple juice or flavors at hand, then you can make a pineapple drink with zucchini with the addition of citric acid.

Preparation:

1. My vegetable, clean, cut.
2. Fill with 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. We roll up.

Without sterilization

Recipe:

1. Vegetables are cut and placed in a three-liter jar together with thorns, in layers. The vegetable and fruit mixture should fill 1/3 of the can.
2. Add sugar, boiling water.
3. Roll up and shake well to dissolve the sugar.
4. Banks are flipped and wrapped.

With cherry

Recipe:

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

With vanilla

Technology:

1. We cut the vegetables, cook with sugar until transparent.
2. Add vanilla.
3. We remove from heat, pour in the essence.
4. We pour into cans, roll up.

Features of storing compote

Zucchini compote should be stored in a cool, dark place.A cellar or basement is best suited for these purposes. If there is none, then you can use the pantry.