The best recipe for zucchini and sea buckthorn compote for the winter
Many housewives are engaged in harvesting for the winter. After all, there is nothing more pleasant than to open aromatic jam, salads, canned vegetables in cold weather. Conservation is a separate direction of culinary, which has been forming for more than a decade. However, new, unusual recipes always appear here. For example, not everyone knows that you can close the zucchini and sea buckthorn compote for the winter, which always turns out to be tasty and surprisingly aromatic.
The specifics of cooking zucchini compote with sea buckthorn for the winter
The peculiarity of this compote lies in the unusual combination of berries and vegetables, due to which an amazing aroma is formed. Zucchini do not have a pronounced smell or taste, so they take on the aroma and sour taste of sea buckthorn. It resembles pineapples. The delicacy has a very original taste, slightly similar to pineapple juice.
Reference! Some hostesses add a sprig of mint to the compote to give the drink a delicate taste.
For compote, zucchini will need to be washed and peeled, the seeds should also be removed. Then the vegetable needs to be chopped into large pieces. Before placing the cubes in the jar, blanch them in boiling water for about five minutes. It is then left in a colander to remove the water. Sea buckthorn is washed, cleaned of branches and leaves, sorted out, after which the berries are spread and allowed to dry.
Ingredient List
The classic compote recipe assumes the presence of such ingredients:
- sea buckthorn - 250 g;
- zucchini - 1.1 kg;
- sugar - 0.4 kg;
- water - 2l.
The indicated amount is required to prepare three liters of the drink. Often housewives, wanting to get a brighter taste, add other ingredients. This is permissible, but not required.
Product selection rules
Sea buckthorn should be chosen ripe, fresh. The berries should not be overly soft, otherwise they will burst as soon as they are covered with hot water. It is unacceptable to use spoiled, crushed, rotten berries. It is better to choose zucchini not old, with a dense glossy skin. Old fruits have a very dense rind that is difficult to peel off. Therefore, young, green courgettes are preferable.
How to prepare containers
Many housewives are engaged in harvesting for the winter. After all, there is nothing more pleasant than to open aromatic jam, salads, canned vegetables in cold weather. Conservation is a separate direction of culinary, which has been forming for more than a decade. However, new, unusual recipes always appear here. For example, not everyone knows that you can close the zucchini and sea buckthorn compote for the winter, which always turns out to be tasty and surprisingly aromatic.
How to make zucchini and sea buckthorn compote
To prepare compote, you must follow these instructions:
- Prepared berries and zucchini must be placed in a jar.
- Pour boiling water over and after 10 minutes drain it into a saucepan.
- 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 a few hours later, when it is infused.
How to store the finished product correctly
The quality and safety of the workpiece depends on the correct storage. Immediately after rolling up the container with a tin lid, it is necessary to turn the jar upside down, cover it with a blanket and hold it until it has completely cooled down. Best left overnight.
After that, the jar should be carefully turned over and transferred to the place of permanent storage. It is best if it is a cool, dark place, preferably with a temperature no higher than +18. It can be a specially equipped basement, cellar.
