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

Zucchini is a versatile vegetable that goes well with many fruits, absorbing their flavor. It is very healthy, which is why it is popular in canning, especially in compotes. Compote from a vegetable such as zucchini quenches thirst well and normalizes the water-salt balance in the body. This drink is recommended for older people to calm their nerves and for children to improve digestion; it does not cause allergies.

Subtleties of preparing zucchini compote

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

1. Before preparing the drink, make sure the ingredients are fresh.
2. Young zucchini does not need to be peeled.
3. Do not overcook the vegetable, otherwise it will turn into mush.
4. IN compote with orange and zucchini, be sure to add lemon zest for richer flavor.
5. If the drink turns out to be too sweet, 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 jars before cooking.
8. To give the compote a brighter taste and pleasant aroma, add pineapple flavoring to it.

Selection and preparation of zucchini

It is very important before preparing the zucchini 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 purchasing or preparing vegetables, you need to consider the following nuances:

1. Color. For compote, select light zucchini with yellow or green stripes.
2. Freshness. The beneficial properties and shelf life of the 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 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 shelf life of the drink depends on these parameters.

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

How to make compote at home

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

A simple recipe for the winter

This recipe is distinguished by its simplicity, and its highlight is that you prepare compote from zucchini, and get a drink with the taste of pineapple.

The vegetable is washed, peeled, and seeds removed. Then it is cut into cubes, mixed with water, and placed 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 and boil for another 3 minutes. Remove from heat, add lemon juice, mix well. Pour the drink into cans and roll them up.

With orange

To give zucchini compote a richer taste and a pleasant citrus note, you can cook it with the addition of orange. First, peel the zucchini and cut them into cubes. Boil the water. While it's boiling, get to the oranges.

Scald them with boiling water, peel them, cut into slices. Peel the lemon and squeeze out the juice.

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

Add 2 tablespoons of lemon juice to the jars and fill with syrup. Roll it up, wrap it up.

With pineapple juice

1. Peel the zucchini and cut into rings. Use a small glass to make holes in the middle.
2. Boil the vegetable for five minutes. It is necessary to cook it in order to disinfect and destroy all microbes.
3. Drain the water and place the warm zucchini in jars.
4. Add granulated sugar, vanillin, citric acid.
5. Pour in pineapple juice.
6. Roll up the jars.

With zuko juice

Recipe:

1. Peeled zucchini is cut into medium cubes and placed in a jar.
2. Pour boiled water, add a teaspoon of essence, and close.
3. Leave to brew overnight.
4. The water is drained and the zucchini is washed well.
5. Vegetables are poured into a pan, granulated sugar and ZUKO are added. No water is added because the vegetables will give juice on their own.
6. Place on moderate heat and boil for five minutes.
7. They put it in jars and roll it up.

With yuppie juice

Another recipe on how to make a pineapple zucchini drink.

Cooking technology:

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

With lemon

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

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

With cherry plum

1. Place the cherry plums in jars.
2. Peel the vegetable and cut into cubes.
3. Place the zucchini on the cherry plum and pour boiling water over it.
4. Let it brew for ten minutes.
5. Drain the water into a bowl, add sugar.
6. Boil the syrup for several minutes.
7. Pour it into jars and roll them up.
8. We turn the jars over and wrap them up.

With plum

Recipe:

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

With apples

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

Preparation:

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

With citric acid

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

Preparation:

1. Wash the vegetables, peel them, cut them.
2. Fill with boiled water.
3. Cook the mixture over low heat for 25 minutes.
4. Add the rest of the ingredients and cook for another 5 minutes.
5. Let's roll up.

Without sterilization

Recipe:

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

With cherry

Recipe:

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

With vanilla

Technology:

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

Features of compote storage

Zucchini compote should be stored in a cool, dark place. A cellar or basement is best suited for these purposes. If you don’t have one, you can use a pantry.