Many housewives are engaged in preparations for the winter. After all, there is nothing more pleasant than opening aromatic jam, salads, and canned vegetables in cold weather. Preservation is a separate area of cooking that has been developing for decades. However, here too, new, unusual recipes always appear. For example, not everyone knows that you can preserve a compote of zucchini and sea buckthorn for the winter, which always turns out tasty and surprisingly aromatic.
Specifics of preparing squash compote with sea buckthorn for the winter
The peculiarity of this compote is the unusual combination of berries and vegetables, which creates an amazing aroma. Zucchini does not have a distinct smell or taste, so it takes on the aroma and sour taste of sea buckthorn. It resembles pineapples. The taste of the delicacy is very original, slightly similar to pineapple juice.
Reference! Some housewives add a sprig of mint to the compote to give the drink a delicate taste.
To make compote, the zucchini will need to be washed and peeled, and the seeds should also be removed. Then the vegetable needs to be chopped into large pieces. Before placing the cubes in a jar, they are blanched in boiling water for about five minutes. Then leave in a colander to remove the water. The sea buckthorn is washed, cleared of branches and leaves, sorted, after which the berries are laid out and allowed to dry.
List of ingredients
A classic compote recipe requires the following ingredients:
- sea buckthorn – 250 g;
- zucchini – 1.1 kg;
- sugar – 0.4 kg;
- water – 2l.
The specified amount will be required to prepare three liters of drink. Often housewives, wanting to get a brighter taste, add other components. This is acceptable, but not required.
Product selection rules
Sea buckthorn should be selected when it is ripe and fresh. The berries should not be overly soft, otherwise they will burst as soon as they are poured with hot water. It is unacceptable to use spoiled, crushed, rotten berries. It is better to choose zucchini that is not old, with a thick, glossy skin. Old fruits have a very dense crust, which is difficult to peel off. Therefore, young, green zucchini is preferable.
How to prepare containers
Many housewives are engaged in preparations for the winter.After all, there is nothing more pleasant than opening aromatic jam, salads, and canned vegetables in cold weather. Preservation is a separate area of cooking that has been developing for decades. However, here too, new, unusual recipes always appear. For example, not everyone knows that you can preserve a compote of zucchini and sea buckthorn for the winter, which always turns out tasty and surprisingly aromatic.
How to make compote from zucchini and sea buckthorn
To prepare compote, you must follow these instructions:
- Prepared berries and zucchini must be placed in a jar.
- Pour boiling water and after 10 minutes pour it into the pan.
- Bring water to a boil, then add sugar and boil.
All that remains is to pour the syrup over the berries and zucchini, 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 after a few hours, when it has infused.
How to properly store the finished product
The quality and safety of the workpiece depends on proper storage. Immediately after rolling up the container with a tin lid, you need to turn the jar upside down, cover it with a blanket and let it sit until it has cooled completely. It's best to leave it overnight.
After this, the jar should be carefully turned over and moved to a place of permanent storage. It is best if it is a cool, dark place, preferably with a temperature no higher than +18. This could be a specially equipped basement or cellar.
