Zucchini compote
Products
for 6 liters of compote
Zucchini - 1.5 kilograms
Sugar - 500-700 grams to taste
Water - 2.5 liters
Apple cider vinegar 6% - 1 teaspoon, can be replaced with 1 lemon
Dried cloves - 2 buds
Mint - 2 leaves
Food preparation
1. Rinse the zucchini, peel the coarse skins, cut in half and cut the coarse seeds (if you use young zucchini with delicate skin and soft seeds, then they should not be peeled).
2. Cut both zucchini halves into 2 cm thick transverse half rings.
Cooking in a saucepan
1. Put the zucchini in a saucepan and cover with water.
2. Put a saucepan over medium heat and boil water.
3. After boiling, add sugar, reduce heat, and cook the compote for 10 minutes.
4. Add cloves, put mint, vinegar; turn off the heat under a saucepan with compote.
Cooking in a slow cooker
1. Put zucchini in a multicooker container, add water.
2. Set the multicooker to the "Baking" mode, cook until boiling with the lid of the multicooker open.
3. After boiling add and stir sugar, cook for 10 minutes.
4. Pour in cloves, pour in vinegar; turn off the multicooker.
After cooking, pour the zucchini compote into hot sterilized jars and store.
Fusofacts
- Young fruits are most suitable for zucchini compote, they are the most juicy and, therefore, they will give more taste to the compote.- Zucchini compote has a pineapple flavor, and to enhance this similarity, you can pour pineapple juice instead of half the water. Adding sea buckthorn or cherry plum will also enhance likeness squash compote with pineapple. Alternatively, you can use an adjustable dry pineapple juice.
- To taste, you can add when cooking squash compote oranges, sea buckthorn or lemon.
- Product cost for cooking 3 liters of zucchini compote in the 2020 season (from July to early September) - about 70 rubles. (as of July 2020).
- A properly prepared zucchini compote will be kept 1 year.
See more:
- Zucchini juice
- Simple zucchini jam
- Squash caviar
- Zucchini salad for the winter
- Salad "Mother-in-law's tongue" from zucchini
