How to cook zucchini compote for the winter with pineapple flavor according to a step-by-step recipe with a photo. Recipes for unusual blanks from ordinary zucchini

If you are creative in using the most familiar foods, you can cook very unusual and interesting dishes, for example, zucchini compotes. You must be surprised in some way, right?

Zucchini is a very useful fruit, it is easily absorbed by the human body. The regular inclusion of zucchini in food has a very beneficial effect on the functioning of the digestive and immune systems, as well as on the condition of the skin and joints. The composition of zucchini includes carotene, B vitamins, pectins, compounds of magnesium, potassium, calcium and iron, vegetable fiber.

We will tell you how to cook delicious compotes from zucchini. The general idea and principle of preparing any compote is clear: you need to boil (or rather, steam) the main ingredients in the right amount of water or low-concentration sugar. Since zucchini does not have pronounced taste characteristics, it is better to combine them with sweet and sour fruits in compotes. This combination will create a special taste harmony. Zucchini compotes can be preserved for the winter, or boiled for direct consumption.

Compote of zucchini and orange with lemon

Ingredients:

• unripe zucchini;
• oranges;
• lemons;
• domestic sugar;
• water.

Cooking

Wash the zucchini thoroughly in cold water. Lemons and oranges should be washed with boiling water before washing in cold water. We cut off the ends of all fruits on both sides. We cut the zucchini in half lengthwise and further - into thin slices, or cubes-bars (we do not cut the skin, it contains a lot of useful substances). We also cut orange and lemon into slices, be sure to remove the seeds, otherwise the compote will be unpleasantly bitter. We lay the chopped zucchini and citrus slices in clean, sterilized glass jars (it is advisable to use jars no more than 2 liters).

We cook syrup of the desired concentration from water and sugar (for example, for 3 liters of water - 2-3 tablespoons of sugar).

Pour the zucchini and citruses in jars with boiling syrup, close the lids and leave for 15-20 minutes, then pour the syrup into the pan. Bring the liquid to a boil again, boil for 3 minutes, pour it into jars again. We roll up the lids sterilized in boiling water, turn over and cover until completely cooled.

If you are not going to roll up the compote, then it will be ready for use after the zucchini and citrus slices in the saucepan are poured with boiling water until it cools naturally (let it brew for at least 40 minutes). It is not necessary to cook compote with citrus fruits, all vitamin C will be destroyed. In general, a portion of zucchini compote for one-time use (for example, for a family) is best prepared in a large thermos - a maximum of vitamins will be preserved.

In the same way, approximately following the same recipe (see above), you can cook pineapple compote from zucchini, for this you can use the remains of fresh pineapple left after cutting. This method allows you to use expensive exotic fruits as economically as possible.

Of course, we can cook compotes, combining zucchini not only with exotic, but also with more familiar fruits that grow in our latitudes. For example, zucchini compote with apples and / or cherry plums. Apples are better to choose sour or sweet and sour. If the natural acid in the fruits used is not enough, you can add citric acid to the canned compote in the amount of 1-1.5 g per 1 liter of water. It is better to use natural sour fruits, by the way, sugar in compote for the winter is also optional. Just wash all fruits for compote well, remove ponytails, seeds, seed boxes from apples and cut into slices. It is necessary to pour boiling water twice. Such a healthy without sugar with natural sweetness can be safely consumed even by those for whom sugar is contraindicated.

Compote of apples and pears for the winter can become even more fragrant and tastier if you enrich it with zucchini. It is they who will bring notes of freshness and some astringency to the compote. It turns out that in order to prepare an original drink, you need to know what components to prepare it from. And I found these components and this is not the first time I cook such compote for the winter. Probably, you have never heard that vegetables can be added to sweet drinks. And zucchini is perfect for this. It does not have a pronounced taste, so it is an excellent addition to fruits.

Apple and pear compote with zucchini for the winter - recipe with photo

Required products:
- pears - 300 grams;
- apples - 200 grams;
- zucchini - 200 grams;
- apple cider vinegar - 50 ml;
- granulated sugar - 250-300 grams;
- water - 2.5 liters.




Pour sugar into the water. Put on fire and start heating.




At this time, prepare the fruit. Cut apples and remove seeds and stems.




Pears also cut into slices, and then cut off the seeds and tails.




Place apple and pear slices in boiling syrup. Start cooking compote.




Cut the zucchini into cubes, but before thoroughly wash the skin.




Send zucchini cubes to compote. Boil the drink for another 20 minutes.




In total, the compote should boil for 30 minutes so that its taste becomes saturated and the color becomes golden. At the very end of cooking, pour in apple cider vinegar. It will make the taste of compote a little sour and pleasant to drink.








Ready compote of apples, pears and zucchini should be covered with a blanket. When it has completely cooled, put it on the shelves in the pantry.




In winter, it will be very useful to you. Any feast will become tastier if there is such an unusual chilled drink on the table.
Don't forget to refrigerate for 15-20 minutes before serving.
Bon Appetite!
Also try

Zucchini is a tasty vegetable and, moreover, is suitable for preparing so many different dishes that you are amazed. Today we invite you to replenish your stocks and prepare apple and squash compote for the winter. Everything is very simple!
Compound:
(the indicated ingredients are calculated for rolling up one three-liter jar)
- apples ("White filling") - seven - eight pieces;
- zucchini (any, except zucchini) - six to seven half rings (without seeds);
- sugar - 120 grams;
- water - 2.5 liters.

Recipe with photo step by step:

To prepare a compote of apples and zucchini for the winter, you need to wash the fruits and clean them from seeds. Zucchini is peeled and seeds removed. Then all the main products are washed with running water and dried.
At this time, the jar and lid are being prepared. They need to be sterilized over steam and cool. At this time, water must be poured into a saucepan and brought to a boil. While the water is boiling, dried vegetables are placed in a jar, which are preliminarily doused with boiling water. Then boiling water is poured into a container. The jar is covered with a lid and left for a few minutes (about five). After that, the water from the jar is poured into the pan and brought to a boil again, sugar is added. When the sugar syrup is ready, it is turned off and this boiling solution is poured into a jar. A jar of zucchini and apple compote is corked and placed in a remote place with the lid down and covered with a towel. That's it, compote of apples and zucchini is ready for the winter.



We also recommend preparing

Not everyone can afford authentic pineapple preparations, since these fruits are rare on our shelves, and if they appear, they are very expensive.

But they found a good replacement - zucchini compote for the winter like pineapple: these modest fruits can be given a pronounced pineapple flavor. We will learn how to give zucchini fruits an exotic flavor and aroma in order to enjoy a wonderful “pineapple” delicacy in the winter.

"Pineapple" zucchini compote, recipe with flavoring

For cooking "pineapple" zucchini compote according to a simple recipe, we use the following ingredients:

• Zucchini - enough to put in a three-liter jar;
• 15 grams of citric acid;
• A pack of pineapple flavor or Zuko-type dry drink;
• Water;
• 200 grams of cane sugar.

If you can’t find cane sugar, feel free to replace it with regular sugar.

How to cook zucchini compote for the winter

Squash compote with pineapple flavor is enjoyed even by capricious children. To please yourself and loved ones with a delicacy that is well stored all winter, we follow this recipe:

• We clean the fruits from the peel, core and seeds, cut into 1-2 centimeter cubes and transfer to a three-liter jar, filling it up to the “shoulders”.
• Add water to the top, flavor with citric acid, mix and leave for 6 hours, occasionally stirring the contents.
• Pour everything into an enamel bowl, mix with cane or regular sugar and bring to a boil over medium heat.
• Pour in pineapple flavor, boil for 5 minutes, remove from heat and cool in the room. Transfer to a jar and put in the refrigerator.

To keep zucchini compote for a long time, pour it into sterile jars hot and immediately roll it up.

Let's prepare this compote from the following components:

• 2 pinches of vanillin;
• 2 kg of zucchini;
• 0.7 l of canned pineapple juice;
• 1 glass of granulated sugar;
• 9 g citric acid.

It is better to use not young, but more mature fruits: they do not boil soft and are well stored.

How to cook zucchini compote for the winter like pineapple

Zucchini compote with pineapple juice is even tastier than with flavoring, as its taste is as close to natural as possible. To cook the workpiece according to this recipe, we will use the following technology:

• We clean the zucchini from the skin, seeds and core, cutting the fruits into rings and removing the pulp with a glass.
• Cut the remaining raw material into two centimeter cubes.
• We mix all the ingredients in an enamel bowl, except for cutting, and put on the stove to dissolve the sugar and make a sweet syrup.
• Add zucchini cubes and cook for 15 minutes, stirring all the time.
• We place the finished compote in sterile jars and roll it up.

We wrap them with a blanket, wait for them to cool completely and put them in a cool place for storage.

To prepare 6 liters of compote, we stock up on the following ingredients:

• Water;
• 4-5 zucchini;
• 600 g of yellow cherry plum;
• 150 grams of sugar per 1 liter.

So that the compote does not give off sourness, we observe the proportions: cherry plum - 1 part, zucchini - 3 parts. We take only yellow cherry plum: red will spoil the whole taste.

Cooking squash compote

To prepare compote from zucchini for the winter with pineapple flavor, you can do without pineapple additives: they are successfully replaced by cherry plum. Many doubt how it can "turn" into a pineapple, but, having tried the recipe, they are happy to put it in a cookbook.

Let's cook "pineapple" compote from zucchini and cherry plum according to the following recipe:

• We put a ripe cherry plum on the bottom of the cans.
• We clean the squash fruits from the skin, seeds and cores.
• We cut the squash raw materials into 1-2 centimeter cubes and lay them out in jars.
• Boil water, pour into jars to the top, close the lids and wait 10 minutes.
• Pour water into a container, add sugar and after boiling, cook the syrup for a couple of minutes.
• Pour hot syrup into jars with raw materials, immediately cork, turn over and wrap in a blanket.

When the squash compote has completely cooled down, we remove the jars in a cool place.

So, you have learned how to prepare zucchini compote for the winter like pineapple, not only with pineapple additives, but also with cherry plum, which can give the product a genuine pineapple flavor. Cook compote according to any of the recipes and get a real delicacy (a jar of compote is eaten by the family in one sitting), reminiscent of a sunny gentle summer!