3 Best Recipes for Sea Buckthorn and Zucchini Compote for the Winter

Zucchini is a unique vegetable. It can be used to make caviar, salads, jam, and even compote. It tastes like pineapple. Sea buckthorn compote with zucchini for the winter It turns out very tasty and unusual.

Features of making compote from zucchini and sea buckthorn

This unusual recipe, at first glance, is quite simple to prepare. It's no more difficult than cooking any other recipe.

Preparing the necessary ingredients

For this recipe, it's best to use zucchini varieties with thin, light green skin that's easy to peel. Only these varieties will produce a pineapple flavor. Cut the vegetables into small cubes or thin slices.

Before cooking, sea buckthorn is washed and placed in a colander to allow excess water to drain. You can sort the berries, but it's time-consuming. Sea buckthorn berries are very small and difficult to sort, so they're usually transferred directly to jars.

Sterilize the jars

For the first sterilization method, boil 300 ml of water in a kettle. Once the water boils, place the jar in the lid opening and let it sit for 15 minutes. This will be enough time for sterilization.

For the second method, place a thin towel in the bottom of a large saucepan, then fill it halfway with water. Bring the water to a boil, place the jars in the water, and boil for 15 minutes.

By sterilizing containers for compote, you can significantly extend the shelf life of your preparations.

The best recipes for winter

Simple zucchini recipessea ​​buckthorn compote for the winter.

Classic method of preparation

What products will you need:

• sea ​​​​buckthorn;
• young zucchini;
• granulated sugar;
• boiled water.

How to cook:

1. Peel the vegetables and cut into small cubes.
2. Stir the sea buckthorn and sprinkle with sugar for 1 hour.
3. Then transfer the mixture into a saucepan and add water.
4. Place on the stove and bring to a boil. Add more sugar if necessary.
5. Cook the compote for 30 minutes. Pour the hot drink into jars and seal with lids.
6. Once the jars have cooled, store them in the cellar. For a more intense flavor, it's best to wait at least a month before opening the jars.

Zucchini and sea buckthorn compote "Amber beads"

What products will you need:

• sea ​​​​buckthorn;
• zucchini;
• granulated sugar;
• boiled filtered water.

How to prepare the drink:

1. Cut the vegetables into cups.
2. Mix sea buckthorn with sugar and rub into a puree through a sieve to separate the seeds.
3. Mix all ingredients, pour water into the mixture and add more granulated sugar.
4. Cook for about 30 minutes after boiling.
5. You can add more sweetener if necessary.

We prepare the drink without sterilization

What you need for cooking:

• sea ​​​​buckthorn;
• zucchini;
• sweetener;
• boiled water.

How to cook compote:

1. Chop the vegetables using any of your favorite methods. Wash the sea buckthorn.
2. Place all ingredients in a saucepan, add water and sugar. Stir.
3. Place the pan on the stove and bring to a boil. Then reduce the heat to low.
4. Cook for at least half an hour. Pour the finished drink immediately into jars and store in the cellar once they've cooled.

Rules for storing winter preparations

Like all preserves, sea buckthorn and zucchini compote should be stored in a cool, dark place. The jars should not be exposed to sunlight. The optimal room temperature is between 4 and 7 degrees Celsius.

You can store the preparations in the cellar or in the refrigerator.

The shelf life of those blanks that have been sterilized is about 2 years. It is recommended to consume unsterilized products as soon as possible.