Sweet zucchini: A versatile way to use your garden's bounty

Do you have zucchini in your garden? You’re probably already wondering what else to make with it. The harvest is abundant, and this vegetable has been produced exceptionally well. That's why we're suggesting another idea. I got this one from my neighbour.

Zucchini is a vegetable with many benefits. One of the most important is its versatility. You can make both savoury and sweet dishes from it. When it comes to homemade preserves, zucchini can be pickled, fermented, made into mustard, or even jam.

The most significant advantage of zucchini is its neutral taste. Therefore, it is easy to season or combine with various additives to make either savoury or sweet preserves. The savoury ones are definitely more popular. Everyone has their favourite recipe for pickled zucchini, for example, with turmeric or curry. Sweet preserves are slowly gaining recognition as well. You can make jam from zucchini or cover it with sugar and "turn it" into pineapple. This sweet zucchini is perfect for winter cakes and desserts, but it can also be served with meat.

You can prepare both green and yellow zucchini this way. It is always worth picking fresh and firm specimens. In this recipe, the larger and more mature ones will work best. Yellow zucchini is considered softer and sweeter. Green ones have tougher skin. Both contain plenty of minerals and vitamins. The most important are vitamins A, C, K, as well as minerals, including magnesium, potassium, calcium, and iron.

Ingredients:

• 2.5 kg of zucchini (peeled and seeded),
• 800 g of sugar,
• 2 teaspoons of citric acid,
• 4 teaspoons of vanilla sugar.

Preparation method:

1. Peel the zucchini and remove the seed cores. Cut the remaining flesh into small cubes and place in a large bowl.
2. Sprinkle the prepared zucchini with citric acid, vanilla sugar, and cover it with sugar. Mix everything thoroughly.
3. Cover the bowl with a cloth and set it in a cool place for about 12 hours. Stir the zucchini a few times during this period.
4. After 12 hours, transfer the zucchini along with the juice to a pot and bring it to a boil. Cook over low heat for about 15-20 minutes. It should be soft but not overcooked.
5. After cooking, transfer the zucchini along with the juice to sterilized jars. Seal the jars and pasteurize for a few minutes.