Sweet courgettes: Turning your garden vegetable into winter delights

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

Courgettes are vegetables that have many benefits. One of the most important is their versatility. You can make both savoury and sweet dishes from them. And when it comes to homemade preserves, courgettes can be pickled, fermented, made into mustard, or even jam.

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

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

Ingredients:

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

Preparation method:

1. Peel the courgettes and remove the seed cores. Cut the remaining flesh into small cubes and place in a large bowl.
2. Sprinkle the prepared courgettes with citric acid and vanilla sugar, covering them 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 courgettes a few times in between.
4. After 12 hours, transfer the courgettes and juice to a pot and bring it to a boil. Cook over low heat for about 15-20 minutes. They should be soft but not overcooked.
5. After cooking, transfer the courgettes along with the juice to sterilised jars. Seal the jars and pasteurise for a few minutes.