Sun-dried zucchini

It's just that my husband's sister brought me seasoning from Italy, and there were slices of dry cucumbers. So I thought: maybe it was necessary for some reason. It's not just that.

The idea is interesting. Cut large overgrown cucumbers, remove grains. Instead of sugar, take salt with an amount adjusted downward. Instead of lemon, brew garlic arrows (sorry, I already removed the garlic last week). Or brew dill. And then dry it in the standard way.

This is how I see a rough sketch of the technology.
And use it in a mixture with potato chips.

Well, that's what I meant with zucchini and watermelons. And if instead of sugar there is salt, then you also need to cook it in salted broth before drying?

Made a small improvement. Lemon juice - it's a pity, a whole lemon disappears. Peeled the peel, made candied fruits out of it. Moreover, there were no more oranges. And the lemon itself "blended" WHOLE. All this did not affect the transparency of the zucchini.
The only thing that lingered on was on the peel. I looked at the photos of Admin, saw that the candied orange fruits in the photo were somehow small, but mine were too fat. Not right away, but I realized - you need to cut the skin right on the lemon. Well, the white backing remained, it was torn off ...
With candied lemon it turned out no worse!
In general, the recipe is wonderful, bravo Admin!

Made a small improvement. Lemon juice - it's a pity, a whole lemon disappears.
In general, the recipe is wonderful, bravo Admin!

THANK YOU!!! Cook for health!

And why feel sorry for lemon, you can always use it at home with benefit And so - you can dry zucchini so that your imagination tells your own taste. I, too, did not lick the recipe somewhere, but stood near the zucchini and wondered how to flavor the bland taste of vegetables and add something else - and so it happened "with lemon, orange"

Ladies, what do you think: pumpkin according to this recipe, how will it be? Is it worth it or not? It's just that now there is a large one, but with a not bright pumpkin flavor. It's still a long way to fall, I will have time to freeze it, but then I decided to try to make both zucchini and pumpkin this way. But doubts crept in.

I made a pumpkin too. But there were no lemons. Need for invention is cunning - I used liquid from the past soaking of zucchini, these same ones, dried. Even without candied fruits, it turned out very tasty. I'm holding on with all my might to leave my husband to try. And if there are lemons, then all thoughts - away!

Well, as I say, in our business, the most important thing is our intuition for taste and imagination.

[use liquid after soaking and boiling zucchini]

Here I thought, wondered how use liquid after soaking and boiling zucchini... While I was putting the zucchini for drying on a tray in the dryer (I have Isidri), it dripped onto the tray below. I put everything in the dryer. After that it turned out to be a delicious caramel. After such an interesting experience, I decided to just pour this liquid onto the tray. Delicious lemon-flavored caramel prominences turned out. True, my dryer is uneven, not set on a level, so only part of the tray is filled. Yes, and I did not grease with oil very carefully - I barely tore it off. That is why prominences. But delicious-oh-oh-oh!

So, method 1 - just pour the liquid onto a tray and dry at the maximum temperature.
Method 2... We use this liquid to soak the next batch of sun-dried zucchini (or pumpkin!), Adding a little more sugar during cooking.
Method 3. This liquid fermented with me ... And I decided to make sourdough for bread on it. For some reason, the raisin sourdough did not work out for me this time. I thought - eh, throw it away anyway ...and added there a couple of spoons of zucchini "fermentation". I can say that this leaven does not live peacefully even in the refrigerator - it rises a little! And she raised the bread - it’s lovely to watch! I don’t know, maybe I invented the bicycle, because I hadn’t looked through the whole topic of sourdough, I got stuck on raisins. But the liquid is still squash!

[use liquid after soaking and boiling zucchini]

Here I thought, wondered how use liquid after soaking and boiling zucchini.

I use syrup for making ice cream. Adding other flavors as desired. During this summer I tried
h. currants (own)
apricots (purchased)
cranberries (purchased)
plum (my)
apples (own)
sea ​​buckthorn (his)

Well, ice cream is such a product that you have to try hard to make it unsuccessful.
I liked sea buckthorn most of all. Then - a yellow plum.

I use syrup for making ice cream. Adding other flavors as desired. During this summer I tried
h. currants (own)
apricots (purchased)
cranberries (purchased)
plum (my)
apples (own)
sea ​​buckthorn (his)

Well, ice cream is such a product that you have to try hard to make it unsuccessful.
I liked sea buckthorn most of all. Then - a yellow plum.

Can you talk about sea buckthorn in more detail? Do you add sea buckthorn juice to the prepared mass for ice cream or what?
And I boil the syrup from the zucchini and get a delicious "honey", which is very good to serve with pancakes.

And I froze him in ice cubes. children now sometimes add to water and sometimes just eat popsicles.

Can you talk about sea buckthorn in more detail? Do you add sea buckthorn juice to the prepared mass for ice cream or what?

I am guided almost only by common sense. Yes, I add sea buckthorn, one might say, juice. That is, first I use a blender to milk the sea buckthorn (it starts throwing bones), and then I rub it through a strainer and add it to the mixture. Approximately 200-250 g for a total dressing.
Here it is.
The composition of the mixture with this syrup is always about the same.
cream 10% - 400 g
condensed milk - 100-150 g (mark by weight)
syrup - 300-350 g.
berries, apples, etc. - for flavor (you can or without them) - 250-200 g depending on the acidity
2 eggs - a must !!!
I don't put sugar, it's very (even too) enough of what is in the syrup and condensed milk

Usually I do not pour everything into an ice cream maker (Land Life 1450B) at once. Because it begins to crawl out of the container quickly. I break it into two portions. Break between batches from one hour. At this time, the bowl of the ice cream maker collects the spent cold in the freezer.

[Countryman]

Countryman, I'm afraid that I will be showered with hats and sent to the topic "Ice Cream Maker", but ... Even with 10% cream it turns out? Beat the ice cream mixture with a mixer first? (By the way, I also have an ice cream maker LL)

[Countryman]

Countryman, I'm afraid that I will be showered with hats and sent to the topic "Ice Cream Maker", but ... Even with 10% cream it turns out? Beat the ice cream mixture with a mixer first? (By the way, I also have an ice cream maker LL)

Yes, with a mixer. With two rims. Within 5 minutes. Then in the freezer (under the indispensable supervision and stirring, if necessary) for a couple of hours.
With 10% it turns out, eggs help with this. With 30% tastier, but my precious does not approve of them.

I suppose you cook ice cream in a "prize" expensive ice cream maker? Didn't see new message ...

I suppose you cook ice cream in a "prize" expensive ice cream maker? Didn't see new message ...

Terribly expensive. Even with my pension.

THANK YOU!!!! Oh what - ah-ah! I want that! And to water, to water the ice cream with this liquid from under the zucchini, because there is so much sugar ... and sugar beets put so many heads on it - it's a pity (even if you don't cry about the money spent).

[but]

Well, here I finally got my turn to the zucchini. It turned out well. No worse than before from watermelon peels (I had fun with them since July), only softer.
1. I must say right away - I used my previous experience and did not cut it into any rings-circles.Because it is much better to put the workpieces in the dryer after cooking on the hard side - they stick to it less. And this side is where the peeled skin was. Therefore, he cleaned it all at once on a whole zucchini, cut it lengthwise, cleaned the insides with a spoon, then cut each half lengthwise into three more boat parts. And already from them across the pieces, the size of a matchbox. Here they are, laid on a pallet after cooking.

Since they are sticky, they were stacked for convenience with tweezers. And then, when they are half dry, I turn them over. On the soft side. In addition to lemon, they also painted over with a handful of black chops thrown into syrup. There were three zucchini in total with a total slicing weight of 3.1 kg. With this stacking, we took a little less than three pallets.

2. Of the five zucchini allocated to me for this business by my wife, two more remained after processing, which gave a total weight in a raw cut of 2.2 kg.
With them, after three days, I decided to experiment in the direction of saving sugar. To this end, instead of pouringbutdry pieces, I poured about a liter from the syrup remaining from the previous cooking and soaked the slices in it in two steps for 20 minutes each batch. Then he put them in a bowl with a slotted spoon and put them on the terrace in the chill to extract juice and water.
Since 1630 to 1015 the next day, the slicing released 820 grams of slightly sweetish (almost like spring birch) sap. The juice was drained and discarded, the weight of the remaining pieces was 1380 g. Taking into account this weight, the added sugar calculated by me should have been 690 g, which gave savings in comparison with the standard technology of 410 g. But I did not find 690 sugar either, but only only half a kilogram. I added them to the syrup left over from the previous cooking, having received a total sugar savings of 600g. (Moreover, I could not help showing off and poured 20 g of vanilla sugar in there, but somehow the smell of vanilla was not very felt afterwards.) And then everything went on, as in the recipe.
I liked the result very much. They seemed as sweet as in the previous game, but there was nothing to compare directly with - they had already eaten.

In general, the second use of the syrup was quite justified. And then I still have so much of it from the watermelon peels in the refrigerator ... and the freezer is already filled with ice cream, which was also made in order.

Nice and detailed report!

I must say right away that I used my previous experience and did not cut it into any rings-circles. Because it is much better to put the workpieces in the dryer after cooking on the hard side - they stick to it less. And this side is where the peeled skin was. Therefore, he cleaned it all at once on a whole zucchini, cut it lengthwise, cleaned the insides with a spoon, then cut each half lengthwise into three more boat parts. And already from them across the pieces, the size of a matchbox.
... the second use of the syrup paid off. And then I still have so much of it from the watermelon peels in the refrigerator ... and the freezer is already filled with ice cream, which was also made in order.

Putting them on the back is great! And that's what mathematical nature means! You are just a very great fellow! I did not begin to quote everything completely. Huge curtsy!
And I can't calculate anything, I just soaked it in old syrup and then added sugar by eye. And basically, as an additional filler, I had cinnamon and cranberries from the blender (Brown, which is "leg"). Now I don't know what to do - everyone is begging ... Although I always cooked no less than 2 kg at a time.

I just saw Temka, but I dried the zucchini in the fall, one might say empirically, because there were a lot of them, and there was nothing to do, I made everything I knew from them, only I did it with seasoning for mulled wine (there were no oranges-lemons at hand ), in general, almost like you, only I cooked syrup in water, this year I will cook zucchini with my own juice ...

The only thing, I realized, again by experience, that from the zucchini that had lain for more than 2-3 months, it turns out to be nonsense, because lying in the apartment they lose moisture, become friable and do not get such tender candied fruits from them as from freshly picked ones, I took note and I bought vacuum lids, I will close and store them in the basement (they will be more intact, it will last longer).

Yesterday I made dried zucchini according to the Admin recipe, just an indescribable deliciousness turned out, I did not even expect it, I decided to just try it, now I think I will cook all summer, thanks to Admin for the recipe

[Tanyusha]

Tanyusha, to your health! Nice to hear that I was pleased with the delicious treats!

Tatyana, a huge THANK YOU for such a wonderful recipe. Yesterday I piled on 3 kg, by the morning there is nothing. The kids ate with pleasure. Itself constantly ran to the kitchen to steal another piece. The husband at work did not even share with anyone. They ask to prepare such delicacies for the winter. I have a question - is it possible, how much will they cost and how to store it?

I have a question - is it possible, how much will they cost and how to store it?

Light, health!
My business "to store" did not come to pass And therefore I have tied up with this business!
If necessary, then at any time you can cook in winter, there are always a lot of zucchini. It is probably better to store in a vacuum, the humidity is high in zucchini.

I have a question - is it possible, how much will they cost and how to store it?

Sveta, my dried zucchini lay in a vacuum bag all winter (the vacuum, of course, was broken during this time), a bag was lying among similar ones with dried herbs. So: nothing happened to them, except for further drying, that is, they became hard, dry, lost their original taste. Therefore, I agree with Tatyana - it is better to dry and eat it within a month or two.

Girls, who stores in banks, what impressions?

Girls, thanks for the advice. Let's enjoy it now. As my older daughter says - "" let's roll it up in the tummies ")))
Today I played one more batch for the night. In the morning everything with a check running to the kitchen ... In the evening I will cook the next one.
P.S. They look not quite as beautiful as Tatiana's. In Tatiana's photograph, they are bright and colorful.

[roll in tummies]

As my oldest daughter says - ""roll in tummies")))

P.S. They look not quite as beautiful as Tatiana's. In the Foto Tatyana's are bright and colorful.

Docha thinks very correctly: now you need to stock up on vitamins while there are fresh fruits and vegetables

There is something to strive for

and I put the zucchini to dry. I have been looking at this recipe for a long time, but there was no drying ... But now there is! I hope everything works out. But in the cooking process, one question still remained - how long should it take to cook zucchini in syrup? At least approximately. And then I cooked the first batch for 10 minutes, and the second one seemed to become transparent in 3-4 minutes. So I didn't understand anything ...

[until they become transparent]

Quoting myself from the recipe:
Boil the zucchini over low-low heat, until they become transparent... Do this carefully so that the zucchini were not raw and not overcooked. Better to undershoot a little to transparency, turn off the heat, and let stand in hot syrup.

Zucchini are different in juiciness, hardness, dryness, cutting thickness, crumb looseness, and so on ... therefore, it is impossible to give the exact cooking time - follow the fact carefully, as I wrote above.
I do not cook the zucchini until it is completely soft. They should be only scalded with hot syrup, stay slightly firm, do not fall apart in the puree. And here the word "cook" does not even need to be taken literally.

Tanya, where to use the seeds ... they are so young ... Throw out or cook something ???

I don't use it anywhere. Fiddle with it ... they're still immature, soft. And leaving in zucchini is also not very good.
In general, decide for yourself where to attach them

Thanks, Admin. if so I will. Otherwise, I digested them in this one ...

I am a fan of zucchini, but I haven't cooked anything about jam or compote from them yet. Studied the topic, I think - to cook or to instruct a woman? here is the question.

Thanks for the recipe, I made it myself, treated my friends and they also got hooked on this business. Everything is very simple and the output is very tasteful!

[caregivers.]

I also tried these dried zucchini. in the sausage machine "Pyshka-3" as a filling for caregivers. I also used part of the remaining syrup in the batch of the local dough.
I'm happy with the result.

Wise men...

Tanya, I've also been cooking zucchini according to your recipe for the third year already. Thank you very much!
I treat everyone, they like it very much and do not realize that this is just an ordinary zucchini. Children especially like such sweets, and adults do not even mind.
For two years now I have been specially growing a yellow variety of zucchini, from which dried ones turn out to be sunny. This year I cooked - dried - dried all summer. There are a few zucchini left, I cooked two servings, I always use the syrup several times. This time I also cooked ginger on it.
The stored zucchini had less juice and the flesh was denser than fresh ones, so they dried out very quickly. It didn't affect the taste at all.

[Marinka]

Marinka, well done!
All zucchini went into business, even with seeds. What difference does it make if it turns out tasty from any zucchini!
And how interesting it is to "fool" those who do not yet know that these are just zucchini, which not everyone likes

Tanya, thanks for the professional assessment!
I throw out all the seeds from the zucchini, I don't leave them on the seeds, because they tend to be pollinated. And next year they may give something quite different from what you expect.
To be a fool, yes, it turns out so sometimes funny. We say that these are pineapples. And they do believe !!!

To be a fool, yes, it turns out so sometimes funny. We say that these are pineapples. And they do believe !!!

have something to do

We say that these are pineapples. And they do believe !!!

Here's what to say !!! And I said that the zucchini - they did not believe me. Now I will tell everyone that pineapples)))

Taaan, one little tea saucer turned out!
But delicious! And how the orange peel has taken root here, just finally!
Here are my zucchini:


Cooked in lemon-orange-banana-apple-cinnamon syrup! Do you remember this one?
I poured all the juice with sugar from the zucchini directly into this syrup and cooked it. No, well, why is it so tasty it is worthless, a mess!
In short, the zucchini has changed beyond recognition!
Timon loved it too. Now we will wait for them to appear at a more or less acceptable price and then aaaa ...
But now I know that exactly 3 kilograms of zucchini will fit into my dryer!
Lord, at least we eat ...
Tanya, thank you very much for another goodies!

I'll go to the drying topic in front of the girls and brag about it, otherwise they are asleep ...

Lenok, YOUNG MAN! To your health!

And that they have a dark crust? Maybe you needed to peel the peel? Well, this will adapt in the future.
The main thing is that you like and have something to treat your relatives

And that they have a dark crust?

I don’t know, Tan, it darkened during the drying process.
But it is not tough, as it might seem from the photo, but soft. I think that this is simply because the zucchini are imported, a variety of some other, unlike ours. In terms of the density of the pulp, they were more like zucchini. But this did not affect the taste in any way. Next time, if I find the same ones, I'll just clean them and be done. I’m smart!

Now look for a place under the beds where you will stock up on zucchini (ours from grandmothers) for the whole winter

Yes, I’ll look for where to go.
Now the woman had no worries ...

Hello!
I was also tempted by this recipe (well, sun-dried tomatoes) and bought an Ezidri dryer. I have 5 pallets. Just placed 3 pallets (2342 g net weight of zucchini). Question: is it possible to add 2 pallets of tomatoes to the zucchini and if so, then top or bottom, or no difference?

Pallets can be added. It doesn't matter where, up or down.But you need to monitor the state of drying, you may have to rearrange the pallets, change places, for even drying of vegetables.

Tatiana, thank you so much!
I'm going to add - dry so dry

Super recipe! Delicious!
Tatyana, thank you very much!
I was very afraid to digest the zucchini, so I put the pan on the divider, the fire was as low as possible. It turned out for a very long time, but KMC, due to the extremely slow heating, the result is amazing.