My zucchini, peeled, cut into cubes and fill with water. Put on the fire.

Bring to the boil and add the sugar. Cook on a medium heat until translucent zucchini, about 25 minutes. Add the cloves and vinegar, cook for another 5 minutes.

Pour in prepared jars and preserve. Turn, wrap and leave to cool.

From this number we get 5 litre cans of compote.

And another glass for the Pope, who did not even bother to wait until the compote has cooled, he drank. Bon appetit!

The recipe is not invented by me. Taken from an old edition of the Supplement to the magazine "Worker" for the year 1991. From the pores and prepare the compote. And only recently was searching through the Internet and found out that this is a Bulgarian recipe. By the way, this pamphlet is a lot more interesting things, but more on that later...