Candied zucchini in the dryer for the winter homemade

1. Peel the zucchini, remove the pulp and cut into cubes.

2. We shift the zucchini into a suitable saucepan, fill it with sugar. We leave them to infuse throughout the night.

3. The next morning, drain the juice from the pan.

4. Wash the lemon, scald with boiling water, cut into pieces and put it in a blender bowl. Grind.

5. Pour the juice released from the zucchini into a small saucepan, add the crushed lemon there, bring to a boil. We turn down the fire.

6. Add honey to the lemon mass, cook for a couple of minutes.

7. Filter the contents of the saucepan and pour the resulting syrup over the zucchini, mix, put the saucepan with zucchini on the stove.

8. Cook the zucchini until the syrup thickens. Don't forget to interfere!

9. Put the zucchini on the drying trays and dry for 2-3 hours at 70 degrees. You can't regulate the temperature in my dryer, I dried it for a little more than two hours.

10. Now the finished candied zucchini can be folded into a dry jar and closed with a lid. Thus, they will be stored for quite a long time, until the winter and longer.

Bon appetit!