Stewed zucchini

1 PCs zucchini

2 l water

3 glass sugar

3 PCs carnation

1/2 tsp. acetic essence

Zucchini peel and core. Cut into small cubes, place in a deep pot, add water and cook. When the water boils, add the sugar.

After the zucchini will become yellow and transparent, put the cloves. Remove from heat, pour the vinegar essence, pour the compote on the banks, preserve and sterilize.