Zucchini in pineapple juice for the winter - recipes for an unusual and very tasty preparation. "Pineapples" from zucchini

Zucchini, such a simple and familiar vegetable, hides many secrets. Without much effort, it can “transform” into pineapples, and if the housewife wishes, it can become the basis for jam.

Useful properties of the vegetable

Recipes for zucchini “like pineapples” for the winter are in demand not only for their original taste. Such dishes benefit the body. The main component - zucchini - contains many vitamins and is rich in minerals. In addition, it consists of fiber, which makes it invaluable for those who are losing weight or monitoring their health. Zucchini has the following positive effects:

• improves the functioning of the heart muscle;
• normalizes the functioning of the digestive tract;
• strengthens the immune system;
• improves blood condition;
• relieves swelling;
• helps in the fight against aging;
• ensure the removal of salts from the body;
• stimulate cleansing of joints.

The benefits of zucchini dishes are explained by the fact that fiber, regardless of the type of heat treatment, is always preserved in the pulp. Therefore, the product does not lose its dietary status.

Ingredient selection criteria

The taste of the finished dish directly depends on the quality of the main ingredients. In the classic version of the preparation, the main “violin” is played by zucchini and pineapple juice. Therefore, special attention must be paid to the selection of these components.

We evaluate the appearance...

In canning, it is zucchini that plays the role of an exotic pineapple. Therefore, pay special attention to the quality of these vegetables. Pay attention to five parameters.

1. Size. Choose medium-sized fruits whose weight is in the range of 150-250 g.
2. Length. Buy fruits with an optimal length of 12-20 cm.
3. Smoothness. Carefully examine the peel of the selected specimen. It should be even, beautiful and smooth.
4. Color. Do not purchase zucchini with spots, sharp color changes in the skin, or a rotten smell.
5. "Tail". Inspect the stalk. A green “tail” signals the freshness of the product, and a brown, fairly dried out one indicates that it is stale.

...and check the quality

If you want to make pineapples from zucchini with pineapple juice for the winter, choose a quality drink. Otherwise, the workpiece simply will not stand the test of time and will unpleasantly upset you with its characteristic “explosion.” The best option is to squeeze the juice out of a fresh pineapple yourself. In this case, you will be sure that the product is real, fresh, and does not contain chemical additives. However, the price of such a drink is quite high. It is much cheaper to buy ready-made juice. To buy a quality drink, pay attention to three points.

1. Tara. Look at the packaging. The juice can be preserved well in glass or cardboard, with a mandatory layer of foil inside the package.
2. Compound. Read what's in the drink. Buy the juice that has the least number of “chemical” components.
3. Deadlines. Don't forget about expiration dates. A natural product can be stored for much less time than its counterparts, “stuffed” with chemicals.

4 cooking secrets

Before moving on to recipes, read the advice of experienced housewives. Four recommendations will help you easily master the technology of transforming zucchini and protect you from possible “explosions.”

1. To clean or not to clean. To prepare pineapples, only young zucchini with thin and tender skin are used. Therefore, the housewife often faces the question: is it necessary to cut off the skin. Remember, if you want to make pineapples from zucchini, be sure to cut off the peel and remove the seeds, even very small ones. They are the ones that can put you in an awkward position and reveal the vegetable origin of “pineapples.”
2. Slicing method. If you have a special ring shape (or a regular glass), the preparation process will be greatly simplified. Cut the peeled zucchini into circles approximately 1 cm thick. Using a mold, squeeze out the core with seeds. Cut the resulting ring into segments. If this shape is not available, cut the zucchini into two halves. Using a tablespoon, scoop out the pulp and seeds and carefully remove it. Cut the resulting boat lengthwise into strips, chopping which, you will get the same beautiful segments, reminiscent of pineapple slices.
3. Preservation aging. If you are planning to cook pineapple zucchini for the holiday table, then start preparing in advance. Preservation must be maintained for at least three days so that the vegetable is completely saturated with juice and acquires the aroma of pineapple.
4. Additional accents. The proposed recipes can be varied at your discretion. A pinch of vanilla sugar will provide a sweetish taste and quite interesting aroma. Sea buckthorn will add rich color and light piquant sourness.

Classic recipe for zucchini in pineapple juice for the winter and its variations

The technology for preparing canned zucchini “like pineapples” is quite simple. Even a novice cook can successfully cope with this procedure. If this is your first time deciding to make homemade pineapples, use the classic recipe. Those who are not afraid of bold experiments and love to delight their households with new culinary masterpieces will love the proposed variations.

With citric acid

Peculiarities. If you decide to preserve zucchini in pineapple juice for the winter according to the classic recipe, stock up not only on the main ingredients, but also prepare sugar. Such preservation can become a filling for pies, an ingredient in salads or an addition to desserts.

Components:

• pineapple juice - 350 ml;
• zucchini - 1 kg;
• sugar - 160 g;
• citric acid - two pinches.

How to cook

1. Peel the selected vegetables.
2. Cut them into small pieces (use one of the cutting methods described above to obtain characteristic segments).
3. Place the raw materials in a saucepan.
4. Pour pineapple juice over vegetables.
5. Pour sugar into the pan and add citric acid.
6. Place the mixture on the stove and bring to a boil.
7. Reduce heat to low and simmer the zucchini in the pineapple marinade for 20-25 minutes.
8. During this time, the vegetables will become juicy, the marinade will boil down and acquire a beautiful honey-amber hue.
9. Place the finished product in sterilized jars: first place the zucchini, then pour the marinade over them. You can seal the preserves with regular metal lids or special ones with screws.

With turmeric and vanilla sugar

Peculiarities. The combination of turmeric and vanilla sugar will give a pleasant rich taste to homemade preparations. To roll zucchini with pineapple juice, you need to use natural lemon, not acid.

Components:

• pineapple juice - 1 l;
• zucchini - 500 g;
• sugar - 150 g;
• turmeric - 8 g;
• vanilla sugar - a pinch;
• lemon - half a citrus.

How to cook

1. Peel the zucchini and cut into pieces.
2. Pour pineapple juice into a saucepan and boil it.
3. Add sugar, turmeric, and squeezed lemon juice into a boiling drink.
4. Wait until all additives are completely dissolved.
5. Place the zucchini into the boiling marinade.
6. Cook the vegetables for five to seven minutes.
7. Using a slotted spoon, divide the softened zucchini into sterilized jars.
8. Pour boiling marinade over them.
9. Place the jars in a large saucepan.
10. Pour in water, filling the jar almost to the very neck.
11. Sterilize the “pineapples” for about 15 minutes. After this, the jars can be rolled up.

With yellow cherry plum

Peculiarities. This recipe can surprise even experienced housewives. To cook zucchini like pineapples, you don’t need an exotic product at all; you can do without pineapple juice. To provide the preservation with a characteristic taste, you will need yellow cherry plum. It is this that can give zucchini the taste of pineapple.

Components:

• yellow cherry plum - 350 g;
• zucchini - 1 kg;
• water - 1 l;
• sugar - 230 g;
• citric acid - a pinch.

How to cook

1. Divide the cherry plum into halves, remove the seeds.
2. Peel the zucchini, remove the core and chop.
3. In liter jars, place half of the cherry plum at the bottom, filling a quarter of the volume.
4. Next add the zucchini.
5. Place a layer of cherry plum again.
6. Pour boiling water over the preparations, wait five to seven minutes, pour the liquid into the pan.
7. Repeat the filling again.
8. After draining the drink a second time, cook a syrup based on it, adding sugar.
9. To add some spice to the filling, add citric acid.
10. When the syrup boils, pour it into the jars and roll up immediately.

For this recipe, it is better to cut the zucchini into rings rather than pieces. Otherwise, the “pineapples” risk getting lost in the plum mass.

With lemon and cloves

Peculiarities. You can preserve zucchini like a real exotic fruit without the aromatic cherry plum. The specific pineapple taste will be provided by the combination of cloves and lemon.

Components:

• lemon - one citrus;
• zucchini - 500 g;
• cloves - three pieces;
• sugar - 460 g;
• water - 2 l.

How to cook

1. Start by preparing and slicing the zucchini.
2. Place the vegetables in a saucepan and add water.
3. Bring the raw material to a boil.
4. Add sugar and continue cooking over low heat for about 15 minutes.
5. Pay close attention to the appearance of the zucchini. As soon as the vegetables become amber in color, add the cloves.
6. Boil the drink with vegetables for another quarter of an hour, pour in the juice squeezed from the lemon.
7. Let the compote simmer for a couple more minutes.
8. Then you can safely pour it into jars and store it for the winter without sterilization.

With gelatin

Peculiarities. You can prepare delicious pineapple jelly, which has a beautiful amber color and simply amazing aroma, without adding pineapples. The exotic notes in this dish are dictated by lemon.

Components:

• lemon - two citruses;
• zucchini - 1 kg;
• sugar - 1 kg;
• gelatin - 30 g.

How to cook

1. Cut the peeled zucchini into pieces, removing the seeds.
2. Place the vegetables in a saucepan and add a third of the sugar.
3. Wait half an hour for the zucchini to release its juice.
4. Pour some of the drink into a separate pan, leaving a little (about a glass).
5. Add the remaining sugar to the drained juice.
6. Place the syrup on the stove and boil it.
7. Once the sugar has completely dissolved, remove the zucchini with a slotted spoon and place them in the hot syrup.
8. Pour the remaining zucchini juice over the gelatin and leave the crystals to swell.
9. Cook the zucchini in syrup for 40 minutes over low heat.
10. Wash the lemons well, pour boiling water over them and, without cutting off the zest, cut into slices, carefully removing the seeds.
11. Use a blender to puree the citrus pulp.
12. Pour the lemon pulp into the zucchini mixture.
13. Continue simmering on the stove for another 30 minutes.
14. Remove container from heat.
15. Pour in the swollen gelatin, mix thoroughly. Boiling with gelatin is strictly prohibited, otherwise the structure of the “pineapple jelly” will be hopelessly damaged.
16. Pour into jars and seal for the winter. It is recommended to store this preparation in a cool cellar or refrigerator.

When you decide to roll pineapples from zucchini for the winter, don’t be afraid to experiment. An alternative to juice can be plain water with a few drops of pineapple flavoring added. It is very difficult to distinguish such a drink from the real thing. And if you have syrup left over from canned exotic fruits, don’t rush to throw it away. It can also replace pineapple juice in your canned food.

If you have a surplus of ripe zucchini, you can use them to make delicious preparations for the winter. For example, preserve fruits so that they taste...

Sweet zucchini like pineapples

An excellent recipe for using not young zucchini, which can be plentiful at the end of the season. Young fruits will not make a delicious dessert, and besides, they do not last long.

Ingredients:

• 3 pcs. medium size;
• 3 pcs. ;
• 2 tbsp. sugar (a little more is possible);
• liter of water;
• spoon of citric acid.

Yield: 5 liter cans.

The jars must first be washed and dried. The oranges are cut in half, after which they are cut into a semicircle. You need to put 4 pieces of orange at the bottom of the jar, and in the process of filling the jar, each piece will need to be turned vertically.

Peel the washed zucchini and remove the seeds. For preservation you only need the hard part, without seeds or skin. The cutting is done so that cubes measuring 3x4 cm are obtained, which are laid out in jars.

Now you need to prepare the sweet syrup. Add citric acid to cold water and add sugar. The resulting syrup must be stirred until all the crystals have dissolved. Pour the syrup over the zucchini placed in jars.

(reklama)Prepared jars with the workpiece need to be sterilized: place the jars in the pan, adding water up to the hangers. Boil the canned food for about 15 minutes. Afterwards, the jars are carefully removed from the water and the lids are rolled up. They are left upside down until they cool completely, after which the jars are sent for storage in the cellar.

Zucchini canned for the winter, like pineapples

The composition of the preparation has been slightly changed, but the zucchini pieces will taste like pineapples.

Ingredients:

• 2-3 zucchini (this recipe requires young fruits);
• 500 g sour ripe;
• 2 liters of water;
• 200 g sugar;
• clove seeds.

Young zucchini need to be washed thoroughly and the tails trimmed. Next, the fruits are cut into rings, no more than 1 m thick. Be sure to remove the seed part, for which you can use an ordinary glass.

Place zucchini rings in pre-washed and sterilized jars in a stack, and clean cherry plums are poured into the holes between them.

To prepare the syrup, add sugar to boiling water and stir until the crystals completely dissolve. All that remains is to pour hot syrup into the jars of zucchini and let them sterilize for about 15 minutes. All that remains is to roll up the jars and leave them upside down to cool under a warm shelter.

Pineapples don’t grow in our region, but we have a good harvest of zucchini. That’s why I’m giving you a recipe on how to make canned pineapples from these same zucchini. This canning recipe is one of my favorites. I was surprised by it when I saw it for the first time. The result is wonderful - the product stores well, and tastes 100% as requested. With their eyes closed, no one guessed what they were actually eating... But in salads, and by seeing, they didn’t guess)))).

Products:

1. Peeled zucchini - 1 kg (remove the middle in a stack or cup).
2. Store-bought pineapple juice - 350 g, take the cheapest one, it is better for preparations.
3. Sugar - 0.5 cups
4. Citric acid - 2/3 teaspoon
5. Vanillin on the tip of the knife, very little, so that there is no bitterness and too much taste, vanilla sugar is better, but you need more of it.

How to cook pineapples from zucchini:

We clean the zucchini and remove the middle. You can make “pineapples” into circles, or you can cut the zucchini into pieces or half rings (as you prefer).

In a saucepan over heat, mix all the ingredients (juice, sugar, citric acid, vanillin).

Dip the zucchini into the syrup and cook after boiling for 15 minutes, stirring gently.

Place in sterilized jars, fill with syrup and seal.

Wrap it in a warm fur coat until it cools down.

PS. The older the zucchini, the more liquid you will need - increase the juice or add water.

Bon appetit!

2016-09-17

Date: 09/17/2016

Tags:

Hello dear readers of Irina’s blog! The episode is hosted by Vera Ramazova. Imagine, it turns out that zucchini can be turned into pineapples! Well, isn't it fantastic? After all, overseas fruits are very expensive, and compote made from them is not cheap. And here's a wonderful alternative - zucchini pineapples with pineapple juice.

Everyone already knows my love for something original and rare. Recently I introduced you, dear readers, to. Maybe some of you have already tried to cook mine. How did you like it? I hope not to disappoint my readers with my new recipe today. Many people love zucchini, but I’m not one of their admirers. The only thing I cook from them is pancakes (here is one of the recipes) and lecho. Well, our relationship didn’t work out!

After eggplants, they seem very rustic and sweet to me. And these “rustic” zucchini surprised me beyond belief! For many this is not news, but for me it is a discovery. What will it take to magically transform zucchini into pineapples?

Pineapples from zucchini with pineapple juice: we will surprise guests without extra costs

Ingredients

• 1 kg of zucchini.
• 350 ml pineapple juice (regular store bought, cheapest).
• 100 g sugar.
• Vanillin on the tip of the knife.

How to cook

Recipe Author's Notes

Layout of products for canning zucchini “for pineapples”

• 1 kg of zucchini.
• 700 ml pineapple juice.
• 200 g sugar.
• 2/3 teaspoon citric acid.
• Vanillin on the tip of the knife.

How I will preserve zucchini “like pineapples” for the winter

1. Since pineapples in jars come in both rings and pieces, I will still cut them into pieces and add them to the syrup. After all, for salads we still need to cut them. And the pieces will fit into the jar more densely than the rings.
2. I will cook for the prescribed 15 minutes, stirring, it will be much more convenient.
3. After 15 minutes, I put the pieces in a sterile jar, pour boiling syrup over them and roll them up with a sterile lid.

It seems that we have told you everything that we have planned for today. You can also watch a video of how zucchini is made like pineapple using a similar recipe.

Zucchini prepared for the winter in pineapple juice taste exactly the same as canned pineapple in syrup. Many will not even be able to make out what kind of delicious canned food they are eating if you don’t spill the beans to them. But the fact that these are zucchini is determined by the soft seeds inside the cut rings. This delicacy can be eaten in the chilly winter, remembering summer, you can create some desserts and even cakes with it, adding chopped pieces of sweet zucchini to the cream.

Preservation is prepared using the triple heating and cooling method. With this option, the cutting retains its shape and draws out the sweetness from the syrup, becoming almost transparent in appearance. The shelf life of the product is 1 year in a cool, dark place.

To prepare zucchini in pineapple juice for the winter, choose young fruits without thick skin and dense seeds inside. You can buy pineapple juice in a bag at the store, or you can use the syrup left over from tasting canned pineapples. It is necessary to add citric acid - it will give the delicacy a slight sourness.

So, prepare the necessary ingredients and let's start cooking!

Rinse young zucchini in water, cut off the stems from the fruit, remove the peel with a vegetable peeler and rinse again. Cut into slices 0.5 cm thick.

Place the zucchini slices in a saucepan or cauldron, pour in the pineapple juice and add granulated sugar. Place the container on the stove, turning on maximum heat, and bring to a boil. Reduce the heat to minimum and simmer for about 5 minutes, then turn off the heat and leave the workpiece to cool for about 3-4 hours.

Then reheat for 5 minutes from the moment of boiling and leave to cool again for 3-4 hours.

Warm up the workpiece one last time, but do not let it cool. Sterilize the jars in the microwave, steam, or scald with boiling water along with the lids.

Carefully transfer the soft zucchini rings into a jar and fill with the remaining syrup, screw the lid onto the container or preserve it turnkey. Leave yourself some treats to try! Zucchini in pineapple juice is ready for the winter.

When exposed to light, the sweet zucchini rings will become almost transparent and taste very juicy.

Have a nice day!