Zucchini compote for the winter like pineapple. An unusual combination - delicious pineapples from zucchini

Surely, you have heard more than once that they make blanks from ordinary zucchini that taste like canned pineapples. Don't want to try? It's not even that they can not be bought or they are expensive. No, these times are long gone, in every supermarket you can find any pineapple to choose from - rings, cubes, in its own juice, fresh. But sometimes it's interesting to do something yourself, especially if the crop of zucchini is generous (and this vegetable is rarely fruitless). In addition, you will be sure that homemade “pineapples” do not contain any chemicals such as preservatives or flavor enhancers.

Zucchini Pineapples with Pineapple Juice

The autumn season is rightfully considered the most favorable time for harvesting, and no less successful for culinary experiments. When the plan for traditional twists for the winter has long been completed, you can try a new recipe: sweet zucchini, similar in taste to canned pineapples. Sterilization of the workpiece is not required, since for storage the jars are filled with hot sugar syrup on natural lemon juice.

Taste Info Zucchini for the winter

Ingredients

• zucchini (zucchini) - 1.2 kg;
• granulated sugar - 200 g;
• pineapple juice (with pulp) - 400 ml;
• orange juice - 70 ml;
• orange - 1 pc.;
• lemon juice - 100 ml;
• thyme - 3-4 sprigs;
• vanilla - 1.5 g;
• salt - 2 g.

How to cook pineapples from zucchini with pineapple juice for the winter

To make pineapple from zucchini with pineapple juice, it is best to use zucchini with dense pulp. It is undesirable to preserve young fruits; in the process of cooking, pieces of zucchini should not lose their shape. As for thyme, it can be added to taste or completely omitted.

Rinse the zucchini, lemon and orange.

Peel the zucchini by thinly cutting the skin.

Remove the place of the inflorescence and the stalk, cut the vegetable into circles about 1 cm thick. Using a knife, carefully cut out the middle with seeds in each circle.

Then chop the zucchini rings with a medium triangle, as you usually prepare factory canned pineapples.

Transfer the zucchini slices to an enamel bowl, sprinkle with sugar, add vanilla and salt on the tip of a knife, pour in pineapple, lemon and orange juice.

Throw in the thyme sprigs, cover with a plate and let marinate for 20 minutes.

After marinating, send the pan with the workpiece to the stove, let it boil once and reduce the heat to medium. Boil 15 minutes. It is not necessary to overexpose, otherwise the consistency will turn out to be too soft, as for jam. It is desirable to collect the foam with a slotted spoon.

Cut the orange pulp into small pieces and distribute evenly among sterilized jars.

Now lay out the zucchini slices, pouring hot syrup to the top.

Roll up the jars and turn upside down. Wrap the preservation with a warm blanket, because the cooling process should be as slow as possible.

Pineapple zucchini is ready! Store them for up to 4 months in a cool, dark place, in a canning cabinet or pantry. Rest assured, these bright yellow pieces of zucchini practically do not differ in taste from canned pineapples.

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Zucchini pineapple with cherry plum

At first glance, it may seem that combining zucchini and cherry plum looks somehow paradoxical. But believe me, the effect is completely opposite, the light sourness of cherry plum gives a neutral zucchini a flavor reminiscent of an exotic pineapple. This is probably the most budget option for how you can get "canned pineapples." All you need is water and sugar. And zucchini in the summer is not a problem, it is probably not found cheaper than a vegetable on the market. Cherry plum grows like this in every private yard.

Ingredients

• zucchini (medium) - 1 pc.;
• cherry plum - 10 pcs.;
• water - 400 ml;
• granulated sugar - 6 tbsp. l.;
• citric acid - on the tip of a knife.

Cooking

1. Take a medium-ripe zucchini for this recipe - not too young, but not overripe either. Wash it and cut off a thin layer of the skin. Cut the zucchini into circles about 1 cm thick. Now, in each circle obtained, carefully remove the middle with seeds with a knife. Do this very carefully so that not a single, even the youngest seed remains. It turns out zucchini rings in appearance similar to pineapple.
2. Select the fruits of the cherry plum when they are ripe, but dense, wash them.
3. From the specified amount of ingredients, two jars with a capacity of 0.5 liters are obtained. Then act at your discretion, you can leave the zucchini in this form - rings, or cut them into arbitrary pieces (half rings, quarters, cubes).
4. Place 5 pieces of cherry plum and slices of zucchini in clean, dry jars.
5. Now start preparing the syrup. Pour water into a saucepan and set over high heat. Pour in sugar and bring to a boil with constant stirring (so that the sugar grains dissolve faster). Add citric acid, mix and pour the contents of the jars with boiling syrup.
6. Cover the jars with metal lids pre-treated in boiling water and pasteurize for 20 minutes in any way convenient for you (in a water bath or in an oven).
7. Then cork the jars with lids, turn them upside down and wrap them in a warm blanket, many housewives call this “send under a fur coat”. Leave the blanks in this form until completely cooled. Zucchini with cherry plums like pineapples are ready for the winter, store them in a cool place (cellar, basement or pantry).

We advise you to start by trying the indicated number of products and making only two jars. When you open it, try zucchini pineapples, and you will understand that you liked it, feel free to increase the proportions and prepare more, because in winter they will be very useful for preparing holiday salads and decorating desserts.

Zucchini Pineapple with Orange

Recently, the housewives liked to experiment with zucchini blanks. Gone are the days when they were only marinated and made caviar for the winter. Increasingly, this vegetable is also used for sweet winter preparations. So another recipe appeared - zucchini like pineapple with orange. Preparing quickly and easily, now it is not a problem to buy an orange at any time of the year. So try this option too.

Ingredients

• zucchini (medium) - 2 pcs.;
• orange - 1 pc.;
• lemon - ? PC.;
• water - 500 ml;
• granulated sugar - 1 cup.

Cooking

1. Wash the zucchini. If you have them very young, then you can simply cut them into medium cubes. Peel the vegetables of medium ripeness, cut the zucchini lengthwise into two halves and remove the middle with seeds (this can be done with a spoon). Cut each part into half rings no more than 1 cm thick, you can leave it like this or cut into smaller cubes.
2. Sterilize jars in advance and put prepared zucchini in them.
3. Now wash the orange, then pour boiling water over it. Remove the zest from the fruit, but do not throw it away, you will still need it. Squeeze the orange juice, either by hand or using a special citrus juicer.
4. Squeeze the juice from half a lemon.
5. Now mix together the orange and lemon juices and evenly distribute the resulting mass among the jars.
6. Bring clean water to a boil (no sugar yet). Pour the contents of the jars with it to the very top, cover with lids, which must be boiled in advance. Let it stand for 15-20 minutes.
7. Now drain the liquid from the jars into a saucepan, add sugar, orange zest and set on fire. Stir to completely dissolve the sugar grains. From the moment the liquid begins to boil, keep the syrup on low heat for another 5 minutes.
8. Through a strainer (so as not to get orange peels), pour the syrup into jars of zucchini, cover with lids and pasteurize for 15-20 minutes in the oven or in a saucepan with water (as you are used to and more convenient to do this).
9. Roll up the jars with lids and turn them upside down, due to this, the sealing process is better. Wrap with a warm blanket or blanket, leave to cool completely. Lower the cooled zucchini like pineapples into the cellar for the winter.

When you open the jar in winter, you can just eat delicious slices or decorate them with creamy ice cream balls. Feel free to use pineapple zucchini for making New Year's salads, and you can soak biscuit cakes with syrup when baking cakes.

Children usually do not like vegetables at all, including zucchini. Try preparing canned zucchini like pineapples for the winter. I am sure that this preparation of zucchini with pineapple juice will not leave your household indifferent.

It is with great pleasure that I share how to make such an unusual preparation in a step-by-step photo recipe.

To prepare "pineapples" we need:

• 1.5 kilograms of zucchini;
• 750 milliliters of pineapple juice;
• 250 grams of sugar;
• 1.5 teaspoons citric acid

Choose zucchini with light green or yellow skins. Even better, use squash for this blank. They have a very dense white flesh, which will undoubtedly have a positive effect on the result.

How to cook zucchini like pineapples for the winter

Peel the zucchini with a vegetable peeler. Cut lengthwise and remove seeds.

It is very convenient to use a tablespoon for this.

We cut the cleaned “boats” into half rings, and the half rings into cubes.

When the sugar dissolves, put the zucchini cubes into the syrup and mix well.

Reduce the heat to medium and cook the zucchini without a lid for about 20 minutes, removing the resulting foam.

While our "pineapple" jars are cooking. It is best to take small jars. Ready-made zucchini like pineapples are laid out in prepared containers and poured with fragrant syrup.

We cover the jars with boiled lids and put them in a pot of water for 15 minutes.

Time must be counted from the moment the water boils. Well, and finally, we twist the blank of pineapple zucchini with lids, turn it over and wrap it up for a day.

Store canned zucchini in pineapple juice all winter in a cool place.

In winter, these "pineapples" can be added to salads, replacing them with real fruits. As an independent dish, canned zucchini like pineapples are served in a bowl or rosette and, preferably, chilled.

Many tried to harvest zucchini for pineapple. I also cooked it several times, but it still had a slightly squash taste. This year I decided not to cook such jam, as there were a few jars left from last year. But everything was decided by one phone call.

A childhood friend called today. We have been friends with her for over 25 years. The topic of conversation was important - we exchanged recipes for preparations for the winter. I shared my favorite recipes and she shared her favorites. Among these recipes was the preparation of pineapple-flavored zucchini rings. This is not zucchini jam, which is already a little boring, so I wanted to try to cook it.

Zucchini like pineapples for the winter with pineapple juice very easy to cook. The taste of zucchini really resembles pineapple in rings. I already realized this when I tried to prepare the first batch. After they are also infused in pineapple syrup for a month or two, it will generally be impossible to distinguish them from the purchased counterpart.

In general, for meat in French or for a salad with pineapples, this preparation will come in handy. Now I'll tell you how to turn zucchini into pineapples.

To preserve zucchini rings for pineapples, you need the following products:

1 kg peeled zucchini

400 ml pineapple juice

0.5 cup sugar

1 tsp vinegar (pour into each jar with a volume of 0.5 l)

1 tsp vanilla sugar

Cooking time: 30-40 minutes (of which 15 minutes will be spent on cooking zucchini)

Difficulty: very easy

Zucchini like pineapples for the winter with pineapple juice: a recipe

To begin with, we clean the zucchini and weigh 1 kg of already peeled zucchini.

Slice the zucchini into 1 cm thick slices.

Using a knife or a plastic bottle cap, cut out the core with seeds to make pineapple rings. To make the rings look more believable, it is better to choose young but thick zucchini. After we cut off the middle of a plump zucchini washer, a wide ring remains. We do this with all zucchini.

Now you can do pineapple syrup, thanks to which zucchini will get that unique pineapple taste. First, add sugar and vanilla sugar to the pan.

Pour in pineapple juice. We choose high-quality juice, since the future result of harvesting depends on its taste and aroma.

We send the syrup to the fire and bring to a boil. Dip the zucchini rings into the syrup. Bring to a boil and reduce the heat. Boil zucchini rings in pineapple syrup for 15 minutes. Stir them several times during cooking so that the zucchini cooks evenly.

After 15 minutes of cooking, the zucchini will become transparent and yellow, like pineapple rings.

Step-by-step recipes for cooking zucchini with pineapple juice for the winter: classic, quick with pineapple essence, in syrup, with squash, with turmeric and vanilla sugar, canned

2018-08-02 Irina Naumova

Grade
prescription

4528

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

12 gr.

48 kcal.

Option 1: A classic recipe for zucchini with pineapple juice for the winter

Indeed, the imagination of the hostesses has no limits! Who would have thought that from zucchini you can cook a winter preparation that tastes identical to sweet pineapples. The recipe is as easy as shelling pears: prepare zucchini, cut like pineapple rings, boil in sweet pineapple juice syrup and roll up. It is with the classic recipes that we will start, but we will also consider various improvisations, improvements by experienced housewives.

Ingredients:

• two kg of peeled zucchini;
• a glass of sugar;
• seven hundred ml of pineapple juice;
• one teaspoon without a slide of lemon acid;
• a pinch of vanilla.

Step-by-step recipe for zucchini with pineapple juice for the winter

We take our zucchini, wash them thoroughly from particles of the earth, wipe them dry with a clean towel. If the zucchini is ripe, remove the skin from them. Now we weigh them - you should have two kilograms of peeled zucchini.

Place the zucchini on a cutting board and cut into slices. Observe the thickness of each no more than half a centimeter.

We take a stack or a small glass, cut out the same beautiful circles in the center of each serving. So, we got cute zucchini rings.

Take a large saucepan, pour pineapple juice into it. Pour granulated sugar next, add citric acid and vanillin.

Turn on the heat and start stirring everything.

When the pineapple juice boils, reduce the heat and transfer the zucchini rings to the pan. Boil on low heat for half an hour. This time will be enough for the zucchini to be well saturated with juice.

Arrange the zucchini rings in sterile jars and pour over the pineapple syrup. Roll tightly and cool under a blanket or blanket. The longer the workpiece cools, the better it is stored.

Option 2: A quick recipe for zucchini with pineapple juice for the winter

We will not use pineapple juice, we will take only the essence. Boil the base for the syrup in water, cut the zucchini into regular cubes.

Ingredients:

• three kg of young zucchini;
• seventeen ml of pineapple essence;
• two liters of water;
• two teaspoons of lemon acid;
• kilogram of sugar.

How to quickly cook zucchini with pineapple juice for the winter

Wash the young zucchini thoroughly, you can not remove the peel, it is already very thin. Cut into medium cubes.

Pour two liters of water into the pan, immediately enter citric acid. Bring to a boil and immediately turn off the heat.

Place the zucchini in a bowl and stir. Close the lid and leave overnight.

The next day, pour granulated sugar, introduce the essence, mix and put on the stove. When everything boils, boil with low boiling for half an hour.

After the expiration of time, we fill the prepared jars with the received. First, spread the sweet cubes of zucchini evenly, pour over the syrup and roll up.

Option 3: Zucchini with pineapple juice for the winter in syrup

In this recipe, we will need canned pineapples along with syrup from a jar. You will get a concentrated mixture of zucchini and pineapples. Prepare everything and roll up in jars.

Ingredients:

• one and a half kg of zucchini;
• one kg two hundred grams of granulated sugar;
• half a teaspoon of lemon acid;
• half-liter jar of canned pineapples.

Step by step recipe

Please note that you should get one and a half kilograms of zucchini at the exit after preparing and cleaning the vegetables.

First, we wash the zucchini from the ground, wipe it dry and peel and peel the seeds if the vegetables are ripe. Weigh and cut into medium-sized cubes.

Pour one hundred milliliters of pineapple syrup from a jar into a saucepan. Pour sugar and, stirring, bring to a boil.

Pour chopped zucchini with hot sweet syrup. Add citric acid, mix and keep in this form for one hour.

Drain the juice into a saucepan, heat to a boil, pour back the zucchini. We leave them for another hour.

Canned pineapples are cut into the same pieces as zucchini. Mix them with vegetables and put everything together on the stove, bring to a boil.

So, everything began to boil, remove from the fire. Do this twice more so that the zucchini absorbs the syrup.

Then boil for twenty minutes and arrange in a sterile glass container. Cool under a blanket and put in a closet.

Option 4: Zucchini with pineapple juice for the winter with squash

Add one large patisson to the zucchini and prepare a delicious preparation with purchased pineapple juice.

Ingredients:

• one and a half kg of zucchini;
• one or two large patissons;
• seven hundred and fifty ml of pineapple juice;
• one and a half teaspoons of lemon acid;
• a stack of granulated sugar.

How to cook

Wash the zucchini thoroughly, dry them with a kitchen towel and cut into half rings, then each in half or in the usual medium cube, but not very thin.

Rinse the patissons too, wipe dry and cut into cubes.

Pour pineapple juice into a saucepan, pour in sugar and immediately add citric acid. If you don’t have juice, but nectar, it will also work.

We shift the zucchini and squash to the pan and mix with a spatula. Bring to a boil and boil the vegetables in pineapple juice for twenty minutes. If foam appears, remove it with a slotted spoon. We cook without a lid.

After the time has elapsed, spread the pieces of zucchini and squash in jars, pour pineapple syrup over. Roll up and prepare for long-term storage in the traditional way. You don't need to sterilize.

Option 5: Zucchini with pineapple juice for the winter with turmeric and vanilla sugar

Vanilla sugar and turmeric improve the taste, make it more saturated. In addition, turmeric will give a bright color to the workpiece.

Ingredients:

• five hundred grams of zucchini;
• liter of pineapple juice;
• one hundred and fifty grams of sugar;
• eight grams of turmeric;
• a pinch of vanilla sugar;
• half a lemon.

Step by step recipe

Wash the zucchini, remove the skin from them and remove the seeds. Weigh them - should be at least half a kilogram.

Cut them into large chunks.

Pour pineapple juice into a saucepan. Immediately pour in granulated sugar, turmeric. Wash the lemon, cut it in half and squeeze the juice from one half. If there are bones, remove them.

While stirring the pineapple juice with a spatula, bring to a boil. Check if everything has dissolved in the syrup and put pieces of zucchini into the boiling mass.

Cook everything together for five to seven minutes.

Now you can decompose into half-liter jars, lightly cover with lids.

We take another pan, cover the bottom with a cloth or put a stand. Put jars of zucchini in pineapple juice on top. Pour water over the shoulders of the jars, bring to a boil.

Sterilize for a quarter of an hour.

Carefully remove the jars from the pan, roll up and prepare for long-term storage in the traditional way.

Option 6: Canned zucchini with pineapple juice for the winter

Another interesting option for delicious zucchini. They are obtained like pineapples - juicy, sweet with a rich taste. When you treat your relatives, do not immediately tell what the preparation is made of.

Ingredients:

• one and a half kg of zucchini;
• eight hundred ml of pineapple juice;
• a quarter kg of sugar;
• one and a half teaspoons of lemon acid.

How to cook

We take zucchini, wash it well and wipe it dry. Remove the peel with a vegetable peeler, cut in half lengthwise.

We cut out the seeds with a spoon - boats are obtained.

Lay the boats on a cutting board cut side down. Cut across into half rings. You can leave it like this or cut into half rings into three parts. In any case, the zucchini is already cut like canned pineapples.

Pour pineapple juice into a saucepan, add sugar and citric acid. Stir and bring everything to a boil.

When the sugar is completely dissolved, add the zucchini and stir. Cook over very low heat for twenty minutes. Be sure to remove the foam.

Place the pineapple zucchini in sterile jars and screw on the lids tightly. Cool under a blanket and store.

Zucchini for pineapples for the winter: recipes for blanks (compote, etc.) with cherry plum, lemon and more for the winter.

There is hardly a person, especially a child, who does not like pineapples. These exotic fruits have long been available to us both fresh and pickled. But there is a much cheaper way: cook zucchini so that no one will distinguish them from real pineapples! We will tell you some simple and interesting recipes.

Preparations "for pineapple"

There are many ways to prepare such zucchini for the winter. This is jam, and compotes, and preservation in the marinade. First of all, we will tell you how to quickly cook pineapples from zucchini for serving if guests are about to come to you.

These zucchini taste indistinguishable from real pineapples.

simple recipe

You will need:

• zucchini - 1 kg
• pineapple juice from the store - 350 g;
• sugar - 0.5 cups;
• citric acid - 2/3 teaspoon;
• vanillin or vanilla sugar - on the tip of a knife.

Please note: it is better to take zucchini, depending on the expected result, young or more mature. For the second option, you will need more liquid, that is, you will need to add juice or water. But such zucchini will not boil soft and will retain their shape.

• Peel the zucchini. Remove the core pulp along with the seeds. To do this, cut the zucchini into rings and remove the pulp with a glass.

Peeled and prepared zucchini

That's the whole process. Such zucchini can be cooled and served as a separate dish for dessert or in a salad. And you can put it in sterilized jars, pour syrup and roll it up. Wrap the jars in a blanket, and when they are completely cool, lower them into the basement, and you will have a wonderful preparation for the winter.

Pineapple zucchini with flavoring

This recipe is just as simple, and even cheaper than the previous one. For 1 large zucchini, you will need the following marinade products:

Peel the zucchini, cut into rings and remove the core.

Prepare the syrup: bring water to a boil, dissolve sugar and citric acid in it so that you get a sweet and sour taste. After that, you can add pineapple flavor.

Put the zucchini in the boiling marinade and cook for about 3 minutes, then cool at room temperature and put in the refrigerator. In this case, you can also roll up the zucchini in jars for the winter.

original jam

It is impossible to imagine preparations for the winter without jam, which means we will try to make it from pineapple zucchini. In fact, it is not difficult, but on the contrary, it is exciting, and also delicious.

Such jam can be with pieces or in the form of mashed potatoes - each method has its own characteristics. Zucchini does not have a pronounced taste, so it is very easy to accept the taste of additives, in our case, pineapple juice.

For such an original jam, you will need zucchini, pineapple juice and sugar

For 1.5 kg of zucchini you will need:

• 1.2 kilograms of sugar;
• 0.5 teaspoon of citric acid;
• 1 small jar of canned pineapples (about the size of a glass).

We take into account already peeled and chopped zucchini.

Exactly the same recipe, you can make jam without using pineapple slices. It is enough to take 0.5 liters of pineapple juice for the same amount of products.

Please note: pineapple juice in any recipe is easily replaced with marinade from a can of canned pineapples. Alternatively, you can use instant drinks like Zukko or Yupy.

Compote

For compote from "pineapple" zucchini, you can not even use pineapple juice. The corresponding taste is given by lemon juice and cloves.

Ingredients:

• zucchini - 1 pc.;
• water - 2 liters;
• lemon - 1 pc.;
• sugar - 2 cups;
• cloves - 3 pcs.

Peel the zucchini from the peel and seeds, cut into small cubes the flesh.

Zucchini pulp cut into cubes

Put the chopped zucchini in a suitable pan, pour in water and cook until boiling. Add sugar, reduce heat and continue to cook.

When the zucchini in the compote becomes transparent, you can add cloves to the syrup. After another 15 minutes, remove the pan from the heat and add the juice of one lemon to the compote.

Cooking with cherry plum

If, in addition to zucchini, you have a good crop of cherry plum (or you have the opportunity to buy it inexpensively), be sure to try this recipe.

Zucchini and cherry plum compote with pineapple flavor

You will need:

• 3-4 ripe medium-sized zucchini;
• sugar;
• yellow plum.

Wash the zucchini, peel, remove the core with seeds, cut into half rings.

Prepare a 3 liter jar, sterilize and dry. Put 0.5 kg of cherry plum and slices of zucchini inside so that the jar is filled “up to the shoulders”. Pour boiling water over and leave for 20 minutes.

Drain the liquid from the jar into a saucepan, add sugar at the rate of 1.5 cups per 1 jar. Bring the syrup to a boil to dissolve the sugar, and pour over the zucchini. Roll up the jars, wrap them in a blanket for two days, so that the compote cools down, and put it in the basement.

Preparations with the addition of other fruits and berries

Citrus fruits, especially oranges, will help give zucchini a pineapple flavor. This recipe does not need to use pineapple juice - neither natural nor instant.

Required:

• 3-4 medium zucchini;
• 1 liter of water;
• 3 oranges;
• 2 cups of sugar;
• 1 tablespoon of citric acid.

This amount of products is designed for 5 liter jars, which should be thoroughly washed and dried.

Washed oranges should be cut into semicircular slices. 4 slices are placed at the bottom of each jar, it is desirable that they are arranged vertically.

Cut oranges into slices; you can also use zest

Wash and peel the zucchini, cut the pulp into cubes, put them in jars.

Now you need to prepare the syrup. To do this, completely dissolve sugar and citric acid in cold water. Pour the syrup into jars of zucchini and oranges.

Cooking zucchini in this way requires sterilization

Such zucchini "for pineapples" need to be sterilized. Filled jars are installed in a large saucepan, covered with lids, water is added “up to the shoulders”. From the moment the boil begins, detect 15 minutes and cook the zucchini, then remove from heat, roll up the jars and leave to cool in a warm place.

Pineapple zucchini with sea buckthorn

For this recipe, zucchini, sea buckthorn and sugar. The exact amount is not so easy to determine, but we can say that you will need 3-4 tablespoons of sugar per liter jar.

Sea buckthorn will be a great addition to pineapple flavored zucchini

Wash and clean the zucchini, cut them into cubes. Now, in prepared jars, you need to lay zucchini and sea buckthorn in layers. Sprinkle each layer with 1 tablespoon of sugar. As the products are laid, they give juice and settle, so zucchini needs to be added.

Filled jars are sterilized for 15 minutes. Zucchini will settle again, you can add more. After that, you can roll up the jars, let them cool and put them in a cool place.

Sea buckthorn can also be used in a recipe for compote with the funny name "Imposter Pineapple".

For him you will need:

• 2-3 cups of sea buckthorn;
• 1 medium-sized zucchini;
• 1.5-2 cups of sugar;
• 2 liters of water.

Peel the zucchini and cut into half rings 2 cm thick. Place in a 3-liter jar, pre-sterilized, pour boiling water for 5 minutes.

Drain the water from the jar, add sea buckthorn, pour boiling syrup from water and sugar almost to the top and roll up. You can add a sprig of mint, lemon balm or thyme to the syrup - these herbs will give a pleasant taste.

Video: cooking zucchini with pineapple flavor

We hope that you and your loved ones will fall in love with the presented recipes. Such simple and delicious "fake" pineapples from zucchini available to everyone are worthy of taking a place on the family table. Share with us how to prepare such a treat if you already have such experience.