A step-by-step recipe for cooking zucchini with pineapple juice for the winter. When is the best time to taste

Have you tried cooking zucchini like pineapples for the winter? If not, then you should definitely do it, detailed step by step recipe Further.

In our family, New Year and Christmas holidays are usually gathered at a large table. The closest friends come.

That's why delicious menu planning from the summer. I really want to surprise my family with something, to earn praise.

Therefore, there are always recipes for exquisite original pickles in my piggy bank. Do not be surprised, I want to offer you zucchini like pineapples.

They made a splash last season.

The most demanding housewives could not determine what vegetable such an appetizer was made of.

But everything is quite simple. Choose young zucchini tender skin and marinate them in pineapple juice.

It turns out that these delicate elongated fruits can change the taste beyond recognition. They can be served with any side dish, baked meat or chicken.

This lovely snack with light wine or sparkling champagne. Delicate base for puff canapés or sandwiches.

Zucchini like pineapples for the winter

Ingredients for three cans of 0.5 liters:

• 2.2 kilograms of young zucchini,
• 1 cup finely granulated sugar,
• 700 ml pineapple juice
• 1 gram vanillin powder,
• 1 teaspoon citric acid

Cooking process

IN pure form you will need about 2 kilograms of fruit. I calculated the mass with an allowance for removing the peel, stalks and core.

Choose fresh, firm, light green zucchini. Wrinkled, damaged, set aside. Wash the fruit under running water and dry.

Remove the skin in a thin layer with a vegetable peeler. If possible, to maintain proportions, weigh the prepared vegetables.

Add the missing weight. Cut vegetable blanks into identical rings with a thickness of no more than 5 millimeters.

With a small round glass or a suitable notch, remove the middle in each circle. You will receive blanks shaped like bagels.

in steel or enamel pan pour in the pineapple juice. The consistency of the juice: clarified or with pulp does not matter. The main quality, so pay attention to its composition and date of manufacture.

Add refined sugar to a container with juice and stir. Put on moderate fire. Before boiling, add citric acid powder and vanillin on the tip of a knife.

Dip one by one into the boiling marinade vegetable preparations. Boil them for two quarters of an hour on low heat.

With this heat treatment, zucchini bagels will be saturated with aroma pineapple filling and become soft.

Prepare jars for rolling. Cylinders, washed baking soda, sterilize convenient way. Wash the lids and boil for 3-4 minutes.

Tropical fruit - pineapple has long won our location with its fresh amazing taste. Moreover, we use it not only in fresh. canned pineapple slices steel indispensable component in many, desserts and pastries. They perfectly set off the taste of poultry meat and refresh any dish. But many do not even suspect that an alternative to not very cheap, but so in demand tropical fruit can be found in your garden.

Today we will tell you how to make pineapples from simple zucchini and store them for the winter. By some miracle after heat treatment and soaked in syrup and citrus flavor, banal zucchini slices take on a pineapple flavor. Try to make such a preparation, and you will be pleasantly surprised by the result, and most importantly, provide yourself with your own cooked " canned pineapple».

Zucchini like pineapples for the winter with orange - recipe

Ingredients:

Calculation for five liter cans:

• zucchini - 4 kg;
• oranges - 3 pcs.;

For syrup:

• granulated sugar- 450 g;
• - 25 g;
• purified water - 1 l.

Cooking

In order for this recipe to take place and as a result you get a really pineapple taste of the workpiece, it is only necessary to observe this condition. Zucchini must certainly be mature and not young at all, otherwise the result will not be the same at all.

So, we get rid of the ripe squash fruits, cut them in half and remove the seeds with a spoon. Next, chop the remaining dense pulp into cubes of the desired size and place them in pre-prepared washed, dry jars, on the bottom of which we place four to five orange slices, depending on the size.

If desired, you can prepare rings of "pineapple". To do this, cut the peeled zucchini fruits into circles about one centimeter thick and cut out the core with seeds from each circle with a glass of a suitable size or a cup. We get zucchini rings, which we put in a jar on orange slices.

Now we dissolve granulated sugar in cold purified water and citric acid according to the recipe and pour our fruits in jars with the resulting syrup. We place the containers with the workpiece in a wide saucepan, cover tin lids, add cold water to the shoulders and determine the design on the fire. After boiling, we sterilize the zucchini for fifteen minutes, cork the lids and wrap the jars thoroughly until they cool completely, turning them upside down.

Zucchini compote for the winter, like pineapple

Ingredients:

• large zucchini - 1 pc.;
• lemon - 1 pc.;
• granulated sugar - 350 g;
• buds dried cloves- 5 pieces.;
• purified water - 2.5 liters.

Cooking

To prepare "pineapple" compote, wash a large mature zucchini well and peel it. Then we extract the soft core with seeds, and chop the dense pulp into cubes of the desired size. We put them in a saucepan with a volume of more than three liters, fill it with purified water and set it on fire. After boiling, add granulated sugar and mix the contents of the dish until it dissolves. Let the mass boil again, throw the buds of dried cloves and keep the workpiece at a moderate boil for twenty minutes. At the end of cooking, add the juice of one lemon, pour ready compote in pre-prepared sterilized dry jars, cork with sterile lids, place on a warm blanket upside down and thoroughly wrap until the workpiece cools completely. Then we determine the containers with compote in cool place storage and take out as needed.

Your guests will never guess what lies at the heart of this amazing delicious compote, and when they find out, they will certainly ask for the recipe. Pieces of zucchini can be served with compote or supplemented with various kinds of desserts or salads.

Zucchini in pineapple juice for the winter - delicious treat. In addition, it is unlikely that at least someone will be able to understand that it is the pulp of the vegetable that replaces pieces of sweet pineapple in the culinary masterpiece. For cooking, it is important to choose quality ingredients, stock up on patience and time.

Few people know that you can use juice to make pineapple jam. exotic fruit and… zucchini! Yes, yes, those same nondescript ones, but so often found in gardens and in stores. Of course, you can use the pineapples themselves, but this one yellow fruit has a higher price on the market than zucchini, and at some times of the year it is difficult to find it on store shelves, while large vegetable always occurs. In addition, zucchini grown in the garden of your own garden is always more reliable than pineapple imported from hot countries.

How to choose the right quality ingredients?

For a dish such as zucchini jam with pineapple juice, we need a few ingredients, but the most basic, of course, are pineapple juice and zucchini. Learn how to choose quality products.

Pineapple juice

Because gourmet dish will be stored in the pantry for at least half of the autumn, you should choose the most quality juice exotic fruit.

It would be great to squeeze the juice out of pineapple, but if this is not possible, then we turn to finished products. To choose good juice Let's look at the packaging first. Liquid is stored longer in whole glass jars with an intact lid, or in a cardboard box with foil on the inside of the package. Pay attention to the composition. There should be as many as possible natural products. As far as shelf life is concerned, a more natural product has less shelf life than a juice with many additives.

vegetable marrow

It is this interesting vegetable will replace pineapple pulp in our culinary masterpiece, which means you should pay attention to the quality of zucchini Special attention. Again, a vegetable grown in its own garden is more reliable than goods from the store shelves, however, there are different zucchini in your own garden. So which one to choose?

Zucchini is one of the few vegetables that should be consumed before the fruit is fully ripe.

You should not choose the largest specimens. The weight of the most suitable zucchini is 120 - 230 g, and its length should be at least 11 cm and not more than 20 cm. If there are a lot of seeds in the fruit, then we can safely say that the vegetable is overripe.

Pay attention to the skin. It should be thin (!) And smooth. Scratches, chips, abrasions and other damage will lead to rapid deterioration of the vegetable.

It is necessary to inspect the goods and for such a factor as the color of the fruit. Yellowish-green, green-brown, a transition from light green to dark, or a solid color of any shade of green indicates that the zucchini is good. Sharp transitions, as well as yellow or brown spots on the skin, indicate that the vegetable is starting to rot.

The stalk should be green, fresh. If it has already dried up, has a dark color, or is simply absent, then the zucchini was cut a long time ago.

Harvesting zucchini in pineapple juice for the winter

When the zucchini are selected, and the pineapple juice is already waiting in line, it's time to prepare the zucchini in pineapple juice for the winter. The recipe for this gourmet, sweet dish is quite simple, and the ingredients can be found at any grocery store.

For pineapples from zucchini in pineapple juice, we need:

• zucchini - 2-2.5 kg;
• pineapple juice - 0.5-0.7 liters (depending on how thick you prefer the jam);
• granulated sugar - 1.2-2 cups;
• citric acid - half a teaspoon or half a slice of lemon.

For more interesting taste you can add a pinch vanilla sugar, but this item is optional.

All products lie in front of the hostess and wait in the wings. And not in vain, because they will become a delicious culinary masterpiece - zucchini jam with pineapple juice. It's time to get started!

Thoroughly wash all products. With a knife (special or ordinary), we cut off the skin from the zucchini. Next comes a rather interesting step - slicing a vegetable. You can do it with rings, cubes, someone even cuts out interesting figures using special stencils. Let your imagination run wild, but do not forget that there should not be any seeds!

Place the workpiece in a saucepan, cover with sugar and pour pineapple juice. Let it brew for a couple of minutes, then add half a lemon wedge or citric acid (depending on what you chose in your recipe).

We put the workpiece on medium fire. After boiling the mixture, reduce the power, set to cook for 15-20 minutes, closing the container with a lid. Remember that the pieces should be soft and juicy, not hard, so you should not cook less, but more - please, just do not overdo it. Otherwise, the zucchini will boil and look more like porridge than pineapple pieces. The best option verification will try cooking masterpiece to taste. In the same way, any housewife will easily understand if she suddenly lacks sugar in a dish.

A couple of minutes before removing from heat, add a pinch or two of vanilla sugar if you suddenly decide to use this ingredient to give a sweeter aroma and interesting taste.

To see that the mixture is ready, it will help us appearance. Pieces of "pineapple" get golden color, and the jam becomes more viscous and thick. In addition, in the process of cooking, not only the kitchen, but the entire apartment fills lovely fragrance exotic fruit.

Once the delicious creation is ready, remove from heat and let cool for a couple of minutes.

In pre-sterilized jars we put a slice cut into quarters, pour a pinch simple sugar or vanilla. Pour the zucchini jam in pineapple juice into glass containers, screw on the lid and leave upside down overnight.

It is best to let the culinary masterpiece brew for a couple of days, so that the zucchini absorbs the aroma and pineapple juice even more, and the mixture brews.

With such an unusual and insanely delicious creation, you can treat and surprise relatives and friends until the next season of creating blanks.

Our culinary masterpiece is ready, but how and with what to serve it? Since the dish is a sweet dessert, most often zucchini jam with pineapple juice is served simply with tea. However, this treat is suitable as a filling for pancakes, fritters, all kinds of buns. With this jam, you can bake a cake. By the way, zucchini in pineapple juice is a vegetarian dish, so you can eat it without everything.

Zucchini and pineapple juice compote

Do you know that apart from delicious jam Do some housewives cook zucchini compote in pineapple juice? Its recipe is simple and easy, and all the ingredients can still be easily found on store shelves. We will need the following:

• 1-1.5 kg;
• 1 liter of pineapple juice;
• half a glass of granulated sugar;
• half a teaspoon of citric acid;
• orange.

As in the jam recipe, peel and cut the zucchini into rings, cubes, triangles, or any other convenient shape. Do not forget to remove all unnecessary seeds. Put in a saucepan, pour pineapple juice. Next, squeeze the juice from the orange, pour it into the resulting mixture.

Let it brew for about an hour, after which we fall asleep with sugar, citric acid, put on medium heat. When the workpiece begins to boil, slightly reduce the power and leave the pan for 5-10 minutes.

After cooking, pour the compotes into pre-sterilized jars, close the lids and leave for a couple of days. Zucchini compote with pineapple juice is ready!

Just two main ones and a couple additional ingredients will help to create both a young and an experienced hostess delicious dish which can surprise everyone!

An interesting recipe for compote "Pineapple zucchini" - video

Zucchini like pineapples - video

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- at 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 zucchini large size You will need the following products for the marinade:

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 it turns out sweet and sour taste. After that, you can add pineapple flavor.

In a boiling marinade, you need to put the zucchini 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 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 canned pineapple(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. Also, 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 zucchini medium size;
• 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. For this in cold water Dissolve the sugar and citric acid completely. Pour the syrup into jars of zucchini and oranges.

Cooking zucchini in this way requires sterilization

Such zucchini "for pineapples" need to be sterilized. IN large saucepan filled cans are installed, 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 on liter jar you will need 3-4 tablespoons of sugar.

Sea buckthorn will become great addition to zucchini with pineapple flavor

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 family table. Share with us how to prepare such a treat if you already have such experience.

Everyone knows that vegetables are good for the body. But not every person agrees to eat them daily, and sometimes you can’t force children to eat healthy, but not very tasty. vegetable dish. However, there are recipes that allow you to disguise vegetables in ready dish and make them delicious. After all, based on vegetables, you can even make jam and other desserts. I will give you a recipe for pineapple from zucchini with pineapple juice.

Zucchini pineapple is amazing. culinary discovery. Ordinary zucchini can be cooked in such a way that their taste will be very similar to the taste of canned pineapples. It can be eaten on its own or used to prepare other dishes. So it is quite possible to replace pineapples in a salad or in pastries (for example, in meat with pineapples). So the recipes are definitely useful!

In addition, in the recipes, all components are good for health: pineapple juice, the benefits of zucchini, citric acid, vanillin are also beyond doubt, sugar, orange ...

Zucchini Pineapple with Pineapple Juice

To prepare this culinary miracle you need to stock up on two and a half kilograms of zucchini, seven hundred and fifty milliliters of pineapple juice (you can use the cheapest juice, but not nectar), one and a half glasses of granulated sugar and one and a half tablespoons of citric acid.

It is best to cook young zucchini, well, if they are not, then they must not be overripe. They need to be washed, peeled, cut into medium cubes and poured with pineapple juice. Leave this mixture overnight so that the zucchini is saturated with the taste and aroma of pineapple, and also secretes the juice itself.

In the morning, add sugar to the zucchini, as well as citric acid. Bring the mixture to a boil over medium heat, then reduce heat and simmer for twenty minutes.

Put hot mix into sterilized jars, seal with scalded lids. Turn the jars over, wrap and leave to cool.

Pineapple zucchini rings with pineapple juice

To prepare such an interesting and very delicious dessert you need to stock up on two kilograms of zucchini, a glass of sugar, seven hundred milliliters of pineapple juice, a teaspoon of citric acid and a small amount vanillin (literally on the tip of a knife).

Rinse the zucchini and peel them using a vegetable peeler. Weigh the fruits peeled so as not to disturb the proportion. Next, cut them into circles - about half a centimeter thick, no more. Next, cut out circles from the middle from such a blank. To do this, it is convenient to use the sides or any other round shape. So you get rings that look like pineapple.

Prepare a pot of the right size. Pour pineapple juice into it and add sugar, mix, add citric acid and vanillin and mix again. Bring this syrup to a boil, then dip the zucchini rings into it. Bring this mixture to a boil over medium heat, then reduce the heat to a minimum and cook for half an hour. During this time, the zucchini will boil well and soak in the taste and aroma of pineapple juice.

Arrange the rings in sterilized jars, pour in boiling syrup and immediately cork with scalded lids. Wrap the jars with a warm blanket and leave to cool. Such pineapples from zucchini with pineapple juice rings should mislead your guests.

Zucchini Pineapple with Pineapple Juice and Orange

To prepare this version of the dessert, you need to stock up on one and a half kilograms of zucchini, one liter of pineapple juice, one medium orange, half a glass of sugar and half a tablespoon of citric acid.

First of all, clean the zucchini from seeds and peel. Cut it into slices similar to pineapple slices (pieces or circles). Squeeze juice from orange. Mix pineapple juice with orange juice, pour over zucchini with this mixture and leave for one hour.

After that, place the container with your workpiece on medium heat, pour sugar and citric acid into it. Bring future dessert to a boil and boil for literally three minutes. Then roll up in sterilized jars, cork with scalded lids. Wrap the jars well and leave to cool.

Zucchini pineapple is amazing delicacy that all family members will enjoy. And no one will know what became the basis for him until you tell yourself.

Additional Information

Zucchini can also be used to prepare other interesting blanks. so great palatability characterized by jam from these vegetables with lemon. To prepare such a delicacy, you will need a minimum of ingredients: one kilogram of zucchini, four hundred grams of sugar and one medium lemon.

First of all, clean the zucchini from the skins and bones. Cut the vegetables into medium-sized cubes (you should get one kilogram of already processed raw materials). Take a lemon, wash it, wipe it dry and grate the zest on a grater. Chop the lemon itself into small cubes. Cover the zucchini with sugar and leave for ten minutes. After that, send the container with zucchini to the stove, bring to a boil and boil on a fire of minimum power for forty-five minutes. Add lemon with zest to the zucchini and boil for another quarter of an hour. Leave the jam overnight, and in the morning boil and boil over low heat for ten minutes, remembering to stir. Turn off the heat and leave the mixture until the evening. Then bring the jam to a thick mass, pour into sterilized jars and seal with scalded lids. Wrap the finished workpiece with a blanket and leave to cool completely.