Autumn is the time to prepare for the winter. In the cold season, you really want to taste something delicious; cucumbers, tomatoes, and eggplants are used. But I am always drawn to something sweet and exotic, for example, pineapple. Tropical fruit preparations, unfortunately, are only sold in stores, and the price for them is not encouraging. The recipe for zucchini is like pineapples - many women have already appreciated it, so why not try making an exotic winter snack from zucchini for your family. By the way, if your children are indifferent to vegetables, perhaps thanks to this recipe they will fall in love with zucchini. Although zucchini ripen en masse in the summer, the conversation about preparing various dishes from them is always relevant, because you can buy several zucchini at any time of the year.

Zucchini like pineapple for the winter - recipes:

Zucchini recipe using pineapple essence

This recipe is notable for the fact that the so-called pineapple “brine” is not even boiled; the zucchini is placed in jars only after they have been soaked. Cooking such pineapples is a pleasure, since you will spend almost no time and money.

Ingredients: young zucchini – 3 kg, granulated sugar – 1 kg, “Pineapple” essence – 2 eight-gram bottles, citric acid – 20 g, water – 2 l.

Let's start cooking. Place a pot of water on the stove; when it boils, turn it off and leave to cool. In the meantime, get on with the zucchini. The fruits need to be thoroughly washed and the skin removed. Cut them into large cubes, the same way you cut pineapples, which are sold in tins. Dissolve citric acid in cooled water. Now dip the slices into acidified water. They must spend at least 4 hours in this environment. You can leave them like this all night if you started cooking in the evening. After the zucchini is saturated with sourness and infused, you can continue the process of turning them into pineapples.

Prepare half-liter jars - they need to be washed with soda. Now, using a slotted spoon, remove the zucchini from the acidic water and distribute evenly among the jars. Add essence and sugar to the “brine”, stir until it is completely dissolved. There is no need to boil the syrup. Now carefully pour the prepared syrup into the jars with the zucchini. We send them for sterilization.

How to sterilize future pineapples? If you have a wide metal basin, use it. It’s good if half the jars of zucchini fit on its bottom, then you will sterilize everything in two stages. Lay a cloth on the bottom of the basin - a towel or something unnecessary, place jars covered with tin lids on it. Add cold water to the basin and turn on the stove. When the water boils, reduce the heat slightly and note the time - the sterilization process takes 35 minutes.

Now seal the zucchini like pineapples for the winter. After rolling, insulate them with blankets and leave to cool.

Attention! When you put the second batch of zucchini jars out for sterilization, do not put them in boiling water, otherwise they may burst. Be sure to dilute the water in the basin with tap water, and only then place the jars in the basin. After boiling, check the time again.

Pineapple-flavored zucchini for the winter using pineapple juice from the store

The recipe using store-bought pineapple juice is slightly different from the previous one, although the end result will be just as satisfying. It does not use essence, but pineapple juice, which can be easily obtained in any store. You shouldn’t buy juice from expensive brands, you can take the cheapest one, the effect will still be good. Another difference between this zucchini and pineapple recipe is that here these fruits are not cut into cubes, but will be sealed in the form of rings.

Ingredients: zucchini (necessarily young) - 1 kg, pineapple juice - 400 g, half a glass of sugar, a third of a teaspoon of citric acid, the same amount of vanilla sugar.

Cut the washed and peeled zucchini into circles, the thickness of which is approximately 1 cm. Take a narrow pile and use it to squeeze out the zucchini pulp in the middle of each circle. The end result will be rings. The matter is a little troublesome, but in this form the product will definitely look like a real canned pineapple.

Take a saucepan, pour the juice into it, dissolve all the bulk ingredients in it. Once the sugar grains have dissolved, dip the zucchini rings into the syrup. After boiling, the product must be boiled for about 15 minutes, stirring gently so as not to spoil the appearance of the zucchini.

Sterilize pre-washed jars over steam and boil the lids. You can start clogging. Place the zucchini rings along with the syrup into jars and roll up. Do not forget to insulate them for a day until they cool completely.

Important! If you are unable to get hold of young zucchini, you can also use mature ones, but then be careful to completely remove the seeds from them. It is unacceptable for “pineapples” to reveal their true origin through their seeds. And one more nuance - more mature vegetables require more syrup, just add 100-150 grams of juice more.

Now it’s easier for you to decide which recipe you will use. Whichever one seems more interesting to you, take note. Considering that zucchini is perhaps one of the most inexpensive vegetables in the summer, why not turn it into an original tropical meal? And if you grow them yourself, then the exotic pleasure will become even more accessible to your family. This delicacy can truly win the love of both children and adults. To diversify your diet, I also advise you to study recipes for cauliflower dishes.

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

Many of us love pineapples. These exotic fruits are available to us both fresh and pickled. But there is a much cheaper way: cook the zucchini yourself 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 prepare zucchini for the winter for pineapple. This includes jam, compotes, and preservation in marinade. First of all, we will tell you how to quickly prepare pineapple zucchini for serving, if guests are on the doorstep.

These zucchini taste indistinguishable from real pineapples.

A simple recipe for zucchini with pineapples

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 over and will retain its shape.

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

Peeled and prepared zucchini

• Place a saucepan on the fire and mix all the ingredients in it to get a syrup. The sugar should completely dissolve in the juice.

Prepare syrup in a saucepan

• Zucchini cut into rings should be dipped in syrup and after boiling, cook for 15 minutes, stirring constantly.

That's the whole process. These zucchini can be cooled and served as a separate dish for dessert or in a salad. Or you can put it in sterilized jars, fill it with 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 for pineapple zucchini with flavoring just as simple, and will cost even less than the previous one. For 1 large squash you will need the following marinade products:

• 1 liter of water
• 150 g sugar
• half a teaspoon of citric acid
• 1 teaspoon pineapple flavoring

Use food flavoring to give zucchini a pineapple flavor.

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 to create a sweet and sour taste. After this, you can add pineapple flavoring.

Place 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 the zucchini into jars for the winter.

Original zucchini jam

It’s impossible to imagine preparing for the winter without jam, which means we’ll try to make it from zucchini and pineapples. In fact, it is not difficult, but on the contrary, it is exciting and also delicious.

Such jam can be in pieces or in the form of puree - each method has its own characteristics. Zucchini does not have a distinct taste, so it very easily accepts the taste of additives, in our case, pineapple juice.

For this 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 citric acid
• 1 small jar of canned pineapple (about the size of a glass)

We take into account already peeled and chopped zucchini.

• The juice (about 100 ml) is drained from the pineapples, and sugar syrup is prepared on it. While it is hot, pour this syrup over the zucchini, sprinkle with citric acid, stir and leave for an hour. This will keep the zucchini from boiling.

Cut the zucchini into small cubes

• Drain the settled syrup from the zucchini and reheat. Pour it over the zucchini again and leave for another hour.
• Cut the canned pineapples into pieces and add them to the zucchini. Place on the fire, bring to a boil, let cool.

The jam is ready when it turns a clear amber color.

• This procedure must be done several times. First, a lot of juice is released, after which some of it will be absorbed into the zucchini, and the excess will evaporate. The jam will decrease in volume, and the zucchini will look like pineapple pieces. Now the jam needs to be boiled over low heat for 15-20 minutes, then poured into sterilized jars.

You can make jam using exactly the same recipe without using pineapple slices. It is enough to take 0.5 liters of pineapple juice for the same amount of food.

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

Zucchini compote with pineapple flavor

For the pineapple zucchini compote You don't even need to use pineapple juice. Lemon juice and cloves add the appropriate taste.

Ingredients:

• zucchini – 1 pc.
• water – 2 l.
• lemon – 1 pc.
• sugar – 2 cups
• cloves – 3 pcs.

Peel the zucchini and remove seeds, cut the pulp into small cubes.

Cut the zucchini pulp into cubes

Place the chopped zucchini in a suitable pan, add water and cook until boiling. Add sugar, reduce heat and continue cooking.

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 zucchini with cherry plum and pineapple flavor

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

Compote of zucchini and cherry plum with pineapple flavor

You will need:

• 3-4 medium ripe zucchini
• sugar
• yellow cherry plum

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

Prepare a 3-liter jar, sterilize and dry. Place 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 until the sugar dissolves 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 them in the basement.

Preparations with the addition of other fruits and berries

Citrus fruits, especially oranges, will help give zucchini a pineapple flavor.. There is no need to use pineapple juice in this recipe - neither natural nor instant.

Required:

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

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

Washed oranges need to be cut into semicircular slices. Place 4 slices on the bottom of each jar; it is advisable for them to be positioned vertically.

Cut the oranges into slices; you can also use zest

Wash and peel the zucchini, cut the pulp into cubes, and 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 the jars with the zucchini and oranges.

Cooking zucchini this way requires sterilization.

Such zucchini "with pineapples" need sterilization. Filled jars are placed in a large saucepan, covered with lids, and water is added “up to the shoulders.” From the moment it starts boiling, set aside 15 minutes and cook the zucchini, then remove from heat, roll up the jars and leave to cool in a warm place.

Zucchini-pineapple with sea buckthorn

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

Sea buckthorn will be an excellent addition to pineapple-flavored zucchini

Wash and peel the zucchini, cut them into cubes. Now you need to place zucchini and sea buckthorn in layers in the prepared jars. Sprinkle each layer with 1 tablespoon of sugar. As the food is stacked, it releases juice and settles, so zucchini needs to be added.

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

Sea buckthorn can also be used in a compote recipe with the funny name “Impostor Pineapple”.

For it you will need:

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

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

Drain the water from the jar, add sea buckthorn, pour boiling syrup of 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 like these simple and tasty “fake” pineapples from zucchini available to everyone.

Zucchini in pineapple juice for the winter is a delicious delicacy. In addition, it is unlikely that anyone will be able to understand that it is the pulp of the vegetable that replaces pieces of sweet pineapple in a culinary masterpiece. To prepare a dish, it is important to choose high-quality ingredients, be patient and take time.

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

How to choose the right quality ingredients?

For a dish like zucchini jam with pineapple juice, we need a few ingredients, but the most basic ones, of course, are pineapple juice and zucchini. Let's learn how to choose quality products.

Pineapple juice

Since the delicious dish will be stored in the pantry for at least half of the fall, you should choose the highest quality exotic fruit juice.

It would be great to squeeze the juice out of the pineapple yourself, but if this is not possible, then let’s turn to ready-made products. To choose a good juice, first of all we look at the packaging. The liquid will last longer in intact glass jars with the lid intact, or in a cardboard box with foil on the inside of the package. Pay attention to the composition. There should be as many natural products as possible. As for the shelf life, a more natural product has a shorter shelf life than juice with many additives.

Zucchini

It is this interesting vegetable that will replace pineapple pulp in our culinary masterpiece, which means you should pay special attention to the quality of the zucchini. Again, a vegetable grown in your own garden is more reliable than a product from store shelves, but zucchini in your own garden can be different. So which one should you choose?

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

You should choose not the largest specimens. The weight of the most suitable zucchini is 120 - 230 g, and its length should be no less than 11 cm and no more than 20 cm. If the fruit has a lot of seeds, 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 spoilage of the vegetable.

It is necessary to inspect the product based on such factors 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 beginning to rot.

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

Preparing zucchini in pineapple juice for the winter

When the zucchini has been selected and the pineapple juice is already waiting its turn, it’s time to cook the zucchini in pineapple juice for the winter. The recipe for this delicious, sweet dish is quite simple, and the ingredients can be found at any grocery store.

For pineapple zucchini in pineapple juice we will 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 lemon slice.

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

All products lie in front of the hostess and are waiting in the wings. And for good reason, because they are about to become a delicious culinary masterpiece - zucchini jam with pineapple juice. It's time to get started!

Wash all products thoroughly. Using a knife (special or regular) cut the skin off the zucchini. Next comes a rather interesting step - cutting the vegetable. You can do this with rings, cubes, some even cut out interesting figures using special stencils. Give free rein to your imagination, but do not forget that there should be no seeds!

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

Place the preparation on medium heat. After the mixture boils, reduce the power and let it 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 please do not overdo it more. Otherwise, the zucchini will become mushy and look more like porridge than pineapple chunks. The best way to check would be to taste the culinary masterpiece. In the same way, any housewife will easily understand if she suddenly under-sugared 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 it a sweeter aroma and interesting taste.

Its appearance will also help us see that the mixture is ready. Pieces of “pineapple” acquire a golden color, and the jam becomes more viscous and thick. In addition, during the cooking process, not only the kitchen, but the entire apartment is filled with the wonderful aroma of exotic fruit.

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

Place a quartered slice into pre-sterilized jars and add a pinch of simple sugar or vanillin. Pour the zucchini jam and 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 juice of the pineapple even more, and the mixture infuses.

With such an unusual and incredibly tasty creation you can treat and surprise your family and friends until the next season of making preparations.

Our culinary masterpiece is ready, but how and with what should we 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, pancakes, and all kinds of buns. You can bake a pie with this jam. By the way, zucchini in pineapple juice is a vegetarian dish, so you can eat it without anything.

Compote of zucchini and pineapple juice

Did you know that in addition to delicious jam, some housewives prepare 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 recipe with jam, peel and cut the zucchini into rings, cubes, triangles or any other convenient shape. Don't forget to remove all unnecessary seeds. Place in a saucepan and add pineapple juice. Next, squeeze the juice from the orange and pour it into the resulting mixture.

Let it brew for about an hour, then add sugar, citric acid, and put on medium heat. When the product 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 and a couple of additional ingredients will help both a young and an experienced housewife create a delicious dish that can surprise everyone!

Interesting recipe for compote “Pineapple zucchini” - video

Zucchini like pineapple - video

Pineapples are an exotic fruit that is popular. Many people prefer to eat pineapples not only fresh, but also canned. We suggest you make pineapples from zucchini. This exotic dessert is very tasty and healthy, especially if you decide to feed it to the kids. Many people will like sweet zucchini, especially if the dessert really tastes like pineapple.

But there is one little trick: the zucchini for this recipe must be “old”. It is better to preserve this zucchini dessert at the end of summer, when you are already full of zucchini. Let the fruit ripen well for preservation. If you take the first zucchini that just appears in June, they will not be stored for long, and the taste will not be the same.

To prepare we need

Ingredients:

• Zucchini - about 3 large or 4 medium, so enough for 5 liter jars,
• Oranges – 3 pieces,

For the syrup:

• 1 liter of water,
• 1 tablespoon citric acid,
• 2-2.5 glasses of sugar.

Cooking process:

Let's get to work. We will need five liter jars, since the syrup is designed for this amount. We wash the jars well and dry them.

Wash the oranges, cut them in half and cut them into a semicircle. We put 4 orange slices in the bottom of each jar, at least when placing the remaining ingredients we try to arrange them vertically so that the preservation looks beautiful.

Now the most important thing, let's move on to the zucchini. Wash the zucchini, remove the peel, cut off the pulp. Of the zucchini, we only need the hard part of the fruit without skin and seeds. Next, cut the zucchini into medium cubes about 3 by 4 cm and put them in jars.

Preparing sweet syrup for zucchini. Add sugar and citric acid to cold water, stir well until the sugar completely melts. Pour this syrup over our zucchini “under the pineapples”.

Now all that remains is to sterilize the zucchini in jars. We take a pan, put jars in it, cover each with its own lid. Add water up to the hanger and put it on fire. From the moment the water boils, set aside 15 minutes and boil the fake pineapples.

Zucchini pineapples are ready. We take the jars out of the pan and roll up the lids. Leave it upside down until it cools completely and store it in a cool place.

Tropical fruit - pineapple has long won our favor with its fresh, amazing taste. Moreover, we use it not only in its fresh form. Canned pineapple slices have become an indispensable ingredient in many desserts and baked goods. They perfectly highlight the taste of poultry and refresh any dish. But many do not even suspect that an alternative to the not very cheap, but such a sought-after tropical fruit can be found in your own garden.

Today we will tell you how to make pineapples from simple zucchini and preserve them for the winter. By some miracle, after heat treatment and soaking in syrup and citrus flavors, banal zucchini slices acquire a pineapple taste. Try to make such a preparation, and you will be pleasantly surprised by the result, and most importantly, you will provide yourself with “canned pineapples” prepared with your own hands.

Zucchini, like pineapple for the winter with orange - recipe

Ingredients:

Calculation for five liter cans:

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

For the syrup:

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

Preparation

In order for this recipe to work and as a result you get a truly pineapple taste, you only need to meet this condition. The zucchini must certainly be mature and not young, otherwise the result will not be the same.

So, we remove the skins from the mature squash fruits, cut them in half and extract the seeds with a spoon. Next, chop the remaining dense pulp into cubes of the desired size and place them in previously prepared, washed, dry jars, at the bottom of which we place four to five orange slices, depending on the size.

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

Now we dissolve granulated sugar and citric acid in cold purified water according to the recipe and pour the resulting syrup over our fruits in jars. We place the containers with the workpiece in a wide saucepan, cover with tin lids, add cold water up to the hangers and place the structure on the fire. After boiling, sterilize the zucchini for fifteen minutes, seal 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;
• dried clove buds – 5 pcs.;
• purified water – 2.5 l.

Preparation

To prepare the “pineapple” compote, wash a large mature zucchini thoroughly and peel it. Then we remove 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 stir the contents of the bowl until it dissolves. Let the mixture boil again, add the dried cloves and keep the mixture at a moderate boil for twenty minutes. At the end of cooking, add the juice of one lemon, pour the finished compote into pre-prepared sterilized dry jars, seal with sterile lids, place on a warm blanket with the bottom up and wrap thoroughly until the workpiece cools completely. Then we place the containers with compote in a cool storage place and take them out as needed.

Your guests will never guess what lies at the heart of this amazingly tasty compote, but once they know it, they will certainly ask for the recipe. Zucchini pieces can be served with compote or added to various types of desserts or salads.