Perhaps everyone loves zucchini - fried, stewed, canned. But it turns out that this vegetable is full of surprises: you can make a dessert from it. Not only that, but you can make pineapples out of it! Moreover, it is unlikely that anyone will be able to distinguish these zucchini, prepared like pineapples for the winter, from real ones. exotic fruits. In this article we will tell you the recipes and nuances of this amazing preparation.

The main stage for preparing any preparation for the winter.

The first step is to choose your vegetables carefully. To do this, you need to focus on the following parameters:

1. It is better to choose small fruits weighing about 150-200 grams.
2. The length of the fruit should be 12-20 centimeters.
3. Pay attention to the peel of the vegetable. U fresh zucchini it is smooth and glossy.
4. Do not use zucchini with dark areas, sharp contrasting color changes on the skin, or an unpleasant odor.
5. The stalk of the zucchini will indicate freshness; the “tail” should be green. If it is brown, it means the vegetable is stale.

1. Most delicious zucchini-pineapple will be obtained from young zucchini, which have thin, delicate skin. You can also use a ripe vegetable, but then it will take much longer to cook.
2. Even the most delicate skin needs to be removed.
3. Be sure to remove the core and seeds, because their presence will show that this is not an exotic fruit at all.
4. The vegetable should be cut as closely as possible into pineapple slices.

Reference! The pineapple ring shape works best. You can make it using a special slicing device, or using a regular glass.

It is best to cut the vegetable into 10 mm rings and remove the middle with a mold. It is allowed to divide the rings into halves or pieces. When there is no form for cutting, you can divide the zucchini fruit into two parts and remove the core with seeds. Turn the resulting “boat” over and cut into segments that will look like pineapple half rings. You can chop the vegetable into cubes with a side of about two centimeters.

Recipe for zucchini with pineapple juice

The most popular method of preparing zucchini dessert is to use store-bought juice from exotic fruit. It gives the required taste, which leaves no way to identify fragrant slices signs of vegetables.

In pineapple syrup

The following components are required:

• kilogram of zucchini;
• 350 milliliters of pineapple juice;
• 125 grams of sugar;
• 2/3 teaspoon citric acid;
• a pinch of vanilla powder.

Preparation:

1. You need to remove the peel and seed core from the fruit and cut the pulp into rings or cubes.
2. Afterwards you need to prepare the syrup. The components, in addition to the zucchini pieces, are mixed in a saucepan and over low heat until the granulated sugar is completely dissolved in the liquid.
3. Then the pieces of vegetables are placed in the prepared syrup, and after the mixture boils, cook them for 15 minutes. In this case, you should constantly stir the mixture, otherwise the dessert will burn.
4. The prepared “pineapples” should be placed in glass containers and poured with syrup. Then you need to roll up the products. The resulting blanks are covered with a blanket and allowed to cool. They are then moved to a cool, dark place for later storage.

Recipe with cherry plum

This cooking method is striking in its simplicity. After all, such “pineapples” do not require any unusual fruits at all. Yellow cherry plum gives the product a pineapple flavor and smell.

Ingredients:

• 350 grams of yellow cherry plum;
• kilogram of zucchini;
• liter of water;
• 230 grams of granulated sugar;
• a pinch of citric acid.

Preparation:

1. All cherry plums must be divided into equal parts, after removing the seeds.
2. Zucchini fruits need to be peeled from the skin and the core with seeds.
3. Place halves of cherry plums in a jar; you need to fill a quarter of the container with them.
4. The next layer is pieces of zucchini.
5. Complete the filling with cherry plum.
6. Afterwards, the prepared containers are filled with boiling water. After 5-7 minutes, the boiling water is drained. Repeat again.
7. A syrup with sugar is prepared using the water drained for the second time. Citric acid is added to it.
8. After the sweet liquid boils, it is poured into jars and immediately closed.

Important! In this method, it is better to cut the vegetables into rings, otherwise they may get lost in the plum mass.

With orange

Oranges will give zucchini pieces the taste of an exotic fruit. This recipe does not require the addition of pineapple.

Ingredients:

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

Preparation:

1. Oranges must be washed and cut into slices. Place 4 pieces in each container of your choice. It is better to place them vertically.
2. Zucchini needs to be washed, peeled and cored. Cut the remaining pulp into cubes and place in containers.
3. Next you need to prepare the syrup. For this purpose, add sugar and citric acid to the water. The finished liquid is poured into containers.
4. These preparations need to be sterilized. The containers are placed in a pan filled with water and covered with metal lids. When the water boils, leave the jars for another 15 minutes. Then they should be removed and covered with lids. Finished pineapple preparations should be cooled at a warm temperature.

Rolling zucchini with pineapple essence

This recipe is perhaps the most inexpensive of all. It does not require additional components.

Ingredients:

• one large zucchini;
• liter of water;
• 150 grams of granulated sugar;
• a teaspoon of citric acid and pineapple-based essence.

Preparation:

1. Cut the peel off the zucchini fruits, cut them into rings and cut out the middle with the seeds.
2. Heat water, add sugar and citric acid. Then you need to add pineapple flavoring.
3. Heat the syrup mass to a boil, then place it in it zucchini pieces. Check for about 3 minutes. Next, you need to let the workpiece cool and move it to the refrigerator.
4. If you need to roll up such zucchini pineapples for the winter, then you need to place the hot pieces in glass jars and close.

Preservation without sterilization

There are many ways to prepare squash and give it a pineapple flavor. However, this method of preservation without sterilization is most popular among housewives.

Ingredients:

• one lemon;
• 0.5 kilograms of zucchini;
• three carnation inflorescences;
• 0.5 kilograms of sugar;
• 2 liters of water.

Preparation:

1. Peel the zucchini and cut into circles.
2. Place the pieces in a bowl and add water, wait until it boils.
3. Add sugar and cook over low heat for about 20 minutes.
4. The zucchini pieces should become translucent and amber in color. Only then add the cloves.
5. Cook the mixture for another 15 minutes, and then pour in the juice squeezed from the lemon.
6. Then you should leave the dessert on the fire for another three minutes. The products must be placed in glass jars and rolled up without sterilizing.
7. With strict adherence to the recipe " canned pineapple"(zucchini) takes on a fresh pineapple flavor.

Marinated zucchini with pineapple flavor

You can marinate not only appetizers - tomatoes, cucumbers, etc., but also desserts. Pineapples from chopped zucchini - really good alternative store-bought goodies!

Ingredients:

• 4 kilograms of zucchini;
• 3 oranges;
• liter of water;
• a tablespoon of citric acid;
• 0.5 kilograms of sugar.

Preparation:

With this harvesting method, it is very important to follow the algorithm for preparing zucchini step by step:

1. Citrus fruits should be doused with boiling water and cut into cubes. Then put it in jars.
2. Wash the zucchini, remove the peel and core and cut into halves of rings. Pieces of vegetables are placed in jars with citrus fruit.
3. Pour sugar and citric acid into the water, stir until completely dissolved.
4. Pour the syrup into jars with chopped vegetables and citrus. Cover them with metal lids and continue sterilizing for 15 minutes.
5. The containers should be rolled up and turned over onto a warm cloth. Wait for the workpiece to cool. When the jars have cooled, you can send them for storage.

Zucchini with aromatic sea buckthorn

This recipe for zucchini with the addition of sea buckthorn will allow you to prepare vegetables quickly and inexpensively, and the taste of the resulting preparation is absolutely identical to store-bought exotic fruits.

Ingredients:

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

Preparation:

1. Sea buckthorn berries need to be carefully sorted and washed.
2. The fruits must be washed and peeled, chopped into small cubes.
3. Place sea buckthorn and zucchini pieces into jars in layers. Each time you sprinkle them with a tablespoon of sugar. It is necessary to fill the containers as tightly as possible, because after the juice is released, the layers will settle.
4. Full jars should be covered with lids and sterilized for 15 minutes. Once sterilization is complete, the containers should be closed.
5. Hot jars should be covered and left to cool. Afterwards, remove the cooled pieces for storage.

In combination with sea buckthorn, you can also make a stunning compote from zucchini.

Ingredients:

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

Preparation:

1. Peel the zucchini and cut into neat half rings, about 20 millimeters thick.
2. Place vegetables in three liter jar and pour boiling water over it. Leave it like this for 5 minutes.
3. Afterwards, the water is drained, sea buckthorn is added and boiling syrup of water and sugar is poured in, just short of the top of the container.
4. You can add thyme, mint, lemon balm to the syrup - this will give it a pleasant flavor.
5. Roll up the jars and wrap until cool.

How to store preserves

The preparations will be perfectly preserved if all the rules and preparation steps are followed. It is better to store jars in cool, dark places - cellars, basements or pantries. In addition, you will need to comply with the following conditions:

1. It is necessary to protect the workpieces from direct sunlight.
2. There should not be any heat sources located near the preservation - stoves, heaters, etc.
3. In this case, the temperature in the storage area should not be lower than +5 degrees, otherwise the taste of the zucchini dessert will be spoiled.
4. And the temperature should not rise above +20 degrees, and the humidity should not exceed 75 degrees.

You should pay close attention to any changes in consistency, air bubbles or cloudiness in the workpiece. This means that the seal has been broken and the dessert will spoil.

Important! It is required to carefully follow recipes and be very attentive to the cleanliness and sterility of containers and components.

Selected methods for preparing pineapple zucchini winter period imply their subsequent storage only in the refrigerator. As a rule, these recipes do not include a sterilization step or are closed nylon covers. But there are also exceptions.

Zucchini prepared according to such recipes surprises with its aroma and taste qualities. This dessert will amaze even the most sophisticated people, especially if you tell what this delicacy is made of. It’s especially nice that such preparation methods are much cheaper than store-bought canned exotics. ( 2 ratings, average: 5,00 out of 5)

If your zucchini has grown well, be sure to cook sweet preparation, well known among the people as “pineapples”. These bright yellow slices can easily be confused with tropical fruit both in appearance and taste. They turn out very juicy, fragrant and sweet.

Any zucchini will be suitable for this appetizer, but it is better to take young ones, as they are not yet as fibrous and will fit into the jar more easily. Pineapple juice can be purchased cheaper because it contains more sugar, which is what we need. So let's get started!

Ingredients

• Zucchini 1 kg
• Pineapple juice 350 ml
• Sugar 100 g
• Citric acid to taste
• Vanillin to taste

Preparation

1. Wash the zucchini, peel and cut into large rings 1.5–2 cm thick. To make a hole, pierce the centers with a glass. Make sure there are no seeds left in the preparations.
2. Making syrup. Place a saucepan on the fire, pour in the juice, add 2/3 teaspoon citric acid and a pinch of vanillin. Place the zucchini in the liquid, bring to a boil and cook for another 15 minutes, stirring.
3. Place the zucchini in sterilized jars, fill with hot syrup and roll up. Wrap it in something warm until it cools down, then put it in a cool place.

The older the squash, the more syrup you will need. You can add more juice or dilute it with water. This unique delicacy is what you need for warm winter gatherings. This is also a great opportunity to instill in children a love of zucchini. Overall, it is healthy, tasty, festive and budget-friendly. Worth a try! Save the recipe and share with friends.

Pineapple-flavored zucchini for the winter: recipes that will surprise you

4.4 (88%) 5 votes

Pineapple is an exotic delicacy, sometimes quite expensive. However, there are several tricks that, having mastered them, you can easily “turn” an ordinary zucchini into the above-mentioned dessert. Such recipes for the winter will not only save the family budget, but will also allow you to please your household with unusual delicacies.

For preparing three liters of compote for the winter you will need:

• 350 gr. Sahara;
• medium zucchini;
• dried cloves;
• lemon.

1. Peel the fruit and then cut into rings approximately 7 mm thick. Remove the center part of each zucchini slice and divide the remaining fragment into several portions similar to pineapple rings.
2. Place the cut zucchini in a container of appropriate size and pour cold water and stand for high fire to a boil.
3. Pour sugar into boiled water, stir and continue cooking over moderate heat. When the water boils again, you need to season the drink you are preparing with dried cloves.
4. Then cook the squash compote for at least 20 minutes.
5. Next step: remove the pan from the heat and mix the lemon juice with its contents.
6. The last step is to carefully mix the resulting compote, package it in sterilized jars of the required size and roll it up.

Zucchini pineapples for salads “Like the real thing”

Required components:

• 2 medium zucchini;
• 150 g sugar;
• 1 tsp. citric acid;
• a pinch of turmeric;
• 1 l. water.

1. Remove the skin from the zucchini. Cut into thin rings of about 1 cm, then carefully, using a knife (depending on the thickness, you can use a glass) remove the middle with the pulp. The resulting rings (resembling “store-bought” pineapples from tin cans) will be useful later.
2. Fill a suitable sized pan with water, add sugar and citric acid. Mix thoroughly, season with turmeric and heat.
3. As the water boils, place the vegetables in the pan and leave to cook for approximately 3-5 minutes.
4. Remove from heat, marinate and leave to cool room temperature. After cooling completely, transfer the zucchini from the pan to a jar, pour in the marinade and leave in the refrigerator for 1 hour.

Recipe with cherry plum for the winter

Zucchini in combination with cherry plum acquires absolutely unique taste- you can’t tell it from a pineapple!

Ingredients:

• Zucchini (preferably young)
• Yellow cherry plum
• Sugar
• Carnation

1. Remove the peel and seeds, cut into small segments and place in a liter jar, leaving free space in the center.
2. Fill the emptiness inside with cherry plum. Add 2 cloves, pour in syrup.
3. Place the jars in a saucepan and fill with water approximately up to the neck.
4. Boil the contents and sterilize for 15-20 minutes. Roll up.

Pour a glass of sugar into a liter of water. 5 liter cans require 3 liters of syrup.

Zucchini with orange

To prepare pineapples this recipe Not the youngest fruits should be used. This dish should be prepared in mid-to-late August, when they are ripe. There is no need to take fresh vegetables - they will not be stored as long as old ones and will significantly change the taste of the preserved food.

Ingredients:

• 3 large or 4 medium zucchini;
• 3 oranges;
• liter of water;
• Art. l. citric acid;
• approximately 2 - 2.5 tbsp. Sahara

1. The syrup will take 5 liter jars, so this is the number of containers to prepare for work: rinse, dry.
2. Wash the oranges, cut them into halves and cut each into a semicircle. Place 4 pieces of orange into jars. To achieve a neat appearance for vegetables in jars, they should be placed vertically.
3. Wash the vegetables, remove peel and pulp. All you need for this dish is the hard part of the zucchini; the skin and seeds can be discarded. Divide the vegetables into cubes (size approximately 3 by 4 cm) and place in jars.
4. Syrup: pour into cold water sugar, add citric acid, then mix thoroughly until all ingredients are completely dissolved. Pour the prepared syrup over the vegetables.
5. Next you need to sterilize the jars. Place the containers with zucchini in a saucepan, close each one tightly with a lid, add water up to the neck of the jar and put on fire. From the moment of boiling, you should wait 15 minutes.
6. Take out the cans and roll them up. Place the lids down and leave until the jars cool completely. Send to a cool place to store.

Zucchini canned like pineapples for the winter is absolutely simple recipes, following which you can prepare unusually tasty and delicious snacks from simple vegetables accessible to everyone. Similar dish will be a great addition to festive table. A dessert made from zucchini, prepared like pineapples for the winter, will please even the most discerning gourmets, and thin, sweet taste will leave both adults and small children satisfied.

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

How to make one unusual workpiece It’s with great pleasure that I share it in a step-by-step photo recipe.

To prepare “pineapples” we will 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 skin. Even better, use squash for this preparation. They have 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 has dissolved, add the zucchini cubes to the syrup and mix well.

Reduce the heat to medium and cook the zucchini without a lid for about 20 minutes, removing any foam that has formed.

While our “pineapple” jars are cooking. It is best to take small jars. Ready zucchini Place the pineapples in the prepared container and pour in the aromatic syrup.

Cover the jars with boiled lids and place in a saucepan with water for 15 minutes.

The time must be counted from the moment the water boils. Well, and finally, screw the pineapple zucchini blanks with lids, turn them over and wrap them for a day.

Canned zucchini is stored in pineapple juice all winter in a cool place.

In winter, such “pineapples” can be added to salads, replacing real fruits with them. How independent dish, canned zucchini, like pineapples, is served in a bowl or outlet and, preferably, chilled.

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

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

That's why delicious menu I've been planning it since the summer. I really want to surprise my family with something and earn praise.

Therefore, gourmet recipes original pickles I always have it in my piggy bank. Don't be surprised, I want to offer you zucchini as pineapple.

Last season they made a real splash.

The most demanding housewives could not determine what vegetable such a snack was made from.

But everything is quite simple. Choose young zucchini with 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 great snack To light wine or sparkling champagne. Delicate base for puff canapés or sandwiches.

Zucchini is like pineapple for the winter

Ingredients for three 0.5 liter jars:

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

Cooking process

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

Select fresh, firm, light green zucchini. If crushed or damaged, set aside. Wash the fruits under running water and dry.

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

Add the missing mass. Cut the vegetable preparations into identical rings no more than 5 millimeters thick.

Using a small round glass or suitable notch, remove the center of each circle. You will receive blanks shaped like bagels.

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

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

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

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

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