Zucchini like pineapples is a dish from the “Surprise your guests” or “Try and guess” series. It's simple: if you don't know in advance what you'll be treated to, you'll never guess! Don't believe me? Try it yourself.

Ingredients:

• zucchini, approximately 1 kg.
• 0.5 cups sugar.
• 0.5 teaspoon of citric acid.
• 350 ml pineapple juice.
• vanilla sugar to taste or vanilla on the tip of a knife.

How to cook zucchini like pineapples for the winter:

First things first – prepare the container! Each housewife has her own favorite method and means of preparing jars for canning: some wash them with soda and then sterilize the jars with steam, others fry them in the oven. Do as you are used to. But I noticed that preserved food poured into dry, sterilized jars is preserved much better and is not so capricious in terms of storage conditions (it can survive the winter even in an ordinary apartment pantry).

Wash the zucchini well, because... We won't sand them. Cut into rings up to one and a half cm thick and remove the middle (even if the seeds in the zucchini are very young). This is how we got “pineapple” rings.

We put it in a jar to calculate it correctly. required amount syrup. We fill our zucchini with just water, and then pour this water into an empty jar. Thus, we can find out how many cans of zucchini three hundred grams of pineapple juice will last for. Adjust for sugar. But don’t forget that older, more dried out zucchini will require more syrup, so don’t be greedy.

Add sugar, vanilla sugar and citric acid, bring to a boil.

Add the zucchini to the finished syrup and cook over low heat, stirring, for about twenty minutes, so that the zucchini is well cooked and saturated with aromatic pineapple juice. Remember that the syrup is quite sweet and prone to burning.

After boiling, place the zucchini with pineapple juice in sterile, dry jars and seal tightly.

Cool upside down (on the lid) under a layer of blankets or jackets. We put the cooled jars in a cool place, in the same place where we store them.

The original recipe presents canned zucchini in syrup based on pineapple juice. An early variety of Helena or “Golda” of golden-orange color with tender juicy pulp, zucchini with yellow fruits, they are typical increased content carotene, which gives an atypical color.

It is better to cut off the thick skin and remove the core with seeds. The filling must be boiled down thoroughly, and in several stages. A drop of it should not spread across the plate. Addition starch syrup will not allow the treat to become sugary. Ripe cherry plum in each jar will add a piquant sweet and sour note.

Ingredients

• 1 kg zucchini
• 350 ml pineapple juice
• 150 g granulated sugar
• 2 pinches of citric acid

Preparation

1. To prepare this preservation, it is best to take zucchini that is not young, but not overripe. Because early vegetables will quickly lose their shape when evaporated, and old ones will not work due to the hard seeds in the middle of the zucchini. Rinse the vegetables in water, cut off their tails on both sides and cut them into slices. The width of each circle should not exceed 1 cm.

2. Then cut each piece into 8 triangular pieces, like cutting a pie. You will get small pieces that look like pieces of pineapple.

3. Transfer them to a cauldron or saucepan.

4. Pour in pineapple juice. If you want to do pineapple jam, then you will need half as much juice, since this preparation is exactly pineapples in syrup!

5. Add citric acid along with granulated sugar and place the container on the fire. After boiling, simmer the jam over low heat for 20-25 minutes, no less, otherwise the zucchini pieces will turn out hard and not juicy.

6. Finished product will take on an amber-honey color and reduce slightly.

7. Pour it into the prepared jars, first laying out the zucchini pieces and then pouring the syrup over them.

Children usually don’t like vegetables at all, including zucchini. Try preparing canned zucchini like pineapples for them for the winter. 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.

Many people have tried to prepare zucchini for pineapple. I also cooked it several times, but still there was a slight zucchini taste in it. This year I decided not to make such jam, since there were several 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 the conversation was important - we exchanged recipes for winter preparations. I shared my favorite recipes and she shared her favorites. Among these recipes was making pineapple-flavored zucchini rings. This is not zucchini jam, which is already a little boring, so I wanted to try making it.

Zucchini like pineapples for the winter with pineapple juice very easy to prepare. The zucchini tastes really like pineapple rings. I already realized this when I tried to prepare the first batch. After they have been steeped in pineapple syrup for a month or two, it will be impossible to distinguish them from the store-bought counterpart.

In general, this preparation will come in handy for French meat or salad with pineapples. 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 cups sugar

1 tsp vinegar (pour into each 0.5 liter jar)

1 tsp vanilla sugar

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

Difficulty: very easy

Zucchini like pineapples for the winter with pineapple juice: recipe

First, peel the zucchini and weigh 1 kg of already peeled zucchini.

Cut the zucchini into discs up to 1 cm thick.

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

Now you can make pineapple syrup, thanks to which the zucchini will get that unique pineapple taste. First, pour sugar and vanilla sugar into a saucepan.

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

Place the syrup on the fire and bring to a boil. Dip the zucchini rings into the syrup. Bring to a boil and reduce heat. Cook the zucchini rings in the 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 translucent and yellow, like pineapple rings.

We take selected young zucchini, with thin soft skin and unripe seeds - remove upper layer vegetable peeler. We wash and dry the fruits, cut the pulp into oblong cubes.

Now let's cut large cube, chop all the prepared vegetables.

We sterilize jars for pineapple zucchini in advance - over steam, in microwave oven or oven. Throw the lids into boiling water and let sit for three minutes. Fill the jars with zucchini cubes.

Wash the orange thoroughly and rinse it three times. boiling water. Dry the citrus. Remove the zest from the orange using a vegetable peeler. We also squeeze out Orange juice. To easily squeeze out the juice, roll the orange on the table, pressing hard on it.

Pour orange juice in equal quantities between all jars. Add a teaspoon of lemon juice there.

Bring clean bottled water to a boil and fill the zucchini to the brim. Place a clean lid on one side and leave the zucchini completely undisturbed for 15 minutes.

Pour the slightly colored liquid into a saucepan, throw in the orange zest and a portion of granulated sugar. Place the saucepan on the stove, dissolve the sugar crystals, and cook the liquid for about five minutes from the moment it boils.

Pour the aromatic syrup back into the jars and discard the zest. Sterilize sweet zucchini in jars for 10 minutes, measuring the time from the moment of boiling. Don't forget to put a towel or napkin on the bottom of the pan.

Now all that remains is to roll up the zucchini like pineapples for the winter - tightly tighten the screw caps or roll them up with a wrench. We put the jar on its side - check the accuracy of the workpiece, make sure that air does not pass through, liquid does not leak out. Turn the jars upside down and wrap them in a warm blanket. We leave the canned zucchini with orange and lemon juice for a day, after which we put them in a cool, dark room.

Bon appetit!

Thanks to Alena for the recipe and photo.