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.

Therefore, I’ve been planning a delicious menu since the summer. I really want to surprise my family with something and earn praise.

Therefore, I always have recipes for exquisite original pickles 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 is a great appetizer for light wine or sparkling champagne. A delicate base for layered 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 its pure form you will need about 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.

Pour pineapple juice into a steel or enamel pan. 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.

Place the vegetable preparations one by one into the boiling marinade. 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. Sterilize containers washed with baking soda in a convenient way. Wash the lids and boil for 3-4 minutes.

We continue the inexhaustible theme of zucchini. Today, with a slight movement of the hand, we will turn zucchini into... pineapples. Tropical fruits have become more expensive these days, and therefore this anti-crisis recipe came in handy - zucchini is like pineapple for the winter, with pineapple juice. Some people are simply unable to distinguish them from real pineapples. Especially if you choose a thicker and whiter zucchini, removing all the seeds from it. The preparation is quite simple. Sliced ​​zucchini is boiled in a syrup of pineapple juice and sugar. Just 20 minutes. To be honest, I myself did not expect that it would turn out so tasty. Therefore, I highly recommend trying it. The zucchini turns out to be sour and not at all cloying. These “pineapples” are especially good when chilled.

Ingredients:

• zucchini (squash) 1.5 kg
• purchased pineapple juice (nectar) 750 ml
• citric acid 1.5 tsp.
• sugar 1 cup

Cooking time: 1 hour.

How to make pineapples from zucchini for the winter

For this preparation, choose young and dense zucchini, preferably light, closer to white. Among the usual zucchini, I came across one squash (a type of zucchini in the shape of a flower). It makes the best “pineapples” because its flesh is very dense and white.
Peel the zucchini and cut into cubes or strips, not thinly.

Pour pineapple juice or nectar into a saucepan. Add sugar and citric acid.

Add the chopped zucchini to the syrup and stir.

Boil the zucchini over medium heat for 20 minutes, skimming off the foam. Do not close the lid.

Pre-sterilize small jars. Place hot pineapple squash into jars and top with syrup. Cover the jars with lids and place in a saucepan with hot water, sterilize the zucchini like pineapples for 15 minutes after boiling.

Screw the lids on the jars with “pineapples” and turn them over to cool, covering them with a blanket. Store pineapple squash in the pantry.

The original recipe features canned zucchini in a 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 characterized by a high content of carotene, giving an atypical color, are ideal for cooking.

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. Adding starch syrup will prevent the treat from becoming 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. Since early vegetables will quickly lose their shape when evaporated, and old ones will not be suitable 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 make 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. The finished product will take on an amber-honey color and will boil down slightly.

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

2016-06-19

Pineapples don’t grow in our region, but we have a good harvest of zucchini. That’s why I’m giving you a recipe on how to make canned pineapples from these same zucchini. This canning recipe is one of my favorites. I was surprised by it when I saw it for the first time. The result is wonderful - the product stores well, and tastes 100% as requested. With their eyes closed, no one guessed what they were actually eating... But in salads, and by seeing, they didn’t guess)))).

Products:

1. Peeled zucchini - 1 kg (remove the middle in a stack or cup).
2. Store-bought pineapple juice - 350 g, take the cheapest one, it is better for preparations.
3. Sugar - 0.5 cups
4. Citric acid - 2/3 teaspoon
5. Vanillin on the tip of the knife, very little, so that there is no bitterness and too much taste, vanilla sugar is better, but you need more of it.

How to cook pineapples from zucchini:

We clean the zucchini and remove the middle. You can make “pineapples” into circles, or you can cut the zucchini into pieces or half rings (as you prefer).

In a saucepan over heat, mix all the ingredients (juice, sugar, citric acid, vanillin).

Dip the zucchini into the syrup and cook after boiling for 15 minutes, stirring gently.

Place in sterilized jars, fill with syrup and seal.

Wrap it in a warm fur coat until it cools down.

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.

To prepare 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 chopped zucchini in a container of appropriate size, add cold water and cook over high heat until it boils.
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 in the future.
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 at 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 a completely unique taste - you can’t tell it from 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 jars require 3 liters of syrup.

Zucchini with orange

To prepare “pineapples” according to this recipe, you should not use the youngest fruits. 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 sugar into cold water, 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 are very simple recipes, following which you can prepare incredibly tasty and appetizing snacks from simple vegetables that are accessible to everyone. This dish will be a wonderful addition to the holiday table. A dessert made from zucchini, prepared like pineapples for the winter, will please even the most discerning gourmets, and its delicate, sweet taste will leave both adults and small children satisfied.