Recipe for pineapple zucchini with pineapple juice. Canned zucchini like pineapples for the winter with pineapple juice

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

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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 cooking three liters compote for the winter you will need:

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

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.
Place the cut zucchini in a container of appropriate size and pour cold water and stand for high fire to a boil.
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.
Then cook the squash compote for at least 20 minutes.
Next step: remove the pan from the heat and mix the lemon juice with its contents.
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.

Remove the skin from the zucchini. Cut into thin rings 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.
Fill a suitable sized pan with water, add sugar and citric acid. Mix thoroughly, season with turmeric and heat.
As the water boils, place the vegetables in the pan and leave to cook for approximately 3-5 minutes.
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

Remove the peel and seeds, cut into small segments and place in a liter jar, leaving free space in the center.
Fill the emptiness inside with cherry plum. Add 2 cloves, pour in syrup.
Place the jars in a saucepan and fill with water approximately up to the neck.
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” 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

The syrup will take 5 liter jars, so this is the number of containers to prepare for work: rinse, dry.
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.
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.
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.
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.
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.

Still, I never cease to be amazed by our people, or rather by the ingenuity and ingenuity that they show. Whatever we can come up with! It turns out that zucchini can taste like pineapple! I never would have thought of this until I came across this recipe. And everything is done quite simply. If you have already made caviar from zucchini and other salads, too, and don’t know what else you can make from them, then this simple recipe is just for you. I know that when zucchini grows in the garden, it happens that they are, as they say, “twig and twig” and there is nowhere to put them. It turns out you can use them to make jam or even make your own homegrown pineapples from them, which is not bad. This is what you can do.

And so, finding zucchini is not a problem now. Some people grow it themselves, but those who don’t, can easily buy it at the market or in a store. Now let's move on to turning them into pineapples! Such zucchini really takes on the taste of pineapple, and many cannot even understand that they are not eating pineapple at all, but a vegetable that is not even “native” to it. In salads, where according to the recipe there should be pineapples, it is completely unrealistic to distinguish such zucchini from them.

How to make zucchini almost like pineapples? First of all, the zucchini themselves will need to be peeled (1 kilogram), because pineapples in jars are always without excess shell. In addition to cleaning the zucchini, we also remove the entire middle from it. Any zucchini is suitable for this, but it’s still better to cook it all from young and very small fruits. These zucchini have a better taste and are softer. In addition to zucchini, you will need to stock up pineapple juice(we will need 350 g). You can buy it in a store and you don’t have to buy an expensive one, the cheapest one will do just fine. This juice is perfect for making preparations! You will also need, of course, sugar. We take half a glass. In addition to sugar, we also take citric acid (about 2/3 of a teaspoon), and the last component is vanillin. In general, you need to take just a little bit of it, as they say, on the tip of a knife. If you overdo it with vanilla, then your “ zucchini pineapples"may be bitter. Instead of vanillin it is much better to use vanilla sugar, but then you will need to put a little more of it.

You have collected all the ingredients, now you can begin the cooking process itself. We have already talked about processing zucchini for our pineapples (that is, we peeled them and removed the middle). Then all the other ingredients are simply mixed in a saucepan directly on the fire. Then you put the already prepared zucchini into this syrup and boil it for about 15 minutes. We count the time from the moment the syrup boils. That's it, our zucchini for pineapples is ready, they will need to be put in sterilized jars and filled with the same syrup. Next we roll up the jars. We wrap our jars in a warm fur coat until they cool down there. I think children will like these zucchini more than caviar made from them. If your zucchini is already old, then you will need more liquid (that is, the syrup itself). Then the amount of juice will need to be increased or water added directly to it. I wish you good luck in preparing this yummy dish.

The period of time when housewives rush to prepare for the winter season is coming to an end. Including - stocking up various conservation. There is often a situation when you want to make some dish, but there are no ingredients for it, or they are too expensive. In this case, you have to turn to recipes. experienced housewives, who have an answer for all occasions. For example, you can cook zucchini, like pineapples, for the winter. The result will be healthy, sweet, very tasty dish and without using pineapple.

Making zucchini jam similar to pineapple

For this we need: zucchini, lemon and orange, granulated sugar- four tablespoons. Let's start cooking like pineapple.

First, we peel the zucchini, cut it into eight slices lengthwise, then crosswise into the thinnest pieces five millimeters thick. Peel and pit the orange and lemon and cut into slices. Take a medium-sized saucepan, designed for three to five liters, put zucchini in it, and orange and lemon slices on top. Cover with a lid and cook until tender, about 30 minutes. The fire should be low so that it does not boil too much. Then, without opening the lid, let the mixture cool. After cooling, transfer to another container and into the refrigerator. It turns out very delicious jam, but it needs to be eaten quickly, within a few days. Now we will tell you how to make it like pineapples.

First recipe

Ingredients: zucchini - one kilogram (medium or small), granulated sugar - half a glass, yellow cherry plum - five pieces (as the highlight of the dish). We remove the zucchini from the peel and seeds, cut it into circles so that they look like pineapple rings.

You can use cubes or slices. We do this and, making sure that it is dry, add sugar. We peel the cherry plum berries, cut them into a jar, and put chopped zucchini on top. Fill with boiled, cooled water. We bet on water bath, bring to a boil and sterilize for another 15 minutes. After this, we roll up the boiled lids of the jars, turn them upside down and wrap them in a towel. Leave to cool. Zucchini, like pineapples, are ready for the winter.

Second recipe

For it we will need: zucchini - one piece, granulated sugar - 150 grams, pineapple juice - 350 ml, citric acid - 2/3 teaspoon. Remove the seeds and peel from the zucchini and cut them into small pieces. Place in a saucepan, pour in pineapple juice and add sugar and citric acid. Mix everything thoroughly, put it on the fire, and after boiling, leave it on low heat for 15 minutes.

The mixture must be stirred periodically. Remove from heat, wait until it cools down - and you can try it. You can also put it in pre-sterilized jars and roll up the lids. Another version of the dish is ready: zucchini, like pineapples, for the winter.

Recipe for sweet zucchini like pineapple

The exotic dessert very healthy and tasty, especially when you are going to feed it to your children. They will certainly like such sweet zucchini, and besides, the taste will really be pineapple. By the way, there is one little trick: For this recipe zucchini should not be young; it is advisable to prepare a dessert from zucchini at the end of summer, when this vegetable is already well ripened. The June one will not have the same taste, and it will not be stored for a long time. We will need: 3-4 zucchini, depending on size, three oranges. To prepare the syrup: one liter of water, one tablespoon of citric acid and sugar - two or two and a half glasses.

We need five liter cans, this is the amount the syrup is designed for. We cook zucchini, like pineapples, for the winter. Wash them well and dry them. Wash the oranges, cut them in half and cut them into semicircles. We send four orange slices to the bottom of each jar and when placing other components, we try to arrange them vertically for beautiful view conservation. We wash the zucchini, remove the peel, cut off the pulp - we only need the hard part of the vegetable, without skin and seeds. Cut into three by four cubes and place in jars. To prepare sweet syrup, add citric acid and sugar to cold water (stir until all the sugar is completely dissolved). We fill our zucchini. We sterilize them in jars. To do this, we put them in large saucepan and cover with lids. Add water to the hangers and send to the fire. Boil for 15 minutes. Canned zucchini, like pineapples, ready. All that remains is the standard procedure: remove the jars from the pan, roll up their lids, turn them over until they cool down - and store them in a cool place.

- "pineapples"

The taste of the dish prepared in this way closely resembles the taste of pineapples. Ingredients: two or three young zucchini, half a kilogram of cherry plum, about two liters of water, one glass of granulated sugar and clove seeds. And now the recipe: zucchini, like pineapples. Cut the washed zucchini into rings (thickness - 1cm).

Remove the seeds and squeeze them out using a glass. In jars, clean and sterilized, we put zucchini rings in a stack and pour cherry plums into the hole between them. Make the syrup: add sugar to boiling water and bring to a boil, stirring constantly. Fill the zucchini with this syrup and sterilize it. We roll up the jars, turn them over and wrap them well. “Pineapples” are ready!

Did you know that canned zucchini can be not only a snack option, but also a dessert option? Excellent option preparations for the winter: zucchini like pineapples. They actually taste just like the real thing. canned pineapple! You can also slightly modify the usual “pineapple” taste and aroma by diluting it by adding other fruits (with orange, with sea buckthorn, with cherry plum, with lemon). And if you think that cooking zucchini with pineapples is a labor-intensive process, you are mistaken. They prepare quite quickly, and without sterilization, which completely simplifies the canning process.

Note to the housewife: zucchini that you plan to harvest as pineapples or for making compotes must certainly be young. Since more mature and “old” fruits, firstly, are tougher and less tasty, and secondly, they absorb large quantity syrup used.

Zucchini like pineapples for the winter with pineapple juice without sterilization

Ingredients:

Zucchini (peeled) – 2 kg;
Granulated sugar – 250 g;
Pineapple juice – 1 l;
Crystalline citric acid – 1 tsp;
Vanilla (natural) – a pinch.

Wash and peel the zucchini fruits using a special vegetable peeler. It is very convenient to use, and besides, it removes a very thin layer of peel. Cut the peeled zucchini into rings 0.4 - 0.5 cm thick.
Next, you need to make a ring from each circle. To do this, take a glass, a small glass or round shape and cut out the middle with them. You will get neat rings.
Big enamel pan pour in pineapple juice, add granulated sugar, citric acid and vanilla. Bring to a boil, and then place the prepared zucchini rings and remaining centers into it.
Boil the zucchini in pineapple syrup for half an hour. During this time, they will be thoroughly saturated with aromatic pineapple juice and softened to the required state.
Meanwhile, prepare sterile 0.5 liter jars. Fill the prepared container with boiled zucchini rings, pour boiling syrup over it and seal immediately.
After rolling, be sure to wrap the jars with a terry towel or a warm blanket and leave in this state for a day (this is necessary for more reliable and long-term conservation).

Zucchini like pineapples with pineapple juice for the winter without sterilization is an excellent way to prepare a tasty and inexpensive “fake dessert” that will appeal to both adults and children.

Zucchini compote for the winter, tastes like pineapple with orange

Zucchini – 650 g;
Oranges (large) – 3 pcs.;
White crystalline sugar – 550 g;
Lemon – 1 pc.;
Filtered drinking water– 5 l.

Description of preparation:

Using a vegetable peeler, peel the zucchini and cut off the tail. Cut the pulp itself into medium-sized cubes (if there are seeds inside the fruit, they should be removed).
Peel citrus fruits. Divide the oranges into slices and squeeze the juice from the lemon. Cut the zest into arbitrary pieces.
Fill sterile 1 liter jars 1/3 full with zucchini and add a few orange slices and chopped zest.
Boil water, then pour it into jars and leave for 20-25 minutes. During this time, it will acquire a light amber hue. Carefully drain the water into an enamel saucepan, add sugar and boil for at least 5-6 minutes.
Add 2 tsp to each jar. fresh squeezed lemon juice, then pour boiling syrup over it and seal.
Turn the jars of compote upside down, wrap them in a blanket and leave until completely cooled.

After a day, the container can be transferred for storage to the basement or pantry.

Zucchini like pineapples with pineapple essence without sterilization

By the way, you can preserve zucchini for the winter like pineapples without using pineapple juice or other citrus fruits at all. In this case, you only need this food supplement, as a concentrate of pineapple essence. A small amount of this additive can give light zucchini flavor and aroma of real pineapples. So let's get started.

Ingredients:

Young zucchini – 3 kg;
Pineapple essence – 17 ml;
Purified water – 2 l;
Citric acid crystals – 2 dessert spoons;
White crystalline sugar – 1 kg.

Preparation:

Thoroughly washed zucchini, remove peel and seeds (if any). Cut the pulp into cubes.
Boil water with the addition of citric acid. After the container of water is removed from the heat, place the chopped zucchini in it and leave it overnight (this is necessary to ensure that the zucchini is juicy).
In the morning, add granulated sugar with essence to the zucchini, mix gently and put on fire. After boiling, boil the mixture for the next 30 minutes.
Next, spread the hot aromatic preparation into sterile 0.5 liter jars and quickly seal.

Fake “zucchini-pineapples” are prepared very quickly and simply, and most importantly - from available ingredients! For a more visual understanding of the technological aspects of this canning, I will share a video with you.

Recipe with sea buckthorn

Ingredients for cooking:

Fresh sea buckthorn – 3 kg;
Zucchini – 3 kg;
Crystal sugar – 4 tbsp. l. for every 1 liter jar.

Description:

Sort the sea buckthorn thoroughly and then wash it. Also wash, peel and then cut the zucchini into small cubes.
Fill clean, dry jars with sea buckthorn and zucchini in layers.
Each layer should be sprinkled with 1 tbsp. sugar (with a slide). Try to fill the jars as tightly as possible, since the layers will settle as the juice is released.
Cover the filled jars with lids and leave to sterilize for 15 minutes. After sterilization, the jars should be rolled up immediately.

Zucchini like pineapples with cherry plum and cloves

Ingredients for cooking:

Cherry plum – 0.5 kg;
Ripe (but not overripe!) zucchini – 3 pcs.;
Sugar – 1.5 tbsp;
Cloves – 4 pcs.

Step-by-step description of preparation:

In order to seal zucchini “as pineapples” with cloves and cherry plum for the winter, you will need a sterile 3-liter jar.
Place cloves on the bottom, then fill it with cherry plum and slices of zucchini, peeled and seeded. The filling is shoulder-deep.
Fill the contents of the jar boiling water. After 20 minutes, drain the water into the pan and add sugar. Bring the syrup to a boil, then pour it into a jar and seal immediately.
For better preservation of the workpiece in winter period- Wrap the container in a terry towel until completely cooled.

So, as you already understand, zucchini, like pineapples for the winter, is an excellent alternative to an expensive store-bought delicacy, available for cooking at home. Enjoy your meal!

We continue the inexhaustible theme of zucchini. Today, with a slight movement of the hand, we will turn zucchini into... pineapples. Tropical fruits Nowadays they have become more expensive, and therefore this one could not have come at a better time anti-crisis recipe- 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 zucchini like pineapples 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.