Pineapples from zucchini for the winter with Yupi. Zucchini compote for the winter like pineapple

Dessert for the winter: zucchini like pineapples with pineapple juice, sea buckthorn, cherry plum and citruses

Did you know that canned zucchini can be not only a snack option, but also a dessert option? An excellent option for preparing for the winter: zucchini like pineapples. They really taste just like real canned pineapples! 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.

Zucchini like pineapples for the winter with pineapple juice without sterilization

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

Step-by-step description of preparation:

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 a round shape and cut out the middle with them. You will get neat rings.
Pour pineapple juice into a large enamel saucepan, 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

I want to share with you a recipe for how to prepare a refreshing and aromatic compote made from zucchini for the winter. Yes, yes, exactly from zucchini! And, despite such an unusual composition of ingredients, the zucchini compote with orange for the winter tastes like pineapple. It is prepared without juice (in comparison with the previous recipe), but with the addition of orange, which, in fact, gives the finished drink a piquant citrus taste and aroma.

Ingredients for cooking:

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

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 with the addition of several 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 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 jam with ginger

You will need:

Zucchini - 1.5 kg.
Lemon juice - 500 ml.
Ginger - 150 gr.
Apples - 300 gr.
Sugar - 1.5 kg.
Water - 300 ml.

Recipe:

Wash the zucchini (if the fruits are overgrown, peel and remove the seeds) and cut into small cubes.
Peel and grind the ginger using a meat grinder.
Wash, peel and chop the apples using a meat grinder or blender.
Prepare the syrup: add sugar and lemon juice to the water and boil until the sugar is completely dissolved.
Place the zucchini and ginger in a saucepan, pour the syrup over them and cook over medium heat for about 50 minutes, stirring frequently and skimming off the foam. When the zucchini becomes transparent and soft, the jam is ready.
Pour it into sterilized jars and roll up.
Store in a cool place.

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, all you need is a dietary supplement such as pineapple essence concentrate. A small amount of this additive can give zucchini a slight taste and aroma of real pineapples. So let's get started.

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

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, place 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.

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 with 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, wrap the container with a terry towel until completely cooled.

How to cook compote from zucchini and cherry plum with pineapple flavor

The amount of ingredients is calculated for 3 liter jars. But it can be varied. For example, I like to fill a jar up to the shoulders with zucchini rings and pieces, and then fill it to the top with cherry plums. Then the main character in the preparation becomes the squash pineapple.

If the goal is a sweet and sour drink, then the proportions are different. Although, no one will forbid reducing and adding cherry plums and slices of zucchini.

Compote can be sterilized to ensure it is preserved for the winter. If you don't mind the time, do it. But it has long been proven that if you prepare a drink with a double pour, it survives well until spring in an apartment, even under a nylon lid. Sour cherry plum acts as an excellent preservative.

What can you add to compote?

A sprig of mint, vanillin, lemon or lemon juice will add a special flavor, at the same time as an additional preservative. There is a wonderful option with pineapple juice; at the end I will give a video with a step-by-step recipe.

Take:

Cherry plum.
Sugar - for two 3 liter jars 700 g.
Young zucchini.
Citric acid - on the tip of a knife in each jar.

Step-by-step cooking recipe

Wash the cherry plum. Divide the vegetable into rings. If you prepare it in small jars, it is more convenient to cut the zucchini into cubes - more will fit. From the middle of the rings, select the seed part. It is very convenient to do this with any round object smaller in diameter. I have a small glass with which I cut out the middle, and then the blank looks like a pineapple ring. Place the cherry plums in a jar, then the zucchini rings. Add sugar, dividing the amount given in the recipe into 2 jars. If the jars are small, then count how much you need.

Boil water and pour into a jar. Warm the contents for about 15 minutes. Drain the syrup into a saucepan.

Boil the syrup, return to the jar and roll up.

If you are a proponent of sterilization, then after the first fill, place the jars to sterilize in a large saucepan filled with hot water.

Record the time after the liquid boils. Sterilize a 3 liter bottle for 15-20 minutes. When the cherry plum and zucchini rings float to the top, remove the jars and seal them.

To the collection of recipes:

Zucchini jam.

Zucchini compote for the winter, like pineapple

Delicious compotes can always be prepared for future use, especially in the summer. Fruits and berries make wonderful and healthy drinks. But you can make compote not only from fruits. Take zucchini and prepare a pineapple-flavored compote for the winter. Our step-by-step recipe with photos will tell you how to do it correctly.

It is advisable to use young zucchini; they have a thin and delicate skin and do not need to be peeled. Also, young fruits have almost no seeds or they are very small, making the cleaning process much easier.

If you like unusual drinks, then you will certainly like the zucchini compote - so refreshing, unsweetening and with a slight sourness. To make the compote have a pineapple flavor, we suggest using regular lemon.

Zucchini against the background of lemon tastes good and really resembles pineapple.

Ingredients:

young zucchini – 200 g;
water – 500 g;
sugar – 100 g;
lemon – 10 g.

Compote of zucchini and sea buckthorn for the winter

You can get the delicious taste of a refreshing drink by making a compote of zucchini and sea buckthorn for the winter.
For a thirst quencher you will need up to 1.2 kilograms of zucchini and 200-220 grams of sea buckthorn. The syrup will use 2 liters of water and half a kilo of sugar. All these components are placed in a 3-liter glass jar for the winter. Preparation:

Peel the vegetables with a knife, divide them into two parts lengthwise and remove the seeds with a spoon.
Grind the prepared vegetable into large pieces.
Pour the cubes into the jar so that approximately 2/3 of its volume is occupied.
Rinse sea buckthorn berries under running water. Place in a colander to drain liquid.
Sprinkle berries on top of zucchini.
Boil water and pour it into the zucchini mass, leave for 10 minutes. Drain the water into the pan and repeat the procedure twice.
Add sugar to the aromatic squash water and boil the mixture.
Fill the jar with syrup and roll it up with a tin. Wrap it up and set it aside to cool. The compote is ready!

The amount of water in this recipe is provided approximately; a more precise amount will be determined during the canning process.

Sources used:

https://tutkabachok.ru/firmennye-recepty-kompota-iz-kabachkov.html
https://7dach.ru/recepty/exspert/neobychnye-zagotovki-iz-kabachkov-33192.html
https://glav-dacha.ru/kompot-iz-kabachkov/
https://kulinarnayamozaika.ru/kompot-iz-kabachkov-i-alychi.html
https://www.alizy.club/zagotovki/konservirovannye-kompoty/iz-kabachkov-na-zimu-kak-ananas.html
https://dachamechty.ru/retsepty/kompot/iz-kabachkov.html

How to make zucchini compote with pineapple flavor

Cut young zucchini into small cubes, cutting off only the tails. If your zucchini is mature, you will need to cut off the thick peel and remove large seeds.

Wash the lemon and cut into small slices; it will also be used for compote. A slight sourness will give the zucchini and compote a truly pineapple flavor.

Pour hot water over the zucchini, add lemons and sugar at once. Cook for 15 minutes at medium boil.

Pour the compote into sterilized jars, filling to the top. After cooking, the compote will change color slightly and become more yellow. And the zucchini will taste like real pineapples. However, the taste of the compote will be simply excellent.

Roll up the compote with screw or iron lids, insulate it and leave to cool. Store the finished compote until winter in a cool, dark place, usually a pantry, cellar or basement is suitable for this.

Recipe for Zucchini Compote “The Last Strike”:

Wash the zucchini, peel it, cut it into cubes and fill it with water. We put it on fire.

Bring to a boil and add sugar. Cook over low heat until the zucchini is transparent, about 25 minutes. Add cloves and vinegar, cook for another 5 minutes.

Pour into pre-prepared jars and seal. Turn over, wrap and leave until cool.

This amount makes 5 liter jars of compote.

And he drank another glass for dad, who didn’t even wait for the compote to cool down. Bon appetit!

Zucchini preparations “for pineapple”

There are many ways to prepare such zucchini for the winter. This includes jam, compotes, and preservation in marinade. First of all, we will tell you how to quickly prepare pineapples from zucchini for serving if guests are about to come to you.

These zucchini taste indistinguishable from real pineapples.

Simple recipe

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

Prepare syrup in a saucepan

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.

Video: recipe with pineapple juice

Pineapple zucchini with flavoring

This recipe is 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.

Zucchini with pineapple in 15 minutes - video

Compote of zucchini and pears “Summer heat”

Most of all, my children love compote of apples, zucchini and pears. This vegetable is generally ideal for this kind of canned food, because it does not have its own pronounced taste. Please your household with compote according to my most delicious recipe! The taste will be very intriguing: sweet, but at the same time tart and fresh. You will need:

300 grams of pears;
200 grams of apples;
200 grams of zucchini;
50 milliliters of apple cider vinegar;
300 grams of sugar;
2.5 liters of water.

Cooking method:

Pour water into a saucepan and pour sugar into it. Place on the stove, turn on the heat.
Chop the apples, removing seeds and stems. Also cut the pears into slices, removing both seeds and stems.
Place fruit in boiling water.
Wash the zucchini well and cut them into cubes. Add them to the fruit and cook for 20 minutes.
In total, the workpiece should be prepared for half an hour. The indicator of readiness is the golden color of the liquid. Before turning off the stove, add apple cider vinegar.
Pour the hot compote into sterile jars, roll it up, cover it, and after cooling, put it in the pantry.

Tip: before serving, place the preserves in the refrigerator for 20 minutes. This way it will be perfect.

Original 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.

This 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 of 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

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

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.

Compote

For compote from “pineapple” zucchini, you don’t even need to use pineapple juice. Lemon juice and cloves add the appropriate taste.

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 with cherry plum

If, in addition to zucchini, you have a good harvest of 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

3–4 medium-sized 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.

You can try using plum instead of cherry plum. You don't have to remove the pits from the plums.

Zucchini with peaches - a very tasty and aromatic drink

Continuing the topic of recipes for zucchini compotes for the winter for a 3-liter jar with orange and other ingredients, I want to tell you how to make a zucchini compote with the addition of peach.

Ingredients:

2 liters of water;
one zucchini;
one peach;
400 grams of sugar;
3 cloves;
one lemon.

Preparing zucchini with peaches:

Wash the zucchini, remove the stem and peel. Cut the vegetable into two parts, remove the seeds. Cut into cubes.
Remove the pit from the peach and cut it as convenient as possible. Place the slices in a sterile container.
Place the zucchini in a saucepan and cover with water. Wait for it to boil, add sugar. Stir until the vegetable becomes translucent. Then add cloves.
Wash the lemon and squeeze out the juice. Add to the compote when it is close to done, then pour the compote into jars and roll up.

Note: peaches can be replaced with other ingredients: apples, cranberries, currants. Cooking with lemon is also not necessary - this ingredient can be compensated for with lime.

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.

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 “like 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 recipe, zucchini, 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.

Zucchini compote with orange and citric acid for the winter

Zucchini prepared with orange is very tasty and similar to pineapples. At my house this compote runs out quickly, so I always make it for future use. Zucchini goes great in chicken salads.

Products:

one and a half kilograms of zucchini;
one orange;
water as needed;
10 grams of citric acid;
sugar to taste.

How to roll zucchini with citric acid:

Pour boiling water over the orange and cut the citrus into pieces.
Place the cuttings in a sterile container.
Wash the zucchini, cut into two parts and remove the seeds. Then cut into small cubes. Put them in a jar.
Dissolve sugar and citric acid in cold water and pour the mixture into a container.
Place a towel or cloth napkin on the bottom of a large saucepan, place a jar covered with a lid, and pour water up to the shoulders of the jar. Sterilize for twenty minutes.
Take out the twist, roll it up, turn it over and wrap it up. Wait for it to cool down.

Advice: it is recommended to store preserved food in a cellar, but not everyone has such conditions. You can put the jars in a pantry or a cool room that does not have access to heat and sunlight. The best temperature is +5.

Recipe for making zucchini compote for the winter, tastes like pineapple

Many of us are accustomed to the fact that zucchini is only fried or stewed. Some have had the opportunity to try jam or candied fruits from them. I would like to invite you to use them in a slightly unusual form - make a compote from them, which tastes like a pineapple drink . My kids love it very much, so I always roll up a lot of cans. And I use pieces of zucchini instead of this overseas fruit for salads or as a dessert. The whole secret is that zucchini has practically no taste of its own and, like a sponge, absorbs the aroma of other products. I got these recipes from a friend from Belarus and after the first serving they became favorites. I'm sure the same thing will happen to you.

Pineapple zucchini compote

Ingredients

Step-by-step preparation

First, wash the glass jars thoroughly. For this volume of ingredients you need two to three liters. I clean all my canning jars with regular baking soda, without any harmful cleaning products. There is no need to sterilize, as this is a waste of time. Firstly, we will put non-sterile vegetables in them, and secondly, we will later sterilize them with all their contents.
We wash about 2 kg of yellow cherry plum and, if necessary, select spoiled ones and remove the tails.
Take 3-4 medium zucchini. Wash and cut off the skin. The most convenient way to do this is with a special knife for peeling vegetables, but you can also use a regular one. Cut them in half and select the middle with the seeds. This is where a tablespoon comes in handy. Cut the dense pulp into medium pieces, similar to canned pineapple.

Video recipe

Love pineapple juice, but don't want to buy weird store-bought nectars? Then prepare zucchini compote for the winter, which tastes like pineapple. And how to do this, look at the video.

Compote can be made from anything. In addition to the usual berry compote, you can make a delicious rhubarb drink. And in the middle of winter, a compote of watermelon or aromatic melon will help you remember the taste of summer.

Canned zucchini in pineapple juice

Rolling zucchini with pineapple juice does not take much time and is not a particularly intricate process. Depending on the nuances of the recipe, the preparation of the desired workpiece can be divided into several stages or performed in one step.

Squash fruits should first be washed, peeled and cut into circles or cubes, making sure to remove the pulp and seeds.
The slices are supplemented with syrup from sugar and juice, which in some cases is diluted with water.
Zucchini in pineapple juice is optionally supplemented with other fruits, and following the recommendations of the recipe, it is prepared in the form of compote, jam or slices in syrup.
You can choose any store-bought pineapple juice. Even the most budget options perform well in such preparations

Zucchini with pineapple juice slices

Marinated zucchini in pineapple juice acquires the characteristic taste of a tropical fruit and can easily replace it when preparing pizza salads or other dishes. In addition, you can simply enjoy the juicy, aromatic slices by serving them for dessert or as a low-calorie snack.

zucchini – 1 kg;
pineapple juice – 350 ml;
sugar – 0.5 cups;
citric acid – 2/3 teaspoon.

Peeled zucchini is cut into centimeter thick circles.
Cut out the middle with the seeds.
Mix the juice with sugar, citric acid, and bring to a boil.
Place the slices in the syrup and boil for 15 minutes.
Pack the boiling mass into sterile jars, seal the zucchini with pineapple juice for the winter, and wrap it until it cools.

Zucchini jam with pineapple juice - recipe

Zucchini in pineapple juice for the winter, the recipe for which will be outlined below, will be appreciated by those with a sweet tooth. The delicacy prepared in the form of jam will surprise you with its originality and exquisite taste. For greater richness, you can add chopped tropical fruit pulp along with the juice. Moreover, it is not necessary to look for fresh fruit: canned slices are quite suitable for this purpose.

zucchini – 1 kg;
pineapple juice – 200 ml;
sugar – 1 kg;
pineapples – 200 g;
citric acid – 0.5 teaspoon.

Peel the zucchini and cut into cubes.
Syrup is made from juice and sugar, sliced zucchini is placed in it, pineapples are added, and left to cool.
Heat the mass, boil for 15 minutes, cool.
Repeat the cooking and cooling cycle 2 more times.
During the last heating, add citric acid, boil the zucchini jam with pineapple juice for a couple of minutes, pour into jars, and seal.

Zucchini compote with pineapple juice

A recipe for compote of zucchini with pineapple juice will allow you to simultaneously get an excellent-tasting drink and a delicious dessert that will make kids go crazy, and housewives will find use for it in baked goods, fruit salads or other dishes. Orange juice will add a special charm to the preparation and an amazing aroma.

zucchini – 1.5 kg;
pineapple juice – 1 l;
sugar – 100 g;
orange – 1 pc.;
citric acid – 2/3 teaspoon.

Peel the zucchini, cut into thin circles, cut out the middle.
The resulting rings are placed in a mixture of pineapple and freshly squeezed orange juice and left for an hour.
Add sugar and citric acid to the mixture and boil for 5 minutes.
Pour the compote along with the rings into sterile jars, seal, and wrap warmly.

Zucchini pineapples with pineapple juice

Zucchini in pineapple juice for the winter, a simple recipe for which will be presented below, comes out as close in taste to pineapples. Tasters who are not aware of the nuances of preparing the delicacy have no idea about the true origin of the base component of the preparation and mistake the vegetable for a tropical fruit.

zucchini – 1 kg;
pineapple juice – 800 ml;
sugar – 200 g;
vanillin - on the tip of a knife;
citric acid – 2/3 teaspoon.

Peel the zucchini, cut into circles, cut out the middle to form rings.
Mix juice, sugar, citric acid and vanillin, let the mixture boil, and put zucchini rings in it.
Boil the pineapple zucchini in pineapple juice for 15 minutes, stirring gently.
Place the delicacy in sterile jars, seal and wrap.

Zucchini with cherry plum like pineapples - recipe

You will also be able to surprise your household and guests if you prepare zucchini like pineapples for the winter with cherry plum. Vegetable slices are soaked in a delicious syrup obtained through the use of sour fruits and juice, and acquire a characteristic taste similar in characteristics to canned pineapples.

zucchini – 1.2 kg;
cherry plum – 600 g;
water – 1.5 l;
pineapple juice – 500 ml;
sugar – 600 g.

Place cherry plum and peeled zucchini cut into slices at the bottom of sterile jars.
Boil water with juice, pour into containers, leave for 15 minutes.
Drain the liquid, add sugar, boil for a minute.
Fill the contents of the jars with syrup, seal and wrap.

Zucchini in syrup like pineapples

Another recipe for making pineapple-flavored zucchini is presented below. In this case, the characteristic taste is achieved by preparing a syrup with the addition of pineapple, orange and lemon juice. For a more intense aroma, add orange zest without the white part to the syrup and boil it a little.

zucchini – 1 kg;
orange – 1 pc.;
lemon – 0.5 pcs.;
water – 1 glass;
pineapple juice – 100 ml;
sugar – 1 glass.

Zucchini pulp without peel and center is cut into cubes and placed in sterile jars.
Boil water, adding zest, for 5 minutes.
Pour in the juice of orange, lemon and pineapple, add sugar, boil the syrup for a minute, and pour into jars.
Sterilize containers for 15 minutes and seal.

Zucchini like pineapple with orange

Zucchini in pineapple juice turns out even more rich in taste and aromatic if you prepare it in jars along with orange slices. In this case, not only citrus juice is used, but also pulp and zest. The fruits must first be boiled for 2 minutes, cut into slices and be sure to remove the seeds.

zucchini – 2 kg;
orange – 2 pcs.;
pineapple juice – 1 glass;
water – 1 glass;
citric acid – 0.5 tbsp. spoons;
sugar – 1 glass.

Prepared orange slices are placed at the bottom of sterile jars.
Add chopped zucchini pulp.
Water is boiled with sugar, citric acid and juice, cooled, and poured into jars.
Sterilize the workpiece for 15 minutes, seal it, and wrap it.

Sources:

https://nash-pogrebok.ru/kabachki-kak-ananasy-na-zimu.html https://prigotovim-v-multivarke.ru/kompot-iz-kabachkov-so-vkusom-ananasa.html https:// legkovmeste.ru/kulinariya/solenya-i-konservaciya/kabachki-pod-ananasy-na-zimu-recepty-zagotovok.html https://www.alizy.club/zagotovki/konservirovannye-kompoty/iz-kabachkov-na-zimu -kak-ananas.html https://womanadvice.ru/kabachki-v-ananasovom-soke-na-zimu-recepty-neobychnoy-i-ochen-vkusnoy-zagotovki

The process of preparing compote based on pineapple juice and zucchini:

For the compote, we will need young zucchini that has no seeds. Wash the vegetables thoroughly and remove the skins with a knife.
We cut the zucchini into thin rings; in the finished drink they will resemble pineapple slices.
We wash the orange, cut it into two parts and squeeze out the juice using a special device. You can also use a juicer for this purpose, it will be faster and easier.
Take a large saucepan and pour the required amount of pineapple and orange juice into it, place the zucchini rings here.
Let the zucchini steep in fruit juice for 1 hour.
After a while, put the container with juice and zucchini on the stove, add granulated sugar there along with citric acid.
Bring everything to a boil over medium heat. After the liquid boils, boil the vegetables for 3 minutes. Cooking longer is not recommended, as the zucchini will lose its crunchy properties.
Compote with zucchini and pineapple juice is ready. Now let's start preparing the jars.
For compote, you can use 2 or 3 liter jars.
We wash the glass container along with baking soda.
After this, sterilize the jars by steaming, this will take 7 minutes.
Boil the metal lids in a separate saucepan for 5 minutes.
Place the sterile jars upside down on a towel and let them cool slightly.
Pour the hot fruit and vegetable compote into jars up to the neck; each jar should contain a sufficient number of zucchini rings.
Now we seal the jars of compote with sterilized lids.
We turn the jars of compote over and place them on a blanket, wrap them well.
After a day, we send the workpiece to the pantry for further storage.
The compote can be stored for a whole year, as it contains citric acid, which acts as a preservative. The compote can be served with or without pulp. Canned zucchini also comes in handy and makes an excellent topping for homemade baked goods.
You can please your family with this drink on a weekday and offer it to your guests during a celebration. Bon appetit and delicious preparations for the winter.