Zucchini for pineapples for the winter with pineapple juice: recipe with photo

I haven’t written on the blog for a long time, but now it’s autumn, I’m making preparations and I can’t help but share. Do you have the same problem disposing of a mountain of zucchini as I do?

I decided to kill two birds with one stone - prepare several zucchini, otherwise they are already starting to turn yellow and spoil, and at the same time make several jars of zucchini like pineapples. I’ve been interested in this blank for a long time and I’m glad I got my hands on it.

This twist can be done in two ways - using pineapple juice or canned pineapples. I tried it with juice. But I’ll tell you about the second method.

Zucchini, like soybeans, takes on the flavor of the product you cook it with. Therefore, zucchini can be prepared so that they look like cucumbers, mushrooms, salted cabbage or pineapples. You can also make candied zucchini, similar to lemon zucchini.

The end result is something very similar to canned pineapples; I think it’s indistinguishable in cakes or dishes. In addition, this compote is very pleasant in itself, since it is not as sweet as jam.

You can make pies or pies with zucchini pineapples, etc. Overall, it’s worth a try.

Zucchini jam with canned pineapple

Zucchini is a popular crop grown in almost every household plot.
And once upon a time this plant was no less exotic than pineapple. He first arrived in Europe in the 15th century from America, discovered by the Spaniards. They began to eat it only three centuries later. In Soviet times, not a single table was complete without squash caviar. For the middle zone, the plant turned out to be quite unpretentious and productive. From a small seed you can get a very impressive amount of fruit. We love it for its early ripening, ease of preparation and low calorie content. And of course, like other fruits of a gardener’s labor, it requires harvesting for the winter.

In addition to caviar and various pickles in which the vegetable is involved, we suggest considering an unusual option for preparing it in the form of jam.

Recipe for making zucchini-pineapple jam

And so for confiture we need two exotic ingredients. This is canned zucchini and pineapple. Choose young and thin-skinned zucchini so that the thick skin does not cause discomfort when eating the delicacy. You need 1 kg of vegetables and one 400 g can of canned pineapple. You can cut zucchini in different ways, you can cut it into pineapple-like pieces or small cubes, it’s up to your personal discretion.

Open the can of pineapple and pour the syrup into the cooking pot. Place vegetable cubes in another container and sprinkle with 150 grams of sugar. After bringing the pineapple syrup to a boil, pour it over the zucchini. Cook for 10 minutes over moderate heat, then add the juice of half a lemon and the pineapple pieces. Boil for another 5 minutes and remove the pan from the heat. Leave the jam overnight or for 12 hours to soak. During this time, the zucchini will acquire the color and aroma of pineapples. The last step in making zucchini jam with canned pineapple is to bring it to a boil and simmer for 5 minutes. Now the exotic delicacy can be rolled into jars. Don't forget to sterilize the container first.

Zucchini jam with pineapple juice

If it happened that you were preparing a dish from pineapples and there was juice left, then you can also find a use for it. This recipe is the simplest and most delicious. Take 1 kg of zucchini and peel and seed them, cutting them into pieces like pineapples. Place the zucchini in a saucepan for making jam, pour in pineapple juice at the rate of 350 ml of liquid per 1 kg of raw material, and add 0.5 kg of sugar. Mix all ingredients and put on fire. Cook for 20 - 30 minutes at a temperature of about 90 degrees, that is, without boiling. 5 minutes before readiness, add 2 teaspoons of lemon juice. Pack the still hot confiture into sterile jars and roll up.

The benefits of zucchini

Zucchini jam is not only tasty and unusual, but also healthy. And so as not to be unfounded, let’s look at the vitamin and mineral composition of this vegetable. Note that in addition it is also low-calorie, only 25 kcal per 100 grams of product.

Vitamins contained in zucchini:

Vitamin C
accounts for as much as 11 grams per 100 grams of vegetables. Vitamin C is good for both the immune system and the skin, helping it synthesize new collagen fibers, which in turn increases elasticity.
Vitamin A
is involved in many metabolic processes, and also fights free radicals, prolonging the youth of the body.
Vitamins B6 and B2
strengthen the nervous system and help the skin cope with various troubles in the form of redness, irritation and various dermatitis. Separately, we note that vitamin B2 improves cellular respiration and stimulates metabolic processes, which is important when losing weight.

Minerals contained in zucchini:

Potassium
is one of the most important minerals for the body. The functioning of the cardiac and nervous systems, the proper functioning of the brain and the correct water and salt balance depend on it.
Manganese
is important for the nervous system, as it regulates the transmission of impulses between nerve endings. It also determines whether vitamin C and group B are absorbed.
Magnesium
is important for the proper functioning of the heart muscle. Stimulates metabolism, which is important when losing weight.
Phosphorus
forms strong bones and teeth. And if you have consumed phosphorus-rich foods throughout your life, then in old age you will not be at risk of osteoporosis and bad teeth.

The unusual combination of products in the jam and their benefits justify the time spent on preparation. And you will always have something to surprise your guests for tea.

Video recipe for jam with zucchini and lemon, which I also liked.

Is it possible to freeze zucchini?

Before starting to stock up, owners of their own gardens first of all ask themselves the question: is zucchini even suitable for freezing? Does it make sense to store it in the freezer, hoping that it will not lose the vitamins it contains?

It is recommended to freeze zucchini for the winter if during the cold season you want to have preserved vegetables, the beneficial properties of which cannot be compared with canned or imported products that are offered on store shelves.

And freezing is a great way to preserve all-natural foods and be able to eat them at any time of the year.

Preparing Ingredients

This is an important stage in the preparation of any preparations, especially if they are to be stored throughout the winter.

If you take into account the useful recommendations of experienced housewives, you can avoid many mistakes and get excellent results:

What kind of zucchini is better to take?

As a rule, the most delicious “pineapples” are obtained from young zucchini with thin skin. You can also take well-ripened vegetables, but when cooking them, it may take more time to evaporate excess liquid.

To peel vegetables or not to peel?

Even the delicate skin of young fruits must be removed, as well as the inner pulp with seeds, otherwise their presence will reveal the origin of the “exotic”. Pieces of vegetables should be as similar in appearance as possible to a “guest from the tropics”.

Suitable cut

The “ring” shape gives vegetables the greatest resemblance to fruits. You can add it to the zucchini using a special cutting device, or you can make a hole with a regular glass.

If there is no mold, you can cut the zucchini lengthwise into 2 parts and remove the pulp and seeds with a spoon. The “boat” is turned over and cut crosswise into segments that look like pineapple half rings.

In addition to half rings, cutting into cubes is allowed - their size is usually 2-2.5 centimeters.

When is the best time to taste?

Naturally, when making such a dessert for the first time or when using a new recipe, the hostess can’t wait to try her original creation. But in order for the zucchini to acquire the expected taste and aroma, they need to steep for at least 3 days and be saturated with the juices of other components and spices. To add sweetness and a warm aroma to the dessert, you can add vanilla sugar to it. And with the help of sea buckthorn, the zucchini pineapple preparation acquires a rich hue and piquant sourness.

Methods for freezing zucchini at home

Below are some of the most popular ways to freeze zucchini for the winter, preserving its good sweet taste and all its beneficial qualities.

Freezing fresh zucchini rings

In fact, there is no single option on how to properly freeze zucchini for the winter. Modern cooking knows several methods, and the choice of one of them depends on the intentions in the further preparation of frozen vegetables and, of course, on individual preferences.

This option will be convenient for further preparation of dishes with zucchini (for example, a fried side dish or casserole) and is easy to implement.

Step-by-step instruction:

Cut washed and well-dried vegetables into rings, the thickness of which should vary between one and a half centimeters.
Place the rings on a previously prepared dish (it is recommended to cover it with plastic wrap or a bag to prevent the vegetables from freezing to the dish).
If you plan to freeze a lot of zucchini, they are laid out in several layers, separated from each other by polyethylene, so that the fruits do not freeze together.
Place the dish in the freezer. It is recommended to use “stress” freezing.
After the vegetables are frozen, they should be removed from the dish and placed in a separate bag or container for storage.

Diced

Freezing zucchini in cubes is no more difficult than in rings. The fundamental difference is only in the form of cutting vegetables - for this method they should be cut into small cubes of equal sizes (1.5-2 centimeters). Storage for this type of freezing is recommended in portions, because small cubes will be difficult to separate from each other for adding to dishes.

With vegetables and rice

One option for preparing a complete zucchini dish in the freezer is to freeze the vegetable mixture with rice. Thus, you get a ready-made side dish that does not require additional ingredients - it is perfect with meat or as an independent dietary dish.

Cooking method:

Prepare vegetables: onions, carrots, zucchini, tomatoes. Cut into cubes of the same size.
Sauté the vegetable mixture in a frying pan with olive oil. Braising time is about half an hour, over low heat. Add salt, pepper and spices to taste.
Mix the stewed vegetables with boiled rice. Cool the stew and portion it into separate containers, then freeze it.

With greens

To better preserve the taste of fresh zucchini and give it a special charm, you can freeze vegetables with fresh herbs. The preparation method is not very complicated - everything is done in the same way as conventional freezing in rings. The only difference is that before putting the vegetable in the freezer, you need to sprinkle it with herbs (preferably dill, this is the most successful combination for cooking).

For baby food

You can use zucchini to prepare food for your child for the winter - if you make it yourself from vegetables from the garden, it will be tastier and healthier than store-bought counterparts. To prepare baby food, finely chopped zucchini is crushed in a blender and poured into ice cube trays.

In this form, the vegetable is sent for initial freezing, after which the resulting forms should be folded into portions and stored in the freezer. For one dose, a child will need two or three cubes.

Freezing fried zucchini

Another popular method is freezing already prepared, fried zucchini. In this case, the dish will only need to be heated in the microwave before eating. Before frying, zucchini must be treated with the necessary spices (salt, pepper) and rolled on both sides in flour. After frying, they must be cooled and then sent to the freezer, separating each layer of vegetables with polyethylene.

Grated zucchini and zucchini puree

Freezing grated zucchini involves using all the fruits, regardless of size and amount of liquid in them.

Before cooking, it is necessary to remove all large hard seeds and remove the peel from large fruits (this is acceptable on young zucchini). The vegetables are grated on a coarse grater, and the moisture is removed from all the resulting pulp before freezing. Zucchini puree is frozen in the same way, and other root vegetables are added to it - for example, carrots or pumpkin.

With orange

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

Products:

3-4 medium zucchini;
1 liter of water;
three oranges;
2 cups sugar;
1 tbsp. spoon of citric acid.

How to cook:

Oranges must be washed and cut into slices. Place 4 pieces in each container of your choice. It is better to place them vertically.

Zucchini needs to be washed, peeled and cored. Cut the remaining pulp into cubes and place in containers.

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.

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.

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.

Products:

350 gr. yellow cherry plum;
1 kg. zucchini;
1 liter of water;
230 gr. granulated sugar;
a pinch of citric acid.

How to cook:

All cherry plums must be divided into equal parts, after removing the seeds.

Zucchini fruits need to be peeled from the skin and the core with seeds.

Place halves of cherry plums in a jar; you need to fill a quarter of the container with them.

The next layer is pieces of zucchini.

Complete the filling with cherry plum.

Afterwards, the prepared containers are filled with boiling water. After 5-7 minutes, the boiling water is drained. Repeat again.

A syrup with sugar is prepared using the water drained for the second time. Citric acid is added to it.

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.

Rolling zucchini with pineapple essence

Not all housewives know about such an ingredient as pineapple essence, thanks to which you can give fresh zucchini the taste and aroma of a tropical fruit.

The following components need to be prepared:

zucchini (young ones are better) – 3 kilograms;
sugar – 1 kilogram;
pineapple essence – 2 packs of 8 grams;
citric acid – 20 grams;
water – 2 liters.

Cooking algorithm:

you need to boil water in a saucepan and leave to cool;
prepare vegetables - peel and cut into large cubes;
Add citric acid to the cooled water and add pieces of vegetables;
they should remain in it for 4-5 hours, you can also leave them overnight;
the cubes are removed from the acidified water and placed in prepared jars;
you should prepare a “brine” - dissolve the essence and granulated sugar in the acidic water from the zucchini, stir until the grains dissolve;
jars with vegetables are filled with the prepared liquid, and the containers with the contents are sterilized.

Afterwards, the jars can be rolled up, covered with a warm blanket and left until cool - this way they are stored better.

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

Products:

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

How to cook:

Peel the zucchini and cut into neat half rings, about 20 millimeters thick.

Place the vegetable in a three-liter jar and pour boiling water over it. Leave it like this for 5 minutes.

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.

You can add thyme, mint, lemon balm to the syrup - this will give it a pleasant flavor.

Roll up the jars and wrap until cool.

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, either natural or instant.

Required:

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 pineapple-flavored zucchini recipe, you need 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 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.

Products:

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

How to cook:

Sea buckthorn berries need to be carefully sorted and washed.

The fruits must be washed and peeled, chopped into small cubes.

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.

Full jars should be covered with lids and sterilized for 15 minutes. Once sterilization is complete, the containers should be closed.

Hot jars should be covered and left to cool. Afterwards, remove the cooled pieces for storage.

Original zucchini 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.

Such 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 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

Drain the settled syrup from the zucchini and reheat. Pour it over the zucchini again and leave for another hour.
Cut the canned pineapples into pieces and add them to the zucchini. Place on the fire, bring to a boil, let cool.

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

This procedure must be done several times. First, a lot of juice is released, after which some of it will be absorbed into the zucchini, and the excess will evaporate. The jam will decrease in volume, and the zucchini will look like pineapple pieces. Now the jam needs to be boiled over low heat for 15-20 minutes, then poured into sterilized jars.

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

Original jam

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
Drain the settled syrup from the zucchini and reheat. Pour it over the zucchini again and leave for another hour.
Cut the canned pineapples into pieces and add them to the zucchini.
Place on the fire, bring to a boil, let cool. The jam is ready when it turns a clear amber color.
This procedure must be done several times. First, a lot of juice is released, after which some of it will be absorbed into the zucchini, and the excess will evaporate. The jam will decrease in volume, and the zucchini will look like pineapple pieces. Now the jam needs to be boiled over low heat for 15–20 minutes, then poured into sterilized jars.

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.

How to store preserves

Sunsets are stored well for the winter if all preparation rules and proportions of ingredients are followed. As a rule, they can be placed in cool places - in cellars, basements, pantries.

In addition, the following nuances must be taken into account:

It is important that the jars are not exposed to direct sunlight; It is necessary to keep workpieces away from heat sources - stoves and heating devices; the temperature in the storage should not fall below +5 C, otherwise the taste of the dessert will deteriorate; the air temperature for storing canned food in a sealed sealed container should not be higher than +20 C, with a humidity of no more than 75%.

The housewife should be wary if bubbles appear and the brine becomes cloudy - this means that the seal is broken and the product will most likely not be preserved. In some cases, storing the workpiece is only possible on the refrigerator shelf. Usually we are talking about recipes without sterilization and when closing jars with nylon lids, although there are exceptions here.

It is necessary to follow the recommendations and pay special attention to the cleanliness and sterility of the utensils and ingredients themselves.

Preparations “for pineapple”

There are many ways to prepare pineapple 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 on the doorstep.

These zucchini taste indistinguishable from real pineapples.

A simple recipe for zucchini with pineapples

You will need:

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

Place a saucepan on the fire and mix all the ingredients in it to get a syrup. The sugar should completely dissolve in the juice.

Prepare syrup in a saucepan

Zucchini cut into rings should be dipped in syrup and after boiling, cook for 15 minutes, stirring constantly.

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.

Pineapple zucchini with flavoring

This recipe for pineapple zucchini with flavoring 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.

How to make zucchini compote with pineapple flavor - AgroFlora.ru

Not everyone can afford authentic pineapple preparations, since these fruits are rare on our shelves, and if they appear, they are very expensive.

But they found a good replacement - zucchini compote for the winter, like pineapple: these modest fruits can be given a pronounced pineapple taste. Let's learn how to give squash fruits an exotic taste and aroma so that you can enjoy a wonderful “pineapple” delicacy in the winter.

“Pineapple” zucchini compote, recipe with flavoring

To cook “pineapple” zucchini compote according to a simple recipe, we use the following ingredients:

Zucchini - enough to put in a three-liter jar;
15 grams of citric acid;
A pack of pineapple flavoring or a dry drink like “Zuko”;
Water;
200 grams of cane sugar.

If you can’t find cane sugar, feel free to replace it with regular sugar.

How to cook zucchini compote for the winter

Even capricious children enjoy zucchini compote with pineapple flavor. To please yourself and your loved ones with a delicacy that can be stored well all winter, we follow the following recipe:

We peel the fruits from the peel, core and seeds, cut them into 1-2 centimeter cubes and transfer them to a three-liter jar, filling it up to the shoulders.
Add water to the top, season with citric acid, stir and leave for 6 hours, stirring the contents occasionally.
Pour everything into an enamel bowl, mix with cane or regular sugar and bring to a boil over medium heat.
Add pineapple flavoring, boil for 5 minutes, remove from heat and cool in room. Transfer to a jar and put in the refrigerator.

To keep the zucchini compote for a long time, pour it hot into sterile jars and immediately roll it up.

Zucchini compote for the winter with pineapple juice

Let's prepare this compote from the following components:

2 pinches of vanillin;
2 kg of zucchini;
0.7 liters of canned pineapple juice;
1 cup granulated sugar;
9 g citric acid.

It is better to use more mature fruits rather than young ones: they do not overcook and are stored well.

Zucchini compote for the winter with pineapple juice

How to prepare zucchini compote for the winter like pineapple

Zucchini compote with pineapple juice turns out even tastier than with flavoring, since its taste is as close as possible to the natural one. To cook the workpiece according to this recipe, we will use the following technology:

We clean the zucchini from the skin, seeds and core, cutting the fruit into rings and removing the pulp using a glass.
Cut the remaining raw materials into two centimeter cubes.
Mix all the ingredients, except for the cutting, in an enamel bowl and put it on the stove so that the sugar dissolves and a sweet syrup is obtained.
Add the zucchini cubes and cook for 15 minutes, stirring all the time.
Place the finished compote in sterile jars and roll up.

We wrap them in a blanket, wait for them to cool completely and put them in a cool place for storage.

Zucchini compote with pineapple and cherry plum

To prepare 6 liters of compote, we stock up on the following ingredients:

Water;
4-5 zucchini;
600 g yellow cherry plum;
150 grams of sugar per 1 liter.

So that the compote does not give off sourness, we observe the proportions: cherry plum - 1 part, zucchini - 3 parts. We only take yellow cherry plums: red ones will spoil the whole taste.

Zucchini compote with pineapple and cherry plum

Cooking squash compote

To prepare pineapple-flavored zucchini compote for the winter, you can do without pineapple additives: cherry plum can successfully replace them. Many people doubt how it can “turn” into a pineapple, but after trying the recipe, they are happy to write it down in their cookbook.

Let's cook a “pineapple” compote from zucchini and cherry plum according to the following recipe:

Place mature cherry plum on the bottom of the jars.
We clean the squash fruits from the skin, seeds and cores.
Cut the raw squash into 1-2 centimeter cubes and place in jars.
Boil water, fill the jars to the top, close the lids and wait 10 minutes.
Pour the water into a container, add sugar and after boiling, cook the syrup for a couple of minutes.
Pour the hot syrup into jars with raw materials, immediately seal them, turn them over and wrap them in a blanket.

When the squash compote has cooled completely, remove the jars to a cool place.

So, you have learned how to prepare zucchini compote for the winter like pineapple, not only with pineapple additives, but also with cherry plum, which can give the product a genuine pineapple taste. Cook compote according to any of the recipes and get a real delicacy (a jar of compote is eaten by the family in one sitting), reminiscent of a sunny, gentle summer!

agroflora.ru

Zucchini jam with lemon and ginger

Prepared zucchini jam with lemon and ginger has such a special taste that even gourmets will like it. The unusual combination of main ingredients surprises not only with its taste, but also with its healing properties. It is known that lemon and ginger are often used to prevent colds, as they are rich in vitamin C and other beneficial minerals. All the important properties of these products are preserved even when preserved, so zucchini jam with lemon and ginger is what you really need on cold days!

Ingredients:

Young zucchini – 3 kg.
Lemon – 3-4 pcs.
Sugar – 3 kg.
Ginger root – 50 g.

Cooking method:

We wash the zucchini well under running water, peel them from thin skin and finely chop them into a deep enamel pan. You can also make the jam in a large copper bowl.
Pour purified water at room temperature into the pan and place the dishes on low heat. Cook the zucchini, stirring constantly until they are completely cooked and soft.
While the vegetables are cooking, peel the ginger root and pass it through a meat grinder. If there is no such device, then you can simply finely chop the ingredient with a knife. Place the crushed product in a gauze bag or a bandage folded in several layers. We tie the ends of the gauze or bandage well so that the contents of the bag do not spill out, and send them to the already boiling zucchini.

Tip: If you wish, you can simply add ginger to the pan.

When the zucchini becomes soft, remove the pan from the heat and add the required amount of sugar to its contents. Stir until the last ingredient is completely dissolved in the vegetable mass.
We wash the lemons in cold water, cut them into two halves and try to remove all the seeds. If this is not done, the jam will be bitter. We pass the lemon through a meat grinder or chop it very finely using a kitchen knife. Add the resulting yellow pulp to the pan to the main mass.

Tip: Be sure to choose a citrus fruit with a thin peel.

Place the jam back on low heat and cook it, stirring occasionally, until it is completely cooked and thick.

Tip: to know that the delicacy is ready, drop a little jam on the plate and tilt it. If it spreads, then you need to continue cooking.

After the time has passed, turn off the heat and leave the zucchini jam with ginger and lemon for 20-40 minutes, letting it brew.
During this time, we sterilize the jars in a convenient way and boil the lids.
Place the finished jam in prepared glass containers, screw tightly with sterile lids and store in a cool place.

Healthy zucchini jam with ginger and lemon is ready to serve! They can decorate any holiday table, for example, for New Year or Christmas. Eat to your health and bon appetit!

Zucchini rings in pineapple juice

Ingredients:

- zucchini fruits (peeled) - 2 kg, - granulated sugar - 1 tbsp, - pineapple juice (with pulp possible) - 700 ml, - crystalline citric acid - 1 tsp. (without a slide), - vanillin - on the tip of a knife.

Tips for the garden, vegetable garden and flower garden

How long to cook jam from pitted apricots How to cook jam from pitted apricots Thick jam from pitted apricots recipe for the winter

Recipe step by step:

We wash the zucchini fruits from sand and dirt. Next, peel them using a vegetable peeler. We weigh the peeled fruits so as not to upset the proportions. Then we cut them into circles, no more than 0.5 cm thick. Next, using a round mold or glass, we cut out even circles from the middle - we get rings.
Pour pineapple juice into a large saucepan and add granulated sugar, then add citric acid and vanillin.
When the syrup boils, add zucchini rings to it.
And boil them for about half an hour so that the zucchini is well cooked and saturated with the aromas of pineapple juice.
Place the zucchini rings in clean, sterilized jars, fill with syrup and immediately cover with lids. You can use a seaming wrench or take jars with twist-off lids.

Be sure to wrap the jars in a warm blanket so that they cool down longer - then the preservation is better and more reliably preserved. Bon appetit!

Zucchini with pineapples

Cooking according to a delicious recipe with photos!

Ingredients:

zucchini - 2 large (each about 1.5 kg.),
pineapple juice (in bags) – 1.3-1.5 l.,
citric acid – ½ tsp,
sugar – 1.5 cups (cut).

From the specified amount of ingredients you get 2 cans of 1.5 liters each.

How to prepare in the form of pucks:

Wash the zucchini thoroughly and cut off the tails.

Using a vegetable peeler or knife, remove the skin from the fruit.

Cut into rings, 1.5-2 cm thick.

Using a glass or just a knife, cut out the middle of the zucchini. The washers are ready.

In a large saucepan, bring the pineapple juice to a boil (use the cheapest pineapple juice, as they are no different from the expensive ones) with the addition of sugar and citric acid.

Place zucchini washers into boiling pineapple juice with dissolved sugar.

Cook the zucchini until it boils for 15 minutes.

Wash and sterilize jars and lids. Place zucchini washers, which have been saturated with pineapple juice, into prepared jars.

Fill both jars with boiling juice.

Cover the tops of the jars with lids and send for sterilization for 20-25 minutes.

After the jars have been sterilized, roll them up or seal them with screw caps.

Be sure to check that you have closed the jars well. To do this, simply turn the jar on its side and check if liquid is leaking from under the lid. If not, everything is fine.

Turn the finished canned zucchini over the pineapples onto the lid and leave in this position until it cools completely.

Zucchini mojito “Pineapple” in three-liter jars

I offer you an interesting version of a zucchini mojito with lemon and orange. The taste is sweet and sour - just right for the winter!

Products:

1 kilogram 700 grams of zucchini;
560 milliliters of water;
two glasses of sugar;
two oranges;
one lemon.

Simple cooking method:

Remove the peel from the zucchini, cut the pulp into bars, then into cubes.
Place the zucchini slices in a sterilized jar.
Wash the orange, pour boiling water over it three times, and dry. Remove the zest with a vegetable peeler and squeeze out the juice.
Distribute the juice among the jars in equal proportions. Add a teaspoon of lemon juice to each jar.
Boil clean water and pour it into the jar to the brim. Cover with a clean lid and let stand for 15 minutes.
Pour vodka from the jar into a saucepan, add orange zest and a portion of sugar. Place on the stove, wait for the sugar to dissolve, and cook for five minutes after boiling.
Pour the syrup back into the container, removing the zest. Sterilize the jar for about 20 minutes from the moment it boils.
Roll up the canned food, turn it over and wrap it. Let it stand for a day and put it in the dark and cool.

Tip: This recipe calls for young zucchini with thin skin and unripe seeds.

Recipe for zucchini with pineapple juice

The most common way to prepare zucchini “a la pineapples” is to add regular store-bought pineapple juice. This ingredient gives the desired taste, so it is very difficult to distinguish a vegetable from a fruit.

For the treat you will need:

zucchini – 1 kilogram;
pineapple juice – 350 milliliters;
sugar – 125 grams;
citric acid – 2/3 teaspoons;
vanillin - a pinch.

Cooking method:

zucchini are peeled and cut into rings or pieces; the syrup is prepared - all the remaining components are mixed in a container and sent to low heat until the sugar is completely dissolved; vegetables should be placed in syrup and boiled for a quarter of an hour after boiling; It is important to stir constantly to avoid burning.

The finished dessert can be put into jars, well filled with syrup, for long-term storage, and rolled up. The containers are wrapped in a blanket, and after cooling they are placed in a cool place; they can be placed in a basement or cellar.

Recipe for winter zucchini: “a la pineapples”

As a rule, the most delicious “pineapples” are obtained from young, thin-skinned white zucchini. Even the delicate skin of young fruits must be removed, as well as the inner pulp with seeds, otherwise their presence will reveal the origin of the “exotic”. Pieces of vegetables should be as similar in appearance as possible to a “guest from the tropics”.

To preserve it, a resident of the regional center cuts the zucchini lengthwise into two parts and removes the pulp and seeds. The “boat” is turned over and cut crosswise into segments that look like pineapple half rings. In addition to half rings, cutting into cubes is allowed - their size is usually 2-2.5 centimeters.

Yulia rolls up zucchini “a la pineapples” with the addition of regular pineapple juice bought at the store. This ingredient gives the desired taste, so it is very difficult to distinguish a vegetable from a fruit.

For the treat you will need:

zucchini – 1 kg;

pineapple juice – 350 ml;

sugar – 100-125 g;

citric acid – 2/3 tsp;

vanillin - on the tip of a knife.

Cooking method:

The zucchini is already chopped.

Prepare the syrup - mix all the remaining ingredients in a container and place on low heat until the sugar is completely dissolved.

Vegetables should be placed in the syrup and boiled for 15 minutes after boiling (it is important to constantly stir gently to avoid burning).

Place the finished dessert in jars (pre-sterilized), filling well with syrup (for long-term storage).

Let's roll up.

Turn the containers over and wrap them in a blanket until they cool completely.

Place the jars in a cool place (basement or cellar).

In the Nasonov family, such preserves are eaten as dessert and used for sandwiches, salads and hot dishes. This preparation is of particular value for the mother of many children, Yulia - it is safe and healthy for children.

Published in the newspaper “Selskaya Pravda” No. 35 dated August 31, 2019

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Top 10 step-by-step recipes for preparing zucchini like pineapples for the winter with and without sterilization

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 exotic fruits. In this article we will tell you the recipes and nuances of this amazing preparation.

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:

You need to remove the peel and seed core from the fruit and cut the pulp into rings or cubes.
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.
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.
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.

Zucchini with aromatic sea buckthorn

Ingredients:

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

Preparation:

Sea buckthorn berries need to be carefully sorted and washed.
The fruits must be washed and peeled, chopped into small cubes.
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.
Full jars should be covered with lids and sterilized for 15 minutes. Once sterilization is complete, the containers should be closed.
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:

Peel the zucchini and cut into neat half rings, about 20 millimeters thick.
Place the vegetable in a three-liter jar and pour boiling water over it. Leave it like this for 5 minutes.
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.
You can add thyme, mint, lemon balm to the syrup - this will give it a pleasant flavor.
Roll up the jars and wrap until cool.

In pineapple syrup

Products:

1 kg of zucchini;
350 ml pineapple juice;
125 gr. Sahara;
2/3 teaspoon of citric acid;
a pinch of vanilla powder.

How to cook:

You need to remove the peel and seed core from the fruit and cut the pulp into rings or cubes. 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.

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.

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.