Recipe for canning zucchini with pineapple flavor. Recipes for pineapple and zucchini for the winter

A simple recipe for preparing zucchini with sea buckthorn for pineapples. We used to have this recipe in the form of compote. If you are interested in the pineapples obtained from zucchini themselves, then you just need to take less filling and more berries and zucchini.

The zucchini is cut into disks similar to pineapple, then cut in half into half rings or cut into pieces, moving in a circle, imitating a pineapple.

Sea buckthorn berries, in addition to their natural yellowish color, impart a sweet and sour taste, which is perfectly absorbed by neutral zucchini.

Similar preparations can be made with tart sweet and sour ranetki and cherry plum. It’s easy to store such a preparation - like any compote. From the specified amount of ingredients one 900-gram jar is obtained.

Prepare the ingredients according to the list.

Cut zucchini or large zucchini into wheels.

Remove the outer skin and discard the inside. Cut in half.

Place the zucchini in a sterile jar.

Add washed sea buckthorn berries.

Fill the jar in these layers up to the neck.

Pour boiling water over it, let stand for 3-5 minutes, drain the water.

Prepare syrup from water and sugar. Bring it to a boil.

Fill the contents of the jar to the brim with overflow through the neck.

Cover with a boiled lid. Send the workpiece “under the fur coat”.

That's all! Zucchini with sea buckthorn and pineapples are ready. After some time, the zucchini will be soaked in sea buckthorn syrup, and the jars can be opened. The preparation can be served as compote or used in salads.

Enjoy your meal!

If you have a surplus of ripe zucchini, you can use them to make delicious preparations for the winter. For example, preserve fruits so that they taste...

Sweet zucchini like pineapples

An excellent recipe for using not young zucchini, which can be plentiful at the end of the season. Young fruits will not make a delicious dessert, and besides, they do not last long.

Ingredients:

• 3 pcs. medium size;
• 3 pcs. ;
• 2 tbsp. sugar (a little more is possible);
• liter of water;
• spoon of citric acid.

Yield: 5 liter cans.

The jars must first be washed and dried. The oranges are cut in half, after which they are cut into a semicircle. You need to put 4 pieces of orange at the bottom of the jar, and in the process of filling the jar, each piece will need to be turned vertically.

Peel the washed zucchini and remove the seeds. For preservation you only need the hard part, without seeds or skin. The cutting is done so that cubes measuring 3x4 cm are obtained, which are laid out in jars.

Now you need to prepare the sweet syrup. Add citric acid to cold water and add sugar. The resulting syrup must be stirred until all the crystals have dissolved. Pour the syrup over the zucchini placed in jars.

Prepared jars with the product must be sterilized: place the jars in the pan, adding water up to the hangers. Boil the canned food for about 15 minutes. Afterwards, the jars are carefully removed from the water and the lids are rolled up. They are left upside down until they cool completely, after which the jars are sent for storage in the cellar.

Zucchini canned for the winter, like pineapples

The composition of the preparation has been slightly changed, but the zucchini pieces will taste like pineapples.

Ingredients:

• 2-3 zucchini (this recipe requires young fruits);
• 500 g sour ripe;
• 2 liters of water;
• 200 g sugar;
• clove seeds.

Young zucchini need to be washed thoroughly and the tails trimmed. Next, the fruits are cut into rings, no more than 1 m thick. Be sure to remove the seed part, for which you can use an ordinary glass.

Place zucchini rings in pre-washed and sterilized jars in a stack, and clean cherry plums are poured into the holes between them.

To prepare the syrup, add sugar to boiling water and stir until the crystals completely dissolve. All that remains is to pour hot syrup into the jars of zucchini and let them sterilize for about 15 minutes. All that remains is to roll up the jars and leave them upside down to cool under a warm shelter.

We suggest preparing an excellent dessert dish for the winter - sweet zucchini like pineapples in syrup. This preparation can be compared in taste to canned pineapples. Yes, exactly pineapples. Zucchini, thanks to its neutral taste, is able to absorb literally all the aromas that you offer it. So in our preparation, the combination of orange and lemon, as well as sweet syrup, makes zucchini cubes dense in structure, similar to pineapple. You can serve this preparation simply with a cup of tea, or in combination with cottage cheese, ice cream or any dessert. Or add pineapple zucchini to chicken appetizers and salads.

Zucchini is like pineapple for the winter

The amount of ingredients indicated in the recipe photo is for three 0.5 liter jars. Preparation of zucchini followed by sterilization without vinegar.

There is a similar recipe on the website that we prepared. Perhaps you will like it too.

step by step photo recipe

Ingredients:

• zucchini – 850 g,
• water – 280 ml,
• sugar - a glass without a slide,
• orange – 1 pc.,
• lemon – ½ pc.

Cooking process:

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

Now we cut into large cubes and chop all the prepared vegetables.

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

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

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

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

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

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

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

Bon appetit!

Thanks to Alena for the recipe and photo.

Hello my dear readers. It's already autumn outside, but you and I are still preparing for winter. It’s not for nothing that they say: “Prepare the sleigh in the summer and the wheels in the winter.” During the cold season, you want more than just tomatoes and cucumbers. The soul asks for something else sweet. Of course, you can also eat jam. Well, if you want something sweet, and even exotic. You can't buy enough exotic ones. Therefore, I offer you a recipe for a dessert preparation. This is “Zucchini is like pineapple for the winter.”

This recipe is from my sister-in-law Lilia, a wonderful housewife and cook. Oh, how many such delicious recipes she has in stock! I will post them little by little on the blog.

I think finding it is not a big problem. And few other ingredients.

Recipe

• 3 kilograms of zucchini
• 2 liters of water
• 2 tablespoons citric acid
• 2 bottles (each 8 g) pineapple essence
• 1 kilogram of sugar

How to cook

1. First, bring the water to a boil, and then leave it for a while to cool.
2. Wash and peel the zucchini.
3. Cut the zucchini into small pieces (about 2 x 2 cm).
4. Dissolve citric acid in water.
5. Place the zucchini pieces in a saucepan and fill with brine consisting of water and citric acid. The zucchini needs to sit. If you make “Zucchini like pineapple for the winter” in the evening, then leave it overnight.
6. After this, place the zucchini in pre-washed liter jars (without brine).
7. Add 2 bottles of pineapple essence, sugar to the brine and stir everything until completely dissolved.
8. Next, pour this brine into jars, cover with metal lids and sterilize for 35 minutes.

I got 10 half-liter jars of the dessert “Zucchini like pineapples for the winter.”

How to sterilize? I take a large metal bowl (you can take a basin): this way more cans will fit. I put a rag at the bottom of the bowl, put the jars and fill the bowl with water. I put it on fire. I count the time after the water in the bowl boils. That's all.

Zucchini is a familiar and native vegetable to our country. Housewives have invented a lot of recipes for their preparation over the centuries; everyone will find a dish to suit their taste. A distinctive feature of zucchini is a certain neutrality of taste, which allows you to create completely unexpected flavor solutions - for example, preparing pineapples from zucchini with pineapple juice.

Product selection

An original and unusual recipe will help add variety to the menu and recognize the usual zucchini in a completely new light. In taste, aroma, and even appearance, pineapples made from zucchini are practically indistinguishable from real ones. At the same time, the delicacy will cost much less than store-bought canned pineapples, and it will also be healthier.

In order for this snack to turn out really tasty and healthy, you should take a responsible approach to choosing products for it. As a rule, there are two main ingredients - the zucchini itself and pineapple juice.

Zucchini

The best option would be homemade zucchini grown in your own garden. In this case, you can be 100% confident in their quality. But properly selected store-bought vegetables will also work.

For this recipe you need to select small, young zucchini that have very few seeds. Large overripe vegetables can also be used, but almost all of their core is filled with large seeds, so it will have to be thrown away, which is not very economical. Specimens weighing 120-250 g and no longer than 20 cm are best suited.

Important! The color of the stalk should be green. If it has dried out, darkened or is completely absent, most likely the zucchini was picked a long time ago.

Particular attention should be paid to the color, thickness and condition of the skin. It should be quite thin, without external damage (scratches, abrasions). The color of zucchini can be different - white, green, striped. The color can smoothly transition from one shade to another. In this case, there should be no sharp transitions or spots - they, as a rule, indicate the beginning of rotting of the fruit.

Pineapple juice

When choosing juice for preparing zucchini like pineapples for the winter, you should not try to save on its quality, because the preparation will have to sit for several months, or even six months, in the cellar or pantry. The ideal option, of course, would be freshly squeezed pineapple juice, however, due to its inaccessibility and high cost, you can limit yourself to store-bought juice.

It is better to choose juice in glass jars, as this will keep it longer without loss of quality. Also a good option would be juice in a cardboard package with a foil-lined inner layer.

The product composition should consist of natural ingredients. Ideally, only juice, without an additional list of preservatives, sweeteners, etc. It should be borne in mind that natural juice without preservatives has a shorter shelf life.

Recipe options

You can prepare pineapples from zucchini according to different recipes. As a result of small changes in the amount of main ingredients or cooking time, you can get “pineapples” in syrup, jam, compote or almost candied zucchini.

Tip: some housewives, in order to give the “pineapples” a more suitable color, add a little turmeric to the preparation.

Zucchini-pineapples for the table and for the winter

You can prepare a delicious appetizer for the holiday table quite quickly and with a minimum set of ingredients:

• a kilogram of fresh zucchini;
• 350 ml pineapple juice;
• half a glass of sugar;
• two thirds of a teaspoon of citric acid;
• vanillin (optional).

Washed zucchini is peeled and cut into rings of medium thickness (approximately 0.7-15 mm). Using a glass or shot glass, cut out the core with seeds.

In an enamel pan of suitable size, mix pineapple juice with sugar, citric acid and vanillin. Stirring constantly, heat the mixture until all the sugar has melted. At this stage, it is better to taste the liquid to add more sugar if necessary.

Place the zucchini into the boiled syrup, reducing the heat to a slow simmer. The rings need to be boiled in one layer, 7 minutes on each side.

Place the finished pineapples on a dish along with the syrup. It is advisable to let them brew for at least a few hours so that the zucchini is better saturated with the taste and smell of the syrup. You can serve them as a stand-alone snack for tea or prepare a delicious fruit salad. “False pineapples” are sweet, with a slight sourness and indistinguishable from real ones.

To prepare zucchini in pineapple juice for the winter, you need to slightly change the amount of syrup so that it is enough to completely fill the jars:

• kilogram of zucchini;
• 700 ml juice;
• a glass of sugar;
• 2/3 tsp. citric acid;
• vanillin (to taste and desire).

For a long-term option, it is better to cut the zucchini into cubes - this way they will fit more tightly into the jar and will be better soaked in syrup. The rest of the recipe is no different from the main one. The cubes are boiled for 15 minutes, placed in sterilized jars, poured with boiling juice-syrup and screwed on with sterilized lids.

Zucchini-pineapple jam with lemon

By changing the proportions of the main ingredients, you can prepare pineapples from zucchini with pineapple juice in the form of thick jam.

The product ratio is as follows:

• 2-2.5 kg of fresh young zucchini;
• 0.5-0.7 l of pineapple juice;
• 1-2 cups sugar;
• 0.5 teaspoon of citric acid;
• vanilla to taste.

For jam, it is better to cut the zucchini into cubes; you can also use various molds. The main thing is that there are no seeds left on them and all the pieces are approximately the same in size.

Tip: by decreasing or increasing the amount of juice you can change the thickness of the jam.

Sliced ​​zucchini is placed in a saucepan, covered with sugar and juice is added. Mix everything thoroughly and let stand for a few minutes. Then acid is added to the mixture and the pan is moved to the stove. The heat should be medium, and after boiling it should be reduced to low. Cook the jam for 15-20 minutes until the zucchini becomes soft. You can cook longer, but it is important to ensure that the vegetable pieces do not boil into porridge.

A few minutes before it is ready, add vanillin to the jam; 1-2 pinches will be enough. You can also taste it and add sugar if necessary. When the zucchini is ready, it will take on a beautiful golden color and the delicious smell of pineapples will fill the kitchen.

Place a slice of lemon into sterilized jars and sprinkle with a pinch of sugar or vanillin. Spread the prepared jam on top and roll up the jar. Next, traditionally, it needs to be turned over and wrapped.

Zucchini compote

Zucchini compote with pineapple flavor is no less tasty and just as affordable. In terms of ingredients, it is practically no different from jam or slices in syrup:

• 1-1.5 kg of young zucchini;
• liter of juice;
• 0.5 tbsp. Sahara;
• 0.5 tsp citric acid;
• orange.

As in previous recipes, zucchini is peeled and seeded, cut into arbitrary shapes - rings, cubes, triangles, etc. Then they are transferred to a suitable pan, poured with pineapple juice and freshly squeezed orange. The mixture is infused for about 50-70 minutes, after which it is covered with sugar, lemon is added and put on medium heat. After boiling, reduce the gas and cook the compote for about 5-10 minutes.

The finished drink is poured into sterilized jars, rolled up and left to brew for several days.

A tasty and original dish will be a great addition to any table. The beauty of zucchini in pineapple juice is the ease of changing the recipe - from one set of ingredients, varying their ratio, you can get several different, but equally tasty snacks. And the availability of these ingredients turns “false pineapples” not only into a tasty, but also an inexpensive substitute for real canned fruits.