Zucchini in pineapple juice for the winter is a recipe by which you can turn a popular vegetable into a delicious dessert. AT this case the unique ability of squash pulp to absorb various aromas and acquire taste due to accompanying components is effectively used.
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.
- Zucchini fruits should be pre-washed, peeled and cut into circles or cubes, be sure to remove the pulp with seeds.
- The cut is supplemented with a syrup of 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, they are prepared in the form of compote, jam or slices in syrup.
- You can choose any purchased pineapple juice. Even the most budget options excel in such preparations.
Zucchini with pineapple juice slices
In pineapple juice, they acquire a characteristic taste tropical fruit and may well replace it when preparing pizza salads or other dishes. In addition, juicy fragrant slices can simply be enjoyed by serving them for dessert or as a low-calorie snack.
Ingredients:
- zucchini - 1 kg;
- pineapple juice - 350 ml;
- sugar - 0.5 cups;
Cooking
- Peeled zucchini cut into centimeter-thick circles.
- Cut out the middle with seeds.
- Mix the juice with sugar, citric acid, bring to a boil.
- Lay the slices in the syrup, boil for 15 minutes.
- The boiling mass is packaged in sterile jars, the zucchini with pineapple juice is corked for the winter, and wrapped until it cools.
Zucchini jam with pineapple juice - recipe
Zucchini in pineapple juice for the winter, the recipe of which will be described below, will be appreciated by the sweet tooth. A delicacy prepared in the form of jam will surprise you with originality and exquisite taste. For greater saturation, chopped pulp of a tropical fruit can be added along with the juice. And it is not necessary to search fresh fruit: and canned slices quite suitable for this purpose.
Ingredients:
- zucchini - 1 kg;
- pineapple juice - 200 ml;
- sugar - 1 kg;
- pineapples - 200 g;
- citric acid - 0.5 tsp.
Cooking
- Peel the zucchini, cut into cubes.
- Syrup is boiled from juice and sugar, zucchini slices are put in it, adding pineapples, and left to cool.
- Heat the mass, boil for 15 minutes, cool.
- Repeat the boil and cool cycle 2 more times.
- At the last heating add citric acid, boil with pineapple juice for a couple of minutes, pour into jars, cork.
Zucchini compote with pineapple juice
With pineapple juice, it will allow you to simultaneously get an excellent-tasting drink and a delicious dessert, from which the kids will simply go crazy, and housewives will find it used in baking, fruit salads or other dishes. Orange juice will give a special charm to the preparation and an amazing aroma.
Ingredients:
- zucchini - 1.5 kg;
- pineapple juice - 1 l;
- sugar - 100 g;
- orange - 1 pc.;
- citric acid - 2/3 tsp.
Cooking
- 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, leave for an hour.
- Add sugar, citric acid to the workpiece, boil for 5 minutes.
- The compote is poured along with the rings into sterile jars, corked, wrapped warmly.
Zucchini Pineapples with Pineapple Juice
Zucchini in pineapple juice for the winter, a simple recipe for which will be presented below, succeed as close as possible to the taste of pineapples. Tasters who are not aware of the nuances of preparing a delicacy are unaware of the true origin of the basic component of the preparation and mistake the vegetable for a tropical fruit.
Ingredients:
- zucchini - 1 kg;
- pineapple juice - 800 ml;
- sugar - 200 g;
- vanillin - on the tip of a knife;
- citric acid - 2/3 tsp.
Cooking
- Peel the zucchini, cut into circles, cut out the middle, getting rings.
- Mix juice, sugar, citric acid and vanillin, let the mixture boil, put zucchini rings in it.
- Boil zucchini under pineapples in pineapple juice for 15 minutes, stirring gently.
- Lay out the delicacy in sterile jars, cork, wrap.
Zucchini with cherry plum like pineapples - recipe
It will also be possible to surprise households and guests if you cook zucchini like pineapples for the winter with cherry plum. Vegetable slices are soaked in a delicious syrup obtained by using acidic fruits and juice, and acquire a characteristic taste similar to canned pineapple in its characteristics.
Ingredients:
- zucchini - 1.2 kg;
- cherry plum - 600 g;
- water - 1.5 l;
- pineapple juice - 500 ml;
- sugar - 600 g.
Cooking
- Cherry plum and peeled zucchini cut into slices are placed 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.
- The contents of the jars are poured with syrup, corked, wrapped.
Zucchini in syrup like pineapples
Another recipe that allows you to get 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 richer flavor, put in syrup orange peel without a white part and boil a little.
Ingredients:
- zucchini - 1 kg;
- orange - 1 pc.;
- lemon - 0.5 pcs.;
- water - 1 glass;
- pineapple juice - 100 ml;
- sugar - 1 cup.
Cooking
- Zucchini pulp without peel and middle is cut into cubes, placed in sterile jars.
- Boil water, adding zest, 5 minutes.
- Pour in the juice from orange, lemon and pineapple, add sugar, boil the syrup for a minute, pour it into jars.
- Sterilize containers for 15 minutes, cork.
Zucchini like pineapple with orange
Zucchini in pineapple juice is even more saturated in taste and fragrant if you prepare them in jars along with orange slices. In this case, not only citrus juice is used, but also pulp with zest. The fruits must first be boiled for 2 minutes, cut into slices and be sure to remove the seeds.
The period of time is coming to an end when housewives rush to prepare for winter season. Including - stock up on various conservation. Often there is a situation when you want to make some kind of dish, but there are no ingredients for it, or they are too expensive. In this case, you have to turn to recipes experienced housewives who have an answer for all occasions. For example, you can cook zucchini, like pineapples, for the winter. The result is a healthy, sweet, very tasty dish and without pineapple.
Cooking zucchini jam, similar to pineapple
For this we need: zucchini, lemon and orange, granulated sugar - four tablespoons. We start cooking like a pineapple.
First, we clean the zucchini, cut it into eight slices along, then across into the thinnest pieces five millimeters thick. We clean the orange and lemon from the peel and seeds, cut into slices. We take a medium-sized saucepan, designed for three to five liters, put zucchini in it, on top - slices of orange and lemon. Cover with a lid and cook until tender, about 30 minutes. The fire should be small so that it does not boil much. Then, without opening the lid, let the mixture cool. After cooling, transfer to another bowl - and in the refrigerator. It turns out very delicious jam, but it needs to be eaten quickly, in a few days. Now tell you how to make like pineapples.
First recipe
Ingredients: zucchini - one kilogram (medium or small), granulated sugar - half a glass, yellow cherry plum - five pieces (as a highlight of the dish). We rid the zucchini of the peel and seeds, cut into circles so that they look like pineapple rings.
You can - cubes or slices. We carry out and, making sure that it is dry, add sugar. We clean the cherry plum berries, cut them into a jar, put the chopped zucchini on top. Fill with cooled boiled water. We bet on water bath, bring to a boil and sterilize for another 15 minutes. After that, we roll up the jars with boiled lids, turn them upside down and wrap them with a towel. We leave to cool. Zucchini, like pineapples, are ready for the winter.
Second recipe
For him, we need: zucchini - one piece, granulated sugar - 150 grams, pineapple juice - 350 ml, citric acid - 2/3 teaspoon. We clean the seeds and peel of the zucchini and cut them into small pieces. We put it in a saucepan, pour pineapple juice and add sugar with citric acid. Mix everything thoroughly, put on fire, after boiling, leave on low heat for 15 minutes.
The mixture must be stirred periodically. Remove from heat, wait until it cools down - and you can try. It can also be laid out in pre-sterilized jars and rolled up with lids. Another version of the dish is ready: zucchini, like pineapples, for the winter.
Recipe for sweet zucchini like pineapples
This exotic dessert is very healthy and tasty, especially when you are going to feed it to your kids. They will certainly like such sweet zucchini, besides, the taste will be really pineapple. By the way, there is one little trick: for this recipe, zucchini should not be young, it is advisable to prepare a dessert from zucchini at the end of summer, when this vegetable is already well ripened. The June taste will not be the same, and it will not be stored for a long time. We will need: 3-4 zucchini, depending on the size, three oranges. To prepare the syrup: one liter of water, one tablespoon of citric acid and sugar - two or two and a half glasses.
We need five liter cans, the syrup is designed for this amount. We cook zucchini like pineapples for the winter. Wash them well and dry them. Wash oranges, cut in half and slice into rounds. We send four orange pieces to the bottom of each jar and, when laying other components, we try to arrange them vertically for a beautiful type of conservation. We wash the zucchini, remove the peel, cut off the flesh - we only need the hard part of the vegetable, without the skin and seeds. Cut into cubes three by four and arrange in jars. To prepare a sweet syrup, add citric acid and sugar to cold water (stir until all sugar is completely dissolved). We pour our zucchini. We sterilize them in jars. To do this, put them in large saucepan and cover with lids. Add water to the shoulders and send to the fire. Boil 15 minutes. canned zucchini like pineapples, ready. The standard procedure remains: remove the cans from the pan, roll them up with lids, turn them over to cool - and store them in a cool place.
- "pineapples"
The taste of the dish prepared in this way most closely resembles the taste of pineapples. Ingredients: two or three young zucchini, half a kilogram of cherry plum, about two liters of water, one glass of granulated sugar and clove seeds. And now the recipe: zucchini, like pineapples. We cut the washed zucchini into rings (thickness - 1 cm).
Seeds are removed, you can squeeze out with a glass. In jars, clean and sterilized, we stack the rings of zucchini in a pile and pour cherry plum into the hole between them. Make syrup: Pour sugar into boiling water and bring to a boil, stirring constantly. Pour the zucchini with this syrup and sterilize. We roll up the banks, turn over and wrap well. Pineapples are ready!
Children usually do not like vegetables at all, including zucchini. Try preparing canned zucchini like pineapples for the winter. I am sure that this preparation of zucchini with pineapple juice will not leave your household indifferent.
How to make such unusual workpiece I share with great pleasure in a step-by-step photo-recipe.
To prepare "pineapples" we need:
- 1.5 kilograms of zucchini;
- 750 milliliters of pineapple juice;
- 250 grams of sugar;
- 1.5 teaspoons citric acid
Choose zucchini with light green or yellow skins. Even better, use squash for this blank. They have a very dense white flesh, which will undoubtedly have a positive effect on the result.
How to cook zucchini like pineapples for the winter
Peel the zucchini with a vegetable peeler. Cut lengthwise and remove seeds.
It is very convenient to use a tablespoon for this.
We cut the cleaned “boats” into half rings, and the half rings into cubes.
When the sugar dissolves, put the cubes of zucchini into the syrup, and mix well.
Reduce the heat to medium and cook the zucchini without a lid for about 20 minutes, removing the resulting foam.
While our "pineapple" jars are cooking. It is best to take small jars. Ready-made zucchini like pineapples are laid out in prepared containers and poured with fragrant syrup.
We cover the jars with boiled lids and put them in a pot of water for 15 minutes.
Time must be counted from the moment the water boils. Well, and finally, we twist the blank of pineapple zucchini with lids, turn it over and wrap it up for a day.
Store canned zucchini in pineapple juice all winter in a cool place.
In winter, these "pineapples" can be added to salads, replacing them with real fruits. How independent dish, canned zucchini like pineapples are served in a bowl or socket and, preferably, chilled.
Have you already made preparations from zucchini for the winter? Most likely you have overlooked wonderful recipe zucchini in pineapple juice for the winter. This is a great treat for kids and adults. And you won’t even notice the difference between real pineapple and zucchini in this version. Fine desserts, salads will become more affordable, because more often when buying a jar of pineapple slices in the store, we risk just drinking juice, and there will be little pulp there. And with this blank, you will provide yourself with everything you need for your creativity in the kitchen.
It should be said right away that when harvesting zucchini like pineapples for the winter with pineapple juice, it is best to use mature zucchini, because. their flesh is more fibrous, more reminiscent of this fruit. Also do not buy too expensive juice, it does not really matter.
Zucchini in pineapple juice for the winter: recipe with photo
Exit finished product 3 jars of 720 ml.
Ingredients:
- Pineapple juice - 1 liter,
- Zucchini (peeled and already without pulp) - 2 kg,
- Citric acid optional
- Sugar - 1 glass.
Cooking process:
As mentioned above, select mature zucchini and buy pineapple juice. As for citric acid, it's up to you to decide, you can do without it at all, sweet syrup is an excellent preservative, but if you are still that reinsurer, then add citric acid, about 1 - 2 grams per given amount of ingredients.
Remove the skin from the zucchini. This is best done with a vegetable peeler, but if the peel is too hard, arm yourself with a knife.
Remove seeds and fibers from zucchini by cutting them into pieces.
Pour pineapple juice into a deep saucepan and add granulated sugar. Put the container on low heat and cook until boiling. Remember to stir the syrup occasionally.
Slicing, you can prepare at least sticks, at least half rings or even zucchini rings. We used diced.
Place zucchini cubes in pineapple syrup, which has already boiled for a couple of minutes.
Boil the workpiece over high heat until boiling. Then reduce the flame to medium so that the mass boils all the time, cook until cooked for 25 - 30 minutes. Be sure to stir the ingredients during the cooking process!
Arrange ready-made zucchini in pineapple juice for the winter in dry, sterilized jars, and close with dry, clean lids.
Keep this workpiece need in a cool place or in the refrigerator.
Good luck with your preparations! Enjoy your meal!
Tropical fruit - pineapple has long won our location with its fresh amazing taste. Moreover, we use it not only in fresh. Canned pineapple slices have become an indispensable ingredient in many desserts and pastries. They perfectly set off the taste of poultry meat and refresh any dish. But many do not even suspect that an alternative to not very cheap, but so in demand tropical fruit can be found in your garden.
Today we will tell you how to make pineapples from simple zucchini and store them for the winter. By some miracle after heat treatment and soaked in syrup and citrus flavor, banal zucchini slices acquire pineapple flavor. Try to make such a preparation, and you will be pleasantly surprised by the result, and most importantly, provide yourself with your own “canned pineapples” prepared by yourself.
Zucchini like pineapples for the winter with orange - recipe
Ingredients:
Calculation for five liter cans:
- zucchini - 4 kg;
- oranges - 3 pcs.;
For syrup:
- granulated sugar - 450 g;
- - 25 g;
- purified water - 1 l.
Cooking
In order for this recipe to take place and as a result you get a really pineapple taste of the workpiece, it is only necessary to observe this condition. Zucchini must certainly be mature and not young at all, otherwise the result will not be the same at all.
So, we get rid of the ripe squash fruits, cut them in half and remove the seeds with a spoon. Next, chop the remaining dense pulp into cubes of the desired size and place them in pre-prepared washed, dry jars, on the bottom of which we place four to five orange slices, depending on the size.
If desired, you can prepare rings of "pineapple". To do this, cut the peeled zucchini fruits into circles about one centimeter thick and cut out the core with seeds from each circle with a glass of a suitable size or a cup. We get zucchini rings, which we put in a jar on orange slices.
Now, in cold purified water, we dissolve granulated sugar and citric acid according to the recipe and pour our fruits in jars with the resulting syrup. We place the containers with the workpiece in a wide saucepan, cover tin lids, add cold water on the shoulders and determine the design on fire. After boiling, we sterilize the zucchini for fifteen minutes, cork the lids and wrap the jars thoroughly until they cool completely, turning them upside down.
Zucchini compote for the winter, like pineapple
Ingredients:
- large zucchini - 1 pc.;
- lemon - 1 pc.;
- granulated sugar - 350 g;
- dried clove buds - 5 pcs.;
- purified water - 2.5 liters.
Cooking
To prepare "pineapple" compote, wash a large mature zucchini well and peel it. Then we extract the soft core with seeds, and chop the dense pulp into cubes of the desired size. We put them in a saucepan with a volume of more than three liters, fill it with purified water and set it on fire. After boiling, add granulated sugar and mix the contents of the dish until it dissolves. Let the mass boil again, throw the buds of dried cloves and 
keep the workpiece at a moderate boil for twenty minutes. At the end of cooking, add the juice of one lemon, pour the finished compote into pre-prepared sterilized dry jars, cork with sterile lids, place it upside down on a warm blanket and wrap it thoroughly until the workpiece cools completely. Then we determine the containers with compote in a cool place for storage and take it out as needed.
Your guests will never guess what lies at the heart of this amazing delicious compote, and when they find out, they will certainly ask for the recipe. Pieces of zucchini can be served with compote or supplemented with various kinds of desserts or salads.
