Alya pineapple zucchini with zuko. Canned zucchini, like pineapples - a simple step-by-step photo recipe for preparing it for the winter at home. To peel vegetables or not to peel them

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.

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.

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.

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.

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, put the jars in 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!

Tropical fruit - pineapple has long won our favor with its fresh, amazing taste. Moreover, we use it not only in its fresh form. Canned pineapple slices have become an indispensable ingredient in many desserts and baked goods. They perfectly highlight the taste of poultry and refresh any dish. But many do not even suspect that an alternative to the not very cheap, but such a sought-after tropical fruit can be found in your own garden.

Today we will tell you how to make pineapples from simple zucchini and preserve them for the winter. By some miracle, after heat treatment and soaking in syrup and citrus flavors, banal zucchini slices acquire a pineapple taste. Try to make such a preparation, and you will be pleasantly surprised by the result, and most importantly, you will provide yourself with “canned pineapples” prepared with your own hands.

Zucchini, like pineapple for the winter with orange - recipe

Ingredients:

Calculation for five liter cans:

zucchini – 4 kg;
oranges – 3 pcs.;

For the syrup:

granulated sugar – 450 g;
– 25 g;
purified water – 1 l.

Preparation

In order for this recipe to work and as a result you get a truly pineapple taste, you only need to meet this condition. The zucchini must certainly be mature and not young, otherwise the result will not be the same.

So, we remove the skins from the mature squash fruits, cut them in half and extract the seeds with a spoon. Next, chop the remaining dense pulp into cubes of the desired size and place them in previously prepared, washed, dry jars, at the bottom of which we place four to five orange slices, depending on the size.

If desired, you can prepare “pineapple” rings. To do this, cut the peeled zucchini fruits into circles about one centimeter thick and use a glass of a suitable size or cup to cut out the core with seeds from each circle. We get zucchini rings, which we place in a jar on orange slices.

Now we dissolve granulated sugar and citric acid in cold purified water according to the recipe and pour the resulting syrup over our fruits in jars. We place the containers with the workpiece in a wide saucepan, cover with tin lids, add cold water up to the hangers and place the structure on the fire. After boiling, sterilize the zucchini for fifteen minutes, seal 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 l.

Preparation

To prepare the “pineapple” compote, wash a large mature zucchini thoroughly and peel it. Then we remove 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 stir the contents of the bowl until it dissolves. Let the mixture boil again, add the dried cloves and keep the mixture 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, seal with sterile lids, place on a warm blanket with the bottom up and wrap thoroughly until the workpiece cools completely. Then we place the containers with compote in a cool storage place and take them out as needed.

Your guests will never guess what lies at the heart of this amazingly tasty compote, but once they know it, they will certainly ask for the recipe. Zucchini pieces can be served with compote or added to various types of desserts or salads.

Description

Zucchini with pineapple juice for the winter- an unusual winter preparation, which is very difficult to distinguish from canned pineapples. In addition to the fact that canned vanilla squash, prepared according to this step-by-step recipe with photos, is very similar in taste to such an exotic fruit, the two canned fruits are also incredibly similar in appearance. Believe me, this simple recipe really turns out regular zucchini like real pineapples. Not only children, but also many adults will be immensely happy with such an unusual homemade delicacy, so we recommend that absolutely everyone prepare such amazing zucchini at home.

One of the main advantages of zucchini is that they are not at all picky to use. They are very convenient to work with, and thanks to this, every housewife can chop them the way she needs. As for this preparation, to create it, zucchini can be cut into cubes and circles. This is not important, because it will not affect the taste of this delicacy in any way. It is also worth noting that such pineapples from zucchini are quite easy to preserve for the winter. This is due to the fact that they can be prepared for future use without sterilization, which often takes a lot of time.

Note to housewives! From such universal ingredients as zucchini and pineapple juice, you can prepare at home not only such a wonderful treat as we offer in this photo recipe, but also a very tasty vitamin compote, which will also come in handy in the winter season.

So, let's get to cooking!

Ingredients

(1 kg)
(150 g)
(on the tip of a knife)
Pineapple juice
(1/2 l)
(1/4 pcs.)

Cooking steps

The first thing to do is to collect on your desktop all the ingredients that are indicated in this recipe. A component such as vanillin is optional in this preparation; it is used in the recipe as an additional flavoring. Which pineapple juice you should use is up to you. You can also buy a whole pineapple and then squeeze your own juice out of it, but this is a very dubious option, because probably few people will be able to afford it. If you forgot to buy lemons or for some reason do not want to use them to prepare this preparation, you can use citric acid. In this case, this amount of ingredients will require a third of a teaspoon.

So, as soon as you decide on the choice of ingredients, start processing the zucchini. First, wash them thoroughly, then separate them from the skin and seeds. Then chop the vegetable into any shape. It’s very convenient to cut it into cubes or rings.

Place the prepared vegetables on the fire and bring to a boil. The delicacy should boil over high heat, after which it can be made quieter.

Add granulated sugar and vanillin, as well as lemon juice or citric acid to the boiling mixture. Mix everything and leave to simmer over low heat for half an hour. While the dessert is preparing, sterilize the required number of jars in the microwave..

Place the cooked zucchini mixture in prepared jars, then screw them tightly with iron lids. Place the pieces in a convenient place to cool.

The next day, delicious canned zucchini with pineapple juice can be either served immediately or moved to the cellar until winter. In any case, it will be very tasty and unusual!

Bon appetit!

Everyone knows that vegetables are good for the body. But not every person agrees to eat them every day, and sometimes you can’t force children to eat a healthy, but not very tasty vegetable dish. However, there are recipes that allow you to disguise vegetables in the finished dish and make them very tasty. After all, you can even make jam and other desserts based on vegetables. I will give you a recipe for pineapple zucchini with pineapple juice.

Zucchini pineapples are a wonderful culinary discovery. Regular zucchini can be cooked in such a way that its taste is very similar to the taste of canned pineapple. This preparation can be eaten on its own, or can be used to prepare other dishes. So it can easily replace pineapples in salads or baked goods (for example, in meat with pineapples). So the recipes are definitely useful!

In addition, all the ingredients in the recipes are healthy: pineapple juice, the benefits of zucchini, citric acid, vanillin are also beyond doubt, sugar, orange...

Pineapple zucchini with pineapple juice

To prepare such a culinary miracle, you need to stock up on two and a half kilograms of zucchini, seven hundred and fifty milliliters of pineapple juice (you can use the cheapest juice, but not nectar), one and a half glasses of granulated sugar and one and a half tablespoons of citric acid.

It’s best to cook young zucchini, but if you don’t have any, make sure it’s not overripe. They need to be washed, peeled, cut into medium cubes and poured with pineapple juice. Leave this mixture overnight so that the zucchini is saturated with the taste and aroma of pineapple, and also releases its juice.

In the morning, add granulated sugar and citric acid to the zucchini. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for twenty minutes.

Place the hot mixture in sterilized jars and seal with scalded lids. Turn the jars over, wrap them and leave until cool.

Pineapple zucchini rings with pineapple juice

To prepare such an interesting and very tasty dessert, you need to stock up on two kilograms of zucchini, a glass of sugar, seven hundred milliliters of pineapple juice, a teaspoon of citric acid and a small amount of vanillin (literally on the tip of a knife).

Rinse and peel the zucchini using a vegetable peeler. Weigh the peeled fruits so as not to disturb the proportions. Next, cut them into circles - about half a centimeter thick, no more. Next, cut out circles from the middle from such a blank. To do this, it is convenient to use sides or any other round shape. This will give you rings that look like pineapple rings.

Prepare a pan of suitable size. Pour pineapple juice into it and add sugar, mix, add citric acid and vanillin and mix again. Bring this syrup to a boil, then dip the zucchini rings into it. Bring this mixture to a boil over medium heat, then reduce the heat to low and simmer for half an hour. During this time, the zucchini will cook well and become saturated with the taste and aroma of pineapple juice.

Place the rings in sterilized jars, pour boiling syrup over them and immediately seal with scalded lids. Wrap the jars in a warm blanket and leave until cool. These zucchini pineapples with pineapple juice rings should mislead your guests.

Zucchini pineapples with pineapple juice and orange

To prepare this version of dessert, you need to stock up on one and a half kilograms of zucchini, one liter of pineapple juice, one medium orange, half a glass of sugar and half a tablespoon of citric acid.

First, remove the seeds and peel from the zucchini. Cut it into slices similar to pineapple slices (pieces or circles). Squeeze the juice out of the orange. Mix pineapple juice with orange juice, pour the mixture over the zucchini and leave for one hour.

Then place the container with your preparation over medium heat, pour sugar and citric acid into it. Bring the future dessert to a boil and cook for literally three minutes. Then roll into sterilized jars and seal with scalded lids. Wrap the jars well and leave until cool.

Zucchini pineapples are an amazing delicacy that will appeal to all family members. And no one will know what became the basis for it until you tell it yourself.

Additional Information

Zucchini can also be used to prepare other interesting preparations. The jam made from these vegetables with lemon is characterized by excellent taste. To prepare such a delicacy you will need a minimum of ingredients: one kilogram of zucchini, four hundred grams of sugar and one medium lemon.

First, remove skins and seeds from the zucchini. Cut the vegetables into small cubes (you should have one kilogram of already processed raw materials). Take a lemon, wash it, wipe it dry and grate the zest. Chop the lemon itself into small cubes. Cover the zucchini with sugar and leave for ten minutes. Then place the container with the zucchini on the stove, bring to a boil and cook over low heat for forty-five minutes. Add lemon zest to the zucchini and simmer for another quarter of an hour. Leave the jam overnight, and in the morning, boil and cook over low heat for ten minutes, remembering to stir. Turn off the heat and leave the mixture until evening. Then bring the jam to a thick mass, pour into sterilized jars and seal with scalded lids. Wrap the finished product in a blanket and leave until completely cool.

Pineapple-flavored winter squash is an old recipe that was at the peak of popularity in the 90s. During the crisis of the nineties, many ate only what was grown in their summer cottage or in the garden. Or they bought inexpensive seasonal products.

During this difficult time for many, many interesting, budget-friendly, and, most importantly, delicious recipes have appeared - zucchini like pineapples (for the winter), zucchini jam, Lenten baking with jam or strong tea leaves, who else will remember? Of course, not everyone lived badly; many were spared by the crisis. But delicious recipes touched everyone, which we can only rejoice at. Successful recipes for baking, hot dishes and canning were very popular, because there was no talk of the Internet at that time, all information was transmitted by word of mouth.

Canned zucchini, like pineapples for the winter, was one of those successful recipes that has been preserved and remains unchanged to this day. Indeed, in fact, the taste of zucchini is very similar to the tropical fruit: the vegetable slices have a similar texture, sweetness, and juiciness. And in terms of price, such conservation will cost “ten rubles,” which cannot but please thrifty housewives.

Pineapple zucchini can be prepared as a compote - just put less vegetables and sugar in a jar and fill it with syrup. Or you can make it as a dessert (like ours), and then enjoy the “pineapples”, like any canned fruit that you can buy in the store. Or add it to baked goods, decorate cakes and pastries, and so on.

Ingredients for 5 l:

zucchini - 3-4 kg (how much will fit in a jar);
oranges - 3 pcs;
sugar - 2 cups (250 ml);
water - 1 l;
citric acid - 1.5 tbsp. l.

How to Can Zucchini Like Pineapples

The recipe is very simple, just follow the proportions and everything will turn out very, very tasty!

Wash the zucchini; if the skin is thick (old zucchini), you can cut it off. Remove the seeds from the vegetable. And cut the pulp into medium-sized slices, about 2-3 cm thick and a little longer in length.

Rinse the orange under running water and then rinse with boiling water.

Cut into half rings along with the peel.

Place the oranges at the bottom of clean jars (you don’t have to sterilize them yet, but be sure to rinse them!).

Then add slices of future pineapples.

Fill the jars with syrup. And set it to sterilize in a way convenient for you for 15 minutes. And then immediately close with lids, also sterilized.

That's it, dessert is ready. Now you can send the jars to the basement or other place for storage, and in winter, open a jar of “tropical” fruits and enjoy the unusual taste of the familiar zucchini. Bon appetit!