Canned zucchini is like pineapple for the winter. How to cook northern pineapples from zucchini in pineapple juice? How to cook pineapples from zucchini

Zucchini in pineapple juice for the winter is a recipe through which you can turn a popular vegetable into a delicious dessert. In 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.

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

Zucchini with pineapple juice slices

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

Ingredients:

• zucchini – 1 kg;
• pineapple juice – 350 ml;
• sugar – 0.5 cups;

Preparation

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

Zucchini jam with pineapple juice - recipe

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

Ingredients:

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

Preparation

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

Zucchini compote with pineapple juice

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

Ingredients:

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

Preparation

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

Zucchini pineapples with pineapple juice

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

Ingredients:

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

Preparation

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

Zucchini with cherry plum like pineapples - recipe

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

Ingredients:

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

Preparation

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

Zucchini in syrup like pineapples

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

Ingredients:

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

Preparation

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

Zucchini like pineapple with orange

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

You can prepare this unusual winter preparation during the zucchini harvest season. When all the jams have already been made and the freezer is filled to capacity, it’s time to try something new yourself and surprise your friends. If you don’t warn your guest that it’s a zucchini and not a pineapple, he’ll never guess. You can eat this preparation as an independent dish, or you can add it when cooking meat or to a salad instead of canned pineapple. Try to prepare this incredibly tasty, quick and budget-friendly preparation. Mmmm, finger lickin' good!

Unusual zucchini “Pineapples”

Cooking time: 1.5 hours

Number of servings: 4-6

1 hour. 30 min. Seal

Zucchini in pineapple juice

Cooking time: 1.5 hours

Number of servings: 2

Ingredients:

• Zucchini – 1 kilogram
• Lemon – 1 quarter
• Pineapple juice – 0.5 liters
• Granulated sugar – 150 grams
• Vanillin - on the tip of a teaspoon

Cooking process:

1. Wash the zucchini thoroughly under running water. Next, using a vegetable peeler, peel the zucchini. Cut the vegetables lengthwise into 2 parts and carefully remove the seeds using a tablespoon.
2. It’s most convenient to eat this preparation when the zucchini is cut into cubes, but if you prefer the zucchini cut into half rings, please, it all depends solely on your taste.
3. Place the zucchini in a saucepan and add the required amount of pineapple juice. Mix everything well and place the pan on the stove.
4. Turn the heat on high and wait until the pineapple juice comes to a boil. Next, the fire needs to be reduced by half.
5. Pour 150 grams of sugar, a little vanilla into a saucepan with boiling pineapples, and add lemon juice. Mix everything well and reduce heat to low. Let the zucchini simmer over low heat for 30 minutes.
6. While the zucchini is “turning into pineapples,” prepare the required number of jars. They need to be rinsed thoroughly and then placed in the microwave at full power for 3 minutes.
7. Carefully place the zucchini in the jars and pour in the pineapple syrup. Seal the jars with lids and leave until completely cool. This preparation is stored in a dark, cool place. Bon appetit to you and your loved ones!

Winter preparation of zucchini in pineapple juice

Cooking time: 40 minutes

Number of servings: 2

Ingredients:

• Pineapple juice – 0.4 liters
• Zucchini – 1 kilogram
• Table vinegar - 1 teaspoon for each half-liter jar
• Vanilla sugar – 1 teaspoon
• Granulated sugar – 100-150 grams

Cooking process:

1. The zucchini must first be thoroughly rinsed under cold water, dried with a kitchen towel, and then peeled using a vegetable cutter. Weigh the peeled zucchini, you should have one kilogram.
2. Next, you need to cut the zucchini into rings about 1-1.5 centimeters thick. Carefully remove the seeds. To do this, you can use a knife or a lid from drinking yogurt. Thus, you will get blanks very similar to pineapple rings.
3. To make zucchini resemble pineapples not only in appearance, but also in taste, you need to prepare pineapple syrup.
4. Take a thick pan and add the required amount of sugar into it. Add vanilla sugar and 400 milliliters of pineapple juice.
5. Place the future syrup over high heat and wait until the contents of the pan boil. After boiling, reduce the heat and add the prepared zucchini rings to the syrup. Stirring occasionally, simmer the zucchini in the syrup for about 15-20 minutes.
6. After the specified time, the zucchini should acquire a yellow color and some transparency.
7. Take out the pre-prepared half-liter jars (they should be thoroughly washed, sterilized and dried).
8. Divide the zucchini rings evenly among the jars, then pour the pineapple syrup evenly over the jars. Add 1 teaspoon of vinegar to each jar (jar volume - 0.5 liters).
9. Seal the jars and then turn the lids down.
10. Cover the “pineapple” blank with a thick blanket and let cool completely.
11. After the contents of the jars have cooled completely, remove the jars with the preparation to a cool place. You can try zucchini in pineapple juice after 30-60 days, when they are completely saturated with pineapple syrup.
12. Be sure to try to prepare this unusual dish, and it will not leave you indifferent, because the zucchini becomes 100% like a real pineapple. Bon appetit!

“Pineapple” zucchini with turmeric and vanilla

Cooking time: 1 hour

Number of servings: 2

Ingredients:

• Zucchini – 0.5 kilograms
• Pineapple juice – 1 liter
• Ground turmeric – 8 grams
• Granulated sugar – 150 grams
• Lemon – ½ piece
• Vanilla sugar – 1 pinch

Cooking process:

1. Rinse the zucchini thoroughly, and then cut off the peel in a thin layer (the easiest way to do this is with a potato peeler). Cut the zucchini in half and carefully remove the seeds. Cut the peeled zucchini halves into small pieces.
2. Pour 1 liter of pineapple juice into a deep saucepan and then bring it to a boil.
3. When the juice boils, add turmeric, sugar and the juice of half a lemon. Stir everything until the sugar is completely dissolved and the juice has a uniform consistency.
4. Place peeled and chopped zucchini into a saucepan with boiling syrup and boil for 7-10 minutes.
5. Wash the jars thoroughly and sterilize them by steaming or in the oven. Carefully remove the zucchini from the syrup using a slotted spoon and then place into the prepared jars.
6. Pour the pineapple syrup evenly into all the jars.
7. Place the jars of zucchini in a large saucepan and fill them with water almost up to the neck. Turn the heat on high and wait until the water boils. After boiling, sterilize the jars of zucchini in pineapple juice for about 15 minutes, then roll them up with tin lids and cool. Bon appetit!

Zucchini in Tropicanka pineapple juice

Cooking time: 1 hour

Number of servings: 4

Ingredients:

• Young zucchini – 2.5 kilograms
• Pineapple juice – 700 milliliters
• Vanilla - on the tip of a knife
• Lemon – 2 slices
• Granulated sugar - 1-1.5 cups

Cooking process:

1. Rinse the zucchini thoroughly under cold water, then use a potato peeler to remove the skin from the zucchini. If the zucchini is young, then you do not need to peel the seeds; if it is more mature, then cut it in half and remove the seeds. The vegetables themselves can be cut into rings, half rings, pieces, or cut into shapes using pastry cutters.
2. Take a large saucepan and place the prepared pineapples into it. Then sprinkle them evenly with sugar and pour pineapple juice.
3. Leave the zucchini under the sugar for 10-15 minutes, and then add 2 lemon slices to them (you can use them whole, or you can chop them finely).
4. Place the pan with the zucchini over high heat and bring to a boil.
5. When the zucchini in the syrup begins to boil, reduce the heat to low and let the zucchini simmer for about 20 minutes. During this time, they will have time to boil down and acquire an amber hue and transparency. After 10 minutes, start checking the firmness of the zucchini from time to time to ensure that it is well cooked, but not mushy, otherwise you will end up with zucchini puree.
6. At the very end of cooking, add a little vanillin to the pan. It will give the dish an unusual spicy aroma.
7. While the zucchini is cooking, prepare clean, dry, sterilized jars.

After you turn off the stove, let the zucchini sit in the pineapple juice for a while. 10-15 minutes will be enough. And then pour them into sterile jars (it is better to use small jars). Cover the jars with lids and cool upside down under a warm blanket overnight. Enjoy your meal!

Calories: Not specified
Cooking time: Not indicated

But my mother, without even thinking about high technology, has been preparing amazing preserves from simple healthy zucchini for many years, which in the end is no different from her favorite juicy sweet pineapple. I just love opening a jar of this preserve in winter and just enjoying its taste, or preparing a salad, French-style meat, baked chicken fillet with sweet pineapple sauce.

The fact that preparing such a snack is simpler than it might seem is captivating: you just need to prepare the fruits - peel them, cut them into circles and take out the middle, and then boil these rings in syrup with the addition of pineapple juice, citric acid and a flavoring such as vanillin.

Mom usually seals these zucchini goodies in small jars so that they can be consumed at one time.

The recipe is designed for 3 jars, each with a volume of 0.5 liters.



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

Recipe with photos 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 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. Last time we closed the classic

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.

Autumn is the time to prepare for the winter. In the cold season, you really want to taste something delicious; cucumbers, tomatoes, and eggplants are used. But I am always drawn to something sweet and exotic, for example, pineapple. Tropical fruit preparations, unfortunately, are only sold in stores, and the price for them is not encouraging. The recipe for zucchini is like pineapples - many women have already appreciated it, so why not try making an exotic winter snack from zucchini for your family. By the way, if your children are indifferent to vegetables, perhaps thanks to this recipe they will fall in love with zucchini. Although zucchini ripen en masse in the summer, the conversation about preparing various dishes from them is always relevant, because you can buy several zucchini at any time of the year.

Zucchini like pineapple for the winter - recipes:

Zucchini recipe using pineapple essence

This recipe is notable for the fact that the so-called pineapple “brine” is not even boiled; the zucchini is placed in jars only after they have been soaked. Cooking such pineapples is a pleasure, since you will spend almost no time and money.

Ingredients: young zucchini – 3 kg, granulated sugar – 1 kg, “Pineapple” essence – 2 eight-gram bottles, citric acid – 20 g, water – 2 l.

Let's start cooking. Place a pot of water on the stove; when it boils, turn it off and leave to cool. In the meantime, get on with the zucchini. The fruits need to be thoroughly washed and the skin removed. Cut them into large cubes, the same way you cut pineapples, which are sold in tins. Dissolve citric acid in cooled water. Now dip the slices into acidified water. They must spend at least 4 hours in this environment. You can leave them like this all night if you start cooking in the evening. After the zucchini is saturated with sourness and infused, you can continue the process of turning them into pineapples.

Prepare half-liter jars - they need to be washed with soda. Now, using a slotted spoon, remove the zucchini from the acidic water and distribute evenly among the jars. Add essence and sugar to the “brine”, stir until it is completely dissolved. There is no need to boil the syrup. Now carefully pour the prepared syrup into the jars with the zucchini. We send them for sterilization.

How to sterilize future pineapples? If you have a wide metal basin, use it. It’s good if half the jars of zucchini fit on its bottom, then you will sterilize everything in two stages. Lay a cloth on the bottom of the basin - a towel or something unnecessary, place jars covered with tin lids on it. Add cold water to the basin and turn on the stove. When the water boils, reduce the heat slightly and note the time - the sterilization process takes 35 minutes.

Now seal the zucchini like pineapples for the winter. After rolling, insulate them with blankets and leave to cool.

Attention! When you put the second batch of zucchini jars out for sterilization, do not put them in boiling water, otherwise they may burst. Be sure to dilute the water in the basin with tap water, and only then place the jars in the basin. After boiling, check the time again.

Pineapple-flavored zucchini for the winter using pineapple juice from the store

The recipe using store-bought pineapple juice is slightly different from the previous one, although the end result will be just as satisfying. It does not use essence, but pineapple juice, which can be easily obtained in any store. You shouldn’t buy juice from expensive brands, you can take the cheapest one, the effect will still be good. Another difference between this zucchini and pineapple recipe is that here these fruits are not cut into cubes, but will be sealed in the form of rings.

Ingredients: zucchini (necessarily young) - 1 kg, pineapple juice - 400 g, half a glass of sugar, a third of a teaspoon of citric acid, the same amount of vanilla sugar.

Cut the washed and peeled zucchini into circles, the thickness of which is approximately 1 cm. Take a narrow pile and use it to squeeze out the zucchini pulp in the middle of each circle. The end result will be rings. The matter is a little troublesome, but in this form the product will definitely look like a real canned pineapple.

Take a saucepan, pour the juice into it, dissolve all the bulk ingredients in it. Once the sugar grains have dissolved, dip the zucchini rings into the syrup. After boiling, the product must be boiled for about 15 minutes, stirring gently so as not to spoil the appearance of the zucchini.

Sterilize pre-washed jars over steam and boil the lids. You can start clogging. Place the zucchini rings along with the syrup into jars and roll up. Do not forget to insulate them for a day until they cool completely.

Important! If you are unable to get hold of young zucchini, you can also use mature ones, but then be careful to completely remove the seeds from them. It is unacceptable for “pineapples” to reveal their true origin through their seeds. And one more nuance - more mature vegetables require more syrup, just add 100-150 grams more juice.

Now it’s easier for you to decide which recipe you will use. Whichever one seems more interesting to you, take note. Considering that zucchini is perhaps one of the most inexpensive vegetables in the summer, why not turn it into an original tropical meal? And if you grow them yourself, then the exotic pleasure will become even more accessible to your family. This delicacy can truly win the love of both children and adults. To diversify your diet, I also advise you to study recipes for cauliflower dishes.