Pineapple zucchini recipe. Step-by-step recipe for cooking zucchini with pineapple juice for the winter

On the streets of the summer and need to stock healthy fruits and vitamins for the winter. We have a lot on the blog good recipes canning various fruits, vegetables, and even greens. All recipes you can find on page.

Today we have an unusual and unaccustomed recipe for canning zucchini, to be honest, we will use the zucchini flesh as a basis for making an exotic fruit called pineapple, but first things first.

Recently, the blog published an article about how to choose the right pineapple on our shelves, as well as it tells about beneficial properties this miracle fruit. Those interested can see it below.

HOW TO CHOOSE THE MOST TASTY AND USEFUL ANANAS.

Now we come to the most interesting part and we prepare pineapples from zucchini, but don’t be surprised, they taste like canned pineapples from cans, I even had a thought, but they don’t make them so.

After all, it is much cheaper than buying pineapples, because they are not cheap, but you can simply take the flesh of zucchini, the cheapest pineapple juice, and cook such canned pineapples. The benefit of zucchini in season we have enough and they are much cheaper than pineapples. Well, this is my fantasy, and then who knows. What do you think?

Well, I will not torment you and tell you myself a very simple recipe for cooking pineapples from zucchini.

CANNED PORCHES, FOR TASTE AS Pineapples.

We will need:

One kilogram of zucchini.
   350-400 grams of pineapple juice.
   Half a glass of sugar.
   2/3 tsp of citric acid.
   A pinch of vanilla, quite a bit on the tip of the knife.

Cooking process:

We take zucchini, peel them, and cut into rings about one centimeter thick. Then, in any convenient way for you, remove the seeds, that is, the core, from the zucchini rings.

If the zucchini is large, it can be done very nicely with a small pile, or if the zucchini is small, then you need to work with a knife and carefully cut the core.

In fact, you can not bother and just remove the peel, cut in half, remove the entire core, and cut the flesh into cubes one centimeter thick. Everything is in your hands, and do as you like. But in circles they are more visually similar to pineapples, and no one in life will guess that they are zucchini.

When the syrup boils, drop our cooked zucchini into it and cook for 10-20 minutes (it all depends on zucchini, the older the zucchini is, the longer it is cooked), the same with liquid if zucchini is older, then you need to increase the amount of pineapple juice case, add some boiled water.

Then we lay out the cooked zucchini-pineapples in sterilized jars, pour them with syrup in which they were prepared, and roll them up. We turn over upside down, we will wrap and cool, we store in a dark cool place.

You can believe that no one can distinguish such zucchini from real canned pineapples, we use them for cooking salads with pleasure, or I eat just like that until my wife sees.

My advice: young zucchini is best used; if they are old, boil them a little more and with plenty of liquid.

QUICKLY PREPARED MARINATED PUBS.

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The recipe that was presented to your attention today is just anti-crisis, since pineapples are expensive and not everyone has the opportunity to buy them, so here's another anti-crisis recipe already in the photo below. Do not forget to save it too.

Have you already made preparations of zucchini for the winter? Most likely, you have lost sight of the wonderful recipe for zucchini in pineapple juice for the winter. This is a wonderful treat for children and adults. And you will not even notice the difference between a real pineapple and zucchini in this version. Fine desserts, salads will become more affordable, because buying a jar of pineapple slices in the store more often, we risk just drinking juice, and the pulp itself will not be enough. And with this preparation you will provide yourself with everything necessary for your creativity in the kitchen.

Immediately say that harvesting zucchini like pineapples for the winter with pineapple juice It is best to use mature zucchini, because their pulp is more fibrous, more reminiscent of this fruit. Also do not buy too expensive juice, it does not really matter.

Squashes in pineapple juice for the winter: a recipe with photos

The yield of the finished product 3 jars of 720 ml.

Ingredients:

Pineapple juice - 1 liter,
Squash (peeled and already without pulp) - 2 kg,
Citric acid optional,
Sugar - 1 cup.

Cooking process:

As already mentioned above, pick ripe zucchini and buy pineapple juice. Regarding citric acid, you can decide for yourself; you can do without it, sweet syrup is an excellent preservative, but if you're still the reinsurer, add citric acid, about 1 to 2 grams for a given amount of ingredients.

Peel the zucchini peel. This is best done using a peeler, but if the peel is too hard, arm yourself with a knife.

Remove the seeds and fiber from the courgettes by cutting them into pieces.

Pour pineapple juice into a deep saucepan and add granulated sugar. Place the container on low heat and boil until boiling. Do not forget to periodically stir the syrup.

Cutting, you can prepare even the bars, even half rings or even zucchini rings. We used cutting dice.

Put the zucchini cubes in a pineapple syrup, which has already boiled for a couple of minutes.

Cook stock on high heat before boiling. After reducing the flame to medium, so that the mass is boiling all the time, boil until ready for 25 - 30 minutes. Be sure to mix the ingredients in the cooking process!

For the winter, place the prepared zucchini in pineapple juice in dry sterilized jars, and close with dry, clean lids.

Keep this preset to be in a cool place or in the refrigerator.

Successful to you preparations! Enjoy your meal!

Squash in pineapple juice for the winter - a recipe through which you can turn a popular vegetable into a tasty dessert. In this case, the unique ability of the squash pulp to absorb various flavors 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 particularly intricate process. Depending on the nuances of the recipe, the preparation of the desired blank can be divided into several stages or executed in one step.

Zucchini fruits should be pre-washed, peeled and cut into circles or cubes, be sure to remove the pulp from the seeds.
Sliced supplement syrup from sugar and juice, which in some cases diluted with water.
Squash in pineapple juice is optionally supplemented with other fruits, and following the recipe's recommendations, they are cooked in the form of compote, jam, or slices in syrup.
Pineapple juice, you can choose any purchase. Even the most budget options perfectly manifest themselves in such blanks

Squash with pineapple juice circles

In the pineapple juice they acquire the characteristic taste of a tropical fruit and may well replace it when cooking pizza salads or other dishes. In addition, juicy fragrant slices can just feast on, 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 circles centimeter thickness.
Cut out the middle with the seeds.
Mix the juice with sugar, citric acid, bring to a boil.
Lay in syrup slices, boil for 15 minutes.
Packed boiling mass of sterile jars, sealed zucchini with pineapple juice for the winter, wrapped to cool.

Zucchini jam with pineapple juice - a recipe

Squashes in pineapple juice for the winter, the recipe of which will be described later, will be appreciated by the sweet tooth. Delicacy, harvested in the form of jam, surprise originality and exquisite taste. For greater saturation, you can add the sliced pulp of a tropical fruit along with the juice. And it is not necessary to look for fresh fruit: canned slices will fit perfectly for this purpose.

Ingredients:

zucchini - 1 kg;
pineapple juice - 200 ml;
sugar - 1 kg;
pineapples - 200 g;
citric acid - 0.5 tsp.

Cooking

Zucchini peel, cut into cubes.
From the juice and sugar boiled syrup, lay in it squash cutting, adding pineapples, leave to cool.
Heat the mass, boil for 15 minutes, cool.
Repeat the cooking and cooling cycle for another 2 times.
At the last heat add citric acid, boiled with pineapple juice for a couple of minutes, poured into cans, sealed.

Compote from zucchini with pineapple juice

With pineapple juice will allow you to simultaneously get excellent taste of the drink and tasty dessert, from which the kids will be just crazy, and the hostess will find it used in baking, fruit salads or other dishes. The special charm of the workpiece and the amazing aroma will add orange juice.

Ingredients:

zucchini - 1.5 kg;
pineapple juice - 1 l;
sugar - 100 g;
orange - 1 pc .;
citric acid - 2/3 tsp.

Cooking

Zucchini peeled, cut into thin circles, cut out the middle.
The resulting rings lay in a mixture of pineapple and freshly pressed orange juice, leave for an hour.
Add sugar, citric acid to the billet, boil for 5 minutes.
The compote is poured together with the rings on sterile jars, sealed, and the heat is wrapped.

Squash Pineapples with Pineapple Juice

Squashes in pineapple juice for the winter, a simple recipe of which will be presented below, can be as close as possible to the taste of pineapples. Tasters who are not aware of the nuances of making delicacies, do not know about the true origin of the basic component of the workpiece and take the vegetable as 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 zucchini, cut into circles, cut out the middle, getting the ring.
Mix the juice, sugar, citric acid and vanilla, make the mixture boil, lay squash rings in it.
Boil zucchini under pineapples in pineapple juice for 15 minutes, stirring gently.
Lay out a treat for sterile jars, sealed, wrapped.

Squash with cherry plum like pineapples - recipe

Surprise households and guests will also be able to, if cooked zucchini like pineapples for the winter with cherry plum. Vegetable slices are soaked with delicious syrup, obtained by using sour fruit and juice, and acquire a characteristic taste, similar in its characteristics to canned pineapples.

Ingredients:

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

Cooking

At the bottom of the sterile cans are placed cherry plums and peeled zucchini sliced.
Boil water with juice, pour into containers, leave for 15 minutes.
Drain the liquid, add sugar, boil for a minute.
Fill the contents of the cans with syrup, seal, wrap.

Squash in syrup like pineapples

Another recipe 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 more intense flavor, orange peel without the white part is put in the syrup and boiled slightly.

Ingredients:

zucchini - 1 kg;
orange - 1 pc .;
lemon - 0.5 pcs .;
water - 1 cup;
pineapple juice - 100 ml;
sugar - 1 cup.

Cooking

Squash pulp without peel and cut in the middle into cubes, placed in sterile jars.
Boil the water, adding the zest, 5 minutes.
Pour in juice from orange, lemon and pineapple, pour in sugar, boil syrup for a minute, pour it over cans.
Sterilize the container for 15 minutes, cork.

Squashes like pineapples with orange

Even more saturated to taste and fragrant zucchini are obtained in pineapple juice, if you prepare them in jars with orange slices. In this case, not only citrus juice is used, but also pulp with zest. Fruits first need to boil for 2 minutes, cut into slices and be sure to clear the stones.

Squash with pineapple juice for the winter - an unusual winter harvest, which is very difficult to distinguish from canned pineapples. Besides the fact that vanilla squash canned, prepared according to this step-by-step recipe from a photo, is very similar to such an exotic fruit to taste, so also outwardly these two fruits in canned form are incredibly similar. Believe on this simple recipe ordinary zucchini really turn out like real pineapples. Not only children, but even many adults will be immensely pleased with this unusual homemade delicacy, so we recommend making such marvelous zucchini at home to absolutely everyone.

One of the main advantages of zucchini is that they are not choosy to use. It is very convenient to work with them, and thanks to this every housewife can grind them the way she needs. As for this blank, for its creation, zucchini can be cut into cubes and circles. This is unprincipled, because it does not affect the taste of this delicacy. It is also worth noting that such pineapples from zucchini is quite simple and canned for the winter. This is due to the fact that they can be stockpiled for future use without sterilization, which often takes a lot of time.

Hostess on the note! Of such universal components as zucchini and pineapple juice, you can cook at home not only such a wonderful treat, as we offer in this photo recipe, but also very tasty vitamin compote, which also will not be superfluous in the winter season.

So, let's proceed to cooking!

Ingredients

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

Cooking steps

The first thing to do is to collect on the desktop all the ingredients that are listed in this recipe. Such a component as vanillin in this blank is optional, it is used in the recipe as an additional flavoring. What is to use pineapple juice - your business. You can also buy a whole pineapple, then squeeze out of it own juice, but this is a very dubious option, because for sure there are very few people who can afford it. In that case, if you forgot to buy lemons or for some reason do not want to use them for the preparation of this preparation, you can use citric acid. Her in this case for such a number of ingredients will require a third part of a teaspoon.

So, once you have decided on the choice of ingredients, proceed to the processing of zucchini. First rinse them thoroughly, then separate them from the skin and seeds. Then chop the vegetable in any shape. It is very convenient to cut it into cubes or ringlets.

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

In the boiling mixture, add sugar and vanilla, as well as lemon juice or citric acid. Mix everything and leave to simmer on low heat for half an hour. While the dessert is being prepared, sterilize in the microwave the required number of cans..

Spread the boiled squash mixture over the prepared jars, then twist them well with iron lids. Put the workpiece in a convenient place to cool.

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

Enjoy your meal!