Zucchini like pineapples for the winter: TOP 5 recipes step by step with photos and videos

The hostesses involved in preparations never cease to amaze with their skills… They prepare incredible dishes from simple ingredients and often mislead guests. Sweet pineapple-flavored zucchini for the winter can also be attributed to the same category of amazing desserts. Following one of the recipes, you can turn an ordinary vegetable into a fragrant fruit, and even inexperienced cooks can do it.

Preparation of ingredients

This is an important step in the preparation of any blanks, especially if they are to be stored throughout the winter.

If you take into account the useful recommendations of experienced housewives, you can avoid many mistakes and get excellent results:

Which zucchini is better to take?

As a rule, the most delicious "pineapples" are obtained from young zucchini with a thin skin. You can also take well-ripened vegetables, only when they are cooked, it may take longer to evaporate excess liquid.

To peel vegetables or not to peel?

Even the tender skin of young fruits must be removed, as well as the inner pulp with stones, otherwise their presence will reveal the origin of the "exotic". Pieces of vegetable should look as similar as possible to the “guest from the tropics”.

Suitable cutting

The shape of the "ring" gives the greatest resemblance to fruits and vegetables. You can give it to zucchini using a special cutting device or make a hole with an ordinary glass.

The suitable thickness of the rings is 10 millimeters, the core is squeezed out by the shape. Rings can be cut into pieces or halves.

If there is no form, you can cut the zucchini lengthwise into 2 parts, and remove the pulp with seeds with a spoon. The "boat" is turned over and cut across into segments that look like half rings of pineapples.

In addition to half rings, dicing is allowed - their size usually leaves 2-2.5 centimeters.

When is the best time to taste

Of course, when making such a dessert for the first time or when using a new recipe, the hostess can't wait to try her original creation. But in order for the zucchini to acquire the expected taste and aroma, they need to brew for at least 3 days, soak up the juices of other components and spices. Vanilla sugar can be added to give the dessert a sweet and warm flavor.And with the help of sea buckthorn, the “squash pineapple” preparation acquires a rich shade and spicy sourness.

Zucchini with pineapple juice recipe

The most common way to cook zucchini "a la pineapple" is to add regular store-bought pineapple juice. This ingredient gives the right taste, so it is very difficult to distinguish a vegetable from a fruit.

For a treat you will need:

• zucchini - 1 kilo;
• pineapple juice - 350 milliliters;
• sugar - 125 grams;
• citric acid - 2/3 tsp;
• vanillin - a pinch.

Cooking method:

• zucchini are peeled, they should be cut into rings or pieces;
• syrup is being prepared - all the remaining components are mixed in a container and sent to a slow fire until the sugar is completely dissolved;
• vegetables should be placed in syrup and boiled for a quarter of an hour after boiling; it is important to stir constantly to avoid burning.

Ready-made dessert can be put into jars, poured well with syrup, for long-term storage, and rolled up. The containers are wrapped in a blanket, and after cooling they are placed in a cool place, you can put them in the basement or cellar.

In pineapple syrup

Syrup from canned fruit is often unnecessary - after all, usually only tidbits are eaten. But you can leave it and cook a pineapple dessert - jam, but from zucchini.

Required products:

• zucchini - 1.5 kilograms;
• granulated sugar - 1.2 kilograms;
• citric acid - 1/2 teaspoon;
• canned pineapples - 0.4-0.5 liter jar is enough.

Preparing jam as follows:

• vegetables are cut into cubes to make 1.5 kilograms of product;
• preparing syrup: sugar and 100 milliliters of pineapple liquid, brought to a boil;
• zucchini should be poured with hot syrup, add citric acid, mix and leave for 60 minutes;
• liquid from vegetables must be drained, heated to a hot state and pour over zucchini again; they infuse for another hour;
• canned fruits are cut in the same way as zucchini, they are sent to vegetables and put on the stove until the mass boils;
• jam must be removed from the stove before cooling;
• the procedure should be repeated several times so that part of the moisture evaporates and part is absorbed into the squash pulp;
• when the zucchini look like tropical fruits, the mass should be boiled for 20 minutes over low heat and placed in pre-sterilized containers.

Dessert turns out the same amount as granulated sugar was used - 1.2 kilograms.

Plum plum recipe

This crop from the plum family is actively used for various kinds of preparations, and if you add cherry plum to zucchini, you get delicious "pineapples".

Ingredients required:

• cherry plum - 500 grams;
• zucchini - 2 kilograms;
• sugar - 350 grams;
• cloves 3-4 pieces.

The cooking process is as follows:

• at the bottom of a 3-liter jar put: cloves, cherry plum and pieces of vegetables - the products should fill the container to the "hanger";
• ingredients are poured with boiling water and remain in this form for 20 minutes;
• water must be drained, add sugar to it and send to the stove - until boiling and dissolving grains;
• the contents of the jar are poured with boiling syrup, and it can be immediately rolled up.

To keep the product better, it is recommended to cover the corked jars with a towel or a blanket until they cool completely.

With orange

"Pineapple" pieces can be made from zucchini and oranges, and if you keep all the proportions, the dessert is delicious. It will require:

• zucchini - 3.5 kilograms;
• oranges - 2 pieces;
• granulated sugar - 0.5 kilograms;
• water - 1 liter;
• citric acid - 4.5 teaspoons.

The cooking algorithm is as follows:

• peeled vegetable is cut into pieces 3 cm thick and 4 cm long (approximate sizes);
• citruses are washed and doused with boiling water;
• oranges are cut into thin half rings, along with crusts;
• pieces of fruit are laid out on the bottom of prepared jars;
• then zucchini is laid;
• syrup is being prepared - sugar and citric acid are added to slightly warm water, everything is mixed until the grains dissolve;
• Syrup is poured into the jar, the container is sterilized for 15 minutes and closed.

Zucchini roll with pineapple essence

Not all housewives know about such an ingredient as pineapple essence, thanks to which you can give fresh zucchini the taste and aroma of a tropical fruit.

In addition, using it, you can not boil the filling, and put the pieces of vegetables in jars after soaking.

The following components need to be prepared:

• zucchini (young ones are better) - 3 kilograms;
• sugar - 1 kilogram;
• pineapple essence - 2 packs of 8 grams;
• citric acid - 20 grams;
• water - 2 liters.

Cooking algorithm:

• necessary to boil water in a saucepan and leave to cool;
• prepare vegetables - peel and cut into large cubes;
• citric acid is poured into the cooled water, and pieces of vegetables are added;
• they should stay in it for 4-5 hours, you can also leave them all night;
• cubes are removed from acidified water and placed in prepared jars;
• you should prepare a "brine" - dissolve the essence and granulated sugar in acidic water from under the zucchini, mix until the grains dissolve;
• jars with vegetables are filled with the prepared liquid, and the containers with the contents are sterilized.

After the cans can be rolled up, covered with a warm blanket and left to cool - this way they are better stored.

Preservation without sterilization

There are many recipes to get canned zucchini "pineapples" suitable for winter storage without sterilizing the jars. One of the methods is especially popular with housewives, it will require the following ingredients:

• lemon - 1 piece;
• zucchini - 0.5 kilograms;
• cloves - 3 pieces;
• sugar - 0.5 kilograms;
• water - 2 liters.

Cooking method:

• vegetables cut like "pineapples", put in a saucepan, add water and bring to a boil;
• add granulated sugar and boil the mass over low heat for a quarter of an hour;
• when the pieces become amber-transparent, add clove buds;
• vegetables are boiled in syrup for another 15 minutes, and freshly squeezed lemon juice is poured into them;
• “pineapples” should be kept on fire for another 2-3 minutes, and then poured into jars, rolling up, without sterilizing.

If you follow the recipe, the zucchini gets fresh and pineapple flavor.

Pineapple Flavored Marinated Zucchini

As it turned out, you can pickle not only snack preparations - cucumbers and other vegetables, but also dessert ones, for example, "pineapple zucchini". For the dish you will need:

• zucchini - 4 kilograms;
• oranges - 3 pieces;
• water - 1 liter;
• citric acid - 1 tablespoon;
• sugar - 0.5 kilograms.

Dessert is prepared step by step as follows:

• citruses must be poured over with boiling water and cut into pieces;
• they should be placed in prepared jars;
• zucchini is peeled, the insides are removed and cut into 2-2.5 cm cubes or small half rings;
• vegetables stacked with fruits;
• cold filling is being prepared - granulated sugar and citric acid are dissolved in water;
• The contents of the jars are poured with syrup, they are covered with metal, boiled lids, and sent for a 15-minute sterilization.

Ready-made cans are hermetically rolled up, turned upside down and wrapped in a warm blanket or blanket - until completely cool.

How to store preservation

Sunsets for the winter are perfectly stored if all the cooking rules and the proportions of the ingredients are followed. As a rule, they can be placed in cool places - in cellars, basements, pantries.

And besides this, the following nuances must be taken into account:

• it is important that the jars are not exposed to direct sunlight;
• keep workpieces away from heat sources - stoves and heaters;
• the temperature in the storage should not fall below +5 C, otherwise the taste of the dessert will deteriorate;
• air temperature for storage of preservation in airtight sealed containers should not be higher than +20 C, with humidity not more than 75%.

The hostess should be wary if bubbles appear and the brine becomes cloudy - it means that the tightness is broken, and the product most likely will not be preserved. In some cases, storage of the workpiece is possible only on the shelf of the refrigerator. Usually we are talking about recipes without sterilization and when closing jars with nylon lids, although there are exceptions here.

It is necessary to follow the recommendations and pay special attention to the cleanliness and sterility of the dishes and the ingredients themselves.

Recommended