Zucchini Like Pineapples For The Winter: A Recipe For Blanks With Cherry Plum, Lemon And Other Ingredients

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Zucchini for pineapple for the winter: recipes for preparations

There is hardly a person, especially a child, who does not like pineapples. These exotic fruits have long been available to us both fresh and pickled. But there is a much cheaper way: cook zucchini so that no one can tell them from real pineapples! We will tell you some simple and interesting recipes.

Content

• 1 Pineapple zucchini blanks

  • 1.1 A simple recipe
  • 1.2 Video: recipe with pineapple juice
  • 1.3 Pineapple style squash with flavoring
  • 1.4 Zucchini for pineapple in 15 minutes - video
• 2 Original jam

• 3 Compote

  3.1 Cooking with cherry plum

• 4 Blanks with the addition of other fruits and berries

  4.1 Zucchini-pineapple with sea buckthorn

• 5 Video: cooking pineapple-flavored zucchini

Pineapple-like zucchini blanks

There are many ways to prepare such zucchini for the winter. This is jam, compotes, and preservation in a marinade. First of all, we will tell you how to quickly prepare pineapple from zucchini for serving if guests are about to come to you.

Such zucchini tastes like real pineapples.

Simple recipe

You will need:

• zucchini - 1 kg
• pineapple juice from the store - 350 g;
• sugar - 0.5 cups;
• citric acid - 2/3 teaspoon;
• vanillin or vanilla sugar - on the tip of a knife.

1. Peel the zucchini. Also remove the pulp of the core along with the seeds. To do this, you need to cut the zucchini into rings and take out the pulp with a glass.

   

   Peeled and prepared zucchini

2. Put a saucepan on the fire and mix all the ingredients in it to make the syrup. The sugar must completely dissolve in the juice.

   

   Prepare syrup in a saucepan

3. Zucchini cut into rings should be dipped in syrup and after boiling, cook for 15 minutes, stirring constantly.

That's the whole process. Such zucchini can be cooled and served as a separate dish for dessert or salad. Or you can put it in sterilized jars, pour it over with syrup and roll it up. Wrap the cans in a blanket, and when they are completely cool, lower them into the basement, and you will have a wonderful preparation for the winter.

Video: recipe with pineapple juice

Pineapple-like zucchini with flavoring

This recipe is just as simple, and even cheaper than the previous one. For 1 large zucchini, you will need the following products for the marinade:

• 1 liter of water;
• 150 g sugar;
• incomplete teaspoon of citric acid;

• 1 teaspoon pineapple flavor

  

  Use food flavoring to give the squash a pineapple flavor

Peel the courgette, cut into rings and core.

Prepare the syrup: bring water to a boil, dissolve sugar and citric acid in it so that you get a sweet and sour taste. After that, you can add pineapple flavor.

Put the zucchini in a boiling marinade and cook for about 3 minutes, then cool at room temperature and put in the refrigerator. In this case, you can also roll up the zucchini in jars for the winter.

Zucchini for pineapple in 15 minutes - video

Original jam

It is impossible to imagine preparations for the winter without jam, which means that we will try to make it from pineapple zucchini. In fact, it is not difficult, but on the contrary - exciting, and also delicious.

Such jam can be in pieces or in the form of mashed potatoes - each method has its own characteristics. Zucchini does not have a pronounced taste, therefore it is very easy to accept the taste of additives, in our case, pineapple juice.

For such an original jam, you will need zucchini, pineapple juice and sugar

For 1.5 kg of zucchini you will need:

• 1.2 kilograms of sugar;
• 0.5 teaspoon citric acid;
• 1 small jar of canned pineapple (about the size of a glass)

We take into account the already peeled and cut zucchini.

1. Juice (about 100 ml) is drained from pineapples, sugar syrup is prepared on it. With this syrup, while it is hot, you need to pour the zucchini, sprinkle with citric acid, mix and leave for an hour. This will save the zucchini from cooking.

   

   Cut the courgettes into small cubes

2. Drain the settled syrup from the zucchini, heat. Pour the zucchini again and leave for another hour.

3. Cut canned pineapples into slices and add to the courgettes. Put on fire, bring to a boil, let cool.

   

   The jam is ready when it acquires a transparent amber color.

4. This procedure needs to be done several times. First, a lot of juice is released, after which part of it will be absorbed into the zucchini, and the excess will evaporate. The jam will decrease in volume, and the zucchini will look like pineapple pieces. Now the jam needs to be boiled over low heat for 15–20 minutes, and then put in sterilized jars.

In exactly the same recipe, you can make jam without using pineapple slices. It is enough to take 0.5 liters of pineapple juice for the same amount of products

Compote

For a compote of "pineapple" zucchini, you don't even need to use pineapple juice. The juice of lemon and cloves gives the appropriate taste.

Ingredients:

• zucchini - 1 pc.;
• water - 2 l.;
• lemon - 1 pc.;
• sugar - 2 cups;
• cloves - 3 pcs.

Peel the zucchini of the peel and seeds, cut the pulp into small cubes.

Zucchini pulp cut into cubes

Place the chopped zucchini in a suitable saucepan, add water and cook until boiling. Add sugar, reduce heat and continue cooking.

When the zucchini in the compote becomes transparent, you can add cloves to the syrup. After another 15 minutes, remove the pan from the heat and add the juice of one lemon to the compote.

Cooking with cherry plum

If, in addition to zucchini, you have a good ugly cherry plum (or there is an opportunity to buy it inexpensively), be sure to try this recipe.

Zucchini and cherry plum compote with pineapple flavor

You will need:

• 3-4 ripe, medium-sized zucchini;
• sugar;
• yellow cherry plum.

Wash the zucchini, peel, core with seeds, cut into half rings.

Prepare a 3 liter jar, sterilize and dry. Put inside 0.5 kg of cherry plums and zucchini slices so that the jar is filled up to the shoulders. Pour boiling water over and leave for 20 minutes.

Drain the liquid from the jar into a saucepan, add sugar at the rate of 1.5 cups per 1 jar. Bring the syrup to a boil to dissolve the sugar and pour over the courgettes. Roll up the jars, wrap them with a blanket for two days to cool the compote, and put them in the basement.

Blanks with the addition of other fruits and berries

Citrus fruits, especially oranges, can help give the zucchini a pineapple flavor. You don't need to use pineapple juice in this recipe - neither natural nor instant.

Required:

• 3-4 medium zucchini;
• 1 liter of water;
• 3 oranges;
• 2 cups sugar
• 1 tablespoon citric acid

This amount of food is designed for 5 liter jars, which should be thoroughly washed and dried.

Washed oranges should be cut into semicircular slices. At the bottom of each jar, 4 slices are laid, it is desirable that they are located vertically.

Cut oranges into slices; you can also use zest

Wash and peel the courgettes, cut the flesh into cubes and put them in jars.

Now you need to prepare the syrup. To do this, completely dissolve sugar and citric acid in cold water. Pour the syrup into the zucchini and orange jars.

Cooking zucchini this way requires sterilization

Such "pineapple" zucchini need to be sterilized. Filled cans are placed in a large pot, covered with lids, water is topped up "up to the shoulders". From the moment the boil starts, mark for 15 minutes and cook the zucchini, then remove from heat, roll up the jars and leave to cool down warm.

Pineapple squash with sea buckthorn

For this recipe, zucchini, sea buckthorn and sugar. The exact amount is not so easy to determine, but we can say that you need 3-4 tablespoons of sugar per liter jar.

Sea buckthorn is a great addition to pineapple-flavored zucchini

Rinse and peel the courgettes and cut them into cubes. Now in the prepared jars you need to lay zucchini and sea buckthorn in layers. Each layer is sprinkled with 1 tablespoon of sugar. As they are stacked, the food will juice and settle, so the zucchini must be added.

The filled jars are sterilized for 15 minutes. The zucchini will settle again, you can add more. After that, you can roll up the cans, let them cool and put them in a cool place.

Sea buckthorn can also be used in a compote recipe with the funny name "Imposter Pineapple".

For him you will need:

• 2-3 glasses of sea buckthorn;
• 1 medium zucchini;
• 1.5-2 cups of sugar;
• 2 liters of water.

Peel the zucchini and cut into 2 cm thick half rings. Put in a 3-liter jar, sterilized in advance, pour boiling water for 5 minutes.

Drain the can, add sea buckthorn, pour boiling water and sugar syrup almost to the top and roll up. You can add a sprig of mint, lemon balm or thyme to the syrup - these herbs will give a pleasant taste.

Video: Cooking Pineapple Flavored Zucchini

We hope that the presented recipes will be loved by you and your loved ones. Such simple and delicious "fake" pineapples from the zucchini available to everyone are worthy of a place on the family table. If you already have such experience, share with us how to make such a delicacy. Bon Appetit!