Autumn is the time for winter preparations. In the cold season, you really want to try something delicious, cucumbers, tomatoes, and eggplants are also used. But it is also always drawn to sweet and exotic, for example, pineapple. Tropical fruit blanks, unfortunately, are sold only in the store, and the price for them is not happy. The recipe for zucchini is like pineapple - it has already been appreciated by many women, so why not try making an exotic snack for your family from zucchini for the winter. By the way, if your children are indifferent to vegetables, perhaps thanks to this recipe they will love zucchini. Although zucchini ripens en masse in the summer, but the conversation about cooking from them various dishes always relevant, because you can buy several zucchini at any time of the year.

Zucchini like pineapples 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 put in jars only after they have been soaked. Cooking such pineapples is a pleasure, since you will hardly spend time and money.

Ingredients: young zucchini - 3 kg, granulated sugar - 1 kg, pineapple essence - 2 eight-gram bottles, citric acid - 20 g, water - 2 liters.

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, take care of the zucchini. The fruits must be thoroughly washed and peeled off. Cut them into large cubes, such as the pineapples sold in tin cans... Dissolve in cooled water citric acid... Now dip the slices in acidified water. They should spend at least 4 hours in this environment. You can leave them like this overnight if you start cooking in the evening. After the zucchini is soaked in sourness, infused, you can continue the process of turning them into pineapples.

Prepare half-liter jars - they need to be washed with baking soda. Now, using a slotted spoon, remove the courgettes from the acidic water and distribute evenly over the jars. Add essence and sugar to the "brine", stir until it is completely dissolved. You do not need to boil the syrup. Now carefully pour the prepared syrup into the zucchini jars. We send them for sterilization.

How to sterilize future pineapples? If you have a wide metal basin, get one. Well, 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, set jars covered with tin lids on it. Add cold water to the basin, turn on the stove. When the water comes to a boil, lower the heat a little and watch the time - the sterilization process takes 35 minutes.

Now bottle the zucchini like pineapples for the winter. After seaming, warm them up with blankets and leave to cool.

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

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

The recipe using store-bought pineapple juice is slightly different from the previous one, although the end result will please just as well. It is not essence that is used here, but Pineapple juice, which can be easily obtained at any store. You should not buy expensive brands of juice, you can take the cheapest one, the effect will still be good. Another difference with this recipe for zucchini like pineapples is that here these fruits are not cut into cubes, but will be corked in the form of rings.

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

Cut the washed and peeled zucchini into slices approximately 1 cm thick. Take a narrow glass, with its help squeeze the flesh of the zucchini in the middle of each circle. The end result is rings. It's a bit troublesome, but in this form, the product will definitely look like a real canned pineapple.

Take a saucepan, pour in the juice, dissolve all the loose ingredients in it. When the sugar grains are 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 blocking. Arrange the zucchini rings and syrup in jars and roll up. Do not forget to insulate them for a day until they cool completely.

Important! If you have not been able to get hold of young zucchini, you can use mature ones, but then make sure to completely remove the seeds from them. It is unacceptable that "pineapples" give out their true origin thanks to the seeds. And one more nuance - more mature vegetables require more syrup, just add 100-150 grams of juice more.

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

Children, usually, do not like vegetables at all, including zucchini. Try making canned zucchini like pineapples for them for the winter. I am sure that this preparation of zucchini with pineapple juice will not leave your household indifferent.

With great pleasure I share how to make such an unusual blank in a step-by-step photo recipe.

To prepare "pineapple" we need:

• 1.5 kilograms of zucchini;
• 750 milliliters of pineapple juice;
• 250 grams of sugar;
• 1.5 teaspoons citric acid

Choose zucchini with light green or yellow skins. Better yet, use squash for this preparation. They have a very dense white flesh, which will undoubtedly have a positive effect on the result.

How to cook zucchini like pineapples for the winter

Peel the zucchini with a vegetable peeler. Cut lengthwise and remove the seeds.

It is very convenient to use a tablespoon for this.

We cut the cleaned "boats" into half rings, and half rings - into cubes.

When the sugar has dissolved, put the cubes of zucchini in the syrup and mix well.

Reduce heat to medium and cook the zucchini without a lid for about 20 minutes, removing the resulting foam.

While our pineapple cans are boiling. It is best to take small jars. Put the finished zucchini like pineapples in a prepared container and fill it with aromatic syrup.

Cover the jars with boiled lids and put them in a pot of water for 15 minutes.

The countdown must be carried out from the moment the water boils. Well, and finally, we will twist the blank of pineapple zucchini with lids, turn it over and wrap it for a day.

Canned zucchini are stored in pineapple juice all winter in a cool place.

In winter, these "pineapples" can be added to salads, replacing them with real fruits. As a separate dish, canned zucchini like pineapples is served in a bowl or outlet and, preferably, chilled.

The period of time is coming to an end when housewives are in a hurry to prepare for the winter season. Including - stock up on various preservation. Often there is such a situation when you want to make a dish, but there are no ingredients for it, or they are too expensive. In this case, you have to turn to the recipes of experienced housewives who have an answer for all occasions. For example, you can cook zucchini like pineapples for the winter. The result is healthy, sweet, very tasty dish and without using pineapple.

Cooking marrow jam similar to pineapple

For this we need: zucchini, lemon and orange, granulated sugar - four tablespoons. We start cooking like a pineapple.

First, we peel the zucchini, cut it into eight plates lengthwise, then crosswise into the thinnest pieces five millimeters thick. Peel the orange and lemon from the peel and seeds, cut into slices. We take a medium-sized saucepan, designed for three to five liters, put the zucchini in it, on top - slices of orange and lemon. Cover and cook until cooked for about 30 minutes. The fire should be small so that it does not boil too much. Then, without opening the lid, let the mixture cool. After cooling down, transfer to another dish - and into the refrigerator. It turns out very delicious jam, but it needs to be eaten quickly, in a few days. Now we will tell you how to make like pineapples.

First recipe

Ingredients: zucchini - one kilogram (medium or small), granulated sugar - half a glass, yellow cherry plum - five pieces (as a highlight of the dish). We remove the zucchini from the peel and seeds, cut into circles so that they look like pineapple rings.

You can - cubes or slices. We carry out and, making sure that it is dry, add sugar. We clean the cherry plum berries, cut them into a jar, put the chopped zucchini on top. Fill with boiled cooled water. We put on water bath, bring to a boil and sterilize for another 15 minutes. After that, roll up the jars with boiled lids, turn them upside down and wrap them with a towel. Leave to cool. Zucchini, like pineapples, are ready for the winter.

Second recipe

For him we need: zucchini - one piece, granulated sugar - 150 grams, pineapple juice - 350 ml, citric acid - 2/3 teaspoon. Peel the zucchini from seeds and rind and cut them into small pieces. Put in a saucepan, pour pineapple juice and add sugar and citric acid. Mix everything thoroughly, put on fire, after boiling, leave on low heat for 15 minutes.

The mixture must be stirred periodically. We remove from the fire, wait until it cools down - and you can try. It can also be arranged in pre-sterilized jars and rolled up with lids. Another version of the dish is ready: zucchini, like pineapples, for the winter.

Recipe for sweet zucchini like pineapple

This exotic dessert is very healthy and tasty, especially when you are going to feed your kids with it. They will certainly like such sweet zucchini, besides, the taste will be really pineapple. By the way, there is one little trick: for of this recipe zucchini should not be young, it is advisable to prepare a zucchini dessert at the end of summer, when this vegetable is already well ripe. The June taste will not be the same, and it will not be stored for a long time. We need: 3-4 zucchini, depending on the size, three oranges. For the preparation of syrup: one liter of water, one tablespoon of citric acid and sugar - two or two and a half glasses.

We need five liter cans, for this amount the syrup is designed. Cooking zucchini like pineapples for the winter. Wash them well and dry them. My oranges, cut in half and cut in a semicircle. We send four orange slices to the bottom of each jar, and when laying other components, we try to arrange them vertically for a beautiful type of preservation. We wash the zucchini, remove the peel, cut off the pulp - we only need the hard part of the vegetable, without the skin and seeds. Cut into cubes three by four and arrange in jars. To prepare sweet syrup, add citric acid and sugar to cold water (stir until all sugar is completely dissolved). We fill our zucchini. We sterilize them in jars. To do this, put them in a large saucepan and cover them with lids. Add water to the coat hanger and send it to the fire. We boil for 15 minutes. Canned zucchini like pineapples are ready. The standard procedure remains: get the jars out of the pan, roll them up with lids, turn them over until they cool - and store them in a cool place.

- "pineapples"

The taste of the dish prepared in this way resembles the taste of pineapples as much as possible. Ingredients: two or three young zucchini, half a kilogram of cherry plum, about two liters of water, one glass of granulated sugar and clove seeds. And now the recipe: zucchini, like pineapples. Cut the washed zucchini into rings (thickness - 1 cm).

Remove the seeds, you can squeeze out with a glass. In jars, clean and sterilized, we stack the rings from the zucchini in a pile and pour cherry plum into the hole between them. We make syrup: pour sugar into boiling water and bring to a boil, stirring constantly. Pour zucchini with this syrup and sterilize. We roll up the cans, turn them over and wrap them well. “Pineapples” are ready!

Perhaps everyone loves zucchini - fried, stewed, canned. But it turns out that this vegetable is full of surprises: you can prepare a dessert from it. Moreover, you can make pineapples from it! Moreover, these zucchini, harvested like pineapples for the winter, hardly anyone can distinguish from real exotic fruits. In this article, we will tell you the recipes and nuances of this amazing blank.

The main stage for the preparation of any workpiece for the winter.

The first step is to choose your vegetables carefully. To do this, you need to focus on the following parameters:

1. It is better to choose small fruits weighing about 150-200 grams.
2. The length of the fruit should be 12-20 centimeters.
3. Pay attention to the skin of the vegetable. In fresh zucchini, it is smooth and glossy.
4. Do not use zucchini with darkened areas, sharp contrasting color transitions on the skin, or with an unpleasant odor.
5. The stalk of the squash will indicate freshness, the "tail" should be green. If it is brown, then the vegetable is stale.

1. The most delicious pineapple zucchini is obtained from young zucchini, which have a thin, delicate skin. You can also use a ripe vegetable, but then it will take much longer to cook it.
2. Even the most delicate skin needs to be removed.
3. It is imperative to remove the core with seeds, because their presence will show that this is not an exotic fruit at all.
4. Slicing the vegetable should be as close to pineapple slices as possible.

Reference! The shape of the pineapple rings is best. You can make it using a special cutting device, or using a regular glass.

It is best to cut the vegetable into rings of 10 millimeters, and remove the middle with the shape. It is allowed to divide the rings into halves or pieces. When there is no cutting mold, you can divide the zucchini fruit into two parts and remove the core with seeds from there. Turn the resulting "boat" over and cut into segments that look like pineapple half rings. You can chop the vegetable into cubes about two centimeters on a side.

Zucchini recipe with pineapple juice

The most popular method of making zucchini dessert is by using store-bought exotic fruit juice. It gives the required taste, which does not leave the possibility of identifying the signs of vegetables in the aromatic slices.

In pineapple syrup

The following components are needed:

• a kilogram of zucchini;
• 350 milliliters of pineapple juice;
• 125 grams of sugar;
• 2/3 teaspoon citric acid;
• a pinch of vanilla powder.

Preparation:

1. From the fruit, you need to remove the peel and seed core and cut the pulp into rings or cubes.
2. Then you need to prepare the syrup. The components, in addition to the zucchini pieces, are mixed in a saucepan and over low heat until the sugar is completely dissolved in the liquid.
3. Then the pieces of vegetables are placed in the prepared syrup, and after the mixture boils, they are boiled for 15 minutes. In this case, the mixture should be constantly stirred, otherwise the dessert will burn.
4. Cooked "pineapple" should be decomposed into glass containers spilled with syrup. Then you need to roll up the products. The resulting blanks are covered with a blanket, allowed to cool. Then they are moved to a cool, dark place for later storage.

Cherry plum recipe

This cooking method is striking in its simplicity. Indeed, such “pineapples” do not require any unusual fruits at all. Giving a pineapple flavor and smell to the harvest is provided by yellow cherry plum.

Ingredients:

• 350 grams of yellow cherry plum;
• a kilogram of zucchini;
• liter of water;
• 230 grams of granulated sugar;
• a pinch of citric acid.

Preparation:

1. The whole cherry plum must be divided into equal parts, after removing the seeds.
2. Zucchini fruits need to be peeled from the skin and center with seeds.
3. Halves of cherry plum are placed in a jar, you need to fill a quarter of the container with them.
4. The next layer is laid out with pieces of zucchini.
5. Finish filling with cherry plum.
6. After the prepared containers are filled with boiling water. After 5-7 minutes, the boiling water is drained. Repeat one more time.
7. On the basis of the water drained for the second time, a syrup with sugar is prepared. Citric acid is added to it.
8. After the sweet liquid boils, it is poured into jars and immediately closed.

Important! In this method, it is better to cut the vegetables into rings, otherwise they may get lost in the plum mass.

With orange

Oranges will give the taste qualities of an exotic fruit to squash pieces. This recipe will not require adding pineapple.

Ingredients:

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

Preparation:

1. The oranges must be washed and cut into slices. 4 pieces are laid out in the selected container. It is better to place them vertically.
2. Zucchini must be rinsed, peeled and core removed. Cut the remaining pulp into cubes and place in a container.
3. Next, you need to prepare the syrup. For this purpose, add sugar and citric acid to the water. The finished liquid is poured into containers.
4. These blanks need to be sterilized. The containers are placed in a pan filled with water, covered with metal lids. When the water boils, the jars are left for another 15 minutes. Then they should be removed and covered with lids. Finished pineapple blanks should be cooled at a warm temperature.

Zucchini roll with pineapple essence

This recipe is perhaps the most inexpensive of all. It does not require additional components.

Ingredients:

• one large zucchini;
• liter of water;
• 150 grams of granulated sugar;
• a teaspoon of citric acid and pineapple-based essence.

Preparation:

1. Cut the peel from the zucchini fruits, cut them into rings and cut out the middle with seeds.
2. Heat the water, add sugar and citric acid. Then add pineapple flavor.
3. Heat the syrup to a boil, then put it into it squash slices... Check for about 3 minutes. Next, you need to let the workpiece cool and move it to the refrigerator.
4. If you need to roll up such pineapple squash for the winter, then you need to put the hot pieces in glass jars and close.

Preservation without sterilization

There are many ways to prepare zucchini fruits and give them the taste of pineapple. However, this method of conservation without sterilization is most popular among hostesses.

Ingredients:

• one lemon;
• 0.5 kilograms of zucchini;
• three inflorescences of a carnation;
• 0.5 kilograms of sugar;
• 2 liters of water.

Preparation:

1. Peel the courgettes and cut into circles.
2. Put the pieces in a bowl and add water, wait for a boil.
3. Add sugar and simmer for about 20 minutes.
4. The zucchini pieces should be transparent and amber-colored. Only then add the clove.
5. Boil the mixture for another 15 minutes, and then pour in the juice squeezed from the lemon.
6. Then you should leave the dessert on the fire for another three minutes. The products must be laid out in glass jars and rolled up without sterilizing.
7. With strict adherence to the recipe " canned pineapple»(Zucchini) take on a fresh pineapple aroma.

Pineapple-flavored marinated zucchini

You will be able to marinate not only snacks - tomatoes, cucumbers, etc., but also desserts. Sliced ​​squash pineapples are a really good alternative to store-bought treats!

Ingredients:

• 4 kilograms of zucchini;
• 3 oranges;
• liter of water;
• a tablespoon of citric acid;
• 0.5 kilograms of sugar.

Preparation:

With this preparation method, it is very important to step by step follow the algorithm for cooking zucchini:

1. The citruses should be doused with boiling water and cut into cubes. Then put in jars.
2. Rinse the zucchini, remove the peel and core and cut into halves. Pieces of vegetables are placed in jars with citrus.
3. Pour sugar and citric acid into the water, stir until completely dissolved.
4. Pour the syrup into jars with chopped vegetables and citrus. Cover them metal lids and continue to sterilize for 15 minutes.
5. The containers should be rolled up, turned over onto a warm cloth. Wait for the workpiece to cool down. When the jars are cool, you can send them for storage.

Zucchini with aromatic sea buckthorn

This recipe for zucchini with the addition of sea buckthorn will allow you to cook vegetables quickly and inexpensively, and the taste of the resulting preparation is absolutely identical to store-bought exotic fruits.

Ingredients:

• medium-sized zucchini;
• 3 cups sea buckthorn;
• 2 cups sugar;
• 2 liters of water.

Preparation:

1. Sea buckthorn berries must be carefully sorted out and washed.
2. The fruits must be washed and peeled, chopped into small cubes.
3. Put the sea buckthorn and zucchini pieces in layers in jars. Each time you do this, sprinkle them with a tablespoon of sugar. It is necessary to fill the containers as tightly as possible, since after the juice is released, the layers will settle.
4. Full jars should be covered and sterilized for 15 minutes. Close the containers upon completion of sterilization.
5. Cover hot cans and leave to cool. After - remove the cooled workpieces for storage.

In combination with sea buckthorn, you can still make an amazing compote from zucchini.

Ingredients:

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

Preparation:

1. Peel the zucchini and cut into neat half rings, about 20 millimeters thick.
2. Put the vegetable in a three-liter jar and pour boiling water over it. Leave it on for 5 minutes.
3. After the water is drained, the sea buckthorn is poured and boiling syrup from water and sugar is poured in, a little short of the top of the container.
4. It is allowed to put thyme, mint, lemon balm in the syrup - this will give it a pleasant aftertaste.
5. Roll up the jars and wrap them until they cool.

How to store canned food

The workpieces will be perfectly preserved if all the norms and cooking steps are followed. It is better to store jars in cool, dark places - cellars, basements or closets. In addition, you will need to comply with the following conditions:

1. Protect the workpieces from direct sunlight.
2. Any heat sources - stoves, heaters, etc., should not be located near the conservation.
3. At the same time, the temperature at the storage place should not be lower than +5 degrees, otherwise the taste of the zucchini dessert will be spoiled.
4. And the temperature should not rise above +20 degrees, and the humidity should not exceed 75 degrees.

You should be careful about any changes in consistency, air bubbles or turbidity in the workpiece. This means that the tightness has been broken and the dessert will go bad.

Important! It is required to carefully follow the recipes and be very careful about the cleanliness and sterility of containers and components.

Separate methods of harvesting pineapple zucchini for the winter period imply their subsequent storage only in the refrigerator. As a rule, these recipes do not provide for a sterilization stage or are closed with nylon caps. But there are also some exceptions.

Zucchini prepared according to such recipes surprises with its aroma and taste... Such a dessert will amaze even the most sophisticated people, especially if you tell what the delicacy is made of. It is especially pleasant that such cooking methods are much cheaper than store-bought canned exotics.

If there is a surplus of ripe zucchini, you can cook from them tasty preparations for the winter. For example, preserve the fruit so that it tastes good.

Sweet zucchini like pineapples

An excellent recipe for using not young zucchini, of which there are many at the end of the season. From young fruits delicious dessert will not work, besides, it is not stored for long.

Ingredients:

• 3 pcs. medium size;
• 3 pcs. ;
• 2 tbsp. sugar (a little more);
• liter of water;
• a spoonful of citric acid.

Output: 5 liter cans.

Banks must first be washed and dried. The oranges are cut in half and then cut into a semicircle. At the bottom of the jar, you need to put 4 slices of orange, and in the process of filling the jar, each piece will need to be turned vertically.

Peel off the washed zucchini, remove the seed part. For preservation, only the hard part is required, without seeds and skins. Cutting is done so that cubes are 3x4 cm in size, which are laid out in banks.

Now you need to make the sweet syrup. Citric acid is poured into cold water and sugar is added. The resulting syrup must be stirred until all the crystals are dissolved. The syrup should be poured over the zucchini laid out in jars.

(reklama) Prepared cans with a blank must be sterilized: put cans in a saucepan, adding water up to the hangers. The preservation should be boiled for about 15 minutes. After the cans are carefully removed from the water and rolled up with lids. They are left upside down until they cool completely, after which the banks are sent for storage in the cellar.

Winter Canned Zucchini Like Pineapples

The composition of the preparation has been slightly changed, but the pieces of zucchini will taste like pineapples.

Ingredients:

• 2-3 zucchini (this recipe needs young fruits);
• 500 g sour ripe;
• 2 liters of water;
• 200 g sugar;
• clove seeds.

Young zucchini must be thoroughly washed, cut off the tails. Next, the fruits are cut into rings, no more than 1 m thick. The seed part must be removed, for which you can use a regular glass.

In pre-washed and sterilized jars, zucchini rings are laid out in a pile, and clean cherry plum is poured into the holes between them.

To prepare the syrup, pour sugar into boiling water and stir so that the crystals are completely dissolved. It remains only to fill the jars with zucchini with hot syrup and sterilize for about 15 minutes. It remains only to roll up the jars and leave them upside down to cool under a warm shelter.