Source: Yanadjan, AdobeStockSweet zucchini like pineapples – a wonderful yet budget-friendly dessert for winter. They can be served with tea, eaten with cottage cheese, porridge, or toast, and also used as fillings for pies and pastries. Check out the 5 best recipes in our selection!
1. Zucchini in Pineapple Juice for Winter
Source: vk.comA classic recipe with minimal ingredients.
You will need: 2 kg zucchini, 800 ml pineapple juice, 1 cup sugar, 1 tsp citric acid.
Preparation: Peel and cut the zucchini into medium pieces. Place them in a pot, cover with sugar and citric acid, and pour in the pineapple juice. Bring to a boil, simmer for 15 minutes, and seal in sterilized jars.
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2. Zucchini Rings like Pineapples for Winter
Source: dzen.ruYou can use the zucchini pulp for other dishes or preparations.
You will need: 3 kg zucchini, 2 liters pineapple juice, 500 g sugar, 2 tbsp vanilla sugar, 2 tsp vinegar.
Preparation: Slice the zucchini into rounds and cut out the centers to make rings. Prepare a uniform syrup from pineapple juice and both types of sugar. Add the zucchini rings to this syrup, bring to a boil again, and simmer for 30 minutes over low heat. Pour in the vinegar, stir gently, and place the zucchini into sterilized jars. Pour the syrup over them and seal for winter.
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3. Zucchini with Cherry Plums like Pineapples for Winter
Source: pinterest.comAn original and healthy compote for winter.
You will need: 6 zucchini, 1.8 kg cherry plums, 2 kg sugar, 3 liters water, 6 clove buds.
Preparation: Arrange the cherry plums and sliced zucchini in sterilized jars. Pour boiling water over them, cover with lids, and let stand for 15 minutes. Then drain the water, add sugar and cloves, bring to a boil again, and simmer for 5-7 minutes. Pour the resulting syrup over the zucchini and cherry plums and seal for winter.
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4. Zucchini like Pineapples with Turmeric
Source: dzen.ruA little turmeric gives the preserve an even brighter and more golden hue.
You will need: 3-4 kg zucchini, 1 liter pineapple juice, 2 cups sugar, 50 g vanilla sugar, 2 tsp citric acid, 0.5 tsp turmeric.
Preparation: Prepare a syrup from pineapple juice and both types of sugar, add turmeric and stir. Peel and dice the zucchini, place them in the syrup, bring to a boil again, and simmer for 15 minutes. Add the citric acid and simmer for another 5 minutes. Seal the preserve in sterilized jars.
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5. Zucchini with Canned Pineapples for Winter
Source: fb.ruAdd some real pineapples, and no one will guess where the zucchini are.
You will need: 3 kg zucchini, 600 g canned pineapples, 200 ml pineapple juice, 2-2.5 kg sugar, 1 tsp citric acid.
Preparation: Peel and finely dice the zucchini. Dice the pineapples similarly. Prepare a uniform syrup from pineapple juice and sugar, pour it over the zucchini, add citric acid, and let stand for 1 hour. Then drain the syrup, bring it to a boil again, and pour over the zucchini for another 1 hour.
Add the canned pineapples to the zucchini, bring everything to a boil together, and let cool. Repeat this step 2-3 more times so that the zucchini and pineapple pieces become almost indistinguishable. The last time, bring the preserve to a boil, simmer for 10 minutes, and seal in sterilized jars.