Zucchini compote with pineapple flavor for the winter: recipe step by step

Zucchini has a fairly wide range of uses in cooking. They are stewed, baked, fried, and lightly salted. There are many processing options for canning caviar, pickled or salted. But you can also make compote from zucchini for the winter like pineapples.

Cooking recommendations

Like all types of preservation for the winter, zucchini is prepared in pre-treated glass jars. They are sterilized in any usual way. Place a pot of water on top of a colander on top of the stove, with the container neck down on top of it. The jars are left in a steam bath until they are completely dry. Can be disinfected in the oven at +120 ⁰ 15 minutes, a microwave is also suitable for this purpose.

Before heat treatment, jars are washed with dish soap. The inside is cleaned with baking soda, and the residue is washed off several times with hot water. Tin lids are also subject to disinfection; they are boiled for 5 minutes in water.

If the recipe calls for sterilizing jars already filled with compote, take a wide container so that they do not touch. The bottom must be covered with cloth.First, place the workpiece, and then add hot water (up to the hangers).

Selection and preparation of zucchini

Ripe and young vegetables are suitable for compote; it is better not to use overripe ones; they have a rigid structure. Only fresh raw materials without signs of rot and mold are processed for the winter. If there are scratches or small dark spots on the peel, it’s not a big deal; vegetables without a top layer are used in the compote.

How to prepare zucchini:

• Wash with warm water, wipe the surface with a clean napkin.
• Peel off the peel in a thin layer; you can use a potato peeler.
• Shape into a pineapple. To do this, the zucchini is cut into rings, the core is squeezed out with a small glass or a tin bottle cap (depending on the size).
  
• If the vegetable is large and completely ripe, divide the circle in half and carefully cut out the seeds with a knife, you will get a crescent-shaped slice.
• Some recipes call for cutting into cubes.

How to make pineapple compote from zucchini for the winter

The dessert is prepared in glass jars of 1-3 liters, they are prepared and sealed, like any preserved food for the winter. Made with the addition of pineapple, orange, lemon. Combine zucchini with cherry plum, apples, and Zuko juice. There are recipes for the winter with sterilization and pre-filling with boiling water.

The syrup turns out concentrated; it is diluted with boiled water before serving.

It is not recommended to reduce the amount of sugar specified in the recipe. The zucchini pieces will be unsweetened. You can increase the sugar content if desired.

Zucchini compote with pineapple juice

Ingredients:

• zucchini – 700 g;
• pineapple juice – 1 l;
• water – 200 ml;
• sugar – 150 g;
• citric acid – ½ tsp.

Recipe for compote for the winter with pineapple juice from zucchini:

1. The vegetable is cut into slices.
2. Cut out the core to make a ring.
3. Fill a glass jar with the workpiece, pour boiling water over it and cover with a lid, leave for 10-15 minutes so that the pieces warm up.
4. Pour pineapple juice and water into the pan, add sugar and stir.
5. Place on the stove, boil for 1 minute, add citric acid and turn off the heat.
6. Drain the water and fill with syrup and pineapple juice.

After rolling the lids, the workpiece is insulated for the winter and left to gradually cool for a day.

Zucchini tastes no different from canned pineapple

With orange

Components for a three-liter jar:

• sugar – 0.5 kg;
• citric acid – 1 tsp;
• orange – ½ pcs.;
• zucchini – 1 small;
• water – 2.5 l.

Preparing a dessert for the winter with pineapple flavor:

1. The zucchini is shaped into rings, the core is removed and cut into 2-2.5 cm squares.
2. The orange along with the peel is divided into small parts.
3. Pour water into the pan, add citric acid and sugar, send the workpiece and blanch for 2 minutes.

Take out the slices, put them in a jar, pour boiling syrup over them, and roll them up.

The compote turns light brown after steeping; the vegetable cubes taste like pineapple.

With lemon

Components:

• water – 0.5 l;
• sugar – 1 kg;
• zucchini – 1 kg;
• lemon – 1 pc. (large).

How to prepare compote for the winter with pineapple flavor:

1. Water is combined with sugar and boiled until the latter dissolves.
2. The vegetables are shaped into cubes and sent into boiling syrup, simmered over low heat for 45 minutes.
3. Grate the lemon and remove the white fibers and seeds.
4. In 5 min.Before the boiling process of the slices is completed, citrus is introduced.

Place in jars and seal.

Lemon in the winter recipe acts as a preservative and gives the compote a pleasant citrus aroma.

With cherry plum

Ingredients per jar (3 l):

• cherry plum – 1/3 of the container;
• zucchini - 6 rings, cored;
• sugar – 300 g;

Preparing compote for the winter:

1. The cherry plums are sorted out and bad specimens are removed. The fruits are washed and dried on a flat surface in a thin layer.
2. The zucchini is cut into rings 1-1.5 cm wide, and the seeds are removed from the center.
3. The container is filled with cherry plum, zucchini rings and sugar are added.
4. Fill the jars with boiling water. Sterilize for 15 minutes. and roll it up.

After sealing, turn the compote over onto the lids and insulate

The syrup turns out transparent, the cherry plum takes up most of the sugar, so the compote is immediately ready for use (without adding water). Zucchini parts look and taste similar to pineapple.

With Zuko juice

Components:

• concentrated dry juice Zuko “Pineapple” – 2 packets;
• zucchini – 2 pcs.;
• sugar – 200 g;
• vinegar – 1 tsp.

The number of zucchini may differ from that suggested in the recipe, it all depends on the size of the vegetables. According to the technology, it is necessary to fill a three-liter jar with slices up to the shoulders.

Preparing compote for the winter:

1. Vegetables are cut into small cubes of 1 cm and filled into a container for preservation.
2. Fill to the top with cold water from the tap. Add vinegar and, uncovered, leave for a day. During this time, the zucchini will lose its individual smell.
3. The liquid is drained and the slices are washed several times under running water. Sent to the cooking container.
4. Add Zuko and sugar and stir. Leave until juice appears at the bottom.
5. Place on low heat, stir constantly, and cook after boiling for 5 minutes.

Place in small jars and seal tightly.

After tasting there will be no doubt that these are real pineapples

With apples

Recipe for 3 liters of compote:

• apples – 8 pcs.;
• zucchini – 1 pc.;
• sugar – 250-300 g.

Winter preparation sequence:

1. Peel apples from core and seeds. Cut into slices. Small ones are used whole.
2. Vegetables are cut into cubes or rings.
3. Place everything in a jar and fill it with boiling water, cover and leave for 15-20 minutes.
4. The liquid is then poured into a saucepan. Add sugar and boil until the crystals dissolve.
5. The syrup is filled with syrup and sealed.

Insulate for a day.

The color of the compote depends on the variety of apples

The vegetables resemble pineapple in appearance, but the taste will have the aroma of fruit.

With citric acid

If you process zucchini for the winter only with sugar, they will not last long. The vegetables themselves are bland; in order to get a compote as close as possible to the taste of pineapple, acid is needed.

Components:

• zucchini – 2 pcs.;
• sugar – 300-350 g;
• citric acid – at least ½ tsp. (adjust to taste);
• ginger – 10 g.

How to prepare compote for the winter with pineapple flavor:

1. The zucchini is shaped in any way: rings or squares.
2. Fill a three-liter jar, add ginger and pour boiling water over it.
3. When the pieces are warmed up, the liquid is poured into a cooking container, sugar is added and boiled until it dissolves.

You can return the syrup back to slicing or place the zucchini in small containers and pour. The cans are rolled up and insulated.

The presence of ginger in the compote will give the pieces a piquant tartness characteristic of pineapple

Without sterilization

Components for a liter jar:

• lemon – 20 g;
• zucchini – 1 small;
• sugar – 100 g;
• water – 1 l;
• cloves – 2 pcs. optional.

How to make compote for the winter with pineapple flavor:

1. The seeds are removed from the vegetable and cut into narrow (1-1.5 cm) strips, then chopped into cubes.
2. Pour water into the pan and add parts of the zucchini. Cook for 15 minutes.
3. Add sugar and lemon and boil for another 15 minutes.
4. During the heat treatment, the vegetables will become transparent. At the last stage, add cloves and turn off the fire.

The workpiece is placed in a jar, filled with syrup and hermetically sealed. Insulate until completely cool.

Citrus can be replaced with citric acid or grated zest

What to serve with zucchini compote

Preparing for the winter can be used as an independent dish. It is served with rich baked goods and confectionery products. Pieces of pineapple juice can be added to any salad that includes an exotic fruit. Compote with ice cubes quenches thirst well in the summer. You can use the syrup to soak cake layers or add it to cocktails.

Where and how to store

The finished product is lowered into the basement for the winter, stored at low humidity and a temperature not exceeding +60 C. You can put the jars in an unheated storage room or on a closed loggia, provided that there is no sub-zero temperature there and the compote is protected from light. The product will retain its nutritional value for 2-3 years.

Conclusion

Zucchini compote for the winter, like pineapples, is not inferior in taste and appearance to the original product. Vegetables are given the same shape, their pulp structure is similar. If Zuko concentrate or natural pineapple juice is added to the recipe, it is almost impossible to determine that it is zucchini compote based on the taste.

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