Zucchini in pineapple juice - unique recipes for housewives
Zucchini in pineapple juice for the winter is a delicious treat. In addition, hardly anyone will be able to understand that it is the pulp of a vegetable that replaces slices of sweet pineapple in a culinary masterpiece. To prepare a dish, it is important to choose high-quality ingredients, be patient and have time.
Few people know that to make pineapple jam, you can use the juice of an exotic fruit and ... zucchini! Yes, yes, those same nondescript, but so often found in gardens and in stores. Of course, you can use pineapples themselves, but this yellow fruit has a higher market price than zucchini, and at some time of the year it is difficult to find it on store shelves, while a large vegetable is always found. In addition, zucchini grown on the garden bed is always more reliable than pineapple imported from hot countries.
How to choose the right quality ingredients?
Pineapple juice
Since the exquisite dish will be stored in the pantry for at least half of the fall, you should choose the highest quality exotic fruit juice.
It would be great to squeeze pineapple juice the most, but if there is no such opportunity, then turn to ready-made products. To choose a good juice, we first look at the packaging. The liquid is stored longer in whole glass jars with an intact lid, or in a cardboard box with foil on the inside of the package. Pay attention to the composition. There should be as many natural products as possible. When it comes to shelf life, a more natural product has a shorter shelf life than juice with multiple additives.
Zucchini
It is this interesting vegetable that will replace pineapple pulp in our culinary masterpiece, which means that you should pay special attention to the quality of the zucchini. Again, a vegetable grown in your own garden is more reliable than goods from store shelves, however, zucchini are different in your garden. So which one should you choose?
Zucchini is one of the few vegetables that should be consumed before the fruit is fully ripe.
You should choose not the largest specimens. The weight of the most suitable zucchini is 120 - 230 g, and its length should be at least 11 cm and no more than 20 cm. If the fruit contains a lot of seeds, then we can safely say that the vegetable is overripe.
Pay attention to the skin. It should be thin (!) And smooth. Scratches, chips, scuffs and other damage will quickly deteriorate the vegetable.
It is necessary to inspect the goods for such a factor as the color of the fruit. Yellowish-green, green-brown, the transition from light green to dark, or a solid color of any shade of green indicates that the zucchini is good. Abrupt transitions, as well as yellow or brown spots on the skin, indicate that the vegetable is starting to rot.
The stalk should be green and fresh. If it has already dried up, has a dark color or is simply absent, then the zucchini was cut for a long time.
Harvesting zucchini in pineapple juice for the winter
When the zucchini is selected, and the pineapple juice is already waiting for its turn, it's time to cook the zucchini in pineapple juice for the winter.The recipe for this gourmet, sweet dish is pretty simple, and the ingredients can be found at any grocery store.
For zucchini pineapple in pineapple juice, we need:
- zucchini - 2-2.5 kg;
- pineapple juice - 0.5-0.7 liters (depending on how thick you prefer the jam);
- granulated sugar - 1.2-2 cups;
- citric acid - half a teaspoon or half a lemon wedge.
For a more interesting flavor, you can add a pinch of vanilla sugar, but this item is optional.
All products lie in front of the hostess and wait in the wings. And not in vain, because they have to become a delicious culinary masterpiece - marrow jam with pineapple juice. It's time to get started!
Wash all products thoroughly. With a knife (special or ordinary), cut the skin from the zucchini. Next comes a pretty interesting step - slicing the vegetable. You can do this with rings, cubes, someone even carves interesting figures using special stencils. Unleash your imagination, but do not forget that there should not be any seeds!
Place the workpiece in a saucepan, cover with granulated sugar and cover with pineapple juice. Let it brew for a couple of minutes, then add half a lemon wedge or citric acid (whichever you choose in your recipe).
We put the workpiece on medium heat. After the mixture boils, we reduce the power, set it to cook for 15-20 minutes, closing the container with a lid. Remember that the pieces should be soft and juicy, not hard, so you should not cook less, but more - please, just do not overdo it. Otherwise, the zucchini will boil up and look more like porridge than pineapple pieces. The best option for testing is to taste the culinary masterpiece. In the same way, any housewife will easily understand if she suddenly lacks sugar in the dish.
A couple of minutes before removing from heat, add a pinch or two of vanilla sugar if you suddenly decide to use this ingredient for a sweeter aroma and interesting taste.
To see that the mixture is ready, its appearance will also help us. Pineapple pieces acquire a golden color, and the jam becomes more stringy and thick. In addition, during the cooking process, not only the kitchen, but the entire apartment is filled with a wonderful aroma of exotic fruit.
As soon as the delicious creation is ready, remove from heat and let cool for a couple of minutes.
Put a slice cut into quarters in previously sterilized jars lemon, pour a pinch of simple sugar or vanillin. Pour the zucchini jam in pineapple juice into glass containers, tighten the lid and leave upside down overnight.
It is best to let the culinary masterpiece brew for a couple of days, so that the zucchini absorbs the aroma and pineapple juice even more, and the mixture is infused.
It is with such an unusual and insanely tasty creation that you can treat and surprise your relatives and friends until the next season of creating blanks.
Our culinary masterpiece is ready, but how and with what to serve it? Since the dish is a sweet dessert, most often zucchini jam with pineapple juice is served simply for tea. However, this treat is suitable as a filling for pancakes, pancakes, and all kinds of buns. You can bake a cake with this jam. By the way, zucchini in pineapple juice is a vegetarian dish, so you can eat it without everything.
Zucchini and pineapple juice compote
Did you know that, in addition to delicious jam, some housewives prepare zucchini compote in pineapple juice? Its recipe is simple and easy, and all the ingredients can still be found easily on store shelves. We need the following:
- 1-1.5 kg zucchini;
- 1 liter of pineapple juice;
- half a glass of granulated sugar;
- half a teaspoon of citric acid;
- orange.
As in the jam recipe, peel and cut the zucchini into rings, cubes, triangles, or any other convenient form. Do not forget to remove all unnecessary seeds.Put in a saucepan, fill with pineapple juice. Next, squeeze the juice from the orange, pour it into the resulting mixture.
Let it brew for about an hour, then fill it with sugar, citric acid, put on medium heat. When the workpiece begins to boil, slightly reduce the power and leave the pan for 5-10 minutes.
After cooking, pour the compotes into pre-sterilized jars, close the lids and leave for a couple of days. Zucchini compote with pineapple juice is ready!
Just two main and a couple of additional ingredients will help to create both a young and experienced hostess a delicious dish that can surprise everyone!
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