Canned zucchini like pineapples for the winter

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

To prepare “pineapples” we will 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 skin. Even better, use squash for this preparation. They have 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 seeds.

It is very convenient to use a tablespoon for this.

We cut the cleaned “boats” into half rings, and the half rings into cubes.

Next, pour 750 milliliters of pineapple juice into a saucepan and put it on the fire. Add 250 grams of sugar and 1.5 teaspoons of citric acid.

When the sugar has dissolved, add the zucchini cubes to the syrup and mix well.

Reduce the heat to medium and cook the zucchini without a lid for about 20 minutes, removing any foam that has formed.

While our “pineapples” are boiling sterilize banks.It is best to take small jars. Place the prepared zucchini like pineapples in a prepared container and pour in aromatic syrup.

Cover the jars with boiled lids and set sterilize in a saucepan with water for 15 minutes.

The time must be counted from the moment the water boils. Well, and finally, screw the pineapple zucchini blanks with lids, turn them over and wrap them for a day.

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

In winter, such “pineapples” can be added to salads, replacing real fruits with them. As an independent dish, canned zucchini, like pineapples, is served in a bowl or rosette and, preferably, chilled.