Perhaps many will be prejudiced towards such preparations. However, among residents of sunny Bulgaria, zucchini compote is one of the most popular vitamin drinks. Combining zucchini with additional ingredients (oranges, quince, cherry plum, pineapple, lemon, sea buckthorn), you get an amazing mix of aromas and tastes. When you try zucchini compote for the first time, it is quite difficult to determine what it is made from. In addition, spices are often added to the drink, making the taste even more piquant and extraordinary.

Rules for preparing the workpiece

In order for the canning process to be considered successful, closed jars not to explode, and in winter their contents to delight with their taste, you need to know a few secrets. They are the same for both vegetable and fruit twists. Nine tips will help you preserve the results of your own labor and not be disappointed in your homemade preparations.

1. Choosing zucchini. Traditionally, for compote we take elastic, ripened fruits, without spoiled areas or damage (even dents are undesirable). The taste and color of the future compote will depend on the quality of the main ingredient. We do not peel young zucchini.
2. We check the quality of additional ingredients. We must sort through the fruits and berries selected for preservation, removing rotten or obviously overripe ones from the total mass. Any of the auxiliary components should be dense, without signs of damage to the skin. The sorted raw materials are thoroughly washed under running water.
3. We check the banks. Glass containers require checking for integrity and the presence of cracks on the neck. Let's tap on the glass with an ordinary pencil: the whole jar “sounds” loudly, but minor errors and unnoticeable cracks will produce a dull, “shaking” sound.
4. Choosing covers. For preservation, we take ordinary varnished tin lids, lined inside with a rubber ring to seal the jar. They are universal (suitable for sweet, sour and salty twists), and they are also the cheapest. We do not use lids made of unvarnished tin: after a while, the canned compote will acquire a metallic taste.
5. Using twist-off. Such twists have an undeniable advantage over conventional ones: they are reusable, do not require a seaming wrench, and do not have a rubber gasket, the condition of which limits the shelf life of the preservation. However, twist-off lids require threaded jars.
6. We sterilize. Prepared jars with lids must not only be washed, but also sterilized. We do this in any of three ways: in the oven, heated to 160 ° C, with steam on the stove or in the microwave. The latter option is not suitable for sterilizing three-liter jars. The heat treatment time depends on the volume of the jar, averaging five to ten minutes.
7. We don't digest it. If the recipe calls for boiling zucchini, do not overcook the vegetables in hot water, otherwise they will lose their elasticity, pleasant crunch, or even turn into a paste or puree.
8. Using double fill. If according to the recipe the jars are filled with boiling syrup, we protect them from bombing by so-called double filling. Cover the jar filled with syrup with a sterilized lid and leave it on the table for a maximum of half an hour. Then we drain the liquid, boil it again and pour it into the glass container again, only then tighten it with a seaming wrench. To drain the hot syrup from the jar, we use a special nylon lid with holes.
9. Let's improve the taste. The compote may turn out to be too sour (for example, due to too much lemon juice or cherry plum) or too sweet (too much sugar). In both cases, dilute the drink with boiled water. Moreover, this will be appropriate both before twisting and immediately after opening the can - before drinking.

Zucchini compote for the winter: traditional version

Peculiarity. Perhaps few people have ever heard of Bulgarian pickled compotes, which include the basic recipe for a canned homemade zucchini drink. It's essentially a sweet, clove-flavored marinade. It is important not to overdo it with the aromatic spice, otherwise it will “clog” the whole taste. The food norm is calculated for two liters of water. As the portion size increases, the quantity of all components is proportionally recalculated.

Ingredients for compote:

• zucchini - one or two (depending on size);
• water - 2 l;
• sugar - two glasses;
• 6% vinegar - half a teaspoon;
• cloves - two or three sticks.

Cooking technology

1. Cut the thoroughly washed zucchini lengthwise and remove the pulp and seeds.
2. Next, cut the vegetable into strips, and then into slices reminiscent of pineapple.
3. Place the zucchini in a saucepan, add water, and bring to a boil.
4. Dissolve the sugar and, stirring constantly, continue cooking for another five minutes.
5. Add cloves to the zucchini, which will become translucent during cooking.
6. Pour vinegar into a saucepan removed from heat and stir.
7. Using a slotted spoon, place the zucchini in prepared sterilized jars, immediately pour hot syrup over them, and roll up with sterilized lids.
8. Place the hot twists upside down and wrap them up. The next day we will take the jars out for storage in the basement or pantry.

Thanks to cloves, the compote acquires a warm, fruity taste. Having opened such a drink on a winter evening, add a few spoons of gin - a light drink enriched with the aromas of various spices. As a result, the taste of zucchini compote will become even more piquant and unrecognizable.

Drink options with special flavor accents

Over the years of its existence, the basic recipe has been successfully “overgrown” with various additions and improved experimentally. The not too burdensome procedure for preparing compote made it possible to harmoniously combine zucchini with any fruit.

With pineapple

Peculiarity. The most popular flavor of canned squash drink is pineapple. Standard recipes for zucchini compote combined with lemon or yellow cherry plum very accurately imitate this exotic fruit. Those who like sweeter drinks can increase the dose of granulated sugar to two and a half to three glasses.

Ingredients for compote:

• zucchini - one large or two medium-sized;
• water - 2 l;
• lemon - one;
• granulated sugar - two glasses;
• cloves - several sticks.

Cooking technology

1. If necessary, remove the peel from the vegetable, clean out the seeds, and cut it into cubes.
2. Place the zucchini in a saucepan, fill the container with water and boil.
3. Next in line is sugar. Add it to the zucchini, stir, and cook the compote over moderate heat for another five minutes.
4. After changing the color of the liquid to a more transparent one, add spice.
5. Squeeze the juice of one lemon and also add it to the compote. The amount of acid can be adjusted to your own taste.
6. Place the zucchini in a sterilized container, pour in the hot syrup, and seal the jar with a seaming machine.
7. Turn the lid down and wrap until cool.
8. We take it out for storage in a cool place.

Pineapple compote from zucchini for the winter will turn out even more delicious if you dilute the water with a liter of pasteurized pineapple juice. An additional aroma is added by half a teaspoon of vanilla sugar, and with the addition of a pinch of turmeric, the drink will acquire a bright, “sunny” color. Lemon can be replaced with citric acid (5-7 g).

With cherry plum or plum

Peculiarity. To create a vitamin drink in which zucchini will taste like pineapple, it will take no more than 30-40 minutes. Thanks to the beneficial properties of the main components, the compote will become a real healing mixture for problems of the gastrointestinal tract. The impressive potassium content in zucchini and cherry plum will make it a healing drink that strengthens the heart muscle. For preservation, it is better to use yellow fruits: compote with red plums will turn out cloudy. True, this will not affect the taste.

Ingredients for compote:

• zucchini - a couple of pieces;
• cherry plum - one glass;
• water - 2 l;
• sugar - two glasses;
• lemon zest - a teaspoon.

Cooking technology

1. Cut the zucchini without skin and seeds into pieces (not too thin). Young fruits do not need to be peeled.
2. Wash the plums; you don’t have to remove the pits.
3. Fill a sterilized jar with zucchini.
4. Pour in a large handful of cherry plum (about as much as fits in a glass). This amount of fruit will be enough, otherwise the compote will be sour.
5. Add lemon zest.
6. Fill the contents of the jar with boiling water. Let's wait 20 minutes.
7. Pour the cooled water back into the pan.
8. Boil a second time with the addition of sugar.
9. Pour the boiled syrup into a jar with zucchini and plums and roll it up.
10. Let's turn it over and insulate it with a blanket.
11. In a day we will transfer it to a cool room for storage until winter.

"Sun" in a jar

Peculiarity. Zucchini compote with orange for the winter is a “sip” of good mood, a combination of sunny color, fresh aroma and pleasant citrus sourness in taste.

Ingredients for compote:

• zucchini - two small fruits;
• sugar - two glasses;
• orange - one;
• lemon - one;
• water - 2 l.

Cooking technology

1. Cut the peel off the zucchini, remove the seeds, and chop the vegetable into cubes.
2. Scald the orange with boiling water, remove the peel and white partitions.
3. We divide the citrus into slices, cut each into pieces. Remove the seeds.
4. Separately grate the lemon and orange zest.
5. Place the sliced ​​zucchini in a sterilized container.
6. Next we send pieces of orange, a teaspoon of zest of each citrus.
7. Fill the fragrant contents of the jars with boiling water.
8. Cover with lids and leave until the liquid turns yellowish (for a maximum of half an hour).
9. Pour the liquid into a saucepan, add sugar and stir well.
10. Boil again.
11. Squeeze the lemon and pour a teaspoon of juice into each jar.
12. Fill with hot syrup, twist the jars, turn over and wrap.
13. We take it out for storage.

Instead of double pouring, the compote can be boiled for about 20-30 minutes, and then poured hot into a sterilized container and rolled up immediately. With this method of preservation, the orange can be cut into pieces directly with the peel. The compote will have a rich taste.

Vitamin mix with sea buckthorn

Peculiarity. To prepare a compote of zucchini and sea buckthorn for the winter, you will have to wait until September: it is at this time that orange berries, which contain a lot of useful substances, are collected. They are considered an effective remedy for the prevention of colds, heart and respiratory diseases. There will be no problems with zucchini at this time either, because they bear fruit before the first autumn frosts.

Ingredients for compote:

• zucchini (or zucchini) - two medium-sized fruits;
• sea ​​buckthorn - a glass of berries;
• water - 2 l;
• sugar - two glasses;
• mint or lemon balm - a small branch.

Cooking technology

1. We will rid the vegetables of the outer shell and seeds. Grind into cubes.
2. Blanch the zucchini in slightly boiling water for two minutes and place in a colander to drain the liquid.
3. Add the zucchini to a sterilized jar.
4. Pour pure sea buckthorn berries on top along with a few mint leaves.
5. Pour boiling water over the squash-sea buckthorn mixture.
6. After ten minutes, add salt and boil again with sugar.
7. Fill the jar with boiling syrup and roll it up.
8. Wrap the compote for self-sterilization and leave it under a blanket until it cools.
9. The next morning we move the preserves to the shelves of the pantry or to the basement.

With cherry

Peculiarity. By preparing a fragrant compote from zucchini and cherries, you will get a fairly concentrated drink of a rich scarlet color. In the recipe, the zucchini is cut into equal circles, then the inner part (pulp) of the vegetable is cut out using a glass or a special mold. The result is neat rings that visually resemble pineapple ones.

Ingredients for compote:

• zucchini - two small, dense fruits;
• cherry - 300 g (about two glasses);
• water - 2 l;
• sugar - a glass and a half.

Cooking technology

1. Remove the peel from thoroughly washed zucchini and cut into rings.
2. We wash the cherries and leave them to dry on a paper towel.
3. Boil water.
4. Pour boiling water over the zucchini rings and cherries placed in a sterilized jar. Leave for 20 minutes.
5. Using a special lid with holes, pour the colored liquid into the pan.
6. Add granulated sugar and cook the syrup for about five minutes.
7. Pour boiling sweet water over the ingredients in the jar and close with a seaming key.
8. Leave the jars upside down under the blanket until the next day.
9. We take out the finished preservation for storage.

With apricots

Peculiarity. Cooking compote from zucchini with apricots is also not difficult. Traditional preparation scheme: elastic apricots are selected, which, together with zucchini slices, are preserved using the double-pouring method.

Ingredients for compote:

• medium-sized zucchini - one;
• apricots - eight to ten pieces;
• water - 2 l;
• granulated sugar - two glasses;
• citric acid - one teaspoon.

Cooking technology

1. Peel the zucchini and cut into small slices.
2. Remove the seeds from washed and dried apricots.
3. Place the chopped vegetables and apricot halves into a pre-sterilized container.
4. Pour boiling water over the mixture and let sit for about 20 minutes.
5. Pour the liquid into a saucepan. Dilute the amount of sugar in it and bring to a boil.
6. Fill the jar with boiling syrup and seal it.
7. We insulate the container turned upside down.
8. In a day we will take the preserved food out for storage.

You can prepare compote from zucchini with dried apricots, replacing fresh apricots with 200 g of dried fruits. The aesthetic properties of the product do not play a role, so feel free to purchase the most unsightly and small fruits: they are the ones that are dried naturally, and therefore the most useful. A zucchini drink with dried apricots will be pleasantly sweet, but not cloying.

With apples

Peculiarity. A drink with the addition of apples attracts with its simplicity, usefulness, and reliability of homemade preparation. This compote will perfectly quench your thirst. For canning, choose sweet varieties of apples (White filling, Grushovka, Mantet, Melba). Of all the recipes, it is the zucchini-apple “decoction” that can be safely given to small children, since it does not cause allergic reactions.

Ingredients for compote:

• zucchini (medium) - one;
• apples - 0.5 kg;
• water - 2 l;
• sugar - half a glass (you can increase the dosage to full to taste);
• vanilla sugar - teaspoon;
• raspberry and currant leaves.

Cooking technology

1. Peel the zucchini from peel, seeds and pulp. Let's cut into cubes.
2. Peel the apples, remove the core, cut into large slices (small pieces will boil instantly, and the compote will turn out with pulp).
3. Place the prepared ingredients in a stainless steel pan.
4. Pour water and sugar into the zucchini-apple mixture, boil it, add vanillin and a few leaves of berry bushes.
5. Boil the compote over low heat for 15-20 minutes.
6. Pour it hot into sterilized jars, after transferring the zucchini and apples into them.
7. Let's roll it up and insulate it.
8. The next day we will take it out for further storage.

You can add a pinch of cinnamon, ground ginger, cardamom or nutmeg, mint leaves or lemon balm to the canned compote with apples. An unusual taste will be provided by a handful of regular or chokeberry, which you need to keep in the freezer for a day to remove the bitterness. The compote will be no less tasty if you replace the apples with pear or quince.

Combinations for assorted berries

Prefabricated squash compote is an assortment of a wide variety of berries that are available to you. Since zucchini delights with its harvest all summer long, various variations of the drink can be prepared with seasonal gifts from the gardens. Compote with black, white and red currants is tasty and beautiful. If you are limited in time, you can throw the berries into a jar directly on the branches.

In addition to the well-known recipe with sea buckthorn, gourmets will appreciate the taste and undoubted benefits of squash compote with rosehip, dogwood, hawthorn, serviceberry, grapes, honeysuckle or barberry berries. Try the most unexpected combinations. Throw a handful of gooseberries, raspberries, strawberries, blackberries, mulberries, cranberries into the jar, and watch your household in winter. While savoring the drink, they will scoop out the berries with a spoon, guessing the “culprits” of the taste. If the fruit is not sour enough and is not quite suitable as a preservative, be sure to add fresh lemon juice or store-bought lemon juice to each jar.

The budget and simplest options for compote include the use of appropriate flavorings and food additives. For example, those who prefer pineapple, lemon or orange can use a pack of the corresponding dry juice (like “Yupi” or “Zuko” from the 90s) for a can of canned compote. True, the naturalness and benefits of such drinks are a subject for debate.

Without a doubt, the whole family will appreciate the zucchini compote recipe for the winter. It perfectly quenches thirst and goes well with baked goods. By the way, boiled zucchini, if you don’t want to eat it, can be pureed and used for baking homemade muffins. It is important to pay attention to the shelf life of compote. If you use fruits with seeds as additives, it is better to store such preservation for no more than a year. Seedless compote will last two to three times longer.

Reviews: “Pear or what?”

This year I apparently had a lot of zucchini (zucchini), and they grew huge ones - they were still delicious, even with the skin, and I gave them away and did all sorts of things with them, but this recipe is just a godsend for me. I have three children and compotes quickly go away in winter, but here the children happily drank compote from “pineapples”, and no one understood anything. I added plums and cherries (frozen), awesome. so I have enough pineapple compotes for the winter.
Svetazina, http://www.povarenok.ru/recipes/show/78185/

I made it as a test, it came out to 4 jars, when I rolled it up I didn’t even have time to try it ((so I decided to try it, opened the jar, poured it, tasted it, is it a pear or what?)))) Very tasty, fast and economical)))
anya3 08, http://www.povarenok.ru/recipes/show/78185/

There is hardly a person, especially a child, who does not like pineapples. These exotic fruits have long been available to us both fresh and pickled. But there is a much cheaper way: cook zucchini so that no one will distinguish them from real pineapples! We will tell you some simple and interesting recipes.

Zucchini preparations “for pineapple”

There are many ways to prepare such zucchini for the winter. This includes jam, compotes, and preservation in marinade. First of all, we will tell you how to quickly prepare pineapples from zucchini for serving if guests are about to come to you.

These zucchini taste indistinguishable from real pineapples.

Simple recipe

You will need:

• zucchini - 1 kg
• pineapple juice from the store - 350 g;
• sugar - 0.5 cups;
• citric acid - 2/3 teaspoon;
• vanillin or vanilla sugar - on the tip of a knife.

Please note: it is better to take zucchini, depending on the expected result, young or more mature. For the second option, you will need more liquid, that is, you will need to add juice or water. But such zucchini will not boil over and will retain its shape.

That's the whole process. These zucchini can be cooled and served as a separate dish for dessert or in a salad. Or you can put it in sterilized jars, fill it with syrup and roll it up. Wrap the jars in a blanket, and when they are completely cool, lower them into the basement, and you will have a wonderful preparation for the winter.

Video: recipe with pineapple juice

Pineapple zucchini with flavoring

This recipe is just as simple and will cost even less than the previous one. For 1 large squash you will need the following marinade products:

Peel the zucchini, cut into rings and remove the core.

Prepare the syrup: bring water to a boil, dissolve sugar and citric acid in it to create a sweet and sour taste. After this, you can add pineapple flavoring.

Place the zucchini in the boiling marinade and cook for about 3 minutes, then cool at room temperature and put in the refrigerator. In this case, you can also roll the zucchini into jars for the winter.

Zucchini with pineapple in 15 minutes - video

Original jam

It’s impossible to imagine preparing for the winter without jam, which means we’ll try to make it from zucchini and pineapples. In fact, it is not difficult, but on the contrary, it is exciting and also delicious.

Such jam can be in pieces or in the form of puree - each method has its own characteristics. Zucchini does not have a distinct taste, so it very easily accepts the taste of additives, in our case, pineapple juice.

For this original jam you will need zucchini, pineapple juice and sugar.

For 1.5 kg of zucchini you will need:

• 1.2 kilograms of sugar;
• 0.5 teaspoon of citric acid;
• 1 small jar of canned pineapple (about the size of a glass).

We take into account already peeled and chopped zucchini.

You can make jam using exactly the same recipe without using pineapple slices. It is enough to take 0.5 liters of pineapple juice for the same amount of food.

Please note: pineapple juice in any recipe can easily be replaced with marinade from a can of canned pineapple. Alternatively, you can use instant drinks like Zukko or Yupy.

Compote

For compote from “pineapple” zucchini, you don’t even need to use pineapple juice. Lemon juice and cloves add the appropriate taste.

Ingredients:

• zucchini - 1 pc.;
• water - 2 l.;
• lemon - 1 pc.;
• sugar - 2 cups;
• cloves - 3 pcs.

Peel the zucchini and remove seeds, cut the pulp into small cubes.

Cut the zucchini pulp into cubes

Place the chopped zucchini in a suitable pan, add water and cook until boiling. Add sugar, reduce heat and continue cooking.

When the zucchini in the compote becomes transparent, you can add cloves to the syrup. After another 15 minutes, remove the pan from the heat and add the juice of one lemon to the compote.

Cooking with cherry plum

If, in addition to zucchini, you have a good harvest of cherry plum (or have the opportunity to buy it inexpensively), be sure to try this recipe.

Compote of zucchini and cherry plum with pineapple flavor

You will need:

• 3–4 medium-sized ripe zucchini;
• sugar;
• yellow cherry plum.

Wash the zucchini, peel, remove the core and seeds, cut into half rings.

Prepare a 3-liter jar, sterilize and dry. Place 0.5 kg of cherry plum and slices of zucchini inside so that the jar is filled up to the shoulders. Pour boiling water over and leave for 20 minutes.

Drain the liquid from the jar into a saucepan, add sugar at the rate of 1.5 cups per 1 jar. Bring the syrup to a boil until the sugar dissolves and pour over the zucchini. Roll up the jars, wrap them in a blanket for two days so that the compote cools down, and put them in the basement.

You can try using plum instead of cherry plum. You don't have to remove the pits from the plums.

Preparations with the addition of other fruits and berries

Citrus fruits, especially oranges, will help give zucchini a pineapple flavor. There is no need to use pineapple juice in this recipe - neither natural nor instant.

Required:

• 3–4 medium zucchini;
• 1 liter of water;
• 3 oranges;
• 2 cups sugar;
• 1 tablespoon citric acid.

This quantity of products is designed for 5 liter jars, which should be thoroughly washed and dried.

Washed oranges need to be cut into semicircular slices. Place 4 slices on the bottom of each jar; it is advisable for them to be positioned vertically.

Cut the oranges into slices; you can also use zest

Wash and peel the zucchini, cut the pulp into cubes, and put them in jars.

Now you need to prepare the syrup. To do this, completely dissolve sugar and citric acid in cold water. Pour the syrup into the jars with the zucchini and oranges.

Cooking zucchini this way requires sterilization.

Such zucchini “like pineapples” need sterilization. Filled jars are placed in a large saucepan, covered with lids, and water is added “up to the shoulders.” From the moment it starts boiling, set aside 15 minutes and cook the zucchini, then remove from heat, roll up the jars and leave to cool in a warm place.

Zucchini is a versatile vegetable that goes well with many fruits, absorbing their flavor. It is very healthy, which is why it is popular in canning, especially in compotes. Compote from a vegetable such as zucchini quenches thirst well and normalizes the water-salt balance in the body. This drink is recommended for older people to calm their nerves and for children to improve digestion; it does not cause allergies.

Subtleties of preparing zucchini compote

To make the drink tasty, aromatic and healthy, you must follow the following recommendations:

1. Before preparing the drink, make sure the ingredients are fresh.
2. Young zucchini does not need to be peeled.
3. Do not overcook the vegetable, otherwise it will turn into mush.
4. In compote with orange and zucchini, be sure to add lemon zest for richer flavor.
5. If the drink turns out to be too sweet, dilute it with boiled water.
6. If you prefer a sweet drink, add more sugar than indicated in the recipe.
7. Be sure to sterilize jars before cooking.
8. To give the compote a brighter taste and pleasant aroma, add pineapple flavoring to it.

Selection and preparation of zucchini

It is very important before preparing the zucchini compote. carefully select the ingredients for it. Then the drink will not have bitterness, acidity and will delight you with a pleasant aroma and rich taste.

When purchasing or preparing vegetables, you need to consider the following nuances:

1. Color. For compote, select light zucchini with yellow or green stripes.
2. Freshness. The beneficial properties and shelf life of the compote depend on the freshness of the product.
3. Size. Choose small vegetables, about 200 grams each. The optimal length of zucchini for compote is 15-20 centimeters. Young vegetables are always small in size, and even if you choose a slightly unripe zucchini, this will not affect the drink in any way.
4. External characteristics. The vegetable should not be soft and rough to the touch, with pits and cuts. The shelf life of the drink depends on these parameters.

How to make compote at home

Zucchini compote does not require expensive ingredients or complex manipulations. You can cook it at home, with a minimum expenditure of money, nerves, and effort.

A simple recipe for the winter

This recipe is distinguished by its simplicity, and its highlight is that you prepare compote from zucchini, and get a drink with the taste of pineapple.

The vegetable is washed, peeled, and seeds removed. Then it is cut into cubes, mixed with water, and placed on moderate heat. When the mixture boils, add sugar. Boil the compote until the vegetable is transparent. The lemon is washed and squeezed. When the zucchini has become transparent, add cloves and boil for another 3 minutes. Remove from heat, add lemon juice, mix well. Pour the drink into cans and roll them up.

With orange

To give zucchini compote a richer taste and a pleasant citrus note, you can cook it with the addition of orange. First, peel the zucchini and cut them into cubes. Boil the water. While it's boiling, get to the oranges.

Scald them with boiling water, peel them, cut into slices. Peel the lemon and squeeze out the juice.

Place zucchini, oranges in sterilized jars, and citrus zest on top. Fill with water and leave for fifteen minutes. Then pour the liquid back into the container, add granulated sugar, and boil for a couple of minutes.

Add 2 tablespoons of lemon juice to the jars and fill with syrup. Roll it up, wrap it up.

With pineapple juice

1. Peel the zucchini and cut into rings. Use a small glass to make holes in the middle.
2. Boil the vegetable for five minutes. It is necessary to cook it in order to disinfect and destroy all microbes.
3. Drain the water and place the warm zucchini in jars.
4. Add granulated sugar, vanillin, citric acid.
5. Pour in pineapple juice.
6. Roll up the jars.

With zuko juice

1. Peeled zucchini is cut into medium cubes and placed in a jar.
2. Pour boiled water, add a teaspoon of essence, and close.
3. Leave to brew overnight.
4. The water is drained and the zucchini is washed well.
5. Vegetables are poured into a pan, granulated sugar and ZUKO are added. No water is added because the vegetables will give juice on their own.
6. Place on moderate heat and boil for five minutes.
7. They put it in jars and roll it up.

With yuppie juice

Another recipe on how to make a pineapple zucchini drink.

Cooking technology:

1. Fill a jar with chopped zucchini.
2. Fill with boiled water.
3. Add acid.
4. Close the lid tightly and leave to steep for six hours.
5. Pour the water into a bowl, add sugar.
6. Bring to a boil.
7. Add Yuppi, boil for 3 minutes.
8. Pour into a jar and roll up.

With lemon

Peel the zucchini and cut into small cubes. Then pour it into a bowl, fill it with boiled water, and put it on the fire. When the water boils, add sugar and cook over low heat until transparent. Add cloves and cook for another fifteen minutes.

Squeeze the juice from the lemon and pour it into the pan. Pour the syrup into jars and roll up.

With cherry plum

1. Place the cherry plums in jars.
2. Peel the vegetable and cut into cubes.
3. Place the zucchini on the cherry plum and pour boiling water over it.
4. Let it brew for ten minutes.
5. Drain the water into a bowl, add sugar.
6. Boil the syrup for several minutes.
7. Pour it into jars and roll them up.
8. We turn the jars over and wrap them up.

With plum

1. Peel and chop the vegetables.
2. Wash the plums.
3. Mix the ingredients and add sugar.
4. Leave for 1.5 hours.
5. Pour the mixture into a saucepan and put on fire.
6. To fill with water.

With apples

This drink has a pleasant summer aroma, rich taste, and quenches thirst well.

Preparation:

1. Peel the vegetable and cut it.
2. Peel the fruit and remove the core.
3. Pour the fruit and vegetable mixture into a bowl, add sugar and water.
4. Boil over low heat for fifteen minutes.
5. Roll it up, wrap it up.

With citric acid

If you don’t have any pineapple juice or flavorings on hand, you can make a pineapple drink with zucchini by adding citric acid.

Preparation:

1. Wash the vegetables, peel them, cut them.
2. Fill with boiled water.
3. Cook the mixture over low heat for 25 minutes.
4. Add the rest of the ingredients and cook for another 5 minutes.
5. Let's roll up.

Without sterilization

1. Vegetables are cut and placed in a three-liter jar along with thorns, in layers. The fruit and vegetable mixture should fill 1/3 of the jar.
2. Add sugar and boiling water.
3. Roll up and shake well to dissolve the sugar.
4. The jars are turned over and wrapped.

With cherry

1. We clean and cut the vegetables.
2. We wash the cherries and let them dry.
3. Pour boiling water over the fruit and vegetable mixture. Let it sit for 20 minutes.
4. Pour the liquid into a saucepan and add sugar. Cook for 5 minutes.
5. Pour the syrup into jars and roll up.

With vanilla

Technology:

1. Cut the vegetables and cook with sugar until transparent.
2. Add vanilla.
3. Remove from heat, pour in essence.
4. Pour into jars and seal.

Features of compote storage

Zucchini compote should be stored in a cool, dark place. A cellar or basement is best suited for these purposes. If you don’t have one, you can use a pantry.

3 recipes for *Pineapple* compote from zucchini and cherry plum

A few years ago I came across a recipe for “Compote with pineapple flavor” in the magazine “1000 Tips”. I read it. Do not believe. But I still made several liter jars. And... our family disappeared. This is now our favorite compote!!! And we love the “solid” component of the compote.

Recipe1

Ingredients for one 3-liter jar:

Zucchini 2 -3 pcs.
Yellow cherry plum 300 gr
Sugar 140-150g per liter
Water

The ratio of zucchini and cherry plum should be 3 to 1. You don’t need more cherry plum, otherwise it will turn sour.

Preparation:

Place ripe yellow cherry plum on the bottom of a 3-liter jar (you shouldn’t take red cherry plum - it will spoil the color of the zucchini).
Peel the zucchini, remove the seeds (if the zucchini is large, remove the core using a glass) and cut into small cubes or thin (1cm) circles (semi-circles). It is not worth less, they may fall apart during canning.
Place on top of the cherry plum.
Pour in hot syrup made from water and sugar.
Repeat pouring three times (for the last two years I have only filled twice). And the zucchini will taste like pineapple! For the last two years, having already gained experience, I poured it for the first time in the evening, covered it, and in the morning I drained it, boiled it, poured it into steamed jars, rolled it up, turned it over and covered it for a day.

You can also use liter jars. The ratio of zucchini and cherry plum is the same. 1/4 cherry plum, top with diced zucchini and fill the jar to the top (our family really loves the “solid” component of compote). The further process is the same as with three-liter jars.

The taste is really pineapple.

Recipe 2

Compote with pineapple flavor.

Here's another recipe. It can be used both for immediate consumption and for preservation.

Ingredients:

Zucchini 1 pc. large

For marinade per 1 liter of water:

1. Sugar 2/3 cup or 140-150 gr.
2. Citric acid ½ tsp.
3. Pineapple flavoring 1 tsp.

Preparation:

1. Peel the zucchini and cut into slices about 1 cm thick.
2. Using a glass, remove the core from each circle.
3. Bring the water to a boil, add sugar and citric acid. Be sure to try it - it should taste sweet and sour. If necessary, add a little more sugar or lemon. Dissolve the sugar completely in water.
4. Now add pineapple flavor to the marinade
5. Place the zucchini in the boiling marinade, bring to a boil and cook for 2-3 minutes.
6. Cool the zucchini at room temperature in the marinade, and then put it in the refrigerator.

The same zucchini can be prepared for the winter. The cooking process will be slightly different: place pieces of zucchini in pasteurized jars, pour marinade over them, then place in a pan of water for 10-15 minutes from the moment of boiling, cover with a lid and roll up.

Recipe 3

Many of us are accustomed to the fact that zucchini is only fried or stewed. Some have had the opportunity to try jam or candied fruits from them. I would like to invite you to use them in a slightly unusual form - cook a compote from them, which tastes like pineapple drink. My kids love it very much, so I always roll up a lot of cans. And I use pieces of zucchini instead of this overseas fruit for salads or as a dessert. The whole secret is that zucchini has practically no taste of its own and, like a sponge, absorbs the aroma of other products. I got these recipes from a friend from Belarus and after the first serving they became favorites. I'm sure the same thing will happen to you.

Pineapple zucchini compote

Kitchenware: saucepan for syrup, tall saucepan for sterilization, jars, spoon, paring knife, lids, kitchen towel, seaming wrench.

Ingredients

Step-by-step preparation

1. First, wash the glass jars thoroughly. For this volume of ingredients you need two to three liters. I clean all my canning jars with regular baking soda, without any harmful cleaning products. There is no need to sterilize, as this is a waste of time. Firstly, we will put non-sterile vegetables in them, and secondly, we will later sterilize them with all their contents.
2. We wash about 2 kg of yellow cherry plum and, if necessary, select spoiled ones and remove the tails.
   
3. Take 3-4 medium zucchini. Wash and cut off the skin. The most convenient way to do this is with a special knife for peeling vegetables, but you can also use a regular one. Cut them in half and select the middle with the seeds. This is where a tablespoon comes in handy. Cut the dense pulp into medium pieces, similar to canned pineapple.
   
   

   Don't rush to cut everything at once. It’s better to cut it later if necessary.

4. Now let's take the banks. Fill them almost a third with zucchini. We put the same amount of cherry plum on top and add 2-3 cloves, one per liter. It may seem like a lot of zucchini, but believe me, they are eaten first and very quickly.
   
5. Pour 600 g of sugar into the pan. It is taken at the rate of 200 g or 1 glass per 1 liter of water. Pour 3 liters of water and bring to a boil, stirring occasionally until all the sugar dissolves. Just in case, pour one glass more water.
   
6. Pour the syrup into the jars, without adding a couple of centimeters to the edge, and simply cover with a lid.
   
7. Place a kitchen towel or some cloth on the bottom of a large pan. We put the jars in it and pour water so that they are immersed by a third.
   
8. After the water boils, sterilize for half an hour, it is advisable to cover the pan with a lid. Carefully remove the jars and roll them up.
   
9. We move the jars of compote to a secluded place where they will not disturb anyone. Turn them upside down, cover with something warm and leave until completely cool.
   

Video recipe

Love pineapple juice, but don't want to buy weird store-bought nectars? Then prepare zucchini compote for the winter, which tastes like pineapple. And how to do this, look at the video.

Compote can be made from anything. In addition to the usual, it turns out to be a delicious drink. And in the middle of winter, a fragrant one will help you remember the taste of summer.