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Zucchini is a familiar and native vegetable for our country. Over the centuries, the hostesses have invented a lot of recipes for their preparation, everyone will find a dish to their taste. A distinctive feature of zucchini is a certain neutrality of taste, which allows you to create completely unexpected flavor solutions - for example, cook pineapples from zucchini with pineapple juice.

Product selection

An original and unusual recipe will help to diversify the menu and get to know the usual zucchini in a completely new light. In taste, aroma, even appearance, pineapples from zucchini are almost indistinguishable from real ones. At the same time, the delicacy will cost much cheaper than store-bought canned pineapples, and it will be healthier for health.

In order for this appetizer to turn out to be really tasty and healthy, you should responsibly approach the choice of products for it. As a rule, there are two main ingredients - the zucchini themselves and pineapple juice.

Zucchini

The best option would be homemade zucchini grown in your garden. In this case, you can be 100% sure of their quality. But properly selected store-bought vegetables will also work.

For this recipe, you need to select small, young zucchini, in which there are very few seeds. Large, overripe vegetables can also be used, but they have almost the entire core filled with large seeds, so you have to throw it away, which is not very economical. Best suited specimens weighing 120-250 g, no longer than 20 cm.

Important! The color of the stem should be green. If it has dried up, darkened, or is completely absent, most likely the zucchini has been plucked for a long time.

Particular attention should be paid to the color, thickness and condition of the skin. It should be quite thin, without external damage (scratches, scuffs). The color of the zucchini can be different - white, green, striped. Color can smoothly move from one shade to another. At the same time, there should not be sharp transitions and spots - they, as a rule, indicate the beginning of rotting of the fetus.

Pineapple juice

When choosing juice for making zucchini like pineapples for the winter, you should not try to save on its quality, because the harvest will have to stand in the cellar or pantry for several months, or even all six months. The ideal option, of course, would be freshly squeezed pineapple juice, however, due to its inaccessibility and high cost, you can limit yourself to store-bought juice.

It is better to choose juice in glass jars, so it is stored longer without loss of quality. Also a good option would be juice in a cardboard box with a foil inner layer.

The composition of the product should be dominated by natural ingredients. Ideally, only juice, without an additional list of preservatives, sweeteners, etc. It should be borne in mind that natural juice without preservatives is stored less.

Recipe Options

You can cook pineapple from zucchini according to different recipes. As a result of small changes in the amount of main ingredients or cooking time, you can get "pineapples" in syrup, jam, compote, or almost candied zucchini.

Tip: some housewives, in order to give the “pineapples” a more suitable color, add a little turmeric to the workpiece.

Zucchini-pineapples for the table and for the winter

You can prepare a delicious snack for the festive table quite quickly and with a minimum set of ingredients:

• a kilogram of fresh zucchini;
• 350 ml of pineapple juice;
• half a glass of sugar;
• two thirds of a teaspoon of citric acid;
• vanillin (optional)

Washed zucchini is peeled and cut into rings of medium thickness (about 0.7-15 mm). Using a glass or glass, a core with seeds is cut out.

Pineapple juice is mixed with sugar, citric acid and vanilla in a suitable enamel saucepan. Stirring constantly, the mixture is heated until all the sugar has melted. At this stage, it is better to taste the liquid in order to add more sugar if necessary.

Put the zucchini into the boiled syrup, reducing the heat to a slow boil. Rings need to be boiled in one layer, 7 minutes on each side.

Ready pineapples are laid out on a dish along with syrup. It is advisable to let them brew for at least a few hours, so that the zucchini is better saturated with the taste and smell of the syrup. You can serve them to the table as an independent snack for tea or prepare a delicious fruit salad. "False pineapples" are sweet, with a slight sourness and indistinguishable from real ones.

To prepare zucchini in pineapple juice for the winter, you need to slightly change the amount of syrup so that it is enough to completely fill the jars:

• kilogram of zucchini;
• 700 ml of juice;
• a glass of sugar;
• 2/3 tsp citric acid;
• vanillin (to taste and desire).

For a long-term option, it is better to cut the zucchini into cubes - this way they will lie more tightly in the jar and be better saturated with syrup. Otherwise, the recipe does not differ from the main one. The cubes are boiled for 15 minutes, laid out in sterilized jars, poured with boiling juice-syrup and twisted with sterilized lids.

Zucchini-pineapple jam with lemon

By changing the proportions of the main ingredients, you can cook pineapples from zucchini with pineapple juice in the form of thick jam.

The product ratio is as follows:

• 2-2.5 kg of fresh young zucchini;
• 0.5-0.7 l of pineapple juice;
• 1-2 cups of sugar;
• 0.5 teaspoon of citric acid;
• vanillin to taste.

For jam, it is better to cut the zucchini into cubes, you can also use various molds. The main thing is that there are no seeds left on them and all the pieces are approximately the same in size.

Tip: By reducing or increasing the amount of juice, you can change the density of the jam.

Sliced ​​zucchini is placed in a saucepan, covered with sugar and juice is added. Everything is thoroughly mixed and allowed to stand for several minutes. Then acid is added to the mixture and the pan is moved to the stove. The fire should be medium, and after boiling it is reduced to weak. Cook the jam for 15-20 minutes to make the zucchini soft. You can cook longer, but it is important to ensure that the pieces of vegetable do not boil into porridge.

A few minutes before readiness, vanillin is added to the jam, 1-2 pinches will be enough. You can also check the taste and, if necessary, add sugar. When the zucchini is ready, they will acquire a beautiful golden color, and the delicious smell of pineapples will fill the kitchen.

Put a slice of lemon into sterilized jars, sprinkle it with a pinch of sugar or vanillin. Spread the finished jam on top and roll up the jar. Further, traditionally, it needs to be turned over and wrapped.

Zucchini compote

No less tasty and just as affordable is pineapple-flavoured zucchini compote. In terms of ingredients, it practically does not differ from jam or slices in syrup:

• 1-1.5 kg of young zucchini;
• liter of juice;
• 0.5 st. Sahara;
• 0.5 tsp citric acid;
• orange.

As in previous recipes, zucchini is peeled and seeds are cut into arbitrary shapes - rings, cubes, triangles, etc. Then they are transferred to a suitable saucepan, poured with pineapple juice and freshly squeezed orange is added. The mixture is insisted for about 50-70 minutes, after which it is covered with sugar, lemon is added and put on medium heat. After boiling, the gas is reduced and the compote is boiled for about 5-10 minutes.

The finished drink is poured into sterilized jars, rolled up and left to brew for several days.

A delicious and original dish will be a great addition to any table. The beauty of zucchini in pineapple juice is the ease of changing the recipe - from one set of ingredients, varying their ratio, you can get several different, but equally tasty snacks. And the availability of these ingredients makes “false pineapples” not only tasty, but also a budget replacement for real canned fruits.

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Zucchini is a versatile vegetable that pairs well with many fruits to absorb their flavor. It is very useful, therefore it is popular in conservation, especially in compotes. Compote from a vegetable such as zucchini quenches thirst well, normalizes the water-salt balance in the body. Such a drink is advised to be taken by the elderly to calm the nerves and children to improve digestion, it does not cause allergies.

The subtleties of cooking squash compote

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

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

Selection and preparation of zucchini

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

When buying 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 useful properties and shelf life of 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 duration of storage of the drink depends on these parameters.

How to make compote at home

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

Easy winter recipe

This recipe is notable for its simplicity, and the highlight of it is that you prepare zucchini compote, and you get a pineapple flavored drink.

Vegetables are washed, peeled, seeds are removed. Then it is cut into cubes, mixed with water, put on moderate heat. When the mixture boils, add sugar. Cook the compote until the vegetable is transparent. The lemon is washed and squeezed. When the zucchini has become transparent - add cloves, boil for another 3 minutes. Remove from heat, add lemon juice, mix well. Pour the drink into cans, 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 an orange. First, peel the zucchini, cut them into cubes. Boil the water. While it boils, take on the oranges.

Scald them with boiling water, peel, cut into slices. The peel is removed from the lemon, the juice is squeezed out.

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

Add 2 tablespoons of lemon juice to the jars, pour over the syrup. Roll up, wrap up.

With pineapple juice

1. Peel the zucchini, cut into rings. Poke holes in the middle with a small glass.
2. Boil the vegetable for five minutes. It is necessary to cook it in order to make disinfection 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 banks.

With zuko juice

1. Peeled zucchini cut into medium cubes, laid out in a jar.
2. Pour boiled water, add a teaspoon of essence, close.
3. Leave to infuse overnight.
4. The water is drained, the zucchini is washed well.
5. Pour vegetables into a saucepan, add granulated sugar, ZUKO. Water is not added, because the vegetables themselves will give juice.
6. Put on moderate heat, boil for five minutes.
7. Lay out on banks, roll up.

With yuppies juice

Another recipe on how to make a pineapple drink from zucchini.

Cooking technology:

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

With lemon

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

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

with cherry plum

1. Put the plum in jars.
2. Peel the vegetable, cut into cubes.
3. We spread the zucchini to the cherry plum and pour boiling water.
4. Let's brew for ten minutes.
5. Drain the water into a bowl, add sugar.
6. Boil the syrup for a few minutes.
7. We pour it into jars, roll them up.
8. Banks are turned over, wrapped.

With plum

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

with apples

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

Cooking:

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

With citric acid

If you didn’t have any pineapple juice or flavors at hand, then you can make a pineapple drink with zucchini with the addition of citric acid.

Cooking:

1. Wash, peel and cut vegetables.
2. Fill with boiled water.
3. Cook the mixture over low heat for 25 minutes.
4. Add the rest of the ingredients, boil for another 5 minutes.
5. Roll up.

Without sterilization

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

with cherry

1. We clean and cut vegetables.
2. We wash the cherry, let it dry.
3. Pour boiling water over vegetable-fruit mixture. We insist 20 minutes.
4. Drain the liquid into a saucepan, add sugar. We cook 5 minutes.
5. Pour the syrup into jars, roll up.

with vanilla

Technology:

1. We cut the vegetables, cook with sugar until a transparent color.
2. Add vanilla.
3. Remove from heat and add essence.
4. Pour into banks, roll up.

Compote storage features

Zucchini compote should be stored in a dark, cool place. A cellar or basement is best suited for these purposes. If this is not available, then you can use the pantry.

Many of us are accustomed to the fact that zucchini is only fried or stewed. Some have tried jam or candied fruits from them. I want to suggest that you use them in a slightly unusual way - cook 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 slices 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 absorbs the aroma of other products like a sponge. I got these recipes from a friend from Belarus and after the very first portion they became favorites. I'm sure the same will happen to you.

Pineapple zucchini compote

Kitchenware: syrup pot, high sterilization pot, jars, spoon, paring knife, lids, kitchen towel, seaming key.

Ingredients

Step by step cooking

1. First of all, carefully wash the glass jars. For this volume of ingredients you need two to three liters. I clean all canning jars with regular baking soda, without any harmful cleaners. Sterilization is not necessary, as it is a waste of time. Firstly, we will put non-sterile vegetables in them, and secondly, we will later sterilize with all the contents.
2. We wash about 2 kg of yellow cherry plum and, if necessary, select the spoiled one and remove the tails.
   
3. We take 3-4 medium zucchini. Wash and cut off the skin. It is most convenient to do this with a special paring knife, but you can use a regular one. Cut them in half and choose the middle with the bones. This is where a tablespoon comes in handy. We cut the dense pulp into medium pieces, similar to canned pineapple.
   
   

   Do not rush to cut everything at once. It's best to trim as needed.

4. Now we take banks. We fill them almost a third with zucchini. Put the same amount of cherry plum on top and add 2-3 cloves, one per liter. It may seem to you that there are 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 cup per 1 liter of water. Pour 3 liters of water and bring to a boil, stirring occasionally to dissolve all the sugar. Pour one more glass of water just in case.
   
6. Pour the syrup into jars, without adding a couple of centimeters to the edge, and simply cover with a lid.
   
7. At the bottom of a large saucepan we put a kitchen towel or some kind of cloth. We put 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 take out the banks and roll up.
   
9. We transfer jars with compote to a secluded place where they will not interfere with anyone. Turn them upside down, cover with something warm and leave to cool completely.
   

video recipe

Love pineapple juice but don't want to buy obscure store-bought nectars? Then prepare zucchini compote for the winter, which is obtained with the taste of pineapple. And how to do it, look at the video.

Compote can be cooked from anything. In addition to the usual, a delicious drink is obtained. And in the middle of winter, remembering the taste of summer will help you or fragrant.

Thirst-quenching and healthy zucchini compote will be suitable for you at any time of the year. Zucchini is a versatile vegetable that does not have a pronounced taste, but is very useful. Due to the fact that it is able to absorb the aromas and tastes of nearby ingredients, zucchini is popular in preserves, especially in compotes.

The positive side of a vegetable of the pumpkin family is that it is able to normalize water metabolism in the human body. It is highly recommended for children and the elderly, because zucchini is not capable of causing any allergic reactions. Zucchini compote and juice can calm the nerves, improve the digestive system.

This vegetable is a summer fruit and begins to ripen in early July. Therefore, you can pluck young garden gifts in the middle of summer, enjoy them in different dishes, and also preserve them for the winter. Making a soft drink from zucchini, it can be combined with other vegetables, fruits and berries. It can be apples, pears, cherries, raspberries, lemons, oranges, cherry plums. It all depends on your preferences and mood.

Zucchini should not be eaten raw.

Zucchini compote

A standard zucchini compote without additives will require 1 large fresh zucchini. By itself, zucchini does not have a pronounced taste, but some people want to drink just such drinks. However, to add some flavor, take a few cloves. Zucchini with 2 cups of sugar will be stored in 2 liters of water, and half a teaspoon of 6% vinegar essence will ensure safety.

Cooking:

Acetic essence can be replaced with citric acid.

Zucchini compote with orange for the winter

The compote of zucchini with orange for the winter is pleasant to the taste. 5 liter jars require approximately 600 grams of pitted zucchini. 2 oranges will fill the drink with citrus flavor and 1 lemon will keep food safe for a long time. Syrup will be prepared from 500 grams of sugar and 4.5 liters of water.

Cooking:

Pineapple compote from zucchini for the winter

To prepare pineapple compote from zucchini for the winter, you need to prepare 1.5 kilograms of zucchini. For flavor, you should take 1 and a liter of pineapple juice. Preservation will provide half a tablespoon of citric acid, and sweetness will bring 0.5 cups of sugar. To maximize the similarity of zucchini with pineapple, it is cut into rings. Thus, zucchini compote for the winter like pineapple with the listed ingredients acquires not only the taste of an exotic fruit, but also its appearance. There is another option for preparing such a compote, where you can use canned pineapple instead of pineapple juice. The taste will become more intense.

Cooking:

In order for the zucchini to remain crisp, the cooking procedure must be reduced to 5 minutes, only in this case compote for the winter is not suitable.

Zucchini and sea buckthorn compote for the winter

The delicious taste of a refreshing drink can be obtained by cooking compote from zucchini and sea buckthorn for the winter. For a thirst quencher, you will need up to 1.2 kilograms of zucchini (zucchini) and 200-220 grams. The syrup will use 2 liters of water and a pound of sugar. All these components are placed in a 3-liter glass jar for the winter.

Cooking:

The amount of water in this recipe is approximate, a more accurate amount is determined during the canning process.

Compote of plums and zucchini

It takes about 30 minutes to create a delicious drink with a fruit dessert. Plum compote has a sour taste and a pleasant aroma. It will need a pound of young zucchini and 300 grams of plums or cherry plums. For pouring, you will need 1.5 liters of water with sugar to taste.

Cooking:

1. Young, firm zucchini do not need to be peeled. It is so soft and pleasant that it will be invisible in the drink.
2. You do not need to digest zucchini, they lose their rigidity, lose their crunch, turning into mashed potatoes or gruel.
3. Too sour or very sweet compote should be diluted with boiled water.
4. Preserving a drink for the winter requires mandatory sterilization of cans before starting preparation.
5. Freshly brewed zucchini compote without additives can be consumed by adding a few tablespoons of gin to it.

Perhaps many will be prejudiced against such blanks. However, among the inhabitants of sunny Bulgaria, squash 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. Having tried squash compote for the first time, it is quite difficult to determine what it is made of. In addition, spices are often added to the drink, making the taste even more piquant and extraordinary.

Preparation rules

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

1. Choosing zucchini. Traditionally, for compote we take elastic, ripened fruits, without spoiled areas and 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 from the skin.
2. We check the quality of additional ingredients. We must sort out the fruits and berries selected for conservation, removing rotten or obviously overripe ones from the total mass. Any of the auxiliary components should be dense, with no signs of damage to the skin. The sorted raw materials are thoroughly washed under running water.
3. Checking banks. Glass containers require checking for integrity and the presence of gaps on the neck. Let's tap on the glass with an ordinary pencil: the whole jar "sounds" loudly, and minor errors and imperceptible cracks will give out a dull, "trembling" sound.
4. Choosing lids. For conservation, we take ordinary varnished tin lids, inside lined with a rubber ring to seal the jar. They are universal (suitable for sweet, sour and salty spins), and also the cheapest. We do not use unvarnished tin lids: after a while, canned compote will acquire a metallic taste.
5. Using twist-off. Such twists have an undeniable advantage over the usual ones: they are reusable, do not require a seaming key, and do not have a rubber gasket, the condition of which limits the shelf life of conservation. True, twist-off lids require threaded cans.
6. We sterilize. Prepared jars with lids without fail are not only washed, but also sterilized. We do this in any of three ways: in an oven heated to 160 ° C, 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 do not digest. If the recipe involves boiling zucchini, do not overexpose the vegetables in hot water, otherwise they will lose their elasticity, a pleasant crunch, or even turn into a gruel or puree mass.
8. Using double fill. If, according to the recipe, the jars are filled with boiling syrup, we protect them from bombing with the so-called double filling. We cover the jar filled with syrup with a sterilized lid, leave it on the table for a maximum of half an hour. Then we drain the liquid, boil it again and pour it into a glass container again, only then we twist it with a seaming key. To drain the hot syrup from the jar, we use a special nylon lid with holes.
9. Let's improve the taste. Compote may turn out to be too sour (for example, due to an excess of lemon juice, cherry plum) or excessively sweet (too much sugar). In both cases, the drink is diluted with boiled water. Moreover, it will be appropriate both before spinning, and immediately after opening the can - before drinking.

Zucchini compote for the winter: the traditional version

Peculiarity. Perhaps, few people have heard of Bulgarian marinated compotes, which include the basic recipe for a canned homemade zucchini drink. It is essentially a sweet marinade flavored with cloves. It is important not to overdo it with a fragrant spice, otherwise it will "clog" the whole taste with itself. The norm of products is designed for two liters of water. With an increase in portioning, the amount of all components is proportionally recalculated.

Compote ingredients:

• 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. Carefully washed zucchini cut lengthwise, remove the pulp with seeds.
2. Next, cut the vegetable into strips, and then into slices resembling pineapple.
3. Place the zucchini in a saucepan, cover with water and bring to a boil.
4. Dissolve the sugar and, stirring constantly, continue to cook for another five minutes.
5. To the zucchini, which will become transparent during the cooking process, add cloves.
6. Pour vinegar into a saucepan removed from heat, mix.
7. Put the zucchini in the prepared sterilized jars with a slotted spoon, immediately fill them with hot syrup, roll up with sterilized lids.
8. We put hot spins upside down, wrap them up. The next day, we will take out the jars for storage in the basement or pantry.

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

Drink options with special flavor accents

Over the years of existence, the basic recipe has been successfully “overgrown” with various additions, and has been improved empirically. 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 in combination 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.

Compote ingredients:

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

Cooking technology

1. If necessary, remove the peel from the vegetable, clean the seeds, cut it into cubes.
2. Put the zucchini in a saucepan, fill the container with water and boil.
3. Next in line is sugar. Pour it into the zucchini, stir, cook compote over moderate heat for another five minutes.
4. After changing the color of the liquid to a more transparent one, add the spice.
5. Squeeze the juice of one lemon, also send it to the compote. The amount of acid can be adjusted to your own taste.
6. We put zucchini in a sterilized container, pour in hot syrup, twist the jar with a seaming machine.
7. Turn the lid down, wrap until cool.
8. We take 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 given 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. It will take no more than 30-40 minutes to create a vitamin drink in which zucchini will taste like pineapple. Due to the beneficial properties of the main components, the compote will become a real healing mixture for problems of the gastrointestinal tract. The impressive content of potassium 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 to be cloudy. True, this will not affect the taste.

Compote ingredients:

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

Cooking technology

1. Zucchini without skin and seeds cut into pieces (not too thin). Young fruits do not need to be peeled.
2. We wash the plum, the bones can not be removed.
3. Fill a sterilized jar with zucchini.
4. Pour a large handful of cherry plum (about as much fits in a glass). This amount of fruit will be enough, otherwise the compote will be sour.
5. Let's add lemon zest.
6. Pour the contents of the jar with boiling water. Let's wait 20 minutes.
7. Pour the cooled water back into the pot.
8. Boil a second time with the addition of sugar.
9. Pour the boiled syrup into a jar with zucchini and plums, roll up.
10. Turn over, warm with a blanket.
11. A day later, we will transfer to a cool room for storage until winter.

"Sun" in the bank

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.

compote ingredients:

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

Cooking technology

1. Cut the peel from the zucchini, take out the seeds, chop the vegetable into cubes.
2. Scald the orange with boiling water, peel and peel the white partitions.
3. We divide the citrus into slices, cut each into pieces. We remove the bones.
4. Grate the lemon and orange zest separately.
5. In a sterilized container, lay out the zucchini slices.
6. Next we send pieces of orange, a teaspoon of zest of each citrus.
7. Pour the fragrant contents of the jars with boiling water.
8. We cover with lids, leave until the liquid turns yellowish (maximum for half an hour).
9. Drain the liquid into a saucepan, dilute sugar in it, stir well.
10. We boil again.
11. Squeeze a lemon, 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 filling, compote can be boiled for about 20-30 minutes, and then poured hot into a sterilized container, immediately rolled up. With this method of preservation, the orange can be cut into pieces directly with the peel. The compote will be rich in 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 are harvested, which have a lot of useful substances in their composition. 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 start of the first autumn frosts.

compote ingredients:

• 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 upper shell, seeds. Chop into cubes.
2. Blanch the zucchini for two minutes in slightly boiling water, put in a colander to drain the liquid.
3. Add zucchini to a sterilized jar.
4. Sprinkle pure sea buckthorn berries on top along with a few mint leaves.
5. Pour zucchini-sea buckthorn mass with boiling water.
6. After ten minutes, salt, boil again with sugar.
7. Fill the jar with boiling syrup and roll up.
8. We wrap the compote for self-sterilization, leave it under the covers until it cools.
9. The next morning, we will transfer the conservation to the pantry shelves or to the basement.

with cherry

Peculiarity. Having prepared a fragrant compote of zucchini and cherries, you will get a fairly concentrated drink of a rich scarlet color. Zucchini in the recipe are cut in the same circles, then the inner part (pulp) of the vegetable is cut out using a glass or a special shape. The result is neat rings that visually resemble pineapple rings.

Compote ingredients:

• 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, cut into rings.
2. We wash the cherries, leave to dry on a paper towel.
3. We boil water.
4. Pour boiling water over the zucchini rings and cherries placed in a sterilized jar. We leave for 20 minutes.
5. Using a special lid with holes, pour the colored liquid into the pan.
6. Add granulated sugar, cook the syrup for about five minutes.
7. Pour the ingredients in a jar with boiling sweet water, close with a seaming key.
8. We leave the banks upside down under the covers 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. The traditional cooking scheme: elastic apricots are selected, which, together with zucchini slices, are preserved using the double filling method.

compote ingredients:

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

Cooking technology

1. We clean the zucchini, cut into small slices.
2. Remove the pits from the washed and dried apricots.
3. Put the chopped vegetable and apricot halves in a pre-sterilized container.
4. We fill the composition with boiling water, let it stand for about 20 minutes.
5. Drain the liquid into a saucepan. Dilute the norm of sugar in it, bring to a boil.
6. Fill the jar with boiled syrup, cork.
7. Insulate the container turned upside down.
8. In a day we will take out the preservation for storage.

You can make a compote of zucchini with dried apricots by 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 dried naturally, therefore, the most useful. 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 preparations. 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 young children, since it does not cause allergic reactions.

Compote ingredients:

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

Cooking technology

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

In canned compote with apples, you can add a pinch of cinnamon, ground ginger, cardamom or nutmeg, mint leaves or lemon balm. An unusual taste will give a handful of ordinary or chokeberry, which you need to hold in the freezer for a day to remove bitterness. Compote will turn out no less tasty if you replace apples with pears or quince.

Assorted berry combinations

Combined 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 garden gifts. Tasty and beautiful compote with black, white and red currants. If you are limited in time, the berries can be thrown into the jar right 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 rose hips, dogwood, hawthorn, shadberry, grapes, honeysuckle or barberry. Try the most unexpected combinations. Throw a handful of gooseberries, raspberries, strawberries, blackberries, mulberries, cranberries into a jar, watch your household in winter. Savoring the drink, they will scoop out the berries with a spoon, guessing the “culprits” of the taste. If the fruit is not acidic enough and not quite suitable for the role of a preservative, be sure to add fresh lemon juice or a store-bought "lemon" to each jar.

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

Without a doubt, the whole family will appreciate the zucchini compote recipe for the winter. It perfectly quenches thirst, goes well with pastries. By the way, boiled zucchini, if you don’t feel like eating it, you can puree it, use it for baking homemade muffins. It is important to pay attention to the shelf life of compote. If you use fruits with stones as additives, it is better to store such preservation for no more than a year. Seedless compote will stand two to three times longer.

Reviews: "Pear or what?"

This year I have zucchini (zucchini) apparently not visible, and the huge ones grow - they are still tasty, even with the skin, and I handed them out, and what I didn’t do with them, but this recipe is just a godsend for me. I have three children and compotes quickly leave in winter, but here the children drank compote from “pineapples” with pleasure, and no one understood anything. Added - and plum and cherry (frozen), awesome. so for the winter I closed enough pineapple compotes.
Svetazina, http://www.povarenok.ru/recipes/show/78185/

I did it for testing, 4 jars came out, when I rolled up I didn’t even have time to try it ((I decided to try it, opened a jar, poured it, tried it a pear or something ??)))) Very tasty, fast and economical)))
anya3 08, http://www.povarenok.ru/recipes/show/78185/