Zucchini "Pineapple" with Cherry Plum for Winter
A clever treat—you honestly can't tell it from canned pineapple! I've been making this for years and it's always a hit. The trick is not to tell your family and guests it's zucchini, or they might refuse to try it. And really, no one would ever guess there's a vegetable floating in that sweet syrup.
alena•♫
Recipe author
Zucchini Pineapple with Cherry Plum for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
13 g
54 kcal
GI:
15
/
0
/
85
- Wash and peel the zucchini. Cut them into rounds about 1 cm thick—the same thickness as canned pineapple rings. 2. Cut out the center of each round so you're left with rings; a shot glass works well for keeping them neat. 3. Pack the zucchini into clean jars (you'll need about five or six 1-quart jars, or fewer larger ones), tucking in the cherry plums alongside. 4. Drop 2 cloves into each jar. 5. Make the syrup: bring the water to a boil, add the sugar, and stir until it fully dissolves. Stir in the citric acid. 6. Pour the hot syrup over the zucchini and cherry plums in the jars. 7. Line the bottom of a large pot with a towel and set the jars on it. The water should come up to the "shoulders" of the jars. Bring to a boil and process for about 20 minutes. 8. Seal the jars with sterile lids, turn them upside down, wrap them, and let them cool. Store the finished zucchini "pineapple" in a cool, dark place.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Cloves - 323 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cherry plum - 27 kcal/100g
- Citric acid - 0 kcal/100g
- Water - 0 kcal/100g
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