Pickled Zucchini "Faux Pineapple"
Shape and color come together beautifully in this little ensemble of flavor! Not long ago I wowed my husband with a chocolate zucchini cake, and now I'm eager to share another recipe made from these wonderful vegetables. When I brought the zucchini to the family dinner table and asked, "What is this?" everyone instantly answered, "Pineapple, of course!" You can imagine their surprise when they realized these "pineapples" were made from plain zucchini. I'll admit that until recently I had no idea such a recipe even existed. My brother gave me the idea (and went ahead and put in a request for it at our holiday dinner) after being served the dish as a guest somewhere.
NashaDasha
Recipe author
Pickled Zucchini Faux Pineapple
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 %
11 g
46 kcal
GI:
9
/
0
/
91
- Peel the zucchini and cut it into rounds about ½ inch (1–1.5 cm) thick. Using a shot glass or a small cup, punch out the seedy center of each round. In a small saucepan, bring the water to a boil and add the citric acid and sugar. You're after a sweet-and-sour brine. Be sure to taste it and add more seasoning if needed. Stirring constantly, cook until the sugar is fully dissolved. Add the pineapple flavoring. Gently lower the zucchini rounds into the boiling brine, bring it back to a boil, and cook for another 3 minutes or so. Let the zucchini cool to room temperature out of the brine.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
- Water - 0 kcal/100g
- Pineapple juice - 48 kcal/100g
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