Do you want to surprise your family with an unusual billet? Then this recipe is for you. We will prepare zucchini for the winter on the principle of canned pineapples. Just don't rush to reveal all the cards. Usually the dessert is eaten, and then only it turns out that it was and from what :)
Ingredients
- Young zucchini - 2 kg
- Pineapple juice - 1 l
- Sugar - 200 g
- Citric acid - 2/3 tsp.
Step-by-step cooking recipe
Wash zucchini, peel, cut into rings or half rings 1.5-2 cm thick. To get rid of the seeds and make a hole characteristic of canned pineapples, squeeze out the middle with a glass.
Pour lemon juice into the cooking pot, add sugar and citric acid, bring to a boil.
Put the sliced zucchini in the boiling syrup, mix gently and boil over low heat for 15 minutes after boiling.
Put the hot zucchini in pre-sterilized jars, pour boiling syrup. Seal the jars tightly, turn upside down, wrap and cool. Store the workpiece in a cool, dark place.
