Discover the sweet twist: Zucchini à la pineapple recipe

Zucchini à la pineapple may sound unconventional, but it's worth embracing a bit of culinary craziness—especially when it’s delicious. Sweet, slightly tangy, with a texture reminiscent of pears from a compote, it's a hit.

Pickled zucchini is not only a tasty addition to various dishes but also a vitamin bomb. Rich in beta-carotene, B vitamins, and vitamin C, as well as minerals like magnesium and potassium, it supports eye health and overall well-being. It’s healthy and delicious.

Who would have thought that zucchini could taste like exotic pineapple? It’s sweet, aromatic, and juicy, fitting perfectly in salads, desserts, or even as a standalone snack. Taking advantage of the bountiful garden harvest, it’s worthwhile to prepare a few jars.

Ingredients

• 4.4 lbs of yellow zucchini (approx. 2.6 lbs after cleaning)
• about 0.4 gallons of water
• 1 tablespoon of citric acid
• 4.2 oz of sugar
• 0.4 oz of vanilla sugar
• 4-5 cloves
• 1 teaspoon of turmeric

Preparation method:

Step 1. Cut the yellow zucchini in half and scoop out the flesh and seeds with a spoon. Cut the remaining part into medium-sized cubes.

Step 2. In a pot, bring the water to a boil. Add the citric acid and bring it to a boil again. Pour the resulting brine over the diced zucchini and set it aside for 24 hours.

Step 3. After this time, pour the liquid back into the pot. Add white sugar, vanilla sugar, cloves, and turmeric. Stir and bring to a boil.

Step 4. Place the zucchini pieces in jars and pour the brine over them. The liquid should completely cover the vegetable pieces. Tightly close the jars.

Step 5. Line the bottom of a pot with a cloth. Place the jars inside and cover them with water so that they reach about three-quarters of the jar height. It shouldn't reach the lid. Pasteurize for about 15-20 minutes. Set aside to cool. Store in a dry and cool place. Enjoy!