Zucchini à la pineapple: A sweet twist on a versatile vegetable

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

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

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

Ingredients:

            
• 2 kilograms of yellow zucchini (approximately 1.2 kilograms after cleaning),
• about 1.5 litres of water,
• 1 tablespoon of citric acid,
• 120 grams of sugar,
• 10 grams 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 the boil. Add the citric acid and bring it to the boil again. Pour the resulting brine over the diced zucchini and set 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 the boil.

Step 4. Place the pieces of zucchini 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 the pot with a cloth. Place the jars inside and cover them with water, ensuring it reaches about three-quarters of the jar height. It shouldn't reach the lid. Pasteurise for about 15-20 minutes. Set aside to cool. Store in a dry and cool place. Enjoy!