Pickled zucchini in a jar is a very crispy and delicious appetizer, which can be served on its own or with a side dish. Most often they are pickled with spices or garlic. However, zucchini can also be prepared with pineapple juice.

FoodOboz editorial staff will share with you an original recipe for canned zucchini with pineapple juice for the winter.

Ingredients:

• zucchini - 1 kg (peeled)
• pineapple juice - 500 ml
• sugar - 150 ml
• citric acid - 0.5 tsp.
• lemon - 2-3 rings

Method of preparation:

1. Wash zucchini well and peel off the skin. Each cut lengthwise into 4 pieces and remove the core.

2. Cut zucchini in the form of so-called strips of 1 centimeter thick. Place in a saucepan.

3. Pour zucchini juice, sugar and add citric acid. Put on the fire, bring to a boil and cook for 15 minutes.

4. Add lemon rings 3 minutes before they are ready. Remove from the stove.

5. Place hot zucchini immediately into sterile jars, pour the juice in which they were cooked and seal with lids.

6. Turn the jars upside down, cover with something warm and leave them like this until they cool down completely. Done!

Also on OBOZREVATEL you can read the recipes:

• Pickled zucchini with thyme and cloves
• Pickled zucchini with ketchup and vinegar.
• Spicy pickled zucchini