Pineapple-Flavored Zucchini Compote for Winter
Beautiful, appetizing, made from simple ingredients, and incredibly tasty! Zucchini compote for winter can be prepared so it tastes like pineapple, without using any pineapple pieces. Zucchini and pineapple juice are enough. After just 1 month, you will be able to treat everyone to this delicious drink.
Updated : 18 August, 2026
Easy
About 45 min.
Ingredients
500 grams
Zucchini
500 milliliters
Pineapple juice
750 milliliters
Water
3 tablespoon
Sugar
1 grams
Citric acid
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make pineapple-flavored zucchini compote for winter? Prepare the ingredients. The compote is made fairly quickly, and preparing everything in advance will speed up the process. A separate note about the zucchini: young zucchini are best for compote, as they have tender but firm flesh and skin that is not tough. Otherwise, the zucchini will not be as tasty and will not resemble real pineapple as much.
Step 2
First, prepare the jars. For this amount, you will need 1 jar of 0.7 liters / about 3 cups. Wash it thoroughly with baking soda and rinse well. Then sterilize the jar and lid in any convenient way.
Step 3
Wash the zucchini thoroughly and peel it. The easiest way to do this is with a vegetable peeler - it is quick and does not remove too much flesh. The skin should also have no signs of spoilage or scratches, as this can affect how long the finished compote keeps. Then cut the zucchini into rings of equal thickness, about 1.5 cm / about 1/2 inch.
Step 4
Now remove the center with the seeds so the zucchini rounds resemble pineapple rings. The easiest way to do this is with a small glass of a suitable size, and for smaller rounds you can use an apple corer.
Step 5
Place the zucchini rings in a pot and cover with water. Place over medium heat and bring to a boil. Simmer the zucchini gently for 5 minutes. Do not use high heat, as they may overcook and turn mushy, which is not what we need.
Step 6
Remove the pot from the heat and carefully drain off the cooking liquid so you do not damage the zucchini.
Step 7
Immediately place the zucchini into hot jars. Do not try to pack too much into the jar; the rings should float freely in the juice.
Step 8
Add the vanilla powder and citric acid to the jar. Use only a very small amount, on the tip of a knife. Too much vanilla powder can become bitter, and too much citric acid will make the compote too sour.
Step 9
Add the sugar. You can use any sugar, but cane sugar will also give the rings a caramel note.
Step 10
Pour the pineapple juice into a pot and bring it to a boil. Pour it over the zucchini all the way to the top. Immediately seal the jar with a lid and turn it upside down. If sugar remains at the bottom, gently swirl the jar until it dissolves. Do this very carefully, as pressure builds up inside and the lid may come off, which could cause a burn or injury.
Step 11
Place the upside-down jar on a towel or wooden board and wrap it in something warm until the compote cools completely. This will additionally sterilize the lid.
Step 12
Then transfer the pineapple-flavored zucchini compote for winter to a cool place for at least 1 month, so the zucchini takes on a pineapple flavor.
Author note
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