Description
From the present canned pineapple is very difficult to distinguish. Shared with family recipe, and it came away from Sakhalin. While they ate, saying, "we bring pineapples in iron jars, and in three-liter jar that has never been seen. Yes, to bring us the rings, and you have oddly chopped." When they found out what it really is, their shock was not the limit. There is nothing left. You can safely add to salads where you need canned pineapple.
Ingredients
-
Zucchini
3 l
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Citric acid
15 g
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Flavor
1 pack
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Water
-
Brown sugar
200 g
Cooking
Zucchini cleaned, cut into small cubes, fill a jar with a volume of 3 liters to "coat hanger".
Pour the zucchini with water.
Add the citric acid, cover and stir.
Leave to infuse for 6 hours, stirring occasionally. It's okay if you have to hold a little more.
Pour all in a pot, put on the stove. Add cane sugar "Demerara" from the Mistral. Mix well. When waiting to boil over.
Add dry drink Pineapple, simmer for 3-4 minutes and remove from heat. Cool, put in jars and store in the refrigerator. NOTE: This billet can be done for long-term storage as a billet for the winter!!! In this case, use regular sugar. After you remove from heat, spread on sterile banks, roll up lids and send to storage of Your blanks.
Cane sugar "Demerara" from the Mistral adds a subtle caramel note to this dish. In this version, it can easily be stored in the refrigerator, but we won't last weeks. This tasty treat, and a refreshing juice. If it will be sweet, then add 1/3 Cup of water (sometimes I do), but most of all, our family is used as it is. BON APPETIT!!!
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