Zucchini compote in pineapple juice

I have been making zucchini compote with white wine or water and wine vinegar for several years, but this way of making compote really thrilled me. I couldn’t believe there was no pineapple in the compote (and I made it). Zucchini "leafed" with each bite (which can be seen in the picture), just like pineapple and tasted like it. This recipe was a real revelation for me.

Preparation steps

Peel a squash, if necessary remove the middle with the seeds, and cut the zucchini into cubes, ring rings or remove the balls with a device.
Put 100% tetrapack pineapple juice, sugar and citric acid, and sliced zucchini in a cooking pot. Put on the stove and cook, since it boils, for 20 minutes. I put in very little preservative, although the recipe doesn’t go. Then pour the compote into jars, close them immediately and turn them for about 15-20 minutes, then turn them to the right side and "tuck" them into the blanket until they cool. Then store the jars in the cold with the rest of the winter.

Serving

In the picture, the juice in the compote is a little more cloudy, because that was the original juice in the package.

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