With pineapple and chicken meat - a tasty and presentable dish that can decorate any holiday table. Today's article presents an interesting selection of the most simple recipes for such snacks.
Basic principles
To prepare such dishes, it is desirable to purchase exclusively fresh and high-quality ingredients. So that the salad does not turn out too dry, it is recommended to add not only fillet, but also other parts of the chicken to it. They are separated from the bone, washed, and then boiled in salted water and used for their intended purpose. Alternatively, you can prepare a snack based on smoked or fried chicken.
For satiety, potatoes, cheese chips, boiled rice, mushrooms or canned corn are added to the puff salad with pineapples. As for mayonnaise, which is impregnated with all the ingredients, you can not only buy it in a grocery store, but also make it at home. If desired, it can be mixed in half with sour cream.
Variant with pickled onions
This tender and light snack allows you to add variety to the family menu. To prepare it you will need:
- 350 grams of boiled chicken.
- Large bulb.
- 200 g canned pineapples.
- 3 eggs.
- 200 grams of any hard cheese.
- Mayonnaise.
- 100 milliliters of hot water.
- 2 large spoons of sugar and vinegar.
Before you prepare a layered salad with pineapple and cheese and chicken, you need to do onions. It is peeled, washed, cut into half rings and marinated in a mixture of water, sugar and vinegar. After half an hour, the liquid is drained, and the onion is rinsed under the tap.
Eggs are hard-boiled, cooled, peeled and cut into cubes. Then they are laid out on the bottom of a large flat plate and lightly greased with mayonnaise. Top evenly distribute chopped boiled chicken and pickled onions. All this is poured over with mayonnaise and covered with pieces of canned pineapple. They are also covered with a layer of purchased sauce. The almost ready snack is sprinkled with cheese chips and left so that it has time to soak.
Canned corn option
We draw your attention to another interesting puff salad. Chicken, cheese, pineapple and dessert corn - a rather unusual combination of products that will delight true gourmets. To create such a snack you will need:
- 3 eggs.
- Half a kilo of chicken.
- 100 grams of any hard cheese.
- Mayonnaise.
Washed chicken is poured with cool water, boiled until cooked, cooled and chopped. Then the meat is laid out on the bottom of a large flat plate. Corn kernels, pineapple pieces and chopped boiled eggs are alternately distributed on top. Each of the above layers is smeared with mayonnaise. The finished snack is sprinkled with cheese chips and left to soak.
Dried mushroom option
This delicious and fragrant puff salad with pineapple is very nutritious. Therefore, it can become not only an excellent decoration for any celebration, but also a full-fledged dinner for the whole family. To prepare it you will need:
- 200 grams of fresh chicken meat.
- 2 potatoes.
- Small bulb.
- 30 grams of dried mushrooms.
- 2 eggs.
- 4 canned pineapple rings
- Salt and mayonnaise.
Mushrooms are soaked in cold water for at least three hours. Then they are cut into small pieces and fried together with chopped onions.
Eggs, chicken and potatoes are boiled in separate saucepans. The finished ingredients are cooled, crushed and laid out in clean containers without mixing with each other. After all the products are prepared, you can proceed directly to the assembly of the puff salad with pineapples.
At the bottom of a large flat plate spread grated potatoes and lightly salt it. Roasted mushrooms, chopped eggs, chopped chicken and chopped pineapples are alternately placed on top. Each layer is smeared with mayonnaise. The finished snack is sprinkled with cheese chips and left to soak.
Option with tomatoes
According to the method described below, a very fragrant and refreshing snack is obtained, which is distinguished by its aesthetic appearance. Since the recipe for a puff salad with pineapple requires a certain food set, make sure you have on hand in advance:
- 3 potatoes.
- 450 g canned or fresh pineapple
- 4 eggs.
- Green apple.
- Small bulb.
- 3 tomatoes.
- 65 grams of walnuts.
- Salt and mayonnaise.
Chicken fillet, eggs and potatoes are laid out in small saucepans, poured with cool water, boiled, cooled, if necessary cleaned, chopped and placed in separate containers without mixing with each other.
Potatoes are distributed along the bottom of a suitable plate. Top alternately spread chicken, pineapple pieces, chopped nuts, grated apple, chopped onion, previously scalded with boiling water and chopped eggs. Each of the above layers is smeared with mayonnaise. The top of the appetizer is decorated with tomatoes.
Carrot variant
Lovers of delicious and hearty dishes will surely be interested in this recipe for puff salad with pineapple and chicken. To play it you will need:
- 2 carrots.
- 300 grams of fresh chicken fillet.
- A can of canned dessert corn.
- 2 bulbs.
- ½ can of canned pineapple.
- 100 grams of good hard cheese.
- Lavrushka, salt, vegetable oil and mayonnaise.
The washed chicken fillet is laid out in a saucepan filled with cold water. Salt, a couple of bay leaves, one carrot and one onion are also added there. All this is placed on the stove and boiled until tender. Then the meat is cut into not too large pieces and placed on the bottom of a large flat plate. The remaining carrots, previously grated and stewed in vegetable oil, along with onion half rings, canned dessert corn and cheese chips are alternately placed on top. Each of these layers is carefully smeared with mayonnaise. Top the appetizer with pineapple slices and leave to soak.
Variant with champignons and nuts
This fragrant and hearty puff salad with pineapple has a spicy taste. It is prepared from simple and budget components, the purchase of which will not affect the state of your wallet in any way. For this you will need:
- 200 grams of fresh chicken fillet.
- Large carrot.
- 100 grams of walnuts and good hard cheese.
- 3 eggs.
- 200 grams of raw champignons and canned pineapples.
- A bunch of feather onions and mayonnaise.
Eggs, carrots and chicken fillet are placed in small saucepans, poured with cool water, boiled until cooked, cooled, peeled and chopped without connecting to each other. Once all the ingredients have been pre-processed, you can start assembling the snack.
At the bottom of a flat dish, alternately lay out mushroom plates, chopped chicken, grated carrots and pieces of pineapple. Each of these layers is carefully smeared with mayonnaise. Top the salad with a mixture of chopped feather onions, chopped eggs and cheese chips.
Variant with grapes
This interesting layered salad with pineapple and chicken has a pronounced aroma and a pleasant taste. To prepare it you will need:
- A bunch of grapes (seedless).
- 150 grams of high-quality hard cheese.
- Canned pineapple.
- 350 grams of smoked chicken fillet.
- 3 eggs.
- 150 grams of walnuts.
- mayonnaise and salt.
Thoroughly washed eggs are poured with cool water, sent to the switched on stove and boiled hard. The finished product is cooled, peeled and crushed. Since all other ingredients do not require pre-cooking, you can safely proceed to the final assembly of the salad.
At the bottom of a suitable flat plate spread chopped smoked chicken meat. Boiled chopped eggs, pieces of canned pineapple and crushed walnuts are alternately placed on top. Each of the indicated layers is smeared with mayonnaise. The finished appetizer is sprinkled with cheese chips, decorated with halves of grapes and left to soak. To do this, it is placed on the shelf of the refrigerator and wait for several hours. Thanks to such simple actions, the finished salad will become more tender and tasty.
The combination of chicken breast and pineapple is just a godsend for a real gourmet. And if you add something tasty to these two ingredients, you can just swallow your tongue. Basically, they do this, boil the meat and simply cut it, or you can fry it or bake it in the oven to make it even more tasty and fragrant.
You can also take smoked meat right away so that you don’t waste time cooking meat. In general, when all the components of the salad are selected correctly, you will have to chop everything and season with mayonnaise. But you can also layer it. In the selection there will be recommendations on how to prepare salads that are completely different in appearance, but the same in taste, from the same products.
This recipe is a kind of classic in the preparation of salads from similar ingredients. I want to say a few words about adding garlic. I've tried it with and without garlic. My family and I like it better with garlic, so it will be present in this recipe, but if garlic seems superfluous to you, you can not add it.
Ingredients:
- Chicken breast 1 pc.
- Garlic 2-3 cloves
- Mayonnaise
- Salt to taste
Cooking process:
The fillet, of course, needs only boiled. Therefore, I previously boiled it in lightly salted water with the addition of bay leaves for more flavor. You can make soup from the broth, and the meat will go to the salad.
So disassemble the meat with your hands into fibers. Try to make the pieces as small as possible.
Pineapple cut into pieces. You can take immediately sliced, but this time for some reason I took circles.
I will pass the garlic through a garlic press. You can immediately mix mayonnaise with garlic. Get the dressing sauce.
Put everything in one bowl, season with mayonnaise and mix well until smooth.
Salad is ready to serve. The convenience of cooking lies in the fact that you do not need to give time for impregnation with a layer or something else. Sliced, dressed, mixed and serve.
Everything is fresh and immediately from under the knife. Enjoy your meal.
Salad recipe with chicken, cheese and pineapple
Here is another recipe that can also be safely attributed to the classic cooking recipes. Delicious and tender cheese is added to the main ingredients, which gives its own special taste.
Ingredients:
- Chicken 250-300 gr.
- Pineapple 1 can
- Delicate cheese 120 gr.
- Mayonnaise
- Salt and pepper to taste
- Garlic to taste
Cooking process:
Cheese grate on a coarse grater.
Boiled chicken cut into small pieces the size of grated pieces of cheese. It is desirable that in the salad all the ingredients were the same size. 
The pineapple pieces seemed too big for me, so I'll tweak them a little. I'll make them a little smaller.
So, the cheese is grated, the meat and pineapple are finely chopped, now you need to put everything in one bowl, season with mayonnaise and mix well.
Everything is ready, you can serve it on the table after decorating with a sprig of greens. I don’t know how long such a treat can be stored, since they eat it immediately as soon as they put it on the table.
Delicious and unusual salad "Pineapple" with chicken
The uniqueness of this salad lies in its design. And the ingredients are chosen so harmoniously that you don’t want to add anything. watch the video story on how easy it is to create an unusual decoration for this treat.
Hearty salad with pineapple and crab sticks in layers
Looking for a brand new dish to add to your arsenal? Please, here it is, try replacing the chicken with crab sticks.
Ingredients:
- Crab sticks 1 pack
- Pineapple slices 1 can
- Onion 1 head
- Eggs 3-4 pcs
- Soft cheese 80 gr.
- Mayonnaise
Cooking process:
And so before you start cooking the salad you need to boil the eggs. Then divide them into whites and yolks, then grate them separately. Finely chop the crab sticks. Can also be grated. Finely chop the onion and Pour hot water for 3-5 minutes to remove bitterness from it.
Lettuce will gather in layers. Spread the bottom of the plate or dish with a thin layer of mayonnaise and lay out the grated squirrels as the first layer.
The second layer is crab sticks. We coat each layer with mayonnaise, but do not overdo it with it.
The third layer of onions and mayonnaise.
After the onion, lay a thin layer of pineapple without mayonnaise.
Sprinkle grated cheese on top of pineapples and coat with mayonnaise.
The topmost layer will be grated yolks that will decorate our delicious pineapple salad.
The easiest salad recipe with pineapple, mushrooms and chicken
Like I said, there are so many ways to make delicious treats with this simple set of ingredients. I offer a delicious recipe with fried fillet.
Ingredients:
- Chicken breast 400-500 gr.
- Canned mushrooms 1 can
- Canned pineapple 1 can
- Eggs 5-6 pcs.
- Onion 1 head
- Garlic 2-3 cloves
- Dutch cheese 150-200 gr.
- Mayonnaise.
- Greens for decoration
- Vegetable oil
- Spices to taste
Cooking process:
Cut the chicken breast into cubes and fry in vegetable oil until tender with onions. If desired, you can add spices to make the meat more aromatic and tasty.
Boil eggs. Squeeze garlic into mayonnaise and mix. Makes a delicious salad dressing.
Alternately, we will lay out the products in a deep bowl and grease each layer with our sauce. The first layer is grated egg whites.
The second layer is fried meat, but you should not lay out all the meat, you will still need it.
The third layer consists of canned mushrooms. I use champignons, but you can use any other mushrooms.
After the mushrooms, put the pieces of pineapple.
Distribute the remaining meat with the fifth layer and coat with mayonnaise.
Now it's the turn of grated cheese and garlic sauce.
We will finish laying the layers with grated egg yolks. At the end, decorate the salad with parsley sprigs and put it in the refrigerator for impregnation. 
Impregnation time takes about 3-4 hours.
Salad "Lady's Caprice" with smoked breast
Have you ever tried this truly delicious treat? I once was lucky to try it, and I liked it so much that it was decided by hook or by crook to get a recipe and cook the same salad at home.
Ingredients:
- Smoked chicken breast 400 gr.
- Canned pineapple 1 can
- Pitted olives 1 can
- Hard cheese 200 gr
- Eggs 5 pcs.
- Greens for decoration
- Mayonnaise
Cooking process:
Smoked chicken breast cut into cubes. We adjust the size of the cube ourselves, but I like it better when the ingredients are cut into smaller pieces.
Cheese should be cut into the same cubes. Hard cheeses work best for this recipe.
Pineapples can be taken both canned and fresh. If you don’t want to mess around with fresh pineapple, of course, it’s better to take it ready. But of course fresh will be more fragrant. Cut pineapple into pieces.
Olives, of course, take only pitted. With olives, grinding is not worth it; cutting into 2-3 parts will be enough. For one thing, make sure everyone is boneless.
Finely chop the boiled chicken eggs and place in a bowl. Leave one yolk for decoration.
The components for the salad are chopped, you can season with mayonnaise and mix well until smooth.
It remains to be beautifully decorated and served on the table.
Enjoy your meal.
Delicate salad with pineapple, chicken and corn
But we have not yet considered such a recipe for cooking. It is prepared as easily as the previous versions of salads.
Ingredients:
- Chicken breast 400 gr.
- Corn 1 can
- Pineapple 1 can
- Eggs 5 pcs.
- Hard cheese 200 gr.
- Mayonnaise 3-4 tbsp. spoons
- Salt and pepper to taste
- Greens for decoration
Cooking process:
Boil the breast in lightly salted water, also boil the eggs in a steep one. If the pineapples are taken in rings, cut the rings into cubes, leave one ring for decoration.
The rest of the ingredients should be chopped.
Cut the chicken into cubes, grate the cheese, chop the eggs as small as possible.
Put the ingredients in a bowl, add corn, mayonnaise and finely chopped greens.
Mix, decorate and send to the table. Delicious, simple and beautiful. Enjoy your meal.
Here is such a small selection of holiday recipes for making pineapple salads with chicken breast. How do you prepare these salads? You can leave your favorite recipes in the comments under the article I will be glad to new recipes. And for today I have everything for everyone in the world of good and positive. Bye.
Today we will cook a wonderful simple dish - a salad with chicken and pineapples, we provide a recipe with a photo. In general, it must be said that the chicken with pineapples is simply perfectly combined, you can improvise with products, you can add a layer of mushrooms fried with onions - the salad will become more satisfying and rich. But today we will prepare a light, most delicate salad, so we will do without mushrooms, which still makes the dish heavier. Such a salad can be served both for breakfast and for dinner due to its lightness, and it will be just right for the festive table.
- boiled chicken meat - 250 grams;
- hard-boiled eggs - 3-4 pcs.;
- canned pineapple - 250 grams;
- hard cheese - about 120-150 grams;
- light fat mayonnaise for dressing;
- some greenery for decoration.
Cooking:
First of all, boil the chicken (you can take both the breast and the chicken legs, only the breast will need to be greased more with mayonnaise, since the meat is still a bit dry), and hard boil the eggs.
Grind the chicken meat (it is better to cut it into small cubes), and put the first layer on a wide flat dish, grease with mayonnaise. To do this, I either take mayonnaise in a bag with a lid, or carefully cut off a corner on the bag so that the sauce falls in a thin stream, then the soybeans will not be damaged during lubrication. You can do as I cooked - I just mixed the chicken and eggs in a separate bowl before laying them on the layers.
Drain the liquid in which they were located from pineapples, cut into cubes, put on top of the meat.
Now we separate the whites from the yolks of boiled eggs. Set the yolks aside for now, and rub the squirrels on a grater and lay them in a third layer on top of the pineapples. Top - again mayonnaise mesh.
Coarsely grate hard cheese and evenly distribute over proteins.
Cover the cheese layer with a thin mesh of mayonnaise and put grated egg yolks as a final layer.
Nature has endowed us with such a delicious fruit as a peach. These are simply divine fruits. In the summer, you can enjoy them to your heart's content.
But no matter how many peaches you eat, in winter you will want to again. This is where jars hidden in the summer come to the rescue.
Rolling compote is a simple, but rewarding job. You open a jar - and July lives in it: fruits, as if just plucked from a tree, and even delicious juice. Isn't it worth it to spend a little time during the fruit season and roll up some peach compote for the winter for the sake of such pleasure?
Peach compote for the winter - general principles of preparation
To prepare a first-class compote, you need to select peaches that have the following qualities:
1) Fragrant. Only fruits, the smell of which is pronounced, will make the compote really smelly.
2) Ripe. Unripe peaches are best used for making jam.
3) Elastic. Slightly firm fruits will retain their shape. Overripe and soft fruits will turn into porridge and spoil the compote.
Peaches can be rolled whole, pitted halves and small slices.
Wash fruits and remove excess water. If desired, the fruits are peeled. Fruit will become more tender, and the drink will become more intense.
To make compote you will need peaches, water and sugar. Improves the taste of preservation cloves and citric acid. The most common ratio of sugar and water is: 300 gr. sweet ingredient per liter. And peaches will need half a kilogram per jar.
For a change, fruits can be poured not with sugar syrup, but with juice from plums, pears or grapes.
Most often, compote is rolled without sterilization, and fruits are poured with boiling water. But some recipes call for this process.
Prepare clean jars and lids in advance.
You will also need a seaming key, a towel, a deep saucepan, a colander, a measuring cup, a hot stand.
Recipe 1. Peach compote for the winter "Classic"
Ingredients:
One kg of peaches;
700 gr. sugar.
Cooking method:
We clean the peaches from the peel. In order to do this quickly, pour boiling water over the fruit and immediately pour cold water over it. The skin is easily removed.
Put the peaches in jars and pour in boiling water. We leave for a quarter of an hour.
Pour the cooled water into a saucepan. Add granulated sugar and prepare a sweet syrup.
Carefully pour it into jars with peaches and tightly roll up the glass container.
Recipe 2. Peach compote for the winter "Sweet slices"
Ingredients:
Two kg of peaches;
Twenty tablespoons. sugar;
Five liters of boiled water.
Cooking method:
We thoroughly wash the fruits, peel the skin. Remove the stone, cut the fruit into large slices.
We put them in prepared jars with a capacity of one liter. Fill the glass container halfway.
Boil water and fill jars to the top. We put clean lids on top and leave for half an hour.
We drain the water. Place the lids in a saucepan and cover with boiling water.
Pour five tablespoons of sugar into each jar.
Pour in boiling water and roll up (or twist tightly).
We turn each jar over two or three times so that the sugar dissolves.
We put the glass container upside down.
Wrap the jars and leave until they cool completely.
We clean in a dark locker or pantry until the winter cold.
Recipe 3. Peach compote for the winter "Fragrant"
Ingredients:
Three kg of peaches;
0.6 kg sugar;
Four carnations.
Cooking method:
Wash the peaches in running water. Divide them in half and remove the bones.
We wash the jars and pour over with boiling water. We boil the lids.
We fill the jars with peaches about halfway.
Fill with boiling water and leave for twenty minutes.
Drain the water into a large saucepan.
Add sugar and cloves. Bring water to a boil.
Pour sweet syrup into jars. Immediately roll up clean lids.
We put the jars upside down and cover with a blanket until they cool completely.
Recipe 4. Peach compote for the winter with citric acid
Ingredients:
Peaches;
For one liter of water:
Three tablespoons with a slide of sugar;
3 gr. citric acid.
Cooking method:
We free the clean fruits from the pits. Fill jars 2/3 full with fruit halves.
As usual, pour in boiling water and leave for ten minutes.
Pour the cooled water into a separate bowl. Add sugar and citric acid. We stir.
Boil water and pour it into jars of peaches.
We roll up the lids, turn over and cool in this form. We don't cover anything.
Recipe 5. Peach compote for the winter with pear-apple juice
Ingredients:
Peaches;
Pear-apple juice - one liter per three-liter jar.
Cooking method:
Prepare the peaches and pour them with boiling water, as in the previous recipe.
Drain the water after twenty minutes.
Boil pear-apple juice and add it to a glass container with fruit.
We tightly twist the lids, turn the jars over.
After the jars have cooled, we remove them in a prepared room.
There is no sugar or citric acid in this recipe. Pear will give sweetness, and apples - sourness.
Recipe 6. Peach compote for the winter with grape juice
Ingredients:
One kg of peaches;
One and a half kg of grapes;
250 gr. sugar.
Cooking method:
Squeeze juice from pure grapes. We do this with a juicer.
Prepare a strainer and two layers of gauze. Strain freshly squeezed grape juice to get rid of the pulp.
Pour it into an enameled saucepan, add sugar and bring to a boil over low heat.
Stir the sugar lightly so that it does not burn.
Peel the peaches and cut in half. We remove the bone and traces of ponytails.
We send them to sterilized liter jars and fill them with grape juice.
We twist the lids and put in a deep saucepan. Completely fill with water: it should cover the jars by a centimeter.
We pasteurize a liter glass container with peach compote for about seventeen minutes.
Refrigerate fruit jars at room temperature.
Recipe7. Peach compote for the winter in plum filling
Ingredients:
Three kg of peaches;
One glass of sugar;
Half a liter of hot water;
One liter of unsweetened plum juice.
Cooking method:
We put the washed peaches in hot water. Boil fruit for ten minutes.
Then we transfer the peaches to cold water. We clean the fruit from the skin, remove the seeds and cut into four parts.
We dilute the plum juice with half a liter of water, in which the peaches were boiled before. We pour sugar. Put on fire and bring to a boil.
We put the peaches in clean jars, filling them a little more than half.
Top with hot plum juice and swirl immediately.
We hide the jars under the covers. When they cool down, we shift them to the pantry and make an appointment in the winter.
Recipe 8. Georgian peach compote for the winter
Ingredients:
Peaches;
Sugar - 450 gr. for a three liter jar.
Cooking method:
Clean peaches are freed from the stone and cut into slices.
We lay them in a three-liter jar up to half. Add granulated sugar.
Pour cold and clean water into the jar.
Cover with steamed lids. We put the container with fruit in a deep saucepan. Carefully fill with water so that it reaches the middle of the jar.
After boiling, we detect fifteen minutes and then carefully unload the glassware with fruit.
Screw on the lids tightly. Cool at room temperature.
We store compote in a dark and cool room.
Recipe 9. Peach compote for the winter with honey and rum
Ingredients:
Three kg of peaches;
One liter of water;
0.75 kg sugar;
0.25 kg of honey;
10 gr. citric acid;
Cooking method:
Rinse the fruit and put in a colander. Dip in boiling water, in which citric acid was previously dissolved, for a couple of minutes. Remove and immediately fill with cold water. Remove the skin, cut in half and remove the seeds.
Place peach halves in the bottom of a clean jar, cut side down.
Boil water and dissolve sugar in it. Let's add honey.
Fill jars with fruits with hot syrup. Pour rum into each (a teaspoon per liter container).
Seal tightly with clean lids.
Leave to cool in a corner of the kitchen.
Recipe 10. Peach compote for the winter with lemon
Ingredients:
One kg of peaches;
Lemon;
0.6 kg of sugar per liter of filling.
Cooking method:
Cut the prepared peaches in half and remove the pit. Then we divide it into two parts. Got quarters.
Remove the skin with a sharp knife.
Cut the lemon in half and squeeze the juice directly onto the peach slices.
We fill jars with fruit 2/3 of the volume.
Pour the sugar into the heated water, stir so that it dissolves faster.
Bring the syrup to a boil, strain through a two-layer gauze and let cool quite a bit.
Pour sweet water into jars. The syrup should only cover the fruits and not reach the neck by five centimeters.
Cover with lids and sterilize for at least 15 minutes.
We twist and leave to cool without wrapping.
Peach compote for the winter - tricks and tips
- The characteristic fluff can be easily removed by leaving the fruit for five minutes in water with a little soda.
- It is easier to remove the stone like this: cut the peach along the furrow with a knife and remove it.
- We select fruits without damage of small or medium size. Such peaches are more convenient to get out of the jar.
- From the seeds you can grow a new tree. They need to be buried to a depth of 8 cm and watered.
- So that the peaches do not darken during the removal of stones and skins, the fruits can be put in cold water with a drop of citric acid.
- When sterilizing, put a towel on the bottom of the pan.
If several cans are placed in the dish, they should not touch.
In the season of ripening delicious and fragrant peaches, most of all you think about how to save them for the winter. But if you roll peach compote for the winter according to our recipe into at least one three-liter jar, then no one will feel bad about it. Just like - peach will be popular in your family. This seaming is also supposed to be eaten without leftovers. This means that peaches in compote will be very tasty in winter, and not only children will want to eat such a fruit.
You do not have to roll large and selected fruits. Of course, a peach for compote should be elastic and without rotten sides. But if you come across small fragrant fruits, then they are much better suited for compote than large ones.
Ingredients for a 3 liter jar:
- Peaches (not large) - 10 - 12 pieces (about 600 g);
- Sugar sand - 300 - 350 g;
- Citric acid - 1/2 tsp
Peach compote for the winter: a recipe with a photo without sterilization
1. Those who like to eat ripe, and especially home-made peaches, know that these fruits need to be washed thoroughly. And for this I wrote that you need to choose elastic fruits. In a metal basin, fill the peaches with cold water, and then thoroughly rinse each fruit from natural plaque. 
2. This is what beauty you should get. It is not necessary to dry the fruits. 
3. A three-liter jar will need to be cleaned with soda and sterilized in the same way as a regular liter jar. Therefore, prepare the container in advance. 
4. Put the peaches in the bottle. You should have about 1/3 of a can. This is a good ratio with water and the output will be a very tasty compote. But you can fill the jars to the top. Although in this case you will get very little peach compote, you can eat plenty of canned peaches in winter.
Note:
be sure to try to separate the peaches from the pit. If you succeed and the fruits remain intact, then it will be much easier and faster to roll up a pitted peach compote for the winter and without sterilization. You just have to pour fruit in a bottle not 3 times, like a peach with a stone in today's recipe, but 2. But in any case, the first water in which the peach stands will need to be drained into the sink, because boiling water should remove the remnants of plaque on the fruit and otherwise case there will be sediment in the compote. 
5. For the first time, the peach can not be filled to the top, but this water must be drained. As mentioned above, boiling water will remove the remnants of plaque from the fruit. 
6. The second time we fill in a full bottle of freshly boiled clean water. This time and for the first time, you need to cover the jars with lids for preservation. 
7. After draining the second water from the bottles into the pan, you can boil the syrup. Approximately 300 to 350 grams of sugar per 1 three-liter jar.
Note:
You can taste everything and adjust the sugar. Perhaps 250 grams will be enough for you. 
8. And pour citric acid directly into the jar for peaches. 
9. Fill the peach with syrup and roll it up for the winter. 
Here is such a roll, in contrast to the need to turn over and wrap a warm blanket. 
The cooled peach compote for the winter according to this recipe can be put away in a closet or basement. And already in winter you will appreciate the fragrant and very tasty drink prepared by yourself.
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