Cooking mother-in-law's tongue from zucchini. Zucchini "Teschin language" for the winter - a photo recipe for cooking without sterilization

Mother-in-law's tongue is the beauty and pride of vegetarian cuisine, a popular flight snack for millions of people, including most loving mothers-in-law across the country. For its preparation, choose narrow and long zucchini, eggplant, which, after roasting, are slightly dried on a napkin.

Vegetables for the filling should be cut into cubes. You can use sweet bell peppers, olives as it, and instead of mayonnaise - any sauce based on sour cream or cream, ketchup or adjika. Short plates can be fastened with skewers.

Spread out on lettuce leaves, appetizing vegetable rolls can decorate the most sophisticated table.

Ingredients

• 2-3 young zucchini
• 1-2 tomatoes
• 2 tbsp. l. garlic mayonnaise
• 5 st. l. wheat flour
• 100 ml vegetable oil
• salt to taste
• greens to taste

How to cook "mother-in-law's tongue" from zucchini

1. Wash the zucchini in water and cut off the tails from them. We cut into horizontal plates with a width of not more than 0.5 cm.

2. Pour flour onto a plate and dip each plate into it on both sides. You don't need to salt them yet.

3. Heat the vegetable oil in a frying pan and only then put the breaded plates into it, frying them on each side for 1-2 minutes.

4. After that, cover the dish with a paper towel and put the fried billets on it to remove excess fat. Thus fry the remaining plates. If they burn, then reduce the heat and vice versa. Be patient, as this process is the most time consuming.

5. Rinse the tomatoes in water and cut in half. Cut the cores and cut into quarters. Spread garlic mayonnaise on each plate and place a quarter of a tomato skin-side up on its narrow edge so that it does not slide over the sauce. Roll up and put on a prepared dish, optionally decorated with lettuce leaves or herbs. We roll up all the plates, stuffing them with tomatoes, and place them on a dish.

If you like this appetizer cold, then send it to the refrigerator for 30 minutes before serving. You can also serve it hot - it is equally delicious!

Note to the owner

1. For crowded feasts, such an appetizer is prepared in a solid volume, it very quickly diverges for strong drinks. The hostess has to fry dozens of squash plates, and she should know that after two or three batches, the remaining oil should be drained, and the pan thoroughly washed and dried. Heat treatment of products in repeatedly used hot fat, and, moreover, with burning flour, is a direct harm to health.

2. Beautifully laying out the “tongues” when serving is an important task, but perhaps even more important is to ensure the convenience of those who will transfer them to their personal dishes from the common one. It's a good idea to carefully tug each roll with a long green onion stalk. And it is desirable to think over what will be used as a substrate. There are many options: rosettes made of oiled paper (cupcakes are usually placed in these), lettuce, thin plates of cheese, etc. The guest will have to pry off the portion with a spatula and move it to his plate. The zucchini roll will not fall apart because the filling is securely supported on the sides and bottom.

3. Many cooks tint flour breading - it turns out interesting and aesthetically pleasing. Three saturated shades are possible: red gives paprika, green - finely chopped dill, yellow-orange - turmeric.

Zucchini continue to delight us with a plentiful harvest, and the pantry is replenished with supplies for the winter with enviable regularity. Today on the agenda we have mother-in-law's tongue from zucchini for the winter, a recipe with a photo so that everything is as clear as possible to you. Mega popular homemade. Easy to make, budget friendly. Even if you don’t make mother-in-law’s tongue with purchased tomato juice, but twist fresh tomatoes in mashed potatoes, the cost of vegetables for one liter jar of mother-in-law’s tongue will turn out to be around 30-35 rubles. It seems to me that with juice or tomato paste it will come out even more expensive. There is no need to talk about the taste: of course, it is much tastier with fresh tomatoes! But I will give you three options to choose from, because I understand: there are no comrades for the taste and color.

Ingredients:

• 2 kg zucchini
• 300 g sweet pepper
• 3 heads of garlic
• 1 pod hot red pepper
• 1.5 kg of fresh tomatoes (either 1.5 liters of tomato juice or 400 g of tomato paste diluted with a liter of water)
• 2/3 cup sugar
• 2/3 cup vegetable oil
• 1.5 tablespoons of table salt
• 60 ml vinegar 9%

How to cook mother-in-law's tongue from zucchini for the winter

Let's start with the tomato sauce for mother-in-law's tongue. If you took ready-made juice, just pour it into the pan. If you chose the option with tomato paste, then put it in a saucepan, pour a liter of water and mix. If you decide to make mashed potatoes yourself, then do as I do. Place a pot of water on the stove. While it boils, make a shallow criss-cross cut on the underside of each tomato. Take the tomatoes, dip them in boiling water and after a minute take them out with a slotted spoon on a plate. With some, the skin will come off by itself when scalded, with others you will remove it, as they say, with a slight movement of your hand. Then cut the tomatoes into slices, removing the core to which the stalk is attached. The size of the slices should be such that they fit into the neck of the meat grinder.

Now for the fun part (well, for me at least). We take a grinder. We pass tomatoes through it. It turns out half a pot of fragrant tomato puree.

The next step is to peel the peppers and garlic. Lesson dreary, compared with the processing of tomatoes. Divide the garlic into cloves and remove the thick skin. Each pepper needs to be cut, the seeds cleaned out of it, and the white film on which these seeds are attached is removed. And then rinse the peppers. Be sure to remove the seeds from hot peppers too! They are so sharp that they can easily ruin the entire workpiece. We pass everything through a meat grinder and mix with tomato puree.

Further. If you have tomato juice or diluted pasta, then you do not need to cook them additionally. And if you do, like me, from fresh tomatoes, then put the pan on the fire. Bring to a boil and cook for 20 minutes without closing the lid. Get the tomato sauce we need the density.

In the meantime, we will process the zucchini. Everything is simple with them. It is not necessary to peel small and medium-sized zucchini from the skin. But if it is damaged or dirty, then scratch these places with a knife - everything will be cleaned off very quickly. Cut off both ends. Then the zucchini must be chopped. In any way convenient for you. I cut them roughly enough. In the process of cooking, they boiled down to the most suitable size - they easily fit in a tablespoon.

We season the sauce. Vinegar, salt, sugar and vegetable oil.

Then we pour zucchini into it (there will be a lot of them, be careful not to burn yourself!).

Cook for 20 minutes after boiling. No longer is needed, otherwise the zucchini will spread.

Mother-in-law's tongue from zucchini for the winter is laid out in jars hot and does not require additional sterilization. Therefore, banks must first be properly sterilized. I washed them with hot water and held them over the steam for half an hour. Boil lids for 10 minutes.

Turn the finished rolled cans upside down. And let it cool completely. Then put away for storage.

Step-by-step recipes for salad "Teschin tongue" from zucchini for the winter with pasta and fresh tomatoes, peppers

2018-07-08 Marina Vykhodtseva

Grade
prescription

8632

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

3 gr.

carbohydrates

8 gr.

67 kcal.

Option 1: Classic appetizer "Teschin tongue" from zucchini for the winter

In the classic recipe, the “Teschin tongue” preparation is a thick winter salad or appetizer with fragrant dressing. Tomatoes and peppers, various spices are used for the sauce. Zucchini for the mother-in-law's tongue is certainly taken young, who did not have time to grow a thick skin. Also, there should not be large seeds and loose pulp inside, then the pieces will perfectly retain their shape.

Ingredients

• kilogram of zucchini;
• 90 g of sugar;
• kilogram of tomatoes;
• 70 ml of oil;
• 45 g of garlic;
• 1 st. l. salt;
• 200 g of sweet pepper;
• 70 ml of vinegar;
• hot pepper to taste.

Step by step recipe for a classic appetizer

We start cooking with tomatoes. They need to be washed, cut into pieces, then chopped. You can chop with a combine or twist through a meat grinder. You can use a tomato without skins and seeds, in which case we take more tomatoes so that the output is 1 kg, we make juice.

Cut the bell pepper into pieces. If desired, grind the red pod. You can immediately chop or twist the garlic, but do not add it yet. We put only a tomato with hot pepper on the stove, let it boil and remove the foam. After that, salt, sugar, we also fall asleep immediately, throw in the bell pepper and cook for ten minutes.

We have enough time to prepare the zucchini. We wash, cut off the ends, cut into cubes or bars up to two centimeters. Add to a boiling tomato, add vegetable oil, boil for fifteen minutes.

Add garlic, mix, boil with it for five minutes, after which we introduce table vinegar. With it, we give the mother-in-law's tongue to boil, be sure to stir, after which we pour it into jars, roll it up.

Such preparations with cooking can be laid out in jars of any volume at your discretion, but the dishes must be sterilized. To do this, we choose any convenient method: steaming over a saucepan (kettle), heating in a microwave or in an oven.

Option 2: A quick recipe for a snack "Teschin tongue" from zucchini for the winter with pasta

This recipe is for those who do not have time for preparations at all, but they need to be made. Preparation and cooking will not take much time, will not require close attention. Use tomato paste instead of tomatoes.

Ingredients

• 400 grams of pasta;
• 2 kg of zucchini;
• half a kilo of pepper;
• 130 ml of oil;
• 120 grams of sugar;
• 45 grams of salt;
• 0.5 st. vinegar;
• 3 art. water.

How to quickly cook zucchini mother-in-law's tongue for the winter

We mix tomato paste with water, immediately salt, lay granulated sugar and set to boil. Just enough to boil. By the way, the paste is different in density and color. If the product is very concentrated, then the amount can be reduced. If you come across an ordinary puree, then dilute it with water in half.

We cut into large pieces, as for lecho, sweet pepper and lay in a tomato. Let it boil again. While this is happening, cut the zucchini into pieces and add after boiling. Pour sunflower oil, cover and cook for a quarter of an hour.

At the end, we introduce vinegar and be sure to taste for salt, bring to the taste we need. This is why such blanks are good, you can immediately do it the way you need it. We give it a good boil with vinegar, after which we lay out the zucchini with tomato in jars, twist it.

To speed up the process, you can dilute the tomato paste immediately with boiling water, put it on the stove and, as you cut it, throw in the rest of the ingredients.

Option 3: "Teschin tongue" from zucchini for the winter (with onions and carrots)

The recipe is very fragrant and bright blanks, which are added to different vegetables. There is much more oil, since it is needed for sautéing. For the same reason, you will need a cauldron or a large frying pan, it is convenient to make the preparation immediately in the pan, but it should have a thick bottom.

Ingredients

• 300 g carrots;
• 400 g of onion;
• kilogram of tomatoes;
• 1.2 kg of zucchini;
• 45 grams of salt;
• 2 spoons of essence;
• half a kilo of pepper;
• a head of garlic;
• 2 sharp pods;
• 2/3 st. Sahara;
• 300 ml of oil.

How to cook

We warm the sunflower oil and at the same time peel it, cut the onion into large half rings. We throw. We do not need to fry it, just lightly so that a pleasant aroma appears. Let's move on to carrots. We clean it and cut it into circles, such pieces look very nice in the workpiece. Add to onion. We cook in just five minutes.

Cut the pepper into half rings or just small strips. We lay it next to the carrots and onions, the fire can be reduced. Next, chop the washed zucchini into large cubes, fall asleep. Salt, lay sugar and let it sweat over low heat for about fifteen minutes.

While there is time, twist the tomatoes along with hot peppers. Pour vegetables with them, stir, prepare an appetizer after boiling for about fifteen minutes or until the zucchini is completely soft.

We clean the head of garlic and cut it finely, you can drive through the press. Lay at the end, and then add vinegar. You can add garlic right away, but in this case, the aroma will change greatly during long cooking.

Pour zucchini with vegetables into jars, close. We put the appetizer on the lid, it is not necessary to cover. After cooling, we lower the Mother-in-law's tongue into the basement.

The seeds in hot peppers are the hottest. If you need a vigorous preparation, then grind the pods with them. If the spicy taste is not needed, then we cut a little pulp, the indicated amount can be reduced.

Option 4: "Teschin language" of zucchini and eggplant for the winter

The recipe for a mixed appetizer "Teschin language" for the winter with zucchini and eggplant. The vegetables will be fried. Oil for this is better to take refined, so that there is no smell and foam.

Ingredients

• 500 g eggplant;
• 500 g zucchini;
• 500 g of onion;
• 500 g of tomatoes;
• 30 g dill;
• 60 grams of garlic;
• 2 tablespoons of vinegar;
• 2 hot peppers;
• 2 sweet peppers;
• a glass of oil.

Step by step recipe

Cut the eggplant and zucchini into half-inch circles. We take a large frying pan or even two pieces, pour a thin layer of oil, heat it up. We spread the vegetables in one layer and fry individually each piece for a minute over high heat.

Grind tomatoes, garlic, pepper with a blender or twist. Salt the mass well, throw a spoonful of sugar and pour a couple of tablespoons of vinegar. Boil after boiling for five minutes.

We put the fried pieces of zucchini and eggplant in jars, smearing the layers with tomato dressing. We fill to the top. It is convenient to use a container of 0.5 liters for such a snack, do not forget to steam or warm it.

We put the jars in a saucepan with a cloth at the bottom, pour water around and put on the lids. We sterilize the appetizer "Teshin's tongue" for 45 minutes, roll it up.

There are similar recipes for harvesting with filling only from bell peppers without tomatoes, sometimes with a lot of greens.

Option 5: "Teschin tongue" from zucchini for the winter without tomatoes

This recipe does not use tomatoes, the appetizer is prepared with a different marinade, but it still turns out to be very rich and bright. For this we use ripe red bell pepper. The amount of hot pepper is adjustable independently.

Ingredients

• 2 kg of zucchini;
• 2 heads of garlic;
• 2 onion heads;
• 200 ml of oil;
• 700 g of pepper;
• 100 ml of vinegar;
• 100 g of sugar;
• 2 hot peppers.

How to cook

We send the oil to the pan and heat it. We cut a couple of onions into strips, pour them out and warm them up a little in oil. We twist the sweet and hot pepper through a meat grinder, add to the onion, bring to a boil. Cover, simmer for five minutes.

We measure the sugar, add, add salt and stir. Cut the zucchini into large pieces, send to the pepper. We do not add water. Cover immediately, cook the vegetables in their juice until soft. Sometimes stir, raise the pieces from the bottom.

Chop a couple of cloves of garlic. We measure table vinegar. Pour it all over the zucchini, stir, taste for salt. If everything suits, then let the snack boil, pour into jars.

If the zucchini is no longer young, then be sure to peel and remove the loose pulp with seeds, which will only spoil the look of the workpiece.

Option 6: Mother-in-law tongue from zucchini for the winter original recipe

This option is definitely worth a try, because during the cooking process all the useful substances that are contained in vegetables are preserved, and at the same time a delicious side dish is obtained for any meat or fish dish.

Ingredients:

• 1 kg of tomatoes;
• 2 kg of zucchini;
• 100 grams of sugar;
• 10 ml of vinegar (70%);
• 0.5 kg of sweet pepper;
• 5-8 garlic cloves;
• 150 ml of sunflower oil;
• 50-100 grams of hot capsicum.

Step-by-step recipe for the Teschin language dish from zucchini for the winter

Wash and peel the zucchini, remove the seeds, and cut the flesh across into four parts, and then each of them into thin slices.

With a knife, make an incision crosswise across the skin of the tomato from the side of the back of the stalk.

For three minutes, put the tomatoes in boiled water, then remove them with a slotted spoon, cool in cold water, then remove the skin, due to cuts, this should be very easy.

Cut the tomatoes into random large pieces, chop with a meat grinder.

Peel the seeds and wash the peppers, chop, add to the already prepared tomato puree.

Grind the garlic with a knife or press, add to the pan with other ingredients.

Combine the prepared mass of vegetables with zucchini, butter and sugar, put in a thick-bottomed pan.

Simmer for half an hour after the mixture boils.

Add vinegar, stir.

Arrange the appetizer in sterilized jars, tighten the lids, let it cool slowly under a thick blanket.

The dish prepared according to this recipe is spicy, but in moderation, especially if you take the exact amount of pepper and garlic. If desired, you can make it a little sharper, and if you do not like the garlic smell, then exclude it from the composition altogether. If you remove the garlic completely, then the amount of pepper should be increased to one hundred grams, otherwise the appetizer will come out fresh.

Option 7: Mother-in-law tongue from zucchini for the winter with hot pepper

This option will require a little less time than the classic recipe, but in the end you will get a no less tasty and satisfying dish, a great addition to any first course.

Ingredients:

• 2 garlic;
• 150 ml of oil;
• 2 kg of zucchini;
• 100 grams of sugar;
• 50 ml of table vinegar;
• 250 ml of tomato paste;
• 0.5 kg of bell pepper;
• 0.1-0.2 kg of hot capsicum.

How to cook fast

Wash the peppers, remove the seeds from them, cut into arbitrary pieces, chop in a blender. If you like very spicy snacks, then you do not need to remove the seeds from hot peppers.

Crush the garlic cloves with a knife or garlic crusher.

Dilute the pasta with boiling water and wait until it boils.

Add the garlic-pepper mixture to the pasta, stir and bring to a boil.

Pour in vinegar, oil, sugar, salt, stir.

Cut the zucchini into thin slices and dip into the mixture.

Boil for thirty minutes, arrange in jars, roll up the lids.

This is a simple recipe for making a fairly spicy snack, if you want a less spicy option, just reduce the amount of pepper. To spice up the taste, you can experiment with different spices to your liking. Cardamom, cloves and allspice go well with zucchini.

Option 8: Mother-in-law's tongue for the winter from zucchini with Krasnodar sauce

Among all the recipes for this dish, one of the favorites is the option with tomato sauce. Especially it will appeal to those who prefer the spicy and rich taste that the mixture of seasonings gives. You can use any, the best is a mixture like "Italian", which contains cardamom and allspice.

Ingredients:

• 1 garlic;
• 3 carrots;
• 200 ml of oil;
• 1 chili pepper;
• 3 kg of zucchini;
• 200 grams of sugar;
• 100 ml of 9% vinegar;
• 500 ml Krasnodar sauce.

Step by step recipe

Peel and cut the zucchini in any convenient way (most often done in slices).

Chop the de-seeded pepper into small cubes.

Chop the garlic with a garlic press or a regular knife.

Grate the carrots, fry for a couple of minutes in a pan in a small amount of oil.

Pour Krasnodar sauce into the pan, bring to a boil, add garlic.

Add sugar, salt and vinegar, wait until it boils again.

Transfer the zucchini to the rest of the ingredients, reduce the heat and simmer for thirty minutes under the lid, sometimes stirring the contents of the pan.

Add seasonings, mix, simmer for another five minutes.

Arrange the finished dish in jars, close the lids.

This dish contains many vitamins and minerals that are useful for the normal functioning of the human body, especially during the autumn-winter colds. The amount of spices and seasonings should be varied depending on your own taste preferences. For those who suffer from diseases of the gastrointestinal tract, it is better to use less hot peppers and garlic.

Option 9: Mother-in-law's tongue for the winter from zucchini and eggplant

Delicate texture and low price make zucchini an excellent basis for winter preparations. With the help of dressing, tasteless vegetables will acquire a new juicy and bright taste. The amount of ingredients in this recipe is designed for five liter jars. If you want to cook twice as much, then it is enough to take twice as many ingredients, but you need to take into account the size of the pan in which the dish will be cooked.

Ingredients:

• 3 carrots;
• 2 kg of zucchini;
• 1 glass of oil;
• 1 cup of sugar;
• 3 sweet peppers;
• 1 kg of eggplant;
• 100 grams of garlic;
• 0.5 l of tomato paste;

How to cook

Wash and clean all vegetables well.

Cut zucchini and eggplant into thin slices, and sweet peppers and carrots into strips.

Grind hot pepper, tomatoes and garlic in a blender.

Add sugar and salt to the garlic-tomato mixture, mix.

Combine the prepared mixture with eggplant and zucchini, leave for two hours.

Put on medium heat, after it boils, cook for forty minutes.

The last point, as usual, is the twisting of the finished dish in jars and cooling. You can store such an appetizer for several years in a cool and dark place, it is recommended to use the contents of an already opened jar within a few days and store it in the refrigerator.

Option 10: Mother-in-law tongue from zucchini for the winter in the form of caviar

This option can be safely called lazy, as it requires less effort and care in pre-preparing the ingredients than in other recipes. By the way, overripe fruits are quite suitable for cooking. The result is a very tasty squash caviar. The recipe is very simple, so anyone can handle it, even someone who has never made winter preparations.

Ingredients:

• 700 ml of water;
• 3 kg of zucchini;
• 1 cup of sugar;
• 100 grams of garlic;
• 4-5 sweet peppers;
• 2-3 hot peppers;
• 700 grams of tomato paste;
• 1 glass of sunflower oil.

Step by step recipe

Wash all vegetables and remove seeds from peppers.

Cut all the ingredients into cubes, pass through a meat grinder or grind in a blender.

Dilute tomato paste in water along with salt and sugar.

Put all the ingredients in a saucepan, mix, pour in the oil.

Simmer under a closed lid for at least thirty-five minutes.

Pour in the vinegar, cook for another five minutes.

Pour the caviar into jars and roll up, turn over and leave to cool slowly under a thick blanket.

It usually takes two days for the jars to cool completely, after which they can be stored in the cellar. Such caviar will be a great side dish for almost any first course, in addition, it can be used to prepare cold appetizers and ordinary sandwiches.

Mother-in-law's tongue from zucchini is a delicious salad in which zucchini is stewed in a spicy vegetable marinade. Mother-in-law's tongue can be very diverse: from zucchini with tomatoes, with tomato paste, with pepper, from zucchini.

This is not surprising - after all, there is usually no shortage of zucchini, and the harvest of this crop is always quite plentiful. Usually, zucchini is cooked with meat in the oven or in a pan, they make zucchini caviar - in a hurry and for the winter.

But salad is a more original use of zucchini, which allows you to cook a savory snack. Such a dish saturates well due to the special properties of zucchini and at the same time gives very few calories - about 83 kcal per 100 g of the finished product.

Mother-in-law tongue from zucchini for the winter - a few simple and quick recipes with a step-by-step photo of this salad are described below.

Of course, the classic, most delicious salad recipe for the winter "Teschin tongue" - with tomatoes and bell peppers, as shown in the photo below. Thanks to delicious, ripe fruits, this dish is not only very juicy, but also beautiful.

For cooking, we take the following components (proportions for 6-7 liter jars):

• 3 kg of zucchini;
• the same number of tomatoes - 3 kg;
• sweet bell pepper - 1 kg (these are 4-5 medium fruits);
• 3-4 large cloves of garlic;
• chili pepper - 1 or 2 pods (depending on your taste);
• vegetable oil will need 1 cup with a little - 250 ml;
• vinegar concentration 9% - half a standard glass (5 tablespoons);
• salt - to taste (usually 5-6 dessert spoons);
• sugar - a little more (7-8 of the same spoons).

All the steps for preparing a salad according to this recipe come down to 3 stages:

1. First you need to prepare the vegetable marinade,
2. then stew zucchini in it,
3. then roll up the salad in jars.

We will act like this:

Step 1. We prepare all the components - we wash the vegetables and remove the damaged parts.

Step 2. Prepare the tomatoes: remove the stalk and cut into fairly large pieces. Previously, the skin can be removed from the fruits by scalding them with boiling water and holding in this form for 3-5 minutes. Then the marinade will turn out to be completely homogeneous, which never hurts.

Step 3. The next step is to work with sweet pepper. It also needs to be washed and thoroughly cleaned of all seeds, as well as white fibers located on the inside of the fruit. Cut into roughly the same pieces as the tomatoes.

Step 4. Pass vegetables through a meat grinder or blender, get such a gruel.

Step 5. Then you need to do the main component of the salad - zucchini.

For delicious and simple recipes for Mother-in-Law, you need to take as young fruits as possible with milk bones. However, even if there are none, you can simply take any zucchini, peel them from the seeds, as well as from the peel and cut into oblong slices resembling tongues.

That, in fact, is why this appetizer got such an original name.

Step 6. On the other hand, mother-in-law probably likes to treat her beloved son-in-law with such a salad. Therefore, it must certainly be noticeably sharp.

To do this, cut the garlic into small pieces, and thoroughly clean the chili pepper from the seeds and cut into rings.

Step 7. In the meantime, take a fairly large saucepan (at least 5 liters) and pour the vegetable mixture obtained with a blender or meat grinder into it. We lay salt, sugar and - if desired - spices. Bring to a boil quickly, then add the zucchini pieces.

Step 8. At the same time, after boiling, you need to pour in vegetable oil. But vinegar, garlic and chili peppers are put 15 minutes before the end of cooking. The total cooking time from the moment of boiling is half an hour.

We will certainly reduce the fire to medium, so that only a weak gurgling is on the surface. And also close the pan with a lid - precious moisture should not evaporate.

Step 9. In the meantime, you need to sterilize the jars and lids. This is done in the traditional way - hold for 15 minutes over boiling water. Another option is to put the jars at the same time in the oven, heated to 180 ° C. You can also put them in the microwave, turned on at full power (for 3-4 minutes).

It's time to take "Teschin's tongue" off the fire and put it in banks, and then roll it up.

Zucchini recipe for the winter (in liter jars)

Cool under a blanket for a day, and then store in the refrigerator. The snack can be stored for a year or two, but always in a cool place. But after opening the jar, it is advisable to eat the salad in a few days.

A simple recipe for zucchini with tomatoes

For those who don’t really like bell peppers or don’t want extra sweetness and flavor of these vegetables, you can try a simpler version of the recipe - Mother-in-law’s tongue with zucchini and tomatoes (in which only tomatoes are present).

Take the following components (for 4-5 liter cans of the finished product):

• 2 kg zucchini,
• 2 kg of tomatoes - better than juicy, rather fleshy, for example, the Bull's Heart variety;
• 7-8 cloves of garlic;
• 1 chili pepper (no more than 100 g);
• 7 tablespoons of sunflower oil;
• half a glass of sugar;
• 3 tablespoons of vinegar 9%;
• 2 tablespoons of salt (without peas).

The cooking technology is about the same, but this time the process will go faster.

Step by step cooking instructions:

Step 1. Prepare the tomatoes: blanch with boiling water and remove the skin.

Step 2. We prepare zucchini - we clean it from the skin and seeds if they have already become dense enough.

Step 3. Cook vegetable marinade, season with spices, and after boiling add zucchini, oil and reduce heat.

Step 4. In the meantime, quickly peel the garlic and cut the chili pepper into rings.

Step 5. At the end of cooking, put finely chopped garlic and hot pepper rings (as in the photo in the previous recipe). Also add vinegar.

Step 6. Turn off the fire and put the salad in jars, roll them up with lids. Dishes and lids must be sterilized beforehand.

Step 7. We cool the jars under the covers and put them in the refrigerator or cellar.

Recipe for zucchini with tomatoes

Zucchini and Tomato Paste Recipe

There are some cooks who love tomato paste more than tomatoes themselves. Pasta really has a more pronounced taste.

In addition, it has a pleasant burgundy color, which will give the Mother-in-Law a special charm. Another plus is that you don’t need to prepare the tomato paste somehow: put it in and it’s ready, but you have to work longer with tomatoes.

Take these products:

• 2 kg of zucchini;
• 2-3 fruits of sweet pepper (about 500 g);
• 1 hot pepper;
• 1 cup - tomato paste (only the best quality);
• 1 head of garlic;
• 3 large spoons of vinegar concentration 9%;
• sugar can be taken up to half a standard glass;
• salt - 3-4 large spoons;
• vegetable oil 7-8 tablespoons;
• 2-3 cups of water - plain or boiled.

To prepare the mother-in-law of the tongue from zucchini and tomato paste according to this recipe, we will definitely need water as well - after all, the paste needs to be diluted, and this time we do not take tomatoes.

We act step by step according to the descriptions with a photo:

Step 1 Wash and clean the peppers, chop them with a meat grinder.

Step 2. Garlic is peeled and cut into small pieces. Mix them with tomato paste, which is previously diluted with 2 glasses of water.

Step 3. The mixture must be brought to a boil and add oil and all spices.

Step 4. At the same moment, bell peppers chopped in a meat grinder are poured into it, the remaining liquid is poured in and brought to a boil again.

Step 5. Add pre-peeled and chopped zucchini, stew for 20-30 minutes and pour in the vinegar.

Step 6. Pour into pre-sterilized jars and roll them up, cool under a blanket and put in the refrigerator for the winter.

NOTE

In some recipes, tomato paste is suggested to be replaced with tomato juice. This is a completely working option, but the juice should only be directly squeezed, without any questionable components.

Tomato juice is also suitable for the Mother-in-Law's Tongue salad.

Winter zucchini recipe

From a biological point of view, zucchini and zucchini are one and the same. But the culinary opinion on this matter is completely different.

Zucchini is not only very different in appearance, but also has very tender flesh with a pleasant, elastic structure. Such a zucchini, by the way, can be eaten even raw, especially if it is very young.

Zucchini is perfect for Mother-in-law's Tongue salad from zucchini

The taste of raw zucchini is somewhat reminiscent of cucumber, and this is not surprising: the plants belong to the same biological family of Cucurbitaceae.

The recipe for preparing mother-in-law tongue from such tender zucchini as zucchini has its own characteristics. But the products for him can be taken the same.

Salad Ingredients:

• 1 kg zucchini;
• 1 kg of tomatoes;
• 2 bell peppers;
• 3 cloves of garlic;
• 3-4 tablespoons of vinegar with a concentration of 9%;
• half a glass of vegetable oil;
• salt - 2 pinches;
• 2 tablespoons of sugar (gourmets can try replacing it with the same amount of honey);
• you can also add half a chili pepper if you wish, otherwise the appetizer will not be spicy enough.

The cooking technology is slightly different from the classic recipe - after all, the zucchini pulp is very tender.

This time we'll do it like this:

Step 1. First, as usual, we wash all the vegetables. But when preparing zucchini, there is absolutely no need to peel the peel from them - it is already quite tender. But without the skin, the flesh will simply fall apart, and the shape of the tongue may not work.

Step 2. We prepare the components of the marinade - we skip chopped tomatoes and bell peppers in a meat grinder.

Step 3. Quickly bring the marinade to a boil, then add all the spices (garlic, vinegar and chili pepper - after boiling).

Step 4. As soon as everything boils well, immediately reduce the heat to moderate and lay the zucchini tongues. They will stew no more than 10-15 minutes.

Step 5. We lay out the zucchini zucchini salad in pre-sterilized jars and roll it up for the winter.

Mother-in-law's tongue from zucchini - an excellent preparation for the winter

Video

Here's how else you can cook Teschin's tongue for the winter - you can see this delicious cooking process in detail in the video below.

There are quite a few recipes for this really tasty snack, but their essence is simple - cook the marinade, lay the vegetables - and you're done. And such an appetizer is prepared from eggplant and even cucumbers. The main thing is not to overexpose the vegetables: it is desirable that they retain both their shape and a pleasant texture.

Bon appetit!

Vegetable lovers are looking for recipes that the whole family will love. They modify the existing ones, as a result, getting a tasty and healthy dish. Making mother-in-law's tongue from zucchini is a popular way to use this vegetable.

It only takes a few ingredients to make this appetizer. The main ingredient is zucchini, you need long, 25-30 cm vegetables. The rest of the ingredients included in the composition depend on the personal preferences of the household. This:

• carrot;
• pepper;
• tomatoes;
• garlic;
• greenery;
• mayonnaise, sour cream or cream and other ingredients.

Zucchini is the basis of the dish, but eggplant lovers prepare an appetizer using them.

Cooking options for the winter

Classic tomato recipe

Everyone starts with the classics. For years, a proven method is the most popular.

To prepare a dish you need:

• 1 kilogram of zucchini;
• 1 kilogram tomato;
• 200 grams of sweet pepper;
• 50 grams of garlic;
• 90 grams of granulated sugar;
• 70 milliliters of oil;
• 70 milliliters of vinegar;
• 1 tablespoon of table vinegar;
• hot pepper.

Cooking appetizers begin with tomatoes. They are crushed in any way possible. When using the pulp, without skin and seeds, the resulting mass should be 1 kilogram. Then bell pepper is prepared, chopped arbitrarily. Choice for the housewife. If hot pepper is used, it is cut arbitrarily. Garlic is prepared - chopped or chopped in a meat grinder.

Put the tomato or chopped tomatoes on the stove, spread the hot pepper, let it boil. The foam is removed. Pour sweet pepper, salt and sugar, let it boil for 10 minutes. While the dish is being prepared, zucchini is prepared - they are washed, wiped, cut into slices of small thickness.

Ready vegetables are added to the boiling mass, sunflower oil is poured. 15 minutes cook the workpiece. At the end, garlic is added, boiled for another 5 minutes, vinegar is poured, mixed well, and allowed to boil. The finished mixture is poured into containers and rolled up.

"Teschin language" - "Association"

This recipe is easy to make and tastes amazing. Even a beginner can handle it.

Components:

• zucchini - 2 kilograms;
• Bulgarian pepper - 0.5 kilogram;
• garlic - 1 head;
• hot pepper - 1 pod;
• sugar - 200 grams;
• water - 0.5 liters;
• vinegar 9% - 50 milliliters;
• salt - 4 tablespoons;
• spices - to taste.

First of all, vegetables are prepared - washed, cleaned. Sweet pepper is cut into strips, bitter - at the discretion of the hostess. Garlic is crushed with a knife or tinder on a grater. To make the appetizer spicier, the seeds of bitter pepper are not removed. Start preparing the zucchini. Do not remove the skin from young vegetables. A plate is cut along the entire length of the vegetable, shaped like a tongue. If they are long, cut them across into 2 parts.

Combine tomato paste with water, salt and pour sugar. Heat slowly, stirring constantly. When the mass boils, add chopped vegetables. The container is covered with a lid, the contents are boiled over low heat for 30 minutes. Be sure to stir. Vinegar and spices are added a few minutes before the end of cooking. First put vegetables in jars, then pour liquid. Ready containers are rolled up.

spicy snack

Those who want spicy appetizers will love this recipe. It takes very little time to cook. A simple recipe that the family will love.

Components:

• zucchini - 1 kilogram;
• sweet pepper - 2 pieces;
• hot pepper - 2 pieces;
• garlic - 1 head;
• tomato paste - 0.5 cups;
• water - 250 milliliters;
• vegetable oil - 50 ml;
• vinegar 9% - 1 tablespoon;
• salt - 2 tablespoons;
• granulated sugar - 0.5 cups.

Zucchini is cut into slices. Cut out the seeds from the peppers and cut into strips; the thickness is arbitrary. Put water, oil and tomato paste on fire. After boiling the mass, lay out the peppers and arbitrarily chopped garlic. They languish for half an hour; the fire is weak. At the end of the process, salt and sugar are added, allowed to dissolve and the fire is turned off. Vinegar is poured in, mixed and laid out in containers. The taste of the finished snack is very spicy.

without vinegar

In such dishes, it is necessary to add ingredients that will help preserve the product in the winter. Otherwise, the snack will only last a few months.

Components:

• zucchini - 4-5 pieces;
• sweet pepper - 2 pieces;
• hot pepper - to taste;
• garlic - 4-5 cloves;
• tomato paste - 250 milligrams;
• salt - 2 tablespoons;
• oil - 0.5 cups;
• water - 0.5 liters;
• sugar - 1 tablespoon;
• spices.

The main ingredient is cut into thin plates, peeled pepper - into cubes. Hot pepper - in circles. The paste is mixed with water, gas is turned on, sugar, garlic, hot peppers are laid out, and the workpiece is salted. Give time to boil, add chopped zucchini, boil for 25-30 minutes. Before the end of cooking, spices are added, allowed to boil and packed in jars. Roll up, clean under a blanket.

With tomato paste

When there are no fresh tomatoes on hand, they are replaced with tomato juice, pasta is also suitable. It is easy to make a snack, and the taste practically does not change.

Components:

• zucchini - 3 kilograms;
• sweet pepper - 0.5 kilograms;
• hot pepper - 0.2 kilograms;
• garlic - 2 heads;
• paste - 250 milliliters, tomato juice - 750 milliliters;
• vinegar 9% - 50 milliliters;
• salt - 80 grams;
• sugar - 100 grams;
• vegetable oil - 150 milliliters;
• water (if tomato paste is used) - 0.5 liters;

First you need to prepare the main ingredient. It is cut into bars, removing the seeds. The paste is mixed with water (subject to its use), allowed to boil on the stove. Add randomly chopped garlic. In parallel, sweet peppers are prepared, grinding it to a puree state. Pour into the boiling billet, let it boil. Salt, pour sugar and add oil. Combine with zucchini and vinegar. Close and simmer for 30 minutes. When ready, roll into sterile containers.

With pepper

You can cook according to this recipe in unlimited quantities. A delicious and healthy snack is easy to make.

Components:

• 3 kilograms of zucchini;
• 3 sweet and bitter peppers;
• tomato juice - 1.5 liters;
• tomato paste - 2 tablespoons;
• garlic - 100 grams;
• mustard - 2 tablespoons;
• granulated sugar - 1 cup;
• salt - 3 tablespoons;
• sunflower oil - 200 milligrams;
• 9% vinegar - 4 tablespoons.

Zucchini is washed, cut into plates 1.5 centimeters thick. The length is not more than 10 centimeters. In a container, combine all the ingredients except pepper and garlic.

While the workpiece is heating, peppers and garlic are prepared, which are chopped arbitrarily.

Then lay to the heated mass. Give the opportunity to boil. Add zucchini, bring to a boil again. Simmer for 35-45 minutes without adding fire. After the workpiece is ready, it is poured hot and rolled up.

Caviar from zucchini "Teschin tongue"

Very tasty ready-made dish, you will lick your fingers. And it takes very little time to cook.

Components:

• 3 kilograms of zucchini;
• 3 pieces of sweet pepper;
• 1 hot pepper;
• garlic - 100 grams;
• 250 milliliters of vegetable oil;
• 0.5 liters of tomato juice or 1 kilogram of chopped tomatoes;
• 2 tablespoons of salt and granulated sugar;
• 100 milliliters of table vinegar;

Seeds and skin are removed from zucchini, finely cut into pieces. The prepared ingredients are ground in any convenient way. Salt, pour sugar, garlic and pour tomato paste, table vinegar and oil. Bring to a boil, then reduce the heat and simmer for 40 minutes. Packed in prepared containers.

Recipe with carrots

Adding vegetables to a dish will help make it tasty and healthy.

Components:

• 3 kilograms of zucchini ready for cutting;
• 3 large carrots;
• 2 bitter peppers;
• 100 grams of garlic;
• 500-700 milliliters of tomato juice;
• 1 glass of sunflower oil;
• 250 grams of granulated sugar;
• 9% vinegar - 0.5 cups;
• 2 tablespoons of salt.

Cut the zucchini into thin slices of a rectangular shape, 10-15 centimeters each. The thickness of the squash slices is not more than 5 millimeters. Garlic and peppers are crushed with a meat grinder. Oil is heated in a frying pan, coarsely grated carrots are sautéed in it for 5 minutes.

Add tomato juice, salt and pour sugar. The mass is mixed and allowed to boil. Combine with zucchini and twisted mixture. Let it boil again and simmer for 45 minutes. Vinegar is poured in before cooking is completed. Preservation is quite simple, and the taste is excellent.

Zucchini and eggplant salad

Bitter lovers often combine several vegetables with hot peppers. The appetizer turns out to be delicious, with such a dish they surprise guests and acquaintances.

Components:

• 1.5 kilograms of zucchini;
• 1.5 kilograms of eggplant;
• 1.5 kilograms of tomatoes;
• 1 kilogram of bell pepper;
• 100 grams of garlic;
• 3-4 pods of hot pepper;
• 0.5 cups of sugar;
• 1 glass of oil;
• 2 tablespoons of salt;
• 1 cup vinegar 9%.

First prepare the eggplant. They are cut into thin slices and salted, left for 3 hours to reduce bitterness. Zucchini is also cut along the vegetable into slices. If they are very long, cut them in half. Peeled peppers are cut into thin strips.

Tomatoes with garlic and hot pepper are ground in any convenient way. Set on the stove, salt and pour sugar.

When the mixture boils, add the "tongues" from the zucchini. Cook for 45-50 minutes until the vegetables are cooked. Ready eggplants are washed with water and wiped with a paper towel. Fry until golden brown in a pan and stack in layers in jars. First the eggplant, then the cooked mass. Layers are repeated 2-3 times. Roll up when finished. Canning in this way will retain more of the beneficial properties of vegetables.

with garlic

Not everyone likes to make snacks with garlic. But the taste of some dishes changes for the better if you use a vegetable. Mother-in-law's tongue is a delicious addition to the main dish in winter.

Components:

• 1 kilogram of zucchini;
• 1 kilogram of tomatoes;
• 3-4 bell peppers;
• 1 pod of hot pepper;
• 2-3 heads of garlic;
• 100 grams of sugar;
• 2 tablespoons of salt;
• 0.5 cup 9% vinegar;
• 1 glass of oil.

Performing actions step by step:

Step 1. Preparation of the main ingredient. The vegetables are washed, cut into slices. Cut in half if necessary.

Step 2. Base. Tomatoes with peppers and garlic are crushed using a meat grinder. Salt, pour sugar and pour in sunflower oil. Let it boil.

Step 3. Combining the ingredients. Chopped vegetables are added to the boiling composition. Cover with a lid and simmer for 35-40 minutes.

Step 4. Completion. Before turning off the fire, pour in the vinegar. They let it boil and pack it in jars.

Lecho

Often we cook this snack at home. The cooking option with zucchini is not inferior to others.

Components:

• 3 kilograms of zucchini;
• 2 kilograms of tomato;
• 0.5 kilograms of sweet pepper;
• 1 glass of oil;
• 0.5 kilograms of onions;
• 0.5 kilograms of carrots;
• 1 cup of sugar;
• 1-2 tablespoons of salt;
• 100 grams of garlic;
• 1 glass of table vinegar;
• black pepper - to taste.

The main ingredient is cut into cubes of the same size. Skinless tomatoes are crushed in any convenient way. Peeled peppers are cut into strips. The oil is heated on the stove, diced onion and grated carrots are added.

Everything is fried until golden brown. Tomatoes are poured into fried vegetables, salted, granulated sugar and black pepper are poured. Allow to boil and add chopped garlic. After boiling, put pepper and prepared zucchini. Simmer on fire for 35-40 minutes. Vinegar is added shortly before the end of cooking.

Pickled

Many winter preparations delight the owners in the cold part of the year. Pickled vegetables are no exception.

Components:

• 2 kilograms of zucchini;
• 1 kilogram of tomatoes;
• 2 sweet peppers;
• 1-2 bitter peppers;
• 100 grams of garlic;
• 250 milliliters of oil;
• 1 tablespoon of salt;
• 1 cup of sugar;
• 1 cup 6% vinegar.

The main ingredient is cut into slices. Tomatoes, peppers twist, turn on the fire. They wait for the mass to boil, pour in the oil, salt, pour out the sugar. After boiling again, add the main ingredient and sweet pepper, which is cut arbitrarily. Simmer for 45 minutes. Vinegar is added when a few minutes remain before the end. They give the opportunity to boil, put in jars, roll up. This twist is stored all winter.

Recipe for cooking in a slow cooker

This method simplifies the work of housewives. Rolling cans is no problem.

Components:

• 3 kilograms of zucchini;
• 1.5 liters of tomato juice;
• 3 pieces of bell and hot pepper;
• 100 grams of garlic;
• 3 tablespoons of salt;
• 1 tablespoon of sugar;

Zucchini is cut at your discretion: in circles or "tongues". Peeled peppers are ground using a meat grinder. Tomato juice is placed in a microwave bowl. Set the "Soup" mode, let the mass boil, salt, pour sugar. When everything is dissolved, lay out the vegetables. Put in the "Extinguishing" mode for 90 minutes. Upon completion, rolled into banks.

Rules for storing blanks

Proper storage of the workpiece leads to the fact that the product is perfectly preserved until the end of winter. Follow the recipe, sterilize jars and lids. In addition, store in a special room. The optimum humidity is 80%, the temperature is not lower than 0 ⁰С and not higher than +15 ⁰С. A properly prepared appetizer, "Teschin's tongue" from zucchini, will delight all households.