Zucchini salad "Mother-in-law's tongue" for the winter

You can find a very simple recipe for making this preserve, also known as traditional, but housewives have been experimenting for years and adding new ingredients to the preserve, allowing the cookbook to grow. So, what exactly is the recipe? zucchini The hostess must choose herself what to make such a salad for the winter.

A spicy zucchini appetizer recipe based on an old recipe

You will need:

• Any juicy varieties of tomatoes (you can’t take “Plum”) – 1 kilogram;
• Hot pepper in a pod – 1 piece;
• Small zucchini of any degree of ripeness – a couple of kilograms;
• Hot young garlic - 1 large head;
• Regular vinegar essence - 2 small spoons;
• Coarse salt - a couple of large spoons;
• Regular table butter - at least a glass;
• Sugar - 1 glass.

Cooking process:

It's worth mentioning right away that when preparing mother-in-law's tongue from zucchini for the winter, using hot peppers is essential, as garlic alone won't impart the necessary spiciness. Now you can begin preparing the vegetables. For this, use zucchini. While it's best to choose the youngest ones, fairly ripe ones will also work, just be sure not to use overripe ones. If you're using young zucchini, there's no need to peel them, but more mature zucchini will require peeling not only the seeds but also the excess skin. Cut each zucchini into long strips and place them on the tongues; the strips should be fairly thin.

Don't forget about the other vegetables either. For example, tomatoes will need some prep, as using them with the skin on isn't recommended for this appetizer. To remove excess skin, make cross-shaped cuts on the fruit and then scald them with boiling water. You can also simply dip the fruit in boiling water for twenty seconds; this will easily remove the skins. Next, grind the tomatoes in a meat grinder or chop them in a food processor, which is much more convenient.

Hot peppers are also worth a try. They are thoroughly washed in water, then the stems are removed and all the seeds are scraped out. Once this vegetable is harvested, proceed to peeling the garlic heads. To do this, peel each leaf, and the finished garlic and hot peppers are placed in a meat grinder for grinding. The resulting hot mixture is immediately added to tomato.

The result is a fairly smooth and very spicy mixture. If you don't want the mixture to be too spicy, it's best to use just one pepper instead of two. Now add the sliced ​​young zucchini to the tomatoes and peppers, add a little salt and granulated sugar, pour in one cup of regular table oil, and stir. Be sure to transfer the mixture to a large saucepan and immediately place it on the stove. Bring this mother-in-law's tongue, made from zucchini and tomatoes for the winter, to a boil over medium heat (recipe with step-by-step photos). It's worth noting that you can add the sliced ​​"tongues" not only before but also during cooking; this will help the zucchini retain its shape longer.

The resulting mixture is simmered for at least half an hour to ensure the young vegetables are thoroughly cooked. Just five minutes before the end of the process, add a couple of small spoons of vinegar essence and bring to a boil. The finished snack is sealed exclusively in clean, sterile jars, preferably sterilized over hot steam. Once sealed, the jars are turned upside down and wrapped tightly in a warm blanket. The containers with the snacks are left in this position until they have completely cooled.

Zucchini salad "Mother-in-law's tongue" in a slow cooker

You will need:

• Hot red pepper in pods - a couple of pieces (for strong spiciness take 3);
• Young zucchini – 3 kilograms;
• Natural tomato paste – 4 large spoons;
• Sweet bell peppers – 4 large pieces;
• Garlic - large head;
• Vinegar – 0.5 cups:
• Regular oil for frying - a full glass;
• Sugar - a full glass;
• A couple of spoons of coarse salt.

Cooking process:

As always, making "Mother-in-law's Tongue" from zucchini for the winter (recipe with step-by-step photos) with tomato paste begins with preparing and slicing the vegetables. First, it's worth mentioning that if you don't have tomato paste, it can easily be substituted with fresh tomatoes. The amount is calculated as follows: one medium-sized tomato per one tablespoon of tomato paste. Try growing it yourself. Kiwi from seeds at home.

Vinegar is also worth mentioning. If you can't find a weak acid solution, you can use regular vinegar essence, but then you'll need one large spoonful for the entire vegetable mass, not half a cup. Now let's work on the vegetables. If you don't have tomato paste, you should prepare the tomatoes. To do this, be sure to remove the excess skin. Dousing fresh tomatoes with boiling water will easily remove the skin.

They also begin removing the stems and seeds from the peppers. Once the hot vegetable is ready, they transfer it to a bowl with the tomatoes, and begin preparing the hot garlic. Peel the peppers and place them in a meat grinder, along with all the tomatoes and hot peppers. The result is a smooth, puree-like mixture. It's even better to use a blender for grinding, as it will produce a much smoother mixture. Once everything is ready, they begin peeling the bell peppers, removing the stems and seeds, and cutting them into slices so they can be easily pureed. The finished product is then added to the saucepan with the other vegetables. Now the mixture is poured into a special multicooker bowl, and the cook can begin preparing the zucchini appetizer "Mother-in-Law's Tongue" for the winter (recipe with step-by-step photos) in a multicooker.

Turn the appliance on to a special cooking program so that the smooth vegetable mixture begins to heat up. While the mixture, covered, comes to a boil, it's time to prepare the zucchini. Any type of vegetable can be used for this appetizer, but the youngest ones are always ideal. They're also less fiddly—you only need to remove the core, and you won't have to peel them. If the fruit is quite ripe, the skin will be too thick, so you'll need to remove it with a vegetable peeler or a sharp knife. Next, the peeled vegetables are sliced ​​very thinly and then cut crosswise to create a distinctive "tongue" shape. It's this cut that gives the zucchini its unusual name.

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Once the mixture begins to boil, open the lid of the appliance and add all the zucchini. Add the required amount of white granulated sugar and coarse rock salt to the vegetable mixture. Add a cup of cooking oil for frying, and replace the lid. Cooking should be done only in the "Stewing" mode, as the "Boiling" mode will cause the liquid to evaporate excessively, which is undesirable.

Five minutes before the "Mother-in-Law's Tongue" zucchini salad is ready for the winter, according to the step-by-step photo recipe, add vinegar essence or a weak vinegar, along with grated garlic. Mix again carefully and let it simmer for about five minutes. After this, unplug the multicooker and transfer the salad to jars, which you'll need to prepare in advance. This salad should only be placed in sterilized containers, as further sterilization of the salad itself is not required. Seal the jars with lids and place them under a warm blanket to cool.

"Mother-in-law's tongue" made from zucchini with tomato paste

Ingredients:

• Red sweet pepper – 1 kilogram;
• White sugar - 1 full glass or 250 grams;
• Young ripe zucchini – 3 kilograms;
• Tomato paste - 6 large spoons;
• Coarse or rock salt - 2 large spoons;
• Hot red pepper - one is enough (for spiciness, take 2);
• Regular table oil - at least a full glass;
• Vinegar 9% - half a glass;
• Garlic – 3 large heads.

Preparation:

Many housewives recommend using only young zucchini for preparing mother-in-law's tongue for the winter, according to a step-by-step photo (video) recipe. These are soft and juicy, and there's no need to peel them. If you can't find such vegetables, you can use the simplest mature ones, but they need to be peeled and the core, or core (i.e., the tough seeds and pulp), removed. After peeling, rinse the zucchini in clean water and cut into thin, long strips. Each strip is then cut into thin, short slices, creating the "tongues." The sliced ​​vegetables are placed in a saucepan in which the future preparation will be cooked.

Next, begin preparing the hot peppers. To do this, be sure to remove the stems and remove any unwanted seeds. The same procedure is performed with the sweet peppers. Afterwards, the vegetables are cut into small pieces, which will allow them to be minced or pureed in a blender. Once the pepper mixture is prepared, it's time to prepare the garlic. Peel it and mince it before adding it to the other vegetables. Add a little white granulated sugar and a couple of tablespoons of coarse or rock salt to the fresh vegetable mixture, then pour in the diluted tomato paste and a cup of cooking oil. Stir the mixture thoroughly to achieve a more uniform consistency and to allow the spices to disperse throughout the sauce.

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The resulting mixture is immediately poured into a saucepan containing the sliced ​​zucchini. Stir again to ensure the sliced ​​vegetables are completely coated with the spices and seasonings. The mixture is left over low heat, with the saucepan covered. This is how the "Mother-in-Law's Tongue" zucchini stew is cooked for the winter, according to the recipe (with step-by-step photos) using a meat grinder. Once the mixture reaches a boil, reduce the heat to its lowest setting and let it simmer for at least fifteen minutes. Avoid cooking longer than this, otherwise the sliced ​​zucchini will overcook and begin to fall apart, meaning the resulting stew will no longer have the characteristic "tongues" of the zucchini, but will instead be a smooth, mushy mixture.

After fifteen minutes, turn off the heat and leave the jar, covered, for an hour. By this time, it will have cooled sufficiently. After sixty minutes, return the zucchini and tomato juice "Mother-in-Law's Tongue" recipe for the winter to a boil over medium heat. Only at this point should a small amount of vinegar be added, and the mixture is left to simmer, covered, for a couple of minutes. Pour the resulting mixture into jars and seal tightly with lids.