Vegetable salad "Mother-in-law's tongue" - a delicious appetizer for the winter
"Mother-in-law's Tongue" cucumber salad for the winter—a spicy and piquant appetizer of fresh cucumbers in a tomato sauce. Thanks to the recipe with step-by-step photos, you can easily seal a couple of jars without sterilization. But you need to maintain cleanliness during the preparation process, and then wrap the preparations in something warm and leave for a while.
The preparation time is 45 minutes. The ingredients listed in the recipe will make several half-liter jars.
Ingredients:
- cucumber – 2.5 kg;
- tomato – 1 kg;
- red bell pepper – 700 g;
- garlic – 3 heads;
- chili pepper – 2-3 pods;
- salt – 30 g;
- granulated sugar – 150 g;
- apple cider vinegar – 120 ml;
- olive oil – 200 g.
How to make Mother-in-Law's Tongue salad with cucumbers and tomatoes
Halve the tomatoes, remove the stems, and dice. Place the chopped tomatoes in a blender or grinder.
Remove the seeds from the sweet red bell pepper and rinse under running water. Chop the flesh coarsely and add to the tomatoes. Cut the chili peppers into rings, seeds included.
Crush the garlic cloves with a wide knife, peel off the husk, and add the crushed garlic to the peppers and tomatoes.
Blend the vegetables until smooth. You can use a meat grinder instead of a blender.
Cut small, prickly cucumbers into slices about 3 millimeters thick. Cut the cucumbers diagonally, so the slices resemble a sharp tongue. Place the sliced cucumbers in a saucepan.
Next, pour olive oil into the pan with cucumbers, add vegetables chopped in a blender, pour in apple cider vinegar, add granulated sugar and table salt.
Place the pan on the stove, cover with a lid, and bring to a boil over medium heat. Simmer for 20 minutes.
Wash the jars and lids thoroughly with warm water and baking soda, rinse with boiling water, sterilize over steam or dry in the oven at a temperature of approximately 110 degrees for 10-15 minutes.
We pour the boiling salad into jars, seal them tightly, turn them upside down onto the lid, and cover them with a thick wool blanket or throw. Leave them in a warm place for 10-12 hours, then store them in a cool cellar.
