“Mother-in-law's tongue” from zucchini for the winter: spicy treats for son-in-law and guests

The taste of the snack will appeal to lovers of spicy cuisine, as well as vegetarians. The common name "Mother-in-law's tongue" combines hot and cold dishes from eggplant or zucchini. The main ingredient, regardless of the recipe, is hot pepper. Procurement must justify the name, be as sharp as the language of mother-in-law.

Composition and useful properties

Traditionally, the recipe for "Mother-in-law's tongue" from zucchini is prepared with two kinds of pepper - chili and Bulgarian. The appetizer will take pride of place on the "winter" table, because it contains vegetables that are so lacking in the cold. Most vitamins are not stored in canned foods. However, trace elements remain. For example, magnesium, potassium, calcium are almost completely preserved. After heat treatment, tomatoes increase the amount of lycopene, a substance that prevents heart and eye diseases. The components of this blank for the winter and their useful properties are shown in the table.

Table - The main ingredients of squash "Mother-in-law's tongue" and their beneficial properties

5 recipes salad "Mother-in-law's tongue" from zucchini for the winter

Even a novice cook can cook “Mother-in-law's tongue” from zucchini. It will take free time, a food processor or a blender, a little patience and compliance with the recipe. You can experiment with taste, add carrots, cloves, tomato juice.

Classical

Description. The traditional dish is made entirely from fresh vegetables. Consumption of products is designed for 3-3.5 liters of the finished product.

What to prepare:

• zucchini - 2 kg;
• bell pepper - 500 g;
• tomatoes - 1 kg;
• garlic - eight cloves;
• hot pepper (pods) - 100 g;
• vegetable oil - 150 ml;
• 70% vinegar solution - 10 ml;
• sugar - 100 g;
• salt - 40 g.

How to cook

1. Remove the peel from the squash.
2. Cut along, remove the seeds.
3. Each half is cut lengthwise into two or four parts, depending on the thickness of the fruit, chopped across into small bars about 2 cm thick.
4. Scrub sweet and burning peppers from seeds, chop.
5. Incise the tomato peel on the opposite side of the stem.
6. Dip the tomatoes in boiling water for a couple of minutes, and then - in ice.
7. Remove the tomato peel, cut the pulp into slices.
8. Grind tomatoes and peppers in a blender, food processor or with a meat grinder.
9. Pour the resulting mixture into a pan with thick walls.
10. Pour sugar, salt, pour oil.
11. Put on fire, bring the mixture to a boil.
12. Cook for ten minutes over low heat.
13. Add zucchini, mix.
14. Leave to simmer for about 20 minutes until the vegetables are soft, while maintaining their shape.
15. Squeeze the garlic cloves, mix.
16. Simmer for about seven minutes over low heat.
17. Pour in the vinegar solution, mix gently, leave under the lid for two minutes.
18. Sterilize jars and lids.
19. Fill the containers, tightly close (tighten the machine) the lids.
20. Put upside down, wrap with a towel.
21. When the workpieces have cooled, fold them into storage.

With tomato paste

Description. "Mother-in-law's tongue" from zucchini can be cooked with tomatoes or with pasta. Nobody will notice the change of products, the taste will not change if you take a natural concentrated paste without additional additives.

What to prepare:

• zucchini - 2 kg;
• bell pepper - 500 g;
• hot pepper pods - 200 g;
• tomato paste - 250 g;
• garlic head - two pieces;
• sugar - 100 g;
• tablespoons vinegar solution - 50 ml;
• salt - 80 g;
• water - 500 ml;
• vegetable oil - 150 ml.

How to cook

1. Remove the peel, remove the seeds from the zucchini.
2. Cut into small bars - “tongues”.
3. Pour water into the paste, put on a stove to boil.
4. As soon as the mixture boils, squeeze the garlic.
5. Scrub the peppers, grind with household appliances into the paste.
6. Combine with the tomato mixture, bring to a boil again.
7. Pour sugar, salt, pour oil.
8. Dip the pieces of zucchini, mix gently.
9. Pour in vinegar essence, leave to boil for half an hour.
10. Fill sterile jars with salad, tighten the lids.

In a slow cooker

Description. Prepare a salad "Mother-in-law's tongue" from zucchini for the winter will be able to home "assistant". The appliance will do all the main work, the housewives will only have to cut vegetables and set the desired program.

What to prepare:

• zucchini - 3 kg;
• bell pepper - four pieces;
• fresh chili peppers - two pods;
• garlic head - one piece;
• tomatoes - four pieces;
• 9% vinegar solution - half a glass;
• sugar - one glass;
• sunflower oil - one glass;
• salt - two tablespoons.

How to cook

1. Brush peppers from seeds.
2. Flush tomatoes, peel.
3. Grind vegetables in a blender until smooth
4. Peel the skin and seeds of zucchini.
5. Cut into small plates.
6. Load the chopped mixture and zucchini into the multicooker bowl
7. Pour in sugar, salt, pour in oil, mix.
8. Set the “Extinguishing” mode on the device for 40 minutes.
9. Five minutes before the end of the program, open the lid, pour in the vinegar solution, add the previously squeezed garlic head.
10. Shuffle, close the lid, wait until the mode ends.
11. In the sterilized jars, put the resulting salad, tighten the lids.
12. Turn containers over, wrap, leave for 24 hours.

With carrots

Description. You can make "Mother-in-law's tongue" from zucchini with carrots and tomato puree. From the presented amount of ingredients, 5 liters of salad will be obtained.

What to prepare:

• young zucchini - 3 kg;
• bell pepper - three pieces;
• hot pepper - one piece;
• carrots - three pieces;
• tomatoes - 500 g;
• garlic cloves - seven to nine pieces;
• sugar - 180 g;
• 9% vinegar solution - 180 ml;
• salt - two tablespoons;
• vegetable oil - 200 ml.

How to cook

1. Peel the zucchini, take out the seeds.
2. Cut into 5 mm thick plates.
3. Grate the carrots on a coarse grater.
4. Grind the garlic cloves with a blender or knife.
5. Straw Bulgarian pepper.
6. Peel the tomatoes and make the pulp puree in a blender.
7. Chopping hot pepper finely with a knife (use gloves).
8. Put all the ingredients in a stew pan.
9. Salt, add sugar, pour in vinegar solution, mix.
10. Leave for an hour to stand out juice.
11. Put on the stove, wait for boiling.
12. Leave on for 40 minutes over low heat, stirring occasionally.
13. Sterilize jars and lids.
14. Arrange the salad in containers, twist.
15. Flip, wrap.
16. After a day, put it in storage.

Fried appetizer

Description. "Mother-in-law's tongue" from zucchini for the winter without sterilization is impossible to do. But you can please the family and guests with a “hot” instant snack from young zucchini. Served cold or warm.

What to prepare:

• young zucchini - three pieces;
• cheese - 200 g;
• tomatoes - four pieces;
• eggs - five pieces;
• garlic head - two pieces;
• dill - two bunches;
• flour - eight tablespoons;
• mayonnaise - 150 g;
• vegetable oil - 150 ml;
• salt;
• toothpicks.

How to cook

1. Cut zucchini along strips half a centimeter thick.
2. Salt, leave for 15 minutes.
3. Cut the tomatoes into slices or slices.
4. Peel the garlic head.
5. Slice the cheese into plates.
6. Chop the dill finely.
7. Beat eggs.
8. Roll each slice of zucchini in flour, then dip in beaten eggs.
9. Put in a hot pan with butter.
10. Fry on both sides.
11. Grease the finished “tongues” with mayonnaise.
12. Put a cheese slice on one side and a tomato slice on the other.
13. Squeeze the garlic clove in the middle, sprinkle with dill.
14. Starting from the "tomato" edge, roll the "tongue" roll, secure with a toothpick.

8 more tips

Different housewives taste and shelf life may vary, even if one recipe was used. Taste depends on the quality and "youth" of the products, shelf life - on the sterility of the jar. The salad can be stored all winter and remain juicy and fragrant, and can go bad in a couple of months. Appetizer "Mother-in-law's tongue" from zucchini will be perfect if you follow the eight cooking recommendations.

1. The choice of zucchini. Young fruits with thin skin are suitable for frying and stewing. Thick-skinned large zucchini, which “have nowhere to go,” are suitable for preparation. Due to the dense pulp, the pieces will retain their shape for a long time even in the marinade.
2. The quality of vegetables. Ripe juicy fruits are filled with vitamins, trace elements, organic compounds. Rotten spoiled vegetables, lying under the bed for a long time, are not suitable even for spinning.
3. Sterilization. So that the workpiece for the winter does not deteriorate in a couple of months, banks and lids should be thoroughly sterilized. This is a prerequisite for long-term storage. When laying containers should be hot and dry. It is impossible to fill the jar to the very top, you need to leave a small space
4. Cooking time. Vegetables cannot be "digested." However, with prolonged cooking, a thinner snack resembling a sauce will turn out. At the same time, the dish will not lose its aroma and burning taste. According to reviews, the resulting sauce goes well with mashed potatoes.
5. Vinegar. With intolerance to vinegar essence, you can do without it. But such a blank will not be able to stand for a long time, even if the containers are thoroughly sterilized. Therefore, a "clean" snack is best to eat in a couple of months.
6. The control of "burning". Pepper is placed on the basis of personal preference. Half will be enough for someone, and someone will not give up three peppers in one three-liter jar. Therefore, you can safely violate the recipe at this point.
7. Change of oil. Vegetable oil increases the shelf life, acting as a natural preservative, but confuses with high calorie content. Partial replacement of oil with tomato concentrated juice will lower the calorie level.
8. Spice. It is recommended to experiment with dry spices. Tomatoes go well with coriander and basil. A small amount of seasoning will give the dish a pleasant aroma. Consider the sharpness when choosing spices.

With the right approach to the recipes "Mother-in-law's tongue" from zucchini for the winter will win the guests and household. But despite the naturalness of the product, you should not abuse the blanks. Nutritionists recommend consuming canned vegetables once or twice a week.

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