Almost every son-in-law knows how much the mother-in-law's tongue has been wiped. But if he found a common language with her, he will never regret it. Wanting to please her beloved son-in-law, she will certainly try to treat him with something tasty that any man will like. For example, she will prepare the Mother-in-Law's Tongue salad for him for the winter. Such a name among the people was given to an appetizer with a burning taste, which is preserved for future use in many Russian families. We have selected for readers the 3 best mother-in-law eggplant recipes. And young hostesses will certainly come in handy collected in our material culinary tips- the secrets of experienced chefs.
Culinary Secrets
Whichever recipe for the preparation of Mother-in-law's tongue from those presented on our website you choose, we advise you to get acquainted with the general rules for preparing this spicy snack for the winter.
- You have probably noticed that eggplants have a not too pleasant bitter aftertaste that can poison the pleasure of eating your favorite snack. Corned beef is to blame for everything - not too much beneficial substance, contained in many nightshade (and eggplant just belongs to this unfortunate family). In fact, its presence is not such a terrible problem, since it is easy to remove. Ordinary table salt does an excellent job with this. Just soak the already cut eggplants for 20 minutes with a saline solution, which is prepared from two teaspoons of salt and a liter of water. After that, do not forget to rinse the "blue ones" in running water so that "Teschin's tongue" does not come out of them salty.
- It is considered "aerobatics" when the eggplants in the Mother-in-law's tongue appetizer resemble sharp tongues. This similarity is easy to achieve if you take small-sized vegetables (up to 15 cm in length) and cut them into thin strips (3-5 mm each) along. If you come across large vegetables, it is better to cut across, otherwise the pieces will be too large. Oh, and another tip: do not peel the eggplant, otherwise the tongues will not retain their shape.
- Eggplant "tongues" in the appetizer, which this material is dedicated to, turn out to be "drowned" in a spicy tomato sauce. So that it is not too liquid, choose ripe and fleshy tomatoes for it.
- If you peel the tomatoes from both the skin and seeds, the tomato filling will have a more delicate texture. In this case, the appetizer "Teschin's tongue" will look much more appetizing. There is good way peeling tomatoes. They need to be cut crosswise and lowered into boiling water. After 2 minutes, it remains only to cool from and remove the skin. Getting rid of the seeds will be a little more difficult. They can be removed with a spoon by cutting the tomato in half. Another option is to rub the tomato pulp through a sieve.
- Be sure to protect your hands with gloves when handling garlic and hot peppers, otherwise you may get burned.
- Whether to peel hot peppers from seeds is up to you, it all depends on how spicy taste you want to receive. The fact is that the main bitterness is concentrated precisely in the seeds and membranes of hot pepper.
Let us remind you, just in case of a fire, that when preserving vegetables for the winter, it is very important to keep them clean. In particular, jars must be washed with soda and sterilized over a kettle or saucepan or in an oven. The lids that fit these jars need to be boiled. In this case, only metal lids are suitable, which allow you to close the jar hermetically.
Traditional appetizer recipe "Teschin language" eggplant
What do you need(for 3 l):
- eggplant - 2 kg;
- tomatoes - 0.5 kg;
- Bell pepper- 0.5 kg;
- garlic (peeled) - 50 g;
- hot pepper - 2 pods;
- table vinegar (9% concentration) - 80 ml;
- refined sunflower oil - 120 ml;
- granulated sugar - 120 g;
- salt - a tablespoon.
How to cook:
- Prepare vegetables. Eggplant, cut into thin strips, soak in saline. Peel the tomatoes, cut into 4 pieces. Remove seeds from peppers. Break the garlic into cloves.
- Scroll all vegetables, except eggplant, through a meat grinder.
- Mix vegetable puree with salt, sugar, oil and vinegar, put on the stove and bring to a boil over low heat.
- Dip in vegetable puree"tongues".
- Stew vegetables, stirring, for half an hour.
- Pour the snack into prepared jars, seal them tightly. When they cool down, put them in the pantry for the winter.
If you want to add "Mother-in-law's language", made according to classic recipe, spices, garlic, do not add immediately, but only 10 minutes before the snack is ready.
Recipe for a particularly spicy "Mother-in-law's tongue" from eggplant
What do you need(for 3 l):
- eggplant - 2 kg;
- tomatoes - 0.5 kg;
- sweet pepper - 0.5 kg;
- garlic - 3 heads;
- hot pepper - 150 g;
- table vinegar - 120 ml;
- vegetable oil - 60 ml;
- salt - a teaspoon;
- sugar - a tablespoon.
How to cook:
- Prepare the vegetables as directed in the previous recipe.
- Fry eggplant on both sides.
- Grind the rest of the vegetables by scrolling through a meat grinder.
- Sterilize jars.
- Mix the vegetable puree with the remaining oil, salt, sugar and vinegar.
- Pour a few tablespoons of tomato sauce into each jar, lay out several eggplant slices, pour in the sauce again and lay out the “tongues” until they and the sauce run out. Pour the sauce over the top layer. Banks must be filled to the brim.
- After laying a cloth on the bottom of a large saucepan, put jars of snacks in it, cover them with boiled lids. Pour water over the shoulders of the jars. Put on low fire.
- Sterilize jars for 20-30 minutes depending on their capacity (0.5 l or 1 l).
- Using special tongs, remove the jars from the pan, roll them up and turn them over. Cover with a winter blanket.
After a day, the snack can be stored in the pantry or in another place where you usually store supplies for the winter.
Recipe for the dietary "Mother-in-law's tongue"
What you need (for 4.5 liters):
- eggplant - 2 kg;
- sweet pepper - 0.5 kg;
- hot pepper - 4 pods;
- garlic - 1 head;
- tomatoes - 2 kg;
- table vinegar - 100 ml;
- sugar - 0.2 kg;
- salt - 2 tbsp. l..
How to cook:
- Wash and clean vegetables. Finely chop the eggplant, turn the rest of the vegetables separately through a meat grinder.
- Mix tomato pbre with hot and sweet pepper pbre, send to the fire.
- When it boils, add vinegar, salt and sugar. Boil 20 minutes.
- Dip the eggplant "tongues" into the mixture, simmer them for another 20 minutes.
- Add the garlic and cook the mixture for the same amount of time.
- Divide into sterilized jars, seal and leave to cool.
This appetizer, of course, is called conditionally dietary, because it has a lot of sugar and vinegar, but still its calorie content will be lower than that of canned food made according to previous recipes.
All recipes collected in the material are different. To choose the one that you and your household will like more than others, you can cook a little bit of all three Mother-in-law’s tongue snacks for the winter, and then decide.
An appetizer from zucchini mother-in-law tongue for the winter is an exquisite and interesting taste treat. Zucchini is an affordable, nutritious, harmless and beneficial vegetable. It is also dietary, which allows every person to use it. This original name was obtained due to the fact that the zucchini is cut into plates. Their appearance resembles a tongue. Mother-in-laws are perceived as talkative personalities, that is, they have a long one.
Cooking such a delicacy for the winter takes very little time, and the cooking technique is not at all complicated. Use simple kitchen utensils that everyone has.
A small number of components makes it possible to learn how to quickly and correctly prepare this snack. It contains the most affordable and fragrant vegetables, such as onions, garlic, tomatoes, etc. Preservation methods are different, that is, with or without sterilization.
The diverse varieties of zucchini allow you to create varied, unique treats that differ in appearance and taste.
Zucchini cooks very quickly, so it is important not to overcook them, otherwise you will get a homogeneous mass.
How to cook appetizer mother-in-law's tongue from zucchini for the winter - 15 varieties
A wonderful appetizer with the addition of fragrant and spicy greens, will always complement festive table and will attract attention. This is due to the attractive appearance. Ingredients cook quickly.
Ingredients:
- Bulgarian pepper-5 pcs;
- Zucchini-2 kg;
- Bow-2 pcs;
- Tomatoes-8 pcs;
- Garlic 5 heads;
- Sugar-150 gr;
- Salt-2 tbsp;
- Vegetable oil-150 ml;
- Acetic essence-1 tbsp;
- Parsley-1 bunch;
- Dill-1 bunch;
- Rosemary-0.5 bunch.
Cooking:
Cut the zucchini into strips. We divide them into 2 parts. Coarsely chop peppers, onions, tomatoes. We put them in a cauldron and simmer over low heat for 10 minutes. Finely chopped garlic, butter, sugar, salt and zucchini are added to the cauldron and left to cook for 40 minutes. Coarsely chop all the greens and throw it with vinegar essence into the brew for 5 minutes. Mix well after each addition of ingredients.
We sterilize jars and lids in advance and fill them with a deliciously smelling snack. We twist the lids and turn the jars upside down. Cover with a blanket for the night.
The most reliable and safe method of sterilization is in the oven at 50 degrees for 25 minutes.
A modern way to cook such an appetizer, as zucchini is cut into cubes. You can choose any of their varieties, but this recipe uses white-fruited species. Simplicity in cooking technique does not allow you to take a lot of time. Most importantly, the taste is wonderful and desiring.
Ingredients:
- Zucchini 5 pcs;
- Odorless vegetable oil;
- Bulgarian pepper 5 pcs;
- Garlic 5 pcs;
- Vinegar;
- Salt.
Cooking:
Garlic needs to be peeled bell pepper and cut not very large. Grind them through a meat grinder. Zucchini should be finely chopped.
Take a cauldron or an aluminum pan and simmer the zucchini for 40-50 minutes. 10 minutes before they are ready, add garlic, pepper and vinegar. Stir well and cook on.
Pre-washed jars and lids must be sterilized. Arrange the finished snack in jars, tighten the lids and that's it.
The eggplant used in this dish has a memorable fragrant smell. Zucchini must be white varieties. This assortment of vegetables will always be remembered.
Ingredients:
- Eggplant-5 pcs;
- Zucchini-5 pcs;
- Tomatoes-5 pcs;;
- Bow-2 pcs;
- Paprika-1 tsp;
- Garlic-5 cloves;
- Vinegar 5% -80 ml;
- Sugar-50 gr;
- Salt 2 tbsp. l;
- Vegetable oil-1 tbsp.
Cooking:
We cut the blue ones into thick circles and put them on a baking sheet, in the oven at 150 degrees. We take them out and leave them aside so that the bitter juice stacks.
Cut the zucchini into circles, salt and leave aside for 15 minutes. Finely chop the tomatoes, garlic and onion. Let them simmer in a saucepan for 10 minutes. We throw in a mass of zucchini, pour sugar, paprika, salt. Add oil and vinegar. Mix everything and simmer for 35 minutes. 5 minutes before the readiness, put the eggplant. We put in jars slowly, one layer of zucchini and blue ones. Close the lids and leave to cool.
This version of the treat will be unusually savory, thanks to the ingredients. Such, in fact, is the mother-in-law's tongue-sharp. All vegetables are easy to find, and common varieties.
Ingredients:
- Zucchini-2 pcs;
- Tomatoes-1kg;
- Sweet pepper-3 pcs;
- Garlic-2 heads;
- Hot pepper-2 pcs;
- Vegetable oil-1 tbsp;
- Sugar-1 tbsp;
- Salt - 2 tbsp;
- Vinegar 9% - 2 tbsp.
Cooking:
Peel the zucchini, remove the seeds and cut into thin strips. Cut the tomatoes into 4 parts and send them to the pan. We clean the sweet pepper and divide into small pieces. Peel the hot pepper and cut in half. Peel the garlic and add to the vegetables. We grind the whole mass in a blender and put it in a saucepan to boil, after adding salt, sugar, vinegar, oil.
After boiling, add zucchini and cook for 30 minutes. Then we divide vegetable mix on clean jars and twist the boiled lids. We wrap them in a warm blanket or bedspread until they cool.
Squash is a type of pumpkin that tastes like zucchini. In this masterpiece they are used for cooking extraordinary deliciousness. They will add their flavor to the classic recipe for this delight.
Ingredients:
- Squash - 4 pcs;
- Zucchini-6 pcs;
- Tomatoes-4 pcs;
- Hot pepper-2 pcs;
- Garlic-100 gr;
- Vegetable oil-1 tbsp;
- Vinegar-150 ml;
- Sugar-1 tbsp;
- Salt-1 tbsp.
Cooking:
Peel zucchini and squash and cut into tongues. In an aluminum pan, put stewed for 10 minutes, rolled tomatoes, peppers and garlic through a meat grinder.
Add zucchini, squash, oil, vinegar, sugar, salt to the stew. Mix everything thoroughly and simmer for 40 minutes. Pour more into prepared jars hot appetizer close the lids and turn them upside down. Wrap in a towel and wait to cool.
The appetizer will be spicy to the taste of everyone, since the amount of pepper can be determined individually. This is the perfect delicacy for meat and for self-treatment.
Ingredients:
- Zucchini-1 kg;
- Tomatoes-1 kg;
- Bulgarian pepper-1 pc;
- Hot pepper to taste;
- Garlic-5 cloves;
- Vinegar 9% -70 ml;
- Vegetable oil-70 ml;
- Sugar-100 gr;
- Salt-1 tbsp.
Cooking:
We clean the zucchini from the peel and seeds. Cut them into tongues. Tomatoes, sweet and hot peppers scroll through a meat grinder. Pour the mass into the prepared kitchen utensils, add salt, sugar, butter and cook for 10 minutes. Add zucchini, stir and cook for 30 minutes. 10 minutes before readiness, pour in vinegar and put finely chopped garlic.
When everything is ready, we fill the jars with our snack, twist, turn the jars over and wrap them up for a day.
Zucchini Zoloi goblet have a pleasant yellow color. This appetizer is prepared from young fruits, so there is no need to get rid of the seeds and peel. Refinement will be plausible and incredibly tasty.
Ingredients:
- Zucchini-3 kg;
- Sweet pepper-8 pcs;
- Bow-4 pcs;
- Garlic-2 heads;
- Tomato paste-200 gr;
- Paprika-1 tsp;
- Sugar-150 gr;
- Salt-2 tbsp;
- Vegetable oil-1 tbsp;
- Vinegar 5% -1 tbsp.
Cooking:
Cut onion and pepper into small pieces, put in a cauldron. Cut the yellow zucchini into thin strips and send to the rest of the vegetables. Finely chop the garlic or pass through a crusher. We add it tomato paste, butter, sugar, paprika, salt in a cauldron. We stir everything very well and set it to stew for 35 minutes. Pour vinegar and leave for another 5 minutes. We take sterilized jars and fill them with the resulting mass.
Zucchini is a type of zucchini. It has a thin and soft skin, which allows you to cook it with it. Such a salad will be fragrant, spicy and beautiful. The dark green color of the vegetable enriches the dish with a pleasant appearance.
Ingredients:
- Zucchini-2 medium;
- Hot pepper-2 pcs;
- Tomatoes 5-6 pcs;
- Multi-colored sweet pepper - 5-6 pcs;
- Vegetable oil-1 tbsp;
- Garlic-100 gr;
- Sugar-1 tbsp;
- Salt-1 tbsp;
- Acetic essence-2 tbsp.
Preparations:
We cut hot, sweet peppers and tomatoes into large pieces and pass through a meat grinder. Bring the puree to a boil. Zucchini, along with the peel, cut into small plates. Add them to the puree and add sugar, butter, salt. Mix everything and boil for 30 minutes. We crush the garlic and send it to the vegetables along with vinegar essence. Mix well and let it simmer for another 7 minutes. Arrange the salad in jars. Turn them over and let them cool completely.
Zucchini and blue-winter mother-in-law's tongue
Zucchini and blue go well together. When stewed, they have a divine flavor and with the addition of hot chili, you can enjoy only one such dish. This appetizer will please everyone.
Ingredients:
- Eggplant-4 pcs;
- Zucchini-4 pcs;
- Tomatoes-4 pcs;
- Chili pepper -2 pcs;
- Garlic-4 cloves;
- Vegetable oil-1 tbsp;
- Vinegar-150 ml;
- Sugar-1 tbsp;
- Salt to taste.
Cooking:
Blue and zucchini cut into slices. Salt and leave aside, for 15 minutes, so that they lower the juice.
We chop all other vegetables and put them in the selected kitchen utensils along with oil. Simmer for 10 minutes. We send zucchini, eggplant, sugar, salt, vinegar there. Stir and simmer for 45 minutes.
We sterilize the jars and fill them with a savory snack.
For any spins for the winter, it is necessary to use only coarse, rock salt. Otherwise, the product will be damaged.
For such a delight, you will need white zucchini varieties. This is the most easy option cooking, because all the ingredients are placed at once.
Ingredients:
- Zucchini-350 gr;
- Carrots-3 pcs;
- Garlic-100 gr;
- Red pepper powder - 1 tsp;
- Sugar-200 gr;
- Vegetable oil-200 gr;
- Salt-2 tbsp;
- Vinegar-180 gr;
- Tomato paste-500 gr.
Cooking:
Zucchini without peel, cut into thin slices. Three carrots on a grater. Pass the garlic through a crusher.
We put all the vegetables in an aluminum pan. We add all the remaining ingredients there. Mix everything thoroughly and wait for boiling. In this form, cook the whole mass for 1 hour.
We sterilize jars, lids in advance and fill them with our sophistication. Everything is ready.
Thanks to modernization, there is a new method of cooking this dish. To use for this, we will be a slow cooker. All components are placed at once and it will not be necessary to follow the process. The multicooker will do everything by itself. We will cook with cherry tomatoes. They have their own special sweet taste which is perfect for zucchini.
Ingredients:
- Zucchini-2 kg;
- Cherry tomatoes - 1 kg;
- Garlic-150 gr;
- Bulgarian pepper-4 pcs;
- Ground red pepper - 1 tbsp;
- Sugar-150 gr;
- Salt-1 tbsp;
- Vinegar-150 ml;
- Vegetable oil-200 ml.
Cooking:
Divide cherry tomatoes into 2 parts and put in a multicooker bowl. We add finely chopped garlic and pepper there. Cut young zucchini into thin plates and send to vegetables. Pour vinegar, pour sugar, salt, red pepper. Mix well and simmer for 45 minutes. Banks with a snack, twist and turn over.
The name of the components of this dish corresponds to the cooking process like that of a grandmother. It is this composition and taste that corresponds to old standards. Proportions and sharpness are observed in moderation.
Ingredients:
- Zucchini-3 kg;
- Tomatoes-3 kg;
- Hot pepper-2 pcs;
- Sweet pepper-5 pcs;
- Garlic-4 heads;
- Vegetable oil-250 ml;
- Sugar-8 tsp
- Salt -6 tsp;
- Vinegar 9% -100 ml.
Cooking:
Cut sweet peppers and tomatoes into sizes for a meat grinder and pass through it. Cook the whole porridge for 15 minutes. Peel the zucchini and cut into small pieces. Finely chop the garlic. Cut the hot pepper and take out the seeds.
Add zucchini, salt, sugar, oil to the boiling mixture. Cook for 30 minutes. After a while, throw garlic, hot pepper and vinegar into the pan. Cook for 5 more minutes.
These vegetables look like little pumpkins. They are plausible and make this snack option appetizing.
Ingredients:
- Zucchini ronde-2 kg;
- Tomatoes-1 kg;
- Bow-3 pcs;
- Garlic-8 cloves;
- Hot pepper-2 pcs;
- Sweet pepper-5 pcs;
- Vegetable oil-150 ml;
- Vinegar-150 ml;
- Sugar-150 gr;
- Salt-1 tbsp.
Cooking:
We cut our pumpkins into plates and leave them in this form. Put coarsely chopped tomatoes, onion, garlic, hot peppers, sweet peppers in a saucepan. Pour sugar, salt and pour oil with vinegar. Simmer for 15 minutes. Then we send the zucchini to the resulting mass. Simmer another 30 minutes.
Vegetable oil should be odorless, as the aroma of vegetables should prevail.
The use of greenery in this masterpiece is associated in taste with the rest of the ingredients. You can still remember about the beautiful view for a long time, as the appetizer looks very appetizing.
Ingredients:
- Zucchini-3 kg;
- Carrot-350 gr;
- Garlic-100 gr;
- Parsley-1 bunch;
- Oil-200 ml;
- Sugar-200 gr;
- Vinegar-180-200 gr;
- Salt-2 tbsp;
- Hot pepper-1 PC;
- Tomato paste-400 gr.
Cooking:
We cut the zucchini into thick circles, peel the peel and get rid of the pulp if there are large seeds. The resulting pieces are cut into large cubes. Three carrots on a grater. We crush the garlic. Hot pepper grinds. We put all this in a saucepan, adding sugar, salt, oil, vinegar, tomato paste. Stir and simmer for 1 hour. 10 minutes before readiness, add coarsely chopped parsley.
We lay out the hot snack in jars and twist the lids. 4 jars of fragrant mass are ready.
White swan is an early variety of squash. This is a suitable option for those who are in a hurry to make delights for the winter, it fits perfectly.
Ingredients:
- Zucchini-2 kg;
- Green sweet pepper-5 pcs;
- Tomato paste-200 gr;
- Garlic-100 gr;
- Paprika-1 tsp;
- Vegetable oil-1 tbsp;
- Vinegar 5% -1 tbsp;
- Sugar-1 tbsp;
- Salt-2 tbsp.
Cooking:
Cut the zucchini into slices along with the peel. Finely cut the pepper into cubes. Pass the garlic through a crusher.
We take a cauldron and put all the vegetables there. Add all other ingredients and mix very well. Simmer for 45 minutes. We lay out everything in jars and take it to a cool place after cooling.
Now you can quickly learn how to cook delicious salad with tongue. It differs markedly from most familiar dishes precisely in that its recipe involves the use of the language. Of course, such a dish is quite high-calorie, but it is quickly absorbed, so you can not be afraid of the appearance of excess body fat. We are considering a recipe that is slightly different from the classic. This mother-in-law's tongue will appeal to everyone who appreciates original flavor bouquets, prefers spicy dishes with multifaceted shades of flavors and aromas. It is important to make a salad with the tongue correctly, take into account not only the recipe itself, the algorithm of actions, but also all the small nuances, especially the preparation of the dish. Here we give useful advice, we reveal all the secrets of creating a surprisingly tasty, non-trivial salad.
It is curious that even mother-in-law's tongue with beef, swine tongue can be safe enough for everyone who is trying to lose weight, get rid of extra volumes and kilograms as soon as possible. In modern society, for many women and men, the problem of losing weight is in the first place, so people are extremely attentive to how well the dishes are digested. Here is what one Moscow nutritionist says about mother-in-law's salad: “I always pay special attention to clients that the dish can be quite high-calorie, but at the same time it is well absorbed and does not threaten the figure. At the same time, another dish, with a small amount of calories, is quite capable of harming the figure. For example, if it is spicy, salty vegetable snack. This recipe is different in that the salad with the tongue is perfectly absorbed by the body. You can take a small amount beef tongue, vegetables, and then cook the dish according to the recipe. It certainly will not harm your figure. True, when the diet is very strict, I recommend giving up eggs and putting a little tongue. Its amount should be approximately 15-20 percent of the total mass of all ingredients. Then nothing will threaten your harmony for sure. You can eat such a salad with tongue even on fairly strict diets, despite the menu restrictions. The main thing is to monitor the amount of language, the size of portions. Such a mother-in-law's tongue will make the diet more varied, and will allow you to enjoy a great dish.
Cooking mother-in-law's tongue salad
First of all, you need to assemble a set necessary products. Of course, language will play a major role here. It is important to choose a high-quality fresh language that has not had time to freeze. Be sure to look for good language in stores that inspire your well-deserved trust. You need vegetables. Our recipe involves the use of zucchini with onions, cucumbers with tomatoes, horseradish with garlic. You can put some potatoes in the salad with the tongue, as the potatoes are in perfect harmony with the tongue, especially with beef. True, if you need to adhere to a strict diet, it is advisable to refuse potatoes, since it just affects volumes and weight negatively. As a dressing, we will use a special sauce, where we just need to add garlic, horseradish. And the basis of the sauce will be mayonnaise with sour cream, olive oil, a small amount of vinegar. Also in the salad you need to put more fresh herbs. It is advisable to opt for dill, parsley, you can take a little cilantro. Don't forget to stock up on fresh chicken eggs.
Let's get started!
- Let's start with preparing the language. You need to take a fresh language. It's great if you buy it in a store that has its own production. Then you will be able to make a tongue salad from fresh products that have not been frozen. Do not send the tongue to the freezer yourself either. It is better to take the time to acquire the tongue just before preparing the salad. The tongue should have a uniform shade, a neutral smell without sharp unpleasant notes. You will need to cook it until fully cooked so that there are no reddish or pinkish areas left inside. You must first rinse your tongue under cold running water, and then send it to a saucepan with water, pour a little coarse salt there. Some housewives pre-cut the tongue in thin layers so that it cooks faster, but you shouldn’t do this, because in the end the tongue turns out to be far from being so juicy, fragrant. A good solution is to put a small piece of bay leaf in a saucepan. It will give the tongue a subtle flavor. When the tongue is cooked, it will need to be cut into fairly thin strips.
- Now you can take on the potatoes, as she also has to cook. Try to choose light-colored potatoes, which become crumbly after cooking. It is the perfect fit for this salad. Here is what one says experienced hostess: “I have long distinguished whitish potatoes from yellowish ones. I noticed that snow-white potatoes look great in a salad with a tongue. It is in perfect harmony with the tongue itself and vegetables, especially zucchini. white potato is different delicate taste She is very fluffy and soft. It must be cooked until fully cooked. Then you will see how delicious this mother-in-law's tongue salad can be.
- Boil two or three medium-sized zucchini. It is great if they do not have large seeds. Boiled zucchini should be cut into small pieces. It is advisable to cook them without the skin. Teschin language becomes more tender, acquires a rich taste with zucchini.
- Now it's time to boil the eggs. Take good chicken eggs, large enough. They should be quite large so that you get the maximum of vitamins, valuable substances, and are able to enjoy a rich flavor bouquet. Remember that it is chicken eggs that should be placed in the mother-in-law's tongue, since the flavor quail eggs no longer fits into the mainstream. Be sure to boil the eggs for no more than ten minutes, because then they will already become too tight, tasteless. In order for them to be better cleaned of shells, they must be immediately cooled under a running stream of water. According to our recipe, three eggs are enough for four servings of salad. Cut them into fairly large pieces.
- Take care of the tomatoes. It is advisable to take medium-sized domestic tomatoes for the mother-in-law's tongue. Free them from the skin. This is usually difficult to do, but if you first scald the tomatoes and then dip them in ice water, you can easily remove the skin. Cut the tomatoes first into large pieces, salt them a little and leave for 10 minutes. Then grind.
- Cucumbers must be fresh. Choose good cucumbers from domestic fields. Greenhouse cucumbers are also suitable. It's great if they have unfaded flowers. Cucumbers should be cut into strips. Use a sharp knife so that a lot of juice does not stand out from them.
- It's time to refuel. Take two parts mayonnaise, one part sour cream and a little olive or sunflower oil, add to the cup and a little bit of vinegar. Grate about a tablespoon of horseradish, two cloves of garlic. You will get a great filling. Remember that according to our recipe, you can not only mix the ingredients with the dressing, but also serve it separately.
- According to the recipe, we also need white onions. It can be scalded with boiling water, after cutting it into large rings, if you do not like it too much. Strong smell and taste raw onion. We cook according to a recipe in which the onion is left in its original form. It must be cut with a sharp knife, quite finely.
- Mix ingredients.
Everything! Your salad is ready!
Many gardeners are happy to grow zucchini, as with minimal care, you can reap a rich harvest. In season, it is one of the cheapest and most affordable vegetables. Cooks know hundreds of recipes for zucchini dishes: they are fried, stewed, baked. Dishes from them are light, satisfying and healthy, while also very tasty. After all, this vegetable is in perfect harmony with taste with all vegetables and even fruits. Is it any wonder that they are the basis of many canned vegetables that zealous housewives prepare for the future. In many families, in particular, they make the Mother-in-Law tongue appetizer from zucchini for the winter. She got her name for the spicy taste that many men like, but, to be honest, not only them. So this appetizer is one of the most popular preparations, and besides, there is simple recipes, according to which even an inexperienced hostess can make these canned food.
Culinary Secrets
Preparing the Mother-in-law tongue salad from zucchini for the winter is so simple that any housewife, even without the slightest culinary experience, can do it. Moreover, among the recipes for preparing this snack there is not a single complicated one - you just need to follow the instructions and know a few secrets.
- Usually for cooking various dishes choose young zucchini as having a delicate texture. Mother-in-law's language is a pleasant exception to this rule. For this appetizer, it is better to take mature zucchini that have reached 25-30 cm in length. It is this size of vegetables that allows you to cut them into thin plates of optimal width, as required by the specifics of cooking.
- It is not by chance that the appetizer was called "Teschin's tongue" - it turns out to be very spicy. If the burning taste is not to your liking, and you want to muffle it slightly, do not add hot pepper seeds to it, reduce the amount of pepper and garlic in the composition. However, remember that these ingredients are preservatives and should be replaced with sugar or butter. By reducing the amount of pepper, you must also increase the time heat treatment snacks, otherwise it will not last long in winter.
- Cleanliness is a guarantee that canned food will be stored all winter at room temperature and will not deteriorate. All utensils must be well washed. The vegetables themselves must also be thoroughly washed, preferably with soap. Banks are not only washed with soda, but also sterilized, the lids are boiled. Only in this case, the hostess can not worry about the fate of the snack prepared for her. Indeed, despite the fact that the recipes are simple, it would still be a pity for their labors.
- To prepare the salad "Teschin tongue" from zucchini, you will need a lot tomato sauce. Easiest to use for cooking tomato sauce or pasta. However, if the hostess is not lazy, she can choose a recipe with fresh tomatoes, it is also quite simple. The hardest part here is peeling the tomatoes. But it will be easy if you know how. Make a cross cut on the tomatoes, blanch them for 2-3 minutes, cool. After that, you will clean them for 5 minutes without any effort. Scrolling the tomato pulp through a meat grinder or breaking it with a blender is no longer a difficult task.
Following the above advice, you can easily prepare for the winter as much "Mother-in-law's tongue" from zucchini as you see fit.
Classic tomato recipe
What do you need(for 5 l):
- zucchini - 3 kg;
- bell pepper - 0.75 kg;
- tomatoes - 1.5 kg;
- garlic - head;
- hot pepper - 2 pcs.;
- vegetable oil - 1.5 cups;
- granulated sugar - 1.5 cups;
- salt - 3 tbsp. l.;
- vinegar essence (70%) - 3 tsp.
How to cook:
- Wash, dry the zucchini. Remove skins and seeds from them. The seeds will be easy to scoop out with a spoon if cut lengthwise.
- Cut the zucchini halves crosswise into pieces 8-10 cm long, cut them into thin slices.
- Peel hot peppers and garlic. Wear gloves to protect your skin from burns. If you don’t like the garlic smell in appetizers too much, you can not put garlic in Teschin’s Tongue from zucchini, but in this case, add an extra pod of hot pepper.
- Wash, deseed sweet peppers.
- Peel the tomatoes following the directions in the section above. Where we shared culinary secrets.
- Cut sweet peppers and tomatoes into large pieces, scroll them through a meat grinder.
- Grind garlic and hot pepper in the same way.
- Mix in large saucepan vegetable puree, spicy paste, salt, sugar and butter.
- Place over low heat and bring to a boil.
- Put the zucchini "tongues" in the sauce and cook the appetizer for half an hour.
- Pour in the vinegar, stir and immediately remove from heat.
- Snack, without cooling, pour into prepared jars.
- Roll up the cans, turn over and wrap. When they cool down, put them in the pantry for the winter.
If the above recipe for making "Mother-in-law's tongue" from zucchini seemed to you not simple enough, use the simplified recipe below.
Easy recipe with tomato paste
What do you need(for 5 l):
- zucchini - 3 kg;
- bell pepper - 0.75 kg;
- hot pepper - 0.25 kg;
- garlic - 2 heads;
- sugar - 1.5 tbsp.;
- salt - 100 g;
- table vinegar - 80 ml;
- vegetable oil - 1.5 tbsp.;
- tomato paste - 1.5 tbsp.;
- water - 3 tbsp.
How to cook:
- Wash and clean vegetables.
- Cut the zucchini into slices, as in the classic recipe.
- Grind peppers and garlic with a meat grinder.
- Dilute tomato paste with water, add salt and sugar, set to boil.
- When the composition boils, add the vegetable mass and oil to it, boil for 5 minutes.
- Dip the zucchini “tongues” in a saucepan and simmer the vegetables over low heat for half an hour. Pour in the vinegar, stir, remove from heat.
You can include spices to your taste (for example, allspice, cloves, cardamom) in the composition of the "Mother-in-law's tongue" from zucchini. They will give the appetizer additional shades and make it more fragrant. Such additions to the recipe will not affect the safety in the winter.
The name "Teschin's tongue" was assigned to spicy salads, as well as to preparations that use cutting vegetables that resemble a tongue. It is not known what the mother-in-law was guilty of, and why the salad was not called, for example, "Svekrovkin's tongue", but what it is, that is - this burning salad has long been to the taste of all thrill-seekers. "Teschin language" is really very spicy salad, and it is prepared from different vegetables. There are cooking options mother-in-law tongue» from eggplant, zucchini and even cucumbers when cut into long thin slices, or it can be just a finely chopped lettuce with a killer burning taste. Our site has selected for you interesting recipes all the variants of this salad, and you just have to choose what to cook.
Ingredients:
4 kg eggplant,
10 large tomatoes,
10 sweet peppers
5 heads of garlic,
3 hot peppers
1 stack Sahara,
2 tbsp salt,
1 stack vegetable oil,
1 tbsp 70% vinegar.
Cooking:
Cut the eggplant into long strips, salt and leave for 30 minutes. Pass tomatoes, sweet and bitter peppers and garlic through a meat grinder, add vegetable oil, salt and vinegar to this mixture. Pour the eggplant with the resulting tomato mass and stew for 30 minutes. Arrange the finished salad in sterilized jars, roll up, turn over and wrap.
Ingredients:
3 kg eggplant,
1 kg sweet pepper
2 hot peppers
100 g garlic
700 g tomato paste,
1 stack Sahara,
1 stack vegetable oil,
2 tbsp salt,
1 tbsp 70% vinegar.
Cooking:
Cut the pepper into cubes, chop the hot pepper, cut the eggplant into cubes larger than the sweet pepper. Mix all ingredients except vinegar, cook for 30 minutes over medium heat. At the end of cooking, add vinegar, mix and arrange in sterilized jars. Roll up, turn over, wrap up.
Ingredients:
2.5 kg eggplant,
100 g garlic
5 sweet peppers
1 pod of hot pepper,
1 stack vegetable oil,
½ stack Sahara,
½ stack 9% vinegar,
greens - to taste,
vegetable oil for frying.
Cooking:
Cut the eggplant into circles, salt and leave for 30 minutes. Fry eggplants in vegetable oil and place on a sieve to drain excess oil. Pass garlic, sweet and bitter pepper through a meat grinder, add vegetable oil, sugar, vinegar and chopped herbs. Put the mass on the fire and cook for 20 minutes. In sterilized jars, lay the eggplant in layers, pouring each layer with a boiling mass. Cover the filled jars with lids and sterilize for 15 minutes. Roll up.
Ingredients:
2 kg eggplant,
2 kg of tomatoes,
500 g sweet pepper,
2-4 hot peppers
1 stack Sahara,
½ stack 9% vinegar,
2 tbsp salt,
1 head of garlic.
Cooking:
Grind tomatoes, sweet and bitter peppers with a meat grinder. Put the resulting mass in a saucepan, add sugar, salt and vinegar, heat to a boil and cook for 20-230 minutes. Slice the eggplant lengthwise into 5mm thick slices. Put the tongues in the tomato mass and cook for another 15-20 minutes. Add garlic, passed through a press, and arrange in sterilized jars. Roll up, turn over and wrap.
"Teschin tongue" of eggplant and carrots
Ingredients:
3 kg of young eggplants,
1 kg carrots
1 kg sweet pepper
1 kg of tomatoes,
3-4 garlic cloves,
1 stack vegetable oil,
1 glass of sugar
1-2 tbsp salt,
1 stack 9% vinegar,
parsley - to taste.
Cooking:
Cut young eggplant lengthwise into 8 pieces. Pass sweet peppers, carrots, garlic and tomatoes through a meat grinder. Chop greens. Put all the vegetables in a salad bowl, add salt, sugar and vegetable oil, mix and put on fire. Cook from the moment of boiling for 15 minutes, add herbs and vinegar and boil for another 5 minutes. Arrange hot in sterilized jars, roll up, turn over and wrap.
Filling Ingredients:
1 stack water,
1 tsp 70% vinegar,
4 heads of garlic,
4 sweet peppers
2 hot peppers
1 tbsp salt,
2 tbsp Sahara.
Cooking:
Cut the eggplant into long tongues, salt and leave for 20 minutes. Then lightly wring out, breaded in flour and fry in vegetable oil until tender. Prepare a filling of water, ground garlic, sweet and bitter peppers, salt and sugar. Dip the eggplant tongues into the resulting homogeneous mixture and place them in a glass dish. Store in refrigerator.
Ingredients:
1 kg zucchini,
2 hot peppers
2 sweet peppers
1 head of garlic
½ stack Sahara,
2 tbsp salt,
½ stack tomato paste,
1 tbsp 9% vinegar,
250 ml of water
vegetable oil - to taste.
Cooking:
Dilute tomato paste with water and bring to a boil. Add chopped bitter and sweet peppers and garlic, passed through a press. Cut the zucchini into tongues, dip into the boiling sauce and cook for 30 minutes. Arrange hot in sterilized jars, roll up, turn over and wrap.
Ingredients:
3 kg zucchini,
1.5 kg of tomatoes,
5 sweet peppers
2-3 hot red peppers
4 heads of garlic,
250 ml vegetable oil,
1 tbsp salt,
1 stack Sahara,
1 stack 6% vinegar.
Cooking:
Peel young zucchini from skin and seeds and cut lengthwise into thin strips. Pass tomatoes and peppers of both types through a meat grinder or chop in a blender, pour into an enamel bowl and put on fire. After boiling, add zucchini straws, salt, sugar and vegetable oil and cook for 25-30 minutes, stirring occasionally. 5 minutes before the end of cooking, add chopped garlic and vinegar. Arrange hot in sterilized jars and roll up.
Ingredients:
3 kg zucchini,
5 sweet peppers
1-3 hot peppers
500 g tomato paste,
1-3 heads of garlic,
1 tbsp oils,
1 stack Sahara,
1 tbsp with a hill of salt
1 tbsp 70% vinegar.
Cooking:
Peel and grate the zucchini on a coarse grater or on a grater for Korean carrots. Grind the pepper with a blender or meat grinder, combine with tomato paste and pour over the zucchini. Put the resulting mixture on the fire, bring to a boil and cook over medium heat for 40-50 minutes. Then add garlic, passed through the press, and vinegar, mix, boil, boil for 10-15 minutes and arrange in jars. Roll up.
Ingredients:
3 kg zucchini,
1 kg of tomatoes,
1 hot pepper
5 sweet peppers
150 g garlic
200 g sugar
2 tbsp salt,
250 g vegetable oil,
200 9% vinegar.
Cooking:
Peel the zucchini, cut in half lengthwise and then each part across into thin semicircles. Pass all the ingredients through a meat grinder or chop in a blender, put on fire (do not add vinegar!) And boil. Pour the hot mixture over the zucchini and leave for 2 hours. After that, put the salad on the fire and cook from the moment of boiling for 20 minutes. 5 minutes before the end of cooking, pour in the vinegar. Roll up, turn over, wrap up.
"Teschin language" with zucchini
Ingredients:
3 kg zucchini,
2-3 heads of garlic,
1-3 pods of hot pepper,
5 pods of sweet pepper,
500 ml tomato sauce
½ stack Sahara,
250 ml of water
1 stack vegetable oil,
1.5 tsp salt,
3 tbsp 9% vinegar,
3-4 cloves,
5-7 black peppercorns.
Cooking:
Peel the ripened zucchini from the skin and seeds and cut into thin long strips. Pass all other products through a meat grinder or chop in a blender, add salt, sugar and vinegar to the resulting mass, put on fire and bring to a boil. Put zucchini in a boiling mass, boil for 40 minutes and spread hot in sterilized jars. Roll up, turn over, wrap up.
"Teschin language" from zucchini (finely sliced)
Ingredients:
3 kg zucchini,
3 kg of sweet pepper,
100 g garlic
200 g tomato paste,
800 ml of water
300 ml vegetable oil,
1 tbsp 70% vinegar,
1 tbsp Sahara,
2 tbsp salt.
Cooking:
Peel and grate the zucchini on a grater for Korean carrots, cut the sweet pepper into thin strips, pass the garlic through a press. From liquid ingredients, salt and sugar, prepare the sauce and put it on fire. After the sauce boils, put the chopped vegetables into it and cook for 20-30 minutes (until half cooked). Arrange hot in sterilized jars, roll up, wrap for a day.
Ingredients:
3 kg zucchini,
2-3 pods of hot pepper,
4-5 pods of sweet pepper,
100 g garlic
1 stack vegetable oil,
1 stack Sahara,
3 tbsp salt,
3 tbsp 9% vinegar,
700 g tomato paste,
700 ml of water.
Cooking:
Dilute tomato paste in water and put on fire. After boiling, add oil, sugar, salt and vinegar. Pass all vegetables through a meat grinder. Put in a boiling sauce, bring to a boil and simmer over medium heat for 40 minutes. Arrange in sterilized jars, roll up, turn over and wrap for 2 days.
Ingredients:
3 kg cucumbers,
1.5 kg of tomatoes,
4 sweet peppers
1 hot pepper
100 g garlic
2 tbsp salt,
½ stack Sahara,
1 stack vegetable oil,
½ stack 6% vinegar.
Cooking:
Cucumbers cut into circles. Pass tomatoes, peppers, garlic through a meat grinder or chop in a blender. Put all vegetables and ingredients (except vinegar) in a bowl for cooking salad and put on fire. Boil for 20 minutes. 5 minutes before the end of cooking, pour in the vinegar. Arrange hot in sterilized jars, roll up, turn over.
Ingredients:
3 kg cucumbers,
500 ml tomato sauce
2 tbsp salt,
½ stack Sahara,
½ stack 9% vinegar.
Cooking:
Peel cucumbers and cut into long strips. Mix tomato sauce (not pasta!) with sugar and salt and pour over cucumbers. Let stand 30 minutes. Then put on fire and cook for 30 minutes from the moment of boiling. 5 minutes before the end of cooking, pour in the vinegar. Spread hot in sterilized jars and roll up. Turn over, wrap.
Ingredients:
3 kg cucumbers,
1.5 kg of tomatoes,
4 sweet peppers
1 pod of hot pepper,
100 g garlic
2 tbsp salt,
½ stack Sahara,
½ stack 6% vinegar,
1 stack vegetable oil.
Cooking:
Cut the cucumbers into circles, pass the rest of the vegetables through a meat grinder. Add all the ingredients, except vinegar, and put on fire. Cook from the moment of boiling for 20 minutes. 5 minutes before the end of cooking, pour in the vinegar, mix. Arrange in sterilized jars, roll up, turn over, wrap.
As you can see, the recipes differ from each other not too much. Choose, experiment with the composition of spices and seasonings, but try not to deviate from the cooking technology.
Good luck preparing!
Larisa Shuftaykina
