Mother-in-law's tongue from zucchini is spicy. Spicy appetizer of zucchini for the winter

Simple blanks from zucchini for the winter, they bribe many hostesses not only with ease of preparation, but also with the excellent taste of ready-made dishes. Today's recipe, called Mother-in-law's tongue from zucchini, belongs to this category - simple, fast and tasty. Seasonal ingredients for this appetizer salad are quite affordable, so all you need is the desire to create in the kitchen and pamper your family with homemade pickles.

Some of you are probably wondering where this comes from. original name this harvest of zucchini for the winter. In fact, Mother-in-law's tongue salad, which can be prepared with both zucchini and eggplant, is cold appetizer from different vegetables but definitely spicy. The main definition here is acute. And sometimes even hot - this is for those who like it spicier, so that it burns in the mouth ... And probably because of the shape of the main ingredient - the vegetables are cut into flat strips in the form of tongues.

Be that as it may, but Teschin's tongue from zucchini for the winter on this simple recipe it always turns out very tasty, juicy, spicy, but you can safely adjust the spiciness to your own taste. Try to make such a preparation of zucchini for the winter once, and then you will already find your golden recipe, adjusting and selecting products for yourself.

Ingredients:

(1 kg ) (1 kg ) (1 piece ) (100 grams) (70 milliliters) (70 milliliters) (50 grams) (1 tablespoon ) (0.5 teaspoon)

Cooking step by step with photos:

The recipe for zucchini for the winter Mother-in-law's language includes the following ingredients: zucchini, tomatoes, Bell pepper, fresh garlic, refined vegetable (I have sunflower) oil, table vinegar 9%, granulated sugar, salt(not iodized!), as well as hot peppers. I use ground red hot peppers, but fresh ones are also great (1 pod, I think, is enough, but you see for yourself how spicy you want an appetizer).

The first step is to prepare the tomatoes and sweet peppers. Any tomatoes will do, but it is better to take fully ripe ones, even soft ones. If there are substandard places - cut out. Pepper we take a large, fleshy, desirable red (optional) color - we remove the seeds and the stalk.

We skip the tomatoes and peppers through a meat grinder. If your tomatoes are dense and the skin is too tough, it is advisable to remove it. To do this, we make a cruciform cut on each tomato (from the side opposite the stem) and place the vegetables in boiling water for a minute. After that, take out the tomatoes and transfer to a bowl with ice water- the skin literally slips off by itself.

Pour the tomato-pepper mass into a saucepan suitable for stewing (I have a thick-walled one with a capacity of 4 liters). Add 100 grams of sugar, 1 heaping tablespoon of salt and 70 milliliters of vegetable oil. Stir and put the pan on the fire. Bring to a boil and, stirring a couple of times, cook over medium heat for 10 minutes.

In the meantime, let's move on to the zucchini. Mature, large zucchini are best suited for this recipe for harvesting for the winter, but if you wish, you can use young ones, if you don’t mind. In the second case, we simply cut them into fairly thin sticks. Mature zucchini must be removed from the skin (it is most convenient to use a vegetable peeler) and seeds with fibrous pulp in which they are located. We need the thick walls themselves - we cut them into such cubes. If accuracy is important to you, I took measurements - 6 cm long and 2 cm wide. But this is not at all important - cut in such a way that later it would be convenient to take this very piece with a fork and eat it. 1 kilogram of zucchini, which I indicated in the list of ingredients, is the weight of already prepared bars.

10 minutes have passed and it's time to lay our zucchini in the tomato base. Gently stir them so that they do not fall apart later, and simmer over low-medium heat for about 20 minutes after boiling.

IN this case time is a relative concept: it is important that the squash tongues become soft, but at the same time retain their shape and remain elastic. It may take you a little more or less time.

When the zucchini softens, add the rest of the ingredients. fresh garlic(50 grams is 4 very large cloves of winter garlic) pass through a press or chop finely with a knife. Pour hot pepper (I have 0.5 teaspoon, but you add to taste) or chop fresh. We mix everything and simmer on a fire below medium for another 5-7 minutes. What is the smell in the kitchen...

After 5-7 minutes, it remains only to add 70 milliliters of table vinegar, mix everything gently, close the pan with a lid and let the workpiece simmer over low heat for another couple of minutes. At the end of cooking, try what happened and, if necessary, adjust the taste, although for me personally everything in the recipe is perfect. Zucchini for the winter Mother-in-law's tongue is ready, they are moderately spicy and not hot (we love it so much) - it's time to close them.

Step 1: Prepare the tomatoes.

Wash tomatoes thoroughly under running water. warm water, reviewing each vegetable and, if necessary, throwing away spoiled ones. Then we lay out the components on a cutting board and, using a knife, cut into two parts. From each piece we cut the stalk and then divide it in half again. Gently move the chopped tomatoes into a deep bowl and leave aside for a while.

Step 2: prepare the sweet pepper.

Rinse sweet pepper thoroughly under running warm water and spread on a cutting board. Attention: look at the fact that the peel of vegetables is dense and beautiful everywhere. Using a knife, remove the tails and seeds and then cut the components into four parts. We chop each piece a few more times and then move it to a small bowl.

Step 3: Prepare the garlic.

We spread the heads of garlic on a cutting board and, using a knife, separate the cloves from each other. Then we lightly press each with improvised equipment to easily remove the husk.

After rinsing the components under running warm water, lay them back on a flat surface. With a knife, chop the garlic into small pieces and pour everything into a free plate.

Step 4: prepare hot peppers.

We wash hot peppers under running warm water and then lay them out on a cutting board. Using a knife, cut off the tails and then carefully cut the vegetables lengthwise into two halves. Be sure to remove the seeds from each part, because it is they that give a strong sharpness. At the end, chop the components into small pieces and move them to a clean saucer.

Step 5: Prepare the zucchini.

Thoroughly wash the zucchini under running warm water to remove the remnants of earth, sand and other dirt. Next, lay the vegetables on a cutting board and use a knife to cut off the peel and edges. Now we divide the components across into several parts (depending on how long you want the "tongues"). After we cut each piece into slices about a thickness of about 0.5 centimeters. We shift the chopped zucchini into a free deep bowl and proceed to the preparation of jars with lids.

Step 6: Sterilize jars with lids.

Before sterilizing jars with lids, they must be washed under running warm water. To do this, we use a kitchen sponge and a special dishwashing detergent. We clean the container until it starts to creak if you run wet hands over it. At the end, we put the jars with lids upside down on a cloth towel, with which we cover the kitchen table in advance. Let them rest a little.
In the meantime, place a special baking rack in a medium saucepan so that the jars do not come into contact with the hot bottom of the container during sterilization. Now half fill the pan with the usual cold water and put on a big fire. To make the liquid boil faster, be sure to cover the container with a lid. Immediately after that, we fasten the burner and begin cleaning the container. Posting a few here liter cans so that they do not touch each other. Important: in last resort, between them you can tamp a wet cloth towel, then they will not be beaten during the sterilization process. Spotting 10 minutes and after we take out the jars from the pan, using kitchen tongs. We put them back upside down on the kitchen table, and instead of them we put the next batch in boiling water. We do this until all the banks run out. After that, we are not in a hurry to turn off the burner, but with the help of kitchen tacks we take out the grate from the container and immediately put the metal lids into the container. We also sterilize for 10 minutes. At the end, turn off the burner, and return the contents of the pan with kitchen tongs back to the kitchen table.

Step 7: Prepare.

Before preparing Teschin's Language, we need to chop the tomatoes with bell peppers. We can do this in two ways. The first one (I like it more): put the components in small portions into the blender bowl and grind on Turbo mode during 1-2 minutes until we get a homogeneous liquid mass. Then pour it into large saucepan with a thick bottom and continue to chop the remaining tomatoes and peppers.

The second method of preparing vegetables is no less effective: simply put the pieces of the ingredients in a meat grinder and grind everything through a fine grate directly into a large bowl. Then pour the contents of the container into a saucepan.

Now put the container on high heat and bring to a boil. Immediately after this, carefully lay out the zucchini “tongues” here, pour out salt and sugar, and also pour vegetable oil. From time to time stirring the mass with a wooden spatula, cook it for 30 minutes.

After the allotted time, add chopped garlic, hot pepper and table vinegar. Once again, thoroughly mixing everything with improvised equipment, we continue to cook the dish 5 more minutes. At the end, turn off the burner and proceed to the preservation of the "Mother-in-law's tongue".

In turn, we install a wide funnel in each jar and, using a scoop, pour the tomato mass so that it almost fills the container to the top. Immediately after that, cover the containers with metal lids and tightly twist with a can opener. When all the jars are ready, put them upside down in some secluded place. Be sure to wrap the preservation in a warm blanket and let cool until room temperature. At the end, we check each jar to see if it is leaking, and then put it in the pantry or cellar for storage. Such preservation can be stored all winter, and even a year, if it lives up to this time.

Step 8: Serve.

When the time comes, we take out the seaming from the pantry and, using a can opener, open it. Using a tablespoon, put the contents of the container into a deep bowl and serve to the dining table as an appetizer. Despite the fact that a dish of zucchini and other vegetables turns out to be quite spicy, it is no less tasty and juicy. They can easily treat friends at the festive table along with fried potatoes, baked meat, pasta and various types porridge Help yourself, because such an appetizer is always appropriate on the table.
Bon appetit everyone!

If you do not want your hands to bake after preparing hot peppers, be sure to wear food-grade plastic gloves on them;

For cooking delicious preservation use juicy fleshy varieties of tomatoes;

Such an appetizer can be stored in the pantry for several years. The main thing is that direct sunlight does not get there. Table vinegar will serve as a natural preservative that will prevent the vegetable mass from fermenting.

By itself, zucchini has an inexpressive taste, but in combination with other products it becomes an excellent basis for a variety of dishes, not only salty, but also sweet. Thrifty hostesses know many recipes squash blanks for the winter - these are pickled fruits, and all kinds of salads, and jams, and even "pineapples" from them, but one of the most popular winter snacks for a decade now, mother-in-law's tongue from zucchini, or fiery tongues, has remained.

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

The recipe for this blank is not very different from the technology for preparing other salads for the winter.. For mother-in-law's tongue, vegetables are first chopped in a certain way, put in a saucepan along with spices and left until a sufficient amount of juice appears. Then vegetable mix boil over low heat for a while, after which the hot salad is laid out in a sterile container and corked. If the workpiece is intended for long-term storage, jars with mother-in-law tongues are turned upside down and covered with a blanket until they cool completely.

Food preparation

Look, taste and aroma ready salad determined by the right vegetables for it. To make your mother-in-law tongue for the winter from zucchini excellent, remember some tips for choosing its main components:

To ensure the most pronounced taste and presentable appearance of the snack it is better to take young zucchini with a thin skin and small inconspicuous seeds.
If tomatoes are indicated in the recipe, then only very ripe, soft, juicy fruits can be used.
Sweet pepper can be taken of any variety, but it is better if it is large and fleshy.
Eggplant should be chosen for this salad with a thin skin and light seeds.
Hot pepper gives this savory snack the desired sharpness, so the amount given ingredient The recipe can be modified to your liking.

Mother-in-law's tongue - a recipe for zucchini for the winter

Zucchini salad for the winter mother-in-law tongue exists in several variations. Classic recipe preparing this burning billet for the winter involves adding tomatoes, sweet and hot peppers, spices, and garlic to the main vegetable. However, other variants of this sharp, but very tasty snack. Below is a selection of interesting step by step recipes mother-in-law's tongue from zucchini.

Classic recipe

Time: 1 hour 20 minutes.
Servings: 16 persons.
Calorie content of the dish: 81.7 kcal per 100 g.
Cuisine: European.
Difficulty: medium.

The original recipe for this zucchini salad included two main ingredients equal proportions- zucchini and tomatoes. However, some modern housewives simplify a little classical technology cooking mother-in-law tongues, replacing ripe tomatoes with homemade or industrial tomato juice. The taste and appearance of the snack remain the same, so the recipe with tomato juice is already considered a classic.

Ingredients:

peeled zucchini - 3 kg;
sweet pepper - 0.65 kg;
garlic - 110 g;
chili pepper - 2-3 pods;
tomato juice - 1.35 l;
vegetable oil - 1 tbsp.;
sugar - 1 tbsp.;
vinegar - 1 tbsp.;
salt - 3 tbsp. (without top);
tomato paste - 2 tbsp.

Cooking method:

Peel the zucchini from the skin and large seeds, cut into thin strips 12-15 cm long.
Grind garlic together with chili pepper and lettuce pepper with a blender.
Pour into the saucepan tomato juice, put the pepper-garlic mixture, add salt, sugar, vinegar, oil, tomato paste. Put on medium heat, bring to a boil.
Dip the prepared tongues into the boiled sauce. Keeping the bowl of vegetables over low heat and stirring occasionally, bring the salad to a boil.
Cook after boiling for 40 minutes, remembering to gently stir the mass with a wooden spatula.
Put the ready-made zucchini tongues hot into pre-sterilized jars, pour over the tomato sauce in which they were cooked.
Roll up the jars with sterile lids, wrap them in a warm blanket, leave overnight.

With tomatoes

Time: 1.5 hours.
Servings: 12 persons.
Calorie content of the dish: 82.9 kcal per 100 g.
Cuisine: European.
Difficulty: medium.

Most recipes for fire tongues in the list of ingredients required for salad contain tomatoes, which give the finished appetizer a beautiful rich color and a slight spicy sourness in taste. One of the main ingredients of mother-in-law's tongue is also pepper - sweet and spicy., so often such a workpiece is called squash lecho. How to cook mother-in-law tongues with tomatoes, the following recipe will tell.

Ingredients:

ripe tomatoes- 2 kg;
zucchini - 2.5 kg;
Bulgarian pepper - 1 kg;
garlic - 2 large heads;
hot pepper - 1 pc.;
vegetable oil - 250 ml;
sugar - 200 g;
table vinegar 9% - 125 ml;
salt - 2 tbsp. (with a slide).

Cooking method:

Wash the zucchini, remove the skin, remove the seeds, cut into long thin slices.
Hold the tomatoes for a minute in boiling water, remove the skin from them, puree with a blender or meat grinder.
Also chop the garlic, Bulgarian and hot peppers.
Put all pureed vegetables in a deep container for salad preparation, add spices according to the recipe.
Send to a moderate fire, let it boil. Then reduce the heat to a minimum, boil for 4-5 minutes.
Put the prepared tongues into the boiling vegetable mixture. Cook for 45 minutes over low heat without covering the pan with a lid.
hot salad Arrange in sterilized jars, roll up, send under the covers for 12-15 hours.

Mother-in-law's tongue without vinegar

Time: 42 minutes.
Servings: 4 persons.
Calorie content of the dish: 82.7 kcal per 100 g.
Purpose: for a snack.
Cuisine: European.
Difficulty: easy.

Zucchini lovers will appreciate quick recipe fiery mother-in-law tongues without vinegar. This ingredient acts as a preservative, so preparations with it can be stored for a long time without changing the original taste. Mother-in-law zucchini salad tongue without vinegar turns out to be just as tasty as its other counterparts, but can only be stored for a week in the refrigerator. Instead of vinegar, you can add a pinch of citric acid to the appetizer at the last stage of cooking to enhance the taste.

Ingredients:

zucchini - 1.25 kg;
sweet pepper - 2 pcs.;
garlic - 1 head;
hot pepper- 1 pod;
tomato paste - 2.5 tablespoons;
sugar - 1.5 tbsp;
salt - 2 tsp;
water - 100 ml;
lemon acid- a pinch.

Cooking method:

Cut the zucchini into thin long tongues.
Grind both types of pepper and garlic.
Dilute tomato paste with water, add garlic, pepper mixture, spices. Put on medium heat, wait until it boils.
Dip the chopped zucchini into the boiling sauce, cook for 25 minutes.
Arrange the salad in clean, dry jars. Store in the refrigerator for up to a week.

With tomato paste

Time: 1 hour 10 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 84.2 kcal per 100 g.
Purpose: preservation for the winter.
Cuisine: European.
Difficulty: easy.

Special attention deserves the version of the mother-in-law tongue from zucchini with tomato paste instead of tomatoes. Its taste turns out to be moderately spicy, more tender and soft than that of a salad prepared according to the classical recipe. Since this option does not use tomato puree, the consistency of the finished snack is thicker, with the minimum amount sauce.

Ingredients:

young zucchini - 1.5 kg;
salad pepper - 0.5 kg;
garlic - 1 head;
chili pepper - 1 pod;
salt - 1 tbsp;
sugar - 120 g;
vinegar 9% - 65 ml;
sunflower oil - 120 ml.

Cooking method:

Wash the zucchini, cut into long slices 1-1.5 cm thick, put in a saucepan.
Add salt, sugar, vinegar, oil to the tongues. Leave for half an hour to brew.
While the zucchini is releasing juice, prepare the filling from the rest of the vegetables and tomato paste: chop the pepper and garlic with a food processor or by hand, mix with the paste.
Send the filling into a saucepan with tongues, mix thoroughly, put on fire.
Cook over low heat for half an hour, then immediately place the salad in prepared jars, cork and leave under something warm until completely cooled.

From zucchini and peppers

Time: 1 hour 37 minutes.
Servings: 14 persons.
Calorie content of the dish: 84.7 kcal.
Purpose: preparation for the winter.
Cuisine: European.
Difficulty: medium.

Another interesting variation of mother-in-law's language is with big amount pepper and spicy ketchup. Preparing such a salad is simple, and the ingredients for it are very accessible, so this appetizer is considered ideal workpiece for the winter. This combination of products, giving the salad a sweetish and at the same time spicy taste lovers will love savory dishes and makes a great addition to any garnish.

Ingredients:

zucchini - 2 kg;
sweet pepper - 1.5 kg;
chili ketchup - 750 g;
garlic - 1 large head;
hot pepper - 2 pcs.;
salt - 1 tbsp;
sugar - 180 g;
vinegar - 3 tbsp.

Cooking method:

Peel the zucchini, cut into large long pieces.
sweet pepper wash, remove seeds, cut into thick strips.
Cut hot pepper into rings.
Pass the garlic through a crusher.
Put all the vegetables in a saucepan, add the rest of the ingredients.
Put on medium heat, let it boil, then reduce the temperature to a minimum and simmer the salad for 1 hour.
Arrange hot tongues in sterilized jars, roll up with sterilized lids, turn over, cover with a towel.

Caviar from zucchini mother-in-law tongue

Time: 1 hour 26 minutes.
Servings: 14 persons.
Calorie content of the dish: 82.8 kcal.
Purpose: canned food for the winter.
Cuisine: European.
Difficulty: medium.

love marrow caviar, but in the usual you do not have enough sharpness? Prepare spicy caviar like the famous mother-in-law's tongue. The advantage of this recipe is that it is possible to cook mother-in-law caviar from overripe zucchini using only dense pulp. Preparing such a mother-in-law tongue is quick and easy, and finished product perfect for bright winter sandwiches.

Ingredients:

zucchini pulp - 3 kg;
Bulgarian pepper - 5 pcs.;
hot pepper - 3 pcs.;
garlic - 150 g;
tomato paste - 750 g;
vegetable oil - 220 ml;
sugar - 200 g;
salt - 50 g;
vinegar - 50 ml;
water - 210 ml.

Cooking method:

First cut the zucchini flesh large pieces and then mashed with a food processor.
Garlic and both types of pepper are crushed in any convenient way, added to vegetable puree.
Tomato paste is diluted with water, mixed with salt, sugar and butter.
Then a mixture of vegetables is laid out in a deep pan, poured with prepared sauce. Put on moderate heat and cook after boiling for about an hour.
After this time, vinegar is added to the vegetable mass, stewed for another 10 minutes.
Hot caviar is laid out in sterilized jars, corked, left overnight under a blanket.

Zucchini and eggplant salad

Time: 1 hour 16 minutes.
Servings: 10 persons.
Calorie content of the dish: 86.1 kcal per 100 g.
Purpose: preparation for the winter.
Cuisine: European.
Difficulty: medium.

These two vegetables are similar in appearance, but their taste qualities differ considerably. Nevertheless, zucchini and eggplant go great together. different dishes, especially in salads preserved for the winter. The mother-in-law tongues of yellow zucchini mixed with dark eggplants look very original in jars, and bell pepper and tomatoes make the appetizer bright and juicy.

Ingredients:

eggplant - 3 pcs.;
zucchini - 3 pcs.;
onion - 3 pcs.;
carrots - 3 pcs.;
sweet pepper - 3 pcs.;
tomatoes - 1.2 kg;
tomato juice - 1 tbsp.;
sunflower oil - 150 ml;
salt - 1.5 tbsp;
sugar - 180 g;
vinegar essence - 1 tsp;
garlic - 6 cloves;
red ground pepper- 1 tsp

Cooking method:

Wash and clean vegetables.
Cut zucchini and eggplant into long sticks.
Chop the onion into half rings.
Grate the carrots coarse grater.
Cut the sweet pepper and tomatoes into strips, pass the garlic through a press.
Heat the oil in a deep pan, fry the onion until soft.
Then add grated carrots there, fry for 3-4 minutes.
Put eggplants in a cauldron with frying, keep on medium heat for another 5 minutes.
Send peppers and tomatoes to the vegetable mixture, then simmer everything together for 10 minutes.
Pour in tomato juice, put chopped zucchini. Simmer the salad under a half-closed lid for 20 minutes.
Pour salt, sugar, add vinegar essence, chopped garlic and ground chili.
Hold the tongues on the fire for about a quarter of an hour, then put the salad in jars and cork.

Recipe with carrots

Time: 1 hour 27 minutes.
Servings Per Container: 15 servings.
Calorie content of the dish: 83.6 kcal per 100 g.
Purpose: preservation for the winter.
Cuisine: European.
Difficulty: easy.

Mother-in-law's tongue from young zucchini with carrots in tomato sauce turns out to be incredibly tasty - moderately spicy, fragrant, slightly sweet. Such a salad is perfect for side dishes of potatoes or cereals, on cold dank days it reminds of a warm sunny summer. The method of slicing the main vegetable in this case plays important role- the pieces should be thick and long in order to reveal the entire palette of taste to the maximum.

Ingredients:

young zucchini - 3 kg;
carrots - 3 pcs. (large);
garlic - 100 g;
red and black ground pepper - 0.5 tsp each;
salt - 50 g;
sugar - 225 g;
vegetable oil - 235 ml;
vinegar - 100 ml;
tomato sauce - 0.5 l.

Cooking method:

Wash the zucchini, cut the tongues.
Grate carrots on a coarse grater.
Pour vegetable oil and vinegar into a deep saucepan, add salt, sugar. Put on medium fire. Boil.
Add to boiled marinade tomato sauce, lay out the tongues, pour in the shabby carrots.
Simmer for 40 minutes over low heat.
Then put chopped garlic, simmer for another 15 minutes.
Arrange hot techinki tongues in sterile jars, pour sauce over, cork. Turn the lettuce jars upside down and cover to cool.

Mother-in-law zucchini appetizer tongue - recipe with photo

Time: 25 minutes.
Servings Per Container: 6 servings.
Calorie content of the dish: 154.3 kcal.
Cuisine: European.
Difficulty: medium.

Fiery mother-in-law tongues are not only a well-known salad for the winter, but also a delicious bright snack To festive table. It is not at all difficult to prepare such a dish, but a beautiful plate with mouth-watering zucchini rolls with a burning filling of Korean carrot And juicy tomatoes be sure to empty first, and this is the best assessment of culinary skills for any housewife.

Ingredients:

zucchini - 3 pcs.;
fresh tomatoes - 3 pcs.;
carrots in Korean - 150 g;
chicken eggs - 2 pcs.;
flour - 4 tablespoons;
sunflower oil - 100 ml;
mayonnaise - 2.5 tbsp;
garlic - 3 cloves;
fresh chopped greens - 1 tbsp;
salt - to taste.

Cooking method:

Wash the zucchini, cut into even longitudinal tongues, salt a little on both sides.
Cut tomatoes into thin slices.
Whisk the eggs in a separate bowl.
Put chopped garlic and herbs in mayonnaise, stir.
Roll the zucchini tongues in flour, grease well with a beaten egg, then fry in sunflower oil on both sides until browned.
Place the fried vegetable strips on a paper towel to remove. excess fat.
Form a snack: grease each tongue a little mayonnaise garlic sauce, put a circle of tomato and a pinch on one edge Korean carrots. Roll up and secure with a toothpick.

Zucchini tongues with garlic

Time: 23 minutes.
Servings Per Container: 4 servings.
Calorie content of the dish: 169.3 kcal.
Purpose: for a snack, for the festive table.
Cuisine: European.
Difficulty: medium.

If the version of tongues with Korean carrots is very spicy for you, cook mother-in-law tongues with a creamy egg filling, slightly flavored with garlic. Such an appetizer turns out to be no less tasty and presentable than in the previous recipe. The taste of mother-in-law rolls with processed cheese and boiled egg tender and soft, and garlic favorably sets off the flavor bouquet of the main ingredients of the dish.

Ingredients:

zucchini - 2 pcs.;
sunflower oil for frying - 70 ml;
processed cheese- 1 PC.;
chicken eggs - 2 pcs.;
garlic - 3 cloves;
mayonnaise - 1 tbsp;
red bell pepper - 1 pc.;
fresh parsley - 1 bunch;
salt - to taste.

Cooking method:

Cut the zucchini into tongues, salt a little.
On a hot grill pan a small amount oil fry the tongues on both sides.
fried zucchini put on a sieve to drain the remaining fat.
Boil eggs, cool, grate on a fine grater.
Well-chilled processed cheese is also grated on a fine grater.
Mix cheese, eggs, chopped garlic and mayonnaise, salt to taste.
Bulgarian pepper cut into large strips.
Gather the tongues of the tongue: grease a slice of zucchini with a creamy egg filling, putting a little more on one edge.
In the middle of the filling slide, place a slice of paprika and a sprig of parsley, wrap it with a roll, securing the tongue formed by the mother-in-law with a toothpick.

Video

Vegetable lovers are looking for recipes that the whole family will love. They modify the existing ones, eventually getting 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. main ingredient- this is a zucchini, you need long, 25-30 centimeters 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. ready mix 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, prepare vegetables - wash, clean. 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 not at hand fresh tomato, 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 delicious ready meal, 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 pepper. 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 grind 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 this way will save more useful properties 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. "Teschin language" - tasty supplement to the main course 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. TO fried vegetables pour in tomatoes, salt, pour sugar and black pepper. 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.