Simple and delicious recipes for "Mother-in-law's language" blanks for the winter

"Mother-in-law's language" at home

Homemade appetizer is traditional and popular. Canned mother-in-law appetizer is an excellent treat, addition to garnish and preparation for the winter.

From zucchini

The "Mother-in-law's tongue" snack from zucchini is ideal for home canning for the winter.

For cooking you will need:

• zucchini - 3 kg;
• sweet pepper - 4 pcs.;
• red hot pepper - 1 pod;
• garlic - 4 cloves;
• juicy tomatoes - 3 kg;
• vegetable oil - 200 ml;
• sugar - 6-8 tsp;
• salt - 5-6 tsp;
• vinegar (9%) - 100 ml.

Cooking steps:

1. Rinse the vegetables. Peel the zucchini with pepper, remove the center with seeds.
2. Cut the tomatoes into several pieces.
3. Cut the courgettes into tongues.
4. Chop garlic, pepper, tomatoes through a meat grinder.
5. Pour the mixture into a saucepan, put on fire. Boil.
6. Add zucchini, sugar, butter, salt and stir.
7. Simmer over medium heat for half an hour, stirring occasionally.
8. Add vinegar, cook for 5 minutes.
9. Arrange the salad in sterilized jars, roll up the lids.

Eggplant

The classic recipe for "Mother-in-law's tongue" from eggplant is an excellent preparation for the winter.

Ingredients:

• 4 kg of medium eggplant;
• 10 tomatoes;
• 5 bell peppers;
• 4 heads of garlic;
• 2 red hot peppers;
• 200 g sugar;
• 2 tbsp. l. salt;
• a glass of vegetable oil;
• 100 g vinegar (9%).

Cooking process:

1. Rinse vegetables thoroughly, remove inedible parts.
2. Cut the eggplants into slices.
3. Grind the vegetables in a meat grinder or blender.
4. Stir the mass in a container, add garlic, sugar, salt, vinegar.
5. Put the eggplant slices in a saucepan, pour over the sauce, simmer for about an hour.
6. Arrange the salad in sterilized jars, roll up, wrap up.

Video "Appetizer" Mother-in-law's tongue "of eggplant for the winter"

From this video you will learn how to cook a delicious "Mother-in-law's tongue" from eggplant for the winter.

Snack variations

"Mother-in-law's tongue" is the basis of a whole series of variations in the preparation of an appetizer for those who like to experiment.

With bell pepper

A recipe with a share of bell pepper equal to the mass of zucchini is one of the types of well-known workpieces.

Ingredients:

• 3 kg of zucchini;
• 3 kg of bell pepper;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. vinegar;
• 100 g of garlic;
• 1 tbsp. l. paprika;
• 300 ml of vegetable oil;
• 1 kg of tomatoes;
• 2 tbsp. l. salt.

Step by step cooking process:

1. Rinse the products.
2. Chop the pepper into strips, the zucchini into cubes.
3. Twist the tomatoes, garlic through a meat grinder.
4. Transfer the ingredients to a container, add the filling, oil, sugar, spices, salt.
5. Cook for 40 minutes, then pour in the vinegar.
6. Distribute on prepared cans, roll up.

With tomatoes

This appetizer is prepared using a tomato.

You will need:

• ripe tomatoes - 2 kg;
• onions - 100 g;
• chili pepper - 1 pod;
• garlic - 100 g;
• greens to taste;
• vegetable oil - 100 ml;
• granulated sugar - 3 tbsp. l .;
• salt - 2 tbsp. l .;
• table vinegar (9%) - 50 ml.

As for cooking:

1. Rinse vegetables and herbs.
2. Cut the tomatoes into quarters.
3. Chop the onion in half rings, chop the garlic, chop the pepper.
4. Put the ingredients in a large container, salt, add sugar, vinegar, herbs.
5. Leave the cooked mass for half an hour to let the juice stand out.
6. Put raw in jars, cover, do not twist.
7. We sterilize the salad in jars. Place a piece of cloth at the bottom of the pan, pour water, put containers. After boiling water, sterilization takes a quarter of an hour.
8. Close with lids, turn over, wrap up. Put away for storage.

With tomato paste

In this version, tomatoes are replaced with tomato paste.

Components:

• young zucchini - 3 kg;
• bell peppers - 3 pcs.;
• bitter pepper - 1 pc .;
• carrots - 3 pcs.;
• garlic - 2 heads;
• sugar - 1.5 cups;
• salt - 100 g;
• vinegar - 80 ml;
• vegetable oil - 1.5 cups;
• tomato paste - 1.5 cups;
• water - half a liter;
• seasonings to taste.

Observe the following sequence of actions:

1. Wash products, peel, seeds.
2. Cut the courgettes into long slices.
3. Cut the Bulgarian pepper into strips.
4. Grate the carrots, chop the garlic.
5. Dilute tomato paste with water, add sugar, salt, boil.
6. After boiling, put a mass of vegetables into the mixture, pour in oil, simmer for 30 minutes.
7. Pour in vinegar, stir, turn off the heat. The dish is ready.

In the form of caviar

More preference is given to the recipe for the "Mother-in-law's language" salad in the form of vegetable caviar. Even inexperienced housewives can cook it.

Components of the dish:

• sugar to taste;
• zucchini - 2 pcs.;
• bell peppers - 5 pcs.;
• vinegar;
• tomato paste - 500 g;
• hot pepper - 2 pcs.;
• garlic - 100 g;
• sunflower oil - 200 g.

Caviar preparation instructions:

1. Finely chop the cloves of garlic, add pepper, zucchini.
2. Combine with tomato paste, butter, sugar, salt.
3. Cook the ingredients for 30 minutes until smooth.
4. Arrange the caviar in prepared sterilized jars, serve the salad cold.

Tips for hostesses

Some helpful tips:

1. Eggplants will not taste bitter if you pour them with a liter of water with a dissolved spoonful of salt, leave for 20 minutes, and rinse under running water.
2. Peel and seed the tomatoes, then the tomato filling will have a more delicate consistency.
3. Tomato filling will not be liquid if you choose ripe, more tomatoes for cooking.
4. It is better to harvest mature zucchini, which allows you to cut them into thin slices of optimal width for the specifics of cooking.
5. Too spicy taste of a snack can be reduced by reducing the amount of pepper and garlic in the composition.
6. Gloves must be used when working with hot peppers so as not to burn mucous membranes and skin.
7. The dishes must be well washed. Wash vegetables thoroughly. Banks are washed with soda, sterilized, the lids are boiled. Then the blanks will be preserved throughout the entire winter period.