Recipe for rolling mother-in-law tongue from zucchini. Teschin language

Zucchini is one of the most popular products for cooking canned salads and snacks. Particularly popular among lovers of spicy snacks is Teschin's tongue from zucchini, which is harvested for the winter in many families. Its advantages are ease of preparation, no matter which recipe is chosen, the ability to store at room temperature and, of course, excellent organoleptic qualities.

cooking secrets

According to the same recipe, even the simplest one, different housewives get a snack that tastes different. And for some, it stands quietly all winter, while for others it quickly deteriorates. It is not enough to find suitable recipe, you still need to know some secrets.

Product quality - main secret cooking delicious and healthy dish. For those housewives who do not save on ingredients and do not seek to “use” rotten and overgrown vegetables, part with wormy fruits without regret, snacks always turn out to be appetizing, tasty and healthy. Therefore, all vegetables intended for the preparation of Mother-in-law's tongue must be sorted out, selecting the best specimens, despite the fact that almost all of them will be chopped.
Most often, it is recommended to use young zucchini for preservation, but Teschin's Tongue is a pleasant exception: medium-sized zucchini, reaching a length of 20–30 centimeters, are more suitable for this appetizer. They can be cut into thin slices, and such a form for a snack called "Teschin's tongue" is ideal.
Compliance with the recipe during preservation is usually important in order for the dish to turn out to be harmonious in taste and not disappear for a long time. However, when preparing Mother-in-Law's Tongue, it should be borne in mind that the recipe provides for a very spicy snack that justifies its name. Not everyone likes salads so spicy, so when preparing Mother-in-Law's Tongue, you can adjust the amount spicy ingredients(pepper, garlic, vinegar) in the direction of their reduction; but it must be taken into account that they are natural preservatives, which means that they need to be replaced with something, for example, sugar, salt, butter, and you also need to increase the heat treatment time.
The jars into which the finished snack is laid out, and the lids with which they are closed, must be perfectly clean, sterilized and dry.
When working with pepper and garlic, gloves must be worn, as garlic and pepper juice can cause irritation or even burns on the skin.

Mother-in-law's tongue can be made with tomatoes, tomato sauce or pasta, depending on what is available. traditional technology involves the use fresh tomatoes, but the appetizer, where they are replaced by sauce, does not lose in taste to those prepared according to the classic recipe.

Mother-in-law tongue from zucchini - a simple recipe with tomatoes

Composition (for 3-3.5 l):

zucchini - 2 kg;
Bell pepper- 0.5 kg;
tomatoes - 1 kg;
garlic - 5-8 cloves;
spicy Bell pepper- 50–100 g;
vegetable oil - 150 ml;
sugar - 100 g;
salt - 40 g;
vinegar essence (70 percent) - 10 ml.

Cooking method:

Wash, clean the zucchini. Cut them lengthwise and scoop out the seeds with a spoon. Cut the halves crosswise into 3-4 parts and cut them into thin plates.
Cut the skin of the tomatoes on the side opposite the stalk with a sharp knife. It is better if the incision is in the shape of a cross.
Dip the tomatoes for 3 minutes in boiling water, remove with a slotted spoon and cool by lowering into a saucepan of low temperature water.
After removing the tomatoes from the water, remove the skin from them. Cross-shaped incisions allow you to do this in four easy movements.
Cut the tomatoes into pieces and turn them through a meat grinder.
Peel hot and sweet peppers from seeds, scroll their pulp through a meat grinder and send to a bowl of tomato puree.
Press the garlic through a press and add to the pepper and tomato mixture.
Mix the resulting vegetable mass with zucchini "tongues", butter, salt and sugar, transfer to a saucepan with a thick bottom and put on low heat.
Extinguish vegetable mix within 30 minutes after boiling.
Add vinegar essence, mix and arrange the finished snack in prepared jars.
Seal, turn over and wrap. After cooling, you can put it in the pantry for the winter.

According to this recipe, the appetizer turns out to be moderately spicy, especially if you take the minimum amount of garlic and pepper indicated in the recipe. If you don’t like the garlic taste in snacks, then you can refuse it, but then you need to take at least 100 g of pepper, otherwise the snack will not come out as spicy as it should be.

A simple recipe for "Mother-in-law's tongue" from zucchini with tomato paste

Composition (for 3-3.5 l):

zucchini - 2 kg;
sweet pepper - 0.5 kg;
hot peppers(pod) - 0.1-0.2 kg;
garlic - 1-2 heads;
sugar - 100 g;
salt - 40 g;
table vinegar - 50 ml;
vegetable oil - 150 ml;
tomato paste - 0.25 kg;
water - 0.5 l.

Cooking method:

Wash and clean the peppers, cut them into pieces, chop them in any convenient way into a paste. Fans of very spicy snacks may not remove the seeds from hot peppers.
Crush garlic cloves with a special press.
Dilute the tomato paste with water, bring to a boil.
Add the garlic-pepper mixture to the tomato paste and wait for it to boil again.
Pour in the oil, vinegar, add sugar and salt, dip the zucchini, previously cut into thin plates, into the sauce.
Boil the zucchini in tomato sauce for 30 minutes and arrange the appetizer in sterilized jars.
Close jars tightly metal lids and flip.
Cover with a blanket and leave to cool.
After a day, remove the cooled snack for winter storage.

This simple recipe allows you to cook very spicy snack. If you want to make it less hot pepper and garlic, you should take the minimum amount.

To give the appetizer "Teschin's tongue" from zucchini piquant taste you can add spices and spices that are not indicated in the recipe, completely focusing on your taste. Yes, they go well with her. allspice, cloves, cardamom.

One of the simplest and budget options blanks are mother-in-law's tongue from zucchini for the winter. This salad appetizer rich in vitamins, and despite its simplicity does not leave indifferent even the most picky gourmets.

The mother-in-law tongue recipe from zucchini involves a minimum of ingredients, but such a preparation will be the perfect addition to almost any main dish.

The recipe for mother-in-law's tongue from zucchini for the winter suggests different variations, But classic way cooking should be mastered by every housewife, so that in the future there will already be a base for experiments.

Ingredients needed for the salad:

Two kilograms of zucchini;
A kilo of tomatoes (it is better to choose juicier varieties);
Four bell peppers;
head of garlic;
Two teaspoons of vinegar;
Two pods of bitter pepper;
250 milliliters of vegetable oil;
Two tablespoons of salt.

Mother-in-law tongue from zucchini recipe with photo:

Mother-in-law's tongue: an unusual recipe

Mother-in-law zucchini salad can be prepared not only according to the classic recipe, as already mentioned, but also experiment a little by adding certain products, in particular, it is grazing for this conservation.

What you need for the salad:

Three kilograms of zucchini;
Liter of tomato juice;
4 pieces of Bulgarian pepper;
Two heads of garlic;
Half a liter of mayonnaise;
250 grams of granulated sugar;
200 milliliters of vegetable oil;
Three tablespoons tomato paste;
Three tablespoons of salt;
Three pods of hot pepper;
Tablespoon of mustard.

Cooking method:

Peel the skin off the garlic bell pepper And hot pepper clean from seeds and stalk, chop all these products with a meat grinder or blender.
Put the resulting mass into a container, add tomato paste and tomato juice, mustard, salt, mayonnaise, granulated sugar. Mix the whole mass so that it becomes homogeneous.
When the mass is homogeneous, it must be brought to a boil over medium heat so that it does not burn.
While the salad dressing is boiling, you can do the main ingredient. Rinse the zucchini, be sure to dry it so that excess liquid does not get into the workpiece. Cut vegetables into medium-sized slices. When the gravy boils, dip slices of zucchini into it and cook them for another 40 minutes.
While the workpiece is hot, it must be laid out in sterilized jars and rolled up. It is important that each jar has the same ratio of zucchini and gravy. Cool the jars as in the previous recipe, and then store them for the rest of the rolls.

Variant of mother-in-law's tongue salad with eggplant

The appetizer, the recipes of which we share here, can be prepared not only with zucchini. A very tasty and interesting mother-in-law tongue for the winter is obtained from eggplant, and its recipe is just as simple.

What you need:

Four pieces of chili pepper;
100 milliliters of vinegar (9%);
Six kilos of eggplant;
head of garlic;
100 milliliters of vegetable oil;
Eight pieces of Bulgarian pepper;
150 grams of granulated sugar;
Two tablespoons of salt.

Step by step preparation:

Each eggplant must first be cut lengthwise, then across, to get 8 approximately identical pieces from each fruit.
Boil eggplant for five minutes in boiling water, then drain this water.
Peel the bell pepper from seeds and stalk, cut in half.
In a meat grinder or blender, grind peeled garlic cloves, chili pepper, add salt, vinegar, granulated sugar. Put the resulting mass on fire and wait for it to boil.
As soon as the mass begins to boil, add eggplant slices to it, cook for another five minutes.
Sort eggplants with gravy into sterilized jars, roll up. Leave to cool upside down and under warm material.

Mother-in-law's tongue appetizer for the winter is actually universal, because it can be prepared with almost any ingredients that can be preserved. Plus, you can make several jars in different recipes so that there is some new dish on the table every day, because each such salad has unique taste. Good luck preparing!

By itself, zucchini has an inexpressive taste, but in combination with other products it becomes excellent foundation 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 the vegetable mixture is boiled 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

The appearance, taste and aroma of the finished salad is determined by the vegetables that are properly selected 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 is worth choosing for this salad with a thin skin and light seeds.
Hot pepper gives this savory snack the desired spiciness, so the amount of this ingredient in the recipe can be varied 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 in equal proportions - zucchini and tomatoes. However, some modern housewives simplify a little classical technology cooking mother-in-law tongues, replacing ripe tomatoes tomato juice of home or industrial production. 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 tomato juice into a saucepan, put the pepper-garlic mixture, add salt, sugar, vinegar, oil, tomato paste. To put on medium fire, 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 of the fire tongue recipes on the salad ingredients list contain tomatoes, which give the finished appetizer a beautiful taste. saturated color and light spicy sour 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 to enhance the taste on last step cooking in a snack, you can add a pinch of citric acid.

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 a minimum amount of 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 an ideal preparation 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.
Wash sweet pepper, 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 language

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. Plus this recipe in 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:

At first squash pulp cut into 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 peppers 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. How to cut the main vegetable in this case plays an 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 famous salad for the winter, and delicious bright snack To festive table. It is not difficult to prepare such a dish, but beautiful plate with appetizing rolls of zucchini with spicy filling of Korean carrot And juicy tomatoes will definitely empty first, and this is the best estimate culinary excellence for any hostess.

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, brush well with a beaten egg, then fry for sunflower oil on both sides until browned.
Put the fried strips of vegetables on a paper towel to remove excess fat.
Form an appetizer: grease each tongue a little with 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.
In a hot grill pan with a little 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

Hello my readers, so I returned from the seas, from vacations and the busy conservation season begins. On the way from the sea, we stopped by my husband's parents, they loaded us with vegetables, so for the last week I've only been canning so that the food does not have time to deteriorate. I will continue to tell my recipes, some.

Previously, somehow I didn’t pay much attention to preparations for the winter, there were a couple of eggplant salads, a couple, tomatoes and tomato juice in everyday life. But last year there was just a “BOOM” of conservation, and not only for me, probably, with the advent of the next economic crisis, everyone suddenly remembered the preparations, looked through all their notebooks, where their recipes, relatives and generous employees are recorded. I rolled up something new for myself for the first time last year, those recipes that I liked and were approved by my family, this year I will roll up and photograph for you again.

One of my favorite recipes is the Teschin Tongue zucchini salad, also called the Fiery Tongues. Zucchini is the most affordable vegetable in summer, very variety of dishes from it you can cook, up to jam. So I use this opportunity to the maximum.

Ingredients

So, to prepare mother-in-law's tongue, you will need:

zucchini (young) - 3 kg;
carrots - 3 pcs.;
sweet pepper - 3 pcs.;
tomato paste - 500 g or 1.5 l of tomato puree;
garlic - 100 g;
hot pepper - 1 pc.;
sugar - 180 g;
vegetable oil - 200 ml;
coarse salt - 2 table. spoons;
vinegar 9% - 180 ml.

From this amount of ingredients, 5 liters of ready-made salad are obtained.

Cooking process

Prepare, wash clean everything necessary products.

As you already understood, zucchini must be cut into long slices of 5 mm thick. IN original recipe cut it in long slices, but next time I will cut into rings or cut these plates in half, because it is inconvenient to put them in jars and eat them too. (I'm making a note to myself.)

Photo: how to cut zucchini for Mother-in-law's tongue

Grate carrots on a coarse grater.

Grind the garlic, a blender came to my aid. How good it is!

Cut sweet pepper into strips.

If there is no tomato paste, then you can simply chop the tomatoes with a blender or through a meat grinder, it will turn out tomato puree.

Finely chop the hot pepper. Be careful here, hands bake after it, so it’s better to work with it with gloves and not touch other parts of the body with your hands. If you like a spicy snack, add one hot pepper, and more to taste.

Place all chopped vegetables in a suitable sized bowl. Add all spices - salt, sugar. Pour in vegetable oil and vinegar. Stir and set aside for 1 hour to let the zucchini juice.

Put to boil. After the moment of boiling, boil for about 40 minutes, stirring constantly.

While the salad is cooking, I wash and sterilize the jars.

Ready salad from zucchini "mother-in-law's tongue" decompose into sterile jars and roll up for the winter. A wonderful snack is ready.

As usual, I turn the jars upside down and cover with a blanket for a day. Bon appetit! Leave your comments.

"Teschin language" - beauty and pride vegetarian cuisine, a popular flight snack for millions of people, including most loving mothers-in-law countrywide. For its preparation, choose narrow and long zucchini, eggplant, which, after roasting, are slightly dried on a napkin.

Vegetables for the filling should be cut into cubes. You can use sweet bell peppers, olives as it, and instead of mayonnaise - any sauce based on sour cream or cream, ketchup or adjika. Short plates can be fastened with skewers.

Decomposed into lettuce leaves, mouth-watering vegetable rolls can decorate the most sophisticated table.

Ingredients

2-3 young zucchini
1-2 tomatoes
2 tbsp. l. garlic mayonnaise
5 st. l. wheat flour
100 ml vegetable oil
salt to taste
greens to taste

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

1. Wash the zucchini in water and cut off the tails from them. We cut into horizontal plates with a width of not more than 0.5 cm.

2. Pour flour onto a plate and dip each plate into it on both sides. You don't need to salt them yet.

3. Vegetable oil heat it up in a frying pan and only then put the breaded plates into it, frying them on each side for 1-2 minutes.

4. After that, cover the dish with a paper towel and put the fried billets on it to remove excess fat. Thus fry the remaining plates. If they burn, then reduce the heat and vice versa. Be patient, as this process is the most time consuming.

5. Rinse the tomatoes in water and cut in half. Cut the cores and cut into quarters. Coat each plate garlic mayonnaise and on its narrow edge we lay out a quarter of the tomato with the skin up so that it does not slide over the sauce. Roll up and put on a prepared dish, optionally decorated with lettuce leaves or herbs. We roll up all the plates, stuffing them with tomatoes, and place them on a dish.

If you like this appetizer cold, then send it to the refrigerator for 30 minutes before serving. You can also serve it hot - it is equally delicious!

Note to the owner

1. For crowded feasts, such an appetizer is prepared in a solid volume, it diverges very quickly under strong alcohol. The hostess has to fry dozens of squash plates, and she should know that after two or three batches, the remaining oil should be drained, and the pan thoroughly washed and dried. Heat treatment of products in repeatedly used hot fat, and, moreover, with burning flour, is a direct harm to health.

2. Beautifully laying out the “tongues” when serving is an important task, but perhaps even more important is to ensure the convenience of those who will transfer them to their personal dishes from the common one. Good idea- Gently pull each roll with a long green onion feather. And it is desirable to think over what will be used as a substrate. There are many options: rosettes made of oiled paper (cupcakes are usually placed in these), lettuce, thin plates of cheese, etc. The guest will have to pry off the portion with a spatula and move it to his plate. The zucchini roll will not fall apart because the filling is securely supported on the sides and bottom.

3. Many cooks tint flour breading - it turns out interesting and aesthetically pleasing. Three saturated shades are possible: red gives paprika, green - finely chopped dill, yellow-orange - turmeric.