Mother-in-law's tongue salad. Simple and tasty recipes for preparations "Teschin's tongue" for the winter How to cook green tomato salad

Mother-in-law's tongue is a savory dish, which is a vegetable salad or appetizer that uses sliced vegetables that resemble a tongue in shape. Preparation "Teschin language" for the winter is prepared as a simple quick snack of eggplant, zucchini, tomatoes.

Traditional and popular is a snack prepared at home. Canned appetizer "Teschin's tongue" is an excellent treat, an addition to a side dish and preparation for the winter.

From zucchini

Appetizer "Teschin tongue" 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:

Wash vegetables. Peel zucchini with pepper, remove the middle with seeds.
Cut the tomatoes into several pieces.
Cut zucchini into tongues.
Grind garlic, pepper, tomatoes through a meat grinder.
Pour the mixture into a saucepan, put on fire. Boil.
Add zucchini, sugar, oil, salt, mix.
Simmer over medium heat for half an hour, stirring.
Add vinegar, cook for 5 minutes.
Arrange the salad in sterilized jars, roll up the lids.

from 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 of sugar;
2 tbsp. l. salt;
a glass of vegetable oil;
100 g of vinegar (9%).

Cooking process:

Rinse vegetables thoroughly, remove inedible parts.
Cut eggplant into slices.
Grind vegetables in a meat grinder or blender.
Mix the mass in a container, add garlic, sugar, salt, vinegar.
Place the eggplant slices in a saucepan, pour over the sauce, simmer for about an hour.
Arrange the salad in sterilized jars, roll up, wrap.

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

From this video you will learn how to cook a delicious "Teschin language" eggplant for the winter.

Appetizer Variations

Mother-in-law's tongue is the basis of a whole series of snack preparation variations 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 preparations.

Ingredients:

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

Step by step cooking process:

Wash products.
Chop pepper into strips, zucchini into cubes.
Twist tomatoes, garlic through a meat grinder.
Transfer the ingredients to a container, add the dressing, oil, sugar, spices, and salt.
Boil for 40 minutes, then pour in the vinegar.
Divide into prepared jars, roll up.

With tomatoes

This snack option is prepared using tomato.

You will need:

ripe tomatoes - 2 kg;
onion - 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.

Regarding cooking:

Wash vegetables and herbs.
Cut the tomatoes into quarters.
Chop the onion into half rings, chop the garlic, chop the pepper.
Put the ingredients in a large container, salt, add sugar, vinegar, herbs.
Leave the prepared mass for half an hour so that the juice stands out.
When raw, put in jars, cover with lids, do not twist.
Sterilize lettuce in jars. Lay a piece of cloth on the bottom of the pan, pour water, put containers. After boiling water, sterilization takes a quarter of an hour.
Close the lids, turn over, wrap up. Remove for storage.

With tomato paste

In this version, tomatoes are replaced with tomato paste.

Components:

young zucchini - 3 kg;
sweet pepper - 3 pcs.;
bitter pepper - 1 pc.;
carrot - 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:

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

In the form of caviar

The recipe for salad "Teschin tongue" in the form of vegetable caviar is more preferred. Even inexperienced housewives can cook it.

Dish ingredients:

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

Instructions for preparing caviar:

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

Some useful tips:

Eggplants will not be bitter if you pour them with a liter of water with a dissolved spoon of salt, leave for 20 minutes, rinse under running water.
Peel the tomatoes and seeds, then the tomato filling will have a more delicate texture.
Tomato filling will not be liquid if you choose ripe, more tomatoes for cooking.
It is better to harvest mature zucchini, which allows you to cut them into thin plates of optimal width for the specifics of cooking.
Too spicy taste of snacks can be reduced by reducing the amount of pepper and garlic in the composition.
It is necessary to use gloves when working with hot pepper, so as not to burn the mucous membranes and skin.
Dishes should be well washed. Vegetables must be washed thoroughly. The jars are washed with soda, sterilized, the lids are boiled. Then the blanks will be preserved throughout the winter period.

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. Mother-in-law's tongue is really a very spicy salad, and it is prepared from different vegetables. There are options for making Mother-in-Law's Tongue out of eggplant, zucchini and even cucumbers when they are cut into long thin slices, or it can just be a finely chopped lettuce with a killer burning taste. Our site has selected for you interesting recipes for all 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

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Favorite vegetable salads of zucchini, eggplant or cucumbers can be diversified by adding a spicy seasoning and cutting the components into long thin slices that look like a tongue. Such an appetizer was called Mother-in-law's tongue: a hint of sharp-tongued relatives! Such salads can be prepared for the future for the winter to enjoy them in the cold.

How to cook mother-in-law's tongue

Preparing mother-in-law's tongue salad does not take much time. The main thing is to cut the vegetables into thin slices that look like a tongue. You can use zucchini, eggplant, cucumbers, mix them with carrots, onions and tomatoes. Then the strips are folded into triangle envelopes and served on the table. You can stuff them with spicy seasonings, cheese or minced meat. Another cooking option is to cut all the ingredients and season them with hot spices.

A variation of mother-in-law's tongue salad is preservation for the winter, when prepared vegetables are fried in oil or simply rolled into jars without frying, but with seasonings and a hot marinade. This dish is good to serve in cold weather to warm the body from the inside. The appetizer goes well with meat, fish, poultry, baked or boiled potatoes.

Mother-in-law tongue salad recipe

On the net you can find how to cook Mother-in-law's tongue salad - the recipe with a photo includes not only a step-by-step description of each stage, but also instructions with useful tips. Preparing a salad comes down to preparing the ingredients - peeling, if desired - frying, mixing with the rest of the ingredients. Canned salads are additionally marinated and sterilized.

From zucchini

To prepare a salad of zucchini Teschin tongue, it is better to take young white or yellow zucchini. It is better to make the strips not too long so that they are convenient to eat in two doses. The appetizer is good to serve hot or cold.

Ingredients:

zucchini - 2 pcs.;
tomato - 3 pcs.;
egg - 4 pcs.;
flour - a glass;
garlic - 3 cloves;
greens - a bunch;
mayonnaise - half the package.

Cooking method:

Wash the zucchini, cut into long strips, salt and pepper. Roll in flour and beaten egg.
Fry in a pan on both sides until golden brown.
Mix mayonnaise with chopped herbs and crushed garlic, cut the tomatoes into rings.
Assemble the appetizer: put the mayonnaise mass, a piece of tomato on the zucchini slice, cover with the other side or roll up, stab with a toothpick.
Serve on lettuce leaves, sprinkle with herbs and grated cheese.

from eggplant

It is very easy to make mother-in-law's tongue eggplant. Vegetables will turn out very hot and spicy through the use of hot chili peppers and garlic. When cooking, it is important to properly process eggplant so that they do not taste bitter - soak in salt water, then fry, pouring plenty of vegetable oil. Due to the subsequent stewing, the appetizer will turn out juicy and fragrant.

Ingredients:

eggplant - 2 pcs.;
tomato - 4 pcs.;
onions - 2 pcs.;
hot pepper - a pod;
garlic - 3 cloves;
greens - a bunch.

Cooking method:

Cut eggplant into slices, soak in cold salted water for half an hour.
Grind the tomatoes with a blender.
Fry eggplant slices in oil.
Make the sauce: fry the chopped onion, grated tomatoes in oil, stew with chopped hot pepper, salt and herbs. At the end, add crushed garlic.
Put the eggplants on a dish, after drying with a paper towel from excess oil, grease with sauce.

Snack from zucchini for the winter

To surprise guests in cold weather, you can make Mother-in-law's tongue from zucchini for the winter. You will get a fragrant canned snack, pleasing with summer color. It looks good in the photo, serves as an excellent sauce for hearty protein dishes. Due to the combination of sweet and bitter pepper, the appetizer has a balanced taste. For lovers of spicy, it is recommended to increase the amount of burning components.

Ingredients:

zucchini - 3 kg;
tomatoes - 1 kg;
hot pepper - a pod;
paprika - 5 pcs.;
garlic - 150 g;
sugar - a glass;
salt - 2 tablespoons;
vegetable oil - a glass;
9% vinegar - a glass.

Cooking method:

Peel the zucchini, cut in half, each half into half rings.
The remaining ingredients, except for vinegar, scroll through a meat grinder or chop with a blender, boil.
Pour the squash half rings with a mass, leave for 2 hours. Boil, cook for a third of an hour.
After 15 minutes from the start of cooking, pour in the vinegar. Arrange the salad in sterilized jars.
Roll up, put upside down, wrap, let cool, lay in storage.

Spicy eggplant for the winter

Pleasant bitter-spicy eggplants are obtained for the winter of Mother-in-law's language, which uses many different spices and seasonings. Housewives will be able to make a spicy hot appetizer that is good to eat in winter along with various meat or fish dishes. Cooking will take a lot of time due to the frying of eggplant.

Ingredients:

eggplant - 2.5 kg;
garlic - head;
paprika - 5 pcs.;
hot pepper - a pod;
vegetable oil - 200 ml;
sugar - half a glass;
9% vinegar - half a glass;
greens - a bunch.

Cooking method:

Cut the eggplant into circles, salt, let the juice stand out, leave for half an hour.
Fry in oil, let the excess drain.
Scroll garlic with peppers in a meat grinder, mix with a small amount of vegetable oil, sugar, vinegar and chopped herbs.
Boil for a third of an hour after boiling.
Sterilize jars, put eggplant layers in them, pouring sauce.
Cover with lids, sterilize for a quarter of an hour, roll up.

With tomatoes

Mother-in-law's tomato salad is less spicy because only garlic is used. The mild taste of the dish will appeal to those who do not like too spicy. For cooking, it is better to take young eggplants so as not to peel them - it will be tastier.

Ingredients:

eggplant - 3 kg;
carrots - 1 kg;
paprika - 1 kg;
tomatoes - 1 kg;
garlic - 4 cloves;
vegetable oil - a glass;
sugar - a glass;
salt - 1.5 tbsp;
vinegar - a glass;
parsley - a bunch.

Cooking method:

Cut the eggplant into 8 strips, chop the greens.
Peppers, tomatoes, carrots, garlic scroll through a meat grinder.
Mix the vegetable mixture with salt, sugar, butter, cook for a quarter of an hour. Pour greens, pour in vinegar, boil for 5 minutes
Arrange the salad in jars, roll up, let cool under the covers upside down.

from cucumbers

To prepare mother-in-law's tongue salad from cucumbers, it is better to take young fresh cucumbers that will crunch. Spicy preparation goes well with fried, boiled or baked potatoes.

Ingredients:

cucumbers - 3 kg;
tomatoes - 1.5 kg;
paprika - 4 pcs.;
hot pepper - a pod;
garlic - head;
salt - 50 g;
sugar - 100 g;
vegetable oil - a glass;
vinegar 6% - half a glass.

Cooking method:

Cut cucumbers into circles. Grind tomatoes with pepper and garlic with a blender.
Put all the ingredients in a cooking container, cook for a third of an hour. 5 minutes before the end, pour in the vinegar. Divide the salad into jars.
Roll up, let the inverted jars cool under the covers.

Lecho

The lecho from Teschin's zucchini tongue, which looks appetizing and harmonious, is distinguished by a bright sunny color. It differs from other salad options by adding tomato paste and carrots, so it looks very nice in a jar. It is good to serve the workpiece on the table with mashed potatoes, stew, season goulash with it, use it as a sauce for barbecue, grilled chicken.

Ingredients:

zucchini - 3 kg;
carrots - 3 pcs.;
paprika - 3 pcs.;
tomato paste - half a kilo;
garlic - head;
hot pepper - 1 pc.;
sugar - a glass;
vegetable oil - 0.2 l;
coarse salt - 2 tbsp;
vinegar - a glass.

Cooking method:

Make zucchini slices half a centimeter thick.
Coarsely grate the carrots, push the garlic through a press, cut the sweet pepper into strips, chop the hot pepper.
Put the vegetables in a saucepan, season with salt, sugar, oil, vinegar. Marinate an hour.
Cook for 40 minutes with constant stirring.
Arrange the salad in sterilized jars, roll up, cool, leaving upside down under the covers.
Instead of pasta, it is allowed to use tomato puree in the amount of 1.5 liters.

from pepper

A pleasant thick texture and sweetish-spicy pepper salad has a mother-in-law tongue. In appearance, it resembles squash caviar, only reddish in color. You need to take red-skinned sweet peppers for making snacks to get a rich shade. In winter, it is good to eat it in the form of a sauce for meat, you can fill it with borscht, other soups, and use it on your own.

Ingredients:

fleshy bell pepper - 30 pcs.;
tomatoes - 15 pcs.;
onions - 10 pcs.;
sugar - a glass;
refined sunflower oil - a glass;
salt - 2 tablespoons;
garlic - 2 heads;
hot pepper - pod.

Cooking method:

Scroll tomatoes with onions in a meat grinder. Peel the pepper, remove seeds and stalk, cut into strips 1.5 cm wide.
Mix the ingredients, season with sugar, butter, salt, crushed hot pepper.
Boil for half an hour, add chopped garlic at the end.
Arrange the salad in jars, roll up, cool upside down under a blanket.

Pumpkin for the winter

The pumpkin salad for the winter is multi-colored, because it uses "blue" eggplants, yellow pumpkins, green apples and red tomatoes with paprika. Cooking will take 2 hours, but the result pays for this drawback.

Ingredients:

eggplant - 1 kg;
sweet hard apples - 1 kg;
pumpkin - 1 kg;
tomatoes - 1 kg;
red paprika - 1 pc.;
parsley - 200 g;
dill - 200 g;
garlic - 2 heads;
vegetable oil - 2 cups;
apple cider vinegar - half a glass;
sugar - 0.2 kg;
salt - 3 tablespoons;
ground black pepper - 2 pinches.

Cooking method:

Cut the eggplant into slices with skin, peel the pumpkin, cut into slices.
Peel apples, cut into 12 pieces.
Grind the greens, scroll the garlic and tomatoes in a meat grinder.
Mix garlic-tomato with oil, vinegar, salt and sugar, boil.
Pour vegetables, reduce heat, cook for 50 minutes with constant stirring.
Arrange the salad in jars, close the lids, let cool under the covers upside down.

with carrots

Convenience is the preparation of a delicious salad Mother-in-law's tongue with carrots, which looks beautiful due to the combination of shades and different cuts of vegetables. It is good to take young green and yellow zucchini for making a spin, combine them with orange carrots and red sweet bell peppers. The recipe uses tomato sauce, but it can be replaced with tomatoes rolled through a meat grinder.

Ingredients:

zucchini - 3 kg;
paprika - 2 kg;
carrots - 2 kg;
vegetable oil - a glass;
vinegar - a glass;
salt - 2 tbsp. l.;
sugar - a glass;
garlic - 100 g;
hot pepper - 2 pods;
tomato sauce - liter.

Cooking method:

Cut the zucchini into circles, pepper into strips, grate the carrots, chop the garlic, chop the hot pepper.
Mix everything, pour sauce, oil, season with salt, sugar, favorite spices, cook for ¾ hours. 5 minutes before the end of cooking, pour in the vinegar.
Pour into jars, roll up, let cool upside down under a blanket.

How to make mother-in-law's tongue salad - cooking secrets

Proper, hassle-free fresh salad preparation comes down to the following secrets:

After frying eggplant, it is better to dry it with a paper towel to remove excess oil.
To prevent eggplants from being bitter, they need to be sprinkled with salt or soaked in salt water to release the juice.
The fillings can be tomatoes, mayonnaise-cheese mass, soft cheese with garlic and herbs, crab meat, chopped vegetables, fried or fresh.

To prepare an appetizer for the winter, it will be useful for housewives to know some of the nuances of the dish:

Tomatoes are best used freed from the skin and seeds. To quickly remove the peel will help blanching with boiling water with a preliminary application of notches on the surface.
Be sure to sterilize the container before filling it with salad.
For frying and dressing, it is worth taking refined oil so that the taste is not distorted, and the dish itself turns out to be healthier.
To prevent eggplant from burning during frying, it is better to use a cast-iron or non-stick pan, which also saves oil.
It is not necessary to peel eggplants and zucchini, especially if they are young.
Tomatoes for harvesting fit fleshy, which will give a lot of juice.
When cutting hot peppers, it is better to use gloves so that the juice does not get on the skin and mucous membranes.

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Mother-in-law's tongue salad

Salad for the winter Mother-in-law's tongue is a fragrant winter salad that will not only give a "taste of summer" in the cold season, but also reveal familiar vegetables to everyone from a new perspective. The dish will literally help to warm up, and all thanks to the abundance of spices and a variety of peppers.

It is not in vain that the salad bears such a name: eggplants or zucchini are specially cut into long plates that look like tongues. In addition, pepper and garlic do their job well, endowing the salad with “burning” properties. But this is a matter of taste, because the amount of seasonings can be adjusted at your own discretion.

Not everyone likes cutting into long slices, since it is inconvenient to put the salad in jars. In this case, you can do without the classic recipe, replacing the "tongues" with the usual rings.

The salad has undergone so many changes that it is not so easy to single out one main recipe. This is because it is very versatile, because almost everything that has grown in the garden can be included in conservation. This is a definite plus - so the "language" will never become boring.

How to cook a salad for the winter mother-in-law's tongue - 15 varieties

Mother-in-law's tongue - a classic version of the blank

The most popular and proven recipe for winter conservation. He fell in love with people so much that many took their place of honor on the New Year's table.

Ingredients:

Eggplant - 2.5 kg
Bulgarian pepper - 5 pcs.
Red pepper - 2 pcs.
Tomatoes - 5 pcs.
Garlic - 2 goals.
Sugar - 0.5 tbsp.
Salt - 2.5 tbsp. l.
Vegetable oil - 0.5 tbsp.
Vinegar - 75 g.

Cooking:

Cut the pre-washed eggplant into thin circles and, placing them in a deep bowl, salt and mix well. Sliced vegetables should stand like this for a while (30 minutes or longer).

It is necessary to let the salted eggplant brew in order for the bitterness to go away. After half an hour, the chopped vegetable is washed several times with water.

While the eggplants are “resting”, you can take on another job - chop all the other vegetables and grind them through a meat grinder or blender. Add salt, sugar and vinegar to the resulting puree, stir until they dissolve, after which you can pour the oil. Eggplants are poured with this mass; lettuce should be boiled for 30 minutes. That's all - the dish is ready. The result will be 6 cans of 0.5 liters each.

Spicy lovers will love the piquancy of a marinated salad with the addition of Korean carrots. You can serve the finished dish on the table as your heart desires: add fresh or canned carrots to the already prepared “tongue” before the meal. But these products are perfectly combined in a common jar - a winter salad acquires a certain taste integrity.

Ingredients:

Eggplant - 2 kg
Carrot - 0.4 kg
Onion - 0.3 kg
Bulgarian pepper - 0.3 kg
Parsley - 1 bunch
Garlic - 1 goal.
Sunflower oil - 250 ml (glass)
Vinegar 9% - 150 ml
Sugar - 4 tbsp. l.
Salt - 1 tsp
Ground black pepper - from 1 tsp.
Coriander or seasoning for carrots in Korean - 1 tsp.
Boiled water - 2 tbsp. l.

Cooking:

The first step is to cut the eggplants along the length without reaching the end, and then boil them for about 10 minutes in salted water (4 tablespoons of salt per 2.5 liters). While the eggplant is on the stove, we don’t waste time in vain. It is necessary to cut the rest of the vegetables: carrots - into strips (preferably a grater for carrots in Korean), onions - into half rings, bell peppers - into strips (do not need to be made too thick).

After 10 min. remove the eggplants from the heat and let them cool slightly to comfortably remove the skin from the boiled vegetables (if it is old and hard) and cut into small cubes of a centimeter and a half. We mix all the chopped vegetables in a common container, where we add greens with garlic.

In a separate bowl, dissolve salt, sugar, vinegar and water, after which we pour the rest of the seasonings - coriander and pepper. Oil comes at the very end.

It is not for nothing that sunflower oil is added at the very last moment, since the salt must first dissolve well, which the oil does not greatly contribute to.

Pour the container with vegetables with the resulting liquid, mix, cover with a film and leave for a couple of days at room temperature. There will be a slight acetic fermentation, as it should be. That's all - you can roll it into sterilized jars.

Cabbage lovers will definitely appreciate the interesting way to prepare eggplant salad. Based on the name, it is not difficult to guess that the composition of the ingredients includes cabbage. In fact, cabbage will surprise you with an unusual taste, having little in common with our usual idea of it. This is because its taste is constantly changing depending on the ingredients of the dish. A winter salad will never get boring if you add something new.

Ingredients:

Eggplant - 2.3 kg
Winter cabbage - 0.5 kg
Carrot - 0.5 kg
Garlic - 100-150 g
Vinegar 9% - 170 - 190 ml.
Hot pepper - 1 pc.
Sugar - 3 tbsp. l.

Cooking:

Cut the eggplant into small cubes, put in very salty water and boil for several minutes (until moderately soft, but not splintered). During this time, you can chop the cabbage, grate the carrots and garlic, and the pepper, having previously freed from the seeds, thinly sliced lengthwise.

As soon as the eggplants are ready, mix all the ingredients, add sugar and vinegar and let it brew for about three hours, after which the salad can be rolled into sterilized jars.

The salad with green tomatoes is related to the mother-in-law's tongue only in terms of taste - it is as spicy as the original recipe. Outwardly, they are completely different, since the preservation does not provide for cutting vegetables with long “tongues”. You can add eggplant slices if you like.

Ingredients:

Green tomatoes - 1.2 kg
Carrot - 1 pc.
Chili pepper - 1 pc.
Garlic - 1 goal.
Parsley - 1 bunch
Bay leaf - 2 pcs.
Carnation - 1 bud
Coriander - 5 pcs.
Allspice - 3 pcs.
Vinegar 9% - 1 tbsp. l.
Sugar, salt - to taste.

Cooking:

Using a blender, chop carrots, garlic and parsley leaves (without stems). On the tomatoes, you need to make cross cuts on the cross, take out the seeds and stuff them with carrots. Place the prepared tomatoes in the prepared jar and pour over the marinade (see ingredients). Grind the chili pepper and add at the end.

Mother-in-law's language - Georgian version

Salad with peppercorns (in the truest sense of the word) will leave spicy lovers crazy. An ideal side dish for meat dishes, the "tongue" with red pepper will be more than ever to your liking in the cold winter.

Ingredients:

Eggplant (medium) - 2 kg
Tomatoes - 2 kg
Sweet pepper - 0.5 kg
Hot pepper - 4 pcs.
Garlic - 1 goal.
Sugar - 200 g
Salt - 2 tbsp. l.
Vinegar 9% - 100 g

Cooking:

Cut the tomatoes into neat pieces, and chop the peppers (red hot and Bulgarian) with a blender. Mix everything in a deep bowl, add salt, sugar and vinegar there. Put on a small fire and cook for half an hour.

You need to be careful with red pepper: it burns the skin very much, so it is better to work with gloves. And never rub your eyes!

Next, you need to prepare the "tongues" - cut the eggplants along a thickness of about half a centimeter, place them with the rest of the vegetables and continue to cook for another half an hour. At the end, add chopped garlic and roll the whole mass into sterile jars.

In this recipe, eggplants are not boiled or stewed before preservation, but fried. Frying in a well-oiled frying pan favorably sets off the taste of zucchini.

Ingredients:

Eggplant - 2.5 kg
Hot pepper - 1 pc.
Sweet pepper - 5 pcs.
Garlic - 100 g
Sugar - 1 tbsp.
Oil (for frying) - 1 tbsp.
Vinegar 9% - 0.5 tbsp.

Cooking:

Cut the eggplant into rings, salt them well and let them brew for half an hour. Next, the vegetable is fried, and the excess oil is allowed to soak into a napkin. The remaining vegetables are chopped, boiled and combined with eggplant. Further - everything is as in all recipes.

It's no secret that in summer the most popular and at the same time affordable salad ingredient is zucchini. What they just don’t cook with him - you will lick your fingers! And the preservation of a spicy salad for the winter is no exception.

Ingredients:

Young zucchini - 3 kg
Bulgarian pepper - 3 kg
Red pepper (hot) - 2 pcs.
Carrot - 3 pcs.
Tomato paste - 500 g
Garlic - 100 g
Salt - 2 tbsp. l.
Sugar - 170 g
Sunflower oil - 200 ml
Vinegar - 180 ml.

Cooking:

Cut the zucchini half a centimeter long, and sweet pepper into thin strips. You also need to grate the carrots, chop the garlic and finely chop the hot pepper. Pour all the ingredients into a deep container, adding tomato paste, spices, sugar and salt to them. Oil and vinegar solution are added at the last moment.

All vegetables are mixed well and infused for about an hour (during this time, the zucchini will let the juice go). Then the salad is put on fire and boiled for 40 minutes, not forgetting to stir from time to time. The last stage of preparation is to roll the mother-in-law's tongue into sterilized jars.

Salad for lovers of small cuts. Similar to the previous recipe for Mother-in-law's tongue with zucchini, but with the addition of tomatoes. You can cut into strips, cubes, half rings ... in general, as your heart desires.

Ingredients:

Zucchini - 3 kg
Bulgarian peppers - 5 pcs.
Tomatoes - 1.5 kg
Red peppers - 2 pcs.
Garlic - 4 goals.
Sunflower oil - 240 ml.
Sugar - 1 tbsp.
Vinegar 6% - 1 tbsp.
Salt - 1 tbsp. l.

Cooking:

Peel the zucchini from the peel and seeds and finely chop into strips. Bulgarian and hot peppers, along with tomatoes, finely chop with a blender or meat grinder. The resulting puree (without zucchini) must be poured into a saucepan and brought to a boil.

As soon as the mass boils, you need to add zucchini, spices and sunflower oil. Boil for about half an hour, constantly stirring the future salad. Chopped garlic and vinegar are added almost before the very end of cooking.

Cloves will undoubtedly add an unsurpassed flavor to any preservation. Not only is it delicious, but also useful: the use of spices improves the digestive system and helps cleanse the blood.

Ingredients:

Zucchini - 3 kg
Sweet pepper - 5 pcs.
Hot pepper - 2 pcs.
Garlic - 3 goals.
Tomato sauce - 500 ml.
Oil - 1 tbsp.
Water - 250 ml.
Sugar - 0.5 tbsp.
Salt - 1.5 tsp.
Vinegar 9% - 3 tbsp. l.
Carnation - 4 buds
Pepper black peas - 7 pcs.

Cooking:

The cooking method is similar to the previous recipe, only instead of tomatoes here is tomato paste. Cloves, like all spices and spices, are added at the end.

Cucumbers have found an interesting use as a substitute for eggplant and zucchini from the original recipe. This method of harvesting products will bring a significant variety to standard canned and pickled cucumbers.

Ingredients:

Cucumbers - 3 kg
Tomatoes - 1.5 kg
Sweet pepper - 4 pcs.
Hot pepper - 1 pc.
Garlic - 100 g
Sugar - 0.5 tbsp.
Salt - 2 tbsp. l.
Vinegar 6% - 0.5 tbsp.
Oil - 1 tbsp.

Cooking:

It is best to cut cucumbers in the form of circles, and pass all other vegetables through a meat grinder. Next, oil, salt, sugar are added to the salad, after which everything becomes on fire. The mass is cooked for about 20 minutes, and only in 5 minutes. vinegar is poured in to the end. Pack the hot salad in sterilized jars.

It is important not to overcook cucumbers - vegetables should be soft, not boiled.

What amateur chefs will not come up with in order to pamper themselves and their loved ones. Sweet and sour apples will give an original taste to a winter salad that will not leave anyone indifferent.

Ingredients:

Zucchini - 5 pcs.
Baku tomatoes - 6 pcs.
Bulgarian pepper - 5 pcs.
Hot pepper - 2 pcs.
Onion - 5 pcs.
Garlic - 2 goals.
Tomato paste - 0.5 l.
Oil - 0.5 l.
Greens - to taste
Sugar - 7 tbsp. l.
Salt - 2 tbsp. l.
Vinegar 9% - 12 tbsp. l.

Cooking:

Cutting vegetables is carried out according to the standard scheme, and apples are best cut into slices. Chopped zucchini, peppers, onions and apples are poured with tomato mass, after which the salad is stewed for 25 minutes.

Mother-in-law's tongue with sweet pepper and spices

The recipe is good because it is perfect for people who cannot eat spicy. And all because red pepper is completely excluded from the salad, and replaces it with sweet Bulgarian. Black pepper can also be omitted if desired.

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