TOP 13 step-by-step recipes for the winter snack "Mother-in-law's tongue" made from zucchini

Housewives have come up with a variety of dishes that allow you to enjoy tasty and healthy food not only in summer but also in winter. These include an appetizer known as "Mother-in-Law's Tongue," made with home-grown zucchini.

Below we'll explore what recipes for "Mother-in-Law's Tongue" exist, and what ingredients are required for them.

What ingredients will you need?

To prepare this appetizer in the classic version and many other, more sophisticated recipes, the hostess will need:

• zucchini;
• tomatoes;
• hot pepper;
• carrot;
• bell pepper;
• garlic;
• sunflower oil;
• seasonings.

These products are easy to obtain and contain many vitamins, making the dish not only tasty but also healthy.

Options for preparing a dish for the winter

Besides the classic recipe, there are many variations that feature a special ingredient that adds a piquant, unique flavor to the dish. Below is a list of recipes that every housewife should have in her arsenal:

• classic recipe;
• a special, spicy snack;
• a dish using tomato paste;
• "Unification";
• with added pepper;
• caviar;
• with garlic;
• pickled snack;
• lecho;
• "Mother-in-law's tongue" in a slow cooker.

Let's figure out how to cook each of them in detail.

Classic recipe with tomatoes

To prepare this dish, you will need:

• zucchini – 2 kilograms;
• 1.5 kilograms of tomatoes;
• 700 grams of bell pepper;
• sugar – 100 grams;
• 2 heads of garlic;
• hot pepper;
• salt – 1.5 spoons;
• sunflower oil – 150 milliliters;
• vinegar – 120 milliliters.

Recipe:

• We wash the zucchini, remove the seeds, cut off the skin and chop into thin strips.
• Place the tomatoes in boiling water, remove the skin and blend.
• Roughly chop the remaining ingredients.
• Place everything in one container, adding spices according to the proportions specified in the recipe.

• Place the mixture on the stove and cook at medium power until boiling.
• As soon as the pan boils, let it simmer for 4 minutes and turn the stove to minimum power.
• Add the zucchini and continue cooking for at least 40 minutes without covering the container with a lid.
• We put the resulting dish into jars and roll them up.
• We turn the blanks upside down and wrap them in a blanket, then let them cool for 24 hours.

Please note: Housewives who don't have a blender at home can use a regular meat grinder, grinding the mixture a couple of times.

Mother-in-law's tongue "Unification"

You will need:

• hot pepper – 1 piece;
• zucchini – 1.5 kilograms;
• granulated sugar – 175 grams;
• salt – 110 grams;
• 50 milliliters of 9% vinegar;
• tomato paste – 250 milligrams;
• 1 large head of garlic;
• 0.5 kilograms of bell pepper;
• 500 milliliters of water.

Cooking algorithm:

1. Slice each zucchini. Younger zucchini don't need to have their skin removed.
2. Peppers are cut however you like. Those who like it spicy can leave the seeds on hot peppers. Sweet peppers require the seeds to be removed.
3. In a bowl, mix water, tomato paste, salt and granulated sugar.
4. Turn the burner on to minimum power and cook the mixture, stirring occasionally, until it comes to a boil.
5. Place the processed products in a bowl and leave the dish on the stove for half an hour.
6. A few minutes before the end of cooking, add spices and vinegar.
7. We distribute the dish into jars and put them away in the cellar.

Spicy appetizer

A simple recipe for families who love spicy food. Ingredients:

• 1 kilogram of zucchini;
• tomato paste – half a glass;
• vegetable oil – 60 milligrams;
• 1 large head of garlic;
• granulated sugar and salt - 3 tablespoons each;
• 9% vinegar – 1 tablespoon;
• hot and sweet peppers – 2 pieces each;
• 350 milliliters of water.

The zucchini is sliced ​​as usual, then the peppers are prepared. The finished peppers are cut into strips of any thickness you prefer. Place the bowl on the stove and add the pasta, oil, and water.

As soon as the boiling process begins, add chopped peppers and grated garlic.

Simmer the saucepan over low heat for 15 minutes, stirring occasionally, then add the zucchini, granulated sugar, and salt. Cook for 20-25 minutes, adding vinegar just before turning off the heat. Divide the finished dish into jars and store in a designated area.

Without vinegar

Compound:

• hot pepper – 1 piece;
• garlic – 1 head;
• sweet pepper – 2 pieces;
• 300 milligrams of tomato paste;
• vegetable oil – 100 grams;
• water – 0.5 liters;
• granulated sugar and salt – 2 spoons;
• zucchini – at least 5 pieces.

Recipe:

1. The zucchini is cut into thin strips.
2. Remove the seeds from the sweet pepper and then chop it into cubes.
3. Thinly slice the hot pepper, removing all the seeds from the core. For those who like spicy dishes, removing the seeds is optional.
4. In a saucepan, dilute the tomato paste with liquid and add sugar, salt, garlic and hot pepper.
5. Add the main product to the boiling liquid.
6. Add spices to the dish and then distribute it among the jars.

Important! Don't forget to sterilize the containers you use to store your finished dish. This will significantly extend its shelf life.

With tomato paste

To prepare the recipe, prepare:

• 0.5 liters of water;
• salt and sugar – 100 grams each;
• 150 milliliters of vegetable oil;
• zucchini – 3 kilograms;
• half a kilo of sweet pepper;
• hot pepper – 250 grams;
• 3 large heads of garlic;
• vinegar – 60 milliliters;
• tomato juice – 800 milliliters or tomato paste – 250 milliliters.

Let's prepare the dish:

1. We chop the zucchini into slices and remove the seeds.
2. Fill the bowl with liquid, mixing it with tomato juice or paste.
3. Add finely chopped garlic to the water.
4. While the liquid is boiling, the housewife needs to prepare the sweet pepper by blending the product.
5. Add the pepper puree to the pan.
6. Add salt, sugar and vegetable oil.
7. Add the main product.
8. Keep the dish on the stove at minimum power for half an hour, stirring occasionally.
9. Add vinegar at the end.

With the addition of pepper

The dish should be prepared using the following ingredients:

• tomato juice – one and a half liters;
• garlic – 90 grams;
• 1.5 spoons of mustard;
• sweet and hot peppers – 2 pieces each;
• zucchini – 2.5 kilograms;
• salt and granulated sugar - 2 tablespoons each;
• 200 milligrams of oil;
• 9% vinegar – 3 tablespoons.

To prepare the dish: slice the washed and peeled zucchini. Place the ingredients, excluding the pepper, zucchini, vinegar, and garlic, into the prepared container. Once the container boils, add the chopped pepper and garlic and zucchini slices. Simmer for another 45 minutes, reducing the heat to low. Add a little vinegar and distribute among the jars.

Zucchini Caviar "Mother-in-Law's Tongue"

We take a standard set of ingredients that are usually used to prepare "Mother-in-law's tongue".

The cooking process is also identical to the classic version. The difference lies in the way the vegetables are chopped into a smooth paste, which is then cooked until tender. A meat grinder isn't ideal for this recipe, so it's best to use a blender. If you've done everything correctly, the resulting dish will be finger-licking good.

With carrots

Making preserves is simple, and all you need is a simple set of ingredients and three large carrots.

Recipe: Cut the zucchini into small rectangles, peeling it first. Grate the carrots and fry them, then finely chop the remaining ingredients in a blender. Bring the tomato juice to a boil in a saucepan with salt and sugar, then add the remaining vegetables. Simmer for 40 minutes. Pour in the vinegar and divide the mixture into jars.

Zucchini and eggplant salad

"Mother-in-law's tongue" is unlike many other dishes in that it can be prepared in a variety of ways, each of which imparts new, incomparable flavors to the salad. The following preserve recipe calls for the addition of eggplant. To prepare, stock up on the following ingredients:

• eggplant - kilogram;
• zucchini – kilogram;
• a kilogram of tomatoes;
• bell pepper – 700 grams;
• garlic – 4 cloves;
• 2 tablespoons salt and granulated sugar;
• vinegar – half a glass;
• sunflower oil – 0.5 cups;
• 2 pods of hot pepper.

Preparation: Slice the eggplant, sprinkle with salt, and let it sit for a couple of hours. This will remove any excess bitterness. Chop the eggplant and pepper. Divide large slices into 2 equal halves. Blend the hot pepper, peeled tomatoes, and garlic. Pour the resulting mixture into a saucepan and add sugar and salt.

Add the zucchini to the boiling liquid and cook for 40 minutes on low heat, stirring frequently. Rinse the eggplant under running water and pat dry, then fry until golden brown on both sides. Place the eggplants in the bottom of the container and pour the boiling mixture over them. The zucchini tongues are ready to be lidded.

With garlic

Preparing this garlic recipe is little different from the classic version. You can follow the same steps, and you'll get the desired dish. The differences between the recipes lie in the following details:

• More garlic is used than usual. This recipe uses at least 3 heads;
• Garlic is blended together with other vegetables, which makes the mixture more homogeneous and its flavor more intense.

Otherwise, the recipes are identical to each other.

Lecho

Lecho lovers can enjoy the following variation of the dish, prepared using the following ingredients:

• one glass of sunflower oil;
• 2 kilograms of tomatoes;
• sweet pepper – 0.5 kilograms;
• zucchini – 3 kilograms;
• onions and carrots – 500 grams;
• 100 grams of granulated sugar;
• 50 grams of salt;
• one glass of sunflower oil;
• vinegar – 2 spoons;
• spices to taste.

Preparation of lecho:

1. The main ingredient is cut into cubes.
2. Blanch the tomatoes, remove the skins and blend them.
3. Chop the other vegetables into strips and fry in a saucepan.
4. Once the vegetables are golden brown, add the tomato mixture and spices to the pan.
5. Add garlic to the boiling liquid.
6. After a few minutes, add the remaining vegetables and cook for half an hour.
7. Vinegar is used last, after which the dish is distributed into jars and rolled up.

Pickled

This dish is a great way to stock up on winter supplies. The preserve is made with ingredients similar to the classic recipe. The preparation process consists of the following steps:

• cut the zucchini into slices;
• the remaining ingredients, except for the sweet pepper, are chopped and placed in a saucepan to cook;
• mix sunflower oil, salt and granulated sugar;
• as soon as the mixture in the pan boils, add the remaining ingredients and cook for 45 minutes over low heat;
• We roll the dish into jars and send it to the cellar for storage.

Recipe for cooking in a multicooker

The ingredients and preparation instructions can be taken from any recipe you like. This recipe differs from the others presented above in that it requires setting the multicooker to the desired canning mode, which is accomplished as follows:

• To boil liquid for the first time, use the “Soup” mode;
• After the mixture boils, the remaining vegetables are added and cooked in the “Stewing” mode for at least 1.5 hours.

Rules for storing blanks

The blanks are stored under the following conditions:

• ambient temperature – from 0 to 15 ^O;
• air humidity – 80%;
• The room must be ventilated, and the container in which the product is stored must be sterilized.

Otherwise, if all the requirements are met during preparation of the dish, the supplies will last all winter and retain their beneficial properties in full.