"Mother-in-law's tongue" of zucchini is one of the most common preparations for the winter. Currently, there are a large number of recipes for preparing this salad, so each housewife will be able to choose according to her own taste.
The classic "Mother-in-law's tongue" of zucchini is made from two kilograms of zucchini, one - tomatoes, four large bell peppers, two heads of garlic, a glass of vegetable oil (preference will be given to unrefined), two hundred grams of sugar, two large tablespoons of coarse salt, one - tablespoon vinegar. We begin the preparation of this workpiece. Zucchini peeled from the core and peel, cut into thin long strips. All other products need to be scrolled in a blender or a meat grinder. At the very end, add vinegar, salt, butter and sugar. We put the pan with dressing on the fire, bring to a boiling state. Dip the zucchini into it and cook further for forty minutes. Then we lay out the salad “Mother-in-law's tongue” from the courgettes in half-liter sterilized cans (preferably hot), and immediately roll them up. Next, turn the dishes upside down, cover with a thick blanket and keep in this condition until completely cooled.
"Mother-in-law's language from zucchini" in Ukrainian . It will take a kilogram of young zucchini without peel, half a glass of vegetable oil, twenty grams of vigorous garlic, a bunch of dill and a little parsley, sixty grams of table vinegar. Zucchini cut into circles so that the thickness was not less than and not more than two and a half centimeters. Fry them until a golden hue appears. At this time, peel the garlic and chop it in a mortar. Finely chop the greens and put them on the bottom of the jar. Next, add salt, pour oil and vinegar, and then very tightly stack the circles of zucchini. We sterilize the jars in boiling water. It takes twenty-five minutes for a half-liter, and at least forty-five for a liter.
Spicy "mother-in-law's tongue" of zucchini. To prepare this original snack you will need three kilograms of young zucchini, four sweet and one large hot pepper, three garlic cloves, four hundred grams of tomato paste, an almost full glass of butter, four onions, six hundred grams of carrots, two hundred grams of sugar, an incomplete glass of vinegar (5% ), a large spoon of fine salt. Cut the zucchini into half rings, chop the pepper very finely, both sweet and hot. We chop the garlic and onion, mix it with grated carrots and fry in a deep saucepan. We plant tomato paste with boiled water , pour a mixture of zucchini and peppers with it, add overcooking to them. Pour sugar and a large spoonful of salt with a slide. Cook zucchini as long as they become soft. As a rule, this will take no more than half an hour. Add vinegar a few minutes before cooking. We put everything in prepared banks and cool, as usual, under the covers.
In the next workpiece, you can replace the zucchini with eggplant. "Mother-in-law's tongue" of the little blue is prepared a little differently. You will need two kilograms of eggplant, one each of tomatoes and Bulgarian red peppers, three heads of garlic, one hot pepper, half a glass of sugar, a large spoon of salt, oil, half a spoon of essence. To begin with, we clean the eggplants and cut them into circles. We well salt them and set them aside for half an hour so that bitterness “comes out”. At this time, we twist all the vegetables in the blender, add vinegar essence, salt, oil and sugar to them. It is very necessary to mix all the ingredients so that the mixture becomes completely homogeneous. Pour eggplant with it and simmer it all together for half an hour. After sunset, you need to close them with a very thick coverlet. In this case, the salad will be more saturated and "saturated".
Enjoy your meal!