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"Mother-in-law's tongue" from zucchini for the winter


Ingredients for the preparation of "Mother-in-law's tongue" from zucchini for the winter

  1. Zucchini 3 kilograms
  2. Tomatoes 3 kilograms
  3. 5 medium sweet peppers
  4. Garlic 4 medium heads
  5. Small hot pepper 1-2 pieces
  6. Refined vegetable oil 250 milliliters
  7. Table vinegar 9% 100 milliliters
  8. Sugar 6-8 teaspoons
  9. Salt 5-6 teaspoons
  • Main ingredients: Pepper, Tomato, Zucchini, Garlic
  • Serving 12 Servings
  • World Cuisine

Inventory:

A teaspoon, a tablespoon, a cutting board, a kitchen knife, a deep bowl - 2 pieces, a small bowl, a blender or a meat grinder, a large pan with a thick bottom, a stove, a plate, a saucer, a middle pan with a lid, kitchen gloves, kitchen tongs, a cloth towel, warm blanket, bowl for serving, detergent for dishes, kitchen sponge, glass liter cans - 6-8 pieces, metal lids for cans - 6-8 pieces, can opener, can opener, round baking dish, wooden spatula, wide funnel, ladle

Cooking "Mother-in-law's tongue" from zucchini for the winter:

Step 1: prepare the tomatoes.


Wash the tomatoes thoroughly under running warm water, reviewing each vegetable and discarding spoiled ones, if necessary. Then we lay out the components on a cutting board and, using a knife, cut into two parts. From each piece we cut the stalk and then divide again in half. Gently chopped tomatoes into a deep bowl and leave them for a while aside.

Step 2: prepare the bell peppers.


Sweet peppers are thoroughly washed under running warm water and put on a cutting board. Attention: make sure that the peel of vegetables is dense and beautiful everywhere. Using a knife, we remove the tails and seeds and then cut the components into four parts. We chop each piece a few more times and then move it into a small bowl.

Step 3: prepare the garlic.


We put the heads of garlic on a cutting board and, using a knife, we separate the cloves from each other. Then each is lightly crushed with improvised equipment to easily remove the husk.

After washing the components under running warm water, put them back on a flat surface. With a knife, chop the garlic in small pieces and pour everything into a free plate.

Step 4: prepare hot pepper.


Hot pepper is washed under running warm water and then spread on a cutting board. Using a knife, cut the tails and after carefully cut the vegetables lengthwise into two halves. From each part, be sure to remove the seeds, because they give a strong sharpness. At the end, chop the components in small pieces and transfer to a clean saucer.

Step 5: prepare the zucchini.


Zucchini thoroughly washed under running warm water to remove residual soil, sand and other dirt. Next, spread the vegetables on a cutting board and use a knife to cut off the peel and edges. Now we divide the components across into several parts (depending on how long you want the “tabs”). After we cut each piece into slices approximately in thickness 0.5 centimeters. Shred the squash into a free deep bowl and proceed to the preparation of cans with lids.

Step 6: sterilize the jars with lids.


Before sterilizing jars with lids, they must be washed under running warm water. To do this, we will use a kitchen sponge and a special dishwashing detergent. We clean the container until it starts to creak, if you hold it with wet hands. At the end we put the cans with the lids upside down on a cloth towel, which we pre-cover the kitchen table. Let them rest a bit.
Meanwhile, we put a special baking grate in the middle pan so that the jars do not come into contact with the hot bottom of the container during sterilization. Now half fill the pan with ordinary cold water and put on a large fire. To make the liquid boil faster, be sure to cover the container with a lid. Immediately after that, we fasten the burner and begin cleaning the containers. We spread here a few liter cans so that they do not touch each other. Important: in extreme cases, between them you can tamp a wet cloth towel, then they will not beat during the sterilization process. Notice 10 minutes and then we get the cans out of the pan, using kitchen tongs. We put them back upside down on the kitchen table, and instead of them we put the next batch in boiling water. We do this until all the banks run out. After that, we are in no hurry to turn off the burner, and with the help of kitchen tacks we remove the grill from the container and immediately put the metal lids in the container. We also sterilize throughout 10 minutes. At the end, turn off the burner, and return the contents of the pan with kitchen tongs back to the kitchen table.

Step 7: Cooking.


Before cooking "Mother-in-law's tongue" we need to chop tomatoes with bell pepper. We can do this in two ways. First (I am more impressed): put the ingredients in small portions into the blender bowl and grind on turbo mode during 1-2 minutes until we get a homogeneous liquid mass. Then we pour it into a large pan with a thick bottom and continue to grind the remaining tomatoes and peppers.

The second method of preparing vegetables is no less effective: just put the pieces of ingredients in a meat grinder and grind everything through a fine wire rack directly into a large bowl. Then pour the contents of the container into the pan.

Now put the container on a large fire and bring to a boil. Immediately after that, carefully spread the squash "tongues here, pour salt and sugar, and pour the vegetable oil. From time to time, stirring the mass with a wooden spatula, cook it for 30 minutes.

After the allotted time, add chopped garlic, hot pepper and table vinegar to the container. Once again thoroughly mixing everything with the improvised inventory, we continue to cook the dish 5 more minutes. At the end, turn off the burner and proceed to the conservation of "Mother-in-law's tongue".

In turn, we install a wide funnel in each jar and, using the scoop, pour out the tomato mass so that it almost completely fills the container. Immediately after that, we cover the containers with metal caps and tightly tighten with a can wrench. When all the banks are ready, put them upside down in some secluded place. Be sure to wrap preservation in a warm blanket and let cool to room temperature. At the end, we check each jar for leaks, and then put it in the pantry or cellar for storage. Such preservation can be stored all winter, and even a year, if it survives until this time.

Step 8: serve.


When the time comes, we take a roll from the pantry and, using a can opener, open it. Using a tablespoon, put the contents of the container in a deep bowl and serve as a snack for the dining table. Despite the fact that the dish of zucchini and other vegetables is quite spicy, it is no less tasty and juicy. They can easily treat friends at the festive table along with fried potatoes, baked meat, pasta and various types of cereals. Help yourself, because such an appetizer is always appropriate on the table.
Bon appetit to all!

Recipe Tips:

- if you do not want your hands to bake after preparation of hot pepper, be sure to wear plastic food gloves on them;

- to prepare tasty preservation, use juicy meaty varieties of tomatoes;

- Such a snack can be stored in the pantry for several years. The main thing is that direct sunlight does not fall there. Table vinegar will serve as a natural preservative, which will not allow the vegetable mass to ferment.