For the winter, you can not only preserve whole vegetables, but also make various snacks from them. In the previous article we looked at the canning process, and today we will learn how to make an eggplant preparation called “Mother-in-law’s tongue.” This salad got its name because the vegetables are cut into thin slices that resemble a tongue.
Eggplant is a healthy vegetable native to the Middle East. This product contains organic acids, a large amount of dietary fiber, microelements and important vitamins. Therefore, the snack will provide the body with essential nutrients during winter and strengthen the immune system.
Today, there are many methods for preparing such a salad. Experienced housewives use a method that has been passed down from the older generation.
But if you decide to preserve vegetables this way for the first time, or want to diversify your options, you can use the following step-by-step recipes with photos.
The most delicious preparation for the winter “Mother-in-law’s tongue” from eggplant for 2 kg with tomato paste
If you like savory dishes, then you will definitely like this recipe. This is one of the classic options for preparing the most delicious vegetable snack. Even an inexperienced housewife can make the preparation without much effort.
Ingredients:
- 2 kg of young eggplants;
- 1 liter of tomato juice;
- ½ kg sweet pepper;
- 100 g garlic;
- 100 ml 9% table vinegar;
- 200 ml vegetable oil;
- 1 tbsp table salt;
- 100 g granulated sugar;
- Hot pepper according to preference.
Step-by-step preparation
For the salad, it is recommended to use medium-sized eggplants. First, you need to cut them in half lengthwise and then crosswise. You will end up with four tongue-shaped pieces. If you have large fruits, then divide them into more parts.
Now we need to fry the chopped vegetables. To do this, pour sunflower oil into a frying pan. To speed up the cooking process, you can use two frying pans at once.
Fry the pieces on both sides, just be careful not to burn them, just wait until they brown, as shown in the photo below.
We wash the bell pepper under running water, remove the stem and seeds. We also peel the garlic and divide it into cloves. Now we pass these products through a meat grinder. You can also add a small piece of hot pepper.
We dilute the tomato paste with water, boil and pour over the fried eggplants, add salt, sugar, sunflower oil and vinegar. Mix everything well.
Pour the seasoning over the blue vegetables and place on the stove. After boiling, reduce the heat and cook for about 15 minutes.
After this, all that remains is to distribute the snack into sterilized jars, roll up the metal lids and put them in a warm place upside down.
Preserving eggplant salad without sterilization
A savory appetizer for the winter can be prepared without sterilization, while the eggplant salad can be stored throughout the winter period. The appetizer goes well with fish and meat dishes.
Ingredients:
- 1 kg of eggplants;
- 1 kg of tomatoes;
- 350 g bell pepper;
- 50 g garlic;
- 2.5 tbsp salt;
- 75 g sugar;
- 50 ml 9% table vinegar;
- 100 ml sunflower oil;
- ½ tsp hot pepper.
Cooking process with photos
It is better to use small fruits in this recipe. Be sure to wash the eggplants and, if necessary, peel them. Then cut into washers no more than 1.5 cm thick.
To get rid of bitterness, salt the eggplants, mix well and leave for half an hour. Then rinse with cold water.
Even crumpled and overripe tomatoes can be used for harvesting. First, remove the stalks and then cut into small pieces.
We wash the bell pepper under running water, remove the stalks and remove the seeds. Cut into pieces of arbitrary shape. To make the salad bright, use bell peppers of different colors.
We pass pieces of tomatoes through a meat grinder, and then pepper and a couple of heads of garlic. Vegetables can also be chopped using a mixer or blender.
Pour the twisted vegetable mixture into a container with thick walls. Add sugar, table salt and hot pepper or a mixture of peppers to the mixture if you don’t want the salad to be too spicy.
Also add sunflower oil and mix everything. Place the container on the stove and bring to a boil and cook for about half an hour, stirring the mixture regularly.
Place eggplant slices into the tomato mixture. After boiling the salad, cook it for half an hour. A couple of minutes before readiness, pour in table vinegar.
We put the hot snack into jars, which must first be sterilized. We roll up the workpiece with lids and put it in a dark place upside down.
Once completely cooled, the snack should be stored in a cool place or in the refrigerator.
How to prepare mother-in-law's tongue salad without tomatoes
If you like adjika, then you will also like this appetizer recipe. The salad turns out spicy and is stored in the refrigerator during the winter. You don’t need a lot of ingredients for cooking, and the preservation process itself is quite simple.
Ingredients:
- 1.5 kg eggplants;
- 250 g bell pepper;
- 1 pod of hot pepper;
- 75 g garlic;
- 50 g white sugar;
- 25 ml sunflower oil;
- 50 ml 9% vinegar.
Preparation
Cut the eggplants into fairly large circles, about 1 cm thick. Then place them in one layer on the bottom of the bowl and sprinkle with salt. Then arrange the vegetable slices again and add a little table salt.
Cover with a plate on top and place some weight for half an hour. This way, the pieces will be well salted and all the bitterness will come out of them.
We cut the sweet pepper into large pieces, since we will still be chopping them. We will also prepare hot peppers and peel the garlic. We pass all these products through a meat grinder. If you want, you can use a blender.
Add vinegar, vegetable oil and sugar to the prepared mass. Since our eggplants are already salted, we will not add salt to the mixture.
Now you need to fry the eggplants. If you do this in a frying pan, they will absorb a lot of oil, so it is better to do this in a deep fryer. To begin, squeeze the vegetable pieces well and drain all the juice. In the multicooker, turn on the “Multicook” mode and set it to 160 degrees. Heat vegetable oil in a bowl.
Place the fryer with the eggplant in the bowl and cook until golden brown, about 10 minutes. You can also put the pieces directly into the oil, but remove them with a slotted spoon so that all the fat drips off.
We immediately distribute the hot eggplants into sterilized jars. Lay everything out in layers. First, place pieces of blue vegetables on the bottom, and then a small amount of pepper mixture. We compact it a little with a masher. Thus, we fill the entire jar.
After this, screw on the metal lids. When the snack has cooled down, put it in the refrigerator. You can try the salad right away, but after a couple of weeks, it will take on a completely different taste, so be patient.
Preparing the snack “Mother-in-law’s tongue” from eggplants and tomatoes
Let's consider another recipe for canning salad for the winter. The salad turns out very tasty. You can adjust the degree of spiciness yourself by adding the right amount of pepper.
Ingredients:
- 2 kg of eggplants;
- 1 kg of tomatoes;
- 1-2 pods of hot pepper;
- 4 sweet peppers;
- 1 head of garlic;
- 50 ml sunflower oil;
- 3 tbsp table vinegar (9%);
- 1 tbsp sugar;
- Salt to taste.
Canning process
To prepare a winter snack, it is better to use small fruits, since we will cut the eggplants lengthwise into 1 cm thick plates. But if you want, you can cut them into circles.
Place the pieces in salted water, cover with a plate and place a small weight. This procedure allows you to get rid of bitterness in vegetables.
While the eggplants are settling, let's prepare the rest of the products. It is better to remove the skin from tomatoes. To do this, you need to make a cross-shaped cut on the surface and lower them into boiling water for a couple of minutes, and then into cold water. After this procedure, the skin is easily removed from the tomato.
We also peel the garlic and separate it into cloves.
Remove seeds from hot and bell peppers. Now, cut all the products into small pieces and grind them in a blender or meat grinder.
We wash the soaked eggplants with cold water and squeeze them with our hands to remove excess liquid. Now grease a baking sheet with sunflower oil, place the vegetable tongues on it and put them in the oven for 30 minutes. Don't forget to turn the pieces over so they are baked on both sides.
Meanwhile, place the vegetable mixture on the stove and bring to a boil. Cook for about 15 minutes, and at the end add table vinegar.
Place the baked eggplants in a saucepan and cover with a lid to make them even softer.
Add a couple of tablespoons of the vegetable mixture to the sterilized jars, then a couple of pieces of eggplant. With these layers we completely fill the glass jars to the brim and cover with a lid.
Now let's start sterilization. To do this, place a towel on the bottom of the container and place the workpiece into it. Fill the pan with water up to the hangers of the jars. After boiling, sterilize for about 30 minutes.
At the last stage, we roll up the cans and wrap them upside down in a warm blanket. When the salad has cooled completely, put it in a cool place.
Step-by-step photo recipe for the snack “Mother-in-law’s tongue” with eggplant and pepper
Let's look at another simple but very tasty recipe for making salad for the winter. The preparation goes well with any side dish and meat dishes.
Ingredients:
- 4 kg eggplants;
- 10 pcs sweet pepper;
- 10 pcs tomatoes;
- 3 pods of hot pepper;
- 2 heads of garlic;
- 1 glass of sunflower oil;
- 150 ml 9% vinegar;
- 2 tbsp salt;
- 1 cup of sugar.
Preparation
We wash the eggplants under running water and cut off the stem. Cut into discs of small thickness.
Place the vegetable slices in a bowl and cover them with salt to get rid of the bitterness. Iodized salt is not suitable for these purposes. After half an hour, rinse the pieces again in cold water.
Remove seeds from hot and sweet peppers and cut into medium-sized pieces. Blanch the tomatoes to remove the skin. We peel the garlic and puree all the products in a blender or meat grinder.
Transfer the vegetable mass into a thick-walled container and place it on the stove, add granulated sugar, a little salt, table vinegar and vegetable oil. After boiling, add the eggplants and cook over low heat for 30 minutes.
Place the snack in sterilized jars and screw on the lids. Wrap the workpiece in a towel or blanket and leave it upside down to cool.
Video recipe for canned salad
We have considered almost all options for preparing the “Mother-in-law’s tongue” preparation. You can change the amount of ingredients and the composition of spices. For clarity, look at another recipe for canning snacks for the winter.
If you have never prepared an eggplant salad, then using one of the proposed recipes, you will prepare it for the winter every year. Your loved ones and friends will definitely love this spicy snack.
The name “Mother-in-Law’s Tongue” is attached to spicy salads, as well as to preparations that use cutting vegetables resembling a tongue. It is not known what the mothers-in-law were guilty of, and why the salad was not named, for example, “Mother-in-law’s tongue,” but what it is is what it is - this fiery salad has long appealed to all thrill-seekers. “Mother-in-law’s tongue” is a really very spicy salad, and it is prepared from various vegetables. There are options for preparing “Mother-in-law’s Tongue” from eggplant, zucchini and even cucumbers, when they are cut into long thin slices, or it can just be a finely chopped salad with a killer, fiery taste. Our site has selected for you interesting recipes for all variants of this salad, and all you have to do is choose what to cook.
Ingredients:
4 kg eggplants,
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.
Preparation:
Cut the eggplants into long strips, add salt and leave for 30 minutes. Grind tomatoes, sweet and bitter peppers and garlic, add vegetable oil, salt and vinegar to this mixture. Pour the resulting tomato mixture over the eggplants and simmer for 30 minutes. Place the finished salad in sterilized jars, roll up, turn over and wrap.
Ingredients:
3 kg eggplants,
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.
Preparation:
Cut the pepper into cubes, chop the hot pepper, cut the eggplant into cubes larger than the sweet pepper. Mix all ingredients except vinegar and cook for 30 minutes over medium heat. At the end of cooking, add vinegar, stir and place in sterilized jars. Roll it up, turn it over, wrap it up.
Ingredients:
2.5 kg eggplants,
100 g garlic,
5 sweet peppers,
1 pod of hot pepper,
1 stack vegetable oil,
½ cup Sahara,
½ cup 9% vinegar,
greens - to taste,
vegetable oil for frying.
Preparation:
Cut the eggplants into slices, add salt and leave for 30 minutes. Fry the eggplants in vegetable oil and place on a sieve to drain excess oil. Mince garlic, sweet and bitter peppers, add vegetable oil, sugar, vinegar and chopped herbs. Place the mixture on the fire and cook for 20 minutes. Place eggplants in sterilized jars in layers, pouring boiling mixture over each layer. Cover the filled jars with lids and sterilize for 15 minutes. Roll up.
Ingredients:
2 kg eggplants,
2 kg tomatoes,
500 g sweet pepper,
2-4 hot peppers,
1 stack Sahara,
½ cup 9% vinegar,
2 tbsp. salt,
1 head of garlic.
Preparation:
Grind tomatoes, sweet and bitter peppers using a meat grinder. Place the resulting mass in a saucepan, add sugar, salt and vinegar, heat to a boil and cook for 20-230 minutes. Cut the eggplants lengthwise into 5 mm thick slices. Place the tongues in the tomato mixture and cook for another 15-20 minutes. Add garlic, passed through a press, and place in sterilized jars. Roll up, turn over and wrap.
"Mother-in-law's tongue" made from eggplant and carrots
Ingredients:
3 kg young eggplants,
1 kg carrots,
1 kg sweet pepper,
1 kg of tomatoes,
3-4 cloves of garlic,
1 stack vegetable oil,
1 cup sugar
1-2 tbsp. salt,
1 stack 9% vinegar,
parsley - to taste.
Preparation:
Cut young eggplants lengthwise into 8 pieces. Grind sweet peppers, carrots, garlic and tomatoes through a meat grinder. Chop the greens. Place all the vegetables in a bowl for cooking salad, 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 cook for another 5 minutes. Place hot in sterilized jars, roll up, turn over and wrap.
Ingredients for filling:
1 stack water,
1 tsp 70% vinegar,
4 heads of garlic,
4 sweet peppers,
2 hot peppers,
1 tbsp. salt,
2 tbsp. Sahara.
Preparation:
Cut the eggplants into long tongues, add salt and leave for 20 minutes. Then squeeze lightly, bread in flour and fry in vegetable oil until cooked. Prepare a filling from water, ground garlic, sweet and hot peppers, salt and sugar. Dip the eggplant tongues into the resulting homogeneous mixture and place them in a glass bowl. Store in the refrigerator.
Ingredients:
1 kg zucchini,
2 hot peppers,
2 sweet peppers,
1 head of garlic,
½ cup Sahara,
2 tbsp. salt,
½ cup tomato paste,
1 tbsp. 9% vinegar,
250 ml water,
vegetable oil - to taste.
Preparation:
Dilute the tomato paste with water and bring it to a boil. Add chopped hot and sweet peppers and garlic, passed through a press. Cut the zucchini into tongues, place in the boiling sauce and cook for 30 minutes. Place hot in sterilized jars, roll up, turn over and wrap.
Ingredients:
3 kg zucchini,
1.5 kg tomatoes,
5 sweet peppers,
2-3 bitter red peppers,
4 heads of garlic,
250 ml vegetable oil,
1 tbsp. salt,
1 stack Sahara,
1 stack 6% vinegar.
Preparation:
Peel young zucchini from skin and seeds and cut lengthwise into thin strips. Tomatoes and peppers of both types pass through a meat grinder or chop in a blender, pour into an enamel bowl and put on fire. After boiling, add zucchini strips, salt, sugar and vegetable oil and cook for 25-30 minutes, stirring. 5 minutes before the end of cooking, add chopped garlic and vinegar. Place hot in sterilized jars and seal.
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 pile of salt,
1 tbsp. 70% vinegar.
Preparation:
Peel the zucchini and grate it on a coarse grater or a Korean carrot grater. Grind the pepper using a blender or meat grinder, combine with tomato paste and pour over the zucchini. Place the resulting mixture on the fire, bring to a boil and cook over medium heat for 40-50 minutes. Then add garlic, passed through a press, and vinegar, stir, boil, cook for 10-15 minutes and place 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.
Preparation:
Peel the zucchini, cut in half lengthwise and then cut each part crosswise into thin semicircles. Pass all the ingredients through a meat grinder or grind 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 this, 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 it up, turn it over, wrap it up.
"Mother-in-law's tongue" 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 cup Sahara,
250 ml water,
1 stack vegetable oil,
1.5 tsp. salt,
3 tbsp. 9% vinegar,
3-4 buds of cloves,
5-7 black peppercorns.
Preparation:
Peel the ripened zucchini from the skin and seeds and cut into thin long strips. Pass all other products through a meat grinder or grind in a blender, add salt, sugar and vinegar to the resulting mass, put on fire and bring to a boil. Place the zucchini into the boiling mixture, boil for 40 minutes and place while hot in sterilized jars. Roll it up, turn it over, wrap it up.
"Mother-in-law's tongue" made from zucchini (finely chopped)
Ingredients:
3 kg zucchini,
3 kg sweet pepper,
100 g garlic,
200 g tomato paste,
800 ml water,
300 ml vegetable oil,
1 tbsp. 70% vinegar,
1 tbsp. Sahara,
2 tbsp. salt.
Preparation:
Peel the zucchini and grate it on a Korean carrot grater, cut the bell pepper into thin strips, and pass the garlic through a press. Prepare a sauce from liquid ingredients, salt and sugar and put it on the fire. After the sauce boils, add chopped vegetables and cook for 20-30 minutes (until half cooked). Place hot in sterilized jars, roll up, and 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 water.
Preparation:
Dissolve tomato paste in water and put on fire. Once boiling, add butter, sugar, salt and vinegar. Pass all vegetables through a meat grinder. Place in simmering sauce, bring to a boil and simmer over medium heat for 40 minutes. Place in sterilized jars, roll up, turn over and wrap for 2 days.
Ingredients:
3 kg cucumbers,
1.5 kg tomatoes,
4 sweet peppers,
1 hot pepper,
100 g garlic,
2 tbsp. salt,
½ cup Sahara,
1 stack vegetable oil,
½ cup 6% vinegar.
Preparation:
Cut the cucumbers into slices. Tomatoes, peppers, garlic pass through a meat grinder or grind in a blender. Place all the vegetables and ingredients (except vinegar) in a bowl for cooking salad and put on fire. Cook for 20 minutes. 5 minutes before the end of cooking, pour in the vinegar. Place hot in sterilized jars, roll up, turn over.
Ingredients:
3 kg cucumbers,
500 ml tomato sauce,
2 tbsp. salt,
½ cup Sahara,
½ cup 9% vinegar.
Preparation:
Peel the cucumbers and cut into long strips. Mix tomato sauce (not paste!) with sugar and salt and pour over cucumbers. Let stand for 30 minutes. Then put on fire and cook for 30 minutes from the moment it boils. 5 minutes before the end of cooking, pour in the vinegar. When hot, place in sterilized jars and seal. Turn it over, wrap it up.
Ingredients:
3 kg cucumbers,
1.5 kg tomatoes,
4 sweet peppers,
1 pod of hot pepper,
100 g garlic,
2 tbsp. salt,
½ cup Sahara,
½ cup 6% vinegar,
1 stack vegetable oil.
Preparation:
Cut the cucumbers into slices, pass the remaining vegetables through a meat grinder. Combine all ingredients except vinegar and place on fire. Cook from the moment of boiling for 20 minutes. 5 minutes before the end of cooking, pour in vinegar and stir. Place in sterilized jars, roll up, turn over, wrap.
As you can see, the recipes do not differ too much from each other. Choose and experiment with the composition of spices and seasonings, but try not to deviate from the cooking technology.
Happy preparations!
Larisa Shuftaykina
The unusual name “Mother-in-Law’s Tongue” has successfully attached itself to all savory appetizers and salads that use elongated cuts of vegetables, reminiscent in shape of the aforementioned speech organ. Or it could be a standard cut, distinguished by a special bitter taste. It is not clear what exactly the mother-in-law did wrong that she was given such an honor? Why aren’t recipes called, for example, “mother-in-law’s language”? But the fact remains a fact, and this is what they call the fiery, spicy preparations, which appeal to the taste of many spicy lovers. They are prepared from different vegetables: zucchini, cucumbers, eggplant. The latter are the most popular in the proposed design. So let's prepare some juicy eggplant “Mother-in-law’s tongue for the winter” according to the following interesting recipes.
Eggplant "Mother-in-law's tongue for the winter": Recipe 1
For an amazing salad based on blue vegetables, quite easy to prepare, you will need: 4 kg of eggplants, 10 medium ripe tomatoes, 4-5 heads of garlic, 10 sweet fleshy peppers, 3-5 pods of hot pepper, 2 tbsp. salt, 1 glass of granulated sugar, 1 glass of refined sunflower oil, 150 ml of 9% table vinegar. Also, at your own discretion, add herbs and various aromatic spices.
To begin with, the blue ones are washed and the stalks are cut off. If the fruits are not young, then if you have free time, you can also peel off the peel. Then the vegetables are cut into circles 1-1.5 cm thick, placed in a deep bowl and generously sprinkled with salt (not iodized!). They are mixed by hand and left to let out the juice for half an hour, washing out the natural bitterness from the pulp, which is completely unnecessary in the preparation. After 30 minutes, the circles are rinsed with running cold water. The seeds are peeled from peppers (sweet and bitter) and the stalks are removed; after which they are washed, dried and cut into strips. The garlic heads are peeled. The tomatoes are blanched, peeled, and mashed in a meat grinder along with strips of pepper and garlic.
The prepared mass is laid out in a cooking vessel and placed on moderate heat to boil. Granulated sugar, salt, vinegar and sunflower oil are added to it. After mixing, the puree is boiled again, eggplants are placed in it, and the dish is simmered under a closed lid over low heat for about half an hour. During this time, glass jars are prepared and sterilized, into which the hot snack “” is placed and the lids are rolled up. The jars are turned upside down and wrapped in something warm at night. After all, the longer the heat stays in the jars, the richer and tastier the final taste will be. For storage, preservation is placed in a cool, dark place.
"Eggplant “Mother-in-law’s tongue for the winter” recipes can be found in a variety of interpretations and with different compositions. Sometimes there are options with carrots, tomato paste and even meat. But let's start with simpler methods that are more familiar to our taste. To prepare the dish you will need the following list of ingredients: 2 kg of eggplants, 2 kg of ripe tomatoes, 0.5 kg of bell pepper, 4 hot peppers, 2 tbsp. salt, 200 g sugar, 1 head of garlic, 100 ml 9% vinegar.
The filling is prepared first. For her, tomatoes are cut into slices. Bell and bitter peppers are ground using a blender or meat grinder. These components are combined in a large enamel pan and seasoned with salt, sugar and vinegar. The filling is heated to a boil and boiled for about 25-30 minutes over low heat. The eggplants are washed, wiped with a towel and cut into plates 0.5 cm thick. These pieces are placed in tomato sauce and stewed in it for another half hour, periodically carefully stirring the mass to avoid burning.
Garlic cloves are peeled and pressed through a garlic press or crushed using the handle of a knife. Spicy garlic is added to the dishes with the preparation, they are stirred again, boiled for 2-3 minutes and placed in clean sterilized small jars. The container is covered with tin lids scalded with boiling water and hermetically sealed. Like, homemade seaming is insulated with a blanket for a day and left until it cools.
Eggplant "Mother-in-law's tongue for the winter": Recipe 3
When making a filling for the little ones, they often use fresh tomatoes, “transforming” them into puree or juice themselves. But an option with ready-made tomato paste is also possible. It is especially convenient when there are no fresh vegetables at hand, and also reduces the time spent on blanching tomatoes, peeling and chopping them. So, for this spicy dish you need to take: 3 kg of eggplant, 1 kg of bell pepper, 2 pods of hot pepper, 100 g of garlic, 1 cup of granulated sugar, 2 tbsp. salt, 700 ml tomato paste, 1 cup (180-200 vegetable oil), 1 tbsp. vinegar essence 70%.
After washing and cleaning, fleshy peppers are cut into cubes; bitters need to be chopped randomly. Eggplants are cut into cubes or circles. Then all the described ingredients are mixed, except for vinegar essence, and boiled over moderate heat for about 30 minutes. About 5 minutes before the end of cooking, vinegar essence or a proportionally recalculated volume of ordinary table vinegar is poured into them. The snack is mixed and packaged hot in containers scalded with boiling water. Closes "Eggplant "Mother-in-law's tongue for the winter" recipe with photo turnkey or screw caps, turn over and wrap until cool.
Eggplant "Mother-in-law's tongue for the winter": recipe No. 4
The next version of the preparation is generously “equipped” with herbs and, in addition, the blue ones for it are pre-fried in oil. Of course, this method makes the dish more caloric; but the taste is more expressive and interesting. To prepare this salad you should take: 2.5 kg of eggplants, 5 sweet peppers, 1 bitter pod, 100 g of garlic, a large bunch of greens, 200 ml of vegetable oil, half a glass of vinegar 9%, half a glass of granulated sugar. And, of course, spices: coriander, ground pepper, etc. Or you can leave the dish softer, more gentle in taste, but no less piquant.
The eggplants are cut into moderately thin slices, sprinkled with salt and left to release their juice for half an hour. After that, they are fried in a frying pan in hot oil on both sides until lightly browned and placed in a sieve or colander to drain off excess fat. In the meantime, sweet and bitter peppers with garlic are ground using a meat grinder and mixed with sugar, vegetable oil, chopped herbs (parsley, cilantro, dill, celery) and vinegar. The resulting mass is placed on the stove and boiled for 20 minutes.
The glass container is sterilized, and layers are placed into it, boiling aromatic tomato mass is poured between them. By the way, you can use adjika prepared yourself as a filling, controlling its degree of spiciness by adding bitter peppers. The jars are not filled to the very neck, leaving about 1 cm free to the edge, covered with sealing lids and placed in a pan of boiling water for sterilization for 15 minutes. Having removed the workpiece after heat treatment, it is closed for the winter and then put away for long-term storage.
Eggplant "Mother-in-law's tongue for the winter": Recipe No. 5
Often to prepare “Eggplant “mother-in-law’s tongue for the winter” is delicious it turns out, it is enriched with various vegetables, except, of course, the main set of ingredients. You can offer the same carrots as an additive. It will fit perfectly into the overall taste of the dish and add a special twist to it. The ingredients for this snack are the following: 3 kg of young eggplants, 1 kg of tomatoes, carrots and sweet peppers, 4 cloves of garlic, parsley, 1 glass of sunflower oil and 9% vinegar, 2 tbsp. salt and 1 cup sugar.
It is advisable to select young blue ones for seaming; You don’t have to peel them and clean out the testes. After washing, young fruits are cut into 8 pieces lengthwise. Other vegetables - peppers, carrots, garlic and tomatoes - are peeled if necessary, washed, lightly dried and ground into puree in a meat grinder. The parsley is simply finely chopped. Next, the crushed components are placed in a large cooking vessel, covered with sugar, salt, and sunflower oil and vinegar are poured into them. After stirring the salad, it is set to cook for 5 minutes and after boiling, sterilized jars are filled with it, which are immediately rolled up and wrapped upside down until the morning.
Eggplant "Mother-in-law's tongue for the winter": Recipe 6
Of course, the method without preservation is much faster and easier. But it does not guarantee a long shelf life, and if the salad is not kept in a cold enough room, it may deteriorate. Therefore, such a snack is stored exclusively in the refrigerator or cold cellar, and for no more than 2-3 months. But its main advantage is the fact that the taste of vegetables remains as fresh. The ingredients for the dish will require eggplants and marinade filling. The latter is prepared from: 1 glass of water, 1 tbsp. salt, 2 tbsp. sugar, 4 sweet and 2 hot peppers, 3-4 heads of garlic, 1 tsp. 70% vinegar essence.
The blue ones are thoroughly washed, dried with a towel, and cut into long tongues, which are generously salted and left for about 20 minutes to release the bitterness along with the juice. Then they are rinsed with running cold water, squeezed out carefully and fried until cooked in a frying pan in sunflower oil.
Next is the filling. For it, peppers (sweet and bitter), ground in a meat grinder, garlic, salt and sugar are mixed and poured with boiled, cooled water. The marinade filling is thoroughly stirred until the spice grains dissolve. It can also be enriched with aromatic herbs and spices. Then the fried eggplant tongues are dipped in the filling and placed in a sterilized glass container. The containers are covered with nylon lids and placed in the refrigerator to marinate. The dish will be ready to eat in a few days. But it’s better to leave it until the cold weather and then enjoy the amazing taste of the snack.
“Mother-in-Law’s Tongue” salad is a delicious vegetable appetizer that can be prepared immediately before serving or rolled into jars in advance to be used in winter as a source of vitamins. The main feature of this dish is its spiciness, which is why it received such an unusual name. However, everyone can adjust the taste to their own discretion, without any extreme decisions or experiments.
Zucchini or eggplant are most often used as a base for salad. Cucumbers, pumpkin and bell peppers are also suitable. Some housewives even prefer to add apples, resulting in a truly unusual snack. Auxiliary ingredients may include tomatoes, onions, carrots, dill and parsley. The dish gains spiciness by adding chili peppers and a large amount of garlic.
Mother-in-law's tongue salad is seasoned with vegetable oil and vinegar so that you can store your favorite delicacy in glass jars for a long time. To do this, they are placed in any cool place, from the refrigerator to the cellar or basement.
“Mother-in-law’s tongue” can be presented as an appetizer or as a vegetable side dish for meat and fish dishes. There is no need to perform any additional actions with it - just transfer the contents of the jar onto a plate and serve. Even during the cooking process, you can give the dish an unusual look. For example, stuff zucchini or eggplant with other ingredients, beautifully cut vegetables, etc. The finished dish will only need to be sprinkled with fresh herbs to give it a “marketable” appearance.
Making the “Mother-in-Law’s Tongue” salad is not at all difficult, and you can even grow all the necessary ingredients for it yourself. They are quite unpretentious in care, produce a good harvest, and even contain many vitamins and useful microelements. If you still choose zucchini on the market, then give preference to small, dense fruits without seeds or visible defects. Don't forget to stir the snack frequently during cooking!
Ingredients:
- 3 kg of zucchini;
- 1.5 kg of tomatoes;
- 5 bell peppers;
- 2 hot chili peppers;
- 4 heads of garlic;
- 1 glass of vinegar;
- 1 cup of sugar;
- 1 tbsp. l. salt;
- 250 ml vegetable oil.
Cooking method:
- Peel the zucchini and cut into small strips.
- Pass the tomatoes, bell peppers and chili peppers through a meat grinder.
- Place the mixture of peppers and tomatoes on the fire and bring to a boil.
- As soon as the tomatoes boil, add the zucchini, sugar and salt.
- Pour vegetable oil into the same saucepan and cook for another 30 minutes over medium heat.
- Chop the garlic and add to the rest of the ingredients, followed by the vinegar.
- Boil for another 5 minutes, pour into sterile jars.
- Roll up the jars with lids, wrap them in a warm blanket and wait until they cool completely.
Interesting from the network
This snack turns out to be really unusual, because it contains pumpkin and apples. This gives the salad an interesting sweetish taste, but does not reduce the spiciness at all. So “Mother-in-Law’s Language” in this interpretation continues to live up to its name. On the table the dish looks very bright, evokes surprised glances and instantly improves appetite. You can use regular vinegar, but with apple salad it will be even more flavorful.
Ingredients:
- 1 kg of eggplants;
- 1 kg pumpkin (pulp);
- 1 kg of tomatoes;
- 1 kg apples;
- 200 g garlic;
- 200 g dill;
- 1 hot pepper;
- 200 g parsley;
- 400 ml vegetable oil;
- 70 g salt;
- 200 g sugar;
- 200 ml apple cider vinegar.
Cooking method:
- Wash all vegetables, cut eggplants and pumpkin into cubes, apples into large slices.
- Wash and finely chop the greens, grind the tomatoes, garlic and hot pepper in a blender.
- Pour the tomato dressing into a saucepan, add salt and sugar, and boil.
- Pour vegetable oil and vinegar into the same pan and boil again.
- Add apples, pumpkin, eggplants and herbs to the tomatoes and cook for 1 hour.
- Place the hot salad into jars and roll up the lids.
Now you know how to prepare “Mother-in-Law’s Tongue” zucchini salad according to the recipe with photo. Bon appetit!
The “Mother-in-Law’s Tongue” salad is a must-have for all lovers of spicy snacks. This delicacy will definitely make them delighted and want to ask for more. That is why this dish is always stocked up for future use, filling all available jars and other suitable utensils with it. For those who have never encountered this appetizer, the following tips on how to prepare the “Mother-in-Law’s Tongue” salad may come in handy:
- It is better to peel zucchini before adding it to the salad, but all other vegetables can be added with the peel;
- You can preserve salad only in sterile, well-dried jars. In this case, it is worth treating not only the container itself, but also the lids. There is no need to sterilize the jars after filling, because the snack is poured into them already boiled;
- Tomato salad dressing is best blended in a blender to achieve maximum uniformity of ingredients. Nevertheless, you can always use a meat grinder, or, in extreme cases, a grater;
- If you add apples or zucchini to the salad, make sure that they are firm and strong, otherwise during long-term storage the pieces will become soggy and turn into an unpleasant mush;
- Be sure to stir the salad frequently while cooking, otherwise pieces of vegetables may burn and the taste will be irreparably spoiled.