“Mother-in-law’s tongue” from cucumbers for the winter: recipe for preparation and further storage with photos

Many hot-tasting vegetable snacks are called “Mother-in-Law’s Tongue.” This is due to the special form of cutting the products, and to the fact that these snacks turn out to be spicy. Men especially like such salads, so a mother-in-law can easily treat her son-in-law to them without causing a negative reaction from him, but even vice versa. In particular, you can make “Mother-in-law’s tongue” from cucumbers for the winter. This snack is easy to prepare, inexpensive, and can be stored well at home at normal temperatures.

Mother-in-law's cucumber tongue for the winter, recipes

The name “Mother-in-Law’s Tongue” is popular among both plant growers and culinary specialists.
The latter did not assign this definition to any dish. There are appetizers, salads, and, of course, a wide variety of winter preparations. To answer the question: why were the mothers-in-law so guilty, we need to highlight the main feature of dishes with this name - this is an incredibly burning spiciness. Only under this condition will the food fully correspond to its definition.

If we still talk directly about spicy preparations for the winter, then “Mother-in-Law’s Tongue” is divided into three groups of recipes that have the same ingredient - cucumbers. Let's consider them all in order.

Harvesting from overgrown cucumbers

To prepare it, you will need to wash, peel and cut overripe cucumbers into strips. The thickness of one strip should be no more than one to one and a half centimeters.

Now you need to prepare the brine by pouring one liter of water into a pan, adding salt, cloves, two types of pepper, sugar, citric acid, stir and bring to a boil.

Place the cucumbers in another pan so that they lie evenly on the bottom, pour in the resulting brine and leave for 10 minutes. For a better effect, you can use a press on top.

After the required time has passed, remove the vegetables and place them in two-liter jars in an upright position so that the cucumbers stand quite tightly. After this, fill the jar with brine up to the neck and roll it up.

Of course, the jars used must be sterilized beforehand.

Mother-in-law's tongue made from cucumbers and tomatoes

The recipe is similar to the first, only now you need to take a little more cucumbers, wash them and cut them into rings.

Then we take the tomatoes and grind them in a meat grinder. Pour the resulting tomato into a saucepan and bring to a boil.

Cut the bell pepper into thin longitudinal strips, and finely chop the chili and garlic into circles or strips.

Add cucumbers and pepper to the tomato, add sugar, salt and vegetable oil. All this needs to be cooked for 15 minutes.

Then add the garlic, if using, and simmer for another 5 minutes.

Remove the finished mixture from the heat and add vinegar, then mix everything thoroughly.

Place the finished snack in jars and start rolling. Of course, containers must be sterilized.

When the workpiece is rolled up, the jars need to be turned over and wrapped tightly in towels, holding them in this position until they have cooled completely. Mother-in-law's tongue made from cucumbers for the winter is perfectly stored in the cellar for a long time.

Mother-in-law's salad from cucumbers in tomato sauce

Wash 3 kg of cucumbers, cut off the ends and cut into thin slices.

Take 3 heads of garlic and peel them well, cut 3 bell peppers into two parts and remove the seeds and stems. But you don’t need to remove the seeds from the chili pepper, and its quantity is determined by the desired spiciness, but you should use somewhere from half to a whole pod.

Now all ingredients, except cucumbers, are ground in a blender or, in extreme cases, in a meat grinder. Next, you need to take a pan so deep that the entire workpiece fits.

First, 500 grams of tomato sauce are poured into the container, then all the vegetables that have been ground are added 3 tbsp. spoons of salt, a glass of sugar and the same amount of vegetable oil.

The contents of the pan are thoroughly mixed and brought to a boil. Then boil the workpiece for another 15 minutes. Only now can you add chopped cucumbers, and cooking continues for another 15 minutes.

Next, pour 1 tbsp. a spoonful of vinegar essence and everything is cooked for another 5 minutes. The resulting product must be poured into jars that have previously been sterilized and tightly rolled up with lids.

After turning the container over, wrap it well with blankets and keep them like that until they cool completely.

general information

Mother-in-laws make tongues from overgrown cucumbers and from young ones. They are placed in cold water for 1 hour, because then it will be easier to wash them and the vegetables will not be limp. Select tomatoes that are large, ripe, and fleshy. You should peel the tomatoes by placing them in boiling water for a couple of minutes, then cut the skin crosswise to remove it easily.

When preparing, you must observe sanitary conditions: the vegetables to create mother-in-law's tongue are taken fresh, washed, dried, cut with a clean knife, placed in sterilized glass jars, and sealed with metal lids.

Prepare glass jars with a volume of 0.5 - 1 l, you can use standard ones with a volume of 0.75 l. They are sterilized for at least 10 minutes. The glass walls of jars can contain a large number of bacteria and microorganisms. Sterilization eliminates bacteria by exposing them to high temperature. If the container is not sterilized, the lids of the rolled-up preparations may swell or the brine may become cloudy.

Wash jars that are not damaged with warm water and cleaning powder. Dry them with a towel. Then you can put the jar on the spout of the kettle in which the water is boiling. Leave for 10 minutes.

Instead, you can use a saucepan with a special lid that has a hole made for the neck of the jar. Pour water into the pan, bring to a boil, cover with a lid, place the jars on top with the neck down, inserting them into the holes, and wait a certain time. If there is no such thing, then you can simply put a sieve on the pan.

If you have a steamer, put the jars there for a certain time and turn on the cooking mode. The disadvantage of this method is that you can sterilize a small number of jars. Recipes for mother-in-law's tongue made from cucumbers for the winter may vary slightly.

Tips for preparing “Mother-in-law’s tongue” from zucchini for the winter

In order for the “mother-in-law’s tongue” salad to turn out as beautiful as in the photo online and very tasty, it is important to choose the right ingredients. So, it is better to take zucchini young with thin skin and unformed seeds

Such vegetables retain their shape well, do not become overcooked and are very tender. If the zucchini purchased or collected from your garden turns out to be overripe, then for preservation you should cut out the soft parts of the core and use only hard pieces, or grind the fruits and cook “mother-in-law’s tongue” in the form of caviar.

The remaining vegetables (peppers, tomatoes, carrots, etc.) should also be young, healthy, without signs of damage or disease. It is better to take juicy tomatoes, then the salad will have a richer taste.

When preparing “mother-in-law’s tongue” for the winter, special attention should be paid to hot peppers. Each recipe indicates its recommended quantity, however, each housewife can adjust the proportions of all ingredients based on her own taste preferences

You should wear gloves when working with hot peppers, especially if there is slight damage to the skin, since it is quite difficult to wash off traces of this vegetable from your hands. You need to cut the pods carefully so that the juice does not accidentally get into your eyes.

Opponents of vinegar can exclude this component from the salad recipe, but it is worth considering that in this case the shelf life of the preserve is reduced to 1-2 months. Also, if desired, you can slightly reduce the amount of sunflower oil added, partially replacing it with tomato juice.

If the salad is a little overcooked and the vegetables become too soft, then don’t be upset. In this case, the stew needs to be simmered under the lid for another 15-20 minutes, which will result in the same dish, but with a thinner consistency. This “mother-in-law’s tongue” can be used as a flavorful sauce.

Mother-in-law's tongue with Korean carrots

Fans of spicy foods will love the piquancy of the pickled salad with the addition of Korean carrots. You can serve the finished dish on the table as you please: add fresh or pre-canned carrots to the already prepared “tongue” before the meal. But these products combine perfectly in a common jar - the winter salad acquires a certain taste integrity.

Ingredients:

Eggplants – 2 kg
Carrots – 0.4 kg
Onion – 0.3 kg
Bell 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 Korean carrot seasoning – 1 tsp.
Boiled water – 2 tbsp. l.

Preparation:

The first step is to cut the eggplants lengthwise, not reaching the end, and then boil them for about 10 minutes in salted water (4 tablespoons of salt per 2.5 liters). While the eggplants are on the stove, we don’t waste time. It is necessary to cut the remaining vegetables: carrots into strips (better with a Korean carrot grater), onions into half rings, bell peppers into strips (do not make them too thick).

After 10 min. Remove the eggplants from the heat and let them cool slightly so that you can 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. Mix all the chopped vegetables in a common container, where we add the herbs and garlic.

In a separate bowl, dissolve salt, sugar, vinegar and water, then add the remaining seasonings - coriander and pepper. The oil comes at the very end.

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

Mother-in-law's tongue salad with rice

This recipe will allow you to prepare a winter preparation not only from light vegetables, but with the addition of rice. Thus, the salad will become much more satisfying and can become a full-fledged dish on your table.

Ingredients:

zucchini – 3kg
tomatoes – 3kg
carrots – 1kg
pepper – 3 pcs.
onion – 0.5 kg
garlic to taste
rice – 0.5kg
vegetable oil – 0.5 tbsp. l.
sugar – 4 tbsp. l.
salt to taste
spices as desired

Cooking method:

Chop the zucchini, peppers and onions. Grate the carrots. Boil water and cook rice until half cooked. Grind the tomatoes in a blender, first removing the skin. Add crushed garlic. Bring to a boil, add sugar, salt and vegetable oil. Spices - optional. Boil. After 5 minutes, add vegetables, boil for 15-20 minutes. Add rice and cook for another 45 minutes. At the end of cooking, you can add more spices. Place in sterile jars. Roll up and wrap until cool. On average, 6 liter cans will come out.

Mother-in-law's tongue cucumbers: a recipe for the winter

Mother-in-law's tongue cucumbers have a fiery taste and are great as a snack. For garnish, use stewed and fried meat dishes, potatoes in any form and crumbly rice.

Young cucumbers are best suited for Mother-in-Law salad, but overgrown and deformed fruits can be used. From old specimens you need to cut out the seeds. They are too hard and will spoil the taste of the snack. Bell peppers can be of any color. The thickness of the pulp also does not matter.

To prevent winter preparation from going sour, all vegetables must be fresh. Spoiled and damaged fruits are not added to Mother-in-Law's tongue. It is best to take small jars. The maximum volume should not exceed 1 liter. Containers must be sterilized beforehand.

Advice! Instead of a meat grinder, you can use a blender to chop vegetables.

The prepared salad is placed in jars only when boiling - this is a guarantee that the jars will not explode during storage. You need to fill the containers to the very top so that no air remains.

table salt60 gr
cucumbers3 kg
vegetable oil250 ml
ripe tomatoes1.5 kg
ground black pepper5 gr
onions 500 gr
black peppercorns 20 pcs
garlic100 gr
vinegar 9%60 ml
granulated sugar 100 gr

Calories: 57.72 kcal

Proteins: 0.82 g

Fat: 3.9 g

Carbohydrates: 4.91 g

Rinse the cucumbers. To fill with water. Leave for two hours.
Rinse the remaining vegetables. Cut off the stems of the peppers and remove the seeds. Peel the bulbs.
Remove the skins from the garlic cloves. If, as a result, you want to get a more vigorous Mother-in-Law’s Tongue salad made from cucumbers, then you can use more garlic.
Cut the tomatoes into small pieces.
Pass the garlic cloves, peppers and tomatoes through a meat grinder. Pour into a separate container.
Thinly slice the onions. If desired, you can pass it through a meat grinder.
Add chopped onion to vegetable puree. Mix. Pour in the oil and set the burner to medium.
Cucumbers for Mother-in-law's tongue should be cut into half rings. Thickness – 0.5 cm. If the skin is bitter or very hard, then it can be cut off first. Cut small cucumbers into rings.
When the vegetable puree has cooked for 10 minutes, add the cucumbers.
Rub soda into jars. Rinse. Pour in a little water so that the liquid completely covers the bottom. Microwave for seven minutes.
Boil the lids.
Drain the water from the jars. Remove the lids from the pan.
After five minutes of boiling, Mother-in-law’s tongue will release juice. You need to stir and leave to simmer over medium heat for seven minutes. Mix. Close the lid and cook for a quarter of an hour.
Add sugar, salt, spices. Pour in vinegar. Switch the heat to low. Stir and cook for 10 minutes. Stir and cook for another seven minutes.
Transfer to prepared jars.
Screw the lids on tightly. Wipe the container on all sides with a towel. Turn upside down. Cover with a warm blanket and leave for two days.

Send the cooled Mother-in-law's tongue salad from cucumbers for storage in the basement or pantry. The room temperature is required within +4°…+8°С. The workpiece should not be exposed to sunlight. If these conditions are met, the shelf life will be two years.

It is also allowed to store snacks in kitchen cabinets. The sun should not fall on the jars during storage. In this case, the salad will retain its nutritional and taste qualities for no more than a year.

Mother-in-law's tongue cucumbers turn out tasty, juicy and moderately spicy. If desired, you can add a few pods of hot pepper, your favorite spices or herbs.

Recipe for “Mother-in-law’s tongue” made from cucumbers in tomato juice

What you need (for 4.5 l):

cucumbers – 4 kg;
bell pepper – 0.75 kg;
hot pepper – 1-2 pcs.;
tomato juice – 0.75 l (tomato paste can be diluted);
garlic – 100 g;
sugar – 0.3 kg;
salt – 2-3 tbsp. l.;
vinegar essence – 30 ml.

How to cook:

Wash the peppers (both types), remove seeds and grind through a meat grinder.
Grind the peeled garlic using a meat grinder.
Mix pepper and garlic with tomato juice, add salt and sugar, and put on fire.
Cut the cucumbers into thin strips and plunge them into the sauce when it boils.
After cooking for half an hour, add vinegar, cook for a couple more minutes and pour into prepared jars.
Roll up the jars. Let them cool by turning them over and covering them with a blanket. After a day, put it in the pantry, where the snack will be safely stored all winter at room temperature. Unless, of course, you eat it first.

This cucumber salad recipe is one of the simplest. It will come in handy if you don’t have a very large tomato harvest. However, tomato juice can also be made at home. In this case, the recipe will be useful for those who prefer the filling to have a delicate consistency: there are no tomato seeds in tomato juice, so the filling from it turns out to be the most pleasant.

In conclusion, I would like to remind you that the “Mother-in-Law’s Tongue” cucumber salad is one of the savory appetizers. For this reason, you should not offer these canned foods to people with stomach problems, as well as children and elderly family members.

A simple recipe for an extraordinary salad! Prepare and enjoy winter! This is a traditional preparation for the winter in our family. This is not the first year I’ve been preparing it – everyone loves it very much: parents, husband, and children. Especially as a sauce for boiled potatoes.

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Mother-in-law's tongue salad from cucumbers for the winter

Cooking features

In order for the salad not only to be spicy, but also to have an appetizing appearance and stand well at room temperature, you should know some of the features of its preparation.

Young cucumbers are more suitable for the Mother-in-Law Tongue salad, but you can also make it from overgrown vegetables. The main thing is to cut them correctly. Young cucumbers for preparing a snack can not be peeled, but simply cut into thin slices diagonally. It is better to peel overgrown vegetables, then cut them lengthwise and remove the seeds with a small spoon. After this, the cucumbers remain cut into thin layers. The easiest way to do this is with a vegetable peeler, although you can also use a grater that has a hole designed for shredding.
Before washing and cutting cucumbers into salad, it is better to soak them in cool water for an hour. Then they will wash off easier and will not be sluggish.
It is better to take jars for storing snacks of medium volume, that is, from 0.5 liters to 1 liter. Most often, 0.75 liter jars are used for them - this is just enough to fill a standard-sized salad bowl.
Before filling jars with snacks, they should be sterilized. You need to sterilize the jars for at least 10 minutes, since subsequent sterilization in a water bath for the finished snack is not provided.

“White Swan” in mother-in-law’s tongue appetizer

White Swan is an early variety of zucchini. This is a suitable option for those who are in a hurry to make delights for the winter, it is ideal.

Ingredients:

Zucchini-2 kg;
Green bell pepper - 5 pcs;
Tomato paste-200 gr;
Garlic-100 gr;
Paprika-1 tsp;
Vegetable oil - 1 tbsp;
Vinegar 5% -1 tbsp;
Sugar-1 tbsp;
Salt-2 tbsp.

Preparation:

Cut the zucchini into slices along with the peel. Finely chop the pepper into cubes. Pass the garlic through a crusher.

Take a cauldron and put all the vegetables there. Add all other ingredients and mix very well. Simmer for 45 minutes. We put everything into jars and take it to a cool place after cooling.

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Mother-in-law's tongue salad with horseradish

Adding horseradish to this salad will make it much piquant and more interesting in taste.

You will need:

Zucchini - 2.5 kg.
Sweet pepper - 1 kg.
Garlic - 2 medium sized heads.
Horseradish - 100 gr.
Parsley - 5 sprigs.

For the marinade you will need:

Refined vegetable oil - 300 gr.
Tomato juice - 100 ml.
Sugar - 100 gr.
Salt - 1.5 tbsp.
Vinegar 9% - 100 ml.

Preparations:

Wash the zucchini and cut into tongue-shaped pieces. Cut the prepared pepper into cubes. Grind the garlic and horseradish using a meat grinder. Make a marinade preparation from vegetable oil, tomato juice, salt and sugar.

Place all the cuts in a saucepan and pour the marinade on top. Boil for about 20 minutes after it boils. Then add vinegar and turn off after five minutes. After placing in jars, place parsley on top before closing.

Culinary fantasies on the topic

You can prepare “Mother-in-law’s tongue” from eggplants for the winter:

following the classic recipe;
experimenting with products and technology;
using the author's variations in cooking.

With carrots

Peculiarities. Preservation is prepared without sterilization, so you need to put the product into jars while it’s hot.

Required:

eggplants – 3 kg;
tomatoes – 1 kg;
carrots – 1 kg;
bell pepper – 1 kg;
garlic - three cloves;
vegetable oil - one glass;
vinegar 9% - one glass;
sugar - one glass;
salt - one or two tablespoons;
parsley - medium bunch.

Procedure

Cut the blue ones into slices, remove the bitterness in any way.
Grind all other vegetables with a meat grinder.
Place the eggplants in a saucepan, pour in the puree, vegetable oil, stir in salt and sugar, wait until it boils, and simmer for a quarter of an hour.
Pour in vinegar, add finely chopped herbs, and simmer over low heat for another five minutes.
Distribute into sterile jars and tighten.

No frying

Peculiarities. To make “Mother-in-law’s tongue” from eggplants for the winter without sterilization and frying, you need to replace this process with a long stew.

Required:

eggplants – 1 kg;
bell pepper – 1 kg;
tomatoes – 1 kg;
hot pepper – three to five pods;
garlic - five heads;
vegetable oil – 250 ml;
vinegar 9% – 150 ml;
sugar - one glass;
salt - two tablespoons.

Procedure

Peel the blue ones, cut into slices, and remove the bitterness in any way.
Grind peeled tomatoes, garlic, peppers (hot and bell peppers) without seeds in a meat grinder.
Pour oil, vinegar into the paste, add salt and sugar.
Place the blue ones in a large saucepan, pour in the tomato and pepper paste.
Wait until it boils, simmer the mixture over low heat for 30-40 minutes, stirring constantly.
Distribute the workpiece into sterile jars and tighten.

To easily remove the skin from tomatoes, you must first pour boiling water over the fruits and then immediately immerse them in ice water.

Marinated rolls

Peculiarities. To make the snack, you need to prepare four sterilized liter jars in advance. The preparation will be ready for use after a week.

Required:

eggplants – 4 kg;
garlic - four to five heads;
vegetable oil – 0.5 l;
vinegar - glass;
sugar – 150 ml;
salt - a quarter glass;
black peppercorns.

Procedure

Cut the blue ones into slices, remove the bitterness, and fry on both sides.
In each jar put six peppercorns, four to five cloves of garlic, six teaspoons of sugar, two teaspoons of salt and three tablespoons of 9% vinegar.
Roll each slice of eggplant into a roll and place in a jar. Fill the containers so that there is 3-4 cm left to the edge.
Pour boiling water over it.
Steam sterilize.
Roll up.

No tomatoes

Peculiarities. Without tomatoes, the “Mother-in-Law’s Tongue” eggplant appetizer for the winter is prepared in small quantities. You will get three half-liter jars.

Required:

eggplants - three fruits;
bell pepper – four;
chili - half a pod;
garlic - five cloves;
water – 250 ml;
vegetable oil – 30 ml;
9% vinegar - tablespoon;
sugar - one and a half tablespoon.

Preparation

Cut the eggplants into layers, remove the bitterness, and fry until browned.
Remove seeds from peppers (sweet and hot) and pass through a meat grinder along with garlic.
Pour water, vinegar and oil into the vegetable puree, stir in salt and sugar.
Place two or three slices of eggplant in a sterile half-liter jar and add two to three tablespoons of sauce. Continue layering the salad until the container is full.
Sterilize in a steam bath.
Roll up.

With tomato paste

Peculiarities. The specificity of the preparation is that blue peppers and bell peppers are cut into cubes.

Required:

blue ones - 3 kg;
sweet pepper – 1 kg;
tomato paste – 700 ml;
garlic – 100 g;
hot pepper - two pods;
sunflower oil – glass;
vinegar essence - a tablespoon;
sugar - one glass;
salt - two tablespoons.

Preparation

Chop the blue ones into cubes, remove the bitterness.
Chop the pepper with a knife, crush the garlic with a press.
Combine the ingredients, except vinegar essence, in a saucepan and cook over medium heat for half an hour.
Add the essence and mix.
Distribute into sterile jars and roll up.

Whatever the recipe for the “Mother-in-Law’s Tongue” eggplant salad for the winter, it is good both as an independent dish and in the company of meat, chicken, fish, potatoes and other dishes.

Culinary secrets

In order to prepare “Mother-in-law’s tongue” from cucumbers so that it is finger-licking delicious, and at the same time stands well all winter, despite the fact that it is made without sterilization, you need to know a few secrets.

Before washing and cutting cucumbers, soak them in ice water for a couple of hours. They will become harder and easier to wash well. This is especially true if you use vegetables that look limp.
Most often, either young or, on the contrary, mature vegetables are suitable for snacks. Both young and large cucumbers are suitable for Mother-in-Law's Tongue. The first ones are cut into thin oblique slices without peeling. You will have to tinker with the latter: you need to peel it, cut it into 2-4 pieces lengthwise, remove the seeds with a spoon or knife, and cut the remaining pulp into thin long layers.
But it is better to choose large, ripe and fleshy tomatoes. To prepare the filling, they will have to be cleaned by dousing them with boiling water or blanching them for 2 minutes in boiling water. If you cut the skin of the tomatoes crosswise before doing this, peeling them will be even easier.
When handling garlic or peppers, be sure to protect your hands by wearing gloves to avoid getting burned.
Hot peppers can be crushed together with the seeds - then “Mother-in-law’s tongue” from cucumbers will turn out even hotter.

Let us also recall that adherence to technology is not the only requirement for preparing high-quality snacks for the winter. Compliance with sanitary conditions is also important. All salad components are thoroughly washed, chopped with a clean knife, placed in sterilized jars, which are then hermetically sealed with boiled metal lids.

“Mother-in-law’s tongue” cucumber salad for the winter, step-by-step recipe with photos

We offer a simple recipe for preparing “Mother-in-law’s tongue” cucumber salad for the winter using a step-by-step recipe with photos. This dish can be called a traditional preparation for the winter. The salad is ideal as a sauce for boiled potatoes.

Cooking time: 1 hour 30 minutes. Number of servings: 1 can of 0.5 l.

Products for salad:

cucumber – 600 g;
tomato – 300 g;
sweet bell pepper – 160 g;
garlic – 20 g;
table salt – 0.4 tbsp;
granulated sugar – 20 g;
table vinegar essence – 20 ml;
sunflower oil – 40 ml.

The process of preparing the “Mother-in-law’s tongue” salad from cucumbers

First, wash the cucumbers, remove the butts and cut the vegetable into thin slices into a deep container. Choose sweet pickling varieties of cucumbers without yellow spots. Soft and rotten vegetables are not suitable for canning. The size of the circles should not be more than 3 mm.

After this, cut the washed tomato into large pieces and pass through a blender. Remove the stem from the tomatoes and peel off the skin if desired. To prepare the salad, we recommend using whole fruits without rotten spots.

Wash the sweet bell pepper, cut it into large pieces, and put it through a blender. Don't forget to remove seeds and membranes from the pepper.

Pass the peeled garlic through a meat grinder, add sunflower oil, granulated sugar, table salt, table vinegar essence.

Tip: Instead of vinegar, use essence of wine or balsamic vinegar.

Place an aluminum saucepan on maximum heat and bring to a boil. Then reduce the heat on the gas stove and cook the mixture for 15 minutes.

Then place the hot vegetable salad in sterilized containers up to the very top edge. Be sure to wash and sterilize the container. Pour over steam for 10-15 minutes. At the bottom of the jar we place branches of fresh herbs, allspice black peppercorns, bay leaves, cherry leaves and black/red currants. Fill the jar to the maximum level so that less air remains and the jar does not swell.

We close the jars hermetically, wrap them in a warm blanket and leave them to cool overnight. Rock the container to the sides, checking for brine to flow out of the jar. Store the vegetable snack in a cool, dark place.

Step-by-step preparation

Step 1:
How to cook Mother-in-law's tongue for the winter? Let's prepare all the ingredients. Since all the vegetables in the salad will be chopped, you can use ugly, small or, on the contrary, overgrown vegetables. This is how I usually get rid of non-standard cucumbers and tomatoes. It is advisable to use red bell peppers for salad so that the finished product has a rich red color.
Step 2:
Let's start by washing and drying all the vegetables. Remove the stems from tomatoes and peppers, then cut them into pieces large enough to be ground in a meat grinder. to peel the garlic.
Step 3:
Grind the chopped tomatoes, peppers and garlic with a blender or using a meat grinder. The grate on the meat grinder must be large, otherwise the vegetables will constantly get stuck in it. To prevent the meat grinder from clogging, it is better to alternate vegetables.
Step 4:
We cut off the ends of the cucumbers and cut them into thin circles no more than 3 mm. A special grater-shredder greatly simplifies and speeds up the process, but you can also do it with a regular knife.
Step 5:
Transfer the chopped cucumbers and chopped vegetable mixture into a deep saucepan with a thick bottom. Pour vegetable oil into it.
Step 6:
Add salt and sugar to the resulting vegetable mass, mix everything well.
Step 7:
Place the pan on the stove and bring its contents to a boil, after which we immediately reduce the heat. Cook the mixture over low heat for 15 minutes, then pour vinegar into it. Keep on fire for another 5 minutes.
Step 8:
Place the hot salad in sterile jars and roll up (screw) with sterile lids. I also boil the lids in advance or keep them in boiling water for 5 minutes.
Step 9:
We put jars of mother-in-law's tongue salad from cucumbers for the winter upside down and cool for 24 hours, wrapped in a blanket or towel. After a day, we transfer the workpiece to a cool place. No special storage conditions are required - I store it in a closet in my apartment or in the garage.

From the specified amount of products, 4 cans of 0.65 liters were obtained.

Bon appetit!

Remember that spices such as salt, sugar, as well as vinegar and its substitutes are used in winter recipes not only for taste, but primarily as preservatives. Therefore, in no case should you reduce the concentration of salt and sugar, or replace vinegar (essence) with a weaker concentration than indicated in the recipe, otherwise the vinegar (salt/sugar) will not show its preservative properties and the product will be spoiled.

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Cucumbers in tomato sauce

What you will need:

2 kg of cucumbers;
1.5 kg of tomatoes;
0.5 kg fresh paprika;
15 cloves of garlic;
70 ml vinegar;
120 ml oil;
40 g salt;
150 g sugar;
ground black pepper.

Cooking method:

cut the cucumbers into cubes;
Cut off the tails of the paprika and remove the seeds;
squeeze the garlic through a press;
Chop paprika and peeled tomatoes through a meat grinder;
mix the tomato and pepper puree with salt, sugar, vinegar, oil, pepper;
place the marinade on the fire, bring to a boil, count 5 minutes;
put cucumbers in the pan, cook for 5 minutes, add garlic and count 3 minutes;
transfer the snack to the jars and roll up the lids.

Recipe for sliced cucumbers with tomato paste

What you will need:

2.5 kg of cucumbers;
0.5 liters of tomato paste;
500 ml water;
100 g sugar;
30 g table salt;
120 ml olive oil;
100 ml vinegar.

Procedure:

cut the cucumbers into slices;
combine tomato paste with water, add sugar, salt, pour in vegetable oil;
put the marinade on the stove, bring to a boil, count 4 minutes;
pour the cucumber slices into it, pour in the vinegar, wait 5 minutes;
Place the snack in glass containers and screw on the lids.

Spicy cucumbers in tomato

What you will need:

2 kg of cucumbers;
3 kg of tomatoes;
80 g salt;
80 g sugar;
15 cloves of garlic;
20 black peas and 7 allspice;
1 jalapeno;
6 pcs. carnations;
2 leaves of horseradish;
10 cherry and currant leaves;
50 ml vinegar.

Cooking method:

Grind the peeled tomatoes through a meat grinder;
cut the leaves in half;
cut the jalapeno into slices;
cut the garlic into slices;
Place aromatic leaves on the bottom of the jars;
Place cucumbers tightly in jars and fill with freshly boiled water;
put the tomato puree on the stove, add peppercorns, cloves, jalapenos, garlic and boil for 10 minutes;
drain the water from the glass container, add sugar and salt, add vinegar to each;
Fill the contents of the jars with the spicy filling and screw on the lids.

In mustard sauce

What you will need:

1 kg of cucumbers;
40 g sugar;
60 ml vegetable oil;
20 g salt;
0.5 tbsp. l. dry mustard;
ground black pepper;
30 ml vinegar.

Procedure:

cut the cucumbers into cubes;
to prepare a spicy filling, combine mustard, salt and sugar, pour in vinegar and oil, pepper;
place the cucumber slices in the marinade, count 2 hours;
Place the snack in jars and sterilize as convenient.

In tomato-garlic sauce

What you will need:

1.5 kg of cucumbers;
60 ml refined oil;
700 g tomatoes;
1 head of garlic;
10 g salt;
50 g sugar;
50 ml vinegar.

Cooking method:

cut the cucumbers into slices;
Grind the tomatoes through a meat grinder and rub through a sieve, discard the skins and seeds;
squeeze the garlic through a press;
mix salt, sugar, garlic, oil and vinegar into tomato puree, heat to a boil;
add cucumbers to the sauce, count 5 minutes;
transfer the snack to a glass container and sterilize it appropriately.

Mother-in-law's tongue from blue ones with carrots

Ingredients:

eggplants – 3 kg
carrots - 1 kg
sweet pepper - 1 kg
tomatoes - 1 kg
garlic - 4 cloves
vegetable oil - 1 tbsp.
sugar - 1 tbsp.
salt - 1-2 tbsp. l.
Vinegar - 1 tbsp. 9%
parsley - to taste.

Preparation:

Cut the young eggplants lengthwise into approximately 8 segments. Grind sweet peppers, carrots, garlic and tomatoes through a meat grinder. Finely chop the greens. Then place everything in a pan, add vegetable oil and start cooking. Add salt and sugar, mix everything thoroughly. Once it boils, simmer for another 15 minutes and add herbs and vinegar almost at the end. Can be placed in jars and sealed.

Cucumber salad for the winter in tomato sauce: the recipe is to die for!

I suggest you prepare a really great cucumber salad for the winter. The preparation turns out to be finger-licking good. Moderately spicy, with subtle sourness. This is not just a banal pickling of vegetables. An appetizer that guests will sweep off the table and, with words of gratitude, will certainly ask for more.

We can say with confidence that it will go well with any meat dishes, pasta or fried potatoes. I know it from myself. When do you need to prepare a festive table? It's a wonderful time saver. Well friends, let's get started with the recipe!

What we need for cooking:

Cucumbers - 3 kg;
Tomatoes - 3 kg;
Bell pepper - 1.5 kg;
Hot pepper - 2 large pods;
Garlic - 2 heads;
Black peppercorns - 10-12 peas;
Odorless vegetable oil - 200 ml;
Table vinegar 10% - 100 ml;
Sugar - 150 grams;
Table salt - 2.5 tablespoons;

1. Let's start by preparing the ingredients. We wash and peel the bell pepper from the inside, divide it into four parts, and then cut it into slices 3-4 cm long and half a centimeter thick. Take both types of pepper. Green and red look great in a salad. It turns out to be a beautiful presentation.

2. Wash the cucumbers, cut off the ends, cut into rings of 6-7 millimeters. For such a salad, it is better to choose strong varieties of vegetables.

3. Peel two heads of garlic. We cut each clove with a knife. For salad, it is better not to use a masher.

4. Wash the tomatoes, cut them as desired, and remove the core. Later we will pass them through a meat grinder or blender.

5. Usually the very first thing we send is hot hot pepper. Our recipe for this amount of vegetables contains 2 pods. Then you can skip the tomatoes. Prepare a pan in which you will cook the salad, pour the puree into it.

6. When finished with the tomatoes, add chopped bell pepper. Now put the pan on the fire and bring to a boil.

7. After the contents of the pan have boiled, set the heat to slightly below medium and simmer for 10 minutes. Then add salt and sugar and boil for another 5 minutes.

8. After 15 minutes have passed since the start of boiling, add our chopped cucumbers and add black peppercorns.

9. Stir the pan well so that the cucumber rings are separated and distributed evenly in the tomato puree. Add 200 ml of odorless vegetable oil.

10. Stir again, bring to a boil and cook for 15 minutes. But no more! I would like the cucumbers to remain intact and not lose their shape. During this time, you will notice that the lettuce will even change color from red to pinkish.

11. Add garlic and just stir.

12. The salad must have greens. We have dill and parsley. You can have anything, be guided by your taste preferences. Pour into the pan, stir and immediately turn off the stove.

13. After removing the pan from the stove, you can add vinegar. We need to be more active here. So that the temperature does not drop too much. Added and mixed.

14. Pour the salad into previously prepared sterile jars. Volume doesn't matter. For convenience, everything is sealed in liter containers. But if the family is large, then 2 and 3 liters are welcome. In order not to dirty the stove or work surface, there are special funnels. When there is little space left to the edge of the neck, we use not a ladle, but an ordinary tablespoon. We report so that we get the same level.

15. Transfer to the table with a towel. Roll it under the lid. Be careful, they are still hot. Turn the jars rolled up under a tin lid, cover with a towel and let cool. Usually we don’t disturb them for a day.

Oh, what a delight it turns out! The most important thing is opened and everything is ready. Smell, taste! Words cannot describe how bright and tasty it is. It needs to be prepared and tasted. So during the season, be sure to use this recipe, it will delight you and your loved ones more than once. Bon appetit everyone.

Recipes “Mother-in-Law’s Tongue”

To prepare winter salads or snacks for use, you need to prepare properly. Use only ripe and fresh vegetables.

Recommendations and tips:

Tomatoes must be free of white and green inclusions in the pulp.
Normal green bell peppers will do; with red peppers the salad will be sweeter, reminiscent of lecho. Wash thoroughly, remove stem and seeds.
Use hot peppers carefully, otherwise the dish will turn out “dragon” due to its spiciness.
Use hot peppers, usually green, only after pouring boiling water over them. After such washing, hot peppers reveal more aroma than bitterness.
Choose medium-sized eggplants with small white grains. Large eggplants are more convenient to cook, but are completely tasteless in the dish. These are old vegetables. Try to carefully peel the blue skin off the eggplants.
For “Mother-in-Law’s Tongue” zucchini, choose young ones with the most delicate skin and pulp. There is no need to peel these vegetables.
Use vinegar for winter salads according to recipes. From 9% to 70%. Do not engage in amateur activities and do not add vinegars with other concentrations to salads. Never dilute acetic acid or essence yourself! You are not a laboratory chemist, you still won’t be able to dilute it in the required proportion, and a dish seasoned with such a solution is very dangerous to health! Use bottles of prepared vinegar. It is not expensive and is sold in any store.
Wash the jars for the finished salad thoroughly with soapy water, scald with boiling water and sterilize over steam.
Remember that you need to place the finished salad hot and in dry jars! It would be a good idea to wipe the lids for rolling with medical alcohol on the inside.

Armed with tips, let's move on to the recipes themselves.

“Mother-in-law’s tongue” with eggplants

Ingredients:

4 kg medium eggplants
10 large ripe tomatoes
10 red bell peppers
5 goals garlic
3 green hot peppers
1 tbsp. Sahara
2 tbsp. l. salt
1 tbsp. vegetable oil
1 tbsp. l. 70% vinegar

Cooking method:

Wash the eggplants and cut into long thin strips, add salt and leave for an hour.
Pass tomatoes, peppers and garlic through a meat grinder or blender.
Add vegetable oil, salt and vinegar.
Pour the tomato mixture over the eggplants and place over medium heat.
Simmer the salad for about half an hour at medium boil.
Place the salad in sterilized dry jars.
Roll up the lids, turn upside down and wrap in a warm blanket or blanket for a day. Store the “Mother-in-Law’s Tongue with Eggplant” salad in a cool, dry place.

“Mother-in-law’s tongue” from eggplant No. 2

Ingredients:

3 kg young eggplants
1 kg bell pepper
2 goals garlic
2 green hot peppers
700 gr. tomato paste
1 tbsp. Sahara
1 tbsp. l. 70% vinegar
1 tbsp. vegetable oil
2 tbsp. l. salt

Cooking method:

Wash the pepper, cut out the seeds and chop into cubes. Grind the hot pepper finely, using a grater.
Wash the eggplants, peel and cut into cubes larger than peppers.
Place all ingredients, except vinegar, in a saucepan, stir and place on medium heat for 30 minutes.
Remove from heat, pour in vinegar, mix thoroughly and place in dry, sterilized jars. Roll up, turn over and wrap.

Mother-in-law's tongue from the blue ones (option 2)

Ingredients:

eggplants – 2 kg
tomatoes - 2 kg
sweet pepper - 500 gr
hot pepper - 2-4 pcs.
sugar - 1 tbsp.
vinegar - ½ cup. 9%
salt - 2 tbsp.
garlic - 1 head

Preparation:

Grind all vegetables, except eggplants, in a meat grinder. Place the mixture in a saucepan and add dry ingredients and vinegar. Boil everything for about 20 -30 minutes.
Cut the eggplants into tongues 5 ml thick and place in the mixture.
Put the garlic there, grated or crushed using a press.
Then put everything into jars and close.