"Teschin language" from zucchini for the winter

Zucchini is one of the most popular products for making canned salads and snacks. Especially popular with those who like spicy snacks is the “Teschin language” from zucchini, which is harvested for the winter in many families. Its advantages - ease of preparation, whatever recipe is chosen, the ability to store at room temperature and, of course, excellent organoleptic qualities.

Cooking Secrets

According to the same recipe, even the simplest one, different housewives make a snack different in taste. And in some, it quietly stands all winter, while others quickly deteriorate. To “Teschin language” turned out tasty and well kept, it is not enough to find a suitable recipe, you still need to know some secrets.

  • The quality of products is the main secret of preparing a tasty and healthy dish. For those housewives who do not save on ingredients and do not seek to “put into use” rotten and overgrown vegetables, without regret they part with the worm-like fruits, snacks are always appetizing, tasty and healthy. Therefore, all the vegetables intended for the preparation of the “Mother-in-law tongue” need to be selected, selecting the best specimens, despite the fact that almost all of them will be chopped.
  • Most often, young zucchini is recommended for preservation, but “Teschin language” is a pleasant exception: medium-sized zucchini, reaching a length of 20-30 centimeters, are more suitable for this snack. They can be cut into thin plates, and such a form for a snack called “Teschin tongue” fits perfectly.
  • Compliance with the recipe for preservation is usually important so that the dish is harmonious in taste and does not disappear for a long time. However, when preparing the “Mother-in-law”, it should be borne in mind that the recipe provides for getting a very spicy snack that justifies its name. Not everyone likes salads that are so hot, so when cooking the “Mother-in-law tongue”, you can adjust the amount of spicy ingredients (pepper, garlic, vinegar) to reduce them; but it should be borne in mind that they are natural preservatives, which means that they need to be replaced by something, for example, sugar, salt, butter, and also it is necessary to increase the heat treatment time.
  • Banks in which the finished snack is laid out and the lids with which they are closed must be perfectly clean, sterilized and dry.
  • Gloves are necessary when working with pepper and garlic, as garlic and pepper juice can cause irritation or even a burn on the skin.

“Teschin language” can be made with tomatoes, tomato sauce or pasta - depending on what is in stock. Traditional technology involves the use of fresh tomatoes, but the appetizer, where they are replaced by sauce, does not lose its taste in that cooked according to the classic recipe.

“Teschin language” zucchini language - a simple recipe with tomatoes

Composition (for 3-3, 5 l):

  • zucchini - 2 kg;
  • sweet pepper - 0, 5 kg;
  • tomatoes - 1 kg;
  • garlic - 5-8 cloves;
  • hot peppers - 50-100 g;
  • vegetable oil - 150 ml;
  • sugar - 100 g;
  • salt - 40 g;
  • Acetic essence (70 percent) - 10 ml.

Method of preparation:

  • Wash, clean the zucchini. Cut them lengthwise, spoon the seeds out of them. Cut halves across into 3-4 pieces and cut them into thin plates.
  • Slice the peel of the tomatoes on the opposite side of the stem with a sharp knife. It is better if the incision is in the shape of a cross.
  • Dip the tomatoes for 3 minutes in boiling water, remove them with a slotted spoon and cool them by lowering them into a pan with low temperature water.
  • After removing the tomatoes from the water, remove the skin from them. Cross-shaped incisions allow you to do this in four easy movements.
  • Cut the tomatoes into chunks and turn them through the meat grinder.
  • Peel the hot and sweet peppers from the seeds, roll their pulp through a meat grinder and send them to a bowl of tomato puree.
  • Pass the garlic through a press and put in the pepper mixture with the tomatoes.
  • Mix the resulting vegetable mass with squash "tongues", butter, salt and sugar, transfer to a saucepan with a thick bottom and put on low heat.
  • Simmer the vegetable mixture for 30 minutes after boiling it.
  • Add vinegar essence, mix and spread the prepared snack in prepared jars.
  • Cork, turn and wrap. After cooling it can be removed for the winter in the pantry.

According to this recipe, the appetizer is moderately spicy, especially if you take the minimum amount of garlic and pepper specified in the recipe. If the garlic flavor in snacks is not pleasant, then it can be discarded, but then you need to take at least 100 g of pepper, otherwise the snack will not be as hot as it should be.

A simple recipe for “cousin tongue” of zucchini with tomato paste

Composition (for 3-3, 5 l):

  • zucchini - 2 kg;
  • sweet pepper - 0, 5 kg;
  • hot pepper (capsicum) - 0, 1-0, 2 kg;
  • garlic - 1-2 heads;
  • sugar - 100 g;
  • salt - 40 g;
  • table vinegar - 50 ml;
  • vegetable oil - 150 ml;
  • tomato paste - 0, 25 kg;
  • water - 0, 5 l.

Method of preparation:

  • Wash and clean the peppers, cut them into pieces, chop into a paste in any convenient way. Fans of very spicy snacks can not remove the seeds from the hot pepper.
  • Crush garlic cloves with a special press.
  • Dilute tomato paste with water, bring to a boil.
  • Add the garlic-pepper mixture to the tomato paste and wait for it to boil again.
  • Pour in the oil, vinegar, add sugar and salt, dip the zucchini pre-sliced ​​into the sauce.
  • Boil zucchini in tomato sauce for 30 minutes and place the snack in sterilized jars.
  • Close the cans tightly with metal lids and turn them over.
  • Cover with a blanket and let it cool.
  • A day later, remove the cooled snack for winter storage.

This simple recipe allows you to make a very spicy snack. If you want to make it less hot peppers and garlic should take a minimum amount.

To make the “Teschin language” snack made from zucchini flavorful flavor, you can add spices and spices that are not listed in the recipe, fully focusing on your taste. So, allspice, cloves, cardamom are well combined with it.

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