Mother-in-law’s tongue from zucchini for the winter
During the conservation season, do not forget to cook the mother-in-law tongue from zucchini for the winter. You don’t have to mess around with rolls. I like to cut vegetables into cubes. It turns out everything is just as tasty, only many times faster. Try it too!
Step by step cooking recipe
Cut the zucchini into short sticks and put in a bowl of a suitable size. If the zucchini is young, it is not necessary to cut the peel.
Cut the bell pepper in half, remove the stalks and seeds, chop. Grate the carrots, peel the onion and chop finely. Peel the garlic and pass through a meat grinder.
Make a cross-shaped incision at the base of the tomatoes, put the vegetables in a colander and pour over with boiling water. Carefully remove the peel, chop the tomatoes.
Combine the zucchini, bell peppers, carrots, onions, tomatoes, garlic, salt and spices in a suitable sized saucepan. Cover the vegetables with a lid and leave for 1 hour. During this time, they will soak well and give a lot of juice.
Put the pan on a slow fire and boil for 10 minutes from the moment of boiling. Stir gently during the cooking process so that the mass does not burn, but also make sure not to mash the vegetables.
Pour in the vinegar, mix again and immediately place the salad in clean, dry jars. Roll up, turn upside down and wrap for a day with a thick towel.
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