Mother-in-law’s language: step by step

“Mother-in-law’s tongue” is commonly called snacks, salads and preparations for the winter, for the preparation of which it is necessary to cut vegetables into longitudinal slices, their shape is a bit like a tongue.

Another important requirement is that the Mother-in-Law’s Tongue recipes involve the addition of hot peppers, garlic and other seasonings that give the dish spiciness. This preparation consists mainly of vegetables: eggplant, zucchini or cucumbers. Usually the ingredients are cut into long strips, but sometimes there are recipes that involve fine shredding. You can close “Teschin’s tongue for the winter”, often this dish is prepared in the form of a seasonal salad, it can also be used as a simple quick snack.

This article contains the most interesting recipes for “Mother-in-law’s tongue” for the winter with photos and cooking technology.

Mother-in-law’s tongue salad with eggplant

The classic recipe for making mother-in-law’s tongue salad for the winter involves the use of eggplant. However, this is far from the only ingredient, there are several other components in the recipe:

• 2 kg eggplant;
• 5 large tomatoes;
• 5 bell peppers;
• 2 heads of garlic;
• 2 small pods of hot peppers;
• 0,5 cup of sugar;
• a spoonful of salt;
• a stack of sunflower oil;
• a shot of vinegar (9%).

Blue ones need to be cut into narrow long strips, salt and leave for half an hour or an hour. The remaining vegetables should be chopped with a meat grinder, add salt, vinegar and sunflower oil to this mass.

The settled eggplants are poured with a chopped mixture of vegetables, the resulting mass is mixed and put on fire. After boiling, the salad should be stewed for at least half an hour (it is necessary to cook “Teschin tongue” on a very slow fire).

After cooking, “Teschin’s tongue” is laid out in sterile jars and quickly rolled up with lids, not allowing the salad to cool. It is better to turn the jars on the lid and wrap them in a warm blanket.

Mother-in-law’s tongue for the winter from finely chopped eggplant

Not all recipes for this dish involve large cuts of vegetables into oblong pieces. There are also finely chopped salads, one of these non-standard recipes is presented below.

Harvesting “Mother-in-law’s tongue” for the winter begins with the preparation of all the ingredients:

• 3 kilograms of medium-sized eggplants;
• a kilogram of bell pepper;
• two pods of hot pepper;
• a couple of heads of garlic;
• 0,7 liters of tomato paste;
• 200 gram of sugar;
• 200 ml of sunflower oil;
• 2 tablespoons of salt;
• a spoonful of vinegar essence (70 percent).

It is necessary to prepare “Teschin language” in the following sequence:

1. Cut eggplant into large cubes.
2. Cut the bell pepper and hot pepper pods into slightly smaller cubes.
3. Pour all the vegetables into a common bowl, add the rest of the ingredients, leaving only vinegar essence.
4. Boil the salad over low heat for about half an hour, remembering to stir constantly.
5. In the almost ready “Teschin’s tongue” add vinegar and mix the salad well.

It remains to put the appetizer in sterilized jars and roll them up with lids.

Salad “Teschin tongue” for the winter from zucchini

As already mentioned, “Teschin tongue” can be prepared not only from blue ones, often zucchini acts as the main ingredient. This vegetable is more tender, does not have a rough peel and hard seeds, the zucchini salad is softer and more uniform.

Consider the technology for preparing this winter salad step by step with photos:

1. Half a glass of tomato paste must be diluted with boiled water (in the amount of half a glass) and bring the resulting mixture to a boil.
2. Two pods of bitter and sweet pepper must be chopped with a knife.
3. The head of garlic is passed through a press or very finely chopped with a knife.
4. A kilogram of young zucchini should be cut into long narrow “tongues”.
5. Boil the tomato sauce, add all the chopped and chopped ingredients, two tablespoons of salt, half a glass of sugar, a little vegetable oil to it. Cook “Teschin’s tongue” over low heat for half an hour.
6. At the end of cooking, a tablespoon of vinegar is added to the salad, mixed and laid out “Teschin’s tongue” in sterilized jars.

How to cook “Teschin tongue” from cucumbers

There is an even more non-standard recipe for making this snack, which uses cucumbers. For Mother-in-law’s tongue, you need to take large cucumbers so that they do not soften too much after cooking.

The ingredients you will need are the following:

• cucumbers – 3 kilograms;
• tomatoes – 1,5 kilograms;
• Bulgarian pepper – 4 pieces;
• hot pepper – 1 pod;
• garlic – 2 heads;
• salt – 2 tablespoons;
• sugar – half a glass;
• sunflower oil – a glass;
• vinegar – a stack (100 grams).

To prepare such a “Mother-in-law’s tongue”, cucumbers are cut not in strips, but in circles. The thickness of the pieces should not be too large, but you should not make them thin either. Optimally – make circles 0,5-0,8 cm thick.

Bulgarian and hot peppers, garlic and tomatoes must be chopped with a meat grinder (you can use a blender). All vegetables, spices are put in a large saucepan or enameled bowl, the salad is thoroughly mixed.

On a slow fire, “Teschin tongue” is boiled for 20-25 minutes. After that, vinegar is added to the snack, mixed and boiled for another 5 minutes. Now “Language” can be rolled into sterile jars.

Appetizer of eggplant and carrots

The standard recipe for a spicy “Tongue” can be slightly diversified by adding a product such as carrots. This will make the appetizer even more satisfying, give it sweetness, together with hot pepper, the taste is quite spicy.

You need to prepare this dish from the following products:

• young eggplants – 3 kg;
• carrots – 1 kg;
• Bulgarian pepper – 1 kg;
• Tomatoes – 1 kg;
• garlic – a few cloves;
• sunflower oil – 200 ml;
• granulated sugar – a glass;
• salt – 2 tablespoons;
• vinegar – a glass.

The blue ones need to be cut into eight pieces along. Bulgarian pepper, garlic, carrots and tomatoes are crushed with a meat grinder or blender. Parsley finely chopped with a knife.

All products are mixed in a large bowl and put on fire, oil, salt and sugar are added there. After boiling, you need to cook for no more than a quarter of an hour, then add greens and vinegar to the “Language”, then cook for another five minutes.

It remains to decompose the appetizer into clean jars and roll them up with sterile lids.

All recipes are presented with photos, they are clear and simple. BUT most importantly, the ingredients for Mother-in-Law’s Language are absolutely available, you can find them in your garden or buy them for a penny at the local market.

Cook with pleasure and enjoy the savory taste of this spicy salad!