&171;Mother-in-law's tongue&187; of zucchini with tomatoes for winter
Despite the pungent name, a zucchini snack canned in this way will appeal to many. Piquant and sharp, like the statements of a beloved mother-in-law, in winter this billet will become an ornament of any festive table. I share a simple recipe.
Ingredients
- Zucchini - 1 kg
- Tomatoes - 1 kg
- Bell pepper - 300 g
- Garlic - 5 cloves
- Chili pepper - 0,5 pcs.
- Vegetable oil - 70 ml
- Vinegar (9%) – 70 ml
- Sugar - 100 g
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Peel the bell pepper and chili pepper from the seeds and cut into pieces, chop the tomatoes. Then pass the vegetables through a meat grinder or beat with a blender until smooth.
Put the vegetable mass in a cooking pot, add salt, sugar and vegetable oil. Stir and boil over low heat for 10 minutes after boiling.
Peel the zucchini and seeds, cut into long cubes.
Add the zucchini to the boiling vegetable mass, mix gently and bring to a boil again. Boil the workpiece over low heat for 20 minutes.
Add the chopped garlic, stir and cook, stirring, for another 10 minutes.
A few minutes before cooking, enter the vinegar.
Pack the hot billet into prepared sterile jars, roll it up, turn it upside down, wrap it up and leave it to cool completely.
